Publication Date:
2019-01-08
Description:
Polyacrylamide (PAM) is a water-soluble polymer with the ability to enhance a soil’s stability. PAM is currently being used to prevent irrigation-induced erosion and enhance the infiltration in farmland soil. To improve the compaction properties of the saline-soil-based filling material that is used in highway subgrade and the cracking resistance capacity of a saline soil’s crust, the consistency limits, compactability, microstructure, and cracking morphology of untreated and PAM-treated saline soil were investigated. The saline soils were sampled from the soil crust and a depth of 2.0–3.0 m in Gansu Province, China. Two PAM concentrations (0.1% and 0.5% in mass ratio) were selected. The liquid limits and plastic limits of the saline soil samples from the surface (0–0.05 m) and a depth of 2.0–3.0 m noticeably increased as PAM concentration increased. The maximum dry densities decreased as PAM concentration and plasticity increased, and the optimum water contents of the two saline soil types did not significantly change. These results suggest that a higher shearing resistance between particles partially prevented compression from occurring during compaction. Mercury intrusion porosimetry (MIP) and scanning electron microscopy (SEM) test results showed that the PAM agent dispersed the bulky pellets, and the soil’s structure was formed by flaky and acicular platelets that filled the micropores. A quantitative analysis of crack patterns showed that the cross-points of the crack network and the crack length decreased as the PAM concentration increased. These results indicate that an increase in PAM reduces the shrinkage strain and the flaws or pores within saline soils. Therefore, PAM’s stabilizing effect on saline soil under a wetting–drying cycle was proven.
Electronic ISSN:
2073-4360
Topics:
Chemistry and Pharmacology
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Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
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Process Engineering, Biotechnology, Nutrition Technology
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