Nanostructured dolomite flour for soil liming

Abstract

© 2019 IOP Publishing Ltd. All rights reserved. The nanostructured dolomite flour is produced by ultrasonic dispersion of dolomite flour. It is a suspension of evenly distributed mineral particles in deionized water. The visualized surface showed that the minerals had particles of various sizes and shapes. The structure of dolomite flour was represented by a conglomerate of 0.25-1.0 μm. The particle size of nanostructured dolomite flour ranged from 40.0-120.0 nm, the average size was 50.04 nm. The highly dispersed crushing of dolomite flour conglomerates contributed to an increase in the contact area of particles and the soil; it accelerated their interaction. Shift pHsalt. by 0.3 units, and an increase in the grain of spring wheat by 2.0% using a nanostructured analogue in doses of 0.1 g. and 0.05 Hr. were comparable at a flow rate of 10 and 20 times less compared with dolomite flour at a dose of 1.0 Hr respectively.