Flotation surface chemistry of water-soluble salt minerals: from experimental results to new perspectives

Crucial roles of ion-specific effects in the flotation of water-soluble KCl and NaCl crystals with fatty acid salts

HYPOTHESIS

Flotation of water-soluble KCl and NaCl minerals in brines is significant for K-fertilizer production, but its mechanism is controversial. Dissolved salt ions are expected to change the physicochemical properties of solvents, interfaces, and collector colloids, thereby affecting flotation significantly.

EXPERIMENTS

Flotation experiments of KCl and NaCl crystals in brines were conducted using potassium and sodium laurates as collectors. Contact angle (CA) and surface tension measurements, X-ray photoelectron spectroscopy (XPS) analysis, and molecular dynamics simulations (MD) were applied to gain a molecular understanding of changing interfacial properties and crystal-collector colloid interactions in the presence of dissolved ions in terms of salt flotation.

FINDINGS

While K⁺ ions activate the NaCl crystal flotation, Na⁺ ions depress the KCl crystal flotation, in agreement with the studies of CA, XPS, and MD results with these crystals. XPS results showed no collector adsorption at crystal surfaces which is a requirement of conventional flotation and presents a new theoretical challenge. We argue the crucial role of ion specificity: Na-laurate colloids adsorb at the bubble surface as a monolayer but solvent-separated from KCl crystals, inhibiting their flotation, or in interactive contact with NaCl crystals, enhancing their flotation. Increasing K⁺ concentration weakens NaCl crystal hydration, increasing Na-laurate colloid attraction with crystals for better flotation. The Contact Interactive Collector Colloid (CICC) and Solvent-separated Interactive Collector Colloid (SICC) hydration states are critical to salt crystal flotation via collector colloid-crystal attraction by dispersion forces.

Improvements in Visual Aspects and Chemical, Techno-Functional and Rheological Characteristics of Cricket Powder (Gryllus bimaculatus) by Solvent Treatment for Food Utilization

This study aimed to improve the visual aspects and chemical, techno-functional and rheological characteristics of Gryllus bimaculatus cricket powder through the use of different solvents, with the objective of using it as a protein source in food production. Four treatments (pH 5 aqueous solution, ethanol 20%, ethanol 99.5%, and hexane) were applied to the powder, and analyses were conducted to assess changes in the previously mentioned parameters. The results showed that the treatments led to an increase in protein concentration (from 55.4 to 72.5%) and a decrease in fat concentration (from 33.0 to 6.8%) in ethanol 99.5% treated powder, as well as a reduction in anti-nutritional compounds concentration, such as tannins (from 13.3 to 5.9 g/kg), in pH 5 treated powder, which is important for the nutritional value of the final product. The color of the powders was improved, being lighter after hexane and ethanol 99.5% treatments due to the removal of melanin with the defatting process. Flowability, water, and oil holding capacity were also improved in the defatted powders. All the results suggest that the main composition of the powder directly influences the analyzed parameters. These findings suggest that cricket powder treated with solvents can be used as a protein source in different food applications.