Effects of Chemical Additions on the Hydration Rate of Fired Quicklime (CaO)

The effects of various oxide additions to specially prepared lime briquettes fired to 1625° and 1750°C. for 1‐ and 4‐hour periods are described as rates of hydration of the final product. The tests indicated that Fe 2 O 3 was most effective in the reduction of the hydration rate. The method of incorporating the additive also controlled this rate. The studies included 1% increments up to a total of 5% of the following materials: Fe 2 O 3 , Cr 2 O 3 , V 2 O 5 , MnO 2 , CoO, TiO 2 , NiO, and Ca(PO 3 ) 2 . Other oxides used without any noticeable effects were MgO, ZnO, Tho 2 , ZrO 2 , and SnO 2 .