Abstract

Peat soil is known as geotechnical problematic soil since it is the softest soil having highly organic and moisture content which led to high compressibility, low shear strength and long-term settlement. The aim of this study was to obtain the stabilized peat soils using the Effective Microorganisms (EM). The volume of EM added and mixed with peat soils varied with 2%, 4%, 6%, 8% and 10% and then were cured for 7, 14 and 21 days. The experiment was done for uncontrolled and controlled moisture content. Prior conducting the main experiments, the physical properties such as moisture content, liquid limit, specific gravity, and plastic limit etc. were measure for raw peat samples. The Unconfined Compressive Strength (UCS) test was performed followed by regression analysis to check the effect of EM on the soil strength. Obtained results have shown that the mix design for controlled moisture contents showed the promising improvement in their compressive strength. The peat soil samples with 10% of EM shows the highest increment in UCS value and the percentage of increments are in the range of 44% to 65% after curing for 21 days. The regression analysis of the EM with the soil compressive strength showed that in controlled moisture conditions, EM significantly improved the soil stability as the value of R2 ranged between 0.97 – 0.78. The results have indicated that the addition of EM in peat soils provides significant improving in the strength of the soil as well as the other engineering properties.

Details

Title
Peat soils stabilization using Effective Microorganisms (EM)
Author
Yusof, N Z 1 ; Samsuddin, N S 1 ; Hanif, M F 1 ; Syed Osman, S B 1 

 Department of Civil and Environmental Engineering, Faculty of Engineering, Universiti Teknologi PETRONAS, 32610, Bandar Seri Iskandar, Perak, Malaysia. 
Publication year
2018
Publication date
Apr 2018
Publisher
IOP Publishing
ISSN
17551307
e-ISSN
17551315
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2559583147
Copyright
© 2018. This work is published under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.