刘晓京, 陈新建, 冯满, 龚芯磊. 2018: 可溶盐对原状黄土强度影响的试验研究. 工程地质学报, 26(s1): 652-656. DOI: 10.13544/j.cnki.jeg.2018195
    引用本文: 刘晓京, 陈新建, 冯满, 龚芯磊. 2018: 可溶盐对原状黄土强度影响的试验研究. 工程地质学报, 26(s1): 652-656. DOI: 10.13544/j.cnki.jeg.2018195
    LIU Xiaojing, CHEN Xinjian, FENG Man, GONG Xinlei. 2018: STUDY OF INFLUENCE OF SOLUBLE SALTS ON ORIGINAL LOESS STRENGTH. JOURNAL OF ENGINEERING GEOLOGY, 26(s1): 652-656. DOI: 10.13544/j.cnki.jeg.2018195
    Citation: LIU Xiaojing, CHEN Xinjian, FENG Man, GONG Xinlei. 2018: STUDY OF INFLUENCE OF SOLUBLE SALTS ON ORIGINAL LOESS STRENGTH. JOURNAL OF ENGINEERING GEOLOGY, 26(s1): 652-656. DOI: 10.13544/j.cnki.jeg.2018195

    可溶盐对原状黄土强度影响的试验研究

    STUDY OF INFLUENCE OF SOLUBLE SALTS ON ORIGINAL LOESS STRENGTH

    • 摘要: 为深入研究可溶盐对黄土抗剪强度的影响,本文以吕梁市柳林县的原状黄土L1为研究对象,以含盐率和含水率为变量,计正交试验,分析不同含水率和不同含盐率对黄土抗剪强度的影响规律。研究表明:当含水率较低为10%时,可溶盐离子浓度的增大使土粒间的电动电位势降低,黏聚力随着含盐率的增大而明显增大;当含水率较大处于15%~25%时,在含盐率一定时,随含水率的增大,土颗粒间可溶盐离子的浓度降低,可溶盐的电化学作用减弱;同时水对土骨架的软化作用,黏聚力随着含水率的增大而减小。内摩擦角随着含盐率的增大呈微小增大,随含水率的增大呈非线性减小。

       

      Abstract: In order to study the influence of soluble salt on the shear strength of loess, this paper takes the L1 of the original loess in Liulin County of Lliang as the research object. Take the salt content and water content as the variables, and analyze the influence of different moisture content and different salt content on the shear strength of loess. The results show that when the moisture content is low as 10%,the increase of the concentration of soluble salt ions makes the electromotive potential between the particles decrease, and make the cohesive force increases obviously with the increase of the salt content. When the moisture content is at 15%~25%,the concentration of soluble salt ions in the soil particles decreases with the increase of the moisture content. The electrochemical effect of soluble salt is weakened. As the same time, the softening effect of moisture on soil skeleton, the cohesion decreases with increasing moisture content. The internal friction angle increases slightly with the increase of salt content, and decreases with the increase of moisture content.

       

    /

    返回文章
    返回