product control
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2022 ◽  
Vol 30 (9) ◽  
pp. 0-0

With advances in communication technologies, virtual reality (VR) has become increasing popular. This study investigated the influence of virtual experiences on advertising effects. A 2 (virtual experience immersion: high vs. low) × 2 (virtual experience product control: high vs. low) × 2 (virtual experience product stimulation: high vs. low) between-subjects design was conducted. The results revealed that compared with the low-immersion virtual experience, the high-immersion virtual experience produced better advertisement attitudes. Furthermore, virtual experiences with high product control generated better advertisement attitudes when compared with virtual experiences with low product control. The two-way interactions between virtual experience product stimulation and immersion and between virtual experience product stimulation and virtual experience product control induced better brand attitude and purchase intention. In addition, telepresence and perceived enjoyment mediated the relationship between virtual experience and advertisement attitudes.


2021 ◽  
Vol 2021 (6) ◽  
pp. 5441-5447
Author(s):  
FILIP SPROCH ◽  
◽  
JAN NEVIMA ◽  

This article aims to show how to effectively use innovation in the form of 3D printing to create simple, smart, and cheap products, which will lead to more efficient product control, reveal defects in conventional engineering production, and prevent blemishes. The article is focused on the detection and prevention of defects in classic Czech engineering manufacture using an innovative solution, which connects conventional production and SMART technology of 3D printing. The motivation of this article is to show how using SMART 3D printing technology in combination with the Poka-Yoke methodology is possible to cleverly streamline conventional engineering production and thus achieve higher productivity, which results in increasing the company's competitiveness in the market in the context of Industry 4.0.


2021 ◽  
Vol 3 (2) ◽  
pp. 65
Author(s):  
I Made Ari Anata ◽  
I Made Agus Gelgel Wirasuta

The control of pharmaceutical products is one of the pharmaceutical services at the Pharmacy that is regulated in Permenkes RI No. 73 of 2016. The pharmacy control of each pharmacy must always apply the principles stated in the Good Pharmacy Practice (GPP) guidelines. GPP is a pharmaceutical practice that responds to the needs of people who use pharmacist services to provide optimal and evidence-based care. This study aims to determine the system of one of the pharmaceutical service standards, namely the control of pharmaceutical products in several pharmacies in Karangasem, Bali. This type of research is observational descriptive. Data retrieval is carried out in a retrospective manner related to the pharmaceutical product control system in the form of an order or procurement, dispensing, and handling system. Most pharmacies are researched to apply the same control system in the procurement and spending of pharmaceutical products. Only the pharmaceutical product system for handling parts has a slight difference in each pharmacy.


Author(s):  
Anjiang Gao ◽  
Yao Wang ◽  
Guiying Lin ◽  
Bin Li ◽  
Xun Hu ◽  
...  

2021 ◽  
Vol 43 (3) ◽  
pp. 198-203
Author(s):  
S.M. KUZMENKO ◽  
◽  
E.O. SPORYAGIN ◽  
O.M. KUZMENKO ◽  
A.YA. PUZENKO ◽  
...  

The paper describes the synthesis, the reaction of a mixture of isomers (2,4–2,6) of toluilendiisocyanate with a double molar excess of aliphatic individual or oligomeric diols, a number of previously unknown oligodiuretanediols and their physicochemical constants. It is shown that with an increase in the synthesis temperature from 50 to 70 °C, the reaction time to complete depletion in the mixture of free NCO-groups decreases from 8–9 hours to 3–4 hours. The reaction temperature of 70–2 °С should be considered optimal, because at higher temperatures side reactions of free NCO-groups with already formed urethane ones are possible. Because the presence of even a small amount of moisture in the diols can provoke side effects during the urethane formation reaction, all of the above diols were dried from the adsorbed moisture by azeotropic distillation with toluene before use in the reaction. Since the final products are even at the synthesis temperature (68–70 °C) viscous liquids, and there are difficulties with the homogenization of the reaction mass during synthesis, and when unloading the finished product from the reaction plant, in all cases, the synthesis was performed in solution cyclohexanone by 50 % by weight of the final product. Control of the reaction was performed by changing the % wt. free NCO-groups in time. The reaction was considered complete if the measured % wt. free NCO-groups in the reaction mixture for at least one hour twice showed zero. The isolated oligodiuretanediols range from solid at room temperature to very viscous products, which significantly depends on the molecular weight of the diol used in the reaction (ie the concentration of urethane groups formed). They are homogeneous, transparent compounds that are readily soluble in esters, ethers, aromatic and halide-containing, aprotic solvents, ketones, poorly or completely insoluble in aliphatic saturated hydrocarbons. The structure of the synthesized oligomeric products is confirmed by functional analysis, IR–spectra. In the IR-spectra of each of the synthesized oligodiuretanediols there are no absorption bands in the region of 2270 cm-1, which confirms the complete completion of the reaction of urethane formation according to the scheme. At the same time, the absorption bands in the region of 3450 cm-1, 1720 cm-1, 1540 cm-1 are fixed, which are characteristic of the presence of urethane groups in the structure of the target products. As the chain length of the diol component –R– increases in the target product (which synchronously leads to an increase in molecular weight), the intensity of these absorption bands decreases, which is associated with a decrease in the concentration of formed urethane groups in the structure of oligodiuretanediols. The refractive index also decreases synchronously. Synthesized series of oligodiuretanediols can be used for synthesis on its basis of other classes of oligomers with the simultaneous presence in the structure of urethane groups. The ability of such compounds to be soluble in solvents of different nature has been studied, which provides information for the directions of their further use (varnishes, enamels, primers).


