The aim of the Master thesis is to analyse the perception of Budweiser Budvar brand on the Czech beer market. Theoretical part of the thesis deals with the brand in general, its strategic management and the methods that are related to the brand research. In practical part I apply the theoretical knowledge to the Budweiser Budvar brand and I am coming up with thorough analysis with respect to its values and the current communication campaign. The main part of the work consists of qualitative research, in which I am investigating what attitudes Czech people have to this brand. I am comparing overall results with results in Budweiser Budvar target group as well as the results in the region of South Bohemia. Based on the survey I am suggesting possible recommendations for the future development of Budweiser Budvar brand on the Czech beer market.

This master thesis focuses on the influence of the filtration and the pasteurization on the content of the selected vitamins in beer. Specifically, the vitamin B2, B3, B6, B9 and B12. The high performance liquid chromatography with diode array detector was used as a separation method for the vitamin content analysis. First this method was optimized and then validated. The data obtained by analyzing 28 beer samples were evaluated using a statistical method – the analysis of variance. This method provided parameters P, F and Fcrit which are important for the assessment of the statistically significant differences between the individual groups of beer . Based on these parameters, a significant effect of the filtration was observed for the vitamin B2 and B3. The filtration has reduced the amount of the vitamin B2 while it increased the concentration of the vitamin B3. The pasteurization had no significant effect on the vitamin content.

Thesis (MBA (Business Management))--Stellenbosch University, 2008. / ENGLISH ABSTRACT: "Poverty is unnecessary. People are capable of getting themselves out of poverty. All they need is opportunities. They are not waiting for charity or handouts. Charity is good but it is not good enough. If you turn it into a business proposition, then it's very powerful, because it can run on its own steam" (Muhammed Yunus, Nobel Prize of Economics, 2006). It is widely acknowledged in current literature that business is one of the most powerful forces for change in the 21 st century. One of the major challenges is to harness this potential and to allocate it accurately to where it is most effective. Leaders globally are increasingly acknowledging that new business models are emerging that can effectively combine citizenship and profitability without unduly sacrificing returns to shareholders, but rather enhancing them. The term Corporate Social Responsibility (CSR) has been abandoned by most South African firms in favour of the term Corporate Social Investment. This has been done in order to divert attention from calls on business to redress the results of the country's historical contribution to the apartheid system. Businesses have responded strongly to the pressures of CSR. CSR in South Africa has become an inherent aspect of any organisation's overall business strategy. For South Africa to achieve their goals of reducing poverty, accelerating economic growth, and providing better services to their citizens there has to be a strong focus on encouraging large corporate involvement. This thesis discusses the Corporate Social Responsibility (CSR) programmes implemented by selected large companies operating in South Africa and the attempts they have made to close the poverty gap at the bottom of the pyramid. The second part of this thesis provides a closer and detailed discussion of South African Breweries enterprise development programmes, viz: Ukusa and Mahlasedi. The outcome of this thesis provides further evidence that poverty alleviation strategies can be effective and sustainable if they incorporate private