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nÃo hà / O objetivo do presente trabalho foi desenvolver diferentes blends de cafà arÃbica dos tipos mole, duro e rio para bebida de cafà espresso e avaliar a percepÃÃo e expectativa sensorial do consumidor final. Inicialmente delineou-se o perfil dos consumidores de cafà frequentadores de cafeterias no municÃpio de Fortaleza, Cearà - Brasil. Em seguida, para a definiÃÃo do blends de cafà espresso utilizou-se o planejamento experimental de misturas simplex centrÃide aumentado resultando em 10 tratamentos para 3 componentes. Os dez tratamentos foram submetidos a testes de aceitaÃÃo com provadores nÃo treinados, consumidores de cafà que avaliaram as amostras com relaÃÃo aos parametros aroma, cor, sabor, corpo e impressÃo global. As formulaÃÃes de blends para a bebida de cafà espresso selecionadas foram submetidas a testes de avaliaÃÃo da expectativa dos consumidores. Para a anÃlise dos dados sensoriais obtidos nas trÃs sessÃes empregaram-se tÃcnicas estatÃsticas descritivas, AnÃlise de VariÃncia Univariada (ANOVA) para a comparaÃÃo de mÃdias. Os resultados de aceitaÃÃo dos 10 tratamentos foram analisados atravÃs de superficie de resposta e Mapa Interno de PreferÃncia. O blend composto por grÃos de cafà de classificaÃÃo 100% arÃbica tipo mole (amostra A) foi selecionado devido à possibilidade desse tipo de designaÃÃo gerar uma expectativas no consumidor de produto de boa qualidade. A seleÃÃo dos outros dois blends baseou-se nos critÃrios alto desempenho e baixo desempenho nos testes de aceitaÃÃo, respectivamente. A avaliaÃÃo da percepÃÃo sensorial e expectativa dos consumidores ocorreu em trÃs sessÃes: teste cego, avaliaÃÃo da expectativa atravÃs da embalagem e avaliaÃÃo informada. Cem consumidores de cafà participaram dessas avaliaÃÃes onde a aceitabilidade das amostras foi medida atravÃs de escala hedÃnica estruturada de nove pontos. Os testes foram aplicados no LaboratÃrio de AnÃlise Sensorial da Universidade Federal do CearÃ. Os resultados mostraram que a informaÃÃo 100% arÃbica tipo mole influenciou na aceitaÃÃo. Com relaÃÃo aos blends de cafà arÃbica 50% mole, 25% duro, 25% rio e cafà arÃbica 58% mole, 34% duro e 8% rio, que alcanÃaram aos mais altos valores mÃdios de aceitaÃÃo no teste cego, nÃo conseguiram manter este resultado nas sessÃes de exposiÃÃo das suas embalagens e avaliaÃÃo informada. Portanto, a informaÃÃo na embalagem influenciou na desconfirmaÃÃo negativa da expectativa do consumidor com relaÃÃo à amostra 100% arÃbica tipo mole. Dessa forma, as escolhas dos consumidores baseadas na aceitaÃÃo foram influenciadas nÃo somente pelas caracteristicas sensoriais intrÃnsecas das bebidas de cafÃ, mas tambÃm por suas caracterÃsticas extrÃnsecas, tais como as informaÃÃes composicionais fornecidas ao consumidor final e a embalagem do produto. / The objective of this study was to develop different blends of Arabica coffee of types soft, hard and rio to espresso coffee and evaluate the sensory perception and expectation of the final consumer. The experimental planning of mixtures used was the simplex centroid for definition of the blends resulting in ten treatments. For soft coffee type the maximum and minimum limits were respectively 100 and 50%, for hard and rio types the limits were 50 and 0%. The ten treatments were tested for acceptance with untrained assessors who evaluated the samples with relation to aroma, color, flavor, body and overall impression. The formulations selected were submitted to the evaluation of expectation. The results of acceptance were analyzed using response surface and Internal Preference Mapping, resulting in the selection of three blends for the measurement of consumer expectations. The blend that consists of coffee from 100% soft classification (sample A) was selected due to this type of designation generates an expectation in the consumer of product of good quality. The criteria used in selecting the other two blends were high performance and low performance in acceptance tests, respectively. The evaluation of the perception and expectation occurred in three sessions: blind test, evaluation of the expectation of the product with the exposure of the package and informed assessment (package + sample). One hundred coffee consumers participated in this assessment where the acceptability of the sample was measured with the hedonic scale of nine points. The tests occurred at the Sensory Analysis Laboratory of the Federal University of CearÃ. The analysis of the information of the three sessions occurred with the frequency histogram of averages, ANOVA and Tukey test at 5% significance level. The results indicated that the information 100% soft for the sample affected your acceptance. In the samples B (50% soft, 25% hard, 25% rio) and C (58% soft, 34% hard, 8% rio), which achieved higher averages in the blind test, could not maintain the results after the presentation of their packaging. Therefore, the information on the package influenced on the negative disconfirmation of consumer expectations with respect to sample A. Thus, the acceptance and choice of a product are influenced not only by their sensory characteristics (intrinsic), but also by its extrinsic characteristics (information and packaging, for example).

