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Synopsis Water stability of the 1‐ to 2‐mm. aggregates of a coarse‐textured and a fine‐textured soil was increased by incorporation of alfalfa. The increase was greatest in those samples which were not stored for long periods before analysis. Most of the increase in water stability was obtained within a few weeks after the alfalfa was incorporated.
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Miller et al. (1962) studied this question.
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