<研究>砒〓焙焼に關する基礎的研究(第2報)

概要

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In order to study the effects of atmospheres, where the speiss may be roasted, upon the dearsenising of the speiss, experiments were carried out in vacuum, and in a current of SO_2,CO_2,N_2 or H_2. The best dearsenising efficiency was obtained in a current of SO_2 gas, and so some theoretical considerations as to the reaction were made. But as this operation was unpractical, pyrite was added to the speiss as a source of sulfur and the mixtures were roasted in a current of air, hydrogen and nitrogen. From this it was found that pyrite has a good influence upon dearsenising but also has a defect that iron from pyrite contaminates the product and the dearsenising efficiency does not overcome this defect. When elemental sulfur in the place of pyrite was used in the experiments as above described, it was found that this element has a good influence, especially in a current of nitrogen.
東北大学の論文
1949-10-05