| dc.description.abstract | A Comparison Efficiency of Cafeteria Wastewater Treatment with EM Produced
by Banana, Watermelon and Guava Case Study : Rajamangala University of Technology
Phra Nakhon Cafeteria ( North Bangkok Campus) has the objective to compare the
efficiency of wastewater treatment by using the EM microbe for the Cafeteria that has no
waste water treatment system. The treatment solution was leavening agent EM :
Molasses : Fruits : Water in the ratio 1 : 1 : 2 : 20 liters (as an experimental group) and
leavening agent EM : Molasses : Water in the ratio 1 : 2 : 20 liters (as a control group).
respectively and mixed each solution set in wastewater treatment ratio of 1 : 1,000 (EM 1
part : wastewater 1,000 part) . In the experiment, use the 10 liters of wastewater
sampling and added the EM microbe solution every 3 days, 10 ml per a day, and daily
for 3 weeks. Collecting the wastewater every 7 day. Parameters in this experiment are
BOD, COD, SS, Oil and Grease, pH, Color and Odor.
The comparison showed that the EM made from watermelon can reduce the
BOD and SS of wastewater is the best. And adapt the most of pH to pH 7. The EM
make from guava can reduce the COD, Oil and Grease is the best. The results were in
the standards of sewage release of the building type B. In the 1st, 2nd and 3rd week, the
BOD, COD, SS, Oil and Grease, and pH from the waste water treatment with EM
microbe that make from Banana, Watermelon and Guava ( as a Experimental group)
and molasses (as a Control group) only are statistically different at the .05 level. By the
way, the Color and Odor of the waste water analysis, before and after treatment with EM
microbe 4 species still have yellow color and bad smell. | en_US |
