Effect of presoaking degree of lightweight aggregate on the properties of lightweight aggregate concrete

This study aimed at exploring the effect of presoaking degree of lightweight aggregate (LWA) on the fresh and hardened properties of concrete. Two series (i.e., Series A and Series B) of concrete mixes that were made of LWA with different moisture states were prepared. The presoaking degree of LWA was divided into three types: oven dry state, 1 hour prewetted and 24 hours prewetted. For the Series A, the water content of the lightweight aggregate concrete (LWAC) mixes was adjusted in accordance with the moisture condition of the LWA. Whereas the amount of water added in the Series B mixes was deliberately not adjusted for the moisture condition of the LWA. Slump test, mechanical tests, interfacial transition zone microscopical tests and thermal conductivity test were carried out on the specimens of different concretes and compared with control normal-weight aggregate concretes. The test results showed that the effect of mixing water absorption by LWA with different moisture states was reflected in the fresh concrete as the loss of mixture workability, while in the hardened concrete as the increase of its strength. With the use of oven-dried LWA, the effect of reduction of water-cement ratio was more significant, and thus the microstructure of the ITZ was more compact.