BARTHOLOMEW CULINARY WATER

TANK

Backbone EngineeringClark Larsen, Kendrick Shepherd, and Brett Thomas

Background Information Bartholomew

Culinary Water Tank is located up Hobble Creek Canyon.

The current tank is a 1.4 million gallon steel tank.

Problem Statement

The current water tank was deemed structurally unsound.

A new tank needs to be designed.

Design Requirements

Determine optimal sizing for the tank.Based on the water users needs.

Determine new location of tank near the existing tank.

Design new tank to withstand avalanche and earthquake loads.

Overall Product

Geotechnical Design Not completed due to snow cover Neglect settlement and bearing capacity

Uphill excavation approximately 25 feetDownhill excavation approximately 15 feetPreconsolidation pressure greater than overburden

pressure Neglect heaving due to French

drain Alluvial deposits

Friction angle – 45°Unit weight – 125 pcf

Hydraulic Design Overflow Structure

Must allow more than the max inflow of (15,000 gpm) to flow out.

PipingChecked to ensure adequate head

VentingMust meet venting requirements according

to API 2000.

Structural Design Walls

Used vertical and horizontal prestressing.12 inch thick core wall and 2 inches of

shotcrete covering. Foundation

2 foot thick and 5 foot wide ring foundation.7 inch thick base slab in the middle.Temperature and shrinkage reinforcement.

Structural Design Domed roof

Circumferential and radial reinforcing.Horizontal prestressing around the rim of the

roof. Seismic

Designed according to ACI 350.3-01 and ACI 350.3R-01

Conservative estimates were made when necessary.

Construction/Cost Transition

Disrupt water flow as little as possible.

French drain Difficult construction

because of limited space.

3 – 3.75 million dollars

Conclusions The avalanche load caused excessive

reinforcing and concrete to be used. Possible different site location. Geotechnical analysis should be

completed for more accurate results.

Questions?