The changes in the elemental contents and the structural properties of chalcopyrite concentrate when roasted were studied, and the main reactions contributing to the leaching process revisited. Firstly, TG/DTA measurements were performed to identify the roasting temperatures that influenced the type of species reacting with sulphuric acid leaching liquor. The temperatures of main reactions, whose output may affect the subsequent leaching process, were analysed for the concentrate at hand, and concluded to be generally lower than those reported in literature. Secondly, the obtained results were confirmed by images and XRD measurements on the roasted concentrate at temperatures in between 350 and 600 °C with increments of 50 °C. Finally, the leaching behaviour of the roasted specimens in a stirred sulphuric acid solution examined and the Cu/Fe selectivity investigated that the maximum Cu/Fe ratio in the pregnant solution would nearly be achieved for the roasting temperatures lower than 500 °C, since the oxidation temperature of iron sulphate is found lower than that of copper sulphate.

研究了焙烧时黄铜精矿的元素含量和结构性质的变化，并回顾了促成浸出过程的主要反应。首先，进行 TG/DTA 测量以确定影响与硫酸浸出液反应的物种类型的焙烧温度。对手头的精矿分析了主要反应的温度，其输出可能影响随后的浸出过程，并得出结论，该温度通常低于文献报道的温度。其次，通过图像和 XRD 测量在 350 至 600 °C 的温度下以 50 °C 的增量对焙烧精矿进行确认。最后，