Physico-Mechanical Properties of Lime Mortar by Adding Exerted Egg Albumen for Plastering Work in Conservation Work

This work focuses on the effects exerted by egg albumen on the lime mortar’s physical and mechanical properties. Five mortar mixtures were designed by maintaining a constant lime/sand/water ratio of 1:2:0.035. The control mixture comprised only lime putty while various percentages of egg albumen in the range of 2–10% were used to prepare the remaining mixtures. An experiment was then performed with different percentages of egg albumen to examine the lime mortar’s axial compressive and flexural strength as well as the water absorption. The results indicate that the compressive and flexural strength of increases with the increasing percentage of egg albumen added into lime mortar until the mixture reaches 6% of egg albumen. With the addition of the 8% and 10% egg albumen made the compressive and flexural strength start to decrease. Lime mortar that contains 6% of egg albumen has the highest compressive and flexural strength compared to other mix design groups.