Physical and Mechanical Properties of Cement Mortar mixed with Recycled Spent Coffee Grounds
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Abstract
This study examined the mechanical and physical characteristics of mortar that contains coffee grounds at volume percentages of 0, 10, 20, 30, 40, 50, 70, 90, and 100% in place of sand. The mortar's water content, flow, and control flow rate were tested at 110 ± 5 percent. The mortar's compressive strength was tested at 7, 14, 21, and 28 days of curing age. The effects of mixing the coffee grounds mortar were seen using a 500x Optical microscope to acquire the results. According to the test results, the combination needed more water when coffee grounds were used in place of sand. The water consumption of the mortar increased by 4.43% and 44.83%, respectively, when coffee grounds were substituted for sand. According to the strength test results, the rate at which the compressive strength of each mixture developed rose by 5.72% when 30% coffee grounds were added, and it fell by 11.29% when 100% coffee grounds were added. Further improvement of the combination is necessary because the compressive strength tended to decline and there was little strength development. Depending on the amount of coffee grounds, the mortar’s unit weight tends to reduce by 6.51 to 30.52 percent as the coffee grounds content rises. The uniform distribution of coffee grounds throughout the mortar sample was demonstrated by the Optical microscope images.
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References
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