Compact Texture Research Articles

Molecular Chain Rearrangement of Natural Cellulose‐based Artificial Interphase for Ultra‐stable Zn Metal Anodes

The unstable electrolyte‐anode interface, plagued by parasitic side reactions and uncontrollable dendrite growth, severely hampers the practical implementation of aqueous zinc‐ion batteries. To address these challenges, we developed a regenerated cellulose‐based artificial interphase with synergistically optimized structure and surface chemistry on the Zn anode (RC@Zn), using a facile molecular chain rearrangement strategy. This RC interphase features a drastically increased amorphous region and more exposed active hydroxyl groups, facilitating rapid Zn2+ diffusion and homogeneous Zn2+ interface distribution, thereby enabling dendrite‐free Zn deposition. Additionally, the compact texture and abundant negatively charged surface of the RC interphase effectively shield water molecules and harmful anions, completely preventing H2 evolution and Zn corrosion. The superior mechanical strength and adhesion of the RC interphase also accommodate the substantial volume changes of Zn anodes even under deep cycling conditions. Consequently, the RC@Zn electrode demonstrates an outstanding cycling lifespan of over 8000 hours at a high current density of 10 mA cm‐2. Significantly, the electrode maintains stable cycling even at a 90% depth of discharge and ensures stable operation of full cells with a low negative/positive capacity ratio of 1.6. This study provides new solution to construct highly stable and deep cycling Zn metal anodes through interface engineering.

Molecular Chain Rearrangement of Natural Cellulose-based Artificial Interphase for Ultra-stable Zn Metal Anodes.

The unstable electrolyte-anode interface, plagued by parasitic side reactions and uncontrollable dendrite growth, severely hampers the practical implementation of aqueous zinc-ion batteries. To address these challenges, we developed a regenerated cellulose-based artificial interphase with synergistically optimized structure and surface chemistry on the Zn anode (RC@Zn), using a facile molecular chain rearrangement strategy. This RC interphase features a drastically increased amorphous region and more exposed active hydroxyl groups, facilitating rapid Zn2+ diffusionand homogeneous Zn2+ interface distribution, thereby enabling dendrite-free Zn deposition. Additionally, the compact texture and abundant negatively charged surface of the RC interphase effectively shield water molecules and harmful anions, completely preventing H2 evolution and Zn corrosion. The superior mechanical strength and adhesion of the RC interphase also accommodate the substantial volume changes of Zn anodes even under deep cycling conditions. Consequently,the RC@Zn electrode demonstrates an outstanding cycling lifespan of over 8000 hours at a high current density of 10 mA cm-2. Significantly, the electrode maintains stable cycling even at a 90% depth of discharge and ensures stable operation of full cells with a low negative/positive capacity ratio of 1.6. This study provides new solution to construct highly stable and deep cycling Zn metal anodes through interface engineering.

Physico-chemical and sensory characteristics of red oncom, a traditional fermented food from Indonesia, based on the variability of ingredients and processing steps

Red oncom, a traditional fermented food from Indonesia, was produced differently using various ingredients and unstandardized production processes. The study aimed to evaluate the influence of raw materials and production processes on the physicochemical and sensory characterization of red oncom collected from nine different producers in three different regions. The study showed that there are three different categories of red oncom varied depending on the ingredients such as peanut press cake, okara, and tapioca waste. In addition to processes, the variability in inoculum preparation, ingredient preparations, and incubation period were identified. Okara flour generated a higher moisture content, soft and compact texture. Sensory profiling revealed that oncom made of okara flour had a higher intensity of musty aroma, beany aroma, orange color, red color, and sour aftertaste attributes. The soft and compact texture and fully covered mycelium of Neurospora fungi that gave an even surface orange color in red oncom made from okara was preferred by the panelists. The use of peanut press cake resulted in red oncom with higher fat content, a hard texture, and a higher intensity of nutty aroma and bitter taste attributes. The hard texture and a higher intensity of bitter taste caused red oncom made from peanut cake to be less preferred by panelists. In conclusion, the characteristic and chemical composition of red oncom varied depending on the ingredients, processes, and region.

