Search results

Under this heading are published regularly abstracts of all Reports and Memoranda of the Aeronautical Research Council, Reports and Technical Memoranda of the United States National Advisory Committee for Aeronautics and publications of other similar Research Bodies as issued

Turbine blades in gas turbine engines operate at elevated temperatures and in highly oxidising atmospheres that can be contaminated with fuel residues and sea water salts. These components, which are expensive to produce, are subjected to high stresses during operation but must be totally reliable during their design life. An economic way to maintain blade properties is to coat the base metal superalloy with a protective layer capable of resisting both high temperature oxidation and hot corrosion. Conventional aluminide coatings are widely used for this purpose but platinum aluminides offer improved corrosion resistance. A collaborative exercise involving Rolls‐Royce and Johnson Matthey has now resulted in the development of a platinum aluminide diffusion coating that offers some advantages over the commercial systems.

A SERIES of laborious calculations of take‐off distance indicated the desirability of expressing propeller thrust as a function of speed in the take‐off range so that the ground run could be integrated directly. Propeller thrusts were estimated from REF. 2 for a wide range of disk loadings, solidities, and tip speeds. Plotting against speed shows that, for practical values, the assumption of linearity introduces a negligible error (see FIGS. 7–39).

This paper aims to examine how emotions affect consumers' food choices and food preparation activities during stressful periods, using the context of the coronavirus disease 2019 (COVID-19) outbreak in China.

This study used an online survey, with a sample of 1,050 individuals from 32 regions in China. Multi-regression and mediation models were used to test the relationships among perceived knowledge, emotions and food behaviors.

The results show that positive emotions positively affect healthy food consumption and engagement in food preparations. In contrast, negative emotions contribute to an increase in indulgent food consumption and quick-and-easy meal preparations. Increased knowledge of the current situation can enhance positive emotions and thus promote healthy food behaviors. Lacking knowledge may result in unhealthy food behaviors through negative emotions.

This study contributes to the understanding of emotions and food behaviors by examining the effects of both negative and positive emotions in the general population, exploring a wider constellation of food behaviors and identifying perceived knowledge as an important antecedent to emotions' effects on food behaviors. Implications for consumers and public policy are offered.

The purpose of this paper is to examine the applicability of Prochaska and colleagues' “stages of change model,” which has generated substantial support in the therapeutic literature as a useful framework for understanding the dynamics of motivation to change problem behaviors, in a leadership development context.

A group of over 70 supervisors/managers was studied over a period of nine months as they participated in a company‐sponsored leadership development effort.

Results provide initial evidence that the stages of change model has the potential for being reliably and validly assessed in a leadership development context. Participants' stage scores related in meaningful ways to relevant criteria such as job attitudes, perceptions of personal leadership areas needing improvement, and evaluations of actual development module content and presentation over a nine‐month period.

Participants were drawn from only one organization and this was the first major leadership development effort undertaken by this organization.

Study results provide support for the appropriateness of applying the stages of change model and its measurement in a leadership development context. Results demonstrate that the stages of change model appears to offer useful and pragmatic insight into motivation to learn and on improving the effectiveness of leadership development activities.

The present study is unique in that makes use of a stages of change model to empirically examine differential patterns of relationships between participants' stages of change and their organizational attitudes, leadership developmental needs, and longitudinal reactions to the development effort.

The purpose of this paper is to identify the relationship between Millennials' perceived stress and their external and emotional eating behaviors. Furthermore, the moderating effect of nutritional knowledge on the relationship between perceived stress and emotional eating and perceived stress and external eating of US Millennials was tested.

Data was collected from 649 Millennials between the ages of 18 and 35 in the United States, and structural equation modeling (SEM) was performed to test the study hypotheses.

This study extends the literature and provides further insights into the relationship between US Millennials' eating behavior and stress factors. Perceived stress positively influenced Millennials' emotional and external eating behavior, and nutritional knowledge significantly moderated the relationships between perceived stress and emotional eating and perceived stress and external eating.

