Chapter 2

REVIEW OF RELATED LITERATURE AND RELATED STUDIES

This chapter reviews some important related literature and studies which researchers

considered applicable and relevant to this study.

2.1 Review of Related Literature

2.1.1 Soda

Artificial sweeteners with high sugar content and acidity, also used for defrosting,

rust removal, grease removal etc. Soft drinks are also found to be used as exposed

aggregate surface retarder at times when there is a shortage of other retarders (Chinnu

Mariam Ninan, 2009).

2.1.2 Retarder

Admixture that is known to delay the setting time of concrete. They are used

in concrete to offset the effect of high temperatures, which decrease setting time, or

avoid complications when unavoidable delays between mixing and placing occur. One

of the important materials used in producing set retarders are sugars and their

derivatives. (levy, 2012).

2.1.2 Workability

Property of freshly mixed concrete which determines the ease and homogeneity,

with which it can be mixed, placed, consolidated and finished (ACI, 1990b).
 2.1.2 Compressive Strength

Ability of a material or structure to carry the loads on its surface without any

crack or deflection. A material under compression tends to reduce the size, while in

tension, size elongates.

2.2 Related study

2.2.1 Effective Utilization of Soft Drink as a Superplasticizer in Concrete

The study “Effective Utilization of Soft Drink as a Superplasticizer in Concrete”

by Chinnu Mariam Ninan, C. Anjitha, U. Jamsheera, A. Najiha Nada, A.P. Najiya and T.

K. Riswana is a related study to the utilization of soda as a concrete retarding admixture.

A group of researchers made a study on the use of soft drink as a feasible

superplasticizer. The proponents investigated the workability of concrete using different

soft drink as admixture. The proportion of Soft Drink was 0.01%, 0.02%, 0.03%, 0.04%,

and 0.05% by weight of cement. Compaction test and slump test was conducted on M25

grade concrete to determine the workability of concrete and then comparison was made

between ordinary cement and soft drink added concrete. Result showed that the

percentage increase in compaction factor when compared to conventional concrete varies

from 2.73% to 7.77% also the slump value increased with the addition of soft drink. The

researchers found out that the presence of sugar and citric acid on soft drink increased the

workability of concrete. to using soft drink increased the workability of concrete and its

application is in range of 0.05% which is very much less than the dosage of common
superplasticizer. The study concluded that it is convenient and economical to use soft

drink as an admixture in concrete

2.2.2 Sugar Cane Juice as a Retarding Admixture in Concrete Production

The study “Sugar Cane Juice as a Retarding Admixture in Concrete Production”

by Amaziah Walter Otunyo and Innocent Koate is a related study to the utilization of

soda as a concrete retarder. The researchers made a study on sugarcane juice as a

retarding admixture in concrete production. A test for slump value and compressive

strength of concrete with partial replacement of water by sugar cane juice was also

conducted. The proponents prepared the sample with water replaced by different

percentage (0, 3, 5, 10 and 15%) of sugarcane juice. The result showed that the sugar

cane juice was effective to use in retarding the setting time of the concrete, but not

capable to use in testing the workability of concrete. The researchers found out that in an

optimum sugar cane content of 10% the compressive strength increased as the sugar juice

content was increased.

2.2.3 The Effect of Sugar on Setting-Time of Various Types of Cements

The study “Effect of Sugar on Setting-Time of Various Types of Cements” by

Bazid Khan and Bulent Baradan is a related study to the utilization of soda as a concrete

retarder. Bazid Khan and Bulent Baradan investigated the setting time of cement paste
with the influence of sugar. The researchers determined the setting time and relative

retarding effect of sugar on cement by including sugar of different origins (Beet & Cane)

with three different types of cements designated as PKC/A42.5, PKC/B32.5 and PC42.5

(According to Turkish Standard No.20) under three different curing conditions. The

result showed that sugar was effective in retarding the setting time of concrete under all

conditions of curing. It was also found out that a certain limit ( 0.15%) the setting time

of concrete increased as the sugar content increased but a high sugar content ( 0.3%)

accelerated the setting time of concrete.it was also shown that sugar under the second and

third condition has a relatively low retarding tendency. The proponents concluded that

both Cane sugar and Beet sugar has same retarding tendency and the effect of sugar on

the setting time of cement is dependent upon the chemical composition of cement.