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Journal of Emerging Trends in Engineering and Applied Sciences (JETEAS)

ISSN:2141-7016

Article Title: Evaluating the Baked Compressive Strength of Produced Sand Cores Using Cassava Starch as Binder for the Casting of Aluminium Alloy T-Joint Pipe
by Opaluwa A. I and Oyetunji A

Abstract:
Sand cores were produced using Ojolofe silica sand and cassava starch ( manihot esculenta crantz) as binder. This was with the aim of determining their suitability for casting of intricate shapes. To achieve this, various compositions of starch bonded sand cores were produced. Standard core samples were produced and tested for green and baked compressive strength. The determination of green and baked compressive strengths was carried out on a large number of cores containing 6 - 12% water and 4 - 12% cassava starch. Core baking was carried out at temperature between 90 and 200oC for 60 - 150 minutes. From the results obtained, appropriate baking conditions and optimum core mixtures were established for cassava starch bonded core. The major results in the research showed that good cores can be produced using cassava starch as binder. Optimum core mixture for this purpose was found to be that containing 10% starch and 10% water and at appropriate baking temperature and time were 180oC and 2 hours respectively. The green compressive strength was 290 N/mm2 and that of baked compressive strength was 4122 N/mm2. The above properties were found to be adequate for production of strong sand cores using cassava starch as binder for non - ferrous castings. This suitability was proved by successfully production of a T - joint pipe aluminium casting
Keywords: compressive strength, cassava starch, core mixture, baked strength, green strength
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ISSN: 2141-7016

Editor in Chief.

Prof. Gui Yun Tian
Professor of Sensor Technologies
School of Electrical, Electronic and Computer Engineering
University of Newcastle
United Kingdom

 

 

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