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Adopting aspects of the resource-based perspective and interorganizational relational dynamics, this paper examines the notion of resource transformation in the reconstitution of broken interorganizational relationships.

Following a qualitative approach, the research involved four in-depth case studies of buyer–supplier relationships among 12 Scandinavian manufacturing firms.

The results suggest that reconstituting broken interorganizational relationships, whether overlooked or underutilized, can pose important consequences for resource transformations. To adapt in dynamic environments, firms use resources in new combinations, and various relationship-specific resources may be difficult, if not impossible, to transform independent of the reconstitution process. Such resource transformations can occur when competencies in reconstituting interorganizational relationships are combined to synthesize novel resources or recombined with other resources. Four identified types of resource transformations in reconstitution processes – in production facilities, products, human know-how and coordination of interorganizational collaboration – can occur in each firm and/or in the interorganizational relationship.

Although the explorative multiple-case study approach afforded novel insights, the findings have no representative or generalizable implications in any positivist sense and thus warrant careful interpretation. Nevertheless, they make important contributions to the literature and illuminate promising avenues for future research, which should involve additional data collection and quantitative studies.

As firms reconstitute broken interorganizational relationships, the transformation of their resources can provide new, expected resources capable of generating substantial benefits.

This paper fills an identified gap in research regarding how reconstituting broken interorganizational relationships influence the transformation of resources. The paper provides new conceptual and empirical insights as well as makes several contributions to the literature on the topic.

This paper explores the role of accounting in ecological reconstitution and draws attention to the public value as a topic of strategic interest for developing it.

The process of ecological reconstitution described by Latour in the “Politics of Nature” is traced towards a distinct set of accounting practices. These accounting practices, designated here as full-tax accounting, offer indications of the changing shape and role of accounting in ecological renewal.

Full-tax accounting extends the planetary public towards the inclusion of nonhuman planetarians. It establishes matters of care in multimodal accounts and haunts constitutional processes with the spectre of exclusion. Starting with full-tax accounting, public-value accountants emerge as curators of matters of care.

The association of accounting in ecological reconstitution with matters of care highlights the mediating and immersive effects of accounting practice, inviting accounting scholars to explore these effects more systematically.

Accountants need to reconsider their stewardship role in relation to the fundamental uncertainties implied in planetary public-value accounting, support the process of ecological reconstitution by associating themselves with matters of care and develop ethics of exclusion.

Broad alliances among planetary accountants are needed to extend the terms of ecological reconstitution, to gain and preserve attunement to matters of care and defend these attunements, in the atmospheric politics of ecological renewal, against regressive tendencies.

In problematising public value, the paper draws attention to a convergence of interests among scholars in accounting, public sector research and the environmental humanities. It presents a case for planetary accounting in ecological reconstitution that calls for participation from across disciplines, professions, arts and environmental activism.

The purpose of this paper is to understand the natural wind field characteristics of the tunnel entrance section and analyzing the aerodynamic performance of high-speed railway trains (HSRTs) under natural winds.

Three typical tunnel entrance section sites, namely, tunnel–bridge in a dry canyon (TBDC), tunnel–bridge in a river canyon (TBRC) and tunnel–flat ground (TF), are selected to conduct a continuous wind field measurement. Based on the measured wind characteristics, the natural winds of the TBDC and TF sites are reconstituted and imported into the two corresponding full-scale computational fluid dynamics models. The aerodynamic loads of the HSRT running on TBDC and TF with reconstituted winds are simply analyzed.

The von Kármán spectrum can be used to describe the wind field at the tunnel entrance section. In the reconstituted natural wind condition, a time-varying feature of wind speed distribution and leeward side vortex around the HSRT caused by the wind speed fluctuation is found. The fluctuating amplitude of aerodynamic loads at the TBDC infrastructure is up to 97.9% larger than that at the TF infrastructure.

The natural wind characteristics at tunnel entrance sections on the high-speed railway are first measured and analyzed. A numerical reconstitution scheme considering the temporal and spatial variation of natural wind speed is proposed and verified based on field measurement results. The aerodynamic performance of an HSRT under reconstituted natural winds is first investigated.

We examine market response to changes in the annual “Dogs of the Dow” (DOD) portfolio. Specifically, we explore stock prices and trading volumes of the Dow stocks that are newly included into or excluded from the DOD portfolio. Although the historical performance of this popular dividend-driven investment strategy is subject to debate, our study focuses on investigating Harris and Gurel’s (1986) “noninformation-motivated demand shifts” in the sample of DOD additions and deletions. Utilizing standard event study methodology over the period 1996–2016, we find evidence that a Dow stock experiences a significant but temporary increase (decrease) in price when it is newly included into (excluded from) the DOD portfolio. Price reversals occur within one week of the reconstitutions. We also find that trading volumes temporarily increase following both index additions and deletions. The results support the price-pressure hypothesis as the DOD reconstitutions do not generally convey new information.

