2019
DOI: 10.1016/j.conbuildmat.2019.03.167
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Development of lightweight concrete using prickly pear fibres

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Cited by 29 publications
(11 citation statements)
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“…This fact corroborates the results observed for the composites. According to Kammoun and Trabelsi 35 the decrease in compressive strength to vegetable fibers from a cementitious matrix may be related to low mechanical strength of inclusions, to the increase in porosity in the matrix due to the entry of air or lower adhesion of fiber/matrix.…”
Section: Compressive Testmentioning
confidence: 99%
“…This fact corroborates the results observed for the composites. According to Kammoun and Trabelsi 35 the decrease in compressive strength to vegetable fibers from a cementitious matrix may be related to low mechanical strength of inclusions, to the increase in porosity in the matrix due to the entry of air or lower adhesion of fiber/matrix.…”
Section: Compressive Testmentioning
confidence: 99%
“…Its use for concrete reinforcement has also been evaluated. Kammoun and Trabelsi (2019) included Opuntia fiber meshes (previously treated with hot water) of different dimensions (2 × 2, 3 × 3 and 5 × 5 cm) in different proportions (5, 10 and 15 kg/m 3 ) in a sand, gravel, Portland cement and water mixture. A 170% flexural strength improvement was achieved, while weight and thermal conductivity were reduced up to 25% and 42%, respectively.…”
Section: Fiber Applicationsmentioning
confidence: 99%
“…Furthermore, fibers heterogeneous structure suggests that the mechanical characteristics in the longitudinal direction are better than in the transverse direction. Moreover, the longer the fiber, the better the flexural resistance and thermal conductivity but the lower the compression resistance (Kammoun and Trabelsi 2019).…”
Section: Comparative Analysismentioning
confidence: 99%
“…In this sense, Opuntia , also known as barbary fig, cactus pear, and prickly pear [ 13 ], is presented as a candidate to consider. It is a species belonging to the Cactaceae family that has historically been used as food [ 14 ].…”
Section: Introductionmentioning
confidence: 99%