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Journal articles on the topic 'Consumer grade'

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Author: Grafiati

Published: 14 March 2023

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1

Tighe, Kara, Oscar Cacho, Stuart Mounter, Renato Villano, Alex Ball, David Pethick, and Euan Fleming. "Determinants of consumer willingness to pay for quality-graded Australian sheep meat." Animal Production Science 58, no. 9 (2018): 1692. http://dx.doi.org/10.1071/an15873.

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The present study investigated the influence of a quality-grading system, demographic information and consumption preferences on consumer willingness to pay (WTP) for sheep meat. Eating quality was defined by four grades developed by the Meat Standards Australia (MSA) sheep meat-grading scheme. These grades were based on consumer palatability scores for cooked sheep-meat samples and described as 2-star (‘unsatisfactory’ quality), 3-star (‘good every day’ quality), 4-star (‘better than every day’ quality) and 5-star (‘premium’ quality). Currently, sheep-meat available in Australian retail outlets that meets MSA quality specifications is trademarked as ‘MSA graded’ and consists of lamb that falls into at least the 3-star quality band. There is no distinction made between 3-, 4- and 5-star-graded product. A challenge for marketers would be pricing the product by these three grades should finer-quality differentiation be adopted. The present study evaluated consumer WTP for the MSA quality grades and interactions with consumer demographic factors and consumption preferences. Results clearly showed that consumers were willing to pay less for the 2-star grade and more for 4- and 5-star grades, than for 3-star grade. Robust results for the impact of demographic and consumption preferences on WTP were limited to consumer age, occupation, income level and the interaction between MSA grade and consumer age.

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2

Thompson, J. M., R. Polkinghorne, I. H. Hwang, A. M. Gee, S. H. Cho, B. Y. Park, and J. M. Lee. "Beef quality grades as determined by Korean and Australian consumers." Australian Journal of Experimental Agriculture 48, no. 11 (2008): 1380. http://dx.doi.org/10.1071/ea05111.

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Consumer responses were examined in an incomplete factorial design where Australian consumers evaluated 216 beef samples derived from 18 cattle killed in Australia and Korean consumers evaluated 216 samples from the same 18 cattle, plus 216 similar samples from 18 Korean cattle. Samples of the Mm. triceps brachii, longissimus dorsi and semimembranosus were cooked using grill and Korean barbeque methods. Each sample was sensory tested by 10 consumers, who scored it for tenderness, juiciness, like flavour, and overall liking. Consumers then graded each sample as either unsatisfactory (2 star), good every day (3 star), better than every day (4 star), or premium (5 star) quality. For those samples assessed by both Australian and Korean consumers, the Korean consumers graded a higher proportion of samples ‘unsatisfactory’ and a lower proportion of samples ‘premium’ grade product than Australian consumers. Using a composite meat quality score (MQ4) to predict grade, a discriminant analysis showed that the Korean consumers had boundary cut-offs for the lower grades, which were ~4–10 palatability units higher than the Australian consumers. Analysis of the residuals between actual and predicted palatability scores showed that the Meat Standards Australia (MSA) grading model produced relatively unbiased estimates within ±2 MQ4 units for the different consumer groups, muscle and carcass suspension treatments, with the exception of the M. semimembranosus samples. Implications of the results for both Korean and Australian beef markets through the use of an empirical grading model to predict palatability are discussed.

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3

Rosenberg, Karen. "Are Consumer-Grade Masks Effective?" AJN, American Journal of Nursing 121, no. 3 (March 2021): 66. http://dx.doi.org/10.1097/01.naj.0000737324.73052.97.

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4

Honegger, Lauren T., Elaine Richardson, Emily D. Schunke, Anna C. Dilger, and Dustin D. Boler. "98 Final internal cooking temperature of pork chops influenced consumer eating experience more than visual color and marbling." Journal of Animal Science 97, Supplement_2 (July 2019): 55–56. http://dx.doi.org/10.1093/jas/skz122.101.

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Abstract The objective was to determine the effect of ultimate pH or “quality grade” (combination of color and marbling) on consumer eating experience of pork chops cooked to different final internal temperatures. The hypothesis was that consumers would rate a greater percentage of pork chops as acceptable with a greater pH, when graded “choice”, or when cooked to 63°C compared with 71°C or 82°C. Consumers (264 total) were served chops in 1 of 2 experiments. Experiment 1 assessed chops as high pH (6.23–5.88) or low pH (5.36–5.56) and cooked to 63°C, 71°C or 82°C. Experiment 2 classified chops as “choice” when NPPC color score ≥ 3 and marbling score was ≥ 2 or “standard” when NPPC scores were below “choice” and cooked to 63°C or 71°C. Chops were cooked with an immersion heater (ANOVA Precision Cooker, Anova Applied Electronics, San Francisco, CA) in a water bath. Consumers used a 9-point Likert-type score system where 1 was extremely tough, dry, bland, or unacceptable and 9 was extremely tender, juicy, flavorful, or acceptable. Data were organized as a percentage of responses and analyzed using the GLIMMIX procedure of SAS for both experiments with models including treatment (pH or quality grade category, temperature and all interactions). More (P < 0.01) consumers scored chops at 7, 8, or 9 for juiciness with a high pH (36.07%) compared with chops with a low pH (24.29%), but pH category did not alter other traits (P ≥ 0.13). Quality grade did not affect (P ≥ 0.30) consumer ratings of any sensory trait. In both studies, a greater (P < 0.001) percentage of consumers rated chops cooked to 63°C as acceptable compared with chops cooked to 71°C. Therefore, internal cooking temperature has a greater impact on consumer eating experience than ultimate pH or “quality grade.”

