Abstract
The integral heat of immersion was determined for three textural classes of soils which had been freeze-dried, air-dried, oven-dried, alternately frozen and thawed and then freeze-dried, alternately frozen and thawed and then air-dried, alternately frozen and thawed and then oven-dried, and freeze-dried and then oven-dried. There were highly significant differences in the heat of immersion as a result of texture. The significant differences found in the various drying treatments could only be attributed to moisture content at the time of immersion. The physical effect of the freeze-dry process is transient and it does not alter the inherent soil properties with respect to clod formation.
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