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本文对比葡萄糖磺酸酯与葡萄糖酸钠两种缓凝剂对混凝土各项性能的影响。试验结果表明:掺加葡萄糖磺酸酯的混凝土塑性阶段缓凝,终凝后早期强度迅速上升,相较于葡萄糖酸钠,掺葡萄糖磺酸酯的混凝土早期和后期强度均提高10%以上;与葡萄糖酸钠相比,缓凝时间基本相同,但葡萄糖磺酸酯在混凝土中耐水化热产生的高温,保坍时间长;具有微乳化效能,可大幅提高混凝土的和易性(不泌水、不抓底);对砂石料适应性强,抗泥性好;具有抑菌能力,夏天高温时节不酸败变质,从而可持续保持混凝土外加剂的工作性能。
This article compares the effects of two kinds of retarders, glucose dextrin and sodium gluconate, on the properties of concrete. The experimental results show that the plasticity of glucose-doped sulfonate-based concrete is retarded and the early strength increases rapidly after final setting. Compared with sodium gluconate, the strength of concrete with glucose sulfonate increases by more than 10% in early and late stages. Compared with sodium gluconate, Compared with sodium gluconate, the retarding time is basically the same, but the high temperature produced by the hydration heat of glucosulphonate ester in concrete prolongs the slump-preserving time. It has the effect of micro-emulsifying and can greatly improve the workability of concrete (without bleeding, Do not grasp the bottom); strong adaptability to sand and gravel, good anti-mud; with antibacterial capacity, the summer high temperature season is not spoilage, which can continue to maintain the performance of concrete admixtures.