Exchangeable cation effects on hot water extractable carbon and nitrogen in agricultural soils
Denis Curtin
A C , Weiwen Qiu A , Michelle E. Peterson A , Mike H. Beare A , Craig R. Anderson A and Martin H. Chantigny B
+ Author Affiliations
- Author Affiliations
A The New Zealand Institute for Plant Food Research Limited, Private Bag 4704, Christchurch, New Zealand.
B Agriculture and Agri-Food Canada, 2560 boul. Hochelaga, Québec, QC, G1V 2J3, Canada.
C Corresponding author. Email: denis.curtin@plantandfood.co.nz
Soil Research 58(4) 356-363 https://doi.org/10.1071/SR19222
Submitted: 13 August 2019 Accepted: 18 February 2020 Published: 31 March 2020
Abstract
Hot water is believed to extract bio-available soil organic matter (SOM), including organic compounds from the biomass of soil microbes. The role of soil physico-chemical factors in relation to extractability of SOM in hot water is not well understood. We evaluated the influence of exchangeable sodium (Na) on the quantity and quality of organic matter extracted in hot water from soils with a range of total and extractable C (total C 19–60 g kg–1; hot water extractable C (HWC) 659–3292 mg kg–1). The soils were pre-treated with different rates of Na (0–156 cmolc kg–1, as NaCl) to establish a range of exchangeable Na percentages (ESP), and then extracted with hot water (80°C) for 16 h. Hot water extractable C increased linearly as ESP increased, but the rate of increase differed between soils (the increase in HWC per unit increase in ESP ranged within 19–71 mg kg–1). At ESP 15, a threshold used to separate sodic and non-sodic soils, HWC was 30–60% greater than that measured without added Na. Ultraviolet absorbance (260 nm) data indicated that aromatic organic matter was preferentially released following Na pre-treatment. The proportion of HWC in phenolic form was generally little affected by Na treatment but there was a consistent increase in protein in response to Na (hot water extractable organic N in protein form increased from an average of 5.5 ± 2.2% without added Na to 11.0 ± 3.6% at the highest Na rate). The Na-induced increases in UV absorbance may be largely attributable to release of proteins containing aromatic amino acids (tryptophan and tyrosine). Our results suggest that organic matter desorbed from mineral surfaces may be an important contributor to hot water extractable C and N, and factors that affect the adsorption–desorption process may significantly influence organic matter extractability in hot water.
Additional keywords: chemical controls, dissolved protein and phenols, extractable organic matter, ultraviolet absorbance.
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