| 要旨 |
Air bubbles in fresh concrete has an important role to improve the properties of concrete. Despite that, the mechanism of air entraining and remaining is not definite. This study attempted to formalize the original model and consider how mixing methods, mix proportions affect the air bubbles entrapped and remaining in fresh mortar. As a result, the mixing methods affected the air bubble behavior a lot. Through this study, it is noticed that using the model make it possible to quantitatively review the tendency that how mixing methods, materials and mix proportions affect the air bubbles behavior. |