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1 – 10 of 30Yingying Yu, Wencheng Su and Guifeng Liu
This article explores the scientific construction of library olfactory space, based on the case of the olfactory space in the Jiangsu University library. It specifically focuses…
Abstract
Purpose
This article explores the scientific construction of library olfactory space, based on the case of the olfactory space in the Jiangsu University library. It specifically focuses on understanding the interaction between the physical architectural space of the library and users’ olfactory perception and behavioral activities, with the ultimate goal of creating a deeply integrated olfactory experience in the Jiangsu University Library.
Design/methodology/approach
In this article, an empirical research method was used to gather perceptions from 30 university student users regarding the library olfactory space and to understand their olfactory preferences and requirements for its construction. Through qualitative analysis of the interview texts, the study identified correlations between user perceptions and elements of the library olfactory space.
Findings
The qualitative analysis of user interview texts and results from the library olfactory space design experiment contributed to the design proposal for the Jiangsu University Library olfactory space. The design proposal for the Jiangsu University Library olfactory space is provided and includes library architecture, activity context, functional services, olfactory experience design and technological applications.
Research limitations/implications
This case study takes the environment, development strategy and user needs of the Jiangsu University Library as its unique research background and as such is not universal or generalizable to other libraries.
Originality/value
This article differs from others by advocating for the innovative architectural spatial design of libraries through olfactory experience, breaking the traditional perception of libraries as solely through visual and auditory senses.
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Williams Miller Appau, Elvis Attakora-Amaniampong and Iruka Chijindu Anugwo
To significantly adopt and improve indoor energy efficiency in building infrastructure in developing countries can be a challenging venture. Thus, this study aimed to assess the…
Abstract
Purpose
To significantly adopt and improve indoor energy efficiency in building infrastructure in developing countries can be a challenging venture. Thus, this study aimed to assess the satisfaction of indoor environmental quality and its effect on energy use intensity and efficient among student housing.
Design/methodology/approach
The study is quantitative and hinged on the contrast theory. A survey of 1,078 student residents living in purpose-built student housing was contacted. Using Post-Occupancy Evaluation and Multiple Linear Regression, critical variables such as thermal comfort, visual comfort and indoor air quality and 21 indicators were assessed. Data on annual energy consumption and total square metre of the indoor area were utilised to assess energy use intensity.
Findings
The study found a direct relationship between satisfaction with indoor environmental quality and energy use intensity. The study showed that students were more satisfied with thermal comfort conditions than visual and indoor air quality. Overall, these indicators contributed to 75.9% kWh/m2 minimum and 43.2% kWh/m2 maximum energy use intensity in student housing in Ghana. High occupancy and small useable space in student housing resulted in high energy use intensity.
Practical implications
Inclusions of sustainable designs and installation of smart mechanical systems are feedback to student housing designers. Again, adaptation to retrofitting ideas can facilitate energy efficiency in the current state of student housing in Ghana.
Originality/value
Earlier studies have argued for and against the satisfaction of indoor environmental quality in student housing. However, these studies have neglected to examine the impact on energy use intensity. This is novel because the assessment of energy use intensity in this study has a positive influence on active design incorporation among student housing.
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Dang Thuan An Nguyen and Liwei Hsu
As humans are influenced by their environment, this study explores how different construal levels of ambient scent temperature affect consumers’ food choices.
Abstract
Purpose
As humans are influenced by their environment, this study explores how different construal levels of ambient scent temperature affect consumers’ food choices.
Design/methodology/approach
This study employed a series of experimental methods from three studies, totalling five experiments. The experiments involved both laboratory and field settings, as well as neuroscientific techniques, thus generating empirical evidence.
