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Fall 2020: Improving sustainability and nutritional properties of specialty crops using spent coffee grounds

Affiliations:
Project Leader: Amanda Birnbaum
abirnbaum@tamu.edu
Horticultural Sciences
Faculty Mentor: Dr. David Reed, PhD
Meeting Times:
Friday 3-4pm
Team Size:
6
Open Spots: 0
Special Opportunities:
Discover new properties and benefits of spent coffee grounds while helping to increase sustainable practices in horticulture and agriculture
Team Needs:
Both greenhouse and laboratory work is needed for this research project. Prepping Experiments: Making potting mixtures; starting seeds; transplanting; watering plants; mixing fertilizers; weighing samples for incubation Data collection: measuring plant growth parameters; collecting leachate and measuring pH, EC and color intensity; harvest, weigh and dry plant shoots and roots at completion; weigh, measure fruits and prepare for lab analysis; assist with titrations
Description:

 

Written by:
Elif Kilicarslan
Published on:
August 31, 2020

Categories: FullTags: Fall 2020

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