Firoozeh Pourjavaheri, Farzad Mohades, Oliver Jones, Frank Sherkat, Ing Kong, Arun Gupta and Robert A. Shanks
This paper aims to use the solvent–casting–evaporation method to prepare new bio-composites with thermoplastic poly(ether urethane) (TPU-polyether) as the polymer matrix and…
Abstract
Purpose
This paper aims to use the solvent–casting–evaporation method to prepare new bio-composites with thermoplastic poly(ether urethane) (TPU-polyether) as the polymer matrix and reinforced with natural chicken feather fibre (CFF).
Design/methodology/approach
To produce the bio-composites, 0 to 60 per cent·w/w of fibres in steps of 30 per cent·w/w were added to the polymer matrix. The uniformity of distribution of the keratin fibres in the polymer matrix was investigated via scanning electron microscopy, and the results suggested compatibility of the TPU-polyether matrix with the CFFs, thereby implying effective fibre–polymer interactions.
Findings
Addition of natural fibres to the polymer was found to decrease the mass loss of the composites at higher temperatures and decrease the glass transition temperature, as well as the storage and loss modulus, at lower temperatures, while increasing the remaining char ratio, storage modulus and loss modulus at higher temperatures.
Originality/value
The investigation confirmed that waste keratin CFF can improve the thermo-mechanical properties of composites, simply and cheaply, with potentially large environmental and economic benefits.
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Norlinda Daud, Robert Shanks and Ing Kong
The effectiveness of centrifugation as the compacting method in preparing high filler composites has been investigated. Different size and shape of fillers were used to ensure…
Abstract
The effectiveness of centrifugation as the compacting method in preparing high filler composites has been investigated. Different size and shape of fillers were used to ensure efficient filler space filling. In situ polymerization of bisphenol-A ethoxy diacrylate after centrifugating produced biomimetic composites with 74-86 % filler content. The filler space was efficiently filled by using a combination of nano and microsize fillers, especially in the nanosilica-CaCO3 composite. The morphology of the composites indicates that the fillers were well dispersed and embedded in the polymer matrix. The etched surface of the nanosilica-talc composite reveals that the combination of talc and nanosilica formed a biomimetic composite that displayed an ordered brick-and-mortar nacre-like structure. The wide-angle X-ray diffraction patterns indicate the crystal structure of CaCO3 and talc were maintained in the composite.
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Ing Kong, Robert Shanks, Sahrim Ahmad and Lih-Jiun Yu
The effect of multiwalled carbon nanotubes (MWCNTs)-magnetite (Fe3O4) hybrid content on the magnetic and dynamic mechanical properties of thermoplastic polypropylene-natural…
Abstract
The effect of multiwalled carbon nanotubes (MWCNTs)-magnetite (Fe3O4) hybrid content on the magnetic and dynamic mechanical properties of thermoplastic polypropylene-natural rubber (TPNR) nanocomposites was evaluated. The effect of acid treatment of MWCNTs on the properties of nanocomposites has also been examined. TPNR/fillers nanocomposites were prepared via a Thermo Haake internal mixer using melt blending method with ball-milling technique as a pre-mixed process. The acid treatment successfully shortened the lengths and disentangled the crowds of MWCNTs. The improved dispersion of acid-treated MWCNTs-Fe3O4 in TPNR matrix and the enhanced interfacial adhesion between acid-treated MWCNTs-Fe3O4 and TPNR matrix increased the magnetic and dynamic mechanical properties. Acid-treated MWCNTs-Fe3O4 filled TPNR shows 10% improvement in storage modulus over neat TPNR due to the fine dispersion of MWCNTs in the TPNR matrix.
