Al-Hadba Minaret, a Contribution in Characterizing of its Brick

2020 ◽  
Vol 857 ◽  
pp. 48-55
Author(s):  
Asaad Al-Omari ◽  
Suhail I.A. Khattab
Keyword(s):  
Water Absorption ◽  
Water Retention ◽  
Building Materials ◽  
Free Water ◽  
Water Retention Capacity ◽  
Military Operations ◽  
Retention Capacity ◽  
Skeletal Density ◽  
Northern Iraq

Al-Hadba minaret is one of the ultimate minarets in beauty and excellence that belonged to the constructions of Zankid dynasties in Syria and upper Mesopotamia. The minaret was built during the 12th entury, it is located in the center of old Mosul city-Northern Iraq. This minaret is the most famous in the Middle East, since it has a significant curvature (banana shape) that threatens its integrity. Unfortunately, the main parts of this monument were destroyed during the last military operations in 2017. Nowadays, there are serious attempts to reconstruct the minaret. The objective of this study is to characterize the original bricks, one of the main building materials of the minaret, in an attempt to complete planning preparations for returning to Mosul its historic value. In this research, the ancient bricks were characterized under different laboratory tests including the determination of skeletal density, porosity, free water absorption, forced water absorption, water retention capacity, capillarity parameters and uniaxial compressive strength. It is expected that the information obtained from this study can be helpful in providing the important knowledge for selecting the suitable and compatible material for the future reconstruction and maintenance works.

scholarly journals Abu Ampas Tebu Pengurang Semen Dalam Paving

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
Kholiddien Tyas Jawara ◽  
Pramudya Fathoni Winalda Purnama ◽  
Olga Donny Prasetyo ◽  
Tomi Tristono
Keyword(s):  
Experimental Study ◽  
Compressive Strength ◽  
Water Absorption ◽  
Water Retention ◽  
Strength Analysis ◽  
Water Retention Capacity ◽  
Test Results ◽  
Basic Requirement ◽  
Construction Work ◽  
Retention Capacity

Cement is a basic requirement that is always needed in the construction work. Every year the price of cement has increased. In this experimental study using ash waste bagasse to reduce the amount  of cement in paving by substituting it. Variations in the composition of the addition of bagasse ash are 0%, 5%, 10%, 15%, 20%, 25% of cement volume and with a ratio of 1: 4, i.e., 1 cement and 4 sand. Based from the results of compressive strength analysis, water absorption, and density, the paving with a mixture of ash-bagasse gain of 5% is the best when compared to other mixtures. The result are a compressive strength of 34.63 MPa, the water retention capacity of 2.12% and the density of 1.39 gr / cm3. The paving with a mixture of 10% bagasse ash yielded a compressive strength of 33.84 Mpa, the water retention capacity of 2.23% and the density of 1.37 g / cm3, indicating that 10% ash addition had the same paving test results without the addition of ash bagasse. In SNI 03-0691-1996, paving with the addition of bagasse ash by 5% and 10% including as the paving of quality B. Keywords : ash of waste bagasse, paving, pozzolan.

scholarly journals Experimental Study on Compressive Strength, Water Retention And Water Absorption of self-curing Concrete With Different Curing Conditions

2020 ◽  
Vol 184 ◽  
pp. 01118
Author(s):  
S.P.Raju. V ◽  
Martha Saikumar ◽  
T. Srinivas ◽  
G.V.D.N. SaiVamsi ◽  
A. Vijaya Srinivas Srikar
Keyword(s):  
Compressive Strength ◽  
Water Absorption ◽  
Water Retention ◽  
Water Evaporation ◽  
Water Retention Capacity ◽  
Fine Aggregate ◽  
Retention Capacity ◽  
Conventional Concrete ◽  
Curing Conditions ◽  
Curing Agents

