Thesis (MSc Food Sc.)--Stellenbosch University, 1964. / ENGLISH ABSTRACT: no abstract available / AFRIKAANSE OPSOMMING: geen opsomming

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Une partie du monde affronte la crise. Afin de pallier à la morosité ambiante, les acteurs de la communication marchande travaillent l’affect de leurs cibles. Pour influer sur leurs perceptions, ils codifient parfois leurs messages en insérant le signe du sourire sous des formes plurielles. Un récepteur peut ainsi assimiler le message souvent transmis subliminalement sous un angle favorable car la réception visuelle du sourire colore ses émotions pour lui permettre de voir « la vie en rose ».Ce dispositif de communication convoque le questionnement d’une correspondance synesthésiste entre l’affichage de cette expression faciale et d’une couleur. Dans un cadre de dimension internationale, la méthode heuristique menée dans la Principauté de Monaco auprès d’un échantillon d’individus de différentes cultures, approche cette question idiosyncratique ou universelle de la synesthésie du sourire. L’étude présente une analyse sémiosynesthésiste pour découvrir la couleur du sourire. Les résultats de la réception multimodale des muscles zygomatiques montrent que les sujets perçoivent l’objet communicationnel du sourire selon des couleurs fondamentales et universelles. Cette étude enrichit les connaissances sur la synesthésie d’un signe, d’une expression faciale par le sourire. Elle affiche le sourire comme émetteur synesthésiste de la couleur jaune. Cette recherche ouvre des champs d’investigations variés pour que signes et couleurs ne se heurtent pas en diffusant des messages contraires. En outre, elle permet de poser un nouveau regard sur les questions intemporelles de manipulations synesthésistes par les messages subliminaux. / A part of the world is currently facing the global economic crisis. To overcome this gloom, professionals in the world of communication work in order to influence their target audience in their favor. To positively impact the audience, sometimes communication professionals codify their messages by inserting the sign of the smile in various forms. Thus, a receiver can assimilate a message - often transmitted subliminally - in a positive manner, because the visual reception of a smile colors the emotions to allow the receiver to see through "rose colored glasses". To approach this idiosyncratic or universal question of synesthetic correspondence and synesthesia’s smile in a unique international context, the Principality of Monaco, surveys of a sample of individuals from different cultures is conducted. This research presents the results of a semiosynesthetic analysis to identify the color of the smile. The bimodal reception of the zygomatic muscles confirms that subjects perceive the communicative purpose of the smile as having fundamental and universal colors. As a result, the color yellow is widely attributed to the smile.The study also enriches our knowledge about the potential synesthesia of a sign and a facial expression. Finally, this research is committed to strengthening the analysis by other methodological approaches and fields of research on the characteristics of the color yellow, and its potential subliminal influences. This is in order to avoid a clash between signs and color which could lead to disseminating contrary messages. Furthermore, this analysis provides a new perspective on timeless issues of synesthesia’s manipulation through subliminal messages.

No description available.

