Mobility and distribution of whey solutions in soil columns (original) (raw)
Related papers
Effects of acidic cottage cheese whey on chemical and physical properties of a sodic soil
Arid Soil Research and Rehabilitation, 1992
Sodic soil reclamation requires replacing exchangeable Na + with Ca2+ and leaching the excess Na + from the soil. Cottage cheese whey has an electrical conductivity (EC) of 6-10 dS m -1 , pH values of 4.2 or less, low sodium adsorption ratios (SAR), and contains 40-50 g kg -1 of readily decomposable organic matter. These whey characteristics should all be beneficial in reclaiming sodic soils. This study was conducted to determine the effects of cottage cheese whey on the chemical and physical properties of a sodic soil (SAR = 16.3, EC = 3.8, and pH 8.3). Cottage cheese whey was applied to 300-mm-deep sodic soil columns at 0-, 20-, 40-, and 80-mm rates followed by 80, 60, 40, and 0 mm of distilled water, respectively. The columns were then incubated at 10°C for 21 days, and then leached until 96 mm (0.60 pore volumes) of leachate was collected. All whey applications lowered the soil pH, SAR, and exchangeable sodium percentage (ESP) in both the upper and lower 150-mm-depth increments. Aggregate stability in the surface 150-mm-depth increment increased from 11 % in the water-leached soil to 22% in the 80-mm wheytreated soil. The results of this study suggest that cottage cheese whey can be used as an effective sodic soil amendment.
Cheese Whey as an Amendment to Disturbed Lands: Effects on Soil Hydraulic Properties
1994
Whey, the liquid byproduct of cheese production, can improve minesoils by increasing the aggregate stability of soils high in sodium or susceptible to erosion. Whey effects on soil hydraulic properties, however, are not known. In this experiment, we determined whey effects on infiltration rates (at water potentials of -30 mm or less) and unsaturated hydraulic conductivities of surface soil horizons
Whey utilization in furrow irrigation: Effects on aggregate stability and erosion
Bioresource Technology, 2008
Improving soil structure often reduces furrow erosion and maintains adequate infiltration. Cottage cheese whey, the liquid byproduct from cottage cheese manufacture, was utilized to stabilize soil aggregates and reduce sediment losses from furrow irrigation. We applied either 2.4 or 1.9 L of whey per meter of furrow (3.15 or 2.49 L m À2 , respectively) by gravity flow without incorporation to two fields of Portneuf silt loam (Durinodic Xeric Haplocalcid) near Kimberly, ID. Furrows were irrigated with water beginning four days later. We measured sediment losses with furrow flumes during each irrigation and measured aggregate stability by wet sieving about 10 days after the last irrigation. Overall, whey significantly increased aggregate stability 25% at the 0-15 mm depth and 14% at 15-30 mm, compared to controls. On average, whey reduced sediment losses by 75% from furrows sloped at 2.4%. Whey increased the aggregate stability of structurally degraded calcareous soil in irrigation furrows.
Agrociencia, 2002
The extraction of pectin from mexican lime [Citrus aurantifolia (Christm) Swingle] requires a high volume of water; the residual industrial water, after the extraction process, contains high concentrations of NO-3 and Na +. In the state of Colima, México this water is applied to sandy soils planted with grass (Cynodon dactilon L.) and coconut palm (Cocos nucifera L.). The objective of this research was to observe the physical and chemical changes of soil properties due to the use of this industrial effluent. Observations were made on four soil profiles named as Station: St 0, control soil without application of industrial water; St 1, industrial water occasionally applied; St 2, flooding irrigation; and St 3, spray irrigation with industrial water. Also, N-NO 3 was also registered in monitoring wells (to a depth of 7.5 to 12.0 m). The N-NO 3 concentration was above the critical values for human consumption on the monitoring well located in St 3. Also, a high accumulation of Na was registered in that soil profile, which was classified as saline sodic; this was in contrast with soil profile on St 0, where it was normal. The continued application (15 years) of industrial water killed the coconut palm plantation, changed the soil physical and chemical properties and contaminated the soil and the subsoil water. This situation is critical, since the soils of Colima's coastal plains are sandy, from alluvial and marine origin, and are classified as a fragile environment.
Dynamic of Components Leachate from Experimental Fertilizers in Leaching Test
Journal of Ecological Engineering, 2018
Organic matter contained in the waste of food industry or occurring in the households, in the absence of contamination with other kind of waste, may be used to create a "fertiliser", which could be even reused in the organic production of arable crops. Particular attention is drawn to the fertilisers which may be applied in the case of amateur cultivation of pot plants and in the allotment gardens. The paper presents the results of research regarding the dynamics of the release of nutrients from tablets created with the help of encapsulation of the mixture manufactured from solvent extraction waste of coffee (SCG), modified by the ash obtained from low temperature burning of biomass. In this study, the mixture was determined as a fertilizer. Collagen, polyvinyl acetate, polyvinyl alcohol, shellac as well as sodium water glass have been applied as testing membranes in order to slow down the elution of the components from a fertilizer into solution. The durability tests have been carried out according to PN-EN-13266 standard over 118 days at the temperature of 25°C. The obtained results indicate significant differentiation with regard to the leaching of nutrients and organic matter from the tablets depending on the applied membrane. Strong inhibition concerning leaching of the components through membranes and from shellac and polyvinyl acetate has been observed. The remaining membranes did not inhibit the leaching of nutrients in the long-lasting manner; however, even they may be applied in the agricultural practice.
