The main objective of this study was aimed at determining whether young urban consumers' choice of interior soft furnishings is based on extrinsic characteristics with the intention of gaining social acceptance and conveying positive attributes to others. It is argued that, when consumers buy products, they in fact purchase the total product that includes everything that adds value to a seller's offering. As such, consumers may use extrinsic and\or intrinsic variables to conclude the most suitable purchase decision in terms of the outlet and brand of product. Intrinsics refer to the tangible, core characteristics of the product, such as the raw materials it consists of and are usually easy to imitate. Extrinsics on the other hand, are used and even manipulated to make products more appealing to a specific target group in a crowded market place and include differentiating features such as packaging. Since the research was focused on describing and understanding, qualitative methods were used for data collection. Focus group discussions, projective techniques and product comparison tests were included for the purpose of triangulation. Participants were allowed to respond spontaneously to various tasks and intrinsic features were accommodated to objectively reflect on the collective influence of both intrinsic as well as extrinsic variables and whether extrinsic characteristics dominate choice or not. Intrinsic characteristics were found to seldom form the basis of differentiation and extrinsic characteristics seem to playa determining role in young urban consumers' choice and use of soft furnishings such as towels and sheets. The evidence suggests that several retailers have succeeded in not only value engineering their product offerings to satisfy buyers' and users' minimum requirements for expected extrinsic attributes, but that they have also succeeded in augmenting their offerings through the addition of further extrinsic benefits. The findings strongly suggest the use of potential extrinsic attributes such as brand names, especially retail brands, to differentiate products. The evidence however also suggests that the outcome of past purchase decisions can alter perspectives of these attributes and that the acquisition of consumption related knowledge is a lifelong learning process. A conclusion drawn from the data collected, is that retailers have succeeded in creating store images that reflect the relationship between consumers and reference groups to which they (want to) belong. These findings underpin the importance of social acceptance and the relevance of the social dimension of brands. The relevance of the mental dimension of brands is supported by evidence that suggests that a relationship between the young urban consumer's self-image and the image of a specific outlet of soft furnishings is likely to occur. The findings coincide with the symbolic interactionist perspective that human society demands and depends on symbolic life. It appears as if interior products are purchased from certain outlets to serve as symbols to define/ represent realities, initiate responses, provide cues and organize behaviour in terms of what is considered appropriate. The study shed some light on young urban consumer's approach to the choice of interior soft furnishings, which could be extended to other product categories and consumer groups for use by the marketing sector in terms of consumer facilitation as well as the evaluation and development of marketing strategies. / Dissertation (MSc (Interior Merchandise Management))--University of Pretoria, 2005. / Consumer Science / unrestricted

En estos últimos años el uso de la tecnología está avanzando enseñando cosas nuevas, productivas y para mantenerse al día de sucesos que puedan ocurrir alrededor del mundo. Un claro ejemplo es para aquellas personas que cambian de atuendo cada cierto tiempo, aquellas son las que están a la moda. Si empezamos con algún producto de un closet seria con el pijama; El uso de los pijamas se extendió en el mundo en los siglos XVIII, hasta dicha fecha solo se utilizaba camisones largos para hombres y mujeres, y estas solo tenían el propósito de calentar el cuerpo cuando no había calefacción. Con el pasar de los años el uso del pijama viene siendo comercializada con mayor volumen, se realizan los pijamas y son adaptadas al clima, para las épocas de inviernos se usan pijamas más abrigados y para el verano pijamas más frescas. Por lo tanto, el presente trabajo de investigación está elaborado con el objetivo de orientar a los interesados un modelo de financiamiento, cuadros estadísticos, clientes y resultados. EasyEstamping se dedica a la venta de pijamas de algodón temáticas, personalizadas, adaptadas a cada estación de año y muy buena calidad. También, tiene complementos para el dormitorio como; Sabanas, almohadas, edredones, todas estas con un toque temático. / In recent years, the use of technology has been advancing, teaching new, productive things and keeping up to date with events that may occur around the world. A clear example is for those people who change their clothes from time to time, those who are fashionable. If we start with a closet product it would be with the pajamas; The use of pajamas spread in the world in the 18th century, until that date only long nightgowns were used for men and women, and these were only intended to warm the body when there was no heating. Over the years, the use of pajamas has been marketed with greater volume, pajamas are made and adapted to the climate, for winter times they wear warmer pajamas and for summer cooler pajamas. Therefore, the present research work is prepared with the objective of guiding stakeholders with a financing model, statistical tables, clients and results. EasyEstamping is dedicated to selling themed, personalized cotton pajamas, adapted to each season of the year and very good quality. Also, it has accessories for the bedroom like; Sheets, pillows, duvets, all with a thematic touch. / Trabajo de investigación

