Technique émergente de gestion intégrée des ressources en eau pour résoudre des problèmes de gestion en zones arides, la Recharge Artificielle de Nappe RAN n'est pas appliquée aux aquifères carbonatés à cause des problèmes de karst. Son application au karst devrait cependant s'imposer. Cette thèse a analysé les conditions de recharge naturelle et artificielle, pour proposer une méthodologie d'Analyse de la faisabilité de Recharge Artificielle des aquifères Karstiques (ARAK) afin de définir des sites favorables à une recharge artificielle depuis la surface. 4 critères indépendants (Epikarst, Roche, Infiltration et Karst) sont considérés, indexés dans chaque maille à partir des données géologiques et topographiques, cartographiés selon une méthode d'indexation multicritère. L'indice de rechargeabilité intrinsèque, combinant ces critères, décrit l'aptitude de l'aquifère à être rechargé depuis sa surface, à l'échelle du système, puis à celle des sites les plus favorables. Un facteur de faisabilité technico-économique, mesurant les difficultés techniques et économiques d'une opération de recharge, est ensuite calculé à chaque site. Développée pour prendre en compte les aspects théoriques et pratiques rencontrés en identifiant les sites de RAN à partir de la surface, cette méthodologie devrait servir d'outil de gestion durable des ressources en eau karstique. La méthode ARAK a été testée sur l'aquifère karstique littoral de Damour, Liban, capté pour l'e au potable de Beyrouth, dont l'exploitation non contrôlée a conduit à une intrusion marine. Plusieurs sites de recharge à partir de la surface ont été identifiés. Mais le facteur technico-économique a révélé des difficultés techniques. La solution proposée consiste en une galerie horizontale, pour injecter l'eau de la rivière. Les établissements de l'eau considèrent qu'un tel projet offrira une solution intéressante pour satisfaire la demande en eau et combattre l'intrusion d'eau salée. / Managed Aquifer Recharge MAR is an emerging sustainable technique used to solve water management problems. MAR presents great interest for karst aquifers, however known to present a high heterogeneity. MAR remains till date marginal in karst aquifers. Accordingly, the present work presents a methodology for Aquifer Rechargeability Assessment in Karst ARAK. The aim of ARAK is to determine the ability of a karst aquifer to be artificially recharged from its surface; and the best sites for implementing the recharge. Based on multi-criteria indexation analysis, ARAK considers 4 criteria: Epikarst, Rock, Infiltration, Karst. The criteria are indexed at each mesh of the 2 D grid domain, from geological and topographic data. ARAK computes the intrinsic rechargeability index, describing the rechargeability of a karst aquifer, on the regional scale, then on the identification of rechargeable sites. Subsequently, a feasibility factor, weighting the techn ical and economic difficulties of a recharge operation, is applied to the selected sites. The methodology, developed to reconcile the problems encountered to identify sites for MAR in karst, provides a useful tool to help water authorities to determine the potential of MAR in karst aquifers. ARAK was applied to Damour site (Lebanon). This coastal aquifer, source of water supply for Beirut, was salinated by its uncontrolled exploitation. A MAR system in Damour region should remediate to it. The four ARAK criteria were indexed and mapped. The final map showed that the aquifer is favorable to a recharge operation, and identified several potential rechargeable sites. However, the feasibility factor indicated that major difficulties hinder the use of infiltration ponds. The solution proposed consists of drilling a horizontal gallery for injecting river water. Water authorities consider that an aquifer recharge project could offer solutions for the shortage in water supply and the sea water intrusion.

