Nowadays preservation of safety is one of the most important conditions for consequential air traffic development. That was the reason why the Safety Management System was formed by the ICAO. Thesis´ objective was especially to scrutinize all the aspects relating to implementation of this system. In the first place every component of the system was described, eventually its function. Next point was to draft an implementation plan for small aviation operators. Besides that ways and means of evaluating effectiveness of the system and expected benefits were described. The process of implementation was consulted with several aviation operators and organizations related to civil aviation whether from the Czech Republic or abroad. Their knowledge helped in many ways to make an issue of practical implementation of the Safety Management System clear. Finally it is true to say that the Safety Management System going to be an essential part of every aviation operator in few years.

This master's thesis describes possibilities of Oracle Database 10g and 11g monitoring. It let the reader know about practical tools for monitoring and describes the database's internal catalogs preserving statistics and the information about running database instances within history. Next, it describes design of an Oracle database monitoring tool, describtion of its implementation and at the end its evaluation and comparison with other similar applications.

Este trabalho teve como objetivo avaliar diversos métodos de detecção e recuperação de cistos de Giardia spp. e de oocistos de Cryptosporidium parvum em resíduos gerados no tratamento de águas de abastecimento com turbidez elevada tendo como padrão o Método 1623.1 da USEPA (2012 ). Para tanto, ensaios utilizando aparelho Jarteste (coagulação, floculação, decantação e filtração ) foram realizados utilizando o coagulante cloreto de polialumínio - PAC. Em todos os métodos avaliados foi utilizada a técnica de purificação por separação imunomagnética - IMS. A adaptação do método floculação em carbonato de cálcio FCCa elaborado por Vesey et al. (1993) e adaptado por Feng et al. (2011), repercutiu nos melhores resultados para a amostra de resíduo sedimentado, com recuperações de 68 ± 17 % para oocisto de C. parvum e de 42 ± 7 % para cisto de Giardia spp. Entretanto, as recuperações para a amostra de água de lavagem dos filtros - ALF foram inferiores à 1 %, não sendo possível determinar um método adequado. A presença dos patógenos indica que o reuso da ALF em ETA convencionais ou o descarte em mananciais sem um tratamento prévio, pode representar problemas de contaminação. A adaptação dos métodos de Boni de Oliveira (2012) e Keegan et al. (2008), também repercutiram em porcentagens de recuperação expressivas para a amostra de resíduo sedimentado, sendo de: 41 ± 35 % para oocisto de C. parvum e 11 ± 70 % para cisto de Giardia spp., e 38 ± 26 % para oocisto de C. parvum e 26 ± 13 % para cisto de Giardia spp., respectivamente. A análise estatística não resultou em diferença significativa entre estes dois métodos, entretanto, as elevadas recuperações indicam que estes métodos podem ser melhor avaliados em pesquisas futuras. / This dissertation addresses the evaluation of several methods for the detection of Giardia spp. cysts and Cryptosporidium parvum oocysts in wastes produced after a high-turbidity water treatment, according to Method 1623.1 from USEPA (2012). Coagulant polyaluminium chloride - PACl was used in jar test experiments (coagulation/flocculation, sedimentation and filtration ). The Immunomagnetic Separation - IMS technique was applied to all methods. The calcium carbonate flocculation (CCF) method, developed by Vesey et al. (1993) and adapted by Feng et al. (2011 ), was applied to sludge samples in this research and was the best method tested, with 68% ± 17 % and 42 % ± 7,00 % recoveries for C. parvum oocysts and Giardia spp. cysts, respectively. On the other hand, the percentage recovery of (oo)cysts for filter backwash water samples was lower than 1 % and no suitable method could be detected. The presence of pathogens represents contamination risks for water sources and the reuse of filter backwash water may be a problem to conventional water treatment plants. The application of Boni de Oliveira (2012) and Keegan et al. (2008) methods, adjusted to this study, also resulted in significant percentage recoveries for the sludge samples, with 41 ± 35 % for C. parvum oocyst and 11 ± 70% for cyst Giardia spp., and 38 ± 26% for oocyst C. parvum and 26 ± 13% for cyst Giardia spp., respectively. The statistical analysis showed no significant differences between the two methods, however, such high recoveries indicate they should be better evaluated in future research.

