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Combustion of fuel with oxidizer inside a combustion chamber of an internal combustion engine forms inevitable oxides of nitrogen (NOx) due to high temperature at different locations of the combustion chamber. This study aims to quantify NOx formed inside the combustion chamber using two fuels, a conventional diesel (n-heptane) and a biodiesel (methyl oleate).

This research uses a computational fluid dynamics simulation of chemically reacting fluid flow to quantify and compare oxides of nitrogen (NOx) in a compression ignition (CI) engine. The study expends species transport model of ANSYS FLUENT. The simulation model has provided the temperature profile inside the combustion chamber, which is subsequently used to calculate NOx using the NOx model. The simulation uses a single component hydrocarbon and oxygenated hydrocarbon to represent fuels; for instance, it uses n-heptane (C₇H₁₆) for diesel and methyl-oleate (C₁₉H₃₆O₂) for biodiesel. A stoichiometric air–fuel mixture is used for both fuels. The simulation runs a single cylinder CI engine of 650 cm³ swept volume with inlet and exhaust valves closed.

The pattern for variation of velocity, an important flow parameter, which affects combustion and subsequently oxides of nitrogen (NOx) formation at different piston locations, is similar for the two fuels. The variations of in-cylinder temperature and NOx formation with crank angles have similar patterns for the fuels, diesel and biodiesel. However, the numerical values of in-cylinder temperature and mass fraction of NOx are different. The volume averaged static peak temperatures are 1,013 K in case of diesel and 1,121 K in case of biodiesel, while the mass averaged mass fractions of NOx are 15 ppm for diesel and 141 ppm for biodiesel. The temperature rise after combustion is more in case of biodiesel, which augments the oxides of nitrogen formation. A new parameter, relative mass fraction of NOx, yields 28% lower value for biodiesel than for diesel.

This work uses a new concept of simulating simple chemical reacting system model to quantify oxides of NOx using single component fuels. Simplification has captured required fluid flow data to analyse NOx emission from CI engine while reducing computational time and expensive experimental tests.

The purpose of this study is to enhance the functional properties of Hessian fabric through resin finishing. Hessian bags made of lignocellulosic jute fiber are commonly used to pack, store and transport agro-commodities, including horticultural crops such as rice, potato, onion and wheat. However, because of high water affinity, these bags undergo degradation in properties due to moisture release by the stored commodities themselves. Exposure to natural elements, e.g. rain and dew, also causes moisture absorption in hessian bags. Once the bag gets moistened, degradation of jute bags starts due to microbial attack, leading to loss in tensile strength and change in extensibility, leading to ultimate breakage in warp and weft directions of the fabric.

To overcome the degradation in the functional properties of hessian fabric due to exposure to moisture and microbial attack, the application of semi-synthetic polymeric materials was carried out.

Tenacity, bursting strength, puncture resistance, tear strength and breaking load, as well as life cycle of resin-treated jute fabric was found to be better than control jute.

To the best of the authors’ knowledge, no recent reports of resin finishing on jute (hessian) fabric with semi-synthetic resins are presently available, other than coating with rubber.

Everyone is extremely concerned about environmental protection and health safety due to the rise in living standards. Plant-derived natural dyes have garnered much industrial attention in food, pharmaceutical, textile, cosmetics, etc. owing to their health and environmental benefits. The present study aims to focus on the elimination of the use of synthetic dyes and provides brief information about natural dyes, their sources, extraction procedures with characterization and various advantages and disadvantages.

In producing natural colors, extraction and purification are essential steps. Various conventional methods used till date have a low yield, as these consume a lot of solvent volume, time, labor and energy or may destroy the coloring behavior of the actual molecules. The establishment of proper characterization and certification protocols for natural dyes would improve the yielding of natural dyes and benefit both producers and users.

However, scientists have found modern extraction methods to obtain maximum color yield. They are also modifying the fabric surface to appraise its uptake behavior of color. Various extraction techniques such as solvent, aqueous, enzymatic and fermentation and extraction with microwave or ultrasonic energy, supercritical fluid extraction and alkaline or acid extraction are currently available for these natural dyes and are summarized in the present review article.

If natural dye availability can be increased by the different extraction measures and the cost of purified dyes can be brought down with a proper certification mechanism, there is a wide scope for the adoption of these dyes by small-scale dyeing units.

This paper aims to solve the problems molybdenum disulfide (MoS₂) nanosheets suffer from inadequate dispersion stability and form a weak lubricating film on the friction surface, which severely limits their application as lubricant additives.

MoS₂/C₆₀ nanocomposites were prepared by synthesizing molybdenum disulfide (MoS₂) nanosheets on the surface of hydrochloric acid-activated fullerenes (C₆₀) by in situ hydrothermal method. The composition, structure and morphology of MoS₂/C₆₀ nanocomposites were characterized. Through the high-frequency reciprocating tribology test, its potential as a lubricant additive was evaluated.

