Study on the Pozzolanic Effect of Sugarcane Bagasse Ash from Taretan, Michoacán, Mexico, on a Portland Cement Mortar

Abstract:

Since the construction industry is responsible for 30% of the CO2 emissions, one way to reduce the impact of the construction activity is to substitute ordinary Portland cement by pozzolanic materials. The application of using agricultural waste in the production of pozzolanic material is technically feasible, due to the calcination of organic materials and leaving ashes with a fine particle size and high SiO2 content. In the present, it is discussed the pozzolanic effect of sugarcane bagasse ash (SCBA) from Taretan, Michoacán, Mexico, on the physical and mechanical properties of a portland cement mortar. Test specimens were prepared based on replacing sugarcane bagasse ash percentages of 5, 10, 15, 20 and 30 %, relative to the weight of cement. To validate the mechanical properties of the specimens, tensile, flexural and compressive strength was determine. The porosity of the mortar was determined by means of non-destructive ultrasonic testing of pulse rate and electrical resistivity. The contribution of this paper was determine the bond strength of an overlay mortar with SCBA bonded to the concrete substrate by pull-out tests. The results showed that the addition of the sugarcane bagasse ash improved the mechanical strength, adherence of the mortar to concrete, and decreases the porosity on large curing times. Hence, it is suggested the use of Portland pozzolan cement containing sugarcane bagasse ash pozzolan, with the added benefit on the use of agricultural waste.

• Periodical: Key Engineering Materials (Volume 668)
• Pages: 367-374
• DOI: https://doi.org/10.4028/www.scientific.net/KEM.668.367
• Online since: October 2015
• Authors: J.L. Rodríguez Bucio, José Luis Reyes-Araiza*, Elia Mercedes Alonso Guzmán, Alejandro Manzano-Ramirez, R. Ramírez-Jiménez, W. Martínez Molina, C. Cobreros-Rodríguez, L. Pérez Rea
• Keywords: Bond Strength, Mortar, Puzzolanic Effect, Sugarcane Bagasse Ash

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