素混凝土与加筋混凝土力学性能的温度效应试验研究
发布时间：2019-06-11 21:28
【摘要】：以素混凝土柱和加筋混凝土柱试件为研究对象,分别进行固定烘烤时间、变化温度和固定温度、变化烘烤时间的单轴压缩试验。在相同烘烤时间下,温度越高,素混凝土柱和加筋混凝土柱的弹性模量越小,峰值强度逐渐降低,峰值应变逐渐增大;素混凝土柱的残余强度逐渐减小,加筋混凝土柱的残余强度逐渐增大。温度升高,水泥浆体的脱水收缩和骨料的受热膨胀导致界面的微裂缝增加,削弱了混凝土强度。在相同的烘烤温度下,烘烤时间越长,素混凝土柱和加筋混凝土柱的峰值强度先升高再降低,残余强度越小。水泥凝胶体中的结合水开始脱出,增强了水泥颗粒的胶合作用,缓和了缝端的应力集中,有利于混凝土强度的提高。素混凝土柱的弹性模量逐渐减小;加筋混凝土柱的弹性模量逐渐增大;素混凝土柱的峰值应变逐渐增大,加筋混凝土柱的峰值应变逐渐减小。由于混凝土膨胀系数小,则混凝土环向挤压钢筋,从而使钢筋与混凝土之间的黏结力增大。
[Abstract]:The single-axis compression test of fixed baking time, varying temperature and fixed temperature and varying baking time was carried out by using plain concrete column and reinforced concrete column test piece as the research object. In the same baking time, the higher the temperature, the smaller the elastic modulus of the plain concrete column and the reinforced concrete column, the peak strength is gradually reduced, the peak strain is gradually increased, the residual strength of the plain concrete column is gradually reduced, and the residual strength of the reinforced concrete column is gradually increased. The temperature rise, the dehydration shrinkage of the cement paste and the thermal expansion of the aggregate result in an increase of the micro-crack of the interface, and the strength of the concrete is reduced. At the same baking temperature, the longer the baking time, the higher the peak strength of the plain concrete column and the reinforced concrete column, the smaller the residual strength. The combined water in the cement gel is started to come out, the gluing effect of the cement particles is enhanced, the stress concentration at the joint end is relieved, and the strength of the concrete is improved. The elastic modulus of the reinforced concrete column is gradually reduced, the elastic modulus of the reinforced concrete column is gradually increased, the peak strain of the plain concrete column is gradually increased, and the peak strain of the reinforced concrete column is gradually reduced. As the coefficient of expansion of the concrete is small, the concrete is forced to extrude the steel bar, so that the bonding force between the steel bar and the concrete is increased.
【作者单位】： 山东农业大学水利土木工程学院;
【基金】：国家自然科学基金项目(51004098,51574156) 山东省自然科学基金项目(ZR2014DM019)
【分类号】：TU528
本文编号：2497463
[Abstract]:The single-axis compression test of fixed baking time, varying temperature and fixed temperature and varying baking time was carried out by using plain concrete column and reinforced concrete column test piece as the research object. In the same baking time, the higher the temperature, the smaller the elastic modulus of the plain concrete column and the reinforced concrete column, the peak strength is gradually reduced, the peak strain is gradually increased, the residual strength of the plain concrete column is gradually reduced, and the residual strength of the reinforced concrete column is gradually increased. The temperature rise, the dehydration shrinkage of the cement paste and the thermal expansion of the aggregate result in an increase of the micro-crack of the interface, and the strength of the concrete is reduced. At the same baking temperature, the longer the baking time, the higher the peak strength of the plain concrete column and the reinforced concrete column, the smaller the residual strength. The combined water in the cement gel is started to come out, the gluing effect of the cement particles is enhanced, the stress concentration at the joint end is relieved, and the strength of the concrete is improved. The elastic modulus of the reinforced concrete column is gradually reduced, the elastic modulus of the reinforced concrete column is gradually increased, the peak strain of the plain concrete column is gradually increased, and the peak strain of the reinforced concrete column is gradually reduced. As the coefficient of expansion of the concrete is small, the concrete is forced to extrude the steel bar, so that the bonding force between the steel bar and the concrete is increased.
【作者单位】： 山东农业大学水利土木工程学院;
【基金】：国家自然科学基金项目(51004098,51574156) 山东省自然科学基金项目(ZR2014DM019)
【分类号】：TU528
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