Substitution Level Research Articles

Advancing the performance characteristics of rubber asphalt mixtures through the integration of Basic Oxygen Furnace (BOF) slag: A focus on static and dynamic mechanical enhancements.

To investigate the advantageous effects of incorporating industrial solid waste basic oxygen furnace (BOF) slag on the mechanical characteristics of warm-mixed rubber asphalt (WMRA) and hot-mixed rubber asphalt (HMRA) mixture, varying proportions of BOF slag were substituted for limestone coarse aggregates (0%, 25%, 50%, and 75%). Additionally, a 1.5% dosage of Sasobit warm-mixed modifier was introduced to prepare the rubber asphalt. Subsequent to preparation, both static mechanical tests (including Marshall and indirect tensile tests) and dynamic mechanical tests (including dynamic creep and elastic modulus tests) were conducted to evaluate the influence of BOF slag on the mechanical behavior of WMRA and HMRA mixtures across different substitution levels. Following testing, a two-way analysis of variance (ANOVA) was employed to dissect the impact of BOF slag content and Sasobit warm-mixed modifier on the static and dynamic mechanical properties of the rubber asphalt mixtures. The findings reveal that BOF slag exhibits commendable engineering aggregate properties, enabling substantial substitution of coarse aggregates in both HMRA and WMRA mixtures. As the proportion of BOF slag increases, it enhances the resistance of asphalt mixtures to permanent deformation and cracking under static and dynamic loading conditions, while broadening the range of elastic deformation for both WMRA and HMRA mixtures subjected to repeated loading. Moreover, a synergistic enhancement in the resistance of rubber asphalt mixtures to dynamic load-induced deformation is observed when employing both BOF slag and Sasobit warm-mixed modifier. The findings offer valuable insights for enhancing the performance of WMRA and HMRA mixtures, as well as broadening the utilization of BOF slag and waste rubber.

Enhancing Gluten-Free Crispy Waffles with Soybean Residue (Okara) Flour: Rheological, Nutritional, and Sensory Impacts.

The incorporation of okara, a by-product of soybean milk production, into gluten-free products such as crispy waffles poses challenges due to the absence of gluten's viscoelastic properties and the high fiber content of okara. This study aimed to evaluate the effects of okara flour on the rheological properties, physical attributes, and sensory qualities of gluten-free waffles. Waffle batters with varying levels of okara flour (10%, 20%, 30%, and 40%) were prepared, and their rheological properties were analyzed using oscillatory shear and creep-recovery tests. Physical properties, proximate composition, cholesterol and glucose adsorption capacities, storage stability, and sensory attributes were also assessed. The results demonstrated that increasing okara flour content improved batter elasticity and viscosity (with complex viscosity reaching up to 10,923 Pa·s for 40% okara flour) but decreased spread ratio by up to 45% and increased moisture content by approximately 2.7%. Higher okara content also led to a 16% decrease in brightness (L*) and increased hardness, reaching 325.26 g/s at 40% substitution. Sensory evaluation revealed that waffles with 30% okara flour were preferred for their texture and overall liking, with a score of 7.43 compared to higher substitution levels. Cholesterol and glucose adsorption capacities were high in okara flour, contributing to potential health benefits. Storage stability tests showed acceptable moisture content, water activity, and microbiological safety over 60 days, though hardness decreased by about 42%. In conclusion, okara flour enhances the nutritional profile of gluten-free waffles, but its impact on texture and flavor requires careful formulation adjustments to optimize consumer acceptance.

Development and characterization of tilapia skin collagen-inulin oleogel as the potential fat substitute in beef patty formulations

The effects of inulin addition, olive oil content, and ultrasonic treatment on the rheological, texture, and structural properties of collagen-based oleogels were investigated in this study. Furthermore, the fat substitution ability of the oleogel in low-fat beef patties was evaluated. Initially, a uniform and dense network cross-linked structure was found when the ratio of collagen to inulin complex was 1:5. The oleogel sample exhibited good stability and oil binding ability with an additional amount of 50 % olive oil. Ultrasonic treatment improved the stability of the oleogel structure in all samples. Additionally, the addition of inulin reduced cooking loss in beef patties. Beef patties prepared at a 50 % fat substitution level showed physical properties that were the least different from those of pure adipose tissue (control group), which could significantly reduce the content of saturated fatty acids and improve the storage stability of beef patties. This study provided guidance for the application of collagen-inulin oleogel in food processing.

