2015年電大巖土力學期末復習名詞解釋及簡答考試資料小抄【微縮打印版】

電大巖土力學期末復習考試小抄 名詞解釋 巖石： 巖石是組成地殼的基本物質(zhì)，它是由礦物或巖屑在地質(zhì)作用下按一定的規(guī)律聚集而成的自然體。 地基承載力： 地基所能承受荷載的能力 土的滲透性： 一般是指水流通過土中孔隙難易程度的性質(zhì)。 土的壓縮性 ：土體在外荷載作用下體積減小的性質(zhì)。 固結： 把空隙水從土體排出的過程稱為固結。 淺基礎、深基礎： 一般埋置在 5m 以內(nèi)，直接將荷載擴散分布于淺部地層，經(jīng)簡單施工方法筑成的稱為淺基礎。而深基礎相對埋置深度大，其主要作用是把所承受的荷載相對集中地傳遞到地基深部。 剛性基礎、柔性基礎： 剛性 基礎：是指用抗壓性能好，而抗拉、抗剪性能較差的磚、毛石、素混凝土以及灰土等材料修建的基礎，又稱無筋擴展基礎。由鋼筋混凝土材料建造的基礎稱為柔性基礎，又稱擴展基礎。 結構面： 結構面是具有一定方向、延展較大、厚度較小的二維狀地質(zhì)界面。 圍巖： 圍巖指的是隧道周圍一定范圍內(nèi)，對洞身的穩(wěn)定有影響的巖 (土 )體。 沉井基礎： 在深基礎施工中，為保證開挖邊坡穩(wěn)定，并減少開挖土方工程量，利用一井筒形結構物，將其沉入地下并用作結構物的基礎，稱為沉井基礎。 地下連續(xù)墻 ： 地下連續(xù)墻是利用專用的成槽機械開挖出一條狹長的深槽，槽內(nèi)置放鋼 筋籠，灌注混凝土，使在地基中筑成連續(xù)的混凝土或鋼筋混凝土墻體，具有支護、防滲、承重等多重功能。 填空 根據(jù)地質(zhì)學的巖石成因分類可把巖石分為 巖漿巖 、 沉積巖 和 變質(zhì)巖 三大類。 結構面的分類 ： 按其成因可分為：（ 1） 原生結構面 ；再細分為 、 沉積結構面 、 火成結構面 、 變質(zhì)結構面；（ 2） 構造結構面 ；（ 3） 次生結構面 。 巖石的蠕變 分為 穩(wěn)定蠕變 與 不穩(wěn)定蠕變 兩類。 穩(wěn)定蠕變 ：當巖石在較小的應力作用下，應變隨時間增加而增加至某一值后，趨于穩(wěn)定。 不穩(wěn)定蠕變： 當巖石所受應力超過某一值時，應變隨時間增加而增加，直至破壞 用先期固結壓力 pc與 現(xiàn)時的土壓力 p0的比值描述土層的應力歷史，將粘性土進行分類 1.正常固結土 pc p0 2.超固結土 pcp03.欠固結土 pcp0 地基變形的三個階段 ： a.線性變形階段 ； （塑性載荷 pc） b.彈塑性變形階段 ； （極限載荷 pu） c.破壞階段 影響土壓實性的主要因素： 含水量 、 擊實功能 、 土的種類 和 級配 等 土中的應力分類 （按引起的原因） :(1)由土本身有效自重在地基內(nèi)部引起的 自重應力 ；(2)由外荷 (靜荷載或動荷載 )在地基內(nèi)部引起的 附加應力 。 地基的破壞形式 ： 1.整體剪切破壞 ； 2.局部剪切破壞 ； 3. 沖剪破壞 。 建筑物荷載通過基礎作用于地基，對地基提出兩個方面的要求 :1.變形要求 ： 建筑物基礎在荷載作用下產(chǎn)生最大沉降量或沉降差，應該在該建筑物所允許的范圍內(nèi) 2.穩(wěn)定要求 ：建筑物的基底壓力，應該在地基所允許的承載能力之內(nèi)。 直接剪切試驗方法 ： 快剪 固結快剪 慢剪 三軸剪切試驗步驟 : 1.裝樣 ； 2.施加周圍壓力 ； 3.施加豎向壓力 三軸試驗方法 ： 1.不固結不排水剪 （ UU） 2. 固結不排水剪 （ CU） 3. 固結排水剪 （ CD） 洞室加固方法 錨桿支護 、 襯砌 及 噴錨支護 等。 沉井的基本構造： 常用的鋼筋混凝土沉井主要由：刃腳、井壁、 內(nèi)隔壁、凹槽、封底及蓋板等組成。 簡答 Griffith 強度理論基本假設 (1) 巖體內(nèi)的裂隙形狀是扁平的橢圓形； (2)相鄰的裂隙不會互相影響； (3) 材料特性 (如強度 )的局部變化可以忽略； (4) 橢圓裂縫及其周圍材料上的應力系統(tǒng)可作為二維問題處理。 影響邊坡穩(wěn)定性的因素 ： 影響邊坡穩(wěn)定性的因素有內(nèi)在因素與外在因素兩個方面。（ 1）內(nèi)在因素有組成邊坡巖土體的性質(zhì)、地質(zhì)構造、巖體結構、地應力等。它們常常起著主要的控制作用。（ 2）外在因素有地表水和地下水的作用、地震、風化作用、人工挖掘、爆破以及工程荷載等。其中地 表水和地下水是影響邊坡穩(wěn)定最重要、最活躍的外在因素，其他大多起著觸發(fā)作用。 郎肯土壓力理論假定條件： 墻體本身是剛性的；墻后填土水平并延伸到無限遠；墻背豎直光滑 庫倫土壓力理論假定條件： 墻后填土為均勻的無粘性土（ c=0），填土表面傾斜（ 0）；擋土墻是剛性的，墻背傾斜，傾角為； 墻面粗糙，墻背與土體之間存在摩擦力（ 0）；滑動破裂面為通過墻踵的平面。 朗肯理論和庫倫理的共同點與不同點 ：共同點： 朗肯理論和庫倫理論均屬于極限狀態(tài)土壓力理論。用這兩種理論計算出的土壓力均為墻后土體處于極限平衡狀態(tài)下的主動土 壓力 Ea 和被動土壓力 Ep。 不同點： 朗肯理論從土體中一點的極限平衡狀態(tài)出發(fā)，由處于極限平衡狀態(tài)時的大小主應力關系求解（極限應力法）；庫倫理論根據(jù)墻背與滑裂面之間的土楔處于極限平衡，用靜力平衡條件求解（滑動楔體法） 。 沉井下沉過程中的主要問題 及其處理方法 ：（ 1）沉井傾斜、偏移 ： 傾斜和偏移是沉井施工過程中較為常遇見的問題，其原因有多種，如場地土層軟硬不均、刃腳不平整、挖土不對稱、沉井側面受力不均勻或刃腳下局部有障礙物等。當沉井發(fā)生傾斜時可立即采取陶土法、不對稱配重法、不對稱射水法、水平向拉力扶正等措施。對于局部 障礙物，應先進行人工排除后下沉。 （ 2）停沉、下沉困難 ： 導致停沉的原因主要有： 1、開挖深度不足，阻力太大； 2、發(fā)生偏斜； 3、遇到障礙物或堅硬土層；4、井壁無有效減阻力措施 解決停沉的方法可以利用配重法、清障法等方法。 （ 3）突然下沉 ：產(chǎn)生突然下沉的主要原因有： 1、出現(xiàn)流塑土； 2、挖土太深； 3、排水迫沉?？梢酝ㄟ^控制挖土深度，或臨時增設底面支承裝置解決。 地下連續(xù)墻的 適用范圍 ： 1、用作基坑支護結構， 可以與預應力錨桿或內(nèi)支撐結構聯(lián)合使用，也可以單獨形成懸臂式地下連續(xù)墻。 2、用作豎向承重結構，如地下室外墻、地鐵站臺 、地下防滲墻等。 地下連續(xù)墻的特點： 1.墻體剛度大，可用作剛性基礎； 2.用于基坑維護工程，可以兼做擋土與止水，防滲效果好； 3.