Roasting Arsenical Gold Ores and Concentrates (166ac363-47f6-462a-bf96-1ae6ad3be36c)

MR. A. F. B. Norwood: Having been associated in the past few years with nine different plants roasting aurif erous concentrates in Australia, two of which were new installations for which design and construction were undertaken by the writer, I read Mr. Archibald's paper with very great interest, and I deem it a great privilege, as a member of a sister Institution, to be invited to contribute to the discussion on the paper. I wish to congratulate the author on a very informative and interesting paper, and, although situated many thousands of miles away, I feel I have gathered from it a very close idea of the operating conditions and of the work that has been carried on at the Beattie gold mine. Working along somewhat different lines, it is interesting to note that the conclusions drawn by the author run closely parallel to those accepted in Western Australia, viz., that the object of roasting is to obtain a porous calcine, and that this can best be achieved by roasting first at a temperature below 900 deg. F. to 1,000 deg. F., and then raising the temperature at the finish of the roast. Turning first to the laboratory work, the materials I have studied in Western Australia cover a range from those with little or no arsenic to concentrates carrying as high ?as 20 per cent, i.e., even higher than in the analysis quoted for the eoncentrates from Nepheline Products, Limited. In the ease of arsenic-free pyrite concentrates, the roast is ideally carried out at a temperature ranging from 900 deg. F. to 1,000 ferric oxide is one cause of the refractory gold remaining In deg. F. No improvement in extraction is obtained when the calcines are cyanided by raising the final temperature above this point; nevertheless, in technical practice it is desirable to finish the roast at 1,200 deg. F. in order to decompose basic ferric sulphate and thereby reduce the consumption of chemicals in the subsequent cyanidation step. However, if at any stage of the roast the temperature is raised above 1,200 deg. F., the extraction by cyanidation falls, and continues to do so the higher the maximum temperature that is reached. Line A in the accompanying graph typifies this effect.