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Decomposition and stability of organic matter in soil
Tabaková, Eva ; Enev, Vojtěch (referee) ; Klučáková, Martina (advisor)
In the soil, the plant material is decomposed by several factors. In the process, one part of the carbon returns to the atmosphere as carbon dioxide, whereas another part is stabilised in the soil. The aim of this study is decomposition and stability of organic matter in soil using a simple and innovative TBI method. Through this method, we examined the weight change after the incubation period of 90 days, where biomass of green tea was degraded in cambodia soil. Tea bags have provided us with valuable information on the decomposition and amount of carbon in the soil, because the biomass itself is of organic origin. This information is based on the fact that the soil and the decomposition processes have a direct impact on the change in climatic conditions. Thanks to further analytical methods, elemental analysis, thermogravimetric analysis and infrared spectroscopy with Furier transformation, was found indispensable information about tea composition.
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Decomposition and stability of organic matter in soil
Tabaková, Eva ; Enev, Vojtěch (referee) ; Klučáková, Martina (advisor)
In the soil, the plant material is decomposed by several factors. In the process, one part of the carbon returns to the atmosphere as carbon dioxide, whereas another part is stabilised in the soil. The aim of this study is decomposition and stability of organic matter in soil using a simple and innovative TBI method. Through this method, we examined the weight change after the incubation period of 90 days, where biomass of green tea was degraded in cambodia soil. Tea bags have provided us with valuable information on the decomposition and amount of carbon in the soil, because the biomass itself is of organic origin. This information is based on the fact that the soil and the decomposition processes have a direct impact on the change in climatic conditions. Thanks to further analytical methods, elemental analysis, thermogravimetric analysis and infrared spectroscopy with Furier transformation, was found indispensable information about tea composition.
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