Wood Ash from Bread Bakery as Partial Replacement for Cement in Concrete

  • Akeem Ayinde Raheem Civil Engineering Department, LAUTECH, Ogbomoso, Nigeria
  • Olumide A Adenuga Building Department, University of Lagos
Keywords: Wood ash, Bread bakery, Pozzolan, Workability, Compressive strength

Abstract

This paper reports the results of experiments evaluating the use of wood ash from bread bakery as partial replacement for ordinary Portland cement in concrete. The chemical composition of the wood ash as well as the workability and compressive strength of the concrete were determined. Wood ash was used to replace 5% - 25% by weight of the cement in concrete. Concrete with no wood ash serves as the control. The mix ratio used was 1:2:4 with water to binder ratio maintained at 0.5. The Compressive strength was determined at curing ages 3, 7, 28, 56, 90 and 120 days. The results showed that wood ash from bread bakery is a Class F fly ash since the sum of (SiO2 +Al2O3 +Fe2O3) is greater than 70%. The compressive strength of wood ash concrete increases with curing period and decreases with increasing wood ash content. There was a sharp decrease in compressive strength beyond 10% wood ash substitution. It was concluded that a maximum of 10% wood ash substitution is adequate for use in structural concrete

Author Biographies

Akeem Ayinde Raheem, Civil Engineering Department, LAUTECH, Ogbomoso, Nigeria
Reader, Civil Engineering Department
Olumide A Adenuga, Building Department, University of Lagos
Reader, Building Department
Published
2013-04-27
How to Cite
Raheem, A. A., & Adenuga, O. A. (2013). Wood Ash from Bread Bakery as Partial Replacement for Cement in Concrete. International Journal of Sustainable Construction Engineering and Technology, 4(1), 75-81. Retrieved from https://publisher.uthm.edu.my/ojs/index.php/IJSCET/article/view/547
Section
Articles