Fibrous matrix of cellulose was obtained by wet-type electrospinning of cellulose in ionic liquid, 1-butyl-3-methylimidazolium acetate (BMIMAc). The experiments were designed to determine the effects of electric field intensity and the amount of dissolved cellulose on cellulose fiber morphology and diameter. Taking to account practical implications, that is, fiber size and the effectiveness of production, the most effective production of fibers took place using 3% cellulose/BMIMAc solution at electric field of 4.8 kV cm À1 , feed rate of 2.38 ml h À1 . Analysis has shown that cellulose was fully dissolved and consisted purely of regenerated cellulose (type II), while having porosity of 90% and average fiber width of 1.95 ± 0.9 μm. The scanning electron microscopy and micro-computed tomography analyses revealed a robust structural integrity of the formed fibrous matrix, which featured an area density of 85 ± 8 g/ m 2 . The mechanical properties (strength of 12.03 ± 1.1 MPa; strain at break 2.6 ± 0.3%) indicate that in this study strong fibrous cellulose matrix was formed which could be used for the production of biocomposites or as biocompatible scaffolds.
More than half of food waste is generated at the household level, and therefore, it is important to tackle and attempt to solve the problem of consumer food waste. This study aimed to identify factors differentiating high food wasters from low food wasters. A large-scale survey was conducted in Lithuania. A total of 1001 respondents had participated in this survey and were selected using a multi-stage probability sample. Data were collected through face-to-face interviews using a structured questionnaire. Binary logistic regression modelling was used to analyse the effect of socio-demographics, food-related behaviours, attitudes towards food waste, and knowledge of date labelling on levels of food waste. Impulse buying, inappropriate food preparation practices, non-consumption of leftovers, lack of concern about food waste, and worry about food poisoning were related to higher food waste. On the other hand, correct planning practices and knowledge of date labelling were related to lower food waste. The findings of this study have practical implications for designing interventions aimed at reducing consumer food waste.
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