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The use of coffee processing residues as a source of K did not reduce K leaching loss.
The use of coffee processing residues as source of K did not prevent K losses by leaching.
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The K content was used to calculate the rate of coffee processing residues to be applied per column.
Spent coffee grounds and green coffee defective beans, which are industrial sub-products of coffee processing, have a potential use for cosmetic applications, due to their safety and high content in lipids that present interesting physicochemical properties.
Results of the characterization of coffee processing residues were compared using the unpaired t test (p < 0.05).
Coffee husk characteristics vary with the method of coffee processing.
Nonetheless, it is possible to isolate microorganisms directly from coffee exocarps to aid biodegradation of coffee exocarps in the areas of coffee processing.
Five types of coffee processing residues were evaluated: coffee pulp from cherry coffee (Pulp), buoy coffee husk (Buoy), common coffee husk (combination of cherry, buoy, and green fruits processed dry; Huskcom), coffee husk composted for 1 year (1ycomp), and coffee husk enriched and composted for 3 years (3ycomp).
The K release is high (over 90%%) for coffee residues, but does not depend on the type of coffee processing residue, and thus, the residues can substitute for a mineral source of soil K amendment.
Cut back on your use of coffee, tea and soda.
Most production supervisors of the coffee processing company thought the company was currently paying more attention to its recycling policies.
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