Influences of a new admixture MX on concrete durability

Ma Baoguo , Dong Rongzhen , Zhu Hongbo , Zhang Li , Zhong Kaihong , He Xingyang , Li Zongjin

Journal of Wuhan University of Technology Materials Science Edition ›› 2005, Vol. 20 ›› Issue (1) : 117 -120.

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Journal of Wuhan University of Technology Materials Science Edition ›› 2005, Vol. 20 ›› Issue (1) : 117 -120. DOI: 10.1007/BF02870891
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Influences of a new admixture MX on concrete durability

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Abstract

The performance of concrete with a new admixture MX was studied by using the freeze-thaw cycle, permeability and chemical attack test. The experimental results show that MX improves the durability of concrete. Within the optimum proportion ranges from 0.1% to 1%, the compressive strength of concrete after freeze-thaw is increased by 20%–50%, and Young’s modulus can be increased by 3.76–5.64 times. The strength and weight loss of concrete with 0.4% MX are respectively decreased by 28% and 60% after hydrochloric acid attack. The strength and weight loss of concrete with 0.4% MX are decreased by 5%–20% after sulfuric acid and sodium sulfate attack. The permeability of concrete with 1% MX at 28 days can be decreased by more than 30%. The investigation of the negative temperature property of MX and analysis on concrete composition and microstructure by MIP reveal that the heat conduction is resisted and the freezing procedure of solution in concrete pore is retarded due to the adding of MX. Moreover, the pore structure of concrete with MX is improved, thus improving the durability. Based on this study, a resistance model of MX to block the heat and mass transference was proposed, and the mechanism of durability improvement of concrete with MX was explained.

Keywords

MX durability admixture / ratio of strength loss / negative temperature property

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Ma Baoguo, Dong Rongzhen, Zhu Hongbo, Zhang Li, Zhong Kaihong, He Xingyang, Li Zongjin. Influences of a new admixture MX on concrete durability. Journal of Wuhan University of Technology Materials Science Edition, 2005, 20(1): 117-120 DOI:10.1007/BF02870891

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