4.7 Article

Degree of hydration and gel/space ratio of high-volume fly ash/cement systems

Journal

CEMENT AND CONCRETE RESEARCH
Volume 30, Issue 5, Pages 747-756

Publisher

PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/S0008-8846(00)00213-1

Keywords

fly ash; cement paste; hydration; gel/space ratio

Ask authors/readers for more resources

Although fly ash has been widely used in concrete as a cement replacement, little work has been done on determining the degree of hydration of high-volume fly ash/cement (FC) systems. In the present study, the degree of hydration of the cement in Portland cement (PC) paste was obtained by determining the non-evaporable water (Wn) content. The degree of reaction of the fly ash in FC pastes was determined using a selective dissolution method. Based on the relation between the degree of cement hydration and effective water-to-cement (w/c) ratio, the degree of hydration of the cement in FC pastes was also estimated. It was found that high-volume fly ash pastes underwent a lower degree of fly ash reaction, and in the pastes with 45% to 55% fly ash, more than 80% of the fly ash still remained unreacted after 90 days of curing while the hydration of the cement in high-volume fly ash pastes was enhanced because of the higher effective w/c ratio for the paste. This effect was more significant for the pastes with lower water-to-binder (w/b) ratios. Thus, preparing high-volume fly ash concrete at lower w/b ratios can result in less strength losses. This paper also introduces a model to describe the relationship between the w/c ratio and the degree of cement hydration and gel/space ratio. The gel/space ratios of the FC pastes, evaluated based on the proposed model, were found to be consistent with the gel/space ratio of PC pastes in terms of the relationship with compressive strength. The gel/space ratio data correlated (inversely) linearly with mercury intruded porosity, but the former correlated more with compressive strength than the latter. (C) 2000 Elsevier Science Ltd. All rights reserved.

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.7
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available