No description available.

The work deals with design and implementation of application for IOS platform using modern programming tools such as cocos2D framework and Xcode.

No description available.

No description available.

This dissertation is composed of two manuscripts in Production Economics and two manuscripts in International Agricultural Development. The first two manuscripts focus on production economics, and both are an exploration of nitrogen use and its impact on continuous corn production and profitability in Colorado. The first manuscript titled "Switching Regression Stochastic Plateau Production Functions––A Comparison of Alternative Specifications" proposes an alternative approach for estimating crop yield response functions using a frequentist approach. The second manuscript titled "Profitability Effects of Different Tillage Systems in Continuous Corn Rotations" explores the interaction between different tillage systems and nitrogen fertilization in irrigated continuous corn production in northeastern Colorado. We find that strip tillage is better suited for continuous corn production under the agro-climatic conditions in northeastern Colorado. The third and fourth manuscripts focus on international agricultural development and analyze the role of factors that influence the agricultural development of small-holder farmers in Ecuador, namely, markets, food value chains, risk preferences, and risk perceptions. The third manuscript titled "Does the Use of Specialty Varieties and Post-Harvest Practices Benefit Farmers? Cocoa Value Chains in Ecuador" analyzes the impact of the use of specialty cocoa varieties on small-scale farmers' income. It finds that the use of specialty cocoa varieties has a low impact on small-scale cocoa producers' income, and that post-harvest practices may lead to substantial price responses irrespective of the type of cocoa grown. Finally, the fourth manuscript titled "Linking Risk Preferences and Risk Perceptions of Climate Change Using Prospect Theory" explores how farmers' risk preferences correlate with their perceptions of climate risk. It finds that farmers that behave in accordance to the assumptions of prospect theory are more likely to perceive greater risks from climate change, that is, they are more likely to perceive the risks associated with climate change as being more threatening at a personal level. Since risk perception is a necessary prerequisite for adaptation, the results presented in this manuscript, have important policy implications for process of adoption of new technologies aimed at mitigating effects of climate change. / Doctor of Philosophy / This dissertation focuses on Production Economics and International Agricultural Development. The first two manuscripts focus on production economics, and both are an exploration of nitrogen use and its impact on continuous corn production and profitability in Colorado. The first manuscript proposes an alternative approach for estimating crop yield response functions to a single input. The second manuscript explores the interaction between different tillage practices and nitrogen fertilization in irrigated continuous corn production. The third and fourth manuscripts focus on international agricultural development, and they analyze the role of different factors that influence the agricultural development of small-holder farmers in Ecuador. The third manuscript analyzes cocoa markets in Ecuador. It finds that the use of gourmet cocoa varieties has a low impact on small-scale cocoa producers' income, and that post-harvest practices may lead to substantial benefits. Finally, the fourth manuscript explores farmers' risk behavior. It finds that farmers that behave in accordance to the assumptions of prospect theory, are more likely to show a greater risk perception of climate change, that is, they are more likely to perceive the risks associated with climate change as being more threatening at a personal level. Since risk perception is a necessary prerequisite for adaptation, the results presented in this manuscript, have important policy implications for the adoption process of new technologies aimed at mitigating effects of climate change.

No description available.

