Effect of the water content on the thermal diffusivity of clay loams with different degrees of salinization in the Transvolga region

Abstract

The effect of readily soluble salts on the thermal diffusivity of undisturbed fine-textured loess-like loam was considered. It was shown that the thermal diffusivity of loams depends not only on the salt content but also on the water content. The higher the content of salts, the higher the soil thermal diffusivity is in the dry state. The differences between the thermal diffusivities of nonsaline and saline soils decrease under wetting conditions. No differences are observed at the water content corresponding to the capillary water capacity.