This report describes the development of a drink mixing machine and the developmentof an application to control it. The aim of the project is to see whether a cheaper andmore modular product can be produced than similar products currently on the market.The goal was to develop a working prototype, and based on it decide whether a productcan be produced with a material cost of less than 5000 SEK.We wanted to make a drink mixing machine which diers from similar products in thesense that it must be cheap enough to be attractive to both companies and individuals.It shall also distinguish itself by being modular, ie, not sit together using a large frame.This because it provides a greater opportunity to adapt to small areas. You can alsohang it on the wall to save as much space as possible.An application is designed to function as a user interface to the machine. The applicationcan run on Android and PC, but can only communicate wirelessly from a PC. Everythingin the applikation is compatible with Android, except for the communication.It was found that some form of database needed, and a local database was chosen becauseit does not need Internet access.The prototype is complete to the extent that the application can specify the drink to bemade, and a carriage then moves to the right position for the right amount of time. Thevalves have due to lack of time not been implemented, and is therefor simulated withLEDs.Conclusions from this work is that it is possible to make a product under the component-kost of 5000 SEK. / Denna rapport beskriver framtagningen av en drinkblandarmaskin samt utvecklingen aven applikation for att styra den. Syftet med projektetar att se om en billigare och mermodular produkt kan tas framan de liknande produkterna som idag nns pa marknaden.Malet var att ta fram en fungerande prototyp, och utifran den berakna om en produktkan tas fram med en materialkostnad pa under 5000 kr.Vi ville gora en drinkblandarmaskin som skiljer sig mot liknande produkter i det av-seende att den ska vara tillrackligt billig for att vara attraktiv for saval foretag somprivatpersoner. Den skaaven utmarka sig genom att vara modulart uppbyggd, d.v.s.inte sitta ihop med hjalp av ett stort ramverk. Detta eftersom det ger storre mojlighetatt anpassa den till sma ytor. Det garaven att hanga den upp pa vaggen for att sparapa sa mycket utrymme som mojligt.En applikationar framtagen for att fungera som anvandargranssnitt mot maskinen.Applikationen kan koras pa Android och PC, men kan endast kommunicera tradlost franen PC. Allt i applikationenar kompatibelt med android, utom just kommunikationen.Det konstaterades att nagon form av databas behovdes, och en lokal databas valdes pagrund av att det da ej kravs internetatkomst.Prototypenar klar till den grad att man i applikationen kan ange vilken drink som skagoras, och en vagn kor da till ratt position i ratt tid. Ventilerna har pa grund av tidsbristinte hunnits fa fungerande, och de simuleras darfor av lysdioder.Slutsatser fran detta arbetear att detar mojligt att gora en produkt under 5000 kr.

No description available.

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.

M.B.A.

Energy drink consumption has become an increasing problem in the United States; the overconsumption of these products can lead to a myriad of health issues. Anxiety, increased heart rate, myocardial infarction, and death have been associated with consumption of energy drinks. With the health risks linked to energy drink consumption, understanding the use of these drinks is an important area of research. Few studies have reported on energy drink consumption patterns of college students as well as the perceptions of energy drinks on college campuses. It is important to understand the perceptions of energy drinks to assist in determining the reasoning behind the consumption of these drinks. This study used the Theory of Planned Behavior (TPB) as a conceptual framework to study college students’ energy drink consumption. The purpose of this study was to contribute to the increasing level of knowledge concerning college students and consumption of energy drinks using the TPB, which contains the constructs of attitude, subjective norms, perceived behavioral control, and intention. The goal of the research was to further understand the role of energy drink consumption in the college student population. Students in this study (N = 629) completed an electronic questionnaire during August 2015. Results indicated that 74.2% of participants had consumed an energy drink at some point during their life, while 47.1% had consumed an energy drink in the past 12 months. Only 2.5% of participants drank energy drinks daily and 37% reported consuming energy drinks once a month. The largest group of participants (32.4%) reported 13-15 years of age as the first time they consumed energy drinks. Males were more likely to consume energy drinks than females. Logistic regression determined the constructs of attitude, perceived behavioral control, and intention were significant predictors of energy drink consumption. This indicated that students’ attitude, perceived behavioral control, and intention predicted the behavior of consuming energy drinks in the past 12 months. The results of this study may be utilized to address college student engagement in adverse health behaviors, such as the consumption of energy drinks.

