Abstract: High-rise buildings minimize the use of high-density construction materials to reduce the weight of the building. One of construction parts that can be employed to reduce weight in buildings is a partition wall. Partition walls compartmentalize the building and define the spaces within it and are traditionally made of concrete masonry. Because of the high weight of concrete, there is need for a sustainable light weight alternative material. In this work, raffia palm fibre-groundnut shell powder/fine clay filler reinforced epoxy composite has been developed for application in interior partition walls of buildings. The composite was produced using hand lay-up lamination technique. Mechanical properties such as tensile strength, flexural strength, compressive and impact resistance which are critical for materials used in the partition walls were evaluated. The results indicate; the tensile strength of composite is in the range 7.056-17.845 MPa. The Young’s modulus of composite is in the range of 67.18-220.04 MPa. The modulus of elasticity (MOE) values ranged from 2343.75-3906.25 MPa. The modulus of rupture (MOR) values ranged from 25.78-70.31 MPa. Compressive strength of composite ranged from 9.4-29.0 MPa. The impact strength values ranged from 0.70-3.60 J/mm2 in the composites. The study concluded that, based on the results obtained, the composite has sufficient mechanical properties suitable as an alternative construction material for replacement of concrete masonry in partition wall applications.
Keywords: Partition wall, Concrete masonry, Composite, Fine clay and Hand lay-up.
Title: Evaluation of Mechanical Properties of Raffia Palm Fibre-Groundnut Shell Powder/Fine Clay Filler Reinforced Epoxy Composite for Partition Wall Applications
Author: Bam S. Aondover, Nyior G. Bem, Tile E. Sesugh
International Journal of Mechanical and Industrial Technology
ISSN 2348-7593 (Online)
Vol. 13, Issue 1, April 2025 - September 2025
Page No: 10-18
Research Publish Journals
Website: www.researchpublish.com
Published Date: 13-May-2025