sector approaches that promote entrepreneurial development within the target population in South Africa. It also emphasises that CSR programmes not only provide opportunity for the population at the bottom of the pyramid but directly influences the growth and sustainability of many businesses in South Africa. / AFRIKAANSE OPSOMMING: Dit word oral in huidige literatuur erken dat besigheid een van die sterkste kragte vir verandering in die 21 ste eeu is. Een van die grootste uitdagings is om hierdie potensiaal te benut en om dit akkuraat toe te wys na waar dit die doeltreffendste aangewend kan word. Leiers wêreldwyd erken toenemend dat nuwe besigheidsmodelle verskyn wat burgerskap en winsgewendheid doeltreffend kan kombineer sonder oormatige opoffering van winste aan aandeelhouers maar trouens eerder deur die verhoging daarvan. Die term Korporatiewe Maatskaplike Verantwoordelikheid (KMV) was deur die meeste Suid-Afrikaanse maatskappye ten gunste van die term Korporatiewe Maatskaplike belegging verruil. Dit is gedoen om aandag weg te lei van beroepe op ondememings om die gevolge van die land se historiese bydrae tot die apartheidstelsel reg te stel. Besighede het heftig gereageer op die druk van KMV. KMV in Suid-Afrika het 'n inherente aspek van enige organisasie se oorkoepelende besigheidstrategie geword. Vir Suid-Afrika om hierdie doelwitte van armoedevermindering, versnelde ekonomiese groei en beter diensverskaffing aan burgers te bereik, moet daar 'n sterk klem op die aanmoediging van korporatiewe betrokkenheid wees. Hierdie tesis bespreek die Korporatiewe Maatskaplike Verantwoordelikheidsprogramme (KMV-programme) wat deur geselekteerde groot Suid-Afrikaanse maatskappye geimplementeer is en die pogings wat hulle aangewend het om die armoede gaping aan die onderkant van die inkomstepiramide te vernou. Die tweede deel van hierdie tesis verskaf 'n fyner en breedvoeriger bespreking van die Suid-Afrikaanse Brouerye se Ondernemingsontwikkelingsprogramme, nl. Ukusa en Mahlasedi. Die uitkoms van hierdie tesis verskaf verdere bewyse dat armoedeverligtingstrategieë doeltreffend en volhoubaar kan wees indien dit privaat-sektor benaderings inkorporeer wat entrepreneurskaps ontwikkeling binne die teikenbevolking in Suid-Afrika bevorder. Dit beklemtoon ook dat KMV-programme geleenthede vir die deel van die bevolking aan die onderkant van die inkomstepiramide skep, en terselfdertyd die groei en volhoubaarheid van talle ondernemings in Suid-Afrika regstreeks beinvloed.

Thesis (MBA (Business Management))--Stellenbosch University, 2008. / ENGLISH ABSTRACT: Corporate Social Responsibility (CSR) is an illustrious initiative that most companies take advantage of in order to position themselves for competitive advantage in the business world. Other companies view it as an opportunity to contribute towards the development of the society who they find themselves doing business with. Globally, CSR is viewed in different context and South Africa has its own unique way of approach. South Africa's historical problems are still prevalent. These include poverty, unemployment, housing and services backlog and economic inequality. The government is facing a challenge of alleviating most of these by channelling resources to social development. However, the magnitude of these challenges cannot be confronted by the government alone, somehow private sector must assist. Undoubtedly several companies within the private sector benefited from the legacy of the past. Thus, in a South African context, philanthropic gesture from the sector is not an option, but a responsibility. Government is obviously aware of social mandate and its promise, and of the economy's persistent sluggishness to employment creation. Of course, the economy is growing at acceptable rate, but its growth is not in synch with job creation. Through research and learning from developed countries, the government has set its sights on nurturing