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Status of Treated Slaughter-House Efluent and Its Effects On The Physico-Chemical Characteristics of Surface Water in Kavuthi Stream, Dagoretti-Kenya
Status of Treated Slaughter-House Efluent and Its Effects On The Physico-Chemical Characteristics of Surface Water in Kavuthi Stream, Dagoretti-Kenya
ISSN: 2041-0492
Maxwell Scientific Organization, 2012
Submitted: May 24, 2012
Accepted: June 23, 2012
INTRODUCTION
Although slaughter-houses are an important
economic activity to the operators as well as livestock
producers they however represents a major
environmental challenge particularly water, soil and
land pollution. The major waste associated with
slaughter-house operations are blood, dung and slurry
slurry which are washed into waterways or disposed off
on land leading to pollution of the respective
components of the environment. While Adelegan
(2002) acknowledges direct and indirect contribution of
environmental pollution by slaughter-houses, Sayed
(1987) estimates the pollution potential of slaughterhouse plants at over one million population equivalent
in the Netherlands.
When discharged into aquatic ecosystems,
slaughter-house effluents can cause significant increase
in the levels of Biochemical Oxygen Demand (BOD)
and nutrients mainly , nitrogen and phosphorus. and
other nutrients. This will result in the alteration of the
physical and chemical aspects which eventually affect
the biological characteristics of waters body. According
to Quinn and McFarlane (1989) and Sangodoyin and
Corresponding Author: H.K. Koech, Department of Environmental Science, Egerton University, Kenya, Tel.: +254721303764
789
Fig. 1: The study area showing the location of the Kavuthi stream in, (A) Kenya, Kavuthi stream catchment, (B) Dagoretti/
Kikuyu catchment and, (C) Sampling sites
df
22
22
22
22
22
22
14
Table 2: Seasonal variation of the physico-chemical characteristics of Kavuthi stream water quality
Dry season
Wet season
--------------------------------------------------------------------------Parameter
df
Mean
S.E.
Mean
S.E.
Temperature (C)
21.36
0.17
19.97
0.21
142
PH
8.00
0.07
8.16
0.03
142
EC (SCm)
704.19
5.21
764.18
5.13
142
DO (mgL)
5.17
0.18
5.61
0.13
142
TSS (mgL)
75.21
6.41
107.89
5.39
142
BOD (mgL)
33.52
3.39
21.32
1.73
142
COD (mgL)
288.90
6.18
97.21
6.53
94
t-test
0.597
-2.959
-4.040
-5.021
0.551
10.809
7.708
t-test
5.172
-2.134
-0.820
-1.965
-3.903
3.206
3.960
p-value
0.557
0.007
0.001
0.000
0.587
0.000
0.000
p-value
0.000
0.035
0.410
0.051
0.000
0.002
0.000
(a)
(b)
10
C
AB
pH
6
4
2
1000
800
600
C
Site1 Site 2 Site 4 Site 5 Site 6 Site 7
(c)
8
(d)
A
AB
TSS (mgL-1)
C
D
2
0
180
160
140
120
100
80
60
40
20
0
A
B
C
DE
(e)
(f)
70
60
600
50
40
30
B
C
20
500
COD (mgL-1)
B OD (mgL-1)
400
0
10
200
-1
DO (mgL )
1200
C
EC (Scm-1)
1400
400
300
200
100
CD
Sampling site
Sampling site
Fig. 2: Spatial variation of (a) pH, (b) EC, (c) DO, (d) TSS, (e) BOD and (f) COD. During the study period Vertical bars sharing
the same letters are not significantly different from each other at = 0.05
793
794
DO
BOD
COD
1
-0.83**
-0.79**
1
0.90**
796