The Effects of Research and Development Intensity on Managerial Compensation in Large Organizations

Agency theory, leading edge, and administrative life cycle perspectives all predict that organizations having high levels of Research and Development (R&D) intensity will follow different compensation strategies than organizations that are less R&D intensive. Using data from 110 organizations over a 5 year period, and controlling for organization differences in employee and job characteristics, we found support for this general prediction. Specifically, high R&D intensity organizations tended to have higher relative base pay, higher relative bonus pay, and greater relative eligibility for long-term incentive payments. We discuss the importance of further research into compensation decisions in R&D intensive firms, particularly the effects of such decisions on firms\u27 competitiveness

Characterization of plant-derived lactococci on the basis of their volatile compounds profile when grown in milk

peer-reviewedA total of twelve strains of lactococci were isolated from grass and vegetables (baby corn and fresh green peas). Ten of the isolates were classified as Lactococcus lactis subsp. lactis and two as Lactococcus lactis subsp. cremoris based on 16S rDNA sequencing. Most of the plant-derived strains were capable of metabolising a wide range of carbohydrates in that they fermented D-mannitol, amygdalin, potassium gluconate, l-arabinose, d-xylose, sucrose and gentibiose. None of the dairy control strains (i.e. L. lactis subsp. cremoris HP, L. lactis subsp. lactis IL1403 and Lactococcus lactis 303) were able to utilize any of these carbohydrates. The technological potential of the isolates as flavour-producing lactococci was evaluated by analysing their growth in milk and their ability to produce volatile compounds using solid phase micro-extraction of the headspace coupled to gas chromatography–mass spectrometry (SPME GC–MS). Principal component analysis (PCA) of the volatile compounds clearly separated the dairy strains from the plant derived strains, with higher levels of most flavour rich compounds. The flavour compounds produced by the plant isolates among others included; fatty acids such as 2- and 3-methylbutanoic acids, and hexanoic acid, several esters (e.g. butyl acetate and ethyl butanoate) and ketones (e.g. acetoin, diacetyl and 2-heptanone), all of which have been associated with desirable and more mature flavours in cheese. As such the production of a larger number of volatile compounds is a distinguishing feature of plant-derived lactococci and might be a desirable trait for the production of dairy products with enhanced flavour and/or aroma

Comparative Study of Active Flow Control Strategies for Lift Enhancement of a Simplified High-Lift Configuration

Numerical simulations have been performed for a simplified high-lift (SHL) version of the Common Research Model (CRM) configuration, where the Fowler flaps of the conventional high-lift (CRM-HL) configuration are replaced by a set of simple hinged flaps. These hinged flaps are equipped with integrated modular active flow control (AFC) cartridges on the suction surface, and the resulting geometry is known as the CRM-SHL-AFC configuration. The main objective is to make use of AFC devices on the CRM-SHL-AFC configuration to recover the aerodynamic performance (lift) of the CRM-HL configuration. In the current paper, a Lattice Boltzmann method-based computational fluid dynamics (CFD) code, known as PowerFLOWQ is used to simulate the entire flow field associated with the CRM-SHL-AFC configuration equipped with several different types of AFC devices. The transonic version of the PowerFLOWQ code that has been validated for high speed flows is used to accurately simulate the flow field generated by the high-momentum actuators required to mitigate reversed flow regions on the suction surfaces of the main wing and the flap. The numerical solutions predict the expected trends in aerodynamic forces as the actuation levels are increased. More efficient AFC systems and actuator arrangements emerged based on the parametric studies performed prior to a Fall 2018 wind tunnel test. Preliminary comparisons of the numerical solutions for lift and surface pressures are presented here with the experimental data, demonstrating the usefulness of CFD for predicting the flow field and lift characteristics of AFC-enabled high-lift configurations

