Properties Of Products Research Articles

Bifunctional sludge-derived redox carbon dots with photoelectron storage and delivery properties for ammonia production by photosensitized Shewanella oneidensis MR-1

Combining the light-harvesting capabilities of photosensitizers with microbial catalysis shows great potential in solar-driven biomanufacturing. However, little information is available about the effects of photosensitizers on the photoelectron transport during the dissimilatory nitrate reduction to ammonium (DNRA) process. Herein, redox carbon dots (CDs-500) were prepared from sludge via the pyrolysis-Fenton reaction and then used to construct a photosynthetic system with Shewanella oneidensis MR-1. The MR-1/CDs-500 photosynthetic system showed a 5.9-fold increase in ammonia production (4.9 mmol(NH3)·g−1(protein)·h−1) with a high selectivity of 94.0 %. The photoelectrons were found to be stored in CDs-500 and transferred into the cells. During the inward electron transport, the intracellular CDs-500 could be used as the direct photoelectron transfer stations between outer membrane cytochrome c and DNRA-related enzymes without the involvement of CymA and MtrA. This work provides a new method for converting waste into functional catalysts and increases solar-driven NH3 production to a greater extent.

High-Pressure Processing of Milk and Dairy Products: Latest Update

The growing global demand for minimally processed fresh foods has driven the development of innovative food processing methods. High-pressure processing (HPP), a leading non-thermal technique, has proven to be environmentally friendly, cost-effective, and versatile across various food types. Its ability to extend shelf life and ensure microbial safety is well established, particularly in dairy products. However, further research is needed to fully understand HPP’s impact on improving the digestion of milk compounds and assessing potential safety risks. Recent studies, for example, demonstrate HPP’s efficacy in enhancing the microbial safety and nutritional value of products like cheese, yogurt, and whey protein isolate. This review explores these advancements and highlights HPP’s role in improving the physicochemical, organoleptic, and functional properties of milk and dairy products.

Utilizing Flax Straw for Sustainable Paper Production: Delignification Methods, Structural Analysis, and Fiber Size Distribution Effects

This research explores the potential of agricultural waste, specifically flax straw, as a sustainable raw material for eco-friendly packaging materials. This study investigates a three-stage delignification process involving nitric acid, alkaline treatment, and organosolvent solutions. This method effectively removes lignin from the straw, resulting in high-quality technical pulp with 67.7% α-cellulose and a significantly reduced ash content (8.5%). X-ray diffraction (XRD) and thermogravimetric analysis (TGA) were employed to characterize the treated flax straw. XRD analysis revealed changes in the cellulose structure, while TGA indicated enhanced thermal stability compared to untreated straw. Microscopic analysis of the pulp fibers shows a parallel and aligned arrangement, suggesting a high fiber content and a strong paper lattice. The particle size distribution of the ground pulp, influenced by fiber size, has implications for the packing density and mechanical properties of the final product. This study demonstrates the potential of agricultural waste as a sustainable source for packaging materials, contributing to the circular economy and waste reduction.

Study on microstructure and mechanical properties of steel corrosion products in marine environment

The microstructure and mechanical properties of steel corrosion products in marine environment are key parameters for developing the concrete corrosion-induced model. In this study, steel corrosion products from steel plates, concrete specimens with 10 mm and 20 mm covers, and cracked beams in Zhejiang province were sampled and analyzed. Initially, the microstructure of the steel corrosion products were determined by X-ray diffractometry (XRD), thermogravimetric analysis (TG), scanning electron microscopy (SEM), and energy-dispersive spectrometry (EDS). Subsequently, the mechanical properties of steel corrosion products including nanoindentation elastic modulus, hardness and instantaneous elastic modulus were measured by nanoindentation and consolidation experiments. This study holds potential for establishing the concrete corrosion-induced model and assessment of the concrete structure durability in marine environment.

Cellulose Fiber with Enhanced Mechanical Properties: The Role of Co-Solvents in Gel-like NMMO System.