A research report submitted to Wits Business School, Faculty of Commerce, Law and Management, University of the Witwatersrand, Johannesburg, in partial fulfilment of the Degree of Master of Management in Strategic Marketing November 2015 / Building, maintaining and measuring consumption frequency over a specific period of time has become the primary driver of success for nonalcoholic beverage organisations; however, there is limited research on youth consumption frequency within South Africa. Using the Theory of Planned Behaviour, the study aimed to investigate the impact of brand association, flavour variety, peer influence and perceived value on consumption frequency intention in the sparkling soft drink (SSD) category amongst youth in South Africa. A quantitative research design was followed and data collected from 300 research participants aged between 16 and 24 years in Soweto, Gauteng Province in South Africa. The collected data was analyzed using SPSS 22 and AMOS 21 statistical packages for structural equation modelling. All four hypotheses are supported, with results indicating a positive relationship between brand association, flavour variety, peer influence, perceived value and consumption frequency intention. Peer influence and perceived value have a significantly stronger influence on consumption frequency intention. The results also indicate that flavour variety “ambiguous SSD flavour names” scored higher amongst 16 to 18 years olds. Ambiguous flavour naming strategies have proven to be successful in other beverage categories. Quantity-frequency (QF), a consumption frequency measurement instrument has been used, with consumption skewed towards “sharing” with friends or family. This study contributes significant new knowledge to the existing body of marketing literature in Africa and consumer behaviour in emerging markets. This study has implications for practitioners, academicians and public policy makers. / MT2017

Thesis (M.B.A.)--Chinese University of Hong Kong. / Bibliography: leaf 203.

Digitized by Kansas Correctional Industries

A cada ano a indústria de vinhos descarta uma alta quantidade de resíduos líquidos e sólidos, constituído em grande parte por bagaço de uva. Este resíduo pode ser considerado um subproduto da indústria e apresenta quantidades significativas de antocianinas, as quais podem apresentar diversas aplicações. Apesar da extração de antocianinas ser um passo importante na recuperação de pigmentos em matrizes vegetais não existe um método de extração padrão na literatura. Dessa forma, existem estudos tanto em relação ao uso de métodos tradicionais quanto emergentes, sendo estes últimos normalmente mais favoráveis ao Meio Ambiente. Neste estudo foi usado o método de extração enzimática, técnica emergente, que se baseia em alterações da parede celular de matrizes alimentares para exposição dos materiais intracelulares. Assim, o objetivo geral do trabalho foi realizar a extração enzimática de antocianinas presentes em casca de uva para posterior aplicação como corante alimentício em quefir e bebida carbonatada. Foram encontrados diferentes temperaturas e porcentagens de preparado enzimático ótimos dependendo do cultivar analisado. Após aperfeiçoamento foi selecionado o uso de casca de Cabernet Sauvignon, a uma temperatura de 40 oC e 0,25 % de Pectinex Ultra Color®. O corante natural produzido foi aplicado em bebida carbonatada e quefir, ambos sob análises de tempo de meia-vida de antocianinas e parâmetros físico-químicos durante 16 dias de armazenagem. Dentre os resultados obtidos foi destacado que o quefir com adição do corante manteve características semelhantes ao encontrado na literatura para quefir natural. Em análises em bebida carbonatada, houve maior estabilidade de antocianinas nas amostras armazenadas sem presença de luz. A aplicação do extrato antociânico foi favorável em ambas matrizes alimentares, sendo recomendado estudos futuros visando o aumento do tempo de meia vida da estabilidade das antocianinas. / Every year, wine industry discards a high amount of liquid and solid waste, consisting largely of grape pomace. This residue can be considered a by-product of the industry and presents significant quantity of anthocyanins, which can provide several applications. Despite the extraction of anthocyanins be an important step on the recovery of pigments in vegetables, there is not a standard extraction method in the literature. In this way, there are studies regarding the use of traditional and emerging methods, which the latter usually being more environmentally friendly. In this study, controlled enzymatic extraction method was used, an emerging technique that is based on alterations of the cell wall of alimentary matrices for exposure of the intracellular materials. Thus, the aim of this study was to perform the enzymatic extraction of anthocyanins present in grape skins for subsequent application as a food dye in kefir and carbonated beverage. Eight different samples of grape pomace were used to improvement the extraction process. Preliminary responses of the study defined that low extraction times are required for the enzymatic extraction process, where the maximum ones being found when the process was conducted for thirty minutes using Pectinex Ultra Color®. In addition, different temperatures and percentages of enzyme preparation were found depending on the variety analyzed. After improvement, the use of Carbenet Sauvignon skin was selected, at a temperature of 40 ° C and 0.25% of enzymatic preparation. The natural dye produced was applied in carbonated beverage and kefir, both under analysis of the half-life of anthocyanins and physical- chemical parameters during 16 days of storage. Among the results obtained, it was pointed out that kefir with dye addition maintained similar characteristics to that found in the literature for natural kefir. In analyzes in carbonated beverage, there was greater stability of anthocyanins when the samples were stored without light. The application of the anthocyanin extract was favorable in both food matrices, and future studies are recommended aiming to increase the half-life of the stability of anthocyanins.