Mémoire numérisé par la Direction des bibliothèques de l'Université de Montréal.

Kaffee ist seit vielen Jahren das beliebteste Getränk der Deutschen. Im Handel wird Kaffee auf mannigfaltige Art angeboten z.B. als Röstkaffee, Instantkaffee oder auch als Bestandteil von anderen Getränken. Eingesetzt werden fast ausschließlich die Kaffee Arten Coffea arabica und Coffea canephora var. Robusta, dabei wird Arabica Kaffee fast doppelt so teuer gehandelt wie Robusta-Kaffee. Werden Kaffees als „100 % Arabica“ ausgelobt, so sollten auch solche Bohnen zu 100 % enthalten sein. Mit dieser Dissertation ist es gelungen, erstmalig mit einer Schnellmethode Robustazumischungen zu Arabica-Kaffee über die 16 OMC Ester zu bestimmen. Außerdem konnte die Analytik der schwierigen Matrix Instantkaffee wesentlich verbessert werden. Weiterhin konnte gezeigt werden, dass durch die Veränderungen der Einstellungen an einem Kaffeeautomaten die Cafestolgehalte im Espresso drastisch reduziert werden können und so das Risiko deutlich minimiert wird, an koronaren Herzerkrankungen zu erkranken. Weiterhin wurde die Sterolfraktion von Roh und Röstkaffees untersucht, dabei wurden erstmalig Sterolglucoside für Kaffee beschrieben. In einem weiteren Abschnitt wurden Milchmischgetränke mit Kaffeezusatz untersucht, um den wertgebenden Inhaltsstoff Kaffee zu quantifizieren.

