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Crack control in buildings - case study of five selected bakeries in Katsina

 Department: Building Technology  
 By: usericon Realone83  

 Project ID: 7751
   Rating:  (5.0) votes: 1
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   Price:₦4000
Abstract
The aim of this project is to know what causes the cracks in bakeries and to know the ways to control those cracks that affect most of our bakeries in the Katsina metropolis. The study has really examined the various causes of cracking in bakery clay ovens. It shows that movements of different kinds, acting singly or jointly, generally cause cracking and the extent of these movements determines the degree of cracking. Settlement, thermal movement, shrinkage and poor construction practices are the common causes responsible for cracking the structure under study. It can be concluded from the research study that thermal movement was the major cause of cracking in the clay oven under study and so long as the source of these causes cannot be stopped, the effect will still remain unchanged. From the conclusion of the various causes of cracks, the cracks can be controlled if adequate measures which will be listed below are severally taken into consideration during the execution of the bakery clay oven structures the type of clay to which bakery structures are to be constructed should be such that it is able to withstand the total load of the oven and to be able to withstand temperature, structure and should be water retentive so as to minimize the settlement effect of cracking if the clay available cannot withstand the temperature, salt and iron filings can be added to the clay as it adds more structural integrity to the soil called for expansion joint to resist lateral movement of structural members thereby reducing the cracks which are caused by thermal movement....
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