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Also, if am­mo­nia is emit­ted to the air from the poul­try house, it is a pre­cur­sor of fine par­ti­cles and there are na­tional Clean Air Act reg­u­la­tions from the En­vi­ron­men­tal Pro­tec­tion Agency that have strict guide­lines for con­trol­ling emis­sions.

“We need to con­trol the am­mo­nia, not only for the an­i­mal health but also for the pub­lic health. That’s why I’m do­ing the re­search, to re­duce the am­mo­nia emis­sions and im­prove the an­i­mal health and the pub­lic air qual­ity, es­pe­cially for the ru­ral ar­eas, to make sure our agri­cul­ture is sus­tain­able,” said Li.

Li said that there are sev­eral prod­ucts on the mar­ket to con­trol am­mo­nia in poul­try houses and alum is the pre­ferred prod­uct for grow­ers in Arkansas, where the study was con­ducted.

While adding alum to poul­try lit­ter is known to re­duce am­mo­nia con­cen­tra­tion in poul­try houses, its ef­fects on green­house gas emis­sions had been un­known.

Li’s role in the study was on the en­gi­neer­ing side and he helped Philip Moore, one of the au­thors of the pa­per and a pi­o­neer re­searcher on alum in poul­try pro­duc­tion with the USDA, de­velop an au­to­matic air sam­pling sys­tem to eval­u­ate the emis­sions re­duc­tion by us­ing alum in the broiler house.

The Univer­sity of Delaware’s Hong Li, as­sis­tant pro­fes­sor in the Depart­ment of An­i­mal and Food Sci­ences, is part of a team of re­searchers from USDA, the Univer­sity of Ten­nessee and Ok­la­homa State Univer­sity, work­ing to re­duce green­house gas emis­sions...

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