Effect of nano gel wollastonite on physical, mechanical and morphological properties of bagasse-cement composites
Message:
Abstract:

In this study, the effect of nano gel wollastonite on physical, mechanical and morphological properties of composites made of bagasse and cement has been investigated. The mixing ratio of bagasse as lignocellulosic material with Portland cement at three levels (15:85, 25: 75 and 35: 65%) and nano-wollastonite at three levels of 0, 3 and 7% were considered as the variables of this study. The cake density of all boards were 1.1 g / cm3 and calcium chloride booster 5% for all treatments were considered as constant factors. Mechanical and physical properties of the specimens include modulus of rupture, modulus of elasticity, internal bonding, thickness swelling after 2 and 24 soaking hours in water and density of boards according to DIN-EN-634 and fire resistance (weight loss percentage) according to standard ISO-11925 were measured. In this study, the hydration temperature of a mixture of cement, bagasse and nano-wollastonite was measured using a thermocouple and flux. Also, microscopic images (SEM) of samples were prepared to investigate the morphological properties of composites and their distribution. The results showed that by increasing the amount of nano-wollastonite, the percentage of weight loss boards decreased, the heat of hydration and the physical and mechanical properties improved. The modulus of rupture, modulus of elasticity, and internal bonding of boards decreased with increasing bagasse content and the maximum value was obtained using 15% bagasse. The results also showed that with increasing bagasse content in boards, there was a significant increase in thickness swelling of boards. Inference from microscopic imaging (SEM) showed that the optimum level of nano-wollastonite can fill the empty holes and create a uniform structure and thus improve the properties of the boards.

Article Type:
Research/Original Article
Language:
Persian
Published:
Iranian Journal of Wood and Paper Science Research, Volume:34 Issue:3, 2019
Pages:
397 - 408
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