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Effect of Sugar as an Additive on the Longevity of Salt on Pavements

Ebersten, Roger Berge
Master thesis
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URI
http://hdl.handle.net/11250/2349760
Date
2015
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  • Institutt for bygg- og miljøteknikk [2850]
Abstract
In winter maintenance of roads chemicals are applied to the road with the aim of

ensuring that the friction is at an acceptable level so that the road is safe and

accessible. Sodium chloride is a common used chemical due to its effect and price.

There is however negative impacts related to the use of salt, it is not good for the

environment (like vegetation and groundwater). A reduction of the salt usage is

therefore highly desirable. One way of reducing the salt applied on the roads, is to

replace parts of it with other more environmental friendly substances that gives the

same or better effect or/and an increased longevity. SafeCote is an additive that has

been more and more used in the recent years in some countries of the world.

According to the manufacturer this product both makes the salt more effective on

lower temperatures and gives an increased longevity.

This thesis studies the effect of sugar (which is one of the components in SafeCote)

as an additive has on the longevity of salt. To study this, it first had to be collected

information about what has been done in this area before. Therefore the thesis

presents an overview of literature on residual salt, like mechanisms that remove salt

from the road and the believed effect of dissolution of salt in these loss mechanisms.

The laboratory experiment conducted in this thesis was new and unknown, so a

scope of the thesis was also to develop the experiment and make a judgement over

what could be changed in further work on the experiment. In the experiment asphalt

substrates are applied with different salt/sugar solutions, and after it had dried the

substrates were rinsed with water to simulate rain. Conductivity of the water that had

been on the substrates was measured, and in that way the residual salt on the

substrate could be calculated.

The results from the experiment showed that the more sugar was added, the more

residual salt was left on the substrate. After first rinse in room temperature the

NaCl/sugar mixes 90/10, 50/50 and 33/67 had respectively 27%, 46% and 81% more

residual salt on the substrate than NaCl with no added sugar. After five rinses there

was almost no difference between them. When moving the experiment into the ice

laboratory, where NaCl with no sugar and NaCl/sugar 50/50 were tested, the results

showed that NaCl/sugar 50/50 had an amount of residual salt after first rinse that was

only 16% higher than NaCl with no sugar. However, compared to tests performed in

room temperature, there was a difference after five rinses. NaCl/sugar 50/50 had at

this stage 24% more residual salt left on the substrate than NaCl with no sugar. One

possible hypothesis that explains the results might be that the dissolution rate is

slowed down when sugar is added.

The experiment should be performed in an ice laboratory to ensure that it has the

same temperature as out on the roads in the winter. Further development of the

experiment should focus on how the water is applied and how to make it run off. The

exactly same procedure for these operations is not possible for a human to repeat

several times. To get a more reliable experiment the operations mentioned should be done in other ways.
Publisher
NTNU

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