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5

Lindstrom, Orville M., and Wojciech J. Florkowski. "QUALITY STANDARDS FOR CHRISTMAS TREES: HARMFUL OR HELPFUL?" HortScience 25, no. 8 (August 1990): 849f—849. http://dx.doi.org/10.21273/hortsci.25.8.849f.

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It is more important than ever to produce a quality Christmas tree because of increasing competition in the Christmas tree market. Grade standards are intended to reflect quality, as defined by the consumer, to the grower. The USDA revised a set of voluntary standards for Christmas trees effective October 30, 1989. The existence of different grade standards cause the existence of several prices that correspond to each grade. The price differentials among grades should reflect the quality or desired consumer attribute. Therefore, a description of a grade that is not reflective of that desired by the consumer can lead to missallocation of resources by producers resulting in economic losses. The new USDA standards did not include consumer opinion information into the new standards, therefore, we feel these standards are more applicable to producer-wholesale transactions, and not that of the producer-consumer. It was found that over 75% of surveyed growers in Georgia sold almost 80% of their trees as choose and cut, not wholesale. Consumer demand will drive the Christmas tree market and, therefore, consumer preferences need to be incorporated into the grade standards.

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6

Amein, John. "Hidden risks of consumer-grade biometrics." Biometric Technology Today 2020, no. 10 (November 2020): 5–8. http://dx.doi.org/10.1016/s0969-4765(20)30133-8.

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7

Lakhan, Payongkit, Nannapas Banluesombatkul, Vongsagon Changniam, Ratwade Dhithijaiyratn, Pitshaporn Leelaarporn, Ekkarat Boonchieng, Supanida Hompoonsup, and Theerawit Wilaiprasitporn. "Consumer Grade Brain Sensing for Emotion Recognition." IEEE Sensors Journal 19, no. 21 (November 1, 2019): 9896–907. http://dx.doi.org/10.1109/jsen.2019.2928781.

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8

Hamilton, Patricia A., Rajesh S. Kasbekar, and Robert Monro. "Clinical Performance of Infrared Consumer-Grade Thermometers." Journal of Nursing Measurement 21, no. 2 (2013): 166–77. http://dx.doi.org/10.1891/1061-3749.21.2.166.

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Background and Purpose: Technology of ear infrared (IR) thermometers has improved. This study compared a modern ear thermometer to forehead or temporal artery thermometers. Methods: Temperatures were measured with a heated-tip ear thermometer, a temporal artery thermometer, 3 forehead thermometers, and a thermistor-based reference thermometer in monitor mode. Results: In 171 subjects, mean bias with the forehead thermometers was significantly higher (p< .001) than with the ear thermometer (0.01 °C ± 0.41 °C). In 64 febrile subjects, bias with the ear thermometer was significantly lower than with 3 of the other thermometers. A false-negative reading was less likely with the ear thermometer (8%) versus the others (55%, 56%, 28%, and 47%). Conclusions: Modern ear thermometry provides more precise measurements closer to those of a reference thermometer and is less likely to give false-negative readings than forehead or temporal artery measurements.

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9

Milton, Tina. "The 5G Up Grade." Consumer Electronics Test & Development 2022, no. 2 (October 2022): 30–33. http://dx.doi.org/10.12968/s2754-7744(23)70103-6.

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10

Rachmat, Ridwan, Ridwan Thahir, and Martin Gummert. "THE EMPIRICAL RELATIONSHIP BETWEEN PRICE AND QUALITY OF RICE AT MARKET LEVEL IN WEST JAVA." Indonesian Journal of Agricultural Science 7, no. 1 (October 25, 2016): 27. http://dx.doi.org/10.21082/ijas.v7n1.2006.27-33.

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Rice consumers in Indonesia exhibit wide preference variability and consumption patterns, largely because of the archipelagic nature of the country. Nowadays, the consumers become more discriminating on the rice quality due to the higher incomes and better life. Consumers are willing to pay higher price for specific quality. The objective of the study was to analyze relationship between price and grades of rice and consumer preference. The study was based on survey conducted from April 2004 to March 2005 at three-rice market centers representing a village market (Pasar Inpres) in Subang, district capital market (Pasar Johar) in Karawang, and rice center market (Pasar Induk Cipinang) in Jakarta, respectively. Parameters evaluated were changes in the quality and price of rice over time. The quality of the rice at each market was sampled monthly from two traders consisting three samples each. The rice quality was graded using existing local standar, i.e. grade 1, grade 2, and grade 3, and the price of each grade was recorded. The physical qualities of the rice samples such as moisture content, grain dimensions, percentage of whole kernels, grain color, and impurities/dockage (foreign matters, unhulled grains, and milled rice) were determined by ISO 950:1979 (for cereals-sampling as grain). Whereas the chemical qualities such as amylose and gelatinization were analyzed using Rapid Visco Analisis. The study showed that rice quality varied, most of them were long and slender kernels, chalkiness ranged between 10-20% (scale 5), and head rice around 69-84%. The amylose content was intermediate (20-21%), the gelatinization temperature was high-intermediate (70-74oC), and the gel consistency was soft (65-70). The quality incentive, defined as the additional return assuming the quality level can be raised from grade 3 to grade 1, was up to Rp700 kg-1 (~25%). The price difference among markets could reach Rp630 kg-1 (~22%). The study indicated that rice color was the important parameter determining consumers’ preference, and consequently ditermining price difference. The correlation between the rice price and its grade was significant (R= 0.95).