small, medium and micro enterprises (SMMEs) as the preferred method of fighting joblessness. Broadly, this strategy has shown positive results globally and multinationals have collaborated with governments to promote enterprise development. The idea gives a broader hindsight that entrepreneurial culture is the way to go to build a foundation of a robust sustainable enterprise development. A number of companies that value CSR have heeded to this call - corporate social investment to sustainable enterprise development - and one of them is South African Breweries Limited. SAB has various enterprise development programmes that contribute significantly towards socio-economic development. This report highlights the significance and relevance of the two entrepreneurial programmes from SAB, known as the KickStart and Mahlasedi. A main focus will be on the two programmes and how they are implemented, their rationale and how much has been invested so far to ensure their sustainability and success. The KickStart and Mahlasedi programmes have been in operation since 1995 and 2002 respectively. SAB Limited has invested more than R36 million for the KickStart and has helped make 3 200 people to become entrepreneurs. Mahlasedi taverner training programme has assisted licensed taverners to run businesses efficiently with reports of owners saving up to 30.53% in monthly liquor sales and being able to grow their investments to 40.54%. An in-depth research into the programmes reveals that the two programmes have made significant strides towards sustainable development, despite challenges of a few candidates receiving funds in the KickStart programme and provincial licensing hiccups on the part of Mahlasedi. This could be an example to other companies that are keen and have not yet gone the route, to transform on CSI strategies. A key success factor in the implementation phase of these programmes was mentoring of beneficiaries. Huge capital investment can be made into socially responsible initiatives, but without mentoring, sustainable development of benefiting enterprises may not materialise. / AFRIKAANSE OPSOMMING: Korporatiewe sosiale verantwoordelikheid (KSV) is 'n inisiatief van die korporatiewe sektor wat al hoe meer uitkring vanwee ondernemings se oogmerk om hulle mededingendheid te verbreed. Ander beskou dit as 'n geleentheid om dienste aan die wyer gemeenskap te gee. Wereldwyd word KSV uiteenlopend vertolk en het ook Suid-Afrika sy besondere benadering. Suid-Afrika se onderliggende probleme, soos armoede, werkloosheid, behuisingsagterstande en ongelykheid, duur nog steeds voort en gee vir die regering groot uitdagings wat betref hulpbronkanalisering vir sosiale ontwikkeling. Dit is derhalwe nodig dat die privaatsektor ook tot die oplossings bydra. Waar baie ondernemings in die verlede van die bedeling voordele behaal het, is filantropiese aksies nou 'n vanselfsprekende verantwoordelikheid. Ten einde die gebrek aan werksgeleenthede aan te spreek, le die regering heelwat klem op die kleinsakesektor en sy vermoe om skeppend te wees. Dit het wereldwyd sukses en die korporatiewe sektor is bereid om die staat se pogings te ondersteun. Hierdie siening lei tot 'n beklemtoning van ondernemerskap en hoe dit aangehelp kan word. Verskeie korporasies het hierdie rigting ingeslaan, met Suid-Afrikaanse Brouery as een van hulle. SAB se KSV-projekte sluit verskeie van die projekte in. Hierdie studie fokus veral op twee sodanige programme, nl. KickStart en Mahlasedi, met die klem op hul oorsprong en ontplooing. KickStart is reeds sedert 1995 in werking, met 'n SAB belegging van R36 miljoen en die aktivenng van 3200 ondernemings. Die Mahlasedi program vir die opleiding van taverne-eienaars is vanaf 2002 in werking en het ook daar beduidende suksesse behaal. Lesse geleer uit hierdie twee programme mag ook relevant wees vir ander projekte, met besondere klem op die mentorskap-dimensie.

