Research Group Keppler Biogeochemistry
The Earth through the ages: from its origins to the Anthropocene
Biogeochemistry is an interdisciplinary systems science whose subject matter encompasses all five geochemical spheres: the biosphere, pedosphere, hydrosphere, atmosphere, and lithosphere.
Biogeochemistry is closely related to the concept of the Anthropocene, which sees humans as a factor that irrevocably changes geological, biological, and atmospheric processes on Earth. This makes humans specifically responsible for the further development of our planet. The term was coined by atmospheric chemist and Nobel Prize winner Paul Crutzen. The discussion about the “Anthropocene” as a new geological epoch is explained in more detail in the research magazine Ruperto Carola (issue 15, December 2019) and in the book chapter “Anthropocene” published in Umwelt interdisziplinär - Grundlagen-Konzepte-Handlungsfelder (Environment Interdisciplinary - Fundamentals, Concepts, Fields of Action).
Stable isotopes have established themselves as proven tools for biogeochemical research. They serve as indicators of (bio)chemical reactions and are capable of reflecting fluctuations in the environment and climate. Our research group focuses on the measurement and application of stable isotopes in numerous fields of biogeochemistry and related disciplines.
The Biogeochemistry Research Group investigates the formation of climate-relevant substances and their life cycle. The research focuses on the greenhouse gases carbon dioxide, methane, and nitrous oxide and their contribution to the greenhouse effect and ozone depletion. In addition, the research group uses tree rings and sediments to investigate past climate changes. Another focus is the development and application of analytical measurement methods for determining the isotopic composition of greenhouse gases. In addition, optical measurement techniques for isotope determination of methane and carbon dioxide in biogas reactors are being developed and tested. Finally, the working group is also developing methods for verifying the origin and authenticity of food.
