Hidden Trends in 90 Years of Harvard Business Review

In this paper, we demonstrate and discuss results of our mining the abstracts of the publications in Harvard Business Review between 1922 and 2012. Techniques for computing n-grams, collocations, basic sentiment analysis, and named-entity recognition were employed to uncover trends hidden in the abstracts. We present findings about international relationships, sentiment in HBR's abstracts, important international companies, influential technological inventions, renown researchers in management theories, US presidents via chronological analyses.Comment: 6 pages, 14 figures, Proceedings of 2012 International Conference on Technologies and Applications of Artificial Intelligenc

High-resolution carbonate stratigraphy of IMAGES core MD972151 from South China Sea

High-resolution carbonate stratigraphy of the deep-sea core MD972151 from the southwestern South China Sea shows millennial-scale variability similar to oxygen isotopic fluctuations recorded in ice cores from Greenland. In a long term of glacial-interglacial scale, carbonate contents in the interglacial time (up to 25 % by weight) were higher than that in the glacial periods (5-15 % by weight). Even for the last glacial, carbonate contents are relatively high in the interstadial events and low in the stadial horizons. This demonstrates clearly that carbonate content in the continental slope above the lysocline in the southwestern South China Sea is primarily controlled by dilution of terrigenous inputs, which in turn is due to sea-level fluctuations in response to changes of ice volume in high latitude regions

"An Econometric Analysis of SARS and Avian Flu on International Tourist Arrivals to Asia"

This paper compares the impacts of SARS and human deaths arising from Avian Flu on international tourist arrivals to Asia. The effects of SARS and human deaths from Avian Flu will be compared directly according to human deaths. The nature of the short run and long run relationship is examined empirically by estimating a static line fixed effect model and a difference transformation dynamic model, respectively. Empirical results from the static fixed effect and difference transformation dynamic models are consistent, and indicate that both the short run and long run SARS effect have a more significant impact on international tourist arrivals than does Avian Flu. In addition, the effects of deaths arising from both SARS and Avian Flu suggest that SARS is more important to international tourist arrivals than is Avian Flu. Thus, while Avian Flu is here to stay, its effect is currently not as significant as that of SARS.

The study on SFLAB GanedenBC30 viability on baking products during storage

AbstractFor understanding Bacillus coagulans, GanedenBC30 was used in different ways to added in raw dough and examine their viability after baking. Eight different baking products: (1) chrysanthemum cookies, (2) egg pastry cakes, (3) mooncakes, (4) muffins, (5) polo breads, (6) soda cookies, (7) sponge cakes, and (8) toasts were made from 0.5% GanedenBC30 added to their dough in two ways: (a) flour powder or (b) egg yolk. Then the (a) pH value, (b) titratable acidity, (c) GanedenBC30 counts, and (d) viability GanedenBC30 of eight different baking products were determined after storing at 4oC for 0, 3, 6, 9, 12, 15 days, or 25oC for 0, 3, 6 days. The eight types of raw dough had relatively lower pH values and rise after baking. The titratable acidity of the eight types of dough was relatively higher, and declined after baking. However, the pH value and titratable acidity of the eight baking products remained the same after 9 days at 4oC. On the other hand, the GanedenBC30 counts in the eight baking products were less than their raw dough GanedenBC30 levels. For storage at both 4 and 25oC, the results show the GanedenBC30 viability of baking products decreased with storage days. The dough made by flour powder and baking showed higher GanedenBC30 viability than by egg yolk. GanedenBC30 are good candidates for baking product use, both in lactic acid production and probiotic preparations