열처리된 커피박이 강낭콩 성장에 미치는 영향 (Impact of Thermal-Treated Coffee Grounds on the Growth of Phaseolus Vulgaris)

서지정보

· 발행기관 : 한국산업융합학회
· 수록지 정보 : 한국산업융합학회논문집 / 27권 / 5호 / 1051 ~ 1059페이지
· 저자명 : 오지혜, 이동현, 권동준, 노광현, 김만태

초록

This study aims to identify the effects of coffee grounds on plant growth in order to propose new ways to recycle this waste product. As a way to recycle coffee grounds, the effect of placing coffee grounds on the surface of kidney bean plants on plant growth was investigated by determining the root, stem, leaf front growth, and seed germination rates. To maximize the effectiveness of coffee grounds, the effect of heat treated temperature for coffee grounds on plant growth was investigated. Normal kidney bean growth was checked for seed germination and seedling growth. The germination rate was 80 % for the non-treated case without coffee grounds, but 100% for the coffee grounds treated at 100 ℃ and 250 ℃ of heat treatment. Stem, root, and leaf growth were all improved with the use of coffee grounds compared to the non-treated case. This can be attributed to the organic matter present in the coffee grounds and the fact that coffee grounds are hydrophilic, which makes them more hydrating for plants. The coffee grounds were utilized to enhance plant growth, which could be utilized as a new way to recycle coffee grounds.

영어초록

This study aims to identify the effects of coffee grounds on plant growth in order to propose new ways to recycle this waste product. As a way to recycle coffee grounds, the effect of placing coffee grounds on the surface of kidney bean plants on plant growth was investigated by determining the root, stem, leaf front growth, and seed germination rates. To maximize the effectiveness of coffee grounds, the effect of heat treated temperature for coffee grounds on plant growth was investigated. Normal kidney bean growth was checked for seed germination and seedling growth. The germination rate was 80 % for the non-treated case without coffee grounds, but 100% for the coffee grounds treated at 100 ℃ and 250 ℃ of heat treatment. Stem, root, and leaf growth were all improved with the use of coffee grounds compared to the non-treated case. This can be attributed to the organic matter present in the coffee grounds and the fact that coffee grounds are hydrophilic, which makes them more hydrating for plants. The coffee grounds were utilized to enhance plant growth, which could be utilized as a new way to recycle coffee grounds.

참고자료

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