With the rapid development of modern AI painting, Chinese university fine arts education is facing numerous challenges and opportunities. This paper analyzes the impact of modern AI painting on traditional art creation and its implications for student skill development. Additionally, it explores the key areas where Chinese university fine arts education needs to transform, including curriculum, teaching methods, and teacher training, while proposing corresponding strategies.

With the popularity of smartphones, consumers’ daily lives and consumption patterns have been changed by using multi-functional apps. Convenience store operators have developed membership apps as a platform to promote their brands to consumers to create the benefits of “membership economy”. This study examined consumer behavior towards convenience store membership apps using UTAUT2. Consumers who have installed the convenience store membership apps were recruited as the target population. SPSS 23.0 was used to conduct item analysis and reliability analysis in the pretest questionnaires. The formal questionnaires were distributed online by convenience sampling method, with 375 valid questionnaires collected. Smart PLS 3.0 was conducted by analyzing the confirmatory factor analysis and structural equation model analysis. The results of the study, “performance expectancy”, “social influence”, “price value” and “habit” of convenience store member app users showed positive and significant effects on “behavioral intention”. “Facilitating conditions”, “habit” and “behavioral intention” have positive and significant effects on “actual use behavior”. “Gender” affects “habit” to have a significant moderating effect on “use behavior”. “Use experience” affects “habit” to have a significant moderating effect on “behavioral intention”. Based on the study results, the further suggestions of marketing management implications and feasible recommendations are proposed for convenience store operators to refer to in the implementation of membership app marketing management.

The study is devoted to the problem of processing the organic waste that is generated as a result of paper, textiles and other industries production as well as food waste. The growth of economic activity in Kazakhstan has resulted in a significant challenge with regard to industrial waste management. The accumulation of waste on the territory of the country has reached 31.72 billion tonnes, comprising approximately 2.5 billion tonnes of hazardous waste, 50 million tonnes of phosphorus-containing waste, over 2.5 million tonnes of lead-zinc waste and more than 120 million tonnes of solid domestic waste. The study object was the Shymkent-Kokys polygons. According to the research carried out, it was determined that the titer of microorganisms of the studied groups is 1–10 CFU/g in the soils selected around the garbage in the area of the Shymkent landfill. The titer of microorganisms in the soil horizons was high at a depth of 20–30 cm and the titer were 10⁹ cells/mL. The structure of the soil microbiome obtained around the Shymkent Waste Landfill consists of actinomycetes, micromycetes, heterotrophic bacteria, nitrifying, nitrogen-fixing bacteria, enterobacteria, as well as algae and protozoa. It was found that strains KPA1, KPA2 Pseudomonas sp. strains KPA3, KPA4, KPA5 Bacillus sp. isolated from the soils of the Shymkent-Kokys landfill are able to recycle domestic waste with a high content of cellulose and organic substances up to 95%–97%. The findings can be used to develop more effective organic cellulosic waste management strategies and improve the environmental sustainability of various industries.

Objective: This study investigates the influence of tobacco prices on consumption habits among 200 smokers in Lisbon, Portugal, focusing on generational preferences and perceptions of tobacco taxes. Methods: A cross-sectional survey was conducted using a quantitative approach. Participants were categorized by generational cohort, and data on tobacco consumption types, awareness of tobacco taxes, and opinions on tax increases were collected. Statistical analyses were used to explore relationships and predictors. Results: Findings reveal that 46.5% of participants favored heated tobacco, 37.0% smoked cigarettes, and 16.5% consumed other types like roll-your-own tobacco and electronic cigarettes. Significant generational differences were observed, with older cohorts predominantly smoking cigarettes (51.5%), while Generation Z showed a preference for heated tobacco (55.2%). Most smokers (79.5%) were aware of tobacco taxes, with diverse opinions on their purpose: revenue generation (44.0%), consumption reduction (44.5%), and indifference (11.5%). Despite this awareness, 60.5% reported no change in consumption habits due to tax increases. Conclusion: The study underscores the complexity of tobacco consumption behaviors influenced by price and generational factors. While heated tobacco gains popularity among younger smokers, traditional cigarettes remain prevalent among older cohorts. The findings highlight challenges in tobacco control policies, suggesting a need for comprehensive strategies integrating price measures with targeted educational and cessation interventions to effectively reduce tobacco use across different generations.

This study investigates the impact of digital payment infrastructure accessibility on the social influence of microenterprises in Barranquilla, Colombia, while examining the mediating roles of financial inclusion, digital literacy, social support networks, and collaboration with social innovation initiatives. Employing a mixed-methods approach, the study analyzes data from a sample of 25 microenterprises operating in various sectors. The findings, based on statistical techniques such as multiple regression, path analysis, and structural equation modeling (SEM), provide strong evidence for the positive influence of digital payment infrastructure accessibility on the social relationship of microenterprises. The results also highlight the crucial roles played by financial inclusion and social support networks in mediating this relationship. The study contributes to the growing body of literature on the factors driving the social effect of microenterprises and offers valuable insights for policymakers and practitioners aiming to foster inclusive economic development in the region. The findings suggest that investing in the development and expansion of digital payment systems, alongside efforts to promote financial inclusion and strengthen social support networks, can have far-reaching benefits for microenterprises and their communities.

The research explores academia and industry experts’ viewpoints regarding the innovative progression of Virtual Reality (VR)-based safety tools customized for technical and vocational education training (TVET) within commercial kitchen contexts. Developing a VR-based safety tools holistic framework is crucial in identifying constructs to mitigate the risks prevalent in commercial kitchens, encompassing physical, chemical, biological, ergonomic, and psychosocial hazards workers encounter. Introducing VR-based safety training represents a proactive strategy to bolster education and training standards, especially given the historically limited attention directed toward workers’ physical and mental well-being in this sector. This study pursues a primary objective: validating a framework for VR-based kitchen safety within TVET’s hospitality programs. In addition to on-site observations, the research conducted semi-structured interviews with 16 participants, including safety training coordinators, food service coordinators, and IT experts. Participants supplemented qualitative insights by completing a 7-Likert scale survey. Utilizing the Fuzzy Delphi technique, seven constructs were delineated. The validation process underscored three pivotal constructs essential for the VR safety framework’s development: VR kitchen design, interactive applications, and hazard identification. These findings significantly affect the hospitality industry’s safety standards and training methodologies within commercial kitchen environments.