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沿江复杂地层强触变水泥浆性能研究
引用本文:付建军,张维鑫,李永丰,李者,杨冰清. 沿江复杂地层强触变水泥浆性能研究[J]. 水力发电, 2020, 46(3): 108-112
作者姓名:付建军  张维鑫  李永丰  李者  杨冰清
作者单位:中国电建集团中南勘测设计研究院有限公司,湖南 长沙,410014;长沙理工大学,湖南 长沙,410114;长沙市公共工程建设中心,湖南 长沙,410071
基金项目:湖南省创新型省份建设专项经费资助项目(2019RS2050)。
摘    要:为测定触变水泥膏浆性能,在固定纯碱∶水∶水泥∶膨润土质量配比条件下,将具有较优性能的植物胶引入水泥浆液作为触变剂,研制了不同配比的触变浆液,并对所有触变浆液样品进行了漏斗粘度、析水率、凝结时间、流动度、抗折与抗压强度试验,提出了水∶水泥∶膨润土∶纯碱∶植物胶为0. 8∶1∶0. 05∶0. 002∶0. 03有效配比,同时对各样品进行了扫描电镜分析,对植物胶在水泥浆中作用机理进行了探究,并将有效配比触变水泥浆应用于实际工程,效果良好。

关 键 词:力学试验  注浆材料  水泥浆液  触变剂  植物胶

Study on the Properties of Strong Thixotropic Cement Slurry in Complex Strata along River
FU Jianjun,ZHANG Weixin,LI Yongfeng,LI Zhe,YANG Bingqing. Study on the Properties of Strong Thixotropic Cement Slurry in Complex Strata along River[J]. Water Power, 2020, 46(3): 108-112
Authors:FU Jianjun  ZHANG Weixin  LI Yongfeng  LI Zhe  YANG Bingqing
Affiliation:(PowerChina Zhongnan Engineering Corporation Limited,Changsha 410014,Hunan,China;Changsha University of Science and Technology,Changsha 410114,Hunan,China;Changsha Municipal Public Works Bureau,Changsha 410071,Hunan,China)
Abstract:In order to understand the properties of thixotropic cement slurry,the vegetable gum with better performance is introduced into the cement slurry as a thixotropic agent under the conditions of fixed mass ratio of caustic soda∶water∶cement∶bentonite,and the thixotropic slurry with different mix proportions are developed.The funnel viscosity,water-splitting rate,setting time,fluidity,flexural strength and compressive strength of all thixotropic slurry samples are tested.It is proposed that an effective mix proportion of water:cement:bentonite:soda ash:vegetable gum is 0.8∶1∶0.05∶0.002∶0.03.At the same time,each sample is analyzed by scanning electron microscopy to investigate the action mechanism of vegetable gum in cement slurry.The application of thixotropic cement slurry with the effective mix proportion in an actual engineering has achieved good effect.
Keywords:mechanical test  grouting material  cement slurry  thixotropic agent  vegetable gum
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