First, data was collected from Millennials living in the United States. Second, not all of the predictors, save one (perceived stress), were selected and hypothesized as predictors of Millennials' eating behavior. The paper provides the essential psychological elements of US Millennials' eating behavior.

If unbalanced eating and obesity are the result of negative psychological factors, the recommended diet models or physical exercise by themselves may be less effective at combating obesity and related health issues. This is because stress was found to be a highly significant reason for unbalanced eating, new and more practical stress coping strategies are needed to moderate unbalanced eating behavior.

The purpose of this paper is to examine the influence of sensory attributes of milk chocolate on consumers’ emotions and their hedonic ratings using three commercial brands of milk chocolate.

Quantitative descriptive analysis by a trained panel (n=8) was performed to obtain the sensory evaluation of the samples. A group of 127 consumers evaluated the samples to indicate their hedonic ratings (nine-point hedonic scale) and emotions (EsSense Profile®).

The sensory profiles for the three chocolate types showed clear differences. EsSense Profile® methodology revealed that each type of chocolate had a distinct emotional profile. The premium brand was associated with the highest number of positive emotions, whereas the traditional brand was associated with most of the negative emotions (“bored”, “disgusted” and “worried”). The drivers of liking were mainly positive and unclassified emotions. Also, gender differences in emotional profiling were found.

This study illustrates that sensory and emotional measurements can contribute to a better understanding of consumers’ hedonic liking. Moreover, gender differences found in emotional profiling should raise awareness that gender may lead to different emotional profiling. These gender differences are of interest to food companies, for instance, for food product development or marketing purposes.

This study further contributes to the growing literature on emotions. By combining sensory evaluation by a trained panel and emotional profiling by consumers, this paper explores how combining these measurements can contribute to a better understanding of the drivers of liking for milk chocolate.

The purpose of this paper is to understand stress triggers frequently experienced by relatively affluent working mothers of young children, to explore the situational context surrounding the various coping strategies used and to assess the value of foods specifically targeted at affecting stress (i.e. “mood foods”). Women with young children were selected as the focus because the greater dependency of young children creates the potential for significant work-family conflicts.

A two-staged study explored the stressors that mothers with young children encounter and identified their means of coping. Four fruit-based products (atomiser, pill, chocolate, drink) were then presented and the mothers ' receptivity to them assessed.

Some common coping strategies were viewed positively as behaviours the women wished to retain, but other strategies such as crying, yelling/shouting or drinking alcohol involved behaviours with which they were less happy. Time restraints limited the choice of coping strategy. Over three-quarters of the women in the study were interested in a fruit-based product with naturally occurring stress-relief properties that could either replace these behaviours or be used in tandem with acceptable behaviours, preference depending on the situation.

Once beyond a conceptual stage, further research using techniques such as non-hypothetical markets should be conducted with a broader section of the public in order to determine the true value of such products.

The research demonstrates that the range of stress-relief strategies, and their use by women with young children are highly dependent on the situation. In addition, it confirms the willingness to try a novel fruit-based product that could assist in stress relief.

A key prerequisite for successful change in organizations is to understand and develop the readiness for change of employees and of their organization. In order to appropriately manage occupational and organizational health interventions, this paper aims to develop a health‐specific survey‐based measure assessing individual‐ and organizational‐level health‐oriented readiness for change.

A comprehensive longitudinal stress management intervention study in nine medium and large enterprises in Switzerland (n=3,703) formed the basis for subsequent validity and reliability analyses of the individual and organizational health‐oriented readiness for change measure.

The results show that health‐oriented readiness for change is a valid instrument for assessing the two subcomponents of current behavior and change commitment, both for the individual and organization as agents of change.

The change‐specific health‐oriented aspect, including the individual and the organization as agents of change seems to be plausible for a comprehensive assessment of employees’ readiness for change in health‐promoting change initiatives in organizations.