Carbon isotopic ratios of wetland and terrace soil sequences in the Maya Lowlands of Belize and Guatemala     

Timothy Beach  Sheryl Luzzadder-Beach  Richard Terry  Nicholas Dunning  Stephen Houston  Thomas Garrison 《CATENA》2011

This article provides new data and synthesizes earlier findings on the carbon isotope ratios of the humin part of soil organic matter from a range of sites in the central Maya Lowlands. Changes down the soil profile in carbon isotope ratios can provide an important line of evidence for vegetation change and erosion over time, especially in well dated aggrading profiles. Research thus far has provided substantial evidence for significant inputs from C₄ vegetation in buried layers from the Ancient Maya periods in depositional soils but equivocal evidence from sloping soils. We present new findings from soil profiles through ancient Maya wetland fields, upland karst wetlands, ancient Maya aguadas (reservoirs), and ancient Maya terraces. Most of the profiles exhibited δ¹³C enrichment greater than the 2.5–3‰ typical from bacterial fractionation. Seven of nine ancient Maya wetland profiles showed δ¹³C enrichment ranging from 4.25 to 8.56‰ in ancient Maya-dated sediments that also contained phytolith and pollen evidence of grass (C₄ species) dominance. Upland karst sinks and ancient reservoirs produced more modest results for δ¹³C enrichment. These seasonal wetland profiles exhibited δ¹³C enrichment ranging from 1 to 7.3‰ from the surface to ancient Maya-period sediments. Agricultural terraces produced mixed results, with two terraces having substantial δ¹³C enrichment of 5.34 and 5.66‰ and two producing only equivocal results of 1.88 and 3.03‰ from modern topsoils to Maya Classic-period buried soils. Altogether, these findings indicate that C₄ plants made up c. 25% of the vegetation at our sites in the Maya Classic period and only a few percent today. These findings advance the small corpus of studies from ancient terraces, karst sinks, and ancient wetland fields by demonstrating substantial δ¹³C and thus C₄ plant enrichment in soil profile sections dated to ancient Maya times. These studies are also providing a new line of evidence about local and regional soil and ecological change in this region of widespread environmental change in the Late Holocene.  相似文献   

Effects of seedbed properties on crop emergence: 3. Effects of firming of seedbeds with various sowing depths and water contents     

Inge Håkansson  Tomas Rydberg  Thomas Keller 《Acta Agriculturae Scandinavica, Section B - Plant Soil Science》2013,63(8):701-710

Abstract

Extensive experiments were carried out in shallow plastic boxes placed directly on the ground in the field to study the effects of seedbed properties on the emergence of various crops in a cool temperate climate. In a group of experiments with barley (Hordeum vulgare L.), we studied the effects on crop emergence of firming (slight compaction) of the seedbed, simulating the recompacting effects of rolling after sowing or press wheels on the seed coulters. Most of the experiments were carried out without irrigation after sowing. The firming usually had a slightly positive effect on emergence when the water content in the surface layer at sowing was below the wilting point. When the water content in the surface layer was higher, firming often reduced emergence drastically, particularly with deep sowing and in coarse-textured soils. The main reason for negative effects was harmful hardening of the surface layer when the more firm seedbed gradually dried out. When irrigation kept the seedbed continuously moist, the negative effect of firming was almost eliminated. Very high initial water content in the basal layer tended to delay surface layer drying and hardening, and to reduce the negative effect of firming. Firming only slightly influenced the evaporative water losses from the soil. In contrast to the results presented here, previous field trials with cereals have usually resulted in more positive effects of rolling after sowing. This indicates that other effects than firming, such as modification of sowing depth and reshaping of the soil surface, are other important effects of rolling.  相似文献   

Herbivory of an invasive slug in a model grassland community can be affected by earthworms and mycorrhizal fungi     

Raphaël Trouvé  Thomas Drapela  Thomas Frank  Franz Hadacek  Johann G. Zaller 《Biology and Fertility of Soils》2014,50(1):13-23

Invasion of non-native species is among the top threats for the biodiversity and functioning of native and agricultural ecosystems worldwide. We investigated whether the herbivory of the slug Arion vulgaris (formerly Arion lusitanicus; Gastropoda), that is listed among the 100 worst alien species in Europe, is affected by soil organisms commonly present in terrestrial ecosystems (i.e. earthworms—Annelida: Lumbricidae and arbuscular mycorrhizal fungi—AMF, Glomerales). We hypothesized that slug herbivory would be affected by soil organisms via altered plant nutrient availability and plant quality. In a greenhouse experiment, we created a simple plant community consisting of a grass, a forb, and a legume species and inoculated these systems with either two earthworm species and/or four AMF taxa. Slugs were introduced after plants were established. Earthworms significantly reduced total slug herbivory in AMF-inoculated plant communities (P?=?0.013). Across plant species, earthworms increased leaf total N and secondary metabolites, AMF decreased leaf thickness. Mycorrhizae induced a shift in slug feeding preference from non-legumes to legumes; the grass was generally avoided by slugs. AMF effects on legume herbivory can partly be explained by the AMF-induced increase in total N and decrease in C/N ratio; earthworm effects are less clear as no worm-induced alterations of legume plant chemistry were observed. The presence of earthworms increased average AMF colonization of plant roots by 140 % (P?<?0.001). Total shoot mass was significantly increased by AMF (P?<?0.001). These data suggest that the feeding behavior of this invasive slug is altered by a belowground control of plant chemical quality and community structure.  相似文献   

