Thesis (B.A.)--Haverford College, Dept. of English, 2005. / Includes bibliographical references.

Thesis (D. Min.)--Denver Conservative Baptist Seminary, 1999. / Includes bibliographical references (leaves 313-330).

Thesis (doctoral)--Göteborgs universitet, 2005. / Extra t.p. with thesis statement and English abstract inserted. Includes bibliographical references (p. 267-279).

Thesis (M.S.)--Florida State University, 2006. / Advisor: Emily M. Haymes, Florida State University, College of Human Sciences, Dept. of Nutrition, Food and Exercise Science. Title and description from dissertation home page (viewed Sept. 15, 2006). Document formatted into pages; contains x, 181pages. Includes bibliographical references.

Thesis (M.S.)--West Virginia University, 2006. / Title from document title page. Document formatted into pages; contains vi, 48, [113] p. : ill. (some col.). Vita. Includes abstract. Includes bibliographical references (p. 46-48).

Thesis (M. Sc.)(Consumer science)--University of Pretoria, 2006. / Includes bibliographical references. Available on the Internet via the World Wide Web.

Orientador: Waldemar Gastoni Venturini Filho / Banca: Elisa Angela Marques J. Torres / Banca: Ricardo Figueira / Resumo: O objetivo do presente trabalho foi produzir e caracterizar por meio de análises físico-químicas, energéticas e sensoriais refrescos adoçados de jabuticaba, visando o aproveitamento tecnológico e agregação de valor a frutos de jabuticabeira. As matérias-primas utilizadas foram jabuticabas Sabará, açúcar cristal e água duplamente filtrada. O experimento foi desenvolvido em duas etapas. Os ensaios de produção de refresco adoçado de jabuticaba na etapa 1 foram desenvolvidos a partir de seis tratamentos, combinando-se dois métodos de extração de sólidos solúveis (utilizando a jabuticaba inteira e esmagada) e três formulações do refresco adoçado de jabuticaba com diferentes concentrações de sólidos solúveis (10, 12 e 14°Brix). Na etapa 2 os refrescos adoçados de jabuticaba foram elaborados a partir da diluição do xarope (60 e 70°Brix) para obtenção dos refrescos à 12°Brix. Em todos os experimentos os refrescos adoçados de jabuticaba foram analisados físico-quimicamente em relação aos teores de sólidos solúveis, pH, acidez total, ratio, açúcares redutores, açúcares redutores totais, turbidez, bem como tiveram os teores de nutrientes (carboidratos, proteínas, lipídeos, umidade e cinzas) e valores energéticos determinados por meio de análise centesimal. A análise sensorial foi realizada por meio de testes afetivos de aceitação. Na etapa 1, o método de extração, a concentração de sólidos solúveis e a interação desses fatores interferiram nas variáveis físicas (turbidez) e químicas (°Brix, acidez total, AR e cálculo do ratio) de todas as amostras das bebidas elaboradas neste experimento, com exceção dos valores de pH e ART. Energeticamente o método de extração influenciou os teores de proteínas e lipídios presentes nos refresco adoçados de jabuticaba. Os refrescos não apresentaram diferença sensorial quanto ao método de extração utilizado / Abstract: The aim of this work was to produce and characterize through physical- chemical, energy and soft drinks sweetened jaboticaba sensory analyzes, aiming to use technology and adding value to the fruits. The raw materials used were jaboticaba Sabara, crystal sugar and doubly filtered water. The experiment was conducted in two stages. Assays of producing sweetened soft drink jaboticaba in step 1 were developed from six treatments combining two methods of extraction of soluble solids ( using the whole and crushed blemish blemish) and three formulations of soft drink sweetened with different concentrations jaboticaba soluble solids (10, 12 and 14°Brix). In step 2 the soft drink sweetened jaboticaba were prepared by diluting the syrup (60 and 70°Brix) for obtaining refreshments at 12°Brix. In all experiments jaboticaba sweetened soft drinks were analyzed physico-chemically with respect to soluble solids, pH, total acidity, ratio, reducing sugars, total reducing sugars, turbidity, and had the levels of nutrients (carbohydrates, proteins, 4 lipid, moisture and ash) and energy values determined by proximate analysis. Sensory analysis was performed by means of affective acceptance tests. In step 1, the extraction method, the concentration of soluble solids and the interaction of these factors interfered with physical (turbidity) and chemical variables (°Brix, total acidity, and calculation of the AR ratio) of all samples of beverages prepared in this experiment, except for the values pH and ART. The energy extraction method influenced the levels of proteins and lipids present in soft drink sweetened jaboticaba. Refreshments showed no sensory difference to the extraction method used, but showed significant sensory difference in the concentration of soluble solids present in soft drink (10, 12 and 14°) and refreshments 12 and 14°Brix and the most appreciated in all... / Mestre

