Using Polymer Modified Asphalt Emulsions in Surface Treatments A ...
Using Polymer Modified Asphalt Emulsions in Surface Treatments A ...
Using Polymer Modified Asphalt Emulsions in Surface Treatments A ...
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Gerard et al (2001) have compared the performance of plastomer-modified, elastomermodified,<br />
and unmodified asphalt b<strong>in</strong>ders with respect to fracture toughness and crack<br />
propagation characteristics at low (i.e., -20º C.) temperatures (33). It has been<br />
demonstrated that generally, the use of polymer modifiers <strong>in</strong>creases the facture<br />
toughness of asphalt b<strong>in</strong>ders. However, SB- and SBS-based modifiers exhibited<br />
substantially better fracture toughness than did comparable EVA and EMA modified<br />
mixtures ow<strong>in</strong>g to respective differences <strong>in</strong> crack propagation behavior as shown <strong>in</strong><br />
Figure 8. More specifically, Gerard et al report that EVA and EMA modified mixes<br />
propagate cracks at the <strong>in</strong>terface between the polymer and asphalt phases, lead<strong>in</strong>g to<br />
brittle behavior and stone pull-out. In contrast, the cont<strong>in</strong>uous polymer network formed<br />
<strong>in</strong> b<strong>in</strong>ders modified with elastomeric additives tends to stretch as the energy from the<br />
crack propagates through the polymer doma<strong>in</strong>s – imped<strong>in</strong>g crack development <strong>in</strong> a<br />
phenomenon referred to as “crack-bridg<strong>in</strong>g” (33). In summation, the results suggest<br />
that SB and SBS modifiers provide for dim<strong>in</strong>ished low temperature susceptibilities as<br />
compared to similar EVA and EMA mixtures.<br />
Neat <strong>Asphalt</strong><br />
EVA 18 (6%)<br />
SBS (4%, 18% PS)<br />
EMA 28 (6%)<br />
EVA 28 (6%)<br />
SBS (4%, 28% PS)<br />
SBS (4%, 28% PS)<br />
SB (4%, 12% PS)<br />
Styrelf (4%)<br />
0 20 40 60 80 100 120<br />
KI c<br />
Figure 8: Fracture Toughness at -20º C. (33)<br />
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