Publication

Disturbed state concept for partially saturated soils

Lyesse Laloui, Laurent Vulliet
1997
Conference Papers

Résumé

A general elasto-plastic model for partially saturated soils is proposed, based on the disturbed state concept (DSC). This model is unified and simplified, includes both saturated and unsaturated states and is able to capture some typical features of partially saturated soils. The saturated state can be considered as a special case. Experimental results on a remolded sandy silt are used to calibrate the model.

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https://infoscience.epfl.ch/entities/publication/2a1b22f9-be99-4795-8e48-a5a68ac60029

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Lyesse Laloui, Laurent Vulliet
1997
Conference Papers

Résumé

Source officielle

https://infoscience.epfl.ch/entities/publication/2a1b22f9-be99-4795-8e48-a5a68ac60029

À propos de ce résultat

Concepts associés (7)

Saturated fat

A saturated fat is a type of fat in which the fatty acid chains have all single bonds. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone and fatty acids that each contain a long linear or branched chain of carbon (C) atoms. Along the chain, some carbon atoms are linked by single bonds (-C-C-) and others are linked by double bonds (-C=C-). A double bond along the carbon chain can react with a pair of hydrogen atoms to change into a single -C-C- bond, with each H atom now bonded to one of the two C atoms.

Unsaturated fat

An unsaturated fat is a fat or fatty acid in which there is at least one double bond within the fatty acid chain. A fatty acid chain is monounsaturated if it contains one double bond, and polyunsaturated if it contains more than one double bond. A saturated fat has no carbon to carbon double bonds, so the maximum possible number of hydrogens bonded to the carbons, and is "saturated" with hydrogen atoms. To form carbon to carbon double bonds, hydrogen atoms are removed from the carbon chain.

Polyunsaturated fatty acid

In biochemistry and nutrition, polyunsaturated fatty acids (abbreviated PUFAs) are fatty acids that contain more than one double bond in their backbone. This class includes many important compounds, such as essential fatty acids and those that give drying oils their characteristic property. Polyunsaturated fatty acids are precursors to and are derived from polyunsaturated fats. Polyunsaturated fatty acids are a subclass of fatty acids possessing two or more carbon–carbon double bonds.

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