Fig. 10
From: Influence of polar amino acids on the carbonation of lime mortars
Thermal weight loss (within 550–750 °C) of reference mortar specimen (R) and specimens with amino acid addition after 30 and 180 days (d) of curing. a original thermal weight loss values; (b) recalculated thermal weight loss values within 550–750 °C, subtracting theoretical weight loss from amino acids
