Abstract: The magnetic separation index of the roasted products from magnetizing roasted specularite in JISCO（Jiuquan Iron & Steel （Group） Co.， Ltd.）is relatively lower at present. In order to investigate the magnetic difference between the roasted products obtained by magnetizing roasting and the natural magnetite， the mass susceptibility of roasted products is taken as representation to conduct the magnetizing roasting test of specularite. The results show that when the roasting temperature is 800 ℃， the roasting time is 60 min and the amount of pulverized coal is 2%， the roasted products with iron grade 38.66% that the maximum mass susceptibility is 7.11×10-4 m3/kg can be obtained. At the same time， taking the natural magnetite as reference， the magnetic differences of roasted products and natural magnetite are discussed. The results show that the mass magnetization of roasted products is smaller than that of natural magnetite and the magnetism of roasted products is weaker under the same conditions， which is the reason for the lower index of magnetic concentrates in roasted products； the magnetic difference between the roasted products and natural magnetite decreases with the particle size decreases， and the porosity and impurities in the roasted products are the cause of the difference.

Key words: Specularite, Magnetizing roasting, Roasted products, Natural magnetite, Magnetism