Findings
Three studies were conducted to investigate how construal levels of both ambient scent temperature and tasks influenced food choice. Study 1 found that the construal level of ambient scent temperature significantly affected the type of food consumed. Study 2 included the task’s construal level as another factor to examine whether it interacted with the ambient scent temperature construal level. Both factors were significant, but only when perceived by the participants simultaneously. If the task’s construal level was manipulated before exposure to the ambient scent temperature, the latter did not have a significant effect. Study 3 employed a neuroscientific method to explore the mechanism behind the match between ambient scent temperature and food choices based on construal levels. The congruence of ambient scent temperature and food choice based on construal level enhanced positive emotions.
Research limitations/implications
The sample size, although in line with other neuroscientific studies, was not sufficiently large for robust generalizability. This limitation can encourage future research to increase the number of participants and thus enhance the accountability of the findings. Another limitation is the participants’ cultural background.
Practical implications
This study’s practical implications are twofold. First, odour intensity was perceived to be the strongest in hot samples (Kähkönen et al., 1995), and we confirmed how ambient scent temperature can influence one’s food choice. Thus, food business operators can use warm ambient scent temperatures to promote hedonic food or snacks. Second, participants’ positive emotions were enhanced by the congruence of ambient scent temperature and food choice.
Social implications
The association between ambient scent temperature and food choice has been extensively researched. However, this study provides an empirical explanation for the application of CLT. Accordingly, we performed a series of laboratory and field experiments using behavioural and neuroscientific approaches. The results confirmed that the construal level of ambient scent temperature significantly affected food choice. Moreover, the FAA revealed that one’s positive emotions would be prompted if there was congruence in the construal levels of ambient scent temperature and food choice.
Originality/value
This study has theoretical and managerial value because people’s poor understanding of food selection is affected by ambient scent temperature. Moreover, its novelty lies in the application of a neuroscientific approach to one experiment.
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Nalinda Dissanayaka, Hamish Alexander, Danilo Carluccio, Michael Redmond, Luigi-Jules Vandi and James I. Novak
Three-dimensional (3D)printed skulls for neurosurgical training are increasingly being used due to the widespread access to 3D printing technology, their low cost and accuracy, as…
Abstract
Purpose
Three-dimensional (3D)printed skulls for neurosurgical training are increasingly being used due to the widespread access to 3D printing technology, their low cost and accuracy, as well as limitations and ethical concerns associated with using human cadavers. However, little is known about the risks of airborne particles or volatile organic compounds (VOCs) released while drilling into 3D-printed plastic models. The aim of this study is to assess the level of exposure to airborne contaminants while burr hole drilling.
Design/methodology/approach
3D-printed skull samples were produced using three different materials (polyethylene terephthalate glycol [PETG], white resin and BoneSTN) across three different 3D print processes (fused filament fabrication, stereolithography [SLA] and material jetting). A neurosurgeon performed extended burr hole drilling for 10 min on each sample. Spot measurements of particulate matter (PM2.5 and PM10) were recorded, and air samples were analysed for approximately 90 VOCs.
Findings
The particulate matter for PETG was found to be below the threshold value for respirable particles. However, the particulate matter for white resin and BoneSTN was found to be above the threshold value at PM10, which could be harmful for long periods of exposure without personal protective equipment (PPE). The VOC measurements for all materials were found to be below safety thresholds, and therefore not harmful.
Originality/value
To the best of the authors’ knowledge, this is the first study to evaluate the safety of 3D-printed materials for burr hole surgical drilling. It recommends PETG as a safe material requiring minimal respiratory control measures, whereas resin-based materials will require safety controls to deal with airborne particles.
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This study aims to introduce the design and the design process for an innovative sanitary fixture to be used in public facilities for the purpose of ablution. This purpose-made…
Abstract
Purpose
This study aims to introduce the design and the design process for an innovative sanitary fixture to be used in public facilities for the purpose of ablution. This purpose-made fixture is needed to support the hygienic, safe and comfortable performance of this essential function in public facilities in many parts of the world. The study also clarifies the need for this function and critically reviews current designs to address it.