施工過程振動小，噪音低，對環(huán)境影響小； 4.適用于多種地基條件，可用于逆運作法施工； 5.占地少、工效高。 地下連續(xù)墻的施工過程 ： 施工前的準備： 有關作業(yè)面積、作業(yè)空間、場地地基的加固等內(nèi)容。 施工程序：地下連續(xù)墻的施工內(nèi)容包括：準備工作、成槽工作、成墻工作、按工藝要求設置臨時設施、修筑道路；在施工區(qū)域設置導墻；安裝挖槽、泥漿制配、處理等機具設備；安裝水電線路；進行試通水、通電、試運轉、 試挖槽、混凝土澆筑?，F(xiàn)澆鋼筋混凝土地下連續(xù)墻的施工工藝過程：（一）導墻施工 (二 )泥漿護壁 (三 )槽段開挖 (四 )鋼筋籠加工和吊放（五）水下混凝土澆筑 降水對周圍地面的影響及預防措施 ： 影響： 降低地下水位時，由于土顆粒流失或土體壓縮固結，易引起周圍地面沉降。由于土層的不均勻性和形成的水位呈漏斗狀，地面沉降多為不均勻沉降，可能導致周圍的建筑物傾斜、下沉、道路開裂或管線斷裂，因此，井點降水時，必須采取相應措施，以防造成危害。 預防措施： 1 回灌井點法 ： 該方法是在降水井點與需保護的建筑物、構筑物間設置一排回灌井點。在降水的 同時，通過回灌井點向土層內(nèi)灌入適量的水，使原建筑物下仍保持較高的地下水位，以減小其沉降程度。 2 設置止水帷幕法 ： 在降水井點區(qū)域與原建筑之間設置一道止水帷幕使基坑外地下水的滲流路線延長，從而使原建筑物的地下水位基本保持不變。止水帷幕可結合擋土支護結構設置也可單獨設置。常用的止水帷幕的做法有深層攪拌法、壓密注漿法、凍結法等。 3 減緩降水速度法 ： 減緩井點的降水速度，可防止土顆粒隨水帶出。具體措施包括：加長井點，調(diào)小離心泵閥門，根據(jù)土顆粒的粒徑選擇適當?shù)臑V網(wǎng)，加大砂濾層厚度等。 基坑邊坡穩(wěn)定： 基坑邊坡的穩(wěn)定，主 要是靠土體的內(nèi)摩阻力和粘結力來保持平衡的。一旦土體失去平衡，邊坡就會塌方。邊坡塌方會引起人身事故，同時會妨礙基坑開挖或基礎施工，有時還會危及附近的建筑物。 防止邊坡塌方的措施：（ 1）放足邊坡（ 2）設置支撐 ：常用的水平支撐方法： 1）橫撐式支撐： 2）錨拉支撐： 3）短柱橫隔支撐 4）鋼板樁支撐： 5）大型鋼構架橫撐： 6）鋼筋混凝土灌注樁支撐： 7）土層錨桿支護： 8）地下連續(xù)墻加錨桿支護： 請您刪除一下內(nèi)容， O( _ )O 謝謝！ 2015 年中央電大期末復習考試小抄大全，電大期末考試必備小抄，電大考試必過小抄 After earning his spurs in the kitchens of The Westin, The Sheraton, Sens on the Bund, and a sprinkling of other top-notch venues, Simpson Lu fi nally got the chance to become his own boss in November 2010. Sort of. The Shanghai-born chef might not actually own California Pizza Kitchen (CPK) but he is in sole charge of both kitchen and frontof- house at this Sinan Mansionsstalwart. Its certainly a responsibility to be the head chef, and then to have to manage the rest of the restaurant as well, the 31-year-old tells Enjoy Shanghai. In hotels, for example, these jobs are strictly demarcated, so its a great opportunity to learn how a business operates across the board. It was a task that management back in sunny California evidently felt he was ready for, and a vote of confi dence from a company that, to date, has opened 250 outlets in 11 countries. And for added pressure, the Shanghai branch was also CPKs China debut. For sure it was a big step, and unlike all their other Asia operations that are franchises, they decided to manage it directly to begin with, says Simpson. Two years ago a private franchisee took over the lease, but the links to CPK headquarters are still strong, with a mainland-based brand ambassador on hand to ensure the business adheres to its ethos of creating innovative, hearth-baked pizzas, a slice of PR blurb that Simpson insists lives up to the hype. They are very innovative, he says. The problem with most fast food places is that they use the same sauce on every pizza and just change the toppings. Every one of our 16 pizza sauces is a unique recipe that has been formulated to complement the toppings perfectly. The largely local customer base evidently agrees and on Saturday and