Digital Strategy for a Sustainable Civilization

This chapter analyzes aspects of a digital strategy aimed at developing a sustainable civilization. The chapter begins by examining the arrangement and configuration of a green state. Specifically, core values and critical subsystems of this configuration are considered. Next, the chapter suggests a digital format for computerizing a wise civilization. The chapter then presents sustainable society indices for Norway, the US, Russia, China, and India. After this, the Geoinformatic Management System (GMS) of 8D Civilization is introduced. It is followed by a discussion of some of the existential dangers that face civilization. The chapter concludes by discussing the GMS 8D Civilization architecture for the world, continents, countries, and enterprises.

Water in Pinus Radiata Wood Secondary Cell Walls: An Investigation Using Nuclear Magnetic Resonance and Synchrotron X-Ray Diffraction

<p>The mechanical properties of wood allow it to be used for numerous purposes. For most purposes, drying of the wood material from the green state, sawn from the log, is first required. This drying step significantly improves the strength properties of wood. It is therefore clear that moisture in wood plays an important role in determining the bulk mechanical properties. Over the last century, many studies have been carried out to investigate the way in which the water content wood affects the bulk mechanical properties. More recent studies have focused to the individual chemical components that make up wood to understand the observed changes in bulk mechanical properties. Models of the nanostructure of wood contained; cellulose, hemicellulose, and lignin, and the arrangement and location of these components in terms of their mechanical properties was interpreted through what was described as the 'slip-stick' mechanism, by which wood, in its green state, maintained its molecular and mechanical properties under external stresses. This model, while insightful, failed to account for the presence and the role of water in the nanostructure of wood. In this work, synchrotron based X-ray diffraction and NMR studies, have been used to develop a new model, in which water plays a vital role in the determination of the mechanical properties of wood in its green, part-dried, and rewet states. X-ray diffraction showed that changes occur to the molecular packing of cellulose crystallites with change in moisture content, and that these changes begin to occur under mild drying conditions, i.e. drying in air at ambient temperatures. These changes depend on the severity of drying, whether ambient or forced oven drying, and are to some extent reversible. A spin-diffusion model was constructed using dimensions obtained from Xray diffraction, comparisons between predictions and experimental data from an NMR study showed that the location of water was dependent on the moisture history of wood. In the green state, at least some of the water in the wood cell wall forms a layer, between the cellulose crystals and the hemicellulose and lignin matrix. If dried and then rewet, this water associated with the cellulose crystals was not present to the same degree as in the green state, allowing a closer association of the hemicellulose with the cellulose. The effect of this change in water distribution in the wood cell wall on the bulk mechanical wood properties was shown in mechanical testing. The nanostructure of the wood cell wall therefore should be considered to contain cellulose, hemicellulose, lignin and water, where each component contributes, according to its molecular properties, dynamic mechanical properties which are reflected in the bulk material properties.</p>

Water in Pinus Radiata Wood Secondary Cell Walls: An Investigation Using Nuclear Magnetic Resonance and Synchrotron X-Ray Diffraction

<p>The mechanical properties of wood allow it to be used for numerous purposes. For most purposes, drying of the wood material from the green state, sawn from the log, is first required. This drying step significantly improves the strength properties of wood. It is therefore clear that moisture in wood plays an important role in determining the bulk mechanical properties. Over the last century, many studies have been carried out to investigate the way in which the water content wood affects the bulk mechanical properties. More recent studies have focused to the individual chemical components that make up wood to understand the observed changes in bulk mechanical properties. Models of the nanostructure of wood contained; cellulose, hemicellulose, and lignin, and the arrangement and location of these components in terms of their mechanical properties was interpreted through what was described as the 'slip-stick' mechanism, by which wood, in its green state, maintained its molecular and mechanical properties under external stresses. This model, while insightful, failed to account for the presence and the role of water in the nanostructure of wood. In this work, synchrotron based X-ray diffraction and NMR studies, have been used to develop a new model, in which water plays a vital role in the determination of the mechanical properties of wood in its green, part-dried, and rewet states. X-ray diffraction showed that changes occur to the molecular packing of cellulose crystallites with change in moisture content, and that these changes begin to occur under mild drying conditions, i.e. drying in air at ambient temperatures. These changes depend on the severity of drying, whether ambient or forced oven drying, and are to some extent reversible. A spin-diffusion model was constructed using dimensions obtained from Xray diffraction, comparisons between predictions and experimental data from an NMR study showed that the location of water was dependent on the moisture history of wood. In the green state, at least some of the water in the wood cell wall forms a layer, between the cellulose crystals and the hemicellulose and lignin matrix. If dried and then rewet, this water associated with the cellulose crystals was not present to the same degree as in the green state, allowing a closer association of the hemicellulose with the cellulose. The effect of this change in water distribution in the wood cell wall on the bulk mechanical wood properties was shown in mechanical testing. The nanostructure of the wood cell wall therefore should be considered to contain cellulose, hemicellulose, lignin and water, where each component contributes, according to its molecular properties, dynamic mechanical properties which are reflected in the bulk material properties.</p>

A Comparison of the Sensory Experience, Health Values, and Environmental Values of Plant-Based Meal Choosers vs Meat-Based Meal Choosers

Objectives Our research question is: is there a difference in food choice values of those who choose plant-based dining options vs those who choose meat-based dining options? Our hypothesis is; sustainability/health involvement and self-reported sustainability/health behavior positively effects plant-based food choice. Methods Consumer panels were recruited from BGSU's campus and were incentivized for their participation. Sample preparation and pick up was conducted at the Oaks Dining Hall at Bowling Green State University. Consumers were served two sample tacos, one vegan and one meat-based. Panelists were provided a QR code containing the survey. Each survey included a prompt indicating what sample to consume, followed by four sensory questions about the sample, presented in a 9-point likert scale. The survey then directed participants to a page with a 30 second timer count down before prompting them to evaluate the other sample, followed by the same four sensory questions. After the samples are evaluated, the panelists are directed to an additional survey about food-choice motives, regarding sustainability/health involvement or sustainability/health self-reported behavior. This survey consisted of eight self-reported health behavior statement, seven sustainability self-reported behavior statements, four health involvement statements, and four sustainability involvement statements. Each statement was presented in a 5-point hedonic scale. Results We did not find differences in the characteristics of sustainability/health involvement or sustainability/health self-reported behaviors between those that chose vegan and those that chose meat. Among both groups, vegan choosers and meat choosers, involvement in healthy eating was higher than involvement in sustainable eating, but there was no difference in self-reported healthy eating and sustainable eating. Conclusions The student demographic we chose is more homogenous than the general population so we didn't see a significant difference in the food choice values of vegan choosers and meat choosers. Among both groups, involvement in healthy eating was significantly higher than involvement in sustainable eating. This provides a beneficial starting point for discussion and further research. Funding Sources Bowling Green State University Center for Undergraduate Research and Scholarship.