AI Article Synopsis
- The study examined how low molecular weight organic acids from plant roots affect mercury redox reactions, focusing on tartaric, citric, and succinic acids.
- Tartaric acid significantly enhanced the reduction of mercury, while citric acid inhibited it, and succinic acid showed mixed effects depending on its concentration.
- All three acids initially oxidized mercury, but the order of their oxidation capacity was citric acid > tartaric acid > succinic acid, with subsequent reduction of the oxidized mercury occurring.
Article Abstract
To study the effects of the main component of vegetation root exudates-low molecular weight organic acids on the redox reactions of mercury, laboratory experiments were conducted to investigate the roles of tartaric, citric, and succinic acid in the redox reactions of mercury, and to analyze their interaction mechanism. The results indicated that tartaric acid significantly stimulated the mercury reduction reaction, while citric acid had inhibitory effect. Succinic acid improved the reduction rate at low concentration, and inhibited the reaction at high concentration. The mercury reduction rate by tartaric acid treatment was second-order with respect to Hg2+ concentration, ranging from 0.0014 L x (ng x min)(-1) to 0.005 6 L x (ng x min)(-1). All three organic acids showed a capacity for oxidating Hg(0) in the early stage, but the oxidized Hg(0) was subsequently reduced. The oxidation capacity of the three organic acids was in the order of citric acid > tartaric acid > succinic acid.
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