电大建筑施工技术方案设计期末考试复习参考题及答案 一、单项选择题 1、某土方工程的挖方量为1000m3，已知该土的Ks=1.25，Ks’=1.05，实际需运走的土方量是().A.800m3 B.962m3 C.1250m3 D.1050m3 2、在基坑中常用（）用作既挡土又防水的支护结构。
A.预制桩 B.深井井点 C.土层锚杆 D.连续钢板桩 3、某土方工程，要求降水深度4m，实测地基上的渗透系数为40m/d，宜选用的井点降水方式是（）
A.轻型井点 B.深井井点 C.管井井点 D.电渗井点 4、环形轻型井点，井点管围城的面积314m2,则假想半径为（）。
A．5m B.10m C.15m D.20m 5、填方工程的压实质量的指标是（）。
A.最大干重量 B.压实系数 C.最优含水量 D.干重度 6.大型场地平整工程，当挖、填深度不大时，土方机械宜选用（）。
A.推土机 B.正铲挖土机 C.反铲挖土机 D.抓铲挖土机 7.土方工程机械中,正向挖土、后方卸土的是（）。
A.推土机 B.正铲挖土机 C.反铲挖土机 D.抓铲挖土机 8.羊足碾最适宜碾压（）。
A.细纱 B.粗纱 C.粘性土 D.Ⅱ类土 9.钢筋混凝土预制桩主筋的连接宜采用（）。
A.对焊 B.电弧焊 C.电阻点焊 D.埋弧压力焊 10.钢筋混凝土预制桩的混凝土强度达到设计强度的()时,才可以进行打桩作业。
A.50% B.70% C.90% D.100% 11.基槽（坑）开挖时土方堆置地点，离槽（坑）边一般应在（）以外，堆置高度不宜超过1.5m以免影响土方开挖或塌方。A、1.0m B、1.5m C、2.0m D、2.5m 12.一般的工业与民用建筑屋面防水等级为（）。
A、Ⅰ级 B、Ⅱ级 C、Ⅲ级 D、Ⅳ级 13.某组砼试块，三块抗压试验结果如下：21N/㎜2、23/㎜2和28N/㎜2，则该组砼强度代表值为（）。
A、21N/㎜2 B、23N/㎜2 C、24N/㎜2 D、都不对 14.起重机滑轮组的省力系数0．19，钢筋混凝土构件重120kN，卷扬机应选用()。
A．JJM3 B．JJK3 C．JJM5 D．JJK5 15.柱的临时固定后的校正主要是指()。
A.柱顶标高 B。牛腿标高 C．平面位置 D．垂直度 16.三元乙丙橡胶防水油毡是()。
A.沥青防水卷材 B．合成高分子防水卷材
C．树脂防水卷材 D．高聚物改性沥青防水卷材 17.充盈系数用于检查（）质量事故。
A.断桩 B.吊脚桩 C.缩径桩 D.桩尖进水 18.当柱距大于4倍桩径时，（）。
A.自中间向四周打 B.自两边向中央打 C.由一侧向另一侧打 D.自中间向两侧打 19..普通黏土砖墙的砌筑，应选用（）。
A.水泥砂浆 B.混合砂浆 C.粘土砂浆 D.石灰砂浆 20.沥青的延伸度是表示沥青的()。
A.粘性 B．塑性 C．抗老化性 D．温度稳定性 二、多项选择题 1.以下关于砼施工缝留设的位置，正确的是（）。
A、高度大于1m的梁不应与板同时浇筑砼 B、单向板可留在平行于短边的任何位置 C、砼墙的施工缝不得留在纵横墙交接处 D、砼栏板的施工缝应与梯段的施工缝相对应 2.单层工业厂房吊装前的准备工作包括()A.场地清理 B．铺设道路 C．敷设管线 D．构件准备 E．基础准备 3.连续多跨屋面卷材的铺设次序应为()。
A.先高跨后低跨 B．先低跨后高跨 C．先远后近D．先近后远
E．先天沟后屋脊 4.预制桩按照沉桩方法不同分为（）。
A.摩擦桩 B.端承桩 C.打入桩 D.静力压桩 E.振动桩 F.水力冲桩 5.套管成孔灌注桩施工时常发生的工程事故有（）。
A.断桩 B缩径桩 C.吊脚桩 D.桩尖破坏 E.孔壁坍塌 6.下列有关砌筑墙体留直槎的做法正确的是（）。
A、必须在竖向每隔500㎜配置Φ6钢筋B、拉结筋两头须弯90°钩 C、拉结筋须伸出接槎一面500㎜D、每根拉结筋下料时取1000㎜长即可 7.下列有关屋面防水工程施工质量的叙述中正确的是（）。
A、没有由于结构变形引起的裂缝 B、预制屋面板灌缝砼中粗骨料大小不大于15㎜ C、屋面抹砂时在节点处要做好圆角 D、屋面找平层的允许偏差值不宜超过7㎜ 8.分件吊装法与综合吊装法相比的主要优点是()。
A.效率高 B．停机点少 C．开行路线短 D．能充分发挥起重机性能
E．施工组织简单 9.泥浆护壁成孔灌注桩施工时常发生的工程事故有（）。
A.断桩 B.孔壁坍塌 C.孔底隔层或夹砂 D.斜孔 E.流砂 10.影响填压实质量的主要因素有（）。
A、压实功 B、土的含水率 C、土的可松性 D、每层铺土厚度 11.下列属于土方工程的施工特点是()。
A 工程量大 B 受气候条件影响大 C 施工条件复杂 D 受施工周围环境影响大 E 受施工人员素质影响大 12.影响土方边坡大小的因素主要有()等。
A 挖方深度 B 土质条件 C 边坡上荷载情况 D 土方施工方法 E 排水情况 13.桩排式支护结构常用的构件主要有()。
A 地下连续墙 B 型钢桩 C 钢板桩 D 钢筋混凝土预制桩 E 混凝土灌注桩 14.土层锚杆的施工工序主要是()。
A 钻孔 B 插钢筋 C 灌浆 D 防腐处理 E 预应力张拉 15.土钉支护的施工工序主要是()。
A 成孔 B 插钢筋 C 张拉预应力筋 D 注浆 E 喷射混凝土 16.流砂防治的主要措施有()等。
A 地下连续墙 B 打钢板桩 C 井点降水 D 集水坑降水 E 抢挖法 17.井点降水的类型主要有()等。
A 深井井点 B 轻型井点 C 喷射井点 D 管井井点 E 浅井井点 F 电渗井点 18.下列哪些土料不应用作回填土()。
A.黏土 B 含水量大的黏土 C有机质含量大于8%的土 D砂土 E冻土 19.桩锤按照动力源和动作方式分为（）。
A 落锤 B 动力锤 C 柴油锤 D 单动汽锤 E.双动汽锤 20.桩架的主要作用（）。
.A.悬吊桩捶 B保护桩身 C引导方向 D吊桩就位 E固定桩位 三、判断正误(每小题 2 分,.共 30 分。在括号内,正确的打“√”，错误的打“X”)1.土方工程按照土的力学性质来分类的()。
2.砖墙砌筑应采用混合砂浆()。
3.深层搅拌法主要用于加固软土地基。()4.施工降水应在基础垫层施工完成后才能停止。()5.流砂防治的途径必须是减小动水压力。()6.流砂现象最容易发生在黏土中。()7.井点降水时�一般应连续抽水。()8.换土回填时�各类土应掺和使用。()9.压实遍数与压实质量效果成正比。()10.抓铲挖土机的挖土特点是“直上直下,自重切土”。
