Role of Water Chemistry on Balling
2003-06-20
Title
Role of Water Chemistry on Balling
Authors
Published Date
2003-06-20
Publisher
University of Minnesota Duluth
Type
Technical Report
Abstract
Green ball qualities are adversely affected by increased concentrations of
Ca++ and Mg++ in process waters because of the replacement of Na+ in bentonite by the
divalent cations through cation exchange reaction. Preliminary laboratory tests indicated
that displacement of interstitial plant water in filter cakes with RO. water restored ball
quality. A few preliminary pilot plant tests were performed to study the effect of
removing ca++ and Mg++ ions from filter cakes during filtration by spray washing with
softened water, and its effect on balling characteristics.
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Funding information
University of Minnesota Duluth, Natural Resources Research Institute, 5013 Miller Trunk Highway, Duluth, MN 55811-1442; Coleraine Minerals Research Laboratory, One Gayley Avenue, Box 188, Coleraine, MN 55722
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Iwasaki, Iwao. (2003). Role of Water Chemistry on Balling. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/188378.
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