scholarly journals How fast is this novel technology going to be a hit? Antecedents predicting follow-on inventions

2022 ◽  
Vol 51 (3) ◽  
pp. 104454
Author(s):  
Michele Pezzoni ◽  
Reinhilde Veugelers ◽  
Fabiana Visentin
Keyword(s):  
PEDIATRICS ◽  
2016 ◽  
Vol 137 (Supplement 3) ◽  
pp. 197A-197A
Author(s):  
Katherine M. Somers ◽  
Ashley R. Taylor ◽  
Andrew Jung ◽  
Alfred Wicks ◽  
Andre A. Muelenaer

2020 ◽  
pp. 002248712093954
Author(s):  
Karl W. Kosko ◽  
Richard E. Ferdig ◽  
Maryam Zolfaghari

Use of video as a representation of practice in teacher education is commonplace. The current study explored the use of a new format (360 video) in the context of preservice teachers’ professional noticing. Findings suggest that preservice teachers viewing 360 videos attended to more student actions than their peers viewing standard video. In addition, using a virtual reality headset to view the 360 videos led to different patterns in where preservice teachers looked in the recorded classroom, and to increased specificity of mathematics content from the scenario. Thus, findings and results support the use of 360 video in teacher education to facilitate teacher noticing. However, future research is needed to further explore this novel technology.


Author(s):  
Eunae Son ◽  
Song Soo Lim

Food made with gene-editing has received considerable attention in recent years because it is claimed to be a little different from traditional genetically modified breeding methods concerning safety. However, consumer acceptance of these novel foods and their potential market uptake remains to be answered. This study aims to assess differences in the acceptance of gene-edited and genetically modified foods in Korea. The choice-based conjoint analysis is adopted to estimate part-worth functions for the soybean oil attributes with 200 surveyed samples. The estimated part-worth values reveal how much each attribute affects consumers’ decision-making. Estimated results suggest that consumers tend to accept gene-editing more than genetically modified foods. The acceptance of novel technology is shown to correspond closely to the degree of consumers’ scientific knowledge, highlighting the importance of revealing relevant information regarding the technology. Results also show that country of origin is a significant food-specific attitudinal factor in shaping consumer preferences.


Transfusion ◽  
2021 ◽  
Author(s):  
Jan Hartmann ◽  
Michael J. Ragusa ◽  
Elmar R. Burchardt ◽  
Zorayr Manukyan ◽  
Mark A. Popovsky ◽  
...  

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