More than ever before, the world's increasing need for new infrastructure demands the construction of efficient, sustainable and durable buildings, requiring minimal climate-changing gas-generation in their production. Maintenance-free “greener” building materials made from blended cements have advantages over ordinary Portland cements, as they are cheaper, generate less carbon dioxide and are more durable. The key for the improved performance of blends (which substitute fine amorphous silicates for cement) is related to their resistance to water penetration. The mechanism of this water resistance is of great environmental and economical impact but is not yet understood due to the complexity of the cement's hydration reactions. Using neutron spectroscopy, we studied a blend where cement was replaced by ash from sugar cane residuals originating from agricultural waste. Our findings demonstrate that the development of a distinctive hydrogen bond network at the nano-scale is the key to the performance of these greener materials.
With the objective of widening the use of bamboo in the food industry, the present work aimed to produce and characterize the young bamboo culm flours from varieties Dendrocalamus asper, Bambusa tuldoides and Bambusa vulgaris as potential sources of fiber and starch. The young culms were collected, cut in three sections (bottom, middle, top), processed into flour, and they were physically, chemically and technologically analyzed. The data were obtained in triplicate and evaluated by means of average differences, using analysis of variance (ANOVA) and Scott-Knott test (p<0.05). The young bamboo culms flours presented low values for moisture content (<10g/100g), protein, lipids and ash contents (<3g/100g). Regarding the carbohydrates profile, the flours were significantly different in their sugar, starch and total fiber contents. All flour samples presented a potential for fiber extraction (>60g/100g), and the varieties B. vulgaris and D. asper, presented an additional potential for starch extraction (16 and 10g/100g, respectively). Regarding technological characteristics, all flours presented bright yellow color, lightly acidic pH (>5.0), water solubility index (WSI) lower to 2.5%, excepting D. asper, which presented a WSI superior to 7.5%. In this way, the evaluated young bamboo culms present potential application in the food industry as flours and as source of fibers; in addition, the varieties D. asper and B. vulgaris can also be used for starch extraction.
Bamboo and rattan are widely grown for manufacturing, horticulture, and agroforestry. Bamboo and rattan production might help reduce poverty, boost economic growth, mitigate climate change, and protect the natural environment. Despite progress in research, sufficient molecular and genomic resources to study these species are lacking. We launched the Genome Atlas of Bamboo and Rattan (GABR) project, a comprehensive, coordinated international effort to accelerate understanding of bamboo and rattan genetics through genome analysis. GABR includes 2 core subprojects: Bamboo-T1K (Transcriptomes of 1000 Bamboos) and Rattan-G5 (Genomes of 5 Rattans), and several other subprojects. Here we describe the organization, directions, and status of GABR.
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