A Practical Manual On Sea Water Distillation
With A Description Of The Necessary Machinery For The Process

I06 SEA WATER DISTILLATION. 8. Brine Discharge. 86. This outlet should be placed as far away as possible from the feed inlet, and the brine should be taken from the lower part of the casing, preferably up an internal dip pipe to the level of the surface of the brine, where it is then discharged into a receiver, and diluted and cooled there. Or it can be allowed to flow away, or be blown away, according to circumstances. All brine pipes should be of ample size, as the furring of them soon takes place ; if these pipes are made too small they will get choked. 9. The Water Level Gauge. 87. This gauge is usually placed on the evaporator casing to indicate the level of the brine inside. When the evaporator is working automatically at, or about, atmospheric pressure, the brine automatically keeps at a proper level, thus enabling the brine to overflow into the receiver. This water gauge, therefore, indicates the actual level of the brine when depressed by the slightly varying pressure inside the casing, and is gradually forced up the dip pipe, so that the level in the water gauge can be read with the rise in the secondary pressure gauge on the steam-room, the depression of the former being prac- tically the same as the rise of the latter. 10. Test Cock. 88. This small cock is placed on some convenient part of the evaporator shell, generally at about half the depth of the brine. It is used in connection with the salinometer for testing the strength—i.e., the salinity—of the brine. In some cases the attendant in charge adopts this means.