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Evaluating sulfur-free lignin as a sustainable additive for soil improvement against frost resistance

机译:评价无硫木质素作为可持续改良土壤的抗霜冻添加剂

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摘要

This study investigates using Sulfur-Free Lignin (SFL) as a stabilizer to reinforce soil for civil engineering construction. To comprehensively evaluate the engineering performance of SFL stabilized soil, 3, 7, 10, 12 and 15% mixtures were tested and the influence of climate factors (assessed subjecting the soil to different freeze-thaw cycles) was also considered. The experimental program investigated mechanical strength (unconfined compressive strength) and physicochemical properties, which included grain size distribution, Atterberg limits, variation of elemental and mineral composition, pH, cation exchange capacity, X-ray diffraction/fluorescence and thermal conductivity. In addition, micro-characterization through SEM and pore size distribution was also performed. A considerable improvement of the mechanical properties was observed, which increases with SFL content up to 12%. This was based on changes in the physical and not chemical properties, hinting that the stabilization mechanism consists in physical binding unlike for traditional soil stabilizers. Moreover, it was found that SFL addition improved frost resistance. Based on these results, utilizing SFL as a soil stabilizer for application in earthworks shows great potential and would promote the bio-ethanol industry and engineering construction to be more sustainable and greener, particularly because it does not risk inducing soil pH contamination unlike traditional chemical agents. (C) 2019 Elsevier Ltd. All rights reserved.
机译:本研究调查了使用无硫木质素(SFL)作为稳定剂来增强土木工程建设的土壤。为了全面评估SFL稳定土的工程性能,测试了3%,7%,10%,12%和15%的混合物,并考虑了气候因素的影响(评估了土壤经受不同的冻融循环)。实验程序研究了机械强度(无侧限抗压强度)和理化特性,包括粒度分布,阿特伯格极限,元素和矿物组成的变化,pH,阳离子交换容量,X射线衍射/荧光和热导率。另外,还进行了通过SEM的微表征和孔径分布。观察到机械性能的显着改善,随SFL含量的增加而提高,最高可达12%。这是基于物理性质而不是化学性质的变化,这表明稳定机制在于与传统土壤稳定剂不同的物理结合。此外,发现添加SFL改善了抗冻性。基于这些结果,将SFL用作土壤稳定剂用于土方工程具有巨大的潜力,并将促进生物乙醇行业和工程建设更加可持续和绿色环保,特别是因为它不像传统化学试剂那样具有引发土壤pH污染的风险。 。 (C)2019 Elsevier Ltd.保留所有权利。

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