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� <br />� <br />� <br />� <br />J-/Jb <br />Page 11 <br />o�ould yield a s�able backslope and allow proper compaction. <br />We reco�end t� at a representative from Hart-Crowser & Assoc- <br />iates be prese� L during placement of tt�e structural fill to <br />observe the worx and perform a representative number of in-place <br />density tests. <br />Foundations <br />In our oginion, shallow spread or continuous footings would <br />� provide the most suitable foundation for structural suppor.t. <br />Shallow footings could be founded within densely compacted <br />� strvctural fill, compacted, prerolled near surface SILTS or <br />weathered TILL, or very dense undisturbed GLACIAL TILL. <br />i <br />Spread or continuous footings placed within prerolled near <br />surface soils or densely.compacted structural fill could be <br />designed utilizing a design bearing pressure of 2,500 psf <br />(pounds per square foot), in our opinion. Further, design bear=:= <br />ing values of 5,000 psf could be utilized for design bf footings.. <br />founded within the very dense GLACIAL TILL. Continuous and <br />isolated spread footings should have minimum width of 18 and <br />24 inches respect`:vely. We recommend that the base of all <br />footings be located a minimum depth of 18 inchea bel.nw the top <br />of the f1oc�• slab or adjacent exterior grad er is <br />lower. If adjacent footings are located at different ele- � <br />vations, we recosmend that the difference between their ele- <br />vation be no greater than the space between them (i.e, 1V : 1H <br />slope). � <br />After excavation to the required depth and prior to placement <br />of footings, the bearing surface should be compacted to a <br />dens., non-yielding surface as previously recou�ended. (Com- <br />pacred to 95 percent of the modified Proctor maximum dry density.) <br />For footings founded within the natural SIL`TS or silty structural <br />fill during wet weather periods, we recommend placement of a <br />. ,_ ., . _ . <br />_ , _ . _ _ _. _ , _ , �. . <br />,., .. -- <br />