冻融作用对原状黄土抗剪强度的影响规律分析
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青海大学

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Analysis of the Effect of Freezing and Thawing on the Shear Strength of Undisturbed Loess
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Qinghai University

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    摘要:

    以西宁市某区域内原状黄土为研究对象,设计封闭系统下的三向慢速冻结试验、恒温恒湿的融化试验以及三轴剪切试验。基于土的莫尔-库伦强度理论,利用抗剪强包线求解黏聚力和内摩擦角。探究在不同冻融温度梯度下抗剪强度指标的变化规律。结果表明:随着温度梯度增大,黏聚力衰减速度显著,故衰减为极小值时的最不利冻融温度梯度为-15℃~15℃。可见冻融黄土的黏聚力与冷端温度、融化温度有关。较低含水率和较小的冷端温度耦合作用下;或较高含水率和较大的冷端温度耦合作用下时,融化温度比冷端温度占主导影响因素。随着冷端温度的增大,由于不同含水率试样的黏聚力降低幅度呈先减小、后增大的规律,故存在最不利的含水率为18.34%。内摩擦角呈现出不规律性波动,变化幅度约为0°~14°。由试验数据拟合出黏聚力随冷端温度和含水率变化规律的计算公式,经试验验证,能较好描述其变化特性。

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    Taking the undisturbed loess as the research object in a certain area of Xining City, they were designed the three-way slow freezing test under the closed system, the constant temperature and moisture thawing test and the triaxial shear test. Based on the Mohr-Coulomb strength theory of soil, the cohesion and internal friction angle were solved by the shear-strength envelope. Study the variation law of its shear strength index with different freeze-thaw temperature gradients. The results show that the cohesion decay rate is significant as the temperature gradient increases, so the most unfavorable freeze-thaw temperature gradient is -15 °C~15 °C when the cohesion is minimum. It can be seen that cohesion is related to the cold end temperature and thawing temperature about the freeze-thawed loess. when the lower moisture content is under the action of the smaller cold end temperature; or the higher moisture content is under the action of the larger cold end temperature, the thawing temperature is more dominant than the cold end temperature. With the increase of the cold end temperature, the most unfavorable moisture contents is 18.34%, because the decreasing extent of cohesion of sample first decreases and then increases with different moisture contents,so the most unfavorable moisture content is 18.34%. The internal friction angle shows irregular fluctuations, the variation extent is about 0° ~ 14°. It’s fitted through the test data for the caculating formula of the cohesion between the moisture content and the freezing temperature.And it has been verified by test that can describe its variation characteristic good.

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  • 收稿日期:2019-04-19
  • 最后修改日期:2019-08-16
  • 录用日期:2019-09-02
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