Green synthesis, characterization, and application of metal oxide nanoparticles for mercury removal from aqueous solution.

In this work, a novel surface-modified, green-based wheat straw-supported magnetite nanoparticles (FeO-NPs) were synthesized via the green synthesis method, and the adsorption of mercury (Hg(II)) ion from aqueous solutions was methodically investigated. The synthesized wheat straw-supported magnetite (FeO-WSS) NPs were characterized using X-ray diffraction (XRD), Fourier transform-infrared spectroscopy (FT-IR), thermogravimetric analysis (TGA), and scanning electron microscopic (SEM) methods. FT-IR and TGA confirmed that the surface of FeO-NPs was functionalized well.

Development of mixed starter culture for the fermentation of Ethiopian honey wine, Tej.

Ethiopian honey wine is one of the country's most popular spontaneously fermented traditional alcoholic beverages. However, the final product of this natural fermentation system is frequently of poor and inconsistent quality. Furthermore, it makes the process difficult to predict, control, and correct.

Physicochemical properties, antioxidant activities and microbial communities of Ethiopian honey wine, Tej.

Ethiopian honey wine, Tej, is spontaneously fermented traditional alcoholic beverage, usually made from honey and "gesho" (Rhamnus prinoides). Till now, limited amount of information is available on the characterization of Tej. Thus, the aim of this paper is to reveal the microbiological diversity and physicochemical properties of Tej samples collected from different areas of Ethiopia.

Synthesis of lignin-carbohydrate complex-based catalyst from Eragrostis tef straw and its catalytic performance in xylose dehydration to furfural.

A new catalyst was successfully prepared by functionalization of the lignin-carbohydrate complex structure in the Eragrostis tef straw via simultaneous carbonization and sulfonation. The physical and chemical properties of the surface of the synthesized catalyst were checked by FTIR and XRD. The FTIR results indicate the prepared catalyst exhibited functional groups such as -SOH, -COOH, and -OH.

Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages.

Traditional fermented alcoholic beverages are drinks produced locally using indigenous knowledge, and consumed near the vicinity of production. In Ethiopia, preparation and consumption of cereal- and fruit-based traditional fermented alcoholic beverages is very common. , , , , , , , , and are among the popular alcoholic beverages in the country.