An investigation of carbonation in mortars and methods of measuring the degree of carbonation and pH change is presented. The mortars were manufactured using ordinary portland cement, pulverized fuel ash, ground granulated blast-furnace slag, metakaolin, and microsilica. The mortars were exposed to a carbon dioxide-rich environment (5% C O2 ) to accelerate carbonation. The resulting carbonation was measured using phenolphthalein indicator and thermogravimetric analysis. The pH of the pore fluid and a powdered sample, extracted from the mortar, was measured to give an accurate indication of the actual pH of the concrete. The pH of the extracted powder mortar sample was found to be similar to the pH of the pore fluid expressed from the mortars. The thermogravimetric analysis suggested two distinct regions of transport of C O2 within mortar, a surface region where convection was prevalent and a deeper region where diffusion was dominant. The use of microsilica has been shown to decrease the rate of carbonati...
1 November 2007 in Journal of Materials in Civil Engineering
The writers have carried out an investigation to develop apparent pH profiles of concretes for a variety of cement blends viz. normal portland cement containing by mass 30% pulverized fuel ash, 50% ground granulated blast-furnace slag, 10% metakaolin, and 10% microsilica, chosen to replicate common replacement levels, along with 100% normal portland cement (OPC) mix. The samples were exposed in an accelerated carbonation environment (5% C O2 ) for 6 weeks during which pH profiles were obtained every week as the concrete carbonated. Measurement of air permeability, carbonation depth, resistivity, and calcium hydroxide content were performed to assist in interpretation of the results. The nature of the pH profiles obtained depended on both the type of binder and the duration of exposure to the carbonation environment. Utilizing the pH profiles, a rate of carbonation was determined, which was found to depend on the type of binder. Both the rate of carbonation and the depth of carbonation after 6 weeks of exp...