COMPARISON OF EXTRACTION METHODS FOR EXTRACTION OF IRON, ALUMINUM, MANGANESE AND TITANIUM USING CARBOXYLIC ACIDS AND NATURAL VEGETABLE OILS FROM WATER-SALT SYSTEMS

References: 17th International Multidisciplinary Scientific GeoConference SGEM 2017, www.sgem.org, SGEM2017 Conference Proceedings, ISBN 978-619-7105-98-8 / ISSN 1314-2704, 29 June - 5 July, 2017, Vol. 17, Issue 11, 803-810 pp, DOI: 10.5593/sgem2017/11/S04.102

ABSTRACT

The parameters of extraction from aqueous solutions into the organic phase of iron, aluminum, manganese and titanium are determined from the pH and concentration of the extractant when they are extracted with oleic and naphthenic acids, as well as olive and sunflower oils. The values of the thermodynamic functions of extraction equilibria with the participation of carboxylic acids and natural oils are taken as the basis for constructing the extractability series, which makes it possible to determine the thermodynamic capability and theoretical indicators of separation and extraction of elements. A principal technological scheme is proposed for the extraction of iron, aluminum, manganese and titanium during complex processing of eudialyte concentrates, which allows to reduce the number of equipment units and improve the ecological safety of the extraction process. To achieve the maximum extraction rates of elements, extraction with carboxylic acids or natural oils should be used when the pH is increased from 4.0 to 5.5, which creates good conditions for effective separation and extraction of metals. It was shown that all investigated vegetable oils such as olive and sunflower, either oleic or naphthenic acid exhibited a similar trend of extractability for iron, aluminum, manganese and titanium from aqueous solutions. A sigmoid curve was obtained for all the pH-extraction isotherms of iron, aluminum, manganese and titanium investigated with various types of vegetable oils. The extraction was the lowest at pH of 4.0, but increased sharply from 4.7 to 5.5, and achieved its maximum from 5.5 to 6.0

Keywords: extraction, oleic acid, naphthenic acids, olive oil, sunflower oil