A decline in the size of fish within a population is concerning. Large-sized fish are ecologically important and valued for social and economic reasons. Following widespread collapses from angling overharvest, the densities of Walleyes Sander vitreus in Albertas lakes increased rapidly with large-minimum-size limits. Anglers were unhappy, however, as catch rates increased (>1 Walleyes*hour-1) but fish remained small and did not exceed the minimum size limit. The two alternate explanations for the small, yet old Walleyes were either compensatory growth because of high density (stunting) or size-selective mortality (overfishing). Size-selective mortality has evolutionary consequences. Paradoxically, the management solutions for these problems are in opposition (more harvest versus less harvest), and a wrong diagnosis could exacerbate the problem. I used nested hypotheses, and implemented active adaptive management at several Alberta lakes, to diagnose the causal mechanism creating the small fish problem. For inferences on the source of the mortality, I analysed backcalculated growth rates from pelvic fins. Walleyes that had fast-growth to an early maturity, and then subsequent slow-growth, had greater survival. This hockey stick-shaped growth allows for successful reproduction while the Walleyes remain below the minimum size limit, avoiding harvest. Using changes to sport fishing regulations, I then modified angler effort and harvest at four different Alberta lakes to increase or decrease size-selective harvest and Walleye densities. I found that size-selective mortality from angling rapidly truncated the population-size structure. With concerns of evolutionary consequences because of evidence of size selective harvest, I used an age- and size-structured, single-species model, parameterized with data from Albertas Walleye fisheries, to evaluate the selectiveness of various management regulations. I found that the 50-cm minimum size limit used to recover Albertas Walleye populations did indeed select for the hockey stick life history, although this regulation allowed for sustainable populations (>5 Walleyes*hectare-1) and angler effort up to 16 angler-hours*ha-1*year-1. The optimal regulation to reduce life history selection and allow for population sustainability was a 40-50 cm harvest-tag regulation. This regulation reversed the selection for the hockey stick life history, yet produced sustainable fish densities and allowed angler effort up to 30 angler-hours*ha-1*year-1. However, increasing angler-noncompliance reduced the sustainability of this regulation. / Wildlife Ecology and Management

Vertebrates show dramatic interspecific variation in the size of their brains. The complexity of brains is considered to be the key factor of evolutionary success in Vertebrates, and therefore an evolutionary trend towards increasing brain size and coplexity is assumed. Large and complex brains evolved independently in birds and mammals. Birds have brains that are comparable in their relative size to the brains of mammals. However, in stark contrast to mammals, there is no general trend towards increase of brain size in birds. Relatively large brains have evolved independently in many avian lineages. Highly encephalised orders are parrots (Psittaciformes), woodpeckers and relatives (Piciformes), hornbills, hoopoe and wood hoopoes (Bucerotiformes), owls (Strigiformes), storks (Ciconiiformes) and several families of songbirds (Passeriformes), mainly bowerbirds (Ptilorhynchidae) and corvids (Corvidae). Otherhighlyencephalizedgroupsarenon-parasiticcuckoos(genusCentropus,Phaenicophaeus and Coua) and family Diomeidea and genus Pelecanus belonging to the clade water birds. Less encephalized groups include the basal lineages such as paleognaths and fowl (Galloanserae), and also pigeons (Columbiformes) and swifts, treeswifts and hummingbirds (Apodiformes). We suggest that this mosaic evolution is result of...

