How to improve enterprise performance has been a research topic widely studied by scholars for a long time. As economic globalization deepens, the business competition becomes increasingly harsh. Technology-based small and medium-sized enterprises (SMEs) play an important role in the rapid development of the country’s economy, especially in China. This study aims to investigate the mediating effect of knowledge integration capability in the relationship between corporate social capital and enterprise performance. The sample group used in this study were 300 technology-based SMEs in China. The research tool was a questionnaire adapted from previous scholars, which passed assessment in terms of content validity and reliability. Data were analyzed using structural equation modelling. The results show that: 1) corporate social capital has a positive impact on enterprise performance, but the impact differs between well-performing and poor-performing enterprises; and 2) knowledge integration ability plays a mediating role in the relationship between corporate social capital and enterprise performance, and the mediating role is the same for both well-performing and poor-performing enterprises. But it played a partial mediating role in the good-performance comparison group and a complete mediating role in the poor-performance comparison group. This study is useful for enterprise management in cultivating and developing the abundant social capital of enterprises and expanding channels for knowledge integration ability to increase enterprise performance.

In the present study, friction damper, an energy dissipating passive device is explored to reduce the response of open ground storey building under lateral loading due to earthquake. This damper is installed in the selected bays of open ground storey so that the response is reduced. The masonry infill wall is macro-modeled in the form of compression only diagonal members. Three different types of bracing system were installed along with Pall friction damper – single diagonal tension – compression brace with friction damper, tension only cross brace with friction damper and chevron brace with friction damper were modeled using Wen’s plastic link element in SAP2000. G+4 storey buildings were analyzed using nonlinear time history analysis. The storey displacement and inter-storey drift for all the cases were compared in the study.

Stress has evolutionary roots that help human beings evolve and survive. Existing workplace mental health models typically view stress as the direct cause of poor mental health. Such models focus on strategies to eliminate it. Guided by O’Connor and Kirtley’s integrated motivational-volitional (IMV) model, we posit that demanding jobs and high-stress environments do not directly impact an individual’s mental health but trigger a “sense of self” moderator (SSM), which then leads to mental health outcomes. This moderator is modified by the workplace’s organizational design and individual’s traits. We propose a Workplace Mental Health (WMH) Model, which suggests that by addressing these SSM modifiers through evidence-based interventions at organizational and individual levels, even in high-stress environments, organizations can have mentally healthy workforces and build high-performance workplaces. This paper assumes that stress is an inalienable part of any work environment and that a secular reduction in stress levels in modern society is infeasible. Although some individuals in high-stress job environments develop mental illness, many do not, and some even thrive. This differential response suggests that stress may act as a trigger, but an individual’s reaction to it is influenced more by other factors than the stress itself.

Lettuce (Lactuca sativa L.) is the main leafy vegetable grown in Brazil. Its productivity and quality are limited by the growing season, the nearby environment and the type of cultivar adopted. The objective of this work was to verify at different times of the year the best planting environment for lettuce cultivation in a semi-humid tropical climate. For this purpose, an experiment was set up in three different seasons (October–November 2014, January–March, May–July 2015). The experimental design was randomized blocks, in a 3 × 3 × 2 factorial arrangement, consisting of three seasons, three cultivars (cvs. Vera^®, Tainá^® and Rafaela^®) and two growing environments (low tunnel with beds protected with mulching consisting of soil protection with plastic fabric covering, and beds without protection or conventional cultivation) and four replicates per treatment. Plant biomass, stem length, head diameter, number of leaves per head and crop productivity were evaluated as response parameters. The results showed that the May–July period favored biomass production, head diameter and productivity. Despite the similarity between varieties, the variety Vera^® is more productive in biomass, number of leaves per head, stem length and productivity. The low tunnel planting system with mulching is adequate under the conditions evaluated for lettuce cultivation. This system in the May–July period favors a superior development in the characteristics biomass, head diameter and productivity, if compared to conventional cultivation during the October–November period.

In this paper, a new compound health drink of aloe and balsam pear was developed by using high-quality aloe and balsam pear as main raw materials and white granulated sugar and citric acid as auxiliary materials. The effects of the addition of aloe juice, balsam pear juice, white granulated sugar and citric acid on the sensory quality of the beverage were investigated and analyzed. On this basis, the orthogonal test was conducted to determine the best formula for the beverage. The results showed that the order of the factors affecting the quality of the finished product was the addition of aloe juice > white granulated sugar > citric acid > balsam pear juice; the optimal formula is 24% aloe juice, 10% balsam pear juice, 7% white granulated sugar and 0.09% citric acid and the resulting beverage was bright in color, sweet and sour with good flavor, and its physical, chemical and health indicators meet the national standards.