Thesis (M.Com. (Risk Management))--North-West University, Potchefstroom Campus, 2009.

In the last decade, the financial service industry has become increasingly aware of the dangers posed by operational risk. Profound changes in the economic and financial environment have made it necessary for banks in general to adapt their long term strategies as well as their approaches to the management of their assets and liabilities. Regardless of this heightened awareness, banks continue to fail at effective management of these risks. The Asset and Liability Management Committee (ALCO) is responsible for managing a bank's assets and liabilities to balance its many risk exposures and thereby help it achieve its operating objectives e.g. maximising Net Interest Income (Nil). Thus the ALCO process is the crux of the strategic management process performed within a bank. The ALCO process is driven by people, processes and technology which, in essence, is a broad definition of operational risk. Failure in any one of these areas will lead to failure of the ALCO, ALCO processes and, therefore, the strategic Asset and Liability Management (ALM). The focus of this study is, therefore, how to measure and manage operational risk in a bank's ALCO process. A case study was conducted, with the aid of ALCO experts in a specialised niche bank in South Africa, to identify operational risks within this bank's ALCO process. The various risk indicators of operational risk were classified into 5 broad categories. Each category was weighted according to its representative risk indicator and converted into percentages for the interpretation of the overall results. Category 2 (authority levels) has the highest negative impact, while the remaining 4 categories (employee, model, system and other indicators) have a medium negative impact, on the efficiency of the ALCO process. / Thesis (M.Com. (Risk Management))--North-West University, Potchefstroom Campus, 2009.

In the last decade, the financial service industry has become increasingly aware of the dangers posed by operational risk. Profound changes in the economic and financial environment have made it necessary for banks in general to adapt their long term strategies as well as their approaches to the management of their assets and liabilities. Regardless of this heightened awareness, banks continue to fail at effective management of these risks. The Asset and Liability Management Committee (ALCO) is responsible for managing a bank's assets and liabilities to balance its many risk exposures and thereby help it achieve its operating objectives e.g. maximising Net Interest Income (Nil). Thus the ALCO process is the crux of the strategic management process performed within a bank. The ALCO process is driven by people, processes and technology which, in essence, is a broad definition of operational risk. Failure in any one of these areas will lead to failure of the ALCO, ALCO processes and, therefore, the strategic Asset and Liability Management (ALM). The focus of this study is, therefore, how to measure and manage operational risk in a bank's ALCO process. A case study was conducted, with the aid of ALCO experts in a specialised niche bank in South Africa, to identify operational risks within this bank's ALCO process. The various risk indicators of operational risk were classified into 5 broad categories. Each category was weighted according to its representative risk indicator and converted into percentages for the interpretation of the overall results. Category 2 (authority levels) has the highest negative impact, while the remaining 4 categories (employee, model, system and other indicators) have a medium negative impact, on the efficiency of the ALCO process. / Thesis (M.Com. (Risk Management))--North-West University, Potchefstroom Campus, 2009.