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11

Rachmat, Ridwan, Ridwan Thahir, and Martin Gummert. "THE EMPIRICAL RELATIONSHIP BETWEEN PRICE AND QUALITY OF RICE AT MARKET LEVEL IN WEST JAVA." Indonesian Journal of Agricultural Science 7, no. 1 (October 25, 2016): 27. http://dx.doi.org/10.21082/ijas.v7n1.2006.p27-33.

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Rice consumers in Indonesia exhibit wide preference variability and consumption patterns, largely because of the archipelagic nature of the country. Nowadays, the consumers become more discriminating on the rice quality due to the higher incomes and better life. Consumers are willing to pay higher price for specific quality. The objective of the study was to analyze relationship between price and grades of rice and consumer preference. The study was based on survey conducted from April 2004 to March 2005 at three-rice market centers representing a village market (Pasar Inpres) in Subang, district capital market (Pasar Johar) in Karawang, and rice center market (Pasar Induk Cipinang) in Jakarta, respectively. Parameters evaluated were changes in the quality and price of rice over time. The quality of the rice at each market was sampled monthly from two traders consisting three samples each. The rice quality was graded using existing local standar, i.e. grade 1, grade 2, and grade 3, and the price of each grade was recorded. The physical qualities of the rice samples such as moisture content, grain dimensions, percentage of whole kernels, grain color, and impurities/dockage (foreign matters, unhulled grains, and milled rice) were determined by ISO 950:1979 (for cereals-sampling as grain). Whereas the chemical qualities such as amylose and gelatinization were analyzed using Rapid Visco Analisis. The study showed that rice quality varied, most of them were long and slender kernels, chalkiness ranged between 10-20% (scale 5), and head rice around 69-84%. The amylose content was intermediate (20-21%), the gelatinization temperature was high-intermediate (70-74oC), and the gel consistency was soft (65-70). The quality incentive, defined as the additional return assuming the quality level can be raised from grade 3 to grade 1, was up to Rp700 kg-1 (~25%). The price difference among markets could reach Rp630 kg-1 (~22%). The study indicated that rice color was the important parameter determining consumers’ preference, and consequently ditermining price difference. The correlation between the rice price and its grade was significant (R= 0.95).

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12

Afrianto, Whisnu Febry, and Budiyoko Budiyoko. "DO NOT JUDGE THESE POTATOES BY IT PEEL:." Jurnal Hexagro 6, no. 1 (February 2, 2022): 1–11. http://dx.doi.org/10.36423/hexagro.v6i1.859.

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Even though these products have the same nutritional content, imperfect vegetable and fruit products are often ignored and discarded by consumers. This condition has resulted in an increasing problem of food loss and food waste, from the producer to the consumer level. This paper aimed to investigate consumer perceptions of imperfect vegetable products. The research design used two approaches, such as (1) hedonic test experiments and (2) group discussion forums (FGD). The participants were urban people who were living in Jakarta. Participants assessed the level of preference (hedonic) on color, aroma, texture, and taste. Potatoes used in this study were (Sample 1) potatoes grade A and (Sample 2) potatoes grade B. Potatoes sample 1 has a good shape, size, and only a minor blemish level. In contrast, potatoes sample 2 has a smaller size, not good condition, and blemish level. Investigation through the Mann-Whitney test showed that all parameters were not significantly different (p<0.05) for all variables. This indicated that consumers could accept imperfect produce. However, in terms of consumer behavior, cosmetics and appearance products are considered in choosing potatoes.

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13

邵, 文杰. "Domestic Mobile Internet Economy and Consumer Grade Analysis." World Economic Research 11, no. 02 (2022): 179–89. http://dx.doi.org/10.12677/wer.2022.112020.

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14

Tedla, SaiKiran, Yunyuan Wang, Maitri Patel, and Michael S. Brown. "Analyzing color imaging failure on consumer-grade cameras." Journal of the Optical Society of America A 39, no. 6 (April 15, 2022): B21. http://dx.doi.org/10.1364/josaa.446785.

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15

Gruden, Timotej, Kristina Stojmenova, Jaka Sodnik, and Grega Jakus. "Assessing Drivers’ Physiological Responses Using Consumer Grade Devices." Applied Sciences 9, no. 24 (December 7, 2019): 5353. http://dx.doi.org/10.3390/app9245353.

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The ability to measure drivers’ physiological responses is important for understanding their state and behavior under different driving conditions. Such measurements can be used in the development of novel user interfaces, driver profiling, advanced driver assistance systems, etc. In this paper, we present a user study in which we performed an evaluation of two commercially available wearable devices for assessment of drivers’ physiological signals. Empatica’s E4 wristband measures blood volume pulse (BVP), inter-beat interval (IBI), galvanic skin response (GSR), temperature, and acceleration. Bittium’s Faros 360 is an electrocardiographic (ECG) device that can record up to 3-channel ECG signals. The aim of this study was to explore the use of such devices in a dynamic driving environment and their ability to differentiate between different levels of driving demand. Twenty-two participants (eight female, 14 male) aged between 18 and 45 years old participated in the study. The experiment compared three phases: Baseline (no driving), easy driving scenario, and demanding driving scenario. Mean and median heart rate variability (HRV), standard deviation of R–R intervals (SDNN), HRV variables for shorter time frames (standard deviation of the average R–R intervals over a shorter period—SDANN and mean value of the standard deviations calculated over a shorter period—SDNN index), HRV variables based on successive differences (root mean square of successive differences—RMSSD and percentage of successive differences, greater than 50 ms—pNN50), skin temperature, and GSR were observed in each phase. The results showed that motion artefacts due to driving affect the GSR recordings, which may limit the use of wrist-based wearable devices in a driving environment. In this case, due to the limitations of the photoplethysmography (PPG) sensor, E4 only showed differences between non-driving and driving phases but could not differentiate between different levels of driving demand. On the other hand, the results obtained from the ECG signals from Faros 360 showed statistically significant differences also between the two levels of driving demand.

