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Evaluation of the freezing-thawing effect in sand-silt mixtures using elastic waves and electrical resistivity

机译:利用弹性波和电阻率评估砂泥混合料的冻融效果

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摘要

The purpose of this study is to investigate the effects of the freezing-thawing process on soils using elastic waves and electrical resistivity. Sand-silt mixtures with different silt fractions of 0%, 10%, 20%, 30%, 40%, 60%, 80%, and 100% weight at a fixed degree of saturation of 40% are placed in a nylon freezing cell. The temperature of the sand-silt mixtures decreases from 20 degrees C to -13.5 degrees C during freezing and increases from -13.5 degrees C to 20 degrees C during thawing. Bender elements and piezo disk elements are used to continuously measure shear and compressional waves, respectively, during freezing and thawing. Four circular electrodes made of stainless steel are used to measure electrical resistivity. For the temperature measurement, a thermocouple is inserted into the specimen. The shear and compressional wave velocities as well as electrical resistivity dramatically change near 0 degrees C during freezing and thawing for all sand-silt mixtures. After one cycle of freezing-thawing, the elastic wave velocities decrease and the electrical resistivity increases due to the fabric change of the specimens. During the thawing process, the electrical resistivity displays hysteresis behaviors (not elastic wave velocities) from -3 degrees C to 0 degrees C. This study demonstrates that elastic waves and electrical resistivity may effectively capture the property changes of the sand-silt mixtures during freezing-thawing. (C) 2015 Elsevier B.V. All rights reserved.
机译:这项研究的目的是利用弹性波和电阻率研究冻融过程对土壤的影响。将固定百分比为40%的饱和度为0%,10%,20%,30%,40%,60%,80%和100%的不同粉砂分数的砂粉混合物放入尼龙冷冻室中。沙泥混合物的温度在冻结过程中从20摄氏度降低到-13.5摄氏度,在融化过程中从-13.5摄氏度升高到20摄氏度。弯曲元件和压电盘元件分别用于在冻结和解冻期间连续测量剪切波和压缩波。四个由不锈钢制成的圆形电极用于测量电阻率。为了进行温度测量,将热电偶插入样品中。对于所有沙泥混合物,在冻结和解冻过程中,剪切波和压缩波的速度以及电阻率都在0摄氏度附近急剧变化。经过一个周期的冻融后,由于样品的织物变化,弹性波速度降低,电阻率增加。在融化过程中,电阻率显示出从-3摄氏度到0摄氏度的滞后行为(不是弹性波速度)。这项研究表明,弹性波和电阻率可以有效地捕获冻结过程中沙-粉混合物的性质变化。 -解冻。 (C)2015 Elsevier B.V.保留所有权利。

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