Evaluation of Top-down and Bottom-up Leadership Development Programs in a Finnish Company

The purpose of this paper is to examine and evaluate the top-down and bottom-up leadership development programs focused on human capital that improve the performance of a company. This study reports on the external top-down leadership development program supported by a consulting company and the internal participatory action research of the bottom-up program. The sickness rate and the lost time incident failure rate decreased and the ideas produced for cost savings improved, leading to increased earnings during the top-down program. The estimated cost savings potential of the bottom-up program was 3.8 million euro based on the cost savings of meeting habits, maintenance practices and the way of working in production. The results of this study are useful for those who plan and evaluate leadership development and human capital productivity consultation programs to improve the performance of a company

Suomalaisen hunajan koostumus

Analyses were made of regionally representative samples of Finnish honey, 90 from 1977 and 68 from 1978. The average sugar composition, determined by thin layer chromatography, was: 47.3 % fructose, 43.9 % glucose and 8.7 % oligosaccharides. The ratio fructose/glucose was 1.1. Dry matter averaged 82.4 % and pH 3.9. Vitamin analysis of five sub samples gave 2700/µg/100 g ascorbic acid, 9/µg/ 100 g thiamine, 39 µg/ 100 g riboflavin and 1020/µg/100g niacin. The proportion of glucose was positively and the proportion of oligosaccharides negatively correlated to the count of Brassicaceae pollen in honey. The tendency to crystallize was explained better by the ratio glucose/oligosaccharides than by the ratios fructose/glucose, glucose/water or (glucose-water)/fructose. In sugar composition and in tendency to crystallize, seasonal and regional variation existed.Artikkeli on toinen osaraportti laajemmasta hunajan koostumusta selvittelevästä tutkimuksesta. Osatutkimuksen tavoite oli antaa kuva suomalaisen hunajan koostumuksesta pääkomponenttien osalta. Tärkeimpiin vaihtelua aiheuttaviin tekijöihin kiinnitettiin huomiota. Kemiallisten ominaisuuksien ja siitepölykoostumuksen yhteyksiä tarkasteltiin siitepölyanalyysien tulostenpohjalta. Vuosina 1977 ja 1978 koottiin 158 hunajanäytettä 70 mehiläishoitajalta 80 mehiläistarhasta. Aineisto edusti suomalaista hunajaa sekä alueellisesti että mehiläisrotujen osalta. Ohutlevykromatografialla määritetty sokerikoostumus oli keskimäärin: 47-48 % fruktoosia, 44 % glukoosia ja noin 8-10 % oligosakkarideja kaikesta hunajan sokerista. Fruktoosi/glukoosi oli 1.1. Kuiva-ainepitoisuus oli keskimäärin 82.4 % ja pH 3.9. Valtion teknisessä tutkimuskeskuksessa viidestä kokoomanäytteestä määritetyt vitamiinipitoisuudet olivat keskimäärin: 2 700/µg/100 g askorbiinihappoa, 9/µg/100 g tiamiinia, 39 /µg/100g riboflaviinia ja 1 020/µg/ 100 g niasiinia. Kiteytyneisyys määritettiin aistinvaraisesti; vuoden 1977 hunajat olivat satokauden jälkeen arvosteltuna kiteytyneempiä kuin vuoden 1978 hunajat vastaavana ajankohtana. Koostumukseltaan suomalainen hunaja vastaa ulkomaisia hunajia. Sen tasalaatuisuuteen viittaa 1960-luvun alun (FORSIUKSEN ja PUROKOSKEN) ja 1970-luvun lopun (tämän tutkimuksen) analyysitulosten samankaltaisuus. Viiden analysoidun kokoomanäytteen C-, B1- ja niasiini-vitamiinipitoisuudet olivat verraten korkeita. Glukoosin osuus oli positiivisesti ja oligosakkaridien osuus negatiivisesti korreloitunut ristikukkaiskasvien siitepölyn määrään hunajassa. Suhde glukoosi/oligosakkaridit selitti kiteytymistaipumusta paremmin kuin suhteet fruktoosi/glukoosi, glukoosi/vesi tai (glukoosi - vesi)/fruktoosi

Methods for Analyzing the Structure of Creases in Heat Sealed Paperboard Packages

Press-forming of paperboard has been previously studied by several authors. A point of interest regarding gas tight heat sealing of the packages are the creases in the package. The objective of this article was to study and compare different microscopic imaging methods to research an optimal imaging method for the formation of creases in the press-forming process of polymer coated paperboard trays. The studied methods were: Scanning electrode microscopy (SEM), X-ray Microtomography, Optical light microscopy and Polarized light microscopy. All four tested methods delivered clear images. Casting of the samples in an acrylic resin and light microscope imaging was found to be the most suitable method for the analysis of heat sealed creases and leakage detection

Convertability and Oil Resistance of Paperboard with Hydroxypropyl-Cellulose-Based Dispersion Barrier Coatings

