Nha Trang University

This paper theorizes the heterogeneity of language in a classroom setting by explicating several factors that contribute to diversity. In fact, students are distinct individuals with varying abilities, preferences, and levels, influenced by physiological, psychological, and social factors that contribute to a diversified classroom environment. These are additionally categorized into various biological age groups as well as educational and cultural backgrounds. It is widely known that students in ed-ucational institutions across all levels vary from one another based on various factors. Teachers and students must be acquainted of the factors that contribute to heterogeneity to foster harmonious relationships and mutual understanding. This concept paper concludes that classroom language heterogeneity includes varying proficiency levels, cultural backgrounds, ages, aptitudes, and moti-vations, complicating standardized instruction. This paper likewise posits that such variability promotes dynamic interaction and learning when utilized through adaptive pedagogies such as differentiated tasks and peer mediation. Utilizing frameworks from second language acquisition theory, it analyzes fundamental factors, suggests diagnostic models for assessing diversity, and promotes inclusive strategies to convert challenges into equitable learning opportunities, thereby improving authentic communication and cultural responsiveness across various domains.

This study extends the theory of planned behavior (TPB) by incorporating time perspective, operationalized as a consideration of future consequences (CFC), to explain attitudes and intentions toward reducing household food waste (HFW). Distinguishing between CFC-future and CFC-immediate, the study explores their influence on attitudes toward food waste (attitude-FW) and intentions to reduce HFW (intention-RFW). A survey of 375 Vietnamese consumers across four regions of Vietnam (North, Central, South, and Central Highlands) reveals that attitude-FW, subjective norms, and perceived behavioral control positively influence intention-RFW. Notably, CFC-future enhances both attitude-FW and intention-RFW, whereas CFC-immediate has no significant impact on attitude-FW and intention-RFW. These findings underscore the importance of fostering future-oriented thinking to promote sustainable food behaviors. By integrating CFC as an extended construct, this study enhances the explanatory power of the TPB model and offers valuable insights for designing interventions to address HFW challenges in Vietnam and elsewhere.

This paper analyzes Vietnam’s current legal framework for data governance and digital asset regulation, while exploring the potential for the formation of “green digital rights,” a novel interdisciplinary concept at the intersection of environmental sustainability, digital innovation, and legal theories of property rights. Through a legal-economic lens, the study assesses how the recognition of digital assets can incentivize environmentally friendly business models and financial instruments. Empirical analysis, based on a detailed case study in Khanh Hoa province, reveals both opportunities and persistent legal gaps in high-tech marine aquaculture and smart urban development. The research findings indicate that while the recognition of data as a digital asset opens prospects for green finance, significant legal gaps persist in environmental data governance and the application of digital assets to sustainable development sectors. Policy recommendations derived from this analysis include enhancing regulatory clarity, implementing legal sandboxes to foster innovation, improving environmental data standards, and strengthening institutional capacity. This study not only provides actionable policy recommendations but also contributes to deepening the theory of sustainable digital governance and property rights in the context of the twin transition.

This research uniquely investigates the nuanced mechanism by which two types of presence (social presence and telepresence) influence the urge to buy impulsively. Drawing on the stimulus–organism–response (SOR) framework, this study proposes that social presence and telepresence contribute to a multidimensional flow experience, unpacking it into concentration and perceived control as cognition, and enjoyment as affection, which in turn evoke the urge to buy impulsively. Further, the current research explores the causal relationships among these flow components. Using survey data from 306 Vietnamese viewers of livestreaming commerce and PLS-SEM for hypothesis testing, the findings demonstrate the significant role of social presence and telepresence in generating concentration, perceived control and enjoyment. Moreover, cognitive (i.e., concentration and perceived control) and affective (i.e., enjoyment) aspects of flow are causally related to influencing the urge to buy impulsively. These findings offer novel theoretical insights into the internal dynamics of flow in mediating presence-induced impulsive buying that are valuable for sellers aiming to enhance their livestreaming commerce strategies.

Nghiên cứu này trình bày kết quả mô phỏng số về ứng xử và độ bền dư của kết cấu tàu vỏ composite khi bị đâm va bởi tàu khác với các kịch bản đâm khác nhau. Đầu tiên, phương pháp mô phỏng số được xây dựng trên phần mềm thương mại ABAQUS. Để kiểm nghiệm độ chính xác và tin cậy của phương pháp mô phỏng số đã xây dựng, các kết quả mô phỏng số được so sánh với các dữ liệu thí nghiệm và phân tích lý thuyết đã được công bố cho các bài toán va chạm trên tấm composite. Tiếp theo, các nghiên cứu khảo sát tham số được thực hiện trên mô hình tàu vỏ composite thực tế để đánh giá mức độ sụt giảm độ bền kết cấu trong hai trường hợp nguy hiểm là tàu trên đỉnh sóng và tàu trên đáy sóng. Sự ảnh hưởng của các tham số như tốc độ, khối lượng, vị trí va chạm cũng như hình dạng mũi tàu đâm va tới ứng xử đâm va và độ bền dư của kết cấu đã được khảo sát và đánh giá chi tiết. Các kết quả nghiên cứu này không chỉ có thể áp dụng để dự báo độ bền dư của các tàu thực tế sau sự cố đâm va mà còn là dữ liệu ban đầu vào quan trọng cho giai đoạn thiết kế sơ bộ nhằm nâng cao khả năng chống va chạm cho kết cấu tàu composite.

Pengasapan merupakan salah satu metode pengawetan tertua dan paling banyak digunakan, memberikan cita rasa yang khas dan meningkatkan masa simpan karena adanya komponen antimikroba serta menghasilkan warna, rasa, aroma, dan penampakan yang spesifik. Penelitian ini bertujuan untuk menentukan pengaruh pengasapan ikan bentuk utuh (asar) dan fillet (fufu) terhadap karakteristik kimia meliputi proksimat, profil asam lemak, dan asam amino, serta sifat organoleptik ikan tuna sirip kuning asap. Analisis asam amino dilakukan dengan metode LC-MS, profil asam lemak dinilai dengan metode GC-MS, dan evaluasi organoleptik dilakukan dengan uji hedonik. Rancangan penelitian menggunakan dua bentuk ikan asap, yaitu bentuk utuh (ikan asar) dan bentuk fillet (ikan fufu), data kandungan kimia dianalisis Anova dengan uji lanjut DMRT, sedangkan data hedonik diuji Kruskal Wallis dengan uji lanjut Mann-Whitney. Hasil penelitian menunjukkan bahwa produk pengasapan berbeda, yaitu asar dan fufu memberikan pengaruh nyata terhadap kandungan proksimat, yaitu kadar air, abu, dan protein, tetapi tidak berpengaruh nyata terhadap kadar lemak dan karbohidrat. Ikan tuna sirip kuning fufu, asar, dan segar memiliki sembilan asam amino esensial dan sembilan asam amino non-esensial. Asam amino esensial adalah lisina, histidina, leusina, valina, isoleusina, fenilalanina, treonina, metionina, dan triptofan, sedangkan asam amino non-esensial adalah asam glutamat dan aspartat, arginina, alanina, glisina, prolina, serina, tirosin, dan sistein. Tuna sirip kuning segar memiliki asam lemak omega-5, omega-6, omega-7, dan omega-9, namun omega-5 tidak ditemukan setelah proses pengasapan. Tuna sirip kuning fufu memiliki skor hedonik yang lebih tinggi untuk parameter aroma, rasa, dan tekstur dibandingkan dengan asar. Bentuk pengasapan memberikan pengaruh terhadap kandungan kimia dan hedonik ikan tuna sirip kuning asap.