Atualmente a decrescente disponibilidade de carvões de excelente qualidade e seus preços elevados levam as coquerias a utilizarem carvões mais baratos e consequentemente com propriedades inferiores. Ao mesmo tempo, ocorre à necessidade de se manter as elevadas especificações de qualidade exigidas para o coque pelos altos-fornos. Nesse contexto, independente da escolha dos carvões a serem utilizados, o controle granulométrico dos carvões e misturas, realizado durante a britagem, pode manter ou até melhorar a qualidade do coque a ser produzido. O presente estudo teve como objetivo geral avaliar de que forma as propriedades dos carvões variam em relação a suas principais frações granulométricas após a cominuição, e estudar qual o efeito de diferentes distribuições de tamanhos de partículas sobre as propriedades de coques produzidos em escala de laboratório. Para isso, dois carvões coqueificáveis individuais e uma mistura foram amostrados, separados em frações granulométricas e caracterizados. Após a caracterização das matérias-primas, foram confeccionados coques em escala de laboratório, a partir de diferentes misturas de granulometrias para os carvões individuais amostrados. A caracterização dos coques foi realizada segundo análise imediata, textura, reatividade ao CO2 em termobalança, resistência a frio em tambor tipo I e microresistência. Os resultados obtidos da caracterização das matérias-primas mostraram que a cominuição dos carvões leva a concentrações de cinzas, matéria volátil e composição maceral em diferentes frações granulométricas produzindo alterações nas propriedades coqueificantes das frações granulométricas. O resultado da caracterização dos coques mostrou que cada carvão apresenta uma distribuição de tamanhos de partículas mais adequada, que irá gerar um coque de boa qualidade. Em termos de reatividade ao CO2, uma grande quantidade de partículas finas nas misturas levou a um aumento da reatividade dos coques produzidos. Além disso, a resistência mecânica foi mínima para as misturas grosseiras, enquanto uma mistura mais fina tendeu a produzir coques de resistência mecânica superior. / Nowadays, the decreasing availability of excellent quality coals and their high prices lead cokemakers to use cheaper coals, consequently with inferior properties. At the same time, there is the need to maintain the high coke quality specifications required for the blast furnace. In this context, independent of the choice of coal to be used, the particle size control of coals and blends, created during crushing, can maintain or even improve the quality of coke to be produced. The present study had as main objective to assess how the properties of coals vary in relation to its particle size fractions after crushing, and study what effect different particle size distributions can cause on the properties of coke produced in laboratory scale. Thus, two individual coking coals and a blend were sampled, separated into particle size fractions and characterized. After the characterization of raw materials, cokes were made on a laboratory scale, from blends of different particle sizes for an individual coals. The characterizations of cokes were done by proximate analysis, texture, thermobalance CO2 reactivity, cold strength in a CSR drum, and microstrength. The results of the characterization of raw materials showed that the comminution of coal leads to concentrations of ash, volatile matter and macerals on different size fractions, causing changes in coking properties of size fractions. The results of the characterization of the cokes showed that each coal used has a more suitable particle size distribution which will generate a good quality coke. In terms of CO2 reactivity, a large amount of small particles in the blend led to an increase of coke reactivity. Furthermore, the mechanical strength of cokes was sharply affected by coarse particle, while a blend with high fine proportion produced a coke with high mechanical strength.

Conselho Nacional de Desenvolvimento Científico e Tecnológico / In order to determinate technicals to execution trials in protected environments for italian pumpkin was accomplished an experiment, from 18/08/2003 to 07/12/2003, in the area of the Department of Fitotecnia UFSM, in plastic greenhouse, with four rows and each row consisted of twenty-four plants. A total of twenty-seven harvests were made, evaluating fruit weight with length ≥15cm. The sample soil was sampled before accomplishment the experiment; one sample point is equal to four sub sample. The Smith heterogeneity index was estimated using SMITH s method (1938) and optimum plot size using method modified maximum curvature (MEIER & LESSMAN, 1971). Estimate, for how long productive period of italian pumpkin, in plastic greenhouse, must be evaluated aiming to estimate the experimental error and the difference among four intervals of harvest, was the aim in order to first paper. The harvest and evaluation of the initial half of the productive period of Italian pumpkin in plastic greenhouse was sufficient to estimate the experimental error, using six plants by plot, to evaluate different intervals of harvest. Because of high experimental error, the evaluation of the Italian pumpkin production during all the productive period is not sufficient to differentiate four treatments of intervals of harvest. The aim the second paper, was evaluate the chemicals characteristics of the soil heterogeneity index under environmental protect and determinate sample size. The values the Smith heterogeneity index were considerate small. The optimum plot size was equal to one basic unit, in other words, one sample point. The sample size estimated was ten sample points for the half width of