• Title/Summary/Keyword: 염소-차아염소산 용액

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The Leaching of Gold-silver from Refractory Gold Concentrate by Chlorine-hypochlorite Solution (염소-차아염소산 용액에 의한 저항성 금 정광으로부터 Gold-silver 용출)

  • Cho, Kang-Hee;Kim, Bong-Ju;Oh, Su-Ji;Choi, Seoung-Hwan;Choi, Nag-Choul;Park, Cheon-Young
    • Journal of the Mineralogical Society of Korea
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    • v.25 no.3
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    • pp.123-130
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    • 2012
  • Leaching experiments of gold and silver from roasted concentrate were carried out using a chlorine-hypochlorite solution. The leaching rate of gold was 75% at 1.5:1 ratio of chlorine and hypochlorite and increased to 81% with adding 1 M NaCl. However, at 1% pulp density and at $65^{\circ}C$, the leaching rates of Au were close to 100%. XRD analysis identified quartz in the solid residues after digestion of roasted concentrate with aqua regia or chlorine-hypochloride leaching solution. This suggests that the gold may not be leached out of the quartz in aqua regia or chlorine-hypochlorite solution. In order to leach the gold from the quartz, the concentrate will have to be pre-treated through ultra-fine grinding or treated with stronger oxidative agents.

Mineralogical Phase Transform of Salt-roasted Concentrate and Enhancement of Gold Leaching by Chlorine-hypochlorite Solution (소금-소성정광에 대한 광물학적 상변화와 염소-차아염소산 용액을 이용한 금 용출 향상)

  • Kim, Bong-Ju;Cho, Kang-Hee;Oh, Su-Ji;Choi, Seoung-Hwan;Choi, Nag-Choul;Park, Cheon-Young
    • Journal of the Mineralogical Society of Korea
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    • v.26 no.1
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    • pp.9-18
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    • 2013
  • In order to optimize the gold leaching process from refractory sulfide concentrate, a chlorine-hypochlorite solution with varying concentrations and temperatures were applied to salt-roasted concentrate. The concentrate consisted of pyrite, chalcopyrite, and galena, which were turned into hematite through air-roasting at $750^{\circ}C$. Also these concentrates were changed into hematite and nantokite (CuCl)) through salt (NaCl)-roasting at $750^{\circ}C$. The results of the gold leaching experiments showed that the best gold leaching parameters were obtained when the hydrochloric acid-sodium hypochlorite mix was at a ratio of 1 : 2, the added concentration was 1.0 M concentration, the pulp density was 1.0%, and the leaching was done at a $60^{\circ}C$ leaching temperature. The leaching rate for gold was much greater in the roasted concentrate than in the raw concentrate. The leaching rate was greater in the salt-roasted concentrate than in the plain roasted concentrate too. From XRD analysis, quartz was found in the salt-roasted concentrate and in the solid residue from the chlorine-hypochlorite leaching solution at $60^{\circ}C$.

The Effect of Hypochlorous Acid on the Nitrogen Removal in Sea Water (차아염소산이 해수 내 암모니아 제거에 미치는 영향)

  • Kim, Young-Jun;Jang, Jae-Eun;Lee, Sang-Wook;Cha, Seok-Jun
    • Journal of the Korea Organic Resources Recycling Association
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    • v.21 no.1
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    • pp.45-52
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    • 2013
  • In this study, we had analyzed the ammonia removal efficiency in sea animal-culturing aquarium water using hypochlorous acid (HOCl) which is very reactive, no harm to human, and with no formation of toxic trihalomethane. The amount of hypochlorous acid for the removal of ammonia varied with the concentration of ammonia in samples, with 90% of removal efficiency for 30 minute reaction time in the sea water where the ratio of hypochloous acid to ammonia (w/w) is about 8.5 ~ 9.0, and 100% removal in the sample with the ratio of 9.8 ~ 10.1. The removal efficiency with the time was shown to be 90% within 10 minute in the ratio of 9.0 ~ 10.0. These results will effectively be used for the proper management and protection of sea animals in large aquarium through water clarification with hypochlorous acid by calculating the right amount and reaction time.

Bactericidal Activity of Strongly Acidic Electrolyzed Water on Various Vegetables and Kitchen Apparatus (채소 및 주방기구에 대한 강산성전해수의 살균효과)

  • Kim, Yun-Jung;Choi, Kyoo-Duck;Shin, Il-Shik
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.5
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    • pp.776-781
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    • 2010
  • The properties and bactericidal activities of strongly acidic electrolyzed water (SEW) against food-borne pathogenic bacteria, vegetables and kitchen apparatuses were investigated. The available chlorine concentration, pH and oxidation reduction potential (ORP) of SEW were $35{\pm}1.2\;ppm$, $2.3{\pm}0.2$, and $1,140{\pm}20.4\;mV$, respectively. Five strains of food-borne bacteria with initial cell number of 7.00 log CFU/mL were not detected except Bacillus cereus after treatment with SEW for 60 sec. The numbers of Bacillus cereus were reduced to 2.08{\pm}1.00 log CFU/mL at the same condition. In vegetables, SEW treatment after washing strongly in alkalic electrolyzed water (AEW) showed better bactericidal effects than SEW only. The viable cell on stainless steel bowl ($3.86{\pm}2.49\;\log\;CFU/100\;cm^2$) and cup for water ($2.40{\pm}1.80\;\log\;CFU/100\;cm^2$) were not detected by SEW treatment (35 ppm of available chlorine concentration) for 30 sec, but survival of more than 1.00 log CFU/$100\;cm^2$ of viable cell was shown by washing of sodium hypochlorite solution at the same condition. On the other hand, the coliform group bacteria ($5.08{\pm}4.00\;CFU/100\;cm^2$) were detected on rubber globe only, and more than 2.00 log CFU/$100\;cm^2$ of viable cell and coliform group bacteria on it survived, though it was washed with flowing SEW for 30 sec.