Formulation and Evaluation of Solid Perfume based on Bees Wax

Solid perfume based on beeswax is a unique and natural fragrance product that provides a long-lasting scent while being gentle on the skin. This type of perfume is made from a combination of natural ingredients, including beeswax, carrier oils, and essential oils. The beeswax acts as a natural emulsifier, which helps to blend the other ingredients and create a solid, compact texture. The carrier oils and essential oils provide the fragrance, which is released slowly and subtly throughout the day. Solid perfume based on beeswax is an excellent alternative to traditional liquid perfumes, as it is more portable, easy to apply, and environmentally friendly. It is also a perfect choice for those with sensitive skin, it contains no alcohol or synthetic ingredients that can irritate the skin. To ensure the success of the presented collection, several quality factors have been established, which will be the same for all four perfumes in the collection, as well as the evaluation indexes of these factors. Quality factors have been classified as sensory, with factors such as the applicability of the product to the skin, and physicochemical, establishing the melting point and stability of the product.mm/second, melting point 90°C and pH value 4.

Analyzing the long-term effects of e-glass mortar on sustainability and radiation shielding using ANOVA.

Significant investigations were performed on the use and impact on physical properties along with mechanical strength of the recycled and reused e-glass waste powder. However, it has been modeled how recycled display e-waste glass may affect the characteristics and qualities of dune sand mortar. This study investigates the long-term feasibility of using recycled display e-glass waste as a partial substitute for dune sand at varying percentages (5%, 10%, 15%, and 20%). The main focus is on evaluating its effectiveness in radiation shielding, strength properties, and durability for long-term development under the heating environmental process. Statistical analyses, including analysis of variance, are used to assess the significance of factors and their interactions on these characteristics. Additionally, a regression equation derived from the model offers insights into the quantitative relationship between the factors and properties. The results of the experiments led to the conclusion that the most effective proportion of e-glass waste to include in mortar is 20%, with the weight of dune sand. Including e-glass waste, they significantly increased the five characteristics of the mortar, making it suitable for high-strength mortar applications continue up to 68MPa. The ANOVA model used in this study was trained using the same experimental research design and was critical in predicting the properties of the mortar. The model produced an accurate result with an R2 value greater than 0.99. E-glass replacements exhibit remarkable radiation shielding, characterized by pozzolanic activity and superior internal bonding due to its compact texture, contributing to enhanced long-term strength.

Callus formation response from immature male flower explant of plantain banana (Musa acuminata x Musa balbisiana cv. Kepok) treated by 2,4-D and BAP

Callus induction is an important step in indirect somatic embryogenesis. The aim of this study was to obtain an optimal medium for the callus formation of plantain bananas (cv. Kepok). The research was conducted from May to August 2022 at the Tissue Culture Laboratory of PT. ITCI Kartika Utama, Penajam Paser Utara District, East Kalimantan. The explant used an immature male flower of plantain banana (cv. Kepok). The experiment used a completely randomized design with two factors concentration of 2,4-D (1,2 and 4 ppm) and BAP (5, 10, and 15 ppm). The appearance of callus was monitored daily until it developed explants. On the final observation day, the percentage of explants with callus, as well as the color and texture of the callus, were assessed. The research findings suggest that the optimal medium for inducing callus in male banana flower explants was MS medium supplemented with 2 ppm 2,4-D and 5 ppm BAP. This medium resulted in calluses that exhibited a yellowish-white color and a compact texture. Keywords: callus morphology; genetic improvement; plant growth regulator; tissue culture; triploid banana

