scholarly journals EFFECT OF WATER CONTENT AND SOIL IMPROVEMENT (HYDROGEL) ON PEAT FIRE SUPPRESSION

2021 ◽  
Vol 7 (1) ◽  
pp. 44-49
Author(s):  
Muizzaddin Muizzaddin ◽  
Siti Masreah Bernas ◽  
Sarno Sarno
Keyword(s):  
Water Content ◽  
Fire Suppression ◽  
Soil Improvement ◽  
New Method ◽  
Drying Process ◽  
Effect Of Water ◽  
Peat Fire ◽  
Average Water ◽  
In Fire

Forest and land fires are Indonesia's biggest problem which has continued from 2014 to the present. The number of activities to find the best solution in fire is something that has been done until now. Various methods, both preventive and repressive, have been implemented to prevent forest and land fires from occurring. This research aims to be a sureextinguishing gel, namely hydrogel, which can be used in efforts to extinguish forest and land fires. Extinguishing forest and land fires using hydrogel is a new method that is expected to prevent forest and land fire zones from spreading. This research shows that the tendency of decreasing the average water content of peat due to the drying process based on different intervals of oven time, namely the lowest yield ranged from 61.25% to the highest with a water content of 109.57%.

The Effect of Bio-Drying Pretreatment on Heating Values of Municipal Solid Waste

2014 ◽  
Vol 1010-1012 ◽  
pp. 537-546 ◽  
Author(s):  
Shu Qing Zhao ◽  
Wen Xiong Huang ◽  
Ran Yin ◽  
Song Yuan ◽  
Dan Dan Huang ◽  
...  
Keyword(s):  
Municipal Solid Waste ◽  
Solid Waste ◽  
Water Content ◽  
Removal Rate ◽  
Airflow Rate ◽  
Energy Capacity ◽  
Drying Process ◽  
Heating Value ◽  
Gross Energy ◽  
Average Water

Bio-drying process, degrading part of the easily biodegradable organic fraction contained in waste, produces heat that combined with an adequate airflow-rate, allows the fast evaporation of waste moisture content. Three ventilation methods were used to investigate the effect of bio-drying pretreatment on municipal solid waste (MSW) characteristics (including water content, mass, heating value and the gross energy capacity). The results show that the water content of MSW decreased from 61.5% to minimum 23.7% after 18 days bio-drying, whereas its lower heating value (LHV) increased an average of 168% from 5413 kJ/kg. In the three trials, the highest LHV amounted to 15.8 MJ/kg, which achieved the LHV demand of solid recovery fuel (SRF). In bio-drying process, the average water removal rate was 80.6%. Smaller organic matter degradation led to a great decline of the water content; therefore, the decrease of gross energy capacity of MSW is not significant.

EFFECT OF WATER CONTENT ON PROPERTIES OF Na2O, 3SiO2 GLASSES

1982 ◽  
Vol 43 (C9) ◽  
pp. C9-455-C9-458 ◽  
Author(s):  
M. Takata ◽  
M. Tomozawa ◽  
J. Acocella ◽  
J. Molinelli ◽  
C. Y. Erwin ◽  
...  
Keyword(s):  
Water Content ◽  
Effect Of Water

KARAKTERISTIK ABON IKAN GABUS (Channa striata) DENGAN SUBTITUSI KLUWIH (Artocarpus camansi)

2018 ◽  
Vol 16 (2) ◽  
pp. 219-226
Author(s):  
Sri Rizqi Annisa ◽  
Dewi Larasati ◽  
Endang Bekti K
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Analysis Of Variance ◽  
Fiber Content ◽  
Substitution Treatment ◽  
Fish Fillet ◽  
Organoleptic Test ◽  
Average Water ◽  
Channa Striata

The aim of this study was to determine the characterization of shredded mureel fish with kluwih substitution on water content, protein content, fiber content and organoleptic (preference for crispness and taste). This study uses a simple Randomized Complete Design (RCD) with the substitution treatment of kluwih and mureel fish, with the following ratio: S1 (240g: 60g), S2 (210g: 90g), S3 (180g: 120g), S4 (150g: 150g), S5 (120g: 180g). Data were analyzed statistically by analysis of variance and if there was a significant effect, further testing was done with BNJ at the level of 5%. The results showed that kluwih substitution in the manufacture of mureel fish shredded had an average: water content of 8.33-10.62%, protein :16.83-22.00%, fiber : 6.79-6.99%, score crispness 2-6.12, taste score 2.6-6.6. Based on the results of the analysis of the variety of kluwih substitutes and mureel fish have a significant effect on water content, protein content and crisp organoleptic test, taste on mureel fish fillet, and no significant effect on fiber content. The best kluwih substitution in S3 treatment with 120 grams of substitute kluwih and 180 grams of mureel fish.

Effect of water content on microwave dielectric properties of building materials

2020 ◽  
Vol 263 ◽  
pp. 120107
Author(s):  
Romain Damez ◽  
Philippe Artillan ◽  
Arthur Hellouin de Menibus ◽  
Cédric Bermond ◽  
Pascal Xavier
Keyword(s):  
Dielectric Properties ◽  
Water Content ◽  
Building Materials ◽  
Microwave Dielectric Properties ◽  
Effect Of Water ◽  
Microwave Dielectric

Determination of water content in municipal sludge by multiple headspace extraction gas chromatography

2021 ◽  
Vol 13 (6) ◽  
pp. 796-800
Author(s):  
Ting Zhao ◽  
Zhanbo Hu ◽  
Xin-Sheng Chai ◽  
Yukai Zheng ◽  
Binxin Xu ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Water Vapor ◽  
Water Content ◽  
New Method ◽  
Municipal Sludge ◽  
Headspace Extraction ◽  
Multiple Headspace Extraction ◽  
Sample Vial

This paper reports a new method for the determination of sludge water content by a multiple headspace extraction gas chromatographic (MHE-GC) method. It is based on the water vapor signals in the sample vial from the first five extractions.

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