EFFECT OF FREEZING ON THE FREE AMINO ACIDS IN SOIL | Zendy

K. C. Ivarson | Zendy; F. J. Sowden | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

EFFECT OF FREEZING ON THE FREE AMINO ACIDS IN SOIL

Author(s) -

K. C. Ivarson,

F. J. Sowden

Publication year - 1966

Publication title -

canadian journal of soil science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.592

H-Index - 67

eISSN - 1918-1841

pISSN - 0008-4271

DOI - 10.4141/cjss66-020

Subject(s) - amino acid , chemistry , soil water , decomposition , organic matter , environmental chemistry , food science , biochemistry , soil science , environmental science , organic chemistry

Five soils were subjected to temperatures of 1° and −14 °C for 3 weeks. Freezing caused a marked increase in the total amount of free amino acids extracted. The amounts of free amino acids released were greater in soils where decomposition of organic matter was more complete. While prolonged storage of soil at 1 °C had no measurable effect on the free amino acids released, storage over a long period at −14 °C decreased the free amino acid content. Equilibration of wetted soil at room temperature prior to storage at cold temperatures decreased the extractable free amino acids. The data support the contention that part of the effect of soil freezing on the acceleration of microbial activity is due to release of available energy sources.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research