Thesis--Heidelberg. / Includes bibliographical references.

Thesis (Ph. D.)--Universität Freiburg in der Schweiz, Philosophisches Fakultät, 1928. / Includes bibliographical references (p. [vii]-xiv).

Cette recherche a comme point de départ létude que le philosophe français Gilles Deleuze (1925-1995) fait de la peinture, et se concentre dans l'argumentation développé dans son livre Francis Bacon, logique de la sensation . Au delà de lanalyse logique et conceptuelle de la sensation, on privilégie ici l'approche deleuzien du processus pictorique de Francis Bacon, qui comporte la manipulation du hazard, et on essaie de la relier à la question de la affrontation du chaos , comme elle se présente dans le livre de Deleuze et de Félix Guattari Quest-ce que la philosophie?. Il s agit de penser comment ce problème se traduit par la destruction des clichés et de la récognition, et surtout par laffirmation des forces de la vie, de la création, de la différence et de la liberté. / Esta pesquisa tem como ponto de partida a abordagem que o filósofo francês Gilles Deleuze (1925-1995) faz da pintura, e concentra-se na argumentação desenvolvida em seu livro Francis Bacon, logique de la sensation. Além da análise lógica e conceitual da sensação, privilegia-se aqui o enfoque deleuziano do processo pictórico de Francis Bacon, naquilo em que este envolve a manipulação do acaso , e busca-se relacioná-lo com a questão do enfrentamento do caos , tal como se apresenta no livro de Deleuze e Félix Guattari Quest- ce que la philosophie? Neste trabalho é de grande importância a compreens ão do problema da representação na obra deleuziana. Trata-se de pensar em como este problema se traduz na destruição dos clichês e da recognição, mas sobretudo na afirmação das forças da vida, da criação, da diferença e da liberdade.

xiv, 141 p. : ill. A print copy of this thesis is available through the UO Libraries. Search the library catalog for the location and call number. / Twentieth-century British figurative painter Francis Bacon (1909-1992) is perhaps best known for his near-obsessive series of papal paintings inspired by Diego Velazquez' renowned portrait Pope Innocent X (1650) and created over the course of Bacon's entire artistic career. The artist's working process plays a crucial role in understanding this celebrated and varied series. Bacon deliberately avoided Velazquez' "original" portrait, preferring instead to work with photographic reproductions of the piece alongside a large collection of seemingly disparate visual material in his chaotic studio at 7 Reece Mews (South Kensington, London, England). This thesis proposes that Bacon explored issues of mechanization, fragmentation, and repetition through these visual juxtapositions in order to offer a critique of artistic and religious institutions. / Committee in Charge: Dr. Kate Mondloch, Chair; Dr. Lauren G. Kilroy; Dr. Ellen Rees

Cette recherche a comme point de départ létude que le philosophe français Gilles Deleuze (1925-1995) fait de la peinture, et se concentre dans l'argumentation développé dans son livre Francis Bacon, logique de la sensation . Au delà de lanalyse logique et conceptuelle de la sensation, on privilégie ici l'approche deleuzien du processus pictorique de Francis Bacon, qui comporte la manipulation du hazard, et on essaie de la relier à la question de la affrontation du chaos , comme elle se présente dans le livre de Deleuze et de Félix Guattari Quest-ce que la philosophie?. Il s agit de penser comment ce problème se traduit par la destruction des clichés et de la récognition, et surtout par laffirmation des forces de la vie, de la création, de la différence et de la liberté. / Esta pesquisa tem como ponto de partida a abordagem que o filósofo francês Gilles Deleuze (1925-1995) faz da pintura, e concentra-se na argumentação desenvolvida em seu livro Francis Bacon, logique de la sensation. Além da análise lógica e conceitual da sensação, privilegia-se aqui o enfoque deleuziano do processo pictórico de Francis Bacon, naquilo em que este envolve a manipulação do acaso , e busca-se relacioná-lo com a questão do enfrentamento do caos , tal como se apresenta no livro de Deleuze e Félix Guattari Quest- ce que la philosophie? Neste trabalho é de grande importância a compreens ão do problema da representação na obra deleuziana. Trata-se de pensar em como este problema se traduz na destruição dos clichês e da recognição, mas sobretudo na afirmação das forças da vida, da criação, da diferença e da liberdade.

