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The current structural models of the cellulose microfibril as well as its mechanical and thermal properties are reviewed. The cellulose microfibril can be considered as a single thin and long crystalline entity with highly anisotropic physical properties. The contribution and limit of different methods employed such as electron microscopy, infrared spectroscopy, X-ray scattering and diffraction, solid state nuclear magnetic resonance spectroscopy, and molecular modeling are also discussed.

The authors explain the changes in the thermophysical and thermomechanical properties of polymer composites under elevated temperatures and fire conditions. Using microscale physical and chemical concepts they allow researchers to find reliable solutions to their engineering needs on the macroscale. In a unique combination of experimental results and quantitative models, a framework is developed to realistically predict the behavior of a variety of polymer composite materials over a wide range of thermal and mechanical loads. In addition, the authors treat extreme fire scenarios up to more than 1000?C for two hours, presenting heat-protection methods to improve the fire resistance of composite materials and full-scale structural members, and discuss their performance after fire exposure. Thanks to the microscopic approach, the developed models are valid for a variety of polymer composites and structural members, making this work applicable to a wide audience, including materials scientists, polymer chemists, engineering scientists in industry, civil engineers, mechanical engineers, and those working in the industry of civil infrastructure.

A timely, applications-driven text in thermodynamics Materials Thermodynamics provides both students and professionals with the in-depth explanation they need to prepare for the real-world application of thermodynamic tools.

Thermal insulation and warmth-keeping properties of thick plywood-faced sandwich panels with low-density fiberboard (plywood-faced sandwich, PSW), which were developed as wood-based structural insulation materials for walls and floors, are comprehensively clarified. The properties focused on were thermal conductivity (λ), thermal resistance (R), and thermal diffusivity (D). The results for PSW panels were compared with those for commercial wood-based boards, solid wood, and commercial insulators. The λ values were measured for PSW panels and their core and face elements. As a result, the composite theory of λ was found to be appropriate for PSW composites, because the calculated/experimental λ ratios were approximately 90%. The λ values for PSW panels with densities of 340 kg/m3 (PSW350) and 410kg/m3 (PSW400) were 0.070 and 0.077W/mK, respectively. The R values for PSW350 and PSW400 were 1.4 and 1.2m2K/W, and the D values were 0.00050 and 0.00046m2/h, respectively. Consequently, the PSW provided thermal insulation properties superior to those of the boards and in terms of warmth-keeping properties were greatly advantageous over the insulators. These advantages were due to the moderate densities of PSW panels. The PSW panel with sufficient thickness showed remarkably improved thermal resistance compared with those of the boards.

Due to the high genetic variability of the potato, the starch can exhibit different properties of interest to the industry. With the present investigation, it is intended to know these differentiating characteristics in comparison with commercial sources that can be useful in different sectors. Therefore, the objective of this research was to establish a comparison between potato starches extracted from native varieties (Solanum phureja) with commercial potato and corn starches. A physicochemical analysis was carried out, for which characteristics such as amylose content, phosphorus, resistant starch (RS), slow digestibility starch (SDS), rapid digestibility starch (RDS), granule shape, granule size and crystallinity were evaluated. The technofunctional analysis included variables such as amylographic, thermogravimetric and differential scanning calorimetry analysis. The starches of the native varieties exhibited differential characteristics with respect to the commercial starches. Andina variety obtained the highest peak viscosity (8714 cP), followed by Ratona Blanca starch (6148 cP). In addition, these two varieties had the highest content of resistant starch (33.14±0.8) % and (28.9±0.7) % respectively), higher content of amylose (33.9 % and 35.5 % respectively), phosphorus (>0,08 % for both varieties), high crystallinity and higher enthalpy values (> 19 J/g for both varieties), which make them materials of potential use in different industries. The correlations presented between variables such as resistant starch (RS), enthalpy and crystallinity, showed possible differences at the structural level, which highlighted the differential characteristics of each starch. Debido a la alta variabilidad genética de la papa, el almidón puede exhibir diferentes propiedades de interés para la industria. Con la presente investigación se pretende conocer esas características diferenciadoras en comparación con fuentes comerciales que pueden ser de utilidad en distintos sectores. Por eso, el objetivo de este estudio fue establecer una comparación entre los almidones de papa extraídos de variedades nativas (Solanum phureja) con los almidones comerciales de papa y maíz. Se realizó un análisis fisicoquímico, para lo cual se evaluaron características como contenido de amilosa, fósforo, almidón resistente (RS), almidón de digestibilidad lenta (SDS), almidón de digestibilidad rápida (RDS), forma de gránulo, tamaño de gránulo y cristalinidad. El análisis tecnofuncional incluyó variables como análisis amilográfico, termogravimétrico y calorimétrico diferencial de barrido. Se halló que los almidones de las variedades nativas exhibieron características diferenciales con respecto a los almidones comerciales. La variedad Andina obtuvo el pico de viscosidad más alto (8714 cP), seguido del almidón Ratona Blanca (6148 cP). Además, estas dos variedades presentaron el mayor contenido de almidón resistente (33,14±0,8) % y (28,9±0,7) %, respectivamente), mayor contenido de amilosa (33,9 % y 35,5 %, respectivamente), fósforo (>0,08 % para las dos variedades), alta cristalinidad y mayores valores de entalpía (> 19 J/g para las dos variedades), lo que los convierte en materiales de potencial uso en diferentes industrias. Las correlaciones presentadas entre variables como almidón resistente (RS), entalpía y cristalinidad, evidencian posibles diferencias en lo estructural, lo que exaltó las características diferenciales de cada almidón.

