[pt] Sistemas orientados a eventos estão se tornando cada vez mais presentes em diversos domínios de aplicação. Sistemas gráficos interativos e sistemas distribuídos são exemplos clássicos de cenários favoráveis ao emprego do paradigma de programação orientada a eventos. Atualmente, novos cenários estão surgindo, tais como os ambientes de programação para telefones celulares e, apesar dessa crescente presença em sistemas computacionais, o paradigma de orientação a eventos ainda apresenta uma série de desafios, tais como a elaboração de mecanismos eficientes para o despacho de eventos e o gerenciamento concorrente da execução desses tratadores, otimizando o uso dos recursos computacionais disponíveis. Este trabalho apresenta um modelo para o desenvolvimento de escalonadores de eventos em ambientes de programação orientados a eventos. É feito um estudo dos principais modelos de escalonamento colaborativo dos eventos, utilizando corrotinas em conjunto com outros padrões de projeto estudados. Defende-se um modelo onde o escalonador é responsável por encapsular a complexidade do gerenciamento de múltiplas linhas de execução colaborativas, procurando otimizar o uso de CPU durante chamadas de métodos bloqueantes. O uso de corrotinas permite o fácil gerenciamento dessas múltiplas linhas de execução, através da definição de mecanismos de abstração de controle, que permitem o encapsulamento do contexto de execução e a suspensão e retomada do processamento de forma transparente ao escalonador e às próprias linhas de execução. O fato de ser um modelo de concorrência colaborativa evita problemas com o controle de acessos concorrentes ao estado compartilhado pelas várias linhas de execução gerenciadas pelo escalonador. O modelo é aplicado em dois cenários distintos: uma ferramenta de programação para telefones celulares, que são inerentemente orientados a eventos de processamento assíncrono e apresentam pouco poder de processamento e fortes restrições no uso da memória disponível; e um middleware CORBA escrito em Lua, onde a comunicação entre os objetos distribuídos é toda baseada no modelo de chamada remota de métodos. / [en] Event oriented systems are becoming present on many domains of applications. Distributed systems and graphical interactive systems are classical examples of environments that adapt well to the concept of event oriented programming. There are also emerging scenarios like cellphone runtime environments. Despite the growing presence on the computational systems, some challenges still remain, like efficient method dispatch models and the management of concurrent processing of the event handlers. This work propose a model for an event scheduler using collaborative routines. We introduce a study on some mainstream scheduler models and propose a model where the scheduler holds the responsibility to encapsulate the complexity of managing multiple lines of execution, minimizing the CPU time wasted with blocking methods. The coroutine model allows the management of these multiple lines of execution using a general control abstraction, which allows seamless context switching during the multiple suspending and resuming of the routine. Also, without preemption, there is no overhead due to access control of the shared resources. The proposed is tested on two different scenarios: one programming framework designed to be run mobile phones, a fully asynchronous environment with low processing power and severe memory constraints; and a CORBA middleware written in lua, where the communication between distributed objects is based on the remote procedure call modell.

Master of Agribusiness / Department of Agricultural Economics / Vincent R. Amanor-Boadu / Nationwide, the craft brew industry has enjoyed massive growth. Hops are an important ingredient in craft brew beer and rapid growth of this industry has created many opportunities to grow hops. Currently, hops production is concentrated in the Pacific Northwest. That is beginning to change with new hops acres being planted every year across the country. The study looks at how economically feasible it is to plant hops in Nebraska. Is there enough local demand? Finally, given that Nebraska’s weather is dramatically different than the Pacific Northwest, can hops flourish there? The research begins by assessing all costs associated with a starting a three acre hops operation. Estimated yield and income is projected for ten years to establish cash flow. Instances of hail, wind and tornados for Clay County Nebraska for the years 2006-2016 were calculated to determine a probability of those weather events occurring. The probability was then used to determine the effect it could have on yield of hops per year. In addition to cost of production, the study also documented the growth of Nebraska’s craft brew industry to establish demand for locally grown hops. The researched concluded that if production stayed constant and our discount rate at 5%, assuming prices remain where they are or higher, then it is economically feasible to grow hops in Nebraska. Wind, hail and tornadoes do pose a threat in the Midwest but their effect on yield is not enough to deter someone from planting hops there. Access to reliable capital to begin and sustain a hops operation appears to have a greater impact. In addition, Nebraska’s craft brew industry continues to expand rapidly suggesting a strong market for locally grown hops. This information is important for anyone who is considering planting a commercial hops yard. Given how expensive the start-up costs are and how labor intensive the crop is, this research can provide guidance to those seeking to add hops production to their new or existing farming operation.

