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JSIR Vol.70(12) [December 2011] >

Title: Effect of molasses, cassava starch, and Arabic gum on mechanical strength of foundry core
Authors: Popoola, A. P. I.
Keywords: Arabic gum
Cassava starch
Foundry core
Mechanical strength
Issue Date: Dec-2011
Publisher: NISCAIR-CSIR, India
Abstract: 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.
Page(s): 1029-1032
CC License:  CC Attribution-Noncommercial-No Derivative Works 2.5 India
ISSN: 0975-1084 (Online); 0022-4456 (Print)
Source:JSIR Vol.70(12) [December 2011]

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