Skip to main content

Simple technique for biogas generatioñ


What is biogas?

Biogas is a mixture of gases produced as anaerobic bacteria break down organic matter. It is a renewable gaseous fuel containing approximately 50-70% methane and 30-40% carbon dioxide. Biogas is produced as a by product from the decomposition of organic waste in landfills and anaerobic digesters that process agricultural waste and municipal waste water. 

Biogas is produced by bacteria through the biodegration of organic material under anaerobic condition. Natural generation of biogas is an important part of biogeochemical carbon cycle. It can be used both in rural and urban areas.

Anaerobic digestion of animal manure and other agricultural waste offers a number of additional benefits to farmers, including reduced air and water pollution, odor management, production of environmentally benign co-products including organic fertilizer and animal bedding material, new revenue streams such as sales of renewable natural gas and more environmentally friendly fertilizers.


Excerpts from the book simple technique fr biogas generation: clean energy source by Ukponmwan Ifueko. Get it from the online store www.morebooks.de ( https://www.morebooks.de/gb/search?utf8=%E2%9C%93&q=Ukponmwan+ifueko+oghogho+

Or

Comments

Popular posts from this blog

Physical classification of water

Hygroscopic water This is the water present in an air dry soil held tightly by soil solids at a suction pressure greater than 3.1 bar. This type of water cannot be removed by evapouration and roots of higher plants. Only microbial activities have been found to take place here.

Aprilians

Strong resilient women are born in April, celebrate them!

Drying oil in water emulsion

The drying curve varies according to the type of food and the kind of drier that is used, and also the way the food material also responds to temperature, humidity, air velocity and direction of air and thickness of food. Oil-in-water emulsion dries only quickly than water -in-oil emulsion. Case hardening is common with foods that contain dissolved sugars and other solutes in high temperature. As water leaves cells of the food, solutes are retained by cell membranes and air spaces in surface layers can act by capillary action whereby water caries solutes to the surface during drying and leaves them there. In some fruits, this can cause sticky sugary exudates on the surface, which shrinks and clogs pores leading to case hardening.................................................... Excerpts from the book, Basic principles of food  processing and preservation: Easy notes by Ukponmwan, Ifueko.  Get it from the online store www.morebooks.de  https://www.morebooks.de/g...