Salahaddin University

College of Engineering
Water Resources Department

Experiment No;1

Name of the student; Mhammad Sherzad

Supervisor: tara haydar
Calculation
The water content is calculated as follows:
𝑾𝟐−𝒘𝟑 𝑾𝒘𝒂𝒕𝒆𝒓
Wc= * 100 , * 100
𝒘𝟑−𝒘𝟏 𝑾 𝒔𝒐𝒊𝒍 𝒑𝒂𝒓𝒕𝒊𝒄𝒆𝒔

Wc (W1) = is the weight of the container (g).

ww+c (W2) = the weight of the wet soil and container (g).
wd+c (W3) = the weight of the dry soil and container (g).

W1 (1)= 9.68 W1 (2)=9.39

W2 (1)=98.99 W2 (2)=102.82
W3 (1)=80.51 W3 (2)=83.03

𝑾𝟐−𝒘𝟑
Wc=
𝒘𝟑−𝒘𝟏
* 100
𝟗𝟖.𝟗𝟗−𝟖𝟎.𝟓𝟏
Wc (1) = * 100 = 26.09063956
𝟖𝟎.𝟓𝟏−𝟗.𝟔𝟖

𝟏𝟎𝟐.𝟖𝟐−𝟖𝟑.𝟎𝟑
Wc (2) = * 100 = 21.18163331
𝟏𝟎𝟐.𝟖𝟐−𝟗.𝟑𝟗
The accurate measurement of the moisture content of
a soil is an important step in characterizing its
engineering behavior. However, the oven-drying
method can cause some chemical reaction (oxidation
or loss of water of crystallization) to occur in certain
soil types. The level of oxidation of the solid particles
was studied over the drying temperature range of 60
to 140°C for different soils. The period of oven drying
necessary for the specimen mass to equilibrate was
also examined. The standard practice of oven drying
the soil specimens at 110 ± 5°C or 105±5°C over a
period of 24 h was confirmed as giving accurate
moisture content values for inorganic soils. Oven
drying of peat and other highly organic soils over a
period of 24 h at 80°C produced similar levels of
accuracy in the moisture content measurements as
that for inorganic soils at the standard oven drying
temperatures of 105 or 110°C. Some oxidation of the
organic fraction commenced at between 80 and 90°C.
In general, the plasticity index depends only on the

amount of clay present. It indicates the fineness of

the soil and its capacity to change shape without

altering its volume. A high PI indicates an excess of

clay or colloids in the soil.

It shows the size of the range of the moisture

contents at which the soil remains plastic. In

general, the plasticity index depends only on the

amount of clay .
The density of water increases with depth. The
percentage of water compared to salinity depends on
where you are in the world as fresh water input,
temperature, evaporation rate, and depth all come
into play.

At higher lattitudes, salinity tends to be less at the

surface and increases with increasing depth.
Actually, what changes with depth is the density of
the water. The deeper you go, the denser the water
becomes. This results in the least saline water being
at the top and an increase in salinity with increasing
depth.