Impact of biochar on the desiccation cracking behavior of silty clay and its mechanisms

Biochar has recently been widely used in environmental geotechnical engineering. However, its impact on soil cracking is not fully understood. In this study, the influence of different wood biochar dosages on the desiccation cracking characteristics of silty clay was studied, and the mechanism was elucidated through a combination of image and microstructural analysis. The results indicate biochar affects the desiccation cracking characteristics of soil across the whole process of water evaporation and crack development. The evaporation rate decreased with low amounts of biochar, but increased as the biochar content increased. At the stage of crack development, the addition of biochar increased the soil cracking water content, induced the formation of annular cracks in soil, and changed the soil crack development process. Quantitative results of the stabilized cracks show the surface crack ratio was decreased by 11.59% and 34.32%, and the average crack width was decreased by 14.83%, and 34.51%, after 5% and 10% biochar addition, respectively. Meanwhile, most of the single cracks in biochar-amended soil are fine. In addition, the surface crack ratio of soil without biochar addition first increased and then stabilized with an increase in the number of wetting-drying (W-D) cycles, while that of the biochar-amended soil decreased slightly. Comparing the crack networks after one and five W-D cycles, the number of cracks formed with 5% and 10% biochar addition decreased by -1.51% and 19.24%, and 15.29%, and 36.92%, re-spectively, indicating that after the addition of biochar, the soil becomes more resistant to cracking under W-D cycles. In summary, the addition of biochar may have inhibited desiccation cracking by (1) reducing the tensile stress on the soil surface, (2) increasing the repulsive forces between soil particles, (3) occupying the shrinkage space between soil particles, and (4) reducing the tensile strength between soil particles. (c) 2021 Elsevier B.V. All rights reserved.