Soy beverage is becoming more and more popular because it is touted as a healthy food containing useful phytochemicals and is free from lactose and cholesterol. The purpose of this paper is to optimize the spray drying process parameters for obtaining soy beverage powder with good reconstitution and handling properties.

Pre-concentrated soy beverage was dried in a laboratory model spray dryer, and the effects of inlet air temperature (180-220°C), feed rate (20-40 ml/min) and feed solid content (15-25 per cent) on some physical parameters and reconstitution properties (wettability and dispersibility) of spray-dried soy beverage powders were investigated. Second order polynomial response surface model was selected for the analysis of data and optimization of the process.

Spray drying of soy beverage at different processing conditions resulted in powders with particle size (volume mean diameter) in the range of 86 to 156 µm. Dispersibility and wetting time of the spray-dried soy beverage powders was found to be in the range of 56 to 78 per cent and 30 to 90 s respectively, under various drying conditions. Inlet air temperature was found to be the main factor affecting most of the quality parameters, followed by solid content of the feed. Temperature significantly affected the wettability, dispersibility, colour parameters, particle size and flowability of the powder at p ≤ 0.01. Lower temperature and higher feed solid content produced bigger-sized powder particles with better handling properties in terms of flowability and cohesiveness. A moderate inlet air temperature (196°C), higher feed solid content (24 per cent) and lower feed rate (27 ml/min) were found suitable for drying of soy beverage.

The study implied the possibility of producing powder from soy beverage using the spray-drying method and optimized drying conditions for obtaining soy beverage powder with good reconstitution properties.

The finding of this study demonstrated for the first time how the inlet air temperature, feed solid content and feed rate during spray-drying influenced different quality parameters of soy beverage powder. Further, an optimized drying condition has been identified.

How do organizations manage multiple logics in response to institutional complexity? In this paper, we explore how intraorganizational problems related to multiple logics may be addressed via the mechanism of institutional bricolage – where actors inside an organization act as “bricoleurs” to creatively combine elements from different logics into newly designed artifacts. An illustrative case study of a global brewery group’s development of such an artifact – a Responsible Drinking Guide Book – is outlined. We argue that intraorganizational institutional bricolage first requires the problematization of organizational identity followed by a social process involving efforts to renegotiate the organization’s identity in relation to the logics being integrated. We show that in response to growing pressures to be more “responsible,” a group of organizational actors creatively tinkered with and combined elements from social responsibility and market logics by drawing upon extant organizational resources from different times and spaces in an effort to reconstitute their collective organizational identity.

How do organizations manage multiple logics in response to institutional complexity? In this paper, we explore how intraorganizational problems related to multiple logics may be addressed via the mechanism of institutional bricolage – where actors inside an organization act as “bricoleurs” to creatively combine elements from different logics into newly designed artifacts. An illustrative case study of a global brewery group’s development of such an artifact – a Responsible Drinking Guide Book – is outlined. We argue that intraorganizational institutional bricolage first requires the problematization of organizational identity followed by a social process involving efforts to renegotiate the organization’s identity in relation to the logics being integrated. We show that in response to growing pressures to be more “responsible,” a group of organizational actors creatively tinkered with and combined elements from social responsibility and market logics by drawing upon extant organizational resources from different times and spaces in an effort to reconstitute their collective organizational identity.

