Accelerated and natural carbonation of concretes with internal curing and shrinkage/viscosity modifiers

Abstract In many parts of the world, corrosion of reinforcing steel in concrete induced by carbonation of the concrete continues to be a major durability concern. This paper investigates the accelerated and natural carbonation resistance of a set of seven concretes, specifically evaluating the effects of internal curing and/or shrinkage/viscosity modifiers on carbonation resistance. In addition to five different ordinary portland cement (OPC) concretes, two concretes containing 20 % of a Class F fly ash as replacement for cement on a mass basis are also evaluated. For all seven concrete mixtures, a good correlation between accelerated (lab) and natural (field) measured carbonation coefficients is observed. Conversely, there is less correlation observed between the specimens’ carbonation resistance and their respective 28 days compressive strengths, with the mixtures containing the shrinkage/viscosity modifier specifically exhibiting an anomalous behavior of higher carbonation resistance at lower strength levels. For both the accelerated and natural exposures, the lowest carbonation coefficients are obtained for two mixtures, one containing the shrinkage/viscosity modifier added in the mixing water and the other containing a solution of the same admixture used to pre-wet fine lightweight aggregate. Additionally, the fly ash mixtures exhibited a significantly higher carbonation coefficient in both exposures than their corresponding OPC concretes.

Apparent digestibility of dry matter, crude protein, and amino acids of six rendered by-products in juvenile Litopenaeus vannamei

Apparent digestibility coefficients (ADC) of dry matter, crude protein (CP), and amino acids (AA) were evaluated in diets with six rendered by-products used to feed juvenile Pacific white shrimp: two poultry meals (poultry meal 1, 69% CP; poultry meal 2, 72% CP), two feather meals (89% CP), one blood meal (96% CP), and one pork meal (57% CP). Experimental diets were formulated with 30% of the test ingredient and 70% of a commercial diet supplemented with 1% of chromium oxide as inert marker. AA contents in ingredients, diets, leached diets, and feces were determined by high performance liquid chromatography. Preprandial AA losses attributed to leaching were higher in the blood meal diet (15%) and pork meal diet (10%). Poultry meal diets 1 and 2 showed mean AA losses of 3% and 5%, respectively, while the reference diet had a mean AA leaching of 6%. The AA that had the highest leaching rates were lysine (21%), methionine (15%), and histidine (12%). The ADC of dry matter was higher for poultry meals 1 (70%) and 2 (73%), followed by pork meal (69%), feather meals (61%), and blood meal (57%). The digestibility of CP was higher for poultry meals (78–80%), followed by pork meal (76%), and blood meal and feather meals (65–67%). The digestibility of CP in the reference diet (83%) was higher than that observed for all the animal by-product meals except the poultry meals. The ADC of the sum of AA adjusted for nutrient leaching fluctuated from 65% for blood meal to 80% for poultry meals.