Open AccessBehaviour of a New Concrete Composition with Jaggery as Admixture
Author(s) -
V. Giridhar,
P.Rajendra Kumar,
P.Kishore Kumar Reddy
Publication year - 2019
Publication title -
international journal of innovative technology and exploring engineering
Language(s) - English
Resource type - Journals
ISSN - 2278-3075
DOI - 10.35940/ijitee.i8236.0881019
Subject(s) - jaggery , flexural strength , materials science , lime , composite material , sugar , metallurgy , chemistry , food science
Quality of concrete is influenced by the proportion of ingredients and method of preparation in concrete production. A unique word which is used on concrete is inevitable in human life due to its properties and applications. From the ancient days lime and jiggery are used as binding materials. This review paper expressed the significance of jaggery on strength behavior of a new concrete composition. Experimentation carried out for determining strength properties of a new concrete for M20 grade nominal concrete using jaggery as admixture. Based on previous study, jaggery is an unrefined sugar product and it is easily available market; the main function of jaggery is to increase the initial setting time of concrete and it also influencing the properties of concrete. Preferably this type of admixture is used in different construction sites like deep foundations, piers and long piles. Four different percentages of admixture was chosen into the experimentation at 0, 0.25, 0.50 and 0.75% by weight of cement, finally it is accomplished that the workability of concrete is being superior with jiggery as admixture but flexural strength and shear strength of this new concrete decreased as compared with convectional M20 concrete.