Growth evaluation of the microalgae Chlorella sp. with tannery effluent from the soaking stage [Evaluación del crecimiento de la microalga Chlorella sp. con efluente de curtiembre de la etapa de remojo]

Authors

  • Jorge Luis Mendoza Bobadilla Universidad Nacional de Trujillo
  • Adolfo Enrique Guerrero Escobedo Universidad Nacional de Trujillo,
  • Carlos Vasquez Blas Universidad Nacional de Trujillo
  • Astrid Alfaro Flores Universidad Nacional de Trujillo
  • Giancarlo Flores Quiñones Universidad Nacional de Trujillo

DOI:

https://doi.org/10.32829/eesj.v5i1.129

Keywords:

Soaking water, microalgae, Chlorella sp.

Abstract

This research sought to determine the ideal percentage of soaking water from the tannery industry as a nutrient source for the microalgae Chlorella sp.; evaluating the effect of the initial concentration of 15, 30, 45, 60 and 75% of soaking water in contact with the microalgae in a first phase and a new evaluation with 30, 45 and 60% of soaking water using the adapted microalgae from the first phase into the second. Cell density over time was determined by cell counting in a neubauer chamber until reaching the stationary phase in all samples. The results show that the microalgae adapted to the effluent used present growth kinetics more similar to that of microalgae grown in a conventional medium. In the same way, it was determined that a better cell growth was obtained with a 30% concentration of soaking water. It is concluded that the use of soaking water is an efficient way to cultivate microalgae, thus helping to reduce pollution from tannery effluents.

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References

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Published

28-06-2021

How to Cite

Mendoza Bobadilla, J. L. ., Guerrero Escobedo, A. E. ., Vasquez Blas, C. ., Alfaro Flores, A. ., & Flores Quiñones, G. . (2021). Growth evaluation of the microalgae Chlorella sp. with tannery effluent from the soaking stage [Evaluación del crecimiento de la microalga Chlorella sp. con efluente de curtiembre de la etapa de remojo]. Journal of Energy &Amp; Environmental Sciences, 5(1), 29–36. https://doi.org/10.32829/eesj.v5i1.129

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