2015年電大巖土力學(xué)期末復(fù)習(xí)名詞解釋及簡(jiǎn)答考試資料小抄【微縮打印版】

電大巖土力學(xué)期末復(fù)習(xí)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(guò)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(jié)： 把空隙水從土體排出的過(guò)程稱(chēng)為固結(jié)。 淺基礎(chǔ)、深基礎(chǔ)： 一般埋置在 5m 以?xún)?nèi)，直接將荷載擴(kuò)散分布于淺部地層，經(jīng)簡(jiǎn)單施工方法筑成的稱(chēng)為淺基礎(chǔ)。而深基礎(chǔ)相對(duì)埋置深度大，其主要作用是把所承受的荷載相對(duì)集中地傳遞到地基深部。 剛性基礎(chǔ)、柔性基礎(chǔ)： 剛性 基礎(chǔ)：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(chǔ)，又稱(chēng)無(wú)筋擴(kuò)展基礎(chǔ)。由鋼筋混凝土材料建造的基礎(chǔ)稱(chēng)為柔性基礎(chǔ)，又稱(chēng)擴(kuò)展基礎(chǔ)。 結(jié)構(gòu)面： 結(jié)構(gòu)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?chē)欢ǚ秶鷥?nèi)，對(duì)洞身的穩(wěn)定有影響的巖 (土 )體。 沉井基礎(chǔ)： 在深基礎(chǔ)施工中，為保證開(kāi)挖邊坡穩(wěn)定，并減少開(kāi)挖土方工程量，利用一井筒形結(jié)構(gòu)物，將其沉入地下并用作結(jié)構(gòu)物的基礎(chǔ)，稱(chēng)為沉井基礎(chǔ)。 地下連續(xù)墻 ： 地下連續(xù)墻是利用專(zhuān)用的成槽機(jī)械開(kāi)挖出一條狹長(zhǎng)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(hù)、防滲、承重等多重功能。 填空 根據(jù)地質(zhì)學(xué)的巖石成因分類(lèi)可把巖石分為 巖漿巖 、 沉積巖 和 變質(zhì)巖 三大類(lèi)。 結(jié)構(gòu)面的分類(lèi) ： 按其成因可分為：（ 1） 原生結(jié)構(gòu)面 ；再細(xì)分為 、 沉積結(jié)構(gòu)面 、 火成結(jié)構(gòu)面 、 變質(zhì)結(jié)構(gòu)面；（ 2） 構(gòu)造結(jié)構(gòu)面 ；（ 3） 次生結(jié)構(gòu)面 。 巖石的蠕變 分為 穩(wěn)定蠕變 與 不穩(wěn)定蠕變 兩類(lèi)。 穩(wěn)定蠕變 ：當(dāng)巖石在較小的應(yīng)力作用下，應(yīng)變隨時(shí)間增加而增加至某一值后，趨于穩(wěn)定。 不穩(wěn)定蠕變： 當(dāng)巖石所受應(yīng)力超過(guò)某一值時(shí)，應(yīng)變隨時(shí)間增加而增加，直至破壞 用先期固結(jié)壓力 pc與 現(xiàn)時(shí)的土壓力 p0的比值描述土層的應(yīng)力歷史，將粘性土進(jìn)行分類(lèi) 1.正常固結(jié)土 pc p0 2.超固結(jié)土 pcp03.欠固結(jié)土 pcp0 地基變形的三個(gè)階段 ： a.線(xiàn)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(shí)性的主要因素： 含水量 、 擊實(shí)功能 、 土的種類(lèi) 和 級(jí)配 等 土中的應(yīng)力分類(lèi) （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(yīng)力 ；(2)由外荷 (靜荷載或動(dòng)荷載 )在地基內(nèi)部引起的 附加應(yīng)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(guò)基礎(chǔ)作用于地基，對(duì)地基提出兩個(gè)方面的要求 :1.變形要求 ： 建筑物基礎(chǔ)在荷載作用下產(chǎn)生最大沉降量或沉降差，應(yīng)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(yīng)該在地基所允許的承載能力之內(nèi)。 直接剪切試驗(yàn)方法 ： 快剪 固結(jié)快剪 慢剪 三軸剪切試驗(yàn)步驟 : 1.裝樣 ； 2.施加周?chē)鷫毫?； 3.施加豎向壓力 三軸試驗(yàn)方法 ： 1.不固結(jié)不排水剪 （ UU） 2. 固結(jié)不排水剪 （ CU） 3. 固結(jié)排水剪 （ CD） 洞室加固方法 錨桿支護(hù) 、 襯砌 及 噴錨支護(hù) 等。 沉井的基本構(gòu)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(jiǎn)答 Griffith 強(qiáng)度理論基本假設(shè) (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(huì)互相影響； (3) 材料特性 (如強(qiáng)度 )的局部變化可以忽略； (4) 橢圓裂縫及其周?chē)牧仙系膽?yīng)力系統(tǒng)可作為二維問(wèn)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(gè)方面。（ 1）內(nèi)在因素有組成邊坡巖土體的性質(zhì)、地質(zhì)構(gòu)造、巖體結(jié)構(gòu)、地應(yīng)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(fēng)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(wú)限遠(yuǎn)；墻背豎直光滑 庫(kù)倫土壓力理論假定條件： 墻后填土為均勻的無(wú)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(dòng)破裂面為通過(guò)墻踵的平面。 