This work investigated the design parameters necessary for the build and use of an in vitro artificial mouth model built for dental erosion research. It also ascertained the working knowledge of dentists concerning the Human Tissue Act (HTA) and explored an alternative tissue for erosion-testing to human enamel. The design inputs for the artificial mouth were acquired by an innovative observational study conducted upon human volunteers and used in the decisions made in the setting of the fluids’ kinematic behaviour and how the associated devices were to function. This novel system was sought to mimic the interaction of saliva and the dental substrate during the process of consuming an erosive beverage. The model allows researchers to gather data using customizable experimental diets without the technical burden of dealing with a non-realistic regime. The design and build of the artificial mouth model along with its associated equipment and parameters are described and a manual for operation of the model is appended. The device is designed on a fully adjustable multitask basis in which the operator can set several variables such as the desirable salivary kinematic behaviour, offensive beverage flow rate, and volume of consumption. This, subsequently, allows the samples preloaded on the system to be tested for surface characteristics (i.e. surface hardness and surface profilometry) to determine the extent of erosion if any. The model also allows the resultant solution to be analysed for traces of calcium and phosphate ions. To validate the capabilities of the artificial mouth system a set of diets was performed repeatedly. The high degree of agreement and the consistency of results showed that the model is able to mimic realistic scenarios and is capable of producing reliable, reproducible and accurate outcomes. Ostrich eggshell proved to be a potential alternative erosion substrate which is fortuitous as the lack of knowledge on the HTA had meant human enamel was less readily available.

Lime softening, chlorination, clarification and filtration have been long recognized treatment processes for beverage water specifically the carbonated soft drink (CSD) because it provides consistent water quality required for bottling plants, however these processes are becoming uneconomical and causes more problems than the benefits they offer. These processes require very large foot print, occupy large plant volume, and generate large volume of sludge which causes disposal problems. Chlorination produces trihalomethanes (THMs) and other by-products which are detrimental to health and imparts tastes to the final products. Using the newly developed submerged spiral wound ultrafiltration membranes in conjunction with lime softening may replace the conventional lime softening, clarification and filtration processes. This research was conducted to demonstrate the feasibility of integrating immersed ultrafiltration (UF) membrane with lime softening. The objectives of this research was to achieve the water quality required by the CSD bottlers; determine the relationships of operating parameters such as pH and membrane flux with trans-membrane pressure (TMP), and membrane permeability; determine the optimum dosage of lime; evaluate the operating parameters as basis for the design and construction of the full scale plant; and predict the membrane cleaning intervals. A pilot unit consisting of lime reactor and UF system was designed and built for this research. The pilot unit was operated at various pH ranging from 7.3 to 11.2 and at membrane flux rates of 15, 30 and 45 gfd. The pilot unit was also operated at the CSD bottler’s operating conditions which is pH 9.8 at flux of 30 gfd. The pilot unit operated for a total of 1800 hours. The raw water source was from city water supply. The filtrate from the pilot unit achieved alkalinity reduction to 20 to 30 mg/L preferred by CSD bottlers, with lime dosage close to the calculated value. The filtrate turbidity during the test was consistently within 0.4 to 0.5 NTU. The TMP values obtained during the test ranges from 0.1 to 2.5 psi, while the permeability values ranges from 18.19 to 29.6 gfd/psi. The increase in flux results to corresponding increase in TMP, and increase in operating pH, increases the rate of TMP. Permeability decreases with increasing operating pH. The TOC reduction ranges from 2.6 % to 15.8% with increasing operating pH. No scaling of the UF membranes was observed during the test. Thirty days UF membrane cleaning interval was predicted. The results from this research can use as the basis of designing and operating a full scale Lime Softening UF Treatment Plant.

