Effect of Initial Moisture Content and Conditions of Drying on Crust Strength

Effect of initial soil-moisture content and conditions of drying on crust strength of a sandy loam soil was studied. With increase in initial soil-moisture, crust strength decreased. Quantitative relationship of the type y=ax^−b was established between crust strength (y) and initial soil-moisture content (x) of the soil. Ccnditions of drying varied the rate of moisture loss. Crust strength was higher under slower than under faster rate of drying.