Grams Of Fiber Research Articles

Core-sheath organic-inorganic hybrid electrospun fibers for organophosphorus heterogeneous catalysis

Fibrous materials provide distinct advantages owing to their expansive surface area and enhanced molecular permeability, rendering them highly suitable for diverse applications, including catalysis. Despite the well-established efficiency of lanthanides as catalysts, there is a lack of understanding regarding their integration with fiber-like structures for such purposes. In this study, we present the synthesis and characterization of a Europium (III) complex incorporating a spiropyran derivative as a ligand (m/z 911.8, [Eu(MC)2]3+). This complex is subsequently incorporated into polymer fibers for catalyzing the cleavage of toxic organophosphorus compounds. Fibers were fabricated using both uniaxial (0.22 ± 0.04 μm) and core-sheath (1.34 ± 0.24 μm) systems through electrospinning, with their distinctions highlighted through transmission electron microscopy and solid-state emission analysis. Kinetic studies conducted with core-sheath fibers (containing 3.7 μmol of Eu3+ per gram of fiber) revealed a 100-fold increase in catalytic efficiency compared to spontaneous hydrolysis, with significant improvements compared to previously studied materials composed of Lanthanum (III). While core-sheath fibers exhibited slower hydrolysis kinetics of bis(2,4-dinitrophenyl)phosphate compared to uniaxial fibers, they demonstrated higher turnover frequency rates of 2.1×10–3 mol of substrate converted per minute per mol of Eu (III). Notably, core-sheath fibers exhibited enhanced temporal stability and resistance to complex desorption attributed to the additional polymer coating layer. The findings in this study contribute valuable insights into addressing traditional challenges associated with hybrid materials.

Biskuit CERIA (Cangkang Telur Kombinasi Kurma dan Madu) sebagai Snack Alternatif untuk Meningkatkan Status Gizi Anak

Many studies state that most cases of malnourished children, such as stunting, experience a lack of calories and protein. So that one of the focuses is to improve the nutritional status of children, especially by making food preparations from ingredients that are high in calories and protein, and of course those that are of interest to children in terms of taste and shape. Egg shells are an alternative food ingredient that is rich in protein and calcium. In addition, dates and honey produce a natural sweet taste, and have high nutritional value. The purpose of this activity is to provide alternative snacks for children in the form of eggshell cookies, a combination of dates and honey. The method starting with making egg shell cookies a combination of dates and honey (Ceria), and determining the right recipe for these biscuits, in terms of taste and shape. Then tested the nutritional composition (calories, carbohydrates, protein, fat, sugar, and fiber). Furthermore, the cookies were distributed to partners, namely mothers who have children aged 6 months to 9 years and health cadres in the Kedungmundu Village, Semarang. The result for this research was Ceookies “Ceria” with the ingredients of eggshell flour, wheat flour, cornstarch, dates, honey, and egg yolks. The nutritional composition produced in 100 grams of cookies produces 511 kcal calories, 63,7 grams of carbohydrates, 0,83 grams of protein, 28,3 grams of fat, 49,5 grams of fiber, and 7 grams of sugar. Ceria cookies (egg shell combination of dates and honey) can be given as an alternative food supplement for children, with the appropriate nutritional composition and using natural ingredients without artificial sweeteners or preservatives.

Pembuatan Jelly dari Buah Segar (Sari Jeruk Peras) untuk Meningkatkaan Perekonomian Masyarakat Dusun Paya Pinang Stabat Lama Kecamatan Wampu Kabupaten Langkat


