Recovery of Al, Cr and V from steel slag by bioleaching: batch and column experiments

Gomes, Helena I.; Funari, Valerio; Mayes, William M.; Rogerson, Mike; Prior, Timothy J.

Abstract

Steel slag is a major by-product of the steel industry and a potential resource of technology critical elements. For this study, a basic oxygen furnace (BOF) steel slag was tested for bacterial leaching and recovery of aluminium (Al), chromium (Cr), and vanadium (V). Mixed acidophilic bacteria were adapted to the steel slag up to 5% (w/v). In the batch tests, Al, Cr, and V were bioleached significantly more from steel slag than in control treatments. No statistical difference was observed arising from the duration of the leaching (3 vs 6 d) in the batch tests. Al and Cr concentrations in the leachate were higher for the smaller particle size of the steel slag (

Citation

Gomes, H. I., Funari, V., Mayes, W. M., Rogerson, M., & Prior, T. J. (2018). Recovery of Al, Cr and V from steel slag by bioleaching: batch and column experiments. Journal of environmental management, 222, 30-36. https://doi.org/10.1016/j.jenvman.2018.05.056

• Journal Article Type: Article
• Acceptance Date: May 16, 2018
• Online Publication Date: May 23, 2018
• Publication Date: Sep 15, 2018
• Deposit Date: May 23, 2018
• Publicly Available Date: May 24, 2019
• Journal: Journal of Environmental Management
• Print ISSN: 0301-4797
• Electronic ISSN: 1095-8630
• Publisher: Elsevier
• Peer Reviewed: Peer Reviewed
• Volume: 222
• Pages: 30-36
• DOI: https://doi.org/10.1016/j.jenvman.2018.05.056
• Public URL: https://hull-repository.worktribe.com/output/846386
• Publisher URL: https://linkinghub.elsevier.com/retrieve/pii/S0301479718305875
• Additional Information: This article is maintained by: Elsevier; Article Title: Recovery of Al, Cr and V from steel slag by bioleaching: Batch and column experiments; Journal Title: Journal of Environmental Management; CrossRef DOI link to publisher maintained version: http://dx.doi.org/10.1016/j.jenvman.2018.05.056; Content Type: article; Copyright: © 2018 Elsevier Ltd. All rights reserved.