Everglades Agricultural Area Soil Subsidence and Sustainability
نویسندگان
چکیده
منابع مشابه
Soil erosion and agricultural sustainability.
Data drawn from a global compilation of studies quantitatively confirm the long-articulated contention that erosion rates from conventionally plowed agricultural fields average 1-2 orders of magnitude greater than rates of soil production, erosion under native vegetation, and long-term geological erosion. The general equivalence of the latter indicates that, considered globally, hillslope soil ...
متن کاملParticulate Phosphorus in the Everglades Agricultural Area: I -- Introduction and Sources1
1. This document is SL 197, one of a series of the Soil and Water Science Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Published September 2002. This publication is also a part of the Florida Sugarcane Handbook, an electronic publication of the Agronomy Department. For more information you may contact the editor of the Su...
متن کاملAgricultural sustainability
Agriculture began in the eastern Mediterranean Levantine Corridor about 11 000 years ago toward the end of the Younger Dryas when aridity had diminished wild food resources. During the subsequent Climatic Optimum, agricultural villages spread rapidly but subsequent climatic changes on centennial to millennial scales resulted in striking 5 oscillations in settlement, especially in marginal areas...
متن کاملDynamic factor analysis of groundwater quality trends in an agricultural area adjacent to Everglades National Park.
The extensive eastern boundary of Everglades National Park (ENP) in south Florida (USA) is subject to one of the most expensive and ambitious environmental restoration projects in history. Understanding and predicting the water quality interactions between the shallow aquifer and surface water is a key component in meeting current environmental regulations and fine-tuning ENP wetland restoratio...
متن کاملShore Agricultural Sustainability Program
Combinations of proline and glutamine significantly increased the functional properties of soft wheatthat were unseen when added individually. To hard wheat, proline contributed more positively than glutamine onmost dough and bread properties, which is different from the observations with soft wheat. Addition of glutamine tohard wheat increased the amount of gluten and glutenin afte...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: EDIS
سال: 2020
ISSN: 2576-0009
DOI: 10.32473/edis-ss523-2020