Submitted by Automa??o e Estat?stica (sst@bczm.ufrn.br) on 2017-11-01T21:08:44Z No. of bitstreams: 1 ViniciusBarretoGarcia_DISSERT.pdf: 3420241 bytes, checksum: 521464fbb3b5ad4dcf8800370812b249 (MD5) / Approved for entry into archive by Arlan Eloi Leite Silva (eloihistoriador@yahoo.com.br) on 2017-11-07T00:13:01Z (GMT) No. of bitstreams: 1 ViniciusBarretoGarcia_DISSERT.pdf: 3420241 bytes, checksum: 521464fbb3b5ad4dcf8800370812b249 (MD5) / Made available in DSpace on 2017-11-07T00:13:01Z (GMT). No. of bitstreams: 1 ViniciusBarretoGarcia_DISSERT.pdf: 3420241 bytes, checksum: 521464fbb3b5ad4dcf8800370812b249 (MD5) Previous issue date: 2017-06-23 / A Doen?a Hep?tica Alco?lica (DHA) corresponde a diversas patologias hep?ticas revers?veis e irrevers?veis que ocorrem em resposta ? ingest?o do etanol, dentre elas a esteato-hepatite alco?lica que, embora revers?vel, ainda n?o possui terapia farmacol?gica espec?fica. O objetivo deste estudo foi avaliar os efeitos hepatoprotetores do carvedilol (CARV) em ratos com esteato-hepatite alco?lica. Para isso, ratos Wistar foram divididos em 5 grupos: controle negativo, controle positivo, CARV 1mg, CARV 3mg e CARV 5mg (5 animais por grupo ? sendo os grupos CARV duplicados). Durante 28 dias consecutivos os animais foram submetidos ? gavagem oral de solu??o salina (NaCl 0,9% - controle negativo) ou solu??o alco?lica a 30%, 7g/kg (grupo controle positivo e grupos CARV). Os grupos CARV recebiam a dose respectiva do f?rmaco por gavagem 1h antes da solu??o alco?lica. O sangue dos animais foi coletado via pun??o card?aca para dosagem de triglicer?deos (TG) e transaminases hep?ticas (AST e ALT) e as amostras hep?ticas foram submetidas ? an?lise colorim?trica do malonalde?do (MDA), mieloperoxidase (MPO) e glutationa reduzida (GSH), ? an?lise imuno-enzim?tica (ELISA) das citocinas Interleucina 1 beta (IL-1?), fator de necrose tumoral alfa (TNF-?) e interleucina 10 (IL-10), ? PCR quantitativa em tempo real (RT-qPCR) dos genes pr?-col?genos I e III, Fator Nuclear ?B (NF- ?B) e TNF-? e ? an?lise histopatol?gica por Hematoxilina e Eosina, Picro-Sirius, Imuno-histoqu?mica para COX-2, RANK, RANKL, IBA-1, ICAM-1, SOCS-1, SOD-1 e GPx-1 e imunofluoresc?ncia para IL-1? e NF- ?B. Todas as t?cnicas utilizadas demonstraram que o efeito hepatoprotetor do carvedilol se d? por meio da regula??o que ele desempenha sobre as C?lulas de Kupffer e C?lulas Estreladas, levando a respostas anti-inflamat?rias, antioxidantes e anti-fibr?ticas. / Alcoholic liver disease (DHA) corresponds to several reversible and irreversible liver diseases that occur in response to ethanol intake, among them alcoholic steatohepatitis which, although reversible, does not have specific pharmacological therapy yet. The aim of this study was to evaluate the hepatoprotective effects of carvedilol (CARV) in rats with alcoholic steatohepatitis. Therefore, Wistar rats were divided into 5 groups: negative control, positive control, CARV 1mg, CARV 3mg and CARV 5mg (5 animals per group - the CARV groups being duplicated). During 28 consecutive days the animals were submitted to oral gavage of saline solution (NaCl 0.9% - negative control) or alcohol solution at 30%, 7g / kg (positive control group and CARV groups). The CARV groups received a more adequate dose to the drug by gavage 1h before the alcoholic solution. The blood of the animals was collected via cardiac puncture for the determination of triglycerides (TG) and hepatic transaminases (AST and ALT), and as hepatic samples were submitted to colorimetric analysis of malonaldehyde (MDA), myeloperoxidase (MPO) and reduced glutathione (GSH), immunoenzymatic analysis (ELISA) of the cytokines Interleukin 1 beta (IL-1?), tumor necrosis factor alpha (TNF-?) and interleukin-10 (IL-10), real-time quantitative PCR (RT-qPCR) of Pro-collagen I and III genes, Nuclear Factor ?B (NF-?B) and TNF-? and hertopathological analysis by Hematoxylin and Eosin, Picro-Sirius, Immunohistochemistry for COX-2, RANK, RANKL, IBA-1, ICAM -1, SOCS-1, SOD-1 and GPx-1 and immunofluorescence for IL-1? and NF-?B. All techniques demonstrated that the hepatoprotective effect of carvedilol occurs through the regulation it plays on as Kupffer Cells and Star Cells, leading to anti-inflammatory, antioxidant and anti-fibrotic responses.

