Open AccessEffect of Air Entertainment Using Olive Oil on Properties of Concrete
Author(s) -
Farman Beg
Publication year - 2021
Publication title -
international journal for research in applied science and engineering technology
Language(s) - English
Resource type - Journals
ISSN - 2321-9653
DOI - 10.22214/ijraset.2021.38863
Subject(s) - slump , absorption of water , olive oil , air entrainment , compressive strength , materials science , cement , absorption (acoustics) , composite material , environmental science , properties of concrete , pulp and paper industry , engineering , chemistry , food science
Air entrained concrete can be produced by introducing suitable air-entraining agent, one such commonly available material in India is Olive Oil which is being used in my experimental work. The primary objective of this study to find the appropriate amount of Olive Oil for strength and density, water absorption, other properties of concrete. For which the amount of Olive oil is varied from 0 %, 2%, 4%, and 6% Olive Oil by weight of 100 kg of cement. The test which was carried out in the experimental work were density, workability, strength, water absorption, the slump of air-entrained concrete. Total 48 No. of the concrete cube was cast for the experimental work. The result of the experiment work shows if Olive Oil is used in the range of 5-6% it will provide better workability, less water absorption with acceptable 5-7% decrease in compressive strength.