scholarly journals Floristerias processing of mineral raw materials and waste Yaroslavsky mining and beneficiation plant

2017 ◽  
Author(s):  
Софья Ярусова ◽  
Sof'ya Yarusova ◽  
Павел Гордиенко ◽  
Pavel Gordienko ◽  
Иван Жевтун ◽  
...  
Keyword(s):  
Graduate Students ◽  
Alkali Metals ◽  
Raw Materials ◽  
General Information ◽  
Mineral Raw Materials ◽  
Beneficiation Plant ◽  
Fluoroammonium Salts ◽  
Beryllium Compounds ◽  
Main Components ◽  
Ore Dressing

The monograph presents general information on the main components of fluorite-containing ores and wastes and the results of studies on the possibility of complex processing of fluorite-containing mineral raw materials and wastes of the Yaroslavskiy ore-dressing combine with the extraction of beryllium compounds, alkali metals, fluoroammonium salts, as well as associated products in the form of gypsum, amorphous silica. Also, earlier studies related to this problem are summarized. The monograph is intended for specialists in the field of chemistry, chemical technology, ecology, scientists, graduate students, undergraduates involved in the complex processing of mineral raw materials and man-made wastes.

scholarly journals Utilization of effluents from hydrochloric acid processing of sphene concentrate

2021 ◽  
Vol 12 (2-2021) ◽  
pp. 120-124
Author(s):  
Yu. G. Kiselev ◽  
◽  
E. S. Shchukina ◽  
Keyword(s):  
Hydrochloric Acid ◽  
Raw Materials ◽  
Environmentally Friendly ◽  
Important Task ◽  
Essential Requirement ◽  
Mineral Raw Materials ◽  
Acid Processing ◽  
Main Components

Mineral raw materials have a multicomponent composition. The extraction and translation of all or the main components into useful products is an urgent and important task. The integrated use of mineral raw materials is an essential requirement of environmentalists for technology developers. The methods of disposal of hydrochloric acid processing of sphene, developed by the authors, make it possible to carry out the process in an environmentally friendly version with obtaining the demanded main and by-product.

scholarly journals Complex processing of titanium-rare metal raw material

2018 ◽  
Vol 56 ◽  
pp. 03019
Author(s):  
Mikhail Medkov ◽  
Galina Krysenko ◽  
Dantiy Epov ◽  
Pavel Sitnik ◽  
Valentin Avramenko
Keyword(s):  
Rare Earth ◽  
Rare Earth Elements ◽  
Raw Materials ◽  
Rare Metal ◽  
Raw Material ◽  
Insoluble Residue ◽  
Ammonium Hydrodifluoride ◽  
Fluoroammonium Salts ◽  
Main Components ◽  
The Rare Earth

The paper is devoted to investigation of the complex processing of titanium-rare metal raw materials with ammonium hydrodifluoride. It is stated that fluorination of the main components of the mineral raw materials with ammonium hydrodifluoride proceeds with formation of complex ammonium fluorometallates and simple fluorides. It is showed that in the process of aqueous leaching of the fluorinated mineral raw material niobium and tantalum completely pass into solution together with titanium, iron, and silicon fluoroammonium salts while all the rare-earth elements stay in the insoluble residue as complex fluorosodium salts together with CaF2. The method of separation of the fluoroammonium salts with obtaining marketable products and isolation of the rare-earth elements from the insoluble residue is offered.

MATHEMATICAL MODELING OF OPTIMIZED RECEPTURAL OF LOW-LACTOSE SYNBIOTIC YOGHOURT ICE CREAM

2020 ◽  
Vol 11 (2) ◽  
pp. 73-82
Author(s):  
А. Trubnikova ◽  
О. Chabanova ◽  
S. Bondar ◽  
Т. Sharakhmatova ◽  
Т. Nedobijchuk
Keyword(s):  
Concentration Factor ◽  
Raw Materials ◽  
Ice Cream ◽  
Test Sample ◽  
Protein Concentrate ◽  
Important Indicator ◽  
Free Protein ◽  
Mass Fractions ◽  
New Type ◽  
Main Components

