Utilization of Poly(Polyvinyl Alcohol-g-2-Ethylhexyl Acrylate) as Admixture for Mortar

We investigated the physico-mechanical properties of mortar mixed with copolymers based on polyvinyl alcohol (PVA) and 2-ethylhexyl acrylate (2-EHA) and synthesized by grafting using ammonium persulfate (APS) as an initiator. Increasing the amount of 2-EHA in the copolymer from 4% to 8% reduced the water/cement (W/C) ratio, the initial and final setting times, and the water absorption of mortar, while it increased its compressive strength.<br/

Effects of surfactants on the properties of mortar containing styrene/methacrylate superplasticizer

The physical and mechanical properties of mortar containing synthetic cosurfactants as air entraining agent are investigated. The cosurfactants consist of a combination of 2% dodecyl benzene sodium sulfonate (DBSS) and either 1.5% polyvinyl alcohol (PVA) or 1.5% polyoxyethylene glycol monomethyl ether (POE). Also these cosurfactants were used to prepare copolymers latex: styrene/butyl methacrylate (St/BuMA), styrene/methyl methacrylate (St/MMA), and styrene/glycidyl methacrylate (St/GMA), in order to study their effects on the properties of mortar. The properties of mortar examined included flow table, W/C ratio, setting time, water absorption, compressive strength, and combined water. The results indicate that the latex causes improvement in mortar properties compared with cosurfactants. Also polymer latex containing DBSS/POE is more effective than that containing DBSS/PVA. Copyright © 2014 El-Sayed Negim et al.The authors gratefully acknowledge the funding provided by the European Union under the Marie Curie Action International Incoming Fellowships (FP7-PEOPLE-2011-IIF), Grant agreement PIIF-GA-2011 (Project no. 300427) ProSeC, for research on the production of sustainable self-compacting concrete.Published versio

Effect of Copolymer Latexes on Physicomechanical Properties of Mortar Containing High Volume Fly Ash as a Replacement Material of Cement

© 2014 El-Sayed Negim et al. This paper investigates the physicomechanical properties of mortar containing high volume of fly ash (FA) as partial replacement of cement in presence of copolymer latexes. Portland cement (PC) was partially replaced with 0, 10, 20, 30 50, and 60% FA. Copolymer latexes were used based on 2-hydroxyethyl acrylate (2-HEA) and 2-hydroxymethylacrylate (2-HEMA). Testing included workability, setting time, absorption, chemically combined water content, compressive strength, and scanning electron microscopy (SEM). The addition of FA to mortar as replacement of PC affected the physicomechanical properties of mortar. As the content of FA in the concrete increased, the setting times (initial and final) were elongated. The results obtained at 28 days of curing indicate that the maximum properties of mortar occur at around 30% FA. Beyond 30% FA the properties of mortar reduce and at 60% FA the properties of mortar are lower than those of the reference mortar without FA. However, the addition of polymer latexes into mortar containing FA improved most of the physicomechanical properties of mortar at all curing times. Compressive strength, combined water, and workability of mortar containing FA premixed with latexes are higher than those of mortar containing FA without latexes.The authors gratefully acknowledge the funding provided by the European Union under the Marie Curie Action: International Incoming Fellowships (FP7-PEOPLE-2011-IIF), Grant agreement PIIF-GA-2011 (Project no. 300427) ProSeC for research on the production of sustainable self-compacting concrete.Published versio

Quality characteristics of the shape preservation of cooked pasta with millet addition at different time intervals

The current study presents the indicators of shape preservation of cooked pasta by adding 7.7% millet in various time intervals. The experiments were conducted immediately after the pasta cooking process and after two hours. In the Eurasian Economic Union and the Republic of Kazakhstan, the quality indicators were produced by considering the established methodologies stated in the standardized papers. The interstate standard GOST 31964-2012, "Pasta products. Acceptance rules and methods of quality determination," was used to determine the shape preservation of cooked pasta. The study aimed to determine and compare cooked pasta's shape preservation indicators (consumer properties), considering a certain time interval. Pasta needs five minutes to cook. These days, though, pasta manufacturers specify the required cooking time – eight, nine, ten, or eleven minutes – on their packages. The study's findings indicate that the safety of pasta containing "7.7% millet after 2 (hours) from the moment of cooking" and "with the addition of 7.7% millet after cooking" is negligible by 1-2 N; however, data from 4-24 N show a more notable difference in a comparable scenario. The experiments were conducted at the Federal State Autonomous Scientific Institution "Scientific Research Institute of the Bakery Industry", Moscow, Russian Federation. The corresponding data was obtained according to the results of the conducted studies

Development of new technologies (recipes) to produce pasta with the addition of millet and the determination of organoleptic and physicochemical quality indicators

The article presents the organoleptic and physicochemical (humidity and strength) quality indicators of pasta with the addition of millet at 7.7, and 15.5%, as a new recipe for pasta production. Millets can be used to supplement pasta because of their superior nutritional value and health advantages. On the territory of the Republic of Kazakhstan and the Eurasian Economic Union, the quality indicators were calculated while taking into account the practices outlined in the standardized documents. Express drying, accelerated drying, drying to a constant mass, and employing the MA-30 "SARTORIUS" apparatus following interstate standards were all employed. The study aimed to achieve appropriate organoleptic quality indicators and physicochemical indicators of humidity up to 28% (after processing pasta with the addition of millet 7.7, and 15.5%. Approximately 100 trials were carried out at the Federal State Autonomous Scientific Institution "Scientific Research Institute of the Bakery Industry" Russian Federation, Moscow. According to the study's findings, all quality indicators are within acceptable ranges, except for pasta with the addition of millet 23.3%, recipes for pasta with the addition of millet have been developed, a utility model patent has been obtained in the territory of the Republic of Kazakhstan No. 7071, issued by the Republican State Enterprise on the right of economic management "National Institute of Intellectual Property". In conclusion, pasta recipes with the addition of millet have been developed. According to the study's findings, all quality indicators are within acceptable limits except pasta with the addition of millet, which accounts for 23.3% of the total.

