In recent days, there is an increasing use of green composites in composite manufacturing, where cellulosic natural fibers have been started using for this purpose. In line with this, a novel cellulose fiber was extracted from the Kigelia africana fruit and its physical, chemical and thermal properties, crystallography and surface morphology analysis were studied and reported in this investigative research paper. The physical analysis revealed the mean tensile strength as 50.31 ± 24.71 to 73.12 ± 32.48 MPa, diameter as 0.507 ± 0.162 to 0.629 ± 0.182 mm and density as 1.316 g/cm³ for the Kigelia africana fiber. The proximate chemical analysis estimated the cellulose percentage to be 61.5 % and the existence of different basic components like cellulose, hemicellulose and lignin are confirmed by Fourier transform infrared spectroscopy analysis. Thermogravimetric analysis establishes the thermal stability of the fiber as 212 ⁰C. The crystallinity index, 57.38 % of the fiber was determined by X-ray diffraction. Surface morphology by field emission scanning electron microscopy reveals the presence of protrusions in fiber which aid in the better adhesion with the matrix in composite manufacturing.
Critical aortic stenosis (AS) is very severe narrowing at aortic valve in newborns, causing left ventricular outflow tract obstruction (LVOTO). It is lethal if not treated soon after birth.
Cover: The cover image, by R. Priya et al., is based on the Article Molecular Modeling and Dynamic Simulation of Arabidopsis Thaliana Carotenoid Cleavage Dioxygenase Gene: A Comparison with Bixa orellana and Crocus Sativus, DOI: 10.1002/jcb.25919.
Black jelly mushroom (Auricularia polytricha) is a well-known Chinese traditional food that has therapeutic effects. This study evaluated the effects of different cooking methods (boiling, steaming, microwaving, and stir-frying) on the physicochemical characteristics (i.e., total phenolic content, antioxidants, α,α-diphenyl-β-picryl-hydrazyl [DPPH] free radical scavenging, and ferric reducing antioxidant power [FRAP]) along with color, texture, moisture, and sensory properties of black jelly mushrooms. Lightness (L*) was significantly lower for the stir-frying method (29.93) compared to the control (34.62). Stir-fried mushrooms had significantly lower firmness force (texture) and moisture content (80.13 N and 61.98%, respectively) compared to the control (2000.37 N and 86.52%). The steaming method contributed significantly higher total phenolic content (11.23 mg gallic acid equivalents/g) and antioxidant activity measured using the FRAP (33.54 mg Trolox equivalents/g) and DPPH (90.41% inhibition) assays compared to the respective controls.