朗肯理論和庫(kù)倫理的共同點(diǎn)與不同點(diǎn) ：共同點(diǎn)： 朗肯理論和庫(kù)倫理論均屬于極限狀態(tài)土壓力理論。用這兩種理論計(jì)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(dòng)土 壓力 Ea 和被動(dòng)土壓力 Ep。 不同點(diǎn)： 朗肯理論從土體中一點(diǎn)的極限平衡狀態(tài)出發(fā)，由處于極限平衡狀態(tài)時(shí)的大小主應(yīng)力關(guān)系求解（極限應(yīng)力法）；庫(kù)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(dòng)楔體法） 。 沉井下沉過(guò)程中的主要問(wèn)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(guò)程中較為常遇見(jiàn)的問(wèn)題，其原因有多種，如場(chǎng)地土層軟硬不均、刃腳不平整、挖土不對(duì)稱(chēng)、沉井側(cè)面受力不均勻或刃腳下局部有障礙物等。當(dāng)沉井發(fā)生傾斜時(shí)可立即采取陶土法、不對(duì)稱(chēng)配重法、不對(duì)稱(chēng)射水法、水平向拉力扶正等措施。對(duì)于局部 障礙物，應(yīng)先進(jìn)行人工排除后下沉。 （ 2）停沉、下沉困難 ： 導(dǎo)致停沉的原因主要有： 1、開(kāi)挖深度不足，阻力太大； 2、發(fā)生偏斜； 3、遇到障礙物或堅(jiān)硬土層；4、井壁無(wú)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。可以通過(guò)控制挖土深度，或臨時(shí)增設(shè)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(hù)結(jié)構(gòu)， 可以與預(yù)應(yīng)力錨桿或內(nèi)支撐結(jié)構(gòu)聯(lián)合使用，也可以單獨(dú)形成懸臂式地下連續(xù)墻。 2、用作豎向承重結(jié)構(gòu)，如地下室外墻、地鐵站臺(tái) 、地下防滲墻等。 地下連續(xù)墻的特點(diǎn)： 1.墻體剛度大，可用作剛性基礎(chǔ)； 2.用于基坑維護(hù)工程，可以兼做擋土與止水，防滲效果好； 3.施工過(guò)程振動(dòng)小，噪音低，對(duì)環(huán)境影響?。?4.適用于多種地基條件，可用于逆運(yùn)作法施工； 5.占地少、工效高。 地下連續(xù)墻的施工過(guò)程 ： 施工前的準(zhǔn)備： 有關(guān)作業(yè)面積、作業(yè)空間、場(chǎng)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(zhǔn)備工作、成槽工作、成墻工作、按工藝要求設(shè)置臨時(shí)設(shè)施、修筑道路；在施工區(qū)域設(shè)置導(dǎo)墻；安裝挖槽、泥漿制配、處理等機(jī)具設(shè)備；安裝水電線(xiàn)路；進(jìn)行試通水、通電、試運(yùn)轉(zhuǎn)、 試挖槽、混凝土澆筑。現(xiàn)澆鋼筋混凝土地下連續(xù)墻的施工工藝過(guò)程：（一）導(dǎo)墻施工 (二 )泥漿護(hù)壁 (三 )槽段開(kāi)挖 (四 )鋼筋籠加工和吊放（五）水下混凝土澆筑 降水對(duì)周?chē)孛娴挠绊懠邦A(yù)防措施 ： 影響： 降低地下水位時(shí)，由于土顆粒流失或土體壓縮固結(jié)，易引起周?chē)孛娉两怠Ｓ捎谕翆拥牟痪鶆蛐院托纬傻乃怀事┒窢?，地面沉降多為不均勻沉降，可能?dǎo)致周?chē)慕ㄖ飪A斜、下沉、道路開(kāi)裂或管線(xiàn)斷裂，因此，井點(diǎn)降水時(shí)，必須采取相應(yīng)措施，以防造成危害。 預(yù)防措施： 1 回灌井點(diǎn)法 ： 該方法是在降水井點(diǎn)與需保護(hù)的建筑物、構(gòu)筑物間設(shè)置一排回灌井點(diǎn)。在降水的 同時(shí)，通過(guò)回灌井點(diǎn)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(shè)置止水帷幕法 ： 在降水井點(diǎn)區(qū)域與原建筑之間設(shè)置一道止水帷幕使基坑外地下水的滲流路線(xiàn)延長(zhǎng)，從而使原建筑物的地下水位基本保持不變。止水帷幕可結(jié)合擋土支護(hù)結(jié)構(gòu)設(shè)置也可單獨(dú)設(shè)置。常用的止水帷幕的做法有深層攪拌法、壓密注漿法、凍結(jié)法等。 3 減緩降水速度法 ： 減緩井點(diǎn)的降水速度，可防止土顆粒隨水帶出。具體措施包括：加長(zhǎng)井點(diǎn)，調(diào)小離心泵閥門(mén)，根據(jù)土顆粒的粒徑選擇適當(dāng)?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(jié)力來(lái)保持平衡的。一旦土體失去平衡，邊坡就會(huì)塌方。邊坡塌方會(huì)引起人身事故，同時(shí)會(huì)妨礙基坑開(kāi)挖或基礎(chǔ)施工，有時(shí)還會(huì)危及附近的建筑物。 防止邊坡塌方的措施：（ 1）放足邊坡（ 2）設(shè)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(gòu)架橫撐： 6）鋼筋混凝土灌注樁支撐： 7）土層錨桿支護(hù)： 8）地下連續(xù)墻加錨桿支護(hù)： 請(qǐng)您刪除一下內(nèi)容， O( _ )O 謝謝！ 2015 年中央電大期末復(fù)習(xí)考試小抄大全，電大期末考試必備小抄，電大考試必過(guò)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