Projection is the problem of checking whether the execution of a given sequence of actions will achieve its goal starting from some initial state. In this paper, we study a setting where we combine a two-dimensional Description Logic of context (ConDL) with an action formalism. We choose a well-studied ConDL where both: the possible states of a dynamical system itself (object level) and also different context-dependent views on this system state (context level) are organised in relational structures and can be described using usual DL constructs. To represent how such a system and its views evolve we introduce a suitable action formalism. It allows to describe change on both levels. Furthermore, the observable changes on the object level due to an action execution can also be contextdependent. We show that the formalism is well-behaved in the sense that projection has the same complexity as standard reasoning tasks in case ALCO is the underlying DL.

Submitted by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-01-23T16:14:43Z No. of bitstreams: 5 rafaela.pdf: 1470955 bytes, checksum: eed92eb403aa475a00a1b8d776f95ebc (MD5) license_url: 52 bytes, checksum: 3d480ae6c91e310daba2020f8787d6f9 (MD5) license_text: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) license.txt: 2109 bytes, checksum: aa477231e840f304454a16eb85a9235f (MD5) / Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-02-10T10:51:15Z (GMT) No. of bitstreams: 5 rafaela.pdf: 1470955 bytes, checksum: eed92eb403aa475a00a1b8d776f95ebc (MD5) license_url: 52 bytes, checksum: 3d480ae6c91e310daba2020f8787d6f9 (MD5) license_text: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) license.txt: 2109 bytes, checksum: aa477231e840f304454a16eb85a9235f (MD5) / Made available in DSpace on 2015-02-10T10:51:15Z (GMT). No. of bitstreams: 5 rafaela.pdf: 1470955 bytes, checksum: eed92eb403aa475a00a1b8d776f95ebc (MD5) license_url: 52 bytes, checksum: 3d480ae6c91e310daba2020f8787d6f9 (MD5) license_text: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) license.txt: 2109 bytes, checksum: aa477231e840f304454a16eb85a9235f (MD5) Previous issue date: 2014 / O objetivo do presente estudo foi verificar se a aplica??o t?pica de bebidas alco?licas destiladas, cacha?a e u?sque, altera a espessura epitelial da mucosa lingual de hamsters. Ap?s c?lculo amostral, 720 campos microsc?picos foram utilizados para mensura??o da espessura total do epit?lio de l?ngua (camada epitelial mais camada c?rnea). Quarenta hamsters foram divididos em dois grupos experimentais, conforme aplica??o da subst?ncia teste, em grupo 1 (cacha?a 48?gl) e grupo 2 (u?sque 40?gl), ambos avaliados em per?odos experimentais de 13 e 20 semanas. A borda contralateral da l?ngua, que n?o recebeu a subst?ncia teste, foi utilizada como controle. Ap?s eutan?sia, as l?nguas foram dissecadas, fixadas em solu??o de formol 10% e processadas para a obten??o de cortes histol?gicos, que foram corados pela t?cnica de hematoxilina e eosina (HE). Para a an?lise morfom?trica, tr?s l?minas por esp?cime foram avaliadas. A espessura do epit?lio, de ambas as bordas da l?ngua, foi mensurada com aux?lio do Programa Motic Images Plus 2.0 (Motic?). Os dados da an?lise morfom?trica foram avaliados pela estat?stica descritiva e teste de Wilcoxon e teste de Mann-Whitney. No grupo cacha?a, em rela??o ? espessura total do epit?lio, houve diferen?a estat?stica significativa entre a m?dia do lado teste, 61,87 (14,75)?m e a m?dia do lado controle, de 67,20 (9,96)?m (p=0,044). Tamb?m observou-se uma redu??o altamente significativa da espessura das camadas epitelial (p<0,001) e c?rnea (p=0,021). No per?odo de 13 semanas, houve diminui??o estat?stica significativa da espessura das camadas c?rnea (p=0,032) e epitelial (p<0,001), enquanto que, em 20 semanas, somente a camada epitelial apresentou-se significativamente reduzida (p=0,002). No grupo u?sque houve aumento significativo da espessura da camada c?rnea (p=0,015) e epitelial (p=0,012) em 13 semanas. Conclui-se que tipos diferentes de bebidas alco?licas destiladas, com concentra??o alco?lica entre 40?gl e 48?gl, promoveram altera??es morfom?tricas e morfol?gicas diferenciadas. A cacha?a promoveu atrofia epitelial, o que poderia facilitar a penetra??o de sust?ncias ou agentes carcinog?nicos. J? o u?sque promoveu hiperplasia, podendo assim sugerir o in?cio do desenvolvimento de les?es pr?