Please read the abstract in the front section of this document. / Dissertation (M Inst Agrar (Food Production and Processing))--University of Pretoria, 2005. / Food Science / unrestricted

Orientador : Felix Guilhermo Reyes Reyes / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-07-15T12:44:40Z (GMT). No. of bitstreams: 1 MendonzaCampos_NestorFernando_M.pdf: 2768192 bytes, checksum: 4891f31255e89c29b5c43a433eb646ca (MD5) Previous issue date: 1986 / Resumo: No presente trabalho foi desenvolvido um procedimento analítico para a identificação e quantificação de N-nitrosaminas voláteis em bacon e lingüiça, utilizando-se cromatografia gasosa acoplada a um detector termoiônico sem chama - nitrogênio-fósforo específico (CG-DNP). Características de resposta deste detector, tais como: linearidade, reprodutibilidade e limite de detecção, foram determinadas para nitrosodimetilamina (NDMA), nitrosodietilamina (NDEA), nitrosodipropilamina (NDPA) e nitrosopirrolidina (NPIR). As nitrosaminas foram extraídas por diclorometano a partir de amostras de bacon e lingüiça, colocadas em coluna de celite. Os extratos obtidos desta coluna, em ambos os tipos de amostras, foram de pureza insuficiente para o detector DNP sendo, portanto, necessária a sua purificação prévia à injeção no cromatógrafo. Com esta finalidade, colunas de sílica gel e alumina foram testadas, sendo que a efetividade da primeira coluna foi superior á de alumina. Com o propósito de diferenciar nitrosocompostos de outros compostos presentes nas amostras, foi estudada a velocidade de decomposição fotoquímica, das nitrosaminas, por irradiação com luz ultravioleta. Isso também permitiu a confirmação destes nitrosocompostos. Cromatografia gasosa ¿ DNP foi utilizada no estudo da fotodecomposição. Um método alternativo utilizado para a identificação dos mesmos compostos foi cromatografia em camada delgada. A recuperação e reprodutibilidade do método na quantificação de NDMA e NPIR foram determinadas utilizando-se como padrões internos NDEA e NDPA. Os teores de NDMA e NPIR determinados em quatro amostras de bacon variaram na faixa de 19 a 5l µg/kg (ppb), teores estes frequentemente encontrados neste tipo de amostra. / Abstract: The information presented in this thesis covers research findings on the development of an analytical procedure for the analysis of volatile nitrosamines in bacon and sausage, using gas chromatography equiped with a Nitrogen.Phosphorous Thermoionic Detector (GC-NPD). Characteristics of the detector such as: re¬producibility, linearity and limit of detection were determined for N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA), N-nitrosodipropylamine (NDPA) and N-nitrosopyrrolidine (NPYR). The nitrosamines from bacon and sausage were extracted from a celite column using dichloromethane. Since the extracts from this column were hot sufficiently pure for the NPD detector, they were purified using silica gel or alumina columns. The effectively of the silica gel column was superior to that of the alumina column. In order to differentiate Nitrosocompounds from other compounds present in the samples the velocity of photodecomposi¬tion of the nitrosamines using UV light was studied. This also allowed us to confirm the identity of these nitrosocompounds. GC-NPD was used in this study. Thin layer chromatography was used as an alternative method for the identification of the nitrosamines. NDEA and NPYR were used as internal standards in the evaluation of the recovery and reproducibility of the method for the quantitation of the NDMA and NPYR. The concentrations of NDMA and NPYR determined in four samples of bacon were within those values frequently found for this type of samples, and varied from 19 to 51 µg /kg (ppb). / Mestrado / Mestre em Ciência de Alimentos

