Laserfiche WebLink
EMBANKMENT DESIGN AND CONSTRUCTION SPECIFICATIONS <br />The embankments for the Pyeatt sedimentation ponds have been designed to be <br />less than ten feet in height from the upstream to the crest of the spillway. <br />Embankment sideslopes are designed to be 2H:1V upstream and 3H:IV downstream, <br />while the width of the top of the embankment is fifteen feet. A typical <br />maximum embankment cross section is shown in Figure 2, Typical Sedimentation <br />Pond Embankment Design. <br />Only suitable materials shall be used for the construction of embankments. <br />Soft, organic, frozen, or coal waste materials will not be used. The embank- <br />ments shall be built in a series of compacted layers, 6 to 12 inches thick. <br />Each layer shall be leveled and compacted before the next layer is placed. <br />When compaction and in-place density tests are performed, they shall be con- <br />ducted in accordance with standard and approved methods. Maximum compaction <br />and optimum moisture content shall be determined by laboratory tests in accor- <br />dance with AASHO Standard Method T99-61. Field compaction and moisture con- <br />tent of embankment materials shall be adequate for use as an earthen fill <br />dam. <br />Construction of each sedimentation pond, including excavation and construc- <br />tion of the embankment, shall be certified by a qualified registered profes- <br />sional engineer. The professional engineer shall inspect each pond during <br />construction and forward certification of the constructed pond to the Division <br />within sixty days following construction. <br />Each sediment pond shall have a staff gauge installed a[ the upstream toe of <br />the embankment at the lowest point of the impoundment. The staff gauge shall <br />have the elevation showing 60% of the designed storage capacity marked on it. <br />All ponds with more than 60% of the sediment volume used will have the sedi- <br />ment removed during the next summer season. <br />r <br />6 Revised 8/86 <br />