The Role of Labor Market Institutions on Wage and Inflation Dynamics: Empirical Evidence from OECD Economies

This paper investigates empirically how labor market institutions affect wage and inflation dynamics, particularly the volatility of real wage growth and inflation using a panel data for OECD economies. I also look at how the rate of unemployment is affected by the larger set of labor market variables that captures diverse aspects of the labor market. The main finding of the paper is that benefit replacement rate is the most significant variable in explaining the volatility of real wage growth and inflation. Besides that union density and bargaining coordination also play an important role in explaining the volatilities in these variables. These results for the benefit replacement rate and union density also support the findings of the theoretical models. It is also shown that the labor market institutions have a considerable influence on the level of unemployment as higher levels of benefit replacement rate, longer durations of unemployment benefits, and a higher union density are expected to lead to a higher level of unemployment.Inflation dynamics;wage dynamics; labor market institutions

Labor Market Institutions and Labor Productivity Growth

In this paper I investigate how the labor productivity growth is affected from various institutions of the labor market using the empirical evidence from a panel data of OECD countries. I find that benefit replacement rate, benefit duration index, and the tax wedge appear to be significant labor market institutions affecting the labor productivity growth. A higher benefit replacement rate, a longer duration of unemployment benefits, and a higher tax wedge are expected to generate a lower labor productivity growth.Labor Market Institutions, Labor Productivity Growth

Labor Market Institutions and Wage and Inflation Dynamics

This paper developes a New Keynesian (NK) model that incorporates standard search and matching structure with firing costs. I analyze how labor market institutions affect the macroeconomic dynamics, in particular, wage and inflation dynamics. I particularly look at two important labor market institutions namely unemployment benefits and firing costs. I find that in countries where unemployment benefits are higher and there are more strict employment protection legislations, inflation and wages become less volatile and more persistent. I also find that the level of these labor market institutions affect how wages and inflation respond to exogenous shocks, in particular, to productivity and monetary policy shocks. I first present some empirical evidence that shows a cross-country link between labor market institutions and wages and inflation. Then I build a dynamic stochastic general equilibrium model which provides theoretical support for this empirical evidence.balance of payments; disequilibrium; exchange rates

Steam bath, vibration, and thermal ablation administrations augment the release of tramadol HCl from transdermal patch and enhance the plasma concentration in rats

Recently, transdermal drug delivery has become popular due to their numerous advantages. They offer non-invasive application and eliminate the first-pass metabolism. The skin membrane is sensitive to heat and vibration that these applications enhance the skin permeability resulting in increased bioavailability. This study aims to determine the effect of steam bath (STB), vibration (VIB) and thermal ablation (THAB) on systemic absorption of tramadol HCl and compare all applications with each other. After preparing of tramadol HCl patches, in vitro release tests followed by in vivo animal experiments were conducted. The patches were applied to 32 Wistar albino rats divided into four groups: No potential trigger effect (NPTE), STB, VIB, and THAB. STB, VIB and THAB were applied by purchased devices. One hour later, the patches were removed and plasma concentration of tramadol HCl was measured by UV-Vis spectrophotometry at 271 nm. When compared to the control group, calculated plasma tramadol HCl µg/mL concentration increased significantly in STB, VIB and THAB (p<0.001). Finally, as trigger effects, steam bath, vibration and thermal ablation (42°C) dramatically increased the absorption amount of tramadol HCl (42.1%, 37.2 % and 43.8 %, respectively). The percentage release of tramadol HCl increased significantly in investigation groups when compared to NPTE (p[removed]Department of Biomedical Engineering ; Yeditepe Universit

Ömer Asım Aksoy

Taha Toros Arşivi, Dosya No: 177-Ömer Asım-Halit-Muzaffer Hamdi-Ahmet Hamdi Akso

Kız Kulesi Şiir Cumhuriyeti sürekli olacak mı?

Taha Toros Arşivi, Dosya No: 62-Kız Kulesiİstanbul Kalkınma Ajansı (TR10/14/YEN/0033) İstanbul Development Agency (TR10/14/YEN/0033

Hypertension-related knowledge, attitudes, and behavior among hypertensive patients in a community pharmacy in Sivas, Türkiye: A regional descriptive study

This study scrutinized hypertension-related knowledge, attitudes, and behavior among patients with hypertension. It was performed with 88 hypertensive patients in a community pharmacy in Sivas for one month. Suitably designed and pretested questionnaire was used. Chi-square test was used and p<0.05 was accepted as significant. More than half of the participants correctly explained that people have a family history of hypertension, diabetes, and overweight people. Among preventive factors, only being physically active, reduced alcohol intake, and smoking cessation had significance between males and females. When examined attitude, participants opined that hypertension was a chronic disease that needs to be treated and can be controlled for life long and reduction of alcohol intake, and smoking cessation can prevent hypertension. Behavioral parameters such as regular monitoring of blood preessure, not smoking and reduction of alcohol intake showed significance between males and females. Participants had good knowledge, while they had poor attitudes and behaviors

