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Cutlery and flatware designs are an everchanging phenomenon of the manufacturing industry. Worldwide hospitality businesses demand perpetual evolution in terms of aesthetics, designs, patterns, colours, and materials due to customers' demands, modernisation, and fierce competition. To thrive in this competitive market, modern fabrication techniques must be flexible, adoptive, fast, and cost effective. For decades, static designs and trademark patterns were achieved through moulds, limiting production to a single cutlery type per mould. However, with the advent of laser engraving and design systems, the whole business of cutlery production has been revolutionised. This study explores the possibility of creating diverse designs for stainless steel 304 flatware sets without changing the entire production process. The research analyses three key laser process parameters, power, scanning speed, and number of passes, and their impacts on the resulting geometry, depth of cut, surface roughness, and material removed. These parameters are comprehensively studied and analysed for steel and zirconia ceramic. The study details the effects of power, scanning speed, number of passages, and fluence on engraved geometry. Fluence (power*number of passages/scanning speed) positively influences outputs and presents a positive trend. Medium power settings and higher scanning speeds with the maximum number of passages produce high-quality, low-roughness optimised cavities with the ideal geometric accuracy for both materials. [ABSTRACT FROM AUTHOR]

Copyright of Tiempos Modernos is the property of Tiempos Modernos and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Cutlery and flatware designs are an everchanging phenomenon of the manufacturing industry. Worldwide hospitality businesses demand perpetual evolution in terms of aesthetics, designs, patterns, colours, and materials due to customers’ demands, modernisation, and fierce competition. To thrive in this competitive market, modern fabrication techniques must be flexible, adoptive, fast, and cost effective. For decades, static designs and trademark patterns were achieved through moulds, limiting production to a single cutlery type per mould. However, with the advent of laser engraving and design systems, the whole business of cutlery production has been revolutionised. This study explores the possibility of creating diverse designs for stainless steel 304 flatware sets without changing the entire production process. The research analyses three key laser process parameters, power, scanning speed, and number of passes, and their impacts on the resulting geometry, depth of cut, surface roughness, and material removed. These parameters are comprehensively studied and analysed for steel and zirconia ceramic. The study details the effects of power, scanning speed, number of passages, and fluence on engraved geometry. Fluence (power*number of passages/scanning speed) positively influences outputs and presents a positive trend. Medium power settings and higher scanning speeds with the maximum number of passages produce high-quality, low-roughness optimised cavities with the ideal geometric accuracy for both materials.

Single Use Cutlery plastic is an item easily obtained from food catering packages, such as tableware and cutlery sets from the catering industry and is very harmful to the environment. Therefore, this study conducted a Life Cycle Assessment (LCA) analysis to identify the key factors influencing the replacement of single-use cutlery sets within the catering industry. Data collected from the catering industry in Surabaya were processed using SEM PLS modeling. The results showed that the factors Goal and Scope Definition, Life Cycle Inventory, Impact Assessment, and Result Interpretation impact the Life Cycle Assessment of the Catering Industry in Surabaya City as evidenced by all p-values of the inner model being less than 0.05. [ABSTRACT FROM AUTHOR]

Plastic has become a significant threat to the entire ecological system, the daily utilization of plastic products has several beyond-description losses like air pollution caused by incinerating plastic, pollution of the marine environment and microplastics damaging internal organs of animals and indirectly harming humans by consuming the sea-food, meat and other products which rife with micro-plastic. This review aimed to assess the replacement of plastic usage with a better alternative, including studi es on various types of cutlery, preparation of edible cutlery, therapeutical properties and the market of edible cutlery.They occur in everyday life, which compromises the standard of living. Plastic usage can be minimized with a better alternative, as complete eradication is not possible due to their consistent dependence and usage. So, a better substitute is cutlery made up of plantbased products like rice, sorghum, wheat, soy, and rice bran flour. The edible cutlery has biodegradable and eco-friendly properties and is the finest substitute for plastic cutlery. This cutlery can help change the system of unhealthiness into a better lifestyle by minimizing the health-associated risks such as cancers, endocrine disruption, and impaired immunity with exposure to leaching plastic packages which are used to store food items. It can help to achieve sustainable development goals (SDG) of United Nations Organisation i.e., ensure healthy lives and promote well-being for all at all ages (SDG-3) and take urgent action to combat climate change and its impacts (SDG-13), the ultimate aim of this paper was to reduce the usage of plastic and products made up of plastic. [ABSTRACT FROM AUTHOR]

