Pebble Lime From Preheater Kilns

Lime made in a coal-fired, rotary kiln has two distinct parts: the interior of the pebble which constitutes about 90% to 95% of the mass, and the surface dust layer which is the remaining 5% to 10%. Uncalcined carbonate and impurities in the product may be present and will not contribute to the hydration reaction. Sulfur, in the form of calcium sulfate, inhibits the hydration reaction out of all proportion to its actual weigh-percent concentration (perhaps more than 100 times). If the stone contains dolomite, this will also inhibit the reaction as its rate of hydration may be nearly 3 orders of magnitude slower than that of calcium oxide. Early in the hydration reaction dolomite appears practically inert, but given sufficient time, it will hydrate. The heat of reaction is nearly the same as for calcium oxide, but the time necessary for complete hydration may be hours; whereas for calcium oxide it is only fractions of a second. The dust layer on the surface also inhibits hydration as it contains a collection of compounds which have low heats of hydration. This layer can tie up additional calcium and delay or prevent its reaction. In addition to these chemical processes, an important physical characteristic of the lime is its specific surface area. This is effected by the thermodynamics of calcination and the original stone grain chemistry. All of these factors are agglomerated in the gross slaking rate of lime. The total hydration of the chemical complex that is called commercial lime can be more easily understood by considering the individual reactions and combining them to form a more comprehensive picture of the situation. Calcium oxide and magnesium oxide hydrate similarly, differing only in their reaction kinetics. Dolomite, however, reacts differently than a simple mixture of calcium oxide and magnesium oxide as its hydration is strongly influenced by calcination thermo-dynamics and stone grain structure. Finally, the dust hydration and composition should be examined Understanding these reactions enables one to examine hydration reaction graphs with more insight into the factors which determine their shape.