燃油温度和喷射压力对葵花籽油与柴油喷雾特性的影响     

何旭  刘海  曾威霖  余红东  Bohl Thomas  田国弘  李向荣  刘福水 《农业工程学报》2014,30(15):75-82

为探究纯植物油作为压燃内燃机替代燃料的雾化问题,利用纹影法对葵花籽纯植物油和普通柴油在不同试验条件下的喷雾特性进行了对比研究,分析了燃油温度和喷射压力对2种燃料喷雾贯穿距、喷雾锥角和空气卷吸作用的影响。研究结果表明:葵花籽油的喷雾贯穿距和喷雾锥角均随着喷射压力和燃油温度的升高而增大,与柴油的变化规律相似。温度从60℃升高到90℃,喷油压力为60 MPa时喷雾贯穿距和喷雾锥角的平均增幅分别为12.4%和9.6%,120 MPa时分别为5%和4.14%;喷油压力从60 MPa升高到120 MPa,温度为60℃时喷雾贯穿距和喷雾锥角的平均增幅分别为39.7%和16.7%,90℃时分别为30.6%和10.9%;当喷射压力、背景压力和燃油温度相同时,葵花籽油比柴油具有更大的贯穿距和更小的喷雾锥角,且喷雾贯穿距平均增幅为22.5%,喷雾锥角平均降幅为60.3%;升高燃油温度和升高喷射压力都会增强雾注的空气卷吸作用,但葵花籽油的空气卷吸作用要明显弱于普通柴油。研究结果可为纯植物油作为内燃机替代燃料的可行性研究提供参考。  相似文献   

Improved Calibration for Estimating Soil Properties with a Multifunctional Heat Pulse Probe     

Andrew C. Sherfy  John S. Tyner  Youngil Kim 《Communications in Soil Science and Plant Analysis》2016,47(3):305-312

A multifunctional heat pulse probe (MFHPP) can measure soil thermal and hydraulic properties. Though its successful implementation has been documented, previous studies have reported some limitations. One specific cause of the limitations is the absorption of the generated heat pulse within the probe itself, which creates error in the measurements. The objective of this study was to develop and evaluate a new calibration method to account for measurement error due to heat loss to the probe. A MFHPP was constructed and tested in six soil types using both a traditional method and the newly developed calibration method. The new calibration utilizes heat pulse response curves from real soils with thermal conductivities similar to that of the MFHPP rather than the traditional agar-stabilized water solution. This new approach significantly reduced average measurement errors from 9.1% to 2.4% for heat capacity and 13.5% to 4.5% for volumetric water content.  相似文献   

Structure determination of 3-O-caffeoyl-epi-gamma-quinide, an orphan bitter lactone in roasted coffee     

Frank O  Blumberg S  Krümpel G  Hofmann T 《Journal of agricultural and food chemistry》2008,56(20):9581-9585

Recent investigations on the bitterness of coffee as well as 5- O-caffeoyl quinic acid roasting mixtures indicated the existence of another, yet unknown, bitter lactone besides the previously identified bitter compounds 5- O-caffeoyl- muco-gamma-quinide, 3- O-caffeoyl-gamma-quinide, 4- O-caffeoyl- muco-gamma-quinide, 5- O-caffeoyl- epi-delta-quinide, and 4- O-caffeoyl-gamma-quinide. In the present study, this orphan bitter lactone was isolated from the reaction products generated by dry heating of 5- O-caffeoylquinic acid model, and its structure was determined as the previously unreported 3- O-caffeoyl- epi-gamma-quinide by means of liquid chromatography-mass spectrometry (LC-MS) and one-/two-dimensional NMR experiments. The occurrence of this bitter lactone, exhibiting a low bitter recognition threshold of 58 micromol/L, in coffee beverages could be confirmed by LC-MS/MS (negative electrospray ionization) operating in the multiple reaction monitoring mode.  相似文献   

Antioxidant effectiveness of phenolic apple juice extracts and their gut fermentation products in the human colon carcinoma cell line caco-2     

Bellion P  Hofmann T  Pool-Zobel BL  Will F  Dietrich H  Knaup B  Richling E  Baum M  Eisenbrand G  Janzowski C 《Journal of agricultural and food chemistry》2008,56(15):6310-6317

