Chemical control of hydrogen sulfide from anaerobic swine manure i. oxidizing agents
Authors: Barber, E.M. And J.B. Mcquitty
Description: Sulfur-containing gases produced during the anaerobic fermentation of livestock manure have been shown to be major components of the characteristic manure odor (7). Hydrogen sulfide also has been implicated as a principal offender in several human and animal casualties involving manure gases, and has been known to cause structural damage to concrete and metal components of live stock facilities. Reduced sulfur compounds are produced from manure largely as a result of the combined activities of two groups of bacteria, Desulfovibrio and Desulfotomaculum, which use manure constituents as substrates in their metabolism or as nutrients for cellular growth and reproduction. Both of these groups of bacteria are strict anaerobes and, as such, are incapable of growth at elevated oxidation reduction potential (ORP) values. This would suggest that the production of hydrogen sulfide in manure may be inhibited by preventing the lowering of the ORP of the manure to a level that is favorable to anaerobic bacteria. Almost all of the research to date on ORP control in livestock manure has considered air as the oxidizing agent. In general, aeration has been very successful in controlling not only hydrogen sulfide but most other toxic and malodorous compounds as well. However, all the currently available methods of aeration suffer from several disadvantages, perhaps the greatest of which are unreliable cold weather operation and high costs (8).
Keywords: chemical control of hydrogen sulfide from anaerobic swine manure i. oxidizing agents
Citation: Barber, E.M. and J.B. McQuitty 1975. CHEMICAL CONTROL OF HYDROGEN SULFIDE FROM ANAEROBIC SWINE MANURE I. OXIDIZING AGENTS. Canadian Agricultural Engineering 17(2):90-96.
Start page number: 90
End page number: 96