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가열건조법에 의한 단위수량 추정에 미치는 혼화재료의 영향
문학룡 ( Wen¸ Xue-long ),김영득 ( Kim¸ Young Deuk ),황인성 ( Hwang¸ Yin-seong ),한천구 ( Han¸ Cheon-goo ),김광서 ( Kim¸ Kwang Soe ) 한국구조물진단유지관리공학회 2002 한국구조물진단유지관리공학회 학술발표대회 논문집 Vol.6 No.2
This study is intended to investigate the influence of admixture factor on estimation of water content in fresh concrete. According to the results, as the replacing ratio of blast furnace slag powder and fly ash increases, the difference between designed and estimated water content by heat drying method grows small before correction, but water content is estimated favorably in the range of ± 5kg/m<sup>3</sup>, compared with designed water content after correction. Estimated water content shows the difference of 20~30kg/m<sup>3</sup> with increase of AE agent in comparison with designed water content before correction, but it is similar to designed water. As the mixing ratio of AE agent increases, water content is estimated less than designed water content with increase of air content.
單位水量이 굳지않은 콘크리트의 特性 및 耐久性에 미치는 影響
한천구(Han Cheon-Goo),황인성(Hwang Yin-Seong),김광서(Kim Kwang Soe),김영득(Kim Young Deuk) 대한건축학회 2003 大韓建築學會論文集 : 構造系 Vol.19 No.4
As the durability of concrete tend to be regarded as important, the influence of water content on the durability and quality of concrete become a great concern. For that reason, this study is intended to investigate the influence of water content on the durability and the quality of concrete. According to the results, with an increase of water content, fluidity of fresh concrete increases but air content decreases. When water content is above 180㎏/㎥, bleeding occurs drastically at early age. As the properties of hardened concrete, compressive strength makes no difference with variation of water content. Length change ratio shows an increasing tendency with an increase of water content. As W/C decreases, neutralization of concrete is slackened due to dense organization, and is accelerated in order of upper, side and lower surface. As W/C decreases, it is also influenced much by an increase of water content. Resistance of freezing and thawing is favorable with an decrease of W/C, and is not influenced by water content.