Cultural mapping is a technique in the field of conservation that is currently gaining popularity. Cultural maps provide a means to better understand an area and produce easily understood documentation of an area’s tangible and intangible cultural assets. These serve as an inventory for the local knowledge and resources of an area. As cities continue to grow and develop, it becomes ever more important to document local traditions and historical sites before they disappear and are forgotten. Cultural mapping provides the means to do this. As the field of cultural heritage conservation has emerged and evolved in Hong Kong, numerous aspects of this city’s heritage and culture have been examined. These have included analyses of Hong Kong’s market culture, temples, food culture, architectural styles and local traditions. One aspect, however, that has been somewhat ignored is Hong Kong’s drinking culture. This is an unfortunate oversight since through the analysis of an area’s drinking culture, a greater understanding of an area as a whole can be achieved. Lockhart Road has a history spanning eighty years and throughout this history it has had a reputation as an entertainment centre. A key feature of this entertainment has involved the consumption of alcohol. In a city such as Hong Kong that has witnessed much change over the last century, it is intriguing to find an area with such continuity in its tradition. It is on account of this that Lockhart Road is an appropriate study area in order to better understand Hong Kong’s drinking culture. This dissertation will focus on 20-86 Lockhart Road as its case study. The purpose is to analyse the area in order to understand its history and evolution, establish its tangible and intangible features, highlight the role and impact of drinking culture and thoroughly document the area to help in making decisions about its future and serve as a model for other similar studies. / published_or_final_version / Conservation / Master / Master of Science in Conservation

Introduction Suicidality and excessive alcohol use are both important public health issues. Various risk factors including alcoholism have been studied and identified to be associated with suicidality. Increasing evidence has shown that excessive alcohol use is associated with a wide range of physical and mental health issues. There is a lack of local study to study the association between alcohol consumption and suicidality in details including the association of different patterns of alcohol use with suicidal thoughts and behaviors. The aim of this study is to study the association between alcohol use and suicidality, taking into account of possible differences between different pattern of alcohol use and various possible confounding factors. Methods This study was based on analysis of data collected in Population Health Survey (PHS) conducted in 2003/04, which was conducted by the Department of Health (HKSAR) and the Department of Community Medicine (HKU). A total of 5600 respondents between the age of 18 to 64 were included in this study. The primary outcome was current suicidal ideation. Association between history of suicidal attempt with the other variables was also studied. The primary predictors variables included alcohol-related variables (presence of drinking, age of first drink, type of drink, amount of drinking, presence of binge drinking), history of mental illness (self-reported known history of depression, anxiety disorder and schizophrenia), level of depression and anxiety (STAI and CES-D scores), quality of life (WHOQOL-BREF score), exercises, stress management and various demographic variables including age, sex, place of birth, marital status, education level and income level. Logistic regression was used to analyze the association between suicidality and alcohol use. Results The prevalence of lifetime history of suicidal attempts is 5.1% in this population. 17.3% has lifetime history of suicidal ideations, 1.3% has a suicidal attempt in the past 1 year and 11.9% have suicidal ideations in the past one week. Being divorced or separated, being female, being a smoker, considering themselves having need for emotional support, having more severe depressive symptoms, having chronic diseases, depression and anxiety disorder were associated with presence of a history of suicidal attempt. The presence of current suicidal ideations was found to be associated with more severe depressive symptoms, poorer quality of life as reflected by a lower physical domain score of WHOQOL-BREF, being single, having history of binge drinking, having recent suicidal thoughts and lifetime history f suicidal thought. The presence of alcohol drinking and larger amount of alcohol intake were not shown to be significantly associated with presence of suicidal ideations and behaviors in the binary logistic regression models. Only the association between presence of current suicidal ideation and binge drinking was shown to be statistically significant. Conclusion This study did not find a strong association between alcohol consumption and suicidality. Among the alcohol-related variables, only binge drinking was found to be statistically significantly associated with current suicidal ideations. Further study to further explore association between alcohol and suicidality should be considered. / published_or_final_version / Public Health / Master / Master of Public Health

