Experimental Study on the Effects of Tapioca Starch on Cement Mortar Quality Improvement
Abstract
:1. Introduction
2. Experiment Outline
2.1. Experiment Plan Evaluation Method Selection
2.2. Experimental Materials
2.2.1. Cement Mortar
2.2.2. TP
2.3. Experimental Method
2.3.1. Rheological Properties
- Flow
- 2.
- Setting
- 3.
- Rheology
2.3.2. Mechanical Properties
- Compressive Strength
- 2.
- Flexural strength
- 3.
- Bond strength
2.3.3. Durability Properties
- Drying shrinkage
- 2.
- Carbonation
- 3.
- Chloride ion penetration resistance
3. Experimental Results and Discussion
3.1. Effect of TP on the Rheological Properties of Cement Mortar
3.1.1. Rheology
3.1.2. Flow
3.1.3. Setting
3.2. Effect of TP on the Mechanical Properties of Cement Mortar
3.2.1. Compressive Strength
3.2.2. Flexural Strength
3.2.3. Bond Strength
3.3. Effect of TP on the Durability Properties of Cement Mortar
3.3.1. Drying Shrinkage (Length Change)
3.3.2. Carbonation
3.3.3. Chloride Ion Penetration Resistance
4. Conclusions
- When TP was mixed with mortar, the flow tended to decrease due to the increase in viscosity of the fresh mortar. The flow decreased by up to 30% as the TP content increased by 0.025%.
- The impact of TP on the compressive strength of mortar was found to be identical regardless of the TP content at 28 days. However, strength development was accelerated within 3 days depending on the TP content.
- The bond strength of mortar improved by approximately 60% when the TP content was 0.050%, achieving approximately three times higher performance compared to the required performance of repair mortar.
- The final shrinkage of mortar decreased by 5% due to the addition of TP, and the expansion effect doubled at early ages for up to 3 days.
- The durability properties of mortar, including carbonation depth and chloride ion penetration resistance, improved as the TP content increased. The chloride ion diffusion coefficient decreased with the addition of TP, indicating enhanced durability.
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
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Type | Item | Evaluation Standard |
---|---|---|
Rheological properties | Flow | ASTM C 1437-20 |
Setting | ASTM C 191-21 | |
Rheology | Internal Evaluation Criteria Applied | |
Mechanical properties | Compressive strength | KS L ISO 679 |
Flexural strength | KS L ISO 679 | |
Bond strength | ASTM C1585/C1583M-20 | |
Durability properties | Drying shrinkage | ASTM C157/C157M-17 |
Carbonation | ASTM C1905/C1905M-23 | |
Chloride ion penetration resistance | ASTM C 1202-22e1 |
Type | CaO (%) | SiO2 (%) | Al2O3 (%) | MgO (%) | Fe2O3 (%) | SO3 (%) | L.O.I (%) | Surface Area (cm2/g) | Density (g/cm3) |
---|---|---|---|---|---|---|---|---|---|
OPC | 61.40 | 21.60 | 3.40 | 2.50 | 3.10 | 2.50 | 0.03 | 3540 | 3.14 |
Type | Gmax (mm) | Density (g/cm3) | Absorption (%) | F.M. | Unit Mass (kg/m3) |
---|---|---|---|---|---|
S | - | 2.54 | 1.17 | 3.02 | 1739 |
No. | Water (W) | Binder (B) | Sand (S) | Tapioca Starch (TP) |
---|---|---|---|---|
Plain | 0.4 | 1 | 1.5 | - |
TP1 | 0.4 | 1 | 1.5 | 0.025 |
TP2 | 0.4 | 1 | 1.5 | 0.050 |
TP3 | 0.4 | 1 | 1.5 | 0.075 |
Type | Diameter (μm) | Avg. Diameter (μm) | Amylopectin (%) | Amylose (%) | Density (g/cm3) |
---|---|---|---|---|---|
TP | 4–35 | 2 0 | 83 | 17 | 1.6 |
Mix Type | Plastic Viscosity (Pa·s) | Yield Stress (Pa) | Flow (mm) | ||
---|---|---|---|---|---|
0 min | 30 min | 60 min | |||
Plain | 32.86 | 165.87 | 210 | 205 | 195 |
TP1 | 33.92 | 120.51 | 190 | 185 | 182 |
TP2 TP3 | 37.04 38.41 | 60.26 9.6 | 180 170 | 174 162 | 170 158 |
Type | Initial Setting Time | Final Setting Time |
---|---|---|
Plain | 04:00 | 04:20 |
TP1 | 04:10 | 04:32 |
TP2 | 04:15 | 04:40 |
TP3 | 04:15 | 04:43 |
Mix Type | Compressive Strength (MPa) | Flexural Strength (MPa) | Bond Strength (MPa) | |||
---|---|---|---|---|---|---|
3 Days | 7 Days | 28 Days | 28 Days | 28 Days | 28 Days | |
Plain | 27 | 31 | 34 | 7.0 | 7.8 | 1.8 |
TP1 | 28 | 32 | 34 | 7.3 | 8.0 | 2.0 |
TP2 | 29 | 33 | 34 | 7.6 | 8.0 | 3.2 |
TP3 | 27 | 31 | 34 | 7.1 | 7.9 | 1.7 |
Type | Length Change (10−6 με) | Carbonation Depth | ||
---|---|---|---|---|
28 Days | 4 Weeks | 8 Weeks | 16 Weeks | |
Plain | −800 | 0.83 mm | 0.86 mm | 0.90 mm |
TP1 | −750 | 0.66 mm | 0.69 mm | 0.72 mm |
TP2 | −740 | 0.55 mm | 0.60 mm | 0.63 mm |
TP3 | −790 | 0.39 mm | 0.41 mm | 0.44 mm |
Chloride Ion Penetrability Based on Charge Passed | |||
---|---|---|---|
Total Passed Charge (Coulombs) | Chloride Ion Penetrability | ||
>4000 | High | ||
2000–4000 | Moderate | ||
1000–2000 | Low | ||
100–1000 | Very low | ||
<100 | Negligible | ||
Type | Total charge | Diffusion coefficient | Decision |
Plain | 2050.74 | 6.2351 × 10−12 | Moderate |
TP1 | 1831.68 | 5.6706 × 10−12 | Low |
TP2 | 1973.25 | 6.0366 × 10−12 | Low |
TP3 | 1899.99 | 5.8477 × 10−12 | Low |
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Jang, C.-H.; Kim, Y.-J.; Oh, S.-R. Experimental Study on the Effects of Tapioca Starch on Cement Mortar Quality Improvement. Materials 2024, 17, 3889. https://doi.org/10.3390/ma17163889
Jang C-H, Kim Y-J, Oh S-R. Experimental Study on the Effects of Tapioca Starch on Cement Mortar Quality Improvement. Materials. 2024; 17(16):3889. https://doi.org/10.3390/ma17163889
Chicago/Turabian StyleJang, Chang-Hwan, Yong-Jic Kim, and Sung-Rok Oh. 2024. "Experimental Study on the Effects of Tapioca Starch on Cement Mortar Quality Improvement" Materials 17, no. 16: 3889. https://doi.org/10.3390/ma17163889