Environmental Awareness of University Students on White Cheese Waste Water
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Department of Bioengineering, Cyprus International University, Nicosia, N. CYPRUS via Mersin 10 TURKEY
Department of Electrical and Electronics Engineering, Cyprus International University, Nicosia, N. CYPRUS via Mersin 10 TURKEY
Online publish date: 2017-11-22
Publish date: 2017-11-22
EURASIA J. Math., Sci Tech. Ed 2017;13(12):8003–8015
This article has been presented in ICES 2017 - International Conference on Environmental Sciences & Educational Studies. This article belongs to the special issue " Interdisciplinary Research on the Environmental Education, Educational Studies in Sustainability & Instructional Technologies and Designs".
Universal environmental contamination is a real situation that deteriorates our world step by step. The dairy factory out flowing is the second greatest source of contamination in water streams. The environmental impact of these factories can be very high, especially due to the discharge of wastewater with high content of organic matter and nutrients. These problems can be analyzed only after performing factual study of various physicochemical characteristics. In the presented study, physicochemical parameters like, temperature, pH, COD, TDS, TS and SS were taken into account. Another purpose of this study is to ascertain university student’s awareness and consciousness against general and dairy products related environments. These levels were evaluated by the survey method. The data obtained from the questionnaire were analyzed using SPSS 20.0. Results showed that the public and company owners/ employees in particular should be informed about the seasonal and cheese variety dependent patterns in environmental pollution.
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