Page 62 - abstract-Book-version-22.10.18
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III. EUROPEAN CONFERENCE ON SCIENCE, ART & CULTURE
ECSAC’18 – NORTHERN CYPRUS
Gazimağusa, October12-14, 2018
OP-56
CARBON MINERALIZATION IN THE SOILS ADDED
OLIVE SEEDS BELONGING TO ARCHAIC AND PRESENT
PERIOD SUPPLIED FROM IZMIR LIMAN TEPE UNDER
WATER EXCAVATION WORKS
Hüsniye AKA SAĞLIKER*, Nefise ÜNLÜ and Irfan TUĞCU
*Corresponding author and person who present the study.
University of Osmaniye Korkut Ata, Faculty of Science and Letters, Department of Biology, 80000, Osmaniye
In this study, the old olive seeds (OOS) which were approximately 2600 years old and the fresh olive ground seeds
(FOS) were obtained from the İzmir Liman Tepe Underwater Research Center were added to the soil at thee quivalent
(1/1) to the content of olive soil carbon (C), the half (2/1) and quarter (4/1) of this value and were investigated the
effects on C mineralization. C mineralization in the soil was determined by CO respiration method under controlled
2
conditions (28 ° C, 45 days). It was found that the cumulative C mineralization of untreated olive soil was significantly
lower than that of the old and fresh olive seeds (OOS and FOS), which were dried and ground at thee quivalent (1/1),
half (2/1) and quarter (4/1) of the carbon content of the olive soil (P = 0.002, P = 0.031, P = 0.007, P = 0.002, P = 0.000
and P = 0.002, respectively). When fresh and old olive seed sadded soil (2/1 ,1/1 and 4/1) were assessed individually,
there was nosignificant difference between C mineralization values (P> 0.05). Comparisons between opposite groups
showed that the cumulant C mineralization was found to be significantly lower than that of fresh olive seed added soil,
which is equivalent to 2/1 of the soil carbon content, to 2/1 of the old olive seed added soil (P = 0.024). In the light of
these findings, the olive seed added to the soil was old or fresh did not differ in terms of microorganisms and was used
as a carbon source.
Keywords: İzmir, Carbon, Liman Tepe, Mineralization, Olive, Olive Seed
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G ECE
AKADEMI .

