Understanding the fundamentals of composting science from a pragmatic perspective of necessity involves mixtures of different sizes and types of particles in constantly changing environmental conditions, in particular temperature. The complexity of composting is affected by this environmental variation. With so much "noise" in the system, a question arises as to the need to understand the detail of this complexity as understanding any part of composting with more precision than this level of noise is not likely to result in greater understanding of the system. Yet some compost piles generate offensive odours while others don‟t and science should be able to explain this difference. A driver for this research was greater understanding of potential odour, which is assumed to arise from the anaerobic core of a composting particle. It follows that the size of this anaerobic core could be used as an indicator of odour potential. A first step in this understanding is the need to determine which parts of a composting particle are aerobic, from which the anaerobic proportion can be determined by difference. To this end, this thesis uses a finite volume method of analysis to determine the distribution of oxygen at sub-particle scales. Diffusion laws were used to determine the thickness of each finite volume. The resulting model, called micro-environment analysis, was applied to a composting particle to enable determination of onion ring type volumes of compost (called micro-environments) containing substrates (further subdivided into substrate fractions) whose concentrations could be determined to high precision by the application of first-order degradation kinetics to each of these finite volumes. Determination of the oxygen concentration at a micro-environment's inner boundary was achieved by using the Stępniewski equation. The Stępniewski model was derived originally for application to soil aeration and enables each micro-environment to have its own oxygen uptake rate and diffusion coefficient. This first version of micro-environment analysis was derived from the simpler solution to diffusion laws, based on the assumption of non-diffusible substrate. It was tested against three sets of experimental data with two different substrates: Particle size trials using dog sausage as substrate – where the peak composting rate was successfully predicted, as a function of particle size. Temperature trials using pig faeces and a range of particle sizes – the results showed the potential of micro-environment analysis to identify intriguing temperature effects, in particular, a different temperature effect (Q10) and fraction proportion was indicated for each substrate fraction. Smaller particle sizes, and possibly outward diffusion of substrate confounded a clear experimental signal. Diffusion into a pile trials which showed that the time course of particles deeper in the pile could be predicted by the physics of oxygen distribution. A fully computed prediction would need an added level of computational complexity in micro-environment analysis, arising from there being two intertwined phases, gas phase and substrate (particle) phase. Each phase needs its own micro-environment calculations which can not be done in isolation from each other. Unexplainable parts of the composting time course are likely to be partly explained by the outward diffusion of substrate towards the inward-moving oxygen front. Although the possibility of alternative electron acceptors can not be discounted as a partial explanation. To test the theory, a new experimental reactor was developed using calorimetry. With an absolute sensitivity of 0.132 J hr-1 L-1 and a measurement frequency of 30 minutes, the reactor was able to detect the energy required to humidify the input air, and "see" when composting begins to decline as oxygen is consumed. Optimisation of the aeration pumping frequency using the evidence from the data was strikingly apparent immediately after setting the optimum frequency. Micro-environment analysis provides a framework by which several physical effects can be incorporated into compost science.

Genom att tillämpa en fallstudiedesign undersöker denna studie en talangutvecklingsmiljö inom lagidrotten handboll. Studiens syfte är att studera den interaktion och dynamiska process som sker mellan spelare, tränare och andra signifikanta personer i en svensk talangutvecklingsmiljö. Studiens teoretiska ramverk är Henrikens (2010) modeller för att studera framgångsrika talangutvecklingsmiljöer. Studien tillämpar en kvalitativ forskningsstrategi i form av intervjuer och dokumentanalys. Resultatet visar att det finns stora likheter mellan den undersökta handbollsmiljön och framgångsrika talangutvecklingsmiljöer från andra studier. / By using a case study design this a talent development environment in the team sport of handball. The aim of the study is to examine the interaction and dynamic process between players, coaches and significant others in a Swedish talent development environment. The theoretical framework is Henriksen (2010) working models for studying talent development environment. This study has a qualitative research strategy in the form of interviews and document analysis. The results show similarities with the environment in the handball club and successful talent development environment from other case studies.

