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The purpose of this study is to follow up on the structural and fatigue analysis of car wheel rims with carbon fibre composites in order to ensure the vehicular safety. The wheel is an essential element of the vehicle suspension system that supports the static and dynamic loads encountered during its motion. The rim provides a firm base to hold the tire and supports the wheel, and it is also one of the load-bearing elements in the entire automobile as the car's weight and occupants' weight act upon it. The wheel rim should be strong enough to withstand the load with such a background, ensuring vehicle safety, comfort and performance. The dimensions, shape, structure and material of the rim are crucial factors for studying vehicle handling characteristics that demand automobile designers' concern.

In the present study, solid models of three different wheel rims, namely, R-1, R-2 and R-3, designed for three different cars, are modelled in SOLIDWORKS. Different carbon composite materials of polyetheretherketone (PEEK), namely, PEEK 90 HMF 40, PEEK 450 CA 30, PEEK 450 GL 40 and carbon fibre reinforced polymer-unidirectional (CFRP-UD) are used as rim materials for conducting the structural and fatigue analysis using ANSYS Workbench.

The results thus obtained in the analyses are used to identify the better carbon fibre composite material for the wheel rim such that it gives better structural properties and less fatigue. The R-3 model rim has shown better structural properties and less fatigue with PEEK 90 HMF 40 material.

The carbon composite materials used in this study have shown promissory results that can be used as an alternative for aluminium, steel and other regular materials.

Heating, ventilating, air-conditioning and cooling (HVAC) systems are crucial in daily health-care facility services. Design-related defects can lead to maintenance issues, causing service disruptions and cost overruns. These defects can be avoided if a link between the early design stages and maintenance feedback is established. This study aims to use experts’ experience in HVAC maintenance in health-care facilities to list and evaluate the risk of each maintenance issue caused by a design defect, supported by the literature.

Following semistructured interviews with experts, 41 maintenance issues were identified as the most encountered issues. Subsequently, a survey was conducted in which 44 participants evaluated the probability and impact of each design-caused issue.

Chillers were identified as the HVAC components most prone to design defects and cost impact. However, air distribution ducts and air handling units are the most critical HVAC components for maintaining healthy conditions inside health-care facilities.

The unavailability of comprehensive data on the cost impacts of all design-related defects from multiple health-care facilities limits the ability of HVAC designers to furnish case studies and quantitative approaches.

This study helps HVAC designers acquire prior knowledge of decisions that may have led to unnecessary and avoidable maintenance. These design-related maintenance issues may cause unfavorable health and cost consequences.

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.

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.

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.

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.

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.

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.