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This paper aims to investigate the ability of traditional biopolymers, such as funori or the nanoscale form of cellulose nanocrystals, to consolidate fragile paper and preserve it for as long as possible.

Degraded papers dating back two centuries were separated into paper samples for consolidation processes. Funori – a marine spleen – was used as a traditional consolidation material and a mixture with ZnO NPs compared with modern materials, such as cellulose nanocrystals. The samples were aged for 25 years, examinations and analyses were performed using scanning electron microscopy and color change was assessed using the CIELAB system, X-ray diffraction and Fourier-transform infrared spectroscopy.

According to the results, using traditional materials to consolidate damage, such as funori, after aging resulted in glossiness on the surface, a color change and increased water content and oxidation. Furthermore, samples treated with a mixture of ZnO NPs and funori revealed that the mixture improved the sample properties and increased the degree of crystallization. Cellulose nanocrystals improved the surface, filled gaps, formed bridges between the fibers and acted as a protector from aging effects.

This paper highlights the ability of nanomaterials to enhance the properties of materials as additives and treat the paper manuscripts from weaknesses.

The purpose of this study is to investigate the thermomechanical condition on the shape memory property of Polybutylene adipate-co-terephthalate (PBAT). PBAT is a widely researched and rapidly developed biodegradable copolyester. In a tensile test, we found that the fractured PBAT samples had a heat-driven shape memory effect which piqued our interest, and it will lay a foundation for the application of PBAT in new fields (such as heat shrinkable film).

The shape memory effect of PBAT and the effect of the thermomechanical condition on its shape memory property were confirmed and systematically investigated by a thermal mechanical analyzer and tensile machine.

The results showed that the PBAT film had broad shape memory transform temperature and exhibited excellent thermomechanical stability and shape memory properties. The shape memory fixity ratio (Rf) of the PBAT films was increased with the prestrain temperature and prestrain, where the highest Rf exceeded 90%. The shape memory recovery ratio (Rr) of the PBAT films was increased with the shape memory recovery temperature and decreased with the prestrain value, and the highest Rr was almost 100%. Moreover, the PBAT films had high shape memory recovery stress which increased with the prestrain value and decreased with the prestrain temperature, and the highest shape memory recovery stress can reach 7.73 MPa.

The results showed that PBAT had a broad shape memory transform temperature, exhibited excellent thermomechanical stability and shape memory performance, especially for the sample programmed at high temperature and had a larger prestrian, which will provide a reference for the design, processing and application of PBAT-based heat shrinkable film and smart materials.

This study confirmed and systematically investigated the shape memory effect of PBAT and the effect of the thermomechanical condition on the shape memory property of PBAT.

Globally, consumer’s inclination towards functional foods had noticed due to their greater health consciousness coupled with enhanced health-care cost. The fact that probiotics could promote a healthier gut microbiome led projection of probiotic foods as functional foods and had emerged as an important dietary strategy for improved human health. It had established that ice cream was a better carrier for probiotics than fermented milked due to greater stability of probiotics in ice cream matrix. Global demand for ice cream boomed and probiotic ice cream could have been one of the most demanded functional foods. The purpose of this paper was to review the technological aspects and factors affecting probiotic viability and to standardize methodology to produce functional probiotic ice cream.

Attempt was made to search the literature (review and researched papers) to identify diverse factors affecting the probiotic viability and major technological challenge faced during formulation of probiotic ice cream. Keywords used for data searched included dairy-based functional foods, ice cream variants, probiotic ice cream, factors affecting probiotic viability and health benefits of probiotic ice cream.

Retention of probiotic viability at a level of >10⁶ cfu/ml is a prerequisite for functional probiotic ice creams. Functional probiotic ice cream could have been produced with the modification of basic mix and modulating technological parameters during processing and freezing. Functionality can be further enhanced with the inclusion of certain nutraceutical components such as prebiotics, antioxidant, phenolic compounds and dietary fibres. Based upon reviewed literature, suggested method for the manufacture of functional probiotic ice cream involved freezing of a probiotic ice cream mix obtained by blending 10% probiotic fermented milk with 90% non-fermented plain ice cream mix for higher probiotic viability. Probiotic ice cream with functional features, comparable with traditional ice cream in terms of technological and sensory properties could be produced and can crop up as a novel functional food.

Probiotic ice cream with functional features may attract food manufacturers to cater health-conscious consumers.

As part of a national plan to govern professional and organizational development in Norwegian specialist healthcare, the country’s hospital clinics are tasked with constructing development plans. Using the development plan as a case, the paper analyzes how managers navigate and legitimize the planning process among central actors and deals with the contingency of decisions in such strategy work.

This study applies a qualitative research design using a case study method. The material consists of public documents, observations and single interviews, covering the process of constructing a development plan at the clinical level.

The findings suggest that the development plan was shaped through a multilevel translation process consisting of different contending rationalities. At the clinical level, the management had difficulties in legitimizing the process. The underlying tension between top-down and bottom-up steering challenged involvement and made it difficult to manage the contingency of decisions.

The findings are relevant to public sector managers working on strategy documents and policymakers identifying challenges that might hinder the fulfillment of political intentions.

This paper draws on a case from Norway; however, the findings are of general interest. The study contributes to the academic discussion on how to consider both the health authorities’ perspective and the organizational perspective to understand the manager’s role in handling the contingency of decisions and managing paradoxes in the decision-making process.

This chapter examines the concepts of race and racism, critically reviewing their historical and contemporary applications in everyday life as well as in academic and policy debates. Racism has been extensively researched, with various theories and conceptualisations developed across social science. However, there is a great deal of disagreement regarding its nature, contemporary significance and empirical validation. This chapter examines these and attempts to synthesise some of the common definitions of racism provided in the literature. It explores related concepts and underlying themes pertaining to expressions of race and racism. Furthermore, it unpacks current knowledge about racial issues and discusses recent advances in the conceptual understanding of various forms of racism. It also elucidates the social, political and analytical applications of racism as a concept and the significance of racism in contemporary societies. The chapter concludes by highlighting how racism is a dynamic phenomenon, continuously evolving with the social, political and technological transformations in contemporary societies.

Microribbon with meander type based on giant magnetoimpedance (GMI) effect has become a research hot spot due to their higher sensitivity and spatial resolution. The purpose of this paper is to further optimize the line spacing to improve the performance of meanders for sensor application.

The model of GMI effect of microribbon with meander type is established. The effect of line spacing (Ls) on GMI behavior in meanders is analyzed systematically.

Comparison of theory and experiment indicates that decreasing the line spacing increases the negative mutual inductance and a consequent increase in the GMI effect. The maximum value of the GMI ratio increases from 69% to 91.8% (simulation results) and 16.9% to 51.4% (experimental results) when the line spacing is reduced from 400 to 50 µm. The contribution of line spacing versus line width to the GMI ratio of microribbon with meander type was contrasted. This behavior of the GMI ratio is dominated by the overall negative contribution of the mutual inductance.

This paper explores the effect of line spacing on the GMI ratio of meander type by comparing the simulation results with the experimental results. The superior line spacing is found in the identical sensing area. The findings will contribute to the design of high-performance micropatterned ribbon with meander-type GMI sensors and the establishment of a ribbon-based magnetic-sensitive biosensing system.