Relationships between organic matter, black carbon and persistent organic pollutants in European background soils: Implications for sources and environmental fate |
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Authors: | Nam Jae Jak Gustafsson Orjan Kurt-Karakus Perihan Breivik Knut Steinnes Eiliv Jones Kevin C |
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Affiliation: | a Centre for Chemicals Management and Environmental Science Department, Lancaster Environment Centre, Lancaster University, Lancaster LA1 4YQ, United Kingdom b National Institute of Agricultural Science and Technology, RDA, 249 Sedun, Suwon 702-701, Republic of Korea c Department of Applied Environmental Science (ITM), Stockholm University, 10691 Stockholm, Sweden d Norwegian Institute for Air Research, P.O. Box 100, NO-2027 Kjeller, Norway e University of Oslo, Department of Chemistry, P.O. Box 1033, NO-0315 Oslo, Norway f Department of Chemistry, Norwegian University of Science and Technology, NO-7491 Trondheim, Norway |
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Abstract: | Black carbon (BC) and total organic carbon (TOC) contents of UK and Norwegian background soils were determined and their relationships with persistent organic pollutants (HCB, PAHs, PCBs, co-planar PCBs, PBDEs and PCDD/Fs) investigated by correlation and regression analyses, to assess their roles in influencing compound partitioning/retention in soils. The 52 soils used were high in TOC (range 54-460 mg/g (mean 256)), while BC only constituted 0.24-1.8% (0.88%) of the TOC. TOC was strongly correlated (p < 0.001) with HCB, PCBs, co-PCBs and PBDEs, but less so with PCDD/Fs (p < 0.05) and PAHs. TOC explained variability in soil content, as follows: HCB, 80%; PCBs, 44%; co-PCBs, 40%; PBDEs, 27%. BC also gave statistically significant correlations with PBDEs (p < 0.001), co-PCBs (p < 0.01) and PCBs, HCB, PCDD/F (p < 0.05); TOC and BC were correlated with each other (p < 0.01). Inferences are made about possible combustion-derived sources, atmospheric transport and air-surface exchange processes for these compounds. |
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Keywords: | Persistent organic pollutants Soil organic matter Black carbon Environmental fate |
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