MICROTOPOGRAPHICAL CHARACTERISTICS OF ARTIFICIALLY FORMED CRUSTS.

G. J. Levy; P. R. Berliner; H. M. du Plessis; H. v.H. van der Watt

doi:10.2136/sssaj1988.03615995005200030034x

MICROTOPOGRAPHICAL CHARACTERISTICS OF ARTIFICIALLY FORMED CRUSTS.

G. J. Levy, P. R. Berliner, H. M. du Plessis, H. v.H. van der Watt

Research output: Contribution to journal › Article › peer-review

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Abstract

Soil crusts are the result of aggregate breakdown and compaction due to raindrop impact and physicochemical dispersion of scaly particles at the soil surface. The properties of artificially formed crusts have usually been studied on two widely different scales: (i) the whole crusted area on which infiltrability was measured and (ii) small samples of crust as used for scanning electron microscope (SEM) studies. The surface characteristics of artificially formed crusts of a Plinthustalf with two levels of exchangeable sodium percentage (ESP) were investigated on three different scales viz. (i) macro: the whole crusted area as used for bulk infiltration measurements (500 mm by 300 mm), (ii) intermediate: having the typical dimensions of mounds (8-10 mm in diam. where local permeabilities were determined), and (iii) micro: having the dimensions of samples used in SEM studies.

Original language	English
Pages (from-to)	784-791
Number of pages	8
Journal	Soil Science Society of America Journal
Volume	52
Issue number	3
DOIs	https://doi.org/10.2136/sssaj1988.03615995005200030034x
State	Published - 1 Jan 1988
Externally published	Yes

ASJC Scopus subject areas

Soil Science

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10.2136/sssaj1988.03615995005200030034x

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abstract = "Soil crusts are the result of aggregate breakdown and compaction due to raindrop impact and physicochemical dispersion of scaly particles at the soil surface. The properties of artificially formed crusts have usually been studied on two widely different scales: (i) the whole crusted area on which infiltrability was measured and (ii) small samples of crust as used for scanning electron microscope (SEM) studies. The surface characteristics of artificially formed crusts of a Plinthustalf with two levels of exchangeable sodium percentage (ESP) were investigated on three different scales viz. (i) macro: the whole crusted area as used for bulk infiltration measurements (500 mm by 300 mm), (ii) intermediate: having the typical dimensions of mounds (8-10 mm in diam. where local permeabilities were determined), and (iii) micro: having the dimensions of samples used in SEM studies.",

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AU - du Plessis, H. M.

AU - van der Watt, H. v.H.

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AB - Soil crusts are the result of aggregate breakdown and compaction due to raindrop impact and physicochemical dispersion of scaly particles at the soil surface. The properties of artificially formed crusts have usually been studied on two widely different scales: (i) the whole crusted area on which infiltrability was measured and (ii) small samples of crust as used for scanning electron microscope (SEM) studies. The surface characteristics of artificially formed crusts of a Plinthustalf with two levels of exchangeable sodium percentage (ESP) were investigated on three different scales viz. (i) macro: the whole crusted area as used for bulk infiltration measurements (500 mm by 300 mm), (ii) intermediate: having the typical dimensions of mounds (8-10 mm in diam. where local permeabilities were determined), and (iii) micro: having the dimensions of samples used in SEM studies.

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MICROTOPOGRAPHICAL CHARACTERISTICS OF ARTIFICIALLY FORMED CRUSTS.

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