Textures of Roasted Pyritic Concentrates and Some Modes of Gold Loss by Cyanidation

A laboratory-scale fluidised-bed roaster has been used to examine the effect of temperature and duration of roast on the morphology of the calcine produced from a pyritic gold-bearing concentrate. Two mechanisms of oxidation, which depend on the roasting temperature, have been identified. For samples roasted below 550°C, direct oxidation of the sulphide occurred to form hematite with a porous fine-grained concentrically-layered texture. The surface area of the calcine increased with an increase in roasting temperature in the range 400 to 500°C. For samples roasted above 550°C, the first reaction was the evolution of sulphur vapour to produce pyrrhotite, which underwent increasing grain growth as the roasting temperature was increased. This had the effect of decreasing the surface area of the calcine. The pyrrhotite was subsequently oxidised to produce hematite.Leaching studies using cyanide solution indicated that gold extraction around 95 per cent was achieved at temperatures of 500°C and above, with optimum extraction, taking into account rate and cyanide consumption in the range 550 - 700°C. Hence recovery did not decrease with decrease in surface area of the calcine. Observed gold in leached calcines was mainly enclosed in thin oxide walls of the hematite, with minor quantities enclosed in quartz and silicate minerals.