Learning from experience to improve future infrastructure public-private partnerships is a focal issue for policy makers, financiers, implementers, and private sector stakeholders. An extensive body of case studies and “lessons learned” aims to improve the likelihood of success and attempts to avoid future contract failures across sectors and geographies. This paper examines whether countries do, indeed, learn from experience to improve the probability of success of public-private partnerships at the national level. The purview of the paper is not to diagnose learning across all aspects of public-private partnerships globally, but rather to focus on whether experience has an effect on the most extreme cases of public-private partnership contract failure, premature contract cancellation. The analysis utilizes mixed-effects probit regression combined with spline models to test empirically whether general public-private partnership experience has an impact on reducing the chances of contract cancellation for future projects. The results confirm what the market intuitively knows, that is, that public-private partnership experience reduces the likelihood of contract cancellation. But the results also provide a perhaps less intuitive finding: the benefits of learning are typically concentrated in the first few public-private partnership deals. Moreover, the results show that the probability of cancellation varies across sectors and suggests the relative complexity of water public-private partnerships compared with energy and transport projects. An estimated $1.5 billion per year could have been saved with interventions and support to reduce cancellations in less experienced countries (those with fewer than 23 prior public-private partnerships).

The food industry progressively requires innovative and environmentally safe packaging materials with increased physical, mechanical, and barrier properties. Due to its unique properties, cellulose has several potential applications in the food industry as a packaging material, stabilizing agent, and functional food ingredient. A coffee pod is a filter of cellulosic, non-rigid, ready-made material containing ground portions and pressed coffee prepared in dedicated machines. In our study, we obtained, with homogenization and sonication, cellulose micro/nanoparticles from three different coffee pods. It is known that nanoparticulate systems can enter live cells and, if ingested, could exert alterations in gastrointestinal tract cells. Our work aims to investigate the response of HT-29 cells to cellulose nanoparticles from coffee pods. In particular, the subcellular effects between coffee-embedded nanocellulose (CENC) and cellulose nanoparticles (NC) were compared. Finally, we analysed the pathologic condition (Cytolethal Distending Toxin (CDT) from Campylobacter jejuni) on the same cells conditioned by NC and CENC. We evidenced that, for the cellular functional features analysed, NC and CENC pre-treatments do not worsen cell response to the C. jejuni CDT, also pointing out an improvement of the autophagic flux, particularly for CENC preconditioning.

This study analyzes the influence of five primary factors—inflation, capital ratio, deposits, non-performing loans, and bank size—on the performance of banks in Vietnam. Our sample encompasses 26 commercial banks from 2014 to 2023. The analysis incorporates data sourced from commercial banks’ financial statements and annual reports. Our findings indicate that banks with higher capital ratios and sizes generally exhibit superior performance. Moreover, inflation positively influences the performance of Vietnamese commercial banks throughout the selected timeframe. In contrast, non-performing loans and deposits are inverse to bank performance. Our findings offer novel insights into the factors influencing bank performance in a growing economy like Vietnam, along with recommendations for Vietnamese commercial banks and the State Bank of Vietnam to implement effective methods to improve bank performance.

With fresh bitter melon and green tea as main ingredients, xylitol, sucrose and citric acid as auxiliary ingredients, a new cool health tea beverage was developed. The optimum formula of low sugar bitter melon green tea compound beverage was developed by single factor experiment and orthogonal test based on sensory evaluation. The results showed that the optimum formula was as follows: Bitter melon juice was added at 7%, green tea extract was added at 20%, total xylitol and sucrose was 6% (mass ratio 1:1), citric acid was added at 0.2%, and the volume was fixed to 100% with deionized water. The product has light green color, harmonious aroma, moderate acidity and sweetness, and clear texture. The aftertaste is long, with tea polyphenol content of 342 mg/kg, soluble solids of 5.2% and pH 5.8.