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Wyszukujesz frazę "coffee" wg kryterium: Temat


Wyświetlanie 1-5 z 5
Tytuł:
Coffee grounds as a soil conditioner: effects on physical and mechanical properties - II. Effects on mechanical properties
Autorzy:
Bedaiwy, M.N.A.
Maksoud, Y.S.A.
Saad, A.F.
Powiązania:
https://bibliotekanauki.pl/articles/971314.pdf
Data publikacji:
2019
Wydawca:
Uniwersytet Marii Curie-Skłodowskiej. Wydawnictwo Uniwersytetu Marii Curie-Skłodowskiej
Tematy:
coffee grounds
mechanical properties
soil amendments
soil conditioners
Opis:
Applying coffee grounds (CG) to sandy, calcareous, and clayey soils resulted in notable effects on soil expansion, cracking, cohesion, internal friction, initial stress and resistance to penetration. In sand, expansion upon saturation was greater after wetting-and-drying cycles. Highest increases were 15.71%, 16.14% and 31.86% for sandy, calcareous and clayey soils, respectively. Effect of CG on cracking was negligible in sand and very slight (<1.0%) in the calcareous soil but marked in clay (14.18% at 10% CG). In sand, cohesion (c) increased significantly with CG up to the 10% content. Cohesion increased by 2.5-folds and 4.5-folds at 5% and 10% CG, respectively. The presence of fine CG grains among larger sand particles, boosted microbial activities, and the resulting cementing and binding effects resulted in increased cohesion. For calcareous soil, cohesion rose from 0.04 kg·cm⁻² to 0.13 kg·cm⁻² as CG increased from 0% to 15%. In clay, maximum cohesion (0.20 kg·cm⁻²) was associated with the 10% CG and was highest of all soils. In sand, the angle of internal friction (φ) decreased notably as CG increased from 5% to 10% but there was no consistent pattern in any of the soils. An increase in initial stress (pi) was observed between 0% and 10% CG in sand and between 0% and 15% in calcareous soil while clay showed no particular trend. Patterns of pi were, thus, consistent with those of cohesion for all soils. Resistance to penetration increased substantially with CG in sand. The effect in calcareous and clayey soils took an opposite trend to that of sand and resistance was generally higher in calcareous soil. Overall effects of CG on resistance were desirable in all soils as far as agriculture (seedling emergence, crop growth, irrigation, etc.) is concerned.
Źródło:
Polish Journal of Soil Science; 2019, 52, 2; 277-294
0079-2985
Pojawia się w:
Polish Journal of Soil Science
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Coffee Grounds as a Soil Conditioner: Effects on Physical and Mechanical Properties - I. Effects on Physical Properties
Autorzy:
Bedaiwy, M. Naguib A.
Abdel Maksoud, Y S
Saad, A F
Powiązania:
https://bibliotekanauki.pl/articles/762799.pdf
Data publikacji:
2018
Wydawca:
Uniwersytet Marii Curie-Skłodowskiej. Wydawnictwo Uniwersytetu Marii Curie-Skłodowskiej
Tematy:
coffee grounds
physical properties
soil amendments
soil conditioners
Opis:
Coffee grounds (CG) improved some soil physical properties (dry density, gd; porosity, n; aggregation; hydraulic conductivity, Ks; and infiltration rate, IR). Effects on other properties were inconsistent (e.g., sorptivity, S), or unfavorable (e.g., available water, AW). gd decreased and n increased with CG. CG decreased Ks in sand. In calcareous soil, maximum increase was associated with 10% and 15% CG before and after wetting-and-drying cycles (WDC), respectively. Ks increased with CG in clay, with greatest increase attained at 10% CG. IR decreased with CG in sand. In calcareous and clayey soils, IR decreased with CG before WDC but increased after WDC where maximum increase in clay was linked to 10% CG. No solid trends of soil sorptivity, S, were identified. Before WDC, S had the order: sand > calcareous > clay. For most cases, adding CG increased total water holding capacity (WHC). However, after WDC, the increase in water content at field capacity (FC) with CG was accompanied by a greater increase in wilting point (WP) and therefore a decrease in AW. CG improved soil structure and aggregation and increased non-water-stable aggregates in calcareous and clayey soils. Mean weight diameter (MWD) indicated increase in water-stable aggregates in sand at 5% and 10% CG. In clay, MWD increased only at 5% CG. Although results did not show coherent responses with some tested properties, they, mostly, indicate some beneficial effects of CG, particularly in relation to improving aggregation and water flow.
Źródło:
Polish Journal of Soil Science; 2018, 51, 2
0079-2985
Pojawia się w:
Polish Journal of Soil Science
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Impact of coffee grounds addition on the calorific value of the selected biological materials
Wpływ dodatku fusów kawy na wartość opałową wybranych materiałów biologicznych
Autorzy:
Sołowiej, P.
Neugebauer, M.
