Kyoto University (京都大学) / 0048 / 新制・課程博士 / 博士(工学) / 甲第16463号 / 工博第3491号 / 新制||工||1528(附属図書館) / 29105 / 京都大学大学院工学研究科建築学専攻 / (主査)教授 門内 輝行, 教授 髙松 伸, 教授 神吉 紀世子 / 学位規則第4条第1項該当

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An ambitious and novel approach to engineering design and sustainability has been taken to explore the potential of drawing parallels between mechanical and biological systems for the possible development of sustainable engineering design metrics using a thermodynamic model. This approach looks to biology. Natural selection has given biological beings and processes high exergetic efficiencies, even while being only 30-40% energy efficient on the cell level. This energy inefficiency, resulting in a release of heat, can then be used to aid in driving other biochemical processes. The Gibbs free energy becomes more negative proportionally with an increase in temperature, resulting in a more favorable reaction. This effective use of waste heat from cell processes actually results in an increase in overall efficiency of an organism, around 50-60%. As in all systems the boundary defines the analysis. An exergy analysis was conducted on a residential dishwashing machine in several boundary configurations in order to develop an appropriate model. Exergy serves as a tool for identifying and quantifying losses in the system so that future works can be aimed at reducing irreversibilities. This model was then compared to data previously available regarding exergy within various processes of a biological cell. In future work, it is this comparison, which can be used to develop metrics for use early in the design stage to more efficiently use available and sustainable resources. There is a large difference between the two systems, with the dishwasher only having an effectiveness of 1.3%.

The aim of the diploma thesis was to determine the influence of different kinds of fats on the content of aromatic active compounds and total flavour of processed cheese analogues. Samples of the cheese were produced by Tomas Bata University in Zlín from concentrated milk fat, butter, palm fat, coconut fat and sunflower oil. The aromatic compounds were isolated from samples of fats and processed cheese analogues via HS-SPME-GC method. A fibre with polar stationary phase CAR/PDMS was used for capturing of aromatic active compounds. In different contents, total of 32 aromatic compounds were determined. The cheese from concentrated milk fat and butter had the highest content and cheese from sunflower oil had the lowest. For determination of acceptability and flavour, the cheese analogues were sensory evaluated at the same time. Ordinal test, evaluation via scale and profile test were used. Cheese made from concentrated milk fat and coconut fat were always evaluated as the best, cheese made from sunflower oil were evaluated as the worst. Finally results between SPME-GC and sensory analysis were compared. It was stated that the kind of fat used for production of processed cheese analogues significantly influences the content of aromatic compounds and thus influences flavour of the cheese analogues.

The aim of this diploma work is to characterise processed cheeses and their analogues, to identify and quantify aroma active substances in the samples of cheese analogues, to evaluate their flavour using selected sensory methods and to compare the acquired results with the flavour of corresponding classic cheeses. The theoretical part is focused on general characteristic, classification, production technology of the processed cheeses and their analogues and on the list of aroma active substances occurring in cheeses. Furthermore, the summary of the methods suitable for sensory and analytic evaluation of cheese flavour and for the isolation of aroma active substances is given here. The samples of cheese analogues were made in Tomas Bata University in Zlín from coconut fat, butter, palm fat, milk fat and sunflower-seed oil. The classic processed cheeses were acquired commercially in the chain-store Billa. The aromatic substances were isolated and quantified using SPME-GC method, the fibre with the polar stationary phase CARTM/PDMS was used. Overall, 44 aroma substances were assessed: 9 aldehydes, 17 alcohols, 3 esters, 10 ketones and 5 acids. Classic processed cheeses contained the largest amount of aroma substances, Edam cheese, used for the production of cheese analogues, the smallest. Aroma compounds found in cheese analogues were then compared with raw materials used (Edam cheese and various fats), with the analogues produced last year and with classic processed cheeses. Finally, the results of the SPME-GC method and the sensory analysis were compared. It is possible to state that there are noticeable extensive differences between classic processed cheeses and cheese analogues, especially in taste.

The aim of this diploma thesis was to identify and quantify the content of taste and aroma active compounds and to evaluate flavour of cheese analogue samples with various vegetable fats (coconut, palm, butter and mixed oils and butter) and differently matured Edam cheese using selected sensory methods. The samples were produced at Tomas Bata University in Zlín. Aroma compounds were extracted using SPME and assessed using gas chromatography. In total 43 compounds were identified, 14 alcohols, 9 aldehydes, 7 ketones, 8 acids, 5 esters and 1 terpene. Simultaneously the analogues were sensorially evaluated using scale, profile and ranking tests. The influence of storage time, type of fat and Edam cheese used on content of aroma compounds and sensory quality of analogues were evaluated. The cheese analogues with butter were sensorially evaluated as the best, with mixed oil as the worst. From the point of view of aroma compounds content, the significant differences between samples were evident. Using more matured Edam cheese, the content of aroma compounds declined, however, these samples were sensorially evaluated as better. The content of aroma compounds decreased also with storage time, which is more obvious in less matured Edam cheese. So all above mentioned factors influence the content of aroma compounds and thus the flavour of cheese analogues.