Thesis (PhD)--Stellenbosch University, 2015. / ENGLISH ABSTRACT: Some academics are of the generalist opinion that ancient Egyptian beer was only consumed by the lower classes because of its low social status. This is based on the generalization that individuals only consume alcoholic beverages matching the status of their social class. Therefore the lower classes consumed beer while the upper classes consumed an alcoholic beverage of higher status, i.e. wine. However, other academics are of the universalist opinion that Egyptian beer was universally consumed by all Egyptian social classes irrespective of the status of beer. This study aims to test the validity of these opposing academic opinions and also strives to understand how statements of status in Egyptian society were devised, and what they were conveying. This was achieved by determining the status of Egyptian beer and wine and then comparing them to the respective status of beer and wine drinkers in the New Kingdom period (c. 1550-1069) according to the factors of production, consumption, health, economic exchange & distribution, and religion. Use is made of an anthropological approach which allows the researcher to limit social bias and understand ancient Egyptian society on its own terms. Results of this study indicate that Egyptian beer had a much lower status than Egyptian wine and all social classes consumed beer while only the upper classes consumed wine. The generalist opinion, therefore, is falsified and the universalist opinion validated. The results also indicate that the upper classes justified their beer consumption by producing, consuming and exchanging an elite beer of higher status in a manner reminiscent of wine so that it compared more favourably with the status of their social classes. This study, therefore, not only settles an old academic dispute but also provides new insight into Egyptian beer. / AFRIKAANSE OPSOMMING: Sommige akademici huldig die algemene siening dat antieke Egyptiese bier uitsluitlik deur die laer klasse gebruik is, omdat bier ‘n laer status geniet het. Dit is gegrond op die veralgemening dat individue slegs alkoholiese drank gebruik het wat ooreenstem met hul eie sosiale klas. Die laer klasse het dus bier gedrink terwyl die hoër klasse alkoholiese drank van ‘n hoër status, naamlik wyn, gedrink het. Ander akademici is egter van mening dat Egiptiese bier deur alle Egiptiese sosiale klasse gebruik is, ongeag die status van bier. Hierdie studie poog om die geldigheid van hierdie teenstrydige akademiese menings te toets en poog ook om te verstaan hoe stellings oor status in die Egiptiese samelewing bedink is en wat hulle wou oordra. Dit is bereik deur die status van Egiptiese bier en wyn te bepaal en dit dan te vergelyk met die besondere status van bier en wyndrinkers in die Nuwe Koningkryk tydperk (c. 1550-1069) volgens die faktore van produksie, verbruik, gesondheid, ekonomiese uitruiling & verspreiding en godsdiens. ‘n Antropologiese benadering is gevolg omdat dit die navorser in staat stel om sosiale partydigheid te beperk en sodoende die Egiptiese samelewing in eie reg te kan verstaan. Resultate van hierdie studie dui aan dat alhoewel Egiptiese bier ‘n veel laer status as Egiptiese wyn geniet het, het alle sosiale klasse nietemin bier gedrink, terwyl net die hoër klasse wyn gedrink het. Die algemene mening is gefalsifiseer, terwyl die universele mening gestaaf word. Die resultate dui ook aan dat die hoër sosiale klasse hul bierverbruik geregverdig het deur ‘n elite bier van hoër status te produseer, uit te ruil en te gebruik op ‘n wyse soortgelyk aan diè van hul wynverbruik, sodat dit gunstig vergelyk met die status van hul sosiale klasse. Hierdie studie los dus nie net ‘n ou akademiese meningsverskil op nie, maar gee ook ‘n nuwe insig in Egiptiese bier en die gebruik daarvan deur die hoër klasse.