Cheese whey wastewater: characterization and treatment
The Science of the total environment, 2013
► This research presents an exhaustive characterization of cheese and other dairy effluents. ► We focus our attention on cheese whey wastewater as a strong biodegradable saline effluent. ► We report on the biological and physicochemical treatments of cheese whey wastewater. ► We show that a pre-treatment with chemical precipitation is a viable solution for these effluents. ► The implementation of zero discharge systems is possible for agricultural reuse.
The Science of the total environment, 2013
The agricultural reuse of pretreated industrial wastewater resulting from cheese manufacture is shown as a suitable option for its disposal and management. This alternative presents attractive advantages from the economic and pollution control viewpoints. Pretreated cheese whey wastewater (CWW) has high contents of biodegradable organic matter, salinity and nutrients, which are essential development factors for plants with moderate to elevated salinity tolerance. Five different pretreated CWW treatments (1.75 to 10.02 dS m −1 ) have been applied in the tomato plant growth. Fresh water was used as a control run (average salinity level = 1.44 dS m −1 ). Chemical characterization and indicator ratios of the leaves, stems and roots were monitored. The sodium and potassium leaf concentrations increased linearly with the salinity level in both cultivars, Roma and Rio Grande. Similar results were found in the stem sodium content. However, the toxic sodium accumulations in the cv. Roma exceeded the values obtained in the cv. Rio Grande. In this last situation, K and Ca uptake, absorption, transport and accumulation capacities were presented as tolerance mechanisms for the osmotic potential regulation of the tissues and for the ion neutralization. Consequently, Na/Ca and Na/K ratios presented lower values in the cv. Rio Grande. Na/Ca ratio increased linearly with the Science of the Total Environment 463-464 (2013) 943-951 j o u r n a l h o m e p a g e : w w w . e l s e v i e r . c o m / l o c a t e / s c i t o t e n v salinity level in leaves and stems, regardless of the cultivar. Regarding the Na/K ratio, the values demonstrated competition phenomena between the ions for the cv. Rio Grande. Despite the high chloride content of the CWW, no significant differences were observed for this nutrient in the leaves and stems. Thus, no nitrogen deficiency was demonstrated by the interaction NO 3 − /Cl − . Nitrogen also contributes to maintain the water potential difference between the tissues and the soil. Na, P, Cl and N radicular concentrations were maximized for high salinity levels (≥2.22 dS m −1 ) of the pretreated CWW.
Journal of Soil Sciences and Agricultural Engineering
The main objectives of this research are to develop a formulation prototype for animal feed blocks from agricultural residues by compressing and thermal molding a mix of chopped residues, molasses and with or without gluten to a desired shape and weight. The prototype included three main units: power and power transmission unit; feed materials mixing unit and thermal compacting unit. Residues of rice straw, corn stalks and wheat straw were chopped into small pieces and experiments were conducted to test the formulation prototype on three mixing ratios of (2:1:1, 1:2:1 and 1:1:2) for the mentioned agricultural residues, respectively. Three ratios of additions molasses (10, 15and 20 %), with or without adding binder material (gluten) and with or without (thermal compact process) to measure the feed block shear force, total bacterial counts, moisture content and economic evaluation after one day, one month, two months and three months of feed blocks processing, respectively. The results indicated that minimum shear force (1.3 N) was obtained at feed mixing ratio of 1:1:2, additions molasses ratio of 20 %, without adding gluten, without thermal treatment after 3 months. The minimum total bacterial counts (12 CFU/g) was obtained at feed mixing ratio of 1:1:2, additions molasses ratio of 10 %, with adding gluten, with thermal treatment after 1 day. The minimum moisture content (17.8 %) was obtained at feed mixing ratio of 2:1:1, additions molasses ratio of 10 %, with adding gluten, with thermal treatment after 1 day. The total operation cost was about 1.14 LE/kg.
Cottage cheese (acid) whey effects on sodic soil aggregate stability
Arid Land Research and Management
Whey applications reduce a sodic soil's exchangeable sodium percentage (ESP) and sodium adsorption ratio (SAR) and increase its infiltration rate. Whey's effects on aggregate stability (AS), however, have been less well documented. A greenhouse study was conducted to determine: (1) AS response to whey additions, (2) the profile depth to which surface‐applied whey affected AS, and (3) the relationship between AS and SAR for an illitic soil. Greenhouse lysimeters packed with a Freedom silt loam (Xerollic Calciorthid,) received either 0, 25, 50, or 100 mm of whey (equivalent to 0, 253, 505, and 1010 Mg ha of liquid whey). After drying, the surface 150 mm was removed, mixed, and replaced. Barley (Hordeum vulgae L. ‘Ludd') was then planted and grown to maturity by irrigating weekly. After harvest, AS was measured by wet sieving. A companion field study was conducted to determine the effects of whey applications and flood irrigations on AS. In Declo silt loam (Xerollic Calcior...