This diploma thesis deals with the topic of cheese analogues, their characterization and qualitative and quantitative analysis of processed cheese analogues for determination the taste and aroma active compounds. The overall character of processed cheese analogues is theoretically compiled in the introductory part. Their utilization, causes of the production, market introduction, technological production process and microstructure, including their comparison with classical processed cheese are given here. Various kinds of fats were used for production of analyzed cheese analogues, therefore commonly used ingredients for their production, their physical-chemical and sensory properties have been described. Specifically butterfat, milk fat, coconut fat, palm fat and mixed oil. Samples used for the practical part of the diploma thesis were made at Tomas Bata University in Zlín. In the experimental part the profile of aroma compounds in individual cheese analogues samples was assessed by SPME-GC analysis. In total 34 compounds were identified. The results were evaluated and compared, with emphasis put on the influence of storage, different fats, different maturity of Edam cheese on the content of aroma active compounds and on overall sensory quality of the analogues.

/Abstract Music Communication, Projection and Analogy of Handicapped Children in Music Therapy Presented work takes an interest in music contents produced by handicapped children attending music therapy sessions. The contents of music were gained from the children by the method of improvisation, particularly by "concert technique". In the theoretical part we present philosophical background for the music therapy in a field of special education and research. This background thought we have found in a gnoseology of a critical realism and a radical constructivism. Afterwards the definition and description of used music therapy terminology follows. We present three music therapy models that put great emphasis on the contents of music produced by clients. These models are: the German Morphological music therapy, the Dutch Analogical Music Therapy and the Geneape music therapy model from the Czech Republic. We also discuss general possibilities of using music therapy while working with mentally handicapped clients, autistic clients and clients suffering from sight defects, because these kinds of handicaps are included in our research group. At the end of the theoretical part we explain the terms of music communication, projection and music analogy. They are always connected to the contents of music, as...

Thesis advisor: Stephen F. Brown / The dissertation explores Bonaventure’s understanding of the doctrine of image and likeness in terms of analogy, spirituality and the beatific enjoyment of God. The concept had a patristic background, and there were two trends in interpreting the concepts of image and likeness: one which distinguished the concepts of image and likeness, and one which identified both. Irenaeus made a distinction between the image and likeness of God, whereas Augustine identified them. The monastic authors such as Bernard of Clairvaux, Hugh of St. Victor, and Richard of St. Victor contributed to develop the doctrine of image and likeness. In this period, monastic theologians constructed the idea that the image is a natural and inseparable endowment from God, while likeness is a supernatural gift. In his De sacramentis, Hugh articulates an important and influential statement: Imago pertinet ad figuram, similitudo ad naturam. Many of the medieval theologians, including Bonaventure, considered Hugh’s concept useful to interpret the distinction between image and likeness. Also, the affective reading of Dionysius by Hugh and Richard inspired Bonaventure to construct the spiritual theology in terms of affective ideology: Assimilation to God is more a matter of love than knowledge. Peter Lombard’s composition of The Book of the Sentences opened the possibility to talk about the image-likeness doctrine in terms of ‘uti’ and ‘frui,’ and of ‘res’ and ‘signa.’ Bonaventure further developed Lombard’s ideas, and he explicitly connected the idea of uti and frui, i.e., fruitio Dei, with the doctrine of image and likeness, i.e., the doctrine of analogy. In the scholastic era, the doctrine of image and likeness of God nuanced a new tone in that the schoolmen discussed the doctrine in terms of causal similarity between Creator and creatures, or of the metaphysics of causation. In this theological atmosphere, Bonaventure now relates visio beatifica to the theological argument of whether there is any convenientia between radically unlike things, such as God and creatures. According to Bonaventure, there is a convenientia between God and human beings in terms of comparatio duorum ad invicem. God as the formal object of the human soul “expressed/imprinted” God’s divine nature in the created order, that is, similitudo expressa. This divine likeness is the efficient cause for the human beings’ aspiration/capacity for God. It is important to notice that Bonaventure’s doctrine of analogy is a ‘theological instrument’ that plays between the doctrine of analogy and the spiritual life. Itinerarium is a fine theological and spiritual treatise that shows how Bonaventure sketches the course of the soul’s journey in terms of the godlikeness in the order of creation: vestige, image and likeness. For Bonaventure, St. Francis, a vir hierarchicus, is an ‘exemplar’ of a person who completes this assimilative/ascending process of the journey into God, and he becomes a ‘divine exemplar’ or a ‘similitudo expressa,’ benefiting others to ascend the ladder into the enjoyment of God. As an angelic person, Francis “descends” to the created order reality and participates in God’s providential care for the well beings of creatures including human beings. / Thesis (PhD) — Boston College, 2019. / Submitted to: Boston College. Graduate School of Arts and Sciences. / Discipline: Theology.

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