{"@context":{"obo_purl":"http://purl.obolibrary.org/obo/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","owl":"http://www.w3.org/2002/07/owl#","rdfs":"http://www.w3.org/2000/01/rdf-schema#","oboinowl_gen":"http://www.geneontology.org/formats/oboInOwl#","metadata_def":"http://data.bioontology.org/metadata/def/","metadata":"http://data.bioontology.org/metadata/"},"@id":"obo_purl:ENVO_00005790","@type":"owl:Class","rdfs:subClassOf":{"@id":"obo_purl:ENVO_00001998"},"rdfs:label":"red soil","rdfs:comment":{"@language":"en","@value":"Red soil typically derives from crystalline rock in warm, temperate, moist climates under deciduous or mixed forest. It has thin organic and organic-mineral layers, a black brown leached layer resting on an illuvium red layer. The majority of red soils have a loamy texture. Their chemical composition varies across regions, but often includes non-soluble material 90.47%, iron 3.61%, aluminium 2.92%, organic matter 1.01%, magnesium 0.70%, lime 0.56%, carbon dioxide 0.30%, potash 0.24%, soda 0.12%, phosphorus 0.09% and nitrogen 0.08%. \n\nOn the uplands, they are thin, poor and gravelly, sandy, or stony and porous, light-colored soils on which food crops like bajra can be grown. In contrast, on the lower plains and valleys they are rich, deep, dark colored fertile loam on which, under irrigation, can produce excellent crops like cotton, wheat, pulses, tobacco, jowar, linseed, millet, potatoes and fruits."},"obo_purl:IAO_0000115":{"@language":"en","@value":"Soil which has 1) low concentrations of nutrients and humus, 2) low water retention capacity, 3) textural variation from sand to clay, 4) a porous and friable structure, and 5) low concentrations of soluble salts."},"oboinowl_gen:inSubset":{"@id":"obo_purl:ENVO_03605015"},"metadata:def/prefLabel":"red soil","metadata:def/mappingLoom":"redsoil","metadata:def/mappingSameURI":{"@id":"obo_purl:ENVO_00005790"},"metadata:prefixIRI":"ENVO:00005790"}