A cada ano a indústria de vinhos descarta uma alta quantidade de resíduos líquidos e sólidos, constituído em grande parte por bagaço de uva. Este resíduo pode ser considerado um subproduto da indústria e apresenta quantidades significativas de antocianinas, as quais podem apresentar diversas aplicações. Apesar da extração de antocianinas ser um passo importante na recuperação de pigmentos em matrizes vegetais não existe um método de extração padrão na literatura. Dessa forma, existem estudos tanto em relação ao uso de métodos tradicionais quanto emergentes, sendo estes últimos normalmente mais favoráveis ao Meio Ambiente. Neste estudo foi usado o método de extração enzimática, técnica emergente, que se baseia em alterações da parede celular de matrizes alimentares para exposição dos materiais intracelulares. Assim, o objetivo geral do trabalho foi realizar a extração enzimática de antocianinas presentes em casca de uva para posterior aplicação como corante alimentício em quefir e bebida carbonatada. Foram encontrados diferentes temperaturas e porcentagens de preparado enzimático ótimos dependendo do cultivar analisado. Após aperfeiçoamento foi selecionado o uso de casca de Cabernet Sauvignon, a uma temperatura de 40 oC e 0,25 % de Pectinex Ultra Color®. O corante natural produzido foi aplicado em bebida carbonatada e quefir, ambos sob análises de tempo de meia-vida de antocianinas e parâmetros físico-químicos durante 16 dias de armazenagem. Dentre os resultados obtidos foi destacado que o quefir com adição do corante manteve características semelhantes ao encontrado na literatura para quefir natural. Em análises em bebida carbonatada, houve maior estabilidade de antocianinas nas amostras armazenadas sem presença de luz. A aplicação do extrato antociânico foi favorável em ambas matrizes alimentares, sendo recomendado estudos futuros visando o aumento do tempo de meia vida da estabilidade das antocianinas. / Every year, wine industry discards a high amount of liquid and solid waste, consisting largely of grape pomace. This residue can be considered a by-product of the industry and presents significant quantity of anthocyanins, which can provide several applications. Despite the extraction of anthocyanins be an important step on the recovery of pigments in vegetables, there is not a standard extraction method in the literature. In this way, there are studies regarding the use of traditional and emerging methods, which the latter usually being more environmentally friendly. In this study, controlled enzymatic extraction method was used, an emerging technique that is based on alterations of the cell wall of alimentary matrices for exposure of the intracellular materials. Thus, the aim of this study was to perform the enzymatic extraction of anthocyanins present in grape skins for subsequent application as a food dye in kefir and carbonated beverage. Eight different samples of grape pomace were used to improvement the extraction process. Preliminary responses of the study defined that low extraction times are required for the enzymatic extraction process, where the maximum ones being found when the process was conducted for thirty minutes using Pectinex Ultra Color®. In addition, different temperatures and percentages of enzyme preparation were found depending on the variety analyzed. After improvement, the use of Carbenet Sauvignon skin was selected, at a temperature of 40 ° C and 0.25% of enzymatic preparation. The natural dye produced was applied in carbonated beverage and kefir, both under analysis of the half-life of anthocyanins and physical- chemical parameters during 16 days of storage. Among the results obtained, it was pointed out that kefir with dye addition maintained similar characteristics to that found in the literature for natural kefir. In analyzes in carbonated beverage, there was greater stability of anthocyanins when the samples were stored without light. The application of the anthocyanin extract was favorable in both food matrices, and future studies are recommended aiming to increase the half-life of the stability of anthocyanins.

