Structural Chemistry & Crystallography Communication

Toughness and Dielectric Behavior of Polycristalline Alumina and Nanostructures

In optics to improve thermal and mechanical properties
of briquettes from cocoa pods husks, influence of adding
binder was undertaken. With this intention, after having
carried out preliminary tests of brickwork where three
binders were tested to know the molasses of sugar cane,
the gelatinized starch of manioc as well as the skins of
manioc, only the starch of manioc and the molasses were
selected on the basis of IRI (resistance index), of the Peak
Load (PL) and Final Load (FL) of a needle on briquettes.
The optimal range of the percentage of binder ratio is
between 9.4% and 12.5%, for molasses and gelatinized
starch. Thermal properties of the raw materials were studied
on the basis of determination of the ash content (AC),
volatile mater (VM), fixed carbon (FC) and calorific value
(CV). Molasses and starch binder contributes to increase
the calorific value (16.69±1.00 – 19.80±4.69 MJ/kg).

Author(s):

Paul Nestor DJOMOU DJONGA

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