Wheat straw checkerboard and crust formation in the Mu Us desert, northwest China
2006
Jin, Z.(Tokyo Univ. (Japan)) | Shao, S. | Huang, S. | Lan, Z. | Iiyama, K.
Wheat straw was incubated in a checkerboard pattern, and crust was developed around the checkerboard. The chemical properties of wheat straw incubated in sand dune conditions were varied after one year incubation and the degree of change was identical with wheat straw composted for two weeks under optimum conditions. UV and FTIR spectra suggested the presence of aromatic compounds, carbonyl groups and phenolic hydroxyl groups in the crust. Xylose was the predominant component of the monosaccharide released by acid hydrolysis of the crust. The lignin content of the crust (34.5%) was higher than that of intact wheat straw (24.9%). The lignin structure of the crust was characterized by a high acid/aldehyde ratio and low methoxyl content, all of which are lignin characteristics of soil organic matter.
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