This paper presents an experimental stabilization approach of the landslide that threatens a slope located near the city of El Amir Abdelkader, Ain Temouchent, Algeria. Stabilization is assured by the addition of lime milk, and then a numerical validation of the results with respect to the safety coefficient before and after treatment was performed by “Plaxis” software. Experimental results show that the stabilization by lime milk improves compaction parameters, swelling and shear strength, particularly the cohesion and friction angle, the latter permitting appreciation of the sliding surface on which it is necessary to base the calculation of the safety coefficient before and after treatment. Numerical results indicate that the factor of safety increases with the improvement of the mechanical characteristics c and ϕ, which are improved by increasing lime milk percentage. The numerical validation using “Plaxis” finite element code gives results that are in perfect agreement with the experimental ones, indicating that this software is a good tool for slope stability study.
Clay soil is the foundation for many buildings. So me families have the characteristic to be swelling or shrink. However, construction on this type of soil requires a good companion for the recognition of identification and characterizat ion of their swelling potential. In this work we are interested by two aspects:-The first is on the tests recommended for the identification o f four expansive soils in the region of Tlemcen (Algeria);-The second is to assess the influence of the addit ion of milk of lime and mineral salts (KCl Potassium Chloride, Magnesium Ch loride MgCl 2) at different percentages on the physico-chemical parameters, the swelling potential of these soils fro m co rrelations approximate estimates. The results obtained show that stabilization by the addition o f milk of lime mod ifies the physico-chemical characteristics of soil and the results are quite satisfactory in significantly reducing the phenomena of swelling, as regards stabiliztion with milk of lime we notethat the salt concentration has little influence on the potential of swelling and it differs fro m one another salt.
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