International Journal of
Physical Sciences

  • Abbreviation: Int. J. Phys. Sci.
  • Language: English
  • ISSN: 1992-1950
  • DOI: 10.5897/IJPS
  • Start Year: 2006
  • Published Articles: 2572

Full Length Research Paper

Comparative study of commercial gas with biogas produced from co-digestion of corn cob, rice chaff, goat and dog dungs

Okolie N. P.
  • Okolie N. P.
  • Department of Food Technology, Yaba College of Technology, P. M. B. 2011, Yaba, Lagos, Nigeria.
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Onifade A. K.
  • Onifade A. K.
  • Department of Microbiology, Federal University of Technology, Akure, Nigeria.
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Oladunmoye M. K.
  • Oladunmoye M. K.
  • Department of Microbiology, Federal University of Technology, Akure, Nigeria.
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Adegunloye D. V.
  • Adegunloye D. V.
  • Department of Microbiology, Federal University of Technology, Akure, Nigeria.
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  •  Received: 23 June 2017
  •  Accepted: 27 February 2018
  •  Published: 30 March 2018

Abstract

Investigations were conducted to compare gas produced from co-digestion of corncob, rice chaff, goat dung and dog dung with commercial gas. The study was carried out anaerobically at a temperature of 29.5 to 33°C (mesophilic condition) in a mini laboratory digester (bioreactor) fabricated using guage 16 metal sheets with 80-L capacity for a 90-day retention time. The shredded corn cob and rice chaff were mixed with water at ratio 4:1 (waste to water) and 3:1 (waste to water) respectively and mixed with goat and dog dungs at ratio 2:1 (waste to water). The control sample collected from a domestic cooking gas cylinder contained 56.12% CH2, 0.14% NH3, 0.22% CO, 0.23% H2S and 43.20% CO2. The result obtained for the biogas analysis shows that Sample E (75:25) contains 63.54% CH4, 0.93% NH3, 0.84% CO, 0.54% H2S, 34.12% CO2. The value recorded for sample E represented the highest value obtained among the samples. Also the gas composition shows a good substitute for commercial gas.

Key words: Corn cob, rice chaff, goat dung, dog dung, biogas, commercial gas, bioreactor and digestates.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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