WE USED IT IN OUR PRESENTATION. VERY VERY VERY VERY VERY BENEFICIAL!!! ATILIM UNIVERSITY INCEK ANKARA. WAITING FOR THIS MAN HERE TO EAT HATAY DURUM. IT IS OUR TRADITIONAL FOOD. YOU MUST TRY IT.

Nice Description. Pls post other vidios.

What is the industry standard for mechanical sieving time? Is it 5-7 minutes?

@cttparkansas4219

Жыл бұрын

RichardBruno, I would agree that 5-7 minutes is generally a good time frame but the specs tell you to verify this on a yearly basis. You ideally want the run time to be 10 minutes or less so as to not cause degradation of the sample. If you take a look at Annex A2 in AASHTO T27, they go into detail on how to verify the time of your mechanical shaker. The short version is you want to verify after running your shaker for X amount of minutes that its within tolerance. To be in tolerance, you need to make sure no more than 0.5% by mass of the total sample before sieving passes any sieve after 1 minute of contiuous hand sieving.

should you not have zeroed the scale out before placing the bowl and then zeroed the bowl? @ 31 seconds

@cttparkansas4219

Жыл бұрын

Hello Wyatt, it makes no difference rather you zero the scale out before placing the bowl on the scale or not. It wouldn't of hurt anything if you did so, but the important thing is to make sure you zero the scale AFTER placing the bowl on the scale. The whole idea is making sure we are taking the weight of the bowl out of our weight prior to weighing the aggregate. That way we get a true weight of the aggregate only. When zeroing, it is also important to remember to only use the exact same bowl that you tared out (though they can look identical, all bowls weigh differently when we are weighing as low as to the nearest 0.1g).