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Ishii, Kazuyoshi,Ichimura, Takaya,Hiraki, Shusaku Korean Institute of Industrial Engineers 2003 Industrial Engineeering & Management Systems Vol.2 No.1
This paper deals with the difficulties involved in analyzing and designing a management system to reduce the risks and improve the productivity of new product development. In this paper, a method is described to analyze user information and determine product specifications based on a stimulus-response model, the conjoint measurement of users needs, and product characteristics deployment. The proposed method can analyze the effect of a partial price on the contribution ratio based on the order of preference of product profiles through a smaller number of product profiles. The strengths and weaknesses of this method are examined as the method is applied to the case study of a mobile computer intended for personal use.
Product Development Based on An Environmental Management System
Ishii, Kazuyoshi,Koitabashi, Masayasu,Mihara, Ichiro Korean Institute of Industrial Engineers 2004 Industrial Engineeering & Management Systems Vol.3 No.1
In this paper, the difficulties involved in analyzing and designing a management system for product development are discussed with reference to reducing the impact of products on the environment. We propose some models and methods to analyze information behavior in the process of product development based on a fusion model which integrates the assessments of users’ needs, the environment, and available technology. These models and methods are subsequently applied to the development of a new packaging material. The results of this case study allow us to identify effective information for the design of a management system for product development to reduce the impact of products on the environment.
Kazuyoshi Ishii,Takaya Ichimura,Shusaku Hiraki 대한산업공학회 2003 Industrial Engineeering & Management Systems Vol.2 No.1
This paper deals with the difficulties involved in analyzing and designing a management system to reduce the risks and improve the productivity of new product development. In this paper, a method is described to analyze user information and determine product specifications based on a stimulus-response model, the conjoint measurement of users needs, and product characteristics deployment. The proposed method can analyze the effect of a partial price on the contribution ratio based on the order of preference of product profiles through a smaller number of product profiles. The strengths and weaknesses of this method are examined as the method is applied to the case study of a mobile computer intended for personal use.
Determination of Nutritious Calcium in Some Vegetables
Ishii, Yuuko,Takiyama, Kazuyoshi 한국분석과학회 1995 분석과학 Vol.8 No.4
Vegetables contain more or less calcium. By the traditional method the total calcium in the vegetable was analyzed. A part or calcium in the vegetable is fixed as calcium oxalate and the calcium does not utilize for nutrition. In this investigation the free calcium was determined by extraction in boiling water, the combined calcium with oxalic acid was determined by extraction in 0.1 M hydrochloric aci and the other calcium combined with protein, amino acid etc. was estimated. The amount of calcium obtained from the difference between the total calcium and calcium exmtaining in calcium oxalate was estimated to be nutritious.
Fluoride and Calcium in Tea Leaves
Takiyama, Kazuyoshi,Ishii, Yuuko 한국분석과학회 1995 분석과학 Vol.8 No.4
The determination of fluoride and the nutritious calcium in infusion of teas are explained. Tea leaves were pulverized and were immersed in boiling water. The solution was filtered and fluoride, calcium and oxalic acid were determined by the ion chromatography. The quantities of fluoride, calcium and oxalate ions extracted from 100 g of tea leaves were calculated. Tea leaves were also immersed in 0.5 M hydrochloric acid and extracted oxalate and calcium ions were analyzed. The free oxalic acid and calcium were extracted in boiling water and the total ones were extracted in hydrochloric acid. The quantity of calcium oxalate was calculated from the total and the free oxalic acids. The free calcium was estimated to be nutritious.