Manure residues have been identified as a major source of environmental pollution. Traditionally, the waste has been disposed directly or after composting, as soil amendments in the agricultural industry. Since this practice has resulted in the degradation of air, soil, and water resources, new regulations for protecting the environment have been promulgated to control land application of anima...

In work, data from carbonization of the eight main municipal solid waste components (carton, fabric, kitchen waste, paper, plastic, rubber, paper/aluminum/polyethylene (PAP/AL/PE) composite packaging pack, wood) carbonized at 300–500 °C for 20–60 min were used to build regression models predict biochar properties (proximate and ultimate analysis) particular components. These then combined in ge...

Solid wastes of finfish and shellfish could be converted into bio-manure through composting process it can used for protein (Spirulina) production aquaculture bioremediation. The study is aimed Spirulina from different recycled fisheries domestic under homestead condition. were collected sources manure by process. produced in five culture treatments fertilized with composts viz., trash fish com...

Tamarind seed, a household waste from the kitchen is used for the sorptive removal of fluoride from synthetic aqueous solution as well as from field water samples. Batch sorptive defluoridation was conducted under variable experimental conditions such as pH, agitation time, initial fluoride concentration, particle size and sorbent dose. Maximum defluoridation was achieved at pH 7.0. Defluoridat...

BACKGROUND The present study is an attempt to explore the association between kitchen indoor air pollutants and physiological profiles in kitchen workers with microalbuminuria (MAU) in north India (Lucknow) and south India (Coimbatore). METHODS The subjects comprised 145 control subjects, 233 kitchen workers from north India and 186 kitchen workers from south India. Information related to the...

Abstract Kitchens are frequently altered leading to unnecessary material flows. End-users’ wishes customise their kitchen based on changing priorities have been recognised as one cause for frequent alterations. Complementing previous research investigating alterations, this paper focuses the spatial characteristics of room. Spatial identified determining factors developing circular solutions de...