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Exchange Acidity of Wheat and Pea Roots in Salt Solutions by Stig Ledin; Lambert Wiklander is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Exchange Acidity of Wheat and Pea Roots in Salt Solutions about?

The pH of salt solutions of different kinds and concentrations was lowered when roots of starved peas (Pisum salivum) and wheat (Triticum aestivum) plants were submerged. This pH decrease seems to be primarily caused by cation exchange. The metal cations of the salts displace hydrogen ions on the root surface. The root surface functions as a cation exchanger in a way that can be predicted by the ordinary ion exchange laws. Effects of concentration, valency, and hydration of salt cation were demonstrated in the experiments. These exchange properties of the roots are marked and consistent at + 20°C as well as at + 0.5°C with N2-gas bubbling. At 0.5°C the cell metabolism is reduced to a minimum and no active uptake or release of ions from the roots can occur. The exchange acidity of the roots increased with the salt concentration and with the valency and hydration in the order: M + < M 2+ < M s+ and Li < Na < K;Mg < Ca < Ba.

Who reads Exchange Acidity of Wheat and Pea Roots in Salt Solutions?

Author

Stig Ledin; Lambert Wiklander

Publisher

Springer; Springer-Verlag; Kluwer Academic Publishers; Springer Science and Business Media LLC; Society for Mining, Metallurgy and Exploration Inc. (ISSN 0032-079X)

Published

1974

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)