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Shirley Massachusetts Concrete Cutting and Core Drilling

The trial pastes are made with varying percentages of water until the correct consistency is obtained. The Concrete Committee has recommended, as normal, a paste the consistency of which is rather wet, because it believes that variations in the amount of compression to which the briquette is subjected in molding are likely to be less with such a paste. Having determined in this manner the proper percentage of water required to produce a paste of normal consistency, the proper percentage required for the concrete mortars is obtained from an empirical formula. The Concrete Committee hopes to devise a formula.

The subject proves to be a very difficult one, and, although the Concrete Committee has given it much study, it is not yet prepared to make a definite recommendation. The Concrete Committee on Standard Specifications for Cement inserts the following table for temporary use to be replaced by one to be devised by the Concrete Committee of the American Society of Civil Engineers. The object of this test is to determine the time which elapsed from the moment water is added until the paste the cake is hard enough to bear a gentle pressure of the finger nail, the cement has begun to set, and when it is not indented by a considerable pressure of the thumb nail, it is said to have set. The Concrete Committee recognizes the grave objections to the standard quartz now generally used, especially on account of its high percentage of voids, the difficulty of compacting in the moulds, and its lack of uniformity; it has spent much time in investigating the various natural sands which appeared to be available and suitable for use. For the present, the Concrete Committee recommends the natural sand from Ottawa, Ill., screened to pass a sieve having 20 meshes per linear inch and retained on a sieve having 30 meshes per linear inch; the wires to have diameters of 0.0165 and 0.0112 inches, respectively, i.e., half the width of the opening in each case. Sand having passed the No. 20 sieve shall be considered standard when not more than one percent passes a No. 30 sieve after one minute continuous sifting of a 500-gram sample.

While the form of the briquette recommended by a former Concrete Committee of the Society is not wholly satisfactory, this Concrete Committee is not prepared to suggest any change, other than rounding off the corners by curves of 1-inch radius. The moulds should be made of brass, bronze, or some equally non-corrodible material, having sufficient metal in the sides to prevent spreading during molding. Gang moulds, which permit molding a number of briquettes at one time, are preferred by many to single moulds; since the greater quantity of concrete mortar that can he mixed tends to produce greater uniformity in the results. The type shown is recommended. The moulds should be wiped with an oily cloth before using. All proportions should be stated by weight; the quantity of water to be used should be stated as a percentage of the dry material. The metric system is recommended because of the convenient relation of the gram and the cubic centimeter. The temperature of the room and the mixing water should be as near 21� Centigrade (70� Fahrenheit.) as it is practicable to maintain it. The sand and cement should be thoroughly mixed dry. The mixing should be done on some non-absorbing surface, preferably plate glass. If the mixing must be done on an absorbing surface it should be thoroughly dampened prior to use. The quantity of material to be mixed at one time depends on the number of test pieces to be made; about 1000 gr. (35.28 oz.) makes a convenient quantity to mix, especially by hand methods. The material is weighed and placed on the mixing table, and a crater formed in the center, into which the proper percentage of clean water is poured; the material on the outer edge is turned into the crater by the aid of a trowel. As soon as the water has been absorbed, which should not require more than one minute, the operation is completed by vigorously kneading with the hands for an additional 1- minutes, the process being similar to that used in kneading dough.