Integration of Complementary Multiproduct Firms

Two firms offer product series from which multiple complementary pairs are formed. The firms engage in a price- or quantity-choosing game in the market. It is found that the integration of the two firms may not necessarily lower the equilibrium prices because it precludes “indirect competition” in the market. Therefore, the integration, which may appear as a vertical integration, could be an antitrust concern even in the absence of exclusionary purpose.

PROSES DESAIN PRODUK SNEAKERS KOLABORATIF DALAM NEGERI: STUDI KASUS KOLABORASI MEREK A DENGAN GRUP MUSIK SK

This research is a case study that discusses collaborative products between brand A and the SK music group. Thisresearch uses qualitative method where data collection was carried out by interviewing the manufacturers of sneakersA to find out the relationship between the products and the design process carried out on the collaboration. The resultsobtained are in the form of a design process from a manufacturer of sneakers A and the role of collaborators in eachstage of the design process. The analysis is in the form of a comparison between the data obtained from the interviews and from the literature used. From the research results, it was found that there were differences in the types of sneakers in the collaborative product series, and some of the designs did not match the image of the collaborators who were personnel of the rock music group SK. This research is expected to be a recommendation for producers and designers in designing collaborative products. In the academic field, it is also expected to open new research related to collaborative sneakers and other collaborative products.

Stiffness and strength properties of five paperboards and their moisture dependency

Five commercial multiply folding boxboards made on the same paperboard machine have been analyzed. The paperboards were from the same product series but had different grammage (235, 255, 270, 315, 340 g/m2) and different bending stiffness. The paperboards are normally used to make packages, and because the bending stiffness and grammage varies, the performance of the packages will differ. Finite element simulations can be used to predict these differences, but for this to occur, the stiffness and strength properties need to be deter-mined. For efficient determination of the three-dimensional properties in the machine direction (MD), cross direction (CD), and Z direction (ZD), it is proposed that the paperboard should be characterized using in-plane tension, ZD-tension, shear strength profiles, and two-point bending. The proposed setups have been used to determine stiff-ness and strength properties at different relative humidity (20,% 50%, 70%, and 90% RH), and the mechanical proper-ties have been evaluated as a function of moisture ratio. There was a linear relation between mechanical properties and moisture ratio for each paperboard. When the data was normalized with respect to the standard climate (50% RH) and plotted as a function of moisture ratio, it was shown that the normalized mechanical properties for all paperboards coincided along one single line and could therefore be expressed as a linear function of moisture ratio and two constants. Consequently, it is possible to obtain the mechanical properties of a paperboard by knowing the structural prop-erties for the preferred level of RH and the mechanical property for the standard climate (50% RH and 23°C).

Research on Parametric Modeling Method of Product Based on Directed Graph

The parametric model of product is the foundation of implementation product series design. In order to solve the data conflict problem of product series design in the process of parametric modeling, a parametric modeling method of product was proposed based on the directed graph. Product, components and parts was expressed by vertex, and the driven relationship of parameter for model was expressed by directed edge. The process of product parametric design was analyzed and reconfigured by the structure directed graph of product parametric model. The structure directed graph of product parametric model was divided into a number of sub-graphs, and those sub-graphs were combined to directed trees of the parametric model of product. The parametric model of product was achieved to support product series design. So product parameters was droved from top-down so as to improve the efficiency of modified and reuse of parametric model of product and convenient to operate within the model. As an example, the series design of the Gatling gun proved the applicability and effectiveness of the method, and the method can meet with product series rapid design

Survey on Computer Virtual Combination Technology in Product Series Design

Series design is a systemic design process for enterprises, while computer virtual combination technology is vital for product series design. In the present paper, products series design is investigated; and based on it, various computer virtual combination technologies used in product series design are reviewed. The usage of computer virtual combination technology can save the cost of production, complete series design task and improve the efficiency and level of product series.

The correlation between hygienic parameters of milk and weight loss of semihard cheese

The purpose of the paper was to examine weight loss and correlation between total bacteria count and the somatic cells count and weight loss of semihard naturally dried cheese, product of dairy plant ZZ?Cijevna? in Podgorica. Weigt loss was calculated on the base of difference in mass of cheese at the beginning of ripening and after specified period of ripening, exposed in percents. Examination of weight loss was done on total six product series of cheese during 60 days of ripening on temperature 14,20C and RH of 89%. Obtained average values for weight loss of cheese were: after 10 days 4.723%, 20 days 8.789% and after 30 days of ripening 11.020%. Weight loss of cheese in period of ripening 10-20 days was 4.266%, in period 20-30 days 2,445% and in period of ripening 30-60 days 5.507%. The total bacteria count in milk was determined on apparatus BactoScan FC 100 and the somatic cells count on apparatus Fossomatic 5000. The middle positive correlation between somatic cells count in milk and weight loss of cheese in period 1-10 days of ripening (0.69156), as well as middle positive correlation (0.767336) between total bacteria count and weight loss of cheese 1-10 days of ripening were determined. The obtained results show that weight loss of cheese was highest in period 1-10 days of ripening and that there is significant influence of hygienic quality of milk on weight loss of cheese and economy of production.