Research Keyword: microstructural analysis

Gradient porous structures of mycelium: a quantitative structure–mechanical property analysis

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Scientists studied how mushroom root structures (mycelium) naturally develop different properties from bottom to top as they grow. They found that the thicker, older parts near the food source are stiffer and more densely packed with fibers, while the thinner, younger parts are more porous and flexible. This natural gradient could be useful for creating biodegradable materials for medical implants, filters, and other applications where changing properties are beneficial.

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Resistance of Cereal-Husk-Reinforced PVC Terrace Profiles to Agaricomycetes Fungi

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This study tested how well new terrace boards made from oat and millet husks mixed with plastic perform when exposed to wood-rotting fungi. The results showed that oat-husk boards are as resistant as the commonly used rice-husk boards, making them a good sustainable alternative for outdoor terraces. However, millet-husk boards were found to be too vulnerable to fungal damage for this application.

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Physicochemical, microbiological, and microstructural changes in germinated wheat grain

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When wheat grains sprout due to rain during harvest, it ruins their quality and causes major economic losses. This study examined what happens inside wheat grains as they sprout under different moisture, temperature, and time conditions. The researchers found that sprouting causes significant changes in grain structure, reduces key quality indicators, and increases microbial contamination. They identified the best conditions for controlling sprouting to potentially create useful products from affected grain.

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Physicochemical, microbiological, and microstructural changes in germinated wheat grain

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When wheat grains sprout due to moisture and humidity during harvest, they lose quality and economic value. This study examined what happens to sprouted wheat grain under different moisture, temperature, and time conditions. The researchers found optimal conditions to maximize desirable components like starch and protein while minimizing harmful microbial contamination. The findings show that sprouted wheat can potentially be converted into useful industrial products, turning a harvest problem into an opportunity.

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