Abstract:
Investigations on how desiccation changes sorption of organic compounds by salt marsh sediments provide insight into the physical and chemical properties of these wide-spread coastal sediments. We measured sorption of compounds with different polarities (lysine, tyrosine, naphthalene and aniline) onto natural sediments and sediments that were dried and rewetted. Sorption of lysine by marsh sediment decreased significantly when the sediment was dried using a freeze-drier, oven, or desiccator, and sorption capacity was not restored when sediments were rewetted. In contrast to lysine, the sorption capacity of more hydrophobic compounds (tyrosine, aniline and naphthalene) increased significantly after salt marsh sediment was dried. These results suggest that drying greatly increased sediment hydrophobicity. Consistently, water drop penetration time, an index of hydrophobicity, was significantly lower for combusted sediments than for those that were simply dried. Sediments treated with EDTA, or boiled in seawater, exhibited a similar or even greater reduction in lysine sorption capacity compared with sediments that were dried. Water retention capacity of salt marsh sediment decreased 50% after sediment was dried. The effects of pH and salinity on lysine sorption in wet and dry sediments suggest that carboxyl groups play a major role in lysine sorption through cation ion exchange, and drying may reduce access to carboxyl groups. We hypothesize that the three-dimensional (3D) structure of organic matter, originating mainly from Spartina alterniflora, is an important factor controlling sorption capacity in salt marsh sediment. The drying process makes sedimentary organic matter change conformation, shrink in volume, and expose hydrophobic groups, thus becoming more hydrophobic. In environments with wet and dry cycles, the distribution of hydrophobic or hydrophilic compounds between solution and particulate phases could thus be influenced by the 3D structure and polarity of organic matter. © 2006 Elsevier Inc. All rights reserved.
