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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:4, April, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(4): 1544-1550
DOI: https://doi.org/10.20546/ijcmas.2020.904.181


Improvement of Strength of Concrete by Using Agricultural By-Products
Shubham Kumar Sarangi1* and Bijayalaxmi Naik2
1Centurion University of Technology and Management, Paralakhemundi, Odisha, India
2Gobind Ballav Pant University of Agriculture and Technology,
Pantnagar, Uttarakhand, India
*Corresponding author
Abstract:

In this modernized world the increase in the demand of construction and need of providing sustainable growth for the development materials has prompted designers and the developers to opt for new ‘alternative substitutes’ feasible for construction. Considering this objective use of agricultural by-products is very constructive. These agricultural by-products namely silica fume (rice husk ash) and silpozz can be substituted instead of cement due to their pozzolanic behavior. In the present study, silica fume and silpozz were used as an admixture to cement in concrete and its properties were studied. The experimental study based upon the nature of silica fume and silpozz and its influence on the properties of concrete on replacement with 0,10,20,30 and 40% by weight of cement.  An attempt was made to test the strength parameters of concrete made with partial replacement of the cement by silica fume and silpozz. Test results indicated that 20-30% replacement of silica fume and silpozz in concrete has improved the strength of concrete.


Keywords: Agricultural byproducts, Rice husk ash, silica fume, silpozz,Strength, concrete

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How to cite this article:

Shubham Kumar Sarangi and Bijayalaxmi Naik. 2020. Improvement of Strength of Concrete by Using Agricultural By-Products.Int.J.Curr.Microbiol.App.Sci. 9(4): 1544-1550. doi: https://doi.org/10.20546/ijcmas.2020.904.181
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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