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soil
characteristics of soil
chemical
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The smallest and most chemically active particles in soil are
clay
and
humus
particles
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Clay
and
humus
particles
attract
ions due to the
charges
on their
surfaces
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The attraction of ions by
clay
and
humus
particles affects
plant nutrition
and
soil pH
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Chemical properties of soil include:
Flocculation
Cation exchange
pH
Plant-available nutrients
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Flocculation is the
clustering
together of
soil particles
to create
larger
structures called
floccules
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Positively
charged cations are attracted to
negatively
charged
humus
and
clay particles
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Cation exchange is the ability of
soil particles
(
clay
and
humus
) to
attract
,
retain
and
release
cations
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Cations are
positively
charged ions, e.g.
H+
,
K+
,
Ca2+
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Cation exchange capacity is the quantity of
cations
that a
soil adsorbs
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Colloidal
clay and
colloidal
humus have the
highest
rates of
cation exchange
in the
soil
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pH is a measure of the
concentration
of the
hydrogen ions
in a
solution
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Factors affecting cation exchange include:
Humus
content
Clay
content
Soil
texture
pH
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Hydrogen and aluminium ions (
H+
and
Al3+
) are
acidic
ions
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Calcium
and
magnesium
(
Ca2+
and
Mg2+
) are
alkaline
ions
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The optimum pH level for crop growth is between
6.5
and
7.5
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Outside these ranges, a very
low
or very
high pH
can reduce the
availability
of
nutrients
to
plants
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The activity of some microorganisms may
decrease
because of
unsuitable environmental
conditions
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Soils derived from
sandstone
or
granite
are
acidic
because of their
hydrogen
and
aluminium
content
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Soils derived from limestone are
alkaline
because of their
calcium
and
magnesium
content
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Most crops will grow in a pH range of
5.5–8.5
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Optimum pH for crop growth is
6.5–7.5
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Liming involves
spreading ground limestone
on the
soil
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Ground limestone contains
calcium
and
magnesium
which
neutralise acidic
ions in the
soil
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Neutralisation
is achieved through
cation exchange
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Ground Limestone requirements:
Moisture content no greater than
2.5%
Total Neutralising Value
(TNV) no less than
90%
All ground limestone should pass through a
3.35mm sieve
and not less than
35%
of it should pass through a
0.15mm sieve
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