MoS₂/C₆₀ nanocomposites that were prepared showed good dispersion in dioctyl sebacate (DOS). When 0.5 Wt.% MoS₂/C₆₀ was added, the friction reduction performance and wear resistance improved by 54.5% and 62.7%, respectively.

MoS₂/C₆₀ composite nanoparticles were prepared by in-situ formation of MoS₂ nanosheets on the surface of C₆₀ activated by HCl through hydrothermal method and were used as potential lubricating oil additives.

The peer review history for this article is available at: https://publons.com/publon/10.1108/ILT-10-2023-0321/

This paper aims to evaluate the effects of banana (Musa) peel and guava (Psidium guajava) leaves extract as mordants on jute–cotton union fabrics dyed with onion skin extract as a natural dye.

The dye was extracted from the outer skin of onions by boiling in water and later concentrated. The bio-mordants were prepared by maceration using methanol and ethanol. The fabrics were pre-mordanted, simultaneously mordanted and post-mordanted with various concentrations according to the weight of the fabric. The dyed and mordanted fabrics were later subjected to measurement of color coordinates, color strength and colorfastness to the washing test. Furthermore, the dyed samples were characterized by Fourier transform infrared, and different chemical bonds were analyzed by X-ray photoelectron spectroscopy analysis.

Significant improvement was obtained in colorfastness and color strength values in various instances using banana peel and guava leaves as bio mordants. Post-mordanted with banana peel provided the best results for wash fastness. Better color strength was achieved by fabric post-mordanted with guava leave extracts.

Sustainable dyeing methods of natural dyes using banana peel and guava leaves as bio mordants were explored on jute–cotton union fabrics. Improvement in colorfastness and color strength for various instances was observed. Thus, this paper provides a promising alternative to metallic salt mordants.

The purpose of this study is to investigate the impact of integrating “Licorice powder” into curd balls on their storage stability under refrigeration conditions. Through this examination, this study aims to evaluate the potential effects of licorice powder on extending the shelf life, maintaining quality attributes and preserving the overall stability of curd balls when stored at refrigeration temperatures.

Licorice powder, in varying quantities (1%, 2% and 3%), was incorporated into curd balls alongside a control group lacking licorice (0%). These batches were subsequently stored for 25 days under refrigeration at a temperature of 4 ± 1ºC, using aerobic packaging conditions. During this storage period, the samples were regularly monitored and analyzed for various parameters to assess changes in their properties and qualities.

The findings indicated that in the treatment groups, pH and titratable acidity were notably lower than those in the control group (p = 0.05). Curd balls enriched with licorice powder exhibited significantly higher levels of 2, 2-diphenyl-1-picrylhydrazyl, 2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid and total phenolic contents compared to the control (p = 0.05). Furthermore, curd balls containing licorice powder displayed notably lower levels of peroxide, thiobarbituric acid reactive substances and free fatty acids in comparison to the control (p = 0.05). Among all samples, T3 (3%) demonstrated significantly less microbial growth (p = 0.05) than the other groups. Conversely, the sensory panel rated T2 significantly higher than T3 (p = 0.05).

The investigation highlights that curd balls enriched with 2.0% licorice powder demonstrated significant efficacy in preventing the deterioration of physicochemical attributes, enhancing antioxidant capacity, restraining lipid oxidation, curbing microbial growth and ultimately exhibiting the most favorable organoleptic properties among the tested variations. This finding underscores the potential of incorporating 2.0% licorice powder as an effective agent for bolstering the storage stability and overall quality of curd balls during refrigerated storage.

The aim of this paper is to examine the existing literature circa 2010–2023 of introductory wine education involving sensory experience components in an objective, transparent and replicable manner. Sensory experience education normally involves the usage of the five senses (smell, taste, sight, feel and hearing) as means to demonstrate, scaffold and illuminate introductory-level wine curricula. This study identifies the methodologies used in existing in educational wine sensory experience literature, identifies the pedagogical utilities of current wine research and explores findings useful for wine educators.

This paper uses the Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) for literature review reporting.

From the existing body of literature involving wine sensory experience in education (N = 20), five pedagogical utilities emerged from the dataset: wine sensory experience training (n = 7), wine sensory analysis techniques (n = 5), teaching environment (n = 5), wine and food pairing (n = 2) and psychological context (n = 1). Furthermore, experimental design is the preferred method (n = 14) of research related to wine sensory experience in education.

This study provides utility for wine educators at the college and university level and may provide perspective and tools for firms seeking consumer engagement through wine education.

To the researchers' knowledge, there are no literature reviews that explore wine sensory experience in education. Thus, the primary contributions of this study are threefold: identification of current gaps in wine education research, identification of future research questions and avenues of study, and resources for curriculum improvement of introductory wine courses.