They also concluded that the mortar ¯ a paste used to bind and fill gaps between bricks, stone blocks and other construction materials ¯ remains the best available material for restoring ancient buildings. Their article appears in the American Chemical Society (ACS) monthly journal, Accounts of Chemical Research.
Their research identified amylopectin, a type of polysaccharide, or complex carbohydrate, found in rice and other starchy foods, as the "secret ingredient" that appears to be responsible for the mortar's legendary strength.
"Analytical study shows that the ancient masonry mortar is a kind of special organic-inorganic composite material," the scientists explained. "The inorganic component is calcium carbonate, and the organic component is amylopectin, which comes from the sticky rice soup added to the mortar. Moreover, we found that amylopectin in the mortar acted as an inhibitor: The growth of the calcium carbonate crystal was controlled, and a compact microstructure was produced, which should be the cause of the good performance of this kind of organic-organic mortar."
To determine whether sticky rice can aid in building repair, the scientists prepared lime mortars with varying amounts of sticky rice and tested their performance compared to traditional lime mortar. "The test results of the modeling mortars shows that sticky rice-lime mortar has more stable physical properties, has greater mechanical strength, and is more compatible, which make it a suitable restoration mortar for ancient masonry," the article notes.
Note to journalists: Please credit the journal or the American Chemical Society as the source
The American Chemical Society is a nonprofit organization chartered by the U.S. Congress. With more than 161,000 members, ACS is the world's largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.DOWNLOAD FULL TEXT ARTICLE:
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