Made available in DSpace on 2014-06-11T19:32:26Z (GMT). No. of bitstreams: 0 Previous issue date: 2004-12-20Bitstream added on 2014-06-13T20:23:45Z : No. of bitstreams: 1 carneirojunior_ag_dr_botfca.pdf: 487031 bytes, checksum: 9f84e305911bc1737ed912887897c31e (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / O aumento do cultivo em ambiente protegido no Brasil tem despertado interesse de pesquisadores para estudos com enriquecimento de CO2 e de agricultores na adoção desta nova tecnologia, buscando ganhos de produtividade e qualidade, com conseqüente aumento nos lucros. Estudos relacionando enriquecimento de CO2 com aumento e melhor qualidade da produção ainda são escassos. Neste contexto, este trabalho objetivou avaliar os efeitos da aplicação de doses de CO2, via água de irrigação, na produtividade e no teor de nutrientes em dois híbridos de tomateiro. O experimento foi implantado na Fazenda de Ensino, Pesquisa e Produção de São Manuel (FEPP) município de São Manuel-SP, pertencente à Faculdade de Ciências Agronômicas - UNESP/Campus de Botucatu. Utilizou-se o delineamento estatístico inteiramente casualizado com dois híbridos de tomateiro de crescimento indeterminado, Andrea e Débora Plus (Sakata Sudamérica), e quatro doses de CO2 (0, 3,5, 6,5 e 13,0 L min-1). As mudas foram produzidas em bandejas de 128 células. Quando apresentaram de quatro a cinco folhas definitivas, foram transplantadas para o local definitivo. Utilizou-se, para condução do experimento, um ambiente protegido de estrutura metálica tipo arco, com pé direito de 3,8 m, nas dimensões de 14 x 50 m (700m2). Os híbridos foram transplantados no espaçamento de 1,15 x 0,40 m e conduzidos com haste única, sendo tutorados por um fitilho plástico. Foi realizada poda apical na terceira folha após o sétimo racemo e permitido o desenvolvimento de todos os frutos dos cachos. A aplicação de CO2 foi feita via água de irrigação através da linha de gotejo, utilizando-se para isso um sistema composto por cilindro de dióxido de carbono líquido sob pressão,.... / In Brazil, the cultivation increase in protected environment are waking up the researchers and grower interests to adopt the use of CO2 enrichment technology, to improve production and quality, increasing their benefits. Researches between CO2 enrichment and production quality improvement are few. In that way, this work had the objective of evaluate the effects of CO2 enrichment by irrigation water in the productivity and nutrient content of two tomato hybrids. The experiment was realized in the São Manuel Farm, São Manuel municipal district, São Paulo State, of Faculdade de Ciências Agronômicas - UNESP/Campus of Botucatu. The experimental design used was randomized plots replicated four times, with two tomato hybrids, Andrea and Débora Plus from Sakata Seeds South America and four CO2 doses (0, 3,5, 6,5 e 13,0 L min-1). The cuttings were produced in 128 cells tray. When showed four or five definitive leafs, were transplanted to definitive place. Used a protected environment with metal structure in arch, with 3.8 m height and 14 x 50 m (700 m2). The hybrids were spaced of 1,15 x 0,40 m and lead in one stem in a plastic strip. Realized apical pruning in the third leaf after the seventh raceme and permitted the development at all fruits. The CO2 application was made by water trough a dripper net, using cylinder with liquid carbon dioxide, valve with gauge-pressure, gauge-flux and Venturi injector. The CO2 application was made spending 10 minutes, once per day always at 10:00 to 10:30. The application of carbonated water didn't modify the CO2 uptake rate in none tested dose. The pH value of soil solution decreased with application of carbonated water. The enrichment of water with CO2 keeping a quadratic effect in total and commercial production and in the commercial fruit number,...(Complete abstract, click electronic address below)