 Jelly is a food product that is liked by everyone, from children to adults. Jelly candy has a soft texture which is processed with the addition of hydrocolloid components such as agar, gum, pectin, starch, carrageenan, gelatin, and others which are used to modify the texture to produce a chewy product. The orange flavor that is used as jelly is added with jelly so that this is done so that the resulting jelly is more supple than the others, more healthful because it is rich in vitamin C, the nutritional content is better for the body. So not only jelly candies are consumed because they are attractive, but these candies also have properties that contain vitamin C from the feeling of fresh citrus fruits. Making Jelly from fresh fruit also has many benefits and has a lot of vitamins contained in it because it is originally extracted from fresh fruit. The nutritional facts in making this jelly are that each portion of this delicious candy contains 70 calories, no fat, no cholesterol, 35 mg sodium, Carbohydrates 19 grams, and 18 grams of sugar. It also has 60 mg of vitamin C, 39 mg of calcium, 2 grams of protein and 1 gram of fiber. The method used in this pemeac activity is the PAR (Participatory Action Research) method. PAR is a research activity carried out in a participatory manner among citizens in a community or wider social sphere to encourage transformative actions (changes in living conditions for the better).
 Key word : jelly, orange extract, PAR

Use Of Papaya Fruit (Carica Papaya L) As A Stunting Prevention Effort

According to WHO, the prevalence of short toddlers becomes a public health problem if the prevalence is 20% or more. From the PSG results data in 2017, the prevalence of stunting in NTB Province was 37.2% higher than the national average of 29.6%. , 29 %. For the highest stunting prevalence in Sumbawa Regency, which is 41.9%, followed by Central Lombok 39.9%, Dompu 38.3%, Mataram City 37.8%, North Lombok 37.6%, Bima 36.6%, Bima City 36 .3%, West Lombok 36.1% and East Lombok 35.1%. The method used in this study is quantitative, which is to find out an accurate picture of the utilization or use of papaya fruit (Carica Papaya L). The population in this study were mothers who had children aged 1 -5 years. In this study, it can be concluded that most of the mothers under five have used papaya fruit (Carica Papaya L) as a stunting prevention. Based on the results of the study it can be concluded that most of the sex of toddlers is male by 56 (54%) and most of the mothers of toddlers have used papaya fruit by 77 (54%). In 100 grams of papaya fruit contains 450 milligrams, vitamin A, 74 milligrams of vitamin C, 86.6 grams of water, 0.5 grams of protein and 0.7 grams of fiber. The content contained in papaya fruit can increase appetite in toddlers so that it affects weight gain.

Pemanfaatan Limbah Plastik Dan Serabut Kelapa Menjadi Paving Blok

Plastic waste is still a problem that has not yet found a solution. The use of plastic-based objects is still in great demand so that waste from plastic waste needs good management measures so that it does not further contaminate land and waters. According to Indonesian domestic waste statistics, the type of plastic waste produced accounts for 5.4 million tons annually or 14% of total waste production. Plastic has a long carbon chain so it takes a very long time for plastic waste to decompose naturally. In this research, paving blocks will be made from plastic waste of the PET type (polyethylene terephthalate) mixed with coconut fiber, considering that Situbondo district has a long coastline of 150 km so the potential for the existence of coconut trees which are found in this area also produces a lot of coconut fiber waste. As for this study, it aims to determine the best composition of the combination of the amount of mixing between sand, plastic and coconut fiber in the manufacture of plastic paving blocks. The compressive strength test in this study was carried out manually using a gallon and water. The compressive strength test with good results was obtained on a composition of 210 grams of sand, 70 grams of plastic and 10 grams of fiber.

Behavior of the Flexural Strength of Hemp/Polypropylene Composites: Evaluation of the Intrinsic Flexural Strength of Untreated Hemp Strands.

