Table 1.
Effect of different pressing methods on dimensional stabilities of BFBCs at 4 and 28 h water immersion
| method | Density (kg/m3) | 4h | 28h |
|
|
| WSR (%) | TSR (%) | WAR (%) | WSR (%) | TSR (%) | WAR (%) |
| Hot-pressed | 1.0 | 0.55A (0.01) | 4.03A (0.20) | 5.32A (0.09) | 0.79A (0.01) | 6.70A (0.17) | 6.18A (0.22) |
| 1.1 | 0.46B (0.01) | 3.75AB (0.05) | 4.94B (0.15) | 0.68B (0.01) | 4.78B (0.09) | 5.08B (0.18) |
| 1.2 | 0.27C (0.01) | 2.5C (0.03) | 4.29C (0.04) | 0.49C (0.01) | 3.54C (0.05) | 4.21C (0.09) |
| Cold-pressed | 1.0 | 1.69A (0.13) | 2.95A (0.01) | 8.25A (0.05) | 2.54A (0.12) | 3.74A (0.04) | 8.91A (0.03) |
| 1.1 | 1.37B (0.09) | 2.47B (0.06) | 7.04B (0.13) | 1.89B (0.06) | 2.94B (0.01) | 7.33B (0.02) |
| 1.2 | 0.96C (0.05) | 1.48C (0.12) | 5.21C (0.08) | 1.78B (0.05) | 1.78C (0.02) | 5.11C (0.14) |
Note: The numbers in parenthesis are the standard deviation. Means within a column followed by the same capital letter are not significantly different at 5% significance level using Duncan's test.