Research on the Soil Road of the Kanto Loam

On the Change of the Engineering Characteristics of Soil due to Kneading Stress, and the Method for its Stabilization

Abstract

Agricultural roads of the Kanto district are mainly composed of the Kanto Loam which is widely distributed on the surface layer. The chief ingredient of the Kanto Loam is Allophane from the clay mineralogical viewpoint. Allophane can easily hold a large quantity of water, because it has no crystalline structure and is electrically unsaturated. Once the Kanto Loam with higher water content is remoulded. by wheels, its engineering properties become weak and then it's trafficability decreases. In this paper, at first the author studied the kneading number and reduction of strength that have most important relations to its trafficability, and further studied the methods of soil stabilization treatment as a countermeasure to improve its. trafficability.
(1) As the kneading number increases, the elastic properties of the Kanto Loam extremely decreases, so Sr, qu, C, E reach the inflection point in about 170-200 numbers, and then it enters the plastic region after that.
(2) The values of E and qu decrease about 1/5-1/6 and 1/10 times respectively, after theundisturbed samples are perfectly remoulded.
(3) The recovery of strength due to thixotropic phenomenon is nearly proportional to the logarithm of curing days.
(4) Ca (OH) ₂ 10%+CaSO₄·2H₂O 5-10% is more effective than Cement 10%+CaSO₄·2H₂O 1.5% +CaCl₂ 1.5%, because Ca (OH) ₂ does no injury to the organophilic effect, and it can be expected to show the cementation during a long period due to a pozzolanic action.