Coke: Quality and Production describes the scientific and technical basis of coke manufacture and provides a detailed account of the physical and chemical mechanisms occurring in coke oven chambers. Emphasis is on the influences of coal quality and production parameters. This book is comprised of 12 chapters and begins with an introduction to technical characteristics displayed by coals or cokes, followed by a discussion on the chemical, physicochemical, and mechanical phenomena that occur during carbonization. The following chapters focus on carbonization in a coke oven chamber and its relationship to coke quality; the criteria used to evaluate coke quality; and industrial and semi-industrial tests carried out at the Marienau Station in France. The formulation of coke oven blends is also considered, along with the production factors that affect the quality of coke; factors that affect the production capacity of a coke oven battery; and heat balances on industrial coking plants. The final chapter looks at the industrial applications of blast-furnace coke and foundry coke. This monograph is intended primarily for technical personnel at coking plants and will also be of interest to consumers concerned with the working properties of coke.