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The enhancement of ilmenite magnetic susceptibility by roasting is well known, and it is used routinely in the magnetic separation of mineral sands, yet surprisingly little appears to be known in detail about the development of this magnetisation as roast temperatures increase. An examination of the changes in both magnetic susceptibility and magnetic rotatability within the roast temperature range 350–650°C reveals some interesting low-temperature magnetisation changes. The results suggest thedoi:10.1080/1478647031000152489 fatcat:htowu3ctbbftpb43vvwu4aqqtq