the confidence interval of 20%, to 5% of error probability. The third paper, aimed evaluate the Smith heterogeneity index in order to different intervals of the harvest of fruits in different levels of the accumulate harvests of italian pumpkin in greenhouse, estimate the optimum plot size and determinate the least significant differences within treatments with variation in the size plot and number of replications. The Smith heterogeneity index is smaller and the use of smaller plots with larger number of replications benefit the experimental precision. The optimum plot size in order to yield italian pumpkin varying between one and seven plants, promoted appropriate evaluation of the yield italian pumpkin in the different studied treatments. Plots with three plants and six replications is better in order conduction the experiments, with least significant differences within treatments (average percentage) in 75,94%. / Para se determinar técnicas para execução de experimentos, sob ambiente protegido, para a cultura da abobrinha italiana, foi realizado um experimento em estufa plástica no período de 18/08/2003 a 07/12/2003, em área pertencente ao Departamento de Fitotecnia, na UFSM, Santa Maria, RS. As mudas foram transplantadas para a estufa plástica com espaçamento de 0,80 m entre plantas e 1,0 m entre filas, totalizando 24 plantas por fila. Foram realizadas 27 colheitas de frutos,com comprimento ≥ 15 cm. As amostras de solo foram coletadas antes da implantação do experimento, cada ponto amostral era composto por quatro subamostras. O índice de heterogeneidade de Smith (b) foi estimado pelo método de SMITH (1938) e o tamanho ótimo de parcela através do método da máxima curvatura modificado (MEIER & LESSMAN, 1971). A estimativa do erro experimental e a diferença entre quatro intervalos de colheita foram avaliados no primeiro trabalho. A colheita e avaliação da metade inicial do período produtivo da abobrinha italiana em estufa de plástica foi suficiente para estimar o erro experimental, usando seis plantas por parcela, para avaliar diferentes intervalos de colheita. O objetivo do segundo trabalho, foi avaliar o índice de heterogeneidade de Smith das principais características químicas do solo, em estufa plástica, e determinar o tamanho de amostra. Para todas variáveis analisadas, o índice de heterogeneidade de Smith, foi próximo a zero e o tamanho ótimo de parcela, foi igual à uma unidade básica, ou seja, um ponto amostral. O tamanho de amostra estimado, foi de dez pontos amostrais, como representativo para todas as variáveis analisadas, com semiamplitude do intervalo de confiança da média em porcentagem, de 20% em nível 5% de probabilidade de erro. O terceiro trabalho teve por objetivos avaliar o índice de heterogeneidade de Smith da produção de abobrinha italiana, para os diferentes intervalos de colheita dos frutos, em diferentes níveis de colheitas acumuladas, em ambiente protegido; estimar o tamanho ótimo de parcela e determinar a diferença mínima significativa entre tratamentos, variando o tamanho da parcela e o número de repetições. Como conclusão, o índice de heterogeneidade de Smith, foi baixo e o tamanho ótimo de parcela para a produção total de abobrinha italiana varia entre uma e sete plantas, conforme a freqüência de colheitas. O uso de parcelas com três plantas, seis repetições é mais adequado e apresenta uma diferença mínima significativa entre tratamentos, em porcentagem da média, de 75,94%.

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Atualmente a decrescente disponibilidade de carvões de excelente qualidade e seus preços elevados levam as coquerias a utilizarem carvões mais baratos e consequentemente com propriedades inferiores. Ao mesmo tempo, ocorre à necessidade de se manter as elevadas especificações de qualidade exigidas para o coque pelos altos-fornos. Nesse contexto, independente da escolha dos carvões a serem utilizados, o controle granulométrico dos carvões e misturas, realizado durante a britagem, pode manter ou até melhorar a qualidade do coque a ser produzido. O presente estudo teve como objetivo geral avaliar de que forma as propriedades dos carvões variam em relação a suas principais frações granulométricas após a cominuição, e estudar qual o efeito de diferentes distribuições de tamanhos de partículas sobre as propriedades de coques produzidos em escala de laboratório. Para isso, dois carvões coqueificáveis individuais e uma mistura foram amostrados, separados em frações granulométricas e caracterizados. Após a caracterização das matérias-primas, foram confeccionados coques em escala de laboratório, a partir de diferentes misturas de granulometrias para os carvões individuais amostrados. A caracterização dos coques foi realizada segundo análise imediata, textura, reatividade ao CO2 em termobalança, resistência a frio em tambor tipo I e microresistência. Os resultados obtidos da caracterização das matérias-primas mostraram que a cominuição dos carvões leva a concentrações de cinzas, matéria volátil e composição maceral em diferentes frações granulométricas produzindo alterações nas propriedades coqueificantes das frações granulométricas. O resultado da caracterização dos coques mostrou que cada carvão apresenta uma distribuição de tamanhos de partículas mais adequada, que irá gerar um coque de boa qualidade. Em termos de reatividade ao CO2, uma grande quantidade de partículas finas nas misturas levou a um aumento da reatividade dos coques produzidos. Além disso, a resistência mecânica foi mínima para as misturas grosseiras, enquanto uma mistura mais fina tendeu a produzir coques de resistência mecânica superior. / Nowadays, the decreasing availability of excellent quality coals and their high prices lead