In a groundbreaking study on the synthesis of cellulose—a major constituent of all plant cell walls—a team of Rutgers University-New Brunswick researchers have captured images of the microscopic process of cell-wall building continuously over 24 hours with living plant cells, providing critical insights that may lead to the development of more robust plants for increased food and lower-cost biofuels production.
The discovery, never seen before and may provide practical applications for everyday products derived from plants, including enhanced textiles, biofuels, biodegradable plastics, and new medical products.
Cellulose is the most abundant biopolymer—large molecules naturally produced by living organisms—on Earth. A carbohydrate that is the primary structural component of plant cell walls, cellulose is widely used in industry to make a range of products, including paper and clothing. It is also used in filtration, trapping large particles more effectively and enhancing flow, and as a thickening agent in foods such as yogurt and ice cream.
It represents over six years of effort and collaboration among three laboratories from differing but complementary academic disciplines at Rutgers: the School of Arts and Sciences, the School of Engineering, and the School of Environmental and Biological Sciences..
Further details can be found on the Rutgers website - https://www.rutgers.edu/news/scient...rate-cellulose-and-form-cell-walls-first-time
The discovery, never seen before and may provide practical applications for everyday products derived from plants, including enhanced textiles, biofuels, biodegradable plastics, and new medical products.
Cellulose is the most abundant biopolymer—large molecules naturally produced by living organisms—on Earth. A carbohydrate that is the primary structural component of plant cell walls, cellulose is widely used in industry to make a range of products, including paper and clothing. It is also used in filtration, trapping large particles more effectively and enhancing flow, and as a thickening agent in foods such as yogurt and ice cream.
It represents over six years of effort and collaboration among three laboratories from differing but complementary academic disciplines at Rutgers: the School of Arts and Sciences, the School of Engineering, and the School of Environmental and Biological Sciences..
Further details can be found on the Rutgers website - https://www.rutgers.edu/news/scient...rate-cellulose-and-form-cell-walls-first-time