PURPOSE: To determine the potential discoloration of provisional materials by exposure to beverages and evaluate the efficacy of simulated tooth-brushing on stain removal and the effect on surface roughness. METHODS: Materials included: Jet Set-4 (Lang), Protemp Plus (3M ESPE), Luxatemp (DMG), Artbloc (Merz), Telio-CAD (Ivoclar), and Vita-CAD (Vita). Specimens (n=10/group) were immersed in: distilled water, coffee, red wine, tea, coke and cranberry juice. Color measurements were taken (Xritei5 spectrophotometer) at: baseline, 24 hours, 4 and 8 weeks. Specimens in coffee and red wine for 8 weeks were exposed to tooth-brushing for three minutes and color measurements were taken subsequently. Color differences (ΔE) after treatments were calculated using one-way ANOVA, MANOVA and post hoc Tukey test. Another group of specimens (n=10/group) were exposed to tooth-brushing under a 1.91N load using toothpaste slurry (Crest® Cavity Protection) for 20,000 cycles in two modes: soft and medium bristles (both Oral B Indicator®). Surface roughness was measured using a Mitutoyo SJ201 profilometer before and after brushing. Surface roughness Ra values were compared using one-way ANOVA and post hoc Tukey test. RESULTS: Coke and water had no significant discoloration effect (p>0.05). Red wine and coffee exhibited the highest discoloration effect. CAD-CAM blocks showed significantly lower color change, at all durations, and after brushing (p<0.001). Tooth-brushing had a significant effect (Ra) on Telio-CAD, Artbloc, Jet Set-4 and Vita-CAD. Protemp-Plus and Luxatemp groups showed no significant difference. CONCLUSIONS: Traditional materials showed less color stability when compared to CAD/CAM blocks. Tooth-brushing effect varies depending on bristle and material type.

Made available in DSpace on 2014-06-11T19:24:44Z (GMT). No. of bitstreams: 0 Previous issue date: 2014-02-28Bitstream added on 2014-06-13T20:32:07Z : No. of bitstreams: 1 000751537.pdf: 1345098 bytes, checksum: c7c2009418cdfdb4b3dfba0536ba0495 (MD5) / O objetivo do presente trabalho foi produzir e caracterizar por meio de análises físico-químicas, energéticas e sensoriais refrescos adoçados de jabuticaba, visando o aproveitamento tecnológico e agregação de valor a frutos de jabuticabeira. As matérias-primas utilizadas foram jabuticabas Sabará, açúcar cristal e água duplamente filtrada. O experimento foi desenvolvido em duas etapas. Os ensaios de produção de refresco adoçado de jabuticaba na etapa 1 foram desenvolvidos a partir de seis tratamentos, combinando-se dois métodos de extração de sólidos solúveis (utilizando a jabuticaba inteira e esmagada) e três formulações do refresco adoçado de jabuticaba com diferentes concentrações de sólidos solúveis (10, 12 e 14°Brix). Na etapa 2 os refrescos adoçados de jabuticaba foram elaborados a partir da diluição do xarope (60 e 70°Brix) para obtenção dos refrescos à 12°Brix. Em todos os experimentos os refrescos adoçados de jabuticaba foram analisados físico-quimicamente em relação aos teores de sólidos solúveis, pH, acidez total, ratio, açúcares redutores, açúcares redutores totais, turbidez, bem como tiveram os teores de nutrientes (carboidratos, proteínas, lipídeos, umidade e cinzas) e valores energéticos determinados por meio de análise centesimal. A análise sensorial foi realizada por meio de testes afetivos de aceitação. Na etapa 1, o método de extração, a concentração de sólidos solúveis e a interação desses fatores interferiram nas variáveis físicas (turbidez) e químicas (°Brix, acidez total, AR e cálculo do ratio) de todas as amostras das bebidas elaboradas neste experimento, com exceção dos valores de pH e ART. Energeticamente o método de extração influenciou os teores de proteínas e lipídios presentes nos refresco adoçados de jabuticaba. Os refrescos não apresentaram diferença sensorial quanto ao método de extração utilizado / The aim of this work was to produce and characterize through physical- chemical, energy and soft drinks sweetened jaboticaba sensory analyzes, aiming to use technology and adding value to the fruits. The raw materials used were jaboticaba Sabara, crystal sugar and doubly filtered water. The experiment was conducted in two stages. Assays of producing sweetened soft drink jaboticaba in step 1 were developed from six treatments combining two methods of extraction of soluble solids ( using the whole and crushed blemish blemish) and three formulations of soft drink sweetened with different concentrations jaboticaba soluble solids (10, 12 and 14°Brix). In step 2 the soft drink sweetened jaboticaba were prepared by diluting the syrup (60 and 70°Brix) for obtaining refreshments at 12°Brix. In all experiments jaboticaba sweetened soft drinks were analyzed physico-chemically with respect to soluble solids, pH, total acidity, ratio, reducing sugars, total reducing sugars, turbidity, and had the levels of nutrients (carbohydrates, proteins, 4 lipid, moisture and ash) and energy values determined by proximate analysis. Sensory analysis was performed by means of affective acceptance tests. In step 1, the extraction method, the concentration of soluble solids and the interaction of these factors interfered with physical (turbidity) and chemical variables (°Brix, total acidity, and calculation of the AR ratio) of all samples of beverages prepared in this experiment, except for the values pH and ART. The energy extraction method influenced the levels of proteins and lipids present in soft drink sweetened jaboticaba. Refreshments showed no sensory difference to the extraction method used, but showed significant sensory difference in the concentration of soluble solids present in soft drink (10, 12 and 14°) and refreshments 12 and 14°Brix and the most appreciated in all...

