Effect of molasses, cassava starch, and Arabic gum on mechanical strength of foundry core
IR@NISCAIR: CSIR-NISCAIR, New Delhi - ONLINE PERIODICALS REPOSITORY (NOPR)
View Archive Info| Field | Value | |
| Creator |
Popoola, A. P. I.
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| Date |
2011-11-30T11:53:56Z
2011-11-30T11:53:56Z 2011-12 |
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| Identifier |
0975-1084 (Online); 0022-4456 (Print)
http://hdl.handle.net/123456789/13112 |
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| Description |
1029-1032
This study presents effects of some local binders on mechanical properties of foundry core to develop a suitable core strength using green compression strength, baked compression strength, permeability and collapsibility tests. Compression strength of baked cores increased with an increase in the quantity of binder added. At 200°C in 1.5 h, compression strength after baking increases as water (%) decreases. It was observed that molasses, cassava starch and Arabic gum could serve as effective binder for commercial production of high foundry core but Arabic gum is much preferable. |
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| Language |
en_US
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| Publisher |
NISCAIR-CSIR, India
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| Rights |
<img src='http://nopr.niscair.res.in/image/cc-license-sml.png'> <a href='http://creativecommons.org/licenses/by-nc-nd/2.5/in' target='_blank'>CC Attribution-Noncommercial-No Derivative Works 2.5 India</a>
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| Source |
JSIR Vol.70(12) [December 2011]
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| Subject |
Arabic gum
Cassava starch Foundry core Mechanical strength Molasses |
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| Title |
Effect of molasses, cassava starch, and Arabic gum on mechanical strength of foundry core
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| Type |
Article
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