한국건축시공학회:학술대회논문집 (Proceedings of the Korean Institute of Building Construction Conference)

한국건축시공학회 (The Korean Institute of Building Construction)
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The effect of fat and oil soaking for low-strength mortar

  • 백철 (청주대학교 건축공학과) ;
  • 김민상 (청주대학교 건축공학과) ;
  • 문병룡 (청주대학교 건축공학과) ;
  • 황찬우 (청주대학교 건축공학과) ;
  • 한민철 (청주대학교 건축공학과) ;
  • 한천구 (청주대학교 건축공학과)
  • 발행 : 2016.10.21
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초록

In this study, various fats and oils were soaked in low-strength mortar to experiment what kind of fats and oils had the worst effect on low-strength mortar; it went as follows. For rate of change in length of fat and oil soaking, there was an increase in the order of pig fat, bio-diesel, grape seed oil, and water; in the case of olive oil it was destroyed within 56 days. For rate of change in mass, there was an increase in the order of bio-diesel, water, pig fat, grape seed oil, and olive oil. For relative motion elastic coefficient, there was a decrease in the order of olive oil, grape seed oil, and water. On the whole, pig fat, bio-diesel, and olive oil were shown to have the worst effect on low-strength mortar.

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