Performance of Concrete by Using Albumen, Yolk and Milk
| Autor: | Sara Mirzabagheri, F. Vatankhah, Sahar Maharati, H. Aslani, Ghazaleh Derhamjani, Zeynab Ziaee |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
QB275-343
Materials science food.ingredient 0211 other engineering and technologies 02 engineering and technology 021001 nanoscience & nanotechnology Engineering (General). Civil engineering (General) Energy engineering food yolk Yolk 021105 building & construction concrete tensile strength Food science albumen TA1-2040 0210 nano-technology General Agricultural and Biological Sciences Geodesy concrete compressive strength |
| Zdroj: | Journal of Applied Engineering Sciences, Vol 8, Iss 1, Pp 67-72 (2018) |
| ISSN: | 2284-7197 2247-3769 |
| Popis: | In ancient structures such as Jabalieh dome at Kerman and Dokhtar Bridge at Mianeh in Iran, it was said that egg and in some cases egg and camel milk were used in the mortar. Thus, it was imagined that the stability of these structures were based on these traditional materials. Therefore egg parts and also camel milk were used as a portion of water in the concrete to evaluate this traditional theory. For this purpose, 16 concrete mix designs included 144 cubes, 16 cylinders and 16 prisms were casted. Various percentages of albumen, yolk or camel milk were used. Results showed that by substituting 0.5% of water content with albumen, compressive strength was similar to control specimen. But splitting tensile strength and three-point flexural strength were 7.2% and 18.9% higher than control specimen, respectively. Moreover, because of camel milk’s fat, usage of this material was not suggested. |
| Databáze: | OpenAIRE |
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