experimental design methodology
Recently Published Documents


TOTAL DOCUMENTS

222
(FIVE YEARS 49)

H-INDEX

32
(FIVE YEARS 6)

2021 ◽  
pp. 073490412110620
Author(s):  
Angeline Paturel ◽  
Mathilde Casetta ◽  
Stijn Rambour ◽  
Ludovic Janus ◽  
Sophie Duquesne

Artificial turf structures are increasingly used in closed areas and have to comply with the European fire standard for building products (EN ISO 13501-1). The main test to evaluate the fire performance of flooring products is the EN ISO 9239-1 radiant panel test. The test principle is to determine the critical heat flux of floorings exposed to a forced ignition and a specific heat flux profile. As large amounts of material are needed to perform the test, the development of a radiant panel test at reduced scale was considered. The experimental design methodology was implemented to mimic the heat flux profile. The fire performance of artificial turf structures was evaluated at both scales and the results were compared. The burnt lengths of the specimens and thus the critical heat flux are similar for both scales. Thus, the downscaled device could advantageously be used for high throughput development of artificial turf structures.


2021 ◽  
Vol MA2021-02 (6) ◽  
pp. 525-525
Author(s):  
Isaias Zeferino González ◽  
Ana Valenzuela-Muniz ◽  
Yoana Ugarte Ollarves ◽  
Cherif Ben Youssef-Brants ◽  
Ysmael Verde Gomez

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Jaime Romero ◽  
Nora Lado

Purpose COVID-19 is expected to enhance hospitality robotization because frontline robots facilitate social distancing, lowering contagion risk. Investing in frontline robots emerges as a solution to recover customer trust and encourage demand. However, we ignore how customers perceive these initiatives and, therefore, their efficacy. Focusing on robot employment at hotels and on Generation Z customers, this study aims to analyze guests’ perceptions about robots’ COVID-19 prevention efficacy and their impact on booking intentions. Design/methodology/approach This study tests its hypotheses combining an experimental design methodology with partial least squares. Survey data from 711 Generation Z individuals in Spain were collected in 2 periods of time. Findings Generation Z customers consider that robots reduce contagion risk at hotels. Robot anthropomorphism increases perceived COVID-19 prevention efficacy, regardless of the context where the robots are used. Robots’ COVID-19 prevention efficacy provokes better attitudes and higher booking intentions. Research limitations/implications The sampling method used in this research impedes this study’s results generalization. Further research could replicate this study using random sampling methods to ensure representativeness, even for other generational cohorts. Practical implications Employing robots as a COVID-19 prevention measure can enhance demand, especially if robots are human-like. Hoteliers need to communicate that robots can reduce contagion risk, particularly in markets more affected by COVID-19. Robots must be employed in low social presence contexts. Governments could encourage robotization by financially supporting hotels and publicly acknowledging its benefits regarding COVID-19 prevention. Originality/value This study combines preventive health, robotics and hospitality literature to study robot implementation during the COVID-19 pandemic, focusing on Generation Z guests – potential facilitators of robot diffusion.


Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4325
Author(s):  
Maria S. Synaridou ◽  
Vasilis Tsamis ◽  
Georgia Sidiropoulou ◽  
Constantinos K. Zacharis ◽  
Irene Panderi ◽  
...  

Amino acids present ergogenic action, helping to increase, protect, and restore the muscular system of young athletes. Moreover, the encapsulation of five relevant amino acids in chocolate pellet form will appeal to them, facilitating their daily consumption. A reliable HPLC fluorimetric method was developed to detect and quantitatively determine L-Leucine, L-Isoleucine, L-Histidine, L-Valine, and β-Alanine in chocolate using aniline as an internal standard. Experimental design methodology was used to investigate and optimize the clean-up procedure of the samples. Therefore, three extraction techniques (solid-phase extraction (by two different SPE cartridges) and liquid–solid extraction (LSE)) were compared and evaluated. The LOQ values in chocolate varied from 24 to 118 ng/g (recovery 89.7–95.6%, %RSD < 2.5). Amino acids were pre-column derivatized with o-phthalaldehyde (OPA), while derivatization parameters were thoroughly investigated by experimental design methodology. The analysis was performed by HPLC-fluorescence (emission: λ = 455 nm, excitation: λ = 340 nm) method using a C18 column and a mixture of phosphate buffer (pH = 2.8; 20 mM)-methanol as a mobile phase in gradient elution. The method was validated (r2 > 0.999, %RSD < 2, LOD: 10 ng mL−1 for histidine and leucine, 2 ng mL−1 for alanine and valine, and 4 ng mL−1 for Isoleucine) according to the International Conference on Harmonization guidelines.


Author(s):  
Kouamé Gervais Konan Ladji Meite ◽  
Donafologo Baba Soro Kouassi Narcisse Aboua ◽  
Kouadio Dibi N’guettia Roland Kossonou ◽  
Sory Karim Traore Koné Mamadou

Sign in / Sign up

Export Citation Format

Share Document