米浆种类对传统灰浆性能的影响

Effect of Rice Liquid Type on Properties of Traditional Lime Mortar

关键词:  米浆  传统灰浆  支链淀粉

Key words:  rice liquid  traditional lime mortar  amylopectin

摘要:

在传统灰浆中添加不同种类米浆，然后测试灰浆稠度、表面硬度、抗压强度、收缩率和耐冻融性，观察分析灰浆的微观形貌和结构，探讨米浆种类对灰浆性能的影响及作用机理.结果表明：糯米、糯黄米、血糯米、大米和高粱米米浆的添加，均使灰浆的稠度和收缩率降低，表面硬度、抗压强度和耐冻融性提高；在各种米浆灰浆中，糯黄米灰浆的综合性能最佳，其28d抗压强度和60d抗压强度较纯灰浆分别提高了1036%和694%，耐冻融性提高了150%.建议在砖石质文物保护中使用糯黄米浆作为灰浆的有机添加剂.米浆灰浆良好的力学性能源于米浆灰浆的细密结构，与米浆中的支链淀粉含量相关.

Abstract:

Five different kinds of rice liquid were added to traditional lime mortar. The consistency, surface hardness, compressive strength, shrinkage, freeze thaw resistance and microscopic structure of lime mortar added with different kinds of rice liquid were measured to investigate the influence of rice liquid type on properties of lime mortar and their action mechanisms. Results indicate that the addition of sticky rice, waxy yellow rice, black sticky rice, rice and sorghum rice liquids reduces the consistency and shrinkage of lime mortar and increases their surface hardness, compressive strength and freeze thaw resistance. Among the five different rice liquid lime mortars, the combination properties of the waxy yellow rice liquid lime mortar is the best. Compared with pure lime mortar, the 28d and 60d compressive strengths of waxy yellow rice liquid lime mortar increase by 1036% and 694% respectively, and the freeze thaw resistance increases by 150%. It is suggested that the waxy yellow rice liquid can be added as the organic additive for conservation of historical masonry buildings. The good mechanical property of the rice liquid lime mortar, which could be explained by its compact structure, is relevant to the content of amylopectin in rice liquid.