Abstract
The aim of the present study was to evaluate the properties of fresh and hardened state and the hydration degree of ready mix mortar at different ages. The mortars were produced with the same water/ dry materials ratio (13%), same content of air-entrained admixtures (0.35% of cement mass), while three contents of hydration stabilising admixtures (0%, 0.4% and 0.8%) were evaluated. The ready mix mortars were characterised in two storage times (0 and 48 hours) in the fresh state through the consistency index, specific gravity, air entrained content, water retention, setting time and rheological parameters. In the hardened state, the mortars were evaluated at 7, 14, 28, 42 and 56 days for: compressive strength, tensile strength, specific gravity and elasticity modulus. The hydration degree was also evaluated by three methods: ignition loss, thermogravimetric analysis and X-ray diffraction. The results demonstrate that the content of hydration stabilising admixture influences the properties of the mortars. The degree of hydration was influenced by the hydration stabilising admixture over time. However, it was not possible to correlate degree of hydration with compressive strength, which was influenced also by others factors.
Keywords:
Ready mix mortar; Degree of hydration; Hydration stabilising admixtures
