This study aims at analyzing the consumers’ perception towards online purchasing bakery goods on subjective norm (SN), computer self-efficacy (CSE), and technology acceptance model (TAM). Convenience sampling was used and the final sample of respondents was made of 344 participants, with an effective recovery rate of 96%, who bought bakery goods on the LINE social platform in Nantou County. Descriptive statistics, confirmatory factor analysis, and SEM structural equation model were used to test the research hypothesis. The results show that after adding external variables to the technology acceptance model (TAM), the application of purchasing bakery goods online is significant; the consumers’ behavior of purchasing bakery goods online, subjective norm (SN), computer self-efficacy (CSE), and technology acceptance model (TAM) have cause-and-effect relationships. This research concludes that it is easy, helpful, and worthy to use the Internet to buy bakery goods.

The SMARTER model, an innovative educational framework, is designed for blended learning environments, seamlessly integrating both online and face-to-face instructional components. Employing a flipped classroom methodology, this model ensures an equitable division between online and traditional classroom interactions, aiming to cultivate a dynamic and collaborative learning atmosphere. This research focused on developing and rigorously evaluating the SMARTER model’s validity, practicality, and effectiveness. Adopting a research and development (R&D) approach informed by the methodologies of Borg, Gall, and Gall, this study utilized a mixed-methods strategy. This encompassed a robust validation process by experts in design, content, and media, alongside an empirical analysis of the model’s application in actual educational settings. The aim was to comprehensively assess its effectiveness and practicality. The findings from this study affirm the SMARTER model’s validity, practicality, and effectiveness in improving students’ information literacy skills. Comparative analysis between a control group, taught using a traditional expository approach, and an experimental group, educated under the SMARTER model, highlighted significant improvements in the latter group. This effectiveness underscores the model’s capacity not only to efficiently deliver content but also to actively engage students in a collaborative learning process. The results advocate for the model’s potential broader adoption and adaptation across similar educational contexts. They also establish a foundation for future research aimed at exploring the SMARTER model’s scalability and adaptability across diverse instructional environments.

In this research, we explore the psychological factors that SMB owners who are micro-entrepreneurs and use SNS for entrepreneurial purposes rely on to make their self-employment decisions. Research-based on a merger of the Technology Acceptance Model (TAM) and the Theory of Planned Behaviour (TPB) deals with how perceived ease of use (PEU), perceived usefulness (PU), attitude, subjective norms (SN), perceived behavioral control (PBC), openness to experience (OTE), and dominance contribute to people’s behavioural intention (BI) to use SNS for Data was collected from 342 SMB micro-entrepreneurs in the Delhi/NCR region of India by the means of a standardized questionnaire. Employing PLS-SEM, a partial least squares structural equation modeling was used to analyze the data. The results point out an impact of PU, attitude, and behavioral intention, and unappealing presentations, unacceptance of an explanation, unclear mechanisms, and domination do not make any difference. The research emphasizes how technophobe’s attitude, and the perception of effectiveness would impact micro-entrepreneurs desire to avail SNS for entrepreneurship efforts. Moreover, research shows the psychological understanding based on the SNS adoption by the small business owners, micro-entrepreneurs as well as for the practitioners and policymakers who are working to enhance the capability of the SMB. More investigations should be conducted on the other personality traits and cover more nations as demographic dividends in comparison to acquire more inclusive data.

Plastic products are items that we use every day around us, and their replacement speed are very fast, so that to recycle waste plastic has become the focus of environmental problems. This study has proposed an optimized circular design for the recycle plant of waste plastic, therefore, and our proposed strategy is to build a new tertiary recycling plant to reduce the total generation amount of the derived solid plastic waste from ordinary and secondary recycling plants and the semi-finished products from secondary recycling plant. Results obtained from a real recycle plant has showed that to recycle the tertiary waste plastic in a tertiary recycling plant, the finished products produced from a secondary recycling plant accounts about 27% of ordinary waste plastic, and the semi-finished products that mainly is scrap hardware accounts about 1% of ordinary waste plastic. Other derived solid plastic waste accounts for 6% of ordinary plastic waste. Therefore, if the ordinary, secondary and tertiary recycle plant can be set all-in-one, it can reduce the total generation amount of derived solid plastic waste from 34% to 6%, without and with a tertiary recycling plant, respectively. It can also increase the operating income of the secondary recycle plant and the investment willingness of the new tertiary recycle plant.

The regularity and variability of the composition distribution of the pyrolysis products of corn stover fermentation residue and phenolic resin with the pyrolysis temperature were investigated by thermogravimetry (TG) and lyser-gas/mass spectrometer (Py-GC/MS). The results show that toluene, phenol and methyl phenol are the main common components of the two systems, 2,3-dihydrobenzofuran, alkoxy compounds and a small amount of carboxylic acid are the unique components in the pyrolysis products of corn straw fermentation residue, while dimethyl phenol, 9H-xanthene and other components in the phenolic. This is a reflection of the differences in the composition and structure of the two raw materials.