Author(s):  
Sonya Lisabel Malelak ◽  
Budi Setiawan ◽  
Silvana Maulidah

The purpose of this study is to analyze the effect of marketing mix on local product consumer satisfaction, to analyze the effect of marketing mix on consumer loyalty of local products and to analyze the indirect effect of marketing mix on consumer loyalty. This study used 140 respondents and the data were processed using SEM-WarPLS analysis. The results showed that the marketing mix: variable product, price, place, promotion directly has a positive and significant effect on the variable customer satisfaction. Marketing mix: product, price, promotion variables directly have a positive and significant effect on consumer loyalty. place variable has a positive and insignificant effect on consumer loyalty. The importance of maintaining the quality of smoked beef products is emphasized in this study by paying close attention to the processed ingredients and packaging that are unique, as well as periodic product control. This is done so that the products produced can survive in the market and face competitors, as well as to establish more consistent pricing policies so that prices can be more competitive.


2021 ◽  
pp. 117334
Author(s):  
Yangrui Huang ◽  
Shunke Ding ◽  
Lei Li ◽  
Qingying Liao ◽  
Wenhai Chu ◽  
...  

2021 ◽  
Vol 4 (1) ◽  
pp. 7-12
Author(s):  
Mohammad Syaltut Abduh Javier ◽  
Fauzan Andriandi Prasetyo

This research will use the substitution knows as egg yolks because the know do not contain cholesterol. This research uses experimental methods 1 product control which is a cake which uses yellow egg Pukis 100% and 3 treatment products namely cakes using Pukis 30% Tofu, 60% Tofu, 90% Tofu. Data obtained by spreading detailed questionnaire to two groups, the first is a group of expert panelists as many as 5 people to know of the difference between the control and treatment of products product group, the panelists are not trained as many as 25 people to find out if it can be accepted by the community. The results obtained through the test anova is there is no noticeable difference in terms of texture, the taste, the smell, the color of the product control and treatment products. test your favorite product that is most preferred treatment 90% Tofu the value of 2.92, treatment 60% Tofu the value of 2.89, treatment of 30% with a value of 2.82, and control products with a value of 2.69.   Penelitian ini akan menggunakan tahu sebagai subtitusi kuning telur karena tahu tidak mengandung kolesterol. Penelitian ini menggunakan metode eksperimental 1 produk kontrol yang merupakan kue Pukis yang menggunakan kuning telur 100% dan 3 produk perlakuan yaitu kue Pukis menggunakan 30% tahu, 60% tahu, 90% tahu. Data diperoleh dengan menyebarkan kuisioner kepada 2 kelompok, yang pertama ialah kelompok panelis ahli sebanyak 5 orang untuk mengetahui adanya perbedaan antara produk kontrol dan produk perlakuan, kelompok panelis tidak terlatih sebanyak 25 orang untuk mengetahui apakah dapat diterima oleh masyarakat awam. Hasil yang diperoleh melalui uji anova adalah tidak terdapat perbedaan yang nyata dari segi tekstur, rasa, aroma, warna dari produk kontrol dan produk perlakuan. uji kesukaan produk yang paling disukai adalah perlakuan 90% tahu dengan nilai 2,92, perlakuan 60% tahu dengan nilai 2.89, perlakuan 30% dengan nilai 2.82, dan produk kontrol dengan nilai 2.69.


ChemistryOpen ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 560-566
Author(s):  
Yingshuang Hui ◽  
Yulu Zhan ◽  
Wenrong Hou ◽  
Lou Gao ◽  
Yahong Zhang ◽  
...  

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