Evaluating compostability is increasingly essential for proving commercial bio-based cutlery or packaging since these materials must biodegrade under controlled conditions quickly. Utensils for eating represent Mexico's most popular consumer single-use materials, and Mexican regulations based on biodegradation or compostability are still vague and lack scientific evaluations. This study analyzed three bio-based polymeric materials (bags, dishes, and forks) from commercial brands following Mexican regulations and using various analytical techniques to verify their biodegradability and compostability. First, weight loss measurements, stress-strain tests, and topographic imaging were applied for preliminary observations at the macro scale up to 90 days of compostability. Besides, spectroscopy, microscopy, and thermal techniques indicate changes and behavior of the bio-based materials depending on the composition. The results suggest that bags exhibited the highest decomposition rate (80 %) compared to dishes and forks. Similarly, mechanical resistance indicates a reduction of 62 % for bags, 30 % for dishes, and almost none for forks. Texture image analysis revealed that the complexity and roughness of the materials increased over time, correlating with the physical changes observed. These results indicate minimal surface topography changes and higher stiffness for dishes and forks, indicating low biodegradability. SEM images supported these findings, showing surface degradation in bags and dishes but not in forks. FTIR and XRD analyses confirmed the presence of polyamide (bags) and polypropylene (dishes and forks). These results reduce biodegradation and differ from the claims made by manufacturers. The thermal analysis found similar results, indicating that the materials' thermal stability decreased after degradation, which is related to lower biodegradability and compostability. Overall, the study concluded only bags meet the criteria for compostability in national regulations. However, dishes and forks made of petroleum-derived polymers have higher resistance to natural and microbial degradation., Competing Interests: Declaration of competing interest The authors declare no conflict of interest., (Copyright © 2024 Elsevier B.V. All rights reserved.)

The article presents Slovenian dialect names for cutlery used in eating or preparing food – spoon, knife and fork, from a geolinguistic, word-formational as well as etymological and semantic-motivational perspective. The ethnological framework serves in particular to present the reasons for the (non-)borrowing of lexemes. It turns out that the terms for spoon and knife are not diverse from the point of view of borrowing, since the denotata have been in use in the Slovenian language area for a relatively long time. The fork was introduced relatively late as part of cutlery, so the most common name for it is a word-formational diminutive, and a high level of lexeme borrowing is observed in contact with the non-Slavic language area. The name for knife demonstrates word-formational diversity due to different uses in the past. The lexemes nožič, vilice and razsoška or plural razsoške have undergone a word-formational change, as they have kept their structural suffixes, but these do not (or rather, no longer) carry word-formational meaning; they are thus tautological derivations. The lexemes nož and pošada display a semantic change, as the meaning of both has narrowed in the hypernym → hyponym direction.

Introduction: Identifying the causes of accidental oral bleeding can be difficult in patients with dementia. The aim of this study was to highlight the effectiveness of multidisciplinary consultation, which proved extremely useful in investigating the cause of bleeding in this case.Case Presentation: An 86-year-old woman on anticoagulants who had been admitted to a geriatric facility experienced repeated oral bleeding of unknown cause, initially attributed to periodontitis.Conclusion: Along with anticoagulant use, a multidisciplinary consultation attributed the bleeding to the use of a spoon at mealtimes and possible scratching at the wound by the patient with her fingers. [ABSTRACT FROM AUTHOR]

The article discusses the taxation of sales of a bakery with branches in the "checkout zones" of a supermarket. It mentions Umsatzsteuergesetz (UStG), German Value Added Tax Act, with were subject to the standard tax rate and value-added tax (VAT) DVO are also in tax periods applicable before their entry into force. It also mentions conditions for the application of the reduced tax rate revenue from the sale of baked goods.

The article discusses German Bundesfinanzhof court case dealing with taxation of sales from a bakery with branches in the "checkout zones" of a supermarket. The court held that if a bakery sells food in branches that are partly located in the "checkout zones" of a supermarket, it uses it party service) other services that were subject to the standard tax rate before the entry into force of Section 12 (2) No. 15 Umsatzsteuergesetz then tax is applicable.

