The rates of microbial and abiotic
iron oxidation were determined
in a variety of cold (T = 9–12 °C), circumneutral
(pH = 5.5–9.0) environments in the Swiss Alps. These habitats
include iron–bicarbonate springs, iron–arsenic–bicarbonate
springs, and alpine lakes. Rates of microbial iron oxidation were
measured up to a pH of 7.4, with only abiotic processes detected at
higher pH values. Iron oxidizing bacteria (FeOB) were responsible
for 39–89% of the net oxidation rate at locations where biological
iron oxidation was detected. Members of putative iron oxidizing genera,
especially Gallionella, are abundant in systems where
biological iron oxidation was measured. Geochemical sampling suites
accompanying each experiment include field data (temperature, pH,
conductivity, dissolved oxygen, and redox sensitive solutes), solute
concentrations, and sediment composition. Dissolved inorganic carbon
concentrations indicate that bicarbonate and carbonate are typically
the most abundant anions in these systems. Speciation calculations
reveal that ferrous iron typically exists as FeCO3(aq),
FeHCO3
+, FeSO4(aq), or Fe2+ in these systems. The abundance of ferrous carbonate and bicarbonate
species appears to lead to a dramatic increase in the abiotic rate
of reaction compared to the rate expected from chemical oxidation
in dilute solution. This approach, integrating geochemistry, rates,
and community composition, reveals locations and geochemical conditions
that permit microbial iron oxidation and locations where the abiotic
rate is too fast for the biotic process to compete.