Department of Engineering and Chemical Technology, Cracow University of Technology, 24 Warszawska St., 31-155, Cracow, Poland.
Department of Civil Engineering, Cracow University of Technology, 24 Warszawska St., 31-155, Cracow, Poland.
Sci Rep. 2024 Jul 15;14(1):16311. doi: 10.1038/s41598-024-67302-4.
Currently, pathogenic microorganisms are becoming more active in public utility areas like parking lots and waste shelters due to the accumulation of organic waste. This uncontrolled waste leads to decay, altering its composition and presenting a microbiological risk to public health. Additionally, it emits unpleasant odors containing chemicals that irritate the mucous membranes, causing discomfort in the nose, throat, and eyes by stimulating the trigeminal nerve. These odors can have various negative effects on both quality of life and public health. The study investigated the physicochemical properties of oil composites enriched with natural additives and determined their effectiveness in reducing the intensity of nuisance odours. The research showed over 82% reduction in decaying meat odour and almost 65% reduction in ammonia odour. A higher impact of the given composites on reducing the odour from decaying meat than from ammonia was observed. This may be due to the biocidal properties of the additives used (turmeric, thymol, salicylic acid, hops and curly sorrel) and the higher intensity of ammonia odor compared to meat-derived odour. Despite the non-porous nature of the solids tested (with similar specific surface areas ranging from 0.66 to 0.88 m/g), they were capable of sorbing NH.
目前，由于有机废物的积累，停车场和废物避难所以及其他公共区域的致病微生物变得更加活跃。这种失控的废物会导致腐烂，改变其组成，并对公众健康构成微生物风险。此外，它会散发出含有化学物质的难闻气味，这些化学物质会通过刺激三叉神经，刺激鼻腔、喉咙和眼睛的黏膜，引起不适。这些气味会对生活质量和公共健康产生各种负面影响。本研究调查了富含天然添加剂的油复合材料的物理化学性质，并确定了它们在降低恶臭强度方面的有效性。研究表明，腐烂肉类气味的减少超过 82%，氨气味的减少近 65%。所研究的复合材料在降低腐烂肉类气味方面的效果要强于降低氨气味。这可能是由于所用添加剂（姜黄、麝香草酚、水杨酸、啤酒花和卷曲酸模）的杀菌特性以及与肉源性气味相比，氨气味的强度更高。尽管测试的固体具有非多孔性（比表面积相似，范围在 0.66 到 0.88 m/g 之间），但它们能够吸附 NH。
