scholarly journals Utilization of natural and synthetic zeolitic materials as soil amendments in abandoned mine sites

2018 ◽  
Vol 53 (1) ◽  
pp. 78
Author(s):  
Spyridoula Giannatou ◽  
Charalampos Vasilatos ◽  
Ioannis Mitsis ◽  
Nikolaos Koukouzas
Keyword(s):  
Fly Ash ◽  
Contaminated Soils ◽  
Ph Value ◽  
Coal Fly Ash ◽  
Soil Amendments ◽  
Mineralogical Composition ◽  
Water Holding Capacity ◽  
Water Holding ◽  
Zeolitic Materials ◽  
Natural And Synthetic

The aim of this paper is to evaluate the effects of natural and synthetic zeolitic materials as soil amendments in contaminated soils. Two species of natural zeolites, clinoptilolite and mordenite, sampled from Samos Island, Greece, were used as low-cost modifiers (amendments). Both of these materials show perfect XRD-patterns. Moreover, coal fly ash (CFA) derived from the electrostatic precipitators of the Meliti power plant (Florina, Greece) converted via an alkaline hydrothermal treatment with 1M NaOH was used to produce a synthetic zeolitic material. The mineralogical composition of natural and synthetic zeolites was tested and identified by X-ray diffraction (XRD) and scanning electron microscope (SEM). The amendments and original contaminated soils from a former mining area of Lavrion, were mixed and equilibrated for 1 week, hydrated up to 40% of their water holding capacity. After the equilibration, the growth of Trifolium alexandrinum both in amended and original soils was studied in a pot experiment. The increase in pH value of treated soil by the tested amendments, confirmed the buffering effect and suggested the opportunity of using zeolitic materials for conditioning and remedying contaminated acidic soils from sulphidic mining areas. Moreover, the amended soils exhibited higher CEC values compared with unamended soil. Results showed that the synthetic zeolite produced by Meliti’s power station fly ash, was the most effective for plant growth, among the tested amendments. Between natural zeolitic materials from Samos Island, the most efficient was the clinoptilolite rich, probably because of its better water holding capacity compared with mordenite.

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

scholarly journals Removal of Phenol from Aqueous Solution by Adsorption on to Coal Fly Ash

1996 ◽  
Vol 13 (6) ◽  
pp. 527-536 ◽  
Author(s):  
L.J. Alemany ◽  
M.C. Jiménez ◽  
M.A. Larrubia ◽  
F. Delgado ◽  
J.M. Blasco
Keyword(s):  
Aqueous Solution ◽  
Fly Ash ◽  
Removal Efficiency ◽  
Ph Value ◽  
Coal Fly Ash ◽  
Solid Wastes ◽  
Power Stations ◽  
Different Temperatures ◽  
Coal Power ◽  
Coal Power Stations

The present work examines the possible use of fly ash, a byproduct of coal power stations, as a means of removing phenol from water, or equivalently, of restricting its movement in solid wastes or soil. Equilibrium experiments were performed to evaluate the removal efficiency of fly ash. The adsorption experiments were undertaken using fly ash treated at three different pH levels and with three different temperatures. The results indicate that although phenol can be removed from water, this depends markedly on the temperature and pH value of the treatment solution employed.

scholarly journals Composition and Morphology Characteristics of Magnetic Fractions of Coal Fly Ash Wastes Processed in High-Temperature Exposure in Thermal Power Plants

2019 ◽  
Vol 9 (9) ◽  
pp. 1964 ◽  
Author(s):  
Dinh-Hieu Vu ◽  
Hoang-Bac Bui ◽  
Bahareh Kalantar ◽  
Xuan-Nam Bui ◽  
Dinh-An Nguyen ◽  
...  
Keyword(s):  
Fly Ash ◽  
Power Plants ◽  
Coal Fly Ash ◽  
Thermal Power ◽  
Combustion Process ◽  
Mineralogical Composition ◽  
Striking Difference ◽  
Thermal Power Plants ◽  
Power Stations ◽  
Magnetic Components

Coal-fired power stations are one of the primary sources of power generation in the world. This will produce considerable amounts of fly ash from these power stations each year. To highlight the potential environmental hazards of these materials, this study is carried out to evaluate the characterization of fly ashes produced in thermal power plants in northern Vietnam. Fly ash was firstly fractionated according to size, and the fractions were characterized. Then, each of these fractions was analyzed with regard to their mineralogical features, morphological and physicochemical properties. The analytical results indicate a striking difference in terms of the characteristics of particles. It was found that magnetic fractions are composed of magnetite hematite and, to a lower rate, mullite, and quartz. Chemical analyses indicate that the non-magnetic components mainly consist of quartz and mullite as their primary mineral phases. As the main conclusion of this research, it is found that the magnetic and non-magnetic components differ in terms of shape, carbon content and mineralogical composition. In addition, it was found that magnetic components can be characterized as more spheroidal components compared to non-magnetic ones. This comprehensive characterization not only offers a certain guideline regarding the uses of different ash fractions but it will also provide valuable information on this common combustion process.

