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2013
DOI: 10.1016/j.coldregions.2012.08.004
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Colour and ultrasound propagation speed changes by different ageing of freezing/thawing and cooling/heating in granitic materials

Abstract: In the present work we determined the chromatic coordinates (L*,a*,b*) and ultrasound propagation speeds on the three spatial planes (V x ,V y ,V z ) of three ornamental granites (Aqueduct of Segovia, Spain) before, during, and after being subjected to 70 cycles of two types of accelerated ageing (typical of cold regions): a) freezing/thawing and cooling/heating (T1), and b) freezing/thawing and cooling/heating + salt crystallization (T2). A multivariate technique (Canonical Biplot) was applied to the data obt… Show more

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Cited by 34 publications
(18 citation statements)
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“…The stone was cut into cubic samples (6 cm × 6 cm × 6 cm) and was subjected to the following accelerated aging treatments under controlled conditions:
T1: Cycles of freezing/thawing and cooling/heating (–20°C to 110°C) in a simulation chamberT2: A combined freezing/thawing and cooling/heating + phosphate crystallization.
…”
Section: Methodsmentioning
confidence: 99%
See 3 more Smart Citations
“…The stone was cut into cubic samples (6 cm × 6 cm × 6 cm) and was subjected to the following accelerated aging treatments under controlled conditions:
T1: Cycles of freezing/thawing and cooling/heating (–20°C to 110°C) in a simulation chamberT2: A combined freezing/thawing and cooling/heating + phosphate crystallization.
…”
Section: Methodsmentioning
confidence: 99%
“…There is no specific guideline in T2, the samples were immersed in a 1% solution of hydrated sodium phosphate (Na 3 PO 4 ⋅10H 2 O) instead of distilled water …”
Section: Methodsmentioning
confidence: 99%
See 2 more Smart Citations
“…The Canonical biplot method has been used in the conservation of historical buildings and monuments (Varas et al, 2005), in civil engineering (Iñigo et al, 2005;Iñigo et al, 2013) and, in the case of foods, in the study of margarines (Rui Alves and Beatriz Oliveira, 2003), but no reference has been found regarding its application to the characterization of cheeses using volatile compounds as variables.…”
Section: Introductionmentioning
confidence: 99%