Determination of Fineness of Building Lime by Dry sieving.

Reference Standards

IS: 6932(Part IV)-1973-(Methods of tests for Building Lime (Determination of Fineness of Hydrated Lime)

Equipment & Apparatus

  • Sieves
  • Oven
  • Balance 

Preparation sample

Test sample is dried in oven for a period of four hours at a       temperature of 1000to 1100C. 


  1. Sieves specified in the material specification is superimposed, one above other with coarser sieves at the top and finer sieves at bottom.
  2. Sieving is done by holding the sieves in both hands with a gentle wrist motion.
  3. 100 gm of the hydrated lime is placed on the top sieve and the material is washed through the sieves with a moderate jet of water not more than 30 minutes.
  4. The residue on each sieve is dried at 100±100C to constant mass and weighed.



The percent retained (%), Cumulative retained (%) & percent finer (%) is calculated.

Percent retained = Weight of retained sample in each sieve / Total weight of sample 

The cumulative percent retained is calculated by adding percent retained on each sieve as a cumulative procedure.

The percent finer is calculated by subtracting the cumulative percent retained from 100 percent.


The results shall be expressed as a percentage of mass of the hydrated lime taken.

Safety & Precaution

  • Use hand gloves while removing containers from oven after switching off the oven.
  • After test the sieves should be cleaned by soft brush.
  • Equipment should be cleaned thoroughly before testing & after testing.
  • To wear safety shoes & apron during the test time.

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