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Preparation of Manganese Sulfate by Reduction of Electrolytic Manganese Mud with Corn Straws

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Advances in Energy and Environmental Materials (CMC 2017)

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Abstract

In this paper, manganese was recovered from electrolytic manganese anode mud by using the wet-method reducing technique. Manganese sulfate was prepared using corn stover as a reducing agent, dilutes sulfuric acid as the leaching agent, and removal of heavy metals with sodium dimethyl dithiocarbamate (SDD) to recover manganese anode mud. The effects of straw dosage, sulfuric acid concentration, aging time, curing temperature, pH value of leaching solution and the amount of magnesium on the leaching rate and recovery rate of manganese were considered by orthogonal and single factor experiments. The method of ferrous ammonium sulfate titration and inductively coupled plasma atomic emission spectrometry (ICP) were used to identify the content of manganese and other elements. The results show that optimum conditions are corn straw dosage of 7 g, liquid-to-solid ratios to 6:1 and 7.35 wt% H2SO4, aging time is 80 min, ripening temperature is 350 ℃, leaching solution pH is 5.5 and SDD dosage is of 3.5 g. The leaching efficiency of manganese reaches 99.85%, recovery efficiency of manganese reaches 94.06% under the optimum conditions.

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Acknowledgements

Thanks to China EU International Cooperation Project (SQ2013ZOG300003) and Ningxia Hui Autonomous Region science and technology support project (2014ZYH50). Thanks to the support of the national international science and technology cooperation base (2015D01016).

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Correspondence to Fenglan Han .

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Teng, Y., Han, F., Zhao, S., Wang, Y. (2018). Preparation of Manganese Sulfate by Reduction of Electrolytic Manganese Mud with Corn Straws. In: Han, Y. (eds) Advances in Energy and Environmental Materials. CMC 2017. Springer Proceedings in Energy. Springer, Singapore. https://doi.org/10.1007/978-981-13-0158-2_64

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  • DOI: https://doi.org/10.1007/978-981-13-0158-2_64

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  • Publisher Name: Springer, Singapore

  • Print ISBN: 978-981-13-0157-5

  • Online ISBN: 978-981-13-0158-2

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