| Autor: |
Clark, O. Grant1 grant.clark@ualberta.net, Morin, Brent1, Yongcheng Zhang1, Sauer, Willem C.1, Feddes, John J. R.1 |
| Předmět: |
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| Zdroj: |
Journal of Environmental Quality. Nov/Dec2005, Vol. 34 Issue 6, p2018-2023. 6p. |
| Abstrakt: |
This article focuses on a study of air bubbling and dietary sulfur reduction to mitigate hydrogen sulfide and odor from swine waste. Modern swine operations generate large volumes of slurry. The slurry is usually stored in earthen or concrete structures in an anaerobic condition that can produce toxic gases particularly during agitation and removal. When the slurry is disturbed during the agitation process, reduced sulfurs, volatile organic compounds, phenols, and others are suddenly released through off-gasing. The primary objective of this study was to evaluate, at the bench scale, the two potential methods for reducing hydrogen sulfide emissions from swine manure slurry. Bench-scale methods offer much greater control over experimental and environmental variables than do production-scale studies, in which potential treatment effects of diet on manure emissions are often masked or confounded. The objective was addressed through two experiments: in the first, air was bubbled at low rates through stored manure slurry and hydrogen sulfide emission rates were measured during a 4-week period; in the second, dietary sulfide was adjusted and hydrogen sulfide and odor emission rates were measured from the stored slurry. |
| Databáze: |
GreenFILE |
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