Abstract
The influence of the presence of an organic phase composed of 15% LIX 64 as extractant and kerosene as solvent on ferrous iron bio-oxidation has been studied. The specific bio-oxidation rate decreased as the organic concentration increased from 0 to 60 ppm; further increase in organic concentration up to 800 ppm had no effect. The lag time increased with an increase in organic concentration over the whole range. The inhibition effect was more pronounced in shake-flasks than under static conditions, suggesting that the inhibitory effect has a chemico-biological nature instead of a physical one. Pretreatment of the liquor by activated carbon completely removed the inhibitory effect both in synthetic and real liquors.
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