Journal of Agricultural Science and Food Research

Journal of Agricultural Science and Food Research
Open Access

ISSN: 2593-9173

Soil Properties

All soils contain mineral particles, organic matter, water and air. The combinations of these determine the soil’s properties – its texture, structure, porosity, chemistry and colour. Soil is made up of different-sized particles. Soil texture refers to the size of the particles that make up the soil and depends on the proportion of sand, silt and clay-sized particles and organic matter in the soil. Sandy soils feel gritty when rubbed between your fingers. Silts feel smooth – a little like flour. Most clays are sticky and mouldable. If you’ve ever used pottery clay, you’ll know the feeling. Soil structure describes the way the sand, silt and clay particles are clumped together. Organic matter (decaying plants and animals) and soil organisms like earthworms and bacteria influence soil structure. Clays, organic matter and materials excreted by soil organisms bind the soil particles together to form aggregates. Soil structure is important for plant growth, regulating the movement of air and water, influencing root development and affecting nutrient availability. Good quality soils are friable (crumbly) and have fine aggregates so the soil breaks up easily if you squeeze it. Poor soil structure has coarse, very firm clods or no structure at all.

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