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16

Barshan, B., and G. Seçer. "Improved deterministic measurement model for consumer‐grade accelerometers." Electronics Letters 52, no. 7 (April 2016): 529–31. http://dx.doi.org/10.1049/el.2015.2967.

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17

Warkentin, Pam, Erin Curry, Oghenekome Michael, and Brian Bjorndal. "A comparison of consumer-grade electronic radon monitors." Journal of Radiological Protection 40, no. 4 (October 30, 2020): 1258–72. http://dx.doi.org/10.1088/1361-6498/ab96d6.

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18

Kurnia, Mei, Amna Hartiati, and I. Ketut Satriawan. "ANALISIS KEPUASAN KONSUMEN TERHADAP KUALITAS PRODUK DAN LAYANAN DENGAN METODE IMPORTANCE PERFOMANCE ANALYSIS (STUDI KASUS MIE RAMPOK JIMBARAN)." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 6, no. 1 (February 6, 2018): 45. http://dx.doi.org/10.24843/jrma.2018.v06.i01.p05.

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This study aims to know about the primary attributes at Mie Rampok Jimbaran to get the consumer satisfaction to know the grade of consumer satisfaction on product and service at Mie Rampok Jimbaran, and to choose which attributes should be the priority to be inproved by the company to achive the consumer satisfaction. The study was conducted at Mie Rampok Jimbaran. The Sample is 98 respondents used judgement sampling method. The data collected by distributed questionnaires and directly to respondents. The study using importance performance analysis (IPA) method. The result showed that the highest grade of cunsomer satisfaction for product was variant of product with the compatibility level of 102,11 %. The lowest grade of customer satisfaction for product was product quality assurance with the compatibility level of 86,18 %. The highest grade of customer satisfaction for service was interior design is unique with the compatibility level 101,01 %. The lowest grade of customer satisfaction for service was staff quick to treat consumer with the compatibility level of 88,97 %. The attributes that must have priority for product is product quality assurance, ingredients to used for product and product availability. The attributes that must have priority for service is the skilled staff, staff giving clear informations for consumer, staff quick to helping consumer and staff quick to treat consumer. Keywords: consumer satisfaction, Importance Perfomance Analysis, product, service.

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19

Scott, Jan, Ashlee Grierson, Lillian Gehue, Havard Kallestad, Iain MacMillan, and Ian Hickie. "Can consumer grade activity devices replace research grade actiwatches in youth mental health settings?" Sleep and Biological Rhythms 17, no. 2 (January 17, 2019): 223–32. http://dx.doi.org/10.1007/s41105-018-00204-x.

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20

Yanagi, H., and H. Chikatsu. "CAMERA CALIBRATION IN 3D MODELLING FOR UAV APPLICATION." ISPRS - International Archives of the Photogrammetry, Remote Sensing and Spatial Information Sciences XL-4/W5 (May 13, 2015): 223–26. http://dx.doi.org/10.5194/isprsarchives-xl-4-w5-223-2015.

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In recent times, small types of Unmanned Aerial Vehicles (UAVs) have been receiving attention in areas such as 3D modelling, maintenance engineering, and personal interest (hobby) usage. However, the payload a small type of UAV is able to carry is limited. Given these circumstances, small consumer grade digital cameras are often used for UAV photogrammetry with small types of UAV. Though, digital photogrammetry using the consumer grade cameras is enormously expected in various application fields such as UAV photogrammetry. <br><br> There is a large body of literature on camera calibration. However, the lens distortion of small consumer grade digital cameras is still an issue from the viewpoint of accuracy aspect. <br><br> The authors have been investigating camera calibration using various cameras. However, small consumer grade digital cameras, which is called as entry-cameras, have an accuracy degradation problem. The issue was addressed by conducting calibration tests using two kinds of consumer grade digital cameras, each with a resolution of 12 mega pixels. This paper presents the results of an investigation into the cause of accuracy degradation in digital photogrammetry using entry-cameras.

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21

Mankoff, Jennifer, Megan Hofmann, Xiang 'Anthony' Chen, Scott E. Hudson, Amy Hurst, and Jeeeun Kim. "Consumer-grade fabrication and its potential to revolutionize accessibility." Communications of the ACM 62, no. 10 (September 24, 2019): 64–75. http://dx.doi.org/10.1145/3339824.

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22

Wing, Michael G., Aaron Eklund, and Loren D. Kellogg. "Consumer-Grade Global Positioning System (GPS) Accuracy and Reliability." Journal of Forestry 103, no. 4 (June 1, 2005): 169–73. http://dx.doi.org/10.1093/jof/103.4.169.

