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Polycarbonate was incorporated in castor oil and nigerseed oil alkyds of various oil lengths. Compatibility of polycarbonate with these alkyds was investigated. It was found that only a small amount (4 to 10%) of polycarbonate could successfully be blended with these alkyds. Film properties of these blends were examined and compared with those of amino alkyd blends, in order to determine the usefulness of the polycarbonate alkyd blends. It was observed that polycarbonate modified alkyds, even with a small amount of polycarbonate were superior in film properties as compared to amino modified alkyds, especially with respect to chemicals and physical properties.

Alkyds are the work horse of paint industry. In order to obtain desired film properties, alkyd resins are frequently modified by other resins and polymers either by physically blending them or chemically incorporating them. Some of the recent physical modifications of alkyds have been described in this first part of the article. The chemical modifications will be described in the second part.

Polybisphenol phthalate was synthesized by the melt poly condensation process and its physical and spectral data were determined. It was blended in different proportion with linseed alkyds of various oil length. Film properties of these blends were studied and were compared with those of plain linseed alkyds. It was observed that chemical properties of the blends, containing 10 and 25 per cent polybisphenol phthalate were superior to those of the plain alkyds and the blends containing 50 per cent polybisphenol phthalate. The mechanical properties such as scratch hardness of the polybisphenol phthalate alkyd blends were inferior to those of the plain linseed alkyds.

Polybisphenol maleate was prepared by the reaction of bisphenol diacetate and maleic acid and its molecular weight, relative viscosity, solubility and melting points were determined. Its structure was confirmed by spectral and chemical analysis. It was incorporated physically and chemically into linseed oil alkyds and resulting products were termed as physical blends and copolyesters respectively. Film properties of blends and copolyesters were studied and compared with those of plain linseed oil alkyds. It was found that copolyesters were superior in film properties to those of plain linseed oil alkyds, and blends were up to some extent.

Polybisphenol phthalate was synthesized and incorporated into linseed oil alkyd by replacing a part of phthalic anhydride during the preparation of alkyds. Film properties of these polybisphenol phthalate modified alkyds (also termed as copolyesters) were examined and compared with those of pure alkyds. Copolyesters were superior in film properties as compared to pure alkyd resins especially with respect to chemical resistance.

The purpose of this paper is twofold: first, to review the extant academic literature on on-demand food delivery (ODFD) services, i.e. the delivery of freshly prepared meals from restaurants to customers enabled by online platforms; second, to propose directions for future research in this field.

This work reviews 59 papers published between 2016 and 2020. They are classified with respect to both their research methodology and the addressed themes, namely the actors involved and the activities creating value for the ODFD ecosystem. The latter was analysed by applying a framework derived from the integration of traditional models and literature about platforms/business ecosystems. Results were validated through interviews with practitioners.

Due to its huge success and the significant complexities behind it, the ODFD business has been gaining the interest of academics. The authors’ review highlights that (1) the perspectives of the various actors involved should be integrated, moving towards an ecosystem-based view; (2) future research should focus more on restaurant operations and their role in ODFD systems and (3) despite they have been investigated by several academic contributions, human resource management and logistics of ODFD systems still present room for further extensions, in the areas of intervention/regulation and distribution network/batching, respectively.

This review offers insights to both academics and practitioners. On the academic side, it analyses the literature on ODFD systems, outlining directions for future research. On the managerial side, it provides a comprehensive view on the most critical value-creating activities for ODFD businesses.

The core idea of this paper was to empirically evaluate the factors affecting the choices of consumers while ordering food online. The goal was to explore consumer behavior in the emerging industry of online food delivery business in an emerging economy, Bangladesh.

This paper used a qualitative and exploratory approach through the collection and analysis of data from a total of 177 survey respondents. Statistical analyses of all collected data (utilizing t-tests and factor analysis) were used to conclude the factors important to consumers in ordering food online through online food delivery intermediaries.

Results showed delivery time, service quality, price and condition of food delivered as factors constitute the first factor considered to be directly affecting the success of online food delivery. Variety and number of restaurants, menu, delivery tracking service and attitude of a delivery person are found to constitute the second factor and considered as indirect factors.

Online food ordering has been a very emerging sector globally and also a recent phenomenon in Bangladesh. The development and the availability of the internet combined with the busy life schedule has prompted businesses to address another need among consumers, the need to deliver foods at consumers' doorsteps. Understanding the consumer landscape better would help realize the full potential of the e-commerce platform as it can influence the economy, businesses and the quality of life of people.

The online food delivery business is new and growing and demands greater researches for better understanding by academicians and practitioners. This paper expands the limited existing research related to the online food delivery business and explores consumer behavior in the industry. From a managerial perspective, the paper contributes to understanding the consumers more broadly.

The study examines the extrinsic variables, namely store environment, promotional activities (PA), product features and stimulation factors that encourage compulsive purchasing in emerging markets.

The data were collected from customers with recent compulsive shopping experiences at an online retail store. This study collected 469 original survey responses employing purposive sampling and data analyzed with covariance-based structural equation modeling and used segmentation analysis.

The study results indicated that extrinsic (stimulus) factors, such as shop environment, PA and stimulation factors positively impacted shoppers’ impulsive buying tendency (IBT), whereas product characteristics did not affect shoppers’ IBT. Similarly, IBT (organism) influenced compulsive purchase, as did a favorable mediating relationship between extrinsic factors (stimulus factors) and shoppers’ compulsive purchase (response factor). Moreover, segmentation results showed that female consumers had more IBT and compulsive buying behavior than male respondents.

This research adds to the corpus of information concerning impulsive and compulsive buying behavior. As this study incorporates the Stimulus-Organism-Response paradigm, new findings emerge; using this paradigm allows for the testing of new linkages to better understand consumers’ impulsive and compulsive behavior.