Zeytin Karasu Keki Uygulamasının Toprağın Bazı Özelliklerine Etkisi

Zeytinyağı ekstraksiyon işlemi, çevre ve biyolojik yaşam üzerinde olumsuz etkisi olan önemli miktarda tarımsal-endüstriyel atığın ortaya çıkmasına neden olmaktadır. Bu çalışmanın amacı zeytinyağı fabrikası atığı olan karasuyun toprağın bazı fiziksel ve kimyasal özelliklerinde meydana getireceği etkiyi incelemektir. Kurutulup inceltilerek kek haline getirilmiş karasuyun üç farklı dozu (0, 1.5, 3 t da-1) kumlu tınlı toprağa iki yıl süre ile uygulanmıştır. Toprak örnekleri uygulama yapılan alanlardan 0-30 cm derinlikten, karasu uygulamasından 45 gün sonra alınarak incelenmiştir. Sonuçlar, karasu ilavesinin toprağın azot, magnezyum ve fenol içeriğinde önemli bir değişiklik meydana getirmediğini potasyum içeriğinde ise artışa neden olduğunu göstermiştir. Organik madde, EC değeri, pH ve diğer besin maddelerinde (P, Ca ve Na) ise farklı dönemlerde kısmi değişiklikler olduğu belirlenmiştir

The Effect of Olive Mill Wastewater Cake Application on Some Soil Properties

Olive oil extraction is a procedure which causes significant amount of agro–industrial waste that adversely affects the environment and biological life. This study aims to investigate the effect of olive mill wastewater(OMW), a waste of the olive oil plant, on the physical and chemical properties of the soil. Three different doses (0, 1.5, 3 t da–1) of the dried, thinned and caked OMW were applied to the sandy and loamy soil for two years. The soil samples were taken from 0–30 cm depth from the areas 45 days after the black water application. The results showed that the addition of OMW did not cause a significant difference in the nitrogen, magnesium and phenol contents but caused an increase in the potassium content of the soil. It was determined that there had been partial changes in the organic matter, EC value, pH value and other nutrients (P, Ca and Na) at different periods

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