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23

Winch, N. M., and A. Edgar. "X-ray imaging using a consumer-grade digital camera." Nuclear Instruments and Methods in Physics Research Section A: Accelerators, Spectrometers, Detectors and Associated Equipment 654, no. 1 (October 2011): 308–13. http://dx.doi.org/10.1016/j.nima.2011.06.087.

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24

Deng, Teng, Jianfei Cai, Tat-Jen Cham, and Jianmin Zheng. "Multiple consumer-grade depth camera registration using everyday objects." Image and Vision Computing 62 (June 2017): 1–7. http://dx.doi.org/10.1016/j.imavis.2017.03.005.

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25

Zhang, Gong-Liang, Ai-Su Li, Cheng-Guo Miao, Xun He, Ming Zhang, and Yang Zhang. "A consumer-grade LCD monitor for precise visual stimulation." Behavior Research Methods 50, no. 4 (March 12, 2018): 1496–502. http://dx.doi.org/10.3758/s13428-018-1018-7.

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26

Yang, Owen, and Bernard Choi. "Laser speckle imaging using a consumer-grade color camera." Optics Letters 37, no. 19 (September 18, 2012): 3957. http://dx.doi.org/10.1364/ol.37.003957.

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27

Watson, R., R. Polkinghorne, and J. M. Thompson. "Development of the Meat Standards Australia (MSA) prediction model for beef palatability." Australian Journal of Experimental Agriculture 48, no. 11 (2008): 1368. http://dx.doi.org/10.1071/ea07184.

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In this paper, the statistical aspects of the methodology that led to the Meat Standards Australia (MSA) prediction model for beef palatability are explained and described. The model proposed here is descriptive: its intention is to describe the large amounts of data collected by MSA. The model is constrained to accord with accepted meat science principles. The combined dataset used in development of the prediction model reported is around 32 000 rows × 140 columns. Each row represents a sample tasted by 10 consumers; each column specifies a variable relating to the sample tested. The developed model represents the interface between experimental data, scientific evaluation and commercial application. The model is used commercially to predict consumer satisfaction, in the form of a score out of 100, which in turn determines a grade outcome. An important improvement of the MSA model relative to other beef grading systems is that it assigns an individual consumer-based grade result to specific muscle portions cooked by designated methods; it does not assign a single grade to a carcass.

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28

Freudenthaler, Paul J., Joerg Fischer, Yi Liu, and Reinhold W. Lang. "Polypropylene Post-Consumer Recyclate Compounds for Thermoforming Packaging Applications." Polymers 15, no. 2 (January 9, 2023): 345. http://dx.doi.org/10.3390/polym15020345.

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Polypropylene (PP) plastic packaging waste consists of a variety of different plastic packaging products with a great span in rheological and mechanical behavior. Therefore, the resulting post-consumer recyclates usually show melt mass-flow rates (MFR) in the region of injection molding grades and intermediate mechanical properties. High-quality packaging applications demand a distinct property profile that is met by tailor-made PP grades and cannot be met by recyclates with intermediate performance. One such application with high market volume is high-stiffness thermoforming trays. The aim of this research was to blend intermediate-performance recyclates with a virgin PP grade to obtain compounds that fulfill the rheological and mechanical demands of this application. Three commercially available PP post-consumer recyclates were acquired and compounded with different blending ratios with a high stiffness, low MFR virgin PP grade. As the pure recyclates show different rheological properties, the blending ratios had to be adapted for each of them to fit into the MFR range of 2–4 g/10 min which is desirable for thermoforming applications. The resulting PP recyclate compounds show a distinct correlation of recyclate content with rheological and mechanical performance. However, the resulting property profile was directly dependent on the performance of the originally used recyclate. The best-performing recyclate could be used in a blending ratio of 65 m% recyclate content while adhering to both property limits, the MFR of 2–4 g/10 min and the lower bound tensile stiffness of 1500 MPa.

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Setianingrum, Mia Fitriyah, and Lilik Noor Yuliati. "Effect of Consumer Awareness of Education Material, Source of Information, and Value of Materialism on Behavior as A Smart Adolescent Consumer." Journal of Consumer Sciences 2, no. 2 (September 1, 2017): 41. http://dx.doi.org/10.29244/jcs.2.2.41-56.

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<p>This study aims to analyze the effect of consumer awareness about education material, source of information, and value of materialism toward behavior as smart consumer on junior high school student in urban and rural areas of Bogor. Samples in this study are 9<sup>th </sup>grade junior high school students as much as 125 students that consisting of 62 students in urban and 63 students in rural areas. The sampling technique is cluster random sampling with the consideration that students have obtained consumer education materials on social sciences and Indonesian language for grade 7 to grade 9. Data were collected by self-administered technique using questionnaires. The results showed that there are differences in consumer awareness about education material, source of information, and objective knowledge of students in urban and rural areas. Gender and source of information affect the behavior as smart consumer on junior high school students.</p><p> </p>

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Pinto dos Santos, Daniel, Jonas Welter, Tilman Emrich, Florian Jungmann, Evelyn Dappa, Peter Mildenberger, and Roman Kloeckner. "Comparison of medical-grade and calibrated consumer-grade displays for diagnosis of subtle bone fissures." European Radiology 27, no. 12 (June 28, 2017): 5049–55. http://dx.doi.org/10.1007/s00330-017-4923-8.

