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Fused filament fabrication (FFF) using tough poly lactic acid (PLA) was determined to be the most suited method to achieve low-cost prosthetic sockets. However, improvement in the material properties is desirable to strengthen these sockets. This study aims to evaluate annealing as a potential method to improve material properties by a heat treatment of the object after 3D printing.

Four different annealing methods and a control group were tested according to ISO standard 527–1 and ISO standard 527–2. The four annealing methods included: oven; sand; water; and glycerol annealing. Tests were performed on longitudinal and transversal 3D printed samples. Deformation was determined on 3D printed test rings.

Annealing using an oven, sand and water resulted in a significant increase in tensile strength in longitudinally 3D printed tensile test samples. However, the tensile strength was decreased in the transversally 3D printed tensile test samples. The tensile modulus had no significant increase in the longitudinally and transversally printed samples. Sand annealing resulted in the least deformation, with a shrinkage of 2.04% of inner diameter and an increase in height of 1.99% for the horizontally annealed test rings.

The annealing of prosthetic sockets is not recommended as a decrease in tensile strength in transversally printed tensile test samples was observed. More research is needed towards the strengthening of tough PLA in both print directions.

This paper fulfils the need for understanding the impact of annealing on 3D printed items intended for daily use, such as a prosthetic socket.

Purpose – The purpose of this research is to synthesize modified thermoplastic sago starch (TPS) through in-situ mechanism by reacting sago starch with diphenylmethanediisocyanate (MDI) and castor oil simultaneously, resulting in a more homogenous and finer-sized polyurethane prepolymer (PUP).

Design/Methodology/Approach – The methods used were Thermal Gravimetric Analysis (TGA) and Differential Scanning Calorimetry (DSC) for thermal characterization and stability of PUP, modified TPS non-extracted and extracted with toluene and water.

Findings – TGA test results presented shows that PUP begins to decompose thermally at a temperature of 300–500 °C. Weight loss occurs rapidly between these temperatures and is completely discharged at a temperature of 500°C, which is called weight loss transition.

Research Limitations/Implications – When extracted with toluene and a water solvent, the melting point and latent heat of fusion slightly decreased; however, it is still higher than the original value of sago. In terms of thermal stability, modified TPS decomposes and loses weight at 150–200 °C in small quantities, continues with weight loss rapidly, and is completely discharged at 500°C. The thermal stability is considered high; thus, modified TPS application can be varied.

Practical Implications – DSC analysis and TGA shows that modified TPS has good thermal characteristics and thermal stability. Modified TPS has a melting point of 104.69°C, and the latent heat of fusion (ΔH) is 234.27 J/g. This value is close to the PUP melting point and latent heat of fusion, which reveals the formation of cross-link between the starch and PUP.

As the world faces a new health crisis threatening people with the spread of Covid-19, this study aims to summarize the key information of Covid-19 related to disease characteristics, diagnosis, treatment and prevention along with the lessons learned from Thailand.

The narrative review was synthesized from various sources such as the World Health Organization; Centers for Disease Control and Prevention; Ministry of Public Health and other related news; articles in ScienceDirect, PubMed, Google Scholar; and the author's perspective regarding the lessons learned from Thailand with keywords of “Covid-19” and “Coronavirus” from January to August 2020. Google Trends was used to set common questions.

Covid-19 is the seventh family of coronaviruses that cause various symptoms related to respiratory systems. The disease can be treated through general and symptomatic treatment, by using antiviral drugs. As of July 2020, there are four potential vaccine candidates ChAdOx1 nCoV-19, mRNA-1273, Ad5-nCOV and BNT162b1. The recommendations for Covid-19 prevention are physical distancing, face masks, eye protection and hand washing. Thailand is now considered as low-risk for Covid-19 possibly because of (1) soft policy by government actions, (2) village health volunteers, (3) integration of technology and (4) fact-based communications.

This study summarized the key points about Covid-19, clarified some misunderstandings and shared strategic actions from Thailand, which can be adapted according to the different capacities and situations in other countries.

