2015年电大岩土力学期末复习名词解释及简答考试资料小抄【微缩打印版】

电大岩土力学期末复习考试小抄 名词解释 岩石： 岩石是组成地壳的基本物质，它是由矿物或岩屑在地质作用下按一定的规律聚集而成的自然体。 地基承载力： 地基所能承受荷载的能力 土的渗透性： 一般是指水流通过土中孔隙难易程度的性质。 土的压缩性 ：土体在外荷载作用下体积减小的性质。 固结： 把空隙水从土体排出的过程称为固结。 浅基础、深基础： 一般埋置在 5m 以内，直接将荷载扩散分布于浅部地层，经简单施工方法筑成的称为浅基础。而深基础相对埋置深度大，其主要作用是把所承受的荷载相对集中地传递到地基深部。 刚性基础、柔性基础： 刚性 基础：是指用抗压性能好，而抗拉、抗剪性能较差的砖、毛石、素混凝土以及灰土等材料修建的基础，又称无筋扩展基础。由钢筋混凝土材料建造的基础称为柔性基础，又称扩展基础。 结构面： 结构面是具有一定方向、延展较大、厚度较小的二维状地质界面。 围岩： 围岩指的是隧道周围一定范围内，对洞身的稳定有影响的岩 (土 )体。 沉井基础： 在深基础施工中，为保证开挖边坡稳定，并减少开挖土方工程量，利用一井筒形结构物，将其沉入地下并用作结构物的基础，称为沉井基础。 地下连续墙 ： 地下连续墙是利用专用的成槽机械开挖出一条狭长的深槽，槽内置放钢 筋笼，灌注混凝土，使在地基中筑成连续的混凝土或钢筋混凝土墙体，具有支护、防渗、承重等多重功能。 填空 根据地质学的岩石成因分类可把岩石分为 岩浆岩 、 沉积岩 和 变质岩 三大类。 结构面的分类 ： 按其成因可分为：（ 1） 原生结构面 ；再细分为 、 沉积结构面 、 火成结构面 、 变质结构面；（ 2） 构造结构面 ；（ 3） 次生结构面 。 岩石的蠕变 分为 稳定蠕变 与 不稳定蠕变 两类。 稳定蠕变 ：当岩石在较小的应力作用下，应变随时间增加而增加至某一值后，趋于稳定。 不稳定蠕变： 当岩石所受应力超过某一值时，应变随时间增加而增加，直至破坏 用先期固结压力 pc与 现时的土压力 p0的比值描述土层的应力历史，将粘性土进行分类 1.正常固结土 pc p0 2.超固结土 pcp03.欠固结土 pcp0 地基变形的三个阶段 ： a.线性变形阶段 ； （塑性载荷 pc） b.弹塑性变形阶段 ； （极限载荷 pu） c.破坏阶段 影响土压实性的主要因素： 含水量 、 击实功能 、 土的种类 和 级配 等 土中的应力分类 （按引起的原因） :(1)由土本身有效自重在地基内部引起的 自重应力 ；(2)由外荷 (静荷载或动荷载 )在地基内部引起的 附加应力 。 地基的破坏形式 ： 1.整体剪切破坏 ； 2.局部剪切破坏 ； 3. 冲剪破坏 。 建筑物荷载通过基础作用于地基，对地基提出两个方面的要求 :1.变形要求 ： 建筑物基础在荷载作用下产生最大沉降量或沉降差，应该在该建筑物所允许的范围内 2.稳定要求 ：建筑物的基底压力，应该在地基所允许的承载能力之内。 直接剪切试验方法 ： 快剪 固结快剪 慢剪 三轴剪切试验步骤 : 1.装样 ； 2.施加周围压力 ； 3.施加竖向压力 三轴试验方法 ： 1.不固结不排水剪 （ UU） 2. 固结不排水剪 （ CU） 3. 固结排水剪 （ CD） 洞室加固方法 锚杆支护 、 衬砌 及 喷锚支护 等。 沉井的基本构造： 常用的钢筋混凝土沉井主要由：刃脚、井壁、 内隔壁、凹槽、封底及盖板等组成。 简答 Griffith 强度理论基本假设 (1) 岩体内的裂隙形状是扁平的椭圆形； (2)相邻的裂隙不会互相影响； (3) 材料特性 (如强度 )的局部变化可以忽略； (4) 椭圆裂缝及其周围材料上的应力系统可作为二维问题处理。 影响边坡稳定性的因素 ： 影响边坡稳定性的因素有内在因素与外在因素两个方面。（ 1）内在因素有组成边坡岩土体的性质、地质构造、岩体结构、地应力等。它们常常起着主要的控制作用。（ 2）外在因素有地表水和地下水的作用、地震、风化作用、人工挖掘、爆破以及工程荷载等。其中地 表水和地下水是影响边坡稳定最重要、最活跃的外在因素，其他大多起着触发作用。 郎肯土压力理论假定条件： 墙体本身是刚性的；墙后填土水平并延伸到无限远；墙背竖直光滑 库伦土压力理论假定条件： 墙后填土为均匀的无粘性土（ c=0），填土表面倾斜（ 0）；挡土墙是刚性的，墙背倾斜，倾角为； 墙面粗糙，墙背与土体之间存在摩擦力（ 0）；滑动破裂面为通过墙踵的平面。 