RI 3817 Effect of Variables,in Chemical Benefication of Chromite

"INTRODUCTION Previous investigations of the Boulder City station of the Bureau of Mines have demonstrated that low-grade domestic chromite concentrates can be roasted with carbon to obtain selective reduction of the contained iron, and that the reduced iron can be removed by acid leaching of the roasted products to produce residues with higher chromium iron ratios. Thus, some chromite ores or concentrates that originally contain too much iron to be acceptable for the production of ferrochrome can, by this treatment, be rendered marketable as ""high-grade"" chromite. 3/The present report supplements the earlier work of the Bureau and re¬cords the results of small-scale laboratory tests investigating the effects of:1. Temperature and time of the reducing roast.2. Chromite and carbon particle size.3. Ratio of carbon to chromite in the initial roast mixture.4. Variations in the alumina and silica content of the ore.5. Back-oxidation of the roast product.6. Temperature and time of leaching .of roast product.This work differs from that done previously in that particular emphasis was placed on roast mixtures containing just enough carbon for the reduction of the iron in the chromite, whereas some two and one-half times this amount of carbon was used in the earlier work.In addition to these tests, the mechanism of the production reactions was examined for the purpose of explaining the precance of acid-soluble chromium, which occurs under certain conditions of chromite reduction."