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Composting of Rice Straw with Effective Microorganisms (EM) and its Influence on Compost Quality

http://hdl.handle.net/20.500.12678/0000002561
4cdeaeb1-c2c6-4a36-97cb-a23e395c296b
d2115a03-931e-4c6d-b568-3e849a976a62
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Composting Composting of Rice Straw with effective Microorganisms (EM).pdf (2448 Kb)
Publication type
Journal article
Upload type
Publication
Title
Title Composting of Rice Straw with Effective Microorganisms (EM) and its Influence on Compost Quality
Language en
Publication date 2016
Authors
Seinn Lei Aye
Description
This study aimed to assess the effect of EM application on the composting
of rice straw with cow dung and to evaluate the quality of compost. Four treatment piles were investigated in this study, in which two piles (rice straw and cow dung ratio of 1:1 and 2:1) were applied with EM and another two piles (rice straw and cow dung ratio of 1:1 and 2:1) were treated without EM as control. Changes in temperature, pH, total organic carbon. height of compost piles, moisture content and C/N ratio showed that decomposition on of organic matter -occurs during 90 days of composting in EM treatments and 120 days in control treatments. It was also found that the composts produced from rice straw and cow dung ratio of 2:1 possessed better characteristics and higher nutrient values than those produced from raw materials ratio of 1:1 .The application of EM in composting increased the macro and micronutrient contents of compost. In the range of the matured level the studied parameters supported this conclusion: compost applied with EM has more N (1.52%), P (0.34%), P and K (1.36%) content compared with compos without EM in which N (0.92%), P (0.18%) and K (0.91%). This study suggested that the application of EM shortened the composting process and increased the mineralization of compost.
Keywords
effective microorganisms
Identifier https://uyr.uy.edu.mm/handle/123456789/724
Journal articles
1
Journal of the Myanmar Academy Arts & Science
xiv
Conference papaers
Books/reports/chapters
Thesis/dissertations
0
0
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