Collaborating for Innovation: the socialised management of knowledge

Although the importance of diverse knowledge is widely recognised for open innovation, there may be a gap in our understanding of the social processes that shape how collaborators engage in knowledge exchange. This social gap may be significant because of the powerful, but largely unexplained, role attributed to trust as a social artefact. Moreover, we see trust as a process and that different types of trust are involved in the collaborative process. Thus, this paper uses a qualitative methodology to capture the experiences of innovation collaborators. As explanation of the dynamic interplays of knowledge and trust, we offer a description of phases in the process. Our analysis finds that the relationship moves from transactional to social. The early phases are characterised by technical knowledge, but the later and mature phases are identified with knowledge of the person and by personal trust. The success of innovation is a result of relationships with augmented trust. We found that a fabric of trust is woven from the weft of professional knowledge and the warp of personal knowledge to support innovation. We propose that this developing of relationships might be conceived as becoming more open in the sense of sharing with one another. If so, we seem to have described and offered a social dimension of open innovation

Effect of sunflower oil addition on conductance properties of fat mixes

W pracy przedstawiono wyniki badań, których celem było określenie wpływu dodatku oleju słonecznikowego (10, 20, 30, 40 %) i częstotliwości napięcia pomiarowego (20 Hz - 2 MHz) na zmiany przewodnictwa elektrycznego masła i miksów tłuszczowych. Największe tempo zmian parametrów przewodnościowych (admitancji, konduktancji, impedancji, rezystancji) masła oraz miksów tłuszczowych stwierdzono w zakresie częstotliwości od 20 do 100 Hz. Wartości tych parametrów zmieniały się w zakresie od ok. 5,5 do ok. 107 % wraz ze wzrostem udziału oleju słonecznikowego. Największy zakres zmian, w wyżej wymienionym przedziale częstotliwości, dotyczył konduktancji i admitancji. Wraz ze zwiększaniem udziału oleju w maśle wartość kondunktancji miksów zmieniała się od ok. 7 do ok. 107 %, a admitancji od ok. 5,5 do ok. 40 %. Uzyskano również statystycznie istotne różnice (p ≤ 0,01, p ≤ 0,05) między wartościami admitancji miksów o różnej zawartości oleju słonecznikowego oraz masła. Na podstawie uzyskanych wyników stwierdzono, że dalsze badania nad określaniem zawartości oleju słonecznikowego w miksach tłuszczowych i wykrywaniem ich zafałszowań powinny koncentrować się na pomiarach admitacji i konduktancji.In the paper, the results were presented of a research the objective of which was to determine the effect of sunflower oil addition (10, 20, 30, 40 %) and measuring (rated) voltage frequency (20 Hz - 2 MHz) on the electric conductivity changes in butter and fat mixes. The highest rate of changes in the conductance parameters (admittance, conductance, impedance, and resistance) of butter and fat mixes were found in the frequency range from 20 to 100 Hz. The values of those parameters varied in the range from ca. 5.5. to 107 % along with the increasing content of sunflower oil. The highest changes in the above named frequency range referred to the conductance and admittance. With the increasing content of oil in butter, the conductance values of fat mixes varied from ca. 7 to 107%, and the admittance values from ca. 5.5 to 40%. Also, statistically significant differences (α ≤ 0.01; α ≤ 0.05) were found between the admittance values of fat mixes with various contents of sunflower oil and of butter. On the basis of the results obtained, it was concluded that further analyses to determine the sunflower oil content in fat mixes and to detect adulteration thereof should be focused on the measurements of admittance and conductance

Applications of mass flow controlled multicolumn switching in on-line capillary GC-MS

The separation and analysis of low concentrations of organic compounds in complex sample matrices, such as petroleum products, waste and drinking water, food, beverages and pharmaceutical products is a rather complex analytical problem. Current methods are hampered by insufficient resolution obtained by single capillary columns even if they have rather high plate numbers. In this paper the potential of a combination of programmed temperature sample introduction and mass flow controlled multi column dual oven capillary gas chromatography and on-line mass spectrometry will be discussed and illustrated. The effect of cold trapping in between the columns for components with a moderate volatility will be demonstrated for different applications dealing with the determination of trace impurities in various main products such as gasoline, aromatics, steroids and anilin