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dc.contributor.authorKioumarsi, Mahdi
dc.contributor.authorAzarhomayun, Fazel
dc.contributor.authorHaji, Mohammad
dc.contributor.authorShekarchi, Mohammad
dc.identifier.citationKioumarsi M, Azarhomayun, Haji, Shekarchi. Effect of Shrinkage Reducing Admixture on Drying Shrinkage of Concrete with Different w/c Ratios . Materials. 2020;13(21):5721en
dc.description.abstractThe reduction of the moisture content of concrete during the drying process reduces the concrete’s volume and causes it to shrink. In general, concrete shrinkage is a phenomenon that causes concrete volume to dwindle and can lead to durability problems. There are different types of this phenomenon, among them chemical shrinkage, autogenous shrinkage, drying shrinkage including free shrinkage and restrained shrinkage, and thermal contraction. Shrinkage-reducing admixtures are commercially available in different forms. The present study investigates the effect of liquid propylene glycol ether on mechanical properties and free shrinkage induced by drying at different water-cement (w/c) ratios. Furthermore, the effect of shrinkage-reducing admixtures on the properties of hardened concrete such as compressive and tensile strength, electrical resistivity, modulus of elasticity, free drying shrinkage, water absorption, and depth of water penetration was investigated. The results indicated that shrinkage reducing agents performed better in a low w/c ratio and resulted in up to 50% shrinkage reduction, which was due to the surface reduction of capillary pores. The prediction of free shrinkage due to drying was also performed using an artificial neural network.en
dc.relation.ispartofseriesMaterials;Volume 13, Issue 24
dc.rightsCreative Commons Attribution 4.0 International (CC BY 4.0) Licenseen
dc.subjectMechanical propertiesen
dc.subjectShrinkage reducing admixturesen
dc.subjectWater-cement ratiosen
dc.subjectArtificial neural networksen
dc.titleEffect of Shrinkage Reducing Admixture on Drying Shrinkage of Concrete with Different w/c Ratiosen
dc.typeJournal articleen
dc.typePeer revieweden

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Creative Commons Attribution 4.0 International (CC BY 4.0) License
Except where otherwise noted, this item's license is described as Creative Commons Attribution 4.0 International (CC BY 4.0) License