This essay explores the influence of contemporary values in two iterations of the Greek Prometheus myth and argues that the events portrayed in the two texts follow the structure of the myth and that the discourse in the texts shows traces of contemporary moral values. Mary Shelley’s Frankenstein (1818) is used as a starting point, but the focus is on Howard Phillip Lovecraft’s “Herbert West: Reanimator” (1922) as a later iteration of the Prometheus myth.The method for comparison is centred on disassembling the texts in accordance with the instructions found in Mieke Bal’s Narratology: Introduction to the Theory of Narrative (1997) to form tables of events. The functions of the events found in the Prometheus myth will then be used to sort the events from Lovecraft’s and Shelley’s work to assert focal points for comparing the moral values in the discourse.

Masters of Science / Department of Food, Nutrition, Dietetics and Health / Edgar Chambers IV / In today’s market, there is a growing demand for high-quality coffee with distinctive sensory characteristics. An example of such coffees is the cold brew which has become quite popular. Despite the increasing prevalence of cold drip/brewed coffee, little-published research exists on the factors that impact the sensory characteristics of cold brew coffee. The objectives of this study were to determine the impact of a) degree of roasting, b) coffee to water ratio (C2WR) and c) brewing methods on cold brew coffee from d) Ugandan coffee beans. Four distinct coffee samples, sourced from different lowland and mountainous regions in Uganda, were roasted and tested using a factorial design that allowed comparison of all main factors (a-d) and their interactions. The samples were evaluated by a highly trained sensory panel based on 42 attributes from a previously published coffee lexicon. Results showed that all aspects studied (Ugandan variety, roast degree, C2WR, and brewing method) had an impact on most of the attributes. For example, Robusta coffees generally had a more bitter taste than Arabica coffees and the Dark roast samples generally were more bitter than the Medium roast coffees. In addition, coffee samples that were brewed using a higher coffee to water ratio (C2WR) generally were more bitter than the coffees that were brewed using a lower C2WR. However, although most of the main effects had a significant impact, their effects were mitigated by their interaction with other factors. For example, Medium roast Robusta that was slow-dripped with a high C2WR had a more bitter taste than the corresponding Arabica samples however when the Medium roast Robusta was steeped with a high C2WR it had a similar bitter intensity with the corresponding Arabica samples. Thus, although major impacts are critical, individual sample combinations must be considered when evaluating coffee samples for their impact on the sensory characteristics.

"What's on Tap, Texas?" is an exploration of the interrelated worlds of the home brewer and the craft brewer in Texas.

