Increasing the Setting Time of Local Gypsum (Joss) by the Use of TGP additive

Abstract

This research presents a study of using an additive for the objective of increasing the setting time of a material used in several aspects in the constructional field, this material is “Local-Gypsum” which is locally called “Joss”, and the additive used in this study is “Trees Glue Powder” denoted by “TGP”. Nine mixtures of Local-gypsum (joss) had been experimented in the current study to find their setting time, these mixes were divided into three groups according to their water-joss ratios (W/J) (0.3, 0.4 and 0.5), and each group was sub-divided into three sub-groups according to their TGP contents (0.0%, 0.3% and 0.6%). It was found that, when TGP is added with the two contents (0.3% and 0.6%), the setting time of local gypsum (joss) is increased, and the percentage of this increase at (TGP content = 0.6%) is doubly multiplied as compared to the percentage at (TGP content = 0.3%). Moreover, when TGP content is increased from (0.0% to 0.6%), the percentage of increase in the setting times of joss is reduced with the increase of (W/J) ratio from (0.3 to 0.5). It was also found that, when (W/J) ratio is increased, the setting time of joss is increased, and this behavior is applicable for all TGP contents (0.0%, 0.3% and 0.6%). While, when (W/J) is increased from (0.3 to 0.5), the percentage of increase in the setting times of joss is reduced with the increase in TGP contents from (0.0% to 0.6%).

The influence of chopped copper fibre (CF) on the improvement of pure gypsum by compressive strength

“…Concrete admixtures use gypsum to delay timing for setting in cement and ceramic casting [5]. According to various experimental research studies [6][7][8][9][10][11][12][13][14][15][16][17], the addition of substances such as fly ash, gum tree powder, silica fume, clay, polyvinyl chloride, cork, Portland, and minerals to a mixture may support the developmental properties of the gypsum matrix. This is true in terms of the physical and chemical aspects appearing in the actual effects of its hardening and fresh characteristics.…”