The growing demand for plant fiber-reinforced composites offers new opportunities to compete against glass fiber (GF)-reinforced composites, but their performance must be assessed, revised, and improved as much as possible. This work reports on the production and the flexural strength of composites from polypropylene (PP) and hemp strands (20-50 wt.%), using maleic anhydride-grafted PP (MAPP) as a compatibilizer. A computational assessment of the reaction between cellulose and MAPP suggested the formation of only one ester bond per maleic anhydride unit as the most stable product. We determined the most favorable MAPP dosage to be 0.06 g per gram of fiber. The maximum enhancement in flexural strength that was attained with this proportion of MAPP was 148%, corresponding to the maximum fiber load. The modified rule of mixtures and the assumption of similar coupling factors for tensile and flexural strength allowed us to estimate the intrinsic flexural strength of hemp strands as 953 ± 116 MPa. While falling short of the values for sized GF (2415 MPa), the reinforcement efficiency parameter of the natural fibers (0.209) was found to be higher than that of GF (0.045).

Differences in Vegetable and Fruit Consumption between Male and Female Farmers: Data Analysis of the Integrated Non Communicable Diseases (NCD) Jenggawah Public Health Center, Jember Regency 2021

As an effort to prevent the incidence of non-communicable diseases and maintain the health status of the Indonesian population, the Indonesian government created the Integrated Non-Communicable Disease Development Post program (Directorate General of Disease Control and Environmental Health, 2014). In general, the purpose of this study was to analyze the differences in consumption of vegetables and fruit between male and female farmers in Jenggawah sub-district, Jember district. This research can be used as a source of information regarding the consumption of vegetables and fruit among farmers and the differences when viewed by gender. The research design used was comparative quantitative with a retrospective approach using secondary data. In this study, an analysis of the difference in consumption of vegetables and fruit was carried out on male and female farmers. This study analyzes secondary data from performance reports on the implementation of PTM Posbindu in the work area of ​​the Jenggawah Health Center in 2021, namely February-June and August-October. Based on the results of the research discussed in this study, it was found that there were differences in the consumption of vegetables and fruit between male farmers and female farmers at the PTM Posbindu Puskesmas Jenggawah. The majority of male farmers were identified as having poor eating behavior on the type of fiber per day which men should have the behavior of eating at least 37 grams of fiber per day based on the nutritional adequacy rate table. And the majority of female farmers (69%) were identified as having good eating behavior, namely 30g of fiber per day which was in accordance with the nutritional adequacy rate table.

Grocery Purchase Changes Were Associated With A North Carolina COVID-19 Food Assistance Incentive Program.

Many low-income Americans experience food insecurity, which may have been exacerbated by economic instability during the early stages of the COVID-19 pandemic in 2020. In this study we assessed the impact of Healthy Helping, a short-term fruit and vegetable incentive program aimed at alleviating food insecurity and improving diet quality for Supplemental Nutrition Assistance Program participants, on grocery purchases, using transaction data from a large supermarket chain in North Carolina. We compared Healthy Helping participants' purchases of key food groups before and during the program with purchases by control shoppers participating in federal food assistance programs during the same period. Healthy Helping enrollment was associated with a $26.95 increase in monthly spending on fruit, vegetables, nuts, and legumes-an increase of 2.5 grams of fiber per 1,000 kilocalories purchased-and other shifts in the composition of food purchases, relative to control shoppers. These findings suggest that the program increased healthy food purchases while also increasing dollar sales at participating retailers. On average, participants did not use the full benefit; future research should explore factors associated with non- or underuse of benefits, to inform program design and outreach.

Organoleptic Test of Boba Flour Substitution of Pumpkin Seeds High in Fiber and Protein

In 2013, the obesity rate in Indonesia for people over the age of 18 was 14.8 percent; by 2018, the obesity rate had risen to 21.8%. The significant number of fat people in Indonesia is caused by high sugar consumption and low fiber consumption regularly. 100 grams of pumpkin seeds contain 6 grams of fiber, 30.23 grams of protein, 7.2 mg/100 zinc, polyunsaturated fatty acids, and phytosterols. The purpose of this study is to identify the panelists' level of preference for four formulations of pumpkin seed flour boba using assessment factors such as taste, color, texture, and aroma. The procedural model was used in this research and development. This development study utilizes an opinion-based process, which is then modified based on research needs. Organoleptic testing on boba products without added milk drinks on untrained panelists revealed a significant difference in color and texture parameters. There was no significant difference in panelist acceptability of aroma and taste characteristics. The findings of the untrained panelist's appraisal of boba added to a milk companion drink were then presented, revealing significant changes in the color and texture parameters. Furthermore, there were no statistically significant changes in the aroma and taste indices.