Influence of magnesite/limestone addition on the hydration characteristics of ternary slag cement systems

To explore the potential of magnesite adopted as supplementary cementitious material (SCM) in cement industry, the authors of this paper investigated the hydration characteristics of ternary slag cement mixtures containing magnesite or limestone. All cement pastes were formulated with a water-to-binder ratio of 0.4, and a total of 50 % substitution level was applied across the blends, with varying slag and magnesite/limestone contents. Experimental results confirmed that adding limestone to slag cement can promote the hydration of cement clinker through the nucleation effect, while not for magnesite addition. As the substitution ratio of magnesite increased, there was a notable increase in both the critical pore diameter and cumulative pore volume, leading to a continuous decrease in the compressive strength of cement pastes. Compared to limestone-containing blends, the incorporation of magnesite was more beneficial to the compressive strength at 7 and 28 days. Additionally, limestone facilitated the precipitation of hemi- and mono-carboaluminate, whereas no hemicarbonate was observed in mixtures containing magnesite. The addition of magnesite promoted the formation of hydrotalcite-like phase, and the quantitative analysis revealed that the dissolution of magnesite primarily occurred in the first 7 days. The authors believed that the results obtained in this paper proposed new perspectives on utilizing magnesite as SCM in cement industry.

Microwave absorption properties of β-type ferrites: Influence of Nd-loading percentage on structural, spectral, elemental, and electrical features

Hexagonal ferrites have drawn significant attention due to a broad range of telecommunication and stealth technology applications. β-Type hexagonal ferrites are rarely used in various technological applications. In the current work, Nd3+ substituted polycrystalline β-type hexagonal ferries with composition LiFe11-x NdxO17 (x = 0.0–0.04, ∇ x = 0.01) were prepared using the sol-gel method. All prepared samples were sintered at 1000 °C for 4 h. The influence of Neodymium (Nd3+) on its structural, electrical, and dielectric properties was investigated. Lattice parameters (a, c) and Vcell increased with varying Neodymium substitution levels. The crystallite size was measured in the range of 38–42 nm. Fourier Transform IR (Infrared) spectroscopy exposed the presence of two spectral bands at 416 to 449 cm−1 and 449 to 489 cm−1. XPS (x-ray photoelectron spectroscopy) analysis verified the presence of metal ions and their chemical states in all prepared samples. The dielectric constant, loss, tan δ, and σac (ac-conductivity) decreased by increasing Nd3+ content. Jonscher's power law explains the conduction mechanism of charge carriers in all fabricated samples. The influence of relaxation time and grain boundaries on the electrical characteristics of prepared nanomaterials was investigated by impedance analysis. SEM (scanning electron microscopy) confirms the successful formation of β-hexaferrite nanomaterials. A minimum reflection loss of −32.08 dB was observed at 1.5 GHz for the x = 0.04 sample. This minimum reflection loss evidenced the novelty of the research and suggested their usefulness in high-frequency microwave applications. All samples investigated in this research work are suitable for high-frequency applications, multilayer chip inductors, and EM interference shielding.

The enhanced antiferromagnetic interaction and tunable temperature coefficient of resistivity in antiperovskite compounds Mn3−xCoxAgN (0≤x≤0.2)

The magnetic and electric evolution with the substitution level of Co element has been investigated in Mn[Formula: see text]CoxAgN. The DC magnetic measurements demonstrate that the substitution of Co for Mn enhances the antiferromagnetic (AFM) interaction and weakens the magnetic irreversibility at low temperature. The strengthening of AFM order in Mn[Formula: see text]CoxAgN has been attributed to the enhanced Co–Mn AFM interaction and weakened Co–N–Mn ferromagnetic (FM) interaction. Additionally, with the gradual increase of Co content, the temperature coefficient of resistivity (TCR) in paramagnetic (PM) region changes from a positive one to a negative one gradually. When [Formula: see text], the TCR value is only [Formula: see text]5[Formula: see text]ppm/K, which is one magnitude smaller than that of conventional standard resistor materials. The negative TCR phenomenon is closely associated with the Co-element-induced lattice disorder, which leads to the weak localization of conduction electrons.

