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Nowadays, in building structures, dampers are connected to the building structure to reduce the damages caused by seismicity in addition to enhancing structural stability, and to connect dampers with the structure, joints are used. In this paper, three different configurations of double-lap joints were designed, developed and tested.

This paper aims to analyze three different categories of double-lap single-bolted joints that are used in connecting dampers with concrete and steel frame structures. These joints were designed and tested using computational, numerical and experimental methods. The studies were conducted to examine the reactions of the joints during loading conditions and to select the best joints for the structures that allow easy maintenance of the dampers and also withstand structural deformation when the damper is active during seismicity. Also, a computational analysis was performed on the designed joints integrated with the M25 concrete beam column junction. In this investigation, experimental study was carried out in addition to numerical and computational methods during cyclic load.

It was observed from the result that during deformation the double-base multiplate lap joint was suitable for buildings because the deformations on the joint base was negligible when compared with other joints. From the computational analysis, it was revealed that the three double joints while integrated with the beam column junction of M25 grade concrete structure, the damages induced by the double-base multiplate joint was negligible when compared with other two joints used in this study.

To prevent the collapse of the building during seismicity, dampers are used and further connecting the damper with the building structures, joints are used. In this paper, three double-lap joints in different design configuration were studied using computational, numerical and experimental techniques.

The primary goal of the present chapter is to analyze and evaluate the importance and significance of human capital in fostering company resilience through the process of learning. In addition to the inherent interconnectedness between organizational resilience and learning organizations, there appears to be less understanding regarding the impact of learning organizations on organizational resilience. To present a succinct overview of the findings, a thorough analysis of empirical studies on organizational resilience and the notion of a learning organization was conducted. The outcomes of the research reveal a learning organization ensures its effective response to unexpected events, crises and challenging conditions. The implementation of ongoing learning initiatives fosters employee engagement and enhances the overall resilience of the organization. To enhance resilience, confront difficulties directly, endure and prosper, organizations must actively acquire knowledge and skills to adapt. Learning organizations cultivate a skilled workforce, which afterwards serves as a robust defence against unfavourable circumstances. The primary objective of this study is to investigate and provide answers to the following research inquiries by conducting an analysis of empirical research on learning organization and organizational resilience: (1) What are the fundamental themes identified in the literature on these concepts? (2) How are learning organization and organizational resilience interconnected? Firstly, defining the concept of resilient enterprises is crucial. Secondly, understanding the concept of learning organizations holds significant importance and the significance of fostering a learning organizational culture to enhance organizational resilience.

The effect of magnetic field dependent (MFD) viscosity on the onset of convection in a ferromagnetic fluid layer heated from below saturating rotating porous medium in the presence of vertical magnetic field is investigated theoretically by using Darcy model. The resulting eigen value problem is solved using the regular perturbation technique. Both stationary and oscillatory instabilities have been obtained. It is found that increase in MFD viscosity and increase in magnetic Rayleigh number is to delay the onset of ferroconvection, while the nonlinearity of fluid magnetization has no influence on the stability of the system.

The thermal perturbation method is employed for analytical solution. A theory of linear stability analysis and normal mode technique have been carried out to analyze the onset of convection for a fluid layer contained between two impermeable boundaries for which an exact solution is obtained.

The conditions for the system to stabilize both by stationary and oscillatory modes are studied. Even for the oscillatory system of particular frequency dictated by physical conditions, the critical Rayleigh numbers for oscillatory mode of the system were found to be greater than for the stationary mode. The system gets destabilized for various physical parameters only through stationary mode. Hence, the analysis is restricted to the stationary mode. To the Coriolis force, the Taylor number T_a is calculated to discuss the results. It is found that the system stabilizes through stationary mode for values of and for oscillatory instability is favored for Ta > 104. Therefore the Taylor number T_a leads to stability of the system. For larger rotation, magnetization leads to destabilization of the system. The MFD viscosity is found to stabilize the system.

This research paper is new and original.

The purpose of this paper is to examine whether experiential offerings from two types of retailers play a significant role in consumer responses toward Indian malls. Specifically, this study examined the relationships between consumer perceptions of experience economy 4E constructs (i.e. educational, entertainment, escapist, and esthetic experiences) and experiential value associated with merchandise retailers and service retailers in Indian shopping malls, and between perceived experiential value and mall patronage intention.

A mall intercept survey conducted in two shopping malls in India resulted in 552 useable responses. Structural equation modeling was used to test the hypothesized relationships.

Experience economy constructs (i.e. entertainment, escapist, and esthetic experiences) contributed to the experiential value associated with merchandise retailers and/or service retailers in the mall. Experiential value associated with both merchandise retailers and service retailers in the mall positively influenced mall patronage intention.

The results have practical implications for mall retailers, mall managers, and mall developers; particular experiential strategies for both merchandise retailers and service retailers may improve patronage intentions toward the mall, which includes a measure of purchase intentions.

Although academic articles support the idea that retailers can obtain benefits by offering experiences to consumers, this is the first study to empirically validate the role of specific consumer experiences, the 4Es, resulting from both merchandise retailers and service retailers, in a non-Western mall context on value creation for shoppers and the consequent influence on patronage intentions.