Effect of different brine concentrations and ripening period on some quality properties of Turkish white pickled cheese

The aim of this study was to determine the effects of different brine concentrations on some properties of Turkish white cheese. Cheeses made from pasteurized milk (65°C for 30 min) were ripened in 11, 14 and 17 g 100 ml-1 NaCl for 90 days at 7±1°C. Some physicochemical and biochemical analyses were carried out during storage time. The effects of brine concentrations on total solids, protein, ash, salt, pH, and WSN values were found to be significant (P&lt;0.05). On the contrary, fat, lipolysis, TCA-SN and PTA-SN values of the cheese samples were not significantly affected by the brine concentrations used. On the other hand, the values of protein, ash, salt, pH, lipolysis, WSN, TCA-SN and PTA-SN of the experimental cheeses were significantly (P&lt;0.05, P&lt;0.01) affected by storage time, while the effect of storage period on total solids and fat contents was found to be insignificant (P&gt;0.05).Key words: Turkish white cheese, brine salting, ripening, lipolysis, proteolysis

Screening and evaluation of antioxidant activities of selected naphthalene compounds

The antioxidant activities of twelve naphthalene compounds containing (E)-1-((3-iodophenylimino)methyl) naphthalen-2-ol (NAPH1), (E)-1-((3-bromophenylimino) methyl) naphthalen-2-ol (NAPH2), E)-1-((4-bromo-2-(trifluoromethoxy) phenylimino) methyl) naphthalen-2-ol, (E)-1-((4-bromo-2-(trifluoromethoxy) phenylimino) methyl)naphthalen-2-ol (NAPH3), (E)-1-((2-methoxy-5-(trifluoromethyl) phenylimino) methyl) naphthalen-2-ol (NAPH4), (E)-1-((naphthalen-2-ylimino) methyl) naphthalen-2-ol (NAPH5), (E)-1-((2-bromo-3-methylphenylimino) methyl) naphthalen-2-ol (NAPH6), (E)-N-((2-ethoxynaphthalen-1-yl)methylene)-3-methylaniline (NAPH7), (E)-4-ethoxy-N-((2-ethoxynaphthalen-1-yl) methylene) aniline (NAPH8), (E)-N-((2-ethoxynaphthalen-1-yl) methylene) naphthalen-1-amine (NAPH9), (E)-1-(2,5-difluorophenyl)-N-((2-ethoxynaphthalen-1-yl) methylene) methanamine (NAPH10), (E)-N-((2-ethoxynaphthalen-1-yl) methylene)-4-fluoroaniline (NAPH11), (E)-N-((2-ethoxynaphthalen-1-yl)methylene)-2-ethylaniline (NAPH12) were investigated in vitro by antioxidant activity (phosphomolybdenum assay), reducing power, H2O2 scavenging activity, metal chelating effects and lipid peroxidation. Scavenging activities of the naphthalen compounds were tested against 1,1-diphenyl-2-picrylhydrazyl, hydroxyl and superoxide anion radicals. Most of them are potent antioxidant, radical superoxide anion scavengers and in vitro inhibition of lipid peroxidation. The compounds; NAPH5, NAPH10 and NAPH12 were found to exhibit promising antioxidant profiles at 10 and 50 mM concentrations. Among these, NAPH5 at higher concentration was the most active compound in inhibiting lipid peroxidation as shown in the homogenates of kidney, heart and spleen. The presented results validate that NAPH5, NAPH10 and NAPH12 can be possessed as a source of antioxidant potential and a rich source of synthetic antioxidant for medicinal or foods

Mathematical models describing disappearance of Lucerne hay in the rumen using the nylon bag technique

It is essential to study the dynamics of rumen degradation of feeds before their potential use in formulating diets for ruminants. Various mathematical models have been developed to describe this degradation. The non-lagged exponential model (Model I), the lagged exponential model (Model II), the Gompertz model (Model III), and the generalized Mitscherlich model (Model IV) were examined using two alternative software (SAS and MATLAB) to determine their efficacy in accounting for variation in ruminal disappearance of dry matter (DM) and crude protein (CP) of lucerne hay from three cuttings. All models described DM degradability well (R2 &gt;0.98). Only Models I and II converged when fitted to CP degradability data (R2 &gt;0.98). It was concluded that any of these models could be used to describe the degradation of DM, whereas only Models I and II could be used to describe the degradation of CP from three cuttings of Lucerne hay. All the models that were fitted to the DM degradation data performed reasonably well, with only minor differences in goodness of fit. However, these models differed in values of the parameter estimates. Additionally, SAS failed to converge in the analyses of CP with Models III and IV, and MATLAB converged to nonsensical values with Model III. Model I might be recommended because it fitted the data well and required estimates of the fewest parameters Keywords: alfalfa hay, in situ digestion, model selection, nonlinear regressio