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Centrifugation affects salt content and ionic composition in the 1:5 water extracts of calcareous soils

AutorMolina, M. J. ; Visconti Reluy, Fernando ; Hernández, Pau; Paz Bécares, José Miguel de; Llinares, J. V.; Tellols, Lourdes ; Sánchez, J.
Fecha de publicaciónoct-2010
EditorFood and Agriculture Organisation of the United Nations
CitaciónGlobal Forum on Salinization and Climate Change (2010)
ResumenThe 1:5 soil water extracts are frequently used for salinity appraisal because they are easier to obtain than saturation extracts. The experimental conditions for obtaining the 1:5 extracts should guarantee that the equilibrium status of the solution regarding calcite, gypsum and CO2 has been attained and preserved in order to use them instead of saturation extracts for salinity diagnosis and also model validation. We conducted a laboratory experiment in order to determine the time calcareous soil samples need for attaining equilibrium with calcite, gypsum and CO2 in 1:5 soil to water suspensions. Once this time was known, the effect of the centrifugation extraction on the thermodynamic parameters of the 1:5 extracts was studied. This was done comparing the ionic activity products of calcium carbonate of 1:5 extracts obtained by centrifugation with those non obtained by centrifugation. According to the results the centrifugation has effects on the ionic composition of the extracts, and also on the equilibrium parameters. However for some measured parameters identification of significant differences between centrifuged and non-centrifuged extracts was not possible. The study of the equilibrium parameters of 1:5 extracts obtained from soils with calcite and gypsum should continue before they can be reliably used instead of saturation extracts.
DescripciónPoster presentado en el Global Forum on Salinization and Climate Change celebrado en Valencia del 25 al 29 de octubre de 2010
Aparece en las colecciones: (CIDE) Comunicaciones congresos
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