-malignas. / Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Odontologia, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2013. / ABSTRACT The aim of this study was to determine whether topical application of distilled spirits, cacha?a and whiskey, alter the epithelial thickness of tongue mucosa of hamsters. After sample size calculation, 720 microscopic fields were used to measure the total thickness of the tongue epithelium (epithelial layer over the stratum corneum). Forty hamsters were divided into two groups, depending on the application of the test substance in group 1 (cacha?a 48?gl) and group 2 (whiskey 40?gl), both evaluated in the experimental periods of 13 and 20 weeks. The contralateral side of the tongue, which has not received the test substance was used as control. After euthanasia, the tongues were dissected, fixed in 10% formalin solution, processed to obtain histological sections and were stained by hematoxylin and eosin (HE). For the morphometric analysis, three slides per specimen were evaluated. The thickness of the epithelium, both edges of the tongue, was measured with the aid of the program Motic Images Plus 2.0 (Motic ?). Data from morphometric analysis were evaluated by descriptive statistics and by Wilcoxon and Mann-Whitney tests. In cacha?a group, regarding the total thickness of the epithelium, there was a statistically significant difference between the average of the test side, 61.87 (14.75) ?m and the average of the control side, 67.20 (9.96) ?m (p=0.044). It was also observed a highly significant reduction in the thickness of the epithelium (p<0.001) and the cornea (p=0.021). At 13 weeks, there was a statistically significant decrease in the thickness of the cornea (p=0.032) and epithelial (p<0.001), whereas at 20 weeks, only the epithelial layer was significantly reduced (p=0.002). In the Whiskey group, there was a significant increase in thickness of the cornea (p=0.015) and epithelial (p=0.012) at 13 weeks. It was conclude that different types of distilled spirits with alcohol concentration between 40 ?gl ?and 48 ?gl, promoted ?morphological and morphometric changes differentiated. Cacha?a promoted epithelial atrophy, which could facilitate the penetration of substances give or carcinogens. The whiskey promoted hyperplasia which suggest the early development of premalignant lesions.

Submitted by Jos? Henrique Henrique (jose.neves@ufvjm.edu.br) on 2017-02-03T15:40:04Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) raquel_valinhas_valinhas.pdf: 1656761 bytes, checksum: 00017019b4fa3fe531057e5a13df688e (MD5) / Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2017-03-06T15:03:44Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) raquel_valinhas_valinhas.pdf: 1656761 bytes, checksum: 00017019b4fa3fe531057e5a13df688e (MD5) / Made available in DSpace on 2017-03-06T15:03:44Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) raquel_valinhas_valinhas.pdf: 1656761 bytes, checksum: 00017019b4fa3fe531057e5a13df688e (MD5) Previous issue date: 2016 / A busca por linhagens de leveduras fermentadoras de pentoses ? uma demanda do processo de produ??o de etanol a partir de substratos lignocelul?sicos. A D-xilose, proveniente dos processos de hidr?lise da hemicelulose n?o ? metabolizada por linhagens de leveduras, como as da esp?cie Saccharomyces cerevisiae, convencionalmente utilizadas na maioria dos processos industriais para obten??o de ?lcool de primeira gera??o. Neste contexto, o presente trabalho teve por objetivo isolar leveduras naturalmente ocorrentes em biomassas vegetais e avaliar sua capacidade para converter D-xilose em etanol. O isolamento foi conduzido em meio s?lido contendo D-xilose como fonte de carbono. Os isolados foram triados por teste de produ??o de g?s em meio contendo D-xilose e os que apresentaram resultado positivo foram testados para produ??o de etanol. Dos 202 isolados de leveduras capazes de assimilar D-xilose para o crescimento, quatro linhagens apresentaram habilidade em fermentar este a??car. O potencial fermentativo das leveduras selecionadas foi avaliado em meios sint?ticos, onde foram monitorados o crescimento celular e consumo dos a??cares. O teor alco?lico foi determinado ao fim de cada ensaio e as