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The Influence of Drying Temperature on Color Change of Hornbeam and Maple Wood Used as Surface and Inner Layers of Wood Composites
PublikacjaThe thermal treatment of wood changes its structure due to the degradation of wood polymers (cellulose, hemicellulose and lignin), so the physical properties of wood are either improved or degraded. Color changes apply not only to natural wood, but also to such wood composites for which some amount of glue is used in their construction (e.g., plywood, blockboard or laminboard). This article is focused on the analysis of hornbeam...
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Metabolic activity of tree saps of different origin towards cultured human cells in the light of grade correspondence analysis and multiple regression modeling
PublikacjaTree saps are nourishing biological media commonly used for beverage and syrup production. Although the nutritional aspect of tree saps is widely acknowledged, the exact relationship between the sap composition, origin, and effect on the metabolic rate of human cells is still elusive. Thus, we collected saps from seven different tree species and conducted composition-activity analysis. Saps from trees of Betulaceae, but not from...
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MINERAL CONTENT OF TREE SAP FROM THE SUBCARPATHIAN REGION
Publikacjabut also as medicinal substance in folk medicine. Traditionally, it was used to treat various conditions, mostly anaemia and chronic fatigue. This study has been designed to establish the content of metallic elements (sodium, potassium, calcium, magnesium, zinc and copper) in sap collected from eight different species (silver birch, downy birch, hornbeam, Norway maple, boxelder maple, black walnut, black alder and white willow)...
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Evaluation of the content of inorganic anions in tree saps
PublikacjaTree saps were once commonly used in the countries of Northern, Central and Eastern Europe. Although once almost forgotten, their popularity has been growing recently as part of an interest in organic food and traditional medicine. Tree saps, tapped mainly from birch and maple trees, are drunk both fresh and fermented or are used as raw material for the production of food products, e.g. syrups. The aim of this study was to determine...