AbstractsBiology & Animal Science
The effects of CO₂, SO₂, and temperatures on blende roasting
| Institution: | Missouri University of Science and Technology |
|---|---|
| Department: | |
| Year: | 1910 |
| Record ID: | 1583296 |
| Full text PDF: | http://hdl.handle.net/10355/17640 |
Abstract
"This work deals with the effect which different temperatures and different percentages of CO₂ and SO₂ have on the speed of roasting of zinc sulphide. I selected sphalerite from the Joplin district" – leaf 1.
