It would be easy to make the general statement that the only major factor an engineer need consider when selecting a pipe‐protection material is that it should resist corrosion…
Abstract
It would be easy to make the general statement that the only major factor an engineer need consider when selecting a pipe‐protection material is that it should resist corrosion. Certainly he must be concerned with electrolytic and galvanic attack, abrasion, chemical action and the effect of weather. This, however, is only part of the story. This article reviews the properties of polyvinyl chloride tapes and the very real part which they, and, in particular Scotchrap PVC tapes, are playing in the prevention of pipeline deterioration.
B. Chitti Babu, Suresh Gurjar and Tomas Cermak
This paper aims to present a detailed investigation on the parameter estimation of a photovoltaic (PV) module by using a simplified two-diode model.
Abstract
Purpose
This paper aims to present a detailed investigation on the parameter estimation of a photovoltaic (PV) module by using a simplified two-diode model.
Design/methodology/approach
The studied PV module in this paper resembles an ideal two-diode model, and to reduce the computational time, the proposed model has a photocurrent source and two ideal-diodes and neglects the series and shunt resistances. Hence, for calculating the unknown parameters, only four parameters are required from the datasheet. Moreover, the studied model is simple and uses an easy modeling approach which is free from complexities.
Findings
The performance of the PV module is analyzed under non-standard test conditions by considering partial shading at different shaded levels, and it is found that the model has less computational time and gives accurate results.
Originality/value
The usefulness of this PV model is demonstrated with the help of several illustrative figures, and the performance of the PV module is evaluated.
Details
Keywords
1. The Committee have received a request from the Tea and Coffee Division for advice as to appropriate standards for liquid “coffee essences” including coffee and chicory…
Abstract
1. The Committee have received a request from the Tea and Coffee Division for advice as to appropriate standards for liquid “coffee essences” including coffee and chicory essences, with a view to the issue of an Order prescribing standards for these products under the Defence (Sale of Food) Regulations, 1943. 2. From the information given to the Committee by members of the trade and by the Division, the following conclusions were drawn :—(i) Purchasers of coffee and chicory essences appreciate the characteristic bitterness of chicory and would not regard with favour a product made with coffee only. (ii) If supplies of chicory in any season fell short of the quantity necessary for the maintenance of the desired output of coffee and chicory essences, there would be a tendency to include some alternative flavouring such an mangolds, malt, artichokes or parsnips. (iii) These materials are in no way deleterious to health, and their use is not objectionable provided the public is not misled as to the nature of the product. 3. Standards for coffee essences and coffee and chicory essences have been established in certain of the Dominions. The former are usually required to contain not less than 0·5 per cent. weight in weight of caffeine, the latter not less than 0·25 per cent. weight in weight. In this country a minimum standard of 4 per cent. weight in weight of dry coffee extractives has been proposed for coffee and chicory essences. Assuming that coffee contains 1·225 per cent. of caffeine, that it yelds 25 per cent. of dry extractives, and that these standards relate to essences that have a specific gravity of 1·2, 0·5 per cent. of caffeine corresponds to about 4¾lb. of coffee per gallon, and 4 per cent. of extractives corresponds to slightly under 2lb. per gallon. 4. If the standards are expressed as a percentage weight in weight manufacturers of products having a lower gravity would be able to use less coffee per unit volume of product than would have to be used by manufacturers of products of higher gravity. This is obviously undesirable and for this and other reasons the Committee consider it preferable to express the standard as a percentage weight in volume so that the proportion of coffee to be used for the manufacture of a given volume of essence will be independent of variations in the proportions of other ingredients. 5. Having regard to the above standards and to the proportions of coffee used both pre‐war and at present in most of the coffee and chicory essences on the market, the Committee are of the opinion that a product should not be sold as coffee essence unless prepared with at least 4lb. of roasted coffee per gallon, and that no compounded coffee product for producing a beverage should be sold as derived from coffee unless it contains at least 2lb. of roasted coffee per gallon. 