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Briefing: Water content determinations of peaty soils using the oven-drying method

In order to prevent possible charring, oxidation and (or) vaporization of substances other than the pore water, many researchers have adopted oven drying temperature (t) values in the range of 60–90°C for water content determinations on peat and other highly organic soils. This paper investigates the oven drying characteristics of six very different highly-decomposed peaty soils retrieved from south-west China for t values of 65°C, 85°C and 105°C. Based on the presented experimental data, it is concluded that the standardised t value of 105°C used for testing of inorganic soil is also appropriate (and preferable than using lower t values) for routine water content determinations on these soils, which is in line with the growing consensus formed by other researchers on this topic. Further, we recommend a wet specimen mass of approximately 50 g and a 24-h oven-drying period in performing the oven drying tests for t = 105°C. The paper also describes an existing approach for comparing and standardising water ...