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.
Effect of CaF2/CaO Composite Additive on Roasting of Vanadium-Bearing Stone Coal and Acid Leaching Kinetics
In this paper, the composite additive of CaF2/CaO was used to extract vanadium from stone coal, and the effect of roasting and leaching kinetics were studied. The purpose of this manuscript is to realize and improve the vanadium recovery from stone coal using the composite additive. The experimental results indicated that the roasted clinker can be obtained under the conditions of CaF2/CaO at a mass ratio of 2:3 and a total additive amount of 10 wt %, a roasting temperature 850 °C, and a roasting time of 90 min. The leaching rate of vanadium can reach 86.74%, which increased by 16.4% compared with that of blank roasting under the conditions including a leaching temperature of 950 °C, a sulfuric acid concentration of 15% (v/v), a leaching time of 2 h, and a ratio of liquid to solid of 3 mL/g. The phase transformation analysis indicated that the muscovite structure was effectively destroyed during the roasting process comparing with no additives, which provided the basis for vanadium dissociation. Roasting can promote the formation of calcium vanadate, which is beneficial to the leaching of vanadium. The vanadium leaching kinetic analysis indicated that the activation energy of the acid leaching reaction decreased from 42.50 KJ/mol in the blank roasting to 22.56 KJ/mol in the calcified roasting, and the reaction order, with respect to the sulfuric acid concentration, decreased from 1.15 to 0.85. Calcified roasting has a better mineral activation than blank roasting, which can accelerate the leaching of vanadium and reduce the dependence on high-temperature and high acid levels in the leaching process.
Azacrownlactams Derived from Biphenyl. Study of Their Conformations, Complexation Ability and Electrochemical Behavior
Several macrolactams containing in their structure biphenyl and pyridine moieties have been synthesized. The complexation ability of these compounds has been evaluated and the results have been explained considering the existence of intramolecular hydrogen bonds. Conformational studies have been developed in some cases. Single-crystal X-ray diffraction studies have been carried out with one of the ligands. The electrochemical response of ligands 1 and 3 has been studied using cyclic and square wave voltammetry. The interaction of these ligands with Cu2+ ions in CH3CN has been investigated by electrochemical techniques.