Les acides chlorogéniques (CGAs) représentent une famille d'esters formés d'un dérivé de l'acide cinnamique conjugué à l'acide quinique ou shikimique. Ces métabolites secondaires produits par la voie des phénylpropanoides sont largement répandus chez les végétaux terrestres et sont une source majeure d'antioxydants alimentaires. Les esters hydroxycinnamoyl-CoA sont les précurseurs des CGAs et d'autres composés phénoliques tels que les lignines. Ces intermédiaires activés sont synthétisés à partir d'un acide hydroxycinnamique et du coenzyme A par la 4-coumarate CoA ligase (4CL) appartenant à la superfamille des enzymes formant des adénylates. Nicotiana tabacum 4CL2 a été utilisée pour la production d'esters et sa structure a été résolue par remplacement moléculaire. Deux gènes codant pour des hydroxycinnamoyl-CoA shikimate/quinate hydroxycinnamoyltransférases chez Coffea canephora ont été clonés. CcHCT et CcHQT, qui appartiennent à la superfamille des acyltransférases acyl-CoA-dépendantes, ont été surexprimées dans E. coli et purifiées à homogénéité. L'analyse par diffraction aux rayons X de cristaux de CcHCT a permis de déterminer sa structure par remplacement moléculaire. Un modèle a été dérivé par homologie de séquence pour CcHQT afin de proposer les déterminants de la préférence pour l'acide quinique ou shikimique. Des modélisations moléculaires ont été réalisées afin d'identifier les résidus potentiellement impliqués dans les intéractions enzyme-substrat. L'analyse par chromatographie liquide haute performance des réactions enzymatiques ont montré que ces enzymes sont capables de synthétiser l'acide 5-O-caféoylquinique mais aussi le diester 3,5-O-dicaffeoylquinique, qui est un composé majeur du grain de café avant mûrissement. La production de variants par mutagenèse dirigée a permis l'identification de résidus importants pour la catalyse des réactions de mono- et de diacylation. L'approche combinée de la biologie structurale et de l'enzymologie s'avère particulièrement utile pour mieux comprendre le rôle de HCT et HQT. / Chlorogenic acids (CGAs) represent a family of esters formed between a cinnamic acid derivative and quinic or shikimic acid. CGAs are secondary metabolites produced via the phenylpropanoid pathway by higher plants and are a major source of dietary antioxidants. Hydroxycinnamoyl-CoA esters are the precursors for CGAs and other phenolic compounds such as lignins. These activated intermediates are synthesized from a hydroxycinnamic acid and coenzyme A by 4-coumarate CoA ligase (4CL), which belongs to the adenylate-forming enzyme superfamily. Nicotiana tabacum 4CL2 was used to produce hydroxycinnamoyl-CoA esters and its structure was solved by molecular replacement. Two genes encoding hydroxycinnamoyl-CoA shikimate/quinate hydroxycinnamoyltransferases from Coffea canephora were cloned. CcHCT and CcHQT, which belong to the acyl-CoA-dependent acyltransferase superfamily, were overexpressed in E. coli and purified to homogeneity. X-ray diffraction analysis of CcHCT crystals resulted in a structural solution by molecular replacement. A homology model was derived for CcHQT in order to propose some determinants of the preference for quinic or shikimic acid. Docking experiments were carried out in order to identify potential residues involved in enzyme-substrate interactions. High performance liquid chromatography analysis of enzymatic reactions showed that these enzymes are capable of synthesizing 5-O-caffeoylquinic acid but also the diester 3,5-O-dicaffeoylquinic acid, which is a major component of the coffee grain before ripening. The production of variants by site-directed mutagenesis enabled the identification of residues important for catalysis of the mono- and diacyltransfer reactions. The combined approach of structural biology and enzymology provides molecular insights into the role of HCT and HQT in CGA biosynthesis.

In a world that only spins faster and where information is available in abundance, the need to multi task has grown bigger than ever before. The need to eat or work from the sofa is growing, while the trends say that the coffee table should be low. This conflict of interest forces people to make a choice, following the trends or being able to easily multi task from the sofa. Or do they have to? The thesis work described in this report may provide a solution to the problem. The work consists of 10 credits and is carried out by two students as a final stage of the bachelor’s degree in Industrial Design Engineering at Luleå University of Technology. The work is carried out in collaboration with the furniture manufacturer Tenzo AB. Tenzo is a, privately owned, Swedish furniture manufacturer with a business idea aimed at trendy furniture in the international market, according to Tenzo (2018), 95% is exported to Europe and major retailers in France, Germany and Switzerland. The goal has been to develop a conceptual lift top coffee table. With a user-centered design process, the user was involved continuously throughout the work, during a workshop and in interviews with the goal of exploring the question ”What is important in a coffee table?”, in evaluative interviews and in Virtual Reality (VR) to test the concepts and ideas. The final concept embraces a more classical table shape than the lift top tables available on the market today, but is also developed with future trends in mind. The trends identified are colors with more hue than the bright pastels we see today, rounder and softer shapes than the boxynes observed among today’s lift top coffee tables, and that the light wood is replaced by darker woods. The color options presented give the table both the ability to melt into an environment or stick out and demand presence in the room.

