IDENTIFIERS
Current Taxon Name (Soil Name):
Iredell
OSD
Series Extent
User Site ID:
VPI-Irede-0
User Pedon ID:
V1984-VA081-257
Lab Information:
Certified Lab Pedon Description -
no
Lab Source ID -
VPI
Lab Pedon # -
VPI0257
NCSS Pedon Lab Data NASIS Record ID -
51205
Print Date:
11/21/2024
LOCATION
Location In Web Soil Survey
AOI is roughly a square mile and pedon is marked in the center.
Location in SoilWeb
Location in Google Maps
Std. Latitude:
36.6257095
Std. Longitude:
-77.7112732
Datum:
WGS84
Location Description:
530 yards northwest of the junction of Highways VA-603 and VA-604 and 200 yards west of Highway VA-603, about 4 miles west of Brink
Map Unit:
21B—Iredell loam, 2 to 7 percent slopes
State:
Virginia
County:
VA081—Greensville
MLRA:
136—Southern Piedmont
Regional Office:
SE—Southeast
MLRA Soil Survey Area:
14-7—Richmond, Virginia
Non-MLRA Soil Survey Area:
VA081—Greensville County, Virginia
7.5 Minute USGS Quad:
36077-F6—Ante, Virginia
PEDON
Current Taxonomic Class:
Fine, mixed, active, thermic Oxyaquic Vertic Hapludalfs
Pedon Record Orgin:
PedonPC
Sampled As Information:
Soil Name -
Iredell
Taxonomic Class -
Fine, mixed, active, thermic Oxyaquic Vertic Hapludalfs
PSC -
18 to 68 cm.
Classificaton Date -
9/24/2009
Dynamic Soil Properties:
Pedoderm Loose Cover Indicator -
no
Hydric:
no
SITE
Drainage Class:
somewhat poorly
Surface Fragments:
Benchmark Soil?:
no
VEGETATION
SITE OBSERVATION
Observation Date:
9/24/2009 (actual site observation date)
Air Photo ID:
Surface Cover Properties:
Pedoderm Loose Cover Indicator -
no
Drained? -
no
Bedded Soil? -
no
Forest Plantation? -
no
Yield Study ID -
Setting and Climate
Slope
Slope Length USLE
Upslope Length
Elev.
Corr. Elev
Aspect
MAP
REAP
FFD
MAAT
MSAT
MWAT
MAST
MSST
MWST
MFFP
PE Index
Climate Station ID
Climate Station Name
Climate Station Type
%
m
degrees
mm
mm
C
mm
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A—0 to 8 centimeters (0.0 to 3.1 inches); grayish brown (10YR 5/2) loam; 46 percent sand; 45 percent silt; 10 percent clay; weak fine granular structure; friable, moderately sticky, moderately plastic; 7.0 medium roots and 7.0 fine roots and 7.0 coarse roots; 2 percent fine iron-manganese concretions; fragments; very strongly acid, pH 4.8; clear smooth boundary. Lab sample # VPI02571
Ec—8 to 18 centimeters (3.1 to 7.1 inches); light gray (10YR 7/2) loam; 47 percent sand; 45 percent silt; 8 percent clay; structureless massive; friable, moderately sticky, moderately plastic; 3.0 medium roots and 3.0 fine roots and 3.0 coarse roots; 6 percent fine iron-manganese concretions and 10 percent medium distinct strong brown (7.5YR 5/8) masses of oxidized iron; fragments; strongly acid, pH 5.3; clear smooth boundary. Lab sample # VPI02572
Bt1—18 to 66 centimeters (7.1 to 26.0 inches); yellowish brown (10YR 5/6) clay; 17 percent sand; 37 percent silt; 46 percent clay; moderate medium subangular blocky structure; firm, very sticky, very plastic; 0.9 medium roots and 0.9 fine roots; 30 percent slickensides (pedogenic) and 30 percent pressure faces and 40 percent prominent clay films on all faces of peds; 10 percent medium distinct yellow (10YR 7/6) masses of reduced iron; fragments; slightly acid, pH 6.2; gradual smooth boundary. Lab sample # VPI02573
Bt2—66 to 79 centimeters (26.0 to 31.1 inches); yellowish brown (10YR 5/6) clay; 12 percent sand; 38 percent silt; 50 percent clay; moderate medium subangular blocky structure; firm, very sticky, very plastic; 0.9 medium roots and 0.9 fine roots; 30 percent slickensides (pedogenic) and 30 percent pressure faces and 40 percent clay films on all faces of peds; 10 percent medium distinct gray (10YR 6/1) masses of reduced iron and 10 percent medium distinct yellow (10YR 7/6) masses of reduced iron; fragments; slight effervescence; neutral, pH 7.3; clear wavy boundary. Lab sample # VPI02574
C—79 to 152 centimeters (31.1 to 59.8 inches); strong brown (7.5YR 5/6) silty clay loam; 19 percent sand; 46 percent silt; 35 percent clay; structureless massive; very firm, moderately sticky, moderately plastic; 25 percent medium prominent black (N 2/) manganese masses; fragments; slight effervescence; neutral, pH 6.6. Lab sample # VPI02575