The use of wool as fiber-reinforcement in cement-based mortar
The use of wool as fiber-reinforcement in cement-based mortar
复制标题
DOI：
10.1016/j.conbuildmat.2016.10.096
复制
发表时间：
2017-05-15
影响因子：
7.4
通讯作者：
Dotti, Francesca
中科院分区：
文献类型：
--
作者：
Fantilli, Alessandro P.;Sicardi, Silvio;Dotti, Francesca
纤维增强水泥砂浆广泛应用于建筑行业。实际上，拉伸断裂韧性随着体积和纵横比（即，长度和直径之间的比率），所述纤维通常由聚合物（例如，聚乙烯、聚氯乙烯等）或无机的（例如，玻璃、碳等）材料，或钢。此外，植物纤维，如竹子和大麻，在过去的几十年中已被用于增强砂浆。此外，为了引入动物纤维，本文首次研究了羊毛作为纤维增强体的应用。根据UNI EN 196-1-2006，分别对用普通砂浆和用1%体积的羊毛加固的砂浆制成的小梁进行了三点弯曲试验。为了与含有植物纤维的砂浆的性能进行比较，还测试了用大麻增强的梁。在一些测试中，羊毛和大麻预先用大气等离子体处理，以改变纤维表面的纳米特性。结果表明，无论是否经过处理，加入羊毛后水泥砂浆的抗弯强度和延性都有所提高。与大麻类似，羊毛确实改善了砂浆的机械和生态性能，并在纺织品和建筑市场之间建立了联系。(C)2016爱思唯尔有限公司版权所有
Fiber-reinforced cementitious mortars are widely used in the construction industry. Indeed, the fracture toughness in tension increases with the volume and the aspect ratio (i.e., the ratio between length and diameter) of the fibers, which are generally made with polymeric (e.g., polyethylene, polyvinylchloride, etc.) or inorganic (e.g., glass, carbon, etc.) materials, or with steel. Also vegetal fibers, such as bamboo and hemp, have been used in the last decades to reinforce mortars. Besides, with the aim of introducing animal fibers, the use of wool as fiber-reinforcement is investigated for the first time in the present paper. According to UNI EN 196-1-2006, three point bending tests have been performed on small beams made, respectively, with plain mortar, and mortar reinforced with 1% in volume of wool. To compare the performances with mortars containing vegetal fibers, also beams reinforced with hemp have been tested. In some tests, wool and hemp are previously treated with atmospheric plasma in order to modify the nano-metric properties of the fiber surface. As a result, both the flexural strength and the ductility increase when wool, treated or not, is added to cementitious mortars. Similarly to hemp, wool does improve the mechanical and ecological performances of the mortars, and creates a link between textile and construction markets. (C) 2016 Elsevier Ltd. All rights reserved.