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Discusses the use of intranet technology within business and academic institutions. Presents the CLASIC model, a layered application model to plan, design, develop and implement systems intended to support collaborative activities in an organization using intranet capabilities. Discusses how the model can be adapted to one type of institution in an academic context. Provides a framework to assist planners as they contemplate the use of the intranet and identifies the issues faced when attempting to implement the CLASIC model. Suggests strategies and provides a basis to plan for changes in organizations.

This study aims to explore social entrepreneurial ecosystems (EEs) in the craft sector in the state of Gujarat, India. With liberalization, India witnessed the growth of social entrepreneurship and is considered one of the pioneering countries in social innovation. The objective of the research was to answer the research question: what role do various stakeholder groups play in creating and promoting craft sector social EEs.

The study is based on a qualitative case study approach of methodological triangulation combining analysing documents, a participant observation and semi-structured interviews. Two case studies – one of the Ajrakh craft cluster from Ajrakhpur and the other of Kala Cotton from Aadeshar, Bhuj are studied to explore the symbiotic linkages of social entrepreneurship ecosystem in Kutch district of Gujarat, India. A total of 24 in-depth, semi-structured interviews were conducted with stakeholders of the EE.

The study concludes that the role of like-minded individuals/social entrepreneurs, social enterprises, design networks and educational institutions is vital towards revival and sustainability of craft as economic commodities geared for scalability. Furthermore, the engagement of the systemic condition agents such as various local and national level institutions, the communities play an important role to revitalize, redeem and commercialize craft infrastructure based on active engagement, innovation and services.

This paper fulfils an identified need to study how traditional craft-based enterprises can be enabled, revived, grown and sustained.

Lebanese meals rich in vitamin C are taken for granted to contain this vitamin without consideration of its losses during the cooking and storing processes. This paper aims to examine the impact of different cooking pots, refrigeration and conventional reheating or via microwaving (MWR) on vitamin C depletion.

Two samples of three meals rich in vitamin C (AB: Aadas Bhamoud made of lentils and Swiss chard; CS: cauliflower stew; ML: Meloukhieh made of Jew's mallow) were analyzed in triplicates when they were raw, cooked in double based stainless steel (DBSS) or pressure cookers (PCs), refrigerated at 4 ^○C for 48 h, and when reheated in an open pot or in a microwave reaching 70 ^○C. The titration with 2,6‐dichlorophenolindophenol method was used for vitamin C analysis.

Relative vitamin C losses throughout the processing stages were 37.64, 65.43 and 79.00 percent for ML, CS and AB, respectively. DBSS tended to deplete vitamin C less than PC. AB lost 34.4 and 49.2 percent vitamin C with DBSS and PC, respectively; CS lost 52.3 and 57.5 percent with DBSS and PC, respectively; and ML lost 16.3 and 27.4 percent with DBSS and PC, respectively. Vitamin C loss at refrigeration was significant for both cooking pots used for the meals AB and ML but not for CS. Reheating resulted in further significant losses across meals and reheating methods.

The study highlights the importance of avoiding unnecessary cooking practices to minimize vitamin C depletion and more accurately estimating its daily intake.

The study presents for the first time the quantification of vitamin C losses in Lebanese meals subjected to different processing types and stages.

IT must not be left exclusively to the United States, her native land, to pay tribute to Dr. Lillian M. Gilbreth on the occasion of her eightieth birthday. Her work in applying science to the problem of increasing productivity deserves the gratitude of us all, since it has affected the economy of all industrial countries and contributed substantially to the higher standard of life which is now enjoyed.

YEARS ago the only people who feared the law were the “baddies”. They took the risks of their nefarious profession and when they were copped, took their sentences with resignation as the price they had to pay for whatever it was that they had illegally gained.

This study aims to determine the probiotic potential of Lactobacillus rhamnosus GR-1 from Fiti sachets, in four widely consumed pulses, namely, black-eyed pea, pigeon pea, kabuli chickpea and desi chickpea. The secondary objective was to determine the viability of the fermented pulses during 21 days of storage at 4°C.

Each pulse sample was mixed with a Fiti sachet (one gram of freeze-dried consortium of Lactobacillus rhamnosus GR-1 and Streptococcus thermophilus C106) and fermented for up to 120 h. To assess the samples’ storage potential, they were refrigerated at 4°C for 21 days. Microbial enumerations and pH measurements were collected during fermentation and storage to determine the viability and fermentation potential of Lactobacillus rhamnosus GR-1 and Fiti, respectively.