Selective feeding in response to depletion of particular reserves was examined in the American cockroach, Periplaneta americana. Animals deprived of specific nutrients and subsequently provided with dietary choices, responded so as to restore their altered reserves. Since two foods of differing energy content were used, the fundamental hypothesis of optimality theory could be tested (i.e. do cockroaches behave so as to maximize energy intake?). Adult male cockroaches were placed in a computer-monitored artificial habitat containing routes to shelter, water, protein and carbohydrate. Measures of behaviour were compared over treatments. Treatments included control cockroaches (no starvation), cockroaches fed agar (originally fed protein and sugar), protein-starved cockroaches (originally fed sugar only) and starved cockroaches (no food in the pre-treatment). In all treatments, more time was spent feeding than drinking. In controls, feeding on carbohydrate took precedence over protein (for intake and duration). Protein-starved cockroaches showed increased intake (over controls) for protein, as expected, but also increased intake for both carbohydrate and water. Starved and agar-fed cockroaches displayed decreased carbohydrate and water intake while protein consumption increased. The compensatory responses showed large initial peaks that gradually approached control behaviour. The results indicate that feeding behaviour is strongly responsive to reserve state and reserves act as an integral part of a dynamic system which operates homeostatically. The fact that depletion of the protein reserve resulted in increased ingestion of both protein and carbohydrate strongly suggests that reserves are linked. Considerable variation in daily feeding was observed which may be related to overshoot/undershoot responses typical of homeostatic systems where time lags exist. The results are strongly at variance with the predictions of optimal foraging theory. Cockroaches appear to feed to homeostatic set points, largely regulated by reserves. Reserves are largely ignored in optimal foraging theory. Furthermore, the animals regulate intake of nitrogen (protein) and/or energy, and do not simply maximize energy intake. / Thesis / Master of Science (MS)

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

Este proyecto se centra en el impacto que genera la elaboración de una bebida que contribuya a la disminución de problemas estomacales como la indigestión o estreñimiento. Algunas de las causas de estos problemas de salud, se relacionan con los factores dietéticos, especialmente la falta de fibra en la alimentación. Otras veces este problema se relaciona enfermedades que padece la persona, especialmente en personas diabéticas y tiroideas. Se analizaron distintos procedimientos para un mejor aprovechamiento de los hongos del kéfir, el cual está compuesto principalmente por bacterias que fermentan el agua. Estos procesos de fermentación de la bebida de desarrollaron cumpliendo las normas de salubridad establecidas y de buenas prácticas de higiene y seguridad ambiental Se realizó un estudio del mercado limeño para conocer los posibles factores claves de la venta, evaluando los puntos socioeconómicos, conductual de los personas en el sector sur de Lima, como los distritos de VES, SJM, Barranco, Chorrillos, y Surco. Por último, se pusieron a la venta las bebidas embotelladas obtenidas del kéfir en dos tipos de sabores; manzana y lima, brindando nuevas alternativas dentro de los productos farmacéuticos contra el estreñimiento, al aprovechar los beneficios nutricionales, bromatológicos que aporta el kéfir. Este proyecto nos permitió concluir con la degustación y ventas de las bebidas fermentadas, ser aceptadas por las personas consumidoras, lo cual demuestra el valor nutricional que tiene el kéfir para su producción, distribución y comercialización para la salud de la flora intestinal. / This project focuses on the impact generated by the development of a beverage that contributes to the reduction of stomach problems such as indigestion, constipation. Some of the causes of these health problems are related to dietary factors, especially the lack of fiber in the diet. Other times this problem is related to diseases that the person suffers, especially in diabetic and thyroid issues. Different procedures were analyzed for a better use of kefir fungi, which is mainly composed of bacteria that ferment water. These beverage fermentation processes were developed in compliance with established health standards and good hygiene and environmental safety practices. A study of the Lima market was carried out to know the possible key factors of the sale, evaluating the socio-economic behavioral points of people in the southern sector of Lima, such as the districts of VES, SJM, Barranco, Chorrillos, and Surco. Finally, bottled beverages obtained from kefir were put up for sale in two types of flavors; apple and lime, providing new alternatives in pharmaceutical products against constipation, taking advantage of the nutritional, bromatological benefits that kefir provides. This project allowed us to conclude with the tasting and sales of fermented beverages, to be accepted by consumers, which demonstrates the nutritional value that kefir has for its production, distribution and marketing for the health of intestinal flora. / Trabajo de investigación

From alarm about the prospect of ‘twenty-four drinking’ to campaigns for a minimum price per unit, the last decade has shown that alcohol consumption is an inflammatory issue in this country. It has become commonplace to hear that drinking is ‘out of control’ and that it is a new and worsening problem largely unique to Britain. However, comparative research reveals that alcohol consumption in Britain is not unusually high and even a cursory glance at history shows that extreme bouts of alarm about drinking have been common on these shores since at least the eighteenth century. What is at the root of this national neurosis about alcohol? This thesis considers the historical development of both public attitudes to alcohol and laws relating to alcohol in England and Wales. Covering issues of crime, disorder, health and immorality, it investigates the various means through which alcohol has been constructed as a social problem through time. This qualitative focus on change and continuity in history allows for the attitudinal and legal impact of certain key developments to be assessed. Particular attention is paid to the Victorian temperance movement which, drawing especially on the ideas of Hunt and Ruonavaara, is characterised as a moral regulation project. It is argued that, although the temperance movement itself declined in the early twentieth century, the moral regulation project it initiated continues, in certain ways, to shape public attitudes towards drinking and the legal regulation of alcohol in the present day. Rather than being a response to contemporary behavioural trends, this thesis proposes that continuing anxieties, apparent in how we think about and regulate alcohol, are more usefully understood as a hangover from the Victorian period.