Recent studies suggest aromatic amino acid catabolism by starter lactococci and flavor adjunct bacteria have a significant impact on off-flavor development during Cheddar cheese ripening. We hypothesized that a flavor adjunct bacterium, Brevibacterium linens BL2, produces off-flavor compounds from aromatic amino acid metabolism that will have a detrimental impact on cheese flavor. The mechanism of tryptophan (Trp) catabolism in Brevibacterium linens BL2, was investigated in a chemically defined medium during incubation in laboratory conditions (no carbohydrate, pH 6.50, 220 rpm, 25°C) and cheese-like conditions (no carbohydrate, 4% NaCl, static incubation, l5°C). In laboratory conditions, metabolic studies and enzyme assays confirmed that Trp was converted to kynurenine and anthranilic acid. However, cells incubated in cheese-like conditions did not utilize Trp, indicating that these enzymes are not likely to be involved in formation of Trp compounds associated with off-flavors in Cheddar cheese. In an attempt to verify the metabolic activity of the cells during incubation by monitoring the amino acid metabolism in chemically defined medium inoculated with B. linens BL2, a capillary electrophoresis-laser-induced fluorescence method was developed that could separate, detect, and quantitate 18 amino acids within 38 min. The data indicated that B. linens BL2 was metabolically active. Presumably, the cells will be metabolically active and metabolize amino acids in cheese as well. The ability to determine the Trp metabolic activity of B. linens BL2 in cheese, and to quantify Trp catabolic compounds in cheese during ripening, requires a quantitative extraction procedure. An analytical method was developed to extract and quantify aromatic amino acids and Trp catabolites from cheese using capillary electrophoresis. Methanol was used to extract Cheddar cheese made with Lactococcus lactis S3 alone and in combination with B. linens BL2 to quantitatively determine the influence of BL2 on the occurrence of aromatic catabolites. All cheeses contained aromatic amino acids, indole acetic acid, and indole. The concentration and time taken for development of these compounds were significantly decreased or delayed by the addition of B. linens BL2. After 6 months of aging, the concentrations of Trp catabolites were significantly lower in cheese made with B. linens BL2. Addition of BL2 did not directly contribute to off-flavors derived from Trp catabolism in Cheddar cheese. Therefore, the hypothesis was rejected.

Wu, Kin Fai. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2008. / Includes bibliographical references (leaves 88-91). / Abstracts in English and Chinese. / Abstract --- p.i / 槪要 --- p.ii / Acknowledgements --- p.iii / Table of Contents --- p.iv / List of Figures --- p.vi / List of Tables --- p.x / Chapter Chapter 1 --- Introduction --- p.1 / Chapter 1.1 --- Motivation --- p.1 / Chapter 1.2 --- Outline of the Proposed Design --- p.2 / Chapter 1.3 --- Purposes of the Present Study --- p.2 / Chapter Chapter 2 --- Background and Literature Review --- p.4 / Chapter 2.1 --- Electrocardiogram --- p.4 / Chapter 2.2 --- Conventional ECG Measurement --- p.7 / Chapter 2.3 --- Heart Rate --- p.8 / Chapter 2.4 --- Heart Rate Variability --- p.9 / Chapter 2.5 --- Capacitive Sensing --- p.11 / Chapter 2.6 --- Review of ECG Monitoring System by Capacitive Sensing On a Sleeping Bed --- p.14 / Chapter Chapter 3 --- System Design and Implementation --- p.17 / Chapter 3.1 --- Hardware --- p.17 / Chapter 3.1.1 --- Bedsheet Sensor --- p.17 / Chapter 3.1.2 --- Pre-amplifier --- p.21 / Chapter 3.1.3 --- Measuring Device --- p.30 / Chapter 3.1.4 --- Power Supply & PCB Layout --- p.49 / Chapter 3.2 --- Software --- p.52 / Chapter 3.2.1 --- Detection of R Waves --- p.52 / Chapter 3.2.2 --- Tracking of HR & Mean RR Intervals --- p.55 / Chapter 3.2.3 --- Estimation of Signal-to-Noise Ratios --- p.56 / Chapter Chapter 4 --- Preliminary Tests on the Functionality of the Proposed System --- p.57 / Chapter 4.1 --- Test I - Test on the Arrangement of Electrodes --- p.57 / Chapter 4.1.1 --- Methods --- p.57 / Chapter 4.1.2 --- Results --- p.60 / Chapter 4.2 --- Test II - Test on the ECG Measurement of Subjects in Different Sleeping Postures --- p.64 / Chapter 4.2.1 --- Methods --- p.64 / Chapter 4.2.2 --- Results --- p.65 / Chapter Chapter 5 --- Experiments on the Performance of Continuous Monitoring of ECG and HR --- p.69 / Chapter 5.1 --- Experiment I - Experiment on the Reliability of the Proposed System for Continuous Monitoring of ECG and HR on Thirty Subjects --- p.69 / Chapter 5.1.1 --- Methods --- p.70 / Chapter 5.1.2 --- Results --- p.70 / Chapter 5.2 --- Experiment II - Experiment on the Feasibility of the Proposed System for Continuous Monitoring of ECG and HR on a Subject During an Eight-hour Sleep --- p.75 / Chapter 5.2.1 --- Materials --- p.76 / Chapter 5.2.2 --- Methods --- p.76 / Chapter 5.2.3 --- Results --- p.77 / Chapter Chapter 6 --- Discussions --- p.81 / Chapter 6.1 --- Selection of the Passband of the Proposed Circuit --- p.81 / Chapter 6.2 --- Arrangement of Electrodes on the Bedsheet --- p.82 / Chapter 6.3 --- Practical Design of Electrodes --- p.83 / Chapter 6.4 --- Performance of Continuous Monitoring of HR by Using the Proposed System --- p.84 / Chapter Chapter 7 --- Conclusion --- p.86 / References --- p.88