Thesis (M. Soc. Sc.)--University of Hong Kong, 1984.

Despite inconsistent results in the literature, high protein diets are being promoted for the management of metabolic syndrome parameters primarily due to their proposed favorable effects on weight loss. Therefore, lean and fa/fa Zucker rats were given normal and high protein diets with varying protein sources for 12 weeks. A high protein diet with a mixture of animal and plant protein sources was the most effective for improving metabolic syndrome parameters, specifically insulin resistance and hepatic steatosis. A high protein soy diet was the second most effective diet, while a high protein casein diet demonstrated no benefits compared to the other two high protein diets and minimal benefits compared to a normal protein casein diet. Interestingly, high protein diets did not affect body weight regardless of protein source. These findings suggest that the source of protein within a high protein diet is critical for improving metabolic syndrome parameters and that improvements can be observed independent of weight loss.

SANTRAUKA Tyrimo tikslas: Nustatyti tėvų ir pedagogų požiūrį į specialiųjų poreikių vaikų fizinį aktyvumą. Metodika. Šiame darbe buvo taikoma kiekybinio tyrimo metodika, anoniminės anketinės apklausos būdas. Rezultatai. Tyrimo metu buvo apklausta 120 respondentų: iš jų-70 mokytojų ir 50 tėvų. Respondentai buvo apklausti trijose Lietuvos miestuose. Tyrimo uždaviniai: 1. Išsiaiškinti tėvų – globėjų nuomonę apie specialiųjų poreikių vaikų FA. 2. Išsiaiškinti mokytojų nuomonę apie specialiųjų poreikių vaikų FA. 3. Nustatyti mokytojų ir tėvų – globėjų, nuomonę, kas turėtų padėti užsiimti FA vaikams turintiems specialiųjų poreikių. 4. Išsiaiškinti, kokios pagrindinės yra problemos trukdančios negalią turinčiam vaikui užsiimti FA Gauti tokie rezultatai: 1. Tėvų nuomone, vaikų FA yra vidutiniškai pakankamas, visiškai pakankamu jį laiko vos 6%. Tėvai – globėjai mano, kad FA ir mankšta tikrai gali padėti specialiųjų poreikių turinčiam vaikui. Tėvams svarbiausia erdvė negalią turinčiam vaikui užsiimti FA yra mokykloje per kūno kultūros pamokas. 2. Mokytojai mano, kad vaikų FA yra nepakankamas. Jie taip pat kaip tėvai svarbiausią FA erdvę išskiria mokykloje per kūno kultūros pamokas. Nors pedagogai didelę reikšmę skyrė ir namų erdvei daug labiau negu tėvai. 3. Tyrimo metu išsiaiškinome, kad abi respondentų grupės labiausiai išskiria, kad mankštos specialistai turėtų labiausiai padėti specialiųjų poreikių turintiems vaikams. Savo indelį respondentai mato mažesnį. Pedagogai labiau negu... [toliau žr. visą tekstą] / Summary Aim of the research: to find out the attitudes of parents and teachers in regard to physical activity of disabled children. Methodology. Data was gathered by anonymous questionnaire and analyzed using quantitative analysis methods. Results. 120 respondents (70 teachers and 50 parents) participated in the survey. Research was conducted in thress towns (Vilnius, Kaunas and Raseiniai) in Lithuania. Tasks of the research. 1. To find out parents’ attitudes towards physical activity of disabled children. 2. To find out teachers’ attitudes towards physical activity of disabled children. 3. To find out what would be helpful for disabled children according to their parents’ and teachers’ opinions. 4. To find out why disabled children are not sufficiently physically active. The results of research. 1. In parents’ opinion, the physical activity (of children) is mainly sufficient. Only 6% of parents think that physical activity level is very high. Parents believe that physical activity and exercise can help for disable children. The best time, in their opinion, to get involved in physical activity is in school during physical education classes. 2. Teachers think that children‘s physical activity is quite poor. They think that best time to get involved in physical activity is in school during physical education classes. But teachers note that home is also an important space for children’s physical activity. 3. Both groups of respondents agreed that the best help for children could... [to full text]

Thesis (M.Soc.Sc.)--University of Hong Kong, 1984. / Also available in print.

