Multistage Direct Shear Testing of Unsaturated Soils

1988 ◽  
Vol 11 (2) ◽  
pp. 132 ◽  
Author(s):  
VP Drnevich ◽  
KJ Gan ◽  
DG Fredlund
2010 ◽  
Vol 47 (9) ◽  
pp. 955-970 ◽  
Author(s):  
Byeong-Su Kim ◽  
Satoru Shibuya ◽  
Seong-Wan Park ◽  
Shoji Kato

The primary objective of this study is to evaluate effects of suction on shear strength of unsaturated soils under low confining pressure and to examine the relationships between suction, shear strength behavior, and volumetric deformation using newly developed direct shear testing equipment for compacted weathered granite soils. The soil-water retention curves (SWRCs) of unsaturated soils were obtained under various overburden pressures. To analyze test results from the direct shear test under unsaturated conditions, a new method, suction stress–SWRC method (SSM), is proposed to determine the suction value for each overburden pressure and the suction stresses. As a result, it has been found that the stress states at the peak shear strength point are on the same failure line for the saturated state when the suction stress is treated as a component of confining pressure. The relationship between stress ratio and dilatancy for the saturated state can be extended to the unsaturated state. It is also noted that the estimated unsaturated shear strengths using the SSM agree well with the measured values from laboratory testing.


2012 ◽  
Vol 50 (No. 1) ◽  
pp. 6-10 ◽  
Author(s):  
M. Stasiak ◽  
M. Molenda

The flow properties were determined for two groups of food powders used in industry: cereal powders and non-starch powders. Materials were different in mean sizes of particles d* ranging from 0.033&nbsp;mm for potato flour to 4.449&nbsp;mm for oatmeal. Experiments were performed in 60&nbsp;mm in diameter direct shear tester (Jenike shear tester) for four values of consolidating stress <sub>r</sub>: 30, 60, 80 and 100 kPa. The highest values of flow function (FF) and the widest range of its variability (ranging from 0.5 kPa to 35 kPa) were found in the case of pearl barley groats. For the non-starch powders values of FF were more stable and did not exceed a limit characteristic for easy flowing materials. The highest values of FF in the group of the non-starch materials were obtained for icing sugar (from 19 kPa to 24 kPa) while the lowest found were values of FF for salt (from 3 kPa to 7 kPa). Powdered milk and potato flour showed the widest variability of FF values within the non-starch materials.


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