A cada ano a indústria de vinhos descarta uma alta quantidade de resíduos líquidos e sólidos, constituído em grande parte por bagaço de uva. Este resíduo pode ser considerado um subproduto da indústria e apresenta quantidades significativas de antocianinas, as quais podem apresentar diversas aplicações. Apesar da extração de antocianinas ser um passo importante na recuperação de pigmentos em matrizes vegetais não existe um método de extração padrão na literatura. Dessa forma, existem estudos tanto em relação ao uso de métodos tradicionais quanto emergentes, sendo estes últimos normalmente mais favoráveis ao Meio Ambiente. Neste estudo foi usado o método de extração enzimática, técnica emergente, que se baseia em alterações da parede celular de matrizes alimentares para exposição dos materiais intracelulares. Assim, o objetivo geral do trabalho foi realizar a extração enzimática de antocianinas presentes em casca de uva para posterior aplicação como corante alimentício em quefir e bebida carbonatada. Foram encontrados diferentes temperaturas e porcentagens de preparado enzimático ótimos dependendo do cultivar analisado. Após aperfeiçoamento foi selecionado o uso de casca de Cabernet Sauvignon, a uma temperatura de 40 oC e 0,25 % de Pectinex Ultra Color®. O corante natural produzido foi aplicado em bebida carbonatada e quefir, ambos sob análises de tempo de meia-vida de antocianinas e parâmetros físico-químicos durante 16 dias de armazenagem. Dentre os resultados obtidos foi destacado que o quefir com adição do corante manteve características semelhantes ao encontrado na literatura para quefir natural. Em análises em bebida carbonatada, houve maior estabilidade de antocianinas nas amostras armazenadas sem presença de luz. A aplicação do extrato antociânico foi favorável em ambas matrizes alimentares, sendo recomendado estudos futuros visando o aumento do tempo de meia vida da estabilidade das antocianinas. / Every year, wine industry discards a high amount of liquid and solid waste, consisting largely of grape pomace. This residue can be considered a by-product of the industry and presents significant quantity of anthocyanins, which can provide several applications. Despite the extraction of anthocyanins be an important step on the recovery of pigments in vegetables, there is not a standard extraction method in the literature. In this way, there are studies regarding the use of traditional and emerging methods, which the latter usually being more environmentally friendly. In this study, controlled enzymatic extraction method was used, an emerging technique that is based on alterations of the cell wall of alimentary matrices for exposure of the intracellular materials. Thus, the aim of this study was to perform the enzymatic extraction of anthocyanins present in grape skins for subsequent application as a food dye in kefir and carbonated beverage. Eight different samples of grape pomace were used to improvement the extraction process. Preliminary responses of the study defined that low extraction times are required for the enzymatic extraction process, where the maximum ones being found when the process was conducted for thirty minutes using Pectinex Ultra Color®. In addition, different temperatures and percentages of enzyme preparation were found depending on the variety analyzed. After improvement, the use of Carbenet Sauvignon skin was selected, at a temperature of 40 ° C and 0.25% of enzymatic preparation. The natural dye produced was applied in carbonated beverage and kefir, both under analysis of the half-life of anthocyanins and physical- chemical parameters during 16 days of storage. Among the results obtained, it was pointed out that kefir with dye addition maintained similar characteristics to that found in the literature for natural kefir. In analyzes in carbonated beverage, there was greater stability of anthocyanins when the samples were stored without light. The application of the anthocyanin extract was favorable in both food matrices, and future studies are recommended aiming to increase the half-life of the stability of anthocyanins.