Cellulose has garnered attention in the textile industry, but it exhibits limitations in applications that require high strength and modulus. In this study, regenerated cellulose fiber with enhanced mechanical properties was fabricated from a gel-like N-methylmorpholine N-oxide (NMMO)-cellulose solution by modulating the intermolecular interaction and conformation of the cellulose chains. To control the interaction, two types of co-solvents (dimethyl acetamide (DMAc) and dimethyl formamide (DMF)) were added to the cellulose solutions at varying concentrations (10, 20, and 30 wt%). Rheological analysis showed that the co-solvents reduced the solution viscosity by weakening intermolecular interactions. The calculated distance parameter (Ra) in Hansen space confirmed that the co-solvent disrupted intermolecular hydrogen bonding within cellulose chains. The solutions were spun into fiber via a simple wet spinning process and were characterized by X-ray diffraction (XRD) and universal testing machine (UTM). The addition of co-solvent led to an increased crystallinity index (C.I.) owing to the extended cellulose chains. The modulus of the resulting fiber was increased when the co-solvent concentration was 10 wt%, regardless of the co-solvent type. This study demonstrates the potential for enhancing the mechanical properties of cellulose-based products by modulating the conformation and interaction of cellulose chains through the addition of co-solvent.

Enhancing prediction of elemental composition through machine learning decision tree models for biomass gasification optimization

Abstract The worldwide transition to cleaner, sustainable energy sources, prompted by population growth and industrialization, responds to uncertain fossil fuel prices and environmental concerns, highlighting the substantial benefits of renewable energy in reducing greenhouse gas emissions and addressing climate change. Derived from non-fossilized organic materials, biomass emerges as a significant and sustainable contributor to renewable energy. Its diverse nature is complemented by a range of conversion technologies, encompassing combustion, pyrolysis, gasification, and liquefaction, providing versatile avenues for biomass energy transformation. Gasification, the transformative process of converting organic matter into combustible gases under controlled oxygen levels, is accomplished through direct oxygen supply or pyrolysis. This method yields a dependable gaseous fuel versatile for heating, industrial processes, power generation, and liquid fuel production. Machine learning employs advanced statistical techniques for modeling across diverse industries, showcasing particular efficacy in optimizing thermochemical processes by precisely identifying the optimal operating conditions required for achieving desired product properties. These models utilize proximate biomass data to predict the elemental compositions of N2 and H2. Assessment of both single and two hybrid models indicated that the introduced optimizers significantly enhanced the estimation of N2 and H2 when combined with Decision Tree (DT), with Decision Tree Coupled with Artificial Hummingbird Algorithm (DTAH) proving particularly effective. Notably, DTAH demonstrated outstanding performance with remarkable R 2 values of 0.990 for N2 and 0.992 for H2. Additionally, the minimal Root Mean Square Error (RMSE) values of 1.291 and 1.550 for N2 and H2 predictions respectively underscore the precision of DTAH, establishing it as a suitable choice for practical real-world applications.

A Review of the Applications of Machine Learning for Prediction and Analysis of Mechanical Properties and Microstructures in Additive Manufacturing

Abstract This article provides an insightful review of the recent applications of machine learning (ML) techniques in additive manufacturing (AM) for the prediction and amelioration of mechanical properties, as well as the analysis and prediction of microstructures. AM is the modern digital manufacturing technique adopted in various industrial sectors because of its salient features, such as the fabrication of geometrically complex and customized parts, the fabrication of parts with unique properties and microstructures, and the fabrication of hard-to-manufacture materials. The functioning of the AM processes is complicated. Several factors, such as process parameters, defects, cooling rates, thermal histories, and machine stability, have a prominent impact on AM products' properties and microstructure. To establish the relationship between these AM factors and the end product properties and microstructure is difficult. Several studies have utilized different ML techniques to optimize AM processes and predict mechanical properties and microstructure. This paper discusses the applications of various ML techniques in AM to predict mechanical properties and optimization of AM processes for the amelioration of mechanical properties of end parts. Also, ML applications for segmentation, prediction, and analysis of AM fabricated material's microstructures and acceleration of microstructure prediction procedures are discussed in this paper.