Nutritional value of a novel EMS-induced cell wall-defective strain of Saccharomyces cerevisiae yeast for Pacific oyster (Magallana gigas) juveniles

The difficulties and high costs of live microalgae production have driven the search for alternative diets in bivalve aquaculture. The baker's yeast (Saccharomyces cerevisiae) represents a promising, cost-effective, high-quality protein for aquaculture. However, its application is restricted by poor digestibility due to its thick, rigid cell wall. Previously, we observed that the deletion of mnn9 gene in S. cerevisiae, leading to defective mannan synthesis and increased β-glucan exposure, enhances growth and immune response in Magallana gigas oysters. Nevertheless, using ∆mnn9 in aquaculture is not feasible due to restrictions on genetically modified organisms (GMO) containing antibiotic-resistance genes. This study aimed to create a non-GMO cell-wall defective yeast mutant (JH40) via ethyl methanesulfonate (EMS) mutagenesis and evaluate its nutritional value for M. gigas juveniles. Phenotypical differences between wild-type S. cerevisiae (WT), ∆mnn9, and JH40 were characterized using fluorescein isothiocyanate (FITC)-labeled lectin analysis, microscopy, cell diameter measurements, growth curves, and osmosensitivity tests. The nutritional value of a microalgae-based diet (Chaetoceros muelleri:Tisochrysis lutea, 50:50 based on dry weight) and its 50% substitution with JH40 or WT was assessed over 21 days in M. gigas juveniles. A complementary test also explored higher substitution levels (63%, 75%, and 100%) of the based diet with JH40 and the addition of extra JH40 (+25 %) in the 63% and 75% replacement diets. Results indicated that JH40 forms clumps, grows slower than the WT, has a larger cell diameter, higher binding affinity to WGA and LEL lectins than the WT, and is highly sensitive to hypo-osmotic stress, which are characteristics of cell-wall defective yeasts. Oysters fed a diet with 50% JH40 substitution showed significantly higher growth compared to those fed the WT-containing diet. JH40 could replace 50% of the algal diet without significantly affecting oyster growth and survival. However, higher inclusion levels of JH40 (62 %, 75 %, and 100 %) did not achieve the oyster growth observed with the algae-based diet, even with additional yeast. These findings are attributed to the limited polyunsaturated fatty acid content in yeast cells. Further research on dosing and administration frequencies is needed to evaluate the immunostimulatory potential of JH40.

Reveal of relationship between microscopy architecture and mechanical performance of Y/Bi substituted Bi-2212 engineering ceramics.

This study aims to find out how the crystallinity quality, surface morphology, and mechanical performances change with the substitution of yttrium (Y) for bismuth (Bi) impurity within molar ratios of 0.00 ≤ x ≤ 0.12 in the Bi2.0-xYxSr2.0Ca1.1Cu2.0Oy (Bi-2212) cuprates to reveal the dependence of micro surface topology on the substitution mechanism and achieve a strong relation between the impurity ions and crystallization mechanism. The materials are prepared by ceramic method. It is found that all the experimental findings improve remarkably with increasing yttrium impurity molar ratio of x = 0.01. Scanning electron microscopy (SEM) images indicate that the optimum Y ions strengthen the formation of flaky adjacent stacked layers due to the changes of thermal expansion, vibration amplitude of atoms, heat capacitance, reaction kinetics, activation energy, nucleation temperature, thermodynamic stability, and intermolecular forces. Besides, new engineering novel compound produced by optimum Y ions presents the best crystallinity quality, uniform surface view, greatest coupling interaction between grains, largest particle size distributions/orientations, and densest/smoothest surface morphology. Hardness measurement results totally support the surface morphology view. Moreover, mechanical design properties and durability of the tetragonal phase improve significantly with increasing replacement level of x = 0.01 due to the induction of new surface residual compressive stress areas, slip systems, and chemical bonding between the foreign and host atoms. Besides, the same sample exhibits the maximum strength and minimum sensitivity to loads depending on reduction of stored internal strain energy and degree of granularity. Consequently, cracks tend to propagate predominantly within the transcrystalline regions. Furthermore, each material investigated exhibits the characteristic behavior of the indentation size effect. In summary, the optimum Y-doped Bi-2212 sample paves the way for the expanded use of engineering ceramics across various applications based on the enhanced service life. RESEARCH HIGHLIGHTS: The presence of the optimum yttrium impurity significantly decreases the Ea value. As the Y/Bi replacement increases up to the molar substitution level of x = 0.01, the mechanical design properties and durability of the tetragonal phase enhance significantly.

