Litter quality changes during decomposition investigated by thermal analysis
نویسندگان
چکیده
منابع مشابه
Changes in litter quality induced by nutrient addition alter litter decomposition in an alpine meadow on the Qinghai-Tibet Plateau
The effects of nitrogen (N) and phosphorus (P) addition on litter decomposition are poorly understood in Tibetan alpine meadows. Leaf litter was collected from plots within a factorial N × P addition experiment and allowed to decompose over 708 days in an unfertilized plot to determine the effects of N and/or P addition on litter decomposition. Results showed that nutrient addition significantl...
متن کاملInteracting Microbe and Litter Quality Controls on Litter Decomposition: A Modeling Analysis
The decomposition of plant litter in soil is a dynamic process during which substrate chemistry and microbial controls interact. We more clearly quantify these controls with a revised version of the Guild-based Decomposition Model (GDM) in which we used a reverse Michaelis-Menten approach to simulate short-term (112 days) decomposition of roots from four genotypes of Zea mays that differed prim...
متن کاملCarbon isotopic discrimination during litter decomposition
Introduction Conclusions References
متن کاملThermal Decomposition of Dichlorosilane Investigated by Pulsed Laser Powered Homogeneous Pyrolysis
Results of the SF, sensitized infrared pulsed laser powered homogeneous pyrolysis of dichlorosilane are reported. Pyrolyses at temperatures of 1350 to 1700 K and pressures of 150 to 230 Torr with reaction times around 7 ,us were carried out in the presence and absence of molecules that could potentially scavenge the primary decomposition products (SiHCl and/or SiCl2). We were unable to irrevers...
متن کاملQuality changes of salmon (Oncorhynchus gorbuscha) muscle during thermal processing.
The objective of this study was to investigate quality changes of salmon fillet muscle during thermal sterilization processes. Small samples (D 30 mm x H 6 mm) from the central dorsal region were heated in an oil bath at 121.1 degrees C for periods varying from 5 to 120 min. The quality variations along the longitudinal axis of salmon fillets (raw and heated) were examined. The quality properti...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: iForest - Biogeosciences and Forestry
سال: 2015
ISSN: 1971-7458
DOI: 10.3832/ifor1297-007