新經濟學與台灣戴明圈: The New Economics and A Taiwanese Deming Circle

「華人戴明學院」是戴明哲學的學習共同體 ，致力於淵博型智識系統的研究、推廣和運用。 The purpose of this blog is to advance the ideas and ideals of W. Edwards Deming.

2020年7月29日 星期三

用New York Times and W. Edward Deming 搜索

用New York Times and W. Edward Deming
約 643,000 件 （0.58 秒）



W. Edwards Deming, Expert on Business Management, Dies ...
www.nytimes.com › obituaries › w-e...
1993/12/21 - New York Times subscribers* enjoy full access to TimesMachine—view over 150 years of New York Times ... W. Edwards Deming, an expert on business management who advised Japan on how to rebuild its shattered ...


What is W Edwards Deming best known for?

Why did Deming go to Japan?

What are W Edwards Deming 14 points?

What is Deming's theory?



HE TAUGHT THE JAPANESE - The New York Times
www.nytimes.com › business › he-tau...

1981/05/10 - Yet in his realm, W. Edwards Deming, a statistician and professor emeritus at the New York University business school, is an unadulterated superstar. At a time when the battle for global markets is increasingly won by those ...


Management: Ford Embraces Six Sigma - The New York Times
www.nytimes.com › business › mana...

2001/06/13 - Twenty years ago, when an invasion of Japanese imports threatened the American automobile industry, the Ford Motor Company led a quality revival based on the management philosophy of W. Edwards Deming, who was ...


Leadership for Layoffs - The New York Times
www.nytimes.com › business › l-lead...
2001/04/22 - The column brought to mind the spirit of the industrial consultant W. Edwards Deming, who believed that layoffs should start with management, because management is most responsible for whatever is prompting the layoff.
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《天下第一報 紐約時報》引入戴明管理學說 (90年代)


讀舊書《天下第一報 紐約時報》2004，感慨深；紐約時報越來越好。當年引進戴明管理學說(p.241)，或許注入活水。
出版商智庫文化卻收攤了，真可惜。我的同學曹牧師還在講道時，引用該社出版的"論疼痛"。
寫序的"中國時報"社長等企業，可能也被國台辦收編.......。
這本書是林添貴先生的的10本譯書，林先生數年前回台慶祝他翻譯100本大著。萬歲！




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英國啤酒風味輪； flavor wheel、A fragrance wheel, also known as aroma wheel, fragrance circle, perfume wheel or smell wheel,



左圖 W. W. Scherkenbach 《戴明修練 II) (台北：華人帶明學院，1996)。p.289 英國啤酒風味輪，當年公賣局的兩位專家/朋友幫忙翻譯，很感激、思念他們。
右圖是某台北咖啡店的包裝紙及其上的 flavor wheel (2020 中一中1971級22班同學會謝兄之禮物，引起一番討論。.....近日台灣茶的 flavor wheels都容易見到。










The Oxford Companion to Beer definition of

flavor wheel



Flavor Wheel is an internationally accepted tool that describes in a graphical wheel format the flavor terminology of beer. It serves to standardize the terms used in descriptive analysis of beer and enables brewers to communicate effectively about flavor. The original wheel named and described 122 separately identifiable flavor notes (in 14 classes) that can occur in beer. The system was developed from 1974 to 1979 by a joint working group consisting of the Master Brewers Association of the Americas, the American Society of Brewing Chemists, and the European Brewery Convention and stems largely from the input of the late sensory evaluation scientist Dr Morten Meilgaard.
On the wheel each separately identifiable flavor characteristic has its own name; similar flavors are placed together and no terms are duplicated for the same flavor characteristic. The goal is to provide a reference standard compound to be used in spiking (titrated dosing with flavor-active or aroma-active compounds) of beer samples to convey the meaning of each term. This aids in the training of sensory panelists.
From the simplified figure of the wheel it can be seen that the inner portion consists of 14 classes of components. As an example, Class 1 is aromatic, fragrant, fruity, and floral. The first tier then represents the more specific flavors that appear within that class. Class 1 is broken down into alcoholic, solvent-like, estery, fruity, acetaldehyde, floral, and hoppy descriptors. A four-digit code is also applied to those descriptor terms. The class and first-tier terms contain common terminology familiar to most people and thus form a vocabulary to fulfill nonspecialist needs. A second tier, not shown in the figure, further refines the flavor notes and becomes more specific and specialized. For example, the term “estery” from the aromatic/fragrant class (Class 1) is subdivided into distinct esters such as iso-amyl acetate, ethyl acetate, and ethyl hexanoate. The other second-tier terms are also subclassified into the distinct flavor notes within the respective groups. Additionally, components are also classified into more diversified physical odor, taste, mouthfeel, warming, and after-taste/flavor sensations.
Flavor wheels graphically represent the flavors found in beer and standardize the terminology used to describe beer flavor. reproduced by permission from the american society of brewing chemists, st. paul, mn
As terminology and understanding of beer flavor components grow, so, ideally, does the Beer Flavor Wheel. Recently collaborative committees are redefining the wheel to include more aged/oxidized beer flavors, the concept of mouthfeel, and newer, more style-specific flavor components. The time may have come to split up the wheel into several subwheels to better define the new terminology.
See also flavor.
Gary Spedding