6. There is, however, no direct method of determining the proportion of coffee used in these products, and for analytical purposes it is necessary to rely on determinations of the caffeine content and, when no other vegetable ingredient is present, of the dry extractives. Part of the value of the essences must be ascribed to the stimulating effect of the caffeine content which is derived solely from the coffee. The use of an adequate proportion of coffee in the manufacture of essences and the presence of a reasonable proportion of caffeine can therefore be conveniently ensured by expressing the standard in terms of a minimum percentage of caffeine. The Committee consider that a fair average figure for the caffeine content of roasted coffee is 1·25 per cent. A coffee essence prepared with the minimum proportion of coffee suggested above, namely, 41b. of coffee per gallon, would, if the coffee is of average caffeine content, contain 0·5 per cent. w/v of caffeine and coffee and chicory essences not less than 0·25 per cent. w/v of caffeine. 7. While an essence prepared with the minimum proportion of coffee would comply with the above standard if the coffee were of average caffeine content, the latter may fall to 1 per cent. or, on rare occasions, even‐lower. Thus a manufacturer who did not regularly submit his essence to analysis might market an essence which although prepared with the minimum proportion of coffee that is considered desirable did not comply with the caffeine standard. The Committee therefore recommend that it should be a defence in any prosecution in respect of an alleged infringement of the standard to prove that the essence had been made with not less than 41b. of roasted coffee per gallon in the case of a coffee essence or with not less than 21b. of roasted coffee per gallon in the case of a coffee and chicory essence. 8. Consideration has been given to the bearing of the foregoing recommendations on the use of alternatives to chicory in products regarded as falling within the broad definition of “Coffee Essence” adopted for the particular purposes of the Coffee Essence (Control) Order, 1942. The Committee are of the opinion that the sale of these preparations under the description “coffee essence” or “coffee and chicory essence” without qualification would, in general, be misleading. In addition, a requirement that they should contain not less than 21b. of coffee per gallon might prove embarrassing to the manufacturers. It is accordingly suggested that products sold under these descriptions should not be permitted to contain vegetable extractives other than extractives of coffee or coffee and chicory respectively. If standards including a requirement to this effect be prescribed for these two types of essence by an Order under the Defence (Sale of Food) Regulations, 1943, then under the Food Standards Order, 1944, it will be obligatory to describe products containing alternatives to chicory in such a way as not to lead an intending purchaser to believe that he is purchasing either coffee essence or coffee and chicory essence. Traders and the public will then be able clearly to distinguish products containing only coffee and chicory from those which contain alternatives either in addition to, or in place of, chicory. 9. The further question arises whether a standard chicory content should be prescribed for coffee and chicory essences. Although it is usually possible to ascertain the chicory content of such essences with fair accuracy from the figures for the ash and extractive matter derived from the amount of coffee calculated to be present by reference to the caffeine content, so far as the Committee are aware there is no method of sufficient accuracy for use in enforcing a statutory standard. Apart from this it appears to be unnecessary to fetter the discretion of manufacturers to the extent of fixing the relative proportions of coffee and chicory provided the combined weights of coffee and chicory are satisfactory. The standard proposed above for coffee and chicory essences will ensure a content of not less than 21b. of roasted coffee per gallon, and having regard to the weights of coffee and chicory used both pre‐war and at present in eighteen brands the Committee consider that it should be made a condition of the grant of a licence under the Coffee Essence (Control) Order, 1942, that these products should be prepared with not less than 41b. of roasted coffee and chicory per gallon. 10. The Committee accordingly recommend that : (1) Liquid coffee should be required to contain not less than 0·5 per cent. weight in volume of caffeine derived from coffee. (2) Liquid coffee essences should not be permitted to contain vegetable extractives other than extractives derived from coffee. (3) Liquid coffee and chicory essences should be required to contain not less than 0·25 per cent. weight in volume of caffeine derived from coffee. (4) Liquid coffee and chicory essences should not be permitted to contain vegetable extractives other than extractives derived from coffee or chicory. (5) In any proceedings in respect of an alleged infringement of the standard for coffee essences or for coffee and chicory essences, it should be a defence for the defendant to prove that the essence was prepared with not less than 41b. of roasted coffee per gallon in the case of coffee essences or 21b. per gallon in the case of coffee and chicory essences. (6) It should be made a condition of the grant of a licence under the Coffee Essence (Control) Order, 1942, for the manufacture of