Juhani Sarasto 
Turpeen maatuneisuuden määrittämisestä : v. Postin maatumisasteen ja Pjavtshenkon maatumisprosentin vertailu
Sarasto J. (1960). Turpeen maatuneisuuden määrittämisestä : v. Postin maatumisasteen ja Pjavtshenkon maatumisprosentin vertailu. Acta Forestalia Fennica vol. 71 no. 2 article id 7111. https://doi.org/10.14214/aff.7111
English title: Determining decomposition decree of peat with von Post Humification Scale and Pjavtshenko's methodAbstract
Decomposition of the peat using von Post Humification Scale (1–10), developed by Lennart von Post, can be determined based on characteristics of peat, such as fibre integrity, colour and viscosity of exudate, and presence of colloidal particles, of handful of peat squeezed in the hand. It is easy to use and has proved useful in the practical work. The method developed by Pjavthenko is mostly based on specific weight off a dried sample in percentage, and requires analysis in the laboratory. The aim of this study was to compare the results of these two methods by measuring 156 peat samples representing different stages of decomposition.
The methods are based on different principles, which is reflected in small differences of the results. The maximum scores of the methods are clearly in different level. The maximum grade of 9–10 in von Post scale correspond decomposition percentage 51 in the scale of Pjavtsheko. However, the decomposition values in von Post scale are placed evenly on the scale of Pjavtshenko. This suggests that the von Post Scale is consistent and accurately developed. According to the study, the Pjavtshenko method is a good method to validate results of von Post Humification Scale, and can be used when decomposition of peat samples is determined in laboratory.
The PDF includes a summary in German.
Original keywords
suot;
menetelmät;
turve;
turpeen maatumisaste
English keywords
peat;
peatlands;
methods;
decomposition of peat;
decomposition decree
Published in 1960
Views 5847
Available at https://doi.org/10.14214/aff.7111 | Download PDF
Send to email
