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Extractable Potassium and Soluble Calcium, Magnesium, Sodium, and Potassium in Two Whey-Treated Calcareous Soils

USDA-ARS, Northwest Irrigation and Soils Res. Lab., 3793 North, 3600 East, Kimberly ID 83341-5076;

C. L. Hansen

Dep. of Nutrition and Food Science, Utah State Univ., Logan, UT 84322-8700;

M. F. Roginske and D. L. Sorensen

Dep. of Civil and Environmental Engineering, Utah State Univ., Logan, UT 84322-8200.

^* Corresponding author (robbins{at}kimberly.ars.pn.usbr.gov).

ABSTRACT

Cheese whey contains 1.0 to 1.4 g K kg^–1 and 5.0 to 10.0 g total salts kg^–1 (electrical conductivity [EC] of 7 to 15 dS m^–1) and has a pH of 3.3 to 4.6. Much of the 38 x 10⁹ L of whey produced in the USA each year is applied to soils. Whey application effect on the K and salinity status of irrigated calcareous soils has not been documented. Objectives of this study were to measure soil pH, sodium adsorption ratio (SAR), saturation paste extract (EC_e), and extractable Ca, Mg, Na, and K changes due to whey application to irrigated calcareous soils at different whey rates and different times of the year. Whey was applied to two calcareous Portneuf silt loam (coarse-silty, mixed, mesic, Durixerollic Calciorthids) soils and a calcareous Nibley silty clay loam (fine, mixes, mesic Aquic Argiustolls) soil at rates up to 2200 m³ ha^–1. These treatments added up to 1050 kg Ca, 200 kg Mg, 790 kg Na, and 2200 kg K ha^–1 during winter-time, growing season, or year-round whey application. Soil bicarbonate-extractable K increased to more than 500 mg K kg^–1 in the surface 0.3 m at the highest whey rates and may induce grass tetany in livestock grazed on high whey-treated pastures. Soil K did not increase below 0.6 m in any treatment. Soil pH and SAR were not affected sufficiently to be of concern under these conditions. The EC_e increased to nearly 2.0 dS m^–1 in the surface 0.3 m under the highest whey rates and would likely affect salt-sensitive crop yields. After a 1-yr whey application rest period under irrigated alfalfa (Medicago sativa L.), the EC_e levels returned to background levels.

USDA-ARS in cooperation with Dep. of Nutrition and Food Science and Dep. of Civil and Environmental Engineering, Utah State University.

Received for publication June 13, 1995.