TECHNICAL PAPERS
Mar 1, 2008

Laboratory Investigation on Reactivated Residual Strength

Publication: Journal of Geotechnical and Geoenvironmental Engineering
Volume 134, Issue 3

Abstract

Recent research has outlined that mobilized in situ strength at the reactivation of displacements along a preexisting sliding surface may be slightly greater than laboratory residual strength. Although geotechnical literature explains this difference in various ways—for instance, strength gain due to soil aging—little work has been devoted to this topic. Bromhead ring shear tests were carried out on remolded samples of the Cormons flysch, a typical geological formation in northeastern Friuli-Venezia Giulia (Italy). The specimens came from the shallow weathered crust of the Cormons flysch, near the areas of Montona and Rosazzo. This experimental study aimed at highlighting the effect of a limited number of parameters on strength gain at the reactivation of displacements along aged sliding surfaces. The results of this research confirm that aging may cause a rising of reactivated shear strength above the residual value, depending on time of aging and vertical stress. The longest aging period—about a month—showed a 20% strength increase for the Rosazzo flysch, and a 30% increase for the Montona flysch. Reactivated strength increases according to a power law: Almost 50% develops over a short time, i.e., after 24h of aging. In the long term, strength growth is characterized by a deviatoric creep rate gradually approaching zero.

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Go to Journal of Geotechnical and Geoenvironmental Engineering
Journal of Geotechnical and Geoenvironmental Engineering
Volume 134Issue 3March 2008
Pages: 302 - 315

History

Received: Apr 24, 2006
Accepted: Jun 22, 2007
Published online: Mar 1, 2008
Published in print: Mar 2008

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Authors

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Paolo Carrubba
Associate Professor, Dept. IMAGE, Univ. of Padova, Via Ognissanti 39, 35129 Padova, Italy. E-mail: [email protected]
Marco Del Fabbro, Ph.D.
Dept. DIGE, Univ. of Udine, Via Cotonificio 114, 33100 Udine, Italy. E-mail: [email protected]

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