Origins of humus variation |
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| Affiliation: | 1. Departamento de Edafoloxía e Química Agrícola, Facultade de Bioloxía, Universidade de Santiago de Compostela, Spain;2. Departamento de Tecnología de Ciencia de los Alimentos y Biotecnología. Universidad Politécnica Nacional, Quito, Ecuador;3. Rede de Infraestruturas de Apoio á Investigación e ao Desenvolvemento Tecnolóxico (RIAIDT), Edificio Cactus, Universidad de Santiago de Compostela, Spain;4. Departamento de Ciência do Solo, Universidade de São Paulo, 13418-900 Piracicaba, SP, Brazil;5. Departamento de Xeografía, Facultade de Xeografía e Historia, Universidade de Santiago de Compostela, Spain;1. University of Basel, Basel, Switzerland;2. University of Rhode Island, Kingston, RI, United States;3. United States Department of Agriculture, Washington, DC, United States |
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| Abstract: | Humus samples derived from peat, moss or ornithogenic sources in the Antarctic continent have been examined by 13C nuclear magnetic resonance techniques. The 13C spectra show that the humus has undergone very little chemical modification. A fulvic acid fraction from a moss derived soil is almost entirely α- and β-glucose. The results also show that lignin is not a necessary precursor for aromatic components in soils. It is suggested that the aromaticity and carbohydrate content of certain soils is governed by the low temperature which influences the degree of humification. |
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