Impacto de los derivados de la caña de azúcar sobre las propiedades físico-mecánicas del hormigón
DOI:
https://doi.org/10.35381/i.p.v3i5.1367Palabras clave:
Ingeniería civil, construcción de viviendas, diseño arquitectónico. (Palabras tomadas de Tesauro UNESCO).Resumen
El presente artículo tiene como objetivo evaluar el comportamiento físico mecánico del hormigón con productos derivados de la caña de azúcar tales como (1) la ceniza de bagazo de caña de azúcar (CBCA) como reemplazo porcentual y gradual del cemento; y (2) la fibra de bagazo de caña de azúcar (FBCA) como reemplazo porcentual respecto al peso del agregado. Se revisó 46 artículos científicos referidos al tema entre la base de datos SCOPUS y SciELO, cuyos resultados encontrados fueron que al incorporar entre el 20% al 30% de CBCA incinerada entre 600ºC y 800 ºC mejora sustancialmente la trabajabilidad, resistencia a la compresión y flexión; por otra parte la incorporación de FBCA tratada (lavada y sumergida en hidróxido de calcio) en porcentajes que van del 0.5% al 1.5% respecto al peso del agregado, mejora también las propiedades de resistencia principalmente.
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