Temperature sensitivity of black carbon decomposition and oxidation

Global warming accelerates decomposition of soil organic carbon (SOC) pools with varying rates and temperature sensitivities. Black carbon (BC) materials are among the slowest decomposing components of the SOC pool. Although BC is a large component of SOC in many systems, the influence of temperature on decomposition of BC bearing different chemical and physical structures remains poorly understood. Four BC materials, produced by carbonizing corn residue and oak wood at 350 and 600 degrees C (corn-350-BC, corn-600-BC, oak-350-BC, and oak-600-BC), were mixed with pure sand and incubated at 4, 10, 20, 30, 45, and 60 degrees C for 1 year. Corn-BC was more porous than oak-BC as determined by scanning electron microscopy (SEM). Increasing the charring temperature from 350 to 600 degrees C led to greater aromaticity with 5-15% more C in aromatic rings and a 39-57% increase in both nonprotonated aromatic C and aromatic bridgehead C quantified by nuclear magnetic resonance (NMR) spectroscopy and a greater degree of order and development of C layers as observed by transmission electron microscopy (TEM). With a temperature increase from 4 to 60 degrees C, C loss of corn-350-BC increased from 10 to 20%, corn-600-BC, from 4 to 20%, oak-350-BC, from 2.3 to 15%, and oak-600-BC from 1.5 to 14% of initial C content, respectively. Temperature sensitivity (Q(10)) decreased with increasing incubation temperature and was highest in oak-600-BC, followed by oak-350-BC, corn-600-BC, and corn-350-BC, indicating that decomposition of more stable BC was more sensitive to increased temperature than less stable materials. Carbon loss and potential cation exchange capacity (CECp) significantly (p < 0.05) correlated with O/C ratios and change in O/C ratios, suggesting that oxidative processes were the most important mechanism controlling BC decomposition in this study.