兰州大学机构库 >土木工程与力学学院
基于夯土遗址的糯米浆灰土物理力学性能研究
Alternative TitleStudy on the physical and mechanical properties of sticky rice paste lime-loess on traditional technology of rammed earch ruin
闫昌晨
Thesis Advisor谌文武
2016-05-17
Degree Grantor兰州大学
Place of Conferral兰州
Degree Name学士
Keyword夯土遗址 糯米浆 灰土 物理力学性能
Abstract为了揭示糯米粉对夯土遗址修复所起的作用,配制石灰比黄土质量比为2:8的灰土,在灰土中分别配制固含量为0%,0.25%,0.5%,0.75%,1%的糯米粉进行制样,研究其物理力学性能。在自然条件下养护至28天和56天龄期,进行抗压、劈裂抗拉试样;在养护56天龄期进行抗剪、崩解性等试验;研究其力学强度特征以及崩解性,最后通过扫描电子显微镜(SEM)分析其强度提高的机理。试验结果表明:(1) 养护28天、56天时,糯米粉的固含量为1%的灰土均比糯米粉的固含量为0%的灰土的抗压强度、劈裂抗拉强度大约提高了15%左右;同一糯米粉固含量的灰土的抗压强度、劈裂抗拉强度在养护56天后要比养护28天后的要有提高。(2) 养护56天后,未掺合糯米粉灰土的粘聚力为79.4kPa,内摩擦角是25.3°;当灰土掺加糯米粉的固含量为1%时,粘聚力达到82.6kPa,内摩擦角是26.9°,粘聚力和内摩擦角都有所提高。(3)掺加糯米粉的土试样(0.25%,0.5%,0.75%,1%)与未掺加糯米粉的土试样在崩解试验中有本质上的区别。糯米粉固含量为1%的土样,只是在一个边角发生了崩解,土样稍有崩裂,但是整体性依然完好可见。当糯米粉的固含量达到1%时,可以极大地提高了加固土的耐水性。(4)通过扫描电子显微镜观察,发现未掺和糯米粉灰土的粗颗粒较多,细颗粒较少,菱角明显,孔隙粗大。掺和糯米粉灰土的显微结构较未掺和糯米粉细密光滑,空隙明显减少,从微观结构上应证了强度和崩解性提高了机理。
Other AbstractIn order to investigate the effect of sticky rice paste on repairing rammed earth ruin, preparing the mass ratio of lime and loess of 2:8. Sticky rice flour, with the solid content of 0%, 0.25%, 0.5%, 0.75%,and1% ,was added into the lime-loess. Sticky rice flour and lime loess were mixed into sample, and study on the physical and mechanical properties. The compressive strength and splitting tensile strength, were carried out at required age(28d、56d) respectively under natural curing; the shearing strength and disintegration test were carried out at required age(56d) respectively under natural curing; studying the mechanical strength and disintegration. The last, we analysis the mechanism of increase of strength through a scanning electron microscope (SEM). The results showed that: (1) After 28 days and 56 days, the compressive strength and splitting tensile strength of lime-loess of the solid content of 1% can be increased to 1.15 times as large as that before being compared. When the the solid content the same compressive strength and plitting tensile strength than after 56 days have increased to 28 days. (2) After 56 d, when the lime-loess samples was without sticky rice flour, the cohesion force of the loess was 79.4kPa and friction angle was 25.3°; when the solid content of sticky rice flour is 1%,the cohesion force of the loess was 82.6kPa and friction angle was 26.9 °, Cohesion force and friction angle can be improved. (3) The lime-loess samples with sticky rice flour (0.25%, 0.5%, 0.75%, 1%) were different of the lime-loess samples without sticky rice flour in essence. The lime-loess samples with the solid content of 1% , soil slightly cracked only in a corner of the disintegration occurs, but overall still good. when the solid content of sticky rice flour is 1%, the water resistance of sample can be greatly improved. (4) through a scanning electron microscope, the lime-loess sample without sticky rice flour was found that the coarse particles are more,and fine particles are few, with clear water chestnut andpore bulky. The lime-loess sample with sticky rice flour was more fine and smooth than the lime-loess sample without sticky rice flour, the gap significantly reduced. From the microscopic structure it should permit the mechanism of improved strength and disintegration.
URL查看原文
Language中文
Document Type学位论文
Identifierhttps://ir.lzu.edu.cn/handle/262010/226264
Collection土木工程与力学学院
Recommended Citation
GB/T 7714
闫昌晨. 基于夯土遗址的糯米浆灰土物理力学性能研究[D]. 兰州. 兰州大学,2016.
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