A abóbora se destaca como uma hortaliça de grande potencial nutritivo e tecnológico. Para que se possa aumentar a variabilidade dos produtos de origem vegetal disponíveis no mercado, a abóbora deve ser submetida a processos térmicos que visam prolongar a sua vida de prateleira, além de realizar as modificações necessárias para a sua comercialização. Neste contexto, o objetivo principal da presente pesquisa foi avaliar a aplicação da tecnologia de aquecimento ôhmico em diferentes etapas a serem realizadas durante o processamento da abóbora híbrida Tetsukabuto. Na primeira etapa do trabalho, objetivou-se investigar os efeitos do branqueamento convencional e ôhmico (realizados a 80 ºC durante 4 minutos e 163 V no aquecimento ôhmico) sobre a inativação da enzima peroxidase e sobre a cor das abóboras. Para o ajuste dos dados relativos à inativação enzimática, diferentes modelos cinéticos foram avaliados, sendo o modelo de distribuição de Weibull o escolhido para descrever a cinética de inativação da peroxidase. Com este estudo, foi possível observar que o branqueamento com campo elétrico afetou significativamente os parâmetros cinéticos de inativação enzimática, tornando esse processo mais rápido. A aplicação de ambas as tecnologias não causou modificações significativas dos parâmetros de cor da abóbora. Na segunda etapa do trabalho, creme de abóbora foi pasteurizado via tratamento térmico convencional e ôhmico realizados a 90 ºC por 2 horas e 47 V no aquecimento ôhmico. O objetivo dessa etapa foi avaliar os efeitos de ambas as tecnologias sobre a variação de cor, degradação de carotenoides totais e mudanças nos parâmetros reológicos do creme. Foi possível observar que a cor do creme foi levemente afetada durante a aplicação dos processos, tornando-se ligeiramente mais escura e perdendo o tom amarelado. Além disso, foi verificada perda no teor de carotenoides totais presentes no creme. Ainda, não foi observado um efeito não-térmico adicional do campo elétrico sobre a cor e os carotenoides presentes no produto. O creme de abóbora apresentou comportamento pseudoplástico e que se ajustou satisfatoriamente ao Modelo da Lei da Potência. Com a aplicação dos tratamentos, foi observado um aumento significativo no índice de consistência do creme, sendo que ambas as tecnologias não apresentaram diferenças representativas entre si. O conjunto de resultados obtidos pelo presente trabalho sugere que o aquecimento ôhmico é uma tecnologia promissora a ser aplicada em diferentes operações envolvidas durante o processamento de alimentos. / Pumpkins stand out as vegetable of great nutritional and technological potential. In order to increase the variability of vegetal products available on the market, pumpkins must be subjected to thermal process which can prolong its shelf life, and imposing also the necessary modifications for its commercialization. In this context, the main objective of the present research was to evaluate the application of ohmic heating technology in different stages carried out during the processing of the hybrid pumpkin Tetsukabuto. In the first part of the work, the objective was to investigate the effects of conventional and ohmic blanching (performed at 80 ºC during 4 minutes and 163 V in the ohmic heating) on the inactivation of peroxidase enzyme and on the color of the pumpkins. In order to adjust the data related to enzyme inactivation, different kinetic models were evaluated, being the Weibull distribution model chosen to describe the inactivation kinetics of peroxidase. With this study, it was possible to observe that the electric field blanching significantly affected the kinetic parameters of enzymatic inactivation, turning this process faster. The application of both technologies did not cause significant modifications of pumpkins color parameters. In the second part of the work, pumpkin cream was pasteurized via conventional and ohmic thermal treatment carried out at 90 ºC for 2 hours and 47 V in the ohmic heating. The objective of this stage was to evaluate the effects of both technologies on the color variation, the degradation of total carotenoids and the changes in rheological parameters of the cream. It was possible to observe that the color of the cream was slightly affected during the application of the processes, becoming slightly darker and losing its yellowish tone. In addition, it was verified loss of total carotenoid content in the cream. Furthermore, no additional non-thermal effect of the electric field on the color and on carotenoids present in the product was observed. The pumpkin cream presented a shear thinning behavior and was satisfactorily adjusted to the Power Law Model. It was observed a significant increase in the consistency index of the cream after the application of both treatments, and both technologies did not present significative differences between them. The overall results obtained in the present work suggests that ohmic heating is a promising technology to be applied in different operations involved during food processing.

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.

abstract: Quark matter at sufficiently high density and low temperature is expected to be a color superconductor, and may exist in the interior of neutron stars. The properties of two simplest possible color-superconducting phases, i.e., the color-flavor-locked (CFL) and two-flavor superconducting (2SC) phases, are reviewed. The effect of a magnetic field on the pairing dynamics in two-flavor color-superconducting dense quark matter is investigated. A universal form of the gap equation for an arbitrary magnetic field is derived in the weakly coupled regime of QCD at asymptotically high density, using the framework of Schwinger-Dyson equation in the improved rainbow approximation. The results for the gap in two limiting cases, weak and strong magnetic fields, are obtained and discussed. It is shown that the superconducting gap function in the weak magnetic field limit develops a directional dependence in momentum space. This property of the gap parameter is argued to be a consequence of a long-range interaction in QCD. / Dissertation/Thesis / Ph.D. Physics 2012

This Master Thesis called Sedící muž (Sitting Man) consists of two parts: theoretical and practical. Theoretical part deals with the color from the various points of view from aspects of art and aesthetics, physics and optics and of physiology and psychology. The aim of the Practical part is to make a set of paintings depicting a sitting man by using different painting techniques, and by using the knowledge gained from the theoretical part. The main source of inspiration for the creation of the paintings is selected artists who have dealt with figural motif.

