(Hydroxy)apatite on cement: insights into a new surface treatment

Ronald J. Turner*, Pieter Bots*, Alan Richardson, Paul A. Bingham, Alex Scrimshire, Andrew Brown, Mark S’Ari, John Harrington, Susan A. Cumberland, Joanna C. Renshaw, Matthew J. Baker, Paul R. Edwards, Cerys Jenkins, Andrea Hamilton*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)
44 Downloads (Pure)

Abstract

(Hydroxy)apatite (HAp) [Ca10(PO4)6(OH)2], has emerging potential as a cement coating material, with applications in environmental remediation, nuclear waste storage and architectural preservation. In these low temperature environments and when precipitating from aqueous solution on to a porous substrate, the crystal size, nucleation sites and modified surface properties created are key to designing the most effective coating. In this study we show that bacterial (biogenic) or chemical (abiotic) syntheses on to Portland cement alter these critical performance parameters. We identify that the most significant difference between these two methods is the rate of pH change of the solution during synthesis, as this alters the surface properties and layer structure of HAp formed on cement. We show that iron present in Portland cement is not incorporated into the HAp structure; that formation of nanoparticulate/nanocrystalline HAp begins in the top 20–50 μm of the cement pore structure; and that a slow pH rise in the deposition solution controlled by bacteria metabolic activity leads to a rougher and more hydrophilic HAp coating compared to the abiotic synthesis. The results present the possibility of tailoring the surface topography and hydrophilicity of (hydroxy)apatite coated cement.
Original languageEnglish
Pages (from-to)6356-6368
Number of pages13
JournalMaterials Advances
Volume2
Issue number19
Early online date12 Jul 2021
DOIs
Publication statusPublished - 7 Oct 2021

Fingerprint

Dive into the research topics of '(Hydroxy)apatite on cement: insights into a new surface treatment'. Together they form a unique fingerprint.

Cite this