Supply chain efficiency can be enhanced by integrating the activities in supply chain through digitalization. Advancements in digital technologies has facilitated in designing robust and dynamic supply chain by bringing in efficiency, transparency and reduction in lead times. This research tries to identify and prioritize the customer requirements and design requirements for effective integration of supply chain through digitalization.

The key nine customer requirements and 16 design requirements applicable for an electronics company were shortlisted in consultation with the experts from the company and academia. An integrated analytic network process (ANP) and quality function deployment (QFD) methodology has been applied for prioritizing the customer and design requirements. The relative importance and interdependence of these requirements were identified and a House of Quality (HOQ) is constructed.

The HOQ constructed has prioritized and identified interrelationships among customer requirements and design requirements for effective supply chain digitalization. These findings could be effectively used by managers for planning the objectives on long-term, medium-term and short-term basis.

This study tries to bridge the gap of identifying and prioritizing the design and customer requirements for effective supply chain integration through digitalization. The results could aid practicing managers and academicians in decision-making on supply chain digitalization process.

Thermoconvective instability with Soret effect in multi-component fluids has wide range of applications in heat and mass transfer. This work deals with the theoretical investigation of the effect of magnetic field dependent (MFD) viscosity on Soret-driven ferrothermohaline convection heated and salted from below in an anisotropic porous medium subjected to a transverse uniform magnetic field. The resulting eigen value problem is solved using Brinkman model. An exact solution is obtained for the case of two free boundaries and the stationary and oscillatory instabilities are investigated by using linear stability analysis and normal mode technique for the vertical of anisotropic porous medium. The analysis has been made for different parameters like porosity, anisotropy, ratio of heat transport to mass transport, buoyancy magnetization, non-buoyancy magnetization, Soret parameter and Salinity Rayleigh number. The effect of MFD viscosity is assumed to be isotropy. It is found that the presence of MFD viscosity has a stabilizing effect, whereas magnetization has a destabilizing effect.

The purpose of this review is to address the consumer’s preferences that have varied greatly in the past decade appraising the use of flavor and aroma compounds in the development of functional foods rather than consuming artificial additives. A growing interest in natural flavoring agents and preservatives have made the researchers to explore the other bio-functional properties of natural flavors beyond their ability to give a remarkable flavor to the food.

In this review, five major flavoring agents used significantly in food industries have been discussed for their bioactive profile and promising health benefits. Vanilla, coffee, cardamom, saffron and cinnamon, despite being appreciated as natural flavors, have got impressive health benefits due to functional ingredients, which are being used for the development of nutraceuticals.

Flavoring and coloring compounds of these products have shown positive results in the prevention of several diseases including carcinoma and neurological diseases such as Alzheimer’s and Parkinson’s. Such effects are attributed to the presence of phenolic compounds, which possesses free radical scavenging, anti-inflammatory antiviral and antimicrobial properties. These properties not only show a preventive mechanism against diseases but also makes the food product shelf-stable by imparting antimicrobial effects.

This paper highlights the opportunities to increase the use of such natural flavoring agents over synthetic aroma compounds to develop novel functional foods. Phenols, carotenoids and flavonoids are the major health-promoting components of these highly valued aroma ingredients.

The study of ferrothermohaline convection, double diffusive convection with Soret and Dufour effects have drawn the attention of researchers for the past four decades due to their remarkable applications. The Soret-driven ferrothermoconvective instability in a porous medium heated from below and salted from above has been analyzed using Darcy model for various values of parameters. A small thermal perturbation is applied to the basic state and linear stability analysis is used for which normal mode technique is applied. It is found that the presence of porous medium favours the onset of convection. The present work has been carried out both for oscillatory as well as stationary modes with graphical representation.

The purpose of this paper is a study designed to utilize Vigna mungo L. (black gram) flour to improve the protein quality of wheat through supplementation. Wheat is utilized as a cereal crop all over the world, but its protein quality is inferior owing to the deficiency of amino acids like lysine.

Black gram seeds were roasted and germinated and then incorporated at 10, 15 and 20 per cent level in wheat flour. The composite flour was evaluated for its chemical composition, physiochemical properties and rheological characteristics, and cookies were developed from the composite flour.

Chemical composition of composite flour revealed significant results (p < 0.05). The level of crude protein increased from 9.69 to 11.79 per cent, while ash and crude fat content enhanced from 0.33 to 1.80 per cent and 1.13 to 2.40 per cent, respectively. There was a significant effect (p < 0.05) on the sedimentation value by the addition of black gram in wheat flour. Water absorption of composite flour was higher than control (52.21 per cent), as maximum value was observed in flour having 15 per cent germinated black gram flour (69.45 per cent). Dough development time also increased from 2.90 min to 4.80 min. The pasting properties revealed significant results for all the parameters. Cookies were developed from composite flour, and sensory evaluation has shown that addition of pulse flour at 15 per cent yields cookies with better hedonic response.

The black gram is a locally grown legume crop, but there is a lack of systematic approach for its chemical composition and product development. Scientists are in urge to explore such economical and assessable food ingredients to cope with the nutritional deficiencies prevailing in the developing societies. In this regard, black gram has been recognized as a rich source of nutrients, so it can be exploited to improve wheat protein quality.