Using Various Models for Predicting Soil Organic Carbon Based on DRIFT-FTIR and Chemical Analysis

Soil organic carbon (SOC) is a crucial factor influencing soil quality and fertility. In this particular investigation, we aimed to explore the possibility of using diffuse reflectance infrared fourier transform spectroscopy (DRIFT-FTIR) in conjunction with machine-learning models, such as partial least squares regression (PLSR), artificial neural networks (ANN), support vector regression (SVR) and random forest (RF), to estimate SOC in Sohag, Egypt. To achieve this, we collected a total of ninety surface soil samples from various locations in Sohag and estimated the total organic carbon content using both the Walkley-Black method and DRIFT-FTIR spectroscopy. Subsequently, we used the spectral data to develop regression models using PLSR, ANN, SVR, and RF. To evaluate the performance of these models, we used several evaluation parameters, including root mean square error (RMSE), coefficient of determination (R2), and ratio of performance deviation (RPD). Our survey results revealed that the PLSR model had the most favorable performance, yielding an R2 value of 0.82 and an RMSE of 0.006%. In contrast, the ANN, SVR, and RF models demonstrated moderate to poor performance, with R2 values of 0.53, 0.27, and 0.18, respectively. Overall, our study highlights the potential of combining DRIFT-FTIR spectroscopy with multivariate analysis techniques to predict SOC in Sohag, Egypt. However, additional studies and research are needed to improve the accuracy or predictability of machine-learning models incorporated into DRIFT-FTIR analysis and to compare DRIFT-FTIR analysis techniques with conventional soil chemical measurements

The determination of physico-chemical pasta quality indicators with the addition of millet 3,8 %

This article discusses the quality indicators of pasta products obtained by partially replacing wheat grits of the highest grade with millet ground 3.8% (of the total mass of the dough, taking into account water). The addition of millet is due to the fact that the raw materials are saturated with various vitamins. As part of the study, organoleptic and physico-chemical parameters (28% humidity) after the procedure of «pressing raw materials» were considered and the indicator of shape preservation after the «cooking» process was determined. The results obtained in terms of quality indicators meet the requirements established in the standardization documents, at the same time, the nutritional properties of the product are improved, the energy value is 337.8 kcal (proteins 10.5 g, fats 1.1 g, carbohydrates 71.4 g per 100 g of pasta), the replacement of wheat flour of the highest grade with more economic raw materials is carried out. Quality indicators are determined in accordance with TR CU 021/2011 «On food safety», TR CU 022/2011 «Food products in terms of their labeling», TR CU 029/2012 «Safety requirements for food additives, flavorings and technological aids», regulatory and technical documents GOST 31743-2017 «Pasta. General technical conditions», GOST 31964-2012 «Pasta. Acceptance rules and methods for determining quality», GOST 572-2016 «Millet millet. Technical conditions». The enrichment of pasta with millet improves the biological, nutritional properties of the product. At the same time, the use of millet as a raw material reduces the cooking time of pasta, the form after cooking will meet the established requirements

Preparation and Characterization of Acrylic Primer for Concrete Substrate Application

This study dealt with the properties of acrylic primer for concrete substrate using acrylic syrup, made from a methyl methacrylate monomer solution of terpolymers. Terpolymer systems consisting of methyl methacrylate (MMA), 2-ethylhexyl acrylate (2-EHA), and methacrylic acid (MAA) with different chemical composition ratios of MMA and 2-EHA were synthesized through bulk polymerization using azobisisobutyronitrile (AIBN) as initiator. The terpolymer composition is characterized by FTIR, 1H NMR, DSC, TGA, and SEM. The glass transition temperature and the thermal stability increased with increasing amounts of MMA in the terpolymer backbone. The effect of chemical composition of terpolymers on physicomechanical properties of primer films was investigated. However, increasing the amount of MMA in terpolymer backbone increased tensile and contact angle of primer films while elongation at break, water absorption, and bond strength are decreased. In particular, the primer syrup containing 65% 2-EHA has good bonding strength with concrete substrate around 1.1 MPa

Investigation of the Properties of Metallurgical Slags and Dust of Electro Filters to Obtain Protective Anticorrosive Coatings

Corrosion-related irreparable metal failures can cause massive losses in various sectors, including agricultural engineering and construction. Steel structures are typically coated to withstand corrosion pressures during the service life specified in technical standards to avoid corrosion damage. This article presents research results on metallurgical cast iron slags and a mixture of slags with electro-filter dust to form silicate anticorrosive coatings. X-ray phase analysis, electron, and optical microscopy were used to analyze the surface nucleation of crystals in glasses using cast iron slags, a combination of steelmaking slag, and electro-filter dust with the addition of Cr2O3. It is shown that the main phases crystallizing from the surface of the samples are diopside . When 1.5 - 2.0 wt.% Cr2O3 was added, the results showed that diopside phase glasses could be made with a cast iron slag level of up to 72 wt.%. Studies have shown the important role of Fe2+, and Mg2+, especially in samples containing cast iron slag, based on the most fusible compounds obtained. The optimal model of glass formation and crystallization was established as a result of the analysis of these compositions, and the microhardness of slag glass-crystalline materials was investigated. It was found that the hardness of the obtained glass-crystal materials increases in the presence of chromium oxide. The research revealed the possibility of synthesizing glass-crystal materials from cast-iron slags and dust of electro-filters