Effect of proteins on the mineralization, microstructure and mechanical properties of carbonation cured calcium silicate
Effect of proteins on the mineralization, microstructure and mechanical properties of carbonation cured calcium silicate
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DOI：
10.1016/j.cemconcomp.2023.105121
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发表时间：
2023-05-12
影响因子：
10.5
通讯作者：
Ghahremaninezhad, Ali
中科院分区：
文献类型：
--
作者：
Baffoe, Elvis;Ghahremaninezhad, Ali
研究了五种不同理化性质的蛋白质对硅灰石碳酸盐浆体矿化、微观结构和力学性能的影响。硅灰石颗粒表面负电荷的增加是蛋白质吸附的结果。结果表明，由于硅灰石颗粒对带负电的蛋白质的吸附、蛋白质在孔隙溶液中的滚珠效应以及气泡的形成，使得硅灰石颗粒的静电排斥作用增强，从而使含蛋白质的浆料的流动性增加。虽然方解石和无定形碳酸钙的碳酸钙在所有的糊剂的主要阶段，其他多晶型物，包括文石和球文石存在，在很小的程度上，在大多数与蛋白质改性的糊剂的微观结构。在某些蛋白质改性的糊中，碳酸钙含量较高，这是由于蛋白质改性糊的疏水化使糊中的水分损失延迟和游离水的存在所致。X射线微计算机断层扫描（micro-CT）分析揭示了在对照和一些蛋白质改性的糊剂中由于干燥收缩而形成裂纹。结果表明，增加的微结构疏水性是在没有显示裂纹的蛋白质糊中没有裂纹的原因。总的来说，与对照糊剂相比，具有蛋白质的碳酸化糊剂表现出更高的压缩强度。裂纹的情况下，增强的碳酸化产品之间的界面强度的微观结构和有机-无机复合材料的形成被认为是负责增加的压缩强度的碳酸化糊与蛋白质。
The effect of five proteins with different physicochemical properties on the mineralization, microstructure, and mechanical properties of carbonated wollastonite pastes was examined. The negative surface charge of wollas-tonite particles increased as the result of protein adsorption. The flow of fresh paste was shown to increase in the pastes with proteins due to the enhanced electrostatic repulsion of the wollastonite particles as a result of the adsorption of negatively charged proteins, the ball bearing effect of the proteins in the pore solution, and for-mation of air bubbles. While calcite and amorphous calcium carbonate were the primary phases of calcium carbonate in all pastes, other polymorphs including aragonite and vaterite were present, to a small extent, in the microstructure of most of the pastes modified with proteins. The calcium carbonate content was shown to be higher in some of the pastes modified with proteins and this was attributed to the delayed water loss to evap-oration and presence of free water due to hydrophobization of pastes modified with proteins. The X-ray micro -computed tomography (micro-CT) analysis revealed the formation of cracks in the control and some of the protein modified pastes resulting from drying shrinkage. It was demonstrated that the increased microstructure hydrophobicity was the reason for the absence of cracks in the pastes with the proteins that did not show cracks. Overall, the carbonated pastes with proteins exhibited higher compressive strength compared to the control paste. Absence of cracks, enhanced interfacial strength between carbonated products in the microstructure and organic-inorganic composite formation are suggested to be responsible for the increased compressive strength of the carbonated pastes with proteins.