Is the Alkalinity within Agricultural Residues Soluble

摘要：

A laboratory experiment was carried out to determine the contribution of whole residues of canola, chickpea and wheat and their fractions (insoluble/soluble) to soil pH changes during a 14day incubation. Residues were added (1% w/w) to Frankston and shepparton soils of initial pH of 4.45 and 6.20, respectively. Increases in pH were greatest for chickpea, less for canola and the least for wheat. The experiment confirmed that the soluble fraction of residues is important for the alkalinity release within initial stages of decomposition and also the source of components responsible for pH decreases in subsequent incubation, However, the relative differences of whole residues and the fractions were influenced by the initial soil pH.

关键词： pH Soluble alkalinity Agricultural residues

作者: Clayton R Butterly Jeffrey A Baldock Jianming Xu Caixian Tang

作者单位: Department of Agricultural Sciences,LaTrobe University,Melbourne 3086,Australia CSIRO Land and Water,PMB 2,Glen Osmond 5064,Australia Zhejiang Provincial Key Laboratory of Subtropical Soil and Plant Nutrition,College of Environmental

会议类型: 国际会议

会议名称: The International Symposium of Molecular Environmental Soil Science at the Interfaces in the Earths Critical Zone(地球关键区界面反应：分子水平环境土壤科学国际会议)

会议地点: 杭州

会议语种:英文

页码: 314-316

在线出版日期: 2009-10-10（万方平台首次上网日期，不代表论文的发表时间）