This work summarises results of microbubble dispersion parameters in a controlled laboratory system. The effects of the temperature and frother concentration (MIBC) on the gas holdup (epsilon(g)), superficial area flow density (S-b), superficial air velocity (J(g)), bubble Sauter diameter (d(32)) and air liberation efficiency were studied. The results obtained with natural water show that (a) increasing the temperature from 10 to 30 degrees C significantly increased the bubble Sauter diameter from 80 to 150 mu m, improving the air liberation (bubble formation) and (b) increasing the superficial air velocity from 0.01 to 0.06 cm/s enhanced the air holdup from 0.4% to 1.8%, the Sauter diameter from 60 to 120 mu m and the bubble surface area flux from 5 to 25 s(-1). The experimental results also showed that frother addition (MIBC) reduced the Sauter diameter, while increasing all other variables. (C) 2011 Elsevier Ltd. All rights reserved.