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Izan Mustapa, Robert Shanks and Ing Kong
A hot compaction method has been used to form all-PLA composites by partial melting and fusion of fibres in non-woven mats where the matrix phase is formed from partially melted…
Abstract
A hot compaction method has been used to form all-PLA composites by partial melting and fusion of fibres in non-woven mats where the matrix phase is formed from partially melted fibres and the reinforcement phase is the original PLA fibres that remain. Compaction required a minimum of 10 min heating at temperature range 172°C to 176°C under a load of 2.4 MPa. An advantage is that the oriented high tensile strength fibre properties are retained, while matrix adhesion is strong because melt adhesion is provided by the same polymer. The all-PLA composite structure was confirmed using scanning electron microscopy (SEM) and wide-angle X-ray scattering. Mechanical properties were evaluated from modulated force thermo-mechanical analysis. The temperature window below melting temperature of PLA of about at 172°C to 176°C was found as the optimum temperature for all-PLA composites with optimum properties. SEM study also shown the gaps between the fibers are filled with recrystallised material that has melted from the original fibres.
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A pæan of joy and triumph which speaks for itself, and which is a very true indication of how the question of poisonous adulteration is viewed by certain sections of “the trade,”…
Abstract
A pæan of joy and triumph which speaks for itself, and which is a very true indication of how the question of poisonous adulteration is viewed by certain sections of “the trade,” and by certain of the smaller and irresponsible trade organs, has appeared in print. It would seem that the thanks of “the trade” are due to the defendants in the case heard at the Liverpool Police Court for having obtained an official acknowledgment that the use of salicylic acid and of other preservatives, even in large amounts, in wines and suchlike articles, is not only allowable, but is really necessary for the proper keeping of the product. It must have been a charming change in the general proceedings at the Liverpool Court to listen to a “preservatives” case conducted before a magistrate who evidently realises that manufacturers, in these days, in order to make a “decent” profit, have to use the cheapest materials they can buy, and cannot afford to pick and choose; and that they have therefore “been compelled” to put preservatives into their articles so as to prevent their going bad. He was evidently not to be misled by the usual statement that such substances should not be used because they are injurious to health— as though that could be thought to have anything to do with the much more important fact that the public “really want” to have an article supplied to them which is cheap, and yet keeps well. Besides, many doctors and professors were brought forward to prove that they had never known a case of fatal poisoning due to the use of salicylic acid as a preservative. Unfortunately, it is only the big firms that can manage to bring forward such admirable and learned witnesses, and the smaller firms have to suffer persecution by faddists and others who attempt to obtain the public notice by pretending to be solicitous about the public health. Altogether the prosecution did not have a pleasant time, for the magistrate showed his appreciation of the evidence of one of the witnesses by humorously rallying him about his experiments with kittens, as though any‐one could presume to judge from experiments on brute beasts what would be the effect on human beings—the “lords of creation.” Everyone reading the evidence will be struck by the fact that the defendant stated that he had once tried to brew without preservatives, but with the only result that the entire lot “went bad.” All manufacturers of his own type will sympathise with him, since, of course, there is no practicable way of getting over this trouble except by the use of preservatives; although the above‐mentioned faddists are so unkind as to state that if everything is clean the article will keep. But this must surely be sheer theory, for it cannot be supposed that there can be any manufacturer of this class of article who would be foolish enough to think he could run his business at a profit, and yet go to all the expense of having the returned empties washed out before refilling, and of paying the heavy price asked for the best crude materials, when he has to compete with rival firms, who can use practically anything, and yet turn out an article equal in every way from a selling point of view, and one that will keep sufficiently, by the simple (and cheap) expedient of throwing theory on one side, and by pinning their faith to a preservative which has now received the approval of a magistrate. Manufacturers who use preservatives, whether they are makers of wines or are dairymen, and all similar tradesmen, should join together to protect their interests, for, as they must all admit, “the welfare of the trade” is the chief thing they have to consider, and any other interest must come second, if it is to come in at all. Now is the time for action, for the Commission appointed to inquire into the use of preservatives in foods has not yet given its decision, and there is still time for a properly‐conducted campaign, backed up by those “influential members of the trade” of whom we hear so much, and aided by such far‐reaching and brilliant magisterial decisions, to force these opinions prominently forward, in spite of the prejudice of the public; and to insure to the trades interested the unfettered use of preservatives,—which save “the trade” hundreds of thousands of pounds every year, by enabling the manufacturers to dispense with heavily‐priced apparatus, with extra workmen and with the use of expensive materials,—and which are urgently asked for by the public,—since we all prefer to have our foods drugged than to have them pure.