There was a significant (p = 0.01) difference in mean microbial counts in all pulse samples throughout fermentation. At 24 h of fermentation, the mean bacterial count of Lactobacillus rhamnosus GR-1 in black-eyed pea, pigeon pea, kabuli chickpea and desi chickpea were 1.32 × 10⁹ ± 0.11, 1.01 × 10⁹ ± 0.16, 1.52 × 10⁹ ± 0.14 and 0.80 × 10⁹ ± 0.05 CFU/mL, respectively. Fermentation of pigeon pea, kabuli chickpea and desi chickpea at 48 h yielded the highest bacterial count for Lactobacillus rhamnosus GR-1 while black-eyed pea reached its highest bacterial count at 72 h of fermentation. The bacterial concentration of all pulse samples remained at around 10⁹ CFU/mL during the refrigeration period of 21 days at 4°C. Furthermore, the pH of all pulse samples were below 4.6 during both fermentation and refrigerated storage.

Since 2004, the Fiti initiative has economically empowered hundreds of women in East Africa by teaching them how to produce and sell probiotic yogurt containing Lactobacillus rhamnosus GR-1. As a result, Fiti probiotic yogurt was made accessible to vulnerable populations in East Africa who face malnutrition, infectious diseases and environmental toxins. Because of recent climatic changes, milk has become more expensive and inaccessible for local communities. Furthermore, this study found that black-eyed pea, pigeon pea, kabuli chickpea and desi chickpea can be viable and non-diary probiotic alternatives to the Fiti probiotic yogurt in Eastern Africa. This is also the first study of its kind to provide preliminary evidence showing pulses as non-dairy alternatives to Fiti probiotic yogurt.

The purpose of this paper is to evaluate the retention rate of vitamin C and carotenoids in vegetables submitted to heat treatment.

Samples of carrot and broccoli were submitted to conventional cooking, steaming, microwaving and autoclave. Ascorbic acid concentrations were determined according to the methodology of Zhang and Hamauzu. The extraction of carotenoids was done using the methodology of Niizu and Rodriguez‐Amaya. The formula of Murphy et al. was used to calculate the retention rate of vitamins.

The highest retention percentage of ascorbic acid, α‐carotene, β‐carotene and lutein in carrots was obtained using microwave cooking. In the case of broccoli, the best retention for α‐ and β‐carotene was by steam cooking, whereas ascorbic acid was best preserved in the autoclave and lutein by conventional cooking.

Ascorbic acid and carotenoids are compounds present in vegetables relevant mostly from a therapeutical point of view, as they appear to be associated with the prevention of many diseases. However, these vitamins are lost during the cooking process, which is of great importance in developing countries where deficits of these nutrientes are quite common in the population.

The results obtained in this study indicate that the cooking technique of choice is of fundamental importance not only at home but also for the food industry, considering the increasing consumption of processed foods.

Demonstrates the application of spreadsheets in simulating queuing systems with arrivals from a finite population. The problem is referred to as the machine repair problem where the members of the queue are machines that are breaking down and the servers are the technicians repairing the broken machines. The total number of machines are finite and pre‐specified. The technique for the development of the simulation is illustrated with six machines. Describes the approach for developing a generalized simulation model with any number of machines.

This paper aims to report on production of the colour digital printing toners cyan, magenta and yellow. Colour digital electrophotographic printing is currently in high demand. The provision of a large colour gamut depends on appropriate selection of precise colourants to produce toner capable of producing a thin layer on paper.

Printing toners were synthesised by the emulsion aggregation method, and then evaluated for chemical constitution and effects of the colourant substituents.

Results demonstrated that increasing the polarity of a pigment produced better dispersion and lower particle size with narrower distribution and even better colour reproduction. While, changing a pigment’s characteristics did not affect the toner shape or its thermal properties.

The developed method provides a simple way to synthesise colour printing toner.

Emulsion aggregation toners provide less hazardous materials during printing.

Evaluations of the influence of solid-state parameters and physicochemical properties of the pigments on printing toner characteristics were done for the first time.

Metabrasive hosts foundry executives The Bilston based steel shot and grit manufacturers, Metabrasive Ltd, played host to a party of senior foundry executives from the Southern England and West Midlands Branches of the British Foundry Association (BFA) last month. The party was led by Mr. Norman Gledhill, the newly appointed director of the Association, and included Mr. W. M. Sutherland, chief executive of METCON which represents a group of trade associations including BFA, in areas of trade affairs, labour relations and training.