Open AccessRESEARCHES OF ODOUR EMITTED BY HOUSEHOLD WASTE / MAISTO ATLIEKŲ SKLEIDŽIAMŲ KVAPŲ TYRIMAI IR VERTINIMAS
Author(s) -
Eglė Marčiulaitienė,
Tadas Lukauskas
Publication year - 2015
Publication title -
mokslas - lietuvos ateitis
Language(s) - English
Resource type - Journals
eISSN - 2029-2341
pISSN - 2029-2252
DOI - 10.3846/mla.2015.815
Subject(s) - chemistry , food waste , household waste , organic matter , environmental chemistry , odor , food science , pulp and paper industry , waste management , organic chemistry , engineering
The article deals with odour emitted by household waste, the chemical composition of household waste. The experiment was made with food waste (1000 g) placed in 5 litter containers. Food waste was containing products of animal origin (meat, fish, dairy products) and plant origin (vegetables, fruit) waste. Time of the experiment was 14 days 19±3 °C at environment temperature. Odour concentration is determined by dynamic olfactometry method. Studies have shown that the strongest odour of all household waste used in this experiment was emitted by meat and fish waste (76 444 OUE/m3). Meat and fish waste emits the strongest odour as waste contains proteins, their decomposition releases into the environment a strong unpleasant odour, hydrogen sulphide and ammonia. Protein degradation releases into the environment are, characterized by a strong unpleasant smell of hydrogen sulphide and ammonia gas. During the anaerobic decomposition of organic matter a variety of other fragrant compounds: alcohols (e.g., ethanol and methanol), vinegar, formic acid, etc. is found