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JSIR Vol.70 [2011] >
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
Molasses |
| 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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