Applied Sciences (May 2022)

High-Performance Concrete Nanomodified with Recycled Rice Straw Biochar

  • Alexey N. Beskopylny,
  • Sergey A. Stel’makh,
  • Evgenii M. Shcherban’,
  • Levon R. Mailyan,
  • Besarion Meskhi,
  • Alla S. Smolyanichenko,
  • Nikita Beskopylny

DOI
https://doi.org/10.3390/app12115480
Journal volume & issue
Vol. 12, no. 11
p. 5480

Abstract

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The development of new and improvement of existing technologies based on the use of waste products from various industries or recyclable materials is a current trend in the construction industry. Including in the composition of binders and concrete by-products of industry, reducing the proportion of Portland cement, it is crucial to maintain and improve the resulting products’ mechanical characteristics and life cycle. The main aim of the study was to investigate the influence of biochar additive on the microstructure and properties of the concrete and obtain the composition with improved characteristics due to nanomodification of rice straw recycled biochar. An environmentally friendly technology for concrete manufacture was obtained, using agricultural waste, rice straw, as its components, developing a composition of concrete nanomodified with processed rice straw biochar, identifying the dependences of concrete properties on their nanomodification with processed rice straw coal. It has been established that the most effective dosage is the addition of rice straw biochar in the amount of 6% by weight of cement. The improvement in the properties of concrete was expressed in the increase in its physical and mechanical characteristics and changes in deformability according to the results of the analysis of the stress-strain diagrams. The increase in strength characteristics ranged from 17% to 25%. The modulus of elasticity increased to 14%. The deformation characteristics decreased from 12% to 24%. Introducing a finely dispersed additive of rice straw biochar modified by the electromagnetic method leads to a decrease in cement consumption by up to 10%.

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