引言当加盐(或其他物质)于双液系时,往往使体系的混溶性(Mutual Solubility)发生极其明显的变化。例如,苯胺-水混合物是上临界溶解温度为167℃的部分互溶体系,但加入足够量LiI后,则可在室温下完全混溶;相反,苯-甲醇为一完全互溶的双液系,当加入NaI后,体系分层,由完全互溶变为部分互溶.这种现象亦称之为盐效应(Salt Effect)。由于这一方面的研究不但对理论发展有重要意义,而且在生产实践中有很多应用,因此早为人们所关注。 Introduction When salts (or other substances) are added to a two-liquid system, there is often a very noticeable change in the system’s Mutual Solubility. For example, the aniline-water mixture is a partially miscible system with an upper critical solution temperature of 167 ° C, but after a sufficient amount of LiI is added, it is completely miscible at room temperature; in contrast, benzene-methanol is a completely miscible two- After the addition of NaI, the system is stratified and completely miscible becomes partially miscible, a phenomenon also known as salt effect. Since this aspect of the study is not only of great significance to the development of the theory, but also has many applications in production practice, it has long been of concern to people.