Mechanism of Enhancing Extraction of Vanadium from Stone Coal by Roasting with MgO
In this paper, the extraction of vanadium from stone coal by roasting with MgO and leaching with sulfuric acid has been investigated, and the mechanism analysis of stone coal roasting with MgO was studied. The results indicated that under the conditions that the mass fraction of the particles with grain size of 0–0.074 mm in raw ore was 75%, the roasting temperature was 500 °C, the roasting time was 1 h, MgO addition was 3 wt %, the sulfuric acid concentration was 20 vol %, the liquid-to-solid ratio was 1.5 mL/g, the leaching temperature was 95 °C, and leaching time was 2 h, resulting in a vanadium leaching efficiency of 86.63%, which increased by 7.73% compared with that of blank roasting. The mechanism analysis showed that the degree of calcite decomposition was low and, thus, magnesium vanadate was more easily formed than calcium vanadate below 500 °C. Moreover, magnesium vanadate was easier to dissolve than calcium vanadate during the sulfuric acid leaching process. Thus, the vanadium leaching efficiency was enhanced by using MgO as a roasting additive below 500 °C. Additionally, at high temperature the formation of tremolite would consume calcium oxide produced from the decomposition of calcite, thus, the formation of calcium vanadate was hindered, and V2O5 would react with MgO to form magnesium vanadate. Therefore, the vanadium leaching efficiency of roasting with MgO was higher than that of blank roasting at high temperature.
Preparation of Vanadium Oxides from a Vanadium (IV) Strip Liquor Extracted from Vanadium-Bearing Shale Using an Eco-Friendly Method
In the traditional vanadium precipitation process, the use of ammonium salts can produce serious pollution problems from the ammonia waste-water and the ammonia gas generated during the processing. In this reported study, an eco-friendly technology was investigated to prepare vanadium oxides from a typical vanadium (IV) strip liquor, obtained after the hydrometallurgical treatment of a vanadium-bearing shale. Thermodynamic analysis demonstrated that VO(OH)2 could be prepared as a precursor over a suitable solution pH range. Experimental results showed that by adjusting the pH to around 5.6, at room temperature, 98.6% of the vanadium in the strip liquor was formed into hydroxide, in 5 min. After obtaining the VO(OH)2, it was washed with dilute acid to minimize the level of impurities. VO2 and V2O5 were then produced by reacting the VO(OH)2 with air or argon, in a tube furnace. The XRD analyses of the products showed that VO2 had been produced in air and V2O5 had been produced in argon. The purity of the VO2 was 98.82% after calcining for 2 h at 550 °C, in argon flow, at a rate of 50 mL/min. It was found that the purity of the V2O5 was 98.70%, using the same reaction conditions in air. Compared to the traditional precipitation method that uses ammonium salt, followed by calcination, this proposed method is eco-friendly and employs less quantities of reagents and energy, and two types of products can be produced. Consequently, this process could promote the sustainable development of the vanadium chemical industry.
Analysis of Macro and Micronutrients in Soils from Palestine Using Ion Exchange Membrane Technology
Ion Exchange membrane technology (IEM) is a method that allowed a single extraction process and a single subsequent measurement of different elements that are available in soil. The values of the available forms of the different macro- and micronutrients obtained by IEM extraction were compared with the values of the soluble form obtained by conventional extraction methods. In surface soil sample, the concentrations of available potassium, nitrate, phosphate, iron and boron were 37.7 mg kg–1, 17.5 mg kg–1, 3.6 mg kg–1, 171.0 μg kg–1, and 4.2 μg kg–1 respectively were greater than that of soluble forms of the same elements which were 7.0 mg kg–1, 9.2 mg kg–1, 0.4 mg kg–1, 109.0 μg kg–1, and 1.9 μg kg–1 respectively.