vari?veis do processo foram calculadas. As linhagens isoladas foram identificadas como Galactomyces geotricum e Candida akabanensis, n?o havendo nenhum registro de aplica??o biotecnol?gica para produ??o de biocombust?veis a partir destas linhagens. A produ??o de etanol foi de 4,7 a 14,0 g L-1 e a efici?ncia fermentativa de at? 69%. O processo de bioconvers?o da xilose, contida em hidrolisados hemicelul?sicos, a etanol surge como perspectiva potencial para eventual aplica??o das linhagens de leveduras selecionadas. / Disserta??o (Mestrado) ? Programa de P?s-gradua??o em Biocombust?veis, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2016. / The screening for new strains of pentose fermenting yeast is a demand for ethanol production process from lignocellulosic substrates. D-xylose from processes of hemicellulose hydrolysis is not metabolized by yeast strains conventionally used in industrial processes for obtaining first generation ethanol, such as Saccharomyces cerevisiae species. In this context, this study aimed to isolate naturally occurring yeasts in vegetal species or its parts and assess their ability to convert D-xylose to ethanol. The isolation was carried out in solid medium containing D-xylose as only carbon source. The isolates were screened by gas production test in medium containing D-xylose and those who had positive results were tested for ethanol production. Of the 202 isolates of yeasts capable of assimilating D-xylose for growth, four strains also showed ability to ferment this sugar. The potential of fermentative selected yeasts has been reported in synthetic media, in which the cell growth and consumption of sugars were monitored. Alcohol content was determined after each run and some process variables were calculated. The isolated strains were identified as Geotricum galactomyces and Candida akabanensis, not having any biotechnological application record for production of biofuels from these species. Ethanol production achieved 4.7 to 14.0 g L-1 and the fermentative efficiency up to 69%. The bioconversion process of xylose (contained in hemicellulose hydrolysates) to ethanol appears as natural perspective for eventual application of selected yeasts.

Made available in DSpace on 2014-12-17T15:01:12Z (GMT). No. of bitstreams: 1 RenataBT.pdf: 1220401 bytes, checksum: a52c88053d4d3cde9e007821b799d056 (MD5) Previous issue date: 2007-06-15 / Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico / The liquid of the rind of green coconut (LCCV), an effluent stream from the industrial processing of green coconut rind, is rich in sugars and is a suitable feedstock for fermentation. The first step of this study was to evaluate the potential of natural fermentation of LCCV. As the literature did not provide any information about LCCV and due to the difficulty of working with such an organic effluent, the second step was to characterize the LCCV and to develop a synthetic medium to explore its potential as a bioprocess diluent. The third step was to evaluate the influence of initial condensed and hydrolysable tannins on alcoholic fermentation. The last step of this work was divided into several stages: in particular to evaluate (1) the influence of the inoculum, temperature and agitation on the fermentation process, (2) the carbon source and the use of LCCV as diluent, (3) the differences between natural and synthetic fermentation of LCCV, in order to determine the best process conditions. Characterization of LCCV included analyses of the physico-chemical properties as well as the content of DQO, DBO and series of solids. Fermentation was carried out in bench-scale bioreactors using Saccharomyces cerevisiae as inoculum, at a working volume of 5L and using 0.30% of soy oil as antifoam. During fermentations, the effects of different initial sugars concentrations (10 - 20%), yeast concentrations (5 and 7.5%), temperatures (30 - 50?C) and agitation rates (400 and 500 rpm) on pH/sugars profiles and ethanol production were evaluated. The characterization of LCCV demonstrated the complexity and variability of the liquid. The best conditions for ethanol conversion were (1) media containing 15% of sugar; (2) 7.5% yeast inoculum; (3) temperature set point of 40?C and (4) an agitation rate of 500 rpm, which resulted in an ethanol conversion