Kordamisküsimused: 1. Betoonisegu plastifitseerivad lisandid. 2. Plastifikaatorite ja superplastifikaatorite mõju be toonisegu omadustele. 3. Plastifikaatorite ja superplastifikaatorite mõju ki vistunud betooni omadustele. 4. Plastifitseerivate lisandite doseeringud. Lisandite kasutamine betoonide valmistamisel, põhil ised kasutatavad lisandid ja 5. nende mõju betooni omadustele. Soovitatav kirjandus: E. Uustalu, Betoonilisandid. Tallinn, 1997. J. M. Bazhenov, Tehnologija betona. Võsshaja shkola , Moskva, 1987. A.M.Neville, Properties of Concrete. Harlow Essex, 1995. 3 PDF to Word
J. L204 of Salt as the primary curing agent has several 26.7.2006. Ðord-evic´, V., B. Vuksan, P. Radetic´, H. Ðurd-ica, and effects on meat. It lowers the water activity M. Mitkovic´. 1980. Prilog ispitivanju uticaja poje- and retards or prevents microbial growth and dinih faktora na promene sadržaja nitrita u mesu. spoilage. Salt enhances water binding in Tehnologija mesa 21(10):287–290. EFSA. 2003. Opinion of the Scientific Panel on meat. Thus, it prevents the cookout of water Biological Hazards on the Request from the on heating and also covers fat particles, pre- Commission related to the Effects of Nitrites/Nitrates Curing 141 on the Microbiological Safety of Meat Products
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