()11.钢筋混凝土预制桩的钢筋骨架宜采用对焊连接。()12.钢筋混凝土预制桩应在混凝土强度等级达到 70%方可运输。()13.打桩顺序应从中心向四周打。()14.泥浆在泥浆护壁成孔灌注桩施工中的作用只是防止塌孔。()15.泥浆在泥浆护壁成孔灌注桩施工中�清孔工作应安排在钢筋笼下放前进行。()16.砖墙转角临时间断处，如留斜槎设置困难，也可以留直槎。
（）
17.平移轴线法用来检查屋架的轴线直线度。（）
18.屋架的正向扶直和反向扶直，在扶直过程中的主要区别是：起重机一个升臂、一个降臂操作。（）
19.预应力结构的砼，国家规范指出，砼强度不宜低于C30。（）
20.有抗震要求的梁、柱，不宜以强度等级较低的钢筋代换原设计中的钢筋。（）
四、简答题(每小题 8 分.共 16 分)1.土方工程的施工特点及主要施工内容。
2.为什么在雨季施工时,土方边坡要留的宽一点? 3.什么是施工缝？留置原则及处理方法是什么？ 4.简述柱的最后固定方法。
五、计算题(共 14 分)1、跨度 18m的钢筋混凝土屋架,重 45KN,安装到标高+14.50m处的柱顶,顶面标高 +0.7m屋架的绑扎方法如图所示,试确定起重机的起重量和起重高度。
3.0m 2.0m 2.钢筋混凝土柱重60kN，柱长6m,安装到标高+6．0m的框架柱上，吊钩中心踞柱顶2m，采 用W1-100型履带式起重机，停机面标高-0．50m，确定起重机的起重量和起重高度? 3.已知混凝土的实验室配合比为水泥：砂：石子：水＝1：2.10：3.23：0.44。现场测定砂的含水率为3%，石子的含水率为1%，试计算施工配合比。若每m3混凝土的水泥用量为280kg，搅拌机出料容量为400Ｌ，试求搅拌机的一次投料量。
建筑施工技术方案设计复习题答案 一、单项选择题 1.C 2.D 3.C 4.B 5.B 6.A 7.A 8.C 9.A 10.D 11.A 12.C 13.C 14.A 15.D 16.B 17.c 18.C 19.A 20.B 二、多项选择题（本题有一个以上答案，多选或错选均不得分。）
1.ABD 2.ABDE 3.ACE 4.DE 5.ABCD 6.ABC 7.ABC 8.ABDE 9.BCDE 10.ABD 11.ABCD 12.ABCDE 13.CDE 14.ACDE 15.ABDE 16.ABCE 17.ABCDF 18.BCE 19.ACDE 20.ACD 三、判断正误（每小题 2 分，共 30 分。在括号内，正确的打“√”，错误的打“X”)1.X 2.√ 3.√ 4.X 5.X 6.X 7.X 8.X 9.X 10.√ 11.√ 12.X 13.X 14.X 15.X 16.√ 17.× 18.√ 19.√ 20.X 四、简答题 1、答题要点：工程量大、施工条件复杂。露天作业，受地区、气候、水文地质等条件影响大等。
2、答题要点：（1）.雨季进行土方边坡施工时，应增加边坡的宽度。（2）因为雨季施工时，土的含水量增大，抗剪强度降低，容易引起边坡塌方。
3.答：由于施工技术或组织原因，导致混凝土浇筑不能连续进行，先浇混凝土已经凝结硬化、再继续浇筑混凝土时形成的新旧混凝土之间的结合面称为施工缝。
留设原则：结构受剪力较小、施工方便；
处理方法：（已浇混凝土强度达1.2N/mm2后，）剔除表面松动、薄弱层→水湿润、冲洗→铺一层水泥浆或水泥砂浆→继续浇筑。
4.答：柱子采用浇灌细豆石混凝土的方法最后固定，为防止柱子在校正后被大风或木楔变形使柱子产生新偏差，灌缝工作应在校正后立即进行，灌缝时，应将柱底杂物清理干净，并要洒水湿润。在灌混凝土和振捣时不得碰撞柱子或楔子。灌混凝土之前，应先灌一层稀砂浆使其填满空隙，然后灌细豆石混凝土，但要分两次进行，第一次灌至楔子底，待混凝土强度达到25%后，拔去楔子，再灌满混凝土。第一次灌筑后，柱可能会出现新的偏差，其原因可能是振捣混凝土时碰动了楔块，或者两面相对的木楔因受潮程度不同，膨胀变形不一产生的，故在第二次灌筑前，必须对柱的垂直度进行复查，如超过允许偏差，应予调整。
五、计算题 1、解：起重量 Q = 45 + 2.0 = 47kN 起重高度 H =(14.50-0.7)+ 3 + 2 + 0.3 = 19.1m 2、解:Q=Q1+q=60+5=65KN H=h1+h2+h3+h4=(6.0+0.50)+0.2+6.0+2.0=14.7m 3、施工配合比：1：2.10(1+3%)：3.23(1+1%)=1：2.16：3.26 一次投料量：
水泥：280×0.4=112kg，取100kg 砂： 100×2.16=216kg 石子：100×3.26=326kg 水：（0.44—2.10×3%—3.23×1%）×100=34.47kg 请您删除一下内容，O(∩_∩)O谢谢！！2015年中央电大期末复习考试小抄大全，电大期末考试必备小抄，电大考试必过小抄After earning his spurs in the kitchens of The Westin, The Sheraton, Sens on the Bund, and a sprinkling of other top-notch venues, Simpson Lu fi nally got the chance to become his own boss in November 2010.Sort of.The Shanghai-born chef might not actually own California Pizza Kitchen(CPK)but he is in sole charge of both kitchen and frontof-house at this Sinan Mansions＇stalwart.“It’s certainly a responsibility to be the head chef, and then to have to manage the rest of the restaurant as well,“ the 31-year-old tells Enjoy Shanghai.