Digitized by Kansas Correctional Industries

Thesis (M.A.): Guo li Zhengzhi da xue qi ye guan li yan jiu suo. / Cover title. Mimeo. copy. Includes bibliographical references.

Orientadores: Roberto Erminio Moretti, Virginia Martins da Matta / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-04T01:24:11Z (GMT). No. of bitstreams: 1 Wolkoff_DaisyBlumenberg_D.pdf: 20329557 bytes, checksum: 5df9a59f0385a513688ebf4d0b95c8c1 (MD5) Previous issue date: 2004 / Resumo: Este estudo teve como objetivo avaliar a estabilidade de um repositor hidroeletrolítico formulado à base de sucos clarificados de acerola e de caju, escolhidos por serem fontes naturais de vitamina C. A partir da formulação, que incluiu os sucos clarificados, nas proporções definidas em testes sensoriais de preferência, água, sacarose, cloreto de sódio e citrato de sódio, foram realizados ensaios preliminares, e três processos finais distintos (A, B e C), para obtenção dos produtos a serem estudados. Para a microfiltração, utilizou-se uma unidade composta por uma membrana tubular polimérica, com 0,3 µm de tamanho médio de poro e 0,05 m2 de área filtrante. Em todos os processos foram avaliadas a composição físico-química e o teor de ácido ascórbico das bebidas, que variou de 273 a 391 mg/100g, dependendo do lote de matéria-prima utilizado. O valor osmótico da bebida obtida no processo A ultrapassou o desejado, mas aquelas obtidas nos processos B e C, respectivamente, 316 e 312 mOsmol/L, foram isotônicas. Nos dois primeiros processos (A e B), os produtos obtidos foram armazenados sob refrigeração. No terceiro processo (C), à formulação da bebida foi adicionado um agente conservador e, após tratamento térmico, esta foi armazenada a 25°C. A estabilidade das bebidas, envasadas em embalagens de vidro incolor translúcido e de PET verde, foi acompanhada por 90 dias, em intervalos de 15 dias, avaliando-se seus teores de ácido ascórbico, sólidos totais, pH, acidez, qualidade microbiológica, cor e turbidez. A estabilidade foi alcançada, tanto pela pequena perda de ácido ascórbico (em torno de 13% no processo A, 5% no processo C, e nenhuma perda no processo B), quanto pela maioria das outras variáveis estudadas. Os parâmetros que apresentaram maiores oscilações foram a intensidade da cor vermelha (aHunter) e a turbidez, embora não perceptíveis visualmente. As análises microbiológicas mostraram, de acordo com a legislação brasileira, que os produtos permaneceram próprios para o consumo durante o período estudado. Ao final do armazenamento a 25°C a osmolalidade da bebida obtida no processo C sofreu um aumento de 27%, tornando-se ligeiramente hipertônica, possivelmente pela inversão parcial da sacarose em meio ácido. A aceitabilidade da bebida obtida nos três diferentes processos variou de 82% a 91%. A intenção de compra também foi favorável / Abstract: The purpose of this study was to evaluate the stability of a sport drink obtained from clarified tropical fruit juices. Due to their natural high vitamin C contents acerola and cashew apple were chosen as the beverage basis. Sensorial preference tests defined the best juices blend. A sport drink was developed with the blend of juices plus water, sodium chloride, sodium citrate and sugar. Preliminary tests and three final processes (A, B and C) were conducted in order to obtain clear beverages for shelf-life study. Microfiltration was carried out on a tubular module, presenting a medium pore size of 0,3 µm polymeric membrane, with 0,05 m2 filtration area. The beverages¿ physicochemical characteristics where determined in each process and their ascorbic acid values varied from 273 to 391 mg/100g, depending on the fruit lot. The beverages¿ osmotic values achieved by process A had a higher value than desired, but those obtained by process B and C, achieved 316 and 312 mOsmol/L and were isotonic. In processes A and B the obtained products were stored under refrigeration but in process C they were submitted to thermal treatment plus a preservative which allowed storage at 25ºC. The stability of the samples bottled in translucent white glass and green PET were evaluated every 15 days, for 90 days, and vitamin C, soluble solids, titratable acidity, pH and turbidity contents were determined, as well as instrumental color changes and microbiological safety. All products were deemed safe according to Brazilian legislation, and their microbiological stability was preserved during storage period. Small vitamin C losses (13% in process A, 5% in process C and none in process B) and other parameters indicated stability in shelf-life evaluation. Major variations were observed in red color intensity and turbidity, but there were not visible changes. Only the samples stored at 25°C, had a 27% osmolality increase, becoming slightly hypertonic at 90 days, possibly, due to partial saccharose inversion on acid medium. Beverages¿ acceptability was evaluated by 100 testers. Their approval rate varied from 82% to 91%, with a favorable purchase intention / Doutorado / Doutor em Tecnologia de Alimentos

