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© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

When construction work is planned on soil with inadequate shear strength, its engineering properties need to be improved. Chemical stabilization is one of the solutions for soil strength improvement. Currently, the most common additive that is used for chemical soil improvement is cement. Cement is an effective solution, but it has several negative effects on the environment. Therefore, the urges for environment-friendly solutions that can replace cement and show good potential for sustainable engineering are rising. One of the promising environment-friendly solutions is the use of biopolymers. Therefore, the main aim of the present study was to investigate the effect of the biopolymer xanthan gum on the strength of different types of soil. Xanthan gum was mixed with three different types of soil: sand, clay, and silty sand. The strength of treated and non-treated soil was experimentally investigated by performing unconfined compression, direct shear, and triaxial tests. From the results, it was observed that xanthan gum significantly increased the strength of each soil, which shows its major potential for the future of sustainable engineering.

Details

Title
Study on Shear Strength of Xanthan Gum-Amended Soil
Author
Soldo, Antonio 1 ; Miletić, Marta 2   VIAFID ORCID Logo 

 Department of Civil Engineering, Auburn University, AL 36849, USA; [email protected] 
 Department of Civil, Construction, and Environmental Engineering, San Diego State University, CA 92182, USA 
First page
6142
Publication year
2019
Publication date
2019
Publisher
MDPI AG
e-ISSN
20711050
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2541328242
Copyright
© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.