Characterization of various cement grinding aids and their impact on grindability and cement performance

The aim of the present research work was the evaluation of six commercial grinding additives, which were used for the production of Portland cement (ground in a ball mill at a laboratory stage). For this purpose, a reference sample was also produced without using any admixture. The characterization of the grinding aids (GA) was carried out by Fourier transform infra-red spectroscopy (FT-IR) and gas chromatography/mass spectrometry (GC/MS). All the cement mixtures were tested for initial and final setting times, consistency of standard paste, flow of normal mortar and compressive strengths after 2, 7 and 28 days. In all cases the addition of grinding aids resulted in improvement of the specific surface and grindability index, a fact that was attributed to the additive ability not only to reduce resistance to comminution, but also to prevent agglomeration and powder coatings of ball and mill. The mortars made with cements ground with the addition of commercial additives, which contained triisopropanolamine (TIPA), exhibited higher strength at any age and higher setting times. On the other hand, the presence of triethanolamine (TEA) on the commercial grinding additives did not affect the mechanical properties of the produced cements but slightly decreased their setting times.