Análise das propriedades mecânicas da pasta de gesso com incorporação de caldo de cana de açúcar.

Abstract

The construction sector faces the challenge of reconciling technological development and economic progress with environmental preservation and sustainability. For this reason, it is necessary to develop sustainable construction materials that not only enhance productivity in construction but also exhibit lower environmental impact. However, gypsum is one of the materials that experiences a high level of waste in construction due to its short working time. In light of this, it is possible to delay its setting time by using additives from renewable sources with lower environmental impact than industrialized additives. Based on practical observations and traditional knowledge, sugar is employed to slow down the setting time of mortar. Thus, the main objective of this study was to investigate the properties of gypsum paste with partial replacement of water by sugar cane juice at levels of 5%, 10%, 30%, and 60% for a water-to-gypsum ratio of 0.5. Tests were conducted for setting time, flexural tensile strength, compressive strength, and pH of the water and additive mixture. Sugar cane juice demonstrated a significant influence on the setting time of the gypsum paste and showed improvements in flexural tensile strength and compressive strength throughout the curing period. Therefore, it can be concluded that sugar cane juice has a high potential for use as an additive to delay the setting time of gypsum paste.