The aim was not to perform a systematic review but firstly to search in PubMed, Science Direct, Scopus and Web of Science databases on the papers published in the last five years using tools for reviewing the statement of preferred information item for systematic reviews without focusing on a randomized analysis and secondly to perform a bibliometric analysis on the properties of films and coatings added of tocopherol for food packaging.

On January 24, 2022, information was sought on the properties of films and coatings added of tocopherol for use as food packaging published in PubMed, Science Direct, Scopus and Web of Science databases. Further analysis was performed using bibliometric indicators with the VOSviewer tool.

The searches returned 33 studies concerning the properties of films and coatings added of tocopherol for food packaging, which were analyzed together for a better understanding of the results. Data analysis using the VOSviewer tool allowed a better visualization and exploration of these words and the development of maps that showed the main links between the publications.

In the area of food science and technology, the development of polymers capable of promoting the extension of the shelf life of food products is sought, so the knowledge of the properties is vital for this research area since combining a biodegradable polymeric material with a natural antioxidant active is of great interest for modern society since they associate environmental preservation with food preservation.

This study aims to assess the effect of water variation on bioethanol production from cassava peels (CP) using Saccharomyces cerevisiae yeast as the ethanologenic agent.

The milled CP was divided into three treatment groups in a small-scale flask experiment where each 20 g CP was subjected to two-stage hydrolysis. Different amount of water was added to the fermentation process of CP. The fermented samples were collected every 24 h for various analyses.

The results of the fermentation revealed that the highest ethanol productivity and fermentation efficiency was obtained at 17.38 ± 0.30% and 0.139 ± 0.003 gL⁻¹ h⁻¹. The study affirmed that ethanol production was increased for the addition of water up to 35% for the CP hydrolysate process.

The finding of this study demonstrates that S. cerevisiae is the key player in industrial ethanol production among a variety of yeasts that produce ethanol through sugar fermentation. In order to design truly sustainable processes, it should be expanded to include a thorough analysis and the gradual scaling-up of this process to an industrial level.

This paper is an original research work dealing with bioethanol production from CP using S. cerevisiae microbe.

1. Hydrolysis of cassava peels using 13.1 M H₂SO₄ at 100 ^oC for 110 min gave high Glucose productivity

2. Highest ethanol production was obtained at 72 h of fermentation using Saccharomyces cerevisiae

3. Optimal bioethanol concentration and yield were obtained at a hydration level of 35% agitation

4. Highest ethanol productivity and fermentation efficiency were 17.3%, 0.139 g.L⁻¹.h⁻¹

Hydrolysis of cassava peels using 13.1 M H₂SO₄ at 100 ^oC for 110 min gave high Glucose productivity

Highest ethanol production was obtained at 72 h of fermentation using Saccharomyces cerevisiae

Optimal bioethanol concentration and yield were obtained at a hydration level of 35% agitation

Highest ethanol productivity and fermentation efficiency were 17.3%, 0.139 g.L⁻¹.h⁻¹

In the wine industry, maintaining superior quality standards is crucial to meet the expectations of both producers and consumers. Traditional approaches to assessing wine quality involve labor-intensive processes and rely on the expertise of connoisseurs proficient in identifying taste profiles and key quality factors. In this research, we introduce an innovative and efficient approach centered on the analysis of volatile organic compounds (VOCs) signals using an electronic nose, thereby empowering nonexperts to accurately assess wine quality.

To devise an optimal algorithm for this purpose, we conducted four computational experiments, culminating in the development of a specialized deep learning network. This network seamlessly integrates 1D-convolutional and long-short-term memory layers, tailor-made for the intricate task at hand. Rigorous validation ensued, employing a leave-one-out cross-validation methodology to scrutinize the efficacy of our design.

The outcomes of these e-demonstrates were subjected to meticulous evaluation and analysis, which unequivocally demonstrate that our proposed architecture consistently attains promising recognition accuracies, ranging impressively from 87.8% to an astonishing 99.41%. All this is achieved within a remarkably brief timeframe of a mere 4 seconds. These compelling findings have far-reaching implications, promising to revolutionize the assessment and tracking of wine quality, ultimately affording substantial benefits to the wine industry and all its stakeholders, with a particular focus on the critical aspect of VOCs signal analysis.