Incorporating whole soybean pulp into wheat flour for nutrient-enriched steamed bread: Exploring the impact on physical and nutritional characteristics.

This research explored the impact of incorporating various levels of whole soybean pulp (WSP) (10%, 20%, 30%, 40%, and 50%) into wheat flour on the physical and nutritional qualities of steamed bread. In comparison with the traditional steamed bread, the substitution of up to 20% WSP did not significantly alter the specific volume, hardness, and chewiness of the steamed bread. Additionally, the crumb texture of the steamed bread with 20% WSP maintained small and uniform pores, with optimal springiness and cohesiveness. Nutritionally, the substitution of 10%-50% WSP enhanced total dietary fiber, total phenolics, and protein by 9.40%-89.79%, 14.96%-116.31%, and 3.45%-34.36%, respectively. Isoflavones in the steamed bread increased markedly from 22.92µg/g to a range of 140.12-997.12µg/g. The expected glycemic index showed a decrease from 90.24 to between 85.85 and 70.75, whereas amino acid scores improved from 59.22 to a range of 64.58-65.08, with lysine (Lys) scores notably increasing from 59.22 to between 64.96 and 88.80. In conclusion, partially replacing wheat flour with WSP is an effective method for enhancing the nutritional profile and addressing the essential amino acid imbalance in steamed bread. PRACTICAL APPLICATION: This study partially replaced flour with WSP to improve the steamed bread's nutritional quality. The optimal substitution level was determined to be 20% WSP, which improves the bread's nutritional value without significantly impacting its physical qualities. Furthermore, WSP is produced from soaked soybeans through hot water milling. This process simplifies soybean processing, lowers energy consumption and costs, and reduces pollution. It also effectively retains essential nutrients, such as protein, dietary fiber, polyphenols, and soy isoflavones, ensuring the full utilization of soybeans.

Aluminate 2K systems in digital concrete: Process, design, chemistry, and outlook

Digital concrete is advancing due to growing economic incentives for construction automation. Achieving more sustainable concrete construction requires carbon reduction, and digital concrete technologies enable material-saving designs. By decoupling production strength from design strength, two-component (2K) systems utilizing aluminate precipitation offer the most flexibility, allowing more sustainable mixes with higher substitution levels. However, 2K aluminate systems are complex and demand a deeper understanding of their chemistry and strength buildup. This article reviews the basics of 2K aluminate systems, specifically aluminum sulfate-based and calcium aluminate cement/calcium sulfate-based systems, and their use in an inline active mixing reactor. An example reaction engineering analysis predicts the degree of reaction in a given reactor design, relating it to yield stress. The two chemical systems are compared, and future research recommendations are provided.

Flour and fish residue oil in pacamã (Lophiosilurus alexandri): performance, apparent digestibility and carcass composition

A study was carried out to evaluate the effect of the partial replacement of fish meal and fish oil with fish meal oil and residue in diets for pacamã fry (Lophiosilurus alexandri). Eight isoproteic and isoenergetic diets were formulated with 4 levels of substitution of fish meal for fish residue meal (0, 10, 20 and 30%) with two sources of oil (fish and fish residue) constituting a factorial design. 4x2 with 3 repetitions per treatment. Regarding the digestibility of the diets, there was no statistical difference between the different types of oils used, however there was a linear increase in digestibility with the increase in the levels of fish meal substitution by fish meal flour. Fish meal flour can replace fish meal in pacamã fry diets by up to 30% without impairing performance or carcass characteristics. Fish waste oil can fully replace fish oil in pacamã diets.

Enhancing Concrete with Ultrafine Fly Ash: Mechanical Strength and Frost Resistance

Fly ash, a byproduct collected from the flue gas of coal combustion, serves as an effective additive in concrete. It offers environmental benefits by converting waste into a valuable resource, thus promoting energy conservation, emission reduction, and waste utilization. Additionally, fly ash enhances the mechanical properties and frost durability of concrete. Commonly used as a partial substitute for cement, it helps conserve resources. However, its use may compromise early strength and durability, which limits its applications. The transformation of raw fly ash into ultrafine fly ash through mechanical grinding increases its fineness and specific surface area, thereby boosting its reactivity and micro-aggregate effects. This process produces denser C-S-H gel and optimizes the concrete microstructure. Research shows that although ultrafine fly ash may slightly reduce early concrete strength, it significantly enhances long-term strength, with a 10% substitution improving early compressive strength by 20.2% and later strength by 13.7%. However, excessive fly ash content can reduce frost resistance, with an optimal substitution level at 25% significantly enhancing this property compared to standard concrete. Blending ultrafine fly ash with other mineral admixtures further boosts mechanical properties and frost durability. Challenges include increased processing costs and early strength deficiencies, along with the necessity to control heavy metal content for environmental and health safety. Future research should aim to optimize fly ash particle distribution and reactivity, develop cost-effective production methods, and blend fly ash with other minerals to improve concrete’s mechanical and frost resistance properties, thus expanding its potential applications.

Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit, Part-1: Effects on dough rheology and physical properties of biscuits

In the present study, non-conventional and green technology (ultrasonication) was utilized to recover bioactive compounds from the small, medium and large sized defatted date seed powder (DDSP) particles. Bioactive compounds recovered from DDSP and the remaining fiber-rich residue were incorporated as functional ingredient in the biscuit dough to enhance the functionality and the quality characteristics of the dough and biscuit. The polyphenolic extract and 2.5 %, 5 % and 7.5 % substitution levels of fiber-rich extraction residue were incorporated in formulations followed by investigating the effect on rheological, physical and microstructural properties of dough and biscuit. Loss and storage moduli, G’’ and G’, respectively, of dough increased with decreasing particle size and increasing substitution level while tan δ decreased with increasing substitution level of fiber-rich extraction residue. The smallest particles at 7.5 % substitution level resulted in the lowest creep strain value in dough. Hardness of the dough and biscuit increased with decreasing particle size and increasing substitution level of the residue. The 7.5 % substitution level of the smallest particle size resulted in the darkest dough and biscuit. Spread ratio and diameter of the biscuit decreased with increasing substitution level of the residue. The smallest diameter of 50.61 mm and spread ratio of 8.36 was observed in the biscuits substituted with the largest particle size with 7.5 % substitution level. Microstructural images of dough and biscuit revealed that the continuity of the gluten network was disrupted by the incorporation of the fiber-rich extraction residue. This study provided valuable insights into extracting bioactive components from date by-products using green ultrasonication technique and utilizing such compounds to improve functional attributes of bakery products, as a sustainable approach for valorizing date by-products.

Effect of exogenous protein substitution in glutinous rice cake: Batter rheology, structure, and retrogradation behavior

The investigation focused on the batter properties, baking performance, and retrogradation behavior of gluten-free sponge cakes after partial (15%, 30%, and 45%) substitution of glutinous rice flour with exogenous protein, including whey protein isolates (WPI), egg white protein (EWP), and soy protein isolate (SPI). The viscoelastic properties and apparent viscosity of batter positively correlated with substitution levels, with SPI superior to WPI and EWP. WPI could produce batter with smaller and more evenly distributed cells, contributing to an enhanced specific volume of the cake due to its stabilizing effect of gas cells to form viscoelastic films. The gelatinization of starch granules proved to be constrained by the incorporation of WPI and SPI, as evidenced by elevated gelatinization temperature and reduced enthalpy change values. The restriction could be attributed to the strengthened hydrogen bonding between the starch and protein, which subsequently alleviated the retrogradation and water redistribution of cake during storage. An unpleasant eggy or beany flavor of cake was generated at 45% substitutions of EWP and SPI. In comparison, 30% WPI contributed to an appealing aroma and mouthfeel, making it a nutritional supplement to enhance its protein content while maintaining its fine sensory attributes of gluten-free sponge cake.

Evaluation of cottonseed oil as a substitute for fish oil in the commercial diet for juvenile swimming crab (Portunus trituberculatus)

