Influence of the Kneading Water Content in the Behaviour Of Single-Coat Mortars

The authors examined the effect of water content in the kneading process of mortars for application as single-coat renders in terms of mortar products in their fresh and hardened states. The characteristics under evaluation in the function of kneading water were: (1) For fresh mortar, the increase of kneading water content leads to an increase of included air and a decrease in density until 23% of water, while for a content of 25%, an inversion was seen due to loss of consistency in the system. A decrease of water retention in the mortar was also observed, since the kneading water creates channels facilitating the water exit; and (2) For hardened products, density, shrinkage, mechanical properties, abrasion wear, and permeability were observed. The study found that for both fresh and hardened products characteristics, the amount of kneading water significantly changes them, and it was possible to establish the proper content of water to be used to get a well-behaved single-coat mortar. It is concluded that the best workability range for this type of mortar is between 21 and 23% of kneading water.

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  • Authors:
    • Fernandes, V
    • Silva, L
    • Ferreira, V M
    • Labrincha, J A
  • Publication Date: 2005-10


  • English

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  • Accession Number: 01011003
  • Record Type: Publication
  • Files: TRIS
  • Created Date: Nov 22 2005 9:33PM