This research has not been published anywhere else.

The purpose of this systematic review is to highlight some of the business model changes restaurants, bars and beverage producers undertook to modify their operations in order to not only stay in business but also to better serve their employees and communities during the COVID-19 crisis.

An analysis was conducted on 200 industry articles and categorized into three major themes: expansion of take-out/delivery, innovative practices, and community outreach/corporate support, each are further subdivided into additional themes. The systematic review is further supported by personal interviews with industry professionals.

This research finds that there were many different approaches used in adjusting business models in response to the dining restrictions put in place due to COVID-19. From these approaches, themes were developed which resulted in uncovering some suggestions such as developing contingency plans, being flexible and creative, eliminating menu items, investing in a communication platform and getting involved with local government. In addition, some practices operators should be mindful of such as selling gift cards and starting a crowdfund.

This research provides a systematic analysis of business model changes that occurred due to COVID-19 dining restrictions. Researchers can use this information as a guide for further analysis on a specific theme introduced herein.

This research offers several practical implications which will assist the industry should another similar event occur in the future. The systematic analysis describes and documents some suggestions as well as practices to be mindful of in preparing contingency plans for the future.

This research documents an unprecedented time for the hospitality industry by examining how restaurant, bar and beverage producers around the country responded to COVID-19 restrictions. Distilling the multitude of information into succinct themes that highlight the business model changes that occurred will aid future research as well as operators.

This paper aims to overview the need for tobacco harm reduction, the consumer products that facilitate tobacco harm reduction and the barriers to its implementation. The worldwide endemic of tobacco smoking results in the death of over seven million smokers a year. Cigarette quit rates are very low, from 3%–12%, and relapse rates are high, from 75%–80% in the first six months and 30%–40% even after one year of abstinence. In addition, some smokers do not desire to quit. Cigarette substitution in tobacco harm reduction is one strategy that may reduce the burden of morbidity and mortality.

This review examines the displacement of smoking through substitution of non-combustible low-risk products such as snus, heated tobacco products and e-cigarettes.

Toxicological testing, population studies, clinical trials and randomized controlled trials demonstrate the potential reductions in exposures for smokers. Many barriers impede the implementation of product substitution in tobacco harm reduction. These products have been subjected to regulatory bans and heavy taxation and are rejected by smokers and society based on misperceptions about nicotine, sensational media headlines and unsubstantiated fears of youth addiction. These barriers will need to be addressed if tobacco harm reduction is to make the maximum impact on the tobacco endemic.

This review provides the rationale for tobacco harm reduction, evaluates the current products available and identifies the barriers to implementation.

The purpose of this article is to investigate on changes of the microbial load and the chemical and physical properties of date fruits stored for 6 months under two different temperatures.

A composite sample of 100 kg date fruits from the Khalas variety, season 2019, was collected from the local market in Al Ahsa Province, Saudi Arabia, packaged in 1 kg lots, stored at room and refrigerator temperatures and the microbial contamination and the chemical and physical properties monitored over a period of six months of storage. Total bacteria, lactic acid bacteria, Enterobacteriaceae, yeasts and molds were counted and representatives of yeast and mold contaminants were identified using morphological, physiological and molecular typing techniques. Changes in the color and texture of the samples were also monitored during storage.

The yeasts detected were two strains of each of Lachancea thermotolerans and Rhodosporidiobolus fluvialis and one strain of Cystofilobasidium lacus-mascardii. For molds, one strain of each of Aspergillus niger, Aspergillus flavus, Penicillium chrysogenum and Aspergillus caespitosus have been detected. No significant growth of these microorganisms was observed, but enough load persisted during storage that makes the samples not meeting the microbiological standards. There were significant changes in the color and texture of the fruits during storage.

These findings add important information that can help producers and processors to improve quality and promote marketing of date fruits, especially to international markets.