Food flavor is hugely important in motivating food choice and eating behavior. Unfortunately for research and communication about flavor, many languages' flavor vocabularies are notoriously variable and must be aligned before data collection using training or after the fact by researchers. This dissertation demonstrates one example of each approach (conventional descriptive analysis (DA) and labeled free sorting, respectively), and compares their use to emerging, computational natural language processing (NLP) methods that use large volumes of existing text data. Rapid methods that align flavor vocabulary after data collection are most similar to NLP, and with the development or improvement of some strategic tools, NLP is well-poised to further accelerate the analysis of existing text data or unaligned vocabularies. DA, while much more time-consuming, ensures that the researchers, tasters, and readers have a shared definition of any flavor words used, an advantage that all existing rapid methods lack. With a greater understanding of how this differs from everyday communication about flavor, future researchers may be able to replicate this aspect of DA in novel descriptive methods. This dissertation investigates the flavors of specialty beverages, specifically American whiskeys and cold brew coffees. American whiskeys differ from other whiskeys based on raw materials and aging practices, with the aging practices primarily setting them apart. While the most expensive American whiskeys are similar to Scotches and dominated by oaky, sultana-like flavors, only very rich consumers desire these flavors, with chocolate and caramel being the most widely preferred by most consumers. Degree of roasting has more of an impact on cold brew coffee flavor than the origin of the beans, and the coffee consumers surveyed here preferred dark roast to light roast cold brews. / Doctor of Philosophy / Food flavor is hugely important in motivating food choice and eating behavior. Unfortunately for research and communication about flavor, many languages' flavor vocabularies are notoriously inconsistent: flavor words may have more than one meaning, multiple words may mean the same thing, and people regularly make mistakes when naming flavors. To get around this, researchers can either train human tasters to use a fixed set of flavor words, or they can attempt to identify the flavors that people are talking about from their own-words descriptions. In this dissertation, I give examples of both of these methods and compare them to approaches based on machine learning and other computational techniques. This dissertation investigates the flavors of specialty beverages, specifically American whiskeys and cold brew coffees. American whiskeys differ from other whiskeys based on raw materials and aging practices, with the aging practices primarily setting them apart. Producers wanting to set their whiskeys apart with the use of specialty or heritage grains will likely need to work with breeders to develop new varieties that will impart special flavors to the whiskeys. While the most expensive American whiskeys are similar to Scotches and dominated by oaky, sultana-like flavors, only very rich consumers desire these flavors, with chocolate and caramel being the most widely preferred by most consumers. For cold brew coffees, degree of roasting has more of an impact on flavor than the origin of the beans, although a subset of people sense and prioritize origin-related flavor differences when making flavor groups. The coffee consumers surveyed here preferred dark roast to light roast cold brews, which suggests that different beans are ideal for making well-liked cold brew coffee than traditional hot brew.

Made available in DSpace on 2014-06-12T16:00:23Z (GMT). No. of bitstreams: 2 arquivo6548_1.pdf: 1342765 bytes, checksum: 448589df7a84835f365d27588962c465 (MD5) license.txt: 1748 bytes, checksum: 8a4605be74aa9ea9d79846c1fba20a33 (MD5) Previous issue date: 2007 / Com o crescimento da tecnologia de telefonia celular, estes dispositivos passaram cada vez mais a focar seus objetivos em processamento e transmissão de dados. Devido ao seu grande poder de conectividade e a sua mobilidade, os celulares também se tornaram uma potencial plataforma para o desenvolvimento de aplicações. Desta forma, os fabricantes de aparelhos passaram a disponibilizar plataformas de desenvolvimento para que terceiros pudessem desenvolver aplicações para os seus celulares. A primeira iniciativa neste sentido foi a inclusão de uma máquina virtual Java nos telefones TDMA e GSM; e um ambiente de execução de aplicações chamado BREW para CDMA. Com a evolução do hardware dos dispositivos, começou-se a adotar sistemas operacionais abertos como: Symbian; Windows Mobile; e Embedded linux. Estes sistemas operacionais também permitem o desenvolvimento de aplicações por terceiros. Assim, percebe-se que não existe uma plataforma padrão para desenvolvimento de aplicações para dispositivos móveis. Para que uma aplicação possa ser instalada no maior número de dispositivos possível, esta deve ser portada entre as diferentes plataformas de desenvolvimento. Além disto, todas estas plataformas de desenvolvimento são dirigidas a eventos. No entanto, elas não oferecem uma arquitetura que facilite o desenvolvimento de aplicações desta forma. O objetivo deste trabalho é especificar e implementar um framework de aplicações para dispositivos móveis que minimize o esforço de porting de aplicações entre as plataformas. Deve ser disponibilizada também uma arquitetura que auxilie o desenvolvimento de aplicações dirigidas a eventos. Além disto, visa-se propor uma solução para um ambiente de desenvolvimento multi-plataforma que seja integrado ao Framework proposto e auxilie na interoperabilidade do desenvolvimento em várias plataformas diferentes. Este objetivo foi alcançado através da implementação do CMF - C.E.S.A.R Mobile Framework - framework multi-plataforma de aplicações para dispositivos móveis; e do Gluon, ambiente de desenvolvimento para estes dispositivos. O CMF auxilia o desenvolvimento de aplicações dirigidas a eventos e permite que uma aplicação que foi desenvolvida para uma determinada plataforma possa ser executada em outras plataformas, sem que seu código seja alterado. O Gluon possibilita um aumento de produtividade no desenvolvimento destas aplicações, automatizando várias tarefas de configuração de ambiente, compilação e depuração do código, permitindo que o desenvolvedor foque no desenvolvimento da aplicação.

