期刊名称：International Journal of Advances in Engineering and Management
电子版ISSN：2395-5252
出版年度：2021
卷号：3
期号：11
页码：47-53
DOI：10.35629/5252-031013041306
语种：English
出版社：IJAEM JOURNAL
摘要：The study focus on the effect of different qualities of water on concrete compressive strength. The concrete mix of M20 grade with water cement ratio of 0.5 were investigated. Water samples, such as tap water and well water were collected from various sources at Ruggarworo, kanwuri area sokoto, GangarentasharIllela area, Tshowarkasuwa area Mabera area, Tudunwada area, Arkilla area Runbukawa area. The concrete was produced with different types of water forthe compressive strength of the concrete. The concrete was produced with tap and well water in nine (9) cubes each using moulds sizes of 150mm x 150mm with water source from Sokoto metropolis. The batching used was by volume using a mix ratio of 1:2:4-19mm aggregates. The concrete was cured and the compressive strength was determined for a hydration period of 14, 21 and 28 days. The outcome of the research shows that concrete cast with tap water has higher compressive strength than well water concrete but yet at 21 days’ hydration period, well water has a compressive strength of 22N/mm2 which is still adequate for its to be used in concrete productionu because it fails within the range of BS 8110 which 20N/mm3 - 40N/mm3 . Therefore, the rural dwellers in the study area can embrace the use of well water for concreting as they access well water more easily than tap water.
