Effect of cyclodextrin complexation on the photochemistry of the lignin model α-guaiacoxyacetoveratrone

The photodecomposition of α -guaiacoxyacetoveratrone (GAV) in homogeneous solvents and in aqueous cyclodextrin solutions was studied by following the fluorescence emission of the photoproducts formed. The same qualitative behavior as previously observed for the photodegradation quantum yield measurements was reproduced in the fluorescence studies in dry or wet methanol and acetonitrile. The yield for GAV photodegradation in water is smaller than in the organic solvents. Complexation of GAV to β - and γ -cyclodextrins leads to an increase in the photodecomposition yield, especially during the early part of the photodecomposition kinetics. The transients formed in the photolysis of GAV in water are similar to those observed in acetonitrile, and the lifetime of triplet GAV in water is 130 ns. In addition, solvated electrons were formed when GAV was photolyzed in water. Complexation of GAV to cyclodextrins leads to an increase in the triplet yield compared to the radical yield and a moderate shortening of the triplet lifetime

Relational, interactive service innovation : Building branding competence

Original article can be found at: http://mtq.sagepub.com/ Copyright Sage [Full text of this article is not available in the UHRA]In this paper we discuss how to develop service innovation through building branding competence. We demonstrate that using relationships in a process of sharing adds value to the service innovation process. We draw upon two distinct perspectives in the literature. We agree that value in new service development comes from incorporating the consumer. Yet we also deduce that it is the firm's core competencies that provide optimal resources for innovation. We then conceptualize how these two perspectives on service innovation can be integrated around relationships incorporating the 'customer resource'. This process is relational, interactive service innovation. The conceptual framework we have developed offers a different approach for companies to view the new service development process in general and the building of branding competence in particular. We suggest that organizations may be able to improve their new service development process by emphasizing the internal and external linkages within the management of innovation.Peer reviewe