Sunday, at least, the place is teeming. The kids-eat-for-free policy at weekends is undoubtedly a big draw, as well as is the spacious second-fl oor layout overlooked by a canopy of green from Fuxing Park over the road. The company is also focusing on increasing brand recognition and in recent years has taken part in outside events such as the regular California Week. Still, the sta are honest enough to admit that business could be better； as good, in fact, as in CPKs second outlet in the popular Kerry Parkside shopping mall in Pudong. Sinan Mansions has really struggled to get the number of visitors that were envisaged when it first opened, and it hasnt been easy for any of the tenants here, adds Simpson. Were planning a third outlet in the city in 2015, and we will probably choose a shopping mall again because of the better foot traffic. The tearooms once frequented by Coco Chanel and Marcel Proust are upping sticks and coming to Shanghai, Xu Junqian visits the Parisian outpost with sweet treats. One thing the century-old Parisian tearoom Angelina has shown is that legendary fashion designer Coco Chanel not only had style and glamor but also boasted great taste in food, pastries in particular. One of the most popular tearooms in Paris, Angelina is famous for having once been frequented by celebrities such as Chanel and writer Marcel Proust. Now Angelina has packed up its French ambience, efficient service, and beautiful, comforting desserts and flown them to Shanghai. At the flagship dine-in and take-out space in Shanghai, everything mimics the original tearoom designed from the beginning of the 20th century, in Paris, the height of Belle Epoque. The paintings on the wall, for example, are exactly the same as the one that depicts the landscape of southern France, the hometown of the owner； and the small tables are intentional imitations of the ones that Coco Chanel once sat at every afternoon for hot chocolate. The famous hot chocolate, known as LAfricain, is a luxurious mixture of four types of cocoa beans imported from Africa, blended in Paris and then shipped to Shanghai. Its sinfully sweet, rich and thick as if putting a bar of melting chocolate directly on the tongue and the fresh whipped cream on the side makes a light, but equally gratifying contrast. It is also sold in glass bottles as takeaway. The signature Mont-Blanc chestnut cake consists of three parts: the pureed chestnut on top, the vanilla cream like stuffing, and the meringue as base. Get all three layers in one scoop, not only for the different textures but also various flavors of sweetness. The dessert has maintained its popularity for a century, even in a country like France, perhaps the worlds most competitive place for desserts. A much overlooked pairing, is the Paris-New York choux pastry and N226 chocolate