LAUSR.org creates dashboard-style pages of related content for over 1.5 million academic articles. Sign Up to like articles & get recommendations!

From Agricultural Byproducts to Value-Added Materials: Wheat Straw-Based Hydrogels as Soil Conditioners?

Photo from wikipedia

Herein, we present a simple synthetic approach to fabricate wheat straw-based hydrogels, starting from the unfractionated and carboxymethylated lignocellulosic matrix. Citric acid was used as a cheap and nontoxic cross-linker.… Click to show full abstract

Herein, we present a simple synthetic approach to fabricate wheat straw-based hydrogels, starting from the unfractionated and carboxymethylated lignocellulosic matrix. Citric acid was used as a cheap and nontoxic cross-linker. The applied hydrogel characterizations can be essentially distinguished into investigations on the synthetic pathway and model-scale application-related tests. For the first part, three sample-specific values were introduced: gel yield (%), swelling ratio (gwater/g), and gel stiffness (G′, Pa). Optimized reaction conditions led to mechanically stable gels with a moderate swelling ratio (up to 50 gwater/g). Moreover, dynamic vapor sorption analysis revealed that these gels reswell after complete drying. Finally, one selected hydrogel was incorporated into two different model soil substrates, assessing its impact on the soil’s water retention. Our experiments showed that already low incorporation rates (0.2 wt %) increased the water content of a sandy soil by 70% (at pF 2.53). Overall...

Keywords: agricultural byproducts; wheat straw; soil; straw based; based hydrogels; byproducts value

Journal Title: ACS Sustainable Chemistry & Engineering
Year Published: 2019

Link to full text (if available)


Share on Social Media:                               Sign Up to like & get
recommendations!

Related content

More Information              News              Social Media              Video              Recommended



                Click one of the above tabs to view related content.