<?xml version="1.0" encoding="UTF-8"?><!DOCTYPE article  PUBLIC "-//NLM//DTD Journal Publishing DTD v3.0 20080202//EN" "http://dtd.nlm.nih.gov/publishing/3.0/journalpublishing3.dtd"><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" dtd-version="3.0" xml:lang="en" article-type="research article"><front><journal-meta><journal-id journal-id-type="publisher-id">IJNM</journal-id><journal-title-group><journal-title>International Journal of Nonferrous Metallurgy</journal-title></journal-title-group><issn pub-type="epub">2168-2054</issn><publisher><publisher-name>Scientific Research Publishing</publisher-name></publisher></journal-meta><article-meta><article-id pub-id-type="doi">10.4236/ijnm.2015.42002</article-id><article-id pub-id-type="publisher-id">IJNM-53964</article-id><article-categories><subj-group subj-group-type="heading"><subject>Articles</subject></subj-group><subj-group subj-group-type="Discipline-v2"><subject>Chemistry&amp;Materials Science</subject><subject> Engineering</subject></subj-group></article-categories><title-group><article-title>
 
 
  Recovery of Copper from Copper Sulfide Concentrate by Sulfation Roasting
 
</article-title></title-group><contrib-group><contrib contrib-type="author" xlink:type="simple"><name name-style="western"><surname>aming</surname><given-names>Zhao</given-names></name><xref ref-type="aff" rid="aff1"><sup>1</sup></xref></contrib><contrib contrib-type="author" xlink:type="simple"><name name-style="western"><surname>Yanan</surname><given-names>Hou</given-names></name><xref ref-type="aff" rid="aff1"><sup>1</sup></xref></contrib><contrib contrib-type="author" xlink:type="simple"><name name-style="western"><surname>Yuguo</surname><given-names>Cui</given-names></name><xref ref-type="aff" rid="aff2"><sup>2</sup></xref></contrib><contrib contrib-type="author" xlink:type="simple"><name name-style="western"><surname>Hongwei</surname><given-names>Liang</given-names></name><xref ref-type="aff" rid="aff1"><sup>1</sup></xref></contrib><contrib contrib-type="author" xlink:type="simple"><name name-style="western"><surname>Luanning</surname><given-names>Li</given-names></name><xref ref-type="aff" rid="aff1"><sup>1</sup></xref></contrib></contrib-group><aff id="aff2"><addr-line>Jilin Province Wan Guo Gold Co. Ltd., Ji’an, China</addr-line></aff><aff id="aff1"><addr-line>College of Chemistry, Jilin University, Changchun, China</addr-line></aff><pub-date pub-type="epub"><day>11</day><month>02</month><year>2015</year></pub-date><volume>04</volume><issue>02</issue><fpage>9</fpage><lpage>13</lpage><history><date date-type="received"><day>17</day>	<month>January</month>	<year>2015</year></date><date date-type="rev-recd"><day>accepted</day>	<month>6</month>	<year>February</year>	</date><date date-type="accepted"><day>11</day>	<month>February</month>	<year>2015</year></date></history><permissions><copyright-statement>&#169; Copyright  2014 by authors and Scientific Research Publishing Inc. </copyright-statement><copyright-year>2014</copyright-year><license><license-p>This work is licensed under the Creative Commons Attribution International License (CC BY). http://creativecommons.org/licenses/by/4.0/</license-p></license></permissions><abstract><p>
 
 
  Sulfation roasting was studied to extract copper from the copper sulfide concentrate. Sodium sulfite was added as sulfation agent to the copper sulfide concentrate during roasting in this study. Sulfur removal rate at different roasting temperatures was investigated, and the effects of roasting temperature, roasting time, and the amount of sodium sulfite on copper extraction were studied. Copper extraction higher than 96% was achieved at optimum roasting conditions.
