摘要
实验研究了糖类中葡萄糖、蔗糖及其衍生物葡萄糖酸钠、糖钙对硅酸盐水泥水化热性能以及初始结构电性能的影响,结合XRD图谱分析和SEM研究糖类及其衍生物极性作用基团的改变对水泥水化历程的影响规律与作用机理。结果表明:糖类能够有效延缓水化放热和初始结构的形成,但超剂量将导致长时间不放热和结构长期不发展;适当掺量的葡萄糖酸钠能够有效抑制了C3S的初期水化,而不影响其最终水化;同掺量条件下,对水泥浆体结构发展的延缓程度大小为:蔗糖>葡萄糖>葡萄糖酸钠>糖钙。
The effects of glucide （glucose and sucrose） and its ramification on the hydration thermal properties and electrical properties of the initial structure of Portland cement were investigated in this paper, and meanwhile the hydration process and regulation mechanism were discussed based on XRD. The results show that the exothermal and initial structure formation can be effectively retarded by proper amount of glucide, but the exothermal and initial structure formation are long - playing if the amount of glucide is superfluously. The initial hydration of C3S was delayed by proper amount of sodium gluconate, but the final hydration was not affected. At the same dosage, the function of retardation is as followed： sucrose 〉 glucose 〉 sodium gluconate 〉 calcium molasses.
出处
《硅酸盐通报》
CAS
CSCD
北大核心
2005年第4期45-48,共4页
Bulletin of the Chinese Ceramic Society
基金
国家"973"项目资助(2001CB6107043)