Τα τελευταία χρόνια, οι μη επεμβατικές μέθοδοι διάγνωσης αλλά και θεραπείας κερδίζουν συνεχώς έδαφος έναντι των παραδοσιακών επεμβατικών μεθόδων. Σκοπός της διπλωματικής αυτής εργασίας είναι η μελέτη της μετάδοσης του φωτός μέσα στο ανθρώπινο δέρμα και κυρίως η μελέτη της απορρόφησης που υφίσταται από αυτό, με σκοπό την μέτρηση βιολογικών συντελεστών, όπως οι συγκεντρώσεις κάποιων ουσιών στον οργανισμό, ο υπολογισμός των οποίων μπορεί να οδηγήσει σε χρήσιμα διαγνωστικά συμπεράσματα. Επίσης, αναλύεται η μέθοδος της παλμικής οξυμετρίας, που χρησιμοποιείται ευρύτατα για την παρακολούθηση του αρτηριακού κορεσμού οξυγόνου και του καρδιακού παλμού. Μετρώντας την απορρόφηση του φωτός σε δύο διαφορετικά μήκη κύματος, ένα στο ερυθρό (660 nm) και ένα στο εγγύς υπέρυθρο (940 nm), και απομονώνοντας το μεταβαλλόμενο μέρος αυτής, που οφείλεται στις διακυμάνσεις στον όγκο του αρτηριακού αίματος, μπορούμε να υπολογίσουμε με τη χρήση του νόμου των Beer-Lambert τον κορεσμό του αίματος σε οξυγόνο μέσω του υπολογισμού των συγκεντρώσεων του σε μειωμένη αιμογλοβίνη και σε οξυαιμογλοβίνη. Τέλος, περιγράφεται η υλοποίηση της μεθόδου και ο σχεδιασμός ενός παλμικού οξυμέτρου ενός chip με τη χρήση του μικροεπεξεργαστή MSP430. / Over recent years, non-invasive methods of diagnosis and treatment are gaining ground against the traditional invasive methods. In this thesis, an integrated review of the transfer of optical radiation into human skin and primarily light absorption through human skin is presented, aiming at measuring biological information, such as concentrations of certain substances in the human body, whose calculation can lead to useful diagnostic conclusions. The method of Pulse Oximetry, which is widely used for monitoring arterial oxygen saturation and heart rate of a patient, is also presented. By measuring the absorption of light at two different wavelengths, one red (660 nm) and one near-infrared (940 nm), and isolating its AC component, which is a result of the variations in the volume of arterial blood, we can calculate the oxygen saturation using the Beer-Lambert law, by estimating the concentrations of oxyhemoglobin and reduced hemoglobin. Moreover, the implementation of a single chip portable pulse oximeter using the ultra low power capability of the MSP430 is demonstrated.

L’objet de cette thèse est l’analyse des effets de la variabilité du taux de change réel effectif (TCRE) sur le commerce extérieur de la Tunisie global et sectoriel sur la période de 1975-2009. La variabilité du TCRE signifie la volatilité et le mésalignement. La volatilité est mesurée par l’écart type mobile (ETM) et le modèle GARCH(1,1). Cependant le mésalignement du TCRE est mesurée par la déviation par rapport aux taux d’équilibre donnés par trois théories du taux de change d’équilibre à savoir le modèle d’Edwards, de BEER et du NATREX. A l’aide des estimations des modèles d’exportations et d’importations sans/avec ruptures, les résultats ont montré que les effets de la volatilité sur le commerce extérieur ne sont pas très pertinents à long terme. Quant aux effets du mésalignement du taux de change, ceux-ci apparaissent très pertinents essentiellement lorsque il s’agit des flux commerciaux sectoriels. / The purpose of this thesis is the analysis of the variability of the real effective exchange rate (REER) on foreign trade total and sectoral of Tunisia over the period 1975-2009. Variability REER means volatility and misalignment. Volatility is measured by the mobile standard deviation (ETM) and the GARCH (1, 1). However, the misalignment of REER is measured by the deviation from the equilibrium rate given by three theories of exchange rate equilibrium namely the Edwards model, BEER and NATREX. Using estimates of exports and imports models with / without breaks, the results showed that the effects of volatility on trade are not very relevant in the long term. But the effects of the exchange rate misalignment appear very relevant mainly when the sectoral trade flows are used.

