The impact of sucrose on the process of hardening of cement slurry and mortar mixtures

Figure: Institute of Building Engineering, Poznan University of Technology

Fig. 1: Impact of sugar admixture (in % relative to the cement mass) on the time of initial and final setting of cement

Figure: Institute of Building Engineering, Poznan University of Technology

Fig. 2: Impact of sugar addition (in % relative to the cement mass) on flexural strength after 3, 7 and 28 days of curing of the cement slurry

Figure: Institute of Building Engineering, Poznan University of Technology

Fig. 3: Impact of sugar content (in % relative to the cement mass) on the compressive strength after 3, 7 and 28 days of curing of cement mortar

Figure: Institute of Building Engineering, Poznan University of Technology

Krzysztof Zielinski
Head of the Division of Material Science and Concrete Technology at the Institute of Building Engineering of the Poznan University of Technology. He conducts lectures in the subjects: “Building materials” and “Concrete technology”. The represented scientific specialty is construction and road materials science. Author of over one hundred and thirty peer-reviewed publications issued in print, as well as several hundred scientific and technical studies and expert opinions in the field of construction materials and concrete technology.

For a long time, sugar has been known to have an impact on delaying the process of cement setting and hardening. There is little data contained in the literature on this subject and it is often contradictory. Therefore, this article presents tests of cement slurries and mortars performed to verify this data. Studies were carried out to test the initial and final setting time of cement as well as the flexural and compressive strength of mortars with varying sugar content. The obtained test results partially differed from those suggested in the literature. This indicates the need for additional...