Chapter
Apr 26, 2012

Evaluation of Multiple Soil Improvement Techniques Based on Microbial Functions

Publication: Geo-Frontiers 2011: Advances in Geotechnical Engineering

Abstract

In this paper, we propose several soil improvement techniques based on microbial functions. These techniques can control soil strength and permeability. The ureolytic bacterium, Bacillus pasteurii, was used to accelerate the precipitation of calcium carbonate(CaCO3). Soil permeability can be controlled by 2 types of microbial functions; type 1 metabolizes a carbon source aerobically and anaerobically to generate the carbon dioxide and enhance the precipitation of CaCO3, and type 2 produces organic acids, depending on the type of microorganism, by degrading a carbon source. The organic acid dissolve the carbonate precipitates, i.e. cause decalcification, and thus, restore soil permeability. We attempt to explain the scheme of these methods, and illustrate the results of each experiment. Each technique controls the physical property of soil and can be beneficial in reducing construction costs and lowering environmental impact.

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Go to Geo-Frontiers 2011
Geo-Frontiers 2011: Advances in Geotechnical Engineering
Pages: 3945 - 3955

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Published online: Apr 26, 2012

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Geoenvironment Research Laboratory, Department of Civil Engineering, Nagano National College of Technology, 716 Tokuma Nagano, Nagano 381-8550, Japan.E-mail: [email protected]
M. Tsukamoto [email protected]
Soil mechanics and dynamics Research Team, Material and Geotechnical Engineering Group, Public Works Research Institute, 1-6 Minaminhara, Tsukuba, Ibaraki 305-8516, Japan.E-mail: [email protected]
International Center for Urban Safety Engineering(ICUS), Institute of Industrial Science, The university of Tokyo, 4-6-1 Komaba, Meguro, Tokyo, 153-8505, Japan.E-mail: [email protected]
J. P. Gourc [email protected]
Lirigm/LTHE Transferts-Hydraulique-Environnement, Université Grenoble 1, Mais on des Géosciences, 1381 rue de la Piscine, Domaine Universitaire, 38400 Saint Marti n d'Heres, France.E-mail: [email protected]

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