Compressive strength of concrete specimens with the addition of buttermilk (#638)

Authors

Colunche Saavedra, Enrique Joseph

Arribasplata Florian, Renzo Fabricio

Mosqueira Moreno, Miguel Angel

Abstract

This article addressed the need to improve the properties of concrete in the construction sector, in addition to mitigating the environmental impact generated by agro-industrial waste, such as whey, which is often disposed of in rivers and soils, where its high organic load contaminates the water and alters the properties of the soil. The methodology had an experimental design and was of the applied type, in which the impact of whey as an admixture in proportions of 1% and 2% by weight of water on the compressive strength of concrete was evaluated. A total of 36 concrete specimens were used, classified into three treatments according to the addition of whey (standard, 1% and 2%). Each treatment was evaluated using 4 specimens per day of curing (7,14 and 28 days). The results showed that the addition of whey caused a significant impact on the compressive strength of the concrete specimens. It was observed that the addition of 2% buttermilk increased the strength to a greater extent at 7 and 14 days; however, at 28 days, the addition of 1% buttermilk presented better results. It was concluded that whey can be used as an admixture in concrete, improving its compressive strength and offering an economical and ecological alternative in construction, promoting the reuse of agro-industrial by-products and more sustainable practices.