Optimization of the formulation of synbiotic yogurt ice cream low-lactose using lactose-free protein concentrate of buttermilk and yogurt with low lactose content is the goal of expanding the range of low-lactose dairy products and improving the functional and health properties of ice cream. Low-lactose ice cream formulation optimization was performed using a gradient numerical method, namely conjugated gradients (Conjugate Gradient). The optimization algorithm is implemented in Mathcad. An array of data with a set of indicators for the choice of a rational ratio of lactose-free protein concentrate of buttermilk and yogurt base and inulin content for ice cream mixtures is presented. The influence of the ratio of the main components of the mixtures on the foaming ability, which determines the quality of the finished product, has been studied. An important indicator is taken into account - the concentration factor of buttermilk, which is additionally purified from lactose by diafiltration. The graphic material presented in the work clearly demonstrates that the rational ratio of yogurt base and lactose-free protein concentrate of buttermilk, obtained by ultrafiltration with diafiltration purification at a concentration factor of FC = 5 is 40.6: 59.4. The content of additional components included in the recipe of a new type of ice cream is optimized in the work, the mass fractions of which were: inulin - 3.69 %; lactulose – 1 %; ginger - 0.3 %; citric acid - 0.15 %; stabilization system - 0.2 %. The chemical composition and quality indicators of the mixture for ice cream low-lactose synbiotic yogurt, consisting of raw materials in the optimal ratio, were determined. The lactose content in the test sample of the ice cream mixture was 0.99%, the antioxidant activity was 3.1 times higher than in the mixture for traditional yogurt ice cream. The most likely number of lactic acid microorganisms, CFU / cm3 is (2.8 ± 0.9) · 108, the number of bifidobacteria, CFU / cm3 is (2.5 ± 0.2) · 109. The results of the research will be implemented in dairy companies in the production of ice cream.

Arc atomic emission determination of noble metals in mineral raw materials and products of their processing

2012 ◽  
Vol 67 (10) ◽  
pp. 823-829 ◽  
Author(s):  
Yu. S. Sukach ◽  
E. N. Savinova ◽  
G. M. Kolesov ◽  
D. A. Tyurin
Keyword(s):  
Noble Metals ◽  
Raw Materials ◽  
Atomic Emission ◽  
Mineral Raw Materials

scholarly journals A Study on Optimum Mixture Ratio of Reactive Powder Concrete

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Mingyang Chen ◽  
Wenzhong Zheng
Keyword(s):  
Compressive Strength ◽  
Steel Fiber ◽  
Raw Materials ◽  
Reactive Powder Concrete ◽  
Mixture Ratio ◽  
Curing Methods ◽  
Main Components ◽  
Cement Strength ◽  
Reactive Powder ◽  
Design Factors

To optimize the main components of reactive powder concrete (RPC) for various curing methods, based on the fluidity and compressive strength, an inclusive experimental research is conducted on 58 different mixture ratios. The results indicate that owing to the increase of the cement strength, the RPC fluidity decreases and the cement strength is not proportional to the compressive strength. The addition of the fly ash and the nano-microbead is an effective way to improve the fluidity, and it is required at the low W/B ratio. However, the influence of the SF grade on the strength and fluidity is almost negligible. By considering the fluidity, strength, and economy of RPC as crucial design factors, SF90 is suggested. The contribution of the steel fiber to the compressive strength cannot be ignored. The upper envelope value of the steel fibers is required for the structure to resist appropriately against the fire. According to the test results, the mixture ratio formula is proposed through considering the characters of different compositions and curing methods. The strength coefficient k1 is introduced to verify the influence of the steel fiber content, and the parameters fb, αa, and αb in the formula are reevaluated. A reasonably good agreement between the calculated strength and those obtained from the tests is reported, except for the case of W/B = 0.16 with P.O.52.5 cement. The basic steps for preparations of different RPC strengths are given, which provide a valuable reference to choose appropriate raw materials and mixture ratio design for different strength values.

scholarly journals Prospects Of Using Walnut In Technologies Of Drinks

2015 ◽  
Vol 19 (2) ◽  
pp. 39-50
Author(s):  
Inna Tiurikova ◽  
Mykhailo Peresichnyi
Keyword(s):  
Raw Materials ◽  
Chemical Properties ◽  
The Body ◽  
Maturity Stage ◽  
Human Beings ◽  
Fruit And Vegetable ◽  
Biological Value ◽  
Vegetable Raw Materials ◽  
Main Components ◽  
Physical And Chemical

Abstract The results of studies in the field of beverage functionality using walnut are presented. The main components such as celery, Jerusalem artichokes, carrots, pumpkin and rhubarb, as a dietary supplement - extracts from walnut of milk-maturity stage are offered for creating blends. The basic physical and chemical properties of fruit and vegetable raw materials and semi-finished products created on the base of them have been studied, and their nutritional and biological value has been proved. Rational technologies of fruit and vegetable blends with nut additives have been identified. Their biological value has been confirmed. Drinks are recommended for use in the daily diet of human beings to satisfy thirst and enrich the body by biologically valuable components.

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