The process of obtaining compost was developed at the Agroambiental Ricpamba theme park administrated by the Autonomous Municipal Government of Riobamba (GADM, where an organic fertilizer was obtained from solid waste generated in the wholesale market of the city of Riobamba in order to be use in parks, gardens, green spaces and in agriculture, for which, a stack of 1,0 tonne was armed formed with fixed proportions in relation to weight / weight from three organic components of plant type: Organic solid waste wholesale market (600 kg), tree pruning waste of the Polytechnic School of Chimborazo (300 kg), and prunings waste of ornamental palm (Phoenix canariensis) from the city of Riobamba (100 kg) To achieve adequate carbon nitrogen ratio (C/N). The compost was performed using an open stack system and manual turning; during the process a daily control of temperature and humidity was performed, besides that during each dump material samples were taken for analysis of the most important parameters, thus controlling the process. The temperature evolution of the stack in the mesophilic phase reached 45 °C and thermophilic phase temperature was above 60 °C, which was controlled with
Article InfoThe implementation of a cooling system increased the efficiency of the distillation tower of the industrial process laboratory, as well as reducing the environmental impacts caused by the discharge of the process water at temperatures higher than those established in the environmental regulations. this began with the identification of the process variables: temperature (T), gay degrees Lussac (GL), distillate flow (Ḋ), heat extracted (q), in which, it was determined that the cooling system is not adequate, because it does not extract enough heat from the distillate flow, which results in low distillation efficiency and performance, which is why we work with the optimization of the process variables described initially and with the design of a refrigeration system. To the requirement of the necessary heat to be able to improve the refrigeration, it was determined that the design of the cooling system requires the following characteristics: Surface area of heat transfer = 0.192 m ^ 2; Ø_i = 0.012 m; length of the refrigerant system = 5.09 m; Tank capacity = 60 L / h; Tank height = 90 cm; Cooling Unit = 0.75 Hp; Pump = 0.75 Hp. Through the design, it was verified that the cooling system had an increase in the efficiency of the equipment of 63% and a yield of 33%.
The design of an automatic reactor for the elaboration of disinfectants was carried out, based on the identification of the process variables at the laboratory level, to determine the physical parameters of the sizing of the equipment, for which, the process variables were determined. Laboratory level as: pH, temperature, density, viscosity, turbidity, consistency, foam level and residence time for the product, as well as: diameter, height, power, length of the agitator, diameter of the agitator and revolutions per minute for the team. With the design of the reactor, the process was simulated by producing a disinfectant with different characteristics (color, odor), of each sample, determining the density and viscosity for later, with these data proceed to calculate the power of the agitator, height and diameter of the reactor values thus obtained to compare them with the data of the equipment and validate the same with the components of agitation and mixing, demonstrating in this way that the equipment meets the design characteristics.
A tisane was made from the leaves of avocado, oregano and coconut fiber; with the purpose of establishing a process for obtaining this product. This research begins with the identification of the species of the vegetal elements and their respective active principles. The production process was developed at the laboratory level, it involved a set of stages of transformation of the raw material to reach the final product, considering specific variables or parameters such as: PH, temperature, average diameter in mass, moisture of the vegetal elements and time required in certain stages. In addition, the control of conservation of active principles were carried out by comparing spectra of reception samples in grinding and subsequent sieving. The formulation of the tisane was established by considering the content of active ingredients of therapeutic interest and conducting tastings with the respective surveys, establishing the following composition per gram of tisane: 50% oregano leaves, 40% coconut fiber and 10% avocado leaves; with an acceptability of the product of 65.12% by the consumers of both genders. At
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