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Most aqueous dispersing agents are single chemical compounds, chosen for their deflocculating efficiency. Dispere‐Ayd W‐22 and W‐28, from Daniel Products Co, New Jersey, USA, are multi‐functional blends of anionic and non‐ionic surfactants which are claimed to deflocculate effectively a wide range of organic and inorganic pigments, and also provide: optimum gloss, flow at high pigment concentrations, water resistance, and also optimum viscosity stability on aging, it is claimed. Surface tack and foaming tendency are reduced to a minimum.

It is a well‐known fact that paints based on pure acrylic dispersions have an attractive balance of properties.

Natural convection of air in a two‐dimensional, rectangular enclosure with localized heating from below and symmetrical cooling from the sides has been numerically investigated. Localized heating is simulated by a centrally located heat source on the bottom wall, and four different values of the dimensionless heat source length, 1/5, 2/5, 3/5 and 4/5 are considered. Solutions are obtained for Rayleigh number values from 10³ to 10⁶. Local results are presented in the form of streamline and isotherm plots as well as the variation of local Nusselt number on the heated wall. Finally, the average Nusselt number at the heated part of the lower wall, \overline Nu, was shown to increase with an increase the Rayleigh number, Ra, or of the nondimensional heat source thickness, ε.

The purpose of this paper is to investigate the mediator role that knowledge sharing plays between organisational culture, organisational structure, and technology infrastructure and process improvement in a knowledge management context in manufacturing enterprises operating in the food, beverage and textile industry.

An empirical study is conducted with a sample of 200 food, beverage and textile companies. Data are obtained by means of a survey questionnaire applied to general managers in each of the sample firms. The impact of the factors organisational culture, organisational structure and technology infrastructure on process improvement via knowledge sharing is assessed. Structural equation modelling and maximum likelihood estimation are applied to find the direction and strength of the relationships.

The main findings indicate the significant relationships between knowledge sharing and process improvement, between organisational culture and knowledge sharing, and between organisational structure and knowledge sharing. The relationship between technology infrastructure and knowledge sharing is found not to be significant.

The findings of the present study are limited to the food, beverage and textile industry. Future research could incorporate data from other manufacturing sectors or service companies.

This study provides practical guidance for general managers who wish to implement process improvement programmes.

Several authors have noted that there are few research studies concerning the interaction between each phase of knowledge management and total quality management practices. This study is interested in knowledge sharing and its impact on process improvement in a knowledge management context.

No other pigment poses as many problems for the user as carbon black (C.B.). These problems are related to the exceptionally small particle size and the complex adsorption layers on its external and internal surfaces. C.B.'s range in size from 70 milli‐microns down to 10 millimicrons.

Various companies, including Dow Chemical, Dow Corning, PMC Specialities, Vanderbilt Corporation and Kusumoto Chemicals, with a long history of service to the paint, printing ink and allied industries, are represented. Products featured include antimicrobials, cellulose ethers, resins, propylene glycol ethers, silicones and a variety of speciality additives designed to meet the demand within surface coatings for improved properties.

Prevention of chronic diseases by means of dietary modification can be achieved by consuming healthier foods with lower sugar content. However, reducing sugar content causes significant impact on the sensory quality and consumers’ acceptance towards local healthy products. This study aims to evaluate the effects of cross-modal interactions of Aroma-Taste-Texture (ATT) in yoghurt drink.

Fifteen sugar reduced yoghurt drinks [S, sugar percentage (0%, 2%, 4%); T, stevia dosage (0%, 0.01%, 0.02%); P, pectin dosage (0%, 0.3%, 0.6%)] based on ATT were evaluated by 300 consumer panellists on aroma, taste, texture and overall acceptability on a nine-point hedonic scale while sweetness intensity was measured using a seven-point just-about-right (JAR) scale. Interactions between ATT were determined.

Significant interaction was found between sugar and stevia, with F14 (4S0.02T0P) rated as sweeter than F4 (0S0.02T0P) (p = 0.003) and higher overall liking score than F11 (4S0T0P) (p = 0.001). Similarly, significant interaction was found between sugar and pectin, with F2 (0S0T0.6P) rated as significantly lower overall liking score and less sweet than F1 (0S0T0P) (p = 0.0001). Likewise, significant interaction was found between stevia and pectin, with F2 (0S0T0.6P) rated as significantly lower overall liking score and less sweet than F1 (0S0T0P) (p = 0.0001). Overall, F5 (0S0.02T0.6P) scored highest in overall liking and closest to the ideal sweetness (JAR = 4) indicating the possibility to apply 100% sugar replacement.

Application from the present study could be great potential solution in developing healthier range products while meeting consumer preference. The present study concluded that interactions of ATT of yoghurt drink will induce desirable changes in sensory and sweetness perception.

This study aims to investigate how brand love and brand loyalty for three brands evolved during critical moments of the 2020 pandemic, and how they performed in the long run up to 2022.

An online longitudinal study, including a survey and Twitter data for three brands: Corona Extra, with a direct semantic association with the word coronavirus; Virus Vodka, with an indirect association; Modelo Especial, with no association with the virus name but from the same company as Corona Extra.

Despite external data indicating a harmful association between Corona Extra and coronavirus, this study's findings revealed that the brand maintained its brand love in the long run and increased brand loyalty during the critical moments of the pandemic. This study's data suggest that brand love and brand loyalty may be the underlying reasons for the increase in Corona Extra's brand equity during the pandemic.

The COVID-19 pandemic created a highly stressful situation for consumers and brands. Some brands' names had unfortunate semantic similarities with the virus terminology, which became an additional stressor during that time. This study harnessed the opportunity to investigate brand love and brand loyalty during the pandemic at four points in 2020 and one in 2022. The authors also examined relevant Twitter data during 2020.