IDENTIFIERS
Current Taxon Name (Soil Name):
Wann
OSD
Series Extent
User Site ID:
S2004NE055108
User Pedon ID:
S2004NE055108
Lab Information:
Certified Lab Pedon Description -
no
Lab Source ID -
SSL
Lab Pedon # -
04N0906
NCSS Pedon Lab Data NASIS Record ID -
16662
Print Date:
5/20/2024
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:
41.1986275
Std. Longitude:
-96.3086624
Datum:
WGS84
Township:
14N
Range:
10E
Section:
9
PLSS Details:
2230 feet N and 600 feet E from the NW corner
State:
Nebraska
County:
NE055—Douglas
MLRA:
107—Iowa and Missouri Deep Loess Hills
7.5 Minute USGS Quad:
41096-B3—Wann, Nebraska
PEDON
Describers Name:
CWL
Pedon Record Orgin:
NASIS
Sampled As Information:
Soil Name -
Wann
Classificaton Date -
6/21/2004
Dynamic Soil Properties:
Pedoderm Loose Cover Indicator -
no
Hydric:
no
SITE
Surface Fragments:
Benchmark Soil?:
no
VEGETATION
SITE OBSERVATION
Observation Date:
6/21/2004 (actual site observation date)
Surface Cover Properties:
Pedoderm Loose Cover Indicator -
no
Drained? -
no
Bedded Soil? -
no
Forest Plantation? -
no
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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Ap—0 to 20 centimeters (0.0 to 7.9 inches); very dark grayish brown (10YR 3/2) fine sandy loam; fragments. Lab sample # 04N05092
C1—20 to 48 centimeters (7.9 to 18.9 inches); dark grayish brown (2.5Y 4/2) fine sandy loam; fragments.
C2—48 to 91 centimeters (18.9 to 35.8 inches); grayish brown (2.5Y 5/2) fine sandy loam; fragments.
C3—91 to 117 centimeters (35.8 to 46.1 inches); dark grayish brown (2.5Y 4/2) loam; fragments; strong effervescence.
C4—117 to 127 centimeters (46.1 to 50.0 inches); grayish brown (2.5Y 5/2) fine sand; fragments.
C5—127 to 142 centimeters (50.0 to 55.9 inches); dark grayish brown (2.5Y 4/2) fine sandy loam; fragments; slight effervescence.