An Experimental Study on

effect of jaggery on strength

properties of concrete

GUIDED BY:
PRESENTED BY :
DR. ANIL SAXENA SIR,
FOUZIYA QURESHI
(HOD, CIVIL)
0103CE15MT11

INTRODUCTION
Concrete is a composite material, where coarse and
fine aggregates are filler material and cement paste
are binding material.
Concrete is composite of sand, gravel, crushed rock, or
other aggregate held together by a hardened paste of
hydraulic cement and water.
Concrete has found use in hearty all types of
construction form highway, canal, linings, bridge, and
dams to the most beautiful and artistic of buildings.
The first concrete like material produced in history
was obtained when Greek and roman builders
discovered that by mixing claimed limestone, lime,
water, sand and crashed stone together, a hardening
mix could be produced.

Concrete is made up of fine aggregate (sand), coarse

aggregate (gravel or crushed stones etc.), cement and water
to make a hardened paste.
These material are mixed in proper proportion to make a
plastic mass which can be moulded into any pre- defined
shape as per IS standard
After hydration of cement by water, the concrete shows
hardness as that of stone and provide greater strength of the
member.
Concrete made with admixtures like sugar and jaggery can
be utilised in particular situations.
Usage of these admixtures will decrease the segregation and
bleeding.
Sugar is a carbohydrate, a substance composed of carbon,
oxygen and hydrogen.
Jaggery is made from the product of sugar cane. So, both are
useful to add as an admixtures in the concrete composition.

TYPE OF PLASTICIZER
Chemical admixtures- Accelerators, Retarders,
Water-reducing agents, Super plasticizers, Air
entraining agents etc.
Mineral admixtures- Fly-ash Blast-furnace slag,
Silica fume and Rice husk Ash etc

WHAT IS JAGGERY?

Jaggeryis atraditionalnon-centrifugal cane sugar

consumed inAsia,Africaand some countries in America.

It is a concentrated product ofdate,cane juice, orpalmsap

(seepalm sugar) without separation of themolassesand
crystals, and can vary from golden brown to dark brown in
colour.
It contains up to 50%sucrose, up to 20%invert sugars, and
up to 20% moisture, with the remainder made up of other
insoluble matter, such aswood ash,proteins, andbagasse
fibres.
Jaggery is mixed with other ingredients, such aspeanuts,
condensed milk,coconut, andwhite sugar, to produce
several locally marketed and consumed delicacies.

REVIEW OF LITERATURE:

Giridhar, Gnaneswar and Kishore Kumar Reddy

(2013) The effect of Sugar and Jaggery on strength
properties of concrete. The experimentation has been
carried out for evaluating the strength properties of
concrete using Sugar and Jaggery as admixtures into
the concrete composition
V. PAVAN KUMAR, B. VENKATESH, B. B. C. O.
PRASAD (2015) Concrete is a most necessary
material in human life because almost all civil
engineering structures are constructed with concrete

Jaibeer Chand, Sangeeta Dhyani (2015) Concrete

blocks are mostly used for covering or coating on a
structure or material, load bearing purposes all
around the world.
Dinesh Kumar (2015) This paper emphasizes the
effect of molasses the byproduct from sugar
industries.

Shilu

Kurian Joseph, Annie Sonia Xavier

(2014) Admixtures are used to alter the
properties of concrete

OBJECTIVES OF THE STUDY:

Study on effect of jaggery on strength properties of

concrete. and casted cubes M20 (1:1:2) & M25 (1:1:2)
grade
Test of strength using NDT technique
Determine Compressive strength of cubes and compare
the result of different cubes with normal conventional
concrete

METHODOLOGY:

Starting the different type of admixture.

Prepare of topic and collection of material.

Develop mould size (150X150X150) mm

jaggery are mixed in different (cubes) with the

percentage of 0.1% & 0.2% & 0.3% as admixture.

METHODOLOGY:

Cube cast by M 20 grade (1:1.5:3) & M 25 (1:1:2)

material is that mould, cement (PPC) ,fine sand (2 to
5mm) aggregate ( 60% 20mm coarse aggregate and
40% 10mm aggregate), water .

Test beam on UTM machine and test of strength NDT

technique and determine value of compressive
strength.

To compare the results of different cubes

LIST OF REFERENCES

Giridhar, Gnaneswar and Kishore Kumar Reddy Effect of Sugar and

Jaggery on Strength Properties of Concrete The International Journal
Of Engineering And Science (IJES) ||Volume|| 2 ||Issue|| 10 ||
Pages|| 01-06 ||2013|| ISSN (e): 2319 1813 ISSN (p): 2319 1805
V. PAVAN KUMAR, B. VENKATESH, B. B. C. O. PRASAD, Effect of
Sugar, Jaggery & Sugar Cane Ash on Properties of Concrete ISSN
2319-8885 Vol.04,Issue.51, December-2015, Pages:11000-11006.

Jaibeer Chand, Sangeeta Dhyani. Effect of sugar on the compressive

strength of concrete International Journal of Advanced Technology &
Engineering Research (IJATER) Volume 5, Issue 4, July 2015
Dinesh Kumar, Sugarcane Molasses in Concrete as a Water ReducingRetarding Admixture: SSRG International Journal of Civil Engineering
(SSRG-IJCE) EFES April 2015

Shilu Kurian Joseph, Annie Sonia Xavier, Effect of

Starch Admixtures on Fresh and Hardened Properties of
Concrete, International Journal of Scientific
Engineering and Research (IJSER), Volume 4 Issue 3,
March 2016

Suman rana, Effect of Sugar on Setting-time and

Compressive Strength of Ordinary Portland cement
Paste, 3rd World Conference on Applied Sciences,
Engineering & Technology 27-29 September 2014,
Kathmandu, Nepal
BOOKS: Concrete technology M.L Gambhir
Concrete technology M.S. Shetty

THANK
YOU