Apples represent a major dietary source of antioxidative polyphenols. Their metabolic conversion by the gut microflora might generate products that protect the intestine against oxidative damage. We studied the antioxidant effectiveness of supernatants of fermented apple juice extracts (F-AEs, 6 and 24 h fermentation) and of selected phenolic degradation products, identified by HPLC-DAD-ESI-MS. Cell free antioxidant capacity of unfermented apple juice extracts (AEs) was decreased after fermentation by 30-50%. In the human colon carcinoma cell line Caco-2, F-AEs (containing <0.5% of original AE-phenolics) decreased the reactive oxygen species (ROS) level more efficiently than the F-blank (fermented without AE) but were less effective than the respective AEs. Similarly, antioxidant effectiveness of individual degradation products was lower compared to respective AE constituents. Glutathione level was slightly increased and oxidative DNA damage slightly decreased by fermented AE03, rich in quercetin glycosides. In conclusion, F-AEs/degradation products exhibit antioxidant activity in colon cells but to a lesser extent than the respective unfermented AEs/constituents.  相似文献   

Stir bar sorptive extraction combined with GC-MS analysis and chemometric methods for the classification of South African Wines according to the volatile composition   总被引：1，自引：0，他引：1  

Tredoux A  de Villiers A  Májek P  Lynen F  Crouch A  Sandra P 《Journal of agricultural and food chemistry》2008,56(12):4286-4296

A simple method for the analysis of major wine volatiles and semivolatiles by stir bar sorptive extraction in combination with thermal desorption and gas chromatography-mass spectrometry (SBSE-TD-GC-MS) was developed. Significant experimental parameters such as extraction time, temperature, salt addition, pH, and thermal desorption parameters were optimized to provide a sensitive and robust analytical method. The method provided good repeatability (%RSD < 10%) for 38 major wine volatile compounds, including alcohols, acids, esters, phenols, aldehydes, ketones, and lactones. Quantitative data for 62 South African red and white wines were used to study the suitability of major volatile data for the differentiation of wine samples according to grape variety or cultivar. Principal component analysis (PCA) and cluster analysis (CA) showed that most of the variation in volatile composition between wine samples could be ascribed to differences in wine age, wood contact, and fermentation practices. Despite the contribution of these factors, discriminant analysis (DA) was successfully applied to the classification of red and white wine samples according to cultivar.  相似文献   

The use of lysimeter data for the test of two soil–water balance models: A case study     

Martin Wegehenkel  Yongqian Zhang  Thomas Zenker  Heiko Diestel 《植物养料与土壤学杂志》2008,171(5):762-776

Two soil–water balance models were tested by a comparison of simulated with measured daily rates of actual evapotranspiration, soil water storage, groundwater recharge, and capillary rise. These rates were obtained from twelve weighable lysimeters with three different soils and two different lower boundary conditions for the time period from January 1, 1996 to December 31, 1998. In that period, grass vegetation was grown on all lysimeters. These lysimeters are located in Berlin‐Dahlem, Germany. One model calculated the soil water balance using the Richards equation. The other one used a capacitance approach. Both models used the same modified Penman formula for the estimation of potential evapotranspiration and the same simple empirical vegetation model for the calculation of transpiration, interception, and evaporation. The comparisons of simulated with measured model outputs were analyzed using the modeling‐efficiency index IA and the root mean squared error RMSE. At some lysimeters, the uncalibrated application of both models led to an underestimation of cumulative and annual rates of groundwater recharge and capillary rise, despite a good simulation quality in terms of IA and RMSE. A calibration of soil‐hydraulic and vegetation parameters such as maximum rooting depth resulted in a better fit between simulated and observed cumulative and annual rates of groundwater recharge and capillary rise, but in some cases also decreased the simulation quality of both models in terms of IA and RMSE. The results of this calibration indicated that, in addition to a precise determination of the soil water‐retention functions, vegetation parameters such as rooting depth should also be observed. Without such information, the rooting depth is a calibration parameter. However, in some cases, the uncalibrated application of both models also led to an acceptable fit between measured and simulated model outputs.  相似文献   

Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine     

Hufnagel JC  Hofmann T 《Journal of agricultural and food chemistry》2008,56(4):1376-1386

Application of sequential solvent extraction, followed by HPLC combined with the taste dilution analysis, enabled the localization of the most intense velvety astringent, drying, and puckering astringent, as well as bitter-tasting, compounds in red wine, respectively. Isolation of the taste components involving gel adsorption chromatography, ultrafiltration, and synthesis revealed the identification of 26 sensory-active nonvolatiles, among which several hydroxybenzoic acids, hydroxycinnamic acids, flavon-3-ol glycosides, and dihydroflavon-3-ol rhamnosides as well as a structurally undefined polymeric fraction (>5 kDa) were identified as the key astringent components. In contradiction to literature suggestions, flavan-3-ols were found to be not of major importance for astringency and bitter taste, respectively. Surprisingly, a series of hydroxybenzoic acid ethyl esters and hydroxycinnamic acid ethyl esters were identified as bitter compounds in wine. Taste qualities and taste threshold concentrations of the individual wine components were determined by means of a three-alternative forced-choice test and the half-mouth test, respectively.  相似文献