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Xingxing Jiang

Researcher at Central South University

Publications -  14
Citations -  381

Xingxing Jiang is an academic researcher from Central South University. The author has contributed to research in topics: Chemistry & Arsenic. The author has an hindex of 5, co-authored 7 publications receiving 180 citations.

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Effect of sulfur-iron modified biochar on the available cadmium and bacterial community structure in contaminated soils

TL;DR: Evaluating the Cd immobilization effects of sulfur or sulfur-iron modified biochar and its related microbial community changes in Cd-contaminated soils found that sulfur and iron were loaded on the raw biochar successfully and changed the microbial community.
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Remediation of arsenic-contaminated paddy soil by iron-modified biochar

TL;DR: Compared with the other iron-modified biochars, Biochar-FeOS showed the most effective immobilization and has the potential for the remediation of As-contaminated paddy soils.
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Microbial driven iron reduction affects arsenic transformation and transportation in soil-rice system

TL;DR: Results showed that the interaction of bacterial Fe reduction process and radial oxygen loss from roots promoted the reduction and methylation of As, and then decreased As uptake by rice, which provided a theoretical basis for alleviating As pollution in paddy soils.
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Migration and distribution of saline ions in bauxite residue during water leaching

TL;DR: In this paper, a novel water leaching process was proposed to investigate the dynamic migration and vertical distribution of saline ions in bauxite residue, which significantly reduced the salinity of residue, leaching both saline cations Na+, K+, Ca2+ and anions CO2−3, SO2−4, HCO−3.
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Remediation of arsenic-contaminated paddy field by a new iron oxidizing strain (Ochrobactrum sp.) and iron-modified biochar

TL;DR: GBFN showed the greatest potential for the effective remediation of As-contaminated paddy fields and the total As contents of GFN, GBF and GBFN were lower than the standard limit of the National Standard for Food Safety (GB 2762-2017).