Wind Tunnel Testing of Active Flow Control on High-Lift Common Research Model

A 10%-scale high-lift version of the Common Research Model (CRM-HL) and an Active Flow Control (AFC) version of the model equipped with a simple-hinged flap (CRM-SHLAFC) were successfully tested. The tests were performed in the 14- by 22-Foot Subsonic Tunnel (14x22) at the NASA Langley Research Center (LaRC). The CRM-HL has a set of 37 inboard and outboard single-element Fowler flaps. The CRM-SHL-AFC has a set of 50 inboard and 55 outboard simple-hinged flaps equipped with integrated modular AFC cartridges on the flap shoulder. Both high-lift configurations share the same 30 slats and engine nacelle. Three new types of AFC devices were examined: the Double-Row Sweeping Jets (DRSWJ), the Alternating Pulsed Jets (APJ), and the High Efficiency Low Power (HELP) actuators. The DRSWJ and the APJ actuators used two rows of unsteady jets, whereas the HELP actuators used a combination of unsteady and steady jets, to overcome strong adverse pressure gradients while minimizing the mass flow usage. Nozzle pressure ratio, mass flow consumption and the power coefficient, which takes account of both supply air pressure and mass flow usage for the actuators, were used for judging the performance efficiency of the AFC devices. A prestall lift performance degradation for the CRM-HL configuration was resolved with a properly placed nacelle chine. The configuration with nacelle chine was chosen as the representative reference conventional high-lift case for comparison with the CRMSHL- AFC. The AFC-induced lift coefficient increment (DCL) was maintained for the entire lift curve over the CRM-SHL-AFC case with no AFC for almost all flow-control cases examined. The lift curve of the reference CRM-HL have a slightly steeper slope compared to those of the CRM-SHL-AFC configurations. The HELP actuation concept was extremely effective in controlling flow separation in the linear region of the curves comparing lift coefficient to mass flow rate. The HELP actuation achieved a targeted DCL of 0.50 using a moderate amount of mass flow and supply air pressure. The CRM-SHL-AFC configuration equipped with HELP actuation was able to match or exceed the lift performance of the reference conventional high-lift configuration (i.e., CRM-HL equipped with a nacelle chine), thus meeting the NASA Advanced Air Transport Technology (AATT) project goal

Effect of galactose metabolising and non-metabolising strains of Streptococcus thermophilus as a starter culture adjunct on the properties of Cheddar cheese made with low or high pH at whey drainage

Cheddar cheese was made using control culture (Lactococcus lactis subsp. lactis), or with control culture plus a galactose-metabolising (Gal+) or galactose-non-metabolising (Gal-) Streptococcus thermophilus adjunct; for each culture type, the pH at whey drainage was either low (pH 6.15) or high (pH 6.45). Sc. thermophilus affected the levels of residual lactose and galactose, and the volatile compound profile and sensory properties of the mature cheese (270 d) to an extent dependent on the drain pH and phenotype (Gal+ or Gal-). For all culture systems, reducing drain pH resulted in lower levels of moisture and lactic acid, a higher concentration of free amino acids, and higher firmness. The results indicate that Sc. thermophilus may be used to diversify the sensory properties of Cheddar cheese, for example from a fruity buttery odour and creamy flavour to a more acid taste, rancid odour, and a sweaty cheese flavour at high drain pH

Identification of the key compounds responsible for Cheddar cheese flavour

End of Project ReportThere is a poor understanding of the relationship between organoleptic assessment of cheese and quantitative analysis of flavour compounds. Further, the contribution of particular cheese-making parameters such as ripening temperature and starter culture has not been fully elucidated. During the ripening of most cheese varieties complex chemical conversions occur within the cheese matrix. In most cheese varieties breakdown of protein is the most important flavour development pathway. The primary cheese protein, casein, is degraded enzymatically to short peptides and free amino acids. The agents primarily responsible for these conversions are the residual rennet that is retained in the cheese curd at the end of the manufacturing phase and the proteinases and peptidases that are associated with the starter bacteria. While the rate and degree of proteolysis are of vital significance for desired flavour development, the direct products of proteolysis do not fully define cheese flavour. Much research is now demonstrating that the further biochemical and chemical conversions of the products of proteolysis, in particular the amino acids, are necessary for full flavour development. The products produced by these pathways are volatile at low boiling points and are thus released during mastication of the cheese in the mouth. Many of these volatile compounds contribute to the flavour sensation experienced by the consumer. A very wide spectrum of such compounds have been isolated from cheese, in excess of two hundred in some cheese varieties. It is now generally accepted that there is no individual compound which defines cheese flavour completely and that the flavour sensation is the result of numerous compounds present in the correct proportions. This has become known as the Component Balance Theory . The application of modern analytical techniques as proposed in this project would provide a greater understanding of the significant flavour compounds in Cheddar cheese and help to identify the impact of specific cheese-making parameters such as starter flora and ripening temperature on the production of volatile flavour compounds. This data would assist the general programme on flavour improvement of cheese which should ultimately benefit the cheese manufacturer. Hence this project set out to develop methods to identify the key flavour compounds in Cheddar cheese. These techniques would then be applied to experimental and commercial cheeses during ripening in an effort to identify key compounds and the influence of starter cultures and ripening temperature on their production.Department of Agriculture, Food and the Marin

Candidate LBV stars in galaxy NGC 7793 found via HST photometry + MUSE spectroscopy