A Fiber-Rich Dessert Made From Waste Plantain Peels

Food diversification is one way to improve the nutritional quality of food in meeting food needs. Banana is one of the local plants that is easy to grow in tropical areas such as Indonesia. Banana plant is a type of plant that does not know the season that is rich in nutritional value. The banana peel ice cream product is one example of food diversification as an effort to utilize local food waste, namely banana peels where the use of banana peels is still limited. The purpose of this activity is to utilize local food waste and provide information and examples of processing banana peel waste. The results of this activity show that the nutritional content for 1 ice cream recipe contains 4897.6 kcal of energy, 64.86 grams of protein, 233.52 grams of fat, 596.6 grams of carbohydrates and 91.74 grams of fiber. In 1 recipe can be made into 30 cups of ice cream with a weight of 70 gr each. This activity can be accepted by the community, the community can also understand how to process plantain peel waste into a fiber-rich ice cream dessert. It is hoped that food waste utilization activities can be carried out in a sustainable manner so that the community can increase knowledge and understanding related to food waste.

Growing Significance of High Fiber Diet in the Prevention of Some Chronic Diseases

The unhealthy lifestyle can result in the development of chronic diseases, and the bad lifestyle affects the gastrointestinal tract, cardiovascular system or other organ systems. Chronic diseases have been encountered throughout the world. The healthy eating (70%), and exercise (30%) are the part of a proper lifestyle. The daily intake fiber is recommended as part of a healthy diet. Consuming a varied high-fiber diet means that one is getting ample of vegetables, fruits, legumes, and whole grains. Fibers are indigestible plant polysaccharides that can be water-soluble or water-insoluble. The oats and barley are good sources of water-soluble fiber whereas whole-meal grains and whole-meal breads are significant sources of water-insoluble fiber. Cereals, fruits, and vegetables are important sources of fibers. A high fiber diet contains about 40 grams of fiber and it can reduce the development of chronic diseases, such as tumors, intestinal complaints, metabolic disorders (high cholesterol level, diabetes, and obesity), and cardiovascular problems. In addition, fiber supplementation can be used as part of nutrition therapy. The manuscript focuses on the characteristics of a high fiber diet. It is hoped that our manuscript will contribute to the expansion of knowledge in the scientific society, and also provide advice to protect their health.

Organoleptic Test of Boba Flour Substitution of Pumpkin Seeds High in Fiber and Protein

In 2013, the obesity rate in Indonesia for people over the age of 18 was 14.8 percent; by 2018, the obesity rate had risen to 21.8% (Riskesdas, 2018a). The significant number of fat people in Indonesia is caused by high sugar consumption and low fiber consumption regularly. One hundred grams of pumpkin seeds contain 6 grams of fiber, 30.23 grams of protein, 7.2 mg/100 zinc, polyunsaturated fatty acids, and phytosterols (Nurhasim, Tamrin, and Wahab, 2017). The purpose of this study is to identify the panelists' level of preference for four formulations of pumpkin seed flour boba using assessment factors such as taste, color, texture, and aroma. The procedural model was used in this research and development. This development study utilizes an opinion-based process (Borg and Gall, 1984), which is then modified based on research needs. Organoleptic testing on boba products without added milk drinks on untrained panelists revealed a significant difference in color and texture parameters. There was no significant difference in panelist acceptability of aroma and taste characteristics. The findings of the untrained panelist's appraisal of boba added to a milk companion drink were then presented, revealing significant changes in the color and texture parameters. Furthermore, there were no statistically significant changes in the aroma and taste indices.

