• Journal Article

Reactions and Surface Interactions of Saccharides in Cement Slurries


Smith, B. J., Roberts, L. R., Funkhouser, G. P., Gupta, V., & Chmelka, B. F. (2012). Reactions and Surface Interactions of Saccharides in Cement Slurries. Langmuir, 28(40), 14202-14217. DOI: 10.1021/la3015157


Glucose, maltodextrin, and sucrose exhibit significant differences in their alkaline reaction properties and interactions in aluminate/silicate cement slurries that result in diverse hydration behaviors of cements. Using 1D solution- and solid-state C-13 nuclear magnetic resonance (NMR), the structures of these closely related saccharides are identified in aqueous cement slurry solutions and as adsorbed on inorganic oxide cement surfaces during the early stages of hydration. Solid-state 1D Si-29 and 2D Al-27{H-1} and C-13{H-1} NMR techniques, including the use of very high magnetic fields (18.8 T), allow the characterization of the hydrating silicate and aluminate surfaces, where interactions with adsorbed organic species influence hydration. These measurements establish the molecular features of the different saccharides that account for their different adsorption behaviors in hydrating cements. Specifically, sucrose is stable in alkaline cement slurries and exhibits selective adsorption at hydrating silicate surfaces but not at aluminate surfaces in cements. In contrast, glucose degrades into linear saccharinic or other carboxylic acids that adsorb relatively weakly and nonselectively on nonhydrated and hydrated cement particle surfaces. Maltodextrin exhibits intermediate reaction and sorption properties because of its oligomeric glucosidic structure that yields linear carboxylic acids and stable ring-containing degradation products that are similar to those of the glucose degradation products and sucrose, respectively. Such different reaction and adsorption behaviors provide insight into the factors responsible for the large differences in the rates at which aluminate and silicate cement species hydrate in the presence of otherwise closely related saccharides