Background: Since the invention of Gatorade, the sports nutrition market has expanded rapidly. While the market has expanded, a way to catalogue these sports nutrition supplements (SNSs) has not followed. This lack of centralized information creates a problem for dietitians and other health professionals who need to make informed recommendations for their clients using SNSs. Objective: The objective of this project is to assess the need for a SNS formulary and develop a formulary based on need. Method: The need for the formulary was assessed by creating and distributing a survey to dietitians and other health professionals who subscribe to the Nutrition Care Manual or Sports Nutrition Care Manual (SNCM). After the responses were collected, supplement categories and product manufacturers were identified for inclusion. Data collection began by visiting manufacturers' web pages and recording nutrition information into a standardized form provided by the web developers at the SNCM. These completed forms were then sent to the Online Publishing Manager at the Academy of Nutrition and Dietetics. This information was then published into a formulary accessible through the SNCM. Results: The survey yielded 111 respondents. The respondents indicated a personal (71%) and client (64%) need for a sports nutrition formulary. The respondents also indicated that they are very likely (51%) or somewhat likely (40%) to use a sports nutrition formulary if it were created. Based on these responses, a formulary was created and published through the SNCM. Conclusion: Version 1.0 of the Sports Nutrition Formulary was published to the SNCM on April 15th, 2013. This formulary offers the ability for dietitians and other health professionals to make the most informed, up to date decision regarding the best SNS for their client.

The purpose of this study is to examine the impact of a previous attitude toward an, issue (i.e., liquor-by- the drink in the state of Texas) on the perception of messages concerning that issue.

Fang Fang. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2003. / Includes bibliographical references (leaves 158-168). / Abstracts in English and Chinese. / ABSTRACT --- p.i / ACKNOLEDGEMENTS --- p.iii / CONTENTS --- p.v / Chapter CHAPTER 1 --- Introduction --- p.1 / Chapter 1.1 --- Empirical Puzzles and Theoretical Questions / Chapter 1.2 --- Casing a Case: A Multinational Soft Drink Company as a Theoretical Case to Study the Interactive Service Work and Emotional Labor / Chapter 1.3 --- The Research / Chapter 1.4 --- Overview of the Thesis / Chapter CHAPTER 2 --- Literature Review --- p.17 / Chapter 2.1 --- Labor Control in Interactive Service Work / Chapter 2.2 --- The Dynamic Relationship among Three Parties / Chapter 2.3 --- The Limitation of Emotional Labor in Existence Literature / Chapter CHAPTER 3 --- The Background of the CRs --- p.35 / Chapter 3.1 --- The Soft Drink Industry in China / Chapter 3.2 --- The Characteristics of Soft Drink / Chapter 3.3 --- The Customers Whom the CRs Interact With / Chapter 3.4 --- The Response of Ultimate Consumers / Chapter 3.5 --- The Development of CR / Chapter Chapter 4 --- Distribution of Power and Responsibility --- p.48 / Chapter 4.1 --- Choose the Right Person / Chapter 4.2 --- Comprehensive and All Round Training / Chapter 4.3 --- Getting People to Work / Chapter 4.4 --- Birth of a Principal of the Fixed Area / Chapter Chapter 5 --- Building Relationship Before Selling --- p.85 / Chapter 5.1 --- The Strategy the CRs Use to Control the Customers / Chapter 5.2 --- The Background of Relationship Based Interaction / Chapter 5.3 --- The Dynamic Relationship among Three Parties / Chapter Chapter 6 --- Emotion: the Instrument of Work --- p.121 / Chapter 6.1 --- Surface Acting VS Deep Acting / Chapter 6.2 --- The Functions and Dysfunctions of Emotional Labor / Chapter 6.3 --- The Emotions being Applied in the Work / Chapter Chapter 7 --- Conclusion --- p.144 / Chapter 7.1 --- A New Form of Management Control / Chapter 7.2 --- A Localized Selling Method: Building Personal Relationship / Chapter 7.3 --- A Mass Production of Emotions / Chapter 7.4 --- The Service Society and Rationality / Chapter 7.5 --- Limitations of the Present Study / Appendix 1 RMS (Relative Market Share) Ratio in Shenzhen --- p.155 / Appendix 2 The Granny-Young Lady Picture --- p.156 / Appendix 3 The Background of Informants --- p.157 / Key References --- p.158

