Unit I :Introduction to Concrete and Ingredients of Concrete a) Cementand Aggregate : Manufacture, chemical composition, hydration, physical and mechanical properties, classification, types and application of cement, tests on cement, Classification of aggregate, physical and mechanical properties of aggregate, deleterious materials in aggregate, alkali-aggregate reaction, Fineness and gradation of aggregates using sieve analysis, tests on aggregates. b) Water and Admixtures : Quality of water for use in concrete, role of admixture, classification and types of admixtures like accelerators, retarders, plasticizers, super plasticizers, mineral admixtures-fly ash, silica fume, ground granulated blast furnace slag. (Chapter - 1) Unit II :Production, Properties and Testing of Fresh Concrete a) Production and Properties of Fresh Concrete : Nominal mixes, Water-cement ratio, Process of manufacturing fresh concrete-batching, mixing, transportation, compaction, curing of concrete, curing methods, influence of temperature, maturity rule, workability and factors affecting workability, cohesion and segregation. b) Tests on fresh concrete : Workability by slump cone, compaction factor, Vee-Bee consistometer and flow table apparatus, Effect of admixture on workability of concrete and optimum dosage of admixture by Marsh cone test. (Chapter - 2) Unit III :Properties and Testing of Hardened Concrete a) Hardened concrete : Strength of concrete, factors affecting strength, micro-cracking and stress-strain relationship, relation between tensile and compression strength, impact strength, abrasion resistance, creep and shrinkage. Unit IV :Concrete Mix Design and Methods of Mix Design Unit V :Concreting Equipments, Techniques and Special concretes Unit VI :Deterioration and Repairs in Concrete