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31

Powell, L., K. L. Nicholson, D. Huerta-Montauti, R. K. Miller, and J. W. Savell. "Constraints on establishing threshold levels for Warner - Bratzler shear-force values based on consumer sensory ratings for seven beef muscles." Animal Production Science 51, no. 10 (2011): 959. http://dx.doi.org/10.1071/an10267.

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Steaks (n = 560) from US Department of Agriculture (USDA) Choice and Select, including M. gluteobiceps, M. gluteus medius, M. infraspinatus, M. longissimus lumborum, M. rectus femoris, M. triceps brachii and M. vastus lateralis, were evaluated for palatability characteristics and tenderness acceptability by a central-location consumer panel (n = 205 consumers) and Warner–Bratzler shear (WBS) analysis to determine whether threshold values could be identified for these muscles. There were significant interactions for muscle × USDA quality grade for sensory-panel overall like and WBS values. In general, USDA quality grade affected overall like and WBS values for the M. gluteobiceps and M. rectus femoris, but no real differences due to grade were found for the rest of the muscles studied, except for the WBS values for the M. gluteus medius. Regardless of USDA quality grade, the M. infraspinatus had the lowest (P < 0.05) WBS values and was comparable (P > 0.05) in overall like ratings to the M. longissimus lumborum. Percentage of muscles that would be expected to have a tenderness rating ‘slightly tender’ or higher on the basis of WBS values at the 95% confidence interval ranged from 40% for the M. vastus lateralis to 100% for the M. infraspinatus. There were no clear threshold levels for WBS values that would correspond to certain tenderness like ratings, possibly because of the narrow range of tenderness observed within each muscle. For the muscles studied, how consumers rated them appeared to be independent of the WBS values and may make it difficult to develop WBS thresholds for predicting consumer acceptability of these muscles.

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de Alteriis, Giorgio, Domenico Accardo, Claudia Conte, and Rosario Schiano Lo Moriello. "Performance Enhancement of Consumer-Grade MEMS Sensors through Geometrical Redundancy." Sensors 21, no. 14 (July 16, 2021): 4851. http://dx.doi.org/10.3390/s21144851.

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The paper deals with performance enhancement of low-cost, consumer-grade inertial sensors realized by means of Micro Electro-Mechanical Systems (MEMS) technology. Focusing their attention on the reduction of bias instability and random walk-driven drift of cost-effective MEMS accelerometers and gyroscopes, the authors hereinafter propose a suitable method, based on a redundant configuration and complemented with a proper measurement procedure, to improve the performance of low-cost, consumer-grade MEMS sensors. The performance of the method is assessed by means of an adequate prototype and compared with that assured by a commercial, expensive, tactical-grade MEMS inertial measurement unit, taken as reference. Obtained results highlight the promising reliability and efficacy of the method in estimating position, velocity, and attitude of vehicles; in particular, bias instability and random walk reduction greater than 25% is, in fact, experienced. Moreover, differences as low as 0.025 rad and 0.89 m are obtained when comparing position and attitude estimates provided by the prototype and those granted by the tactical-grade MEMS IMU.

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Maskeliunas, Rytis, Robertas Damasevicius, Ignas Martisius, and Mindaugas Vasiljevas. "Consumer grade EEG devices: are they usable for control tasks?" PeerJ 4 (March 22, 2016): e1746. http://dx.doi.org/10.7717/peerj.1746.

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We present the evaluation of two well-known, low-cost consumer-grade EEG devices: the Emotiv EPOC and the Neurosky MindWave. Problems with using the consumer-grade EEG devices (BCI illiteracy, poor technical characteristics, and adverse EEG artefacts) are discussed. The experimental evaluation of the devices, performed with 10 subjects asked to perform concentration/relaxation and blinking recognition tasks, is given. The results of statistical analysis show that both devices exhibit high variability and non-normality of attention and meditation data, which makes each of them difficult to use as an input to control tasks. BCI illiteracy may be a significant problem, as well as setting up of the proper environment of the experiment. The results of blinking recognition show that using the Neurosky device means recognition accuracy is less than 50%, while the Emotiv device has achieved a recognition accuracy of more than 75%; for tasks that require concentration and relaxation of subjects, the Emotiv EPOC device has performed better (as measured by the recognition accuracy) by ∼9%. Therefore, the Emotiv EPOC device may be more suitable for control tasks using the attention/meditation level or eye blinking than the Neurosky MindWave device.

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Mandsberg, Nikolaj Kofoed, Jesper Højgaard, Shreya Suhas Joshi, Line Hagner Nielsen, Anja Boisen, and En Te Hwu. "Consumer-Grade Inkjet Printer for Versatile and Precise Chemical Deposition." ACS Omega 6, no. 11 (March 9, 2021): 7786–94. http://dx.doi.org/10.1021/acsomega.1c00282.

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Omar Jr., Dawin Maghanoy. "SMS-OPTIMIZED CONSUMER-GRADE TRACKING SYSTEM FOR LOW-COST MONITORING." ASEAN Engineering Journal 11, no. 4 (October 26, 2021): 29–44. http://dx.doi.org/10.11113/aej.v11.17862.

