天然二氧化锰焙烧产物歧化、氧化的新工艺研究

New Process for Disproportion and Oxidation of Roasted Products of NMD

观察了酸介质、酸用量和反应时间对天然二氧化锰焙烧产物的歧化作用的影响 ,分析了硫酸用量和氯酸钠用量对歧化液中Mn2 +的氧化效果 ,提出了分步氧化歧化液中Mn2 +的新工艺。

The authors study the disproportion reaction of natural manganese dioxide (NMD) and discuss the effect of acid types and acid dosages and reaction time on disproportion process. Also, the effect of acid and sodium chlorate dosages on oxidation of Mn 2+ in disproportionated solution is analysed, developing a new process of fractional oxidation of Mn 2+ in disproportionated solution.