4.7 Article

Study on the inhibition mechanism of guar gum in the flotation separation of brucite and dolomite in the presence of SDS

期刊

JOURNAL OF MOLECULAR LIQUIDS
卷 380, 期 -, 页码 -

出版社

ELSEVIER
DOI: 10.1016/j.molliq.2023.121721

关键词

Guar gum; Flotation; Separate; Brucite; Dolomite

向作者/读者索取更多资源

This study focused on the basic research of flotation separation of dolomite from brucite using guar gum (GG) as a selective regulator. The flotation tests showed that the use of GG inhibited the floating of dolomite but did not affect the floatability of brucite. Contact-angle measurements and zeta-potential measurements confirmed the difference in floatability between dolomite and brucite after the action of GG. Infrared-spectrum analysis and X-ray photoelectron spectroscopy detection provided further evidence of the interaction between GG and the mineral surfaces.
To solve the difficulty in efficient utilization of high-calcium brucite resources, this study focused on the basic research of flotation separation of dolomite from brucite using a selective regulator, namely, guar gum (GG). The flotation tests showed that the floatability of the two minerals was similar in a sodium dodecyl sulfonate (SDS) system. Simultaneously, the use of regulator GG inhibited the floating of dolo-mite but did not affect the floatability of brucite. The contact-angle measurement visually showed that brucite was relatively higher than dolomite in terms of floatability after the GG action. Zeta-potential measurements demonstrated that GG was more strongly adsorbed on the dolomite surface but less strongly adsorbed on the brucite surface. The infrared-spectrum analysis indicated that GG acted on the surface of the dolomite and hindered the adsorption of SDS on the dolomite surface. However, the opposite was true for brucite. The X-ray photoelectron spectroscopy detection further proved that GG was mainly bound to the Ca sites on the surface of the two minerals, whereas its binding ability to Mg sites was weak. & COPY; 2023 Elsevier B.V. All rights reserved.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据