a coffee and chicory essence that the product should be prepared with not less than 41b. of roasted coffee and chicory per gallon. In a précis of the Committee's report which has been issued by the Ministry, it is stated that in certain Dominions coffee essences are required to contain not less than 0·5 per cent. weight in weight of caffeine, and coffee and chicory essences not less than 0·25 per cent. weight in weight. In this country a minimum standard of 4 per cent. weight in weight of dry coffee extractives has been proposed for coffee and chicory essences. Assuming that coffee contains 1·25 per cent. of caffeine, that it yields 25 per cent. of dry extractives, and that these standards relate to essences that have a specific gravity of 1·2, 0·5 per cent. of caffeine corresponds to about 4¾lb. of coffee per gallon, and 4 per cent. of extractives corresponds to slightly under 21b. per gallon. If the standards are expressed as a percentage weight in weight, manufacturers of products having a lower gravity would be able to use less coffee per unit volume of product than manufacturers of products of higher gravity. For this and other reasons the Committee consider it preferable to express the standard as a percentage weight in volume. In view of the above standards and the proportions of coffee used both pre‐war and at present in most of the coffee and chicory essences on the market, the Committee consider that a product should not be sold as coffee essence unless prepared with at least 41b. of roasted coffee per gallon, and that no compounded coffee product for producing a beverage should be sold as derived from coffee unless it contains at least 21b. of roasted coffee per gallon. In the absence of a direct method of determining the proportion of coffee used, and since part of the value of the essences must be ascribed to the stimulating effect of the caffeine content, the Committee recommend that the standard be expressed as a minimum percentage of caffeine. A coffee essence prepared with 41b. of coffee per gallon would, if the coffee contained 1·25 per cent. of caffeine, which is regarded as a fair average, contain 0·5 per cent. w/v of caffeine, and coffee and chicory essences not less than 0·25 per cent. w/v of caffeine. The defence suggested in recommendation 5 above is to provide for the possibility that the caffeine content of the coffee used may be below the average. Reference is made in the recommendations to preparations containing alternatives to chicory, which may be regarded as falling within the broad definition of “Coffee Essence,” adopted for the particular purposes of the Coffee Essence (Control) Order, 1942. The Committee consider that the sale of these preparations under the description “coffee essence” or “coffee and chicory essence” without qualification would, in general, be misleading. In addition, a requirement that they should contain not less than 21b. of coffee per gallon might prove embarrassing to the manufacturers. It is therefore suggested that products sold under these descriptions should not be permitted to contain vegetable extractives, other than extractives of coffee or coffee and chicory respectively. Under the Food Standards Order, 1944, it will then be obligatory to describe products containing alternatives to chicory in such a way as not to lead an intending purchaser to believe that he is purchasing either coffee essence or coffee and chicory essence. Traders and the public will thus be able clearly to distinguish products containing only coffee and chicory from those which contain alternatives either in addition to, or in place of, chicory. The Committee suggest that it is unnecessary to fetter the discretion of manufacturers to the extent of fixing the relative proportions of coffee and chicory provided the combined weights of coffee and chicory are satisfactory as suggested in recommendation 6.
Sara Emma Rieke, Deborah Clay Fowler, Hyo Jung Chang and Natalia Velikova
The purpose of this paper is to determine which factors impact body image satisfaction of Generation Y college age and young professional females born between the years of 1980…
Abstract
Purpose
The purpose of this paper is to determine which factors impact body image satisfaction of Generation Y college age and young professional females born between the years of 1980 and 1993, age 20-33 years in the State of Texas.
Design/methodology/approach
An online survey created in Qualtrics was e-mailed to recruit research participants. Quantitative data were collected and analyzed in IBM SPSS Statistics 21. Exploratory factor analysis, reliability, computing variable mean, and linear multiple regression were performed. The variables explored were divided and grouped into major factors.
Findings
Millennial females are influenced by their own personal preferences, morals and beliefs, and certain occasions, seasons, climate, and the weather. These factors significantly influence body image satisfaction. The model developed in this study provides researchers with a new perspective on body image satisfaction and purchase intent. This study extends the theory of reasoned action by identifying specific factors which influence body image satisfaction which leads to the final purchase decision.
