Measuring salinity

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Date
2011-03-15Author
Weiterman, G.
Steppuhn, H.
Wall, K.G.
Farden, K.
Type
Poster PresentationPeer Reviewed Status
Non-Peer ReviewedMetadata
Show full item recordAbstract
Root-zone salinity reduces crop yields. The extent of the reduction depends on the
kinds and concentrations of salts existing in the soil solutions across the field. The salts
which cause root-zone salinity typically dissociate into sodium, calcium, magnesium, and sometimes potassium cations together with chloride, sulphate, bicarbonate, and carbonate anions. These ions, when dissolved in soil water and concentrated in excess of plant needs, can disrupt crop water uptake and plant metabolism. We easily recognize the existence of salinity when we see white salt crusts on soil surfaces. But, root-zone salinity may also exist in field locations which never show white crusting. Surveying and mapping a field using geo-physical instruments operating on the soil surface can reveal this hidden root-zone salinity. Although measurements with these instruments are affected by soil texture, chemistry, water-content, temperature, and other factors, basic indices can still be calculated by linking survey measurements with detailed salinity values derived from soil cores extracted as part of the survey.
Part Of
Soils and Crops WorkshopSubject
root-zone salinity
electrical conductivity
salinity tolerance
field salinity investigation
EM38
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