Curing of concrete is maintaining satisfactory moisture content in concrete during its early stages in order to develop the desired properties. « However good curing is not always practical in many cases, therefore the need to develop self-curing agents attracted several researchers ». « The concept of several self-curing agents is to reduce water evaporation from concrete and hence increase the water retention capacity of concrete compared to conventional concrete, the use of self-curing agent is very important from the point view that water resources are getting valuable every day ». This project summarizes various aspects of self-curing of concrete which can be of valuable assistance in adopting good construction practices at site. M25 grade concrete cube specimens prepared based on the standards and availability of materials without and with 30% of flyash and quarry dust replaced as cement and fine aggregate and cubes cured by covering them with a external self-curing compound BONDIT CURE WB, air dried and normal water. These specimens are then tested after 7,14 and 28 days to obtain the compressive strength in three different conditions. The compressive strength of concrete cubes is calculated and compressive strength of self-curing concrete is compared with the different conditions. At the end of curing period of 7,14 and 28 days the amount of water retained in self cured concrete cubes is calculated and compared with the air dried cubes. Water absorption test is conducted on air dried concrete and self cured concrete cubes and the amount of water is absorbed is calculate and compared.

scholarly journals Effects of sticky rice addition on the properties of lime-tile dust mortars

2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Kun Zhang ◽  
Ying Sui ◽  
Liqin Wang ◽  
Fude Tie ◽  
Fuwei Yang ◽  
...  
Keyword(s):  
Water Absorption ◽  
Water Retention ◽  
Setting Time ◽  
Strength Development ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Mortar Strength ◽  
Density Values ◽  
Dsc Analyses

AbstractThe present study focused on the characteristics of lime-tile dust mortars with sticky rice addition, which were prepared according to historic Chinese accounts. Results showed that addition of sticky rice into mortars could improve water retention capacity, prolong setting time, and reduce bulk density values. Sticky rice addition also had long-term detrimental impacts on mortar strength development, concurrently increasing their water absorption values. FTIR, XRD and TG-DSC analyses revealed that the addition of sticky rice into mortars could slow down the carbonation as well as hydration process, at the same time forming both calcite and aragonite as carbonation products.

scholarly journals Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1510
Author(s):  
María Ángeles Rivas ◽  
Rocío Casquete ◽  
María de Guía Córdoba ◽  
Santiago Ruíz-Moyano ◽  
María José Benito ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Functional Properties ◽  
Dietary Fibre ◽  
Water Retention ◽  
Point Of View ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Oil Retention ◽  
High Antioxidant Activity ◽  
By Products

The objective of this study was to evaluate, from a technological and nutritional point of view, the chemical composition and functional properties of the industrial winemaking by-products, namely skins, stems and lees. The chemical and physical characteristics, as well as the functional properties (fat and water retention and swelling capacity, antioxidant capacity, and their prebiotic effect), of the dietary fibre of these by-products were studied. The results showed that the skins, stems, and lees are rich in fibre, with the stem fibre containing the highest amounts of non-extractable polyphenols attached to polysaccharides with high antioxidant activity and prebiotic effect. Lee fibre had the highest water retention capacity and oil retention capacity. The results reveal that winemaking by-products could be used as a source of dietary fibre with functional characteristics for food applications.

Host preferences of low-trunk vascular epiphytes in a cloud forest of Veracruz, Mexico

2005 ◽  
Vol 21 (6) ◽  
pp. 651-660 ◽  
Author(s):  
Klaus Mehltreter ◽  
Alejandro Flores-Palacios ◽  
José G. García-Franco
Keyword(s):  
Water Retention ◽  
Cloud Forest ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Host Preferences ◽  
Host Group ◽  
Vascular Epiphytes ◽  
Lower Trunk ◽  
Tree Ferns ◽  
Epiphyte Species