Cette thèse est consacrée à l’étude du café « Bourbon Pointu », Coffea arabica var. laurina, né d'une mutation spontanée de la variété Bourbon à l’île de La Réunion. Les teneurs moyennes des composés majoritaires non volatils du café vert sont (pourcentage de matière sèche) les suivantes : saccharose (7,1), trigonelline (1,3), caféine (0,75), acide caféoyl-5- quinique (4,7), acide palmitique (5,0), acide linoléique (6,5). L’analyse sensorielle a permis de mettre au point un profil de torréfaction original de courte durée. Parmi les 145 composés volatils extraits des poudres de café torréfié par SPME, cinq sont majoritaires (teneurs moyennes en ppm): acide acétique (34), 2-furaneméthanol (117), 5-méthyl-2-furfural (166), furfural (144), 2-méthylpyrazine (47). Ces cinq composés volatils extraits par SPE se retrouvent dans le café en tasse : acide acétique (23), 2-furaneméthanol (405), 5-méthyl-2-furfural (36), furfural (85), 2-méthylpyrazine (73) avec en plus, la -butyrolactone (97). Le ratio entre la concentration de la molécule et son seuil de perception définit l’Odor Activity Value (OAV). La conversion des concentrations des composés volatils en unités OAV a permis de dégager neuf molécules ayant un impact olfactif important : 2-furfurylthiol (café torréfié), 2-méthylpropanal (chocolat), dodécanal (agrume), 2-éthylhexan-1-ol (agrume), -pinène (boisé, agrume), furfural (boisé, caramel), 2-hydroxy-3-méthylcyclopent-2-én-1-one (érable), hex-2-énal (pomme verte), 2-méthylbut-2-énal (fruité, vert). La détermination de ces OAV a permis de différencier les trois catégories commerciales au niveau olfactif avec la prédominance d’aldéhydes pour les « Grand cru », le phénylacétaldéhyde pour les « Sublime », et les pyrazines pour les « Authentique ». Les conditions géoclimatiques et les transformations post-récoltes influencent de façon non négligeable la composition chimique du café vert et donc les arômes générés lors de la torréfaction et en conséquence, la répartition des cafés dans les trois catégories. L’ensemble de ces résultats fait du «Bourbon Pointu», un café haut de gamme classé parmi les «cafés gourmets». / This thesis is devoted to the study of “Bourbon Pointu” coffee, Coffea arabica var. laurina, born from a spontaneous mutation of the Bourbon variety in Reunion Island. The mean contents of non-volatile main compounds of green coffee are (percentage of dry matter): sucrose (7.1), trigonellin (1.3), caffeine (0.75), cafeoyl-5-quinic acid (1.7), palmitic acid (5.0), linoleic acid (6.5). Sensory analysis allowed to develop an original short time roasting profile. Among the 145 volatiles compounds extracted from roasted coffee powders by SPME, the mean contents of the five major components (ppm) are: acetic acid (34), 2-furanmethanol (117), 5-methyl-2-furfural (166), furfural (144), 2 methylpyrazine (47). These five volatile compounds extracted by SPE are found in the brew coffee: acetic acid (23), 2-furanmethanol (405), 5-methyl-2-furfural (36), furfural (85), 2- methylpyrazine (73) plus -butyrolactone (97). The ratio of molecule content to its perception threshold defines the “Odor Activity Value” (OAV). The conversion of the contents of volatile compounds in units OAV emphasized nine molecules with an important olfactory impact: 2-furfurylthiol (roasted coffee), 2-methylpropanal (chocolate), dodecanal (citrus), 2-ethylhexan-1-ol (citrus),-pinene (woody, citrus), furfural (woody, caramel), 2-hydroxy-3-methylcyclopent-2-en-1-one (maple), hex-2-enal (green apple), 2-methylbut-2- enal (fruity, green). The determination of these OAV differentiated the three commercial categories related to their typical odor due to the predominance of aldehydes for the "Grand cru", phenylacetaldehyde for "Sublime" and pyrazines for "Authentic". Geoclimatic conditions and post-harvest processing have a significant influence on the green coffee composition, on the flavors generated during roasting and thus, on the coffee distribution in the three categories. All these results define the "Bourbon Pointu" as a premium coffee and classify it as a "specialty coffee."