O sabor da cerveja é determinado pela matéria-prima, pelo tipo de processo e pela levedura utilizada, além dos compostos produzidos durante a fermentação e maturação, que exercem maior impacto. A produção de amidos modificados é uma alternativa praticada com o objetivo de superar limitações dos amidos nativos e aumentar a utilidade deste polímero em aplicações industriais. O objetivo da pesquisa foi avaliar a aplicação de amidos de milho e mandioca modificados (fosfatação e oxidação) no processo de clarificação de cerveja artesanal, visando a obtenção de uma cerveja “limpa” e translúcida. Foram elaboradas oito cervejas testando os amidos aniônicos: amido de milho oxidado 1% (MiO 1%); amido de milho oxidado 2% (MiO 2%); amido de mandioca oxidado 1% (MaO 1%); amido de mandioca oxidado 2% (MaO 2%); amido de milho fosfatado baixo (MiFB); amido de milho fosfatado alto (MiFA); amido de mandioca fosfatado baixo (MaFB); amido de mandioca fosfatado alto (MaFA). Essas amostras foram comparadas com uma cerveja submetida ao mesmo processo utilizando o clarificante goma carragena (GCar) e com uma cerveja sem adição de clarificante (SC). As amostras foram submetidas às análises de compostos fenólicos, flavonóides, biureto, espectrofotometria, turbidez e viscosidade relativa para verificar a possível ação clarificante. Foi realizada a caracterização físico-química das amostras de cerveja artesanal (pH, extrato real, acidez, teor alcóolico, extrato primitivo e grau real de fermentação). A aplicação de amidos modificados reduziu o teor de compostos fenólicos, flavonóides, proteínas, e a viscosidade relativa no decorrer do processo. Além disso, a clarificação foi notada nas análises de turbidez e espectrofotometria. Pode-se concluir que alguns amidos destacaram-se, superando os resultados apresentados pela goma carragena na etapa final do processo. No entanto, notou-se que a eficiência destes amidos ocorre a partir da maturação, diferente da goma carragena que clarifica principalmente na etapa da fervura. Em um aspecto global, sugere-se que na fosfatação, a fonte botânica não influenciou, e as amostras destaques na clarificação foram o amido de milho fosfatado baixo (2,8%) (amostra 7), o amido e milho fosfatado alto (8,6%) (amostra 8) e o amido de mandioca fosfatado alto (amostra 10). Para a oxidação a amostra que apresentou melhor desempenho foi o amido de mandioca oxidado 1% (amostra 4). / The flavor of beer is determined by the feedstock, the type of process and the yeast used, in addition to the compounds produced during fermentation and maturation, that ecxercises greater impact. The production of modified starch is an alternative practiced with the aim of overcoming the limitations of the native starches and increase the usefulness of this polymer in industrial applications. The objective of the research was evaluate the application of corn and cassava modified starches (phosphatation and oxidation) in the craft beer clarification process to getting a beer "clean" and translucent. Were elaborated eight beers testing the anionic starches: oxidized corn starch 1% (MiO 1%); oxidized corn starch 2% (myo 2%); oxidized cassava starch 1% (MaO 1%); oxidized cassava starch 2% (MaO 2%); phosphate corn starch low (MiFB); phosphated corn starch high (MIFA); phosphated cassava starch low (MAFB); phosphate cassava starch high (MAFA). These samples were compared with a beer submitted to the same process using the clarifier carrageenan gum (CARG) and with a beer without added clarifier (SC). The samples were submitted to analysis of phenolic compounds, flavonoids, biuret, spectrophotometry, relative viscosity and turbidity to verify possible clarifier action. Was realized physicochemical characterization of craft beer samples (pH, real extract, acidity, alcohol content, original extract and real degree of fermentation). The application of modified starches reduced the content of phenolic compounds, flavonoids, proteins, and the relative viscosity during the process. In addition, the clarification was noted in turbidity analysis and spectrophotometry. It can be concluded that some starches stood out, overcoming the results presented by carrageenan gum in the final stage of the process. However, it was noted that the efficiency of these starches occurs from the maturation, different of carrageenan gumthat clarifies mainly in the boiling step. In a global aspect, it is suggested that in the phosphatation, the botanical source did not influence, and the highlight samples in clarification were phosphated corn starch low (2.8%) (sample 7), phosphated corn starch high (8 , 6%) (sample 8) phosphated cassava starch high (sample 10). To the Oxidation. the sample that showed better performance was oxidized cassava starch 1% (sample 4).

