Kromitin soda kavurması kinetiğine mekanik aktivasyonun etkisi

Temel Bulgular & Veri:It was determined that the reaction was diffusion controlled between 700 900°C and chemical reaction controlled between 900 1200°C.

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Sonuç & Katkı:Mechanical activation reduced the activation energy for the soda roasting of chromite.

🔬Tür:Research Article

📍Kapsam:Genişletilmiş Akademik Örneklem

⚙️Değişkenler:chromite · chromate · soda roasting kinetics

Özet

Soda roasting kinetics of non-activated and mechanically activated chromite was investigated. It was determined that the reaction was diffusion controlled between 700 900°C and chemical reaction controlled between 900 1200°C. The activation energy of first step for soda roasting of non-activated chromite was 170 kJ/mol and this value decreased to 141.8 kJ/mol for 30 min activated chromite and 79 kJ/mol for 120 min activated chromite. The activation energies for the second step was calculated as 64.7 kJ/mol for non-activated chromite, 43 kJ/mol for 30 min activated chromite and 25.1 kJ/mol for 120 min activated chromite. Mechanical activation reduced the activation energy for the soda roasting of chromite.

Abstract

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Anahtar kelimeler

chromite chromate soda roasting kinetics mechanical activation

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Bu Makaleye Atıf Yap

Yıldız, K., Yarkadaş, G. (2010). Kromitin soda kavurması kinetiğine mekanik aktivasyonun etkisi. Sakarya University Journal of Science, Volume: 14 Issue: 2. https://doi.org/10.16984/saufbed.45719

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Kaynakça (11)

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