Acceptability of protein-fortified recipes in older adults in France

Public health policies recommend food fortification, namely adding ingredients of nutritional interest into commonly consumed foods, to help older adults with reduced appetite achieve sufficient protein intake. The aim of the present study was to assess the acceptability and sensory perception of protein-fortified recipes in older adults. Two variants – standard and protein-fortified – were developed for six food products covering various food matrices (savoury/sweet, hot/cold, liquid/solid): bolognese sauce, mashed potato and carrot soup; stuffed pepper, apple crumble and vanilla custard. Sixty-five and 56 participants tested respectively in a sensory laboratory. All participants were 70 years or older and lived at home (women: 58 %). Participants were asked to rate liking and food oral processing for each sample as well as to describe its sensory characteristics (free comments, CATA). They were not informed about the nature of the difference between the variants, namely protein fortification. It was observed that using protein extracts to fortify food products results in texture alteration, with a granular, sticky, and compact texture. If this effect is minimal compared to the standard variant, it does not significantly impact liking. However, when the effect is more pronounced and/or accompanied by changes in taste and appearance, it leads to a decrease in product liking. Thus, having a fortified product that closely matches the standard product in all sensory aspects (taste, texture, appearance) appears crucial for consumer acceptability. This work lay the groundwork for further enhancing the functionality of protein extracts and/or the sensory properties of fortified recipes in order to develop palatable protein-enriched foods.

Development of a probiotic low-fat set yogurt containing concentrated sweet pepper extract.

Yogurt contains various health-promoting components such as beneficial bacteria and bioactive peptides. However, plain yogurt is regarded as a poor source of phenolic compounds, vitamin C, and other substances that give a high antioxidant property to the product. Since the objective of this study was to evaluate the impact of the addition of different concentrated sweet pepper extracts (CSPE) to the yogurt milk formulation on some quality parameters of the probiotic set yogurt during 21 days of cold storage. For the production of probiotic yogurt samples, Lactobacillus acidophilus LA-5 was used as probiotic bacteria. The functional set yogurts containing 5% of yellow, orange, or red CSPE were prepared and compared with probiotic control yogurt (without CSPE). With incorporation of CSPE, a functional yogurt with high viable cell counts of probiotics (>108 cfu/g), appropriate acceptability (acceptance scores more than 7, i.e., good acceptability), and textural quality produced. Fortified CSPE yogurt displayed large flakes with irregular surface and more compact texture as compared to the control sample. Based on the results of the study, the yogurt sample having orange CSPE was selected as the best functional product. After 21 days of storage, orange CSPE had the highest hardness (173.33 mg), consistency (1183.33 mg/s), and probiotic counts (8.3 log cfu/g) than other yogurt samples.

Induksi Kalus dari Hipokotil Belimbing Merah (Baccaurea angulata) dengan Penambahan 2,4-D (Dichlorophenoxy Acetic Acid) dan BAP (6-Benzyl Amino Purin)

Red starfruit is one of the endemic plants of Kalimantan which produces secondary metabolites which has been empirically used as antioxidant, antibacterial, and anticancer. This plant has a long reproductive period and seedless fruit is often found during the fruiting season, which is a problem for the sustainability of the red starfruit in nature. Conservation of red star fruit for propagation and production of secondary metabolites can be done in vitro through callus culture. This research aims to determine the effect of adding the growth regulators dichlorophenoxy acetic acid (2,4-D) and 6-benzyl amino purine (BAP) on callus induction time, percentage of callus forming explants, callus color and texture, and callus growth. This research used a Completely Randomized Design (CRD) with a factorial pattern consisting of two treatment factors, namely 2,4-D (0; 0.25; 0.5; 0.75; 1 ppm) and BAP (0; 0.25; 0.5; 0.75; 1 ppm). The percentage of explants forming callus (%), the time the callus appeared (days after planting), the color and texture of the callus, the wet weight and dry weight of the callus (g) were research observation parameters.The results showed that the single factor 2,4-D, single factor BAP, and the interaction of 2,4-D and BAP had a significant effect to callus appearance time. Single administration of 2,4-D and BAP had a significant effect on callus dry weight. The color variations of the callus produced are white, green and brown with a compact texture. The fastest callus emergence time was at 11.00 days after planting (DAP), namely in the combination treatment of 1 ppm 2,4-D and 0.75 ppm BAP, single treatment 0.75 ppm and 1 ppm 2,4- D. The highest average dry weight of 0.024 g was obtained in the single treatment of 0.75 ppm BAP.