O sabor da cerveja é determinado pela matéria-prima, pelo tipo de processo e pela levedura utilizada, além dos compostos produzidos durante a fermentação e maturação, que exercem maior impacto. A produção de amidos modificados é uma alternativa praticada com o objetivo de superar limitações dos amidos nativos e aumentar a utilidade deste polímero em aplicações industriais. O objetivo da pesquisa foi avaliar a aplicação de amidos de milho e mandioca modificados (fosfatação e oxidação) no processo de clarificação de cerveja artesanal, visando a obtenção de uma cerveja “limpa” e translúcida. Foram elaboradas oito cervejas testando os amidos aniônicos: amido de milho oxidado 1% (MiO 1%); amido de milho oxidado 2% (MiO 2%); amido de mandioca oxidado 1% (MaO 1%); amido de mandioca oxidado 2% (MaO 2%); amido de milho fosfatado baixo (MiFB); amido de milho fosfatado alto (MiFA); amido de mandioca fosfatado baixo (MaFB); amido de mandioca fosfatado alto (MaFA). Essas amostras foram comparadas com uma cerveja submetida ao mesmo processo utilizando o clarificante goma carragena (GCar) e com uma cerveja sem adição de clarificante (SC). As amostras foram submetidas às análises de compostos fenólicos, flavonóides, biureto, espectrofotometria, turbidez e viscosidade relativa para verificar a possível ação clarificante. Foi realizada a caracterização físico-química das amostras de cerveja artesanal (pH, extrato real, acidez, teor alcóolico, extrato primitivo e grau real de fermentação). A aplicação de amidos modificados reduziu o teor de compostos fenólicos, flavonóides, proteínas, e a viscosidade relativa no decorrer do processo. Além disso, a clarificação foi notada nas análises de turbidez e espectrofotometria. Pode-se concluir que alguns amidos destacaram-se, superando os resultados apresentados pela goma carragena na etapa final do processo. No entanto, notou-se que a eficiência destes amidos ocorre a partir da maturação, diferente da goma carragena que clarifica principalmente na etapa da fervura. Em um aspecto global, sugere-se que na fosfatação, a fonte botânica não influenciou, e as amostras destaques na clarificação foram o amido de milho fosfatado baixo (2,8%) (amostra 7), o amido e milho fosfatado alto (8,6%) (amostra 8) e o amido de mandioca fosfatado alto (amostra 10). Para a oxidação a amostra que apresentou melhor desempenho foi o amido de mandioca oxidado 1% (amostra 4). / The flavor of beer is determined by the feedstock, the type of process and the yeast used, in addition to the compounds produced during fermentation and maturation, that ecxercises greater impact. The production of modified starch is an alternative practiced with the aim of overcoming the limitations of the native starches and increase the usefulness of this polymer in industrial applications. The objective of the research was evaluate the application of corn and cassava modified starches (phosphatation and oxidation) in the craft beer clarification process to getting a beer "clean" and translucent. Were elaborated eight beers testing the anionic starches: oxidized corn starch 1% (MiO 1%); oxidized corn starch 2% (myo 2%); oxidized cassava starch 1% (MaO 1%); oxidized cassava starch 2% (MaO 2%); phosphate corn starch low (MiFB); phosphated corn starch high (MIFA); phosphated cassava starch low (MAFB); phosphate cassava starch high (MAFA). These samples were compared with a beer submitted to the same process using the clarifier carrageenan gum (CARG) and with a beer without added clarifier (SC). The samples were submitted to analysis of phenolic compounds, flavonoids, biuret, spectrophotometry, relative viscosity and turbidity to verify possible clarifier action. Was realized physicochemical characterization of craft beer samples (pH, real extract, acidity, alcohol content, original extract and real degree of fermentation). The application of modified starches reduced the content of phenolic compounds, flavonoids, proteins, and the relative viscosity during the process. In addition, the clarification was noted in turbidity analysis and spectrophotometry. It can be concluded that some starches stood out, overcoming the results presented by carrageenan gum in the final stage of the process. However, it was noted that the efficiency of these starches occurs from the maturation, different of carrageenan gumthat clarifies mainly in the boiling step. In a global aspect, it is suggested that in the phosphatation, the botanical source did not influence, and the highlight samples in clarification were phosphated corn starch low (2.8%) (sample 7), phosphated corn starch high (8 , 6%) (sample 8) phosphated cassava starch high (sample 10). To the Oxidation. the sample that showed better performance was oxidized cassava starch 1% (sample 4).