The current study assessed features associated with drink spiking, or the adding of a substance to another person's drink without the consumer's knowledge or consent. A sample of 805 Australians, aged 18-35 years, completed a survey designed to measure the occurrence and predictors of the perpetration and victimisation of drink spiking. Almost half of the sample reported at least one experience of purchasing or mixing cocktails for others (49% and 45%, respectively), while smaller proportions reported adding alcohol to punch (26%) and adding alcoholic shots to alcoholic beverages belonging to other people (16%). A number of participants also reported previous experience of adding alcoholic shots to non-alcoholic beverages (6%), adding prescription or illicit substances to alcoholic beverages (1%), adding substances to non-alcoholic beverages (1%), and adding substances to punch (1%). Purchasing or mixing cocktails for others, adding alcohol to punch, or adding alcoholic shots to alcoholic beverages were predicted by beliefs that deliberately causing intoxication in others is acceptable and that alcohol consumption by others is indicative of their sexual attraction to participants. Engagement in these behaviours was also predicted by participants' illicit substance use and participation in casual sexual activity. Adding prescription or illicit substances to other people's beverages, or adding alcoholic shots to non-alcoholic beverages, were predicted by the belief that alcohol consumption increases one's confidence and sexual responsiveness, and by participants' use of narcotics and sedatives. Perpetrators were predominantly motivated by a wish to have fun or to increase the likelihood of engaging in consensual sexual activity. With regard to victimisation of drink spiking, 26% of the sample reported at least one victimisation. The majority of incidents occurred in licensed venues, after the participant had engaged in such low supervisory behaviours as leaving their drink unattended or accepting a drink without observing its preparation. Most participants established a belief that they had been spiked after experiencing a degree of intoxication that was beyond their expected level (based on the amount of alcohol consumption), or after experiencing such physiological symptoms as vomiting, hallucinations, lack of coordination, or unconsciousness. Despite such experiences, 85% of victims did not report the incident to authorities. Victimisation in general was predicted by participants' use of stimulant and hallucinogenic substances. Female victimisation was predicted by previous episodes of victimisation of oral sexual assault. Victimisation was not affected by participants' degree of supervision of their drinks. These findings provided empirical evidence that drink spiking is committed primarily for the purposes of creating a fun, entertaining situation. However, it was also apparent that drink spiking is perpetrated in an attempt to encourage participation in consensual sexual activity; this was particularly the case in incidents involving the addition of substances, as opposed to alcohol, to beverages belonging to others. Conclusions regarding the motivations held by perpetrators of drink spiking and the post-spiking experiences of victims informed the provision of recommendations for intervention for victims and prevention programs aimed at reducing the incidence of victimisation in the future.

Ingestion of cold (<10°C) compared to warm (>37°C) fluid has been suggested to attenuate heat storage levels during exercise. However, modulations in sweat output may yield differences in evaporative heat loss that are greater than differences in heat transfer with the ingested fluid. The purpose of the thesis was to evaluate thermoregulatory control and human heat balance, and compare thermometrically derived values of heat storage with those derived from partitional calorimetry following water ingestion of varying temperature during exercise. We found that water ingestion of 50°C compared to 1.5°C decreases heat storage in thermoneutral environments, and further exacerbates the error of thermometric heat storage estimations. Differences in heat storage were attributed exclusively to disproportionate reductions in whole-body and local sweat output and thus evaporative heat loss potential. Ingested fluid temperature only minimally altered skin blood flow and did not influence dry heat exchange with the ambient environment.

Ingestion of cold (<10°C) compared to warm (>37°C) fluid has been suggested to attenuate heat storage levels during exercise. However, modulations in sweat output may yield differences in evaporative heat loss that are greater than differences in heat transfer with the ingested fluid. The purpose of the thesis was to evaluate thermoregulatory control and human heat balance, and compare thermometrically derived values of heat storage with those derived from partitional calorimetry following water ingestion of varying temperature during exercise. We found that water ingestion of 50°C compared to 1.5°C decreases heat storage in thermoneutral environments, and further exacerbates the error of thermometric heat storage estimations. Differences in heat storage were attributed exclusively to disproportionate reductions in whole-body and local sweat output and thus evaporative heat loss potential. Ingested fluid temperature only minimally altered skin blood flow and did not influence dry heat exchange with the ambient environment.

In recent years, due to people's living standards improve, people's comsuming ability rises, while the rapid development for the beverage market lead people have more selection in the water supply . Taiwan's beverage industry has matured, and the development of tea show explosive growth because the demand of product gradually trend more health and natural, the research for tea drink are countless, but in recent years, as China's sustained economic development, and promote the show jumping growth for all industy, the beverage market growth is unstoppable. But for the beverage market of china does no more complete research. In this thesis, the market selling and deviation of the China tea drinks is introduced as a index of the relevance among marketing theory and the perceived value, demographic statistics variables, this thesis can be the reference for the international enterprise which production and sell in china and the basis for the further study of drinks selling market research. In this study, use Zeithaml (1988) theory of perceived value and marketing 4C theory to study why consumers drink tea in China, what¡¦s the reasons for the purchase of tea? Therefore, this thesis use marketing 4C four dimensions as independent variables, and perceived value as the dependent variable. And then verify the demographic statistics variables on the marketing strategy and the impact of perceived value. The study found that 4C marketing strategy because of the lack of clarity in the definition of dimensions, the dimensions will be revised to the intrinsic attribute of _ the basic, intrinsic attribute of _ perception, intrinsic attribute of _ the form, brand equity, customer communication, customer costs six dimensions. And on the demographic variables on the perceived value and the marketing strategy forward with the only difference with the customer and gender have significant differences, and the remaining variables are no different. In the six dimensions and the perceived value there is a very significant positive relationship for each other, that the tea beverage market in the six dimensions of the use of this marketing is indeed the consumers can effectively enhance the perceived value. By regression analysis also found that the highest priority in terms of perceived value into account the intrinsic properties of _ for the perception, that is, consumers are more abstract level, non-universal awareness of the drink taste or price. Finally, this thesis has the following important discoveries of consumer demand in China: 1. The meaning of traditional culture and national consciousness 2. The rise of health consciousness 3. The rise of quality consciousness