Adsorption of starch, amylose, amylopectin and glucose monomer and their effect on the flotation of hematite and quartz
Adsorption of starch, amylose, amylopectin and glucose monomer and their effect on the flotation of hematite and quartz
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DOI：
10.1016/j.mineng.2003.06.011
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发表时间：
2003-11-01
影响因子：
4.8
通讯作者：
Brandao, PRG
中科院分区：
文献类型：
--
作者：
Pavlovic, S;Brandao, PRG
采用红外光谱法、吸附等温线测定法和微浮选法研究了玉米淀粉及其多糖组分（直链淀粉和支链淀粉）、单体葡萄糖和二聚麦芽糖对赤铁矿和石英的吸附作用。所有测试的碳水化合物都有效地保持了赤铁矿的亲水性，包括葡萄糖和麦芽糖;至于石英，只有絮凝作用（主要是支链淀粉）有一个温和的影响，降低其可浮性的胺收集器。FTIR研究证实，碳水化合物强烈吸附到赤铁矿和吸附的聚合物和单体的光谱是非常相似的，即使非吸附单体的光谱是显着不同。常见的吸附机理是涉及铁离子的表面反应。(C)2003 Elsevier Ltd.保留所有权利。
The depressant effect of corn starch, its polysaccharide components (amylose and amylopectin), the monomer glucose and the dimer maltose were studied on hematite and quartz, by means of infrared spectrometry, adsorption isotherms determination and microflotation tests. All the carbohydrates tested have been effective in maintaining hematite hydrophilic, including glucose and maltose; as for quartz, only a flocculation action (mainly by amylopectin) had a mild effect in decreasing its floatability by the amine collector. FTIR studies confirmed that the carbohydrates adsorbed intensively onto hematite and the spectra of the adsorbed polymers and monomer were very similar, even though the non-adsorbed monomer spectrum was markedly different. The common adsorption mechanism indicated is a surface reaction involving the iron ion. (C) 2003 Elsevier Ltd. All rights reserved.