Jithin Saji Isaac and Asha Sundharam
Though originality is a requirement for copyright protection, the term is not defined, leaving room for differing interpretations. Over the years, there has been a shift in the…
Abstract
Purpose
Though originality is a requirement for copyright protection, the term is not defined, leaving room for differing interpretations. Over the years, there has been a shift in the yardstick for determining originality. The lack of definition gives room for ambiguity and creates hurdle for protection. The difficulty in assessment of originality is more felt in certain forms of work like music, which has its own theories and limitations. Absence of determining tests creates uncertainty for the authors to draw the line between inspiration and infringement. This paper aims to define originality as applicable to each subject matter.
Design/methodology/approach
The methodology used is a qualitative analytical approach and draws from theories and relevant case laws.
Findings
The requirement of “originality” as laid down in the Copyright Act has to be defined with precision. The requirement of originality for different categories of subject matter encompassed within copyright law will differ and so the term should be redefined with respect to each subject matter.
Originality/value
This paper is an original work and canvasses for a definition of the term originality in the Copyright Act with reference to the various subject matter entitled to protection.
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Vinegar, vin aigre or soured wine is a name that suggests the nature and origin of the substance which is the subject of this note. In France the name is applied to the substance…
Abstract
Vinegar, vin aigre or soured wine is a name that suggests the nature and origin of the substance which is the subject of this note. In France the name is applied to the substance that results from the acetous fermentation of wine. The name has at least the merit of accuracy. The term vinegar has, however, been extended in this country to denote the product obtained by the acetous fermentation of a malt liquor and in the United States of America to mean the substance resulting from the acetous fermentation of cider. In general it may be said that certain kinds of vegetable matter may be made to yield a vinegar by this process. The Census of Production under the common heading “ vinegar and acetic acid ” states that in 1924 the output of these substances, in this country, was 14,200,000 gallons of a value of a little over a million pounds sterling; in 1930 the corresponding figures were 14,600,000 gallons and £950,000; in 1935, 17,100,000 gallons and £790,000. It may be observed that vinegar and acetic acid are not by any means the same thing. Vinegar made by acetous fermentation contains about six per cent. or slightly under that amount of acetic acid as a main and essential constituent, but other substances are present that give it a characteristic bouquet. But whether vinegar be made from malt, wine, cider, or similar substances it is a palatable and wholesome condiment and preservative. It is the result of a biological as distinguished from a chemical process, and we suggest that the term vinegar be limited to the product resulting from the former and not from the latter if it be intended for use in the household as an element in the food supply. The Food Inspectors Handbook, VI Edition, 1913, p. 300, tells us that commercial vinegar is a more or less impure acetic acid. The different varieties according to their source being malt, wine, cider, beet, sugar, and wood vinegars. We cannot think that “ impure acetic acid ” is a particularly happy definition of the term vinegar. It is surely the “ impurities ” the result of secondary reactions that give the characteristic flavour and palatability to vinegar that serve to distinguish it from a merely dilute solution of acetic acid. In the same way whisky might be defined as impure alcohol, but no one, as far as we know; has ever seriously suggested that a dilute solution of absolute alcohol would be a satisfactory substitute for whisky. similarly we suggest that wood vinegar—derived as it is from the distillation of various kinds of wood—is in its origin a purely chemical product and in no sense a biological product. It would follow that if the term vinegar be restricted, as we suggest it ought to be, to the product of biological action the term wood vinegar though well known and often used is really meaningless. The Food Industries' Manual, 1945, written for the guidance of food manufacturers, describes artificial vinegar—made by diluting acetic acid with water and colouring the solution with caramel—as a very poor substitute for the genuine product. “ Artificial vinegar ” it says “is raw in taste and completely lacking in the fine bouquet of characteristic brewed vinegar.” The Extra Pharmacopœia says that vinegar is “also made by diluting acetic acid and colouring with burnt sugar.” The reference however, presumably refers to the use of this kind of “ vinegar ” in pharmacy—vinegar and brown paper for instance—and not as an ingredient in foods.
