Acknowledgement
본 논문은 2021년 한국연구재단의 개인기초연구사업(중견연구)의 일환으로 수행된 연구임을 밝히며 이에 감사를 드립니다. (과제번호:2021R1A2C2011273)
This study attempted to study the setting time and compressive strength according to the sugar type through XRD. Setting time was found to be delayed the most when mixing white sugar, and setting time was promoted when mixing Saccharin and Aspartame. It was found that when white sugar and Grosvener siraitia were mixed, the compressive strength was higher than that of Control. Aspartame the age passed, C3S decreased and Ca(OH)2 increased.
본 논문은 2021년 한국연구재단의 개인기초연구사업(중견연구)의 일환으로 수행된 연구임을 밝히며 이에 감사를 드립니다. (과제번호:2021R1A2C2011273)