cokemakers to use cheaper coals, consequently with inferior properties. At the same time, there is the need to maintain the high coke quality specifications required for the blast furnace. In this context, independent of the choice of coal to be used, the particle size control of coals and blends, created during crushing, can maintain or even improve the quality of coke to be produced. The present study had as main objective to assess how the properties of coals vary in relation to its particle size fractions after crushing, and study what effect different particle size distributions can cause on the properties of coke produced in laboratory scale. Thus, two individual coking coals and a blend were sampled, separated into particle size fractions and characterized. After the characterization of raw materials, cokes were made on a laboratory scale, from blends of different particle sizes for an individual coals. The characterizations of cokes were done by proximate analysis, texture, thermobalance CO2 reactivity, cold strength in a CSR drum, and microstrength. The results of the characterization of raw materials showed that the comminution of coal leads to concentrations of ash, volatile matter and macerals on different size fractions, causing changes in coking properties of size fractions. The results of the characterization of the cokes showed that each coal used has a more suitable particle size distribution which will generate a good quality coke. In terms of CO2 reactivity, a large amount of small particles in the blend led to an increase of coke reactivity. Furthermore, the mechanical strength of cokes was sharply affected by coarse particle, while a blend with high fine proportion produced a coke with high mechanical strength.

Atualmente a decrescente disponibilidade de carvões de excelente qualidade e seus preços elevados levam as coquerias a utilizarem carvões mais baratos e consequentemente com propriedades inferiores. Ao mesmo tempo, ocorre à necessidade de se manter as elevadas especificações de qualidade exigidas para o coque pelos altos-fornos. Nesse contexto, independente da escolha dos carvões a serem utilizados, o controle granulométrico dos carvões e misturas, realizado durante a britagem, pode manter ou até melhorar a qualidade do coque a ser produzido. O presente estudo teve como objetivo geral avaliar de que forma as propriedades dos carvões variam em relação a suas principais frações granulométricas após a cominuição, e estudar qual o efeito de diferentes distribuições de tamanhos de partículas sobre as propriedades de coques produzidos em escala de laboratório. Para isso, dois carvões coqueificáveis individuais e uma mistura foram amostrados, separados em frações granulométricas e caracterizados. Após a caracterização das matérias-primas, foram confeccionados coques em escala de laboratório, a partir de diferentes misturas de granulometrias para os carvões individuais amostrados. A caracterização dos coques foi realizada segundo análise imediata, textura, reatividade ao CO2 em termobalança, resistência a frio em tambor tipo I e microresistência. Os resultados obtidos da caracterização das matérias-primas mostraram que a cominuição dos carvões leva a concentrações de cinzas, matéria volátil e composição maceral em diferentes frações granulométricas produzindo alterações nas propriedades coqueificantes das frações granulométricas. O resultado da caracterização dos coques mostrou que cada carvão apresenta uma distribuição de tamanhos de partículas mais adequada, que irá gerar um coque de boa qualidade. Em termos de reatividade ao CO2, uma grande quantidade de partículas finas nas misturas levou a um aumento da reatividade dos coques produzidos. Além disso, a resistência mecânica foi mínima para as misturas grosseiras, enquanto uma mistura mais fina tendeu a produzir coques de resistência mecânica superior. / Nowadays, the decreasing availability of excellent quality coals and their high prices lead cokemakers to use cheaper coals, consequently with inferior properties. At the same time, there is the need to maintain the high coke quality specifications required for the blast furnace. In this context, independent of the choice of coal to be used, the particle size control of coals and blends, created during crushing, can maintain or even improve the quality of coke to be produced. The present study had as main objective to assess how the properties of coals vary in relation to its particle size fractions after crushing, and study what effect different particle size distributions can cause on the properties of coke produced in laboratory scale. Thus, two individual coking coals and a blend were sampled, separated into particle size fractions and characterized. After the characterization of raw materials, cokes were made on a laboratory scale, from blends of different particle sizes for an individual coals. The characterizations of cokes were done by proximate analysis, texture, thermobalance CO2 reactivity, cold strength in a CSR drum, and microstrength. The results of the characterization of raw materials showed that the comminution of coal leads to concentrations of ash, volatile matter and macerals on different size fractions, causing changes in coking properties of size fractions. The results of the characterization of the cokes showed that each coal used has a more suitable particle size distribution which will generate a good quality coke. In terms of CO2 reactivity, a large amount of small particles in the blend led to an increase of coke reactivity. Furthermore, the mechanical strength of cokes was sharply affected by coarse particle, while a blend with high fine proportion produced a coke with high mechanical strength.