Abstract in English, Afrikaans and Zulu / The environment in which a business operates consists of various forces which exert positive or negative influences on the business. Since they contribute to or deter from the achievement of business objectives, it is essential that they be identified and investigated. The aim of this study was to determine the environmental forces which affect the operations of small, medium and micro independent caterers in Cape Town. In this context, the micro, market and macro-environments were examined. It is hoped that the results of the study will assist these caterers in their awareness of pertinent factors in their business environment, as well as the strengths, weaknesses, opportunities and threats arising therein. They can use this information in strategy development, to reach their objectives, and to enhance their competitive advantage and profitability. Primary data was collected from the business owners or managers through an online survey. The survey covered firmographic business details, as well as demographic details of the owners/managers. Thereafter, their opinions were elicited regarding the impact of various factors in their business environment. The main findings are the following: The greatest positive impacts on the small, medium and micro independent caterers are the abilities of the owners/managers, relationships with suppliers, the internet, and the control of materials and production processes. The greatest challenges faced are financial resources, marketing strategies, online services, competitors, customer demands, the current state of the economy and legal regulations. / Die omgewing waarin 'n onderneming werksaam is, bestaan uit verskeie magte wat die onderneming positief of negatief kan beïnvloed. Aangesien dit tot die onderneming se doelstellings kan bydra of keer dat die onderneming dit bereik, is dit noodsaaklik dat dit geïdentifiseer en ondersoek word. Die doel van hierdie studie was om die omgewingsmagte te bepaal wat die werksaamhede van klein, medium en mikro-onafhanklike spyseniers in Kaapstad beïnvloed. In hierdie konteks is die mikro-, mark- en makro-omgewings ondersoek. Die hoop is dat die bevindings van die studie hierdie spyseniers sal help om bewus te wees van die toepaslike faktore in hul sakeomgewing asook hul sterkpunte, swakpunte, geleenthede en bedreigings wat daarin tot stand kom. Hulle kan hierdie inligting gebruik om 'n strategie te ontwikkel om hul doelstellings te bereik en hul mededingingsvoorsprong en winsgewendheid te bevorder. Primêre data is van sake-eienaars of -bestuurders verkry deur 'n aanlyn opname. Die opname het die onderneming se firmografiese besonderhede asook die eienaars/bestuurders se demografiese besonderhede gedek. Daarna is hul menings oor die invloed van verskeie faktore in hul sakeomgewing gevra. Die volgende is bevind: Die grootste positiewe invloede op klein, medium en mikro-onafhanklike spyseniers is die eienaars/bestuurders se vermoëns, verhoudings met verskaffers, die internet en die beheer van materiale en produksieprosesse. Die grootste uitdagings was finansiële hulpbronne, bemarkingstrategieë, aanlyn dienste, mededingers, klante se eise, die huidige stand van die ekonomie en wetlike regulasies. / Indawo eliqhubeka kuyo ishishini inamasolotya amaninzi asenokuba nefuthe elihle okanye elibi kwishishini elo. Njengoko la masolotya encedisa okanye ethintela ukuphunyezwa kweenjongo zeshishini, kubalulekile ukuba anakanwe kwaye aphandwe. Injongo yesi sifundo yayikukuphonononga amanqanaba achaphazela ukusebenza kwamashishini okupheka azimeleyo, amancinci, aphakathi namancinci kakhulu eKapa. Kule meko, kwaqwalaselwa iindawo zokusebenza ezincinci kakhulu, ezinkulu kakhulu neemarike. Kuthenjwa ukuba iziphumo zesi sifundo ziya kubanceda oosomashishini bokupheka ukuze baqaphele imibandela ebalulekileyo malunga nomsebenzi wabo, baqonde amandla, ubuthathaka kunye namathuba avelayo kolu shishino. Bangalusebenzisa olu lwazi ekuqulunqeni amacebo obulumko okuphumeza iinjongo zabo kunye nokomeleza amathuba abo okuphumelela kukhuphiswano nokwenza inzala. Kwenziwa uhlolo zimvo kusetyenziswa i-intanethi ekuqokeleleni ulwazi ngqo kubanini nabaphathi bamashishini. Olu hlolo zimvo lwaqwalasela iinkcukacha ezingundoqo zamashishini kwakunye nesibalo sabanini/abaphathi bamashishini. Emva koko, kwafunwa izimvo zabo malunga nefuthe lemiba ethile kwiindawo zabo zoshishino. Okuphambili okwafunyaniswayo koku: Okona kukhulu okuchaphazela kakuhle amashishini okupheka azimeleyo amancinci, aphakathi namancinci kakhulu ngamandla okuba nakho abanini/abaphathi, ulwalamano nabo bathengisa izixhobo zokuqhuba ishishini, i-intanethi, kunye nolawulo lweenkqubo zokuvelisa. Eyona mingeni iphambili yimithombo yemali, amacebo okubhengeza ishishini, iinkonzo zokuthenga ngeintanethi, abakhuphisani, izinyanzeliso zabaxumi, isimo sezoqoqosho esigqubayo kwakunye nemigaqo yomthetho. / Business Management / M. Com. (Business Management)