HIGHLIGHTS
- who: Clinker Cooking Efficiency and colleagues from the Department of Physics and Geology, University of Perugia, Via Pascoli, Perugia, Italy have published the article: Effect of the Nano-Ca(OH)2 Addition on the Portland, in the Journal: Materials 2019, 1787 of /2019/
- what: In this paper, a new technology is designed to reduce the clinker burning T and partly replace carbonates by nano-Ca(OH)2 into the raw mixture. The aim was attained by running two different samples at identical temperatures (PC1250 and PC1250_2, nPC1250 and nPC1250_2). The Analysis System) software was employed . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.