Whey utilization in furrow irrigation: Effects on aggregate stability and erosion
| Autor: | Gary A. Lehrsch, C. W. Robbins, Melvin J. Brown |
|---|---|
| Rok vydání: | 2008 |
| Předmět: |
Geologic Sediments
Irrigation Environmental Engineering Renewable Energy Sustainability and the Environment Environmental engineering Bioengineering General Medicine Gravity flow Soil Infiltration (hydrology) Soil structure Agronomy Loam Wet sieving Environmental science Dairy Products Waste Management and Disposal Calcareous Surface irrigation |
| Zdroj: | Bioresource Technology. 99:8458-8463 |
| ISSN: | 0960-8524 |
| DOI: | 10.1016/j.biortech.2008.02.050 |
| Popis: | Improving soil structure often reduces furrow erosion and maintains adequate infiltration. Cottage cheese whey, the liquid byproduct from cottage cheese manufacture, was utilized to stabilize soil aggregates and reduce sediment losses from furrow irrigation. We applied either 2.4 or 1.9 L of whey per meter of furrow (3.15 or 2.49 L m � 2 , respectively) by gravity flow without incorporation to two fields of Portneuf silt loam (Durinodic Xeric Haplocalcid) near Kimberly, ID. Furrows were irrigated with water beginning four days later. We measured sediment losses with furrow flumes during each irrigation and measured aggregate stability by wet sieving about 10 days after the last irrigation. Overall, whey significantly increased aggregate stability 25% at the 0–15 mm depth and 14% at 15–30 mm, compared to controls. On average, whey reduced sediment losses by 75% from furrows sloped at 2.4%. Whey increased the aggregate stability of structurally degraded calcareous soil in irrigation furrows. Published by Elsevier Ltd. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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