Abstract
This research work aims to experimentally evaluate the fracture mechanics of polymer mortars reinforced with barley residue from the brewing industry. Barley reinforced polymer mortar samples were manufactured from 1% to 10% of barley residue, in weight, as aggregate substitute. Then, the resin content was varied from 12% to 20% in 5% of barley residue polymer mortars. Fracture tests were performed aiming to compare the fracture energy, Gf, fracture toughness, through the stress intensity factor KIc, and the modulus of elasticity (E). The results showed an improvement in the fracture properties of polymer mortars until 5% of barley residue were used. Also, resin content of 18% produced the best energy balance and resistance to crack propagation results. Ductility was improved with the use of barley residue in the manufacturing process of polymer mortars.
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