Optimization of Volatile Fatty Acids Production Through Anaerobic Digestion for the Valorisation of Chicken Manure

Author(s)	John Adegoke Awoyemi, Olufemi A. Adeosun, Elisa D. Gutierrez
Country	Philippines
Abstract	The short-chain, volatile nature of volatile fatty acids (VFAs) distinguishes them as organic molecules. They are essential in organic chemistry, environmental science, microbiology, and many other natural processes. Here are some key details regarding VFAs: they are organic acids that typically have a carbon backbone with functional groups called carboxyl's (COOH). The three most prevalent VFAs are butyric acid (C4), acetic acid (C2), and propionic acid (C3). VFAs are produced when organic matter, especially complex chemical compounds and carbohydrates, is fermented by microorganisms.
Keywords	Volatile Fatty Acids, Anaerobic Digestion, Valorisation of Chicken Manure, fermented by microorganisms
Field	Engineering
Published In	Volume 6, Issue 5, September-October 2024
Published On	2024-10-31
DOI	https://doi.org/10.36948/ijfmr.2024.v06i05.29834
Short DOI	https://doi.org/g8p2q5

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International Journal For Multidisciplinary Research