This study explores the fabrication of cement-based sensors blended with supplementary cementitious materials (SCM) using carbonation curing. The effects of SCM types (i.e. fly ash or slag) and curing conditions on degree of carbon dioxide uptake, compressive strength, electrical conductivity and piezoresistive sensing capability were systematically examined. The results indicate that the inclusion of fly ash or slag enhances the degree of carbon dioxide uptake. However, it is also found that the excessive carbonation curing negatively affects compressive strength. Electrical resistivity is increased after carbonation curing due to carbonation-induced hydrate formation disrupting carbon nanotube-based conductive networks. The piezoresistive sensing capability is influenced by binder types and curing conditions, with higher sensitivity observed in samples blended with fly ash.
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November 2024
Research Article|
October 29 2024
Enhancing piezoresistivity of cement sensor with supplementary materials and carbonation curing
Daeik Jang;
Daeik Jang
Post-doctoral Fellow, Department of Civil and Environmental Engineering, University of Pittsburgh, Pittsburgh, PA, USA
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Jinho Bang;
Jinho Bang
PhD student, School of Civil Engineering, Chungbuk National University, Cheongju, Chungbuk, Republic of Korea
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Haemin Jeon
Haemin Jeon
Associate Professor, Department of Civil and Environmental Engineering, Hanbat National University, Yuseong-gu, Daejeon, Republic of Korea (corresponding author: hjeon@hanbat.ac.kr)
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Publisher: Emerald Publishing
Received:
November 06 2023
Accepted:
January 10 2024
Online ISSN: 1751-7605
Print ISSN: 0951-7197
Emerald Publishing Limited: All rights reserved
2024
Advances in Cement Research (2024) 36 (11): 540–546.
Article history
Received:
November 06 2023
Accepted:
January 10 2024
Citation
Jang D, Bang J, Jeon H (2024), "Enhancing piezoresistivity of cement sensor with supplementary materials and carbonation curing". Advances in Cement Research, Vol. 36 No. 11 pp. 540–546, doi: https://doi.org/10.1680/jadcr.23.00202
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