ABSTRACT
The cement industry is responsible for 8% of global CO2 production. Therefore, a clear trend has been observed recently to replace to some extent the main binder of cement composites with environmentally friendly or recycled materials with a lower carbon footprint. This paper presents the effect of brick powder (BP) on the physico-chemical and mechanical properties of cement mortars. The effect of a short-term thermal shock on morphology and strength properties of green mortars was investigated. BP addition caused increase in porosity and decrease in compressive and flexural strength of mortars. The best results were obtained for samples with 5% wt. BP addition. Above this addition the strength decreased. The mechanical performance of the samples subjected to thermal loading increased compared to the reference samples, which is the result of a process called as the "internal autoclaving". The BP addition positively affects the linear shrinkage, leading to its reduction. The lowest linear shrinkage value was achieved by the mortar with the highest BP addition. An intelligent modeling approach for the prediction of strength characteristics, depending on the ultrasonic pulse velocity (UPV) is also presented. To solve the model problem, a supervised machine-learning algorithm in the form of an SVM (support vector machines) regression approach was implemented in this paper. The results indicate that BP can be used as a cement replacement in cement mortars in limited amounts. The amount of the additive should be moderate and tuned to the features that mortars should have.
ABSTRACT
Prohealth food contains specific components which have positive influence on the health and well-being of the consumer. An important position among bioactive compounds occurs for polyphenols. Many results have indicated that an increased intake of phenolic compounds may reduce the risk of cardiovascular diseases and type 2 diabetes. The objective of the study was production of extruded corn snacks with addition (0, 2, 4, 6, and 8%) of kale (Brassica oleracea L. var. sabellica)-a polyphenol-rich plant. Afterwards, high-performance liquid chromatography-mass spectrometry (LC-ESI-MS/MS) and antioxidant activity analyses of snack extracts were performed. In the corn snacks enriched with kale, fifteen phenolic acids were indicated. These were protocatechuic, 4-OH-benzoic, vanillic, trans-caffeic, cis-caffeic, trans-p-coumaric, cis-p-coumaric, trans-ferulic, cis-ferulic, salicylic, gentisic, syringic, 3-OH-cinnamic, trans-sinapic, and cis-sinapic acids. Both the qualitative and quantitative content of polyphenols increased with the addition of B. oleracea. Data from spectrophotometric analyses of the samples showed high DPPH radical scavenging potential of snacks enriched with 4, 6, and 8% of kale. Snacks enriched with kale contain high level of phenolic acids and, therefore, have great potential to make a valuable source of natural antioxidants. High-temperature short-time extrusion-cooking process had no negative impact on polyphenol's activity.
