| Title |
Effect of spoiled grain pastes addition on the performance of finishing mortar |
| Authors |
정세은(Jung, Se-Eun) ; 강성훈(Kang, Sung-Hoon) ; 권양희(Kwon, Yang-Hee) |
| DOI |
https://doi.org/10.5659/JAIK.2025.41.6.307 |
| Keywords |
Traditional Grain Pastes; Gyomal; Jinmal; Storage Condition; Spoilage; Mortar for Finishing Coat |
| Abstract |
Grain pastes, traditionally used in Korea as viscosity-modifying agents, are prone to rapid deterioration due to their composition from
food-based raw materials. This study examined the impact of using spoiled grain paste on the performance of traditional wall finishing
mortar. Experimental results revealed that as the grain paste spoiled, it lost its ability to absorb water, leading to a significant reduction in
viscosity. As a result, when the spoiled paste was incorporated into the mortar, both workability and mechanical performance were negatively
affected. Compressive strength dropped by 43 to 63 percent, and flexural strength decreased by 40 to 73 percent. Despite the severe
reduction in strength, an acceleration of carbonation was observed. This was due to the carbon dioxide released from the spoiled grain paste
reacting with the hydrated lime in the mortar, promoting internal carbonation and enabling carbon sequestration within the lime mortar
system. These findings demonstrate that spoiled grain paste severely compromises the performance of materials used in architectural heritage
restoration. To preserve material quality and ensure effective restoration practices, updated guidelines on the storage and handling of
traditional organic additives are necessary. |