Greetings Tom;
I found your technical posting most interesting. I couldn't access the http=
://www.fisheries.org/html/publications/epubs/fhm2e/appendices.shtm site as =
it appears to be reserved for subscribers, but found the chapter 6 site. I =
would appear that if you have an air density problem (hot and high), you be=
tter not load too much food into the extractor - although I've never worked=
with a DO meter and don't know the dynamics of the extraction process in t=
erms of oxygen demand. Also if you have fairly high backpressure due to res=
trictive apertures in the bubbler and a deep extractor, your pump better ha=
ve good characteristics or you're going to produce something other than gre=
at ACT. Keeping in mind too that some pumps put out air at a fair temperatu=
re too.
Why do ACT producers put molasses, kelp and fish into the extractor and not=
into the compost where fungi and protozoa will have more time to increase?=
Is it because most extractors don't produce their own compost? Wouldn't it=
be "better" to add the foods to the compost pile?
Cheers
Steve Steyn
----- Original Message -----
From: Tom Jaszewski
To: compost_tea_at_yahoogroups.com
Sent: Friday, February 18, 2005 8:24 PM
Subject: [compost_tea] Re: Flow rate for air pumps
---Using the spread sheet available from American Fisheries Society,
http://www.fisheries.org/html/publications/epubs/fhm2e/appendices.shtm
l
Maximum DO mg/liter in Carson Valley Nevada at 75F would be 7.09, at
80F 6.73 mg/liter
How then is DO maintained at a level no lower than 6? Since it
obviously cannot be, does this lower the quality of the ACT?
Using
http://water.usgs.gov/owq/FieldManual/Chapter6/table6.2_6.html
tables,
With an atmospheric pressure of 643 mm Hg and 24C 7.2 mg/liter is
saturation.
It would seem any activity would take the DO levels to a level below
the aerobic threshold.
Received on Sun Feb 20 2005 - 15:56:01 EST