Consumers' Creative Talent: Which Characteristics Qualify Consumers for Open Innovation Projects? An Exploration of Asymmetrical Effects

Virtual customer integration and open innovation are considered as appropriate means to improve the success of new product development. However, only when consumers are qualified and motivated to contribute promising ideas and relevant know‐how they are able to add value to a producer's innovation process. In this study, we explore the symmetric and asymmetric impact of various creativity components on consumers' idea generation, concept development, or prototype building abilities as well as interest in co‐creation projects. Our results show that creativity components are of different importance. While some characteristics are needed above certain thresholds to successfully accomplish a certain development task, exceeding those does not necessarily lead to better outputs. Other characteristics improve the creative output only if they exceed specific levels.     

Sustainability in Web server systems

The exponential growth of Internet during the last decade leads us to make more efforts in the researching and developing of sustainable Web servers in order to decrease the global energy demand. In this paper, we cover, as a first step, a proper review of the literature related to the energy efficiency research in Web server systems to depict the state of the art to plan further contributions as more research in sustainable Web systems. We also propose and implement an energy metric that permits to establish a relation between the Quality of Service (QoS) obtained by the system and the power it consumes.     

Managing one’s identities in organisational and social settings

Interacting in the Internet, users should be empowered to use only those subsets of their personal attributes, called partial identities, which are appropriate for the actual situation and context. Refraining from acting under few and easily linkable partial identities is a prerequisite for trustworthy privacy. Traditionally user-controlled identity management systems primarily support individuals interacting with organisations, but mainly ignore special needs which arise if individuals interact with each other. To support online communities those systems have to change. From TU Dresden: Prof. Dr. Andreas Pfitzmann, head of the privacy and security group, and the research assistants Dipl.-Inform. Katrin Borcea-Pfitzmann, Dipl. Medien-inf. Katja Liesebach and Dipl.-Inform. Sandra Steinbrecher. From ULD, Kiel: Dipl.-Inform. Marit Hansen, head of PET division. Research Focus: Privacy in Identity Management and Application Design This work was funded in part by the PRIME project which receives research funding from the European Union’s Sixth Framework Programme and the Swiss Federal Office for Education and Science.     

Virtual worlds as knowledge management platform – a practice‐perspective

Virtual worlds, as electronic environments where individuals can interact in a realistic manner in form of avatars, are increasingly used by gamers, consumers and employees. Therefore, they provide opportunities for reinventing business processes. Especially, effective knowledge management (KM) requires the use of appropriate information and communication technology (ICT) as well as social interaction. Emerging virtual worlds enable new ways to support knowledge and knowing processes because these virtual environments consider social aspects that are necessary for knowledge creating and knowledge sharing processes. Thus, collaboration in virtual worlds resembles real‐life activities. In this paper, we shed light on the use of Second Life (SL) as a KM platform in a real‐life setting. To explore the potential and current usage of virtual worlds for knowledge and knowing activities, we conducted a qualitative study at IBM. We interviewed IBM employees belonging to a special workgroup called ‘Web 2.0/virtual worlds’ in order to gain experience in generating and exchanging knowledge by virtually collaborating and interacting. Our results show that virtual worlds – if they are able to overcome problems like platform stability, user interface or security issues – bear the potential to serve as a KM platform. They facilitate global and simultaneous interaction, create a common context for collaboration, combine different tools for communication and enhance knowledge and knowing processes.     

Numerical investigation of 3-D constraint effects on brittle fracture in SE(B) and C(T) specimens

Specimen size and geometry effects on cleavage fracture of ferritic steels tested in the ductile-to-brittle transition region remain an important technological impediment in industrial applications of fracture mechanics and in the on-going development of consensus fracture testing standards. This investigation employs 3-D nonllinear finite element analyses to conduct an extensive parametric evaluation of crack front stress triaxiality for deep notch SE(B) and C(T) specimens and shallow notch SE(B) specimens, with and without side grooves. Crack front conditions are characterized in terms of J-Q trajectories and the constraint model for cleavage fracture toughness proposed previously by Dodds and Anderson. An extension of the toughness scaling model suggested here combines a revised in-plane constraint correction with an explicit thickness correction derived from extreme value statistics. The 3-D analyses provide effective thicknesses for use in the statistical correction which reflect the interaction of material flow properties and specimen aspect ratios, a/W and W/B, on the varying levels of stress triaxiality over the crack front. The 3-D computational results imply that a significantly less strict size/deformation limit, relative to the limit indicated by previous plane-strain computations, is needed to maintain small-scale yielding conditions at fracture by a stress-controlled, cleavage mechanism in deep notch SE(B) and C(T) speciments. Moreover, the analyses indicate that side grooves (20 percent) should have essentially no net effect on measured toughness values of such specimens. Additional new results made available from the 3-D analyses also include revised -plastic factors for use in experimental studies to convert measured work quantities to thickness average and maximum (local) J-values over the crack front. To estimate CTOD values, new m-factors are included for use in the expression 131-1.     

