Related Experiment Video

Updated: Mar 29, 2026

Production and Testing of Moisture Behavior and Thermal Properties of Rapeseed Straw and Ganoderma resinaceum Mycelium Bio-Composites
09:39

Production and Testing of Moisture Behavior and Thermal Properties of Rapeseed Straw and Ganoderma resinaceum Mycelium Bio-Composites

Published on: September 5, 2025

828

[Moisture and mold damages of buildings in relation to health]

Juha Pekkanen, Jussi Lampi

    Duodecim; Laaketieteellinen Aikakauskirja
    |December 8, 2015
    PubMed

    More Related Videos

    Collection and Extraction of Occupational Air Samples for Analysis of Fungal DNA12:02

    Collection and Extraction of Occupational Air Samples for Analysis of Fungal DNA

    Published on: May 2, 2018

    13.2K
    Composition and Distribution Analysis of Bioaerosols Under Different Environmental Conditions05:45

    Composition and Distribution Analysis of Bioaerosols Under Different Environmental Conditions

    Published on: January 7, 2019

    12.5K

    Related Concept Videos

    Biodeterioration01:28

    Biodeterioration

    Biodeterioration refers to the unwanted alteration of materials caused by microorganisms—especially fungi—which damage both organic substrates (paper, wood, textiles) and inorganic ones (stone, plaster, glass). Unlike abiotic decay, biodeterioration results from biological activity that produces physical disruption and chemical degradation.Physical deterioration occurs as fungal hyphae penetrate pores, cracks, and surface irregularities. Hyphal turgor pressure, thigmotropic growth...
    52
    Mortar Joint Deterioration in Masonry01:13

    Mortar Joint Deterioration in Masonry

    Mortar joint deterioration is a significant concern in masonry structures, with water accumulation in the joints leading to damage from freeze-thaw cycles. The repeated expansion of water during freezing and its melting during thawing develop and propagate cracks in the masonry joints. Eventually, this leads to the spalling of mortar from the joints, loosening masonry units and weakening the structure. The deteriorated mortar joints are also vulnerable to moisture intrusion into the walls.
    The...
    398
    Waterproofing and Anti-Bacterial Admixtures in Concrete01:22

    Waterproofing and Anti-Bacterial Admixtures in Concrete

    Concrete's susceptibility to water absorption is due to the capillary action within the pores of its hydrated cement paste. This action draws water in, creating the need for waterproofing admixtures to prevent such penetration. The efficacy of these admixtures is contingent upon the water pressure, with variations arising from different conditions such as rain, capillary rise, or hydrostatic pressure in structures intended to hold water.
    Waterproofing admixtures render concrete hydrophobic,...
    291
    Efflorescence in Masonry01:25

    Efflorescence in Masonry

    Efflorescence in masonry walls appears as a fluffy crystalline powder, often white, resulting from water-soluble salts within the masonry or mortar. When water penetrates the masonry, it dissolves these salts and brings them to the surface, where they are deposited upon evaporation of water.
    While initial efflorescence is common post-construction and can be cleaned with water and a brush, in certain instances, efflorescence can reappear and gradually diminish over time as salts are leached out...
    439
    Masonry in Cold and Hot Weather Conditions01:21

    Masonry in Cold and Hot Weather Conditions

    In cold weather, masonry construction requires specific precautions to ensure mortar does not freeze before curing, as this can significantly weaken its strength and watertightness. Mortar temperature should be maintained between 60°F and 80°F to support proper hydration and curing. Below 40°F, mortar water must be heated, but should not exceed 120°F as high temperatures can reduce mortar's compressive and bond strength.
    Other key practices include keeping masonry units...
    382
    Microbial Spoilage of Food01:23

    Microbial Spoilage of Food

    Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
    62