Submitted by Renata Lopes (renatasil82@gmail.com) on 2017-06-09T15:24:44Z No. of bitstreams: 1 danielgustavomesquitadasilva.pdf: 1286713 bytes, checksum: 02c113ea7352199324c4ee67f18311bf (MD5) / Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2017-06-29T12:06:17Z (GMT) No. of bitstreams: 1 danielgustavomesquitadasilva.pdf: 1286713 bytes, checksum: 02c113ea7352199324c4ee67f18311bf (MD5) / Made available in DSpace on 2017-06-29T12:06:17Z (GMT). No. of bitstreams: 1 danielgustavomesquitadasilva.pdf: 1286713 bytes, checksum: 02c113ea7352199324c4ee67f18311bf (MD5) Previous issue date: 2009-04-06 / Neste trabalho foram obtidas Secções de Choque Totais Absolutas (SCTA) para moléculas de Etanol e Metanol utilizando um aparelho desenvolvido no Laboratório de Espectroscopia Atômica e Molecular do DF/UFJF, que emprega a técnica de transmissão linear. As medidas foram realizadas para o Metanol e Etanol cobrindo as energias de impacto de 70, 80, 90, 100, 150, 200, 250, 300, 350, 400 e 500 eV e também de 60 eV para o Etanol. A resolução de energia em todas as medidas foi de 0,6 eV (FWHM) e a incerteza no cálculo das SCTs foi estimada em 5%. A faixa de pressão na célula de espalhamento foi mantida entre 1 a 4mTorr. Os elétrons que sofreram processos de colisões inelásticas podem ser descriminados daqueles que não sofreram nenhum processo de interação com o alvo por um analisador cilíndrico dispersivo 127º, que tem a finalidade de selecionar os elétrons que serão detectados pelo Coletor de Faraday. Medindo a intensidade do feixe de elétrons atenuados, a SCTA pode ser obtida aplicando a Lei de Lambert Beer. Os dados foram obtidos através de um procedimento estatístico envolvendo uma série de 4 a 7 sessões de medidas, os valores obtidos foram utilizados para encontrar a SCT para uma determinada energia definida. Além das medidas experimentais, nós determinamos SCT utilizando a Regra da Aditividade. Nós também avaliamos nossos dados experimentais usando uma fórmula de dois parâmetros (Curva de Born) para cada gás. Nossos dados experimentais concordam com a maioria dos dados publicados na literatura. Não existem dados reportados na literatura de SCT para a molécula do Etanol (C2H5OH). / We have measured the absolute Total Cross Section (TCS) for methanol and ethanol molecules using an apparatus manufactured at the Molecular Spectroscopy Laboratory at DF/UFJF, which employ the linear transmission technique. The experimental data were taken at incident electron energies of 70, 80, 90, 100, 150, 200, 250, 300, 350, 400 and 500 eV for methanol and ethanol and also of 60 eV for ethanol. The energy resolution in all measurements was 0,6 eV (FWHM) and the overall systematic uncertainty at the TCS were evaluated to be less than 5%. The pressure range in the scattering cell was chosen between 1 and 4mTorr. Those electrons which passed the exit orifice of the chamber were discriminated with a 127o cylindrical energy selector coupled with an entrance set of electrostatic lenses and detected by a Faraday cup. Measuring the attenuation of intensity of the projectile-particle beam transmitted through the target volume, the absolute TCS for a given impact energy was derived from the Beer-Lambert law. The measurements were carried out for a given energy in a series of alt least 4 runs, each one taking at least 7 values and an averaging procedure was applied to derive the final total cross section at a particular energy. Besides the experimental measurements, we have additionally determined TCS using the Additivity Rule. We have also evaluated our experimental data using a fitting procedure with the Born-like formula containing two parameters for each gas. Our experimental data are in good agreement with the majority of previous measurements published in the literature. There are no previous reports of experimental electron scattering Total Cross Section C2H5OH in the literature.