Application of selenium for enrichment of wheat flour to obtain a quality final product in accordance with consumer characteristics

Enrichment of flour with microelements and vitamins increases its nutritional value and can solve the urgent problem of improving the health of the population of Kazakhstan through the daily consumption of food products obtained from such flour, for example, bread, bakery, pasta and confectionery products, which are almost always on the tables of Kazakh consumers . Natural sources of many vital micronutrients, unfortunately, are not always available to some categories of our people, so consuming processed products from fortified flour will help compensate for the deficiency of some microelements, for example, iron, iodine and zinc. However, the need to enrich flour with other microelements, no less important for the human body and which are present in products not often consumed by Kazakhstanis, has become the goal of our research, namely an element such as selenium, the main function of which in the body is to maintain the immune system and the formation of thyroid hormones. The article presents the results of research on the development of technology for enriching wheat flour with selenium with the study of the baking properties of fortified flour. The research methodology was based on experimental methods, including the preparation of samples for research, instrumental methods for determining the physicochemical parameters of raw materials, intermediate products and finished products, as well as expert methods for determining the organoleptic properties of the final product. It has been established that the highest and first grades of flour are almost completely absent of any mineral substances, which confirms the conclusion that existing grain processing technologies transfer the mineral elements originally present in the grain into plant waste, which means it needs to be enriched. It has been established that selenium must be used in a form that ensures its safety for the human body - L-Selenomethionine. It has been established that to ensure the body’s daily requirement of selenium, the selenium-flour ratio is 0.15 mcg per 100 g. To control the selenium content in products, it has been established that the most suitable method is Raman spectroscopy using a Romanov microscope - a spectrometer, which allows determine selenium in spectra from 465 to 2900, which confirms the sensitivity of the method to microconcentrations of the element under study. It has been established that the consumer characteristics of finished products obtained using traditional technology from flour enriched with selenium are consistent both in organoleptic and physico-chemical indicators.

Recent Advances in Anti-Inflammatory Compounds from Marine Microorganisms.

Marine microbial secondary metabolites with diversified structures have been found as promising sources of anti-inflammatory lead compounds. This review summarizes the sources, chemical structures, and pharmacological properties of anti-inflammatory natural products reported from marine microorganisms in the past three years (2021-2023). Approximately 252 anti-inflammatory compounds, including 129 new ones, were predominantly obtained from marine fungi and they are structurally divided into polyketides (51.2%), terpenoids (21.0%), alkaloids (18.7%), amides or peptides (4.8%), and steroids (4.3%). This review will shed light on the development of marine microbial secondary metabolites as potential anti-inflammatory lead compounds with promising clinical applications in human health.

Creation of fortified products from dairy raw materials with low technological characteristics

The article presents the results of research on the development of a cranberry powder-enriched curd paste technology aimed at improving the nutritional and biological value of the product. Various amounts of cranberry powder (4%, 8%, 12%) were used in the study, allowing the evaluation of their impact on the organoleptic and physicochemical properties of the curd paste. The optimal amount was found to be 8% cranberry powder, which improved the taste, texture, and nutritional value of the product without negatively affecting its physical stability. Organoleptic evaluation showed that the product with 8% cranberry powder had the best flavor and aroma characteristics. Physicochemical analysis revealed that cranberry enrichment increased the carbohydrate and dietary fiber content, enhancing the product's functional properties. Cranberry, as a plant-based component, contributes to increasing the antioxidant activity of the product, making it more beneficial for health. The results of the study can be applied to the development of new types of fortified products based on dairy raw materials with low technological properties and expand the range of functional products in the market.

From passion to profit: the growth of Mambokadzi Bath and Body

Learning outcomes By the end of the lesson, students should be able to identify and think critically about common business problems and come up with possible solutions, explain how a business owner’s attributes can influence the business decisions they make, use available information to assess the viability and sustainability of a business model/strategy, determine the strengths and weaknesses of a particular marketing strategy and suggest ways to improve it and use the information provided to evaluate the risks and benefits of business growth strategies and determine their appropriateness for specified circumstances. Case overview/synopsis Mambokadzi is a small business with considerable potential in Zimbabwe’s beauty and personal care industry. The case study spans several years, highlighting Sharon Chingwaro’s journey as she navigates the difficulties of starting and growing a business with limited resources. The case study delves into various aspects of running a small business, such as production, marketing, distribution, human resources and intellectual property. It also discusses the value of resilience and endurance, as well as the need for resourcefulness when starting and growing a business under difficult circumstances. This case study is intended to teach entrepreneurship and marketing strategies to both under- and postgraduate students, with a particular emphasis on the difficulties of starting and growing a business in a limited-resource environment. It has applications in a variety of fields, including entrepreneurship, strategic management and marketing. Complexity academic level This case study is suitable for undergraduate and postgraduate students. Supplementary materials Teaching notes are available for educators only. Subject code CSS 3: Entrepreneurship.

