BIOCHEMICAL TRANSFORMATION OF HUMIC SUBSTANCES DURING HUMIFICATION RELATED TO THEIR ENVIRONMENTAL FUNCTIONS

被引：16

作者：

HARGITAI, L

机构：

[1] Department of Soil Science and Agrochemistry, University of Horticulture and Food Industry, H-1118 Budapest

来源：

ENVIRONMENT INTERNATIONAL | 1994年 / 20卷 / 01期

关键词：

D O I：

10.1016/0160-4120(94)90065-5

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

The practical application of pears and peat products is closely connected with their humic substances. Our earlier investigations in natural ecosystems have shown that an increase in the degree of humification expressed in our humus quality K-values is connected with a decrease in C/N and related to yearly average temperature. Our results from the humification of pear layers have shown that the degree of humification is closely connected with an increase in hydrolysable N-content. This rule is shown to be independent of the nature and origin of pear layers. The results are suitable for predicting the possible application of peat humic substances in environmental protection and in human health (balneology, balneotherapy).

引用

页码：43 / 48

页数：6

共 13 条

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