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At present, carbonated drinks such as cola are especially favored by the younger generation. But because of its acid, it often leads to tooth demineralization, resulting in “cola tooth”. However, the influence of cola on the corrosion resistance of passive film of TiA10 alloy restorative materials is rarely reported. The purpose of this study was to analysis the corrosion resistance, composition of the passive film of TA10 alloy in different concentrations of Cola.

The passive behavior of TA10 alloy in artificial saliva (AS) and Cola was studied by means of potentiodynamic polarization, electrochemical impedance spectroscopy, cyclic voltammetry, Mott-Schottky techniques and combined with X-ray photoelectron spectroscopy and Auger electron spectroscopy (AES) surface analysis.

With the increase of cola content, the self-corrosion current density of the alloy increases sharply, and the corrosion resistance of the passive film is the best in AS, while Rp in cola is reduced to half of that in AS. The thickness of the passive film in AS, AS +cola and cola is about 9.5 nm, 7.5 nm and 6 nm, respectively. The passive film in cola has more defects and the carrier density is 1.55 times as high as that in AS. Cola can weaken the formation process of the protected oxide, promote the formation of high valence Ti-oxides and increase the content of Mo-oxides in the passive film.

These results have important guiding significance for the safe use of the alloy in the complex oral environments.

The purpose of this investigation was to develop sustainable resource-based anticorrosive coating material using Pongamia glabra seed oil and tannic acid (TA), as well as to improve the coating properties.

TA-modified fatty amide diol was synthesized by condensation polymerization. First, Pongamia glabra seed oil was converted to fatty amide diol (Pongamia oil fatty amide, PFA) that was further modified by TA with different parts per hundred of resin (10, 15 and 20) to develop a polyether fatty amide (PFA-TA). The confirmation of reaction between TA and PFA was carried out using Fourier transform infrared spectroscopy. The thermal behavior of PFA-TA was studied by thermogravimetric analyses. Coatings of several PFA-TA resins were applied to steel (i.e. plain carbon steel) coupons to investigate their physico-mechanical and anticorrosive performance. The corrosion protection performance was observed using AC impedance and polarization tests.

TA-modified fatty amide coatings showed the highest scratch hardness of 2.5 kg, flexibility (1/8 inch) and gloss at 45° was 60-62. Among all compositions, PFA-TA15 showed the best physico-mechanical and anticorrosion performance. Corrosion tests of coated panels were examined in different corrosive media (3.5 wt per cent HCl, 3.5 wt per cent NaOH and 5.0 wt per cent NaCl) using potentiodynamic polarization and AC impedance measurements. PFA-TA may find application as an eco-friendly protective coating, and thermal analyses revealed that it can be safely used up to 300°C.

This paper provides the development of protective coatings for steel from non-edible seed oil and TA to utilize sustainable resources.

TIG welding of titanium Airbus components by robot is five times faster and gives more consistent quality, according to British Aerospace.

Claims that a supermarket’s most loyal customers are around 1,000 times more profitable than its least loyal. Takes the reader through all aspects of loyalty from getting to know your best customers, through how to reward them, to the science of customer loyalty; how to measure a customer’s lifetime value and the effectiveness of your scheme. Analyses existing schemes around the world in retailing (including supermarkets and petrol retailing), travel, leisure, finance and motoring industries. Investigates customer loyalty techniques for business to business, independent retailers, brands, newspapers, utilities, dental supplies, computing and town loyalty.

ESAB Automation's first UK application of robotic TIG welding for titanium is now established at British Aerospace (Commercial Aircraft) Ltd, at Filton. Since February 1989, a robotic welding cell has been in full production, welding titanium Airbus components prior to superplastic forming.

Based on a review of multiple literatures, a comprehensive content domain of essential intercultural competencies for effective global leaders is presented. This domain is then used to guide the development of the Global Competencies Inventory (GCI), a 160-item self-report measure that assesses the degree to which individuals possess the intercultural competencies that are associated with global leader effectiveness. Using sample sizes ranging from several hundred to nearly 9,000 subjects, evidence from several studies is presented showing the GCI to have convergent validity, predictive validity, and freedom from demographic and ethnic subgroup biases. Implications for theory and future research are also discussed.

