麦芽糖对硅酸盐水泥性能及水化过程的影响  

Influence of maltose on performance and hydration of Portland cement

作　　者：张胜标[1] 李伟峰[1] 马素花[1,2] 程云川[3] 沈晓冬[1,2] 

机构地区：[1]南京工业大学材料科学与工程学院,江苏南京210009 [2]南京工业大学材料化学工程国家重点试验室,江苏南京210009 [3]武汉理工大学管理学院,湖北武汉430070

出　　处：《混凝土》2013年第11期7-10,共4页Concrete

基　　金：国家"973"计划重点基础研究(2009CB623101);国家自然科学基金(51202109);长江学者和创新团队发展计划资助(IRT1146);江苏高校优势学科建设工程资助项目

摘　　要：研究了麦芽糖对硅酸盐水泥的性能及水化过程的影响。研究结果表明:当麦芽糖掺量为0.03%时,硅酸盐水泥的3 d抗压强度增幅为11.7%,28 d抗压强度增加了4.8%;麦芽糖能够延缓凝结时间和降低水泥水化热,掺有麦芽糖的水泥1 d放热量相比空白样剧烈下降,而3 d放热量呈缓慢降低。麦芽糖掺量为0.05%时,Q1d为30.88 J/g,较空白样降低78.1%;麦芽糖掺量增加有利于水泥胶砂流动度的提高,其掺量为0.05%时,水泥胶砂经时流动度提高了12 mm。Effects of maltose on performance and hydration of portland cement were studied.Results show that with the addition of 0.03% maltose, 3 d compressive strength increase by 11.7% and 28 dcompressive strength increase by 4.8%.Maltose may retard the setting time and decrease hydration heat.When maltose exist, 1 d heat release dramatic decline, compared to the blank sample.On the contrary, 3 d heat release decrease slightly.With the addition of 0.05% maltose, ld heat release is 30.88 J/g.It decrease by 78.1% ,compared with the blank sample.With maltose amount increasing, it is conducive to improve the fluidity of cement mortar.With the addition of 0.05% mal-tose,the fluidity of cement mortar increase 12 mm in different time period.

关 键 词：麦芽糖 抗压强度 水泥胶砂流动度 水化热 

分 类 号：TU528.01[建筑科学—建筑技术科学]