Investigation of the effect of egg additive on the strength of natural hydraulic lime mortar

Many historical masonry structures built in the past have survived to the present day. Considering the harsh years and deformations these historical structures have undergone, one of the factors that have allowed them to endure is the mortar used in their construction. This mortar is generally known as Horasan mortar. The components of Horasan mortar are water, lime, and burnt clay. In the past, various additives were included in the mortar to increase its strength and durability for use in these structures. Although Horasan mortar does not have widespread use today, it is employed in restoration and strengthening works to preserve the structural integrity of historical buildings. In this thesis, natural hydraulic lime mortar, which shares similar properties, has been used. The aim of this study is to investigate the extent to which the addition of egg as an additive affects the strength of the natural hydraulic lime mortar. The egg components were added to the mortar in varying percentages based on the weight ratio of the binding agent, lime. Data obtained from experiments conducted on the prepared mortar samples were analyzed. The samples were prepared in three identical units for different ratios to allow for averaging. Rectangular prism molds measuring 40x40x160 mm were used for the samples. A 10 cm span was used for the tensile test, and a head with an area of 40x40 mm was used for the compression test. Three different variable additive ratios were preferred for the prepared samples. Comparison was made with a reference sample. The additive ratios were %0, %5, %15, and %25. After 40 days, the samples were subjected to tests for unit weight, ultrasonic transition, compressive strength, and tensile strength in bending. According to the test results, it was observed that the compressive and tensile strength values of the reference samples without additives were higher than those of the samples with additives. Additionally, it was noted that strength decreased within the samples as the additive ratio increased. Therefore, it is not recommended to use egg additives in applications that require high strength.