Abstract:
H.sub.2 S is removed continuously from H.sub.2 S-rich liquid sulfur by contacting same with an H.sub.2 S-lean carrier gas in more than one discrete contacting stage. Preferably, the liquid sulfur is recirculated in at least one discrete contacting stage to provide better contacting between the sulfur and the carrier gas within said stage.
Abstract translation:通过在多于一个离散的接触阶段中将其与富含H2S的载气接触,从富硫的液硫中连续除去H 2 S. 优选地,液体硫在至少一个离散的接触阶段中再循环,以在硫和所述阶段内的载气之间提供更好的接触。
Abstract:
A method for reducing the hydrogen sulfide, hydrogen polysulfides and/or ash content of molten sulfur is disclosed. The subject invention is directed at the addition of an effective amount of a degassing agent selected from the class consisting of organo-phosphorous compounds, dithionates, thiosulfates, bisulfates, and bisulfites.
Abstract:
A free-flowing cellulosic substrate, such as rice hulls, can be impregnated with desired liquid flavoring agents to create a free-flowing flavoring composition for brewed beverages such as coffee and tea. The flavoring composition can be added to ground roasted coffee or prepared tea leaves in a brew filter device such as a paper filter, French press, percolator, vacuum pot or any other mechanical filtering device intended to brew coffee or tea. The flavor-impregnated substrate will release the desired flavors in contact with water during the brew process, imparting flavor to the finished coffee or tea beverage.
Abstract:
A method for reducing the hydrogen sulfide, hydrogen polysulfides and/or ash content of molten sulfur is disclosed. The subject invention is directed at the addition of an effective amount of a degassing agent selected from the class consisting of inorganic phosphorous compounds, urea and urea derivatives without the necessity for also adding sulfur dioxide to the molten sulfur.
Abstract:
A free-flowing cellulosic substrate, such as rice hulls, can be impregnated with desired liquid flavoring agents to create a free-flowing flavoring composition for brewed beverages such as coffee and tea. The flavoring composition can be added to ground roasted coffee or prepared tea leaves in a brew filter device such as a paper filter, French press, percolator, vacuum pot or any other mechanical filtering device intended to brew coffee or tea. The flavor-impregnated substrate will release the desired flavors in contact with water during the brew process, imparting flavor to the finished coffee or tea beverage.
Abstract:
A method for reducing the hydrogen sulfide, hydrogen polysulfides and/or ash content of molten sulfur is disclosed. The subject invention is directed at the addition of an effective amount of a degassing agent selected from the class consisting of inorganic phosphorous compounds, urea and urea derivatives without the necessity for also adding sulfur dioxide to the molten sulfur.