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Consumer grade tracking systems exist but are not optimally designed for low-cost operation in the Philippines setting. Tracking devices typically use Global Positioning System (GPS) and Global System for Mobile Communications (GSM) technologies. Commonly, for device management and real-time tracking, data are transmitted as General Packet Radio Service (GPRS) to a proprietary or third-party cloud service. This method is costly in the Philippines context as well as power consuming. This study was conducted to design a tracking system that is optimized for short messaging service (SMS) mode of data transmission. This study covered the design of a tracking device using consumer-grade hardware components, development of system interface to enable remote operation using commands sent as short message(s), development of a simple desktop client monitoring service and actual field-testing using land and water vehicles. Tests results showed a 100% tracking data delivery efficiency and small difference between Mean Absolute Error (MAE) and Root Mean Square Error (RMSE) for each route indicating that there is a small variance in distance errors. The tracking device also performed well in a sea route which is comparable to a commercial standard GPS data logger. Test results also showed that the device can be used for tracking applications i.e., vehicle security, inland fleet management, monitoring of tourist boats, and research or field surveys, where GPS and GSM are available.

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Monori, Fanny, and Stefan Oniga. "Processing EEG signals acquired from a consumer grade BCI device." Carpathian Journal of Electronic and Computer Engineering 11, no. 2 (December 1, 2018): 29–34. http://dx.doi.org/10.2478/cjece-2018-0015.

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Abstract BCI (Brain-Computer Interface) is a technology which goal is to create and manage a connection between the human brain and a computer with the help of EEG signals. In the last decade consumer-grade BCI devices became available thus giving opportunity to develop BCI applications outside of clinical settings. In this paper we use a device called NeuroSky MindWave Mobile. We investigate what type of information can be deducted from the data acquired from this device, and we evaluate whether it can help us in BCI applications. Our methods of processing the data involves feature extraction methods, and neural networks. Specifically, we make experiments with finding patterns in the data by binary and multiclass classification. With these methods we could detect sharp changes in the signal such as blinking patterns, but we could not extract more complex information successfully.

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Log, Torgrim. "Consumer Grade Weather Stations for Wooden Structure Fire Risk Assessment." Sensors 18, no. 10 (September 27, 2018): 3244. http://dx.doi.org/10.3390/s18103244.

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During January 2014, Norway experienced unusually cold and dry weather conditions leading to very low indoor relative humidity (RH) in inhabited (heated) wooden homes. The resulting dry wood played an important role in the two most severe accidental fires in Norway recorded since 1923. The present work describes testing of low cost consumer grade weather stations for recording temperature and relative humidity as a proxy for dry wood structural fire risk assessment. Calibration of the weather stations relative humidity (RH) sensors was done in an atmosphere stabilized by water saturated LiCl, MgCl2 and NaCl solutions, i.e., in the range 11% RH to 75% RH. When calibrated, the weather station results were well within ±3% RH. During the winter 2015/2016 weather stations were placed in the living room in eight wooden buildings. A period of significantly increased fire risk was identified in January 2016. The results from the outdoor sensors compared favorably with the readings from a local meteorological station, and showed some interesting details, such as higher ambient relative humidity for a home close to a large and comparably warmer sea surface. It was also revealed that a forecast predicting low humidity content gave results close to the observed outdoor weather station data, at least for the first 48 h forecast.

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G. Wing, Michael. "Consumer-Grade GPS Receiver Measurement Accuracy in Varying Forest Conditions." Research Journal of Forestry 5, no. 2 (February 1, 2011): 78–88. http://dx.doi.org/10.3923/rjf.2011.78.88.

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Sawangjai, Phattarapong, Supanida Hompoonsup, Pitshaporn Leelaarporn, Supavit Kongwudhikunakorn, and Theerawit Wilaiprasitporn. "Consumer Grade EEG Measuring Sensors as Research Tools: A Review." IEEE Sensors Journal 20, no. 8 (April 15, 2020): 3996–4024. http://dx.doi.org/10.1109/jsen.2019.2962874.

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Cummings, John A., James W. Deaton, Charles T. Hess, and Samuel T. Hess. "Detection and Analysis of Uncharged Particles Using Consumer-grade CCDs." Health Physics 118, no. 6 (June 2020): 583–92. http://dx.doi.org/10.1097/hp.0000000000001211.

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EJIMA, Yuji, Tatsuya OHDAKE, and Hirofumi CHIKATSU. "Study on Efficient Camera Calibration for Consumer Grade Digital Camera." Journal of the Japan society of photogrammetry and remote sensing 45, no. 4 (2006): 54–57. http://dx.doi.org/10.4287/jsprs.45.4_54.

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Berglund, Gregory D., and Tomasz S. Tkaczyk. "Fabrication of optical components using a consumer-grade lithographic printer." Optics Express 27, no. 21 (October 7, 2019): 30405. http://dx.doi.org/10.1364/oe.27.030405.

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Banchajarurat, Chanikan, Khwantri Saengprachatanarug, Nattpol Damrongplasit, and Chanat Ratanasumawong. "Volume estimation of cassava using consumer-grade RGB-D camera." E3S Web of Conferences 187 (2020): 02002. http://dx.doi.org/10.1051/e3sconf/202018702002.

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Mismanagement during postharvest handling of cassava can degrade the quality of the product and depreciate its selling price considerably. This study proposed the feasibility of using RGB-depth camera to measure the quality of cassava roots in a non-destructive, fast and cost-effective manner. Methodology to estimate the volume of cassavas Kasetsart 50 variety was the focus of this study. Using RGB-D images collected from 60 cassava samples with each one being photographed from 6 different orientations. Image Processing model and Point Cloud image model were used to find the volume from depth images, and then disk method and box method were used to estimate the volume of cassava under ellipsoidal shape. Both estimation methods provided usable values for the volumes in the range of 100 - 500 ml with RMSE values of 5.91% and 4.02%, respectively. The estimated volume can be applied to find density to predict the rotten cassava for improving quality and efficiency of cassava industry.