 
</p></abstract><kwd-group><kwd>Sulfation Roasting</kwd><kwd> Copper Sulfide Concentrate</kwd><kwd> Copper Extraction</kwd></kwd-group></article-meta></front><body><sec id="s1"><title>1. Introduction</title><p>In the last three decades, the economic conditions and the increasingly stringent environmental legislation worldwide have led metallurgical industry more difficult to develop. In addition, copper resources become increasingly depleted and the number of low-grade refractory copper ore grows day after day. Therefore, more attention must be paid to develop a low-cost, environment-friendly and high economic benefits process of recovering copper from ore. The extraction of copper from ore has commonly been performed using mainly pyrometallurgical, hydrometallurgical, and biochemical processes [<xref ref-type="bibr" rid="scirp.53964-ref1">1</xref>] -[<xref ref-type="bibr" rid="scirp.53964-ref3">3</xref>] . In traditional pyrometallurgical process, various gases released produced unacceptable air pollution, and metallurgy equipments always suffered serious erosion, leading to high production cost. Biochemical processes are mostly popular in processing the low-grade tailings or abandoned ore. While the use of this process is restricted by the strict growth environment such as temperature, pH, oxygen concentrate and light condition of microorganism and the long leaching period. However, hydrometallurgical process does not have the problems mentioned before. Therefore, hydrometallurgical process becomes the most viable and promising approach to treat copper sulfide ore in metallurgy fields. In hydrometallurgical process, the most widely used pretreatment process is roasting before leaching. There are three common roasting methods: oxidation roasting, chlorination roasting and sulfation roasting. Oxidation roasting needs high roasting temperature and copper will suffer a loss by generating copper ferrite. Chlorination roasting process is an environmental threat to the exhaust gas (SO<sub>2</sub>, Cl<sub>2</sub>, HCl) from the furnace. In sulfation roasting, copper was mainly formed to soluble sulfate by water or dilute acid after roasting. Mostly this method is applied to pretreatment of copper concentrate with high percentage of sulfur. A sulfate promoter can change the roasting atmosphere from oxidation to reduction, with releasing sulfur dioxide, turning metal oxides and sulfides to soluble metal sulfate [<xref ref-type="bibr" rid="scirp.53964-ref4">4</xref>] . Pyrite, sulfur, and sulfuric acid are the sulfate promoters normally used to produce the reductive atmosphere [<xref ref-type="bibr" rid="scirp.53964-ref5">5</xref>] -[<xref ref-type="bibr" rid="scirp.53964-ref8">8</xref>] . Prasad and Pandey studied the sulfation roasting of the mixture of copper-iron sulfides and copper sulfide formed copper sulfate, whereas iron sulfide converted mostly to hematite at 500˚C [<xref ref-type="bibr" rid="scirp.53964-ref9">9</xref>] .</p><p>In the present work, a sulfation roasting-acid leaching process that associated pyrometallurgical and hydrometallurgical methods has been used for the recovery of copper from a copper sulfide concentrate. The reactions investigated show an enhanced recovery of copper from its concentrate into a leachate which is almost devoid of iron. Suitable roasting temperatures, roasting time and a proper amount of addition have been explored in this study.</p></sec><sec id="s2"><title>2. Materials and Methods</title><sec id="s2_1"><title>2.1. Materials</title><p>A flotation copper sulfide concentrate collected from a copper smelting plant from Jilin province was used as the material for this study. Its chemical composition is presented in <xref ref-type="table" rid="table1">Table 1</xref> in which metal components were determined by AAS, ICP-AES, X-Ray Fluorescence (XRF) and chemical analysis.</p></sec><sec id="s2_2"><title>2.2. Experiment</title><sec id="s2_2_1"><title>2.2.1. Sulfation Roasting-Leaching Process</title><p>The sulfation roasting-leaching experiments were carried out at a laboratory scale (2 g). The addition of Na<sub>2</sub>SO<sub>3</sub> and copper sulfide concentrate were mixed well in a agate mortar, followed by roasting in a muffle electric furnace. The roasted sample was then cooled to room temperature and leached with 5% H<sub>2</sub>SO<sub>4</sub> (V/V) at room temperature for 4 h with magnetic stirrer of 400 r/min, liquid/solid ratio 10:1. The slurry was filtered and the residue was washed thoroughly several times with dilute sulphuric acid, distilled water and dried. Finally, the copper content in the leached residue was analysed. The reader should note that any units shown in the text as % represent a weight/weight percentage composition. In all the experiments, AAS (PGENERAL, TAS990) was used to determine the content of copper by standard procedures.