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The article discusses how the paper and forestry industries in South Africa are becoming a successful example of the circular economy and representing a sustainable approach to paper-product manufacturing. Topics include the views of Edith Leeuta, Chief executive officer of Fibre Circle, on the contribution of the pulp and paper sector to the economy; and how the paper products need to be kept separate from wet waste and moisture to retain the fibre integrity for efficient recycling.

In the present paper, a white lupin flour (Lupinus albus L.) and a protein concentrate from narrow-leaved lupin (Lupinus angustifolius L.), in increasing proportions (3, 7, 10 and 15%), were partially replaced for durum wheat re-milled semolina for breadmaking. The effects on the physico-chemical properties of the flour blends as well as on the technological and sensory quality of the bread were evaluated. The addition of these ingredients increased the water absorption capacity and the leavening rate compared to semolina. In the farinograph, the addition of lupin flour and lupin protein concentrate increased the dough development time, with a negative effect on dough stability. The alveograph strength decreased (225, 108 and 76 × 10-4 J for doughs with semolina, 15% protein concentrate and 15% lupin flour, respectively), while the P/L ratio increased. Compared to the control, the supplemented doughs showed a low amylase activity, with falling number values ranging from 439 s to 566 s. These additional components produced a reduction in the specific volume of the loaves (2.85, 2.39 and 1.93 cm³/g for the semolina bread, 15% protein concentrate and 15% lupin flour, respectively), and an increase in their hardness (up to 21.34 N in the bread with the 15% protein concentrate). The porosity of the breads decreased with the addition of the two lupin flours (range between 5 and 8). Sensory-wise, these ingredients did not impart any off-flavours or off-odours to the bread, which means that they can be employed in bread-making without a deflavouring process. Therefore, the use of lupin flours in breadmaking, with a concentration of up to 15%, represents a valid possibility for fortifying durum wheat bread. [ABSTRACT FROM AUTHOR]

The article discusses the development of chipless radio frequency identification (RFID) tags with microstrip patch resonators to achieve higher coding capacity. The tags can be printed directly on products like credit cards, paper and textiles. Other topics include the effects of mutual coupling on the tags, and the categories of chipless RFID tags, including time domain reflectometry based chipless RFID.

The article focuses on the necessity of developing a comprehensive roadmap for new commercially available spectrum to ensure the successful deployment of future mobile networks, as highlighted in a white paper by 5G Americas titled "The Evolution of 5G Spectrum."

The article focuses on the transformative potential of 3GPP's advancements, particularly in Release 17, toward shaping a future where connectivity is seamlessly integrated into daily life, as highlighted in a white paper by 5G Americas titled "3GPP Technology Trends."

He told me that he was contacting his vision benefit company so that he could get his benefit back and go somewhere else. He opted for single vision computer glasses on an as-needed basis. The patient looked easy on paper: late 40s, getting hard to see up close, distance vision 20/15 in each eye uncorrected. [Extracted from the article]

The article discusses the Wireless Broadband Alliance (WBA) published a paper which explores how Wi-Fi's latest features are ideal for meeting the demanding requirements for a wide variety of existing and emerging IIoT applications.

The article discusses publication of a new white paper entitled Mobile Communications Towards 2030 by 5G Americas, which details how the industry will continue to build and evolve wireless communications networks for consumers and enterprises.