Assessment of Gravel Properties Sourced within Oyo North Senatorial District: Case Study of Ogbomoso

2017 ◽  
Vol 28 ◽  
pp. 45-52
Author(s):  
Gideon O. Bamigboye ◽  
David O. Olukanni ◽  
Adeola A. Adedeji ◽  
Olatokun Ofuyatan ◽  
Ayobami Adebola Busari ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Moisture Content ◽  
Water Absorption ◽  
Bulk Density ◽  
Coarse Aggregate ◽  
Absorption Capacity ◽  
Concrete Production ◽  
Crushed Granite ◽  
Aggregate Crushing

The study evaluated the properties of gravel aggregate sourced within Oyo north senatorial district for concrete production in place of crushed granite crushed at exorbitant cost since characteristic properties show significant reflections on the qualities of gravel aggregate used and also play major role in determining the properties of hardened concrete.Samples of gravel from four commonly used borrow pits: Aroje, Bolanta, Sunsun and Olomi sites were obtained and tested for Aggregate Crushing Value (ACV), Aggregate Impact Value (AIV), Specific Gravity, Water absorption Capacity, Bulk Density, Moisture Content and Particle Size Distribution.On the average the results of the observation for the selected four locations were 22.56 g, 28.17 g, 33.37 g and 40.19 g for Aggregate Crushing Value (ACV), 2.44 g/ml, 2.53 g/ml, 2.57 g/ml and 2.62 g/ml for Bulk density, 0.17 %, 1.43 %, 2.42 %, and 2.48 % for moisture content, 2.02 %, 2.92 %, 2.00 % and 3.15 for water absorption, 2.52, 2.63, 2.60 and 2.55 for specific gravity, 41. 55 %, 45.25 %, 45.59 % and 47.08 % for aggregate Impact respectively.The study revealed that, gravel aggregates from Aroje has superior properties over those of Sunsun, Bolanta and Olomi as compared with coarse aggregate properties in BS 812: 1995 and BS 882: 1992. It is hereby recommended for coarse aggregate in concrete production.

Effect of Detergent on Concrete prepared with Periwinkle shell as Coarse Aggregate

2021 ◽  
Vol 1034 ◽  
pp. 179-186
Author(s):  
Munachiso C. Ogbodo ◽  
Akpabot Ifiok Akpabot
Keyword(s):  
Compressive Strength ◽  
Specific Gravity ◽  
Bulk Density ◽  
Coarse Aggregate ◽  
Lightweight Concrete ◽  
Hard Water ◽  
Grain Size Analysis ◽  
Size Analysis ◽  
Concrete Production ◽  
Periwinkle Shell

The use of the periwinkle shell in the production of lightweight concrete has been studied and accepted to be used for concrete works. Hard water containing detergent-like chemicals has been observed to be used in mixing locally produced concrete. This exploratory study is on the effect of water mixed with detergent in a concrete prepared with the periwinkle shell as a coarse aggregate. A total of 27 concrete cubes of size 150mmx150mmx150mm were prepared in the laboratory with a mix ratio of 1:2:4. A water-cement ratio of 0.4 was used with the addition of detergent at varying percentages (0%, 0.3% and 0.6). The cubes were cured in water and tested at 7days, 14days and 28days respectively. Laboratory tests, which includes bulk density, specific gravity, grain size analysis, slump and the compressive strength test was carried out on the aggregates and concrete. The periwinkle shell had a bulk density of 1440kg/m3and a specific gravity of 2.50. The workability tested revealed that the slump values increased with increase in the percentages of detergent. The compressive strength at 28days and at 0.3% and 0.6% were 12.58N/mm2 and 14.06N/mm2 respectively. It was observed that the compressive strength decreased with the addition of detergent because of the tiny air bubbles introduced into the concrete by the detergent. From the results of the study, it can safely be concluded that the use of detergent contaminated water in concrete production will reduce its compressive strength and increase its workability.

