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Effect of magnesium reduction on the oxygen content of pickling niobium powder
Considering the problem of high oxygen content in industrial niobium powder, the oxygen reduction of high oxygen niobium powder with the addition of magnesium is studied. Based on the thermodynamic analysis of magnesium thermal reduction of niobium powder, the effects of reduction temperature, magne...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group UK
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8298608/ https://www.ncbi.nlm.nih.gov/pubmed/34294831 http://dx.doi.org/10.1038/s41598-021-94578-7 |
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author | Wang, Jingfeng Zhang, Yue Liu, Fang Li, Qingkui |
author_facet | Wang, Jingfeng Zhang, Yue Liu, Fang Li, Qingkui |
author_sort | Wang, Jingfeng |
collection | PubMed |
description | Considering the problem of high oxygen content in industrial niobium powder, the oxygen reduction of high oxygen niobium powder with the addition of magnesium is studied. Based on the thermodynamic analysis of magnesium thermal reduction of niobium powder, the effects of reduction temperature, magnesium addition, reduction time, and reduction atmosphere on the oxygen content of pickling niobium powder are studied. The results show that with an increase in the magnesium addition, the oxygen content of pickling niobium powder gradually decreases to a certain value, and then remains unchanged. In a certain temperature range (953–1203 K), with an increase in the reduction temperature, the oxygen content of pickling niobium powder first decreases, and then increases; the best oxygen content is 356 ppm at 1133 K. With the extension in reduction time (2–6 h), the oxygen content of pickling niobium powder first decreases, and then remains unchanged. Finally, the oxygen content of pickled niobium powder is reduced to approximately 356 ppm at 400% magnesium addition at 1133 K for 4 h. |
format | Online Article Text |
id | pubmed-8298608 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-82986082021-07-27 Effect of magnesium reduction on the oxygen content of pickling niobium powder Wang, Jingfeng Zhang, Yue Liu, Fang Li, Qingkui Sci Rep Article Considering the problem of high oxygen content in industrial niobium powder, the oxygen reduction of high oxygen niobium powder with the addition of magnesium is studied. Based on the thermodynamic analysis of magnesium thermal reduction of niobium powder, the effects of reduction temperature, magnesium addition, reduction time, and reduction atmosphere on the oxygen content of pickling niobium powder are studied. The results show that with an increase in the magnesium addition, the oxygen content of pickling niobium powder gradually decreases to a certain value, and then remains unchanged. In a certain temperature range (953–1203 K), with an increase in the reduction temperature, the oxygen content of pickling niobium powder first decreases, and then increases; the best oxygen content is 356 ppm at 1133 K. With the extension in reduction time (2–6 h), the oxygen content of pickling niobium powder first decreases, and then remains unchanged. Finally, the oxygen content of pickled niobium powder is reduced to approximately 356 ppm at 400% magnesium addition at 1133 K for 4 h. Nature Publishing Group UK 2021-07-22 /pmc/articles/PMC8298608/ /pubmed/34294831 http://dx.doi.org/10.1038/s41598-021-94578-7 Text en © The Author(s) 2021, corrected publication 2021 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . |
spellingShingle | Article Wang, Jingfeng Zhang, Yue Liu, Fang Li, Qingkui Effect of magnesium reduction on the oxygen content of pickling niobium powder |
title | Effect of magnesium reduction on the oxygen content of pickling niobium powder |
title_full | Effect of magnesium reduction on the oxygen content of pickling niobium powder |
title_fullStr | Effect of magnesium reduction on the oxygen content of pickling niobium powder |
title_full_unstemmed | Effect of magnesium reduction on the oxygen content of pickling niobium powder |
title_short | Effect of magnesium reduction on the oxygen content of pickling niobium powder |
title_sort | effect of magnesium reduction on the oxygen content of pickling niobium powder |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8298608/ https://www.ncbi.nlm.nih.gov/pubmed/34294831 http://dx.doi.org/10.1038/s41598-021-94578-7 |
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