Effect of the Nano-Ca(OH)(2) Addition on the Portland Clinker Cooking Efficiency

A new technology was tested to improve the cooking efficiency of the raw mixture for Portland clinker production by the use of nano-Ca(OH)(2). A decrease in the free lime concentration after the firing of approximately 35% and 55% in the nano-added clinkers burned at 1350 °C and 1450 °C, respectivel...

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Detalles Bibliográficos
Autores principales: Zucchini, Azzurra, Comodi, Paola, Di Michele, Alessandro, Vivani, Riccardo, Mancini, Lucia, Lanzafame, Gabriele, Casagrande, Serena, Gentili, Silvia, Vetere, Francesco, Bartolucci, Luca, Polidori, Gianluca, Santinelli, Fabio, Neri, Alessandro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6600755/
https://www.ncbi.nlm.nih.gov/pubmed/31159493
http://dx.doi.org/10.3390/ma12111787

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6600755/
https://www.ncbi.nlm.nih.gov/pubmed/31159493
http://dx.doi.org/10.3390/ma12111787

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