Abstract—The possibility of increasing the calorific value of coke from oxidized coal is established experimentally and confirmed theoretically. This entails the use of measures already developed for the rational use of oxidized coal in coking—in particular, with a view to ensuring the required coke quality. The influence of the elemental composition, actual and apparent density, porosity, and proportions of anisotropic and isotropic structure on the calorific value of blast-furnace coke is described mathematically and graphically.

中文翻译：

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可乐的热值。3.储煤的影响

摘要—通过实验确定了从氧化煤中提高焦炭发热量的可能性，并在理论上进行了证实。这就需要采用已经开发出的在焦化中合理使用氧化煤的措施，特别是为了确保所需的焦炭质量。通过数学和图形方式描述了元素组成，实际和表观密度，孔隙率以及各向异性和各向同性结构的比例对高炉焦炭热值的影响。