***
Wiki

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The Fragrance Wheel, ver. 1983
A fragrance wheel, also known as aroma wheel, fragrance circle, perfume wheel or smell wheel, is a circular diagram showing the inferred relationships among olfactory groups based upon similarities and differences in their odor. The groups bordering one another are implied to share common olfactory characteristics. Fragrance wheel is frequently used as a classification tool in oenology and perfumery.
The first example of a fragrance wheel was conceived by Austrian perfumer Paul Jellinek and titled the Odor Effects Diagram, published in the original German edition of his book The Practice of Modern Perfumery (1949).[1] Other notable versions include the Fragrance Circle, developed in 1979 by U. Harder at Haarman & Reimer, the Wine Aroma Wheel, from 1984 by sensory chemist Ann C. Noble, and the Fragrance Wheel, created in 1992 by perfumery taxonomist Michael Edwards.[2][3][4]

Fragrance Families and Personality[edit]

Various suggestions have been put forth about the relationship between a person's favorite scent family and their personality. Stephen V. Dowthwaite, founder of PerfumersWorld, claimed that "Our choices in perfume are influenced by [...] the image we want to portray." According to Dowthwaite, very feminine personalities gravitate toward Florals while very masculine personalities prefer the Woody family. Young people tend to like fruity, creamy, and vanilla scents, young adults prefer citrus and metallic scents, and mature adults enjoy heavy white flowers and Chypres. Elegant, sophisticated personalities enjoy aldehydes, powdery notes and leathers, while earthy, practical personalities prefer tobacco, spice and green notes.[5]

Michael Edwards' Fragrance Wheel[edit]

Developed by a perfume expert to help retailers and consumers, Edwards' wheel consists of a primary scent (Woody, Floral, etc.) divided into blended subcategories. Each of the subclasses were in turn divided into Fresh, Crisp, Classical, and Rich compositions. Prior to 2010 Fougère family was placed at the center of this wheel.[6]
In this classification scheme, Chanel No.5, which is traditionally classified as a "Floral Aldehyde" would be located under Soft Floral sub-group, and "Amber" scents would be placed within the Oriental group. As a class, Chypres are more difficult to place since they would be located under parts of the Oriental and Woody families. For instance, Guerlain Mitsouko, which is classically identified as a chypre will be placed under Mossy Woods, but Hermès Rouge, a chypre with more floral character, would be placed under Floral Oriental. Originally they are:
1983 version
FougèreFloralFloral
Soft Floral
Floral Oriental
OrientalSoft Oriental
Oriental
Woody Oriental
WoodyMossy Woods
Dry Woods
FreshCitrus
Green
Water
With the publication of Fragrances of the World 2008, two new sub-groups: Fruity and Woods, have been added to the wheel.[7]
2008 version[6]
FougèreFloralFloral
Soft Floral
Floral Oriental
OrientalSoft Oriental
Oriental
Woody Oriental
WoodyWoods
Mossy Woods
Dry Woods
FreshCitrus
Fruity
Green
Water
The chart was again modified in 2010, moving the Aromatics/Fougere group to between Citrus and Dry Woods to synchronize the chart with recent studies on smell perception.[8][9]
2010 version[10]
FloralFloral
Soft Floral
Floral Oriental
OrientalSoft Oriental
Oriental
Woody Oriental
WoodyWoods
Mossy Woods
Dry Woods
Aromatic
FreshCitrus
Fruity
Green
Water

See also[edit]

References[edit]