The diversity, abundance and frequency of vascular epiphytes on the lower trunk were compared between two host groups of a Mexican cloud forest: angiosperm trees (n = 72) and tree ferns (n = 28). The bark of the five most frequent host trees and the root mantle of the two tree ferns were analysed for their thickness, water content, water retention capacity and pH. A total of 55 epiphyte species and 910 individuals were found on the 27 host species. On hosts with a dbh range of 5–10 cm, epiphytes were significantly more diverse (4.3±0.9 species per host) and more abundant (12.5±2.2 individuals per host) on tree ferns than on angiosperm trees (1.9±0.2 species per host and 3.9±0.6 individuals per host). However, these differences were not significant for the dbh class of 10–20 cm, because epiphyte numbers increased on angiosperm trees with larger host size, but not in tree ferns. Most epiphyte species had no preference for any host group, but four species were significantly more frequent on tree ferns and two species on angiosperm trees. The higher epiphyte diversity and abundance on tree fern trunks of the smallest dbh class is attributed to their presumably greater age and to two stem characteristics, which differed significantly between host groups, the thicker root mantle and higher water retention capacity of tree ferns. These bark characteristics may favour germination and establishment of epiphytes.

Effect of boiling on nutritional, antioxidant and physicochemical properties of edible plants (Malva parviflora and Myrtillocactus geometrizans)

2021 ◽  
pp. 510
Author(s):  
Sandoval-Gallegos Eli Mireya ◽  
Arias-Rico José ◽  
Cruz-Cansino Nelly del Socorro ◽  
Ramírez-Ojeda Deyanira ◽  
Zafra-Rojas Quinatzin Yadira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Water Retention ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Water Retention Capacity ◽  
Total Phenolic Compounds ◽  
Retention Capacity ◽  
Malva Parviflora

The aim of the present research was to determine the effect of boiling on nutritional composition, total phenolic compounds, antioxidant capacity, physicochemical and morphological characteristics of two edible plants Malva parviflora (mallow leaf) and Myrtillocactus geometrizans (garambullo flower). The plants had an important nutritional composition as carbohydrates (48-70 %), dietary fiber (36-42 %) and protein (13 %), as well as total phenolic compounds (468-750 mg GAE/100 g db) with a high antioxidant capacity. However, boiling originated the decrease of soluble compounds, carbohydrates, total phenolic compounds, antioxidant capacity and physicochemical properties. Plants changed to dark colors and physicochemical properties were affected, except to water retention capacity, oil retention capacity and viscosity, which had the same values in mallow leaves (raw and boiled), but increased water retention capacity in garambullo flowers, it may be by changes in the morphology observed. Therefore, is to suggest the raw consumption or with minimal cooking of these plants to avoid changes caused by thermal treatment.

Effect of Storage Time on the Physicochemical and Sensory Properties of Man-tou (Chinese Steamed Bread)

2007 ◽  
Vol 3 (3) ◽  
Author(s):  
Kun Sha ◽  
Ping Qian ◽  
Li-Jun Wang ◽  
Zhan-hui Lu ◽  
Li-Te Li
Keyword(s):  
Water Retention ◽  
Storage Time ◽  
Soluble Starch ◽  
Prolonged Storage ◽  
Water Retention Capacity ◽  
Study Quality ◽  
Total Water ◽  
Retention Capacity ◽  
Steamed Bread

In this study, quality of Man-tou, the Chinese traditional steamed bread during storage was studied. Values for water retention capacity, total water solubles, soluble starch, and soluble amylose and amylopectin of Man-tou decreased with storage time. Results showed that hardness, chewiness and gumminess of Man-tou increased, while, springiness cohesiveness and resilience decreased along with prolonged storage time (p<0.05). Sensory evaluation results showed that all sensory rating of Man-tou, including softness, stickiness, cohesiveness, elasticity, taste and total score, dropped drastically within 24 h of storage time (p<0.05). Differential Scanning Calorimeter (DSC) was used to determine crystalline structure of amylopectin in Man-tou, and the value for enthalpy of crystallization was found increased with storage time. Amylopectin crystallization was significantly associated to Man-tou firming (p<0.01).

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