The stability of carbon from a maize-derived hydrochar as a function of fractionation and hydrothermal carbonization temperature in a Podzol

Megan de Jager; Frank Schröter; Michael Wark; Luise Giani

doi:10.1007/s42773-022-00175-w

Biochar (Sep 2022)

The stability of carbon from a maize-derived hydrochar as a function of fractionation and hydrothermal carbonization temperature in a Podzol

Megan de Jager,
Frank Schröter,
Michael Wark,
Luise Giani

Affiliations

Megan de Jager: Institut Für Biologie Und Umweltwissenschaften, Carl Von Ossietzky Universität
Frank Schröter: Institut Für Chemie, Carl Von Ossietzky Universität
Michael Wark: Institut Für Chemie, Carl Von Ossietzky Universität
Luise Giani: Institut Für Biologie Und Umweltwissenschaften, Carl Von Ossietzky Universität

DOI: https://doi.org/10.1007/s42773-022-00175-w
Journal volume & issue: Vol. 4, no. 1
pp. 1 – 12

Abstract

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Highlights Increasing HTC temperature (190, 210 and 230 °C) resulted in physico-chemical and structural differences in the HCs. HC addition to a Podzol potentially resulted in a positive priming effect in the free OM fraction after 1 year. The more stable SOM fractions of the HC-amended Podzol contained more OC than the (HC free) control after 1 year.

Published in Biochar

ISSN: 2524-7972 (Print); 2524-7867 (Online)
Publisher: Springer
Country of publisher: Singapore
LCC subjects: Geography. Anthropology. Recreation: Environmental sciences; Agriculture
Website: https://www.springer.com/journal/42773

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