Assessment of Effect of Rice Hush Ash on Burnt Properties of Badeggi Clay.
dc.contributor.author | Peter, O. | |
dc.contributor.author | Abolarin, M. S. | |
dc.contributor.author | Anafi, F. O. | |
dc.date.accessioned | 2018-12-18T13:57:27Z | |
dc.date.available | 2018-12-18T13:57:27Z | |
dc.date.issued | 2017-05 | |
dc.description | Available full text. | en_US |
dc.description.abstract | The effect of Rice Husk Ash (RHA) on the burnt property of clay (Badeggi) in Gbako Local Government Area of Niger Sate, Nigeria has been evaluated. 0% to 15% weight proportion of Rice Husk Ash (RHA) blended with clay were prepared for the the basis of this analyses. X-ray diffractometer (XRD) and X-ray florescence spectrometer (XRF) were used to determine the mineralogical and chemical constituent of the clay and RHA respectively. Plasticity of the clay, apparent porosity, bulk density, linear shrinkage, thermal shock resistivity, compressive strength, hardness, refractoriness and resistance to chemical attacks of the clay, and clay - RHA blends were analysed. The XRD analysis indicated that the clay was mainly Albite, with sufficient amount of Illite minerals. Result of chemical analysis indicated silica (SiO2) 53.50% and alumina (Al2O3) 28.70% to be main constituents of the clay. SiO2 content in the RHA was highest at 89.72% while other oxides were found in traces. Physical and mechanical property test confirmed that the inclusion of RHA in the clay resulted to considerable improvement in some properties and is beneficial for ceramic ware production. | en_US |
dc.identifier.uri | http://hdl.handle.net/20.500.12306/1467 | |
dc.language.iso | en | en_US |
dc.publisher | IJAR | en_US |
dc.relation.ispartofseries | International Journal of Advanced Research;Res. 5(5), 240-247 | |
dc.subject | Mineralogical analysis | en_US |
dc.subject | Clay | en_US |
dc.subject | Rice Husk Ash | en_US |
dc.subject | Burnt Properties | en_US |
dc.title | Assessment of Effect of Rice Hush Ash on Burnt Properties of Badeggi Clay. | en_US |
dc.type | Article | en_US |