Sustainability · 2019 · 84 citations · 19 references
EngineeringSoil SciencesGeotechnical EngineeringSoil MechanicsSoil SciencePolysaccharide PropertiesShear StrengthShear Strength Of SoilsSoil Chemical PropertiesSoil Physical PropertiesSoil StabilizationChemical Soil StabilizationChemical StabilizationGeotechnical PropertiesShear Strength ImprovementSoil Mechanical StrengthSoil StrengthStabilizationUnconfined Compression Test
When construction work is planned on soil with inadequate shear strength, its engineering properties need to be improved. Chemical stabilization is one of the solutions for soil strength improvement. Currently, the most common additive that is used for chemical soil improvement is cement. Cement is an effective solution, but it has several negative effects on the environment. Therefore, the urges for environment-friendly solutions that can replace cement and show good potential for sustainable engineering are rising. One of the promising environment-friendly solutions is the use of biopolymers. Therefore, the main aim of the present study was to investigate the effect of the biopolymer xanthan gum on the strength of different types of soil. Xanthan gum was mixed with three different types of soil: sand, clay, and silty sand. The strength of treated and non-treated soil was experimentally investigated by performing unconfined compression, direct shear, and triaxial tests. From the results, it was observed that xanthan gum significantly increased the strength of each soil, which shows its major potential for the future of sustainable engineering.
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Jason T. DeJong, Brina M. Mortensen, Brian Martinez et al. · Ecological Engineering · 2009 · 1.7K citations
Effects of Xanthan gum biopolymer on soil strengthening
Ilhan Chang, Jooyoung Im, Awlia Kharis Prasidhi et al. · Construction and Building Materials · 2014 · 735 citations
Properties and applications of xanthan gum
B. Katzbauer · Polymer Degradation and Stability · 1998 · 554 citations
Fereidoon Shahidi, Józef Synowiecki · Journal of Agricultural and Food Chemistry · 1991 · 479 citations