The World Bank established the Multilateral Investment Guarantee Agency (MIGA) in 1985 as the first truly global agency which insures foreign investments against political risks…
Abstract
The World Bank established the Multilateral Investment Guarantee Agency (MIGA) in 1985 as the first truly global agency which insures foreign investments against political risks. MIGA is now in its fifth full year of operations and has been more successful than originally forecast. This paper will discuss the formation of MIGA and includes an analysis of its operations to date. When appropriate, comparisons will be made between MIGA operations and those of the U.S. investment insurance agency, OPIC, the Overseas Private Investment Company, as well as private market insurers. Selected cases of MIGA guarantees are discussed in the paper.
Mohammed Nuseir and Amer Qasim
This paper aims to systematically review how corporations are increasingly using social media to strategically disseminate information to investors, including different research…
Abstract
Purpose
This paper aims to systematically review how corporations are increasingly using social media to strategically disseminate information to investors, including different research tracks, then identify the gaps to propose future research opportunities.
Design/methodology/approach
The authors searched for relevant scholarly work on Scopus and Google Scholar databases published during the period 2000–2020 in English. Both quantitative and qualitative papers were reviewed. Articles were filtered based on their relevance to the study's goal, resulting in the selection of 84 articles. A total of 16 articles were selected for inclusion in the systematic review.
Findings
In light of the existing studies’ limitations, this paper derives and summarizes 16 leading future research tracks. Results indicated that corporations could use social media to reduce information asymmetry between managers and investors. Nevertheless, social media for information disclosure purposes is used in a strategic way, whereby only positive news and voluntary information are disseminated.
Research limitations/implications
The implications for investors are that they can make better decisions by engaging in the process of “the wisdom of crowd,” which is facilitated by reciprocal communication. The implications for corporations are that sharing earning information through social networking platforms presents them with an opportunity to effectively manage their investors by reducing negative perceptions and increasing market response.
Originality/value
As far as we know, this is the first paper that uses a systematic literature review over the social media research field.
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The purpose of this paper is to provide a review of the origins of strategic management accounting and to assess the extent of adoption and “success” of strategic management…
Abstract
Purpose
The purpose of this paper is to provide a review of the origins of strategic management accounting and to assess the extent of adoption and “success” of strategic management accounting (SMA).
Design/methodology/approach
Empirical papers which have directly researched SMA and prior review papers of the adoption and implementation of SMA or SMA techniques are reviewed. As well as assessing the extent of adoption of SMA and the reasons underlying an apparent low adoption rate, the role of accountants in adopting and implementing SMA is considered. Finally, the success or otherwise of SMA is discussed.
Findings
SMA or SMA techniques have not been adopted widely, nor is the term SMA widely understood or used. However, aspects of SMA have had an impact, influencing the thinking and language of business, and the way in which we undertake various business processes. These issues cut across the wider domain of management, and are not just the province of management accountants.
Research limitations/implications
There is limited value in conducting future surveys of the adoption and implementation of SMA or SMA techniques. Rather, the focus should be on how SMA‐inspired techniques and processes diffuse into general practice within organizations.
Originality/value
Twenty‐five years after the term strategic management accounting was first introduced in the literature, this paper brings together disparate literature and provides a broad assessment of the “state‐of‐the‐art” of strategic management accounting to inform researchers and practitioners.