A laboratory experiment was undertaken in Soil Science Division of BRRI （Bangladesh Rice Research Institute） during 2010 to assess the quality of industrial effluents and city waste as a source of irrigation water f...A laboratory experiment was undertaken in Soil Science Division of BRRI （Bangladesh Rice Research Institute） during 2010 to assess the quality of industrial effluents and city waste as a source of irrigation water for agriculture. The treatments of the studies were the effluents of five different industrial sources like polyvinyl, dyeing, pharmaceuticals, beverage, tannery, mixed waste water （contaminated with effluents from many industries）, CWW （city waste water） and underground water as control. The industrial effluents, MWW （mixed waste water）, CWW and control water were tested for electrical conductivity, pH, and soluble ions such as Na^＋, Ca^2＋, Mg^2＋, K^＋, HCO3-, CO3^2-, NH4^＋-N and H2PO4^-. Micronutrients （Fe, Mn, Cu and Zn） and heavy metals （As, Pb, Cd, Cr and Ni） were analyzed from the samples. Beverage industry effluent showed acidic reaction, while the other industrial effluents showed alkaline reaction （pH 7.25-9.07）. Pharmaceutical, dyeing and tannery effluents showed EC of 3.40, 4.30 and 9.49 dS m^-1, respectively, compared to 0.54 dSm^-1 of the control. All the effluents except polyvinyl and beverage effluents and CWW recorded higher carbonate and bicarbonate content than that of control. Industrial effluents and CWW were higher in micronutrient content as compared to control. Dyeing, pharmaceutical and tannery effluents contained 2.51, 3.94 and 4.29 mg L^-1 lead, 0.15, 0.14 and 0.38 mg L^-1 chromium and 0.25, 0.24 and 0.16 mg L^-1 nickel, respectively which might be concemed for health hazard through food chain.展开更多
The paper situates itself within a Ph.D. research investigating the relationship between food cultural habits and the built environment, aiming to understand how thinking on sustainable food production and distributio...The paper situates itself within a Ph.D. research investigating the relationship between food cultural habits and the built environment, aiming to understand how thinking on sustainable food production and distribution can help deal in a new way with urban sustainability by considering the cultural principles connected to the Slow Food philosophy. The paper investigates the activities of a small group of Italian wine producers and farmers within the agricultural landscape around Piacenza, and the way they influence the transformation of local urban and rural environments through either the application of the principles promoted by the Slow Food organization, or the creation of alternative “unofficial” strategies. Through the analysis of documents relating to the past and present history of the agricultural territory around Piacenza and its material culture, the presented study aims to understand how historically consolidated contexts are physically transformed through food culture. Considering historical and economic works on the Italian agricultural landscape, the paper stresses the dichotomy between consolidated cultural practices acting on a historically traditional landscape, and the innovation coming from the subversion of those practices, by visualizing them through a qualitative-quantitative gastronomic map of the local territory.展开更多
文摘A laboratory experiment was undertaken in Soil Science Division of BRRI （Bangladesh Rice Research Institute） during 2010 to assess the quality of industrial effluents and city waste as a source of irrigation water for agriculture. The treatments of the studies were the effluents of five different industrial sources like polyvinyl, dyeing, pharmaceuticals, beverage, tannery, mixed waste water （contaminated with effluents from many industries）, CWW （city waste water） and underground water as control. The industrial effluents, MWW （mixed waste water）, CWW and control water were tested for electrical conductivity, pH, and soluble ions such as Na^＋, Ca^2＋, Mg^2＋, K^＋, HCO3-, CO3^2-, NH4^＋-N and H2PO4^-. Micronutrients （Fe, Mn, Cu and Zn） and heavy metals （As, Pb, Cd, Cr and Ni） were analyzed from the samples. Beverage industry effluent showed acidic reaction, while the other industrial effluents showed alkaline reaction （pH 7.25-9.07）. Pharmaceutical, dyeing and tannery effluents showed EC of 3.40, 4.30 and 9.49 dS m^-1, respectively, compared to 0.54 dSm^-1 of the control. All the effluents except polyvinyl and beverage effluents and CWW recorded higher carbonate and bicarbonate content than that of control. Industrial effluents and CWW were higher in micronutrient content as compared to control. Dyeing, pharmaceutical and tannery effluents contained 2.51, 3.94 and 4.29 mg L^-1 lead, 0.15, 0.14 and 0.38 mg L^-1 chromium and 0.25, 0.24 and 0.16 mg L^-1 nickel, respectively which might be concemed for health hazard through food chain.
文摘The paper situates itself within a Ph.D. research investigating the relationship between food cultural habits and the built environment, aiming to understand how thinking on sustainable food production and distribution can help deal in a new way with urban sustainability by considering the cultural principles connected to the Slow Food philosophy. The paper investigates the activities of a small group of Italian wine producers and farmers within the agricultural landscape around Piacenza, and the way they influence the transformation of local urban and rural environments through either the application of the principles promoted by the Slow Food organization, or the creation of alternative “unofficial” strategies. Through the analysis of documents relating to the past and present history of the agricultural territory around Piacenza and its material culture, the presented study aims to understand how historically consolidated contexts are physically transformed through food culture. Considering historical and economic works on the Italian agricultural landscape, the paper stresses the dichotomy between consolidated cultural practices acting on a historically traditional landscape, and the innovation coming from the subversion of those practices, by visualizing them through a qualitative-quantitative gastronomic map of the local territory.
