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Hormozgan University of Medical Sciences

Physical and chemical analysis of vermicomposting characteristics derived from food wastages-A case study

(2013) Physical and chemical analysis of vermicomposting characteristics derived from food wastages-A case study. INT J CURR SCI.

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Persian Abstract

Vermicomposting is a proper process for stabilization of organic waste particularly household waste. The aim of this study is the chemical and physical analysis of vermicomposting characteristics which derived from household’s food waste. For conducting this study, first a plastic tank for producing vermicompost was made and then by the primary media, soft soil, composting waste and Eisenia foetida worm the loading of it was started and after 30 to 90 days the sampling have done. In these samples the total carbon, total nitrogen, phosphorous percent, electrical conductivity and moisture parameters were evaluated. The results showed that the percentages of organic matter, ash, total carbon, total nitrogen, the ratio of carbon to nitrogen, phosphorous, electrical conductivity, moisture and the pH of the mature compost (90 days) respectively they are 42±2.8, 53±0.17, 22±0.17, 1.12±0.003, 20±0.25, 2.8±0.26%, 12000±200 μs/cm, 56±5.5 and 8.3±0.2% all the evaluated parameters were consisted with the standards. Based on the obtained results, it could be concluded that the house and restaurant’s owners by using simple and local procedure could produce high quality vermicompost which would consistent with the standards and they could help the integrated municipal solid waste management environmentally and economically and also could cause the significant reduction of food waste at the source of it.

Title

Physical and chemical analysis of vermicomposting characteristics derived from food wastages-A case study

Abstract

Vermicomposting is a proper process for stabilization of organic waste particularly household waste. The aim of this study is the chemical and physical analysis of vermicomposting characteristics which derived from household’s food waste. For conducting this study, first a plastic tank for producing vermicompost was made and then by the primary media, soft soil, composting waste and Eisenia foetida worm the loading of it was started and after 30 to 90 days the sampling have done. In these samples the total carbon, total nitrogen, phosphorous percent, electrical conductivity and moisture parameters were evaluated. The results showed that the percentages of organic matter, ash, total carbon, total nitrogen, the ratio of carbon to nitrogen, phosphorous, electrical conductivity, moisture and the pH of the mature compost (90 days) respectively they are 42±2.8, 53±0.17, 22±0.17, 1.12±0.003, 20±0.25, 2.8±0.26%, 12000±200 μs/cm, 56±5.5 and 8.3±0.2% all the evaluated parameters were consisted with the standards. Based on the obtained results, it could be concluded that the house and restaurant’s owners by using simple and local procedure could produce high quality vermicompost which would consistent with the standards and they could help the integrated municipal solid waste management environmentally and economically and also could cause the significant reduction of food waste at the source of it.

Item Type: Article
Keywords: chemical and physical characteristics; food waste; vermicompost
Persian Keywords: chemical and physical characteristics; food waste; vermicompost
Subjects: environmental health
Divisions: Education Vice-Chancellor Department > Faculty of Medicine > Department of Basic Science > Department of Nutrition
Depositing User: مركز تحقيقات عوامل اجتماعی درارتقا سلامت خليج فارس
URI: http://eprints.hums.ac.ir/id/eprint/3220

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