BREAD FRUITS PUDDING DENGAN PEMANIS ALAMI SEBAGAI ALTERNATIF DESSERT UNTUK PASIEN DIABETES MELLITUS

ABSTRACTThe aim of this study is modify dessert for patients or people with diabetes mellitus in the form of Bread Fruit Pudding with natural sweeteners. Bread Fruit Pudding products use the main ingredients of jelly and low fat milk and fruit as a sweet taste. Pudding product development into bread fruit pudding is attempted to increase public insight regarding the importance of considering the use of sugar and changing the negative stigma of society regarding the consumption of fruit with a sweet taste. The production stage of Bread Fruits Pudding products consists of the preparation of materials and tools, the processing stage using the boiling technique (100˚C) and serving (150 grams/serving). The nutritional content of Bread Fruits Pudding is 92.7 Calories of energy; 5.3 grams of protein; 3.8 grams of fat; 12.9 grams of carbohydrates; 2.2 grams of fiber and 6.6 grams of natural sugar. The result of the preference test obtained that 78% liked the appearance and portion of the product, 56% liked the taste and 89% liked the texture. The composition of ingredients in pudding products in the community generally uses a lot of sugar or added artificial sweeteners that increase the risk of Diabetes Mellitus, Pudding product development into bread fruit pudding is efforts are made to become a solution for pudding products that are safe for consumption without any risk to health in consuming it.

Individual- and household-level factors associated with fruit, vegetable, and dietary fiber adequacy among Native American adults in 6 reservation communities

This study utilized baseline data collected in 2017 from the OPREVENT2 trial, which included 540 Native Americans in six Midwest and Southwest reservation communities. The objective was to identify correlates of fruit, vegetable, and dietary fiber adequacy among participants 18–75 years old who self-identified as the main food purchaser or preparer in their household. Mean daily servings of fruits and vegetables and grams of dietary fiber were quantified based on a 30-day semi-quantitative food frequency questionnaire.Participants consumed an average of 0.5 (±0.4) cup-equivalent servings of fruit, 2.5 (±1.8) cup-equivalent servings of vegetables, and 15.5 (±8.9) grams of fiber per day. <2% of the study population met the 2015–2020 Dietary Guidelines for Americans recommendations for fruit consumption, while 12 and 42% met recommendations for dietary fiber and vegetable consumption, respectively.Females had a prevalence ratio 1.4 times greater than males for adequate intakes of vegetables (p = 0.008) and over 6 times greater for dietary fiber (p < 0.001). Participants over the age of 30 were about twice as likely to meet dietary fiber recommendations (p = 0.031) compared to those 30 years and younger. Participants receiving food assistance from the USDA’s Food Distribution Program on Indian Reservations (FDPIR) were nearly twice as likely as non-FDPIR recipients to meet recommendations for dietary fiber (p = 0.008).These findings can help guide the development of targeted interventions to improve diet quality; however, further work is needed to understand and address underlying reasons for low fruit consumption in these rural reservation communities.

Caring methods of male and female Holstein breed cattle and improving high-productive cattle herds in the condition of Uzbekistan

In this article, the conditions of keeping cattle of different ages on the farm were studied towards satisfying the demand of the population of the Republic for milk and dairy products. Biological methods of zootechnical selection and adaptation to the external environment, growth and development of cattle, identification of external characteristics, and preparation of heifers for breeding, milking of first-generation cows and economic efficiency were determined in the experiment. The nutrients consumed was different in the experimental groups. It was assumed that group I was 100%, group II was equal to 105.4% and group III was equal to 110.1 feed units. Per 1 kg of feed per group was 183, 183, 185 grams, respectively. The protein-sugar ratio was 1: 0.47-0.48. Dry matter per 1 kg of feed unit was 1.17-1.20 kg, followed by 12.2-12.5 MJ of exchange energy, 362-370 grams of fiber and 87-90 grams of sugar. Improvement of cattle had a positive effect on the rise of their living mass and the improvement of their exterior properties.

