The Role of Corporate Controls, Size, and Corporate Headquarters in the Effect of Corporate-Level Strategy on Business-Level Strategy and Business-Level Performance

The aim of this thesis is to re-examine the relationship between corporate strategy and business unit strategy. Past research has often failed to deconstruct the notion of corporate effects to properly assess the role of corporate strategy in the behaviour and performance of business units. As a result, conflicting findings have led to researchers disagreeing on the significance of corporate effects and corporate strategy. Through this thesis, I have taken steps to clarify the misunderstood significance of corporate strategy to business-unit-level strategy and performance. This dissertation has drawn on the literature from agency theory, information processing theory, and upper echelons theory, as well as the economic logic that underlies value creation in corporations. Through this dissertation, I deconstruct the notion of corporate effects to theoretically redefine the role of controls as the mediator between corporate strategy and business unit strategy to respond to the research question, “How does corporate strategy influence business unit performance?” In addition, I deconstruct business unit effects to examine the impact of business strategy on business unit performance. Finally, I consider business unit strategy to be an exogenous factor. To explore the effect of corporate strategy on business-unit-level strategy and performance, I conducted a quantitative analysis of data corresponding to over 2,500 business units from 193 corporations. Building on a proprietary dataset made accessible for this research, I tested the theoretical model for this thesis using previously collected data from each of the studied business units and the corporate headquarters of their corporate parents. The dataset comprises objective measures of business unit financial performance, objective characteristics of corporate headquarters and structure, and more subjective and behavioural data based on surveys that focus on control mechanisms to which business units are subject and the strategic orientation they pursue. The quantitative analysis was undertaken after performing steps for validation of the measures used and in compliance with measures and techniques used in past research. I find support in my analysis for a partial mediating role of controls in the relationship between corporate strategy and business-unit-level strategy. The results from the analysis demonstrate that the strategic orientations of business units are endogenous to the corporate strategy through the mechanism of controls to which each business unit is subject. I also find support for the moderating effect of certain factors at the corporate level, such as size of corporate headquarters, number of business units managed by the corporation, and the corporate CEO’s background in the relationship between corporate strategy and controls. The findings of this thesis re-establish the role of corporate strategy in our understanding of business-unit-level strategy and performance. Contrary to past research, I have theorized business-unit-level strategy to be endogenous to corporate strategy. I have also developed the controls construct and have measured it for each business unit studied in order to test my theoretical model. My findings in this thesis take a step towards enhancing our understanding of how corporate strategy influences strategy and performance at the business unit level. To explore the effect of Corporate Strategy on Subsidiary level strategy and performance, I have conducted a quantitative analysis of data corresponding to over 2500 subsidiaries from 193 corporations. Building on a proprietary dataset made accessible for this research, I tested the theoretical model for this thesis using previously collected data from each of the studied subsidiaries and the corporate headquarters of their corporate parents. The dataset comprises of objective measures of subsidiary and corporate financial performance, objective characteristics of corporate headquarters characteristics and structure, as well as more subjective and behavioural data based on surveys which focus on control mechanisms to which subsidiaries are subject and the strategic orientation they pursue. The quantitative analysis was undertaken after performing steps for validation of the measures used and in compliance with measures and techniques used in past research. I find support in my analysis for the mediating role of Controls in the relationship between Corporate Strategy and subsidiary level strategy. The results from the analysis demonstrate that the strategic orientations of subsidiaries are endogenous to the corporate strategy through the mechanism of Controls each subsidiary is subject to. I also find support for the moderating effect of certain aspects and characteristics at corporate level such as size of corporate headquarters, number of subsidiaries managed by the corporation, and corporate CEO’s background in the relationship between Corporate Strategy and Controls. The findings of this thesis re-establish the role of Corporate Strategy in our understanding of subsidiary level strategy and performance. Contrary to past research, I have theorized subsidiary level strategy to be endogenous to corporate strategy. I have also developed the Controls construct and have measured it for each subsidiary studied in order to test my theoretical model. My findings in this thesis take a step towards enhancing our understanding of how Corporate Strategy influences strategy and performance at corporate and subsidiary levels

Effects of different concentrations of sodium alginate as an edible film on chemical changes of dressed kilka during frozen storage

The aim of this study was to investigate the effects of sodium alginate edible coating with concentrations of 0/25, 1/25, 0/75 and 1/75% (W/V) on chemical changes of dressed Kilka during frozen storage. Prepared samples of Kilka fish have been coated for 1 h with the dipping method. Coated and uncoated samples have been packed in polyethylene dishes with selphon coverage (75 packs of 250 g). Chemical parameters (moisture, ash, protein, TVN and lipid) were examined in frozen storage at -18ºC for 4 months. SPSS Statistical Software was used for data analysis, using One Way ANOVA test. Significant reduction was found (P<0.05) in moisture value with increase of sodium alginate concentration during the study. Significant differences were found in TVN values during the third and fourth months but there were no significant differences (P<0.05) in ash and protein content. The highest content of TVN was found in control samples and use of sodium alginate edible coating affected the reduction of TVN, prevented the lipid oxidation, increased the shelf-life of Kilka and reduced the moisture

