DSpace logo

Please use this identifier to cite or link to this item: http://142.54.178.187:9060/xmlui/handle/123456789/19925
Full metadata record
DC FieldValueLanguage
dc.contributor.authorNOOR-UL-AMIN-
dc.date.accessioned2023-11-07T06:49:01Z-
dc.date.available2023-11-07T06:49:01Z-
dc.date.issued2010-08-20-
dc.identifier.citationul Amin, N. (2010). Chemical activation of bagasse ash in cementitious system and its impact on strength development. Journal of the Chemical Society of Pakistan, 32(6), 481.en_US
dc.identifier.issn0253-5106-
dc.identifier.urihttp://142.54.178.187:9060/xmlui/handle/123456789/19925-
dc.description.abstractThe production of bagasse ash from sugar mills in a great quantity has become one of the environmental problem, but its use in cement mortar that provided a satisfactory solution to problems that associated with waste management. In this study, the effect of industrially produced quicklime on the strength development and pozzolanic reaction rates of Bagasse ash/Cementitious systems was investigated. Strength development of the Quicklime-Bagasse ash-Cement (C-BA-QL) system was monitored and presented here. Moreover, new efficiency factors were calculated for the activated systems in an attempt to seek for the optimum quicklime addition in each case. The addition of quicklime increased both the early and later strengths of the cement-bagasse ash specimens. A 3% addition of quicklime was found to be the optimum dosage for both short and longer curing periods.en_US
dc.description.sponsorshipThe chemical society of Pakistan is an approved society from the PSF.en_US
dc.language.isoenen_US
dc.publisherHEJ Research Institute of Chemistry, University of Karachi, Karachi.en_US
dc.titleChemical Activation of Bagasse Ash in Cementitious System and its Impact on Strength Developmenten_US
dc.typeArticleen_US
Appears in Collections:Issue 04

Files in This Item:
File Description SizeFormat 
ViewByVolume.aspx?v=8&i=VOLUME%2032,%20NO4,%20AUG%202010.htm147 BHTMLView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.