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This study aims to explore the intricate relationship between uncertainty indicators and volatility of commodity futures, with a specific focus on agriculture and energy sectors.

The authors analyse the volatility of Indian agriculture and energy futures using the GARCH-MIDAS model, taking into account different types of uncertainty factors. The evaluation of out-sample predictive capability involves the application of out-sample R-squared test and computation of various loss functions.

The research outcomes underscore the significant impact of diverse uncertainty factors such as domestic economic policy uncertainty (EPU), global EPU (GEPU), US EPU and geopolitical risk (GPR) on long-run volatility of Indian energy and agriculture (agri) futures. Additionally, the study demonstrates that GPR exhibits superior predictive capability for crude oil futures volatility, while domestic EPU stands out as an effective predictor for agri futures, particularly castor seed and guar gum.

The study offers practical implications for market participants and policymakers to adopt a comprehensive perspective, incorporating diverse uncertainty factors, for informed decision-making and effective risk management in commodity markets.

The research makes an inaugural attempt to examine the impact of domestic and global uncertainty indicators on modelling and predicting volatility in energy and agri futures. The distinctive feature of considering an emerging market also adds a novel dimension to the research landscape.

Two friction models of Fe-Fe and Diamond-like carbon (DLC)-Fe were established by molecular dynamics (MD) method to simulate the friction behavior of traditional fracturing pump plunger and new DLC plunger from atomic scale. This paper aims to investigate the effects of temperature and load on the friction behavior between sealed nitrile butadiene rubber (NBR) and DLC films.

In this study, MD method is used to investigate the friction behavior and mechanism of DLC film on plungers and sealing NBR based on Fe-Fe system and DLC-Fe system.

The results show that the friction coefficient of DLC-Fe system exhibits a downward trend with increasing load and temperature. And even achieve a superlubricity state of 0.005 when the load is 1 GPa. Further research revealed that the low interaction energy between DLC and NBR promoted the proportion of atoms with larger shear strain in NBR matrix and the lower Fe layer in DLC-Fe system to be much lower than that in Fe-Fe system. In addition, the application of DLC film can effectively inhibit the temperature rise of friction interface, but will occur relatively large peak velocity.

In this paper, two MD models were established to simulate the friction behavior between fracturing pump plunger and sealing rubber. Through the analysis of mean square displacement, atomic temperature, velocity and Interaction energy, it can be seen that the application of DLC film has a positive effect on reducing the friction of NBR.

Natural food colors used in food are generally perceived as additives. Therefore, many studies have been conducted to prove the health benefits and risks of using natural food colors, which play an important role in the food industry, and to identify realistic stabilization methods. This paper aims to examine the health effects of natural food colors from a pharmacological approach.

The paper searches for relevant literature using keywords such as “natural food coloring”, “stabilization” and “antioxidant effects”. For the case study area, this paper added “food science and technology” to identify methods for stabilizing natural food coloring. From this review, the authors ultimately selected 79 articles that appeared to meet the research objectives.

When using natural food coloring in food, there are concerns about stabilization. However, with the development of food science and technology, the authors have found that there are multi-layer emulsification methods that can be applied before, during and after food manufacturing, and storage standards are also important. Natural food coloring is playing a diverse role in food science.

Natural food coloring has been reported in various types of literature to have antioxidant, anti-inflammatory and antitumor effects. The most common pigments are carotenoids. Considering the positive effects of natural food coloring on human health, the authors suggest future directions for the development of food science and technology and provide a perspective for changing consumer perceptions.

This chapter aims to analyze and evaluate the economic potential of Chad within the African continent, identify the challenges faced by the country, and propose potential solutions. The authors used a combination of qualitative and quantitative research methods. Relevant data is collected from reliable sources such as government reports, international organizations, research institutes, and academic studies, including data on Chad's GDP, trade flows, foreign direct investment (FDI), infrastructure, human capital, and natural resources.

The Republic of Chad is an agrarian country where the prosperity of 55% of the population depends on the development of agriculture, mainly livestock. Although rich in natural resources, Chad is one of the poorest countries in the world. Several investment projects have recently appeared in this country, which will help reduce the population's poverty in the future. The growth rate of Chad's economy lags behind that of the population. Foreign assistance is needed to solve the identified problem. With regard to the investment projects that have become more active this year, it would be unnecessary to be dizzy with success because they are still unable to break the established way of life. The Republic of Chad is situated in Africa and is considered one of the largest countries in the continent. The country has no access to the sea.

