scholarly journals Phosphate Release from Slow Release fertilizer using a mixture of Chitosan and Potato Flour as a coating

2019 ◽  
Vol 8 (1) ◽  
pp. 34-40
Author(s):  
Wara Dyah Pita Rengga ◽  
Muhammad Afnan Mubarok ◽  
Nindy Septian Cahyarini

Indonesia has a high fertilizer demand because its use is easily dissolved during watering, so the fertilization process is inefficient. On the other hand, crab shells accumulate every year because the waste is almost 50% of the initial weight. One way to overcome this problem is to make a modified fertilizer into a slow release fertilizer by adding a bio-gel layer from chitosan and potato flour. The hydrophobic properties of chitosan and potato powder were chosen in addition to the amylopectin content of potato flour more than other types of starch. Then chitosan was dissolved using acetic acid, while potato starch was dissolved by distilled water by heating 76oC. Both mixtures are added to the fertilizer then stirred until the compost is coated. Scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) were used to characterize the morphology and composition of the products. Addition of thickness to the outer layer of manure reached 35.56 µm. The O-H function group is found in the spectrum of potassium and phosphorus which shows that there is a hydrogen bond in chitosan and potato flour. The most substantial swelling is obtained at the K (chitosan): P (potato flour) ratio of 3:7. The wet retention test showed that the addition of chitosan and potato flour was able to withstand soil retention. In the release test for Phosphorus shows good results at a value of 0.923 mg/L.

2017 ◽  
Vol 11 (1) ◽  
pp. 50-62 ◽  
Author(s):  
Rajendran Mala ◽  
Ruby Selvaraj ◽  
Vidhya Sundaram ◽  
Raja Rajan ◽  
Uma Gurusamy

1997 ◽  
Vol 61 (1) ◽  
pp. 43-46 ◽  
Author(s):  
F. Ramírez ◽  
V. González ◽  
M. Crespo ◽  
D. Meier ◽  
O. Faix ◽  
...  

Cellulose ◽  
2021 ◽  
Author(s):  
Iris Amanda A. Silva ◽  
Osmir Fabiano L. de Macedo ◽  
Graziele C. Cunha ◽  
Rhayza Victoria Matos Oliveira ◽  
Luciane P. C. Romão

AbstractUrea-based multi-coated slow release fertilizer was produced using water hyacinth, humic substances, and chitosan, with water rich in natural organic matter as a solvent. Elemental analysis showed that the nitrogen content of the fertilizer (FERT) was around 20%. Swelling tests demonstrated the effectiveness of the water hyacinth crosslinker, which reduced the water permeability of the material. Leaching tests showed that FERT released a very low concentration of ammonium (0.82 mg L−1), compared to the amount released from urea (43.1 mg L−1). No nitrate leaching was observed for FERT, while urea leached 13.1 mg L−1 of nitrate. In water and soil, FERT showed maximum releases after 30 and 40 days, respectively, while urea reached maxima in just 2 and 5 days, respectively. The results demonstrated the promising ability of FERT to reduce nitrogen losses, as well as to minimize environmental impacts in the soil–plant-atmosphere system and to improve the efficiency of nitrogen fertilization. Graphic abstract


2021 ◽  
Vol 215 ◽  
pp. 112148
Author(s):  
Ifra Saleem ◽  
Muhammad Aamer Maqsood ◽  
Muhammad Zia ur Rehman ◽  
Tariq Aziz ◽  
Ijaz Ahmad Bhatti ◽  
...  

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Jingyan Gao ◽  
Nan Wang ◽  
Lei Wang ◽  
Shuang Song ◽  
Miao Liu ◽  
...  

Abstract The poor retention of fermentation gases and air is a critical issue for gluten-free (GF) products. To better understand the effect of potato flour on the characteristics of GF bread, the mechanistic relations between potato starch and potato protein in different ratios at 9:1, 8:2, 7:3, 6:4 and 5:5 for GF dough were investigated for viscoelasticity, thermal properties, moisture, microstructures, and bread quality. The results reveal that potato starch had a relatively important role in both dough and bread. The viscous character of dough was highest at a proportion of 6:4, with a more compact microstructure and better bread color, volume, hardness, chewiness, resilience and springiness. With decreasing starch content, the gelatinization and retrogradation enthalpy decreased, and the relaxation time of immobilized water and free water increased significantly. These results are believed to be helpful for processors to develop and optimize GF breads with potato starch and potato protein.


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