Glossary

The first group of people to start using a new product or new technology before the general population.

An acronym for Earnings Before Interest, Taxes, Depreciation, and Amortization. This metric is used to measure a company’s operational efficiency and profitability. EBITDA is a helpful indicator of a company’s health and valuation

E-commerce (electronic commerce) is the activity of electronically buying or selling of products on online services or over the Internet. It allows consumers to shop online and pay online through the Internet.

Source: WIKIPEDIA

Cost advantages that a firm experiences when it increases its level of output.

A business whose main focus is to operate sustainably and help the environment. This can be through efforts such as tackling climate change or developing better recycling technology. Also known as environmental entrepreneurship.

Refers to the software designed to enhance teacher and/or student educational outcomes.

The effective interest rate is the actual rate of interest that is paid on a loan or debt. It takes into account fees and other charges that are added to the loan amount, resulting in a higher overall rate of interest.

See: Nominal interest rate for comparison.

Egg white is the clear part of the egg, which turns white when cooked. Egg whites consist of five different proteins: ovalbumin, ovotransferrin, ovomucoid, ovomucin, and lysozyme. These make up 10% of the egg white, the remainder is water. 

Many processed food depend on egg white foam for a light and airy texture. When egg white is whipped, the proteins get denatured and unfold into polypeptide strands. These strands have hydrophilic as well as a hydrophobic areas, which causes the strands to line up in a network that orients itself on one side towards the water dropplets that are produced by the whipping action, and on the other side orients itself towards the air bubbles, which are also incorporated into the whipped egg white. This forms a very thin, protective protein layer around the air bubbles, which get trapped in the foam. Once the proteins start resuming their original state by forming new bonds, the trapped air gets released and the foam structure collapses.

As this process highly depends on the orientation of the hydrophilic and hydrophobe protein strands, anything that stops this network from forming, also disrupts foam formation. This can e.g. fats, which is e.g found in egg yolk. This is the reason why egg white can't be beaten into a foam, if some egg yolk accidentily ended up in the egg white, or the utensils used for beating the egg white are greasy.

A concise and compelling proposal that outlines an idea for a particular product or service within 30-60 seconds. This pitch should ideally cover your business’s purpose, target customer base, and unique selling point (USP). A listener should have a clear understanding of your business and its Unique Selling Point after hearing your elevator pitch.

When a country partially or completely stops trading with a particular country or groups of countries.