6a (45)

Fig. 1. Apparatus for slaking

2.3.    Sample preparation

To ensure that the sample corresponds to the product to be tested, storę it in a tighty closing Container. Absorption of even smali amounts of moisture influences the pattern of the wet slaking curve. Weight out a quantity of 80 g for the individual test.

2.4.    Procedurę

Fili the Dewar vessel with 250 ml distilled water at 20±1°C. Insert the thermometer and blade stirrer and run the stirrer at 300+10 min'¹. With the stirrer runing, introduce the weighted quantity of sample all at once into the water by means of the feeding vessel. This moment shall be considered to be the start of the test. Measure the slaking temperaturę after half a minutę, after 1 min and then at intervals of 1 min up to a time of 10 min, and thereafter only at intervals of 2 min. With very reactive limes, measure the temperaturę at shorter intervals, sińce the reaction may be completed after a few minutes.

Ensure that the contents of vessel are thoroughly mixed completely throughout the entire duration of the test . For limes which thicken severely, it may be necessary to

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