Este trabalho teve como objetivo avaliar diversos métodos de detecção e recuperação de cistos de Giardia spp. e de oocistos de Cryptosporidium parvum em resíduos gerados no tratamento de águas de abastecimento com turbidez elevada tendo como padrão o Método 1623.1 da USEPA (2012 ). Para tanto, ensaios utilizando aparelho Jarteste (coagulação, floculação, decantação e filtração ) foram realizados utilizando o coagulante cloreto de polialumínio - PAC. Em todos os métodos avaliados foi utilizada a técnica de purificação por separação imunomagnética - IMS. A adaptação do método floculação em carbonato de cálcio FCCa elaborado por Vesey et al. (1993) e adaptado por Feng et al. (2011), repercutiu nos melhores resultados para a amostra de resíduo sedimentado, com recuperações de 68 ± 17 % para oocisto de C. parvum e de 42 ± 7 % para cisto de Giardia spp. Entretanto, as recuperações para a amostra de água de lavagem dos filtros - ALF foram inferiores à 1 %, não sendo possível determinar um método adequado. A presença dos patógenos indica que o reuso da ALF em ETA convencionais ou o descarte em mananciais sem um tratamento prévio, pode representar problemas de contaminação. A adaptação dos métodos de Boni de Oliveira (2012) e Keegan et al. (2008), também repercutiram em porcentagens de recuperação expressivas para a amostra de resíduo sedimentado, sendo de: 41 ± 35 % para oocisto de C. parvum e 11 ± 70 % para cisto de Giardia spp., e 38 ± 26 % para oocisto de C. parvum e 26 ± 13 % para cisto de Giardia spp., respectivamente. A análise estatística não resultou em diferença significativa entre estes dois métodos, entretanto, as elevadas recuperações indicam que estes métodos podem ser melhor avaliados em pesquisas futuras. / This dissertation addresses the evaluation of several methods for the detection of Giardia spp. cysts and Cryptosporidium parvum oocysts in wastes produced after a high-turbidity water treatment, according to Method 1623.1 from USEPA (2012). Coagulant polyaluminium chloride - PACl was used in jar test experiments (coagulation/flocculation, sedimentation and filtration ). The Immunomagnetic Separation - IMS technique was applied to all methods. The calcium carbonate flocculation (CCF) method, developed by Vesey et al. (1993) and adapted by Feng et al. (2011 ), was applied to sludge samples in this research and was the best method tested, with 68% ± 17 % and 42 % ± 7,00 % recoveries for C. parvum oocysts and Giardia spp. cysts, respectively. On the other hand, the percentage recovery of (oo)cysts for filter backwash water samples was lower than 1 % and no suitable method could be detected. The presence of pathogens represents contamination risks for water sources and the reuse of filter backwash water may be a problem to conventional water treatment plants. The application of Boni de Oliveira (2012) and Keegan et al. (2008) methods, adjusted to this study, also resulted in significant percentage recoveries for the sludge samples, with 41 ± 35 % for C. parvum oocyst and 11 ± 70% for cyst Giardia spp., and 38 ± 26% for oocyst C. parvum and 26 ± 13% for cyst Giardia spp., respectively. The statistical analysis showed no significant differences between the two methods, however, such high recoveries indicate they should be better evaluated in future research.

