<abstract xmlns="http://www.w3.org/1999/xhtml"><p>In ancient structures such as Jabalieh dome at Kerman and Dokhtar Bridge at Mianeh in Iran, it was said that egg and in some cases egg and camel milk were used in the mortar. Thus, it was imagined that the stability of these structures were based on these traditional materials. Therefore egg parts and also camel milk were used as a portion of water in the concrete to evaluate this traditional theory. For this purpose, 16 concrete mix designs included 144 cubes, 16 cylinders and 16 prisms were casted. Various percentages of albumen, yolk or camel milk were used. Results showed that by substituting 0.5% of water content with albumen, compressive strength was similar to control specimen. But splitting tensile strength and three-point flexural strength were 7.2% and 18.9% higher than control specimen, respectively. Moreover, because of camel milk’s fat, usage of this material was not suggested.</p></abstract>

In ancient structures such as Jabalieh dome at Kerman and Dokhtar Bridge at Mianeh in Iran, it was said that egg and in some cases egg and camel milk were used in the mortar. Thus, it was imagined that the stability of these structures were based on these traditional materials. Therefore egg parts and also camel milk were used as a portion of water in the concrete to evaluate this traditional theory. For this purpose, 16 concrete mix designs included 144 cubes, 16 cylinders and 16 prisms were casted. Various percentages of albumen, yolk or camel milk were used. Results showed that by substituting 0.5% of water content with albumen, compressive strength was similar to control specimen. But splitting tensile strength and three-point flexural strength were 7.2% and 18.9% higher than control specimen, respectively. Moreover, because of camel milk’s fat, usage of this material was not suggested.

Performance of Concrete by Using Albumen, Yolk and Milk

Civil Engineering Division, Faculty of Engineering, Parand Branch

Young Researchers and Elite Club, Parand Branch

Journal of Applied Engineering Sciences

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Performance of Concrete by Using Albumen, Yolk and Milk"}

In ancient structures such as Jabalieh dome at Kerman and Dokhtar Bridge at Mianeh in Iran, it was said that egg and in some cases egg and camel milk were used...

Performance of Concrete by Using Albumen, Yolk and Milk

Published Online: Aug 20, 2018

Page range: 67 - 72

Received: Mar 13, 2018

Accepted: Apr 11, 2018

DOI: https://doi.org/10.2478/jaes-2018-0009

Keywords
Concrete compressive strength, Concrete tensile strength, Albumen, Yolk

© 2018 Sara Mirzabagheri et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Performance of Concrete by Using Albumen, Yolk and Milk

Published Online: Aug 20, 2018

Page range: 67 - 72

Received: Mar 13, 2018

Accepted: Apr 11, 2018

DOI: https://doi.org/10.2478/jaes-2018-0009

KeywordsConcrete compressive strength, Concrete tensile strength, Albumen, Yolk

© 2018 Sara Mirzabagheri et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Keywords
Concrete compressive strength, Concrete tensile strength, Albumen, Yolk