Modification of wool fiber using steam explosion

Wool fiber was modified by steam explosion in this study. SEM results show that some scales on the fiber surface were cleaved and tiny grooves generated during the explosion. FTIR results suggest no evident changes in the chemical composition of the fiber after the explosion treatment. However, the crystallinity of the fiber decreased slightly as the steam pressure increased based on the X-ray results. In the thermal analysis, DSC results show that the temperature corresponding to vaporization of absorbed water and cleavage of disulfide bonds respectively decreased as the steam pressure increased. The reduction in thermal decomposition energy of the treated fiber indicates that steam explosion might have destroyed some crystals and crosslinks of macromolecular chains in the fiber. The treatment also led to some alterations of the fiber properties, including reduction in strength, moisture regain and solubility in caustic solution.

Improvement in mechanical properties of aluminum polypropylene composite fiber

Aluminum particles (Al) were added to polypropylene (PP) in the presence of poly ethylene glycol (PEG) and polypropylene-graft-maleic anhydride to produce composites. The composites were then melt-spun into a mono filament and tested for tensile properties, diameter evenness and morphology. Melt rheological properties of Al/PP composites were studied in linear viscoelastic response regions. It was observed that level of dispersion of aluminum particles within a polypropylene composite fiber could be improved by incorporating polyethylene glycol. The improvement of dispersion led to an improvement in the fibers mechanical properties through a reduction of the coefficient of variation of fiber diameter.

Dietary fiber, potassium, magnesium and calcium in relation to the risk of preeclampsia

To explore the relation between preeclampsia risk and maternal intake of dietary fiber, potassium, magnesium and calcium. STUDY DESIGN: We conducted a case-control study of 172 preeclamptics and 339 normotensive controls. Maternal dietary intake was assessed using a food frequency questionnaire. Logistic regression procedures were used to estimate the association between each dietary factor and preeclampsia risk. RESULTS: Fiber intake was inversely associated with the risk of preeclampsia. When extreme quartiles of total fiber intake were compared, the odds ratio (OR) for preeclampsia was 0.46 (95% confidence interval [CI] 0.23-0.92). The multivariate OR for preeclampsia for women in the top quartile of potassium intake (>4.1 g/d) versus the lowest quartile (<2.4 g/d) was 0.49 (95% CI 0.24-0.99). There was some evidence of a reduced risk of preeclampsia with a high intake of magnesium and calcium, though these results were not statistically significant. Intake of fruits and vegetables, low-fat dairy products, total cereal and dark bread were each associated with a reduced risk of preeclampsia. CONCLUSION: Our results support previous reports that suggest that diets high in fiber and potassium are associated with a reduced risk of hypertension. Maternal intake of recommended amounts of foods rich in fiber, potassium and other nutrients may reduce the risk of preeclampsia.