If no mistake in my calculations, in metric system the right amount of sugar-1 it should be about 1.6 kg per cubic meter. And the threshold sugar-2 about 5kg per cubic meter.
Since sugar had such a profound impact on slump, it seems incomplete to not do experiments with constant slump. Use the same water:sugar ratio, but reduce the liquid.
For full experiment you had to reduce the amount of water on 3 and 4, just because you can. Maybe because it was too liquid, it separated the cement from sand.
Thanks Dr John, that was fascinating. I’m a civil structural engineer and we’re always spec’ing fancy concrete but I heard about putting dish washing liquid detergent into the mix. A few old builders have mentioned it variously as a backyard plasticiser/water reducer/air entraining… thing. I did a couple of experiments with pavers in my garage. It seems to “work” with no obvious degradation of strength. What might be the complications with long term durability with the leftover byproducts and reo corrosion? What do you think would be an optimal addition to a garden path type mix. Could be a good experiment video? Cheers, Alex.
Just came across your comment, I might be wrong but putting dish soap in would probably raise air content way too high. High air concrete is weak that is why its typically around 6 percent maximum
So, in conclusion put a smidge of sugar in the mix if you're a sadomasochistic individual trying to design, mix, pour, slreed, and finish a large 4 person job as 1 person crew. Got it. 📝📜
MY question is this. Knowing this information to fairly accurate. I should pre-dose the water to be added to a volumetric mixer so that the water/sugar ratio is as close to 1 cubic yard as I am able. I hope that I can get this correct. We need to install footings and a pad on top of a mountain where no cement delivery is even capable of delivering. I will do a couple test pads and see what results we can achieve. I do not think we are going to need this in a winter setting of 45 degrees Fahrenheit though.
Jon, thanks for sharing this interesting test. I did not understand the temperature graph explanation. What I see is that S1 and S2 went up dramatically in the first two minutes. This is surprising to me. Do you know why this happens with sugar? Thank you!
I believe it is S2 and S3 which go up, S1 is the one nearly flat. Although, the colors are hard to differentiate, I've got it mixed up as well the first time I looked at it. Nevertheless, I'm not the expert, but I want to make an educated guess about the temp graphs: I think in S2 and S3 there is so much sugar that the temp spike you see is actually the temp rise during initial mixing. Even though, mixing is already done for several hours, there was initially no reaction at all. This is, to my opinion, the very first sign of life of that batch. And as the results show, it's really screwed up 🙈
@@walibou287 Could you please explain why? S2 and S3 are both really f*cked up, while S1 is still quite ok, so it makes more sense that the two identical graphs match S2 and S3. For reference: S2 and S3 are in the same order of magnitude regarding sugar content, while S1 is an order of magnitude lower. I'm not saying your experience is plain wrong, I just like to discuss it and understand the mechanisms behind it.
@@walibou287 That makes three of us who'd like to know what's going on with the spike in curves 2 and 3 ;-) My guess is still that it's the first (mixing stage) reaction the mix shows. This initial stage, as Jon explains, is not visible for the other curves (ref and S1), although expected, but probably occurred before temp registration started.
It can do both depending on how much you use and the original chemistry of your binding matrix. By putting small quantities, the early concrete strength development might be delayed but due to a great length of time for dissolution of the parent materials, you should see a greater strength and lower permeability of the mix.
Start with small batches to identify the correct dosage to use to get your required strengths and then scale up to larger batches with an scaled amount of sugar for the batch size. Verify your results and correct dosage for strengths needed before scaling up through each batch size.
Can you send me some photos of the chert? Normally yes, but only short term. Chert reacts negatively with concrete and will start falling apart before too long unless heavily designed with SCMs or other tech.
@@IntelligentConcrete So on a 4000 psi with 624 pounds of cement per yard, if I multiplied 624 x .001 = .6 lb. of sugar per yard, would that be a satisfactory amount to add to the mix?
If no mistake in my calculations, in metric system the right amount of sugar-1 it should be about 1.6 kg per cubic meter. And the threshold sugar-2 about 5kg per cubic meter.
50 lbs bag sugar kills 10 yards concrete in emergency situation. Had to do it when engine blew up going to job site.
But if the engine blew up how could you run the drum to mix it in
Since sugar had such a profound impact on slump, it seems incomplete to not do experiments with constant slump. Use the same water:sugar ratio, but reduce the liquid.
Thanks for the awesome info! Can you perhaps translate that to a percentage for us? How much sugar would you then suggest we use?
I would start with 1% addition of cementitious by weight.
For full experiment you had to reduce the amount of water on 3 and 4, just because you can. Maybe because it was too liquid, it separated the cement from sand.
Hurt his finger with a piece of iron....
Keeps flipping that piece of iron after😂
Thanks Dr John, that was fascinating.
I’m a civil structural engineer and we’re always spec’ing fancy concrete but I heard about putting dish washing liquid detergent into the mix. A few old builders have mentioned it variously as a backyard plasticiser/water reducer/air entraining… thing. I did a couple of experiments with pavers in my garage. It seems to “work” with no obvious degradation of strength.
What might be the complications with long term durability with the leftover byproducts and reo corrosion? What do you think would be an optimal addition to a garden path type mix. Could be a good experiment video? Cheers, Alex.
