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Concrete creep is essentially the sagging of concrete over time. Creep and shrinkage of concrete are two physical properties of concrete.The creep of concrete, which originates from the calcium silicate hydrates (C-S-H) in the hardened Portland cement paste (which is the binder of mineral aggregates), is fundamentally different from the creep of metals and polymers.
Moisture dew point is the temperature at which moisture condenses out of a gas. This parameter is inherently related to the moisture content, which defines the amount of water molecules as a fraction of the total. Both can be used as a measure of the amount of moisture in a gas and one can be calculated from the other fairly accurately.
For example, in winter it might be 2 °C outside and 20 °C inside, making a temperature difference of 18 °C or 18 K. If the material has an R-value of 4, it will lose 0.25 W/(°C⋅m 2). With an area of 100 m 2, the heat energy being lost is 0.25 W/(K⋅m 2) × 18 °C × 100 m 2 = 450 W.
The moisture content at which it takes 25 drops of the cup to cause the groove to close over a distance of 12.7 millimetres (0.50 in) is defined as the liquid limit. The test is normally run at several moisture contents, and the moisture content which requires 25 blows to close the groove is interpolated from the test results.
Water content or moisture content is the quantity of water contained in a material, such as soil (called soil moisture), rock, ceramics, crops, or wood. Water content is used in a wide range of scientific and technical areas, and is expressed as a ratio, which can range from 0 (completely dry) to the value of the materials' porosity at saturation.
Moisture sorption isotherm. The relationship between water content and equilibrium relative humidity of a material can be displayed graphically by a curve, the so-called moisture sorption isotherm. For each humidity value, a sorption isotherm indicates the corresponding water content value at a given temperature. If the composition or quality ...
The moisture content of grains is an essential property in food storage. The moisture content that is safe for long-term storage is 12% for corn, sorghum, rice and wheat and 11% for soybean [1] At a constant relative humidity of air, the EMC will drop by about 0.5% for every increase of 10 °C air temperature. [2]
The void ratio of a mixture of solids and fluids (gases and liquids), or of a porous composite material such as concrete, is the ratio of the volume of the voids filled by the fluids to the volume of all the solids ().