Objectives: In this pilot study, our intention was to ascertain what formulation of a carbohydrate-derived fulvic acid (CHD-FA) topical applicator was optimal for patients to use during a larger study where the efficacy of fulvic acid (CHD-FA) in treating moderate acne vulgaris will be investigated. Methods: 15 individuals with inflammatory acne with an acne grade of III or lower were asked to volunteer for the study. They were split into 3 groups. Each group was asked to use a different formulation (a cream base, gel base and wet applicator formulation) each week. After each week, the individuals returned to fill out a questionnaire evaluating the formulation they used that week. They were also examined by the clinician for any possible side effects, and given the next formulation to use for the following week. The trial was 3 weeks long, and after using all 3 formulations the individuals were asked to fill out a final questionnaire evaluating all 3 formulations. The clinician was also asked to fill out a questionnaire giving his/her opinion on the formulations. Results: The results did not give conclusive evidence of one particular formulation being favored above all the others. All the formulations performed more or less equally as well. According to the final questionnaire, 6 out of the 15 individuals were most satisfied with the wet applicator, 4 out of 15 preferred the cream base and 5 out of 15 preferred the gel base. 5 out of 15 individuals were least satisfied with the wet applicator, 3 out of 15 with the cream base, and 7 out of 15 were least satisfied with the gel. While there was no conclusive indication for one particular formulation, there were some common complaints or observations by individuals about each formulation. Most individuals said the wet applicator had an initial burning sensation to the skin upon application, but it disappeared a few seconds after application. Many individuals said they felt the cream base was oily and made the skin appear oily after application. The gel base was said to smell the worst, along with the wet applicator, while the cream smelt the least. A few individuals complained that the gel left a residue on the skin. Conclusion: While the study did not give a clear indication of one particular formulation that was preferred by individuals, it did produce interesting results that can be used to make some of the formulations more favourable. In the main trial, further investigation will be done to optimize the formulation. / Dissertation (MSc)--University of Pretoria, 2010. / Pharmacology / unrestricted

This thesis analyzes co-creation, a modern trend in marketing, and guides companies how to use co-creation to increase efficiency of their marketing practices. Co-creation is placed in the framework of digitalization, which is current megatrend in marketing influencing the traditional marketing methods. After deep analysis of current trends in marketing with focus on digitalization, the thesis emphases co-creation, describes the process of co-creation and applies it to an example of co-creation project of the brand Fa. It presents that co-creation project needs to be well planned and well executed as it can otherwise lead into brand dilution or the results would be different from company's objectives. In the end of the thesis, recommendations are deduced based on the concluded survey showing the further steps in Fa co-creation project as well as co-creation in general.

This master´s thesis deals with optimization and validation of method for determination of free fatty acids. The theoretical part is focused on possibilities of extraction, extract separation, esterification, gas chromatography determination and brief description of the most important validation parameters. All with main emphasis on applying on free fatty acids. The experimental part describes the selection and procedure of optimizing individual steps of the method. Extraction of lipids was performed by solvent mixture (diethylether/petroleumether), based on the standard ČSN EN ISO 1735, for the extraction of free fatty acid solid phase extraction was tested. The acid catalyzed esterification based on ČSN EN ISO 5509 using methanolic solution BF3 was used for derivatization of free fatty acids and a gas chromatograph with a flame ionization detector was used for their determination. Subsequently, selected validation parameters of the method were verified: repeatability, reproducibility, linearity, limits of detection and quantitation. Sunflower oil and emmental type cheese, bought in common food market, were used as model samples for selection and optimatization of the method.

