Briefing: Water content determinations of peaty soils using the oven-drying method. Issue 1 (28th September 2018)

• Record Type: Journal Article
• Authors: Li, Weichao; O'Kelly, Brendan C; Fang, Kunbin; Yang, Min
• Is Part Of: Environmental geotechnics. Volume 9:Issue 1(2022)
• Page Start: 3
• Page End: 11
• Publication Date: 2018-09-28
• Subjects: British standards & codes of practice -- geotechnical engineering -- strength & testing of materials; Geotechnical engineering -- Periodicals; 624.15
• DOI: 10.1680/jenge.18.00056
• Languages: English
• ISSNs: 2051-803X

Abstract

Abstract : In order to prevent possible charring, oxidation and (or) vaporisation of substances other than pore water, many researchers have adopted oven-drying temperature ( t ) values in the range 60–90°C for water content determinations of peat and other highly organic soils. This paper investigates the oven-drying characteristics of six very different highly decomposed peaty soils retrieved from south-west China for t values of 65, 85 and 105°C. Based on the presented experimental data, it is concluded that the standardised t value of 105°C used for testing of inorganic soil is also appropriate (and preferable to using lower t values) for routine water content determinations of these soils, which is in line with the growing consensus formed by other researchers on this topic. Further, the authors recommend a wet specimen mass of approximately 50 g and a 24 h oven-drying period in performing the oven-drying tests for t = 105°C. The paper also describes an existing approach to comparing and standardising water content values determined for the same organic soil, but on the basis of different t values, with the new data presented herein for the six Chinese soils used to strengthen its wider applicability in geotechnical engineering practice and related fields.