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David O. Koteng
School of Civil & Resource Engineering, The Technical University of Kenya, Nairobi,
Civil Engineering, Building, Construction & Architecture

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Mechanical Properties of Eco-friendly Concrete Made with Sugarcane Bagasse Ash Tareg Abdalla Abdalla; David O. Koteng; Stanley M. Shitote; M. Matallah
Civil Engineering Journal Vol 8, No 6 (2022): June
Publisher : Salehan Institute of Higher Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28991/CEJ-2022-08-06-010

Abstract

Modern concretes lay emphasis on high strength in order to reduce structural member sizes to reduce materials used; high early strength to promote fast construction; high durability to reduce maintenance costs; and the incorporation of industrial and agricultural wastes to reduce environmental degradation. The incorporation of industrial and agricultural wastes into concrete as cement replacement materials reduces the amount of cement used in the production of concrete and the CO2emissions arising from cement production. Sugarcane bagasse is a waste product from the extraction of juice from sugar cane. It is estimated that 1.7 million tons of bagasse are produced worldwide every year. Much of the bagasse is used as boiler fuel and to produce electricity, and the ash is dumped in earth fills, resulting in critical environmental pollution that requires immediate attention. Available literature shows that when burned under controlled conditions, a pozzolanic ash of high silica content can be obtained, which can be used in concrete production with several advantages. This study investigates the mechanical properties of concrete designed for high strength and incorporating processed sugarcane bagasse ash in amounts of 10–40% by weight of cement in a binary combination with silica fume. Concrete workability in the fresh state and compressive, flexural, and tensile strengths in the hardened state are investigated. Water absorption of hardened concrete is also investigated as an indicator of potential durability. The results show that the mix containing 10% SCBA has the highest mechanical strength, and increasing the SCBA percentage reduces water absorption. However, the workability of concrete in the fresh state reduces substantially with an increase in ash content. Doi: 10.28991/CEJ-2022-08-06-010 Full Text: PDF
Analysing the Effect of Cassava Flour as a Mixture on the Physical, Mechanical, and Durability Properties of High-Strength Concrete Marwa Gumma Omer Adam; David O. Koteng; Joseph Ng’ang’a Thuo; Mohammed Matallah
Civil Engineering Journal Vol 8, No 12 (2022): December
Publisher : Salehan Institute of Higher Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28991/CEJ-2022-08-12-015

Abstract

The availability, cost, and environmental impact of chemical admixtures are reduced when natural substitute materials are incorporated into the concrete as an admixture. This paper outlines the findings of a study that looked at the physical characteristics of fresh and hardened concrete made with Portland pozzolanic cement CEM II/B-P blended with cassava flour up to 5% by weight of cement. A low water/binder ratio of 0.35 was used together with a carboxylate-based superplasticizing admixture to produce high strength. In fresh-state concrete, the initial and final setting times, soundness, and consistency were found to increase with increased cassava flour content, whereas the compacting factor and slump were observed to decrease. In the hardened state, compressive strengths were determined at 3, 7, 14, 28, 56, and 90 days, while split tensile and flexural strengths were investigated at 28 days. Similarly, dry density and porosity were also investigated at 28 days. Water absorption was also studied as a potential indicator of durability in hardened concrete. Scanning electron microscopy characterization of cassava flour revealed porous particles of irregular shape. On the other hand, X-ray diffraction imaging showed that the primary chemicals in cassava flour are silicon dioxide (50%), calcium oxide (17%), and aluminium oxide (7%). All of the mixes that incorporated cassava flour were stronger than the control mix, with the 3% cassava flour combination producing the best results. Doi: 10.28991/CEJ-2022-08-12-015 Full Text: PDF
Co-Authors Joseph Ng’ang’a Thuo M. Matallah Marwa Gumma Omer Adam Mohammed Matallah Stanley M. Shitote Tareg Abdalla Abdalla