This is the abridged version of a comprehensive volume on the thermal conductivity of the elements. It contains recommended reference values resulting from critical evaluation, analysis, and synthesis of all the available data. It also gives estimated values for those elements for which no thermal conductivity data are available. Thus, the work provides recommended or estimated thermal conductivity values for all the elements over the full temperature ranges where experimental data are available or reliable extrapolations or estimations can be made. The results on each element are presented in both graphical and tabular forms. Summary graphs arranged by group in the periodic table are also given.

We present new algorithms for construction of performance driven Rectilinear Steiner Trees under the Elmore delay model. Our algorithms represent a departure f r om previous approaches in that we derive an explicit area/delay tradeo curve. We achieve this goal by limiting the solution space to the set of topologies induced b y a p ermutation on the sinks of the net. This constraint allows ecient identication of optimal solutions while still providing a rich solution space. We also incorporate simultaneous wire sizing. Our technique consistently p r o duces topologies equalling the performance o f previous approaches with substantially less area overhead.

PurposeTravellers who love to try different foods and who frequently follow up on food-related news and topics consider themselves to be “foodies”. The main aim of this research was to identify the relationships among food consumption motivations, experiential values and well-being of foodies.Design/methodology/approachA questionnaire survey was distributed to foodies from the Chinese mainland, Hong Kong and Macao in March–May 2019 who were aged 18 and above and who had visited Taiwan within the prior two years. Some 480 valid responses were received based on intercepts at airports and the data, based on a conceptual model, were analysed through structural equation modelling (SEM).FindingsThree paths among the key variables showed significant and positive relationships. Additionally, the mediating effect of food experiential values on emotions and well-being was identified.Research limitations/implicationsThe findings provide insights for food and hospitality scholars and the related literature since “foodie” is a rather new concept that is lacking in sufficient empirical and conceptual research. The research examines the relationships among experiential values, motivations and emotions and their influences on the well-being of foodies. In past studies on food consumption motivations and emotions, food experiential values were not included as a variable of potential influence. The research subjects were confined to foodies from the Chinese mainland (including Hong Kong and Macao) who were in Taiwan. Hence, the generalisation based on the sample may be limited.Practical implicationsThis research produces useful information on the behaviour of Chinese foodies when they are travelling. Preparers of food and beverages and tourism retailers should supply food that represents local cultural characteristics and design relevant local food souvenirs with the appropriate packaging.Social implicationsCommunities need to realise that not all visitors are alike and that some have a deeper interest in local foods and their historical and cultural roots.Originality/valueAlthough numerous studies on the behaviours of Chinese tourists have been conducted, the research on their food consumption characteristics is limited. To date, no empirical studies have examined the relationships among foodies, food consumption motivations, food experiential values, emotions and well-being of mainland Chinese tourists, which is a knowledge gap in understanding this important market segment.

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The changes of emission peak wavelength and angular intensity with viewing angles have been issues for the use of microcavity OLEDs. We will investigate Distributed Bragg Gratings (DBRs) constructed from largely dispersive index materials for reducing the viewing angle dependence. A DBR stack mirror, aiming at a symmetric structure and less number of grating period for a practical fabrication, is studied to achieve a chirp-featured grating for OLEDs with blue emission peak of 450nm. For maximizing the compensation of the viewing angle dependence, the effects of dispersive index, grating structure, thickness of each layer of the grating, grating period and chirp will be comprehensively investigated. The contributions of TE and TM modes to the angular emission power will be analyzed for the grating optimization, which have not been expressed in detail. In studying the light emission of OLEDs, we will investigate the Purcell effect which is important but has not been properly considered. Our results show that with a proper design of the DBR, not only a wider viewing angle can be achieved but also the color purity of OLEDs can be improved.

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Three-dimensional weld nugget growths for different welding currents, electrode tip shapes, and thickness ratios of workpieces are determined. By providing an effective model to estimate the heat generation at the faying surface between workpieces and taking into account the phase change due to melting, results show that the calculated weld nugget growth, nugget thickness, and shape of the nugget agree well with experimental data. Heat generation at the faying surface in the early stage of welding and joule heating at long weld times dominate the nugget growth. Consideration of radial heat loss is necessary at longer weld times and higher welding currents.