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<br />':J <br />r;) <br />..-...... <br />~ <br /> <br />-t <br /> <br />,;:! <br /> <br />,~ ~. <br />'....' <br /> <br />VI. MONITORING PROCEDURE <br /> <br />Onfarm Irrigation Monitoring and Evaluation <br /> <br />Data Collection <br /> <br />Each irrigation will be monitored and evaluated throughout the irrigation <br /> <br />season. There will be 7 to 10 irrigations during the irrigation season at each <br /> <br />selected site. Sixty percent of the deep percolation in the Grand Valley occurs <br /> <br />by June 1, according to CSU and ARS reports. Soils are more permeable after the <br /> <br />winter season. Therefore, it is very important that the first couple of <br /> <br />irrigations of the season be monitored. <br /> <br />Basic Soil Moisture Data <br /> <br />Procedure 1 - The soil water holding capacity will be determined in a laboratory <br /> <br />for each soil series and phase. Water holding capacity will be calculated as <br /> <br />the water content between field capacity and wilting point. Bulk density values <br /> <br />will be determined in the field using appropriate soil sampling techniques. <br /> <br />Approximately 8 samples per soil series site will be required. For some soil <br /> <br />series, adequate soil moisture data is already available. This soil moisture <br /> <br />information would be extrapolated to the various irrigation evaluation sites. <br /> <br />If a neutron probe is used to determine soil moisture, it will require <br /> <br />calibration at each site. This analysis would provide a moderate degree of <br /> <br />accuracy. Manpower requirements for this level of sampling soil moisture will <br /> <br />be low. <br /> <br />Calcium carbonate, gypsum percentage, and electrical conductivity determinations <br /> <br />will also be made from the sample or subsamples of the original sample as well <br /> <br />as the physical determinations. In this manner, a benchmark of soil salinity <br /> <br />can be established and moni tored over the period of evaluation. <br /> <br />23 <br />