energy of soil water difference in energy between soil water, and pure water at a reference elevation 12 t = g + h + m + o Gravitational potential Hydrostatic potential Weight of overlying water (positive potential) Matric potential Attractive forces (tension) between soil matrix and water (negative potential) Osmotic potential Effect of solutes; osmosis (negative potential) Dominant in saturated soils (below the water table) Dominant in unsaturated soils (vadose zone) Total water potential
moves from a higher potential to a lower potential -0.1 bar -0.7 bar -0.75 bar -10 bar -200 bar 14 Soil Colloid Wilting Coefficient Oven-dry soil Water saturation -0.1 bar -31 bar -15 bar <-10,000 bar Macro and micropores filled with water Field Capacity Water from macropores drained Water present in micropores (capillary pores) Hygroscopic Coefficient Water held very tightly to soil colloid Moisture potential 0 bar Tension increases, Potential decreases
water: physical classification Soil Colloid Field Capacity Hygroscopic Coefficient Oven-dry soil Gravitational water Capillary water 16 Soil water: biological classification Soil Colloid Field Capacity Wilting Coefficient Superfluous water -0.1 bar -15 bar Available water Unavailable water
water retention Superfluous water Coarse texture: more superfluous water Fine texture: Greater field capacity Fine texture: More unavailable water Organic matter and water retention
potential tensiometer probes Electrical resistance block 20 Gravimetric (weight) Soil moisture content (%) = weight of water weight of dry soil x 100 = loss in weight weight of dry soil x 100 Weigh moist soil Dry in oven for 24 hours Weigh dry soil Weight of moist soil = weight of dry soil + weight of water
Calculation Potential (bars) Soil weight (grams) -0.1 70 -1.0 59 -10 57 -15 55 -27 54 31 53 51 52 Air-dried 51 Oven-dried 50 21 What is the % moisture at field capacity? weight of water = moist weight – oven-dried weight % moisture = weight of water weight of oven−dried soil x 100 % moisture at FC = weight of water at FC oven−dried weight x 100 = (70 − 50) g 50 g x 100 = 40 % Field capacity = -0.1 bars 22 What is the % available water? Available water = water at FC – water at wilting point % available water = (70−50) − (55−50) g 50 g x 100 = (70 − 55) g 50 g x 100 = 30 % Soil Moisture Calculation Potential (bars) Soil weight (grams) -0.1 70 -1.0 59 -10 57 -15 55 -27 54 31 53 51 52 Air-dried 51 Oven-dried 50 Field capacity = -0.1 bars Wilting coefficient = -15 bars
Loss of soil Loss of fertility Loss of OM Off-site effects Sediment deposited off-site Smothering of crops and vegetation Turbidity in streams and lakes Fish gills/ respiration Buildup of bottom sediment = flooding 33 34 Sheet Erosion
R * K * L * S * C * P A = annual soil loss per unit area R = rainfall factor K = soil erodibility factor L = length of slope S = gradient of slope (steepness) C = cover and management P = erosion-control practices Universal Soil Loss Equation (USLE) 37 Managing soil erosion 38 Litter layer Culverts Terrace farming Rip rap