Instant Porridge with Red Beans (Phaseolus vulgaris L) and Oyster Mushrooms (Pleurotus ostreatus) as A Complementary Feeding

Complementary feeding is used for infants aged 6-24 months to meet nutritional needs other than breast milk. The addition of local food ingredients could increase the nutritional value of instant baby porridge, such as red beans and oyster mushrooms, as a source of protein and fiber. This study was conducted to evaluate instant porridge preference and nutritional contents with red beans and oyster mushrooms. Quasi-experiment completely randomized method was used in this study. There were 3 formulations of porridge based on the composition of rice flour and red bean (60:40, 70:30, and 80:20). All formulas were added with 1 gram of dry oyster mushrooms. Based on an organoleptic test conducted by 25 infant mothers, the ratio of 70:30 was the best formula. This formula contained 39.2 grams of carbohydrates, protein 6.1 grams, 1 gram of fat, and 1.1 grams of fiber per serving. Instant porridge formula 2 fulfils the nutritional needs of infants aged 6-12 months of carbohydrates, protein, fat and fiber, respectively 37.3%, 40.1%, 2.9%, and 10%.

Differences in adolescent activity and dietary behaviors across home, school, and other locations warrant location-specific intervention approaches

BackgroundInvestigation of physical activity and dietary behaviors across locations can inform “setting-specific” health behavior interventions and improve understanding of contextual vulnerabilities to poor health. This study examined how physical activity, sedentary time, and dietary behaviors differed across home, school, and other locations in young adolescents.MethodsParticipants were adolescents aged 12–16 years from the Baltimore-Washington, DC and the Seattle areas from a larger cross-sectional study. Participants (n = 472) wore an accelerometer and Global Positioning Systems (GPS) tracker (Mean days = 5.12, SD = 1.62) to collect location-based physical activity and sedentary data. Participants (n = 789) completed 24-h dietary recalls to assess dietary behaviors and eating locations. Spatial analyses were performed to classify daily physical activity, sedentary time patterns, and dietary behaviors by location, categorized as home, school, and “other” locations.ResultsAdolescents were least physically active at home (2.5 min/hour of wear time) and school (2.9 min/hour of wear time) compared to “other” locations (5.9 min/hour of wear time). Participants spent a slightly greater proportion of wear time in sedentary time when at school (41 min/hour of wear time) than at home (39 min/hour of wear time), and time in bouts lasting ≥30 min (10 min/hour of wear time) and mean sedentary bout duration (5 min) were highest at school. About 61% of daily energy intake occurred at home, 25% at school, and 14% at “other” locations. Proportionately to energy intake, daily added sugar intake (5 g/100 kcal), fruits and vegetables (0.16 servings/100 kcal), high calorie beverages (0.09 beverages/100 kcal), whole grains (0.04 servings/100 kcal), grams of fiber (0.65 g/100 kcal), and calories of fat (33 kcal/100 kcal) and saturated fat (12 kcal/100 kcal) consumed were nutritionally least favorable at “other” locations. Daily sweet and savory snacks consumed was highest at school (0.14 snacks/100 kcal).ConclusionsAdolescents’ health behaviors differed based on the location/environment they were in. Although dietary behaviors were generally more favorable in the home and school locations, physical activity was generally low and sedentary time was higher in these locations. Health behavior interventions that address the multiple locations in which adolescents spend time and use location-specific behavior change strategies should be explored to optimize health behaviors in each location.

Encapsulation of β-Glucosidase within PVA Fibers by CCD-RSM-Guided Coelectrospinning: A Novel Approach for Specific Mogroside Sweetener Production.

