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Le Terre brune della Gallura

Gessa, Carlo Emanuele and Melis, Pietro and Solinas, Vincenzo (1977) Le Terre brune della Gallura. Studi sassaresi: organo ufficiale della Società sassarese di Scienze mediche e naturali. Sez. 3: Annali della Facoltà di Agraria dell'Università di Sassari, Vol. 25 , p. 96-114. ISSN 0562-2662. Article.

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The brown soils of Gallura have been developed chiefly on granites whose formation dates back to Ercinic Orogenesis. These soils are characterized by little deep profiles, generally lower than 50 cm, well drained mainly because of small day contcnts (7.83 - 15.35%). The day distribution along the profile is rather uniform. The permanent charge of the inorganic colloidal fraction oscillates between 20 and 40 meq/100g, while the pH dependent charge is frequently higher than the permanent charge. The exchange complex of soil is chiefly calcium saturated. The base saturation percentage is rather low, varying between 0.30 and 0.58, but remains pratically constant along the profile; the small differences between the two horizons could be explained on the basis of the soils' sampling time rather than the basic cations leaching. Leached brown soils are also present in Gallura, but they very scarce. The organic matter of the soils rarely overcomes 7%, in the superficial horizons and decreases to values usually below the 3%. In the more typical brown soils the C/N ratio is below 14. The optical properties, the potentiometric and conductometric curves reveal a dose resemblance between the humic acids of these soils and those of Campeda andosoils.

Item Type:Article
ID Code:2220
Uncontrolled Keywords:Brown soils, clay, Gallura, Sardinia
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/13 Chimica agraria
Divisions:001 Università di Sassari > 01 Dipartimenti > Scienze ambientali agrarie e biotecnologie agro-alimentari
Publisher:Università degli studi di Sassari, Facoltà di Agraria - Gallizzi
Publisher Policy:Depositato per gentile concessione dell'Editore Gallizzi
Deposited On:18 Aug 2009 10:07

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