[EN] The main objective of this project was development of various strategies for the reformulation of satiating food. The effect of composition, physicochemical and sensory factors in a model of solid food (cheese pie), on the expectations of its satiating capacity and gastric behavior in vitro was evaluated. In a first phase, cheese pies were reformulated changing the content of its minor components in order to assess, through methods TDS and Acceptability Dynamic and Static the effect of each of these ingredients on the dynamics of the oral pathway and its relation to the expectations of satiety and acceptance. They were also evaluated, through the use of bipolar scales JAR and penalty analysis, some of the key attributes that determine cakes' acceptability on an "ideal". The cheese pies without egg and more content in powder milk had harder and dry textures that prolonged the oral exposure and increased the satiating capacity perceived without affect radically it acceptability. In a second phase, reformulations were made increasing concentrations of dairy protein and vegetable. To evaluate changes in the physical properties of the cheese pies and their effect on satiety perceived, rheological and texturometric methods and sensory technique CATA were used. The cheese pies with whey protein isolated were harder and more compact than the pies with soy protein. Soy protein conferred characteristics "unexpected" of flavor resulting in a lower acceptability and expectations of satiety. In a third step, the effect of increasing complexity in texture and appearance of cheese pies, incorporating various visible particles, on expectations of satiety was evaluated. Texturometríc method and Flash Profile technique for sensory characterization were used. Using open-ended questions the terms associated with the perception of complexity were explored. The pies with oat flakes were harder, harder to chew and obtained the highest values of expected satiating capacity. In the rest of cheese pies with particles, it was found that when the perception of complexity was greater, also the appreciation of satiating capacity was greater. In a fourth phase of the project, cheese pies were prepared incorporating increasing concentrations of konjac glucomannan (KGM) which is a soluble fiber with high viscosity. The presence of this fiber collaterally allowed the use of skimmed cheese (with the consequent elimination of all cheese fat) and the corn starch suppression. The viscoelastic behavior of pie digested under gastric conditions in vitro using rheology was evaluated. At high concentrations of KGM, radicals increases were observed in the viscoelastic components, showing the formation of a mass of solid features and could cause distention and the consequent delay of emptying gastric. Finally, sensory technique Partial Projective Maps and comparison with the Global Map were used. Different formulations obtained in the previous four phases were characterized and compared. Partial maps explored the perception of consumers to collect information about sensory modalities specific of texture and flavor separately. The results indicated that with the partial maps more detailed information was obtained, allowing consumers to focus on a smaller perceptual focus. The global map showed higher correlation with the map of flavor, indicating that consumers were focused on this method to find similarities and differences between samples, or at least found it easier, allowing differentiation between samples with more and less familiar flavors. The satiating capacity aligned with harder textures without losing recognizable traditional flavors in a cheese pie. Comparison of projective maps proved to be a very interesting design of new product categories as satiating foods. / [ES] El objetivo central de este proyecto se centró en el desarrollo de diversas estrategias para la reformulación de un alimento que resulte saciante. Se evaluó el efecto de diversos factores de composición, fisicoquímicos y sensoriales en pasteles de queso como modelo de alimento sólido, sobre las expectativas de su capacidad saciante y sobre el comportamiento gástrico in vitro. En una primera fase, se reformularon pasteles de queso modificando el contenido de sus componentes minoritarios con el objetivo de evaluar, a través de los métodos de TDS y Aceptabilidad Dinámica y Estática, el efecto de cada uno de estos ingredientes sobre la dinámica de la trayectoria oral y su relación con las expectativas de saciedad y aceptación. También se evaluaron, a través del uso de escalas bipolares JAR y análisis de penalización, algunos de los atributos clave de los pasteles que determinan su aceptabilidad respecto de un "ideal". Los pasteles sin huevo y con mayor contenido en leche en polvo resultaron con texturas más duras y secas que prolongaron su exposición oral y aumentaron la capacidad saciante percibida sin afectar radicalmente su aceptabilidad. En una segunda fase, se realizaron reformulaciones incorporando concentraciones crecientes de proteínas láctea y vegetal. Para evaluar los cambios en las propiedades físicas de los pasteles y su efecto sobre la saciedad percibida se utilizaron métodos