Siamenoside I is a rare mogroside in Siraitia grosvenorii Swingle and has become one of the target ingredients in natural sweetener production. However, the complex structure of siamenoside I has hindered its production in various ways. Here, a yeast cell that produces a specific β-glucosidase for siamenoside I conversion from mogroside V was constructed, and the enzymes were coelectrospun with poly(vinyl alcohol) followed by phenylboronic acid cross-linking to provide potential usage in the batch production process of Siamenoside I. A central composite design (CCD)-response surface methodology (RSM) was used to find the optimum coelectrospinning parameters. The pH stability and sodium dodecyl sulfate tolerance increased for the entrapped enzymes, and positive correlations between the fiber diameter and enzymatic activity were confirmed. The batch process showed an average siamenoside I production rate of 118 ± 0.08 mg L-1 h-1 per gram of fiber. This is the first research article showing specific siamenoside I production on enzyme-loaded electrospun fibers.

A Randomized, Double-Blind, Crossover Study to Determine the Available Energy from Soluble Fiber

Objective Determining the available energy (caloric value) of dietary non-digestible fibers that are fermented to varying degrees by intestinal microbes and metabolized to short chain fatty acids is important for provision of accurate information to food and beverage manufacturers for reformulation and labeling purposes. The objective of this human study was to determine the available energy of soluble fiber products by measuring post consumption breath hydrogen, with inulin as a control. Methods PROMITOR® Soluble Corn Fiber 70 (SCF70) and PROMITOR® Soluble Corn Fiber 85B (SCF85B) are Tate & Lyle dietary fiber products with 70% and 85% fiber, respectively. The fiber portion of these products is structurally representative of the fiber portion of all PROMITOR® SCF products. The study conducted was a randomized, double-blind, crossover design. Breath hydrogen was quantified following consumption of beverages consisting of 8 oz. of water and: inulin (control), SCF70, or SCF85B at 5, 10, or 15 g (total ingredient weight, “as is”). Subjects were generally healthy men and women (N = 19), age 18 to 34 years, with body mass index (BMI) 19.3 to 24.8 kg/m2. The primary outcome was incremental area under the curve over 10 h (iAUC0–10 h) for inulin, SCF70, and SCF85B at each dose. The available energy (kcal/g ingredient and kcal/g fiber) from SCF70 and SCF85B at each dose was then calculated using inulin as the reference. Results Results demonstrated that breath hydrogen production was significantly lower following consumption of SCF70 and SCF85B compared to inulin at all consumption amounts. There were no significant differences in breath hydrogen production following consumption of SCF70 compared to SCF85B. Conclusion The available energy per gram of fiber was not significantly different between the SCF70 and SCF85B PROMITOR® products. The available energy of the fiber portion of PROMITOR® SCF products was determined to be 0.2 kcal/gram.

Cotton Fiber-Based Sorbents for Treating Crude Oil Spills.

Wood and plant fibers have been studied as natural sorbent materials for treating aquatic oil spills; however, the effectiveness of these materials is limited by their tendency to absorb water as well as oil. Chemical pretreatment of cotton fibers with fatty acids was examined as a means of enhancing the performance of cotton as a sorbent for crude oil. A raw cotton fiber was chemically modified with C18 fatty acid by simple leaving group chemistry. Free surface hydroxyl groups were modified with long alkyl chains to create fibers that displayed increased water contact angles, indicative of a significant decrease in surface energy. The increased affinity for oil and corresponding repulsion of water on the individual modified fibers translated to greater sorption of oil and rejection of water by loose assemblies of fibers (i.e., balls or yarn) when compared with unmodified cotton. X-ray diffraction (XRD) pattern, Fourier transform infrared (FT-IR), 13C cross-polarization/magic angle spinning solid-state nuclear magnetic resonance (CP/MAS SSNMR), and scanning electron microscopy (SEM) showed that cotton fibers were significantly exfoliated by the intercalation of C18 fatty acids about 2.4 times in its diameter. In the presence of seawater, the highly oleophilic C18 fatty acid-modified cotton fiber showed a maximum oil sorption capacity of 35.58 g per gram of fiber, about ∼49% greater than that of the corresponding raw cotton fiber.