With the upcoming 5G networks and expected growth of the Internet of Things (IoT), the demand for fast and reliable encryption algorithms will increase. As many systems might be time critical and run on internal power sources, the algorithms must be small, fast, energy efficient and have low latency. A new stream cipher called Espresso has been proposed to answer these demands, optimizing for several parameters unlike other stream ciphers such as Trivium and Grain. Espresso has previously been compared to the industry standard, Advanced Encryption Standard (AES), in a FPGA implementation and has shown promising results in terms of power usage but further testing needs to be done to gain knowledge about the ciphers characteristics. The purpose of this thesis is to implement and evaluate Espresso in 65nm CMOS technology and compare it to AES. Espresso is implemented in VHDL in several configurations, optimizing for size and latency. The implementations are then compared to AES is in terms of area, throughput, energy efficiency and latency through simulation. This is done using the UMC 65nm CMOS library and Synopsys Design Vision. It is found that Espresso, implemented with 1 bit sequential loading of the key and IV, is 18.2x smaller, 3.2x faster, uses 9.4x less power and has 1.5x less latency than AES. When implemented with full parallel loading, Espresso still is 13.6x smaller, 3.2x faster, draws 7.1x less power while also having 3.2x lower latency than AES. Espressos energy efficiency can further be improved by applying low- power techniques although some techniques, like clock gating and power gating, have limited applicability due to of the nature of stream ciphers. / Med de kommande 5G nätverken och den förväntade tillväxten av Internet of Things (IoT) kommer efterfrågan på snabba och pålitliga krypteringsalgoritmer att öka. Eftersom många system kan vara tidskritiska och drivas av interna kraftkällor måste algoritmerna vara små, snabba, energieffektiva och ha låg latens. Ett nytt strömchiffer vid namn Espresso har föreslagits som ett svar på dessa krav och har optimiserats för flera parametrar till skillnad från andra strömchiffer såsom Trivium och Grain. Espresso har tidigare jämförts med branschstandarden, Advanced Encryption Standard (AES), i en FPGA implementation och visat lovande resultat för strömförbrukning men ytterligare tester måste utföras för att få kunskap om algoritmens egenskaper. Syftet med detta examensarbete är att implementera och utvärdera Espresso i 65nm CMOS teknologi och jämföra den med AES. Espresso implementeras i flera konfigurationer i VHDL som optimiserar för storlek och latens. Implementationerna jämförs sedan med AES i area, genomströmning, energieffektivitet och latens genom simulering. Detta görs med hjälp av UMC 65nm CMOS biblioteket och Synopsys Design Vision. Resultaten visar att Espresso implementerad med sekventiell laddning av nyckel och IV är 18.2x mindre, 3.2x snabbare, använder 9.4x mindre ström och har 1.5x mindre latens än AES. När Espresso implementeras med full parallel laddning är den fortfarande 13.6x mindre, 3.2x snabbare, drar 7.1x mindre ström men har samtidigt 3.2x lägre latens än AES. Espresso’s energieffektivitet kan förbättras ytterligare genom att applicera strömsparande tekniker, även om vissa tekniker såsom clock gating och power gating har begränsad användbarhet på grund av strömchiffers natur.

A mobile application has been developed to be used for assistance in crisis scenarios. To assure the application is dependable enough to be used in such scenarios, the application was put under test. This thesis investigates different approaches to functional testing and security testing. Five common methods of generating test cases for functional testing have been identified and four were applied on the application. The coverage achieved for each method was measured and compared. For this specific application under test, test cases from a method called decision table-testing scored the highest code coverage. 9 bugs related to functionality were identified. Fuzz testing is a simple security testing technique for efficiently finding security flaws, and was applied for security testing of our application. During the fuzz test, system security properties were breached. An unauthorized user could read and alter asset data, and it also affected the system's availability. Our overall conclusion was that with more time, creating functional tests for smaller components of the application might have been more effective in finding faults and achieving coverage.

Android is one of the most popular mobile operating systems on the market today with a vast majority of the market share when it comes to mobile devices. Graphical user interfaces (GUI) are often seen on the applications on these devices. Testing of these GUIs is important since they often make up for half of the source code of the application, and they are used to interact with the application. Automating these tests is very useful since it saves a lot of time, but can be difficult. The tools that are available for automating the tests are often not suitable for the developers’ needs, because of the lack of functionality. Therefore, the need for a characterization of the frameworks is needed, so that developers more easily can fit a framework for their needs. In this study, four open source frameworks for Android GUI testing have been selected for evaluation: Robotium, Selendroid, UI Automator and Espresso. Criteria used in the evaluation have been identified with the help of a literature analysis.The results show that two of the frameworks, Robotium and Espresso, lack the ability to fully test activities, which is the main component of Android application GUIs. Furthermore, the study resulted in characterizations of the frameworks.

