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dc.contributor.authorLópez-Delgado, Aurora-
dc.contributor.authorLópez Gómez, Félix Antonio-
dc.date.accessioned2012-01-25T12:31:38Z-
dc.date.available2012-01-25T12:31:38Z-
dc.date.issued1995-
dc.identifier.citationJournal of Materials Science 30 (20) : 5130-5138 (1995)es_ES
dc.identifier.issn0022-2461-
dc.identifier.urihttp://hdl.handle.net/10261/44721-
dc.description.abstractSulphuric water pickling liquor containing ferrous sulphates was oxidized by Thiobacillus ferrooxidans at different pHs. The oxidized solution was then evaporated and crystallized, and products characterized by X-ray powder diffraction, X-ray high temperature powder diffraction and Fourier transform infrared (FTIR) spectrometry. The thermal decomposition of these materials, studied by calorimetric and thermogravimetric techniques, shows that iron(i,) hydroxysalts and monoammonium and triammonium salts are formed during the oxidation-evaporation-crystallization process. However, this formation depends upon pH.es_ES
dc.description.sponsorshipWe thank the European Community 7261/02/512 Convention (Research Programme "Technical Control of Nuisances and Pollution in the Workplace and in the Environment of Iron and Steel Works") for the financial support enabling us to carry out this research.es_ES
dc.language.isoenges_ES
dc.publisherSpringeres_ES
dc.rightsclosedAccesses_ES
dc.subjectDecomposition of ferric and ammoniumes_ES
dc.subjectWater pickling liquorses_ES
dc.subjectThiobacillus ferrooxidanses_ES
dc.titleThermal decomposition of ferric and ammonium sulphates obtained by bio-oxidation of water pickling liquors with thiobacillus ferrooxidanses_ES
dc.typeartículoes_ES
dc.identifier.doi10.1007/BF00356060-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1007/BF00356060-
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