Design/methodology/approach
The study started by critically reviewing the standard built-in models for ablution. It also identified and analyzed new approaches to designing standalone ablution fixtures. The study then specified the characteristics of a better ablution fixture and involved drafting a design based on these characteristics, making a wooden prototype to test the design and receiving users’ feedback. The design was adjusted and tested again for more feedback. Finally, the study resulted in the development of a final design. It used digital fabrication to create the design prototype with improved aesthetics, tested it again and received user feedback.
Findings
A survey of users showed that they found the innovative fixture more comfortable and safer than the commonly used built-in models. The main concern was the potential for water to splash on clothes from the high faucet.
Originality/value
In addition to showing an innovative design for a purpose-made sanitary fixture for ablution, the study makes the reader aware of the various challenges of providing a hygienic, safe and comfortable facility for users to perform this function. This is very useful for the many designers and facility managers who deal with the issue.
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Julie Steen, Brian N. Rutherford, Barry J. Babin and Joseph F. Hair, Jr.
Design is an important construct in the retail environment literature. Yet, the measures used for design have not followed appropriate scale development procedures. The purpose of…
Abstract
Purpose
Design is an important construct in the retail environment literature. Yet, the measures used for design have not followed appropriate scale development procedures. The purpose of this study is to provide a conceptual definition and then develop a scale for retail environment design (RED).
Design/methodology/approach
Interviews with both consumers and marketing researchers are used to generate a potential list of items. Using four different studies, these items are refined, and the RED scale is offered.
Findings
This study develops and validates the four-dimensional RED scale to measure the design of retail environments. The dimensions are functional, aesthetic, lighting and signage.
Research limitations/implications
The newly developed RED scale will allow retailing researchers to measure lighting and signage qualities as part of retail design, measure design of retail environments more accurately and allow different studies to be compared.
Practical implications
The newly developed RED scale will allow retailers to better understand customers’ perceptions of the four dimensions of design. Retailers spend significant time and money designing and redesigning retail environments. The RED scale will enable managers to ensure these significant investments create competitive advantages and an appropriate return on investment.
Originality/value
A scale to measure retail environment design is developed. The scale includes two dimensions (lighting and signage) that are not typically investigated.
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Weixi Yuan, Fumei Guo, Mimi Li and Haiyan Song
This study aims to investigate how sensory cue order, wine knowledge and visual–olfactory (V–O) congruence affect consumer’s taste perceptions of wine and their subsequent…
Abstract
Purpose
This study aims to investigate how sensory cue order, wine knowledge and visual–olfactory (V–O) congruence affect consumer’s taste perceptions of wine and their subsequent behavior.
Design/methodology/approach
An experiment was performed to identify the effects of sensory cue congruence and sensory cue order on wine consumers’ perceptions of wine, affective evaluations, cognitive evaluations and purchase intentions.
Findings
Wine experts exhibited positive emotional responses to congruent sensory cues in the V–O order. Experts’ enjoyment of wine’s aroma, their emotional responses, their cognitive evaluations and their purchase intentions were lower in the incongruent condition. Consumers’ negative emotions elicited by the V–O sequence were also less intense than those triggered by the olfactory–visual (O–V) sequence. Wine experts demonstrated more positive emotional responses in the V–O sensory congruent condition.
Research limitations/implications
This study highlights how visual and olfactory sensory cue order, wine knowledge and sensory cue congruence interact to clarify wine-related behavioral intention. Findings reveal the roles of these factors in shaping sensory perceptions, cognitive evaluations, affective evaluations and behavior related to wine consumption.
Practical implications
This study holds implications for various stakeholders, including winemakers, wine businesses, restaurants and the broader hospitality industry. Wine businesses can enhance advertising effectiveness by tailoring their marketing efforts to customers’ knowledge levels and emphasizing the inherent attributes that align with individuals’ preferences. Winemakers can improve consumers’ sensory experiences by enhancing the natural color of wines. Restaurants can strive to ignite diners’ positive emotions and experiences by providing congruent information. Furthermore, sensory-driven strategies can be used in the hospitality sector to elevate customers’ positive emotions.