Only about 19 Galactic and 25 extragalactic bonafide luminous blue variables (LBVs) are known to date. This incomplete census prevents our understanding of this crucial phase of massive star evolution which leads to the formation of heavy binary black holes via the classical channel. With large samples of LBVs one could better determine the duration and maximum stellar luminosity which characterize this phase. We search for candidate LBVs (cLBVs) in a new galaxy, NGC 7793. For this purpose, we combine high spatial resolution images from two Hubble Space Telescope (HST) programs with optical spectroscopy from the Multi Unit Spectroscopic Explorer (MUSE). By combining PSF-fitting photometry measured on F547M, F657N, and F814W images, with restrictions on point-like appearance (at HST resolution) and H α luminosity, we find 100 potential cLBVs, 36 of which fall in the MUSE fields. Five of the latter 36 sources are promising cLBVs which have MV ≤ −7 and a combination of: H α with a P-Cygni profile; no [O I]λ6300 emission; weak or no [O III]λ5007 emission; large [N II]/H α relative to H II regions; and [S II]λ6716/[S II]λ6731∼1⁠. It is not clear if these five cLBVs are isolated from O-type stars, which would favour the binary formation scenario of LBVs. Our study, which approximately covers one fourth of the optical disc of NGC 7793, demonstrates how by combining the above HST surveys with multi-object spectroscopy from 8-m class telescopes, one can efficiently find large samples of cLBVs in nearby galaxies

Surface Flow Visualization of the High-Lift Common Research Model

A 10% scale version of the High-Lift Common Research Model (CRM-HL) was tested in the NASA Langley 14- by 22-Foot Subsonic Tunnel (14x22) in support of the NASA Advanced Air Transport Technology (AATT) Project. The CRM-HL experiment included various configurations such as conventional and simple-hinged flaps, with and without engine nacelle/pylon, with and without nacelle chine, different Active Flow Control (AFC) methods (sweeping jets, alternating pulsed jets, and preconditioned boundary layer blowing), and their various parameters. This particular study is focused on the surface flow visualization of the conventional CRM-HL model at landing configuration. The conventional CRM-HL model with the single-slotted Fowler flap system serves as a baseline for the AFC-enabled simplified high-lift configuration as well as a high-lift technology development platform due to its publicly open geometry. Surface flow visualizations were performed using fluorescent minitufts, which were found to be nonintrusive to the aerodynamic performance. Tuft flow visualizations are supplemented with the relevant pressure and force measurements in order to understand the flow characteristics developed on the conventional CRM- HL model. In addition, three dimensional, unsteady, compressible Computational Fluid Dynamic (CFD) simulations were performed for selective cases. The surface streamlines and transverse velocity fluctuations obtained by the CFD simulations are qualitatively compared to the tuft direction and tuft unsteadiness, respectively. Force measurements of the CRM-HL model show performance degradation at higher angles of attack. Surface flow visualizations revealed the performance loss due to the nacelle/pylon wake that grows with angle of attack and eventually promotes flow separation over the inboard wing. This performance loss was successfully recovered by placing a chine on the engine nacelle

Technoeconomic and life-cycle analysis of single-step catalytic conversion of wet ethanol into fungible fuel blendstocks

Technoeconomic and life-cycle analyses are presented for catalytic conversion of ethanol to fungible hydrocarbon fuel blendstocks, informed by advances in catalyst and process development. Whereas prior work toward this end focused on 3-step processes featuring dehydration, oligomerization, and hydrogenation, the consolidated alcohol dehydration and oligomerization (CADO) approach described here results in 1-step conversion of wet ethanol vapor (40 wt% in water) to hydrocarbons and water over a metal-modified zeolite catalyst. A development project increased liquid hydrocarbon yields from 36% of theoretical to >80%, reduced catalyst cost by an order of magnitude, scaled up the process by 300-fold, and reduced projected costs of ethanol conversion 12-fold. Current CADO products conform most closely to gasoline blendstocks, but can be blended with jet fuel at low levels today, and could potentially be blended at higher levels in the future. Operating plus annualized capital costs for conversion of wet ethanol to fungible blendstocks are estimated at $2.00/GJ for CADO today and$1.44/GJ in the future, similar to the unit energy cost of producing anhydrous ethanol from wet ethanol ($1.46/GJ). Including the cost of ethanol from either corn or future cellulosic biomass but not production incentives, projected minimum selling prices for fungible blendstocks produced via CADO are competitive with conventional jet fuel when oil is$100 per barrel but not at $60 per barrel. However, with existing production incentives, the projected minimum blendstock selling price is competitive with oil at$60 per barrel. Life-cycle greenhouse gas emission reductions for CADO-derived hydrocarbon blendstocks closely follow those for the ethanol feedstock