Effect of shrinkage and moisture content on the physical characteristics of blended cement mortars

1998 ◽  
Vol 28 (10) ◽  
pp. 1467-1477 ◽  
Author(s):  
V Kanna ◽  
R.A Olson ◽  
H.M Jennings
Keyword(s):  
Moisture Content ◽  
Blended Cement ◽  
Physical Characteristics ◽  
Cement Mortars

scholarly journals Changes in the phase composition in OPC and blended cement mortars due to carbonation

1996 ◽  
Vol 8 (32) ◽  
pp. 167-173 ◽  
Author(s):  
M. Maslehuddin ◽  
J. Shirokoff ◽  
M. A. B. Siddiqui
Keyword(s):  
Phase Composition ◽  
Blended Cement ◽  
Cement Mortars

scholarly journals Geoelectric method applied in correlation between physical characteristics and electrical properties of the soil

2017 ◽  
Vol 2 (2) ◽  
pp. 37 ◽  
Author(s):  
Antonio Marcelino Silva Filho ◽  
Carlos Leandro Borges Silva ◽  
Marco Antonio Assfalk Oliveira ◽  
Thyago Gumeratto Pires ◽  
Aylton José Alves ◽  
...  
Keyword(s):  
Electrical Resistivity ◽  
Soil Moisture ◽  
Electrical Properties ◽  
Moisture Content ◽  
Soil Compaction ◽  
Clay Content ◽  
Physical Characteristics ◽  
Soil Dynamics ◽  
Different Types ◽  
The Relationship

This paper presents the study of the relationship between electrical properties and physical characteristics of the soil. Measures of apparent electrical resistivity of the soil were made for different types of soil, varying moisture content gradually while maintaining a constant compaction, and then varying the compaction and relating it to a constant humidity. Development of a correlation surface is proposed in order to identify granulometry of the soil from moisture and compaction measurements. For the study of spatial variability, two areas were chosen to allow the change of moisture content and compaction in order to verify the measurement capacity of apparent electrical resistivity of the soil as methodology to identify change in soil dynamics. Results obtained show correlations among apparent electrical resistivity of the soil, moisture, soil compaction and clay content.

Study on the use of lightweight expanded perlite and vermiculite aggregates in blended cement mortars

2020 ◽  
pp. 1-20
Author(s):  
Tzer Sheng Tie ◽  
Kim Hung Mo ◽  
U. Johnson Alengaram ◽  
Senthil Kumar Kaliyavaradhan ◽  
Tung-Chai Ling
Keyword(s):  
Blended Cement ◽  
Expanded Perlite ◽  
Cement Mortars

scholarly journals The Resistivity of the Blended Cement Mortars to Acid and Sulphate Solutions

1954 ◽  
Vol 62 (696) ◽  
pp. 407-410 ◽  
Author(s):  
Toshiyoshi YAMAUCHI ◽  
Renichi KONDO ◽  
Toru SAKAI
Keyword(s):  
Blended Cement ◽  
Cement Mortars

Behavior of blended cement mortars containing nano-metakaolin at elevated temperatures

2012 ◽  
Vol 35 ◽  
pp. 900-905 ◽  
Author(s):  
M.S. Morsy ◽  
Y.A. Al-Salloum ◽  
H. Abbas ◽  
S.H. Alsayed
Keyword(s):  
Elevated Temperatures ◽  
Blended Cement ◽  
Cement Mortars

scholarly journals GUAR GUM ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED DRY CORN NOODLE FROM MIXTURE OF WET AND DRY CORN FLOURS

2020 ◽  
Vol 11 (1) ◽  
pp. 39
Author(s):  
Aminullah Aminullah ◽  
Tjahja Muhandri ◽  
Subarna Subarna
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Shelf Life ◽  
Guar Gum ◽  
Physical Characteristics ◽  
Cooking Loss ◽  
Drying Process ◽  
Corn Flour ◽  
Physical Quality

The drying process of corn noodles was an effort to increase the shelf life and it was a form of noodles diversification. The objective of this research was to study and analyze the effect of guar gum addition on the physical quality of the extruded dry corn noodle made from a mixture of wet and dry corn flour. Manufacturing dry corn noodles was conducted using wet corn noodles from a mixture of wet and dry corn flour, which was then dried in a tray dryer at a temperature of 60-70 °C for 1 - 1.5 hours. The treatments used were a combination of alum levels of 0.01%; moisture content of 80% (dry base); and guar gum concentration of 0%, 1%, and 2%. Physical properties of dry corn noodles included rehydration time, hardness, adhesiveness, suppleness, elongation, and cooking loss. The results showed that the optimum rehydration time for dry corn noodles was about 9 minutes. The addition of guar gum to the physical qualities of dry corn noodles tended not to be significant statistically, but as a score, an increase in guar gum levels tended to increase the elongation of dry corn noodles. While, increasing levels of guar gum tended to reduce the stickiness and cooking loss levels of them.

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