The term "metal marking" is widely used to define the common phenomenon of tableware glazes being damaged by metallic cutlery. Appearing as unaesthetic gray marks and scratches resulting from normal conditions of use, these defects deeply affect the performance of ceramic products, especially in intensive environments, such as in the hospitality industry. The scope of this article is to establish a comprehensive review of the phenomenon, focusing on the physical and chemical mechanisms involved in the process, and their interactions and consequences. It also intends to list the different methods normally followed to avoid or at least reduce this defect, in order to enhance the durability of porcelain dishware. This manuscript also provides a review of the different testing methods developed and used by the tableware industry and technical centers to quantify the ability of porcelain tableware to produce metal marks. To face the current lack of any international or at least national standard testing procedure that would permit a reliable comparison of products, a new metal marking test developed at the Technological Center for Ceramic and Glass (CTCV) is presented as an alternative to common tests normally based on knives as a marking tool. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the preparation of soy protein isolated (SPI) cutlery incorporated with 5–20% (w/w) crude morning glory stem fiber (MGSF). SPI cutlery samples without and with MGSF were subjected to hydraulic hot press molding at 160 °C for 5 min pressing time. SPI with 5% MGSF showed decreased lightness values compared to the control SPI (without MGSF) (p < 0.05). Flexural modulus attained in SPI with 5% MGSF was higher and subsequently showed decreases in impact strength and compression load compared to the control SPI (p < 0.05). SPI with 5% MGSF sample showed slightly lower water absorption followed by decreases in degree of swelling and solubility with that of the control SPI (p < 0.05). Micrographs revealed a 5% MGSF formed uniform matrix with SPI in comparison to the control and other treatments that showed cracks with the increased fiber addition. Additionally, stiffness decreased with the addition of 5% MGSF to SPI thereby increasing deflection in comparison to the control SPI and other treatments. Thus, SPI cutlery added with 5% MGSF potentially retained the physical and mechanical properties of edible and biodegradable cutlery for food applications.

This paper explores the ways in which home is experienced by children within post-separation families, who spend time within more than one parental home. To do so it draws on semi-structured interviews with fifteen young adults looking back on their childhood experiences. It argues that for these young people, home is a complex achievement, created and constrained, in part, through emotional encounters with domestic objects, interiors and furnishings. Resonating with previous studies which have emphasised the entanglement of family and home(un)making practices, it finds that children's family relationships are produced, communicated and undermined through the 'stuff' within their homes, creating feelings of inclusion and exclusion from their domestic environments. This paper, therefore, argues that domestic materialities are a significant means through which the (re)-and-(un)making of familial relationships in post-separation is performed; building on recent work within the emerging field of family geographies which has drawn attention to the importance of everyday materialities in the doing of family. Conclusions are thus drawn which suggest the value of such an approach to the interdisciplinary literature on post-separation and calls for more research into the various spatialities and materialities of the post-separation family are made. [ABSTRACT FROM AUTHOR]

Long-years' archaeological excavations of Vlasta Fialová have brought a lot of metal finds but only a part of them can be evaluated. Non-ferrous metals resist the best to soil conditions (book fittings and fibulas, letters, printer's pins). Iron items have been preserved in a quite high number, the problem however is their fragmentary character, thus the limited possibility of their identification. A two tine fork with antler two-part handle with beaklike end stands out from such objects. It is an extraordinary item not only thanks to its good preservation condition. For an archaeological find from the turn of the 16th and 17th centuries, it is a very unusual object. The fork was the last part to join the dining cutlery. During the Middle Ages its two tine form was used only in the kitchen or for serving dishes and meat from a common plate. Its full usage is documented not only by iconographic sources and art historical collection items but now also by archaeological finds. [ABSTRACT FROM AUTHOR]

Avoidance of cross infection is important between CF siblings living in the same household. In this study, we examined the ability of domestic steam disinfection to eradicate 16 species of CF bacterial and foodborne pathogens from the surface of contaminated crockery and cutlery. Domestic steam disinfection employing baby bottle disinfector devices, when performed properly under manufacturer's instructions, eradicated all organisms tested and offers a relatively inexpensive, simple, versatile and widely available technology for the elimination of common CF bacterial and foodborne pathogens from contaminated crockery and cutlery utensils. Most CF households may already have a baby bottle disinfector device, in order to disinfect nebulizers, respiratory equipment and toothbrushes and therefore employment of this device to disinfect crockery and cutlery would be easily achieved. We therefore advocate the employment of such devices to disinfect such common household utensils, as a critical control in the elimination of these organisms from these sources, thereby enhancing CF sibling safety. [ABSTRACT FROM AUTHOR]

