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The influence of magnesium on roasting vanadium slag was investigated by simulating the roasting process of vanadium by mixing V2O5 and MgO. The calcination products of V2O5 reacted with MgO at different temperatures which were characterized by X-ray diffraction (XRD), Thermogravimetry-differential scanning calorimetry (TG-DSC) and scanning electron microscope (SEM). There were two mass loss intervals, three endothermic peaks and one exothermic peak appearing during the reaction by thedoi:10.1590/0001-3765202020181062 pmid:32638867 fatcat:jqo3xk6orber5onlqydmxw2qfm