Effect of Biochar and Coal Fly Ash Soil Amendments on the Leaching Loss of Phosphorus in Subtropical Sandy Ultisols

2020 ◽  
Vol 231 (2) ◽  
Author(s):  
Nadeesha L. Ukwattage ◽  
Yuncong Li ◽  
Yandong Gan ◽  
Tiantian Li ◽  
Ranjith P. Gamage
Keyword(s):  
Fly Ash ◽  
Coal Fly Ash ◽  
Soil Amendments ◽  
Leaching Loss

scholarly journals Zeolite Synthesis from Brazilian Coal Fly Ash for Removal of Zn2+ and Cd2+ from Water

2011 ◽  
Vol 356-360 ◽  
pp. 1900-1908 ◽  
Author(s):  
Juliana De Carvalho Izidoro ◽  
Denise Alves Fungaro ◽  
Shao Bin Wang
Keyword(s):  
Fly Ash ◽  
Specific Surface ◽  
Surface Area ◽  
Specific Surface Area ◽  
Metal Ion ◽  
Raw Materials ◽  
Coal Fly Ash ◽  
Mineralogical Composition ◽  
Batch Process ◽  
Metal Ion Removal

A Brazilian fly ash sample (CM1) was used to synthesize zeolites by hydrothermal treatment. Products and raw materials were characterized in terms of real density (Helium Pycnometry), specific surface area (BET method), morphological analysis (SEM), chemical composition (XRF) and mineralogical composition (XRD). The zeolites (ZM1) from fly ash were used for metal ion removal from water. Results indicated that hydroxy-sodalite zeolite could be synthesized from fly ash sample. The zeolite presented higher specific surface area and lower SiO2/Al2O3ratio than the ash precursor. The adsorption showed that cadmium is more preferentially adsorbed on ZM1 than zinc. The adsorption equilibrium time for both Zn2+and Cd2+was 20 hours in a batch process. The adsorption isotherms were better fitted by the Langmuir model and the highest percentages of removal using ZM1 were obtained at pH 6 and 5 and doses of 15 and 18 g L-1for Zn2+and Cd2+, respectively. Thermodynamic studies indicated that adsorption of Zn2+and Cd2+by ZM1 was a spontaneous, endothermic process and presented an increase of disorder at the interface solid/solution.

scholarly journals Coal Fly Ash Ceramics: Preparation, Characterization, and Use in the Hydrolysis of Sucrose

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Ricardo Pires dos Santos ◽  
Jorge Martins ◽  
Carlos Gadelha ◽  
Benildo Cavada ◽  
Alessandro Victor Albertini ◽  
...  
Keyword(s):  
Fly Ash ◽  
Surface Area ◽  
Power Plants ◽  
Coal Fly Ash ◽  
Thermal Power ◽  
Coal Ash ◽  
Mineralogical Composition ◽  
Degree Of Hydrolysis ◽  
High Degree ◽  
Hydrolysis Of

Coal ash is a byproduct of mineral coal combustion in thermal power plants. This residue is responsible for many environmental problems because it pollutes soil, water, and air. Thus, it is important to find ways to reuse it. In this study, coal fly ash, obtained from the Presidente Médici Thermal Power Plant, was utilized in the preparation of ceramic supports for the immobilization of the enzyme invertase and subsequent hydrolysis of sucrose. Coal fly ash supports were prepared at several compaction pressures (63.66–318.30 MPa) and sintered at 1200°C for 4 h. Mineralogical composition (by X-ray diffraction) and surface area were studied. The ceramic prepared with 318.30 MPa presented the highest surface area (35 m2/g) and amount of immobilized enzyme per g of support (76.6 mg/g). In assays involving sucrose inversion, it showed a high degree of hydrolysis (around 81%) even after nine reuses and 30 days’ storage. Therefore, coal fly ash ceramics were demonstrated to be a promising biotechnological alternative as an immobilization support for the hydrolysis of sucrose.

scholarly journals PENGARUH LAMA MARINASI DENGAN AIR KELAPA TERFERMENTASI PADA SUHU REFRIGERATOR TERHADAP KUALITAS FISIK DAGING BROILER BAGIAN PAHA

2021 ◽  
Vol 5 (2) ◽  
pp. 119-126
Author(s):  
I Gede Pande Wisnu Gunanda ◽  
Dian Septinova ◽  
RR Riyanti ◽  
Veronica Wanniatie
Keyword(s):  
Ph Value ◽  
Animal Husbandry ◽  
Water Holding Capacity ◽  
Coconut Water ◽  
Broiler Meat ◽  
Significance Level ◽  
Randomized Design ◽  
Significant Difference ◽  
Refrigerator Temperature ◽  
Water Holding

