Table 5.
Correlations (r) between salt, mycorrhiza, and bacteria with sodium, potassium, magnesium, calcium, and chloride.
| Sal | M | B | Na | K | Mg | Ca | Cl | |
|---|---|---|---|---|---|---|---|---|
| Sal | 1.00000 | 0.00000 | 0.00000 | 0.88260 | −0.80382 | −0.79170 | −0.81818 | 0.79031 |
| M | 1.00000 | 0.00000 | −0.10702 | 0.21197 | −0.02390 | 0.28581 | −0.20716 | |
| B | 1.00000 | −0.08547 | 0.51986 | 0.54310 | 0.42853 | −0.46092 | ||
| Na | 1.00000 | −0.85107 | −0.75276 | −0.77220 | 0.90348 | |||
| K | 1.00000 | 0.91692 | 0.93540 | −0.97884 | ||||
| Mg | 1.00000 | 0.90114 | −0.88184 | |||||
| Ca | 1.00000 | −0.88885 | ||||||
| Cl | 1.00000 |
Sal, salt; M, mycorrhiza; B, Bacillus subtilis; Na, sodium; K, potassium; Mg, magnesium; Ca, calcium; Cl, chloride.