“In hotels, for example, these jobs are strictly demarcated, so it’s a great opportunity to learn how a business operates across the board.“ It was a task that management back in sunny California evidently felt he was ready for, and a vote of confi dence from a company that, to date, has opened 250 outlets in 11 countries.And for added pressure, the Shanghai branch was also CPK’s China debut.“For sure it was a big step, and unlike all their other Asia operations that are franchises, they decided to manage it directly to begin with,“ says Simpson.Two years ago a private franchisee took over the lease, but the links to CPK headquarters are still strong, with a mainland-based ＇brand ambassador’ on hand to ensure the business adheres to its ethos of creating “innovative, hearth-baked pizzas“, a slice of PR blurb that Simpson insists lives up to the hype.“They are very innovative,“ he says.“The problem with most fast food places is that they use the same sauce on every pizza and just change the toppings.Every one of our 16 pizza sauces is a unique recipe that has been formulated to complement the toppings perfectly.“ The largely local customer base evidently agrees and on Saturday and Sunday, at least, the place is teeming.The kids-eat-for-free policy at weekends is undoubtedly a big draw, as well as is the spacious second-fl oor layout overlooked by a canopy of green from Fuxing Park over the road.The company is also focusing on increasing brand recognition and in recent years has taken part in outside events such as the regular California Week.Still, the sta are honest enough to admit that business could be better;as good, in fact, as in CPK’s second outlet in the popular Kerry Parkside shopping mall in Pudong.“Sinan Mansions has really struggled to get the number of visitors that were envisaged when it first opened, and it hasn’t been easy for any of the tenants here,“ adds Simpson.“We’re planning a third outlet in the city in 2015, and we will probably choose a shopping mall again because of the better foot traffic.“ The tearooms once frequented by Coco Chanel and Marcel Proust are upping sticks and coming to Shanghai, Xu Junqian visits the Parisian outpost with sweet treats.One thing the century-old Parisian tearoom Angelina has shown is that legendary fashion designer Coco Chanel not only had style and glamor but also boasted great taste in food, pastries in particular.One of the most popular tearooms in Paris, Angelina is famous for having once been frequented by celebrities such as Chanel and writer Marcel Proust.Now Angelina has packed up its French ambience, efficient service, and beautiful, comforting desserts and flown them to Shanghai.At