This study aimed to determine the effect of soaking time by using fermented coconut water on physical properties (pH, water holding capacity (WHC) and cooking losses) of thigh broiler meat, and to know the best marinating time for preserving thigh broiler meat. This research was conducted in May 4th--13th, 2020, at Production of Livestock Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The research material used were 18 pieces of broiler thigh meat. This study used a completely randomized design (CRD), with 3 treatments and 6 replications. The applied treatments were broiler thigh meat which was stored in the refrigerator temperature for 7 days (P0), broiler thigh meat marinated with fermented coconut water for 40 minutes, kept in refrigerator temperature for 7 days (P1), and the broiler thigh meat marinated with fermented coconut water for 80 minutes, kept in a refrigerator temperature for 7 days (P2). The variables observed were pH value, water holding capacity (WHC), and cooking losses. The data obtained were then analyzed by Analysis of Variance (ANOVA) at 5% significance level. Results that had a significant effect were further tested using the Least Significant Difference (LSD). The results showed that marinating time had a significant effect (P<0,05) on pH and water holding capacity of broiler meat, but no significant effect (P>0,05) on cooking losses of broiler meat. Keywords: Broiler meat, Fermented coconut water, Marination, Physical quality, Storage time

scholarly journals Evaluation of the Physicochemical Properties and Sensory Attributes of Yoghurt Made from Mixtures of Goat’s and Cow’s Milks

2019 ◽  
Vol 2 (3) ◽  
pp. 426-433
Author(s):  
Nguyen Duc Doan
Keyword(s):  
Physicochemical Properties ◽  
Ph Value ◽  
Sensory Attributes ◽  
Water Holding Capacity ◽  
Cow’S Milk ◽  
Total Solids ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Water Holding

The objective of the study was to evaluate the effect of cow’s milk added to goat’s milk on physicochemical properties and sensory attributes of yoghurt. Yoghurts prepared from five different proportions of cow’s milk and goat’s milk were stored at 4-6ºC for 1, 7, and 14 days and then evaluated for their physicochemical (total solids, protein, pH, and acidity) and physical properties (viscosity and water holding capacity), and sensory characteristics (acceptability). The total solids of the evaluated yoghurts significantly increased, but the protein content decreased when the amount of cow’s milk increased in the mixtures of milk. The results showed that the pH value of the yoghurt made from only goat’s milk was higher, while the titratable acidity was lower than those of the yoghurts made from the mixtures of goat’s and cow’s milks. The yoghurt obtained from the mixture of milks containing 80% goat’s milk and 20% cow’s milk exhibited the highest viscosity and water holding capacity among the evaluated yoghurts. All the yoghurts received similar scores for color, odor, and texture after all periods of storage, while the highest score in terms of flavor was received for the yoghurt made from the mixture of milks containing 60% goat’s milk and 40% cow’s milk. Addition of cow’s milk to goat’s milk was shown to significantly contribute to the viscosity, water holding capacity, and flavor of the resulting yoghurts.

scholarly journals PENGARUH PENGGUNAAN SARI BUAH PEPAYA MUDA TERHADAP KEEMPUKAN, pH, DAN DAYA IKAT AIR DAGING ITIK PETELUR AFKIR

2021 ◽  
Vol 5 (1) ◽  
pp. 14-21
Author(s):  
Triyono Triyono ◽  
Rr. Riyanti ◽  
Veronica Wanniatie
Keyword(s):  
Ph Value ◽  
Animal Production ◽  
Water Holding Capacity ◽  
Variance Analysis ◽  
Agricultural Technology ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Level Of Significance ◽  
Water Holding

This research was aimed to determine the effect of unripe papaya extract on tenderness, pH value, and water holding capacity (WHC) of laying duck meat. This research was conducted in January 2020 in Laboratory of Animal Production of Animal Husbandary Department and in Laboratory of Agricultural Technology, Faculty of Agriculture, Lampung University. The materials of this research were 20 pieces of laying duck thigh meat. The research used Completely Randomized Design (CRD) with 4 treatments and 5 reaplications, i.e. duck thigh meat marination with 0% of unripe papaya extract (P0), with 10% of unripe papaya extract (P1), with 20% of unripe papaya extract (P2), and with 30% of unripe papaya extract (P3). The observed variables were tenderness, pH value, and WHC of laying duck meat. The obtained data was analyzed by using variance analysis at 5% level of significance, and if the results had significant effect, then were tested further using Least Significant Difference (LSD) test. The result of variance analysis indicated that marination of laying duck meat with different percentage of unripe papaya extract affected on tenderness (P<0,05), but it did not affect on pH value and WHC of laying duck meat. Keywords: Laying duck meat, pH value, Tenderness, Unripe papaya extract, Water Holding Capacity (WHC)

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