Food flavor is hugely important in motivating food choice and eating behavior. Unfortunately for research and communication about flavor, many languages' flavor vocabularies are notoriously variable and must be aligned before data collection using training or after the fact by researchers. This dissertation demonstrates one example of each approach (conventional descriptive analysis (DA) and labeled free sorting, respectively), and compares their use to emerging, computational natural language processing (NLP) methods that use large volumes of existing text data. Rapid methods that align flavor vocabulary after data collection are most similar to NLP, and with the development or improvement of some strategic tools, NLP is well-poised to further accelerate the analysis of existing text data or unaligned vocabularies. DA, while much more time-consuming, ensures that the researchers, tasters, and readers have a shared definition of any flavor words used, an advantage that all existing rapid methods lack. With a greater understanding of how this differs from everyday communication about flavor, future researchers may be able to replicate this aspect of DA in novel descriptive methods. This dissertation investigates the flavors of specialty beverages, specifically American whiskeys and cold brew coffees. American whiskeys differ from other whiskeys based on raw materials and aging practices, with the aging practices primarily setting them apart. While the most expensive American whiskeys are similar to Scotches and dominated by oaky, sultana-like flavors, only very rich consumers desire these flavors, with chocolate and caramel being the most widely preferred by most consumers. Degree of roasting has more of an impact on cold brew coffee flavor than the origin of the beans, and the coffee consumers surveyed here preferred dark roast to light roast cold brews. / Doctor of Philosophy / Food flavor is hugely important in motivating food choice and eating behavior. Unfortunately for research and communication about flavor, many languages' flavor vocabularies are notoriously inconsistent: flavor words may have more than one meaning, multiple words may mean the same thing, and people regularly make mistakes when naming flavors. To get around this, researchers can either train human tasters to use a fixed set of flavor words, or they can attempt to identify the flavors that people are talking about from their own-words descriptions. In this dissertation, I give examples of both of these methods and compare them to approaches based on machine learning and other computational techniques. This dissertation investigates the flavors of specialty beverages, specifically American whiskeys and cold brew coffees. American whiskeys differ from other whiskeys based on raw materials and aging practices, with the aging practices primarily setting them apart. Producers wanting to set their whiskeys apart with the use of specialty or heritage grains will likely need to work with breeders to develop new varieties that will impart special flavors to the whiskeys. While the most expensive American whiskeys are similar to Scotches and dominated by oaky, sultana-like flavors, only very rich consumers desire these flavors, with chocolate and caramel being the most widely preferred by most consumers. For cold brew coffees, degree of roasting has more of an impact on flavor than the origin of the beans, although a subset of people sense and prioritize origin-related flavor differences when making flavor groups. The coffee consumers surveyed here preferred dark roast to light roast cold brews, which suggests that different beans are ideal for making well-liked cold brew coffee than traditional hot brew.

La présente recherche nous a permis de concevoir, de développer et d’évaluer un système d’apprentissage multimédia interactif. Le système a été bâti pour faciliter l’apprentissage de la géométrie descriptive, domaine dans lequel les étudiants ont des difficultés de visualisation spatiale. L’approche pédagogique privilégiée a été le constructivisme. Les activités et les exercices ont été créés de façon à ce que l’étudiant puisse manipuler des images pour construire ses concepts. Le système fonctionne sur Internet et invite l’étudiant à découvrir, à jouer, à résoudre des énigmes, à revoir ses erreurs. Tout ce que l’étudiant fait est enregistré sur le serveur, ce qui permet au professeur de faire un diagnostic et une évaluation de l’étudiant. Le système a été évalué par un groupe d’étudiants, par des experts en géométrie descriptive et en technologie éducative. Un modèle d’analyse qualitative a été adopté pour permettre le recueil et l’analyse des données générées par ces individus. Les résultats obtenus indiquent que le but de la recherche a été atteint. / Québec Université Laval, Bibliothèque 2019

Let R be any of the following rings: the smooth functions on R^2n with the Poisson bracket, the Hamiltonian vector fields on a symplectic manifold, the Lie algebra of smooth complex vector fields on C, or a variety of rings of functions (real or complex valued) over 2nd countable spaces. Then if H is any other Polish ring and φ:H →R is an algebraic isomorphism, then it is also a topological isomorphism (i.e. a homeomorphism). Moreover, many such isomorphisms between function rings induce a homeomorphism of the underlying spaces. It is also shown that there is no topology in which the ring of real analytic functions on R is a Polish ring.

Master of Science / Department of Human Nutrition / Kadri Koppel / Products must be tolerant to many conditions, particularly when those products are prepared by consumers. Consumers may not measure added ingredients, they may add or leave out ingredients specified in recipes, or change cooking and holding times for foods. Fortified blended food (FBFs) are used as a source of nutrition for disaster or famine relief in developing countries and sorghum is looked at as a potential alternative to wheat and corn based products that are currently being used as FBFs. Porridge products are the most common dishes prepared from FBFs with a wide range of solids content, cooking times and variations in added ingredients such as sugar and fruit. This study was intended to evaluate the tolerance to preparation variations for a porridge product made as a FBF intended for food aid. Whole Sorghum Soy Blend (WSSB), a fortified, extruded, ground cooked cereal was selected as the FBF for this study. Descriptive sensory analysis was performed to evaluate the tolerance of porridge products made from variations in ingredients and cooking procedures. In this study, most sensory properties were only marginally affected by variations in ingredients or procedures. However, as expected, large differences occurred in some properties such as thickness when solids content varied or sweetness and fruit flavor when fruit was added. Tolerance testing showed that the sensory properties of WSSB had high tolerance to variations in cooking procedures, a positive aspect for product use and development. This means that the product can be modified during preparation by consumers without having a major impact on most sensory properties.

