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Effect of Tapioca Flour on the Anionic Flotation of Gangue from Iron Ores.
NTIS: PB 209 016 :18 pages
The differences in starch demands that occur between ore types subjected to the anionic flotation of calcium-activated gangue and the range of residual starch contents expected to give the best metallurgical response were evaluated on a batch and pilot plant basis. A phenol-sulfuric acid procedure was used to determine the residual starch contents in the iron ore slurries. Three pilot plant campaigns on samples from a group of orebodies located on the Marquette Range, Michigan, showed that in the rougher flotation pulp, a residual carbohydrate range of 25 to 100 ppm, which is equivalent to a 0.5-Lb/short ton spread, yielded optimum results. Concentrates assaying at least 65 percent fe and less than 6.0 percent sio2 and containing more than 80 percent of the recoverable iron were obtained. Both batch and continuous research indicated that starch adsorption is calcium modulated and relatively unaffected by the fatty acid additions employed. Residual starch level is not a critical control factor, but the addition must be adjusted to about 25 to 50 ppm residual starch and kept in this range for most effective utilization of the added tapioca flour.
IH; Report of Investigation;
NTIS Accession No.
NTIS: PB 209 016
Page last reviewed: May 5, 2020
Content source: National Institute for Occupational Safety and Health Education and Information Division