Abstract:
The purpose of this work is to study the physico-chemical and bacteriological parameters of
the margins of three olive varieties from two extraction systems: traditional and three-phase
centrifugation. Physico-chemical analysis are carried out on the margins: (pH, turbidity, conductivity,
temperature, humidity, organic matter, dry matter, mineral matter, calcium, magnesium, chlorurer,
DBO5, total sugar). They showed that these effluents overloaded with organic matter evaluated in
terms of DBO5 (66 g O2/l.). They are also characterized by an acidic pH (4.60-5) and very high
conductivity (14.58 ms/cm). and richer by mineral elements: calcium (120.24mg/l). Magnesium
(340.20mg/l). Chloride (142mg/l).the higher margin humidity (98.08%).The results obtained show
that these margins are very humid, acidic and overloaded with organic matter.