Research of coloristic properties of textile materials dyed with natural dyestuff

The development of an environmentally friendly technology for dyeing textile materials for various purposes implies the modification of technological processes by using less harmful consumables, namely, dyes of plant origin. Dyes of plant origin have biological decomposability and the most friendly to human nature, and many of them also have a complex of antibacterial and medicinal properties. The purpose of this work is to study the colorimetric properties and develop mathematical models of the obtained dyes based on natural herbs. Extracts of dyes for dyeing textile materials are obtained from the peel of onions, walnut shell, tansy and hypericum with the addition of the following modifying components: aluminum-potassium alum or copper sulfate. The study of the coloristic properties of the obtained dyes was carried out using the Konica Minolta CM-3600d device in the color coordinates 360-700 nm. The results of the study showed the high efficiency of the use of modifying additives in the composition of dyes on the quality of coloring of textile materials. Based on the results of coloristic studies, regression equations and mathematical models describing the effects of staining depth and color reflection on the intensity of tissue coloring are constructed. Due to the active extraction of natural dyes and expanded color shades, the introduction of natural dyes into the textile industry is an urgent task. The introduction of developed natural dyes with modifying additives will improve the hygienic properties of products and increase the environmental friendliness of the finishing process.

A Review of Wear in Additive Manufacturing: Wear Mechanism, Materials, and Process

In fields such as industrial engineering and healthcare, additive manufacturing technology is a focal point for researchers. Wear represents a significant challenge for additive manufacturing technology, increasingly emerging as a research hotspot in recent years. This review categorizes and summarizes wear issues in additive manufacturing technology, providing a comprehensive overview of wear mechanisms, materials, and the effects of additive manufacturing processes on wear. Research indicates that different wear mechanisms result in varying wear characteristics. The inherent properties of the materials significantly influence wear during the manufacturing process. Modifying material compositions and optimizing microstructures can enhance the wear properties of additive manufacturing products. Additionally, the study of additive manufacturing technology in repair and maintenance is a current and anticipated research hotspot for the coming decades. In the research of additive manufacturing processes, the effective regulation of process parameters and their post-processing play a positive role in enhancing the wear characteristics of products produced via additive manufacturing. Lastly, the challenges and recent advancements concerning wear issues in the field of additive manufacturing technology research are summarized.

Deoxidation of steel with calcium carbide. Influence of calcium carbide addition on steel contamination by non‑metallic inclusions

One of the main factors determining the final properties of metal products is the quantity, morphology and distribution of non‑metallic inclusions in steel. The article deals with the issues related to the use of calcium carbide in steelmaking production, instead of secondary aluminum and other deoxidizing materials, in order to improve the quality of the products. During the experimental work on the use of calcium carbide in steelmaking production, instead of secondary aluminum and other deoxidizing materials, second grade calcium carbide according to GOST 1460–81 was used. To determine the contamination of steel with non‑metallic inclusions, sampling was carried out from hot‑rolled products obtained from continuously cast billets. According to the results, it was found that the improvement of melt deoxidation in melts using calcium carbide can be achieved by increasing its consumption. In turn, the use of calcium carbide for deoxidation of the melt upon its release from the electric arc furnace into the ladle, instead of secondary aluminum ingots of grade AB87 according to GOST 295–98, helps to reduce the contamination of steel with non‑metallic inclusions.

