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Influence of Modified Starch Admixtures on Selected Physicochemical Properties of Cement Composites


[ 1 ] Instytut Chemii i Elektrochemii Technicznej, Wydział Technologii Chemicznej, Politechnika Poznańska | [ P ] employee

Scientific discipline (Law 2.0)

[7.6] Chemical sciences

Year of publication


Published in


Journal year: 2022 | Journal volume: vol. 15 | Journal number: iss. 21

Article type

scientific article

Publication language


  • modified starches
  • natural admixtures
  • rheology of cement slurries

EN The conducted research aimed to evaluate the influence of admixtures of various modified starches on the rheological properties of cement composites and their influence on the compressive strength of hardened cement mortars. The study involved 17 different modified starch admixtures. Using a rheometer, the values of viscosity and tangential stresses were determined depending on the shear rate, and were subsequently used to determine the yield point and plastic viscosity of cement slurries. The next parameters tested were the flow of fresh cement slurry and the compressive strength of hardened cement composite. The highest fluidisation was recorded for retentate LU-1420-0.5%Ac-R, an increase of 82%. The conducted tests led to the conclusion that admixing cement composites with modified starches changes the rheological parameters and the compressive strength of cement composites. The highest strength gains occurred for the admixtures of retentate LU-1412-R (increase of 25%). Declines in compressive strength were noticed in the retentate LU1422-R (decrease by 13%) and the retentate OSA-2.5%-R (decrease of 17%). The admixture of starch hydrolysate significantly decreases the yield point of slurries, which in turn may contribute to the fluidisation of concrete mixes and the reduction of mixing water. The lowest values were obtained for retentates LU-1420-0.5%Ac-R (decrease of 94%), and LU-1412-R (decrease of 93%). It was found that the consistency and compressive strength of cement mortars are affected by both the type of modification and the length of the chemical chain of starch.

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Pages (from - to)

7604-1 - 7604-13





Article number: 7604

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CC BY (attribution alone)

Open Access Mode

open journal

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final published version

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