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Journal of Emerging Trends in Engineering and Applied Sciences (JETEAS) 3(1):25-32(ISSN: 2141-7016)
terms of their compressive strength for the casting of
aluminium alloy T-Joint pipe. The objectives of this
work are to utilize locally sourced raw materials
(cassava starch and Ojolofe sand) to produce cores;
determine the compressive strength of the produced
cores; compare the observed properties with those of
standard cores and ; and evaluate the suitability of the
produced cores by casting aluminium T-Joint pipes.
METHODOLOGY
Materials and Equipment
Materials used for this work were silica sand
collected from Ojolofe water side in Idah local
government area of Kogi state Nigeria that was used
for the core production. Cassava starch which was
extracted from cassava tubers obtained from Akure
Ondo State Nigeria was also used as binder. Tap
water was used for tempering. Equipment used are
weighing balance, mixer or muller, measuring
cylinder, specimen rammer, permeability meter,
universal strength testing machine, oven, sieve shaker
and sets of sieve, crucible furnace, hack saw machine,
mould box, core box, wire brush and chisel.
METHODS
(i) Cassava Starch Preparation
Cassava tubers were peeled and properly washed.
The washed tubers were pounded followed by
grinding into pulp. Water was then added to easy the
extraction of starch. On the addition of water, it
formed suspension which was left to stay for 2 hours
before the water above was decanted. The starch
residue was properly dried to white, odorless and
tasteless powder in accordance with Anonim, 2009,
and Narayana, Subramony, 2002.
(ii) Sand Preparation
The sand was collected from the site, washed to
remove clay and other impurities. It was properly
dried and after drying, it was sieved using shaker on
which meshes of different aperture were mounted.
The clay was collected from the site. Pebbles were
removed from it. After drying, it was sent for
mineralogical composition analysis using ED X-ray
Fluorescence Analyzer in accordance with Ayoola
etal, 2010. The results of the mineralogical
composition are as shown in Table 1.
Percentage Minerals
Si02
Al2 03
K20
94.30
0.55
0.06
Ca0
0.24
Ti02
1.40
Cr203
Mn0
Fe2 03
0.01
0.02
0.35
A.F.S fineness number
Total % sand retained
1000
710
500
355
250
180
125
90
63
-63
Total
%Retained
(A)
0.6
0.8
1.1
4.0
12.2
13.6
26.4
28.0
11.2
2.1
100
Multiplier
(B)
1180
1180
600
425
300
212
150
106
75
38
-----
Cu0
Na2 0
0.04
Total Product
L0I
2.87
18403/100 =
184.03
(iii) Selection of Core Mixture
A large number of cores from mixtures,
based on the proportion of the constituent of sand,
cassava starch and water, were prepared. The
mixtures contained 6-12% water and 4-12% starch.
The full composition of core mixture is in Table 3
Table 3: Composition of the Core Mixtures
Mg0
0.16
=
Product
(A B)
708.0
944.0
660.0
1700.0
3660.0
2883.2
3960.0
2968.0
840.0
79.0
18403.2
S/N
1
26
Mixtures
6% water + 4% starch
6% water + 6% starch
6% water + 8% starch
6% water + 10% starch
6% water + 12% starch
8% water + 4% starch
8% water + 6% starch
8% water + 8% starch
8% water + 10% starch
8% water + 12% starch
Mixtures
10% water + 4% starch
10% water + 6% starch
10% water + 8% starch
10% water + 10% starch
10% water + 12% starch
12% water + 4% starch
12% water + 6% starch
12% water + 8% starch
12% water + 10% starch
12% water + 12% starch
Journal of Emerging Trends in Engineering and Applied Sciences (JETEAS) 3(1):25-32(ISSN: 2141-7016)
290
270
250
230
210
190
170
150
130
110
90
6
10
4% Starch
6% Starch
8% Starch
10% Starch
12% Starch
12
% Water
290
270
250
230
210
190
170
150
130
110
90
6
10
12
4% Starch
6% Starch
8% Starch
10% Starch
% Water
Fig.2: Variation of Baked Compressive Strength with Baking Time for Starch Bonded Cores (10%Starch and
10% Water).
