Social TV: The Future of Television in the Internet Age
Television's influence on culture and society has been widely acknowledged for many years. On the other hand, with the diffusion of the web and of social networks such as Facebook and Twitter, used in concert with television, the TV experience has become much more interactive and it is now impossible not to acknowledge that television has also become a driving force for social interaction. Furthermore, the parallel diffusion of internet videos and user generated content, fostered by YouTube in particular, has provided the population with a different approach to media and television in particular: consumers have also become producers. This work analyzes how the different technological improvements have changed the definition of television. Special attention is given to how Facebook and Twitter have influenced some of TV's fundamental properties such as liveness, character-centric storylines and flow and to what the YouTube phenomena means for television. The thesis concludes with a forecast about television's future, which confirms the main argument of this thesis: television is increasingly social. Thesis Supervisor: Michael Cusumano Title: SMR Distinguished Professor of Management
The Television Will Be Revolutionized
Contents Preface ix Acknowledgments xv Introduction 1 1 Understanding Television at the Beginning of the Post-Network Era 21 2 Television Outside the Box: The Technological Revolution of Television 53 3 Making Television: Changes in the Practices of Creating Television 95 4 Revolutionizing Distribution: Breaking Open the Network Bottleneck 131 5 The New Economics of Television 167 6 Recounting the Audience: Measurement in the Age of Broadband 207 7 Television Storytelling Possibilities at the Beginning of the PostNetwork Era: Five Cases 233 Conclusion: Still Watching Television 263 Notes 279 Selected Bibliography 307 Index 321 About the Author 331
Effects of the mineral phase and valence of vanadium on vanadium extraction from stone coal
The influence of roasting on the leaching rate and valence of vanadium was evaluated during vanadium extraction from stone coal. Vanadium in stone coal is hard to be leached and the leaching rate is less than 10% when the raw ore is leached by 4 mol/L H2SO4 at 90°C for 2 h. After the sample is roasted at 900°C for 2 h, the leaching rate of vanadium reaches the maximum, and more than 70% of vanadium can be leached. The crystal of vanadium-bearing mica minerals decomposes and the content of V(V) increases with the rise of roasting temperature from 600 to 900°C, therefore the leaching rate of vanadium increases significantly with the decomposition of the mica minerals. Some new phases, anorthite for example, form when the roasting temperature reaches 1000°C. A part of vanadium may be enwrapped in the sintered materials and newly formed phases, which may impede the oxidation of low valent vanadium and make the leaching rate of vanadium drop dramatically. The leaching rate of vanadium is not only determined by the valence state of vanadium but also controlled by the decomposition of vanadium-bearing minerals and the existence state of vanadium to a large extent.