the flagship dine-in and take-out space in Shanghai, everything mimics the original tearoom designed from the beginning of the 20th century, in Paris, the height of “Belle Epoque“.The paintings on the wall, for example, are exactly the same as the one that depicts the landscape of southern France, the hometown of the owner;and the small tables are intentional imitations of the ones that Coco Chanel once sat at every afternoon for hot chocolate.The famous hot chocolate, known as L’Africain, is a luxurious mixture of four types of cocoa beans imported from Africa, blended in Paris and then shipped to Shanghai.It’s sinfully sweet, rich and thick as if putting a bar of melting chocolate directly on the tongue and the fresh whipped cream on the side makes a light, but equally gratifying contrast.It is also sold in glass bottles as takeaway.The signature Mont-Blanc chestnut cake consists of three parts: the pureed chestnut on top, the vanilla cream like stuffing, and the meringue as base.Get all three layers in one scoop, not only for the different textures but also various flavors of sweetness.The dessert has maintained its popularity for a century, even in a country like France, perhaps the world’s most competitive place for desserts.A much overlooked pairing, is the Paris-New York choux pastry and N226 chocolate flavored tea.The choux pastry is a mouthful of airy pecan-flavored whipped cream, while the tea, a blend of black teas from China and Ceylon, cocoa and rose petals, offers a more subtle fragrance of flowers and chocolate.Ordering these two items, featuring a muted sweetness, makes it easier for you to fit into your little black dress.Breakfast, brunch, lunch and light supper are also served at the tearoom, “a hub of many cultures“ and takes in “a mix of different styles of French cuisines“, according to the management team.The semi-cooked foie gras terrine, is seductive and deceptive.It’s generously served at the size and shape of a toast, while the actual brioche toast is baked into a curved slice dipped with fig chutney.The flavor, however, is honest: strong, smooth and sublime.And you don’t actually need the toast for crunchiness.This is the season for high teas, with dainty cups of fine china and little pastries that appeal to both visual and physical appetites.But there is one high tea with a difference, and Pauline D.Loh finds out just exactly why it is special.Earl Grey tea and macarons are all very well for the crucial recuperative break in-between intensive bouts of holiday season shopping.And for those who prefer savory to sweet, there is still the selection of classic Chinese snacks called dim sum to satisfy