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• W830413059 abstract "In the first half of September 2003, 44 samples of cultivated root vegetables ie carrot, parsley, celery and beetroot at their consumption maturity, were collected from arable lands in the Miechowski county. Samples were gathered from the fields of considerable area (0.5–2.0 ha) vegetable cultivation. The collected plant material was subjected to dry mineralization, ash was dissolved in HNO3 and obtained mineralizat was analysed. Soil samples were taken from the same locations as vegetables, from the depth of 0–25 cm. Basic physicochemical properties of the soil samples were determined by means of methods universally applied in agricultural chemistry. Total lithium content in the soils was determined after mineralization at a temperature of 450 C, then digestion with a mixture of acids (HClO4 and HNO3) and dissolving in HCl. Content of this element soluble forms was determined after extraction with 0.1 mol dm HCl solution. The total lithium content in the examined soils varied widely (2.79 to 12.20 mg kg), with a geometric mean of 7.78 mg kg. The content of the soluble forms of lithium extracted with 0.1 mol dm HCl solution varied from 0.057 to 0.251 mg kg, with a geometric mean of 0.119 mgLi kg. It was fund significant correlation between total lithium content and share of floatable fraction and colloidal clay in studied soils, as well as between content of soluble lithium forms and share of colloidal clay in soil. The lithium content in the vegetables varied depending on species and part of the plant. A geometric mean of lithium content in roots varied from 0.206 mgLi kg (parsley) to 0.365 mgLi kg (beetroot). Tops of vegetables contained 3–5 times more lithium than their roots. It was stated, that physicochemical properties of studied soils not uniformly affected lithium content in vegetables, what demonstrated values of simple correlation coefficients. Lithium content in roots of all vegetables and tops of beetroot and parsley depended on soluble forms of lithium content in soil. Moreover, lithium content in carrot roots as well as parsley roots and tops was affected DOI: 10.2428/ecea.2013.20(11)124 ECOL CHEM ENG A. 2013;20(11):1359-1368 1 Department of Agricultural and Environmental Chemistry, University of Agriculture in Krakow, al. A. Mickiewicza 21, 31–120 Krakow, Poland, phone: +48 12 662 43 48, fax +48 12 662 43 41, email: rrrogoz@cyf.kr.edu.pl * Corresponding author: rrrogoz@cyf.kr.edu.pl by total lithium content in the soil. However, soil reaction had no significant effect on lithium content in organs of studied root vegetables." @default.
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• W830413059 date "2013-01-01" @default.
• W830413059 modified "2023-09-27" @default.
• W830413059 title "Lithium content in selected root vegetables against its content in soil" @default.
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• W830413059 doi "https://doi.org/10.2428/ecea.2013.20(11)124" @default.
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