Este trabalho busca compreender como o modelo de substituição de insumos para uma agricultura de base ecológica se tornou falácia do modelo de desenvolvimento rural. Optou-se por estudar o Projeto Café de Lerroville (PCL) e a transição para uma agricultura de base ecológica para analisar como o processo de transição foi definido por aspectos socioculturais, econômicos e políticos. Agentes de desenvolvimento rural propuseram para os cafeicultores de duas comunidades no município de Londrina – PR a inserção das associações à rede de comércio justo solidário. A base teórica deste trabalho busca na perspectiva orientada ao ator e na abordagem agroecológica elementos para entender a constituição e o processo de transição pautado na substituição de insumos. Os objetivos específicos da pesquisa são: (i) apresentar o Norte do Paraná e algumas práticas cotidianas e culturais dos agricultores; (ii) analisar o PCL, as técnicas inseridas pela transição e ressaltar ações diretivas ou participativas dos agricultores na mudança de sistema de cultivo; (iii) examinar as relações entre os atores envolvidos, as etapas e a trajetória de transição para uma cafeicultura orgânica. A observação de campo, a vivência no local, as entrevistas estruturadas e semi-estruturadas, a construção de mapas genealógicos e mapas das propriedades fazem parte do conjunto metodológico, na intenção de testar a seguinte hipótese: a substituição de insumos do modelo atual de agricultura orgânica incorpora os padrões convencionais de transferência tecnológica, prescreve a transição sem estar atrelada a metodologias participativas e deixa de permitir uma relativa autonomia do agricultor. O nicho de mercado para produtos orgânicos, as representações sociais sobre os sistemas de cultivo, a transferência vertical de conhecimento e o descomprometimento com as normas sociais e os costumes da comunidade (por parte das instituições) definiram a trajetória do Projeto Café de Lerroville. A análise das entrevistas mostrou que os aspectos econômicos e políticos da experiência de transição são o aparente da transição e também explicam a desmotivação dos agricultores com a transição como, por exemplo: o interesse destes pelo nicho do mercado orgânico; a relação conflituosa entre as instituições, agentes de desenvolvimento e agricultores. Os aspectos sociais e culturais estão nos bastidores das explicações sobre o “insucesso” da experiência e foram descobertos durante a pesquisa etnográfica, como por exemplo: a importância das atividades religiosas de lazer para a manutenção social do grupo; as sutis divergências entre as associações que se tornaram uma cooperativa durante a transição e a cultura do café como agente que move e faz a história de vida e da região. / This project sought to understand how the model of replacing supplies towards an ecology-based agriculture became a fallacy of rural development. We focused on the Lerroville Coffee Project (Projeto Café de Lerroville - PCL) and the shift in its work model in order to analyze how the transition to an ecology-based agriculture is defined by socio-cultural, economic, and political aspects. Development agents linked do the state administration proposed to coffee farmers from two communities in Londrina, Brazil that they join the fair trade network. The theory in this project turns to the actororiented perspective and the agro-ecological approach in order to find elements to understand the transition constitution and process based on supply replacement. The specific goals of the research are: introduce the North region of Paraná State as well as some of the farmers’ daily and cultural practices; analyze PCL, the techniques brought about by the transition at hand and highlight directive or participative actions by the farmers on the change in cultivation system; and examine the relation among the actors involved, the steps and the transition pathway toward an organic agriculture. Field observation, on-site experience, structured and semi structured interviews, and building of both genealogical and land maps make up the methodology set, aimed at testing the following hypothesis: The replacement of supplies in the current organic agriculture model incorporates the conventional standards of technology transference, prescribes the transition without linking it to participative methodologies and fails at allowing farmers’ relative autonomy. The market niche for organic products, the social representations about cultivation systems, the vertical transference of knowledge and the lack of commitment with social norms and community habits by the institutions defined the pathway of Lerroville Coffee Project. The analysis of the interviews showed that the economic and political aspects of the transition experience are what shows from the transition and also explain the farmers' lack of motivation regarding the transition such as: their interest to the organic market niche; the confliting relation among institutions, development agents and farmers. The social and cultural aspects are the backstage of the "failure" of the experience and were brought about during the etnographic research such as: the importance of religious leisure activities to the group's social sustenance; the subtle disagreements between the associations which became a cooperative during the transition and the coffee production culture as an agent which drives and makes up a history of life and of the region.