Analysis of Green Intellectual Property Issues and Countermeasures from the Perspective of International Law

As an advanced form of productivity driven by green technological innovation, there exists a natural fit and close connection between new quality productivity and green intellectual property rights. Legal protection is the cornerstone of the development of new productivity, in which the comprehensive protection of intellectual property rights is particularly crucial: green intellectual property rights, as a key force to adhere to sustainable development and promote scientific and technological progress and economic growth, has a central role to play in incentivizing environmental protection as the core of independent innovation, thus becoming an indispensable institutional guarantee for the development of new productivity. This institutional guarantee ensures the legitimate rights and interests of innovation achievements, and is a powerful driving force and a long-term solution for the continuous progress of productive forces. At present, the field of intellectual property cooperation is encountering diversified challenges and problems: the unilateralization caused by some developed countries, the rigidity of international rules on intellectual property, the stagnation behind the digital age, and the imbalance in the distribution of existing international benefits of intellectual property, which should be paid close attention to. In order to effectively promote green technological innovation and escort the green intellectual property protection system to a stable and far-reaching future, countries and enterprises should face the current challenges rationally, correctly understand the differences and conflicts between green intellectual property rights and ordinary intellectual property rights, gain a deeper understanding of the existing relevant international law foundations, and promptly solve the green intellectual property rights issues, improve the relevant international conventions and treaties, strengthen the coordination and cooperation of international organizations, and establish a fair and reasonable green technology patent protection mechanism. fair and reasonable patent protection mechanism for green technology. Only when countries join hands to improve the green intellectual property protection mechanism, jointly combat transnational infringement and maintain a fair market competition environment can the legitimate rights and interests of innovators be safeguarded.

EFFECT OF SELECTED NATURAL EXTRACTS ON ANTIOXIDANT PROPERTIES AND SENSORY QUALITY OF VARIOUS CEREAL PRODUCTS

The aim of this study was to observe antioxidant properties as well as possible changes in sensory quality of selected bakery products after their enrichment with chosen natural extracts. Four types of natural extracts in mixture with wheat flour were used in various amounts for preparation of selected bakery products (wheat bread, sweet biscuits, salty crackers, and muffins). Specifically: turmeric (Curcuma longa, L.) rhizome extract (curcumin), quercetin dihydrate extracted from the pods of Sophora japonica, L., and extracts from medicinal fungus Shiitake (Lentinula edodes) and Maitake (Grifola frondosa) were used as additions. Antioxidant properties in total antioxidant activity (TAA; using DPPH radical scavenging assay), total polyphenols content and total phenolic acids content were examined, as well as the effect of selected natural extracts on the sensory properties of bakery products (intensity of certain characteristics and overall preference). The results of antioxidant properties varied according to the used extract and its amount. Compared with control products, the TAA was significantly higher in all enriched products. While the total polyphenol content was the highest in the bread and biscuits with quercetin (20.623 mg and 18.117 mg GAE.g-1, respectively), the total phenolic acids content was the highest in those with curcumin (8.846 mg and 3.286 mg CAE.g-1, respectively). The intensity of other smell and taste of enriched bakery products influenced considerably overall acceptance, e.g. the products with quercetin associated with bitter taste were evaluated as unfavourable. On the other hand, the breads and crackers with Shiitake extract with indistinct antioxidant properties were evaluated the best, followed with curcumin and Maitake extract. Considering our overall results, we can recommend chosen non-bakery raw materials for a production of new, innovative designed cereal-based products.

Relaxation tests for the time dependent behavior of pharmaceutical tablets: A revised interpretation

Relaxation tests are often used in the pharmaceutical field to assess the strain rate sensitivity of pharmaceutical powders and tablets. These tests involve applying a constant strain to the powder in the die and then monitoring the stress evolution over time. Interpreting these tests is complicated because different physical phenomena, mainly viscoelasticity and viscoplasticity, occur simultaneously. These two phenomena cannot be distinguished by observing the evolution of the axial pressure alone, as it decreases in both cases. In this work, it was shown that monitoring the evolution of the die-wall pressure during relaxation can help separate the effects of these phenomena. Theoretical considerations revealed that during viscoplasticity, the die-wall pressure also decreases, whereas an increase in the die-wall pressure during relaxation indicates a viscoelastic relaxation. This was confirmed experimentally using specially designed compaction cycles on four different pharmaceutical excipients. Experimental results indicated that at low pressure, viscoplasticity was predominant, whereas at high pressure, viscoelasticity became more prominent. These results suggest that at low pressures, relaxation tests can be used to assess the viscoplastic properties of different products. However, the use of high pressure should always be avoided as viscoelastic phenomena might become more significant, and the combination of both phenomena might compromise the interpretation.