Morphogenesis Response of Leaf and Petiole Explant of Rootstock Apple (Malus sylvestris Mill.) to Auxin and Cytokinin

Rootstock apple is a type of plant used in grafting propagation. Research related to the response of morphogenesis in this plant has not been widely carried out. The aim of this research was to study the effect of auxin and cytokinin ratio on the morphogenesis response of leaf and petioles explants of rootstock apple and to study variations in the ratio of auxin and cytokinin with the best response. The study used a 2-factorial Completely Randomized Design (CRD) with variations in the types of explants and combinations of plants growth regulators (PGR) in the culture medium. There were 12 treatments with five repetitions. Explants in the form of young apple leaf (third leaf) and petiole rootstock that had been sterilized and cut with a size of 5x5 mm for the leaf and 5 mm long for the petiole were inoculated into MS medium with cytokinin in the form of BAP (1 ppm) combined with auxin, IBA (0, 0.1, 0.2, 0.3, 0.4, 0.5 ppm). Each culture bottle contains five explants. The results showed that the average leaf explant was capable of producing 34% callus. Meanwhile, petiole explants produced 4% callus. Callus began to form on leaf and petiole explants on the 26th and 42nd days after inoculation respectively. Most calluses have a compact texture with variations in green, yellowish white, and brownish green. The PGR combination with the highest percentage of callus formation in leaf explants was found in the BAP 1 ppm + IBA 0.4 ppm treatment, while the petiole was in the BAP 1 ppm + IBA 0.3 ppm treatment

The effect of addition of biostarter “bekasam” on the quality and characteristics of fermented catfish (Pangasius sp.) sausage

Fermented fish sausage is one of the processed fish meat products that utilizes the role of Lactic Acid Bacterias (LABs). To accelerate the fermentation process of sausages, it is necessary to add a starter culture in the form of a fermented fish substrate (bekasam) which contains a lot of lactic acid bacterias. This research was conducted using an experimental method and arranged using a Randomized Block Design (RBD). The treatments applied were differences in the concentration of bekasam added, as much as 0%, 2%, 4%, and 6% of the weight of the fish meat, then fermented at room temperature for 6 days. The results showed that the treatment of adding bekasam substrate with a concentration of 4-6% produced the best fermented catfish sausage, which was mostly preferred by panelists. The best fermented sausages produced was characterized with attractive appearance, uniform, consistent, and bright, smell fermented product aroma, a spicy but no fishy aroma, a delicious taste, quite sour as fermented tasted, with quite soft and compact texture. The fermented sausages have pH value 5.00, Aw value 0.77, total acid content 0.66%, TVB-N value 12.31 mgN/100 gs and total LABs obtained 6.9 x 106 cfu/g.

PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) DENGAN VARIASI SUHU PENGERINGAN DAN KONSENTRASI UNTUK MENINGKATKAN NILAI GIZI TEMPE

Tempeh is a food product made from fermented soybeans using a type of mold called (Rhizopus sp) and contains good nutrition for the health of human body. Likewise, moringa leaves contain useful nutrients such as high antioxidant and protein content. This research aimed to determine the chemical and sensory characteristics of tempeh with the addition of moringa leaf flour using variations in the drying temperature of moringa leaves and the concentration of moringa leaf addition to soybeans based on the highest antioxidant activity and consumer preference. This study used a 2 factorial (CRD). The first factor was the drying temperature of moringa leaves and the second factor was the concentration of the addition of moringa leaf powder. Parameters observed in this study included chemical analysis, physical analysis and organoleptic test analysis. The best research result was at the drying temperature of moringa leaves at 40°C and the addition of moringa leaf powder with a concentration of 9%. From the results of the analysis, it was identified that the water content was 63,03%; the fat content was 0,98%; the protein content was 23,13%; the antioxidant activity was 58,72%; the pH was 5,70. Based on the physical analysis of this treatment, the tempeh had greenish spots from the tempeh and mold or mycelium which were white in color and have a compact texture. Meanwhile, the organoleptic test included the color of 1,54, the moringa leaf aroma of 1,53, the tempeh aroma of 3,64, the tempeh taste of 2,99.

