The Deterioration of Caking Properties During Prolonged Agitation of Coal in Water

Vigorous agitation of suspensions of coking coals in water (or light mineral oils) will often result in catast rophic loss of caking properties. It is shown that this deterioration is not a consequence of oxidation of the coals (by dissolved oxygen), but that it can be qualitatively connected with internal "solid-state" reactions which appear to derive their activation energies from cavitation of the liquid.