A six-week feeding trial was carried out to determine the feasibility of cottonseed oil (CSO) as a viable substitute for fish oil (FO) in the commercial diet of swimming crab. Ninety healthy swimming crabs (initial body weight 34.28 ± 0.59 g) were randomly assigned to 90 plastic baskets. Three isonitrogenous and isolipidic diets (450 g/kg protein and 120 g/kg lipid) were formulated replacing FO with CSO at 0%, 50% and 100% (CSO-0, CSO-50, and CSO-100), respectively. Each diet was randomly allocated to three replicates, each consisting of 10 crabs. Results indicated that crabs fed with CSO-100 diet had the lowest the percent weight gain (PWG), specific growth rate (SGR) and survival among all treatments (P < 0.05). Albumin (ALB), alkaline phosphatase (ALP), glucose (GLU), triglyceride (TAG), total cholesterol (T-CHO), low-density lipoprotein cholesterol (LDL-C), non-esterified fatty acid (NEFA) contents and alanine amino transferase (ALT) activity in hemolymph were significantly affected by dietary substitution of FO with CSO (P < 0.05). The contents of total saturated fatty acids (SFA), total mono-unsaturated fatty acids (MUFA) and total long-chain polyunsaturated fatty acids (LC-PUFA) in the hepatopancreas and muscle were negatively correlated with the substitution level, whereas total n-6 polyunsaturated fatty acids (n-6 PUFA) and linoleic acid (18:2n-6) contents increased significantly with increasing levels of dietary substitution of FO with CSO (P < 0.05). Dietary substitution of FO with CSO resulted in changes in the composition of volatile substances in muscle, with 16 volatile substances in muscle significantly affected (P < 0.05). The relative expression of genes related to lipid synthesis such as fatty acid synthase (fas), acetyl-CoA carboxylase (acc) and glycerol-3-phosphate acyltransferase 1 (gpat1) in the hepatopancreas were significantly up-regulated in the CSO-50 group compared to other treatment groups (P < 0.05). The relative expression of fatty acid anabolism-related genes fatty acyl desaturase 2 (fads2) and elongase 4 (elovl4) were significantly down-regulated with the increase of dietary substitution of FO with CSO (P < 0.05). In conclusion, 50% substitution with CSO had no negative effects on growth performance, promoted lipid synthesis and metabolism, facilitated lipid accumulation. However, complete substitution of FO with CSO inhibited fatty acid synthesis and metabolism, resulting in a lower tissue LC-PUFA content and an altered composition of muscle volatiles.

Enhancement of mortar’s properties by combining recycled sand and limestone calcined clay cement

The use of Recycled Fine Aggregate (RFA) combined with Limestone-Calcined Clay Cement (LC3) is one of the low-carbon options for replacing ordinary mortar, leading to an eco-friendly and sustainable construction material, and providing a solution for waste management. In this paper, a comprehensive investigation concerning the mechanical properties and microstructural characteristics of LC3 mortar, using different proportions of limestone, calcined clay, cement clinker, and two types of RFA (namely RS1 and RS2), was carried out. The results highlight that a binder with 17.55 wt% calcined clay, 8.77 wt% limestone, and 73.68 wt% CEM I shows superior mechanical properties compared to CEM I with both natural sand and high-quality recycled sand, and similarly it shows better mechanical properties than CEM II at all levels of substitution of natural sand with recycle sands of high and normal quality. The replacement of commercial cement with LC3 mitigates the negative impact of RFA on water absorption, enhances pore size distribution, reduces total porosity, and boosts mechanical strength. The combination of RFA with LC3 is an effective approach to reduce the environmental impacts of cement production, to well manage wastes generated by construction and demolition, and to improve material’s performances.

One stone, three birds: Cu2+-substituted chloride electrolyte for high-performance all-solid-state lithium batteries

Emerging solid electrolytes, represented by Li2ZrCl6 (LZC), hold great potential due to their lower costs and superior electrochemical stability compared to sulfide SEs (e.g. Li5.4PS4.4Cl1.6). However, challenges such as relatively low ionic conductivity and instability with lithium hinder its widespread application. This work develops a cost-effective strategy by substituting Cu2+ for Zr4+ in LZC electrolyte. The evolution of electrolyte structure at varying substitution levels is comprehensively investigated by synchrotron X-ray diffraction and Raman spectroscopy. The optimized Cu2+-substituted LZC achieves a notable ionic conductivity of 0.75 mS cm−1 due to a reduced energy barrier for Li+ migration confirmed by first-principles calculations. Symmetric lithium cells with the Cu2+-substituted LZC exhibit enhanced inhibition to lithium dendrites than those with Li5.4PS4.4Cl1.6. X-ray photoelectron spectroscopy unveils the key role of Cu2+ reduction in the inhibition of the lithium dendrite, enabling the cell to stably cycle at 0.5 mA cm−2. Moreover, the Cu2+-substituted LZC exhibits improved electrochemical stability, marked by small anodic current exceeding 4 V, reduced polarization, and rapid lithium-ion diffusion kinetics. All-solid-state batteries fabricated with the Cu2+-substituted LZC and Li/LiNi0.8Mn0.1Co0.1O2 electrodes present a high reversible capacity of 139.2 mAh g−1 with retention rate of 96.9 % after 200 cycles at 0.5 C.

