Search results
Results From The WOW.Com Content Network
In agriculture, leaching is the loss of water-soluble plant nutrients from the soil, due to rain and irrigation. Soil structure , crop planting, type and application rates of fertilizers , and other factors are taken into account to avoid excessive nutrient loss.
Biological substances can experience leaching themselves, [2] as well as be used for leaching as part of the solvent substance to recover heavy metals. [6] Many plants experience leaching of phenolics, carbohydrates, and amino acids, and can experience as much as 30% mass loss from leaching, [5] just from sources of water such as rain, dew, mist, and fog. [2]
Leaching is the loss or extraction of certain materials from a carrier into a liquid (usually, but not always a solvent), and may refer to: Leaching (agriculture) , the loss of water-soluble plant nutrients from the soil; or applying a small amount of excess irrigation to avoid soil salinity
Nitrogen fertilizer being applied to growing corn in a contoured, no-tilled field in Iowa.. Nutrient management is the science and practice directed to link soil, crop, weather, and hydrologic factors with cultural, irrigation, and soil and water conservation practices to achieve optimal nutrient use efficiency, crop yields, crop quality, and economic returns, while reducing off-site transport ...
In pedology, leaching is the removal of soluble materials from one zone in soil to another via water movement in the profile. [1] It is a mechanism of soil formation distinct from the soil forming process of eluviation , which is the loss of mineral and organic colloids .
Washing of vegetables produces large volumes of water contaminated by soil and vegetable pieces. Low levels of pesticides used to treat the vegetables may also be present together with moderate levels of disinfectants such as chlorine. Treatment. Most vegetable washing waters are extensively recycled with the solids removed by settlement and ...
A leaching model is a hydrological model by which the leaching with irrigation water of dissolved substances, notably salt, in the soil is described depending on the hydrological regime and the soil's properties.
Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French parbouillir , 'to boil thoroughly' but by mistaken association with "part", it has acquired its current meaning.