In the present work, the effect of cooling rate on the evolution of the microstructure and mechanical properties of an α + β titanium alloy has been systematically investigated. Titanium alloy samples were heated to 1066 °C (above the β transus), 930 °C (just below the β transus), and 850 °C (well below the β transus) followed by oil quenching, air cooling, and furnace cooling, respectively. Primary alpha (αp), lamellar alpha (αL), and martensite (α′) were the dominant features of the microstructures for all the samples heated below the β transus. Furnace-cooled samples showed variation in the size and shape of the αp and fraction of αL according to the heating temperature. At slower cooling rates, the thickness of the αL increased with the increase in temperature. Transmission electron microscopy and X-ray diffraction confirmed the presence of α′ in all the quenched samples. The volume fraction and size of the αp decreased with the increase in temperature but was independent of the cooling rate. The microhardness was relatively unaffected by the cooling rate for heating just below the β transus, i.e., 930 °C. The modulus of elasticity was found to be extremely sensitive to the microstructure.

Rice yield improvement is required to support increasing global rice demand. However, the limited genetic diversity within the cultivated rice gene pool may be a major obstacle. Australian wild rice which has been largely genetically isolated from cultivated rice might be a new source of genetic variation for use in improving rice production. The physical properties of Oryza australiensis and of the two perennial Australian Wild rice taxa-belonging to the A genome wild rice were evaluated. Seeds collected from rice in the wild were generally smaller than those from domesticated rice. The wild rice A genome collections were classified as extra-long paddy rice with grains that were long or medium, while O. australiensis was categorized as long paddy rice with a short grain. However, these wild rices were slender compared with domesticated rice. The grain colour of these wild rices varied from light red brown to dark brown compared with domesticated rice which is brighter, with less redness and more yellowness than the wild rice. The physical characteristics of the grains of the Australian wild rice indicate that these rice grains may be successfully processed using current rice processing techniques and may be a useful novel food especially in the coloured rice market.