New insights into the effects of sugar on the hydration and microstructure of cement pastes
New insights into the effects of sugar on the hydration and microstructure of cement pastes
复制标题
DOI：
10.1016/s0008-8846(01)00689-5
复制
发表时间：
2002-03
影响因子：
11.4
通讯作者：
M. Juenger;H. Jennings
中科院分区：
文献类型：
--
作者：
M. Juenger;H. Jennings
研究了掺糖对水泥浆体水化及微观结构的影响。而1%的糖延迟水化的预期，延迟期缩短了提高固化温度。当含有糖的样品开始反应时，水合进行得非常快，水合程度很快超过对照样品。糖的加入增加了表面积和改变了孔径分布，如通过氮测量的水泥浆。结果表明，糖不仅改变了水泥浆体的水化速率，而且改变了水化硅酸钙（C-S-H）的微观结构。
The effects of adding sugar to cement paste on hydration and microstructure were observed. While 1% sugar delayed hydration as expected, the delay period was shortened by increased curing temperature. When samples containing sugar began to react, hydration progressed very quickly and the degree of hydration soon surpassed that of control samples. Sugar addition increased the surface area and altered the pore size distribution, as measured by nitrogen, of cement pastes. Results indicate that sugar not only alters the rate of cement paste hydration, but the microstructure of calcium-silicate-hydrate (C-S-H) as well.