The modalities of Iranian soft power: from cultural diplomacy to soft war

Through exploring Iran's public diplomacy at the international level, this article demonstrates how the Islamic Republic's motives should not only be contextualised within the oft-sensationalised, material or ‘hard’ aspects of its foreign policy, but also within the desire to project its cultural reach through ‘softer’ means. Iran's utilisation of culturally defined foreign policy objectives and actions demonstrates its understanding of soft power's potentialities. This article explores the ways in which Iran's public diplomacy is used to promote its soft power and craft its, at times, shifting image on the world stage

Investigation on the effects of different batters on quality of breaded kilka

The aim of this study was investigated to produce of new product using by Caspian Sea Anchovy (Kilka) with different sensory and textural properties .To achievement this purpose, breaded kilka was coated ( row and fried) using with common and Tempora batter. For determination of quality assessment and shelf life, samples were stored at freezer (-18°C). Results showed that frying of Breaded kilka affect total fat content and moisture, so that significant reduction in moisture value and increase in fat content of fried kilka was found in compared with raw breaded kilka (p<0.05). Protein content of both treatments in compared with fresh fish meat was significantly different. Comparison of four treatments showed that a significant increase in the amount of peroxide, thiobarbituric acid and free fatty acids in fried kilka samples which indicates high fat oxidation during the frying process. Also total count of microrganisms and Coliforms was reduced after frying process. According to ICMSE Standard, all of samples had a high quality at processing time. According to the results, using of Tempora batter improved sensory properties of breaded kilka. Difference of taste, tenderness and adhesiveness of two types of batter in products was significant (p< 0.05) as the sensory properties of breaded kilka with Tempora batter in compared with common batter were high in different phase of storage. with due attention to progressing of oxidative deterioration in breaded kilka at forth months after production and decreased of sensory properties, we found that the shelf life of row , fried breaded kilka was 3 month at frozen condition (-18°C)

Development of technology to extract beta-carotene natural colors from Azolla (Azolla filiculoides)

The present project was aimed at determining the content, quality, and purity of β-carotene extracted from Azolla filiculoides in the Anzali Wetland, comparing it with synthetic β-carotene, and measuring its economic value. One treatment had β-carotene derived from Azolla filiculoides in the Anzali Wetland through the alkaline hydrolysis method in the summer of 2014. Treatments were kept at 4°C for one year. Synthetic β-carotene was used as the control. The quality of the treatments was assessed by applying some chemical tests, including the measurement of the content and quality of β-carotene, colorimetry using the Hunter-LAB method, determination of the purity and vitamin A employing high-performance liquid chromatography (HPLC), estimation of the dwell-time duration at 5°C, and measurement of the solubility of β-carotene in water. Beta carotene of Azolla in the spring extracted to alkaline hydrolysis was11853 mg/kg, in summer was 9935mg/kg, in autumn was 11256 mg/kg and in winter was 11245 mg /kg. Beta carotene of Azolla in the spring extracted to organic solvent was 8347 mg/kg, in summer was 6648 mg/kg, in autumn was 7543 mg/kg and in winter was 7539 mg/kg. The amount of beta-carotene is extracted using organic solvents and alkaline hydrolysis in the summer compared to other seasons showed a significant reduction (P0.05). The extracted amounts of beta-carotene in organic solvents compared to alkaline hydrolysis method in seasons spring, summer, autumn and winter was difference significant (P0.05). According to the harvesting Azolla of wetland is not requires special equipment and in terms of time a lot of Azolla can be harvested in a short time and also for the extraction of beta-carotene from Azolla Anzali Lagoon is not requires special equipment, too, have no economic value of raw material, does not require special conditions for growing, doubling in three days, Azolla is rich in beta-carotene, beta-carotene extraction of large quantities of small amounts of starting material, the cost of chemical materials, labor, fuel, Laboratory equipment required and the cost of importing small packages beta-carotene, beta-carotene into the country in terms of economic cost compared to the cost of imported Sigma beta carotene is economical. As shown in Table 5 in the samples prepared by alkaline hydrolysis in comparison with synthetic chemical manufactured by Sigma in terms of colorimetric tests, purity, composition and solubility of vitamins significant difference was not observed (P>0.05). But, in samples prepared by organic solvents in comparison with synthetic chemical manufactured by Sigma in terms of colorimetric tests, purity, composition and solubility of vitamins significant difference was observed (P<0.05). According to significant differences between the amount of betacarotene extracted from Azoula wetland compared to other seasons in spring and autumn and winter plant growth in spring Azoula alkaline hydrolysis method for the extraction of beta-carotene wetland and wetland Azolla is recommended