This paper aims to address the gaps in current research by exploring how blockchain technology influences corporate green innovation.

This study investigates the potential of blockchain technology to stimulate the green innovation of companies using the difference-in-difference model with a panel data set of 1,803 Chinese listed companies from 2012 to 2019.

The application of blockchain significantly increases the number of green invention patents obtained by companies but has no significant impact on green utility model patents, that is, blockchain applications improve the quality rather than the quantity of green innovation. The role of blockchain in promoting green innovation is particularly pronounced in state-owned enterprises, non-heavily polluting industries and older companies. The use of blockchain technology helps reduce sales costs and boosts research and development investments, thereby encouraging green innovation. Additionally, a company’s internal control quality plays a moderating effect.

Firstly, previous research on blockchain has primarily centered on its relationship with supply chain management. This article empirically tests the impact of blockchain applications on the green innovation of companies using the DID method. Secondly, current studies mainly explore the influencing factors on green invention patents. This article examines the impact of blockchain applications on both green invention patents and green utility model patents and identifies distinct influencing effects. Finally, this article introduces the internal control mechanism of enterprises into the DID model and explores the potential impact of the quality of internal control on the relationship between blockchain and green innovation.

After completion of the case study, the students will be able to understand the complexity of diversification and market expansion strategies in a growing consumer-driven market context, apply strategic frameworks to analyze the Indian oral care market, analyze brand positioning principles to develop a marketing strategy for Aquawhite and evaluate and identify the pros and cons of the various decisions taken during market diversification.

This case study seeks to examine the market expansion dilemmas faced by Aquawhite, a brand in the oral health-care sector, and the role of key decision-makers in addressing these challenges. This case study aims to provide insights into the complexities of brand extension and market expansion strategies in the context of a developing consumer-driven market. This case study is structured as a qualitative analysis based on publicly available information, including Aquawhite’s historical data, market trends and industry reports. Additionally, insights from relevant interviews with key stakeholders within the company have been considered to present a comprehensive view. This case study highlights the dilemmas faced by Aquawhite as it navigates market expansion. It reveals the critical role of Nikhil Nanda, the managing director in addressing these dilemmas and shaping the brand’s future. This case study emphasizes the need for a strategic approach that balances market dynamics with brand identity.

This case study is suitable for use in undergraduate and postgraduate-level courses on marketing management and strategic management. This case study provides insights into brand development, market entry and expansion strategies. It can be used to discuss the marketing mix, segmentation and targeting, as well as competitive analysis.

Teaching notes are available for educators only.

CSS 8: Marketing.

The purpose of this study was to development of a new chocolate-flavored powdered food supplement enriched with mesquite pod flour, oak extract and agave fructans, with proper sensory characteristics as well as its physicochemical and glycemic quality.

A powdered shake was formulated using experimental design (23) with mesquite (Prosopis laevigata) pod flour, oak (Quercus convallata) extracts, nonalkalinized cocoa, agave fructans, milk protein and xanthan gum. Sensory analysis (choice profile method, ranking test, focus group, quantitative descriptive analysis), moisture, ash, fiber, protein and lipids, pH, color, wettability, dispersibility and rheological tests were done. Phenolic profiling analysis to samples was done by ultraperformance liquid chromatography coupled to photodiode array detection and electrospray ionization tandem mass spectrometry, antioxidant activity was measured by 2,2’-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation, ferric reducing antioxidant power and oxygen radical absorbance capacity, glycemic index (GI) and glycemic load were evaluated.

The main sensory attributes in the powders were chocolate, bitter, astringent, grass/linseed flavors (p < 0.05). The product has protein [66.9%], carbohydrates [22.0%], lipids [1.6%], ash [2.7%] and moisture [6.8%], with wettability (23 s), and dispersibility of 77.9%. Catechin, epicatechin, gallocatechin, procyanidin B2, chlorogenic, coumaric and ferulic acids were identified. GI and caloric load not show differences between men (73.3±2.4, 4.4±0.1) and women (67.0±2.1, 4.1±0.1) (p > 0.05).

