“…1e) showed that SO 2 release from copperas started at roasting temperatures of above 400 °C, and the released SO 2 concentration increased significantly above 600 °C, reaching a strong peak of 3897 ppm at around 640 °C, and then decreased to 266 ppm at 800 °C, due to the decompositions of FeSO 4 and the intermediate product Fe 2 (SO 4 ) 3 . 24,26,27 However, when copperas and LCO were mixed and roasted at a mass ratio of 1.4 : 1 (stoichiometric molar ratio), the SO 2 emitted by copperas was almost completely eliminated, which may be due to the migration of sulfur from FeSO 4 to Li 2 SO 4 without emitting into the atmosphere. During the holding at 800 °C, the copperas alone condition still released a small amount of approximately 100 ppm of SO 2 gas, whereas the mixture of copperas and LCO exhibited minimal SO 2 emissions.…”