alexa Abstract | The Influence of Physical Properties of Sod-Podzol Soil on its Ammonifying and Nitrifying Capacity
ISSN: 0974-8369

Biology and Medicine
Open Access

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Research Article Open Access


The research was conducted by the Chair of Agricultural Chemistry and Crop Farming of the Mari State University. The model experiment helped to study the influence of temperature, moisture, and density on nitrifying and ammonifying capacity of sod-podzol midclay low-humic soil. It was found out that change of physical properties factors of sod-podzol soil influenced nitrifying and ammonifying capacity and mineral nitrogen content. Maximum content of nitrate and mineral nitrogen and the biggest nitrifying capacity were at a soil temperature of +15°C and had the following corresponding values: 74.4, 81.3, and 31.9 mg/kg. Moistening conditions optimal for developing nitrifying and ammonifying bacteria were formed at a soil moisture of 20-25% (60-75% WFC). At this moisture there were the biggest figures of nitrifying capacity (31.5-35.0 mg/kg) and maximum values of content of nitrate nitrogen (74.0-77.5 mg/kg) and mineral nitrogen (78.7-82.3 mg/kg). Soil firming had a negative effect on the microflora of soil. With soil density increase from 1.1 to 2.0 g/cm3 nitrifying capacity decreased from 21.0 mg/kg down to 10.4 mg/kg, while nitrate nitrogen content in soil decreased from 63.5 to 32.1 mg/kg. The best conditions for nitrification and ammonification in sod-podzol soil were as follows: soil temperature of +15°C, soil moisture of 20-25%, and soil density of 1.1 g/cm3. Dependence of mineral nitrogen content in soil on its temperature and moisture was curvilinear and was described by a second-order regression equation, while dependence on its density was linear and was described by a first-order regression equation.

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Author(s): Margarita Alexandrovna Evdokimova, Sergey Ivanovich Novoselov, Ekaterina Sergeevna Novoselova, Asiya Mantsurovna, Albert Nikolaevich Kuzminykh, Galina Ivanovna Pashkova, Olga Gennadyevna Marina-Chermnykh

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