Performance of black olive oil as permeability reducing admixture in concrete

Abstract

The study is aimed at improving the permeability aspect of concrete durability. The main reason for black olive oil (BLO) as the choice material relies on its inherent hydrophobic properties. The effect of BLO admixture on strength and permeability properties of concrete grade C30 was experimentally examined. BLO was integrated into the fresh concrete mix at percentages of 0.3%, 0.5%, 0.7% and 1% by weight of cement content and a water-cement ratio of 0.5 was used throughout the study. Compressive and flexural strength, permeability properties in terms of water adsorption, porosity, coefficient of permeability and sorptivity of the concrete samples were investigated after curing in water at 3, 7, 28, 60, 90 and 180days hydration period. The BLO test admixture acted as a workability improving admixture and air entraining admixture in the fresh concrete. The various water permeability parameters of BLO-concrete samples were significantly improved for all the percentage inclusion of BLO. However, the mechanical strength properties of concrete sample containing the admixture decreased steadily with increase in BLO content. The 28days compressive strength of 03%, 05%, 0.7% and 1% BLO concrete samples decreased approximately by 3%, 13%, 6% and 13% respectively.The adverse impact on the strength properties of BLO-concrete mixes attributed to the effect of increased air content and workability induced by the BLO admixture can be compensated by reducing the water-cement ratio. The 0.3% BLO-concrete which exhibited the least reduction in strength and also meeting the design strength required for residential buildings is considered the optimum content.