rate of 98% after 6 hours of process. A statistical comparison of results from natural and synthetic fermentation of LCCV showed that both processes are similar / A utiliza??o do l?quido da casca de coco verde (LCCV) em fermenta??o surgiu como uma alternativa ao aproveitamento de um efluente, rico em a??cares ferment?veis, liberado pelas usinas de beneficiamento da casca de coco verde. A primeira fase deste trabalho foi avaliar o potencial fermentativo do l?quido da casca de coco verde atrav?s da fermenta??o natural do l?quido. Por n?o possuir informa??o dispon?vel na literatura e pela dificuldade de se trabalhar com um efluente org?nico, a segunda fase foi realizar a caracteriza??o do l?quido e a elabora??o de um meio sint?tico, para melhor explorar seu potencial como diluente em bioprocessos. A terceira fase, estudar a influ?ncia de taninos iniciais condensados e hidrolis?veis em fermenta??o alco?lica. A ?ltima fase foi dividida em tr?s etapas, na qual se avaliou a influ?ncia da quantidade de in?culo no processo fermentativo; a influ?ncia da fonte de carbono e do uso de LCCV como diluente; a temperatura; a agita??o e, finalmente, o estudo comparativo entre o LCCV in natura e sint?tico, nas condi??es ?timas de processo. Para a caracteriza??o foram realizadas an?lises f?sico-qu?micas do LCCV, bem como os teores de DQO, DBO e s?rie de s?lidos. As fermenta??es foram realizadas em biorreator de bancada, com volume de trabalho de 5L, Saccharomyces cerevisiae e 0,30% de ?leo de soja como antiespumante. Nas fermenta??es foram avaliadas diferentes concentra??es de a??cares iniciais (10 a 20%) e de levedura (5 e 7,5%), e diferentes temperaturas (30 a 50?C) e agita??es (400 e 500rpm). Durante o processo foram analisados o perfil de pH e de a??cares, e a produ??o de etanol. A caracteriza??o do LCCV demonstrou a complexidade e variabilidade do l?quido. As melhores condi??es foram alcan?adas nos meios contendo 7,5% de levedura, 15% de a??cares, 40?C, sob agita??o de 500rpm, sendo obtida uma efici?ncia de convers?o em etanol de 98% ap?s 6 horas de processo. Durante o estudo comparativo do LCCV in natura e sint?tico, atrav?s dos par?metros avaliados durante a fermenta??o, um estudo estat?stico revelou a similaridade do meio sint?tico com o meio natural

El Art Déco fue un fenómeno artístico de la cultura occidental que se manifestó principalmente durante los años comprendidos entre las dos grandes guerras mundiales del siglo XX. Este trabajo es un estudio sobre el Art Déco que se produjo en Alcoy en ese tiempo. El Art Déco en Alcoy se manifiesta de forma central en el Puente de San Jorge. Este puente, construido entre 1925 y 1931, es un viaducto urbano de gran envergadura que constituye un potente elemento del desarrollo de la ciudad. Fue uno de los primeros puentes construidos en hormigón armado visto de España, pero, además de sus avanzados valores tecnológicos y urbanísticos, constituye uno de los pocos ejemplos de la ingeniería civil con un lenguaje formal Art Déco. Para potenciar su comprensión y la de sus derivaciones e influencias, será necesario ampliar el campo de análisis para establecer el contexto en el que se dio el Art Déco en Alcoy. En este sentido, en el presente estudio se establecen tres partes para explicar esta producción: . PARTE I. EL CONTEXTO. Para comenzar se ilustrará la caracterización del Art Déco, cómo se generó este movimiento y cuál fue su desarrollo para entender las actitudes de aquellos que en él intervinieron. Dentro de lo que hoy podemos entender como Art Déco, cabrían todas aquellas manifestaciones que significaron la transición a la modernidad desde los estilos antiguos a partir de la aceptación social de las vanguardias. Las actitudes de los profesionales eran muy diversas y abarcaban un largo segmento cuyos extremos iban desde las posiciones tradicionales que defendían el uso de los métodos proyectuales académicos pero aceptando un nuevo lenguaje formal, hasta las posturas extremadamente racionalistas que abominaban de todo aquello que no estuviere sometido al poder de la función. Desde la Revolución Industrial la imparable actividad productiva fue paulatinamente llenando de objetos de consumo la vida cotidiana de la humanidad. Estos objetos ayudaron a cambiar progresiva y radicalmente el estilo de vida occidental. La