This research focused on studying the sensory quality of low fat bacon when pale, soft and exudative (PSE) pork is used during processing. Low fat bacon is different from normal bacon in that the amount of visible fat in low fat bacon has been reduced. This is as a result of consumer interest in weight control and cholesterol, creating a demand for meat and meat products with reduced fat levels. PSE pork is a condition in which certain muscles are very pale, soft and watery. It is produced when the rate of post-mortem glycolysis is fast and a high level of acidity is reached while the carcass temperature is still high. Different researchers have reported that PSE pork absorbs less brine during curing and this may have a negative effect on the sensory quality and acceptance of both the uncooked and cooked finished products as it is mainly the curing brine that is responsible for the development of the typical colour, flavour, aroma and texture associated with cured meat products. Thirty pig carcasses, 15 PSE and 15 normal pH, suitable for production of low fat bacon, were selected over a period of three weeks at an abattoir in Olifantsfontein to study the effect of PSE meat on the sensory quality of low fat bacon. The carcasses were further processed into low fat bacon at a meat processing plant. Data were collected on the % brine uptake of PSE and normal pH meat after curing; the rating scores on the descriptive sensory attributes of both PSE and normal pH low fat bacon and the % salt concentration and residual nitrite of PSE and normal pH low fat bacon. A consumer test to determine the buying preferences for packaged PSE and normal pH low fat bacon and the eating quality preferences of cooked PSE and normal pH low fat bacon was also conducted. No significant difference (p > 0.05) was found in the % brine uptake between PSE and normal pH meat. There were no significant differences (p > 0.05) in the descriptive sensory attributes of PSE and normal pH low fat bacon. The residual nitrite concentration of normal pH low fat bacon was significantly higher than that of PSE low fat bacon. There was however no significant difference (p > 0.05) in the % salt concentration of PSE and normal pH low fat bacon. Correlation matrices showed significant positive correlations (p ≤ 0.05) between % brine uptake and % salt concentration and between % salt concentration and perceived saltiness of normal pH low fat bacon. For PSE low fat bacon, the correlations between % brine uptake and % salt concentration and between % salt concentration and perceived saltiness was not significant. The correlation between % brine uptake and residual nitrite content was however not significant (p > 0.05) for both the PSE and normal pH low fat bacon. A significantly higher number of consumers indicated that they would prefer to buy samples representing PSE low fat bacon. The pale colour of PSE meat was not masked after curing, which was noticed by the consumers during the evaluation of buying preferences for PSE and normal pH packaged low fat bacon. However, regarded as even more important than colour, the consumers mentioned fat content as the main deciding factor for purchasing low fat bacon. No significant difference (p > 0.05) was found in the preference for the eating quality of cooked PSE and normal pH low fat bacon. It was concluded that PSE meat can successfully be used to produce low fat bacon products of consistent quality. This conclusion is drawn from the analytical sensory test results, where the use of PSE meat did not affect the sensory quality characteristics of low fat bacon. For low fat bacon, fat content is an important factor, regarded as very influential to consumers when making purchases. It is therefore important to produce products with consistent fat content according to specifications. / Dissertation (M Inst Agrar ( Food Production and Processing))--University of Pretoria, 2002. / Food Science / unrestricted

