China incubators

Corporate centers are better positioned than business units to initiate and drive selected cross-business themes or initiatives such as procurement, e-commerce or innovation/venturing. They can pool the necessary skills and build competence in areas where BUs do not have critical mass (e.g., business development in China, leveraging biotechnology in chemicals, e-commerce). They can also provide incubators for growth options or build up corporate venture funds, dedicating intellectual and financial resources to selected projects that can help individual businesses secure their long term growth. 

For some time, the lack of prevention and control of occupational hazards in China s coal mine supervision, coordination between government departments adverse regulatory difficulty. Most of the occupational hazards of long incubation period, in addition to acute poisoning, in most cases not the incidence, regulatory or bad can not be concluded, some two years or even three years... 

The National Business Incubator Association estimates that there are fewer than 4000 business incubators worldwide, which means that today China has perhaps 15% of the total. Obviously, China has offered fertile ground for business incubators, and one will find nearly every variety imaginable - general, technology-specific, rmiversity-related, internal state-enterprise, international, etc. 

The Shanghai National IC Design Center provides another example of how incubators try to capture value. In 2000, the municipality of Shanghai observed that, wMe it was becoming an international center for high tech electronics, over 80% of IC products were imported. China simply did not have... 

Defatted soy meal is used as a starting material in the production of this seasoning sauce (Fig. 16.7). The meal is moistened, then mixed with roasted and crushed wheat and heated in an autoclave for 45 min. The mix ratio in Japan is fixed at 1 1, while in China it varies up to 4 1. Increasing the amount of soy decreases the quality of the endproduct. The mix, with a water content of 26%, is then inoculated with Aspergillus oryzae and Aspergillus soyae. Initial incubation is at 30 °C for 24 h and then at 40 °C for an additional 48 h. This fermentation starter, called koji , is then salted to 18% by addition of 22.6% NaCl solution. Inoculation with Lactobacillus delbrueckii and with Hansenula yeast species results in lactic acid fermentation, which proceeds under gentle aeration in order to prevent the growth... 

Many experts emphasize spon com control by incubation time—that is, get in and out before the coal begins to self-heat. Incubation time is generally determined by laboratory studies. It has been the basis for design of some mines in Europe, the United States, Austrafia, and China. This technique was developed in the 1920s. Today, we believe it to be a dangerous, wasteful basis for decisions—dangerous because fires have broken out in shorter periods of time—and because these imexpected fires have ignited methane and initiated explosions. A few years ago, 11 miners were killed when this happened in a mine in Australia. 

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