Effect of the Nano-Ca(OH)2 Addition on the Portland Clinker Cooking Efficiency
Abstract
:1. Introduction
2. Materials and Methods
2.1. Nano-Ca(OH)2 Synthesis
2.2. Clinker Production
2.3. Analytical Techniques
2.3.1. Scanning Electron Microscopy
2.3.2. Granulometric Analysis
2.3.3. X-ray µCT Measurements and Image Processing and Analysis
2.3.4. XRPD Analyses
3. Results
3.1. Nano-Ca(OH)2
3.2. Clinkers Analysis
3.2.1. Clinker Porosity
3.2.2. Clinker Mineralogical Composition
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Material | Na2O | MgO | Al2O3 | SiO2 | K2O | CaO | Fe2O3 | LOI | LSF | SR | AR |
---|---|---|---|---|---|---|---|---|---|---|---|
“Fat marl” | 0.101 | 0.928 | 3.511 | 12.098 | 0.918 | 44.627 | 1.241 | 36.576 | |||
“Slim marl” | 0.091 | 1.056 | 6.610 | 23.101 | 1.258 | 35.315 | 2.314 | 30.255 | |||
PC | 0.100 | 0.945 | 3.914 | 13.528 | 0.962 | 43.417 | 1.381 | 35.754 | 2.5550 | 2.8352 | 0.9987 |
nPC | 0.094 | 0.909 | 3.983 | 13.792 | 0.943 | 44.234 | 1.403 | 34.642 | 2.5605 | 2.8387 | 0.9983 |
Sample | Volume (voxels) | Voxel Size (µm) | Volume (mm3) | Pores Thresholds | Eulerian Characteristics (mm−3) | Internal Mean Curvature (mm−2) | Specific Surface Area (mm−1) | Pore Fraction |
---|---|---|---|---|---|---|---|---|
nPC1450d | 946 × 610 × 734 | 5.7 | 52.95 | 91 | 573 | 712 | 22.51 | 0.24 |
PC1450c | 271 × 267 × 167 | 5.0 | 1.51 | 93 | 885 | 711 | 20.72 | 0.20 |
nPC1350d | 700 × 700 × 1000 | 5.7 | 61.25 | 91 | 2048 | 711 | 16.77 | 0.16 |
PC1350c | 303 × 168 × 311 | 5.0 | 1.98 | 76 | 1013 | 560 | 18.09 | 0.23 |
Sample | C3S | C2S | C4AF | C3A | Free Lime | Gehlenite |
---|---|---|---|---|---|---|
PC1250c | 18.92(6) | 49.0(1) | 6.13(2) | 10.14(2) | 14.20(4) | 1.61(1) |
PC1250c_2 | 22.37(2) | 45.71(2) | 5.85(1) | 10.92(1) | 13.40(1) | 1.76(1) |
PC1350c | 59.2(2) | 17.61(7) | 2.81(1) | 15.80(5) | 4.28(2) | 0.31(1) |
PC1450c | 69.4(1) | 10.38(2) | 3.15(1) | 14.77(3) | 1.92(3) | 0.39(1) |
nPC1250d | 17.56(2) | 51.29(4) | 6.59(1) | 9.43(1) | 12.50(1) | 2.64(1) |
nPC1250d_2 | 16.00(2) | 52.77(4) | 6.39(1) | 8.78(1) | 13.85(1) | 2.21(1) |
nPC1350dA | 56.82(6) | 23.63(2) | 2.19(1) | 14.66(1) | 2.50(1) | 0.20(1) |
nPC1350dB | 56.0(2) | 24.9(1) | 0.42(1) | 15.64(6) | 2.53(1) | 0.55(1) |
nPC1350dC | 57.66(7) | 21.03(2) | 1.18(1) | 16.39(2) | 3.33(1) | 0.41(1) |
nPC1450d | 67.06(5) | 14.88(1) | 1.12(1) | 15.31(1) | 0.88(1) | 0.74(1) |
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Zucchini, A.; Comodi, P.; Di Michele, A.; Vivani, R.; Mancini, L.; Lanzafame, G.; Casagrande, S.; Gentili, S.; Vetere, F.; Bartolucci, L.; et al. Effect of the Nano-Ca(OH)2 Addition on the Portland Clinker Cooking Efficiency. Materials 2019, 12, 1787. https://doi.org/10.3390/ma12111787
Zucchini A, Comodi P, Di Michele A, Vivani R, Mancini L, Lanzafame G, Casagrande S, Gentili S, Vetere F, Bartolucci L, et al. Effect of the Nano-Ca(OH)2 Addition on the Portland Clinker Cooking Efficiency. Materials. 2019; 12(11):1787. https://doi.org/10.3390/ma12111787
Chicago/Turabian StyleZucchini, Azzurra, Paola Comodi, Alessandro Di Michele, Riccardo Vivani, Lucia Mancini, Gabriele Lanzafame, Serena Casagrande, Silvia Gentili, Francesco Vetere, Luca Bartolucci, and et al. 2019. "Effect of the Nano-Ca(OH)2 Addition on the Portland Clinker Cooking Efficiency" Materials 12, no. 11: 1787. https://doi.org/10.3390/ma12111787