In these times—aptly described as the age of dehydration—few food products appear to have aroused as much technical interest as has dried egg. Upon this point we have the criterion of the galaxy of papers and communications in the various trade and scientific journals. Admittedly, much of the interest is doubtless due to the painfully rare appearance of the goods in the form delivered by the hen. However, there is little doubt that some of the developments in our knowledge and usage of a convenient form of an otherwise highly perishable commodity may have wide repercussions in food‐preparation in the future, both in industry and in the household. It would appear that the attaining and maintaining of hygienic conditions in the dehydrating plants has received the attention it warrants. Naturally, unless reasonable care in the storage or usage of the finished product is exercised, conditions will occur under which rapid contamination with and multiplication of bacteria will occur. The intention of the Dried Egg (Control of Use) Order, 1945 (S.R. & O. No. 627), which forbids the use of dried egg in certain foods and in materials sold in the wet state, is to provide against such conditions. Of the desirable properties which a dehydrated product should possess, ease of reconstitution is one of the most important. In the bakery and allied trades the difficulty, or, more correctly, the variability, of solubility of various deliveries of dried egg has occasioned some complaint. It is interesting to note that, with a view to assisting wetting, and hence reconstitution, addition of surface‐active agents, either to the egg pulp before dehydration, or to the dried product, has been the subject of several patents. As regards keeping properties, dried egg offers no exception to the general rule that the rate of deterioration on storage decreases progressively with reduction in the moisture content. It is reported that a product containing as little as 2 per cent. of moisture is being manufactured in U.S.A. Apparently, the only satisfactory packing for such a highly‐dehydrated product is a sealed metal container. The deterioration of dried egg powder, with the production of the peculiar and characteristic off‐flavour, has been shown to be connected with a small amount of glucose originally present. This decreases during storage, and the development of unpalatability may be correlated with the amount of glucose remaining. At the same time, the solubility of the powder decreases, rendering reconstitution more difficult, and the whipping or beating properties, so vital in the making of cakes, become impaired. Initial removal of the glucose, such as De‐controlled fermentation, markedly improves the stability of the product; re‐addition of glucose to an egg pulp from which the natural carbohydrate has been removed yields on dehydration a powder showing the same effects of deterioration as ordinary dried egg. Addition of reducing monosaecharoses other than glucose has a similar effect. Recently‐published reports of work carried out at the Cambridge Low Temperature Research Station provide strong evidence that the reaction mechanism resulting in the loss in solubility of dried egg powder is a two‐stage process. In the first stage, which does not in itself result in a decrease in solubility, the reducing group of the glucose molecule condenses with the free amino groups of the protein components; a further reaction then occurs which causes the protein to become insoluble. It had been previously discovered that addition to the egg pulp before drying of a simple amino‐acid such as glycine or alanine retarded the loss of solubility, although other forms of deterioration, such as the darkening of the colour of the powder, were not inhibited. Presumably, the glucose reacts preferentially with the added amino‐acid, instead of attacking the egg‐proteins. Another method of overcoming the loss of solubility is by the addition of substantial amounts of sucrose (or lactose) to the egg pulp before drying. How the protective action operates does not appear to be known, and it is peculiar that lactose, itself a reducing sugar, does not cause loss in solubility in the same manner as glucose. The “sugar‐dried egg” obtained on dehydration is readily soluble, and, since it possesses all, or nearly all, of the aerating properties of fresh egg, is claimed to be as good as frozen egg, or even shell egg, for cake‐making. Allocations of sugar‐dried egg are now being made to the bakery trade, and, should no difficulty be encountered in large‐scale production, it is to be presumed that in due course its use will become much more general. In the form now being supplied, sugar‐dried egg has an egg solids to sugar ratio of 2 to 1, thus allowing existing trade recipes to be rebalanced without recourse to awkward calculations. When reconstituted, 3 pounds of liquid egg contain approximately 5 ounces of sugar; this high sugar content of course restricts the use of this product to food preparations of a sweet nature. The mixture aerates rapidly, and, since it possesses a good oven spring, underbeating rather than full development of the batter gives the most satisfactory result. Additionally, the use of sugar‐dried egg lowers the amount of baking powder required; in some mixes baking powder may be omitted altogether. Sponges and similar goods of superior texture, flavour and keeping qualities may thus be made. Obviously, developments in other forms of dried egg and allied products are to be expected. Thus the previously‐mentioned protective action of lactose suggests the preparation of dehydrated mixtures of egg and milk or milk products, and in fact interesting experiments have been carried out involving the use of whey powder as a protective agent.

The National Museum of Natural History has been carrying out, over the last several years, a study of hominid fossil skulls, which have been discovered in different regions of the world. The aim of the palaeo‐anthropological study of these skulls is to reconstruct the genealogic tree of the evolution of man and to understand better, the diversity of the homo Erectus species on the different continents. Currently, digital techniques and those of rapid prototyping offer a solution to these problems by allowing the virtual or physical reconstitution of the skulls for scientific study. This paper presents this new perspective for the world of palaeontology.

Coupon and principal Separate Trading of Registered Interest and Principal Securities (STRIPS) maturing at the same date often trade at different yields. The paper aims to discuss this issue.

This paper analyzes for the first time the maturity structure of these differences for the US Treasury STRIPS market.

The paper surprisingly finds that short-term coupon STRIPS persistently trade at lower yields whereas long-term coupon STRIPS trade at higher yields compared to matched-maturity principal STRIPS.

An integrated analysis of Treasury STRIPS and the underlying notes market allows us to isolate two determinants: first, properties of the underlying notes that spill over to principal STRIPS, and second, the liquidity of coupon STRIPS measured by stripping activity and stripping volume.