Experimental self-binding high-density fibreboard is produced of the grey alder (Alnus incana L. Moench) steam-exploded fibres without addition of synthetic adhesives. Milled grey alder chips are processed in steam-explosion unit by saturated steam under pressure of 3.2 MPa at temperature of 235 deg C for 1 min in a 0.5 l batch reactor. The steam-exploded fibres are pressed at 160 deg C temperature under 8 MPa pressure for 10 min in three steps. Properties, such as density, swelling in thickness, water absorption, bending strength, modulus of elasticity at bending, and internal bonding strength of the studied fibreboard samples are reported. Differences between the raw milled chippings and the exploded fibres are observed by scanning electron microscope. The study is focused on modified technical options of the steam-explosion unit supplied with two containers receiving different kinds of the exploded biomass farther used to obtain the hot-pressed boards. The cascade of the receivers is explained in a presently pending patent. The self-binding high-density fibreboard samples show the following properties comparable to commercial products: density of at least 1.35 g cmE-3, moisture content of 7.2%, swelling in thickness of 8.1%, water absorption of 3.2%, bending strength of 27 N mmE-2, modulus of elasticity of 6,259 N mmE-2, and internal bonding of 0.92 N mmE-2.

The interaction between short fibres and concrete in the post-cracking phase influences crack spacing and width in the composite. In order to perform analysis of deformation of a composite and the fibre displacement at the crack, single fibre was examined. A two-fibre model considering the distribution of fibre length and incomplete bonding was developed. Numerical analysis reveals that two-fibre model analysis is believed to be more accurate than that obtained from the single-fibre analysis. Comparing the solution of the single-fibre and two-fibre system shows that the latter gives a greater fibre displacement at the crack. The study was performed in the Department of Structural Engineering, year 2009/2010.

As worldwide trends are changing gradually and sustainable resources economy and reduction of hazardous emissions are coming to the forefront, several industry sectors are forced to revalue their resource consumption. The main emphasis is currently placed on the recycling of by-products. One of the methods, definitely, includes burning of by-products to generate power, however it is not always the most efficient one. By-products must be used in the manner that ensures that they provide high added value for the operation of the company and are environmentally friendly. This research focuses on the use of the by-products of birch (Betula) veneer manufacturing, in order to obtain thermal insulation material. The following characteristics of the wood fibre insulation material were determined: thermal conductivity, water absorption, vapour permeability, and prototype reaction to fire. The characteristics of the obtained wood fibre thermal insulation material: thermal conductivity 0.038 W•mE-1•kE-1; water absorption 12 kg•mE-2; the conformity of the material even to D fire reaction class was not determined. The principal conclusion: the wood fibre thermal insulation material conforms to the requirements set for thermal insulation materials.

Lodgepole pine (Pinus contorta) samples from three different provenances in Canada were investigated. All trees were the same age and had been grown in Latvia in similar conditions. Lodgepole pine of Summit Lake provenance had higher wood density (503 kg m-3) and a higher late wood content (46%) in comparison to Fort Nelson and Pink Mountain provenances. Investigation of chemical composition of wood indicated Summit Lake provenance wood as superior in cellulose content (49.7%), but no differences in lignin and extractives content were found between samples. Kraft pulp yield of Summit Lake samples (48%) was the highest, but the handsheet strength properties were relatively higher for pulp from Pink Mountain provenance pine wood.

The aroma of coffee is the main quality factor. Compounds with floral, fruity, citrus and sometimes fermented aroma notes are defined as high quality characteristics for the specialty coffee brew. Commercial coffees mostly are at medium roast and the aroma profile is focused on balanced chocolate, caramel, toasted bread and almond bitterness aroma notes. These sensory characteristics set the focus for volatile compound profile analysis by Headspace solidphase microextraction (HS-SPME). The most popular fibres for commercial coffee aroma profile analysis are DVB/ CAR/PDMS, CAR/PDMS, PDMS/DVB and PA. There is limited research done about specialty coffee aroma profile and evaluation of more suitable fibres for solid-phase microextraction. The aim of the research is to evaluate the aroma composition of specialty coffee brews using different SPME fibres. Results demonstrated that CAR/PDMS fibre, compared to other fibres, can extract significantly more volatile compounds with higher peak areas in all chemical compound groups, except phenols. The CAR/PDMS was the only fibre which could detect all 17 important volatile compounds for specialty coffee. In conclusion, from the given research evidence, CAR/PDMS fibre is suggested as the most suitable SPME fibre coating for volatile compound extraction for specialty coffee brew import. The result provides evidence for improved specialty coffee aroma profile analysis by SPME.

Germinated grains are added to wheat dough with the purpose to promote the biological value of bread. As a result, a new product was obtained with a higher content of protein, fibre, B group vitamins; and vitamins C and E. The task was to investigate gluten quality changes at grain germination time, wheat dough rheological properties changes with various wheat, rye and barley amount additions, germinated for a different time. With the purpose to save maximum stability value of gluten, it was ascertained that the germination time of wheat grain could not be more than 24 hours. The best dough quality was obtained with germinated wheat grain additive. Germinated rye and barley grain additive (more than the experimentally ascertained amount) increases dough softening, decreases dough development time and dough stability. Only adding experimentally determined optimal amount of germinated grain, which promotes high quality bread, could produce dough with accepted rheological properties.

One of the main preconditions for an economical milk production is a balanced cow feeding that contains high quality grass forage. Chemical composition of cocksfoot forage during vegetation was investigated at the Research Centre "Sigra" in the Biochemical laboratory of the Latvia University of Agriculture. Changes in the content of crude protein, NEL MJ kg*[-1) of DM, NDF, ADF and DM digestibility were determined. The chemical composition of grass forage depends on many factors, the most significant of which is the harwesting time. The feeding value of the cocksfoot grass decreases during its growing stages as the content of fibre increases and becomes lignified.