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This corpus-based study provides a descriptive account of the distribution of the polysemous noun nafs in two Arabic varieties, Modern Standard Arabic (MSA) and Classical Arabic (CA). The research objective is to survey the use of nafs as a reflexive marker in local binding domains and as a self-intensifier in NP-adjoined positions.

The consulted corpora are Timespamped JSI Web corpus for MSA and Quran corpus for CA. While attending to corpora size differences, MSA and CA exhibit a pattern of difference and similarity in nafs diffusion.

In the modern variety, nafs is pervasively used as reflexive marker in canonical binding domains, along with a less frequent, yet notable, intensifier user, and these uses are partially and cautiously attributed to the specific genre in which they occur. In CA, nafs is mainly recurrent as a polysemous noun, along with extensive use as a reflexive marker in local binding settings. As an intensifier, nafs is totally non-existent in the CA corpus, in the same way as it is in absentia in VP-constituent extraction in MSA.

Examining whether nafs, as a reflexive marker, deviates from canonical binding in Arabic the way English reflexive pronouns do. Building a general account of this distribution is relevant in understanding the explicit (syntactic) and implicit (discourse-based) dimensions of reflexive marker and self-intensifier processing and interpretation in Arabic as a first and second language.

This paper aims to investigate the natural convection fluid flow and heat transfer in a finned/multi-pipe cavity.

The cavity is filled with the CuO-water nanofluid. The Koo–Kleinstreuer–Li model is used to estimate the dynamic viscosity and consider Brownian motion. On the other hand, the effect of the shapes of nanoparticles on the thermal conductivity and related heat transfer rate is presented.

In the present investigation, the governing parameters are Rayleigh number, CuO nanoparticle concentration in pure water and the thermal arrangements of internal active fins and solid bodies. Impacts of these parameters on the nanofluid flow, heat transfer rate, total/local entropy generation and heatlines are presented. It is concluded that adding nanoparticles to the pure fluid has a significant positive influence on the heat transfer performance. In addition, the average Nusselt number and total entropy generation have direct a relationship with the Rayleigh number. The thermal arrangement of the internal bodies and fins is a good controlling tool to determine the desired magnitude of heat transfer rate.

The originality of this paper is to use the lattice Boltzmann method in simulating the nanofluid flow and heat transfer within a cavity included with internal active bodies and fins.

Food waste is a severe problem affecting the supply chain due to its significant adverse social and environmental effects. Even if the topic is hotly debated in the literature, there is a lack of research about the success factors influencing food waste prevention initiatives retailers undertake.

The research analyzes how several variables (i.e. product-related variables and technology-enabling variables) might impact the success of the sales of products close to the expiration date that is sold at a discounted price. Data from 390.000 products sold at a discounted price in 2020 and 2021 by a large Italian food retailer were examined with a regression analysis.

The results highlight that both product-related and technology-enabling variables influence the success of food prevention initiatives aimed at selling products close to the expiration date at a discounted price. In particular, the authors stress the importance of digital technologies in supporting food waste prevention initiatives.

The study offers several practical implications for managers in structuring a waste prevention initiative. The introduction of digital technologies, the monitoring of specific variables or the ability to find synergies with other food waste prevention initiatives are discussed to support retailers in reducing food losses.

The paper is focused on the retailer perspective, which is barely investigated due to the difficulty in finding data.

Nanofluids’ properties made them interesting for various areas like engineering, medicine or cosmetology. Discussed here, research pertains to specific problem of heat transfer enhancement with application of the magnetic field. The main idea was to transfer high heat rates with utilization of nanofluids including metallic non-ferrous particles. The expectation was based on changed nanofluid properties. However, the results of experimental analysis did not meet it. The heat transfer effect was smaller than in the case of base fluid. The only way to understand the process was to involve the computational fluid dynamics, which could help to clarify this issue. The purpose of this research is deep understanding of the external magnetic field effect on the nanofluids heat transfer.

In presented experimental and numerical studies, the water and silver nanofluids were considered. From the numerical point of view, three approaches to model the nanofluid in the strong magnetic field were used: single-phase Euler, Euler–Euler and Euler–Lagrange. In two-phase approach, the momentum transfer equations for individual phases were coupled through the interphase momentum transfer term expressing the volume force exerted by one phase on the second one.

Therefore, the results of numerical simulation predicted decrease of convection heat transfer for nanofluid with respect to pure water, which agreed with the experimental results. The experimental and numerical results are in good agreement with each other, which confirms the right choice of two-phase approach in analysis of nanofluid thermo-magnetic convection.

The Euler–Lagrange exhibit the best matching with the experimental results.