Impact of hydroxypropylation coupled with extrusion treatment on the morphological, structural, and rheological properties of sorghum and corn starch

The purpose of the present study to prepare hydroxypropyl derivatives (HP) instant (partially cold-water swell-able) starches via extrusion technique (Ex) from sorghum and corn. The native and hydroxypropylated (at propylene level 5 % and 12 %) starch extrudates were evaluated for functional, structural, thermal and rheological properties. The development of extrudates provides ease to industries as they are easily soluble in aqueous mediums and does not require any prior heating. The degree of substitution (DS) for all extrudates varied between 0.0083 and 0.1530 which is under limit and save to consume. The X-ray diffraction (XRD) analysis revealed that all extrudates exhibited V-type pattern while the intensity of peaks increased due to hydroxypropylation. The starch extrudates showed gel-like behavior since storage modulus (G′) was greater than loss modulus (G″). Non-Newtonian shear thinning behavior was observed for all extrudates. At lower temperature, HP-Ex at higher substitution level (12 %) demonstrated higher complex viscosity than native and low-substituted extrudates. Creep recovery of HP-Ex dispersion was more pronounced than native extrudates suggesting elastic nature of sorghum and corn starch extrudates. The differential scanning calorimetry (DSC) results revealed that HP-Ex were observed to gelatinize at lower temperatures and needed lower enthalpy of gelatinization (ΔHgel) because of their weakened structure after modification.

Soybean molasses can be used as a substitute for corn in grazing beef cattle supplements during the rainy season.

Soybean molasses (SBMO) is a byproduct derived from the production of soy protein concentrate, obtained through solubilization in water and alcohol. The utilization of SBMO as an animal feed ingredient shows promising potential, primarily due to its low cost and as a potential energy concentrate. This study aimed to assess the intake, digestibility, ruminal parameters (pH and ruminal ammonia - NH3), nitrogen retention (NR) and microbial protein synthesis in grazing beef cattle supplemented with SBMO as a substitute for corn during the rainy season. Five Nellore (10-month-old) bulls with an average initial weight of 246 ± 11.2kg were utilized in a 5 × 5 Latin square design. The animals were housed in five paddocks, each consisting of 0.34ha of Marandu grass (Urochloa brizantha). Five isonitrogenous protein-energy supplements (300g crude protein [CP]/kg supplement) were formulated, with SBMO replacing corn at varying levels (0, 0.25, 0.50, 0.75, or 1.00g-1g). The supplements were provided daily at a quantity of 2.0kg-1 animal. The inclusion of SBMO at any level of corn substitution did not significantly affect the intake of pasture dry matter or total dry matter (P > 0.10). Likewise, the intake of CP and, consequently, the ruminal concentration of NH3 did not differ among the SBMO levels. Increasing the inclusion of SBMO did not have a significant impact on NR (P > 0.10), indicating that animals receiving supplements containing 100% SBMO as a substitute for corn may perform similarly to animals receiving supplements with 100% corn (0% SBMO). Soybean molasses represents a viable alternative energy source for grazing beef cattle during the rainy season and can entirely replace corn without adversely affecting animal nutritional performance.

Replacement of Native with Malted Triticale (x Triticosecale Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications.

The use of native and malted triticale (MT) flour in dry pasta has been limited despite the potential of triticale in cereal-based food production. In this study, triticale-based dry spaghetti with increasing levels of substitution (0, 25, 50, and 75 g/100 g w/w) of MT flour were formulated and analyzed. Samples were analyzed for technological and nutritional traits, including the in vitro starch and protein digestions. The gradual substitution of native triticale flour with MT increased (p < 0.05) the total dietary fiber content, whereas total starch decreased (p < 0.05). Adding MT flour increased the cooking loss and the stickiness of cooked pasta (p < 0.05). Using MT flour modulated the in vitro starch digestion, lowering the slowly digestible and resistant starch contents. The in vitro protein digestibility was positively affected using MT at the highest substitution level. Overall, MT could be used to formulate dry pasta products being the substitution to native triticale up to 50 g/100 g, a good compromise between nutritional quality and technological characteristics.