Graphene has many interesting physical properties which makes it useful for plenty of applications. In this work we investigate the possibility of using graphene as a carbon dioxide and humidity sensor. Carbon dioxide and water adsorbates are modeled on top of the surface of a graphene sheet, which themselves lie on one of two types of silica substrates or sapphire substrate. We evaluate the changes in the electronic and structural properties of the graphene sheet in the presence of the described adsorbates as well as the accompanying substrate. We perform the study using ab-initio calculations based on density functional theory (DFT), that allows fast, accurate and efficient investigations. In particular, we focus our attention on investigating the effects of defects in the substrate and how it influences the properties of the graphene sheet. The defects of the substrate contribute with impurity bands leading to doping effects on the graphene sheet, which in turn together with the presence of the adsorbates result in changes of the electronic charge distribution in the system. We provide charge density difference plots to visualize these changes and also determine the relaxed minimum distances of the adsorbates from the graphene sheet together with the respective minimum energy configurations. We also include the density of states, Löwdin charges and work functions for further investigations. / Grafen har många intressanta fysikaliska egenskaper, vilket gör det användbart för många  tillämpningar. I detta arbete har vi teoretiskt undersökt möjligheten att använda grafen som gassensor för koldioxid och fukt. Adsorberade koldioxid- och vattenmolekyler modelleras ovanför ytan av ett lager grafen, som i sig ligger ovanpå en av två typer av kiseldioxidsubstrat eller ett aluminiumoxidsubstrat. Vi har utvärderat förändringar i de elektroniska och strukturella egenskaperna hos grafenlagret i närvaro av de beskrivna molekylerna samt åtföljande substrat. Vi utför studien med ab-initio beräkningar baserade på täthetsfunktionalteori (DFT), som möjliggör snabba, korrekta och effektiva elektronstruktursberäkningar. Framför allt fokuserar vi på effekten av defekter i underlaget, och hur dessa påverkar egenskaperna hos grafenlagret. Defekter i underlaget bidrar genom att införa elektroniska band som leder till dopningseffekter i grafenlagret, vilket i sin tur tillsammans med närvaron av adsorbatmolekylerna leder till förändringar av den elektroniska laddningsfördelningen i systemet. Vi tillhandahåller s.k. laddningsdensitet-skillnadsfigurer som visualiserar dessa förändringar. Vi har även beräknat jämviktsavståndet mellan adsorbatmolekylerna och grafenlagret  tillsammans med respektive minimienergikonfigurationer för molekylerna, Vi åksa tillhandahåller täthet av stater, Löwdin laddningar och arbetsfunktion för fortsatta undersökningar. / <p>QC 20160218</p>

The connection of craft and architecture is a subject that has interested me since I began my architecture education some seventeen years ago. Although my path led me away from, then back to architecture, craft and making has remained a passion of mine through the years; specifically, the role of the individual craftsman in architecture. It is my contention that as we move further and further into a machine made world, we lose an understanding of, and an appreciation for variation. Everything in our lives is homogenous. People believe that coffee should taste the way that it does at Starbucks, and Starbucks became the monolith that it is by ensuring that their coffee tastes the same no matter where you are in the world. The craftsman never strives for homogeneity or simple duplication; it is anathema to his being. The cabinetmaker knows he will never find two pieces of wood that are the same, and he knows he can never produce two identical products, no matter his skill. He finds joy in this, and he is fulfilled. The barista, given control of the quality of the beansâ roast, the grind, the tamp, and the pressure of the extraction will never make two shots the same. This variation makes every cup a unique experience, and provides an endless opportunity to experiment and refine. I began with a house, and a study of how one generates form in architecture. I ended with a handcrafted coffee mill and portafilter. I utilized the craft of cabinetmaking that I have studied for over a decade, to produce tools for the barista to take full control of his craft. Whether a piece of furniture, or a shot of espresso - what the hands of a skilled craftsman can create when they are given the tools and the freedom to put their skills and intuition to full use, is something extraordinary, something unique, and something exceeding what the best machine can produce under ideal conditions. This is a lesson I strive to always remember, and one I endeavor to pass on to my children. Now more than ever this idea seems very much at risk of extinction. / Master of Architecture

Testing is an important step in the software development process in order to increase the reliability of the software. There are a number of different methods available to test software that use different approaches to find errors, all with different requirements and possible results. In this thesis we have performed a series of tests on our own mobile application developed for the Android platform. The thesis starts with a theory section in which most of the important terms for software testing are described. Afterwards our own application and test cases are presented. The results of our tests along with our experiences are reviewed and compared to existing studies and literature in the field of testing. The test cases have helped us find a number of faults in our source code that we had not found before. We have discovered that automated testing for Android is a field where there are a lot of good tools, although these are not often used in practice. We believe the app development process could be improved greatly by regularly putting the software through automated testing systems.