Callus Induction of Dendrobium discolor Through The Thin Cell Layer (TCL) Technique Added with 2,4-Dichlorophenoxyaceticacid

Thin Cell Layer (TCL) is a plant propagation technique using thin explants (1-2 mm) through tissue culture. Callus induction is a crucial step in establishing plant regeneration. The type and concentration of growth regulators influence callus formation. 2.4 D is a growth regulator that is commonly used for callus induction in various plants. The research aims to determine the effectiveness of thin explants and 2,4-D in inducing Dendrobium discolor callus. The method used a Completely Randomized Design (CRD) with four treatments (1, 2, 3, and 4 mg/L). Adding 1, 2, and 3 mg/L 2,4-D can induce 100% calluses through the TCL explant. The callus has a friable to compact texture. The result showed that 2 mg/L 2,4-D was the best concentration for callus induction of D. discolor through TCL technique, indicating the greenish color, friable texture, and meristematic tissue.

Effect of 2,4-dichlorophenoxyacetic acid (2,4-D) and kinetin on callus induction and growth of Physalis angulata L. leaf explants

Physalis angulata L. is an annual herbaceous plant used as traditional medicine. The roots, stems and leaves are used to treat diabetes, hypertension, fever and headaches. The fruit contains lots of provitamin A and has antitumor, antihyperglycemic, anti-inflammatory, antidiabetic and immunomodulatory activities. P. angulata leaves also contain secondary metabolites of alkaloids, flavonoids, saponins, steroids, tannins, physalin A, physalin B, glycosides and stearic acid. The use of plants as a source of medicine is not only very dangerous for the survival of plants, but also not standardized. Secondary metabolites can be produced in callus by in vitro culture induced with appropriate growth regulators. Through callus culture, secondary metabolites or chemical substances from plants can be produced. This study aims to determine the effect of growth regulators 2,4-D and kinetin on callus induction time, the percentage of explants forming callus, fresh weight, dry weight, and callus morphology. This study was a laboratory experimental with a completely randomized design and 5 treatments (0.0 mg/L 2,4-D + 2.0 mg/L kinetin; 0.5 mg/L 2,4-D + 1.5 mg/L kinetin; 1.0 mg/L 2,4-D + 1.0 mg/L kinetin; 1.5 mg/L 2,4-D + 0.5 mg/L kinetin; 2.0 mg/L 2,4-D + 0.0 mg/L kinetin), each treatment consisted of five replications. The data obtained has been analyzed qualitatively and quantitatively. Qualitative data were obtained from callus morphological (color and texture) descriptions. Quantitative data obtained from callus induction time, the percentage of explants forming callus, fresh weight and dry weight of callus were analyzed using SPSS 24 with a significance value of 0,05. Data analysis on the effect of 2,4-D and kinetin concentrations used the ANOVA test. Difference between treatments were tested using the Duncan´s multiple range test. The results showed that the suitable growth regulator for inducing callus growth in leaf explants of P. angulata L was 2.0 mg/L 2.4D + 0.0 mg/L kinetin. Growth regulator 2.0 mg/L 2,4-D + 0.0 mg/L kinetin induced callus in a short time i. e. 10.60 days after culture, resulting in the highest fresh and dry weight of callus i.e., 0.35 g and 0.03 g, as well as the percentage of explants forming callus 100%. Callus has a compact texture with a variety of colours.