flavored tea. The choux pastry is a mouthful of airy pecan-flavored whipped cream, while the tea, a blend of black teas from China and Ceylon, cocoa and rose petals, offers a more subtle fragrance of flowers and chocolate. Ordering these two items, featuring a muted sweetness, makes it easier for you to fit into your little black dress. Breakfast, brunch, lunch and light supper are also served at the tearoom, a hub of many cultures and takes in a mix of different styles of French cuisines, according to the management team. The semi-cooked foie gras terrine, is seductive and deceptive. Its generously served at the size and shape of a toast, while the actual brioche toast is baked into a curved slice dipped with fig chutney. The flavor, however, is honest: strong, smooth and sublime. And you dont actually need the toast for crunchiness. This is the season for high teas, with dainty cups of fine china and little pastries that appeal to both visual and physical appetites. But there is one high tea with a difference, and Pauline D. Loh finds out just exactly why it is special. Earl Grey tea and macarons are all very well for the crucial recuperative break in-between intensive bouts of holiday season shopping. And for those who prefer savory to sweet, there is still the selection of classic Chinese snacks called dim sum to satisfy and satiate. High tea is a meal to eat with eye and mouth, an in-between indulgence that should be light enough not to spoil dinner, but sufficiently robust to take the edge off the hunger that strikes hours after lunch. The afternoon tea special at Shang-Xi at the Four Seasons Hotel Pudong has just the right elements. It is a pampering meal, with touches of luxury that make the high tea session a treat in itself. Whole baby abalones are braised and then topped on a shortcrust pastry shell, a sort of Chinese version of the Western vol-au-vent, but classier. Even classier is the dim sum staple shrimp dumpling or hargow, upgraded with the addition of slivers of midnight dark truffles. This is a master touch, and chef Simon Choi, who presides unchallenged at Shang-Xi, has scored a winner again. Sweet prawns and aromatic truffles whats not to love? His masterful craftsmanship is exhibited in yet another pastry a sweet pastry that is shaped to look like a walnut, but which you can put straight into the mouth. It crumbles immediately, and the slightly sweet, nutty morsel is so easy to eat youll probably reach straight for another. My favorite is the dessert that goes by the name yangzhi ganlu, or ambrosia from the gods. The hotel calls it chilled mango cream with sago, pomelo and birds nest made with ingredients that resonate with every female soul. It does taste like ambrosia, with the sweet-sour fragrance of the mango forming the first layer of taste and sensation, an