An environmentally sustainable approach for the utilization of as a green inhibitor against weathering steel corrosion in acidic media.

In the realm of corrosion mitigation, the search for sustainable and ecologically accountable inhibitors attracts significant interest from the environmental point of view. This study investigates the intriguing possibilities presented by (EB) as a green and innovative corrosion inhibitor for weathering steel in 1 M HSO. EB, a naturally abundant plant species, holds promise as a green and sustainable inhibitor due to its inherent chemical composition in the environment.

Electrochemical synthesis and antimicrobial evaluation of some -phenyl α-amino acids.

In the present report, the authors describe a synthetic route for the generation of -phenyl amino acid derivatives using CO a C-C coupling reaction in an undivided cell containing a combination of Mg-Pt electrodes. The reactions were completed in a short time without the formation of any other side product. The final products were purified a simple recrystallization procedure.

Grapevine rootstocks affect growth-related scion phenotypes.

Grape growers use rootstocks to provide protection against pests and pathogens and to modulate viticulture performance such as shoot growth. Our study examined two grapevine scion varieties ('Chardonnay' and 'Cabernet Sauvignon') grafted to 15 different rootstocks and determined the effect of rootstocks on eight traits important to viticulture. We assessed the vines across five years and identified both year and variety as contributing strongly to trait variation.

Effect of variety and drying temperature on physicochemical quality, functional property, and sensory acceptability of dried onion powder.

In Ethiopia, onion is one of the most important vegetables/spices produced as a source of cash income and for flavoring foods. However, postharvest loss during storage remains a major challenge. In this study, the effects of variety (Bombay red, Qellafo and Sweet carolin) and drying temperature (Fresh, 50, 60, 70, 80, and 90°C) on physicochemical quality, functional property, and sensory acceptability of dried onion powder were determined.