Products related to Advantages:
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Strategic Management: Creating Competitive Advantages ISE
Strategic Management: Creating Competitive Advantages, Eleventh edition, written by authors Dess, McNamara, Eisner, and Sauerwald continues its tradition of being readable, relevant, and rigorous.Its engaging writing style minimizes jargon to maximize readability.It provides examples from management practice and societal themes including environmental sustainability, ethics, globalization, entrepreneurship, and data analytics to make the content relevant.It draws on the latest research by management scholars and insights from executives to balance accessibility with rigor.They provide separate chapters on the role of intellectual assets in value creation (Ch. 4), entrepreneurial strategy and competitive dynamics (Ch. 8), and fostering entrepreneurship in established organizations (Ch. 12).
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The Advantages of an Older Man
A light-hearted exploration of the fate of a Swansea woman who is apparently possessed by the spirit of Dylan Thomas.Naturally all is not as it seems. By former National Poet of Wales Gwyneth Lewis.
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Chastity, its physical, intellectual, and moral advantages
This book has been considered by academicians and scholars of great significance and value to literature.This forms a part of the knowledge base for future generations.So that the book is never forgotten we have represented this book in a print format as the same form as it was originally first published.Hence any marks or annotations seen are left intentionally to preserve its true nature.
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Moats : The Competitive Advantages of Buffett and Munger Businesses
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What is the reaction equation for mashing in beer brewing?
The reaction equation for mashing in beer brewing involves the conversion of starches in the malted barley into fermentable sugars. This process is facilitated by enzymes present in the malt, such as amylase, which break down the starches into simpler sugars like maltose. The general equation for mashing can be represented as: Starches + Water + Enzymes → Sugars. This sugar-rich liquid, known as wort, is then boiled and fermented with yeast to produce beer.
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How does fermentation work without yeast?
Fermentation can occur without yeast through the process of lactic acid fermentation. In this process, bacteria such as Lactobacillus convert sugars into lactic acid, which results in the sour taste of fermented foods like yogurt, sauerkraut, and kimchi. This type of fermentation is commonly used in the production of dairy products and pickled vegetables. While yeast is not involved in lactic acid fermentation, the process still allows for the preservation and transformation of food through the breakdown of sugars into acids.
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Why does fermentation in beer brewing stall despite proper dehydration?
Fermentation in beer brewing can stall despite proper dehydration due to a variety of factors. One common reason is the presence of high levels of alcohol, which can inhibit the activity of yeast and slow down the fermentation process. Additionally, the temperature of the fermentation environment can impact the yeast's ability to function properly, leading to a stall in the fermentation process. Finally, the quality and health of the yeast used in the brewing process can also play a role in fermentation stalling, as stressed or unhealthy yeast may struggle to complete the fermentation process.
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What does yeast do in alcoholic fermentation?
Yeast plays a crucial role in alcoholic fermentation by converting sugars into alcohol and carbon dioxide. This process is known as fermentation, where yeast breaks down the sugars present in the liquid to produce ethanol (alcohol) and carbon dioxide as byproducts. The alcohol produced is what gives alcoholic beverages their intoxicating properties, while the carbon dioxide creates bubbles in beverages like beer and champagne. Yeast also helps to develop the flavors and aromas in the final product through its metabolic activities during fermentation.
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The Advantages of the East-India Trade to England, Consider'd
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Innovation at the Peripheries : Firm Strategy for Enabling Regional Advantages
Innovation scholarship has traditionally leaned towards the analysis of innovation processes linked to conditions found in ‘core’ areas; well-functioning economic hubs and dynamic high-technology sectors.Although more recent work on innovation in emerging economies has begun to broaden the picture, innovation in the ‘peripheral’ regions and sectors of developed economies is still largely unexplored.This book is a unique exploration of how innovation processes operate in peripheral regions, while also looking at the key drivers and challenges organizations face in peripheral areas as they strive to innovate and compete globally. Adopting interdisciplinary approaches from management studies, economics and geography, this book blends theory-building and quantitative approaches to investigate the periphery and innovation nexus, with a focus on bibliometric approach, topic modelling, and patent-based analysis.It will be of great interest to scholars and students of innovation, strategic management, regional development and sustainability.
