The initial reactions of lime-pozzolan pastes for conservation of masonry

Author(s): Tuğçe Büşra Su, Richard J Ball, Juliana Calabria Holley
Paper category: Proceedings
Book title: Proceedings of the 5th Historic Mortars Conference
Editor(s):José Ignacio Álvarez, José María Fernández,Íńigo Navarro, Adrián Durán, Rafael Sirera
ISBN:978-2-35158-221-3
e-ISBN: 978-2-35158-222-0
Publisher: RILEM Publications SARL
Publication year: 2019
Pages: 1361-1373
Total Pages: 13
Language : English

Abstract: Throughout the lifetime of historic buildings the masonry will often undergo at least one
conservation intervention. The need for conservation arises from the different elements of
the building and to this end mortars have a very important role to play. Historic lime mortars
and the various components from which they are made including the type of lime, pozzolan
and aggregates have been extensively studied. They have received attention concerning
their degree of reactivity and how they interact with the masonry units which are commonly
stone or brick. The pozzolan-lime reactions, and the hydration and carbonation processes
are important factors that influence the final properties of any lime-pozzolan mortars. In this
study lime-pozzolan paste combinations are defined as a combination of calcium lime (CL 90)
with a pozzolanic additive. The pozzolanic materials; wood ash, brick dust and Argical M1000
have been investigated in this study. To understand the role of the different pozzolans on
the initial hydration reactions of the lime in pozzolan-lime pastes, the rheology and
hydration kinetics were evaluated using a TA Hybrid Rheometer DHR – 2 and a Calmetrix I-
Cal 4000 calorimeter respectively. In terms of kinetics evolution, Argical M1000, a type of
metakaolin exhibited greater pozzolanic activity than wood ash and brick dust. Calorimetry
and rheology tests have shown corroborative results regarding the initial hydration reactions
of the pozzolan-lime pastes, different effects were observed for each type of pozzolan.

Online publication : 2019
Publication type : full_text
Public price (Euros) : 0.00