{"id":2990,"date":"2007-01-01T01:01:01","date_gmt":"2007-01-01T01:01:01","guid":{"rendered":"http:\/\/export.maxmaziy.php.nixsolutions.com\/?p=2990"},"modified":"2007-01-01T01:01:01","modified_gmt":"2007-01-01T01:01:01","slug":"using-electricity-to-kill-odour-in-hog-manure","status":"publish","type":"post","link":"http:\/\/prairieswine.com\/rsc\/using-electricity-to-kill-odour-in-hog-manure\/","title":{"rendered":"Using Electricity to Kill Odour in  Hog Manure"},"content":{"rendered":"<p>Researching how to reduce odours from hog operations<br \/>\nis important in building good community relationships<br \/>\nbetween producers and their neighbours.  Nigel J. Bunce, Professor of Chemistry, Research Associate<br \/>\nDorin Bejan and Lisa Rabson, who will shortly start her M. Sc.<br \/>\nin the Department of Chemistry at the University of Guelph,<br \/>\nhave previously shown that flowing an electric current<br \/>\nthrough liquid hog manure, using a process known as electrolysis,<br \/>\ncan kill bacteria effectively on a small scale.<br \/>\nEven though there are challenges, using electrolysis is<br \/>\nadvantageous to chemical treatment of manure because<br \/>\nit requires less complicated equipment and can be accomplished<br \/>\nat ordinary temperature and pressure. Additionally,<br \/>\nBunce says, \u201creducing odour with electricity costs less than<br \/>\nusing chemicals.\u201d  The team is planning further studies involving more<br \/>\nfield treatments at a scale of 1,500 litres, which will<br \/>\nidentify the lower limit of applied current needed and<br \/>\nthe optimum treatment period<br \/>\nrequired to reduce bacterial populations<br \/>\nand odour in manure on<br \/>\na large scale.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Researching how to reduce odours from hog operations is important in building good community relationships between producers and their neighbours. Nigel J. Bunce, Professor of Chemistry, Research Associate Dorin Bejan and Lisa Rabson, who will shortly start her M. Sc. in the Department of Chemistry at the University of Guelph, have previously shown that flowing [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[8882,10033,13816,6784,190,583,19644,330,15247,20007,14804,34,914,26132,169,198,200,16262,17743,23760,219,14980,10101,20911,4874,99,52],"class_list":["post-2990","post","type-post","status-publish","format-standard","hentry","category-environment","tag-al","tag-arc","tag-ass","tag-cos","tag-cost","tag-costs","tag-dd","tag-electricity","tag-electricity-costs","tag-gh","tag-hal","tag-hog","tag-hog-manure","tag-jan","tag-manure","tag-odor","tag-odour","tag-pl","tag-prod","tag-professor","tag-reduction","tag-search","tag-start","tag-t","tag-tan","tag-temperature","tag-treatment"],"_links":{"self":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/2990","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/comments?post=2990"}],"version-history":[{"count":0,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/2990\/revisions"}],"wp:attachment":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/media?parent=2990"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/categories?post=2990"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/tags?post=2990"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}