Abstract
The recovery of iron from low-grade (31.6% Fe) Muro iron ore was investigated using reverse anionic flotation of quartz. Tests were performed to investigate the effect of pH, the effects of using distilled vs. tap water as the flotation medium and the effects of using cassava starch vs. dextrin for the depression of iron minerals. The optimum results were obtained around pH 10 and 11, and cassava starch was superior to dextrin in depressing iron oxides. Investigations at pH 11 using cassava starch and distilled water resulted in a concentrate grade of 69.4% Fe with a recovery of 84.4% Fe. Under the same conditions, the use of dextrin produced a concentrate grade of 65.9% Fe with a recovery of 78.6% Fe. Investigations at pH 10 using cassava starch and distilled water resulted in a concentrate grade of 60.2% Fe with a recovery of 83.9% Fe, and under these conditions the use of dextrin produced a concentrate grade of 56.1% Fe with a recovery of 81.5% Fe. Flotation studies conducted at pH 11 using tap water and cassava starch resulted in a concentrate grade of 70.4% Fe with a recovery of 92.7% Fe. This demonstrated the superiority of tap water over distilled water in the reverse anionic flotation process. Investigating the effect of calcium ions on the activation and flotation of quartz with oleic acid revealed that a calcium ion concentration of 50 to 100 ppm was optimum.
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