Impacts of a Manure Composting Program on Stream Water Quality

Bekele, Abdissa; McFarland, Anne; Whisenant, A. J.

doi:10.13031/2013.20413

Cited by 9 publications

(4 citation statements)

References 21 publications

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“…Manure composting and haul-off is a current part of an agricultural management plan for North Bosque watershed dairies, with some observed reductions in phosphorus loading (Bekele et al 2006). Combined effects of manure reduction, increased planktivory and phosphorus inactivation may produce measurable water quality improvement for the reservoir, but the results of scenario modeling suggest that this will not be sufficient to achieve water quality targets.…”

Section: Management Implicationsmentioning

confidence: 99%

A combined watershed–water quality modeling analysis of the Lake Waco reservoir: II. Watershed and reservoir management options and outcomes

White

Prochnow

Filstrup

et al. 2010

Lake and Reservoir Management

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Section: Management Implicationsmentioning

confidence: 99%

A combined watershed–water quality modeling analysis of the Lake Waco reservoir: II. Watershed and reservoir management options and outcomes

White

Prochnow

Filstrup

et al. 2010

Lake and Reservoir Management

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“…), honey‐based drinks such as mead, popular in Africa and Europe (Bekele et al. ), and milk‐based fermented drinks in Mongolia among others. Since these raw materials contain sugar, with naturally existing yeast, it turns into ethyl alcohol to make an alcoholic drink.…”

Section: Introductionmentioning

confidence: 99%

“…When fermented alcoholic beverage and spirits are mixed, then it turns into liquor. Single-step fermentation alcoholic beverages include fruit-based drinks such as wine and cider, popular in Europe, sap-based drinks such as palm wine, popular in Africa, Asia, and South America (Uzochukwu et al 1994), honey-based drinks such as mead, popular in Africa and Europe (Bekele et al 2006), and milk-based fermented drinks in Mongolia among others. Since these raw materials contain sugar, with naturally existing yeast, it turns into ethyl alcohol to make an alcoholic drink.…”

Section: Introductionmentioning

confidence: 99%

Procedure of brewing alcohol as a staple food: case study of the fermented cereal liquor “Parshot” as a staple food in Dirashe special woreda, southern Ethiopia

Sunano

2015

Food Science & Nutrition

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For most brews, alcohol fermentation and lactic fermentation take place simultaneously during the brewing process, and alcohol fermentation can progress smoothly because the propagation of various microorganisms is prevented by lactic fermentation. It is not necessary to cause lactic fermentation with a thing generated naturally and intentionally. The people living in the Dirashe area in southern Ethiopia drink three types of alcoholic beverages that are prepared from cereals. From these alcoholic beverages, parshot is prepared by the addition of plant leaves for lactic fermentation and nech chaka by adding cereal powder for lactic fermentation before alcohol fermentation. People living in the Dirashe area partake of parshot as part of their staple diet. The brewing process used for parshot and a food culture with alcoholic beverages as parts of the staple diet are rare worldwide. This article discusses the significance of using lactic fermentation before alcoholic fermentation and focuses on lactic fermentation in the brewing methods used for the three kinds of alcoholic beverages consumed in the Dirashe area. We initially observed the brewing process and obtained information about the process from the people in that area. Next, we determined the pH and analyzed the lactic acid (g/100 g) and ethanol (g/100 g) content during lactic fermentation of parshot and nech chaka; the ethyl acetate (mg/100 g) and volatile base nitrogen (mg/100 g) content during this period was also analyzed. In addition, we compared the ethanol (g/100 g) content of all three kinds of alcoholic beverages after completion of brewing. The results showed that it was possible to consume large quantities of these alcoholic beverages because of the use of lactic fermentation before alcoholic fermentation, which improved the safety and preservation characteristics of the beverages by preventing the propagation of various microorganisms, improving flavor, and controlling the alcohol level.

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“…Many studies have documented the increase of NO 3 -N and Po 4 -P in surface run-off and subsurface water quality from poultry manure treated plots and lysimeters, especially after heavy rainfall events or under artificial irrigation Bekele et al, 2006;.…”

Section: Introductionmentioning

confidence: 99%

Impacts of long-term application of poultry manure on subsurface drain water quality

Nguyen

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Impacts of a Manure Composting Program on Stream Water Quality

Abstract: ABSTRACT. In February 2001, the Texas Commission on Environmental Quality (TCEQ) adopted a Total Maximum

Cited by 9 publications

References 21 publications

A combined watershed–water quality modeling analysis of the Lake Waco reservoir: II. Watershed and reservoir management options and outcomes

A combined watershed–water quality modeling analysis of the Lake Waco reservoir: II. Watershed and reservoir management options and outcomes

Procedure of brewing alcohol as a staple food: case study of the fermented cereal liquor “Parshot” as a staple food in Dirashe special woreda, southern Ethiopia

Impacts of long-term application of poultry manure on subsurface drain water quality

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