TABLE 1.
Global properties of soils
| Soil | Land usea | pHb | OMb,c | % Wd | Sandb | Siltb | Clayb | VLPsf, 107 (SE) | Bacteriaf, 105 (SE) | VBRg | Capsid diamh | Morphological grouph |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Matapeake silt loam | A | 5.9 | 1.7 | 20 | 9 | 75 | 16 | 110 (8.1) | 3.96 (0.22) | 2,750 | 3.46 | 2.86 |
| Evesboro loamy sand | A | 6.1 | 0.1 | 12 | 85 | 12 | 3 | 87 (5.0) | 2.67 (0.43) | 3,346 | 5.70 | 2.44 |
| Elkton silt loam | F | 3.9 | 4.38 | 61 | 31 | 51 | 18 | 294 (13.1) | 2,603 (766) | 11 | 3.51 | 2.84 |
| Woodstown loamy sand | F | 5.4 | 3.91 | 21 | 79 | 14 | 7 | 131 (23) | 2,828 (707) | 4.6 | 2.89 | 3.59 |
| Piedmont wetlande | F | 5.9 | 3.0 | 60 | 59 | 36 | 5 | 417 (120) | 3,376 (1,309) | 12 | 4.75 | 4.12 |
| Piedmont uplande | F | 5.0 | 4.5 | 45 | 60 | 29 | 11 | 148 (19.2) | 1,301 (248) | 11.3 | 6.10 | 3.25 |
a
A, agricultural usage; F, forested.
b
Average for duplicate samples; all associated standard errors were within 5%.
c
Organic matter content on a percent dry weight basis.
d
Gravimetric water content (average for triplicate subsamples).
e
Soil is sandy loam by textural class.
f
Per gram (dry weight) of soil, based on single extractions.
g
Virus-to-bacterium ratio, based on grand means of VLPs and bacterial direct counts.
h
Diversity assessed by reciprocal Simpson's index (1/D).