Changes in the indices of the strength and strain properties of loamy soils under the influence of fermentation and denitrification

• DOI: 10.3103/s014587521302004x
• Publication Date: 2013-05-15T04:34:09Z
• Authors: P. V. Ivanov
• Keywords: 0202 electrical engineering, electronic engineering, information engineering; 02 engineering and technology; 6. Clean water

The results of studying the influence of fermenting and denitrifying bacteria on some properties of loamy soils are presented. After the treatment of loamy soils by the bacteria, there was a tendency towards a decrease in soil densities, an increase in porosity, a decrease in the angle of internal friction by 10–40% and in the angle of coherence by 25–40%, along with a decrease in the strain modulus by 35–65% in the load range of 0.1–0.2 MPa. Data are analyzed, and microbiological processes that might cause such changes in the soil are indicated.