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KMID : 1024520060150060563
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Journal of the Environmental Sciences
2006 Volume.15 No. 6 p.563 ~ p.569
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Comparison of Reduction Effect of Contaminants and Odor According to DO Change and EM Addition in Maturation Process of Piggery Slurry
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Kang Kyung-Ho
Kam Sang-Kyu
Hu Chul-Goo
Lee Min-Gyu
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Abstract
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It was compared the reduction effect of contaminants and odor according to DO change and EM (effective microorganisms) addition in maturation process of piggery slurry. The maturation processes were divided into three cases as follows: R-1 was operated at of DO without the addition of EM, R-2 was operated at of DO without the addition of EM and R-3 was operated at of DO with the addition of EM. The addition of EM was more effective than the increase of DO for the reduction of CODcr, and T-N in the maturation of piggery slurry. In addition, the reducing effect of odor intensity appeared high even in the short-term maturation period in case of adding EM and one could not even smell the stimulating odor of piggery slurry.
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KEYWORD
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Piggery slurry, EM, Maturation, DO, Odor
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