THE INFLUENCE OF THE MICROSTRUCTURE OF REEDS AND STRAW ON THE COEFFICIENT OF THERMAL CONDUCTIVITY OF THE STRUCTURE-FORMING COMPOSITION OF THE THERMAL INSULATION MATERIAL
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Abstract
Electron microscopy of the structure of giant reed and rye straw was performed. The microstructure parameters affecting the thermal conductivity coefficient of crushed reed and straw have been identified and studied. The fractional composition was investigated, including the determination of the percentage of crushed giant reed by fractions. The optimal sizes of reed particles have been determined taking into account the minimum thermal conductivity coefficient of the raw composition. To increase the effectiveness of the insulating ability of crushed giant reed, rye straw was introduced into the structure-forming mixture. The introduction of crushed straw into the composition makes it possible to reduce the thermal conductivity coefficient of the structure-forming mixture by 21% to an indicator corresponding to 0.045 W/(m×°C).
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