Influence of defined milk products on the flavour of white coffee beverages using static headspace gas chromatography–mass spectrometry/olfactometry and sensory analysis

The influence of milk processing and ingredients on the sensory properties of white coffee beverages has, as yet, not been thoroughly investigated, so in this study analysed milk products processed in a defined manner were added to a standardized, fresh coffee beverage; the resulting odour, taste and retronasal odour perception were measured by intensity tests, and selected volatiles were analysed by static headspace gas chromatography/mass spectrometry. After adding pasteurized consumers’ milk, the effects of a different fat content (3.5 and 1.5%) and fat dispersion were studied. The milk with the lower fat content and with smaller fat globules, resulting from double homogenization (each 250/50 bar), induced a more intense coffee-related retronasal odour perception, whereas the milk-related impression was nearly the same. The addition of casein increased the creamy and milky retronasal odour perception and reduced the coffee-related taste and retronasal odour. These correlations may result in a custom-made development of milky coffee beverages controlled in their nasal and retronasal odour and taste by the defined processing of the milk component. With instrumental analysis it was observable that the effect of the addition of twice-homogenized, twice-pasteurized low-fat milk and of the addition of whole milk was similar. In both cases more volatiles were released from the beverage than with the addition of low-fat milk that was homogenized once. This is an unexpected result, because the whole milk has a higher fat content than the low-fat milk and therefore a greater retention of the flavour compounds was expected. Is it possible that the flavour compounds are not dissolved in fat and that interactions happen only with fat globule membrane constituents?     

Synthesis and rheological properties of an associative star polymer in aqueous solutions

Rheological properties of aqueous solutions and hydrogels formed by an amphiphilic star block copolymer, poly(acrylic acid)-block-polystyrene (PAA₅₄-b-PS₆)₄, were investigated as a function of the polymer concentration (C_p), temperature, and added salt concentration. The water-soluble polymer synthesised by atom transfer radical polymerization (ATRP) was found to form hydrogels at room temperature at polymer concentrations, C_p, over 22 g/L due to the interpolymer hydrophobic association of the PS blocks. Increasing C_p leads to stronger elastic networks at room temperature that show a gel-to-solution transition with increasing temperature. Increase of ionic strength decreases the moduli compared with the pure hydrogel but did not affect the gel-sol transition temperature significantly. Small-angle X-ray experiments showed two distinct scattering correlation peaks for samples above the gelling C_p, which indicates the aggregates formed due to hydrophobic association. Upon heating the intensity of the scattering correlation peaks was found to decrease indicating the loss of the network structure due to thermal motion.     

Surface modification of macroporous poly(glycidyl methacrylate-co-ethylene glycol dimethacrylate) resins for improved Candida antarctica lipase B immobilization

Crosslinked macroporous hydrophilic poly(glycidyl methacrylate-co-ethylene glycol dimethacrylate) [abbreviated poly(GMA-co-EGDMA)] with identical chemical structure (60% of glycidyl methacrylate) but with varied average pore sizes (from 30 to 560 nm), specific surface areas (from 13.2 to 106.0 m²/g), specific volumes (from 0.755 to 1.191 cm³/g) and particle sizes (<100 μm–630 μm) were synthesized via suspension polymerization. Modifications of poly(GMA-co-EGDMA) with various diamines (1,2-diaminoethane, 1,4-diaminobutane, 1,6-diaminohexane and 1,8-diaminooctane), 2-fluoroethylamine, glutaraldehyde and cyanuric chloride were carried out. The influence of the interaction between Candida antarctica lipase B (Cal-B) and various carriers during immobilization on the loading and hydrolytic activity (hydrolysis of para-nitrophenyl acetate) of the immobilized Cal-B were studied. Immobilization of Cal-B was performed at different temperatures and pH values. Cal-B immobilized at 30 °C and pH 6.8 was leading to increased activities. Purely physical adsorption between enzyme and copolymer was observed on carriers in which amine or fluorine groups were introduced into the carrier structure by modification with various diamines or 2-fluoroethylamine. As a consequence enzyme loading and activity decreases. In contrary, modification of the poly(GMA-co-EGDMA) with glutaraldehyde and cyanuric chloride results in a covalent connection between enzyme and carrier. The obtained results show a significant increase in Cal-B activity. The influence of the amount of glutaraldehyde and cyanuric chloride used for modification was screened. Increasing the amount of glutaraldehyde or cyanuric chloride used for modification resulted in an increase of the enzyme loading. Consequently, higher amount of glutaraldehyde used led to a higher fraction of the enzyme molecules that are covalently connected on to the carrier. As the amount of glutaraldehyde or cyanuric chloride used for modifications increases, activity of immobilized C. antarctica lipase B primarily increases, showing the highest value for 0.66% and 0.050% w/w, respectively, and subsequently decreases. We could show that Cal-B immobilized on epoxy-containing copolymer modified with glutaraldehyde and cyanuric chloride performs higher activity than free enzyme powder.     

Silicon‐Doped LiFePO4 Single Crystals: Growth,Conductivity Behavior,and Diffusivity

Single crystals of silicon doped LiFePO₄ with a silicon content of 1% are grown successfully by the floating zone technique and characterized by single‐crystal and powder X‐ray diffraction, secondary ion mass spectroscopy, and chemical analysis. Electron paramagnetic resonance demonstrates the presence of only Fe²⁺; no traces of Fe³⁺ are found. Impedance spectroscopy as well as step‐function polarization/depolarization (DC) measurements are carried out using the cells Ti/LiFe(Si)PO₄/Ti and LiAl/LiI/LiFe(Si)PO₄/LiI/LiAl. The electronic and ionic conductivities as well as the Li‐diffusivity of the sample in the major crystallographic directions ([h00], [0k0], and [00l]) are determined. Within experimental error the transport properties along the b‐ and c‐axes are found to be the same but differ significantly from the a‐axis, which exhibits lower values. Compared to undoped LiFePO₄, Si‐doping leads to an increase of the ionic conductivity while the electronic conductivity decreases, which is in agreement with a donor effect. The activation energies of conductivities and diffusivities are interpreted in terms of defect chemistry and relevant Brouwer diagrams are given.