Thesis (MTech(Biomedical Technology) -- Cape Peninsula University of Technology, 2010 / Defective sperm function is the most prevalent cause of male infertility. Mammalian sperm are rich in polyunsaturated fatty acids (PUFA) and are susceptible to attack by reactive oxygen species (ROS), an important mediator of sperm function. Normally, a balance is maintained between the amount of ROS produced and the antioxidant defense system. When an imbalance exists between ROS production and antioxidants protection in the favour of ROS activity, oxidative stress (OS) occurs which could lead to cellular damage. A shift in the levels of ROS towards pro-oxidation in semen can induce oxidative stress on sperm. This study compares the modulation of OS by an indigenous herbal tea (rooibos), Chinese green tea, commercial rooibos and green tea supplements in rat epididymal sperm and testicular function. Sixty male Wistar rats were supplemented with fermented or “green” rooibos, Chinese green tea, rooibos supplement, green tea supplement or water for ten weeks while inducing OS during the last two weeks. Rats consuming fermented rooibos and “green” rooibos showed a significant higher sperm concentration and motility. The superoxide dismutase (SOD) activity was significantly higher in the sperm of rats that consumed fermented rooibos, “green rooibos” and green tea compared to the control. Also, the superoxide dismutase activity of the groups that received fermented rooibos, rooibos supplement and green tea increased significantly in the testicular tissue compared to control. Catalase (CAT) activity in the epididymal sperm was significantly increased in the rats consuming fermented rooibos, “green rooibos” and both rooibos and green tea supplements compared to the control. None of the tea treatments showed a significant effect on catalase activity in the testicular tissue. A tendency to increase this activity was observed in fermented rooibos, green tea, rooibos and green tea supplements. The glutathione levels of rats fed with fermented rooibos and “green” rooibos were significantly higher in the rat epididymal sperm compared to the control while the glutathione level of rats consuming green tea supplement also increased significantly in the testicular tissue compared to the control. None of the tea treatments showed a significant effect on lipid peroxidation and ROS levels in the rat sperm. Although rooibos fermented, “green” rooibos and rooibos supplements showed a tendency to lower the levels of these biomarkers when compared with the control group in epididymal sperm. However, the rooibos supplement showed a significantly reduced ROS levels in the testicular tissue. In conclusion, our study demonstrated that rooibos extract and green tea are effective as antioxidants by increasing the antioxidant enzyme activities and glutathione levels in oxidative stress-induced rats and could offer a measure of protection against oxidative damage, thereby improving sperm quality and function.