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DE LA SALLE UNIVERSITY – DASMARIÑAS

Dasmariñas, Cavite
COLLEGE OF ENGINEERING, ARCHITECTURE AND TECHNOLOGY

CIVIL ENGINEERING

Name: MOSTOLES, Glenn N. __ Date Performed: January 31, 2019

Course-Year & Section: CEE44 / G1 / T04 Rating: _____________________

EXPERIMENT 2
DISTURBED SOIL SAMPLING

I. OBJECTIVE

To prepare and store soil samples for Laboratory use in the determination
of soil properties and structure.

II. EQUIPMENTS / MATERIALS

Rubber mallet or rubber – covered pestle


Moisture tight sample containers
# 10 and # 40 sieves
Spade or shovel
Balance
Oven

III. PROCEDURES

1. Clear the area of grass and vegetation where the samples is to be


obtained.

2. With the use of spade or shovel a disturbed sample of not less than 2.5
kg is obtained.

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3. Break the sample with the use of the rubber mallet or a rubber tipped
pestle.

4. Obtain a representative sample of the amount required to perform the


desired test.

5. Thoroughly mix the material passing through No. 10 sieve.

6. Separate the material which is not used in step 5, by means of No. 40


sieve and grind those that cannot pass through with a pulverizing
apparatus in such a manner as to break up the aggregations without
breaking the individual grains. Discard the materials retained and again
thoroughly mix the materials passing through the No. 40 sieve for physical
test.

7. Place the soil in a container with adequate space such as plastic bags,
cans, and glass for large quantities and glass jars for small samples.

8. Place a label on sample for future use.

9. Store sample in a cool room.

IV. DATA AND TABULATION:

Sample Sizes for Test

Test Type of Sample Weight No. Req.


Specific Gravity Disturbed 500 g 1
Oven Dried
Grain Size 1. passing #10 sieves 600 g 1
2. unsieved 500 g 1
Disturbed, not dried
Liquid Limit 250 g 2
Passing #40 sieve

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V. FIGURE

Figure 1. Using #10 Sieve to segregate the Disturbed Soil Figure 2. Storing the Disturbed Soil in an air tight container

Figure 3. Measuring the right amount of soil Figure 4. Drying the Soil in an Oven for 1 hour
using the electric balance

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