Properties of Lightweight Bubbles Aggregate (LBA) for the Replacement of Coarse Aggregates in Concrete

2014 ◽  
Vol 803 ◽  
pp. 11-15
Author(s):  
Norlia Mohamad Ibrahim ◽  
Leong Qi Wen ◽  
Roshazita Che Amat ◽  
Taksiah Abdul Majid ◽  
Nur Liza Rahim ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Portland Cement ◽  
Water Absorption ◽  
Bulk Density ◽  
Ordinary Portland Cement ◽  
Raw Materials ◽  
Construction Materials ◽  
Cement Composite ◽  
Partial Replacement ◽  
Concrete Production

The depletion of natural resources in the production of coarse aggregate are very crucial. Construction materials are solely depends on natural granite in the making of cement composite. Therefore , there is an urgency need to develop new alternatives material that can replace the usage of granite in concrete production. In this study, LBA have been produced to cater this problem. It is made from a mixture of bubbles from foam and ordinary portland cement. The ratio of the raw materials used is 1 part of bubbles and 2 part of ordinary Portland cement. Its manufacturing process does not involving any sintering process so it will part help to reduce energy comsuption at about 30%. The properties and characteristics of the LBA such as density, specific gravity, water absorption, strength were investigated. Results shown that the specific gravity of LBA was 1.00, water absorption was 19.44%, dry bulk density was between 730 – 800 kg/m3 and dry loose bulk density was ranged from 700 to 730 kg/m3 and the strength of aggregates is 14.00 MPa. It is found that the LBA can be used as a partial replacement of granite in the production of concrete. Keywords: LBA, concrete, density

Physical Quality of Turmeric Powder (Curcuma longga Linn) Result of Foam-mat Drying Method Using Microwave

2021 ◽  
pp. 57-65
Author(s):  
Dhinar Patliani ◽  
Dian Purbasari
Keyword(s):  
Grain Size ◽  
Moisture Content ◽  
Water Absorption ◽  
Bulk Density ◽  
Oil Absorption ◽  
Drying Method ◽  
Physical Quality ◽  
Average Grain Size ◽  
Two Factors

Turmeric (Curcuma longa L) in Indonesia is widely known as a herbal medicinal plant, food coloring, and food flavoring. The high water content of turmeric will shorten the storage time and the quality of the ingredients. The need for drying which is the process of removing the moisture content of the material with the aim of prolonging the shelf life. The use of the foam-mat drying method with the addition of adhesives aims to speed up the drying process and maintain the quality of a material. The result of drying turmeric obtained is turmeric powder product. This study used a completely randomized design (CRD) with two factors, namely the variation of the microwave oven power and the composition of the developer agent (ovalet). The research procedure was divided into two stages, namely the manufacture of powder and continued with the measurement of physical quality. The stages of making powder begin with the preparation of raw materials, stripping, size reduction, addition of developer, drying, then grinding. The second stage is measuring physical quality, namely fineness modulus, average grain size, powder moisture content, color, water absorption, oil absorption, and bulk density. The power variations used are 420 watts, 535 watts, and 680 watts, while the composition of the developer is 1%, 2%, and 4%. Data analysis using two-way ANOVA statistical test with two factors that affect the variation of power and composition of the developer (ovalet). FM values ​​ranged from 0.364 – 1.576, D values ​​ranged from 0.005 – 0.0012 mm, final moisture content values ​​ranged from 7.60 – 9.59%, powder moisture content values ​​ranged from 9.47 – 11.43%ww , L values ​​ranged from 61.46 – 65.96, a values ​​ranged from 13.54 – 16.05, b values ​​ranged from 48.21 – 52.42, DSA values ​​ranged from 2.78 – 3.54 ml/ g, DSM values ​​ranged from 1.22 – 1.60 ml/g, and DC values ​​ranged from 0.38 – 0.44 g/cm3. The combination treatment of drying power with developer is influenced by the drying power of the parameters, namely the value of moisture content, fineness modulus, average grain size, brightness level, redness level, yellowness level, oil absorption, water absorption, and bulk density. While the developer affects the finenes modulus, average grain size, yellowness level, and bulk density.

scholarly journals Impacts of Cooking Times (Steaming and Cooking on Embers) on Some Physico-Functional Parameters of Yam (Dioscorea bulbifera) Flours Cv Dougon-won Consumed in Côte d'Ivoire

2019 ◽  
pp. 1-13
Author(s):  
Gbocho Serge Elvis Ekissi ◽  
Jacques Yapi Achy ◽  
Martin Tanoh Kouadio ◽  
Bedel Jean Fagbohoun ◽  
Lucien Patrice Kouamé
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Water Solubility ◽  
Foam Stability ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Functional Parameters ◽  
Swelling Power ◽  
Dioscorea Bulbifera ◽  
Cooking Times

