However it is porous and also it has got irregular shape. Dental Stone (Type III) Dehydration of gypsum under pressure in 125 degrees Celsius produces dental stone. This form of hemihydrate is called α-calcium sulfate. The powder particles of stone are much more regular (uniformed) in shape and it has higher density compared to model plaster. Dental Stone with High Strength and Low Expansion (Type IV) After accomplishment of dehydration, another chemical such as 30% calcium chloride or magnesium chloride is added whilst boiling of gypsum product.
In the next steps the density of water between 30-40 °C, 40-50 °C and 50-60 °C was measured. Then our results ρ vs T and also density vs temperature values given in the Steam Tables were plotted on the same graph in order to compare. In the second part the density of water was measured by density bottle. The densities obtained from the experiment are 995, 992.5, 991, 990 kg/m3 for the first part and
Hydrated Lime The results show that hydrated lime increased the intermediate temperature stiffness of the PG 64 - 22 binder. Hydrated lime showed to improve the fatigue properties of the aged binder. It could decrease the fatigue parameter by 23% which is a desired result when cracking due to aging is a concern. The mixing was done at three percentages: 1%, 2%, 3% . The lowest aging index was found to be at 2% by weight of the binder.
Power level optimization done on level 70, 80, 90 and 100. As time optimization of extraction is done at 15, 16, 17 and 18 minutes. Characterization of Alginate Characterization of sodium alginate was conducted to determine the physical and chemical properties of sodium alginate extraction results. Analysis of Water Content Analysis of water content is done by gravimetric methods AOAC (1990), by drying the sample at 105 oC alginate. The water content is determined based on the dry weight alginate that is a percentage of the dry weight of the initial weight.
In addition, phenolphthalein was added as an indicator. The aliquots were titrated against sodium hydroxide (NaOH) solution until end point was reached, after which volume of NaOH consumed was recorded. The value of the rate constant, k, obtained was 0.0002 s-1. The experiment was then repeated with 40/60 V/V isopropanol/water mixture and a larger value of k = 0.0007 s-1 was obtained. We concluded that the rate of hydrolysis of (CH3)3CCl is directly proportional to water content in the solvent mixture.
50 mL of distilled water was approximately added to this 250 mL beaker and gently swirled so that the solid (potassium acid phthalate) got fully dissolved into the water. 2 drops of phenolphthalein indicator solution was added to the beaker. The pH electrode was calibrated using the pH buffers. For this, 25 mL of pH 4 and pH 7 buffers were taken in 50 mL or 100 mL beakers. The buffer solutions were saved in case the electrode needed to be re-calibrated later on.
Title: How Ph Levels Affected the Fermentation of Beer Hypothesis: The beer will be left with more sugar deposit as the Ph levels increase because alpha/beta -amylase will no longer function. Predictions: Alcohol Percentage Analysis for the Control and the Experimental During this experiment, the pH level was increased, therefore Alpha-Amylase was favored. Due to the nature of Alpha-Amylase cutting randomly through a large carbohydrate molecule, it leaves bigger sugars in the flask, which cannot be digested by yeast. Due to this, less reactions should occur in the experimental, therefore leading to a lower percentage of alcohol production, compared to the control. There should be a higher alcohol percentage in the control than that of
Theory: The acid value can be defined as the number of milligrams of potassium hydroxide required to neutralize the free fatty acids present in one gram of fat. It tells about the measure of rancidity as free fatty acids are normally formed by the decomposition of oil glycerides. The acid value is expressed as percent of oleic acid, lauric or palmitic acid. Principle: The determination of acid value is based on the principle of directly titrating the oil in an alcoholic medium against potassium hydroxide or sodium hydroxide solution. Analytical importance: The value is the relative measure of the amount of fatty acids that have been liberated due to the hydrolysis of the glycerides as a result of action of moisture, temperature and/or lypolytic enzyme lipase.
The same water was used for mixing and curing of concrete cubes. Name of Test Results Coarse Aggregate Fine Aggregate Specific gravity 2.56 2.63 Absorption (%) 0.51 0.71 Fineness Modulus 1.6 6.9 Table 3: Physical properties of aggregates Pozzolan: The cement replacement material that used in the test was local natural pozzolan from Mont Popa. The chemical composition of pozzolan is given in Table 4. It is evident that the local natural pozzolan conforms to the requirements of ASM C 618 and hence, can be used as a partial replacement of the production of roller compacted concrete. Description Composition (%) Local Natural Pozzolan Requirements as per ASTM for class N Silicon dioxide (SiO2), aluminum oxide (Al2O3) and iron oxide (Fe2O3) 77.3 Min 70.00 Sulfur trioxide (SO3) 0.34 Max 4.00 Loss on ignition (%) 2.26 Max 10.00 Table 4: Comparison of local natural pozzolan with Class N of ASTM C 618 Method: The soil compaction method is the most widely used mixture proportioning method for RCC pavements.
It was observed that, as the pH of the solution increased, the amount of precipitate formed also increased. In addition, as greater amounts of NaOH were added to the wastewater samples, the concentration of copper ions in the solution decreased. Introduction Chemical
As seen in the trend of both buffer, once the pH is lower than 3, the slope of dv/dpH increase drastically, showing the decreasing effects of the buffer. On the other hand, in the trend of both buffer on the right side of graph shows when NaOH is added, the change in pH is more drastic once past about pH 5. Although buffer 1 and buffer 2 shows a similar trend, the plot of buffer 1 is above the plot of buffer 2. The reason for this is that buffer 1 is made by an acid and base with an almost equal concentration. This makes buffer 1 a greater buffer compared to buffer 2.