The Influence of Casein Protein Admixture on Pore Size Distribution and Mechanical Properties of Lime-Metakaolin Paste
Artykuł w czasopiśmie
MNiSW
70
Lista 2021
| Status: | |
| Autorzy: | Brzyski Przemysław, Suchorab Zbigniew, Łagód Grzegorz |
| Dyscypliny: | |
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| Rok wydania: | 2021 |
| Wersja dokumentu: | Drukowana | Elektroniczna |
| Język: | angielski |
| Numer czasopisma: | 11 |
| Wolumen/Tom: | 11 |
| Numer artykułu: | 530 |
| Strony: | 1 - 14 |
| Web of Science® Times Cited: | 3 |
| Scopus® Cytowania: | 5 |
| Bazy: | Web of Science | Scopus |
| Efekt badań statutowych | NIE |
| Finansowanie: | This research was funded by National Science Center, Poland, under grant number 2019/03/X/ST8/01950 and the APC was funded by Polish Ministry of Education, Poland, within the grant number FD-20/IS-6/021 and FD-20/IS-6/035. |
| Materiał konferencyjny: | NIE |
| Publikacja OA: | TAK |
| Licencja: | |
| Sposób udostępnienia: | Witryna wydawcy |
| Wersja tekstu: | Ostateczna wersja opublikowana |
| Czas opublikowania: | W momencie opublikowania |
| Data opublikowania w OA: | 10 listopada 2021 |
| Abstrakty: | angielski |
| Biopolymers based on proteins are applied in the building materials technology to modify and improve their selected properties. These polymers are designed as natural admixtures that improve the workability of materials. Casein is an example of a protein-based organic polymer. It is a protein obtained from cow’s milk. The paper aimed at investigating the prospects of enhancing the strength properties of a binder prepared on a basis of metakaolin and hydrated lime. The mix was modified with powdered technical casein at 0.5%, 1%, 3%, and 5% as a partial replacement for the binder mix by mass. The study involved investigating the effect of the applied natural admixture on the flexural and compressive strengths, as well as pore size distribution. The average pore diameter decreased in the recipes with casein in the amount of 0.5% and 1%, while it increased when the amount of casein equaled 3% and 5%. Only the 0.5% casein admixture caused a decrease in the total porosity. The results show a clear dependence of the strength parameters on porosity. The admixture of casein significantly increased the flexural strength of the pastes, and decreased the compressive strength. The highest increase in flexural strength (by 205.7%) was caused by the admixture of 0.5% casein, while the greatest decrease in compressive strength (by 28%) was caused by the 3% casein admixture. The flexural strength was enhanced, i.a., due to the improved adhesion and mutual bonding of lime particles, resulting from the application of a sticky admixture. No notable difference was indicated during carbonation by the phenolphthalein test. The lime binder is characterized by a slow setting process and low mechanical strength. The results of the research showed the possibility of improving the flexural strength using small amounts of natural admixture, which may broaden the scope of application of this binder. |
