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  2. Water–cement ratio - Wikipedia

    en.wikipedia.org/wiki/Water–cement_ratio

    A w/c ratio higher than 0.60 is not acceptable as fresh concrete becomes "soup" [2] and leads to a higher porosity and to very poor quality hardened concrete as publicly stated by Prof. Gustave Magnel (1889-1955, Ghent University, Belgium) during an official address to American building contractors at the occasion of one of his visits in the ...

  3. Abrams' law - Wikipedia

    en.wikipedia.org/wiki/Abrams'_law

    The law states the strength of a concrete mix is inversely related to the mass ratio of water to cement. [1] [2] As the water content increases, the strength of concrete decreases. Abrams’ law is a special case of a general rule formulated empirically by Feret: = / where S is the strength of concrete

  4. Hudson's equation - Wikipedia

    en.wikipedia.org/wiki/Hudson's_equation

    Hudson's equation, also known as Hudson formula, is an equation used by coastal engineers to calculate the minimum size of riprap (armourstone) required to provide satisfactory stability characteristics for rubble structures such as breakwaters under attack from storm wave conditions.

  5. Van der Meer formula - Wikipedia

    en.wikipedia.org/wiki/Van_der_Meer_formula

    In this formula: H s = Significant wave height at the toe of the construction Δ = relative density of the stone (= (ρ s-ρ w)/ρ w) where ρ s is the density of the stone and ρ w is the density of the water d n50 = nominal stone diameter α = breakwater slope P = notional permeability S = Damage number N = number of waves in the storm

  6. Properties of concrete - Wikipedia

    en.wikipedia.org/wiki/Properties_of_concrete

    Concrete has a very low coefficient of thermal expansion, and as it matures concrete shrinks. All concrete structures will crack to some extent, due to shrinkage and tension. Concrete which is subjected to long-duration forces is prone to creep. The density of concrete varies, but is around 2,400 kilograms per cubic metre (150 lb/cu ft). [1]

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  8. Sorptivity - Wikipedia

    en.wikipedia.org/wiki/Sorptivity

    In 1957 John Philip introduced the term sorptivity and defined it as a measure of the capacity of the medium to absorb or desorb liquid by capillarity. [1]According to C Hall and W D Hoff, the sorptivity expresses the tendency of a material to absorb and transmit water and other liquids by capillarity.

  9. AOL Mail for Verizon Customers - AOL Help

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    AOL Mail welcomes Verizon customers to our safe and delightful email experience!