Formation of Insoluble Zinc Compounds during Roasting

IT is a well-known fact that the solubility of zinc compounds decreases when these compounds are roasted in contact with iron compounds, but descriptions of tests to quantitatively express the fact have not appeared in the literature. Possibly such an expression cannot be uniformly and exactly duplicated by different operators because of the variation in the personal equation. In a general way, however, the reactions between zinc compounds and iron compounds under roasting conditions will show a certain trend with changing conditions and the approximate quantitative expression of this trend appears reasonably well established by experimental work conducted for this purpose.