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Strategic Instincts : The Adaptive Advantages of Cognitive Biases in International Politics
"A very timely book."—Anne-Marie Slaughter, CEO of New AmericaHow cognitive biases can guide good decision making in politics and international relationsA widespread assumption in political science and international relations is that cognitive biases—quirks of the brain we all share as human beings—are detrimental and responsible for policy failures, disasters, and wars.In Strategic Instincts, Dominic Johnson challenges this assumption, explaining that these nonrational behaviors can actually support favorable results in international politics and contribute to political and strategic success.By studying past examples, he considers the ways that cognitive biases act as “strategic instincts,” lending a competitive edge in policy decisions, especially under conditions of unpredictability and imperfect information. Drawing from evolutionary theory and behavioral sciences, Johnson looks at three influential cognitive biases—overconfidence, the fundamental attribution error, and in-group/out-group bias.He then examines the advantageous as well as the detrimental effects of these biases through historical case studies of the American Revolution, the Munich Crisis, and the Pacific campaign in World War II.He acknowledges the dark side of biases—when confidence becomes hubris, when attribution errors become paranoia, and when group bias becomes prejudice.Ultimately, Johnson makes a case for a more nuanced understanding of the causes and consequences of cognitive biases and argues that in the complex world of international relations, strategic instincts can, in the right context, guide better performance. Strategic Instincts shows how an evolutionary perspective can offer the crucial next step in bringing psychological insights to bear on foundational questions in international politics.
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Building Decisions : The Power of Choosing by Advantages for Project Success
Decision-making is critical in many industries. Leaders make decisions daily, often hyperfocusing on cost at the expense of value for society and the environment.Unfortunately, project teams are poorly equipped to make decisions, and many prefer to avoid conflicts instead of having healthy discussions based on different perspectives.The good news is that we can learn ways of making decisions that drive better outcomes.Decisions are especially relevant in the construction industry, given the scale and long-term impact its projects create worldwide. This book presents a practical framework and guidelines for group decision-making where multiple stakeholders have to come to a resolution.The authors introduce the reader to the Choosing by Advantages (CBA) decision-making system, explaining its principles and methods.The authors provide relatable examples, such as choosing a phone and renovating a kitchen.The book also includes case studies of large construction projects from the author's professional careers, including a museum in San Francisco, a tunnel in England, and the main railway station in Munich, to explain the CBA method.These varied examples will equip the reader with actionable tools to improve their own decision-making process through critical reflection. Written by three experts who co-founded CollabDecisions in 2018, a platform to share knowledge on how to make decisions collaboratively.Paz, Annett, and Randi have published dozens of peer-reviewed papers and trained multiple practitioners to make collaborative, inclusive, and sustainable decisions using CBA.They have designed this book to help professionals in the construction industry, leaders, owners, investors, public agents, architects, contractors, engineers, and students new to the industry to make decisions that drive project success.
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What is the significance of yeast fermentation in biology?
Yeast fermentation is significant in biology because it is a process that allows yeast cells to convert sugars into energy in the absence of oxygen. This process, known as anaerobic respiration, is important for the production of energy in organisms that live in low oxygen environments. Additionally, yeast fermentation is used in the production of alcoholic beverages and bread, making it an important part of food and beverage production. Understanding yeast fermentation is also important for studying cellular respiration and metabolism in organisms.
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How do you remove yeast from the fermentation tank?
To remove yeast from the fermentation tank, the most common method is to let the yeast settle to the bottom of the tank through a process called sedimentation. Once the yeast has settled, the clear liquid on top can be siphoned or pumped out, leaving the yeast behind. Another method is to use a centrifuge to separate the yeast from the liquid more quickly and efficiently. Additionally, some breweries may use filtration systems to remove the yeast from the liquid.
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Why do organisms like yeast carry out alcoholic fermentation?
Yeast carries out alcoholic fermentation as a way to generate energy in the absence of oxygen. This process allows yeast to convert sugars into ethanol and carbon dioxide, producing ATP which is used as an energy source for the cell. Alcoholic fermentation also helps yeast to survive in low oxygen environments, such as in the fermentation of bread, beer, and wine.
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Is hops really hops?
Yes, hops is really hops. Hops are the flowers of the hop plant, Humulus lupulus, and are used primarily as a flavoring and stability agent in beer. They contribute bitterness, aroma, and flavor to the beer, and are an essential ingredient in the brewing process. Hops also have potential health benefits, such as anti-inflammatory and calming effects. So, yes, hops is definitely hops!
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