27
Journal of Emerging Trends in Engineering and Applied Sciences (JETEAS) 3(1):25-32(ISSN: 2141-7016)
strength using the universal sand testing machine.
The specimen to be tested was mounted on a
stripping post and a compressive load was gradually
applied by turning a hand wheel until fracture. The
fracture load was automatically recorded on the
attached scale. The results of this is as shown in
Figures 3 to 6
Fig.3:
Variation of Compressive Strength with Baking Temperature for Starch-bonded Cores (Core mixes of
constant 6% water content but different starch contents)
4250
4000
3750
3500
4% Starch
3250
6% Starch
3000
8% Starch
2750
10% Starch
2500
12% Starch
2250
90
120
150
180
210
Temperature oC
Fig.4: Variation of Baked Compressive Strength with Baking Temperature for Starch-bonded Cores with 8%
water content.
28
Journal of Emerging Trends in Engineering and Applied Sciences (JETEAS) 3(1):25-32(ISSN: 2141-7016)
4500
4250
4000
3750
3500
3250
3000
2750
2500
2250
2000
1750
1500
1250
1000
4% Starch
6% Starch
8% Starch
10% Starch
90
120
150
180
Temperature
210
oC
Fig.5: Variation of Baked Compressive Strength with Baking Temperature for Starch-bonded Cores (Core mixes of
constant 10% water content but different starch contents)
3800
3600
3400
3200
3000
2800
2600
2400
2200
2000
4% Starch
6% Starch
8% Starch
10% Starch
12% Starch
90
120
150
Temperature oC
180
210
Fig.6: Variation of Baked Compressive Strength with Baking Temperature for Starch-bonded Cores (Core
mixes of constant 12% water content but different starch contents)
PERFORMANCE EVALUATION
The performance evaluation test was carried out by
sand casting of an aluminium T-joint pipe. The Tjoint pattern was carved from wood of 150 x 150 x
100 mm as shown in Plate 1.
Journal of Emerging Trends in Engineering and Applied Sciences (JETEAS) 3(1):25-32(ISSN: 2141-7016)
30
Journal of Emerging Trends in Engineering and Applied Sciences (JETEAS) 3(1):25-32(ISSN: 2141-7016)
Baked Compressive Strength of Starch bonded
Cores
Figure 2 shows the effect of baking temperature and
baking time on the compressive strength of the starch
bonded cores. The results contained in this figure are
for cores produced from mixes of 10% starch and
10% water. These values were based on the
maximum strength values obtained from the green
compressive strength test. From this figure, it is seen
that maximum baked compressive strength was
obtained, when baking was carried out at 180oC for 2
hours. This means that optimum baked compressive
strength values will not be achieved when these cores
are baked outside this specification. The maximum
compressive strength values obtained from this result
was 4122 Nmm-2. These baked strength values agree
very well with standard value of between 4000Nmm-2
and 5000Nmm-2 needed for nonferrous and iron
castings (Ihom, 2004).
REFERENCES
Abdulwahab, M, Gaminana, J.O, Bellow, K.A and
Achuokpa, E.O (2008); Prospect of Local Core
Binders in Foundry Industries. Proceedings of
Nigerian Metallurgical society. 25 th Annual
conference. Akure, 2008. Pp 210-213
31
Journal of Emerging Trends in Engineering and Applied Sciences (JETEAS) 3(1):25-32(ISSN: 2141-7016)
Giesseren A. W (2004); AWB-An Environmentfriendly Core Production Technology. Documents
and
settings/Inc18/my
documents/AWB-an
environment friendly core Production Technology of
www.myhome Foundry. Come. Pp 5-6.
Holmes C.W.H (1923-1927); The Technical side of
oil-sand cores (IBF) Vol. XVII. Pp
172-195.
Ihom, A.P (2004); Raw Material Development for a
Sustainable Industrial Development. Conference
paper presented at Chemical Society of Nigeria.
Plateau State.
Ihom, A.P, Jatau, J.S and Mohammed, M.H (2006);
Assessment of Honey as a Binder for Core Making in
Foundry. Proceeding of Nigeria Metallurgical
Society. Abuja 2006. Pp 39-44.
International
Aluminium
www.world-aluminium.org
Aluminium).
Institute
(2006);
(Business
on
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