Alternative Methods for Measuring Productivity Growth

The present study is a contribution to the theory of the measurement of productivity growth. First, it examines the welfare-theoretic basis for measuring productivity growth and shows that the ideal welfare-theoretic measure is a chain index of productivity growth rates of different sectors which uses current output weights. Second, it lays out a technique for decomposing productivity growth which separates aggregate productivity growth into three factors -- the pure productivity effect, the effect of changing shares, and the effect of different productivity levels. Finally, it shows how to apply the theoretically correct measure of productivity growth and indicates which of the three different components should be included in a welfare-oriented measure of productivity growth. The study concludes that none of the measures generally used to measure productivity growth is consistent with the theoretically correct measure.

Measuring conditional segregation: methods and empirical examples

In empirical studies of segregation it is often desirable to quantify segregation that cannot be explained by underlying characteristics. To this end, we propose a fully non-parametric method for accounting for covariates in any measure of segregation. The basic idea is that given a set of discrete characteristics, there is a certain probability that a person belongs to a particular group, which can be used to compute an expected level of segregation. We also demonstrate that a modified index of exposure has both favorable analytical features and interpre-tational advantages in such settings. The methods are illustrated by an applica-tion to ethnic workplace segregation in Sweden. We also show how one can use a measure of exposure to study the earnings consequences of segregation stemming from different sources.Exposure; covariates; ethnic workplace segregation

Measuring Western Australian House Prices: Methods and Implications

This paper investigates models of house price measurement with a particular focus on the hybrid hedonic repeat-sales model. It examines different ways to model house price changes and outlines a method of estimating the hybrid measure. After describing the models, the paper applies Western Australian house sales data to the outlined models and draws some conclusions as to the relative attractiveness of the hybrid measure.

Linking an integrated framework with appropriate methods for measuring QoE

Quality of Experience (QoE) has recently gained recognition for being an important determinant of the success of new technologies. Despite the growing interest in QoE, research into this area is still fragmented. Similar - but separate - efforts are being carried out in technical as well as user oriented research domains, which are rarely communicating with each other. In this paper, we take a multidisciplinary approach and review both user oriented and technical definitions on Quality of Experience (including the related concept of User Experience). We propose a detailed and comprehensive framework that integrates both perspectives. Finally, we take a first step at linking methods for measuring QoE with this framework

Measuring food quality: concepts, methods and challenges - Proceedings seminar February 2007

From 12 to 14 February, the Louis Bolk Instituut organised the 3rd annual QLIF workshop, titled “Measuring food quality, concepts, methods and challenges”. During these days a diverse and intensive program was presented. Participants came from, Belgium, Bulgaria, Germany, Greece, Hungary, Macedonia, Poland, Turkey. Participants were all very enthusiastic, both on the quality of the presentations and the total program. For all those of you who missed it, I give a brief impression. On the first day definitions of food quality were discussed as well as the methods to measure this quality. Machteld Huber explained the inner quality concept, developed by the Louis Bolk Instituut. This inner quality concept is based on two main life processes in organisms; Growth and Differentiation and the balance or integration of these two processes. This in contrast to many other quality definitions based on the presence or absence of substances. Analytical methods for measuring food quality (measuring substances) and experimental methods (e.g. crystallisation, biofotons ) measuring life processes were discussed. After the theoretical part, participants had the opportunity to work with biocrystallisation pictures and to visit the crystallisation laboratory. The second day started with a visit to one of the largest organic greenhouses in the Netherlands. The farmer grows tomatoes and paprika on a contract basis. Recently he started with a speciality in tomatoes, the Wild Wonders, a mixture of different shaped and coloured tomatoes. The greenhouse therefore gave a good view on the combination of ‘volume’ production and quality growing. In the afternoon, Jacob Holm Nielsen gave us a very interesting insight into the QLIF studies on organic and low input dairy. The type of feed showed to be very important for the milk composition and he emphasized that for organic high-quality dairy, maize can better be avoided as part of the feeding regime. Joke Bloksma presented the studies performed on lettuce, apple and carrot quality and how management factors (for apple, the bearing of the tree, sun light, ripening etc) influenced the quality of the products. Finally Gabriele Wyss from FIBL gave a presentation on food safety and food risks in organic production. She explained that many food safety aspects and food risks in organic are covered by conventional safety regulations and additional rules for organic farming. Because of the precautionary principles in organic food production the product safety and process safety tends to be higher in organic than in conventional. At the end of the day 4 participants presented their own research. This gave a broad view on different studies in the field of food quality and it gave rise to many questions and suggestions from other participants. The 3rd day taste and health were the main topics. Organic food might have a better taste than conventional, but how do we measure taste. Bob Cramwinckel of the Centre for Taste Research explained their 3-steps method to measure physical, psychological and total taste. Last presentation was given by Ruth Adriaansen on how we can study health effects of organic food. The necessity of a clear working definition of health showed to be very important for the design of a study, the choice of parameters and the effects to be studied. As an example, the study design of “Organic, more healthy ??”, the large feeding study in chicken, currently being performed by the Louis Bolk Instituut, was discussed. According to one of the scientific contributors the program “gave a great insight in the discussion going on in the field of organic food quality”. The overall conclusion was that for the evaluation of food quality you have to take much more aspects into account than nutritional content and contaminants only. An enlarged or holistic quality concept is needed to cover the ambitions of organic food production. Challenge is to further develop such concepts and to design robust scientific studies which account for all relevant quality aspects

