Verification of the fulfilment of the purposes of Basel II, Pillar 3 through application of the web mining methods. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis. - 2012

Abstract MUNK, M., PILKOVÁ, A., DRLÍK, M., KAPUSTA, J., ŠVEC, P.: Verifi cation of the fulfi lment of the purposes of Basel II, Pillar 3 through application of the web log mining methods. Acta univ. agric. et silvic. Mendel. Brun., 2012, LX, No. 2, pp. 217-222 The objective of the paper is the verifi cation of the fulfi lment of the purposes of Basel II, Pillar 3 -market discipline during the recent fi nancial crisis. The objective of the paper is to describe the current state of the working out of the project that is focused on the analysis of the market participants' interest in mandatory disclosure of fi nancial information by a commercial bank by means of advanced methods of web log mining. The output of the realized project will be the verifi cation of the assumptions related to the purposes of Basel III by means of the web mining methods, the recommendations for possible reduction of mandatory disclosure of information under Basel II and III, the proposal of the methodology for data preparation for web log mining in this application domain and the generalised procedure for users' behaviour modelling dependent on time. The schedule of the project has been divided into three phases. The paper deals with its fi rst phase that is focusing on the data preprocessing, analysis and evaluation of the required information under Basel II, Pillar 3 since 2008 and its disclosure into the web site of a commercial bank. The authors introduce the methodologies for data preparation and known heuristic methods for path completion into web log fi les with respect to the particularity of investigated application domain. They propose scientifi c methods for modelling users' behaviour of the webpages related to Pillar 3 with respect to time. web log mining, user behaviour model, multinomial logit model, Basel Accords Basel II is the second of the Basel Accords, which are recommendations on banking laws and regulations issued by the Basel Committee on Banking Supervision. The purpose of Basel II is to create an international standard that banking regulators can use when creating regulations about how much capital banks need to put aside to guard against the types of fi nancial and operational risks banks face while maintaining suffi cient consistency so that this does not become a source of competitive inequality amongst internationally active banks (Group of Governors and Heads of Supervision announces higher global minimum capital standards, 2010)

Vertical knowledge transfer in Czech organizations

For organizations the losing key employees is the greatest threat; if the organizations lose the key workers, they cannot use their premises, data, information and other resources. The article aims at evaluation of the level of vertical knowledge transfer in organizations in the Czech Republic. The partial goals of this article are to determine dependencies between the examined qualitative features. The article has been drawn up using scientific methods, in particular logical methods, such as analysis, synthesis, induction, deduction and comparison. The results were obtained from longitudinal quantitative research in organizations in the Czech Republic from 2010 to 2014. The article identifies the factors affecting vertical knowledge transfer and presents a method of eliminating the risk of losing key knowledge workers. Vertical knowledge transfer is a new supporting factor of organizations’ productivity and business continuity

A study about the frequency of taste disorders.

Although 5% of the general population exhibit a functional anosmia, little is known about the frequency of gustatory disorders. Whenever taste function has been tested within large sociodemographic studies, so far only short test versions were applied making the interpretation difficult. Using two psychophysical taste tests, the validated "taste strips" and suprathreshold taste solutions of the four basic tastes sweet, sour, salty and bitter we investigated 761 healthy subjects within the age range of 5-89 years. Prior to testing, all subjects rated their taste function. According to testing with the taste strips, 5.3% scored below the result considered as hypogeusia. All four taste sprays were correctly identified by 82.3% of all subjects. Results of the two taste tests correlated positively (r = 0.33, p > 0.001), and there was a significant negative correlation between age and test results. However, we never observed complete ageusia. Misinterpretations of tastes were surprisingly common. In summary, hypogeusia was present in 5% while complete ageusia seems to be very rare, in contrast to misinterpretations of tastes

COVID

With the COVID-19 pandemic, chemosensory dysfunction are among the most prevalent symptoms. Most reports are subjective evaluations, which have been suggested to be unreliable. The objective is to test chemosensory dysfunction and recovery based on extensive psychophysical tests in COVID-19 during the course of the disease. Prospective cohort study. A total of 111 patients from four centers participated in the study. All tested positive for SARS-COV-2 with RT-PCR. They were tested within 3 days of diagnosis and 28 to 169 days after infection. Testing included extensive olfactory testing with the Sniffin' Sticks test for threshold, discrimination and identification abilities, and with the Taste Sprays and Taste Strips for gustatory function for quasi-threshold and taste identification abilities. There was a significant difference in olfactory function during and after infection. During infection 21% were anosmic, 49% hyposmic, and 30% normosmic. After infection only 1% were anosmic, 26% hyposmic, and 73% normosmic. For gustatory function, there was a difference for all taste qualities, but significantly in sour, bitter, and total score. Twenty-six percent had gustatory dysfunction during infection and 6.5% had gustatory dysfunction after infection. Combining all tests 22% had combined olfactory and gustatory dysfunction during infection. After infection no patients had combined dysfunction. Chemosensory dysfunction is very common in COVID-19, either as isolated smell or taste dysfunction or a combined dysfunction. Most people regain their chemosensory function within the first 28 days, but a quarter of the patients show persisting dysfunction, which should be referred to specialist smell and taste clinics for rehabilitation of chemosensory function. 3 Laryngoscope, 131:1095-1100, 2021