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Eingeladener Vortrag
- nein (10)
Synopsis: The paper presents the results of a study on the influence of agitation on the structural build-up of fresh cement pastes using a penetration test. It first presents results about the influence of the penetrating shape’s geometry on the influence on the cement paste specimen. Then, results are shown for the load-deflection curves depending upon time and agitation before testing. Based on the observation of the force required to penetrate the sample, conclusions on the structural build-up can be made. The observations were made over the course of time with samples that were left at rest and partly agitated before testing at different time steps. The setup allows to identify the contribution of the chemical reaction to the structural build-up process. The presence of superplasticizer obviously reduces the load that cement paste can withstand, while the loss of thixotropy is found notably lower than that of neat cement pates
Influence of the hydroxypropylation of starch on its performance as viscosity modifying agent
(2022)
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 lower degree than other starches.