Corrugated bamboo as reinforcement in concrete

Khatib, Abdullah; Nounu, Ghassan

Abstract

© 2017, Thomas Telford Services Ltd. All rights reserved. This study investigated improving bamboo-concrete bond by increasing mechanical interlock. Pull-out tests were used to measure the bond between bamboo and concrete. Corrugated and non-corrugated bamboo splints were tested, with four different patterns of corrugation. The effectiveness of using linseed oil for waterproofing corrugated and non-corrugated bamboo splints was also investigated. The bond stress and slip at the loaded and free ends were measured and recorded. The results show that the bamboo-concrete bond can be improved with the use of waterproofed corrugated bamboo splints. The bond achieved using waterproofed corrugated bamboo splints was comparable to the bond achieved using splints treated with expensive epoxy treatments. Although certain patterns were found to be more effective in achieving a strong bond with concrete, all the corrugation patterns with 2 mm projections achieved better results in comparison with non-corrugated splints. Linseed oil was found to be effective in improving the bond between corrugated splints and concrete.

• Journal Article Type: Article
• Acceptance Date: Feb 7, 2017
• Online Publication Date: Mar 9, 2017
• Publication Date: Apr 1, 2017
• Deposit Date: Apr 25, 2017
• Publicly Available Date: Mar 9, 2018
• Journal: Proceedings of the Institution of Civil Engineers: Structures and Buildings
• Print ISSN: 0965-0911
• Electronic ISSN: 1751-7702
• Publisher: Thomas Telford
• Peer Reviewed: Peer Reviewed
• Volume: 170
• Issue: 4
• Pages: 311-318
• DOI: https://doi.org/10.1680/jstbu.16.00067
• Keywords: concrete structures, composite structures, strength & testing of materials
• Public URL: https://uwe-repository.worktribe.com/output/890064
• Publisher URL: http://dx.doi.org/10.1680/jstbu.16.00067
• Additional Information: Additional Information : Journal homepage: http://www.icevirtuallibrary.com/toc/jstbu/current
• Contract Date: Apr 25, 2017