Influence of the hydroxypropylation of starch on its performance as viscosity modifying agent
- Synopsis: Starch is a commonly used viscosity modifying agent (VMA). The performance of starch as VMA depends on its origin (e.g. potato, corn, cassava, etc.) and corresponding molecular properties, such as molecular weight, ratio between amylose and amylopectin etc. Depending upon the application, the efficiency of starch can be enhanced by hydroxypropylation. The maximum degree of substitution (DoS) cannot be greater than 3.0, which is the number of hydroxy groups per glucose monomer in the polymer. In the current research three potato starches exhibiting the DoS of 0.4, 0.6 and 0.8 were utilised. The influence of the modified starch on the rheological properties and hydration of cement paste, as well as the viscosity of the pore solution were investigated. Our findings show that the starch with the highest DoS increases the dynamic yield stress the most, while the plastic viscosity is less dependent on the DoS. Additionally, starch with the highest DoS retards hydration to lowerSynopsis: Starch is a commonly used viscosity modifying agent (VMA). The performance of starch as VMA depends on its origin (e.g. potato, corn, cassava, etc.) and corresponding molecular properties, such as molecular weight, ratio between amylose and amylopectin etc. Depending upon the application, the efficiency of starch can be enhanced by hydroxypropylation. The maximum degree of substitution (DoS) cannot be greater than 3.0, which is the number of hydroxy groups per glucose monomer in the polymer. In the current research three potato starches exhibiting the DoS of 0.4, 0.6 and 0.8 were utilised. The influence of the modified starch on the rheological properties and hydration of cement paste, as well as the viscosity of the pore solution were investigated. Our findings show that the starch with the highest DoS increases the dynamic yield stress the most, while the plastic viscosity is less dependent on the DoS. Additionally, starch with the highest DoS retards hydration to lower degree than other starches.…
Autor*innen: | K. Zhang, Wolfram SchmidtORCiD, Alexander MezhovORCiD |
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Dokumenttyp: | Beitrag zu einem Tagungsband |
Veröffentlichungsform: | Verlagsliteratur |
Sprache: | Englisch |
Titel des übergeordneten Werkes (Englisch): | International Concrete Abstracts Portal |
Jahr der Erstveröffentlichung: | 2022 |
Organisationseinheit der BAM: | 7 Bauwerkssicherheit |
7 Bauwerkssicherheit / 7.4 Baustofftechnologie | |
Verlag: | ACI Special Publications |
Jahrgang/Band: | 354 |
Erste Seite: | 209 |
Letzte Seite: | 218 |
DDC-Klassifikation: | Technik, Medizin, angewandte Wissenschaften / Ingenieurwissenschaften / Ingenieurbau |
Freie Schlagwörter: | Cement hydration; Pore solutions; Potato starch; Rheological |
Themenfelder/Aktivitätsfelder der BAM: | Infrastruktur |
Veranstaltung: | 13th International Conference on Superplasticizers and Other Chemical Admixtures in Concrete |
Veranstaltungsort: | Milan, Italy |
Beginndatum der Veranstaltung: | 10.07.2022 |
Enddatum der Veranstaltung: | 13.07.2022 |
DOI: | 10.14359/51736074 |
Verfügbarkeit des Dokuments: | Datei im Netzwerk der BAM verfügbar ("Closed Access") |
Datum der Freischaltung: | 18.09.2023 |
Referierte Publikation: | Nein |