Impacts of cooking times (steaming and cooking on embers) on some physico-functional parameters of yam (D. bulbifera) flours cv Dougou-won were determined during 10, 20 and 30 min. Results showed that steaming and cooking on embers increased significantly (P <0.05) the dispersibility (D), water absorption capacity (WAC), paste clarity (PC), water solubility index (WSI), swelling power (SP), least gelation capacity (LGC) and solubility (S) but decreased significantly (P <0.05) foam capacity (FC), wettability (W) and foam stability (FS) of flours (D. bulbifera) cv Dougou-won. Steaming increased significantly (P <0.05) oils absorption capacity (OAC) and bulk density (BD). However, cooking on embers decreased significantly (P <0.05) oils absorption capacity (OAC) but not affected significantly (P <0.05) bulk density (BD). The steaming time (30 min) is recommended to considerably influence the physico-functional parameters of the yam (D. bulbifera) flours cv Dougou-won.

scholarly journals Comparative nutritional and functional properties of selected underutilized legumes

2020 ◽  
Vol 45 (3) ◽  
Author(s):  
K. O. Soetan ◽  
A. A. Adeola
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Phaseolus Lunatus ◽  
International Institute ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Crude Fibre ◽  
Emulsion Capacity

Underutilized and neglected legumes have numerous nutritional potentials with great contributions to food security but they are usually excluded from research and development agenda. This study evaluates the nutritional and functional properties of six different underutilized and neglected legumes; Lima bean (LB) (Phaseolus lunatus) (2006-009), Bambara groundnut (BG) (Vigna subterranea) (TVSU- 1482), winged bean (WB) (Psophocarpus tetragonolobus) (Tpt-48), jack bean (JB) (Canavalia ensiformis) (Tce-4), sword bean (SB) (Canavalia gladiata) (Tcg-4) and African yam bean (AYB) (Sphenostylis stenocarpa) (TSS-95) from the Genetic Resources Unit (GRU), International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. Nutritional and functional properties were evaluated using proximate composition, mineral analyses and functional properties like bulk density, water absorption capacity, oil absorption capacity, emulsion capacity and dispersibility. All the procedures were carried out using standard protocols. Statistical analysis was done using descriptive statistics. Results of proximate analysis showed that crude protein ranged from18.88 0.15%(WB) to 26.60±0.14%(AYB), crude fat ranged from 1.84 0.02% (JB) to 6.39 0.03% (BG), crude fibre ranged from 3.70 ±0.00% (AYB) to 5.04 0.03% (SB), ash ranged from 3.10 ± 0.14% (AYB) to 4.66 0.02% (LB), nitrogen free extract ranged from 55.60 0.04% (SB) to 62.97 0.12% (WB), moisture content ranged from 5.75 0.48% (AYB) to 10.77 0.03% (JB), dry matter ranged from 89.23 0.03% (JB) to 94.25 ± 0.488% (AYB) and gross energy ranged from 4.39 0.003 kcal/g (SB) to 4.66 0.00 (BG). Mineral content results revealed that calcium varied from 0.14 0.000% (LB) to 0.23 0.0003% (AYB), phosphorus varied from 0.20 0.0001% (AYB) to 0.38 0.00% (BG), sodium varied from 0.12 0.00% (LB and WB) to 0.35 0.0006% (AYB), potassium varied from 0.69 0.00% (LB) to 1.12 0.00% (BG), magnesium varied from 0.15 0.0002% (AYB) to 0.27 0.000% (BG) and iron varied from 44.84 0.03 (mg/g) (WB) to 80.98 0.0007(mg/g) (AYB). Results of functional properties showed that bulk density ranged from 0.45±0.04 g/mL (WB) to 0.77±0.08 g/mL (SB), water absorption capacity ranged from 168.33±0.03 g/100g (LB) to 183.62±0.01 g/100g (SB), oil absorption capacity ranged from 146.54 ±0.02 g/100g (LB) to 161.55±0.02 g/100g (JB), emulsion capacity ranged from 79.67 ±0.02 g/100g (LB) to 89.46±0.02 g/100g (SB) and dispersibility ranged from81.0±1.41%(SB) to 86.5±0.71% (BG). The study concluded that all the underutilized legumes have varying nutritional and functional properties, which should be exploited for nutritional benefits and industrial applications, as a solution to the problem of food shortage, especially in the developing countries.

