Plant petioles can be considered as hierarchical cellular structures, displaying geometric features defined at multiple length scales. Their macroscopic mechanical properties are the cumulative outcome of structural properties attained at each level of the structural hierarchy. This work appraises the compliance of a rhubarb stalk by determining the stalk's bending and torsional stiffness both computationally and experimentally. In our model, the irregular cross-sectional shape of the petiole and the layers of the constituent tissues are considered to evaluate the stiffness properties at the structural level. The arbitrary shape contour of the petiole is generated with reasonable accuracy by the Gielis superformula. The stiffness and architecture of the constituent layered tissues are modeled by using the concept of shape transformers so as to obtain the computational twist-to-bend ratio for the petiole. The rhubarb stalk exhibits a ratio of flexural to torsional stiffness 4.04 (computational) and 3.83 (experimental) in comparison with 1.5 for isotropic, incompressible, circular cylinders, values that demonstrate the relative structural compliance to flexure and torsion.
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http://dx.doi.org/10.1080/10255842.2016.1233328 | DOI Listing |
Arch Razi Inst
October 2022
Department of Chemistry, College of Education for Pure Science, Mosul University, Mosul, Iraq.
Normal blood lipid levels have a crucial role in lowering cardiovascular mortality. This study was designed to investigate the effect of aqueous rhubarb extract on serum glucose, cholesterol, total lipids, peroxynitrite, malondialdehyde, glutathione, and ceruloplasmin levels, as well as glutathione and malondialdehyde levels in the liver, kidney, and heart tissue in mice exposed to oxidative stress. 40 Balb/c mice were randomly allocated into 8 groups (n=5).
View Article and Find Full Text PDFFood Funct
May 2022
Department of Biological Safety, Kazakh National Agrarian Research University, Almaty 050010, Kazakhstan.
Rhubarb has edible stems or stalks. In this paper, we investigated the nutritional value, chemical composition, and bioactivities of stems (SRP) and analyzed the mode of action. SRP exhibited biosafety and had nutritional value, with abundant essential amino acids and minerals.
View Article and Find Full Text PDFInt J Mol Sci
January 2022
Department of Biotechnology, The Franciszek Górski Institute of Plant Physiology, Polish Academy of Sciences, Niezapominajek 21 Street, 30-239 Kraków, Poland.
Culinary rhubarb is a vegetable crop, valued for its stalks, very rich in different natural bioactive ingredients. In commercial rhubarb stalk production, the bud dormancy development and release are crucial processes that determine the yields and quality of stalks. To date, reports on rhubarb bud dormancy regulation, however, are lacking.
View Article and Find Full Text PDFFront Nutr
January 2022
Key Laboratory of New Animal Drug Project, Key Laboratory of Veterinary Pharmaceutical Development of Ministry of Agriculture, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China.
Rhubarb plants ( and ) have edible stalks. In this work, we aimed to compare the nutritional properties, chemical compositions, and bioactivities of (SRO) and (SRT) stalks and to analyze the composition-function relationship. Results showed that the two stalks were good sources of fiber, as well as minerals.
View Article and Find Full Text PDFBioresour Technol
March 2022
College of Animal Science, Guizhou University, Guiyang, PR China. Electronic address:
To investigate the effects of lactic acid bacteria inoculant (LI) and abandoned rhubarb stalk (RS) on the anaerobic fermentation and bacterial community of alfalfa on the Qinghai Tibetan Plateau, the alfalfa was harvested and ensiled without (control) or with LI and RS at ambient temperature (5 ∼ 15℃) for 90 days. Addition of RS at ensiling increased (P < 0.05) lactate, acetate and propionate contents, and decreased (P < 0.
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