Research limitations/implications
Because of this method of data collection the study might not be generalizable to the entire Millennial population. The sample is a small representative sample in the population with only Millennial females’ ages 20-33 years in the State of Texas. Although the study focussed on a single state, the state is an extremely large state encompassing 36 percent of the USA population. Additionally, race/ethnic diversity was also a limitation, as the majority of the sample was Caucasian. Thus, a larger and more diverse sample of age, race/ethnicity, and residence could be added for more generalizable results.
Practical implications
The findings of this study enable retailers to understand how body image can impact the customers perceptions of their stores and their employees. Marketers and retailers should focus on marketing to Millennial females through more personal approach targeting what is appropriate for the consumers size body type labeled clothing size and certain occasions.
Social implications
Confidence in decision making while purchasing apparel is an important aspect of shopping. Further research could benefit from focussing on determining the confidence drivers and their origins.
Originality/value
This study enhances literature by providing a glimpse into the minds of Generation Y female consumers’ body image satisfaction and the factors driving them to purchase apparel.
Details
Keywords
Britain's merchant navy dominated the international maritime trade in the 19th century. The strong ship owners' lobby imposed on the shippers the only choice to contract either…
Abstract
Britain's merchant navy dominated the international maritime trade in the 19th century. The strong ship owners' lobby imposed on the shippers the only choice to contract either under bills of lading drafted almost totally on the ship owners' terms or not to contract. The conflict between Britain and its rival the American merchant navy precipitated a movement for the use of model contracts of shipment (carriage) and towards standardisation of the liability of International liner carriers by legislative intervention. The bill of lading through its use in international trade gained the characteristic of being the document which incorporates the contractual terms. So, the orally agreed contract of carriage gave way to the contract of carriage in the form of a bill of lading.
Eric Ping Hung Li, Hyun Jeong Min and Somin Lee
The purpose of this paper is to explore the interconnection between the corporatisation of K-beauty and Korea’s nation branding exercise and its links with soft power. Through the…
Abstract
Purpose
The purpose of this paper is to explore the interconnection between the corporatisation of K-beauty and Korea’s nation branding exercise and its links with soft power. Through the investigation of the transformation of Korea’s beauty industry, the authors seek to illustrate the inter-relationship of the market systems and national identification practices.
Design/methodology/approach
This study employed the qualitative case study approach to examine the latest development of Korea’s medical tourism. Through analysing a variety of secondary data that associated to the latest development of cosmetic tourism, this paper presents the impact of the transformation and reconfiguration of Korea’s beauty industry on the country’s nation branding strategy and the development of Korea’s soft power in the global marketplace.
Findings
The findings highlight how Korea’s new cosmetic tourism industry contributed to the renewal of Korea’s nation brand in the global market. The findings also illustrate the interconnection of the emerging Korean popular cultural products (K-pop and K-beauty) in the regional and global marketplace.
Research limitations/implications
The findings demonstrate the role of market in re-defining a nation’s brand and identity. The findings also illustrate how market-driven strategy influences the development of a nation’s soft power in the regional and/or global marketplace.
Practical implications
The study shows that practitioners can be active agents in nation branding. Through highlighting strategies to develop soft power within and beyond the country boundary, this study shows how market agents, governments and other stakeholders can co-create a market system that transform and reconfigure the nation brand in the global marketplace.
Social implications
In additional to explore the transformation of the beauty industry in Korea, this paper also presents the history and transformation of the beauty standards in Korea and other Asian cultures. Such dialogue invites marketing and consumer researchers to further explore the role of history and culture in guiding the production and consumption of new (consumption) standards.
Originality/value
This is the first paper that connects the theory of soft power in nation branding and country-of-origin literature. The case analysis of the socio-historical development of K-beauty also demonstrates how non-Western cultural goods enter the international marketplace. In summary, this paper provides new conceptual framework that illustrates a new collaborative mechanism that engages government and practitioners to co-create new cultural norms and standards to the local and international markets.
Details
Keywords
Mahesh Babu Mariappan, Kanniga Devi, Yegnanarayanan Venkataraman, Ming K. Lim and Panneerselvam Theivendren
This paper aims to address the pressing problem of prediction concerning shipment times of therapeutics, diagnostics and vaccines during the ongoing COVID-19 pandemic using a…
Abstract
Purpose
This paper aims to address the pressing problem of prediction concerning shipment times of therapeutics, diagnostics and vaccines during the ongoing COVID-19 pandemic using a novel artificial intelligence (AI) and machine learning (ML) approach.
