Influence of Vegetable Oils on Durability and Pore Structure of Mortars

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Title: Influence of Vegetable Oils on Durability and Pore Structure of Mortars

Author(s): H. Vikan and H. Justnes

Publication: Special Publication

Volume: 234

Issue:

Appears on pages(s): 417-430

Keywords: capillary water absorption; carbonation; chloride intrusion; compressive strength; mortar; vegetable oils; water repellers

Date: 3/22/2006

Abstract:
Most organic admixtures for mortar and concrete are based on mineral oil derivatives. Future generations will need natural replacements that can secure a sustainable development, the so-called bio-admixtures. This study focuses on influence of vegetable oils on long term water repellency and other durability aspects. Vegetable oils from sunflower, olives, soya beans, peanuts, linseeds, corn and rapeseeds were tested in 2002: Dosages were 0.0, 0.5 and 1.5% vegetable oil by cement weight. The flexural and compressive strength of 1:3 mortars with w/c = 0.50 at 1 and 28 days were then measured together with the capillary water absorption and water vapour diffusion. Thereafter the specimens were stored in room temperature at 93% relative humidity for three years before compressive strength, chloride intrusion, carbonation, capillary water absorption, monolayer capacity and chemically bound water on the mortar samples were measured to investigate long term durability of the samples and how the water repellency changes with time. This last program is reported in the present paper.