Agriculture and Agri-Food Canada
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erosion

  1. The wearing away of the land surface by running water, wind, ice, or other geological agents, including such processes as gravitational creep.
  2. Detachment and movement of soil or rock by water, wind, ice, or gravity. The following terms are used to describe different types of water erosion:
    • accelerated erosion (érosion accélérée) Erosion much more rapid than normal, natural, geological erosion, primarily as a result of the influence of the activities of man or animals.
    • geological erosion (érosion géologique) The normal or natural erosion caused by geological processes acting over long geologic periods and resulting in the wearing away of mountains, the dissection of plains, and the building up of floodplains and coastal plains. Synonymous with natural erosion.
    • gully erosion (érosion en ravins) The erosion process whereby water accumulates in narrow channels and, over short periods, removes the soil from this narrow area to various depths, from about 0.3 m (1 ft) to as much as 30 m (100 ft).
    • natural erosion (érosion naturelle) Wearing away of the earth's surface by water, ice, or other natural agents under natural environmental conditions such as climate and vegetation, undisturbed by man. Synonymous with geological erosion.
    • normal erosion (érosion normale) The gradual erosion of land used by man. It does not greatly exceed natural erosion. See natural erosion.
    • rill erosion (érosion en rigoles) An erosion process in which many small channels a few centimetres deep are formed; it occurs mainly on recently cultivated soils. See also rill.
    • sheet erosion (érosion en nappe) The removal of a fairly uniform layer of soil from the land surface by runoff water.
    • splash erosion (érosion par éclaboussement) The spattering of small soil particles caused by the impact of raindrops on very wet soils. The loosened and spattered particles may, or may not, be subsequently removed by surface runoff.

érosion Source: Research Branch, 1976
Contact: Peter Schut