Why heat treatment reduce hydrophilicty in bamboo in sea water?
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Heat treatment reduces the hydrophilicity of bamboo in seawater due to changes in surface properties caused by the modification process. High-temperature hydrothermal treatment alters the chemical composition of bamboo, decreasing cellulose and hemicellulose content while increasing lignin content . This results in improved dimensional stability and reduced swelling of bamboo, indicating decreased hydrophilicity . Additionally, heat treatment increases the contact angle of water and formamide on bamboo surfaces, indicating enhanced hydrophobic characteristics . The darkening of the bamboo surface after heat treatment is attributed to lignin changes, which contribute to increased hydrophobicity . Furthermore, the degradation of cellulose and hemicellulose during heat treatment leads to decreased surface wettability of bamboo . These combined effects make heat-treated bamboo less hydrophilic and more suitable for resisting water absorption, including in seawater environments.
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| Papers (4) | Insight |
|---|---|
Open access•Journal Article 7 Citations | Heat treatment reduces hydrophilicity in bamboo in seawater due to degradation of cellulose and hemicellulose, leading to decreased -OH groups on the surface, impacting wettability. |
| High-temperature hydrothermal treatment alters bamboo's chemical composition, reducing hydrophilic groups, enhancing dimensional stability, and darkening surface color, making it less susceptible to water absorption in seawater. | |
| Heat treatment reduces hydrophilicity in bamboo in seawater by utilizing a method involving high-temperature treatment with silicon oil, impregnation, and drying, resulting in hydrophobicity enhancement and color preservation. | |
| Heat treatment reduces hydrophilicity in bamboo in seawater due to increased surface contact angles of water and formamide, leading to decreased surface free energy and polarity. |
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How the heat treatment affect the mineral content such as iron of the green gram?5 answersStep 1: Answer without citation
Heat treatment of green gram seeds resulted in changes in mineral content. The studies showed that the iron content of green gram seeds increased after heat processing, leading to improved in vitro availability of iron. The most effective treatment in improving the nutritional quality of green gram was found to be pressure cooking, which significantly increased the in vitro availability of iron ^[Grewal].
Step 3: Answer with citation
Heat treatment of green gram seeds resulted in changes in mineral content. The studies showed that the iron content of green gram seeds increased after heat processing, leading to improved in vitro availability of iron ^[Grewal]. The most effective treatment in improving the nutritional quality of green gram was found to be pressure cooking, which significantly increased the in vitro availability of iron ^[Grewal].
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