The convertability and barrier properties of paperboard coated with hydroxypropyl-cellulose (HPC) based dispersions were studied via tray pressing trials, oil resistance measurements and microscopic analyses. To improve the oil resistance of the HPC-based coatings and to maximize their convertability, talc, gelatin and latex were used as additives in coating formulations. The oil resistance of the coatings improved to some extent with these additives, but scanning electron micrographs revealed the existence of pinholes particularly in coatings with a high HPC content. The coated paperboard samples were pressed into rectangular trays and the convertability of the paperboards was evaluated with a microscope. Thereafter, the oil resistance of the trays was determined in order to clarify how the tray pressing process affected the oil resistance. Pure HPC coating did not provide appreciable oil resistance to the paperboard, but the composite coatings resisted oil up to 11 minutes at the tray corners, which were considered the most demanding regions in the tray. The pure HPC coating was sticky and tended to stick to the converting tools in the press forming. Adding talc to the coating dispersion reduced this problem. By applying a thin pre-coating layer, it was possible to raise the blank holding force in the pressing process from 1.16 kN to 1.55 kN without causing rupture in the tray corner areas or compromising the quality of the creases. With commercial polyethylene-terephthalate-coated reference paperboard, the use of such a high force resulted in long rupture and opened creases, which confirms the excellent applicability of the developed dispersion-coating recipes for the tray-pressing process. These observations suggest that convertibility is not necessarily a major problem with bio-based dispersion barrier coatings and that more attention should be paid to their barrier properties and particularly to the prevention of pinholes being formed during the coating process

Adding a Polymer Film Barrier Layer in the Press Forming Process of Paperboard Trays

The aim of this paper was to investigate the possibility to add a barrier layer in the press forming phase of paperboard trays by sealing a polymer film to a paperboard substrate. Plastic coating is often an important part of packages manufactured for food packaging. Traditionally the paperboards for food packaging are coated in the paper mill before the actual forming of the package. Experiments with coated and uncoated boards were made and the bonding and adhesion of materials was observed. The results indicate that adhesion between the board and the film can be achieved in the forming process. However there are challenges, such as lack of adhesion, air bubble formation and deformation of formed products. It is still shown that it is possible to achieve a bond between the paperboard and a barrier film, and to subsequently add a barrier layer from a separate film to paperboard trays in the forming process

Composition and properties of Finnish honey and their dependence on the season, region, bee race and botanical origin

Analyses were made of regionally representative samples of Finnish honey, 90 from 1977 and 68 from 1978. The average sugar composition, determined by thin layer chromatography, was: 47.3 % fructose, 43.9 % glucose and 8.7 % oligosaccharides. The ratio fructose/glucose was 1.1. Dry matter averaged 82.4 % and pH 3.9. Vitamin analysis of five sub samples gave 2700/µg/100 g ascorbic acid, 9/µg/ 100 g thiamine, 39 µg/ 100 g riboflavin and 1020/µg/100g niacin. The proportion of glucose was positively and the proportion of oligosaccharides negatively correlated to the count of Brassicaceae pollen in honey. The tendency to crystallize was explained better by the ratio glucose/oligosaccharides than by the ratios fructose/glucose, glucose/water or (glucose-water)/fructose. In sugar composition and in tendency to crystallize, seasonal and regional variation existed

Effect of Blank Moisture Content on Forming Behaviour and Mechanical Properties of Paperboard Tray Packages

Tray blanks were moisturised to study the effect of different blank moisture content levels on forming behaviour and mechanical properties of paperboard tray packages. The blank moisturisation was done by spraying water to the blanks before their three-dimensional (3D) forming. The trays were 3D formed by press forming or deep drawing. Visual quality and punch force values were used as indicators to evaluate the forming behaviour of the trays. The mechanical properties of the trays were investigated with compression, torsion, and storing tests. A high blank moisture content reduced the punch force, and the elevated blank moisture was connected to a possible blistering effect in the 3D forming of coated paperboard. The compression test results indicated that the blank moisture content had only a minor effect on compression strength of the trays. The torsion test results linked a high blank moisture content to increased torsional stiffness in the trays. The storing tests yielded measurement uncertainties with the deep drawn trays while the trays press formed with a low blank moisture content showed improved dimensional stability. The blank moisturisation was concluded to enhance the torsional stiffness of 3D formed paperboard tray packages. A sufficient moisture escape during the 3D forming of coated paperboard was deemed necessary to mitigate a possible blistering effect to the coating

Evolution of alumina phase structure in thermal plasma processing

Alumina (Al2O3) remains one the most important engineering ceramic for industrial applications. In addition to the α phase, transition alumina phases have interesting characteristics. Controlling the obtained phase structure from alumina melt requires processes with extreme cooling rates and therefore limits the tailoring capabilities. This study investigates how the cooling rate of pure alumina affects its microstructural properties and phase structure in plasma-based processing. The paper reports phase changes in micron sized granulated alumina particles in high-temperature plasma spheroidization and compares the results to plasma sprayed alumina coatings. Both plasma processes involve melting of the material followed by subsequent rapid cooling. Direct comparison on the alumina phase transitions is obtained for the two methodically distinct processing routes, creating unique microstructures due to difference in their cooling rates.</p