Daily food selection is made without much effort and is determined by experienced, affective, and intuitive processes, commonly expressed through social media. However, the majority of the current studies in sensory and consumer science use classical methods without considering social media, which are currently used to express the \"consumer-voice\". This fact could jeopardize the ecological validity and reliability of the current sensory methods. In this sense, studies based on classical and new sensory methods, along with social media, could provide more realistic results, since social desirable and rationalized responses to a \"stimulus\" would be prevented. In this context, the objective of the current work was to study the transition from classical sensory analysis to social media as an alternative in the development of smoked bacon considering the consumer\'s response. This thesis is divided into eight studies, with the first four studies based on the intrinsic properties of the product. In the following two studies the dynamic sensory perception, using the Temporal Dominance of Sensations, was studied. The two final studies addressed the non-sensory properties associated with smoked bacon. The results of the present study indicated that the static sensory properties and the volatile profile of bacon were dependent on the smoking process. The dynamic sensory properties were dependent on the smoking, fat content and mastication. Non-sensory factors affected the representation of smoked bacon, with healthiness being the most important factor, followed by context of consumption and convenience. The lexicometric analysis of the tweets revealed that the main associations of the word bacon in twitter were: culinary preparations, occasions of consumption and positive feelings. Finally, it can be concluded that the transition process from classical methods to social networks is a growing phenomenon, which seeks to complement the static and dynamic intrinsic sensory measurements in the search for a better understanding of consumer\'s behavior. / A seleção diária dos alimentos é feita sem muito esforço e é determinada por processos vivenciados, afetivos e intuitivos, comumente demonstrados através das redes sociais. No entanto, a maioria dos estudos atuais em ciência sensorial e do consumidor usa métodos clássicos, sem considerar as redes sociais, que atualmente são usadas para expressar a \"voz do consumidor\". Este fato poderia prejudicar a validade ecológica e a confiabilidade dos métodos atuais de análise sensorial. Nesse sentido, estudos baseados em métodos sensoriais clássicos e novos em conjunto com as redes sociais, poderiam fornecer resultados mais realistas, uma vez que respostas socialmente desejáveis e racionalizadas em relação a um \"estímulo\" seriam evitadas. Nesse contexto, o objetivo deste trabalho foi estudar a transição da análise sensorial clássica para as redes sociais como uma alternativa no desenvolvimento de bacon defumado, considerando a resposta do consumidor. Esta tese está dividida em oito estudos, com os quatro primeiros estudos baseados nas propriedades intrínsecas do produto. Nos dois estudos seguintes a percepção sensorial dinâmica, usando a Dominância Temporal de Sensações, foi estudada. Os dois estudos finais abordaram as propriedades não sensoriais associadas ao bacon defumado. Os resultados do presente estudo indicaram que as propriedades sensoriais estáticas e o perfil de compostos voláteis do bacon foram dependentes do processo de defumação. Já as propriedades sensoriais dinâmicas mostraram-se dependentes da defumação, conteúdo de gordura e a mastigação. Os fatores não sensoriais afetaram a representação do bacon defumado, sendo a saudabilidade o fator mais importante, seguido do contexto de consumo e da conveniência. A análise lexicometrica dos tweets revelou que as principais associações da palavra bacon no Twitter foram: preparações culinárias, ocasiões de consumo e sentimentos positivos. Finalmente, pode-se concluir que o processo de transição dos métodos clássicos para as redes sociais é um fenômeno crescente, que busca complementar as medidas sensoriais intrínsecas estáticas e dinâmicas na busca por uma melhor compreensão do comportamento do consumidor.

Neste trabalho, trazemos uma análise da obra O Progresso do Conhecimento, publicada em 1605, pelo filósofo e político Francis Bacon (1561-1626). Nosso objetivo é explorar as ideias contidas nesse importante livro de Bacon a fim de relacioná-las com intenções mais gerais desse pensador, no plano de um projeto para a ciência, e com o momento histórico em que ele viveu, em especial a Reforma Protestante e suas consequências para o Estado inglês. Para atingir nosso objetivo, fizemos inicialmente um levantamento dos modos como a historiografia da ciência tem tratado sua vida e sua obra e como a historiografia geral tem abordado a questão da Reforma Protestante na Inglaterra. A análise do livro de Bacon, ao mesmo tempo em que segue linearmente as partes da obra, priorizou algumas dimensões teóricas: o projeto de Bacon de classificação das partes do conhecimento, a questão da separação entre o conhecimento humano e divino, o problema dos sujeitos da ciência e a dignidade do conhecimento e as vantagens do conhecimento. O resultado da análise é que as ideias de Bacon sobre a ciência são também ideias e propostas sobre o funcionamento do Estado e sobre os modos de ser dos sujeitos que os possibilitariam se relacionar com essa ciência e esse Estado. Assim, sugerimos que, para Bacon, Estado, sujeitos e ciência são elementos inter-relacionados e indissociáveis / In this text, I present an analysis of the work The Advancement of Learning, published in 1605, by the philosopher and politician Francis Bacon (1561-1626). My goal is to explore the ideas that this important book by Bacon contains, with the aim of relating them to the more general intentions of this thinker, in the frame of a project for science, and with the historical moment in which he lived, especially the Protestant Reformation and its consequences to the English State. In order to attain my goal, I made a survey of the approaches that the historiography of science has treated his life and works and how the general historiography has dealt with the Protestant Reformation in England. The analysis of Bacons book, follows linearly the parts of the work, but at the same time I have given strong attention to some theoretical dimensions: Bacons project of the classification of the parts of knowledge, the issue of the separation between human and divine knowledge, the problem of the subjects of science and the dignity of knowledge and the advantages of knowledge. The results of the analysis point to understanding Bacons ideas about science as ideas e proposals about the functioning of State e about the ways of being of the subjects that might enable them to be in a relationship with this science and State. In this way, I suggest that for Bacon, State, subjects and science are interrelated and inseparable elements