The University of Southampton
University of Southampton Institutional Repository

The leaching of salts from saline heavy clay soils. factors affecting the leaching process.

Record type: Article

Cracks in dry saline montmorillonitic clay allow the soil to wet rapidly when flooded with negligible redistribution of salts. Once closed the only effective pathways remaining for the movement of leaching water are old root channels and faunal burrows. However, their effectiveness in conducting water and for leaching is severely restricted because of the lack of horizontal connections between them. Restructuring of clay can introduce sufficient permeability to a depth of about 0.7 to 0.8 m to allow salt to be leached provided that the soil's initial moisture content is sufficiently large to prevent disintegration upon wetting (about 24%) and that the clay is not allowed to become unsaturated during the leaching.

Full text not available from this repository.

Citation

Tanton, T.W., Rycroft, D.W. and Wilkinson, F.M (1988) The leaching of salts from saline heavy clay soils. factors affecting the leaching process. Soil Use and Management, 4, (4), pp. 133-139. (doi:10.1111/j.1475-2743.1988.tb00750.x).

More information

Published date: 1988

Identifiers

Local EPrints ID: 75576
URI: http://eprints.soton.ac.uk/id/eprint/75576
ISSN: 0266-0032
PURE UUID: 55bdb465-9d9f-4743-9013-5ee5eea93e05

Catalogue record

Date deposited: 11 Mar 2010
Last modified: 18 Jul 2017 23:42

Export record

Altmetrics

Download statistics

Downloads from ePrints over the past year. Other digital versions may also be available to download e.g. from the publisher's website.

View more statistics

Atom RSS 1.0 RSS 2.0

Contact ePrints Soton: eprints@soton.ac.uk

ePrints Soton supports OAI 2.0 with a base URL of http://eprints.soton.ac.uk/cgi/oai2

This repository has been built using EPrints software, developed at the University of Southampton, but available to everyone to use.

We use cookies to ensure that we give you the best experience on our website. If you continue without changing your settings, we will assume that you are happy to receive cookies on the University of Southampton website.

×