朗肯理论和库伦理的共同点与不同点 ：共同点： 朗肯理论和库伦理论均属于极限状态土压力理论。用这两种理论计算出的土压力均为墙后土体处于极限平衡状态下的主动土 压力 Ea 和被动土压力 Ep。 不同点： 朗肯理论从土体中一点的极限平衡状态出发，由处于极限平衡状态时的大小主应力关系求解（极限应力法）；库伦理论根据墙背与滑裂面之间的土楔处于极限平衡，用静力平衡条件求解（滑动楔体法） 。 沉井下沉过程中的主要问题 及其处理方法 ：（ 1）沉井倾斜、偏移 ： 倾斜和偏移是沉井施工过程中较为常遇见的问题，其原因有多种，如场地土层软硬不均、刃脚不平整、挖土不对称、沉井侧面受力不均匀或刃脚下局部有障碍物等。当沉井发生倾斜时可立即采取陶土法、不对称配重法、不对称射水法、水平向拉力扶正等措施。对于局部 障碍物，应先进行人工排除后下沉。 （ 2）停沉、下沉困难 ： 导致停沉的原因主要有： 1、开挖深度不足，阻力太大； 2、发生偏斜； 3、遇到障碍物或坚硬土层；4、井壁无有效减阻力措施 解决停沉的方法可以利用配重法、清障法等方法。 （ 3）突然下沉 ：产生突然下沉的主要原因有： 1、出现流塑土； 2、挖土太深； 3、排水迫沉。可以通过控制挖土深度，或临时增设底面支承装置解决。 地下连续墙的 适用范围 ： 1、用作基坑支护结构， 可以与预应力锚杆或内支撑结构联合使用，也可以单独形成悬臂式地下连续墙。 2、用作竖向承重结构，如地下室外墙、地铁站台 、地下防渗墙等。 地下连续墙的特点： 1.墙体刚度大，可用作刚性基础； 2.用于基坑维护工程，可以兼做挡土与止水，防渗效果好； 3.施工过程振动小，噪音低，对环境影响小； 4.适用于多种地基条件，可用于逆运作法施工； 5.占地少、工效高。 地下连续墙的施工过程 ： 施工前的准备： 有关作业面积、作业空间、场地地基的加固等内容。 施工程序：地下连续墙的施工内容包括：准备工作、成槽工作、成墙工作、按工艺要求设置临时设施、修筑道路；在施工区域设置导墙；安装挖槽、泥浆制配、处理等机具设备；安装水电线路；进行试通水、通电、试运转、 试挖槽、混凝土浇筑。现浇钢筋混凝土地下连续墙的施工工艺过程：（一）导墙施工 (二 )泥浆护壁 (三 )槽段开挖 (四 )钢筋笼加工和吊放（五）水下混凝土浇筑 降水对周围地面的影响及预防措施 ： 影响： 降低地下水位时，由于土颗粒流失或土体压缩固结，易引起周围地面沉降。由于土层的不均匀性和形成的水位呈漏斗状，地面沉降多为不均匀沉降，可能导致周围的建筑物倾斜、下沉、道路开裂或管线断裂，因此，井点降水时，必须采取相应措施，以防造成危害。 预防措施： 1 回灌井点法 ： 该方法是在降水井点与需保护的建筑物、构筑物间设置一排回灌井点。在降水的 同时，通过回灌井点向土层内灌入适量的水，使原建筑物下仍保持较高的地下水位，以减小其沉降程度。 2 设置止水帷幕法 ： 在降水井点区域与原建筑之间设置一道止水帷幕使基坑外地下水的渗流路线延长，从而使原建筑物的地下水位基本保持不变。止水帷幕可结合挡土支护结构设置也可单独设置。常用的止水帷幕的做法有深层搅拌法、压密注浆法、冻结法等。 3 减缓降水速度法 ： 减缓井点的降水速度，可防止土颗粒随水带出。具体措施包括：加长井点，调小离心泵阀门，根据土颗粒的粒径选择适当的滤网，加大砂滤层厚度等。 基坑边坡稳定： 基坑边坡的稳定，主 要是靠土体的内摩阻力和粘结力来保持平衡的。一旦土体失去平衡，边坡就会塌方。边坡塌方会引起人身事故，同时会妨碍基坑开挖或基础施工，有时还会危及附近的建筑物。 防止边坡塌方的措施：（ 1）放足边坡（ 2）设置支撑 ：常用的水平支撑方法： 1）横撑式支撑： 2）锚拉支撑： 3）短柱横隔支撑 4）钢板桩支撑： 5）大型钢构架横撑： 6）钢筋混凝土灌注桩支撑： 7）土层锚杆支护： 8）地下连续墙加锚杆支护： 请您删除一下内容， O( _ )O 谢谢！ 2015 年中央电大期末复习考试小抄大全，电大期末考试必备小抄，电大考试必过小抄 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