Pressure infiltration characteristics of bentonite slurry affected by the salty water: experimental study and mechanistic understanding

IF 5.6 1区 工程技术 Q1 ENGINEERING, GEOLOGICAL
Chenghao Zhang, Adam Bezuijen
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Abstract

The pressure infiltration of fresh and salty bentonite slurries against a medium-fine sand has been investigated in a laboratory setup. In the tests, two series of salty bentonite slurries were used: non-pre-hydrated salty slurry, for exploring what will happen if directly salty water is used to make bentonite slurry, and pre-hydrated salty slurry, for identifying the consequence of pre-hydrated fresh bentonite slurry mixing with the salty water in the soil pores. The salty water employed was a mixture of different percentages of freshwater and seawater. Experimental results show that the test with non-pre-hydrated salty slurry exhibited a significantly faster and shorter (time) mud spurt, or even no mud spurt at all, compared to the test with fresh or pre-hydrated salty slurry. The influence of salty water on the pre-hydrated fresh bentonite is less than on the non-pre-hydrated slurry and depends on the seawater content in the salty water. Compared with the test with fresh bentonite slurry, a slower and shorter (time) mud spurt could be seen in the test with the pre-hydrated salty slurry when the seawater content was not more than 20%. As seawater content exceeded 20%, a faster mud spurt showed up; however, the timespan of the mud spurt may be shorter or longer, mainly depending on the viscosity and sedimentation behavior of the bentonite. A model to estimate the slurry infiltration distance during mud spurt is introduced, which agrees well with the experimental results using the measured input parameters. After the mud spurt, a filter cake would form in each test. The permeability of the filter cake increased with the increase in seawater content. Directly mixing salty water remarkably increased the permeability of the filter cake, while the pre-hydration of bentonite could reduce this increase. For instance, with the salty water containing 10% seawater, the permeabilities of the filter cakes formed by fresh bentonite slurry, non-pre-hydrated salty slurry, and pre-hydrated salty slurry with the 50 g/L bentonite concentration were 1.69 × 10−9 m/s, 2.26 × 10−8 m/s, and 3.23 × 10−9 m/s, respectively.

Abstract Image

受盐水影响的膨润土泥浆压力渗透特性:实验研究与机理认识
在实验室装置中研究了新鲜和含盐膨润土泥浆对中细砂的压力渗透。试验中使用了两个系列的含盐膨润土泥浆:非预水化含盐泥浆和预水化含盐泥浆,前者用于探索直接使用含盐水制造膨润土泥浆会产生什么后果,后者用于确定预水化新鲜膨润土泥浆与土壤孔隙中的盐水混合会产生什么后果。所使用的咸水是不同比例的淡水和海水的混合物。实验结果表明,与使用新鲜或预先水化的含盐泥浆进行的试验相比,使用未预先水化的含盐泥浆进行的试验表现出明显的泥浆喷出速度更快、时间更短,甚至根本没有泥浆喷出。咸水对预水合新鲜膨润土的影响小于对未预水合泥浆的影响,取决于咸水中的海水含量。与使用新鲜膨润土泥浆进行的试验相比,在海水含量不超过 20% 的情况下,使用预水化含盐泥浆进行的试验可以看到泥浆喷出的速度较慢,时间较短。当海水含量超过 20% 时,泥浆喷涌速度加快;然而,泥浆喷涌的时间跨度可能更短或更长,这主要取决于膨润土的粘度和沉积行为。引入了一个模型来估算泥浆喷出时的渗透距离,该模型与使用测量输入参数的实验结果非常吻合。泥浆喷出后,每次试验都会形成滤饼。滤饼的渗透率随着海水含量的增加而增加。直接掺入咸水会显著增加滤饼的渗透性,而膨润土的预水化则会降低渗透性的增加。例如,在含 10%海水的咸水中,新鲜膨润土泥浆、未预水合的咸水泥浆和 50 g/L 膨润土浓度的预水合咸水泥浆形成的滤饼的渗透率分别为 1.69 × 10-9 m/s、2.26 × 10-8 m/s 和 3.23 × 10-9 m/s。
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来源期刊
Acta Geotechnica
Acta Geotechnica ENGINEERING, GEOLOGICAL-
CiteScore
9.90
自引率
17.50%
发文量
297
审稿时长
4 months
期刊介绍: Acta Geotechnica is an international journal devoted to the publication and dissemination of basic and applied research in geoengineering – an interdisciplinary field dealing with geomaterials such as soils and rocks. Coverage emphasizes the interplay between geomechanical models and their engineering applications. The journal presents original research papers on fundamental concepts in geomechanics and their novel applications in geoengineering based on experimental, analytical and/or numerical approaches. The main purpose of the journal is to foster understanding of the fundamental mechanisms behind the phenomena and processes in geomaterials, from kilometer-scale problems as they occur in geoscience, and down to the nano-scale, with their potential impact on geoengineering. The journal strives to report and archive progress in the field in a timely manner, presenting research papers, review articles, short notes and letters to the editors.
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