Effects of the sintering temperature on the La0.63Gd0.37MnO3 structure and magnetic properties

Rasras, Anas; Hamdi, R.; Mansour, Said; Samara, Ayman; Haik, Yousef

doi:10.1007/s00339-020-04032-0

Cited by 7 publications

(2 citation statements)

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“…It can generally be noted that samples with smaller granule sizes have smaller crystallites sizes. This can be attributed to the fact that, each sample granule was constructed by many crystallites [24,27]. Fiji ImageJ program is useful as a practical and research tool in observing the physics structure of materials and scientific images [24,25].…”

Section: Microscopy Analysis Of Sorghum Starchesmentioning

confidence: 99%

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Integrated Starches and Physicochemical Characterization of Sorghum Cultivars for an Efficient and Sustainable Intercropping Model

Htet

Wang

Tian

et al. 2022

Plants

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Sorghum has good adaptation to drought tolerance and can be successfully cultivated on marginal lands with low input cost. Starch is used in many foods and nonfood industrial applications and as a renewable energy resource. Sorghum starches with different amylose contents affect the different physicochemical properties. In this study, we isolated starches from six sorghum varieties (i.e., Jinza 34, Liaoza 19, Jinnuo 3, Jiza 127, Jiniang 2, and Jiaxian) and investigated them in terms of their chemical compositions and physicochemical properties. All the starch granules had regular polygonal round shapes and showed the characteristic “Maltese cross”. These six sorghum starches showed an A-type diffraction pattern. The highest amylose content of starch in Jinza 127 was 26.90%. Jiaxian had a higher water solubility at 30, 70, and 90 °C. From the flow cytometry analysis based on six sorghum starch granules, Liaoza 19 had a larger and more complex granules (particle percentage (P1) = 66.5%). The Jinza 34 starch had higher peak (4994.00 mPa∙s) and breakdown viscosity (4013.50 mPa∙s) and lower trough viscosity (973.50 mPa∙s). Jinnuo 3 had higher onset temperature, peak temperature, conclusion temperature, gelatinization enthalpy, and gelatinization range. The principal component analysis and hierarchical cluster analysis based on classification of different sorghum starches showed that Jiniang 2 and Jinnuo 3 had similar physicochemical properties and most divergent starches, respectively. Our result provides useful information not only on the use of sorghum starches in food and non-food industries but for the great potential of sorghum-based intercropping systems in maintaining agricultural sustainability.

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Section: Microscopy Analysis Of Sorghum Starchesmentioning

confidence: 99%

Section: Microscopy Analysis Of Sorghum Starchesmentioning

confidence: 99%