Effect of water and emulsion contents for Microsurfacing Mix Properties

BOO-IL, KIM and HYUN-, JIN SIN and JAE-CHEONG, HONG and JAE-JUN, LEE and JAE-KYU, LIM and KANG-HWI, LEE (2014) Effect of water and emulsion contents for Microsurfacing Mix Properties. In: International Conference on Advances in Civil, Structural and Construction Engineering - CSCE 2014, 07- 08 June,2014, Rome, Italy.

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Abstract

The purpose of this study is the evaluation of effect of water and emulsion contents in microsurfacing mixture design. Micorsurfacing method which is one of pavement preservation technologies is currently used in Korea. Hot-mix asphalt(HMA) overlay is generally used for pavement preservation treatment in Korea. Microsurfacing treatment was commonly used for pavement preservation and maintenance in the world. Microsurfacing consists of a mixture of polymer-modified asphalt emulsion, aggregate, mineral filler, water and other additive. As changed contents of water and emulsion, the performance of microsurfacing would be changed. Excessive water and emulsion content may cause the mix to segregate and leave a flushed or excessively smooth surface texture or less adhesion. To determinate a wearing qualities of microsurfacing system under wet abrasion conditions, wet track abrasion test was adopted in this study. Also, Cohesion test was conducted to determine the cohesion build-up in a microsurfacing mixture. As changed the amount of water and emulsion contensts, the abrasion rate and adhesion test results were clearly changed. It indicates that water and emulsion contents definitely affect the performance of microsurfacing’s mixture characteristics. Thus, Optimum volume of emulsion and water is so important to extend the microsurfacing service life.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: component, formatting, style, styling, insert (key words)
Depositing User: Mr. John Steve
Date Deposited: 21 May 2019 09:08
Last Modified: 21 May 2019 09:08
URI: http://publications.theired.org/id/eprint/2566

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