</p></sec><sec id="s2_2_2"><title>2.2.2. Sulfur Removal by Roasting</title><p>The sulfur content rested in the roasted sample of different roasting conditions was analysed by combustion iodometry method. And the sulfur oxidation ratio was calculated.</p></sec></sec></sec><sec id="s3"><title>3. Result and Discussion</title><sec id="s3_1"><title>3.1. Effect of Roasting Temperature</title><sec id="s3_1_1"><title>3.1.1. Effect of Roasting Temperature on Sulfur Removal Rate</title><p>Roasting temperature was the key factor considered during sulfation roasting. Complex copper sulfides decomposed sufficiently and less copper sulfate decomposed were the key step to achieve high copper extraction. When the roasting temperature is no higher than 650˚C, there would be mainly metal sulfates and sulfur dioxide formed. Otherwise sulfates would be decomposed to oxides and sulfur trioxide above 650˚C [<xref ref-type="bibr" rid="scirp.53964-ref10">10</xref>] . In order to</p><table-wrap id="table1" ><label><xref ref-type="table" rid="table1">Table 1</xref></label><caption><title> Chemical composition of copper sulfide concentrate (wt%)</title></caption><table><tbody><thead><tr><th align="center" valign="middle" >Cu</th><th align="center" valign="middle" >S</th><th align="center" valign="middle" >Fe</th><th align="center" valign="middle" >Pb</th><th align="center" valign="middle" >Zn</th><th align="center" valign="middle" >C</th><th align="center" valign="middle" >Co</th><th align="center" valign="middle" >Ni</th><th align="center" valign="middle" >Au<sup>*</sup></th><th align="center" valign="middle" >Ag<sup>*</sup></th></tr></thead><tr><td align="center" valign="middle" >20.32</td><td align="center" valign="middle" >30.85</td><td align="center" valign="middle" >35.40</td><td align="center" valign="middle" >0.51</td><td align="center" valign="middle" >0.85</td><td align="center" valign="middle" >0.51</td><td align="center" valign="middle" >0.01</td><td align="center" valign="middle" >0.002</td><td align="center" valign="middle" >1.09</td><td align="center" valign="middle" >138.78</td></tr></tbody></table></table-wrap><p><sup>*</sup>: g/t.</p><p>achieve good sulfation results, maximum roasting temperature was 650˚C in this paper. And sulfur removal ratio was calculated based on the sulfur dioxide exhausted. As copper turned into copper sulfate during sulfation roasting, it is important that how much sulfur removed and remained in the roasted ore.</p><p>Seen from <xref ref-type="fig" rid="fig1">Figure 1</xref>, the transformation ratio of sulfur dioxide enhanced from 75% to 92% when the roasting temperature ranged from 450˚C to 650˚C. This phenomenon may related to the roasting kinetic mechanism. It is also obvious that Na<sub>2</sub>SO<sub>3</sub> can change the amount of sulfur dioxide formed during the roasting process. This may change the copper formation, either.</p></sec><sec id="s3_1_2"><title>3.1.2. Effect of Roasting Temperature on Copper Extraction</title><p>Roasting temperature has an important influence on copper extraction. The influence of roasting temperature on copper extraction with different amount of Na<sub>2</sub>SO<sub>3</sub> was shown in <xref ref-type="fig" rid="fig2">Figure 2</xref>. Below 500˚C, the increase in roasting temperature was found to have a significant effect on copper recovery. When there was no Na<sub>2</sub>SO<sub>3</sub> added, copper extraction decreases rapidly above 550˚C due to the decomposition of copper sulfate to other less soluble compounds. Tumen and Bailey [<xref ref-type="bibr" rid="scirp.53964-ref4">4</xref>] [<xref ref-type="bibr" rid="scirp.53964-ref11">11</xref>] proposed this phenomenon as following reactions:</p><disp-formula id="scirp.53964-formula74"><label>(1)</label><graphic position="anchor" xlink:href="http://html.scirp.org/file/1-2580070x6.png"  xlink:type="simple"/></disp-formula><disp-formula id="scirp.53964-formula75"><label>(2)</label><graphic position="anchor" xlink:href="http://html.scirp.org/file/1-2580070x7.png"  xlink:type="simple"/></disp-formula><fig