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Introdução: Novas condutas terapêuticas e de prevenção frente à obesidade tornam-se objetos de estudo, entre elas a abordagem Health at Every Size® (HAES®). A abordagem HAES® aponta para o prazer em comer como crucial para a promoção de saúde e sustentabilidade no tratamento. A condenação cultural do prazer em paralelo à negligência do prazer no tratamento da obesidade forma um cenário de crítica, em que a mulher obesa é alvo de múltiplas desvantagens, entre elas a culpabilização do comer. Assumimos, para este estudo, a importância de aprofundar-se nas relações entre novas perspectivas no cuidado à mulher obesa e o estímulo ao prazer em comer. Objetivos: Investigar as percepções de mulheres na condição de obesidade acerca do prazer em comer antes e após uma intervenção interdisciplinar, não prescritiva e pautada na abordagem do HAES®. Métodos: Estudo qualitativo a partir de um ensaio clínico randomizado controlado com seguimento de sete meses nos anos de 2015 e 2016. Incluiu 97 mulheres na condição de obesidade de 25 a 50 anos de idade, com índice de massa corporal entre 30 e 39,9Kg/m², sendo alocadas em dois grupos: Intervenção e Controle. Ao final do estudo, 39 mulheres concluíram no grupo Intervenção (62,90 por cento ) e 19 concluíram no Controle (54,28 por cento ). Para os dois grupos, as atividades tiveram como linha condutora a abordagem do HAES®. O grupo Intervenção trouxe uma proposta original, com oferta de atividade física 3 vezes na semana, acompanhamento nutricional individual e oferta de discussões no formato de cinco oficinas filosóficas. O grupo Controle baseou-se ao modelo tradicional de aplicação da abordagem HAES®, com palestras expositivas bimestrais. A construção dos dados ocorreu a partir de grupos focais. Para análise das transcrições dos grupos, foi realizado o método de Análise de Conteúdo, sendo construídos temas pela técnica de Cutting e Sorting, os quais fundamentaram a argumentação teórica neste estudo. Resultados: Vinte e três temas sobre as percepções do prazer em comer das mulheres estudadas foram construídos. Após a intervenção, foram construídos de maneira significativa para o grupo Intervenção temas sobre maior autocontrole e reflexão sobre os próprios desejos; sensação de empoderamento para escolher o que e quando comer; aumento do prazer em comer acompanhada; aumento do prazer em comer comidas feitas por si própria; aumento dos discursos sobre comer sem culpa; diminuição da sensação de não sentir prazer e ainda diminuição do comer por emoções como ansiedade. Conclusão: A nova intervenção proposta promoveu efeitos positivos na relação das mulheres com o prazer em comer, evidenciando a desculpabilização do prazer em comer e melhora de outros aspectos da prática alimentar, como a comensalidade. Percebemos que este efeito se deu sobretudo a partir do estímulo a um processo reflexivo sobre corpo, comida e saúde, ficando claro que o prazer em comer sem culpa é um desfecho necessário quando falamos da saúde da mulher obesa / Introduction: New therapies and prevention practices directed to obesity become objects of study. The Health at Every Size® (HAES®) approach is one of them. The HAES® approach indicate the pleasure in eating as crucial for health promotion and sustainability of treatments. The cultural condemnation of pleasure and its disregard in the treatment of obesity created a critic scenario in which the obese woman is target of multiple disadvantages, such as blame for eating. We assume, for this study, the importance to deepen the relationship between new approaches to the care of obese woman and the encouragement of pleasure of eating. Objectives: To investigate obese women perceptions about the pleasure of eating, before and after an interdisciplinary, non-prescriptive and based on HAES® approach intervention. Methods: Qualitative study branch of a randomized controlled clinical trial, conducted over seven months in 2015 and 2016. It included 97 obese women, with 25 to 50 years old, with a body mass index between 30 and 39, 9 kg/m². The women were randomized to two groups: intervention and control. At the end, 39 women concluded in the Intervention Group (62.90 per cent ) and 19 in Control Group (54.28 per cent ). The two groups received activities based on HAES® approach. The Intervention Group, however, brought an original proposal, with physical activity 3 times a week, individual nutritional counseling and philosophical discussions in form of workshops. The Control Group received traditional model of HAES® approach application, with bimonthly expository lectures. The data construction occurred from Focus Groups. Analysis of the Focus Groups transcripts was conducted with Analysis of Content method, in which themes were built of Cutting and Sorting technique, and were used to theoretical arguments that substantiated this study. Results: Twenty-three themes about the perceptions of pleasure