de reología, texturometría y la técnica sensorial C.A.T.A. Los pasteles con aislado de proteína de suero lácteo resultaron más duros y compactos que los pasteles con proteína de soja. La proteína de soja confirió características de sabor "no esperadas" resultando en una menor aceptabilidad y expectativas de saciedad. En una tercera etapa, se evaluó el efecto de incrementar la complejidad en textura y apariencia de los pasteles de queso, incorporando distintas partículas visibles sobre las expectativas de saciedad. Se utilizaron texturometría y la técnica de Flash Profile para la caracterización sensorial. Mediante técnica de preguntas abiertas se exploraron los términos asociados con la percepción de complejidad. Los pasteles con copos de avena fueron más duros, difíciles de masticar y obtuvieron los mayores valores de saciedad esperada, confirmando los resultados de las fases uno y dos de la presente memoria. En el resto de los pasteles se encontró que a mayor percepción de complejidad mayor valoración de su capacidad saciante. Los pasteles con salvado de trigo, seguidos de los que contenían semillas de lino (partículas oscuras y de tamaño bien visible) se percibieron como más complejos que los pasteles con coco rallado (partículas blancas, pequeñas y bien integradas en la masa del pastel). En una cuarta fase del proyecto, se elaboraron pasteles incorporando concentraciones crecientes de glucomanano de konjac (KGM). Se evaluó el comportamiento viscoelástico de los pasteles digeridos bajo condiciones gástricas in vitro utilizando técnicas de reología instrumental. El aumento en la concentración de KGM en los pasteles de queso digeridos, incrementó gradualmente las propiedades viscoelásticas. Los pasteles formulados con KGM mostraron mayor dureza y masticabilidad instrumentales lo que evidenció beneficios adicionales ya mencionados a nivel orosensorial. En cuanto a la aceptabilidad, el ingrediente disminuyó la intensidad del sabor percibido, por lo que las futuras reformulaciones deben reorientar el sabor. Finalmente, se utilizó la técnica sensorial de Mapas Proyectivos Parciales y Global. Se caracterizaron y compararon diferentes formulaciones obtenidas en las cuatro fases anteriores. Los mapas parciales permitieron explorar la percepción de los consumidores para reunir información acerca de las modalidades sensoriales específicas de textura y sabor separadamente. La capacidad saciante se alineó con texturas más duras pero sin perder sabores tradicionales reconocibles en un pa / [CAT] L'objectiu central d'aquest projecte es va centrar en el desenvolupament de diverses estratègies per a la reformulació d'un aliment que resulte saciant. Es va avaluar l'efecte de diversos factors de composició, fisicoquímics i sensorials en pastissos de formatge com a model d'aliment sòlid, sobre les expectatives de la seua capacitat saciant i sobre el comportament gàstric in vitro.En una primera fase, es van reformular pastissos de formatge modificant el contingut dels seus components minoritaris amb l'objectiu d'avaluar, a través dels mètodes de TDS i Acceptabilitat Dinàmica i Estàtica, l'efecte de cadascun d'aquests ingredients sobre la dinàmica de la trajectòria oral i la seua relació amb les expectatives de sacietat i acceptació. També es van avaluar, a través de l'ús d'escales bipolars JAR i anàlisis de penalització, alguns dels atributs clau dels pastissos que determinen la seua acceptabilitat respecte d'un "ideal". Els pastissos sense ou i amb major contingut en llet en pols van resultar amb textures més dures i seques que van perllongar la seua exposició oral i van augmentar la capacitat saciant percebuda sense afectar radicalment la seua acceptabilitat. En una segona fase, es van realitzar reformulacions incorporant concentracions creixents de proteïnes làctiques i vegetal. Per a avaluar els canvis en les propietats físiques dels pastissos i el seu efecte sobre la sacietat percebuda es van utilitzar mètodes de reologia, textura i la tècnica sensorial C.A.T.A. Els pastissos amb aïllat de proteïna de sèrum làctic van resultar més durs i compactes que els pastissos amb proteïna de soia. La proteïna de soia va conferir característiques de sabor "no esperades" resultant en una menor acceptabilitat i expectatives de sacietat. En una tercera etapa, es va avaluar l'efecte d'incrementar la complexitat en textura i aparença dels pastissos de formatge, incorporant diferents partícules visibles, sobre les expectatives de sacietat. Es van utilitzar texturometria i la tècnica de Flash Profile per a la caracterització sensorial. Mitjançant tècnica de preguntes obertes es van explorar els termes associats amb la percepció de complexitat. Els pastissos amb flocs de civada van ser més durs, difícils de mastegar i van obtenir els majors valors de sacietat esperada, confirmant els resultats de les fases un i dues de la present memòria. En la resta dels pastissos, es va trobar que a major percepció de complexitat major valoració de la seua capacitat saciant. En una quarta fase del projecte, es van elaborar pastissos incorporant concentracions creixents de glucomanan de konjac (KGM). Es va avaluar el comportament viscoelàstic dels pastissos digerits