Submitted by Ronan Torres Quintão (rtquintao@gmail.com) on 2015-04-01T21:52:00Z No. of bitstreams: 1 Dissertation Ritual v.24 entregue secretaria CMCD.pdf: 9377234 bytes, checksum: 547226fde411215191d5cc0181cf9393 (MD5) / Approved for entry into archive by Pamela Beltran Tonsa (pamela.tonsa@fgv.br) on 2015-04-07T13:28:15Z (GMT) No. of bitstreams: 1 Dissertation Ritual v.24 entregue secretaria CMCD.pdf: 9377234 bytes, checksum: 547226fde411215191d5cc0181cf9393 (MD5) / Made available in DSpace on 2015-04-07T13:28:42Z (GMT). No. of bitstreams: 1 Dissertation Ritual v.24 entregue secretaria CMCD.pdf: 9377234 bytes, checksum: 547226fde411215191d5cc0181cf9393 (MD5) Previous issue date: 2015-03-05 / Although the consumer culture field has addressed the role ritual plays in consumption, defining and describing this construct and explaining its dimensions, cultural meanings, elements, components, and practices, as well as revealing the differentiation in consumer practices, no research has yet identified how consumers, through ritual practices, establish and manipulate their own differentiation from other consumers during their rite of passage from one cultural category of person to another. Drawing on key concepts from ritual theory, my research addresses the role played by ritual in connoisseurship consumption. Conducting an ethnographic study on connoisseurship in specialty coffee consumption, I immersed myself in the field, visiting and observing consumers in high-end independent coffee shops in North America—Toronto, Montreal, Seattle, and New York—from August 2013 to July 2014. I also immersed myself in the Brazilian specialty coffee field, in Belo Horizonte and São Paulo, from August 2014 to January 2015, to compare and contrast the specialty coffee consumption cultures of Brazil, the United States, and Canada. I used long interviews, participant observation, netnography, introspection, and historical newspaper analysis to collect the data, which was then interepreted using a hermeneutic approach, comparing consumers’ stages in their connoisseurship rites of passage. To extend my understanding of connoisseurship consumption, I also collected data from the wine consumption context. In this dissertation, I introduce the idea of the taste transformation ritual, theorizing the process as a connoisseurship rite of passage, which converts regular consumers into connoisseur consumers. My research reveals that connoisseur consumers are amateurs in different stages of the connoisseurship rite of passage. They transform themselves by establishing and reinforcing the oppositions between mass and connoisseurship consumption. The taste transformation ritual involves the following elements: (1) variation in the choices of high-quality products, (2) the place to perform the tasting, (3) the moment of tasting, (4) the tasting act, (5) time and money investment, (6) increased subcultural and social capital, and (7) perseverance on the rite of passage. Connoisseur consumers participate in the connoisseurship consumption community. This heterogeneous community is composed of outstanding professionals, connoisseurs, and regular consumers. The forces that drive the community, as identified in this study, are the production of subcultural and social capital, emulation of professional and ritual consumption practices, enactment tensions between the community members, commercial friendship, and status games. I develop a broader theoretical account that builds on and extends a number of concepts regarding ritual consumption, taste, heterogeneous community, and connoisseur consumers. / Apesar de o campo da cultura de consumo ter abordado o papel do ritual no consumo, definindo e descrevendo este constructo e explicando suas dimensões, significados culturais, elementos, componentes e práticas, assim como revelando a diferenciação nas práticas dos consumidores, nenhuma pesquisa ainda identificou como os consumidores, por meio de práticas de ritual, estabelecem e manipulam suas próprias diferenciações em relação a outros consumidores durante o rito de passagem deles de uma categoria cultural de pessoa para outra. Tendo como base conceitos-chaves da teoria sobre ritual, minha pesquisa aborda o papel do ritual no consume de apreciação. Conduzindo um estudo etnográfico sobre consumo de apreciação de cafés especiais, eu realizei uma imersão no campo, visitando e observando consumidores em cafeterias independentes de destaque na América do Norte – Toronto, Montreal, Seattle e Nova York – de agosto de 2013 a julho de 2014. Eu também realizei uma imersão no contexto de cafés especiais no Brasil em Belo Horizonte e São Paulo, de agosto de 2014 a janeiro de 2015, para comparar e contrastar as culturas de consume de cafés especiais de Brasil, Estados Unidos e Canadá. Eu usei entrevistas longas, observação participante, netnografia, introspecção e análise histórica de artigos de jornais para coletar os dados, que foram interpretados utilizando a abordagem