Resources and Development Chapter - 1 , Geography part -II Class- 10 Soil as a resource ० It takes millions of years to form soil up to...
Resources and Development
Chapter - 1 , Geography part -IIClass- 10
Soil as a resource
० It takes millions of years to form soil up to a few cm in-depth.
० Relief, parent Rock, climate, vegetation, change in temperature, action of running water are factor that help in soil formation.
Classification of soil
i) Alluvial soil: (most widely spread) found in Northern Plains (deposited by Ganga and Brahmaputra) also found on delta of Mahanadi, Godavari, Krishna, Kaveri
rich in Potash, phosphoric acid and lime.
2 types _ Bangar (old) Kankar nodules, less fertile.
Khadar (new) fine particles, more fertile.
ii) Black soil: (Regur soil/black cotton soil) made up of Lava flow, found in Deccan trap (basalt) region. MP,Maharashtra_ rich in nutrients like calcium carbonate, magnesium carbonate, Potash and lime, poor in Phosphoric content.
iii) Red and yellow soil: (due to diffusion of iron) develops on crystalline igneous rocks, Chhattisgarh, odisha_ it looks yellow when occurs in hydrated form.
iv) Laterite soil: (in Latin later means brick) result of intense leaching due to heavy rain, low humus content, suitable for cultivation with adequate manure and fertilizers, (tea,coffee) Tamil Nadu, Kerala, Assam.
v) Arid soil (desert soil): reddish-brown _ high salt,less humus and moisture,Sandy,Rajasthan
lower Horizon kankar found (calcium content downward) restrict infiltration of water.
vi) Forest soil aur mountain soil: (rainforest) snow covered area of Himalaya
Loamy and silty - Valley
Coarse-grained - upper slopes
acidic with humus content.
० Removal of top fertile soil cover due to various reasons like wind, glacier and water is called soil erosion.
* Gully erosion occurs by flowing down through clay soil that causes deep channel,
* Sheet erosion - the washing of topsoil on mostly slopy land.
० Conservation method - contour farming, terrace farming, shelterbelts, strip cropping etc.
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Link of part-I of this Chapter
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