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|Title:||Effect of molasses, cassava starch, and Arabic gum on mechanical strength of foundry core|
|Authors:||Popoola, A. P. I.|
|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.|
|ISSN:||0975-1084 (Online); 0022-4456 (Print)|
|Appears in Collections:||JSIR Vol.70(12) [December 2011]|
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