Acoustic methods for measuring bullet velocity

This article describes two acoustic methods to measure bullet velocity with an accuracy of 1% or better. In one method, a microphone is placed within 0.1 m of the gun muzzle and a bullet is fired at a steel target 45 m away. The bullet's flight time is the recorded time between the muzzle blast and sound of hitting the target minus the time for the sound to return from the target to the microphone. In the other method, the microphone is placed equidistant from both the gun muzzle and the steel target 91 m away. The time of flight is the recorded time between the muzzle blast and the sound of the bullet hitting the target. In both cases, the average bullet velocity is simply the flight distance divided by the flight time

Measuring food quality: concepts, methods and challenges

From 12 to 14 February, the Louis Bolk Instituut organised the 3rd annual QLIF workshop, titled "Measuring food quality, concepts, methods and challenges”. During these days a diverse and intensive program was presented. Participants came from, Belgium, Bulgaria, Germany, Greece, Hungary, Macedonia, Poland, Turkey. Participants were all very enthusiastic, both on the quality of the presentations and the total program. For all those of you who missed it, I give a brief impression. On the first day definitions of food quality were discussed as well as the methods to measure this quality. Machteld Huber explained the inner quality concept, developed by the Louis Bolk Instituut. This inner quality concept is based on two main life processes in organisms; Growth and Differentiation and the balance or integration of these two processes. This in contrast to many other quality definitions based on the presence or absence of substances. Analytical methods for measuring food quality (measuring substances) and experimental methods (e.g. crystallisation, biofotons ) measuring life processes were discussed. After the theoretical part, participants had the opportunity to work with biocrystallisation pictures and to visit the crystallisation laboratory. The second day started with a visit to one of the largest organic greenhouses in the Netherlands. The farmer grows tomatoes and paprika on a contract basis. Recently he started with a speciality in tomatoes, the Wild Wonders, a mixture of different shaped and coloured tomatoes. The greenhouse therefore gave a good view on the combination of ‘volume’ production and quality growing. In the afternoon, Jacob Holm Nielsen gave us a very interesting insight into the QLIF studies on organic and low input dairy. The type of feed showed to be very important for the milk composition and he emphasized that for organic high-quality dairy, maize can better be avoided as part of the feeding regime. Joke Bloksma presented the studies performed on lettuce, apple and carrot quality and how management factors (for apple, the bearing of the tree, sun light, ripening etc) influenced the quality of the products. Finally Gabriele Wyss from FIBL gave a presentation on food safety and food risks in organic production. She explained that many food safety aspects and food risks in organic are covered by conventional safety regulations and additional rules for organic farming. Because of the precautionary principles in organic food production the product safety and process safety tends to be higher in organic than in conventional. At the end of the day 4 participants presented their own research. This gave a broad view on different studies in the field of food quality and it gave rise to many questions and suggestions from other participants. The 3rd day taste and health were the main topics. Organic food might have a better taste than conventional, but how do we measure taste. Bob Cramwinckel of the Centre for Taste Research explained their 3-steps method to measure physical, psychological and total taste. Last presentation was given by Ruth Adriaansen on how we can study health effects of organic food. The necessity of a clear working definition of health showed to be very important for the design of a study, the choice of parameters and the effects to be studied. As an example, the study design of “Organic, more healthy ??”, the large feeding study in chicken, currently being performed by the Louis Bolk Instituut, was discussed. According to one of the scientific contributors the program “gave a great insight in the discussion going on in the field of organic food quality”. The overall conclusion was that for the evaluation of food quality you have to take much more aspects into account than nutritional content and contaminants only. An enlarged or holistic quality concept is needed to cover the ambitions of organic food production. Challenge is to further develop such concepts and to design robust scientific studies which account for all relevant quality aspects

Bayesian Methods for Measuring Operational Risk

The likely imposition by regulators of minimum standards for capital to cover 'other risks' has been a driving force behind the recent interest in operational risk management. Much discussion has been centered on the form of capital charges for other risks. At the same time major banks are developing models to improve internal management of operational processes, new insurance products for operational risks are being designed and there is growing interest in alternative risk transfer, through OR-linked products.