Equisetum arvense L. (Equisetum) is a weed that is very difficult to remove because of its deep roots. The purpose of this paper is to examine the dyeability and antioxidant…
Abstract
Purpose
Equisetum arvense L. (Equisetum) is a weed that is very difficult to remove because of its deep roots. The purpose of this paper is to examine the dyeability and antioxidant activity of Equisetum extracted from hot water.
Design/methodology/approach
Dry Equisetum was extracted at 100°C for 2 h, and its dyeability according to time, temperature and repetition cycle, and the mordant effect by skim milk powder were confirmed. The color change according to the K/S, fastness to rubbing, light, sweat and washing, UV protection rate and antioxidant activity were evaluated.
Findings
UV‒Vis spectroscopy showed that the Equisetum extract contained a flavonoid compound. The addition of Equisetum to artificial silk produced the greatest color difference when dyed at 60°C for 1 h, and the K/S value increased slightly after the pre-mordant treatment. In the fastness test, light and washing had no significant effect, but the fastness to rubbing was very good at Grades 4 and 5, and there was also a considerable improvement in the UV protection rate. The antioxidant activity of the extract was confirmed by an analysis of the radical scavenging ability through the DPPH (1,1-diphenyl 2-picryl-hydrazyl) and ABTS ([2,2’- azino-bis (3-ethylbenzothialzoline-6-sulfonic acid) diammonium salt]) tests.
Originality/value
These results revealed a new natural antioxidant-containing dyestuff, weed grass, which is easy to obtain, easy to use as a dyeing material and has excellent antioxidant activity in an extracted dye solution and dyeing fabric.
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Keywords
Sunyoung Kim, Eunae Kim and Youngmi Park
The purpose of this paper is to examine the thermal insulation and water vapor transmission rate (WVTR) according to the type of the filling material, and compared the thermal…
Abstract
Purpose
The purpose of this paper is to examine the thermal insulation and water vapor transmission rate (WVTR) according to the type of the filling material, and compared the thermal insulation in the dynamic state considering actual wearing conditions.
Design/methodology/approach
The thermal insulation and WVTR were evaluated in a standard state depending on the type of filling material (goose down (GD), duck down (DD), Thinsulate700 (T700), Thinsulate600 (T600) and Polyester (PET)), and the changes in thermal insulation were examined by measuring the microclimate in the case of an environmental change from a high temperature to a low temperature. In addition, the clumping of filling material and the changes in the thickness/weight depending on the laundry process were observed, and the relationships with the thermal insulation were analyzed.
Findings
The results showed that for natural filling materials (GD and DD), the thermal insulation deteriorated significantly due to changes in the thickness/weight after laundering ten times, and water washing was more appropriate than the dry cleaning. On the other hand, the artificial filling materials (T700, T600 and PET) showed a relatively smaller difference, except for clumping, when they went through more dry cleaning or water washing cycles compared to the natural filling materials.
Originality/value
The results showed that the laundry methods have different effects on the damage to the filling material, the change in thermal insulation, and the change in the comfort-related physical property. Therefore, it is important to select the optimal laundry method depending on the filling material.
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Kiwon Lee, Jonghan Hyun and Youngmi Lee
Fast food consumption is examined through the theoretical lens of the food consumption value model. Specifically, this study aims to examine whether process value moderates the…
Abstract
Purpose
Fast food consumption is examined through the theoretical lens of the food consumption value model. Specifically, this study aims to examine whether process value moderates the impact of fast-food consumption value on consumer decision-making.
Design/methodology/approach
Data is collected from 380 US consumers via a self-administered online questionnaire. Structural equation modeling and moderated mediation analysis are used to test the relationships between fast-food consumption values (product value, location value, emotional value, social value and process value), attitude and behavioral intention.
Findings
Location value (physical and experiential environment of fast-food consumption) and emotional value (positive affect from fast-food consumption) of fast food positively influence behavioral intention through positive attitude toward fast food. Positive impact of product value (physical attributes of fast food) on behavioral intention through attitude is attenuated by process value (consumers’ level of concern on sustainability of fast-food production).
Practical implications
Fast-food restaurants should prioritize their investments in providing location value (e.g. pleasant restaurant atmosphere) and emotional value. It is also important to take caution in focusing too much on product value and consider investing more resources into implementing sustainable practices.
Originality/value
The consumption value-based approach not only updates previous understanding of fast-food consumption behavior but also offers insights on how consumers’ decision-making process is influenced by their perception toward sustainability issues of fast-food production.