Powiązania:
https://bibliotekanauki.pl/articles/94048.pdf
Data publikacji:
2016
Wydawca:
Polskie Towarzystwo Inżynierii Rolniczej
Tematy:
coffee grounds
heat of combustion
calorific value
mixture
fusy kawy
ciepło spalania
wartość opałowa
mieszanina
Opis:
The objective of the paper was, inter alia, to determine the impact of coffee grounds on the heat of combustion of their combination with other biological materials. Research on the heat of combustion and calculations of the calorific value were carried out with the use of a KL-12 Mn calorimeter according to the technical specifications and standards PN-81/G–04513 i PN-ISO 1928:2002. Coffee grounds, tea grounds, pine wood and yellow wheat straw were used in the research. The heat of combustion of particular substrates was determined and then their mixtures with coffee grounds in the following proportion were prepared: 75% substrate – 25% coffee grounds, 50% substrate – 50% coffee grounds, 25% substrate – 75% coffee grounds. Calorific value of particular substrates was increasing with the amount of added coffee grounds. Their biggest flow was reported in the mixture of 50%/50% of coffee grounds and wheat straw and the smallest in case of coffee grounds and wood on account of a similar calorific value of both substrates.
Celem badań było m.in. określenie wpływu zawartości fusów kawy na ciepło spalania ich mieszaniny z innymi materiałami biologicznymi. Badania ciepła spalania i obliczenia wartości opałowej przeprowadzono za pomocą kalorymetru KL-12Mn zgodnie ze specyfikacją techniczną i normami PN-81/G–04513 i PN-ISO 1928:2002. Do badań wykorzystano fusy kawy, fusy herbaty, drewno sosnowe oraz słomę pszenną żółtą. Określono ciepło spalania poszczególnych substratów, a następnie przygotowano ich mieszaniny z fusami kawy w stosunku: 75% substratu – 25% fusów kawy, 50% substratu – 50% fusów kawy, 25% substratu – 75% fusów kawy. Wartość opałowa poszczególnych substratów wzrastała wraz z ilością dodawanych fusów kawy. Największy ich wpływ odnotowano w mieszaninie 50%/50% fusów kawy i słomy pszennej, a najmniejszy w przypadku fusów kawy i drewna ze względu na zbliżoną wartość opałową obu substratów.
Źródło:
Agricultural Engineering; 2016, 20, 1; 177-183
2083-1587
Pojawia się w:
Agricultural Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The Use of Coffee Waste in the Reduction of Metallurgical Slags
Autorzy:
Matula, Tomasz
Kortyka, Łukasz
Myćka, Łukasz
Łabaj, Jerzy
Wojtal, Tomasz
Powiązania:
https://bibliotekanauki.pl/articles/27314120.pdf
Data publikacji:
2023
Wydawca:
Polska Akademia Nauk. Czasopisma i Monografie PAN
Tematy:
coffee grounds
copper slag
reduction copper slag
calorimeter
fusy z kawy
żużel miedziowy
redukcja żużla miedziowego
kalorymetr
Opis:
Coffee is grown in over 50 countries around the world, and its sale is the largest in the world trade after crude oil. In the case of coffee beans, after consumption remains a solid waste in the form of a waste plant extract. At present, coffee waste is not fully managed, which means that it is often deposited in landfills. Taking into account their availability on the market and the content of significant amounts of carbon in them, it was proposed to use them as a reducing agent in the processing of copper slags. The use of Solid Coffee Grounds (SCG) as an alternative reducing agent for coke and coke breeze can be beneficial in two aspects. The first is the reduction of carbon dioxide emissions in the process, and the second is due to the possible release of hydrocarbons from these wastes at high temperatures, which, apart from participating in the reduction process itself, causes also mixing of the bath in the melting unit, which facilitates the process of copper sedimentation in the slag. The experiments carried out on a laboratory scale showed the possibility of reducing the copper content in the slag after the reduction process from 10.3 to 0.41 % by mass. The obtained values of the relative degree of copper splashing for all experiments ranged from 88.4 to 96.0 %. The presented solution is an innovative approach to the use of SCG in the processing of copper slags.
Źródło:
Archives of Foundry Engineering; 2023, 23, 1; 103--109
1897-3310
2299-2944
Pojawia się w:
Archives of Foundry Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Quality parameters of the solid fuel produced from coffee grounds and tea grounds
Autorzy:
Smaga, M.
Powiązania:
https://bibliotekanauki.pl/articles/105684.pdf
Data publikacji:
2016
Wydawca:
Centrum Badań i Innowacji Pro-Akademia
Tematy:
pellet
biomass
coffee grounds
tea grounds
quality parameters
biomasa
fusy z kawy
fusy z herbaty
parametry jakości
Opis:
The article describes quality parameters of coffee grounds and tea grounds, as main components of a potential sustainable fuel. Samples were tested to determine the calorific value, humidity content, amount of sulfur and ash produced in the subsequent process. The research has shown that biomass consisting of coffee and tea grounds may become a high-energy, sustainable solid fuel. Additionally, the possibility of producing pellets from such materials has been tested and a suitable binder, which would allow forming granules of appropriate size, has been selected.
Źródło:
Acta Innovations; 2016, 20; 26-30
2300-5599
Pojawia się w:
Acta Innovations
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-5 z 5

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