Journal of
Chemical Engineering and Materials Science

  • Abbreviation: J. Chem. Eng. Mater. Sci.
  • Language: English
  • ISSN: 2141-6605
  • DOI: 10.5897/JCEMS
  • Start Year: 2010
  • Published Articles: 99

Full Length Research Paper

Characterization of rice husk ash prepared by open air burning and furnace calcination

Kaleli Mbinda Jonathan
  • Kaleli Mbinda Jonathan
  • Department of Physical Sciences, Faculty of Science, Engineering and Technology, Chuka University, Tharaka Nithi County, Kenya.
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Kamweru Paul Kuria
  • Kamweru Paul Kuria
  • Department of Physical Sciences, Faculty of Science, Engineering and Technology, Chuka University, Tharaka Nithi County, Kenya.
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Gichumbi Joel Mwangi
  • Gichumbi Joel Mwangi
  • Department of Physical Sciences, Faculty of Science, Engineering and Technology, Chuka University, Tharaka Nithi County, Kenya.
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Ndiritu Francis Gichuki
  • Ndiritu Francis Gichuki
  • Department of Physical Sciences, Faculty of Science, Engineering and Technology, Chuka University, Tharaka Nithi County, Kenya.
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  •  Received: 18 January 2020
  •  Accepted: 09 April 2020
  •  Published: 31 October 2020

How to cite this article

APA /
Kaleli, M. J., Kamweru, P. K., Gichumbi, J. M., & Ndiritu, F. G. (2020). Characterization of rice husk ash prepared by open air burning and furnace calcination. Journal of Chemical Engineering and Materials Science, 11(2), 24-30.
Chicago /
Kaleli Mbinda Jonathan, Kamweru Paul Kuria, Gichumbi Joel Mwangi and Ndiritu Francis Gichuki,  . "Characterization of rice husk ash prepared by open air burning and furnace calcination." Journal of Chemical Engineering and Materials Science 11, no. 2 (2020): 24-30.
MLA /
Kaleli Mbinda Jonathan, et al. "Characterization of rice husk ash prepared by open air burning and furnace calcination." Journal of Chemical Engineering and Materials Science 11.2 (2020): 24-30.
DOI /
https://doi.org/10.5897/JCEMS2020.0348
URL /
https://academicjournals.org/journal/JCEMS/article-abstract/E95EDE065092

Copyright © 2025 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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