presencia de estos objetos industriales que iban resolviendo funcionalmente la vida diaria, influirían de manera decisiva en la aceptación y popularización de la estética de la máquina. Siendo conscientes del poder de los objetos de consumo cotidianos, se puede abordar el recorrido histórico del Art Déco. No se trata ahora de realizar un estudio exhaustivo de los acontecimientos históricos y de su repercusión, sino que se pretende solamente esbozar el ambiente cultural y estético en el que se desenvolvió este fenómeno artístico con el fin de establecer el contexto general en el que se incluiría el caso de Alcoy. Después descenderemos al ámbito español. Este recorrido será también no exhaustivo pero suficiente para entender el impacto social del Art Déco en España. Para ello convendrá precisar las condiciones en las que se hallaba la ciudad de Alcoy y la sociedad que la habitaba. Una vez considerados los aspectos generales del Art Déco en este orden de descenso y aproximación al Puente de San Jorge, vendrá el momento de fijarse en qué tipo de puentes contemporáneos se estaban construyendo. De este modo, la comprensión de la singularidad del Puente quedará apoyada por la comparación. PARTE II. EL PUENTE DE SAN JORGE. Esta parte se centrará en el propio Puente de San Jorge visto desde tres puntos de vista. En primer lugar desde el relato histórico de toda esta aventura constructiva desde sus inicios hasta la inauguración y puesta en servicio. De este modo nos introduciremos en las razones de la aparición en Alcoy de la empresa constructora y sus avatares, en la historia de los proyectistas, en el análisis del proyecto técnico y en el recorrido cronológico tanto del proyecto como de la obra en sí. En segundo lugar, será fundamental conocer con cierto detenimiento a la figura del arquitecto navarro Víctor Eusa como responsable del proyecto y del resultado formal del Puente. Desde estas premisas se abordará el análisis cualitativo del Puente: cómo se percibe, qué significa su presencia en el paisaje urbano, cuáles son las impresiones que produce en el visitante que lo experimenta, para desgranar a continuación un análisis más pormenorizado utilizando algunos parámetros conceptuales desde los cuales se analizará su singularidad. Se estudiarán los elementos de su composición formal y este análisis vendrá referido también a aquellas características formales comunes del Art Déco y a las experiencias de los puentes contemporáneos anteriormente tratados. PARTE III. LAS DERIVACIONES Una construcción tan imponente con este lenguaje formal Art Déco debía producir una influencia muy importante en la ciudad. En esta tercera parte se expondrá el resultado de esta influencia a través del rastreo de otras obras que se realizaron inmediatamente después. Algunas con la intervención de los mismos protagonistas, pero también a través de otras intervenciones que contribuyeron al desarrollo inmediato del Art Déco en Alcoy. Desde 1977, el Ayuntamiento de Alcoy promovió algunas significativas actuaciones urbanas que consolidaron diversas zonas de la ciudad con un mobiliario urbano común. El estudio de los elementos constitutivos de este mobiliario urbano nos permitirá constatar características provenientes del comportamiento Art Déco. En cierto modo estos elementos han constituido un desarrollo diferido en el tiempo de las manifestaciones Art Déco como expresión significativa de una identidad colectiva y urbana asumida contemporáneamente. / Picó Silvestre, JF. (2013). El art Déco en Alcoy. Derivaciones contemporáneas [Tesis doctoral]. Editorial Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/31634 / Alfresco

Submitted by Verena Bastos (verena@uefs.br) on 2015-08-04T01:07:09Z No. of bitstreams: 1 TESE_Cleber Miranda Gon?alves_Vers?o Final.pdf: 4396280 bytes, checksum: c384c685c2ef38bd1e840f48280744ee (MD5) / Made available in DSpace on 2015-08-04T01:07:09Z (GMT). No. of bitstreams: 1 TESE_Cleber Miranda Gon?alves_Vers?o Final.pdf: 4396280 bytes, checksum: c384c685c2ef38bd1e840f48280744ee (MD5) Previous issue date: 2015-05-08 / Funda??o de Amparo ? Pesquisa do Estado de S?o Paulo - FAPESP / Cacha?a corresponds to a beverage with characteristic flavor and aroma, constituted mainly of alcohol and water plus some other components formed in small amounts during the process of