Table 2.

Density of green and cured briquettes produced from different binders.

	% composition	Density (g/cm3)
		Initial	30 min	60 min	120 min
Pitch	3	1.49	1.31	1.26	1.26
	5	1.48	1.34	1.25	1.24
	10	1.48	1.37	1.25	1.21
	15	1.49	1.36	1.25	1.19
	20	1.48	1.42	1.25	1.19
Molasses	3	1.51	1.22	1.28	1.32
	5	1.54	1.32	1.29	1.28
	10	1.55	1.32	1.33	1.29
	15	1.57	1.39	1.35	1.34
	20	1.58	1.43	1.36	1.38
Starch	3	1.46	1.29	1.26	1.24
	5	1.52	1.28	1.34	1.23
	10	1.55	1.28	1.31	1.27
	15	1.56	1.32	1.34	1.34
	20	1.57	1.33	1.37	1.35
Blended	B1	1.43	-	1.31	1.21
	B2	1.46	-	1.30	1.27
	B3	1.39	-	1.27	1.26
	B4	1.50	-	1.30	1.29