Abstract

The long-term accumulation of pentachlorophenol (PCP) has adversely affected the paddy soil ecosystem. PCP reductive dechlorination under anaerobic conditions is an efficient pathway for PCP degradation. This process is affected by the content of organic matter and the iron mineral composition of the soil. Our previous study analyzed the effects of compost-derived Humic acids (HAs) on reductive dechlorination of PCP in a paddy soil system under Fe-reducing conditions. The effects and mechanisms of high organic matter and compost-derived HAs in promoting PCP dechlorination need further investigation. This study examined paddy soils with high organic matter content in Heilongjiang Province. PCP reductive dechlorination in this system was studied using HAs from three stages of municipal solid waste compost as soil supplements. The results showed that natural HA and microorganisms could promote the dechlorination and transformation of PCP in the paddy soil system. After removing humic acid, the detected concentrations of PCP in paddy soil and solid-liquid interface were 1.84 and 9.67 times of those in the original soil experiment, respectively. The concentration of low chlorine products decreased significantly in the sterilized group. Compost-derived HAs from different stage were also presented various effect on PCP reductive dichlorination. Furthermore, the synergistic effect between natural HA and compost-derived HAs would limit the electron donating capacity of compost-derived HAs in the paddy soil with high organic matter. Organic matter in soil has an important influence on pollutant fate. Late-stage HA were more effective in promoting PCP degradation than early-and middle-stage HAs. The research provided a comprehensive and meticulous analyses of the effects of compost-derived HAs on PCP bio-dechlorination in paddy soil with high organic matter.

Full Text
Published version (Free)

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call