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Fatemeh Kushki Nasab, Mansour Ghaderpoori, Ali Jafari,
Volume 22, Issue 3 (11-2020)
Abstract

Background: Large amount of solid waste is annually produced in Kuhdasht city. These waste materials are decomposed by anaerobic microorganisms after burying in disposal site and produce large amounts of gases (mainly methane and carbon dioxide). This study aimed to estimate the gas emission from solid waste disposal of Kuhdasht city using a tool known as LandGEM software.
Materials and Methods: This descriptive cross-sectional study was conducted in three steps. In the first stage, physical analysis of the waste materials was carried out. In the second stage, the population of the city was calculated for different years of the plan based on growth rate factor and other influencing factors. In the third stage, the amount of methane emissions and the production potential was obtained. Finally, by entering the data into the software the amount of landfill gas emission was calculated.

Results: The generated gases from Kuhdasht landfill was estimated based on the 50% as volume percentage for methanT, 202 m3 / Mg as a potential gas production and 0.045 y-1 as methane production rate. The results showed that the maximum emissions occurred in 2019. The total amount of LFGs, methane, carbon dioxide, non-methane materials were 7013, 1873, 5140, 80.52 Mg /y, respectively.

Conclusion: The results of this study showed that the proportional volumes of different gases are produced at Kuhdasht landfill. Based on these results, the gas generation in the landfill is in agreement with the classic pattern of gas generation in the landfills. So it is possible to apply some plans to use methane gas for energy production, as well as strategies for controlling the emission of greenhouse gases to the atmosphere.


Bahram Kamarehie, Mohsen Saki Jafari, Ali Jafari, Mansour Ghaderpoori,
Volume 25, Issue 2 (8-2023)
Abstract

Background: Using baking soda and salt in preparing bread has different health effects on consumers. Therefore, this study aimed to determine the amount of baking soda, the percentage of salt, and the pH value in all kinds of bread produced in Khorramabad, Lorestan, Iran, in 2019.
Materials and Methods: This descriptive cross-sectional study was conducted in 2019 on bread consumed in Khorramabad during 12 months. The total number of samples was equal to 72 samples, including 24 Berber bread, 24 Sangak bread, and 24 lavash bread. The pH value, percentage of salt, and baking soda of baked samples, in each bread sample and in each season, was determined by standard method 2628.
Results: The max and min pH values were observed in Berber (6.47) and Sangak (5.10) breads, respectively. The max and min percentage of salt was observed in Berber and Sangak breads and lavash, respectively. In all the analyzed breads, on average, the min and max salt percentages were equal to 0.39 and 1.67, respectively.
Conclusion: Although the amount of baking soda in the preparation of bread has decreased compared to the last decade, the results of this study and other studies show that the unauthorized use of baking soda in the preparation of bread, especially Sangak and Berber, is still continuing in the country, especially in Khorramabad. Therefore, carrying out control and monitoring measures to manage this health problem should be considered in a consistent and continuous manner.
 


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