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This review aims to give an overview about zinc oxide (ZnO) based gas sensors and the role of doping in enhancing the gas sensing properties. Gas sensors based on ZnO thin film are preferred for sensing applications because of their modifiable surface morphology, very large surface-to-volume ratio and superior stability due to better crystallinity. The gas detection mechanism involves surface reaction, in which the adsorption of gas molecules on the ZnO thin film affects its conductivity and reduces its electrical properties. One way to enhance the gas sensing properties is by doping ZnO with other elements. A few of the common and previously used dopants include tin (Sn), nickel (Ni) and gallium (Ga).

In this brief review, previous works on doped-ZnO formaldehyde sensing devices are presented and discussed.

Most devices provided good sensing performance with low detection limits. The reported operating temperatures were within the range of 200̊C –400̊C. The performance of the gas sensors can be improved by modifying their nanostructures and/or adding dopants.

As of yet, a specific review on formaldehyde gas sensors based on ZnO metal semiconductors has not been done.

This paper aims to discuss the physical and thermal properties of the three-dimensional (3D) printing natural composite filament, as well as the tensile behaviour of the printed composites to get an insight of its possibility to be used as an ankle–foot orthosis (AFO) material.

Physical test that was conducted includes scanning electron microscopy analysis, thermogravimetric/differential scanning calorimetry analysis as well as the effect of fibre load after extrusion on the filament morphology. Tensile test was conducted with different amounts of fibre loads (0, 3, 5 and 7 Wt.%) on the printed specimens.

There is an increment of strength as the fibre load is increased to 3 Wt.%; however, it decreases significantly as it is increased to 5 and 7 Wt.% because of the presence of voids. It also shows that the extrusion temperature severely affects the structure of the filaments, which will then affect the strength of the printed composites. Based on the results, it is possible to use kenaf/polylactic acid (PLA) filament to print out AFO as long as the filament production and printing process are being controlled properly.

The unique aspect of this paper is the investigation of kenaf/PLA filament as a material for 3D printing, as well as its material consideration for AFO manufacturing. This paper also studies the effect of extrusion temperature on the morphological structure of the filament and its effect on the tensile properties of the printed kenaf/PLA specimen.

The purpose of this study is to identify the consumption intention of Baba Nyonya Peranakan ethnic food among the youth generation by examining the effect of media influence and curiosity.

A causal study through the quantitative method is applied. This study focused on the youth generation, and a total of 219 valid responses were used for hypothesis testing using Statistical Package for Social Sciences and SmartPLS software. Purposive sampling, under non-probability sampling, was used. The data were collected through an online survey. The survey link was disseminated mainly on social media groups.

All of the hypotheses were found to be statistically significant. Media influence was found to directly and indirectly influence the consumption intention of Baba Nyonya ethnic food through attitude and curiosity. The involved stakeholders could also be more alert and improve the strategic planning based on the research finding that can stimulate more interest among consumers, benefiting the national gastronomy heritage tourism development.

The integration of biculturalism is rooted in knowledge about food, media coverage about food and food for social events that influence the formation of national food identity. Baba Nyonya food brings a unique identity with mixed heritage and culture, combined ingredients and recipes between two majority races of Malay and Chinese. However, exposure to ethnic food is lacking and causes the youth generation to unaware and not interested to try ethnic food. This study initiates to examine the effect of media influence and curiosity as food promotion via social media potentially to influence and lead to increased consumption of ethnic food.