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Semmelmann, Kilian, and Sarah Weigelt. "Online eye tracking with consumer-grade webcams: potential and limits." Journal of Vision 17, no. 10 (August 31, 2017): 892. http://dx.doi.org/10.1167/17.10.892.

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Fontaine, Ray. "The Evolution of Pixel Structures for Consumer-Grade Image Sensors." IEEE Transactions on Semiconductor Manufacturing 26, no. 1 (February 2013): 11–16. http://dx.doi.org/10.1109/tsm.2012.2237187.

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du Plessis, Anton, Stephan Gerhard le Roux, and Francis Steyn. "X-Ray Computed Tomography of Consumer-Grade 3D-Printed Parts." 3D Printing and Additive Manufacturing 2, no. 4 (December 2015): 190–95. http://dx.doi.org/10.1089/3dp.2015.0015.

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Howell, Andrew W., and Robert J. Richardson. "Correlation of consumer grade hydroacoustic signature to submersed plant biomass." Aquatic Botany 155 (April 2019): 45–51. http://dx.doi.org/10.1016/j.aquabot.2019.02.001.

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Jeremiah, L. E., J. L. Aalhus, W. M. Robertson, and L. L. Gibson. "The effects of grade, gender, and postmortem treatment on beef. II. Cooking properties and palatability attributes." Canadian Journal of Animal Science 77, no. 1 (March 1, 1997): 41–54. http://dx.doi.org/10.4141/a94-137.

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A total of 196 beef carcasses of two genders (steers and heifers) and four carcass grades were evaluated for the effects of grade (carcass fatness (B1 = 2 to 4 mm subcutaneous fat; A1 = 4 to 10 mm subcutaneous fat; and A2 = 10 to 15 mm subcutaneous fat)) and meat quality (B2 = dark cutters) and gender. These carcasses also received two postmortem treatments (conventional or high voltage electrical stimulation and 3 or 6 d of postmortem aging) to evaluate the interactive effects of postmortem treatments with grade and gender. Cooking properties, palatability attributes, and consumer acceptance ratings were assessed on the longissimus muscle and flavor and texture profiles were obtained from the semitendinosus muscle. Differences attributable to carcass grade in palatability attributes were in agreement with expected differences, based upon differences in carcass fatness. Gender exerted little influence on either cooking or palatability attributes. Carcass grade or fatness appeared to influence the responses in palatability elicited from high voltage electrical stimulation and postmortem aging. Although the minimum fatness required to assure palatable beef could not be determined from the present results, lean B1 carcasses exhibited greater responses to the postmortem electrical stimulation treatment than fatter A2 carcasses. Key words: Beef, palatability, consumer acceptance, cooking properties, grade, gender, stimulation, aging

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Friel, Susan N., and William T. O'Connor. "Sticks to the Roof of Your Mouth?" Mathematics Teaching in the Middle School 4, no. 6 (March 1999): 404–11. http://dx.doi.org/10.5951/mtms.4.6.0404.

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IS IT SMOOTH, OR DOES IT HAVE SMALL BITS of peanuts in it? Does it taste sweet and nutty, or does it have a slightly burned taste? Is it overly sticky or dry? These are just some of the characteristics that are considered when peanut butters are rated on quality (Consumers Union 1990). This topic appears to interest many people; Consumer Reports has published two studies about peanut-butter quality since 1990 (Consumer's Union 1990, 1995). How does a consumer use these data to determine what may be a “best buy”? One eighth-grade class explored this question with dataanalysis activities (Lappan et al. 1998).

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Swalve, Natashia, Brianna Harfmann, John Mitrzyk, and Alexander H. K. Montoye. "Utility of Activity Monitors and Thermometry in Assessing Sleep Stages and Sleep Quality." Journal for the Measurement of Physical Behaviour 1, no. 3 (September 1, 2018): 108–21. http://dx.doi.org/10.1123/jmpb.2018-0012.

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Activity monitors provide an inexpensive and convenient way to measure sleep, yet relatively few studies have been conducted to validate the use of these devices in examining measures of sleep quality or sleep stages and if other measures, such as thermometry, could inform their accuracy. The purpose of this study was to compare one research-grade and four consumer-grade activity monitors on measures of sleep quality (sleep efficiency, sleep onset latency, and wake after sleep onset) and sleep stages (awake, sleep, light, deep, REM) against an electroencephalography criterion. The use of a skin temperature device was also explored to ascertain whether skin temperature monitoring may provide additional data to increase the accuracy of sleep determination. Twenty adults stayed overnight in a sleep laboratory during which sleep was assessed using electroencephalography and compared to data concurrently collected by five activity monitors (research-grade: ActiGraph GT9X Link; consumer-grade: Fitbit Charge HR, Fitbit Flex, Jawbone UP4, Misfit Flash) and a skin temperature sensor (iButton). The majority of the consumer-grade devices overestimated total sleep time and sleep efficiency while underestimating sleep onset latency, wake after sleep onset, and number of awakenings during the night, with similar results being seen in the research-grade device. The Jawbone UP4 performed better than both the consumer- and research-grade devices, having high levels of agreement overall and in epoch-by-epoch sleep stage data. Changes in temperature were moderately correlated with sleep stages, suggesting that addition of skin temperature could increase the validity of activity monitors in sleep measurement.

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