Originality/value
This study fills gaps in wine research by delineating how wine knowledge and related sensory cues can influence consumers’ sensory perceptions, cognitive evaluations, affective evaluations and behavior. These aspects have been largely overlooked in previous work.
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Sylvia Nabila Azwa Ambad and Ahmad Rafiki
This study aims to investigate the impact of Holland’s theory of career choice (RIASEC [realistic, investigative, artistic, social, enterprising and conventional]) on the…
Abstract
Purpose
This study aims to investigate the impact of Holland’s theory of career choice (RIASEC [realistic, investigative, artistic, social, enterprising and conventional]) on the entrepreneurial event model (EEM) and the agropreneurial intention among university students.
Design/methodology/approach
This study is quantitative research, and 772 undergraduate students from public and private universities in Malaysia participated. The data were then analysed using SmartPLS 4.
Findings
The statistical analysis revealed that the realistic, artistic, enterprising and conventional in Holland’s theory of career choice (RIASEC) are antecedents of perceived desirability and feasibility, which has an indirect effect on agropreneurial intention. Additionally, all dimensions of EEM have a direct effect on agropreneurial intention.
Originality/value
Despite the importance of agriculture in providing food security and reducing poverty, especially in rural areas, there is very limited empirical research in this area. Notably, most of the research on the intention to become an entrepreneur is general entrepreneurship. This study, therefore, undertakes an interventionist role to investigate the factors influencing agropreneurial intention among youth.
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Ebru Baykal Uluoz and Göksenin Inalhan
This paper aims to propose and provide an overview of a model analysis that considers the main spatial design attributes that influence and produce the most relevant salutogenic…
Abstract
Purpose
This paper aims to propose and provide an overview of a model analysis that considers the main spatial design attributes that influence and produce the most relevant salutogenic outcomes. These results are essential for a healthy work experience, especially in shared workspaces.
Design/methodology/approach
This study departs from the theoretical contributions of the salutogenic approach, principles from supportive design theory, psychosocial supportive design and the environmental demands and resources model. After a scoping literature review covering different fields of workspace design, environmental psychology and evidence-based design of health-care facilities, a conceptual analysis is done on a proposed understanding of work, health and environmental relations to overview spatial attributes that enhance specific salutogenic and well-being-promoting outcomes needed for a healthy work experience.
Findings
The model of analysis, as a theoretical element that helps create methodological tools, combined with the application of a post occupancy evaluation, is thought to assist architects, designers, workspace owners and stakeholders in their new designs or to evaluate existing ones.
Originality/value
Studies on defining spatial attributes and their intended salutogenic outcomes have been formally done in health-care facilities. However, applying this idea to shared workspaces is something new and is expected to contribute to their design and evaluation, especially if the notion of environmental demands and resources is complemented.
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Arghavan Madani and Marzieh Rashedinia
Bisphenol A (BPA) is a compound commonly used in the production of plastic bottles and containers, where it is used as a plasticizer and can migrate into food. Its intake may…
Abstract
Purpose
Bisphenol A (BPA) is a compound commonly used in the production of plastic bottles and containers, where it is used as a plasticizer and can migrate into food. Its intake may impair the functioning of endocrine glands and have a negative impact on the health of human, especially infants. Because it is also found in baby bottles. Generally BPA can enter the body through daily, cumulative and long-term consumption of various foods. The purpose of this study is to investigate the level of BPA and its migration through some food containers and bottles. It also explains the potential risks associated with its consumption.
Design/methodology/approach
In this study, some of the research conducted in this field has been used by searching in various Web databases, including ScienceDirect, Scopus and PubMed. Therefore, this study provides an overview of the migration of BPA from different packages and compares the obtained values with standard ranges.
Findings
Most studies showed samples below the reference value. However, the use of containers made with BPA should be controlled and government policies should be implemented to eliminate or reduce the use of these containers.
Originality/value
This paper collects evidence of migration of BPA to some foods through bottles and food containers.
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