Computers and Concrete

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Effect of rock flour type on rheology and strength of self-compacting lightweight concrete

  • Mazloom, Moosa (Department of Civil Engineering, Shahid Rajaee Teacher Training University) ;
  • Homayooni, Seyed Mohammad (Department of Civil Engineering, Shahid Rajaee Teacher Training University) ;
  • Miri, Sayed Mojtaba (Department of Civil Engineering, Shahid Rajaee Teacher Training University)
  • Received : 2017.06.14
  • Accepted : 2017.11.01
  • Published : 2018.02.25
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Abstract

With the development of concrete technology, producing concrete products that have the ability to flow under their own weights and do not need internal or external vibrations is an important achievement. In this study, assessments are made on using travertine, marble and limestone rock flours in self-compacting lightweight concrete (SCLC). In fact, the effects of these powders on plastic and hardened phases of SCLC are studied. To address this issue, concrete mixtures with water to cementitious materials ratios of 0.42 and 0.45 were used. These mixtures were made with 0 and 10% silica fume (SF) replacement levels by cement weight. To achieve lightweight concrete, lightweight expanded clay aggregate (Leca) with the bulk density of about $520kg/m^3 $was utilized. Also two kinds of water were consumed involving tap water and magnetic water (MW) for investigating the possible interaction of MW and rock flour type. In this study, 12 mixtures were studied, and their specific weights were in the range of $1660-1692kg/m^3$. To study the mixtures in plastic phase, tests such as slump flow, J-ring, V-funnel and U-box were performed. By using marble and travertine powders instead of limestone flour, the plastic viscosities and rheology were not changed considerably and they remained in the range of regulations. Moreover, SCLC showed better compressive strength with travertine, and then with marble rock flours compared to limestone powders. According to the results of the conducted study, MW showed better performance in both fresh and hardened phases in all the mixes, and there was no interaction between MW and rock flour type.

Keywords

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