“…Results from previous studies demonstrated that Q 10 values had a high variation. This variation was related to not only incubation and calculation methods (Hamdi, Moyano, Sall, Bernoux, & Chevallier, ; Lin, Zhu, & Cheng, ), but also soil property such as soil C quality (Hartley & Ineson, ; Wang et al, ), C:N ratio (Haddix et al, ), pH (Craine, Fierer, & McLauchlan, ) and microbes (Karhu et al, ; Thiessen, Gleixner, Wutzler, & Reichstein, ). These studies have advanced our understanding of Q 10 and its potential controlling factors.…”