Filtern
Dokumenttyp
Sprache
- Englisch (2) (entfernen)
Referierte Publikation
- nein (2) (entfernen)
Schlagworte
- Concrete (2) (entfernen)
Starches and its derivatives are known to exhibit viscosity modifying characteristics. In an ongoing work, the influence of com and cassava starches on some properties of concrete such as compressive strength, heat of hydration and creep are examined. Various percentages (0.0, 0.5, 1.0, 1.5 and 2 %) of starches by weight of cement were added to concrete mixes prepared in the laboratory. Preliminary results of compressive strengths showed that both starches have some positive impact (e.g. there was 5.3 % increase in strength due to a 1 % addition of com starch by weight of cement in comparison to the control while cassava starch of the same percentage gave 4.9 % increase in strength) at certain percentages of starch addition to concrete at 28 days. The creep and hydration results shows the starch additions compares well and in some instance performs better.
The use of starch and its derivatives in concrete as an admixture to modify relevant properties of concrete is on the increase in recent times. It is known to modify the rheology, to affect the hydration kinetics of cement, and influence on initial and final setting time of cement. This paper examines the effect of cassava starch on concrete. shrinkage properties of concrete, with and without starch addition, were studied. Various percentages (0, 0.5, 1.0, 1.5 and 2 %) of starches by weight of cement were added to concrete mixes prepared in the laboratory. Shrinkage tests were conducted for duration of up to one year. The result show that concretes with starch additions exhibit lower shrinkage, which is an indication the addition of starch as admixture in concrete improves the ability of the concrete reduce shrinkage problems.