Enhanced electrical and mechanical properties of Bi2Te3-based thermoelectric thick films enabled by a practical dynamic regulation strategy

The application of high-density and high-performance micro thermoelectric devices is still in its infancy, mainly restricted by the low performance of Bi2Te3-based thick film as well as the limited device integration. In this study, we proposed a dynamic regulation strategy to simultaneously strengthen the thermoelectric and mechanical properties for n-type Bi2Te3-based thick films. The effects of growth temperature and time on thermoelectric properties have been firstly explored. As the thermoelectric properties exhibit consistent degradation with increasing thickness at static growth temperature, an effective rising temperature method is introduced to dynamically regulate the nucleation rate and growing diffusion ability. Thus, the grain refinement with compact texture structure leads to a relatively large carrier mobility (77.1 cm2·V−1·s−1) and appropriate concentration (5.25 × 1019 cm−3) as well as further 12% improvement of power factor with an average value up to 12.0 μW·cm−1·K−2 over a wide temperature ranging from 313 K to 453 K. Furthermore, significant enhancement of mechanical property is also achieved with high elastic modules (56.03 GPa), hardness (0.63 GPa) and large energy dissipation capacity to prevent micro-cracks. This study provides a practical solution with dynamic temperature control to fabricate high-performance Bi2Te3 thick films with enhanced mechanical property and processing feasibility for micro thermoelectric devices.

Effect of Carrot Juice on the Texture Properties, Rheology, and Microstructure of Yoghurt

In the present study, carrot juice prepared was added into skimmed milk before fermentation to produce 10% and 20% (w/w) carrot-fortified skim milk. The influence of carrot juice on the lactic acid content, chemical composition, syneresis, texture, rheology property, and microstructure was evaluated along with a potential of carrot juice as an ingredient with rich dietary fiber and a firm structure with interaction of milk protein and a complex matrix under acidification. The results showed that the pH of yoghurt significantly ( P < 0.01 ) reduced with carrot juice addition, minimizing fermentation time by nearly 1 h and brought about an enhanced postacidification during the storage period while titratable acidity increased. Moreover, carrot juice addition had no significant effect on ferric reducing power and phenolic content ( P > 0.05 ). With 10% and 20% level carrot juice added, the total phenolic content (mg GAEkg−1) increased (37.86 and 38.92, respectively) compared with control (36.91) ( P < 0.05 ). Besides, the addition of carrot juice also showed reduced syneresis, increased apparent viscosity and viscoelastic modulus, stable texture, and a refined microstructure. Overall, this study confirmed that carrot juice has a potential as natural and nutrient composition to obtain firm and compact texture and enhance the beneficial quality of yoghurt.

PENGARUH PENGOLAHAN BAHAN BAKU TERHADAP KARAKTERISTIK TABEL MANDO IKAN TONGKOL (Euthynnus affinis)

The abundance of fish in Natuna waters, especially tuna, so that many food products are produced such as crackers, kernas and mando tables. Mando table is a typical Natuna food made from smoked tuna and sago flour which is then mixed with grated coconut and other spices, boiled tuna, steamed tuna and fried tuna. The process of making mando tables includes preparation of raw materials, determination of mando table formulations, manufacture of mando tables, organoleptic testing, proximate testing and TPA (Texture Profile Analysis). The testing parameters of this research include organoleptic test, proximate testing and TPA (Texture Profile Analysis). From the results of the study from the Mando table, it can be used for organoleptic testing at T1 (30% smoked fish and 26% sago flour) has a yellow brown color, at T1 it has a stronger fish aroma, for T2 it has a savory taste and sufficient fish taste and T2 It has a dense and compact texture. The proximate test results in the Mando T1 table have the best treatment with parameters water content 33.24%, ash content 1.067%, fat content 13.189%, protein content 0.72% and carbohydrate content 50.884%. The results of the TPA (Texture Profile Analysis) test are the best values ??for hardness 2.820%, springiness 64.67%, cohesiviness 0.28% and adhesiveness 51.59% in T1 treatment.

Effect of the mixture of oleaster (E. angustifolia L.) and black cumin (Nigella sativa) flours as functional compounds on the quality characteristics of toast bread.