in eating of the studied women were built. After the intervention, more significantly for the Intervention Group, themes manifested greater self-control on the own desires; increased hunger and satiety response; sense of empowerment to choose what and when to eat; increase of the pleasure in eating accompanied; increase of the pleasure in eating food made by herself; increase of speeches about \"eat without guilt\"; decreased perception of not feeling pleasure and even decreased eating by emotions such as anxiety. Conclusion: The new proposed intervention promoted positive effects on women\'s relationship with pleasure in eating, showing decrease of guilt on pleasure in eating and improvements of other aspects of the eating practices, such as commensality. We realize that this effect occurred mainly due to stimulus to a reflection about body, food and health, becoming clear that the pleasure in eating without guilt is a necessary outcome when we talk about obese woman health

Software effort estimation still remains a challenging and debatable research area. Most of the software effort estimation models take software size as the base input. Among the others, Constructive Cost Model (COCOMO II) is a widely known effort estimation model. It uses Source Lines of Code (SLOC) as the software size to estimate effort. However, many problems arise while using SLOC as a size measure due to its late availability in the software life cycle. Therefore, a lot of research has been going on to identify the nature of relationship between software functional size and effort since functional size can be measured very early when the functional user requirements are available. There are many other project related factors that were found to be affecting the effort estimation based on software size. Application Type, Programming Language, Development Type are some of them. This thesis aims to investigate the nature of relationship between software size and development effort. It explains known effort estimation models and gives an understanding about the Function Point and Functional Size Measurement (FSM) method. Factors, affecting relationship between software size and development effort, are also identified. In the end, an effort estimation model is developed after statistical analyses. We present the results of an empirical study which we conducted to investigate the significance of different project related factors on the relationship between functional size and effort. We used the projects data in the International Software Benchmarking Standards Group (ISBSG) dataset. We selected the projects which were measured by utilizing the Common Software Measurement International Consortium (COSMIC) Function Points. For statistical analyses, we performed step wise Analysis of Variance (ANOVA) and Analysis of Co-Variance (ANCOVA) techniques to build the multi variable models. We also performed Multiple Regression Analysis to formalize the relation. / Software effort estimation still remains a challenging and debatable research area. Most of the software effort estimation models take software size as the base input. Among the others, Constructive Cost Model (COCOMO II) is a widely known effort estimation model. It uses Source Lines of Code (SLOC) as the software size to estimate effort. However, many problems arise while using SLOC as a size measure due to its late availability in the software life cycle. Therefore, a lot of research has been going on to identify the nature of relationship between software functional size and effort since functional size can be measured very early when the functional user requirements are available. There are many other project related factors that were found to be affecting the effort estimation based on software size. Application Type, Programming Language, Development Type are some of them. This thesis aims to investigate the nature of relationship between software size and development effort. It explains known effort estimation models and gives an understanding about the Function Point and Functional Size Measurement (FSM) method. Factors, affecting relationship between software size and development effort, are also identified. In the end, an effort estimation model is developed after statistical analyses. We present the results of an empirical study which we conducted to investigate the significance of different project related factors on the relationship between functional size and effort. We used the projects data in the International Software Benchmarking Standards Group (ISBSG) dataset. We selected the projects which were measured by utilizing the Common Software Measurement International Consortium (COSMIC) Function Points. For statistical analyses, we performed step wise Analysis of Variance (ANOVA) and Analysis of Co-Variance (ANCOVA) techniques to build the multi variable models. We also performed Multiple Regression Analysis to formalize the relation. / +46-(0)-739763245