论文部分内容阅读
本文研究了葡萄糖酸钠和β环糊精对胶凝材料水化热及温升曲线,对混凝土温升曲线、抗压强度、凝结时间和坍落度损失的影响。结果表明:掺0.07%葡萄糖酸钠和0.07%β环糊精能在一定程度上降低水泥水化热,分别降低9.6%和5.1%,但并未降低净浆水化升温曲线最高温度,峰值时间较基准相比分别延迟了10h和12.9h;掺0.07%葡萄糖酸钠和0.07%β环糊精混凝土较基准相比,水化最高温度分别降低了2.7℃和2.1℃,温峰时间延迟10h和12.9h;混凝土28d抗压强度分别提高5.0%和7.1%,终凝时间分别延迟6h和8h,1h坍落度损失减小20mm和35mm。这说明缓凝剂在一定程度可以降低混凝土温升峰值,但作用有限;对控制坍落度损失有较好效果,对混凝土最终强度无不良影响。
In this paper, the effects of sodium gluconate and β-cyclodextrin on the hydration heat and temperature rise of cementitious materials, the temperature rise curve, compressive strength, setting time and slump loss of concrete were studied. The results showed that adding 0.07% sodium gluconate and 0.07% β-cyclodextrin could reduce cement hydration heat to 9.6% and 5.1% respectively, but did not reduce the maximum temperature and peak time Compared with the baseline were delayed 10h and 12.9h; mixed with 0.07% sodium gluconate and 0.07% β-cyclodextrin concrete compared with the baseline, the maximum hydration temperature decreased by 2.7 ℃ and 2.1 ℃, the peak time delay of 10h and 12.9h respectively; the compressive strength of concrete at 28d increased by 5.0% and 7.1% respectively, the final setting time was delayed by 6h and 8h respectively, and the slump loss decreased by 20mm and 35mm at 1h. This shows that the retarder to a certain extent can reduce the peak temperature of concrete, but its role is limited; it has good effect on controlling the slump loss and has no adverse effect on the final strength of concrete.