The Effect of Adding Zebar as an Admixture on the Durability and Permeability of Concrete

The Effect of Adding Zebar as an Admixture on the Durability and Permeability of Concrete

Narmin Radi Al-Barq The Effect of Adding Zebar as an Admixture on the Durability and Permeability of Concrete By Narmin Radi Al-Barq Supervisor Dr. Riyad A. Karim 1998 This research was carried out to study the effect of adding zebar (a watery vegetable residue) as a partial replacement of mixing water on the properties of concrete made locally by traditional methods. The mixture content of laboratory concrete specimens has the same content proportions as the concrete used in the buildings except that a certain percentage of mixing water was replaced by zebar, (a byproduct liquid material resulting from the production of oil from olives). The purpose of the research was to study the effect of adding zebar on durability and permeability. In order to study the effect of adding zebar on durability, an abrasion test was performed by using a Rotating Cutter Machine after 28 days of preparing the specimens. To study the effect of adding zebar on permeability, the air content of freshly mixed concrete using the pressure method has been measured. Furthermore, an absorption test was done on the specimens after 28 days. The results showed that the compressive strength decreased when the percentage of water replaced by zebar was up to 10%, but beyond that the compressive strength increased when the percentage of zebra increased. It was found that at a zebar percentage of 30-35% the compressive strength increased up to 24% of the strength of concrete without using zebar. The results also showed that durability is directly proportional to strength. Regarding the effect of zebar on permeability, the air content test showed that the air content for all mixes increased up to 5% by adding zebar. This means that zebar can be used as air entrained agent especially in forst countries. For the absorption test, it was found that the absorption decreased by increasing the percentage of zebar for all mixes. Zajel / An-Najah National University