Would be interesting to see results in a concrete overlay mix too.
Just came across your comment, I might be wrong but putting dish soap in would probably raise air content way too high. High air concrete is weak that is why
its typically around 6 percent maximum
So, in conclusion put a smidge of sugar in the mix if you're a sadomasochistic individual trying to design, mix, pour, slreed, and finish a large 4 person job as 1 person crew. Got it. 📝📜
MY question is this. Knowing this information to fairly accurate. I should pre-dose the water to be added to a volumetric mixer so that the water/sugar ratio is as close to 1 cubic yard as I am able. I hope that I can get this correct. We need to install footings and a pad on top of a mountain where no cement delivery is even capable of delivering. I will do a couple test pads and see what results we can achieve. I do not think we are going to need this in a winter setting of 45 degrees Fahrenheit though.
Check out Hydration Stabilizers from Chryso or BASF. The sugar might be enough or tough to control for this type of job.
@@IntelligentConcrete I will do that! Thank you. Your response comes a month later - Merry Christmas and Blessings to each in Your Family!
Jon, thanks for sharing this interesting test. I did not understand the temperature graph explanation. What I see is that S1 and S2 went up dramatically in the first two minutes. This is surprising to me. Do you know why this happens with sugar? Thank you!
I believe it is S2 and S3 which go up, S1 is the one nearly flat. Although, the colors are hard to differentiate, I've got it mixed up as well the first time I looked at it.
Nevertheless, I'm not the expert, but I want to make an educated guess about the temp graphs: I think in S2 and S3 there is so much sugar that the temp spike you see is actually the temp rise during initial mixing. Even though, mixing is already done for several hours, there was initially no reaction at all. This is, to my opinion, the very first sign of life of that batch. And as the results show, it's really screwed up 🙈
@@1HighVoltage1 Thanks. Yes I am not the best at colors - but still very interested in the mechanism behind these initial spikes.
@@walibou287 Could you please explain why? S2 and S3 are both really f*cked up, while S1 is still quite ok, so it makes more sense that the two identical graphs match S2 and S3. For reference: S2 and S3 are in the same order of magnitude regarding sugar content, while S1 is an order of magnitude lower.
I'm not saying your experience is plain wrong, I just like to discuss it and understand the mechanisms behind it.
@@walibou287 That makes three of us who'd like to know what's going on with the spike in curves 2 and 3 ;-)
My guess is still that it's the first (mixing stage) reaction the mix shows. This initial stage, as Jon explains, is not visible for the other curves (ref and S1), although expected, but probably occurred before temp registration started.
Could you please address the difference between a hydration stabilizer and a set retarder? Is their relation like HRWR and Super Plasticizers?
Hi,sir.iwanna make burbell n dumbell from concerte.What is the best ratio u suggest?
Go buy some premixed concrete from the local hardware store. Less expensive and easier to make.
Pls advise how to make a supper plasticisers to reduce water in concrete
There are some great papers out there in the inter web on water reduced manufacturing.
Google scholar has a bunch of places to start.
Did you put gravel in it sir? Hopefully you answer quickly, your answer would us in our research, Thankyou in advance sir.
No. We used a sanded grout.
Interesting style, but a bit much for beginners; assumes too much knowledge to keep up with the slang.
gimme sum sugar, I am your neighbour, oowwh!
That was f-n hilarious!!!
Very cool video!
Thanks James!!!
how about adding coffee with sugar to the mix and then maybe also with a little creamer next i guess for scientific purpose of course😁
#micdrop comment!!!!
I'm new here and I want to ask weather does sugar increase the strength of concrete and how?
It can do both depending on how much you use and the original chemistry of your binding matrix. By putting small quantities, the early concrete strength development might be delayed but due to a great length of time for dissolution of the parent materials, you should see a greater strength and lower permeability of the mix.
So how can one know the amount of sugar one can use for a particular concrete size
Start with small batches to identify the correct dosage to use to get your required strengths and then scale up to larger batches with an scaled amount of sugar for the batch size. Verify your results and correct dosage for strengths needed before scaling up through each batch size.
Pls could you do the video of that measurement for us
So (cue Mary Poppins) a spoon full of sugar makes the ready mix go down😉
Can you add cement to a Chirt Drive way to strengthen it?
Can you send me some photos of the chert?
Normally yes, but only short term. Chert reacts negatively with concrete and will start falling apart before too long unless heavily designed with SCMs or other tech.
Yes, I can send pics shortly. Chert is a mineral that we use in the South for driveways. It contains a lot of natural lime.
@@IntelligentConcrete
@@rickblythe4864 I am very familiar with chert. Excited to see the photos.
So Does Sugar Ultimately make your Concrete Stonger???!!!
Yes but when sugar has helped my mixes get stronger it was a purposeful design and not randomly throwing it into the truck.
@@IntelligentConcrete So on a 4000 psi with 624 pounds of cement per yard,
if I multiplied 624 x .001 = .6 lb. of sugar per yard,
would that be a satisfactory amount to add to the mix?
Hi.. I am working in construction company, could you help me sir?
You're knowledgeable but please stop with the tangents and stay on subject lol.
Thanks for the feedback Robert!
20%
Sugar? That seems a lot.
Green paint are the roads you burn rubber on.
Agreed.