Control of Drying Shrinkage of Magnesium Silicate Hydrate Gel Cements
نویسندگان
چکیده
منابع مشابه
Drying-induced atomic structural rearrangements in sodium-based calcium-alumino-silicate-hydrate gel and the mitigating effects of ZrO2 nanoparticles.
Conventional drying of colloidal materials and gels (including cement) can lead to detrimental effects due to the buildup of internal stresses as water evaporates from the nano/microscopic pores. However, for these gel materials the underlying nanoscopic alterations that are, in part, responsible for macroscopically-measured strain values (especially at low relative humidity) remain a topic of ...
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Objective: Potato is the fourth important food crop after wheat, rice and maize. Shrinkage of food materials has a negative consequence on the quality of the dehydrated product. The main objective pursued in this paper is to investigate the shrinkage amount of potato slices during drying process using vacuum-infrared method. Methods: In this work, the effect of the infrared radiation...
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This report reviews the safety of Aluminum, Calcium, Lithium Magnesium, Lithium Magnesium Sodium, Magnesium Aluminum, Magnesium, Sodium Magnesium, and Zirconium Silicates, Magnesium Trisilicate, Attapulgite, Bentonite, Fuller’s Earth, Hectorite, Kaolin, Montmorillonite, Pyrophyllite, and Zeolite as used in cosmetic formulations. The common aspect of all these claylike ingredients is that they c...
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در این پایان نامه، درهمتنیدگی بین یک سیستم نقطه کوانتومی دوگانه(مولکول نقطه کوانتومی) و میدان مورد مطالعه قرار گرفته است. از آنتروپی ون نیومن به عنوان ابزاری برای بررسی درهمتنیدگی بین اتم و میدان استفاده شده و تاثیر پارامترهای مختلف، نظیر تونل زنی(که توسط تغییر ولتاژ ایجاد می شود)، شدت میدان و نسبت دو گسیل خودبخودی بر رفتار درجه درهمتنیدگی سیستم بررسی شده اشت.با تغییر هر یک از این پارامترها، در...
15 صفحه اولThe Effect of Drying Kinetic on Shrinkage of Potato Slices
Objective: Potato is the fourth important food crop after wheat, rice and maize. Shrinkage of food materials has a negative consequence on the quality of the dehydrated product. The main objective pursued in this paper is to investigate the shrinkage amount of potato slices during drying process using vacuum-infrared method. Methods: In this work, the effect of the infrared radiation...
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ژورنال
عنوان ژورنال: Key Engineering Materials
سال: 2016
ISSN: 1662-9795
DOI: 10.4028/www.scientific.net/kem.709.109