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Please use this identifier to cite or link to this item: http://agris.upm.edu.my:8080/dspace/handle/0/16346

Title: Elemental and spectroscopic characterization of humic acid extracted from solid fermentation of selected agro-wastes
Authors: Janice A.
Emmy Aida K.
Sahilah A. M.
Umi Kalsom M. S.
Norfadilah A. H.
Issue Date: 2004
Publisher: Malaysian Society of Plant Physiology
Citation: Advances in plant science: Proceedings of the 15th Malaysian Society of Plant Physiology conference: Port Dickson, Negeri Sembilan (Malaysia), 14-16 Sep, 2004, p. 126-131
Series: Transactions of the Malaysian Society of Plant Physiology
Abstract: In this study the characteristic of humic acid extracted from solid state fermentation of oil palm empty fruit bunch (EFB) with cellulolytic fungi, Trichoderma viride were compared with humic acid extracted from chrysanthemum compost. Since the functionality of humic acid depends on their structural composition, the following method have been applied to characterize the humic acid fraction; elemental analysis performed by Scanning Electron Microscopy (SEM) with integrated Energy Disperse Spectroscopy (EDS) detector and by Fourier Transform Infrared (FT-IR) spectroscopy. The elemental analysis from EDS showed the humic acid extracted from solid fermentation of EFB consist of 53.5 % carbon, 4.0 % nitrogen and 25.9% oxygen and the humic acid extracted from chrysanthemum compost consist of 54.4% carbon, 2.4% nitrogen and 24.4% oxygen. From FT-IR analysis of both humic acid extracted from solid fermentation of EFB and chrysanthemum compost, dominant band indicating O-H stretching (3432cm-¹ for EFB and 3431cm-¹ for chrysanthemum), aliphatic vibration of methylene (peak 2928cm-¹ for EFB and 2930cm-¹ for chrysanthemum), aromatic with endo double bond C=C stretching vibration (1647cm-¹ for EFB and 1638cm-¹ for chrysanthemum) and a peak at 1053cm-¹ obtained from both EFB and chrysanthemum were attributed for a primary structure of an alcohol.
License: http://www.oceandocs.org/license
URI: http://agris.upm.edu.my:8080/dspace/handle/0/16346
ISBN: 983-3455-62-1
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