hermenêutica, comparando os consumidores em diferentes estágios durante o rito de passagem de apreciação. Para estender meu entendimento sobre o consumo de apreciação, eu também coletei dados sobre o contexto de consumo de vinho. Nesta tese, eu introduzo a ideia de ritual de transformação do gosto, teorizando sobre o processo do rito de passagem de apreciação, que converte consumidores regulares em consumidores apreciadores. Minha pesquisa revela que consumidores apreciadores são amadores em diferentes estágios do rito de passagem de apreciação. Eles se transformam pelo estabelecimento e reforço de oposições entre o consume de massa e de apreciação. O ritual de transformação do gosto envolve os seguintes elementos: (1) variação nas escolhas de produtos de alta qualidade, (2) o lugar para realizar a degustação, (3) o momento da degustação, (4) o ato de degustar, (5) investimento de tempo e dinheiro, (6) aumento do capital subcultural e social, (7) perseverança no rito de passagem. Os consumidores apreciadores participam da comunidade de consumo de apreciação. Essa comunidade heterogênea é composta por profissionais excelentes, apreciadores e consumidores regulares. As forças que direcionam a comunidade, de acordo com o que foi identificado no estudo, são a produção de capital social e subcultural, emulação do profissional e das práticas de ritual de consumo, tensões de performance entre os membros da comunidade, amizade comercial e jogo de status. Eu desenvolvo uma ampla consideração teórica que desenvolve e estende um número de conceitos em relação a ritual e consumo, gosto, comunidade heterogênea e consumidores apreciadores.

Made available in DSpace on 2016-12-23T13:51:53Z (GMT). No. of bitstreams: 1 Paulo Henrique Ribeiro.pdf: 759583 bytes, checksum: c4d8c6d713b57420b683cda1ffa23bed (MD5) Previous issue date: 2011-12-19 / A substituição da vegetação nativa por cultivos agrícolas e florestais resulta em modificações nos atributos do solo. Neste trabalho objetivou-se avaliar a dinâmica dos atributos de um Latossolo Amarelo em diferentes coberturas vegetais nos Tabuleiros Costeiros. As amostras de solo foram coletadas nas profundidades de 0-10, 10-20 e 20-40 cm em junho de 2011, em Sooretama, ES, considerando quatro coberturas vegetais: mata nativa, café conilon em monocultivo, café conilon em consórcio com cedro e cacau em consórcio com cedro. O delineamento experimental utilizado foi o inteiramente casualizado em parcelas subdivididas com três repetições. Foram avaliados os seguintes atributos do solo: pH em água; fósforo disponível; potássio, cálcio e magnésio trocáveis; alumínio trocável; acidez potencial; soma de bases; capacidade de troca de cátions efetiva e potencial; saturação por bases e por alumínio; carbono orgânico total (COT); nitrogênio total (NT); carbono orgânico solúvel em água (CSA); relações COT/NT e COT/CSA; matéria orgânica leve; e estoques de COT e NT. Avaliou-se também a serapilheira, e com base na produção de matéria seca e nos teores de nutrientes da mesma, calcularam-se os acúmulos de cada nutriente. Os resultados obtidos foram submetidos à análise da variância e os contrastes comparadas pelo teste F a 1, 5 e a 20 % de probabilidade. Os resultados experimentais mostraram que os sistemas de uso e manejo comportaram-se de forma diferenciada para determinados atributos do solo. A mata foi a cobertura que mais favoreceu o estoque de carbono e nitrogênio no sistema, demonstrado pelos maiores teores de COT e NT, carbono solúvel em água, matéria orgânica leve e acúmulo de serapilheira. Os cultivos agrícolas demonstraram potencial de estocar carbono e nitrogênio no solo. As condições químicas do solo mais adequadas para o desenvolvimento de plantas foram encontradas no solo sob cafeeiro em monocultivo. A elevada acidez, altos níveis de alumínio e baixa disponibilidade de nutrientes no solo sob mata refletiram sua condição natural. Os consórcios agroflorestais apresentaram condição similar para a fertilidade do solo. No entanto, diferenciaram quanto ao acúmulo de serapilheira e nutrientes na serapilheira. / The conversion of native vegetation in agricultural and forest crops results in changes in soil properties. The aimed was to assess the dynamic attributes of a Yellow Oxisol under differents vegetation covers in the Coastal Tableland. Soil samples were collected at depths of 0-10, 10-20 and 20-40 cm in June 2011 in Sooretama, ES, considering four soil vegetation covers: native forest, coffee monoculture, coffee-cedar intercropping, cocoa-cedar intercropping. The experimental design was completely randomized with three replications in split-plot. The following soil atributes were evaluated: water pH; available phosphorus; exchangeable potassium, calcium and magnesium; aluminum; potential acidity; bases content; effective and potential cation exchange capacity; base and aluminum saturation; total organic carbon (TOC); total nitrogen (TN); water-soluble carbon (WSC); C/N and TOC/WSC ratio; light organic