Impact of amino acids as performance-controlling additives on the hydration of reactive MgO

Abstract Since reactive magnesia (MgO) is produced at a lower temperature than CaO and capable of sequestering significant quantities CO 2 , it considered to be technically superior more sustainable alternative Portland cement. To obtain maximum carbonation associated high strength, variety additives are investigated for MgO. Using amino acids as an additive new concept control the polymorphism carbonates. As hydration plays important role in carbonation, this study investigates impact (i.e. L-arginine (L-Arg) L-aspartic (L-Asp)) on magnesia. Subsequent tests, including X-ray diffraction (XRD), pH inductively coupled plasma optical emission spectrometry (ICP-OES), thermogravimetry (TG) - differential (DTG), scanning electron microscopy-Energy-dispersive spectroscopy (SEM-EDX) were conducted after measurement their strength development. The results revealed that hydrated with/without only formed brucite (Mg(OH) ) product. A degree was observed composites with presence acids, regardless type acids. Specifically, use L-Asp not delayed MgO but also reduced amount brucite. increasing amorphousness concentration observed, compared batch. Additionally, Mg 2+ increased addition L-Asp, allowing blends absorb higher .