id="fig1"  position="float"><label><xref ref-type="fig" rid="fig1">Figure 1</xref></label><caption><title> Effect of roasting temperature on sulfur oxidation rate</title></caption><graphic mimetype="image"   position="float"  xlink:type="simple"  xlink:href="http://html.scirp.org/file/1-2580070x8.png"/></fig><fig id="fig2"  position="float"><label><xref ref-type="fig" rid="fig2">Figure 2</xref></label><caption><title> Effect of roasting temperature on copper extraction (roasting time: 2 h)</title></caption><graphic mimetype="image"   position="float"  xlink:type="simple"  xlink:href="http://html.scirp.org/file/1-2580070x9.png"/></fig><p>However, when 1% Na<sub>2</sub>SO<sub>3</sub> was added, the copper extraction wasn’t down until 650˚C. This indicated that Na<sub>2</sub>SO<sub>3</sub> can improve the degree of sulfating at high temperature. One possible reason is that the addition of Na<sub>2</sub>SO<sub>3</sub> could prevent the decomposition of copper sulfate. Another possible reason is the exist of some complex sulfating reactions caused by the change of the oxidize and reductive roasting atmosphere in the furnace [<xref ref-type="bibr" rid="scirp.53964-ref5">5</xref>] . Based on these results, 500˚C was selected as the appropriate temperature for the roasting step.</p></sec></sec><sec id="s3_2"><title>3.2. Effect of Roasting Time on Copper Extraction</title><p>Leaching with 5% H<sub>2</sub>SO<sub>4</sub> was carried out on the roasted samples after different roasting times and the results are shown in <xref ref-type="fig" rid="fig3">Figure 3</xref>. It is observed that the extraction of copper increase with roasting time up to 2 h. Further increases have no obvious improvement on copper extraction possibly due to the composition of the other complex metal sulfates. On the other hand, it is maybe because some unsulfation reactions happened. Take the associated energy cost into account, the optimum roasting time was fixed at 2 h.</p></sec><sec id="s3_3"><title>3.3. Effect of the Amount of Na<sub>2</sub>SO<sub>3</sub> on Copper Extraction</title><p>Among the effective factors in the roasting process, the amount of Na<sub>2</sub>SO<sub>3</sub> added was then taken into consideration while the roasting time were kept constant at 2 h. In <xref ref-type="fig" rid="fig4">Figure 4</xref>, it is observed that copper extraction increased from 79% to 93% with the Na<sub>2</sub>SO<sub>3</sub> increased from 0.1% to 1% (wt). When the roasting temperature</p><fig id="fig3"  position="float"><label><xref ref-type="fig" rid="fig3">Figure 3</xref></label><caption><title> Effect of roasting time on copper extraction (500˚C, 1% Na<sub>2</sub>SO<sub>3</sub>)</title></caption><graphic mimetype="image"   position="float"  xlink:type="simple"  xlink:href="http://html.scirp.org/file/1-2580070x10.png"/></fig><fig id="fig4"  position="float"><label><xref ref-type="fig" rid="fig4">Figure 4</xref></label><caption><title> Effect of Na<sub>2</sub>SO<sub>3</sub> amount on copper extraction (roasting time: 2 h)</title></caption><graphic mimetype="image"   position="float"  xlink:type="simple"  xlink:href="http://html.scirp.org/file/1-2580070x11.png"/></fig><p>fixed at 600˚C. However, the extraction of copper is almost independent of Na<sub>2</sub>SO<sub>3</sub> added at 500˚C and 550˚C. It is apparent that the sulfate promoter Na<sub>2</sub>SO<sub>3</sub> only improved the copper extraction at high temperature. That possible reason is that Na<sub>2</sub>SO<sub>3</sub> can change the oxidize and reductive atmosphere and prevent the decomposition of copper sulfate at high temperature. The detail roasting reaction mechanism will be studied in the future work.</p></sec></sec><sec id="s4"><title>4. Conclusion</title><p>During sulfate roasting, copper extraction is mainly affected by roasting temperature, roasting time and Na<sub>2</sub>SO<sub>3</sub> addition amount. The optimum roasting temperature and time were 500˚C - 550˚C and 2 h, respectively. At the optimum conditions, there was about 96% of copper leached out. The sulfation promoter Na<sub>2</sub>SO<sub>3</sub> only improved the copper extraction at high roasting temperature. It couldn’t improve the sulfation effect when the roasting temperature was below 550˚C.</p></sec><sec id="s5"><title>Acknowledgements</title><p>The author gratefully acknowledges the financial support of Jilin Province Wan Guo Gold Co. Ltd. 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