matter; TOC and TN stocks. The litter pool was also measured, and based on dry matter yield and nutrient content the same, was calculated the accumulation of each nutrient. The results were submitted to analysis of variance and differences between medium contrasts compared by F-test, verifying a statistical significance (1 and 5%) and trend (20%). The experimental results showed that vegetation covers behaved differently to certain soil attributes. The forest was the cover that most favored the carbon and nitrogen stocks in the soil, demonstrated by higher total organic carbon and total nitrogen, litter pool, water-soluble carbon and light organic matter. Crops demonstrated the potential for carbon and nitrogen stocks in soil. Soil chemical conditions of coffee monoculture were the best for the plant development. The high acidity, high levels of aluminum and low availability of nutrients in the soil under forest reflected its natural condition. The agroforestry consortia had similar condition to soil fertility. However, differed as to litter pool and nutrients in litter

Made available in DSpace on 2016-12-23T13:51:55Z (GMT). No. of bitstreams: 1 Leonardo Peroni.pdf: 823023 bytes, checksum: 025aac3b955d96c5a6c8ecbe8978f8ae (MD5) Previous issue date: 2012-02-29 / This study aimed to test the use of sewage sludge and renewable organic waste in the composition of substrates for the production of Eucalyptus grandis W. Hill ex Maiden seedlings. The seedlings were grown in the Forest Nursery of the of Forest and Wood Department of the Agricultural Sciences Center from the Federal University of Espírito Santo, in the municipality of Alegre, in tubes with a capacity of 280 cm3, containing different combinations of substrates. After 90 days, the morphological and nutritional characteristics were evaluated. The used substrates were made from different combinations of sewage sludge with renewable vegetable waste such as coconut fiber, fresh coffee straw, organic compost (manure + fresh coffee straw) and fresh rice husk, in proportions of 100:0, 80:20, 60:40, 40:60 and 20:80 (sewage sludge : crop residues), and a control, consisting of a commercial substrate, totaling 18 treatments with six replicates of four plants each. Physical analysis of all the formulated substrates demonstrated that they showed low density, with a tendency to increase according to the rise of sewage sludge proportions in their composition. It was observed in the treatments containing higher proportions of sludge an increased porosity. There was a reduction of macroporosity values in treatments containing over 60% of coconut fiber and over 40% of fresh rice husk in the substrates composition. Most treatments showed appropriate microporosity, and in general, the microporosity corresponded to a higher percentage of porosity distribution in all treatments. The treatments composed of waste such as fresh coffee straw and fresh rice husks allowed a greater drain to the substrate, which provided more room for airing and a lower amount of water easily available. Chemical analysis of substrates revealed a low pH, between 4.0 and 5.7, for all treatments and adequate CTC for most of them. The use of increasing proportions of coconut fiber, fresh rice husk and fresh coffee straw promoted additions of K to the substrate and reduction of the Ca available. The use of growing proportions of sewage sludge promoted an increase of the total content of soluble salts of the substrate. The treatments containing organic compound in the composition provided the best developments of the seedlings morphological characteristics. Most treatments had proper foliar levels of N, Ca, S, Mn and B, high levels of P and Cu and low concentrations of K, Mg, Fe and Zn. The combination of renewable vegetable organic waste and sewage sludge provided significant differences in terms of seedling growth, compared to the commercial substrate commonly used, demonstrating the importance of evaluating the potential of each residue as a component of the substrate before employing it commercially, since some materials may provide a less impressive seedling development / Este estudo teve como objetivo testar a utilização de lodo de esgoto e resíduos orgânicos renováveis na composição de substratos para a produção de mudas de Eucalyptus grandis W. Hill ex Maiden. As mudas foram produzidas no Viveiro Florestal do Departamento de Ciências Florestais e da Madeira do Centro de Ciências Agrárias da UFES, no município de Alegre, em tubetes de 280 cm3 de capacidade, contendo diferentes combinações de substratos. Após 90 dias foram avaliadas as características morfológicas e nutricionais. Os substratos utilizados foram formulados a partir de diferentes combinações de lodo de esgoto com resíduos renováveis de origem vegetal, tais como: fibra de coco, palha de café in natura, composto orgânico (esterco bovino + palha de café in natura) e casca de arroz in natura, nas proporções de 100:0, 80:20, 60:40, 40:60 e 20:80 (lodo de