Road-map of aquatic-food processing development of I.R. of IRAN

Scientific and practical planning for achieving the lofty goals of the Islamic Republic of Iran in the framework of development plan of 1404 is the requirement to achieve sustainable development. Establishing roadmap of industries and products was considered by the scientific and technology office of the deputy president, in order to achieve the abovementioned objectives and in line with the national scientific comprehensive map. Therefore, present study was conducted as the roadmap of national aquatic-food processing development using available approved documents e.g. Iran perspective of 1404, fifth developing plan of I.R. of Iran, developing plan of Iranian fisheries organization in 1400 and the available approved statistical data. Current perspective of the aquatic-food processing is presented at the first chapter of the study. The second chapter reviewed the problems and obstacles. Third chapter tabulated the published studies and researches in fish handling and processing so far. Finally fourth chapter recommends executive and research projects considering quantitative and qualitative objectives of Iran 1400 plan as well as fifth developing plan of Shilat-Iran (Iranian fisheries organization). Authors hope the study to be useful in the national planning of I. R. of Iran in the future

Formation of rare earth-permanganate conversion coating on AZ61 magnesium alloy and its properties

210-216Formation of cerium-lanthanum-permanganate composite conversion coating on AZ61 magnesium has been studied. Morphology of the coated and uncoated alloy samples has been studied by scanning electron microscopy before and after immersion in corrosive media. Energy dispersive X-ray shows that the coatings are composed of oxides and hydroxides of cerium, lanthanum and manganese. The anticorrosive properties of the coatings are investigated by potentiodynamic polarization and electrochemical impedance spectroscopy in diluted sodium sulfate and also in 3.5% sodium chloride solutions. The results indicate that the corrosion resistance of the coated samples is significantly higher than the bare alloy in studied solutions. The effect of plating time on coating resistance is investigated in order to find the optimum treatment time and the best results are found for 60 min plating

Effects of sonication on physical properties of native and cross-linked wheat starches

The purpose of this study was to investigate the effects of sonication time and temperature on physical properties of native and cross-linked wheat starches. Starch aqueous dispersions (30%, w/w) were sonicated with an ultrasonic probe at 20kHz, 100% wave amplitude and sonication power of 100W for 5, 10, 15 and 20min at 5 and 22C. Increase in cold-water solubility, decrease in intrinsic viscosity, gelatinization enthalpy, peak, trough, setback and final viscosities of both starches were observed by increasing the sonication time and temperature. Ultrasonic treatment resulted in the formation of some fissures and cracks on the exterior of the granules as observed by a scanning electron microscope. In general, the effects of ultrasonic treatment on both starches increased with increment in processing time and temperature. The cross-linked wheat starch was more resistant against ultrasonic treatment than the native counterpart. Practical Applications: Power ultrasound has been known as an emerging technology in many food processing operations including emulsification, freezing, extraction, drying and inactivation of pathogenic bacteria on food contact surfaces. In many foods that may undergo ultrasound processing, starch and its derivatives are widely used. This research provides information on the effects of different conditions of ultrasound on native and cross-linked wheat starches as two common starches in many food products. It showed that the cross-linked wheat starch is more stable in ultrasound processed foods compared to its native counterpart

European Borage (Borago officinalis L.) Yield and Profitability under Different Irrigation Systems

European borage (Borago officinalis L.) is a cultivated medicinal plant in Iran, but common agronomic practices about profitable cultivation are mostly unknown. A 2-yr field experiment (2013 and 2014) was conducted in Guilan Province of northern Iran to evaluate European borage yield and profitability under irrigation with surface and drip irrigation systems. Treatments included (i) rainfed production (I0, control), (ii) single irrigation (I1) applied with surface irrigation alone and drip irrigation alone, and (iii) two irrigations (I2) applied with surface irrigation alone and drip irrigation alone. In 2013, I1 increased flower dry weight by 41.0% and seed weight by 7.1% compared with rainfed European borage, while with I2, the increases in those traits were 23.4% and 0.6%, respectively. In 2014, I1 increased flower dry weight by 78.0% and seed weight by 21.3% compared with rainfed European borage, while the respective increases were 51.8% and 17.3% with I2. On average, drip irrigation provided higher flower dry weight and seed weight by 39.3% and 12.6%, respectively, compared with surface irrigation. Drip irrigation increased variable costs by 165.2% compared with surface irrigation but resulted in increased gross income by 23.2%. Partial budgeting showed that I1 with drip irrigation provided the maximum net profit in both years. Based on the final rate of return, investing in the treatment I1 with drip irrigation was better than investing in the other treatments. Moreover, I1 with drip irrigation showed the highest value of economic water productivity and could be considered for improving the net income of European borage farmers