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The formation of a humic lakes via organic runoff has a dramatic effect on the lake ecosystem. Increases in the lake’s acidity make it difficult for fish and other organisms to proliferate. The quality of the lake for use as drinking water also decreases as the carbon concentration and acidity increase.
Extracted humic acid not a single acid; rather, it is a complex mixture of many different acids containing carboxyl and phenolate groups so that the mixture behaves functionally as a dibasic acid or, occasionally, as a tribasic acid. Commercial humic acid used to amend soil is manufactured using these same well established procedures. Humic ...
At a larger scale, soil acidification is linked to losses in agricultural productivity due to these effects. [31] Impacts of acidic water and Soil acidification on plants could be minor or in most cases major. In minor cases which do not result in fatality of plant life include; less-sensitive plants to acidic conditions and or less potent acid ...
The dry matter consists mainly of carbon, oxygen, and hydrogen. Although these three elements make up about 92% of the dry weight of the organic matter in the soil, other elements present are essential for the nutrition of plants, including nitrogen, phosphorus, potassium, sulfur, calcium, magnesium, and many micronutrients. [1]
Soil consists of both mineral (inorganic) and organic components. The organic components can be subdivided into fractions that are soluble, largely humic acids, and insoluble, the humins. Humins make up about 50% of the organic matter in soil. [1]
The ability of plants to absorb humic substances with their roots and metabolize them has been long debated. [58] There is now a consensus that humus functions hormonally rather than simply nutritionally in plant physiology , [ 59 ] [ 60 ] and that organic sunstances exuded by roots and transformed in humus by soil organisms are an evolved ...
The International Humic Substances Society was founded in Denver, Colorado, USA, on September 11, 1981 by scientists who saw a need for a society to bring together scientists in the coal, soil, and water with interest in humic substances, and to provide opportunities for them to exchange ideas .
Acids are broken down in ripening fruits [12] and this contributes to the sweeter rather than sharp tastes associated with unripe fruits. In some fruits such as guava, there is a steady decrease in vitamin C as the fruit ripens. [13] This is mainly as a result of the general decrease in acid content that occurs when a fruit ripens. [9]