Searched for: subject%3A%22experiments%22
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document
Merckelbach, L.M. (author)
Many harbours in the world suffer from high siltation rates in their basins. To guarantee safe shipping, harbour authorities have to maintain the navigable depth by having dredged large amounts of mud. Some authorities relate the navigable depth to a depth at which the density is equal to a certain value, e.g. 1200 kg/m3. However, the shear...
report 1999
document
Merckelbach, L.M. (author)
Many harbours in the world suffer from high siltation rates in their basins. To guarantee safe shipping, harbour authorities have to maintain the navigable depth by dredging large amounts of mud. Some authorities relate the navigable depth to the depth at which the density is equal to a certain value, e.g. 1200 kg/m3. However, the shear strength...
report 1998
document
Merckelbach, L.M. (author)
Many harbours in the world suffer from high siltation rates in their basins. To guarantee safe shipping, harbour authorities have to maintain the navigable depth by having dredged large amounts of mud. Some authorities relate the navigable depth to a depth at which the density is equal to a certain value, e.g. 1200 kg/m3. However,the shear...
report 1998
document
Van der Ham, R. (author)
Carousels have been developed in an attempt to approach the in situ hydrodynamic conditions and to obtain arealistic simulation of the erosion and deposition processes of cohesive sediments. The main advantage of a carousel over straight flumes is that effects of inflow and outflow are absent and no circulation pumps are needed which would break...
report 1996
document
De Wit, P.J. (author)
A research project was carried out at the Delft University of Technology in order to study the interaction between waves as weil as a current and a muddy bed. For this purpose several experiments were made on two artificial clays, namely China Clay and Westwald Clay. The results of the experiments on China Clay were reported by De Wit (1994). In...
report 1994
Searched for: subject%3A%22experiments%22
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