Dilatancy (granular material) dilation. Because of dilatancy, the angle of friction increases as the confinement increases until it reaches a peak value. After the peak strength of the soil is mobilized the angle of friction abruptly decreases. As a result, geotechnical engineering of slopes, footings, tunnels, and piles in such soils have to consider the potential decrease in strength after the soil strength reaches this peak value. Poorly / uniformly graded silt with trace sand to sandy that is non-plastic can be associated with challenges during construction, even when they are hard. These materials often appear to be granular because the silt is
Granular cheese curing is to dry the cheese on racks for about a week, then to wax it and place it in coolers until the time of consumption. Granular cheese is rich and tangy. Although unpasteurized granular cheese is ready to eat after 60 days of curing, it has a very mild flavor unless aged further to increase sharpness. The cheese is sharpest after 12 months of aging, after which it is usually sold. Granular cheese can contain cheese crystals, semi-solid to gritty crystalline spots. Granular cheese Granular cheese, also known as stirred curd cheese and hard cheese, is a type of