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The present study investigates information-sharing behaviour and awareness of students towards the infringement of copyright and associated rights while information sharing. The purpose of this study is to seek answers to the issue of whether or not students infringe on the rights of others and, if they do, whether they do so deliberately or unwittingly. Even though the Copyright Act and copyrighted works are often disregarded, students, teachers and peers are long-term trading and adapting new e-resources for their use.

The study collected data from students in India through a survey using Google Forms from January 2022 to May 2022. It analysed it using SPSS software to identify behaviour patterns, trends and factors influencing actions and awareness regarding potential copyright issues during data sharing.

The study finds that many students in India engage in copyright infringement, either deliberately or unwittingly. Many students are unaware of copyright laws and regulations and do not understand the consequences of their actions.

The study’s findings are limited to students in Tamil Nadu, India, and may not represent students in other countries or regions. The findings can inform policies and educational programmes that promote ethical and legal behaviour among students and help reduce the incidence of copyright infringement.

This study’s originality and value stem from its unique approach of merging information sharing, seeking and copyright concepts.

Project scope creep is a nightmare and nearly intolerable task. Most project managers struggle to curtail the expanse and degree of scope creep. This study examines different likely project scope creep factors associated with the construction industry projects.

After many brainstorming sessions with construction stakeholders, several project scope creep factors were identified. Then, a detailed survey was executed in big construction projects of the United Arab Emirates (UAE). The data were analyzed using exploratory factor analysis (EFA) and confirmatory factor analysis (CFA).

The results derived and validated five conspicuous factors leading to project scope creep. Respectively, the highest and the lowest impact on project scope appears to be imposed by tasks/specifications and complexity/uncertainty.

It offers crucial support to the project stakeholders in scrutinizing different factors that stand as hurdles to project success and allows them to seek remedies to resolve them.

It is among the first study in the region that identifies and validates the factors that hinder construction project success.

The purpose of this paper was to explore the possibility of utilization of Ocimum sanctum Linn (Tulsi) leaf extract as a natural preservative in muscle foods. The products incorporated with Ocimum sanctum leaf extract were assessed for various oxidative stability and storage quality parameters.

The Ocimum sanctum leaf extract was incorporated at 300 mg/kg level in the formulation. Chicken sausages incorporated with Ocimum sanctum leaf extract along with control samples were aerobically packaged in low-density polyethylene pouches and assessed for lipid oxidation, physicochemical, microbiological and sensory characteristics under refrigerated (4 ± 1°C) conditions.

Ocimum sanctum leaf extract showed a significant (p < 0.05) effect on the lipid stability, as the treated products exhibited significantly (p < 0.05) lower thiobarbituric acid reactive substances (mg malonaldehyde/kg) and free fatty acid (% oleic acid) values in comparison to control. A significant (p < 0.05) effect was also observed on the microbiological characteristics of the products, as the treated products showed significantly (p < 0.05) lower values for total plate count, psychrophilic count and yeast and mould count. Significantly, (p < 0.05) higher scores were also observed for various sensory parameters of the treated products.

The paper has demonstrated the use of Ocimum sanctum leaf extract as a potential natural preservative, as it successfully improved the oxidative stability and storage quality of the products during refrigerated (4 ± 1°C) storage and may be commercially exploited as a natural preservative in muscle foods.