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Optimization of water and metakaolin content to achieve high performance in concrete.

机译：优化水和偏高岭土的含量，以实现混凝土的高性能。

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摘要

The two most common methods of achieving high performance in concrete are reduced water, and matrix modification through pozzolans. In this investigation, the effects of water content and cement replacement with metakaolin at various levels were studied experimentally. The water-to-binder ratios selected were 0.35, 0.30, and 0.25. For each series of water-to-binder ratios, four levels of cement replacement with metakaolin were selected: 0, 5, 10, and 15%.; Four critical aspects of concrete performance were investigated, namely: ultrasonic pulse velocity, compressive strength, permeability, and drying shrinkage. Test results indicated that metakaolin significantly contributes to high performance in concrete, i.e., increase in compressive strength and ultrasonic pulse velocity, reduction in permeability and shrinkage. Contribution of metakaolin to achieve high performance was more significant than reduced water content.; Using statistical analysis, empirical models were developed to correlate pulse velocity with strength, and the effects of water and metakaolin content on concrete performance were quantified.

机译：在混凝土中实现高性能的两种最常见方法是减少水量，以及通过火山灰改性基质。在这项研究中，实验研究了含水量和用偏高岭土替代水泥的影响。所选的水与粘合剂的比例为0.35、0.30和0.25。对于每个系列的水灰比，选择了用偏高岭土代替水泥的四个级别：0％，5％，10％和15％。研究了混凝土性能的四个关键方面：超声波脉冲速度，抗压强度，渗透性和干燥收缩率。试验结果表明，偏高岭土显着地有助于混凝土的高性能，即提高抗压强度和超声脉冲速度，降低渗透性和收缩率。偏高岭土对实现高性能的贡献比减少水含量更为重要。使用统计分析，建立了将脉冲速度与强度相关联的经验模型，并量化了水和偏高岭土含量对混凝土性能的影响。

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作者
Phelps, Ryan J.;
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作者单位

Southern Illinois University at Carbondale.;

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授予单位 Southern Illinois University at Carbondale.;
学科 Engineering Civil.
学位 M.S.
年度 2006
页码 83 p.
总页数 83
原文格式 PDF
正文语种 eng
中图分类建筑科学;
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7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Optimization of water and metakaolin content to achieve high performance in concrete.

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