  1. ^ Jellinek, P. (1949) Praktikum des Modernen Parfümeurs, Vienna
  2. ^ Harder, U. (1979). Der H&R duftkreis. Haarmann & Reimer, Contact, 23, 18-27.
  3. ^ Noble, A.C., Arnold, R.A., Masuda, S.D., Pecore, J.O. Schmidt, and P.M. Stern, “Progress towards a standardized system of wine aroma terminology.” American Journal of Enology and Viticulture, 35 (1984), pp. 107-109
  4. ^ Edwards, Michael. Fragrances of the World. Sydney, N.S.W.: Fragrances of the World, 1992. Print.
  5. ^ "The Art and Technology of Perfumery Bangkok March 2012". PerfumersWorld (Video). DAY 4: 4-01--Perfume and Personality. Retrieved October 8, 2019.
  6. ^ Jump up to:a b Edwards, Michael (2008), Fragrances of the world 2008, Michael Edwards & Co, ISBN 978-0-9756097-3-6
  7. ^ Boberick, Mark David (2010-03-30), "Sniffapalooza Magazine Exclusive interview with Michael Edwards Fragrance Expert and Author of "Fragrances Of The World"", Sniffapalooza Magazine
  8. ^ Zarzo, Manuel; Stanton, David T. (2009), "Understanding the underlying dimensions in perfumers' odor perception space as a basis for developing meaningful odor maps", Attention, Perception, & Psychophysics, 71 (2): 225–247
  9. ^ Donna, Laura (December 2009), "Fragrance Perception: Is Everything Relative?", Perfumer and Flavourist, 34: 26–35
  10. ^ Edwards, Michael (2011), Fragrances of the world 2011, Michael Edwards & Co

External links[edit]

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2020年7月24日 星期五

Backstories Body temperature standard proves problematic as a coronavirus indicator。 經驗談： 令人冒冷汗的測額溫


Even though Japan’s Health Ministry has dropped a body temperature threshold of 37.5 degrees Celsius from its coronavirus criteria, some industry groups continue to use the standard to shape their own guidelines.

***

2020.5.9 令人冒冷汗的測額溫




圓山捷運站下車，到美術館約200多公尺，正午烈日當空，.....入口38.5度， 去休息3分鐘再量，38.6度...... (鼻子摸摸，乖乖回新生南路.......)

但是，我的狀況還好啦，可是，萬一我感染，那要參加聚會、聚餐等，都是很不道德的。

1點20，我乖乖走到某大醫院，兩地量三次額溫，37、36.5，36.4等......

要不要掛急診？







2020.2.21

使用體溫槍防疫真的有用嗎 ？當局正在中國各地使用體溫槍篩查發熱者、防止新冠病毒傳播，導致該行業需求猛增、供應短缺。但專家表示，體溫槍在嚴格控制的醫療環境之外往往是不可靠的。 “坦率地說，有些只是為了做做樣子。”



日本厚生勞動省指出，若連續4天出現感冒症狀或發燒超過37.5度，或是比流感更強烈的無力倦怠感或呼吸困難，這些都是應該通報接受諮詢的狀況。
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2020年7月9日 星期四

Egypt, Ethiopia與 Sudan 為大水壩興建、分水等鬥嘴


戴明新經濟學的反例？：


Egypt, Ethiopia and Sudan cannot strike a deal on one major issue: how to handle a drought
ECONOMIST.COM
The bitter dispute over Africa’s largest dam
A deadline looms
Egypt is attempting to raise international pressure on Ethiopia to strike a deal on the use of water from the Nile, which sustains life for tens of millions of people, as Addis Ababa prepares to begin filling a massive hydroelectric dam on a branch of the river this month.

WSJ.COM
As Ethiopia Prepares to Fill Nile Dam, Egypt Appeals for International Help

----


The Grand Ethiopian Renaissance Dam could bring a flood of benefits to Ethiopia, Sudan and Egypt. But so far it has produced only acrimony



















ECONOMIST.COM





A squabble over Africa's largest hydro-electric dam could turn nasty
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2020年7月6日 星期一

Donald J. Trump 的致死率說法 vs Columbia Public Health及紐約健康暨精神衛生單位合作的罹病致死率infection fatality rate (IFR) 估計


BREAKING NEWS: The Mortality Rate for the China Virus in the U.S. is just about the LOWEST IN THE WORLD! Also, Deaths in the U.S. are way down, a tenfold decrease since the Pandemic height (and, our Economy is coming back strong!).

In one of the most robust studies of COVID-19 mortality risk, Columbia Public Health researchers and the
NYC Department of Health and Mental Hygiene
 estimate an infection fatality rate (IFR) that's more than double the estimates from other countries and the greatest risk to older adults.
PUBLICHEALTH.COLUMBIA.EDU
COVID-19 Fatality Risk Is Double Earlier Estimates: Study | Columbia Public Health

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