In-situ self-catalyzed fabricating carbon nanotubes on [010] preferential LiMn0.5Fe0.5PO4 nanoplates to achieve excellent high rate performance

Nano carbon material composites significantly enhance the performance of lithium manganese iron phosphate (LMFP) cathode materials. This study investigates the self-catalytic growth mechanism of highly conductive carbon nanotubes (CNTs) on bare LMFP particles via chemical vapor deposition (CVD), focusing on the influence of particle size and crystallographic orientation. It is found that the Fe3C particles formed on static solvothermal synthesized LMFP nanoplates with high [010] orientation were effective to catalyze the generation of CNTs. Diverse CVD durations produced CNTs coatings with varying structures to impact electrochemical properties of final products. The MP-L/CNTs-2 sample, with 3.6 wt% carbon, showed the highest reversible capacity of 158 mAh g−1 at 1 C with 99.3 % capacity retention after 400 cycles, after 3000 cycles at 10 C, the retention rate was 74.5 %. In contrast, LMFP synthesized via solid-phase method (MP-S/C) only formed a carbon film on the surface and delivered 143 mAh g−1 at 1 C (97.6 % retention after 400 cycles) with prominent capacity loss at 10 C. This study provides new insights into the self-catalytic growth mechanism of CNTs to promote ion-electron conductivity and structural stability of LMFP materials, thus improving kinetic property and cycling stability for high-performance lithium-ion batteries.

Organic municipal solid waste derived hydrogen production through supercritical water gasification process configured with K2CO3/SiO2: Performance study

Cities worldwide face a significant public health and environmental challenge in handling municipal solid waste (MSW). This research exposed an effective utilization of MSW as the source for hydrogen production via a supercritical water gasification process under 450–650 °C at 15–45 min processing time. The impacts of gasification temperature and processing time on the functional properties of hydrogen production are studied. Its results are compared to identify the optimum processing temperature and processing time to adopt the system. Integrating 3 wt% silicon dioxide (SiO2) nanoparticles/3 wt% of potassium carbonate (K2CO3) enhances hydrogen production by increasing the catalyst's surface area and improving the stability of active sites, leading to more efficient gasification reactions. Increasing the gasification temperature from 450 to 650 °C significantly raises the hydrogen molar fraction and gas yield with peak gasification efficiency (GE) and hydrogen efficiency (HE) values. The gasifier functioned with catalyst (3 wt% K2CO3/SiO2) under 650 °C gasification temperature and 45min gasification time influenced better output responses like improved hydrogen gas yield of 63.7 mol/kg, higher gasification efficiency of 59.8 %, better hydrogen efficiency (63.4 %) and increased carbon conversion efficiency of 63.4 and 42.5 % respectively.

The effect of sprouted wheat wholemeal inclusion in bread recipes on postprandial blood glucose and satiety responses in healthy adults: a randomized trial

Sprouted wheat wholemeal was reported to enhance the nutritional and sensory properties of cereal products, but few human studies exist. The effect of blending 50 % sprouted wheat wholemeal in a bread recipe on the postprandial glycemic and satiety responses, and sensory-related sensations was investigated in this randomized crossover human study with 12 healthy participants. Capillary blood samples were collected and glycemic response was determined at 0, 15, 30, 45, 60, 90, 120 min. Satiety visual analogue scales were given every 30 min. While substituting bread wheat flour with sprouted wheat wholemeal significantly increased the α-amylase activity in the dough (p < 0.05), it did not alter in vitro digestibility or postprandial glycemic and satiety responses (p > 0.05). Likewise, participant overall acceptability was not adversely affected. Sprouted wheat wholemeal can be used as a functional ingredient in breadmaking, although it did not, in this study, significantly affect digestibility parameters.