
Backbone Engineering Clark Larsen, Kendrick Shepherd, and Brett Thomas Bartholomew Culinary Water Tank
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.
Geotechnical Design • Not completed due to snow cover • Neglect settlement and bearing capacity • Uphill excavation approximately 25 feet • Downhill excavation approximately 15 feet • Preconsolidation 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. • Piping • Checked to ensure adequate head • Venting • Must 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.