(a) Water Cycle


(b) Importance of Water to Crops: (i) used in hydroysing food. (ii) water dissolves plant nutrients for root absorption. (iii) used in photosynthesis. (iv) medium of enzymatic activities. (v) large constituent of protoplasm. (vi) Medium for food nutrients translocation (vii) transpiration helps to cool plants. (viii) very vital or sustaining life (ix) responsible for turgidity of leaves (x) needed for seed germination.
(c) Ways of Conserving Water in the Soil: (i) Stoppage or reduction of surface water run-off. (ii) Addition of humus/organic manure. (iii) Removal of weeds to reduce transpiration and water loss. (iv) mulching (v) Cover cropping (vi) Contour Ridging (vii) Appropriate tillage (viii) Strip cropping