| Title |
Effect of Beverage and Detergent on the Properties of Concrete |
| Authors |
Han Cheon-Goo ; Han Min-Cheol ; Cho Byoung-Young |
| Keywords |
Beverage ; Alcohol ; Detergent ; Setting Retard ; Compressive Strength |
| Abstract |
This study investigates experimentally the effect of the concrete by adding the beverage and detergent on physical properties of concrete. The results are summarized as following. The slump is gradually increased corresponding to increase of the detergent content. The air content of all factors are satisfied with the target air content except the soybean milk, coffee, and detergent. The air content of the soybean milk and coffee is decreased about 1～2%, and it is extremely increased for the detergent. The setting time is greatly delayed when the tonic beverage, coffee, and lactic acid drink, which contain high saccharinity, are mixed, and it is also delayed on the detergent. The compressive strength is slightly increased on the additive containing the high saccharinity, but it is remarkably declined when the detergent is used as the additive. For the investigation of the SEM about the Plain and Cider. it could be confirmed that the cement hydroxide is formed thickly, but it is not progressed on the detergent. |