الفهرس 
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Abstract
The present study aimed to ferment kitchen garbage (vegetable and fruit wastes) to produce a multipurpose enzymatic solution and investigate some of its applications. Therefore, 3 runs were done. The used wastes were: peels of orange, lemon, banana, pomegranate, watermelon, cantaloupe, peas and potato (Run I); peels of orange, lemon, mandarin, potato, taro, peas, watermelon and 2 different species of cantaloupe (Run II); peels of orange, lemon, pomegranate, potato and banana (Run III). The collected wastes were cut into small cubes of approximately 1 cm and transferred to the laboratory. Different mixtures were made from these wastes and then transferred to plastic jars for fermentation (90 days).
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In this regard, the study included 2 parts as follows:
1. Changes in the enzymatic activities of garbage enzyme (GE) solution.
2. Applications of GE solution.
The obtained results can be summarized as follows:
I. Changes in the Enzymatic Activities of Garbage Enzyme (GE) Solution
Changes in the activities of 4 important enzymes (a-amylase, pectinase, protease and lipase) were studied during the fermentation process. Changes in the enzymatic activities were measured by using 2 methods; spectrophotometric and plate methods. The spectrophotometric method was used to assay the activity of a-amylase, pectinase and protease, whereas the plate method was used only in the final GE solution to assay the activity of a-amylase, pectinase, protease and lipase. The assay of enzymatic activities by spectrophotometric method was carried out with an interval of 15 days during Runs I and
II, while during Run III, it was carried out only at the end of fermentation. The effect of changing the pH on the activity of a-amylase, pectinase and protease was analyzed only at the end of fermentation.
• Changes in the enzymatic activities during Run I
Run I consisted of 3 different mixtures. Mixture 1 consisted of orange, lemon, banana and pomegranate peels. Mixture 2 consisted of watermelon, cantaloupe, peas and potato peels. Mixture 3 was a combination of mixtures 1 and 2.
- Changes in the enzymatic activities using the spectrophotometric method
A. a-Amylase activity
• Effect of different mixtures on a-amylase activity
At room temperature (RT~20±3°C), the activity of a-amylase reached the maximum values (0.209, 0.044 and 0.054 pmol/ml/min) after 15, 60 and 60 days in case of mixtures 1, 2 and 3, respectively. At 28°C, the activity reached the maximum values (0.115, 0.08 and 0.101 umol/ml/min) after 90, 30 and 30 days in case of mixtures 1, 2 and 3.