Many measurement methods have been proposed for use in automated production. Existing methods for measuring three-dimensional surface height data operate by projecting fringe patterns onto a target object and capturing images of them. However, these methods do not work well for cutlery, such as table forks and spoons, because specular reflection causes exposure change on the cutlery surface. To overcome this difficulty, this paper presents a measurement method for cutlery with specular reflection. The proposed method is based on a well-known measurement technique, the gray coding method, which is robust to exposure change because the captured fringe patterns are handled by discretizing their values. Furthermore, the gray coding method is improved by introducing hue-channel information into the captured fringe patterns. The hue-channel information is more robust to exposure change than brightness, which is used in existing methods. Experimental results for real cutlery show that the proposed hue-based gray coding method enables more robust measurement than existing methods. [ABSTRACT FROM AUTHOR]

The term “metal marking” is widely used to define the common phenomenon of tableware glazes being damaged by metallic cutlery. Appearing as unaesthetic gray marks and scratches resulting from normal conditions of use, these defects deeply affect the performance of ceramic products, especially in intensive environments, such as in the hospitality industry. The scope of this article is to establish a comprehensive review of the phenomenon, focusing on the physical and chemical mechanisms involved in the process, and their interactions and consequences. It also intends to list the different methods normally followed to avoid or at least reduce this defect, in order to enhance the durability of porcelain dishware. This manuscript also provides a review of the different testing methods developed and used by the tableware industry and technical centers to quantify the ability of porcelain tableware to produce metal marks. To face the current lack of any international or at least national standard testing procedure that would permit a reliable comparison of products, a new metal marking test developed at the Technological Center for Ceramic and Glass (CTCV) is presented as an alternative to common tests normally based on knives as a marking tool.

Copyright of Slovene Linguistic Studies /Slovenski Jezik is the property of Scientific Research Centre of Slovenian Academy of Sciences & Arts and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Mainfränkisches Jahrbuch für Geschichte und Kunst is the property of Freunde Mainfraenkischer Kunst und Geschichte e.V. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The article, titled "The old psychiatrist at table – Poem," reflects on the author's experience as a psychiatrist and their approach to treating patients. The author compares their patients to precious pieces of crockery, aiming to care for them and repair any damage. However, the author realizes that they and their patients were actually sitting at the same table, sharing meals and conversations, and enjoying each other's company. The poem emphasizes the importance of the shared experience between the psychiatrist and their patients. [Extracted from the article]

This study analysed the possibilities of developing biocomposites using a combination of poly lactic acid and polybutylene adipate terephthalate combined with micro cellulose from four different agricultural residues (banana pseudo stem, screw pine, pineapple leaf, and water hyacinth) in various combinations to produce biodegradable kitchenware suitable for food serving, consumption and other culinary applications. Tensile strength of developed composites varied between 14 and 18 MPa. Crystallinity of the samples varied between 26 % and 50 %. Contact angle results (47–83°) exposed the hydrophilic nature of the developed biocomposite. The results were analysed to optimise the mould and injection moulding procedure parameters. The analysis of the developed kitchenware indicated minimal water absorption and leaching, suitable for culinary application. Biodegradability tests indicated complete degradation of samples within 80 days. All samples indicated comparable results, with pineapple leaf-based samples exhibiting better characteristics. The experiment demonstrates the effectiveness of developed kitchenware as an effective solution for the present environmental issues caused by the disposal of single-use non-biodegradable plastic-based kitchenware. [Display omitted] • Agri biomass based micro cellulose blended with biopolymer to produce biodegradable kitchenware for food serving. • By using compression with injection mechanism to optimised the production process • The developed bio composite had impressive mechanical, water barrier properties and degraded around 80days • Among the selected micro cellulose pineapple leaf-based bio composite exhibiting better all the characteristics. [ABSTRACT FROM AUTHOR]