fermentation, distillation and aging, and known as the secondary products of alcoholic fermentation. The yeasts and fermentation conditions are considered to be the factors that influence the flavor of alcoholic beverages, since the majority of the secondary compounds responsible for the chemical and sensory quality of the beverage are formed during fermentation. The use of selected yeasts for the production of cane spirit has been studied, with a view to increasing productivity, gaining technological advantages and improving the sensory characteristics of the beverage. This study aimed to produce cacha?a in pilot and alembic scales and evaluate the chemical composition of the beverages produced by selected strains of S. cerevisiae; verify the presence of the selected yeast at the end of the fermentation process on a pilot scale and carry out the evaluation of fermentation parameters of the selected strain in relation to commercial and wild inoculums. The following 16 strains of Saccharomyces cerevisiae were tested: SC52, SC60, SC82, SC91, SC102, SC114, SC129, SC138, SC174, SC177, SC179, SC184, SC219, SC220, SC225 and SC229. Among these, only the SC82 strain could pursue multiplication and fermentation scheme steps to produce cacha?a in pilot and alembic scales. By RFLP mtDNA technique was possible to verify the permanence and dominance of selected yeast (SC82) at the end of fermentation process done in pilot scale. In the evaluation of fermentation parameters to S. cerevisiae strain SC82 had a shorter fermentation time (14h average) and a higher yield (48%), greater efficiency (93.94%) and a higher productivity (2.35 g/Lh) at the end of the third fermentation carried out in relation to commercial and wild inoculums. Regarding the results of the chemical analysis of cacha?a produced in pilot and still scale, only the higher alcohol levels were above that allowed by Brazilian legislation in both produced beverages. / A cacha?a corresponde a uma bebida dotada de sabor e aroma caracter?stico, sendo constitu?da principalmente de ?lcool e ?gua e de outros componentes, formados em pequenas quantidades durante o processo de fermenta??o, destila??o e envelhecimento, os quais recebem a denomina??o de produtos secund?rios da fermenta??o alco?lica. As leveduras e as condi??es de fermenta??o s?o apontadas como fatores que influenciam no sabor das bebidas alco?licas, pois a maioria dos compostos secund?rios respons?veis pela qualidade qu?mica e sensorial da bebida ? formada durante a fermenta??o. A utiliza??o de leveduras selecionadas para produ??o de cacha?a apresenta vantagens tecnol?gicas, como permite minimizar contamina??es indesej?veis, reduz o tempo de fermenta??o, aumenta a produtividade e melhora as caracter?sticas qu?micas e sensoriais da bebida. O presente trabalho teve como objetivos produzir cacha?a em escala piloto e de alambique e avaliar a composi??o qu?mica das bebidas produzidas por linhagens selecionadas de S. cerevisiae; verificar a presen?a da levedura selecionada no final do processo fermentativo em escala piloto e realizar a avalia??o de par?metros fermentativos da cepa selecionada em rela??o a in?culos comercial e selvagem. Foram testadas 16 cepas de Saccharomyces cerevisiae: SC52, SC60, SC82, SC91, SC102, SC114, SC129, SC138, SC174, SC177, SC179, SC184, SC219, SC220, SC225 e SC229. Destas, apenas a cepa SC82 conseguiu prosseguir as etapas do esquema de multiplica??o em escala piloto e em escala de alambique, bem como nas etapas do processo de fermenta??o em escala piloto e de alambique e produzir cacha?a. Atrav?s da t?cnica de RFLPmtDNA foi poss?vel verificar a perman?ncia e domin?ncia da levedura selecionada (SC82) no final do processo fermentativo feito em escala piloto. Na avalia??o dos par?metros fermentativos a S. cerevisiae cepa SC82 apresentou um menor tempo de fermenta??o (m?dia de 14 h) e um maior rendimento (48 %), uma maior efici?ncia (93,94 %) e uma produtividade (2,35 g/Lh) superior ao final da terceira fermenta??o realizada em rela??o ao in?culo comercial e ao in?culo selvagem. Em rela??o aos resultados das an?lises qu?micas da cacha?a produzida em escala piloto e da produzida em escala de alambique, apenas os teores de alco?is superiores estavam acima do permitido pela legisla??o brasileira nas duas bebidas produzidas.