The Controversial Environmental Effects of COVID-19 Lockdown on Quality of Air: Evidence from Italian Municipalities

To facilitate the decision‐making and communication, an evaluation method has been devised that incorporates environmental effects of the energy use with thermal and atmospheric indoor climate in a score on an absolute scale from 0–100 %, called the “Eco‐factor”. This factor is based on indicators of physical properties. For the indoor climate part these include mainly the indoor temperature, velocity, and concentration fields. The energy part considers the energy distributed to energy sources, and the environmental effects of the resulting airborne emissions evaluated by Life Cycle Assessment (given by default figures from a database). The tool is used to make an overall assessment of the quality of design alternatives, where the “costs” (energy) is compared to the “benefit” (indoor climate), and to identify possibilities for improvement. The paper shows a model case study of an office building, where choices are considered that must be made in an early design phase.

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ENVIRONMENTAL EFFECTS ON THE QUALITY OF STORED GERANIUM OIL

Acta Horticulturae ◽

10.17660/actahortic.1984.144.24 ◽

1984 ◽

pp. 193-206

Author(s):

M. M. Mahmoud ◽

E.-S. A. El-Gamal ◽

A. F.M. Hassanein ◽

Said M. Mohamed

Keyword(s):

Environmental Effects

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Evaluation of the Technological Characteristics and Bread-Making Quality of Alternative Wheat Cereals in Comparison with Common and Durum Wheat

Food Science and Technology International ◽

10.1177/1082013210381547 ◽

2011 ◽

Vol 17 (2) ◽

pp. 135-142 ◽

Cited By ~ 24

Author(s):

A. Pasqualone ◽

A.R. Piergiovanni ◽

F. Caponio ◽

V.M. Paradiso ◽

C. Summo ◽

...

Keyword(s):

Statistical Analysis ◽

Durum Wheat ◽

Protein Content ◽

Environmental Effects ◽

Sensory Properties ◽

Carotenoid Pigments ◽

Bread Making ◽

Visual Appearance ◽

Technological Characteristics

The growing sensibility toward those foods that are characterized by natural and healthy features has raised the interest toward alternative wheat cereals. This research was carried out to compare the technological characteristics and the bread-making quality of Khorasan wheat, type Kamut and spelt (cv. Forenza), to those of common (cv. Rio) and durum wheat (cv. Norba). The results obtained show that both Forenza and Kamut gave an acceptable bread-making performance. A certain variability affected flour characteristics (protein content, carotenoid pigments and alveograph indices) over the 2 years of experimentation, due to environmental effects. This reflected on the corresponding breads but the statistical analysis indicated that, on the whole, Kamut bread was characterized by a high content of carotenoid pigments. Regarding sensory properties (profiled by means of 11 descriptors of visual appearance, texture, odor and flavor) and loaf volumes, breads from Forenza and Kamut appeared different from each other but similar to those obtained from Rio and Norba grown in the same environment, respectively.

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Genotypic and Environmental Effects on Grain Yield and Quality of Oat Grown in North Dakota

Crop Science ◽

10.2135/cropsci2001.4141066x ◽

2001 ◽

Vol 41 (4) ◽

pp. 1066-1072 ◽

Cited By ~ 74

Author(s):

Douglas C. Doehlert ◽

Michael S. McMullen ◽

James J. Hammond

Keyword(s):

Grain Yield ◽

North Dakota ◽

Environmental Effects ◽

Yield And Quality ◽

Grain Yield And Quality

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Healthy Water-Based Tourism Experiences: Their Contribution to Quality of Life, Satisfaction and Loyalty

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph17061961 ◽

2020 ◽

Vol 17 (6) ◽

pp. 1961

Author(s):

Ana María Campón-Cerro ◽

Elide Di-Clemente ◽

José Manuel Hernández-Mogollón ◽

José Antonio Folgado-Fernández

Keyword(s):

Quality Of Life ◽

Life Satisfaction ◽

Least Squares ◽

Environmental Effects ◽

Structural Model ◽

Scientific Literature ◽

Positive Impact ◽

Water Based ◽

Experiential Value

The scientific literature on tourism identifies two driving trends: the quest for experientiality and the growing connection between holidays and quality of life. The present research focuses on water-based activities practiced with a healthy purpose, capable of driving positive economic, social and environmental effects on the territory where this type of tourism is developed. Considering the growing demand of experiential tourism, it is important to assess the experiential value of these practices and their impact on the quality of life, satisfaction and loyalty. A sample of 184 customers of thermal spas and similar establishments was used to test the structural model proposed, employing the partial least squares technique. The results show the experiential value of healthy water-based activities and confirm their positive impact on the individuals’ quality of life, satisfaction and loyalty towards both the experience and the destination.

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