The use of mesquite pods, oak and agave fructans in powder food supplement is an alternative to obtain a product high in protein, with good sensory properties, antioxidant activity and moderate GI.

This study aims to thoroughly examine the milling process applied to fused filament fabrication (FFF) parts. The primary objective is to identify the key variables in creating smooth surfaces on FFF specimens and establish trends about specific parameters.

In this study, PLA and ABS samples fabricated by FFF are subjected to side milling in several experiments. Achievable surface quality is studied in relation to material properties, milling parameters, tooling and macrostructure. The surface finish is quantified using profile measurements of the processed surfaces. The study classifies the created chips into categories that can be used as criteria for the anticipated quality. Spectral analysis is used to examine the various surface formation modes. Thermal monitoring is used to track chip formation and surface temperature changes during the milling process.

This study reveals that effective heat dissipation through proper chip formation is vital for maintaining high surface quality. Recommended methodology demands using a tool with a substantial flute volume, using high positive rake and clearance angles and optimizing the feed-per-tooth and cutting speed. Disregarding these guidelines may cause the surface temperature to surpass the material’s glass transition, resulting in inferior quality characterized by viscous folding. For FFF thermoplastics, optimal milling can bring the average surface roughness down to the micron level.

This research contributes to the field by providing valuable guidance for achieving superior results in milling FFF parts. This study includes a concise summary of the theoretically relevant insights, presents verification of the key factors by qualitative analysis and offers optimal milling parameters for 3D-printed thermoplastics based on systematic experiments.

The purpose of the project is to explore the biosoftening of raw areca nut fibers using two different biological retting methods and assess their impact on fiber properties for improved spinning. The study aims to contribute to the fashion industry’s shift toward sustainability.

The project involves collecting raw brown areca shells, subjecting them to two retting methods (stagnant water retting and changing water daily retting) and then extracting and drying the fibers. Various physical and chemical properties of the fibers are measured to evaluate their suitability for spinning.

The stagnant water retting method, especially the fibers obtained on the second day, showed improved properties in terms of fiber strength, elongation, fineness and cellulose content, making them suitable for spinning applications. The method also resulted in better moisture regain.

The study focused on two retting methods and a limited timeframe. Further research could explore additional techniques and durations. The labor-intensive nature of the daily changing water retting method may have implications for scalability.

The project demonstrates a cost-effective and sustainable method for converting agricultural waste (areca nut husks) into valuable fibers suitable for various end users.

The research supports the fashion industry’s sustainability efforts by promoting the use of eco-friendly natural fibers, potentially benefiting rural farming communities.

The project highlights the innovative use of areca nut fibers and their potential to contribute to sustainable fashion. The stagnant water retting method is presented as a reliable and effective approach for improving fiber properties. Additionally, all fiber testing was exclusively conducted at the South India Textile Research Association (SITRA), with sponsorship from the industry and support from the Ministry of Textiles, Government of India.

This study aims to evaluate the nutrient content and acceptable qualities of plant-based burger patties (PBBP) formulated with chickpea flour, defatted sesame cake (DSC) flour, coffee silver skin and pomegranate juice as colorant.

The chemical composition, energy value, cholesterol content, amino acid composition, cooking loss, pH, color characteristics and sensory attributes of PBBP were analyzed using official procedures and compared to beef burger. 

PBBP had a protein value of 16.0 g/100g, which is nearly close to the protein content of the beef burger (18.1 g/100g). The fat content of the PBBP was approximately three times lower than that of the beef burger. The fiber content in PBBP was approximately 23 times as high as that in beef burgers samples (p = 0.05). The raw PBBP samples supplies 178 Kcal/100g, whereas beef burger possessed 259 Kcal/100g. Neither the raw nor the cooked PBBP samples contained any cholesterol. Both the beef and PBBP displayed acceptability scores higher than 7.0, which suggests that PBBP was well accepted.

It is concluded that the PBBP sample exhibited a protein value of 16.0 g/100g, which is comparable to the protein level of beef burgers (18.1 g/100g). The fat level of the PBBP samples was significantly lower than that of the beef burger samples. Uncooked PBBP samples contained significantly higher fiber content compared to beef burger samples. No cholesterol was found in raw or cooked PBBP samples. Overall acceptance scores for both beef and PBBP samples exceeded 7.0, suggesting that the proposed product (PBBP) was received favorably.