Nutshell Extract as a Carbon Steel "Green" Inhibitor in Marine Environments.

Natural nutshell extract was obtained by mechanical compression. The extract was combined with ethanol and a nonionic surfactant, and it was labeled as EES. The EES inhibitor effect on S135 carbon steel, exposed to a simulated marine-coastal environment (SME), was deduced by mass loss measurement, adsorption isotherm, electrochemical measurements, and surface analysis.

Stem traits promote wheat climate-resilience.

Introduction: Wheat grain filling processes under post-anthesis stress scenarios depend mainly on stem traits and remobilization of stem water-soluble carbohydrates (WSC).

Methods: A diverse panel of advanced semi-dwarf spring wheat lines, representing a natural variation in stem traits (WSC content, stem diameter, peduncle length, and stem wall width), was used to identify specific traits that reliably reflect the relationship between WSC and grain yield. The panel was phenotyped under various environmental conditions: well-watered, water-limited, and heat stress in Mexico, and terminal-drought in Israel.

Effect of a Hybrid Pumice-Portland Cement Extract on Corrosion Activity of Stainless Steel SS304 and Carbon Mild Steel A36.

The change in the corrosion activities of SS304 and the carbon steel A36 were studied during their exposure for 30 days to hybrid pumice-Portland cement extract (CE), to simulate the concrete-pore environment. The ionic composition and the initial pH (12.99) of the CE were influenced by the reduction of Portland cement (PC) content, volcanic pumice oxides and alkaline activators.

Corrosion Activity of Stainless Steel SS430 and Carbon Steel B450C in a Sodium Silicate Modified Limestone-Portland Cement Extract.

Stainless steel SS430 and carbon steel B450C were exposed for 30 days to the aqueous extract of sodium silicate-modified limestone-Portland cement as an alternative for the partial replacement of the Portland cement clinker. The initial pH of 12.60 was lowered and maintained at an average of 9.

New flavors from old wheats: exploring the aroma profiles and sensory attributes of local Mediterranean wheat landraces.

Introduction: During the 20th century, the worldwide genetic diversity of wheat was sharply eroded by continual selection for high yields and industry demands for particular standardized qualities. A collection of Israeli and Palestinian landraces (IPLR) was established to represent genetic diversity, accumulated for ten millennia under diverse environments, which was mostly lost in this transition. As our long-term goal is to study this pre- Green Revolution genetic reservoir, herein we focus on its flour and bread quality and sensorial attributes.