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Froth flotation arrangement and a froth flotation method
2021YANEZ ALEJANDRO, GRAU RODRIGO
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1982
Foams and froths are of considerable practical importance not only in froth flotation of minerals or in adsorptive bubble-separation techniques applied to water purification but also in the food industry. Protein-stabilized foams have to be carefully controlled in the boiling and the fermentation stages of food preparation.
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Foams and froths are of considerable practical importance not only in froth flotation of minerals or in adsorptive bubble-separation techniques applied to water purification but also in the food industry. Protein-stabilized foams have to be carefully controlled in the boiling and the fermentation stages of food preparation.
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1987
This item was digitized as part of a project to share McGill's intellectual legacy with the public. If you are the copyright holder or a relative of the copyright holder who is deceased, you may request withdrawal by emailing escholarship.library@mcgill.ca.
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This item was digitized as part of a project to share McGill's intellectual legacy with the public. If you are the copyright holder or a relative of the copyright holder who is deceased, you may request withdrawal by emailing escholarship.library@mcgill.ca.
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On the Correlation Between Froth Stability and Viscosity in Flotation
Minerals Engineering, 2020Weijun Peng
exaly
Phenomena in the Froth Phase of Flotation — A Review
International Journal of Mineral Processing, 2012Seher Ata
exaly