The soil texture refers to the relative proportion of sand,__________ and clay:

Related Mcqs:

1. Soil additive which stabilizes the soil, improves resistance to erosion, increases to permeability to air & water, improves texture, eases cultivation or otherwise improves soil quality:

   A. Soil amendment B. Soil conditioner C. Both a & b D. None of the above Submitted by: Shafiq Rehman...

2. ___________ , considered a perfect soil, is a mixture of silt, clay and sand:

   A. Clay B. Sandy loam C. Loamy sand D. Loam Submitted by: Shafiq Rehman...

3. Addition of sodium hexametaphosphate in soil for determination of soil texture causes__________________?

   A. Agregation of soil particles B. Cementing of soil particles C. Dispersion of soil particles D. All the above...

4. An intrazonal group of dark calcareous soils high in clay and having mainly montmorillonitic type clay are called as:________?

   A. Regur B. Ragour C. Montmorillosol D. Regosol Submitted by: Shafiq Rehman...

5. swelling clay soils, develop cracks due to greater proportion of swelling type clays:

   A. Alfisols B. Ultisols C. Vertisols D. None of the above Submitted by: Shafiq Rehman...

6. Any material such as straw, sawdust, leaves, plastic films, & loose soil that is spread upon the surface of the soil to protect the soil & plant roots from the effects of raindrops, soil crusting, freezing or evaporation:

   A. Mull B. Mulch C. Mycorrhizae D. Muck Submitted by: Shafiq Rehman...

7. Depending on the percentage of sand, silt, clay, soils are divided into _______ textural classes:

   A. 12 B. 13 C. 14 D. 09 Submitted by: Shafiq Rehman...

8. The clay fraction of the soil contains particles less than 0.002 mm. Particles <0.001 mm size:

   A. Soil Silt B. Soil colloids C. Soil loam D. Soil sand Submitted by: Shafiq Rehman...

9. Soil particles as individuals such as sand and do not form aggregates. These are usually found in parent material or C horizon is:_________?

   A. Massive B. Single-grained C. Aggregated D. All of the above Submitted by: Shafiq Rehman...

10. Texture of pastries, cookies and crackers is evaluated by_________________?

    A. Warner-Bratzler sheer B. Short meter C. Compress meter D. All the above...