Soil samples for this experiment were collected from the South District Ecological Base of Hubei University of Technology. The soil underwent a process where impurities were initially removed, followed by air-drying, crushing, and passing through a 2 mm sieve for subsequent analysis. The basic physical properties of the soil samples were assessed in accordance with the 'Standard for Geotechnical Test Methods' GB/T50123-2019 [21] as outlined in Table 2. The biopolymers xanthan gum and guar gum, sourced from Shangde Food Chemical Factory in Guangdong Province, China, were utilized as modified binders in the experiment.
Xanthan gum (XG) is a natural anionic polysaccharide produced through the fermentation of glucose or sucrose by Xanthomonas campestris [3, (link)22, 23] . Comprising mainly cellulose chains with a molecular weight ranging from 0.9 to 1.6 × 10 6 g/mol, its rigid rod-like helical structure remains unaffected by temperature, pH, shear, and enzymatic degradation. Xanthan gum can display high viscosity and pseudoplastic behavior even at low concentrations [24] .
Guar gum (GG) is a polysaccharide extracted from the seeds of guar beans, consisting of water (8-14%), galactomannans (75-85%), proteins, fibers, and ash [25] (link). In comparison to other natural water-soluble polysaccharides, GG has a higher molecular weight and more galactose branching points, leading to increased viscosity in liquids [26, (link)27] .
Xanthan gum (XG) is a natural anionic polysaccharide produced through the fermentation of glucose or sucrose by Xanthomonas campestris [3, (link)22, 23] . Comprising mainly cellulose chains with a molecular weight ranging from 0.9 to 1.6 × 10 6 g/mol, its rigid rod-like helical structure remains unaffected by temperature, pH, shear, and enzymatic degradation. Xanthan gum can display high viscosity and pseudoplastic behavior even at low concentrations [24] .
Guar gum (GG) is a polysaccharide extracted from the seeds of guar beans, consisting of water (8-14%), galactomannans (75-85%), proteins, fibers, and ash [25] (link). In comparison to other natural water-soluble polysaccharides, GG has a higher molecular weight and more galactose branching points, leading to increased viscosity in liquids [26, (link)27] .