and satiate.High tea is a meal to eat with eye and mouth, an in-between indulgence that should be light enough not to spoil dinner, but sufficiently robust to take the edge off the hunger that strikes hours after lunch.The afternoon tea special at Shang-Xi at the Four Seasons Hotel Pudong has just the right elements.It is a pampering meal, with touches of luxury that make the high tea session a treat in itself.Whole baby abalones are braised and then topped on a shortcrust pastry shell, a sort of Chinese version of the Western vol-au-vent, but classier.Even classier is the dim sum staple shrimp dumpling or hargow, upgraded with the addition of slivers of midnight dark truffles.This is a master touch, and chef Simon Choi, who presides unchallenged at Shang-Xi, has scored a winner again.Sweet prawns and aromatic truffles—what’s not to love? His masterful craftsmanship is exhibited in yet another pastry—a sweet pastry that is shaped to look like a walnut, but which you can put straight into the mouth.It crumbles immediately, and the slightly sweet, nutty morsel is so easy to eat you’ll probably reach straight for another.My favorite is the dessert that goes by the name yangzhi ganlu, or ambrosia from the gods.The hotel calls it chilled mango cream with sago, pomelo and bird’s nest – made with ingredients that resonate with every female soul.It does taste like ambrosia, with the sweet-sour fragrance of the mango forming the first layer of taste and sensation, and the pomelo sacs and sago pearls providing the tactile contrast.The bird’s nest—it’s the ingredient that gilds the lily, since it is supposed to nourish and nurture a perfect complexion.For those unfamiliar with this exotic ingredient, the bird’s nest is not a bundle of twigs, but is, instead, the dried secretion that cave swifts use to build their nest.Technically, it’s bird saliva, but the Chinese believe that it has collagen-boosting properties essential to beauty.To me, it just tastes good, adding a slight gelatinous crunch to the back of the teeth.There is also a baked mushroom puff pastry that includes the highly prized Matsutake or pine mushroom.You also get a choice of teas, but I strongly recommend the aged Pu’er from Yunnan province.It is a mellow tea that will go perfectly with the rich little nuggets, and will warm you up on a cold afternoon.Incidentally, the general guide is green tea such as Longjing or Dragonwell for the hot season, semi-fermented teas like Wu-long or Iron Buddha for autumn, and more warming teas like Pu’er for winter.The Shang-Xi afternoon tea costs 228 yuan($37)per person, and 388 yuan for the more opule
（更新版）国家开放大学电大专科《建筑施工技术》机考判断题题库及答案