sota condicions gàstriques in vitro utilitzant tècniques de reologia instrumental. L'augment en la concentració de KGM en els pastissos de formatge digerits, va incrementar gradualment les propietats viscoelàstiques. D'altra banda, els pastissos formulats amb KGM van mostrar major duresa i mastegabilitat instrumentals el que va evidenciar beneficis addicionals ja esmentats a nivell oro-sensorial. Respecte a l'acceptabilitat, l'ingredient va disminuir la intensitat del sabor percebut, per la qual cosa les futures reformulacions han de reorientar el sabor. Finalment, es va utilitzar la tècnica sensorial de Mapes Projectius Parcials i Global. Es van caracteritzar i van comparar diferents formulacions obtingudes en les quatre fases anteriors. Els mapes parcials van permetre explorar la percepció dels consumidors per a reunir informació sobre les modalitats sensorials específiques de textura i sabor separadament. La capacitat saciant es va alinear amb textures més dures però sense perdre sabors tradicionals reconeguts en un pastís de formatge. La comparació de mapes projectius va resultar ser una aportació integradora molt interessant en el disseny de noves categories de productes com els aliments saciants. / Marcano Rodríguez, JM. (2015). Diseño de alimentos saciantes: estudio de las propiedades físicas, sensoriales y de la capacidad saciante esperada en un postre lácteo sólido tipo tarta de queso [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/55683 / TESIS

This diploma thesis is focused on study of physico-chemical influences on model surface-water treatment which contain humic compounds. From those factors were monitored especially the dose of destabilizing reagent, pH value, temperature, velocity gradient of mixing and time of its duration. As destabilizing reagents were used Al2(SO4)3 .18H2O a Fe2(SO4)3 . 9H2O.

Examining any topic in the Middle East requires a general knowledge because of the region's complexity and dynamics. Important characteristics is the link of Islam and politics, because this relation shaped political establishment of states. The strategic location and rich natural resources of this part of the world were tempting also for the global superpowers whose engagement divided the Middle Eastern states, particularly during the Cold War. An analysis of the factors and events that led to the formation of alliances and rivalries in the Middle East is the goal of this work. Research will focus on alliances of Iran and its Shia allies on the one hand and Saudi Arabia with the rest of Sunni monarchies on the other. Unlike other alliances mentioned in the work, these two blocks have long term character. They are also specific because of sectarian differences, their stance towards the United States and Israel and shared responses to emerging threats. Historical development of Middle Eastern alliances begins with the dissolution of the Ottoman Empire, continues with the both World wars, the Israeli-Arab conflict, the Islamic revolution in Iran and other milestones which were meaningful in shaping inter-state relations in the region. The modern period moves from invasions of Afghanistan and Iraq to...

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In this research, five different coagulants were evaluated to determine their effectiveness at removing turbidity, color and dissolved organic carbon (DOC) from a surface water in Sarasota County, Florida. Bench-scale jar tests that simulated conventional coagulation, flocculation, and sedimentation processes were used. Iron-based coagulants (ferric chloride and ferric sulfate) and aluminum-based coagulants (aluminum sulfate, polyaluminum chloride (PACl) and aluminum chlorohydrate (ACH)) were used to treat a highly organic surface water supply (DOC ranging between 10 and 30 mg/L), known as the Cow Pen Slough, located within central Sarasota County, Florida. Isopleths depicting DOC and color removal efficiencies as a function of both pH and coagulant dose were developed and evaluated. Ferric chloride and ACH were observed to obtain the highest DOC (85% and 70%, respectively) and color (98% and 97%, respectively) removals at the lowest dose concentrations (120 mg/L and 100 mg/L, respectively). Ferric sulfate was effective at DOC removal but required a higher concentration of coagulant and was the least effective coagulant at removing color. The traditional iron-based coagulants and alum had low turbidity removals and they were often observed to add turbidity to the water. PACl and ACH had similar percent removals for color and turbidity achieving consistent percent removals of 95% and 45%, respectively, but PACl was less effective than ACH at removing organics. Sludge settling curves, dose-sludge production ratios, and settling velocities were determined at optimum DOC removal conditions for each coagulant. Ferric chloride was found to have the highest sludge settling rate but also produced the largest sludge quantities. Total trihalomethane formation potential (THMFP) was measured iv for the water treated with ferric chloride and ACH. As with DOC removal, ferric chloride yielded a higher percent reduction with respect to THMFP.

No description available.