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Long-term monitoring of a historic building to evaluate wall moisture content changes due to capillary-rise最新文献

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Long-term monitoring of a historic building to evaluate wall moisture content changes due to capillary-rise 对历史建筑进行长期监测,评估因毛细血管上升而引起的墙体含水率变化
K. Briggs, R. Ball, I. McCaig
When impermeable ground bearing slabs are installed in buildings without a damp-proof course, it is believed that ground moisture will be ‘driven’ up adjacent walls by capillary action, however there is limited evidence to test this hypothesis. An experiment was used to determine if the installation of a vapour-sealed ground floor in a historic building would increase moisture content levels in an adjacent rubble-fill wall. This was achieved by undertaking long-term measurements of wall, soil and atmospheric moisture content over a three-year period. Measurements taken using timber dowels showed that the moisture content within the wall did not vary in response to wall evaporation rates and it did not increase following the installation of a vapour-proof barrier above the floor. This indicates that the moisture levels in the rubble-fill wall were not driven by capillary rise. Peer-review under the responsibility of the organizing committee of the ICMB21. Seven, 130mm long, 12mm diameter holes were drilled into the internal face of the pantry wall at 0.2m spacing between 0.2m and 1.4m above ground level. Pine dowels (10mm diameter) were installed in the wall and sealed with plumber’s putty. Calibration the dowels [7] showed that they took approximately 14 days to equilibrate and provided a good indicator of relative in wall however absolute values at moisture contents > 15% be underestimated. intervals between and A vapour-proof barrier was installed along the length of the pantry wall on 18 th September 2019.
当在没有防潮层的建筑物中安装不透水的地面承重板时,人们认为地面的水分会通过毛细管作用“驱动”到相邻的墙壁上,然而,验证这一假设的证据有限。一项实验是用来确定在一座历史建筑中安装蒸汽密封的底层是否会增加相邻的碎石填充墙的水分含量。这是通过在三年的时间里对墙壁、土壤和大气水分含量进行长期测量而实现的。使用木钉进行的测量表明,墙内的水分含量没有随墙的蒸发速率而变化,并且在地板上方安装了防蒸汽屏障后也没有增加。这表明填石墙内的水分水平不是由毛细上升驱动的。由ICMB21组委会负责同行评审。7个长130mm,直径12mm的孔,在距地面0.2m至1.4m之间的0.2m间距上钻入食品柜墙的内表面。在墙上安装直径10mm的松榫,用水管工腻子密封。校准销钉[7]表明,它们需要大约14天的时间来平衡,并提供了一个很好的相对壁内指标,但在水分含量> 15%时的绝对值被低估了。2019年9月18日,沿食品室墙壁安装了一个防蒸汽屏障。
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Long-term monitoring of a historic building to evaluate wall moisture content changes due to capillary-rise
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