This paper reports on experimental investigations into the reactions of various saccharides and sugar alcohols in well (Portland) cement slurries at 90°C. At elevated temperatures the important element in saccharide chemistry is the overriding of a low activation energy barrier for the purpose of ring opening/cleavage and the formation of anionic molecules in cement slurries. The resulting experiments show a joint three-step reaction sequence for saccharides and sugar alcohols, accompanied by one set acceleration and two retardations of the cement hydration. The step-wise setting courses are explained by the spontaneous anion formation of polyhydroxy compounds owing to the Lobry de Bruyn–Alberda van Ekenstein rearrangement (keto-enol tautomerism) and charge neutralisation, as well as by well-known traditional organic–inorganic interactions. Furthermore the paper underlines the high relevance of temperature adjustment and cement aging on the course of setting of well cements.
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