Effect of air-drying and oven-drying treatment on Cr(VI) content and Cr bond forms in soil

Air-drying and oven-drying are pretreatment processes often used before testing and analyzing various soil characteristics in the laboratory. This study selected three kinds of soil, including red soil, entisol, and alluvial soil, and examined the variation of the Cr(VI) content and Cr bond forms in these soils during air-drying and oven-drying. The results show that when the soil is air-dried in natural environment, the Cr(VI) content decreases with air-drying time. On day 10 of air-drying, the Cr(VI) content in these soils is 22.8～47.9 % of the initial value. When the soil is oven-dried, the Cr(VI) concentration decays faster; on day 8, the Cr(VI) is no longer detected in these soil samples. When the Cr(VI)-contaminated soil is treated by air-drying and oven-drying, the Cr bond form converts into a more stable form. After oven-drying, the Cr mainly exists in Fe–Mn oxide form, organic bond form, and residual form. The air-drying and oven-drying pretreatment processes of soil reduce the Cr(VI) content and stabilize the Cr bond form. If the laboratory analytic results are applied to risk analysis or remediation strategy planning for chromium-contaminated soil, the toxicity, bioavailability, and mobility of Cr in soil may be underrated.