Master of Science / Food Science Institute -- Human Nutrition / Delores H. Chambers / This research aimed to determine the sensory characteristics of commercially-available plain yogurts and examine how three "more sustainable" prototypes compared. Three experimental non-fat set-style yogurts were provided – one control and two samples that differed in fermentation time. These shortened fermentation times could result in energy reductions and potentially substantiate a “sustainable” marketing claim, a concept gaining traction with consumers. Twenty-six commercially-available yogurts varying in percent milk fat, milk type (organic or conventional), and processing (set-style, stirred, or strained/Greek-style) were also included. Using descriptive sensory analysis, a six-person highly-trained panel scored the intensity of 25 flavor, six texture, four mouth feel, and two mouth coating attributes on a 15-point numerical scale. Three replications were conducted, and all samples were tested at least 10 days prior to the end of their shelf-lives. The samples differed for 19 flavor and all texture, mouth feel, and mouth coating attributes. Cluster analysis indicated approximately seven flavor and five texture (texture, mouth feel, and mouth coating combined) clusters, resulting in 15 unique combinations of flavor and texture. Although no legal definitions exist for “sustainable,” the prototypes’ sensory characteristics were comparable to those of top-selling yogurts indicating potential market viability. This research also demonstrated potential growth opportunities. Despite the current diversity, several combinations of flavor and texture were not represented.

Master of Science / Food Science - Human Nutrition / Delores Chambers / Researchers evaluated the flavor characteristics of seven black walnut (Juglans nigra L.) cultivars: Brown Nugget, Davidson, Emma K, Football, Sparks 127, Sparrow, and Tomboy using descriptive sensory analysis. Seven trained panelists developed a lexicon for the black walnuts and scored the intensities of the samples for 22 flavor and taste attributes. Results showed that the 7 samples differed significantly (P ≤ 0.05) on 13 of the attributes. For the majority of the attributes, only Emma K differed from the rest of the cultivars by being characterized with lower scores for black walnut ID, overall nutty, nutty-grain-like, nutty-buttery, floral/fruity, oily, and overall sweet. It also was higher in acrid, burnt, fruity-dark, musty/earthy, rancid, and bitter attributes. Researchers then incorporated the black walnut cultivars into a simple cookie recipe and evaluated the samples for differences in flavor attributes using the same trained panelists. Nine of the 25 attributes differed significantly across cultivars: black walnut ID, overall nutty, nutty-buttery, brown, toasted, acrid, rancid, overall sweet, and sweet (P ≤ 0.05). Lower mean scores in black walnut ID, overall nutty, and sweet and higher mean scores in rancid and acrid characterized the Emma K cookie. A PCA biplot revealed that cookies with Football, Sparks 127, and Sparrow walnuts related with one another and the attributes nutty-woody, leavening, and piney. A consumer acceptance test for six of the cookies (Tomboy cultivar was excluded) was also performed. There were four significant clusters of consumers that differed in their acceptance of the cookie samples. Cluster 1 preferred Football, clusters 2 and 3 each showed no overall preference, and cluster 4 preferred Emma K suggesting a set of niche consumers for black walnut cookies. Results presented in this paper can assist black walnut growers in determining which cultivars to plant and harvest. By knowing which cultivars have the most desirable flavor characteristics, growers can focus time and resources on select cultivars, therefore resulting in higher quality black walnuts as products to be sold to consumers in various formats. By consciously choosing which cultivars to harvest, black walnut growers can meet market demand and increase profit.

Master of Science / Department of Food Science / Edgar Chambers IV / Sparkling wines represent an important part of the full wine category. Currently, no lexicon exists that includes aroma, flavors, and mouthfeel for sparkling wine. The objectives of this research were to:1) develop an aroma, flavor, taste and mouthfeel lexicon for sparkling wines, 2) train a panel to use this lexicon on white sparkling wines, which represent the majority of sparkling wines, and validate the panel’s performance with white sparkling wines. For lexicon development, 25 sparkling wines were selected from 132 by a team of sensory professionals and winemakers. The lexicon developed included 13 mouthfeel and taste, 48 aroma, and 48 flavor (aromatic) attributes (109 total attributes). For lexicon training, 22 experienced wine panelists participated in 10, 3-hour sessions over two weeks. After training was complete, panel performance was validated with a practice phase and two studies. Analysis of panel discrimination (i.e. sample p-value) and within panel reproducibility (i.e. correlation of panelist with panel intensity) indicated that the new lexicon differentiated sparkling wines consistently. Further, principal components analysis for studies two and three revealed grouping by wine type (e.g. brut, extra dry, etc.) again validating the new lexicon.