The present study was conducted to evaluate the addition of a mixture of oleaster (OL; E. angustifolia L.) and black cumin (BC; Nigella sativa) flours on the quality characteristics of toast bread. The concentration of OL and BC mixture (1:1 w/w ratio) was 0 (T1), 1.5% (T2), 2% (T3), and 2.5% (T4) of total flour content. The bread samples containing the mixture of OL and BC flours had more protein content (8.49%-9.65%) than the control (6.81%; p < .05). The highest phenolic compounds and DPPH free radical scavenging capacity were observed in T4 and T3 samples, respectively. The OL and BC flours decreased the brightness, yellowness, and chroma and increased the redness compared to the control. The mixed flour concentration influenced the bread's hardness and chewiness. Adding OL and BC flours increased the calcium content in the bread (467.65-600.41 ppm) compared to the control (363.9 ppm; p < .05). The OL and BC flour mixture created a more compact texture in the bread samples. In the sensory evaluation, there was not a significant difference between the overall acceptability of the bread containing the mixture of OL and BC flours and the control (p > .05). Finally, it is recommended to utilize a mixture of 2% of OL and BC flours in toast bread to improve its nutritional properties.

Fin systems comparative anatomy in model Batoidea Raja asterias and Torpedo marmorata: Insights and relatioships between musculo-skeletal layout, locomotion and morphology.

The macroscopic and microscopic morphology of the appendicular skeleton was studied in the two species Raja asterias (order Rajiformes) and Torpedo marmorata (Order Torpediniformes), comparing the organization and structural layout of pectoral, pelvic, and tail fin systems. The shape, surface area and portance of the T. marmorata pectoral fin system (hydrodynamic lift) were conditioned by the presence of the two electric organs in the disk central part, which reduced the pectoral fin surface area, suggesting a lower efficiency of the "flapping effectors" than those of R. asterias. Otherwise, radials' rays alignment, morphology and calcification pattern showed in both species the same structural layout characterized in the fin medial zone by stiffly paired columns of calcified tiles in the perpendicular plane to the flat batoid body, then revolving and in the horizontal plane to continue as separate mono-columnar rays in the fin lateral zone with a morphology suggesting fin stiffness variance between medial/lateral zone. Pelvic fins morphology was alike in the two species, however with different calcified tiles patterns of the 1st compound radial and pterygia in respect to the fin-rays articulating perpendicularly to the latter, whose tile rows lay-out was also different from that of the pectoral fins radials. The T. marmorata tail-caudal fin showed a muscular and connective scaffold capable of a significant oscillatory forward thrust. On the contrary, the R. asterias dorsal tail fins were stiffened by a scaffold of radials-like calcified segments. Histomorphology, heat-deproteination technique and morphometry provided new data on the wing-fins structural layout which can be correlated to the mechanics of the Batoid swimming behavior and suggested a cartilage-calcification process combining interstitial cartilage growth (as that of all vertebrates anlagen) and a mineral deposition with accretion of individual centers (the tiles). The resulting layout showed scattered zones of un-mineralized matrix within the calcified mass and a less compact texture of the matrix calcified fibers suggesting a possible way of fluid diffusion throughout the mineralized tissue. These observations could explain the survival of the embedded chondrocytes in absence of a canalicular system as that of the cortical bone.

Callus induction of Calotropis gigantea using BAP and 2,4-D in vitro

Calotropis gigantea is a plant not widely used but has potential as a medicinal plant. The phytochemical compound can be produced faster using a tissue culture and a combination of growth regulators. The research objectives were to study the effect and determine the best concentration of BAP and 2,4-D in callus induction of Calotropis gigantea. This research was carried out in the Plant Physiology and Biotechnology Laboratory, Faculty of Agriculture, Sebelas Maret University, from September to November 2021. A month-old Calotropis gigantea stem was used as an explant. The research used three replicates of a completely randomized design with 25 combination treatments. The culture medium was MS with BAP (0; 0.5; 1; 1.5; 2 ppm) and 2,4-D (0; 0.5; 1; 1.5; 2 ppm) supplements. Parameters observed in this research were callus formation time, callus colour, and callus texture. The results showed that a combination of BAP 0.5 ppm + 2,4-D 1.5 ppm could induce callus faster than other treatments, 6 days. Callus morphology with green color and compact texture resulted from a combination of BAP 1.5 ppm + 2,4-D 1.5 ppm treatment.