Maria Luisa Germanà

Prof. Maria Luisa Germanà

Department of Architecture, University of Palermo, Palermo, Sicilia, Italy
orcid

Research Focus & Metrics

Academic Career Length

15Years (2012-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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25 October 2022 in Building and Environment
Verified
Journal Article
Closed access
ENElvira Nicolini
Elvira Nicolini
Maria Luisa GermanàMaria Luisa Germanà
Maria Luisa Germanà
Giulia MarconGiulia Marcon
Giulia Marcon
Marcello ChiodiMarcello Chiodi
Marcello Chiodi
Alvaro GutiérrezAlvaro Gutiérrez
Alvaro Gutiérrez
Francesca OlivieriFrancesca Olivieri
Francesca Olivieri




28 April 2024 in Sustainability
Verified
Journal Article
Open access
PDF file
Federica FernandezFederica Fernandez
Federica Fernandez
MIMaria Grazia Insinga
Maria Grazia Insinga
RBRoberta Basile
Roberta Basile
FZFederica Zagarella
Federica Zagarella
RMRoberta Montagno
Roberta Montagno
Maria Luisa GermanàMaria Luisa Germanà
Maria Luisa Germanà
Agri-food waste represents a serious problem that can be overcome by converting it into added-value material for the production of plasters for green building; in fact, it can be used as a reinforcement additive in the building material industry. In this study, the performance of gypsum-based plasters with pistachio shell additives was evaluated. Before being used as additives for gypsum-based plasters, pistachio shells were ground at three different grain sizes in order to verify how grain size influences the performance of the material. Tests were then carried out on all the produced mortars to evaluate their chemical and physical characteristics, and interesting results regarding the mechanical resistance of some of the produced materials were obtained. The results showed that the addition of pistachio shells improved mechanical performance in all cases and that the best mechanical performance and water absorption by capillarity were achieved with the 0.5–2 mm pistachio grain size, while the best thermal conductivity was achieved with the 2–4 mm grain size. Summarizing, the best results were obtained with a pistachio shell granulometry of 0.5–2 mm, sand, and a water/gypsum ratio of 0.86–0.74.