This master thesis is focused on comparing the options available to accelerate thematuring period of brick dough. There were four types of brick clay from differentfactories of the Czech Republic. From each of these four earth were created by three tests. One dough was stored in the laboratory, the second was heated in an oven and the third dough was added sulphite liquor. In these tests was studied mainly maturing and then further the effect the swallowed sulphite liquor on other properties (plasticity, sensitivity to drying, drying change of length and flexural strength). The result of job evaluation should be, how much time and how it will reduce the time of maturing.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:225519 |
| Date | January 2012 |
| Creators | Nečasová, Zdislava |
| Contributors | Stančík,, Hynek, Sokolář, Radomír |
| Publisher | Vysoké učení technické v Brně. Fakulta stavební |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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