A perda dentária representa o acúmulo de agravos à saúde bucal ao longo da vida. Estudos apontam que minorias étnico-raciais apresentam maior prevalência de perda dentária mesmo após ajuste para fatores demográficos e socioeconômicos; e sugerem que o efeito residual desta associação poderia ser explicado pela discriminação. O objetivo do estudo foi avaliar a relação entre perda dentária e cor da pele, bem como a contribuição da discriminação auto-referida, condição material de vida e hábitos comportamentais como explicações para esta associação. O estudo foi realizado a partir da análise transversal de dados do Estudo Pro-saúde, que avaliou uma coorte de 4030 funcionarios tecnico-administrativos de campi universitários no Rio de Janeiro, através de questionários auto-preenchíveis, entre1999 e 2001. A análise estatística foi realizada através da regressão logística ordinal. As análises foram feitas para os conjunto de variáveis, em que a variável cor da pele foi mantida independente da significância estatística. No primeiro bloco, a associação entre cor da pele e perda dentária foi controlada por variáveis demográficas (idade, sexo). No segundo bloco ,controlou-se pelas variáveis do bloco 1 mais fatores comportamentais (i.e. fumo, visita ao dentistas, consumo de álcool e situação conjugal). No terceiro bloco controlou-se pelas variáveis do bloco 1 mais fatores socioeconômicos (situação econômica na infância, grau de instrução da mãe, grau de instrução atual e renda familiar equivalizada). No quarto bloco, foram testadas as associações com variáveis de discriminação. No modelo final, foram mantidas as variáveis que alcançaram o nível de significância de 25,0% nos blocos (modelos) prévios. Após ajuste para fatores demográficos, condição material de vida e hábitos comportamentais, a chance de perda dentária continuou maior entre negros (OR=1,46; IC95% 1,21–1,77) e pardos (OR=1,31; IC95% 1,10–1,55) em relação aos brancos. A discriminação auto referida não foi associada ao desfecho. / Tooth loss is the accumulation of oral health hazards such as lack of access to dental care, inappropriate health behavioral, low socioeconomic status. Studies have also shown more tooth loss among racial/ethnic minorities. Racial discrimination has been associated with racial/ethnic disparities in health, affecting the individual and population health. The study aims to evaluate the association between race-ethnicity and tooth loss and the role of socioeconomic status, health behaviors, health services access and self-reported discrimination. Baseline cross-sectional data were obtained from the Pro-Saúde Cohort Study (Rio de Janeiro-Brazil) in 4030 civil servants, and analyzed with ordered logistic regression. The outcome was self-reported tooth loss measured in four ordered categories. In the full model, adjusted for behavioral, socioeconomic, dental care and demographic variables, the OR was, respectively 1.31 (IC 95%: 1.10–1.55) and 1.46 (IC 95%: 1.21–1.77) for browns and blacks. There was no significant association between tooth loss and self-reported discrimination.

How specialist bees distinguish their host plants from co-blooming non-hosts is not well understood, but it is thought that they may be physiologically limited in their ability to recognize the majority of visual and olfactory cues presented by flowering plants. Species in the genus Diadasia collect pollen from just one of five plant families: Cactaceae, Malvaceae, Onagraceae, Asteraceae, and Convolvulaceae. Assuming a common ancestor for all Diadasia specialized on just one plant, this indicates host-switches in the past, and an ability to recognize more than one flowering plant. I hypothesized that host plants of Diadasia share the same visual and olfactory cues, thus enabling past host-switching to novel plant families, and that co-blooming non-hosts are highly dissimilar in terms of scent and visual appearance. I determined the compounds associated with the scent of Malvaceae and Cactaceae host flowers of North American Diadasia. I also evaluated visual cues for these flowers by measuring their full spectrum of reflected wavelengths, as well as select morphometric characters. I determined whether host flowers, regardless of taxa, were more similar to each other than non-hosts that were co-blooming and attractive to other bee species. Finally, I performed electroantennographic and behavioral experiments to assess the relative importance of these cues (visual and olfactory) in natural settings. Diadasia host plants share some chemical and visual characteristics that may in part explain the radiation of this group onto these particular hosts. First, host plants share a suite of scent compounds that are among the least variable across species. Many of these elicited antennal responses and did not decrease visitation when applied to host flowers. In contrast, some compounds produced by non-host flowers are detectable to Diadasia, but Diadasia are repelled by them when they are applied to host flowers. Diadasia host flowers do not share a color profile in common, but there is more reflectance in the bee-uv range as compared to other regions of the light spectrum. Also, Diadasia host flowers have a more contrasting central area that is relatively larger than in non-hosts.