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dc.contributor.authorSingh, M.-
dc.contributor.authorSarkar, B.-
dc.contributor.authorBolan, N.S.-
dc.contributor.authorOk, Y.S.-
dc.contributor.authorChurchman, G.J.-
dc.identifier.citationJournal of Hazardous Materials, 2019; 374:11-19-
dc.description.abstractThe interactive effects of the types and contents of soil clay fractions (SCFs) and plant-residue addition rates on soil organic carbon (SOC) stabilisation are largely unknown. We conducted incubation experiments by amending a sandy soil sample with kaolinitic-illitic, smectitic and allophanic SCFs and adding wheat residues to the mineral mixtures to compare their C stabilisation capacity. The rate of carbon (C) decomposition was higher in the kaolinitic-illitic SCF followed by smectitic and allophanic clay minerals. The supply of easily degradable C substrate from decomposing residues markedly influenced the SCFs' abilities to stabilise SOC. The removal of sesquioxides from the SCFs significantly decreased their C stabilisation capacity, which coincided with a decrease in the dehydrogenase activity of the mineral-residue mixture. The allophanic SCF showed the least microbial activity and the greatest C stabilisation due to having a higher proportion of micropores (75%). The high C stabilisation capacity of allophanic SCF could also be explained by its high specific surface area (119 m2  g-1). The results of this study are helpful to understand the role of various SCFs in stabilising added C originating from external wheat residue addition but warrant further validation under field conditions.-
dc.description.statementofresponsibilityMandeep Singh, Binoy Sarkar, Nanthi S.Bolan, Yong Sik Ok, Gordon Jock Churchman-
dc.rights© 2019 Elsevier B.V. All rights reserved.-
dc.subjectMicrobial activity-
dc.subjectOrganic carbon stabilisation-
dc.subjectSoil clay fractions-
dc.subjectWheat plant residue-
dc.titleDecomposition of soil organic matter as affected by clay types, pedogenic oxides and plant residue addition rates-
dc.typeJournal article-
Appears in Collections:Agriculture, Food and Wine publications
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