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Concrete creep is essentially the sagging of concrete over time. Creep and shrinkage of concrete are two physical properties of concrete.The creep of concrete, which originates from the calcium silicate hydrates (C-S-H) in the hardened Portland cement paste (which is the binder of mineral aggregates), is fundamentally different from the creep of metals and polymers.
There are various techniques to measure MVTR, ranging from gravimetric techniques that measure the gain or loss of moisture by mass, to highly sophisticated instrumental techniques that in some designs can measure extremely low transmission rates. Special care has to be taken in measuring porous substances such as fabrics, as some techniques ...
A w/c ratio higher than 0.60 is not acceptable as fresh concrete becomes "soup" [2] and leads to a higher porosity and to very poor quality hardened concrete as publicly stated by Prof. Gustave Magnel (1889-1955, Ghent University, Belgium) during an official address to American building contractors at the occasion of one of his visits in the ...
With elevated temperature, concrete will lose its hydration product because of water evaporation. Therefore its resistance of moisture flow of concrete decreases and the number of unhydrated cement grains grows with the loss of chemically bonded water, resulting in lower compressive strength. [12]
Water content or moisture content is the quantity of water contained in a material, such as soil (called soil moisture), rock, ceramics, crops, or wood. Water content is used in a wide range of scientific and technical areas, and is expressed as a ratio, which can range from 0 (completely dry) to the value of the materials' porosity at saturation.
Moisture dew point is the temperature at which moisture condenses out of a gas. This parameter is inherently related to the moisture content, which defines the amount of water molecules as a fraction of the total. Both can be used as a measure of the amount of moisture in a gas and one can be calculated from the other fairly accurately.
The moisture content of grains is an essential property in food storage. The moisture content that is safe for long-term storage is 12% for corn, sorghum, rice and wheat and 11% for soybean [1] At a constant relative humidity of air, the EMC will drop by about 0.5% for every increase of 10 °C air temperature. [2]
The void ratio of a mixture of solids and fluids (gases and liquids), or of a porous composite material such as concrete, is the ratio of the volume of the voids filled by the fluids to the volume of all the solids ().