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Concept
Rill
Summary
In hillslope geomorphology, a rill is a shallow channel (no more than a few inches/decimeters deep) cut into soil by the erosive action of flowing surface water. Similar but smaller incised channels are known as microrills; larger incised channels are known as gullies.
Artificial rills are channels constructed to carry a water supply from a distant water source. In landscape or garden design, constructed rills are an aesthetic water feature.
Rills are narrow and shallow channels which are eroded into unprotected soil by hillslope runoff. Since soil is regularly left bare during agricultural operations, rills may form on farmland during these vulnerable periods. Rills may also form when bare soil is left exposed following deforestation, or during construction activities.
Rills are fairly easily visible when first incised, so they are often the first indication of an ongoing erosion problem. Unless soil conservation measures are put into place, rills on regularly eroding areas may eventually develop into larger erosional features such as gullies or even (in semi-arid regions) into badlands.
Rills are created when water erodes the topsoil on hillsides, and so are significantly affected by seasonal weather patterns. They tend to appear more often in rainier months. Rills begin to form when the runoff shear stress, the ability of surface runoff to detach soil particles, overcomes the soil's shear strength, the ability of soil to resist force working parallel to the soil's surface. This begins the erosion process as water breaks soil particles free and carries them down the slope. These forces explain why sandy, loamy soils are especially susceptible to the formation of rills, whereas dense clays tend to resist rill formation.
Rills cannot form on every surface, and their formation is intrinsically connected to the steepness of the hillside slope. Gravity determines the force of the water, which provides the power required to start the erosional environment necessary to create rills.
Official source
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