esgoto:resíduo vegetal), e uma testemunha, constituída por substrato comercial, totalizando 18 tratamentos, com seis repetições de quatro plantas cada. A análise física de todos os substratos formulados demonstrou que os mesmos apresentaram baixa densidade, com tendência de aumento conforme o aumento das proporções de lodo de esgoto na sua composição. Observou-se nos tratamentos com maiores proporções de lodo de esgoto um aumento da porosidade total. Houve redução da macroporosidade em tratamentos que continham valores acima de 60% de fibra de coco e casca de arroz in natura acima de 40% na composição de substratos. A maioria dos tratamentos apresentaram microporosidade adequada, e de forma geral, a microporosidade correspondeu a uma maior proporção da distribuição da porosidade em todos os tratamentos. Os tratamentos compostos por resíduos como a palha de café in natura e a casca de arroz in natura possibilitaram uma maior drenagem ao substrato, o que proporcionou maior espaço de aeração e menor quantidade de água facilmente disponível. A análise química dos substratos revelou um pH baixo, entre 4,0 e 5,7, para todos os tratamentos e CTC adequada para a maioria deles. A utilização de proporções crescentes de fibra de coco, casca de arroz in natura e palha de café in natura promoveu acréscimos de K ao substrato e redução nos teores de Ca disponível. A utilização de proporções crescentes de lodo de esgoto promoveu aumento do teor total de sais solúveis do substrato. Os tratamentos que continham composto orgânico em sua composição proporcionaram os melhores desenvolvimentos das características morfológicas da mudas. A maioria dos tratamentos apresentou adequados teores foliares de N, Ca, S, Mn e B, altos teores de P e Cu e baixos teores de K, Mg, Fe e Zn. A combinação de resíduos orgânicos renováveis de origem vegetal e lodo de esgoto proporcionaram diferenças importantes em termos de crescimento das mudas, em relação ao substrato comercial comumente utilizado, demonstrando a importância de se avaliar o potencial de cada resíduo como componente de substrato antes de empregá-lo comercialmente, visto que alguns materiais podem proporcionar um desenvolvimento de mudas aquém do desejado

Made available in DSpace on 2016-12-23T14:00:37Z (GMT). No. of bitstreams: 1 Dissertacao - Texto completo.pdf: 566938 bytes, checksum: 8514032817b5accba9a7524cd91b4575 (MD5) Previous issue date: 2008-05-05 / Este estudo objetivou estimar a equação de exportação que explique o comércio internacional de café do Espírito Santo, com o intuito de identificar os principais determinantes do desempenho exportador dessa commodity. O instrumento metodológico utilizado na identificação desses determinantes foi a abordagem geral para específico, desenvolvida pela London School of Economics (LSE). Na estimação da equação de exportação de café foram utilizados dois modelos econométricos: um na forma linear e outro na forma duplo-logarítmica (ou log-log). Para escolha da melhor forma funcional (melhor desempenho preditivo) foram utilizadas, além de testes de diagnósticos, as seguintes medidas de acurácia: o Erro Percentual Absoluto Médio (MAPE) e o coeficiente de desigualdade U de Theil (Theil s U). Constatou-se que a forma funcional que melhor se adequou aos critérios estabelecidos foi a linear. De acordo com a abordagem geral para específico, as variáveis relevantes para as exportações de café do Espírito Santo foram a taxa de câmbio real, o preço do café conilon, o preço interno, a produção de café do Espírito Santo, a produção de café mundial e o estoque de café do Brasil. A variável mais importante da determinação das exportações de café foi a taxa de câmbio real. / The objective of this dissertation is to estimate the equation of exportation that explains the coffee international trade of the Espirito Santo, with intention to identifying main determinants of the exporting performance of this commodity. The general for specific approach, developed for the London School of Economics (LSE), is used as methodological instrument. In the estimate of the equation of coffee exportation two econometrical models were used: one in the linear form and another one in the double-logarithmic form (or log-log). For choice of the best functional form (better predictive performance) were used, beyond diagnostic tests, the following measured of performance: Mean Absolute Percent Error (MAPE) and the Theil inequality coefficient (Theil's U). One evidenced that the functional form that better was adjusted to the established criteria was the linear one. In according with the general for specific approach, the excellent variable for the exportations of coffee of the Espirito Santo were the tax of real exchange, the price of the conilon coffee, the domestic price, the production of coffee of the Espirito Santo, the production of worldwide coffee and the stock of coffee of Brazil. The variable most important if the determination of the coffee exportations was the exchange tax.