Properties of Dan Kwian, Sukhothai and Ratchaburi Pottery Clays Fired at 700 and 900 °C

2014 ◽  
Vol 608 ◽  
pp. 47-61
Author(s):  
Nonglak Meethong ◽  
Wanwisa Pattanasiriwisawa ◽  
Weenawan Somphon ◽  
Waraporn Tanthanuch ◽  
Sutham Srilomsak
Keyword(s):  
Specific Gravity ◽  
Comparative Study ◽  
Water Absorption ◽  
Bulk Density ◽  
Firing Temperature ◽  
Reflectance Spectra ◽  
Modulus Of Rupture ◽  
Regression Equations ◽  
Statistical Software

Dan Kwian, Sukhothai and Ratchaburi pottery clays are economically important pottery clays. They are well known in the Thai ceramic society for making Dan Kwian pottery, Sawankhalok pottery and Dragon jars, respectively. There have been several studies of these pottery clays. However, few of them used statistics to analyze their results. This work is a comparative study of the compositions and properties of these three pottery clays using statistical software to analyze the results. Results show that the major components of these pottery clays are SiO2 and Al2O3. The Modulus of Rupture (MOR) of each pottery clay fired at 700°C are not significantly different. Sukhothai pottery clay fired at 900°C has a higher MOR and bulk density while its porosity, water absorption and apparent specific gravity are less than those of the Dan Kwian and Ratchaburi pottery clays fired at the same temperature. Additionally, the current study developed regression equations for estimating the properties of all pottery clays under study. Finally, it was found that the L*, a*, b* and reflectance spectra of all pottery clays increased when firing temperature was increased from 700 to 900°C.

Development and Characterization of Extruded Product Using Carrot Pomace and Rice Flour

2010 ◽  
Vol 6 (3) ◽  
Author(s):  
Navneet Kumar ◽  
B. C. Sarkar ◽  
Harish Kumar Sharma
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Bulk Density ◽  
Water Solubility ◽  
Rice Flour ◽  
Absorption Index ◽  
Lateral Expansion ◽  
Screw Speed ◽  
Sensory Score ◽  
Die Temperature

Dehydrated carrot pomace was added in different proportions (10-30%) to rice flour. The formulation was extruded at different moisture content (17-21%), screw speed (270-310 rpm) and die temperature (110-130°C). The experimental combinations were decided based on central composite rotatable design for four variables at five levels of each variable. The lateral expansion, bulk density, water absorption index, water solubility index, hardness and sensory characteristics were measured as responses. Significant regression models were established with the coefficient of determination, R² greater than 0.70. The results indicated that pomace proportion, screw speed and temperature significantly influenced (P<0.10) lateral expansion; moisture content and screw speed for bulk density; pomace proportion and temperature for water absorption index and water solubility index, pomace proportion, screw speed and temperature for hardness and screw speed for sensory score. The compromised optimum condition obtained by numerical integration for development of extrudates were: carrot pomace of 11.75% in rice flour, moisture content 19.92%, screw speed 249.1 rpm and die temperature 114.3°C. Sensory evaluation revealed that carrot pomace could be incorporated into ready-to-eat expanded products upto the level of 11.75%.

scholarly journals Physicochemical Characteristics of Black Bean Protein Concentrate Based on the Variation of Heating Time

2021 ◽  
Vol 1 (1) ◽  
pp. 12-18
Author(s):  
Syane Palijama ◽  
Priscillia Picauly ◽  
Windarti Windarti
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Protein Content ◽  
Bulk Density ◽  
Physicochemical Characteristics ◽  
Heating Time ◽  
Ash Content ◽  
Protein Concentrate ◽  
Black Bean ◽  
Bean Protein

One type of beans that can be used as a source of protein is the black bean (Phaseolus vulgaris. L); because it has a sufficiently high protein content of 16.6%, it has the potential to be developed into protein concentrate. This study aimed to characterize the physicochemical characteristics of black bean protein concentrate based on heating time. An experiment was carried out and arranged in a Completely Randomized Design, with four levels of treatments, i.e. heating time of 15 minutes, 30 minutes, 45 minutes, and 60 minutes. The observed variables were yield, bulk density, water absorption, protein content, moisture content, and ash content. The results showed that the yield value was 7.66 - 12.11%, bulk density 0.78 - 0.81 g/mL, water absorption 1.84 - 1.97%, protein content 71.39 - 76.00%, moisture content 11.85 - 12.94% and ash content 3.30 - 3.57%.

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