Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/343492
Type: Artigo
Title: Mechanical and technological behavior of protein-modified mortars
Author: Godoy, Leonardo Proença Mendes de Almeida
Thomaz, Diego Leandro
Pissolati, André Luis
Guimarães, Daniela Helena Pelegrine
Rosa, Maria Thereza de Moraes Gomes
Abstract: Mortar is nowadays a very common building material at the civil construction industry. It has been employed in different ways in buildings wherein it serves for laying blocks, wall and ceiling cladding, just to name a few applications. Therefore, maximum safety for buildings is achieved when many research findings are taken into account in order to minimize possible accidents during the construction or even after the work is done. Research studies are intended to provide a better quality to mortar and the required mechanical resistance when subjected to high tensile loadings. Thus, an alternative to enhance the properties of mortar is the use of additives in its composition, which are able to improve mechanical resistance, deformation characteristics and its technological behavior. However, despite many published results on the influence of such additives, few studies have been carried out on the influence of proteins on the mortar mechanical and technological behavior. Therefore, the aim of this research is to evaluate the changes in mechanical and technological behavior of cement mortar, made by incorporating whey protein and albumin to its composition. Protein contents of 2 and 10% in weight were chosen herein. The analysis was based on the protein content and mortar aging time. Data show that contents of 2 and 10% of whey protein and albumin had a significant influence on test results
Subject: Argamassa
Country: Alemanha
Editor: Springer
Rights: Fechado
Identifier DOI: 10.1007/978-3-030-16053-1_2
Address: https://link.springer.com/chapter/10.1007/978-3-030-16053-1_2
Date Issue: 2019
Appears in Collections:IFGW - Artigos e Outros Documentos

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