Entropy Theory and its Application in Environmental and Water Engineering responds to the need for a book that deals with basic concepts of entropy theory from a hydrologic and water engineering perspective and then for a book that deals with applications of these concepts to a range of water engineering problems. The range of applications of entropy is constantly expanding and new areas finding a use for the theory are continually emerging. The applications of concepts and techniques vary across different subject areas and this book aims to relate them directly to practical problems of environmental and water engineering. The book presents and explains the Principle of Maximum Entropy (POME) and the Principle of Minimum Cross Entropy (POMCE) and their applications to different types of probability distributions. Spatial and inverse spatial entropy are important for urban planning and are presented with clarity. Maximum entropy spectral analysis and minimum cross entropy spectral analysis are powerful techniques for addressing a variety of problems faced by environmental and water scientists and engineers and are described here with illustrative examples. Giving a thorough introduction to the use of entropy to measure the unpredictability in environmental and water systems this book will add an essential statistical method to the toolkit of postgraduates, researchers and academic hydrologists, water resource managers, environmental scientists and engineers.  It will also offer a valuable resource for professionals in the same areas, governmental organizations, private companies as well as students in earth sciences, civil and agricultural engineering, and agricultural and rangeland sciences. This book: * Provides a thorough introduction to entropy for beginners and more experienced users * Uses numerous examples to illustrate the applications of the theoretical principles * Allows the reader to apply entropy theory to the solution of practical problems * Assumes minimal existing mathematical knowledge * Discusses the theory and its various aspects in both univariate and bivariate cases * Covers newly expanding areas including neural networks from an entropy perspective and future developments.

The effects of potato starch on the pasting, rheological, and thermal properties of the dough, and the quality of the noodles were analyzed. The results showed that the addition of potato starch increased the pasting properties parameters of the dough, and increased the adhesiveness and hardness of the noodles; reduced the elastic and viscous modulus of the dough, and increased the springiness of the noodles; increased the freezable water content of the dough, decreased the semi-bound water content, and increased the water absorption of the noodles. The gluten network structure of the dough was destroyed, and the cooking loss and breaking rake of the noodles increased. The color and smoothness of the noodles were improved, the taste was worse. The quality of the noodles was acceptable when no more than 20% potato starch was added.

The charring rates of 12 different wood species originating from Europe and the tropics with densities ranging from 350 to 750kg/m3 were investigated to obtain clues on their fire resistance behavior. This was done by measuring the thickness of the charred layer after a 30-min exposure to the standard fire ISO 834-1. No correlation was observed between charring rate and density. In search of another physical property that could be used as an indicator of fire resistance, the oxygen permeabilities of the selected wood types were measured. A strong correlation between oxygen permeability perpendicular to the wood fiber direction and charring rate was found, which is quite straightforward given that oxygen is the necessary component to enable smoldering and ignition, both affecting the charring rate. It seems that oxygen permeability is potentially more suitable as a parameter to evaluate the fire resistance of char-sensitive wooden constructions, rather than density. No general preference of the tree ring orientation from 0° (tangential) to 45° and 90° (radial) was found for these measurements.

Functionalities and relationships between raw and extruded maize flour blends were studied. The extruded flour had higher water absorption and water solubility indices, and had no differential scanning calorimetry endotherm. The parameters of RVA peak, breakdown, setback, and final viscosity were lowered and the parameters of cold viscosity were improved as the fraction of the extruded flour in the mixture increased. In starches from raw flour, a bimodal distribution of the chain length was found by gel permeation chromatography while in the extruded starches only one fraction was observed. The dough quality of 60% raw and 40% extruded flour mixture was found to be better than with other mixture proportions.