Please use this identifier to cite or link to this item:
|Title:||Lignocellulosic materials as soil–cement brick reinforcement|
Physical and mechanical properties
|Citation:||SABINO, T. P. F. et al. Lignocellulosic materials as soil–cement brick reinforcement. Environmental Science and Pollution Research, [S.I.], v. 29, p. 21769-21788, Mar. 2022. DOI: https://doi.org/10.1007/s11356-021-17351-3.|
|Abstract:||The need for environmental preservation requires civil engineering to reach new concepts and technical solutions aiming at the sustainability of its activities and products. In this context, this study aimed to evaluate the effect of using different types and percentages of vegetable particles on the physical, mechanical, and thermal properties of soil–cement bricks. Bamboo, rice husk, and coffee husk particles at 1.5 and 3% percentages and a control treatment not using the particle were evaluated. The chemical properties, shrinkage, compaction, consistency limits, and grain size were characterized for the soil; and the anatomical, chemical, and physical properties for the lignocellulosic particles. The bricks were produced using an automatic press and characterized after the curing process for density, water absorption, porosity, loss of mass by immersion, compressive strength, durability, and thermal conductivity. The increase in the lignocellulosic waste percentage caused a mechanical strength decrease and bricks’ porosity and water absorption increase. However, it caused a decrease in density and an enhancement in loss of mass and thermal insulation properties. The bricks produced with rice husk obtained the best results in terms of mechanical and thermal properties, and were still among the best treatments for physical properties, standing out among the lignocellulosic waste as an alternative raw material source for soil–cement brick production.|
|Appears in Collections:||DEG - Artigos publicados em periódicos|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.