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The information of social media is not often written in ordinary web pages. Nevertheless, it is difficult to extract such information from social media because such services include so much information. Furthermore, various topics are mixed in social media communities. The authors designate such important and unique information related to social media as tip information. In this paper, they aim to propose a method to extract tip information that has been classified by topic from social networking services as a first step in extracting tip information from social media.

Themes of many kinds exist in a social media community because users write contents freely. Then the authors first detect the topics from the community and cluster the comment based on the topics. Subsequently, they extract tip information from each cluster. In this time, the tip information is include a user's experience and it has common important words.

The authors used an experiment to confirm that their proposed method can extract appropriate tip information from a community that a user specifies. The average precision is 69 per cent. A comparison of the authors' proposed method and baseline which is without detection of topic and clustering, the average precision obtained using the authors' proposed method is 18 per cent greater than the baseline.

The authors have three points to extract tip information from social media: topic detection and clustering from the social media using LDA method; extracting an author's actual experiences; and creation of a tip keyword dictionary from user experiments.

Recent discussions of value-in-use from the perspective of service dominant logic have focused on the customer’s determination of value and control of the value creation process. The purpose of this paper is to extend these discussions by exploring the value creation process in the Japanese tea ceremony and in the kaiseki ryori style of Japanese cuisine, which is based on the Japanese tea ceremony.

A historical analysis is used to describe the history of the Japanese tea ceremony in Japan and its influence on Japanese culture. key principles underlying the Japanese tea ceremony and their relationship to Zen Buddhism are summarized and the ways in which these principles are reflected in the service provided by Japanese restaurants are explored.

The two elite restaurants examined in this analysis have designed their service experience to reflect four principles of the tea ceremony: the expression of seasonal feelings, the use of everyday items, ritualized social interactions, and the equality of host and guest. Given these principles, we argue that the tea ceremony and restaurants based on this ceremony imply a co-creation process that is different in three important ways from the process discussed in the co-creation literature. First, the tea ceremony involves dual experiential-value-creation processes. Both the master and the customer experience value-in-use during the delivery of kaiseki cuisine, and the value-in-use each receives is critically dependent on that received by the other. Second, the degree to which value-in-use is created for both parties (the customer and the master) depends on the master’s customization of the service experience based on his knowledge of the customer and that customer’s with the tea ceremony, kaiseki ryori cuisine and Japanese culture.

We hypothesize that the dual experiential-value-creation model is potentially relevant whenever the service process contains an element of artistic creation. Potential examples include concerts, recitals, theatre performances and art exhibitions, as well as more mundane situations in which the service provider derives value-in-use from aesthetic appreciations of the service provider’s art.

Recent discussions of value co-creation argue that the customer controls the value creation process and the determination of value. The authors argue that the tea ceremony can serve as a metaphor for value co-creation in service contexts where the customer’s value creation process depends on the creation of value-in-use by the service provider.

The purpose of this paper is to investigate the distribution of in‐plane eddy currents in stator core packets of turbine generators, and to reveal the loss reduction effect by the slits in the stator teeth.

The in‐plane eddy currents are calculated by a 3D finite element method that considers lamination of electrical steel sheets. First, this method is applied to a simple model that simulates the stator core of the turbine generators. The calculated losses are compared with the measured losses in order to confirm the validity. Next, the same method is applied to a 250 MVA class turbine generator.

The validity of the calculation method is confirmed by the measurement of the simple model. By applying this method to the turbine generator, it is clarified that the considerable in‐plane eddy currents are generated not only at the end stator packets, but also at the top of the teeth of the interior packets due to the duct space. It is also clarified that the in‐plane eddy‐current loss decreases as nearly half by the slits of the stator teeth.

A reliable calculation method for the in‐plane eddy‐current loss in the turbine generators is developed. The results obtained by this method are valuable for the design of the generator from the viewpoint of heat conduction.

Poly (vinyl acetate)‐based emulsion polymer/isocyanates (EPI) structural wood adhesives were prepared and their performance benchmark tested according to the specifications of the Japanese JAS‐111 standard. The changes of the glass transition temperature of the cured emulsions relative to unmodified poly(vinyl acetate) emulsion, measured using differential scanning calorimetry, indicated the chemical structure changes resulting from modification of poly(vinyl acetate) emulsion. The EPI adhesives showed excellent water resistance and near‐colourless gluelines in wood joints, ease of application and additional significant advantages over other types of wood adhesives. The performance test results are interpreted on the basis of the viscoelastic behaviour of free‐standing adhesive films. Other types of crosslinkers were used in the study to compare with the isocyanate hardeners.