Design/methodology/approach
The present study used organic real-world therapeutic supplies data of over 3 million shipments collected during the COVID-19 pandemic through a large real-world e-pharmacy. The researchers built various ML multiclass classification models, namely, random forest (RF), extra trees (XRT), decision tree (DT), multilayer perceptron (MLP), XGBoost (XGB), CatBoost (CB), linear stochastic gradient descent (SGD) and the linear Naïve Bayes (NB) and trained them on striped datasets of (source, destination, shipper) triplets. The study stacked the base models and built stacked meta-models. Subsequently, the researchers built a model zoo with a combination of the base models and stacked meta-models trained on these striped datasets. The study used 10-fold cross-validation (CV) for performance evaluation.
Findings
The findings reveal that the turn-around-time provided by therapeutic supply logistics providers is only 62.91% accurate when compared to reality. In contrast, the solution provided in this study is up to 93.5% accurate compared to reality, resulting in up to 48.62% improvement, with a clear trend of more historic data and better performance growing each week.
Research limitations/implications
The implication of the study has shown the efficacy of ML model zoo with a combination of base models and stacked meta-models trained on striped datasets of (source, destination and shipper) triplets for predicting the shipment times of therapeutics, diagnostics and vaccines in the e-pharmacy supply chain.
Originality/value
The novelty of the study is on the real-world e-pharmacy supply chain under post-COVID-19 lockdown conditions and has come up with a novel ML ensemble stacking based model zoo to make predictions on the shipment times of therapeutics. Through this work, it is assumed that there will be greater adoption of AI and ML techniques in shipment time prediction of therapeutics in the logistics industry in the pandemic situations.
Details
Keywords
Yousef Keshavarz and Dariyoush Jamshidi
Loyalty has become the most important strategic aim in the hotel industry. The purpose of this paper is to obtain an empirical understanding of loyalty in the Kuala Lumpur hotel…
Abstract
Purpose
Loyalty has become the most important strategic aim in the hotel industry. The purpose of this paper is to obtain an empirical understanding of loyalty in the Kuala Lumpur hotel sector.
Design/methodology/approach
The dimensions of service quality as perceived by hotel customers were identified through the literature review. Hypotheses were formulated and tested to: examine the effects of process quality and outcome quality on perceived value, tourist satisfaction, and tourist loyalty; and to determine if perceived value and tourist satisfaction play a mediating role in the effect of process quality and outcome quality on tourist loyalty. In this study, the sample was 417 respondents from the international tourists who stay at least one night in four- or five stars hotels in Kuala Lumpur. Collected data were analyzed by structural equation modeling.
Findings
The statistical findings supported a relationship between process quality and outcome quality with perceived value and tourist satisfaction, and tourist loyalty with perceived value and tourist satisfaction. The results also indicated that process quality and outcome quality did not have a direct effect on tourist loyalty. Perceived value and tourist satisfaction mediated the relationship between process quality and outcome quality with tourist loyalty.
Originality/value
The finding of this study proposed that the hoteliers targeting international tourists with service quality including process and outcome quality should focus more on these factors to build loyalty. For instance, the tangible, responsiveness, reliability, empathy, assurance, and convenience as the dimensions of process quality and valence, waiting time, and sociability as the dimensions of outcome quality should meet the needs of the international tourists, therefore increasing tourist loyalty through perceived value and tourist satisfaction.
Details
Keywords
Rohm and Haas have appointed one of their most senior executives to the post of regional director of environmental health and safety.
NO document issued by the National Board for Prices and Incomes is of more importance to people engaged in work study than Report 83 on Job Evaluation. It lists nine definitions…
Abstract
NO document issued by the National Board for Prices and Incomes is of more importance to people engaged in work study than Report 83 on Job Evaluation. It lists nine definitions by various authorities but contents itself with a fairly simple one; the comparison of jobs by the use of formal and systematic procedures, set down on paper and adhered to as distinct from rule of thumb methods, with subsequent analysis determining the relative positions of jobs in a wage structure.