Grinding Admixture for Portland Cement Obtained from The Acetic Fermentation of Molasses
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GRINDING ADMIXTURE FOR PORTLAND CEMENT OBTAINED FROM THE ACETIC FERMENTATION OF MOLASSES Francisco J. Jiménez-Alvarez, Lucía Téllez-Jurado Instituto Politécnico Nacional, Depto. Ing. en Metalurgia y Materiales, ESIQIE, Unidad Profesional Adolfo López Mateos Av. Instituto Politécnico Nacional s/n, Col. Zacatenco, C.P. 07738 México D.F., México. [email protected], [email protected] ABSTRACT
The acetic acid is used for the manufacture of grinding admixtures in the cement industry. The most admixtures used by commercial milling are mixtures of amine acetates, glycols and sugars. The commercial formulations contain 10% acetic acid as amine acetate. In this work the amine acetate was synthesized using the product from fermentation of molasses. In this paper amine acetate was synthesized using the product from acetic fermentation of molasses and it was followed by fermentation of molasses through FT-IR and pH measurement. The fermented product was neutralized with tertiary amine, and finally were adding glycols into the grinding admixture. This admixture was compared with a commercial admixture, having a similar size distribution in both cases. INTRODUCTION In the cement industry in the modern milling process clinker vertical mill where grinding additive is added at the infeed conveyor 5 to 20 L per metric ton of cement produced. The function of the admixture is to improve the performance of the mill, such as shortening the length of stay and improve the final average diameter of the cement [1]. Grinding additives are composed mainly of triethanolamine and acetic acid as acetate, triethanolamine acts as a dispersant, along with diethylene glycol as a stabilizer and molasses, all coexist in aqueous medium [2]. Because the concentration of acetic acid in the formulation of Grinding is relatively low (2-4% by weight) can be replaced the acetic acid by vinegar [3]. In this paper we synthesized vinegar called acetic fermentation biochemical process, through the action of microorganism called Acetobacter aceti that ferments molasses to transform it into alcohol and then combine oxygen with alcohol to form acetic acid and a maximum concentration of 6% weight, optimum temperature is 25 to 30 oC, and the optimum pH of 5.4 to 6.3 [4]. Molasses is mainly composed of sucrose (60-63% by weight) and reducing sugars (glucose and fructose 6-10%) and dissolved minerals [3]. The synthesis of vinegar from molasses is advantageous, since the molasses is integral to the formulation of Grinding. In this study we characterized the formation of vinegar by FT-IR (Infrared spectroscopy). It made a grinding admixture using vinegar obtained from fermentation of molasses, was held at laboratory mill, then determined the size distribution, compressive strength and hydration reaction of cement calorimetry and compared with an admixture commercial.
STARTING MATERIALS Molasses Molasses was obtained from a sugar mill located in Veracruz Mexico. The molasses was characterized by XFR (X-Ray Fluorescence) spectrometer Bruker AXS S4 Pioneer wavelengt
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