This diploma thesis maps the analysis of the drinking regime of Pavel Jozef Šafárik University students in Košice. Data was collected through a questionnaire survey. All the students of this university took part in the survey. The theoretical part of the diploma thesis deals with the drinking regime in the first chapter. The second chapter describes water, its quality, function and metabolism. Bottled water, fruit juices and ionic beverages are also described in the thesis. The following chapters deal with milk, coffee, tea and alcoholic beverages. The last, the seventh chapter, describes the excretory system. It mainly focuses on kidneys, urinary tract and urine. The results of the research show that the half of the students thinks they do not respect the drinking regime because, according to them, they drink only when they feel thirsty. However, according to the result in question 2, more than the half of the students drink daily the necessary amount of fluids regularly during the day. Most students drink drinking water from the water supply, which is the most suitable liquid for drinking. 60% of interviewed students drink alcohol, mostly wine. 65% of students, which that is 272, drink coffee. According to the results, they drink mostly one cup a day. This diploma thesis is suitable for comparing the other results at another university.

Made available in DSpace on 2014-06-11T19:26:20Z (GMT). No. of bitstreams: 0 Previous issue date: 2008-05-05Bitstream added on 2014-06-13T20:54:40Z : No. of bitstreams: 1 freitas_fj_me_fran.pdf: 1347112 bytes, checksum: adf3ac399e8d31d757ff1eb2094f5a57 (MD5) / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / A representação política foi um importante instrumento para a concretização do ideal de modernização urbana das cidades do interior paulista durante a Primeira República, ancorado pelo fortalecimento econômico da região propiciado pela expansão da cultura cafeeira. Na região, um dos mais importantes representantes foi o do Coronel Estevam Marcolino de Figueiredo, personagem central desta pesquisa. Objetivando relacionar estes três elementos fundantes – política, economia cafeeira e modernização urbana – , onipresentes no vertiginoso processo de transformação que varreu o interior de São Paulo no final do século XIX e início do XX, será utilizado como recorte histórico o período que vai de 1889 a 1914 e como referência urbana a cidade de Patrocínio Paulista, onde nosso personagem central nasceu e deu os primeiros passos na política, se afirmando como líder político local e como deputado na Câmara dos Deputados do Estado de São Paulo e na Câmara Federal. Tendo construído sólida carreira política e arrebanhado enorme apoio popular, Marcolino foi também homem influente na cultura e na sociedade, contribuindo para a consolidação política e social de sua cidade natal no rastro das transformações movidas pela força econômica do café na virada do século, estas por sua vez pautadas por novos modelos culturais. O Coronel Estevam Marcolino personificaria esse ideal por sua sua grande influência política, que o projetaria em nível estadual e federal. Sua conduta política, entretanto, daria preferência à ação indireta na promoção das transformações urbanas. Conhecido pela lhaneza no trato e pelo perfil reservado no zelo com a coisa pública, o comportamento de nossa figura central se apartava do de muitos de seus pares ao exibir publicamente um sobranceiro distanciamento – embora com inegável proveito do poder econômico e com o permanente... / The political representation was an important instrument to achieve the ideal of urban modernization of the cities of the interior Paulista during the First Republic, anchored by strengthening the region's economic expansion offered by the coffee culture. In the region, one of the most important representatives of the Colonel was the Estevam Marcolino de Figueiredo, central character of this research. Aiming relate these three elements structures - politics, economy and upgrading urban coffee - and ubiquitous in the vertiginous process of transformation that varreu the interior of Sao Paulo at the end of the nineteenth century and beginning of XX, will be used as crop history the period from 1889 to 1914 and as a reference to urban city of Sponsorship Paulista, where our central character was born and took the first steps in politics, as if saying local political leader and a deputy in the Chamber of Deputies of the State of Sao Paulo and the Federal Board. Having built solid political career and arrebanhado enormous popular support, Marcolino was also influential man in culture and society, contributing to the consolidation of political and social in his hometown track of the changes brought by the economic strength of coffee at the turn of the century, these by turn guided by new cultural models. Colonel Estevam Marcolino personificaria this ideal by its vast political influence, that projetaria in state and federal level. His conduct policy, however, would prefer the indirect action in the promotion of urban transformations. Known for lhaneza in dealing and the profile booked in the zeal with public affairs, the behavior of our central figure is apartava of many of his peers to publicly display overlooking a distance - but with undeniable benefit of economic power and the permanent culture of public image - that feed a network of sociability with political purposes which proves the ... (Complete abstract click electronic access below)