The purpose of this paper is to develop a theoretical model and investigate the relationship between talent management (TM) processes and knowledge creation (KC) in Australian public and private universities. This is because of the pragmatic advantages for organisations that focus on talents and knowledge.

This research adopted the mixed-methods design. The sample comprised 23 individuals for the qualitative study and 286 individuals for the quantitative survey questionnaire, all conducted in nine public and private universities in Australia.

The qualitative outcomes were utilised to develop the quantitative survey statement. These outcomes are based on a three-stage method of thematic analysis. The core conclusion of the quantitative study is that there is a significantly positive influence on TM processes (TMPs) on KC.

The principle limitation of this study was the scope. It only targeted one country (Australia), one state (Queensland) and a part of the higher education sector (the university).

This research designed a quantitative instrument of TMPs and KC for the Australian educational institutions. The instrument is severely designed and comprehensively conceptualised utilising social, excellent, performance, strategic, behavioural and developmental concepts within TMPs with innovative, informational and technological concepts underlining KC within the Australian public and private universities in Queensland.

The study adds value to both TM and knowledge management literature through designing a conceptual model that links both of these variables in one tool regarding the university sector.

The purpose of this paper is to identify the dimensions of experiential quality and examining the interrelationships among experiential quality, experiential satisfaction, perceived value, experiential trust and experiential loyalty using a multi-dimensional and hierarchical model as a framework perceived by coffee chain customers.

The data used in this study were based on a sample of 428 customers at Starbucks in Taipei City of Taiwan. Data were analyzed using exploratory factor analysis and confirmatory factor analysis.

The findings reveal that there are four primary dimensions and 13 sub-dimensions of experiential quality in a coffee chain. In addition, the results indicate that affective quality is identified as the most primary dimension of experiential quality perceived by coffee chain customers. Experiential quality significantly influences perceived value and experiential trust, respectively. Also, experiential satisfaction is influenced by perceived value, experiential quality and experiential trust. Furthermore, experiential satisfaction and experiential trust are determinants of experiential loyalty.

This is the first study identifying experiential quality, experiential satisfaction, perceived value, experiential trust and experiential loyalty in the context of coffee chains.

Over the past decades, there has been a rising trend in the prevalence of non-communicable diseases and their risk factors in Malaysia. Consequently, functional food is gaining interest amongst health-conscious consumers. This study aimed to evaluate the functional potential of cookie enhanced with Strobilanthes crispus (SC) and to evaluate its physicochemical and organoleptic properties.

Sensory evaluation was carried out using nine-point hedonic and line scales and the ranking test amongst consumer panels (n = 150) to evaluate control, 2, 4 and 6% SC cookies. Preferred formulation and control cookies were then subjected to chemical (moisture, protein, fat, ash, carbohydrate, calcium, sodium and potassium contents) and physical (texture profile and water activity [Aw]) analyses.

There was no significant difference (p < 0.05) in terms of overall acceptability and ranking scores between control and 2% SC cookies upon gender discrimination. Results indicated that incorporation of 2% SC into cookie caused significant enhancement (p < 0.05) of moisture, fat, ash, calcium and potassium contents but did not cause a significant effect on hardness, although loss of crispiness was observed after two weeks of storage at room temperature. This study showed that the 2% SC cookie did not diminish consumers' acceptance while increasing potassium content. Most notably, it can be declared as a source of calcium.

This original research features the incorporation of medicinal plant SC in the development of novel functional cookie and the results constitute unique findings pertaining to its nutritional contents. Remarkably, the findings of this research have contributed knowledge to existing literature as well as benefits food manufacturers in creating nutritious functional cookie to better meet the needs and expectations of consumers, healthcare providers, governmental organisations and consumer advocacy groups while maintaining health benefits without compromising consumers' acceptance.