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'.~ <br />' The laboratory derived shear strengths are shown in Table 4. <br />The samples were tested moist and dry since the ultimate ph will be dewatered and therefore the <br />' material will be in a moist state prior to excavation. This is reflected In the slope design by <br />incorporating moist sample strengths with a water table located below the level of excavation. <br />;' 6.3.1 Rock Mass Strengths <br />' The laboratory tests are on small diameter cores (HO) and are not representative of rock mass <br />strengths. An overall rock mass assessment must be done prior to estimating rock mass strength. <br />Bieniawskl (1974) introduced a geomechanics classification of rock masses for application to <br />' tunnelling. In this classification system, the rock mass is assigned rating points for five factors and <br />the resulting total is termed the Rock Mass Rating or RMR. These values were subsequently <br />~ correlated by Hoek and Brown (1980) to a rock mass strength as determined from back analysis <br />i' and large scale testing. Robertson (1987) subsequently found that the relationship was only <br />applicable to rock slope strength estimates for stronger materials (RMR > 40) (Appendix I). He <br />proposed a modified rating system (SRMR) in which the parameters critical to weaker materials is <br />more effectively reflected. This SRMR was correlated with shear strength by hack analysis of failed <br />slopes at the Island Capper and Getchell pits as summarized on Table 5. <br />' TABLE 4 <br />' LABORATORY DERIVED SHEAR STRENGTH -WEAK MATERIALS <br /> <br />1 <br /> <br /> <br />Material Friction Angle Cohesion Description <br /> (degrees) (psi) <br />Santa Fe 44 0 SRMR=1;~,moist <br /> 32 6 SRMR=t;V,dry <br /> 21 1 SRMR=t0,dry` <br /> 35 1.5 remouldecl,moist <br />Pink Gneiss 42 0 SRMR=tS,moist,dry <br /> 33 2 remoulded, moist <br />GreenCtay 21 10 SRMR=10,moist <br /> 32 0 SRMR=10,dry <br />` sample crumbled under applied normal load, retested in remoulded state <br />,.1 <br /> <br />LJ <br /> <br />