碱对水泥基材料水化及水化产物的影响研究综述

李洋; 王述银; 殷海波; 何真

doi:10.11988/ckyyb.20170736

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raybet体育在线院报 ›› 2019, Vol. 36 ›› Issue (1) : 127-133. DOI: 10.11988/ckyyb.20170736

水工结构与材料

碱对水泥基材料水化及水化产物的影响研究综述

李洋¹, 王述银¹, 殷海波¹, 何真²

作者信息 +

Review on the Influence of Alkali on Hydration and Hydration Products of Cement-based Materials

LI Yang¹, WANG Shu-yin¹, YIN Hai-bo¹, HE Zhen²

Author information +

文章历史 +

摘要

综述了碱以不同碱金属离子存在形式和结合不同阴离子存在形式对水泥基材料水化特性的影响,并基于水泥基材料水化产物微结构及组成,分析对比了碱与水泥基材料水化产物的相互作用。结果表明:根据碱存在形式的不同,碱对水泥基材料水化特性的影响表现出较大差异,而碱在改变水泥水化产物结构和组成的同时,水化产物也有选择性地对碱进行吸收固化,进而使水泥基材料表现出不同宏观性能。分析结果同时说明将水泥基材料中的碱含量以当量碱含量考虑存在一定不足,为精细化控制水泥基材料的性能,碱存在形式的影响不可忽略。

Abstract

The effects of alkali as different alkali metal ions and as combined with different anions on the hydration characteristics of cement-based materials are reviewed. Besides, in the light of the microstructure and composition of hydration products of cement-based materials, the interaction between alkali and hydration products of cement-based materials are analyzed and compared. The effects of alkali on the hydration characteristics of cement-based materials are different according to different forms of alkali. Alkali changes the structure and composition of cement hydration products, and hydration products in turn absorb hydration products selectively, and thus the cement-based materials exhibit different macro-properties. Moreover, considering the equivalent weight of alkali content as the alkali content in cement-based material is of some deficiencies. Therefore, the effect of the alkali-based form cannot be neglected for the fine control of the performance of cement-based material.

导出引用

李洋, 王述银, 殷海波, 何真. 碱对水泥基材料水化及水化产物的影响研究综述[J]. raybet体育在线院报. 2019, 36(1): 127-133 https://doi.org/10.11988/ckyyb.20170736

LI Yang, WANG Shu-yin, YIN Hai-bo, HE Zhen. Review on the Influence of Alkali on Hydration and Hydration Products of Cement-based Materials[J]. Journal of Changjiang River Scientific Research Institute. 2019, 36(1): 127-133 https://doi.org/10.11988/ckyyb.20170736

中图分类号： TV42.1

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