This study aims to comprehensively assess how the incorporation of natural pozzolan sand and expanded clay sand influences the properties of lightweight mortar. By leveraging these materials, the research aims to optimize the use of local resources, thereby reducing construction expenses. Furthermore, it seeks to contribute to alleviating housing shortages through the development of more sustainable and cost-effective building materials. In order to explore the thermal characteristics of lightweight mortar blocks, different samples were prepared with varying proportions of natural pozzolan sand and expanded clay sand, ranging from 20% to 100%. The thermal properties of these composite materials were analyzed using experimental measurements conducted under dry conditions at a room temperature of 20°C, employing the steady-state hot plate method.  The findings revealed significant decreases in the thermo-physical properties of lightweight mortar when incorporating 20% natural pozzolan and 80% expanded clay. Specifically, there was a notable reduction of 13.87% in thermal conductivity, 12.43% in thermal diffusivity, and 7.96% in thermal effusivity. These results underscore the potential benefits of incorporating these sands into lightweight mortar to improve thermal insulation properties. Such an approach holds promise for sustainable and eco-friendly construction methods by utilizing local resources and potentially lowering overall building expenses.

lightweight mortar, thermophysical properties, natural pozzolan sand, expanded clay sand

Received: September 28, 2024; Accepted: November 18, 2024; Published: January 4, 2025

How to cite this article: Brahim Balizi, Karima Ouaazizi, Ayoub Aziz, Abdelilah Bellil, Abdellali El Khadiri, Fouzia Balizi, Jamal Mabrouki, Sara Ibn-Elhaj, Nejma Laaroussi and Mouhsine Hadine, Experimental analysis of the impact of natural pozzolan and expanded clay content on the thermal properties of eco-friendly lightweight mortar, JP Journal of Heat and Mass Transfer 38(1) (2025), 29-45. https://doi.org/10.17654/0973576325002

This Open Access Article is Licensed under Creative Commons Attribution 4.0 International License

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