Made available in DSpace on 2014-06-11T19:31:33Z (GMT). No. of bitstreams: 0 Previous issue date: 2010-12-17Bitstream added on 2014-06-13T20:02:17Z : No. of bitstreams: 1 saath_r_dr_botfca.pdf: 4153984 bytes, checksum: 71ac9251337ebe073acb041c29a13a54 (MD5) / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Considerando que as etapas de processamento, secagem e armazenamento podem interferir na qualidade final do grão, o presente trabalho teve como objetivo, verificar o efeito de diferentes métodos de secagem sobre as alterações sensoriais, físico-químicas, químicas e bioquímicas, ao longo do armazenamento, dos grãos de café natural e despolpado. Dessa forma, frutos de café (Coffea arabica L.) cultivar Catuaí Vermelho IAC-99, provenientes da fazenda experimental da UFLA/Lavras-MG foram colhidos no estádio cereja, processados por via seca e via úmida. Cafés despolpados e cafés em sua forma natural passaram por um período de pré-secagem em terreiro, após este, divididos em parcelas distintas e submetidos ao processo de secagem até o café atingir o teor de água de 11% (b.u.), sendo então armazenados. Uma parcela de cada tipo de café permaneceu no terreiro para secagem completa ao sol e as demais foram conduzidas à secagem mecânica com ar aquecido a 40°C; 60°C e 60/40°C. Posteriormente, após o produto estar em equilíbrio com a temperatura ambiente, os cafés foram embalados em saco de juta com capacidade para 5 kg e conduzidos à armazenagem convencional. Em todas as etapas houve o monitoramento da temperatura e da umidade relativa do ar. Para a caracterização dos efeitos da secagem e do armazenamento, foram retiradas amostras no início e ao longo do armazenamento, nos tempos 0, 3, 6, 9 e 12 meses. Grãos foram submetidos à análise sensorial, determinação de resíduo mineral fixo, resíduo mineral fixo insolúvel em ácido clorídrico 10%, fibras (FB, FDN, FDA, lignina, celulose, hemicelulose), proteína bruta, extrato etéreo, condutividade elétrica, lixiviação de potássio,acidez graxa, carboidratos totais, açúcares totais, açúcares redutores e não redutores , acidez, pH, polifenóis, atividade de enzimas antioxidantes (catalase, superóxido dismutase... / Whereas the stages of processing, drying and storage can affect the final quality of the grain, this study aimed to evaluate the effect of different drying methods on the sensory profile, chemical-physical, chemical and biochemical characteristics, during the storage of natural and pulped coffee. Thus the coffee fruits (Coffee arabica L.) IAC-99, from the experimental farm of UFLA/Lavras, Minas Gerais were harvested cherries, processed by dry and wet. The coffees underwent a pre-drying on yard, after this, divided into distinct portions and carried to the drying process until the coffee reaches the water content of 11% (wb), and then stored. A portion of each type of coffee remained on the yard for complete drying in the sun and the others were taken to mechanical drying with heated air 40°C, 60°C and 60/40°C. After the product is in equilibrium with the ambient temperature, the parcels were packed in jute bags capacity 5 kg and led to conventional storage. The temperature and relative humidity were monitored all stages long. To characterize the effects of drying and storage, samples were taken at the beginning and throughout the storage period (0, 3, 6, 9 and 12 months). Grains were subjected to sensory analysis, determination of ash, ash insoluble in hydrochloric acid 10%, fibers (CF, NDF, ADF, lignin, cellulose, hemicellulose), crude protein, ether extract, electrical conductivity, leaching of potassium, fat acidity, carbohydrates totals, total sugars, reducing sugars, non-reducing, acidity, pH, polyphenols, activity antioxidant enzymes (catalase, superoxide dismutase, peroxidase, polyphenol oxidase), protein electrophoresis, heat resistant (LEA protein) and enzymes (catalase, superoxide dismutase, peroxidase, polyphenoloxidase and catalase), and characterization of fatty acids. The pulped coffee is more tolerant to drying than natural coffee, regardless of drying method with smaller... (Complete abstract click electronic access below)