Thesis advisor: Kathleen Bailey / This paper seeks to address the inclusion of Kuwaiti women as political actors. Kuwait held elections on May 16, 2009, and Moussoma al-Mubarak, Rola Dashti, Aseel al-Awadhi, and Salwa al-Jassar became the first women elected to the National Assembly. This victory occurred on the fourth anniversary of female enfranchisement in Kuwait. In an attempt to account for variations among the number of women in parliament in Kuwait by drawing on research from the field of descriptive representation, I found that the year of female suffrage, the religion of Islam, Kuwait’s cultural implications of gender-equality, the peculiarities of Kuwait’s electoral system, and timing and framing to be particularly important in the case of Kuwait. A consideration of substantive representation is also relevant to Kuwait, as early signs of involvement of the women members of Parliament indicate that women’s interests are on the political agenda in Kuwait. / Thesis (BA) — Boston College, 2010. / Submitted to: Boston College. College of Arts and Sciences. / Discipline: College Honors Program. / Discipline: International Studies Honors Program. / Discipline: Political Science.

Background: Sexuality is an important part of people's health and well-being. The treatment of breast cancer can cause extensive side effects that have a detrimental effect on the women's self-image and body image. Menopausal side effects such as dry mucous membranes and impaired sexual health affect women's well-being and attractiveness. Aim: The purpose of this literature review was to highlight women's experience of sexual health in relation to breast cancer treatment. Method: The method used for this study was a qualitative method where knowledge was obtained from previous research in the field. The data were then compiled into a combined image of the subject. Friberg´s five-step-model was used for the analysis. Results: Four themes emerged from the results of the studies, which highlighted the women's perceived sexual health during breast cancer treatment. These were the changed body, the sexuality of the change, to be different and the need for support. Conclusion: The side effects of breast cancer treatment caused extensive changes for the women as well as an affected and altered sexual health. Changed body image and reduced self-image affected them both physically and mentally. The need for support and information is a crucial factor in preventing psychosocial problems and an unnecessary suffering for women. / Bröstcancer är den vanligaste cancerdiagnosen bland kvinnor i världen. De drabbade kvinnorna blir påminda om sin sjukdom varje dag - den stympade kvinnokroppen och biverkningar från behandlingarna är en ständig påminnelse om bröstcancern och har en stor inverkan på kvinnornas sexuella hälsa och liv. Kvinnornas känsla av att vara annorlunda och att inte passa in i samhället skapar utanförskap och isolering. Behovet av att få stöd och dela sina erfarenheter med andra drabbade är stort och ställer krav på sjukvården. Kvinnorna uttrycker en stor brist på information och stödjande samtal inom sexuell hälsa. Detta resulterar i att de känner sig förvirrade över symtomen som uppstår i samband med behandlingarna. Det är viktigt att sjuksköterskan blir medveten om vikten av att lyfta ämnet om sexuell hälsa för att minska lidandet hos de drabbade kvinnorna. Kontaktsjuksköterskans roll är att stötta och stärka patienten och få denne delaktig i sin egen vård. Syftet med studien är att belysa kvinnors upplevelse av sexuell hälsa i relation till bröstcancerbehandling. I resultatet framkommer det att behandlingarna har stor påverkan på den intima relationen då smärta, minskad lust och känslan av att inte känna sig hel påverkar kvinnornas vardag. I studien framkommer det att bröstrekonstruktion kan vara ett sätt att få tillbaka en del av sin kvinnlighet och få kvinnan att känna sig normal igen.

A qualitative descriptive approach was undertaken to explore the experience of eight registered nurses and two hospital play specialists who care for children hospitalised with burn injuries. The research participants were recruited from a paediatric ward that offers centralised specialty care to children with burns. Collected through face-to-face interviews, the participants' stories were tape-recorded and transcribed verbatim using a process for analysis informed by van Manen, (1997b).Emerging out of the data was the over-arching theme of 'passionate dedication' that shows the nurses and hospital play specialists genuine compassion and commitment to meet the needs of the children with burns. The findings of the study reveal that the participant's dedication is shaped and determined by a dynamic process that involves having professional integrity and in-depth knowledge of caring for children and burn management. The nurses and the hospital play specialists have a common understanding of what their role entails and the skills required to provide quality care and support to the children and the children's family. On a personal and professional level the participants encounter several challenges in this care context that are physically and emotionally overwhelming. Despite becoming overwhelmed the participants are revealed as being resourceful and resilient in their aptitude to find ways that enable them to cope and get through.This study supports international literature that suggests that caring for children with burns is equally rewarding, as much as it is physically and emotionally demanding. The implication in this study for the organisation is to seriously consider issues regarding productivity and efficiency of the workforce with acknowledgement that nurses and hospital play specialists cannot do this emotional work without effective systems of support in place. With the help of team leaders, managers and educators, the organisation will need to consider ways to monitor the job satisfaction of their staff. Furthermore, reinforce existing comprehensive measures, such as mentorship and clinical supervision programmes to encourage the retention and well-being of all staff, at all stages of their career on the children's burn ward.