Investigating the Sway of Marine Brown Seaweed Gel as Natural Polymer in Properties of Concrete

Abstract

In the present study, the effects of the fresh properties as slump, consistency and setting time and hardened concrete's characteristics such as compressive, split tensile and flexural strength for various ages, the brown seaweed (Sargassum wightii) gel was added to cement throughout differing proportions (1, 2, 3, 4 and 5%) by the mass of concrete. Durability and thermal tests such as water absorption, sorptivity, RCPT, acid attack and thermal conductivity also determined at various ages. Micro structural properties of seaweed gel were found out by SEM, FTIR and XRD analysis. Test results show that seaweed gel act as retarding admixture in cement up to 5% of addition. For instance, 5% alginate collections as a percentage of concrete mass showed a comparable compressive strength of about 42MPa. The use of seaweed gel improved the thermal characteristics of concrete by reducing its thermal conductivity roughly 50% for a 5% addition. The seaweed gels up to 5% addition in concrete will significantly improve the fresh-state properties of concrete without affecting its hardened properties. The future is completely dependent on eco-friendly materials; hence the use of natural organic additives to improve the strength and durability of cement concrete would be the better option for sustainability.