黄饼中硫酸根质量分数允许值的分析与探讨

Approach to allowable value of sulfate radical in yellow cake

阐述黄饼中SO42-对后续TBP萃取纯化的效率的有害影响;计算萃取原液中铀与SO42-的配合份额;探讨萃取原液中ρ(U)与黄饼中w(SO42-)的关系。结果表明,ρ(U)与w(SO42-)呈反相关,ρ(U)高时,w(SO42-)应低。降低黄饼中w(SO42-)的关键因素是控制沉淀过程的pH,其有效方法是煅烧黄饼。

The harmful effects complex fraction of uranium w of sulfate radical on the TBP extraction efficiency are explained. The ith sulfate radical is calculated. The relationship between the uranium concentration in feeding liquid and the sulfate radical content in yellow cake is discussed. The result shows that the uranium concentration in feeding liquid is inversely correlated with the sulfate radical content in yellow cake. When the uranium concentration is high, the sulfate radical content is low. The key factor of decreasing the sulfate radical content in yellow cake is controlling the pH value while the precipitation process is carried out. The effective method of decreasing the sulfate radical content is calcining the yellow cake.