Remzi İlay, Seda Özer Bodur, S. Tuğçe Eren, Yasemin Kavdır, Hüseyin Ekinci
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The effect of olive pomace biochar on some characteristics of Vertisols
The aim of this study was to investigate the effect of olive pomace biochar (OB) application on the mechanical, physical and chemical properties of Vertisols. For this study, soil samples classified as Vertisol in Çanakkale, where internal drainage and surface ponding are major problems, were used. The OB was produced at 450°C and then mixed with 0% (control), 3%, 6% and 9% of the soil by weight. Various soil parameters, including the Atterberg limits (liquid limit [LL], plastic limit [PL], plasticity index [PI], shrinkage limit [SL]), saturated hydraulic conductivity (Ksat), field capacity (FC), total carbon (TC) and total nitrogen (TN), were determined. The values of all the soil parameters increased, except for the PI. Moreover, the Ksat value increased by 127% and 136% with 6% and 9% OB application, respectively, compared to that of the control. Additionally, the FC, TN and TC levels in the soils increased in response to biochar application. In conclusion, OB application has a positive effect on the specific properties of Vertisol and can improve its physical properties.
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Human intervention in the control of water for sustainable agricultural development involves the application of technology and management approaches to: (i) provide the appropriate quantities of water when it is needed by the crops, (ii) prevent salinisation and water-logging of the root zone, (iii) protect land from flooding, and (iv) maximise the beneficial use of water by appropriate allocation, conservation and reuse. All this has to be achieved within a framework of economic, social and environmental constraints. The Journal, therefore, covers a wide range of subjects, advancement in which, through high quality papers in the Journal, will make a significant contribution to the enormous task of satisfying the needs of the world’s ever-increasing population. The Journal also publishes book reviews.
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