The presented dissertation is a study focused on the characterization of sensory quality, especially the flavour of model samples of natural cheeses. Attention is aimed to the composition and content of volatile (sensory active) substances as important markers of flavour and free/bound fatty acids as their precursors. The headspace solid phase microextraction in conjunction with gas chromatography with mass spectrometry was used to determine volatiles. For the determination of fatty acids, the lipids were isolated from the sample with a solvent mixture of diethyl ether and petroleum ether, followed by esterification using a methanolic solution of boron trifluoride as a catalyst and final analysis by gas chromatography with flame ionization detection. The experimental part was divided into two experiments; in experiment I, Moravský bochník type cheeses (45 % fat in dry matter., 60 % dry matter) were analysed, in experiment II, Edam type cheeses (45 % fat in dry matter, 50 % dry matter). Model samples of cheeses were made at Tomas Bata University in Zlín. For all samples, a classical mesophilic culture containing Lactococcus spp. and Leuconostoc spp. was used, this was always supplemented with a suitable monoculture of thermophilic bacteria; in the case of Moravský bochník cultures of Streptococcus thermophilus and Lactobacillus helveticus and in the case of Edam cheeses Lactobacillus casei and Lactobacillus plantarum. The essence of both experiments was to assess the influence of the used microbial cultures on the above-mentioned parameters, at the same time their changes during the ripening of the cheeses were monitored. The results showed that the addition of thermophilic cultures, as well as the maturation process did not affect the number of fatty acids or volatiles, but significant differences were found in their content. The content of bound fatty acids decreased during cheese ripening due to ongoing lipolytic changes while increasing the content of free fatty acids and their subsequent degradation to volatile substances, which ultimately contribute to the taste and aroma of the cheese. Ketones and acids were the most quantitatively present in all samples. During maturation, contrary to expectations, the content of identified volatiles also decreased. The addition of the thermophilic cultures didn’t have a clear effect and varied depending on the maturation phase. In the first phase, although they showed more pronounced lipolytic activity, the subsequent metabolic processes - the breakdown of free fatty acids into volatile substances, compensated for these differences. These results confirm a significant share of the basic mesophilic culture in the formation of volatile substances, in particular the flavour of cheeses.

This thesis deals with the determination of free fatty acids in natural and processed cheese. In the theoretical part the possibilities of extraction, fractionation and determination of lipid fractions, characterization of fatty acids and various methods of their determination are described, including the determination of free fatty acids. In the experimental part the selected method for determination of free fatty acids was optimized and partly validated; this method was then applied to samples of processed cheese analogues and natural Gouda type cheese. For extraction of lipids from the sample the method according to ČSN 0107 was selected, solid phase extraction (SPE) was used for separation of free fatty acids. The method according to ČSN EN ISO 5509, using methanol solution of potassium hydroxide, was applied for esterification, fatty acids methyl esters were determined by gas chromatography with FID detection.

I detta examensarbete så studerades bolaget Koppartaxis verksamhet utifrån ett förändrings analytiskt perspektiv. Man studerar noga hur verksamheten påverkas efter att ett IT-stöd i form av en kommunikations applikation implementeras. Under studiens gång så observerades de rådande bristerna som fanns inom verksamheten i form av underlag från intervjuer som genomfördes. Analysmodellen FA-SIMM samt intervjuer med de anställda tillämpades, detta exponerade ett utslag som tyder på att det finns en rad olika brister inom verksamheten som behöver åtgärdas, såsom otydlig kommunikation mellan de anställda, bristfälliga arbetsförhållanden, som komplicerar rutinerna kring passbyte, frånvaroanmälan, etc. Resultatet som erhållits visar att de anställda uttrycker en oro över den rådande situationen. Implementering av det nya IT-system föll väl ut med att fånga upp de verksamhetsproblem som noterades i förändringsanalysen. Med det nya system löste man den onödiga tidsåtgången och irritationsmoment som det innebär att ha det gamla systemet samt att alla kan ta del en uppdatera information gällande passbyte, lediga pass och sjukfrånvaro. Implementeringen har givit ett gott resultat och haft en avsevärd påverkan inom bolaget. / In this thesis, the company studied Koppartaxis operations from a change's analytical perspec-tive where it carefully studied how the business is affected after an IT support in the form of a communication application is implemented. During study, the current shortcomings that existed within the business were observed in the form of evidence from interviews conducted. The FA-SIMM analysis model was applied as well as interviews with employees and this exposed a ruling that suggests that there are a number of different shortcomings in the business that need to be addressed, such as; unclear communication between employees, poor working conditions that complicate the routines around passport change, absence notification, etc. The results ob-tained show that the employees express concern about the current situation and that the appli-cation implemented has produced a good result and had a significant impact within the com-pany.