The Effect Of Nitrous Oxide On The Environment Of New Zealand And Agricultural Based Products

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1. Introduction
1.1 Background and rationale for this study
Nitrous oxide is an important green house gas. The global warming potential for nitrous oxide is 298 times higher than that of carbon dioxide over a 100-year time horizon (Ravishankara, Daniel and Portmann, 2009). Nitrous oxide is also contributing the third largest radiative forcing globally (Oenema et al., 1997). With the recent emphasis on control of global warming, ways to reduce nitrous oxide are highly sought.
Natural sources account for 62% of total nitrous oxide emission globally. Apart from natural sources, nitrous oxide can also be emitted from anthropogenic activities include: agriculture, industrial, fuel and biomass combustion, and sewage treatment (Sutton et al., 2014; Scheehle and Kruger, 2006; Tsai and Chyan, 2006). Among all sources, agriculture contributes the largest proportion (60%) around the world in recent years (IPCC-Intergovernmental Panel on Climate Change, 2008).
Agriculture is largely influencing economy and society of New Zealand and agricultural-based products accounts for 53% of the whole merchandise exports (MacLeod and Moller, 2006). In 2007, agricultural land use represented 54.8% of total land area across New Zealand (Statistics New Zealand, 2008). Seeking for ways to reduce nitrous oxide emission for New Zealand is extremely important.
The use of carbon based sorbent, which is relatively cheap and with large surface area, to reduce nitrous oxide emission has been studied for

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