Technical feasibility of incorporating crushed sand as a partial replacement for natural sand in self-compacting concrete
Keywords:
Self-compacting, Cohesion, Homogeneity, Residue, SustainabilityAbstract
Self-compacting concrete (SCC) is considered a special concrete, derived from conventional concrete (CCV). It has the ability to flow and self-condense due to its own weight, being able to fill shapes and pass through sausages, maintaining its homogeneity during all phases of preparation, transport, launching and finishing. Its advantages include the reduction of labor during concreting, the ability to fill slender structures and the elimination of vibration noise, allowing work at night and close to sensitive areas, such as schools. However, the process of extracting natural sand (AN) is expensive, both economically and environmentally, and is a concern today. This study evaluated the partial replacement of natural sand with crushed sand, a residue from the processing of granite rocks, in the production of self-compacting concrete, aiming to reduce costs and use industrial waste. The results showed that mixtures with crushed sand maintained adequate concrete performance in the fresh and hardened states, meeting the requirements of technical standards related to self-compacting concrete, indicating a viable and sustainable alternative for the production of SCC.
Downloads
Downloads
Published
License

RECET publications are licensed under Creative Commons (CC BY-NC-ND 4.0).
Under this license, it is permitted to access, download, copy, print, share, reuse, and distribute the articles, provided that this is done for non-commercial purposes and includes a citation of the source, with appropriate credit given to the authors and a mention of the journal, Revista RECET.
By submitting articles to *Revista RECET*, authors agree to make their texts legally available under the terms of this license. Any commercial use of material published in the journal is permitted only with prior written authorization from the journal.
Las publicaciones de RECET están bajo una