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Effects of added polyacrylamide on changes in water states during the composting of kitchen waste

Abstract

The effects of adding polyacrylamide (PAM), to attempt to delay the loss of capillary water and achieve a better level of organic matter humification, in the composting of kitchen waste were evaluated. Four treatments, with initial moisture content of 60 % were used: 0.1 % PAM added before the start of composting (R1), 0.1 % PAM added when the thermophilic phase of composting became stable (at >50 °C) (R2), 0.1 % PAM added when the moisture content significantly decreased (R3), and no PAM added (R4). The introduction of PAM in R1 and R2 significantly increased the capillary force and delayed the loss of moisture content and capillary water. The introduction of PAM in R2 and R3 improved the composting process, in terms of the degradation of biochemical fractions and the humification degree. These results show that the optimal time for adding PAM was the initial stage of the thermophilic phase.

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Acknowledgments

This work was financially supported by the National Natural Science Foundation of China (41101453 and 41101466), Natural Science Foundation of Zhejiang Province (LY14D010001), and Research Plan of Department of Education of Zhejiang Province (Y201119953and Y201122794).

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Correspondence to Yu-Yang Long.

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Responsible editor: Philippe Garrigues

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Yang, Y., Chen, Z., Zhang, X. et al. Effects of added polyacrylamide on changes in water states during the composting of kitchen waste. Environ Sci Pollut Res 22, 2295–2302 (2015). https://doi.org/10.1007/s11356-014-3513-4

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Keywords

  • Humification
  • Moisture
  • Disposal
  • Controllable