Enterprise knowledge management model: a knowledge tower

One of the most important aspects of knowledge management (KM) is to create a system that is capable of providing mechanisms and methodologies allowing the right knowledge to be at the right place and at the right person as well as at the right time within an enterprise. There have been several models developed for this purpose. The main objectives of these models are to organize the knowledge activities to increase competitive advantage and turn the market share into a continuous and permanent superiority through utilizing the intellectual capital of the enterprise for better products and services. When existing models are carefully analyzed, it can be clearly seen that every model addresses different aspects of KM. While some of these models have been intensifying on the use of technology and production of knowledge, the others rather focus on the utilization of knowledge itself. Although these models point out the importance of managerial participation, they are mainly designed to be facilitated at operational levels. It is now obviously seen that there is a need for a new model that will deal with KM at strategic, tactic, and operational levels in an integrated manner. In this study, an enterprise knowledge management model (EKMM) is developed to facilitate this. The model is also called the “Knowledge Tower” due to its dynamics and tower-like infrastructure. EKMM does not only deal with utilizing the knowledge but also create KM strategies, knowledge culture as well as respective leveraging activities. It provides an extensive assessment capability to make sure that the KM practices are carried out as effectively as possible. This surely helps identifying the lack of implementations and areas requiring improvements.     

The Seebeck coefficient of the solid and liquid germanium

The knowledge of the Seebeck coefficient of materials is essential in determining the actual solid/liquid interface temperature during the melt growth of crystals. In this study, the Seebeck coefficient of the solid and liquid germanium was measured employing the small Δ T technique. The Seebeck coefficient increased from −107 μ V/^∘C at 857^∘C to −54 μ V/^∘C at 931^∘C in the solid. However, an average constant value of −0.6 μ V/^∘C was obtained in the liquid from 938 to 960^∘C, above which a value of −18 μ V/^∘C was recorded. Also, when the liquid samples were cooled below the melting point, a melt supercooling was observed, which seemed to be larger with higher melt temperatures.     

Design optimization of circular antenna arrays using Taguchi method

This paper presents the application of Taguchi method (TM) to design optimization of non-uniform circular antenna array (CAA) for suppression of sidelobe levels (SLLs). TM, a robust design approach, takes signal-to-noise ratio and orthogonal array tools from the statistical design of experiments. These tools allow instead of full factorial parametric analysis minimize the design parameters; thus, increase the convergence speed and generate more accurate solutions. TM is used to determine an optimal set of amplitudes and positions of CAA for 8, 10, and 12 elements. Comparison of the results of the TM with those of latest meta-heuristic algorithms in the literature reveals that the CAA design with TM provides the best SLL reduction performance in all cases.

     

In vitro bioaccessibility of coenzyme Q10 in enriched yoghurts

In this study, the aim was to determine the bioaccessibilities of coenzyme Q10 (CoQ10) in yoghurt samples produced using enriched skim milk with different coenzyme Q10 preparations. First, emulsified coenzyme Q10, γ‐cyclodextrin/coenzyme Q10 complex and nanoparticle coenzyme Q10 were prepared with the reference coenzyme Q10 standard. These coenzyme Q10 preparations were added into the milk to produce coenzyme Q10 enriched yoghurt samples. Nanoparticle coenzyme Q10 was obtained as in spherical shape with 176.00 ± 50.62 nm diameter. Coenzyme Q10 bioaccessibility was found as 50.59 ± 1.88% in control yoghurt. The yoghurt enriched nanoparticle coenzyme Q10 had the highest coenzyme Q10 bioaccessibility (73.81 ± 1.61%) among the produced yoghurts (P < 0.01). Coenzyme Q10 bioaccessibilities were also found as 63.75 ± 0.91% and 46.83 ± 1.27% in yoghurts enriched with emulsified coenzyme Q10, and γ‐cyclodextrin/coenzyme Q10 complex, respectively.     

Oral rehydration of infants with hypernatremic dehydration due to acute gastroenteritis

A stereoselective and sensitive method for the determination of the enantiomers of felodipine, a dihydropyridine calcium antagonist, has been developed and the pharmacokinetic profiles of the enantiomers comparatively studied after oral administration to dogs and humans. D6-Felodipine, the internal standard, was added to the plasma, extracted with a solvent and then optically resolved into S(-) and R(+) enantiomers on a high performance liquid chromatographic Chiralcel OJ column. Each enantiomer in the effluent was analysed by capillary column gas chromatography/positive ion electron impact mass spectrometry. After oral administration of the felodipine racemate, the Tmax and t1/2 values hardly differed between the two enantiomers in dogs and humans. The Cmax and AUC0-24 h values of the S(-) enantiomer were slightly higher than those of the R(+) enantiomer in humans but the difference between the enantiomers was not significant. These results suggested that there is no large difference in the absorption, distribution and elimination of felodipine enantiomers after oral administration of the racemate in either dog or human.     

Effect of steaming time on surface roughness of beech veneer

The objective of this study was to investigate effect of steaming time on surface roughness of beech (Fagus orientalis L.) veneer produced using the rotary cutting method. Three roughness parameters, average roughness (R_a), mean peak-to-valley height (R_z), and maximum roughness (R_max) obtained from a stylus type profilometer were used to evaluate the roughness of the veneer sheets. Surface roughness of the samples cut from the inner portion of the logs showed a significant dependence on steaming time. Among the specimens 20 h steaming time showed the smoothest surface . Surface roughness of veneer samples taken from both outer and middle portion of the logs did not show any statistically significant difference as steaming time was changed. Based on the findings in this study, it appears that steaming time should be approximately 20 h to have an ideal surface quality of the veneer with a minimum cost of production.