Study on the Failure Surface of Heterogeneous Soil at the Passive State
Study on the Failure Surface of Heterogeneous Soil at the Passive State Fei Song*, Rui-Zhi Cheng, Li-Qiu Ma, Xi-Bin Tang, Wen-Zhong Yuan Institute of Geotechnical Engineering, School of Highway Engineering, Chang’An University, Xi’an, 710064, P.R. China Guizhou Electricity Engineering Construction Supervise Company, Guiyang, 550005, P.R. China Guizhou Electric Power Design Institute and Research Institute, Guiyang, 550002, P.R. China songf1980@163.com
PASSIVE EARTH PRESSURES WITH VARIOUS WALL MOVEMENTS
This paper presents experimental data of earth pressure acting against a vertical rigid wall, which moved into a mass of dry sand with a stress‐free horizontal surface under various wall‐movement modes. To investigate the variation of earth pressure induced by the rotation about a point above the top (RTT) and rotation about a point below the wall base (RBT) types of wall movement, the instrumented retaining‐wall facility was developed at National Chiao Tung University. Based on experimental data it is found that, for a wall under translational movement, the passive pressure distribution is linear and in good agreement with Terzaghi's prediction based on the general wedge theory. For a wall under either RTT or RBT mode, the magnitude of passive thrust and its point of application are significantly affected by the mode of wall displacement. However, if the parameter n indicating location of the center of rotation is greater than 2.0, the influence of movementmode on passive earth pressure becomes less impo...
Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains
Both quantitative and qualitative differences in the utilization and release of assimilable nitrogen by two wine strains of Saccharomyces cerevisiae (cerevisiae and capensis) under different conditions of oxygen were observed. These differences were influenced by the presence of oxygen at the beginning of the fermentation, and by the strain of S cerevisiae. The release of some amino acids post-fermentation may be the result of reoxidation of NAD(P)H in order to maintain a normal redox balance. Copyright © 2003 Society of Chemical Industry