Orientador: Lireny Aparecida Guaraldo Gonçalves / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-21T23:51:40Z (GMT). No. of bitstreams: 1 Oliveira_IngridFrancode_M.pdf: 12512639 bytes, checksum: 63474efdec388007cba17547f09ce8c9 (MD5) Previous issue date: 2013 / Resumo: Gorduras equivalentes de manteiga de cacau (CBEs) são utilizadas nas formulações de chocolates, substituindo parte da manteiga de cacau (MC). Embora as CBEs sejam compatíveis com a MC é importante um estudo detalhado a fim de se conhecer as propriedades de cristalização, fusão e estabilidade dos cristais, uma vez que as mesmas alteram a qualidade dos chocolates. Este estudo objetivou aumentar o conhecimento sobre CBEs e propor alteração do comportamento de fusão e cristalização de uma CBE escolhida. Sendo assim, foram caracterizadas quatro CBEs, com base em uma MC usada como padrão. As análises utilizadas para a caracterização foram índices de qualidade e de identidade, composição em ácidos graxos, índice de iodo, índice de saponificação, ponto de fusão, teor de sólidos por Ressonância Magnética Nuclear (RMN), isoterma de cristalização a 17,5°C por RMN, eventos de cristalização por Calorimetria Diferencial de Varredura (DSC), eventos de fusão por DSC em quatro tempos de armazenamento a 25°C (0, 4, 8 e 24 horas) e análise por difração de Raios-X. Adicionou-se 0,3% de triestearato de sorbitana (STS) às CBEs e o efeito do STS foi avaliado por meio de isotermas a 17,5°C, eventos de fusão por DSC em quatro tempos de armazenamento a 25°C (0, 4, 8 e 24 horas) e análise por difração de Raios-X. Ao final do estudo, foram elaboradas três formulações de chocolate: chocolate com 12% de MC, chocolate com 12% de CBE e chocolate com 12% de CBE com adição de 0,3% STS. Os chocolates foram avaliados quanto à viscosidade plástica, limite de fluidez, evento de fusão, tensão de ruptura (snap test) e microscopia eletrônica de varredura (MEV). A MC e as CBEs estudadas apresentaram-se dentro dos padrões de qualidade e identidade e os teores de ácidos graxos e triacilgliceróis analisados individualmente diferiram, destacando que as CBEs apresentaram maiores discrepâncias nos teores de POP (1, 3 palmitoil oleoil glicerol) e SOS (1,3 estearoil oleoil glicerol). As amostras apresentaram diferentes comportamentos de fusão, cristalização, estabilização e polimorfismo. O uso de STS promoveu elevação das curvas de cristalização a 17,5°C acarretando em perfis mais similares ao da MC em duas CBEs, embora não tenha alterado o polimorfo final das amostras após a estabilização. O uso de 0,3% STS em chocolate promoveu elevação do snap, embora não tenha sido verificada alteração na viscosidade plástica e no limite de fluidez dos chocolates. Diferentes estruturas foram visualizadas nas imagens realizadas em MVE / Abstract: Cocoa butter equivalent (CBEs) are used in chocolate formulations, replacing part of the cocoa butter (CB). Although there is compatibility between CBEs and cocoa butter, it is important a detail study that aims to know the properties of crystallization, melting and stability of the crystals, once it modifies the quality of the chocolate. This study intends to increase knowledge of CBEs and modify the melting and crystallization behavior of a selected CBE. Present study characterized and differentiated four CBEs and a standard CB. Analyzes used for the characterization and differentiation were free fatty acids, peroxide value, fatty acid composition, iodine value, saponification value, melting point, solid fat content by Nuclear Magnetic Resonance (NMR), isothermal crystallization at 17.5 ° C by NMR, crystallization events by Differential Scanning Calorimetry (DSC), fusion events by DSC during storage in four times at 25 ° C (T0 ¿ 0 hour, T1 ¿ 4 hours, T2 - T3 and 8 hours - 24 hours) and analysis by X-rays diffraction. It was added to CBE 0.3% tristearate sorbitan (STS) and the effect of STS addiction was evaluated by isotherms at 17.5 ° C, fusion events by DSC at four times of storage at 25 °C (T0 ¿ 0 hour, T1 ¿ 4 hours, T2 - 8 hours and T3 - 24 hours ) and analysis by X-rays diffraction. At the end of the study, three formulations of chocolates were prepared: chocolate with 12% CB, chocolate with 12% CBE and chocolate with 12% CBE and 0.3% STS. Chocolates were evaluated by plastic viscosity, shear stress, fusion event, texture (snap test) and scanning electron microscopy (SEM). The CB and CBEs studied were within the standards of quality and identity and fatty acids and triacylglycerols analyzed individually differed, emphasizing that the CBEs had differences in the levels of POP (palmitoil oleoil glycerol) and SOS (stearoyl oleoyl glycerol). The samples showed different behaviors melting, crystallization, stabilization and polymorphism. The use of STS caused increase of the crystallization curves at 17.5 ° C resulting in profiles most similar to the CB in two CBEs, although not changed polymorph end of the samples after equilibration. The use of 0.3% STS in chocolate increased the snap, though not verified change in plastic viscosity and fluidity limit of chocolates. Different structures were visualized in the images of SEM / Mestrado / Tecnologia de Alimentos / Mestra em Tecnologia de Alimentos

No description available.

Techniques for performance optimization and energy reduction were reviewed for application to water supply plants. Simple techniques were developed which permit intelligent management decisions for plant operation growth. The techniques were applied to the Wewahootee Water Supply Plant, Cocoa, Florida. Optimum performance for the existing plant was determined together with a growth plan for reducing energy consumption and increasing the maximum flow capacity to meet demand through the year 2000. The following recommendations were made: 1. Plant operators should incorporate the optimized pump operation schedule presented herein. 2. Four existing pumps should be modified for dual speed operation, and a large capacity dual speed pump should be added. 3. One 10,400 foot section should be added to the 42-inch pipe by 1985 and a second section by 1990. 4. An economic analysis should be performed to determine if it is advantageous to accelerate installation of the 42-inch pipe. 5. The use of stored water should be considered to smooth the flow demands placed on the pumps.

Flavanols are polyphenols that are known to have many beneficial effects on the body. Cocoa is a major source of these flavanols. However, research on the potential anti-obesity and anti-diabetic health benefits of cocoa flavanols is lacking in the literature. Furthermore, the effect that the size of these flavanols has on the extent of its beneficial properties is also unclear. The objective of this study was to evaluate the dietary effects of cocoa flavanols on the onset of obesity, insulin resistance and impaired glucose tolerance and to determine the impact that the size of these compounds has on the magnitude of this effect. Cocoa extract was fractionated into a monomer-, an oligomer-, and a polymer-rich fraction. Six groups (n=9) of C57BL/6J mice were fed either a control low-fat diet, a control high-fat diet, or a high-fat diet supplemented with 25 mg/kg*BW of cocoa extract or one of the three cocoa fractions. After 12 weeks on these diets, the oligomer-rich fraction proved to be most effective in preventing weight gain, fat mass accumulation, elevated fasting blood glucose and impaired glucose tolerance in diet-induced obese mice. This is the first long-term feeding study to examine the relative activities of cocoa constituents on diet-induced obesity and insulin resistance. / Master of Science in Life Sciences