Comparison of bacterial cellulose produced from nata-de-coco and kombucha

Uproszczony widok
dc.contributor.authorWang, Ke
dc.contributor.authorMa, Qian
dc.contributor.authorZhao, Ju-Mei
dc.contributor.authorCao, Miao
dc.contributor.authorWang, Shu-Dong
dc.date.accessioned2022-11-23T08:26:36Z
dc.date.available2022-11-23T08:26:36Z
dc.date.issued2022
dc.description.abstractIn the current study, two different bacterial cellulose including nata-de-coco bacterial cellulose (NBC) and kombucha bacterial cellulose (KBC) were compared. The morphological features, functional groups and crystals were carried out by scanning electron microscopy (SEM), attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) and X-ray diffraction (XRD). Thermogravimetric analysis was used to investigate the stability. Mechanical property and water content were evaluated by tensile strength tester and gravimetric method. Results revealed slightly loose fibril arrangement in KBC compared to NBC. The crystallinity, thermal and mechanical properties of KBC were lower than those of NBC. Water content of KBC was slightly higher than that of NBC.en_EN
dc.identifier.citationWang K., Ma Q., Zhao Ju-M., Cao M., Shu-Dong Wang Shu-D., Comparison of bacterial cellulose produced from nata-de-coco and kombucha. W: AUTEX 2022 : 21st World Textile Conference AUTEX 2022 - AUTEX Conference Proceedings, Lodz University of Technology Press, Lodz 2022, s. 201-205, ISBN 978-83-66741-75-1, doi: 10.34658/9788366741751.42.
dc.identifier.doi10.34658/9788366741751.42
dc.identifier.isbn978-83-66741-75-1
dc.identifier.urihttp://hdl.handle.net/11652/4475
dc.identifier.urihttps://doi.org/10.34658/9788366741751.42
dc.language.isoenen_EN
dc.page.numbers. 201-205
dc.publisherWydawnictwo Politechniki Łódzkiejpl_PL
dc.publisherLodz University of Technology Pressen_EN
dc.relation.ispartofAUTEX 2022 : 21st World Textile Conference AUTEX 2022 - AUTEX Conference Proceedings, Lodz University of Technology Press, Lodz 2022, ISBN 978-83- 66741-75-1, doi: 10.34658/9788366741751
dc.rightsDla wszystkich w zakresie dozwolonego użytkupl_PL
dc.rightsFair use conditionen_EN
dc.rights.licenseLicencja PŁpl_PL
dc.rights.licenseLUT Licenseen_EN
dc.subjectnata-de-coco bacterial cellulose (NBC)en_EN
dc.subjectkombucha bacterial cellulose (KBC)en_EN
dc.subjectstructureen_EN
dc.subjectcrystallinityen_EN
dc.subjectthermal stabilityen_EN
dc.subjectmechanical propertyen_EN
dc.subjectceluloza bakteryjna Nata-de-cocopl_PL
dc.subjectceluloza bakteryjna kombuchapl_PL
dc.subjectstrukturapl_PL
dc.subjectstabilność termicznapl_PL
dc.subjectwłaściwości mechanicznepl_PL
dc.titleComparison of bacterial cellulose produced from nata-de-coco and kombuchaen_EN
dc.typeartykuł - konferencjapl_PL
dc.typearticle - conferenceen_EN

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