Social norms play a pivotal role in both explaining the development and maintenance of collegiate alcohol use and creating prevention and intervention programs targeted at reducing heavy drinking. By theoretically functioning as a model of normative and popular behavior, descriptive and injunctive norms are consistently associated with college drinking. In the current study, we endeavored to test the mechanisms through which social norms influence drinking by experimentally manipulating normative beliefs. Participants (N = 181) were assigned to one of nine conditions in a 3 (descriptive norms (DN): positive, negative, none) x 3 (injunctive norms (IN): positive, negative, none) experimental design. Norms exposure occurred within a series of three same-gender Internet-based chat room sessions. The norms manipulation was partially successful in creating groups with distinct normative beliefs, with the no norms groups failing to maintain a neutral norm for both descriptive and injunctive norms. Consequently, no descriptive norms groups were combined with positive descriptive norms groups and no injunctive norms groups were combined with negative injunctive norms groups, resulting in a 2 (DN: positive, negative) x 2 (IN: positive, negative) design for analyses. Overall findings for type (DN, IN) and valence (positive, negative) of norms indicated that participants globally reduced descriptive norms and drinking from pre-chat room to post-chat room, regardless of the type or valence of the manipulation, indicating that there were no experimental effects by condition. Whereas drinking appeared to stabilize at post-chat room, descriptive norms continued to decrease by three-month follow-up. Injunctive norms and personal attitudes about alcohol use also decreased by three-month follow-up. Although we were unsuccessful in changing normative beliefs in expected directions, these findings have important implications for college prevention and intervention programs for reducing drinking. The lack of experimental effects suggested that changing norms may be more complex than previously hypothesized and that changes in norms may not result in changes in drinking, which is the purported mechanism of change in norms-based interventions. These results further suggested that continued research is necessary to provide empirical support for a causal link between norms and drinking and that alternative explanations for the association between norms and drinking need to be considered. / text

Control de calidad sensorial de bebidas alcohólicas utilizando rápidos sensores químicosEn la presente tesis Doctoral, han sido aplicados dos sensores artificiales para el análisis debebidas alcohólicas: la nariz electrónica basada en la espectrometría de masas (MS) y la lenguaelectrónica basada en la espectroscopía infrarroja con transformada de Fourier (FTIR). Elpropósito fue desarrollar nuevas estrategias para analizar la autenticidad de estos productos,desde un punto de vista sensorial, por medio de técnicas las espectrales antes mencionadas.Adicionalmente, ha sido utilizado un espectrofotómetro UV-visible como ojo electrónico. Eltrabajo presentado pretende ser un avance significativo hacia el desarrollo de un catadorelectrónico mediante la fusión de los tres sensores químicos: nariz electrónica, lenguaelectrónica y ojo electrónico.Sensory quality control of alcoholic beverages using fast chemical sensorsIn the present Doctoral Thesis, two chemical artificial sensors are applied to the analysis ofalcoholic beverages: the Mass Spectrometry (MS)-based electronic-noses and Fouriertransform infrared (FTIR)-based electronic-tongue. The aim was developing new strategies totest the authenticity of these products, from a sensory point of view, by means of the spectraltechniques above mentioned. Additionally, has been used an UV-visible spectrophotometer aselectronic eye. The work presented wants to be a significant advance towards the developmentof an electronic taster through the fusion of three chemical sensors: electronic nose, electronictongue and electronic eye.

The focus of the study was to examine the extent to which pharmacies in Indiana are currently selling cigarettes and alcohol, the current opinions of pharmacists, to compare findings with the previous 1996 Indiana study and to determine pharmacists' familiarity with available public health resources. A survey questionnaire was designed based on previous studies. It was reviewed by a jury of experts and subsequently administered to the randomly selected pharmacies in Indiana. Of those pharmacies that were included in the study, 74.4% were returned. Collected data were analyzed and compared to findings from 1996 using descriptivestatistical methods.Findings revealed that fewer pharmacies sold cigarettes in 2001 (58.1%) than in 1996 (63.7%). Alcohol sales continued at 206 (43.7%) of pharmacies currently selling alcoholic beverages, which is relatively the same level as in 1996, 202 (41.9%) of pharmacies. There is an increasing trend in pharmacists that believe pharmacies should be selling neither cigarettes (+7.2%) nor alcohol (+4.7). Most pharmacists' (64%) agree that they play asignificant role in health promotion/disease prevention to the public, yet only 42.6% involve themselves with publichealth promotion activities. The capability of pharmacists to refer people to outside resources for educational needsis limited. Over three-fourths of pharmacists are either completely unfamiliar with or have no opinion about thethree most well-funded public health programs in the state of Indiana. / Department of Physiology and Health Science

Many studies have explored the relationship of one's alcohol use both to family environment and to the drinking behavior of the parents. However, most of these studies have used clinical samples. The participants in this study were from a non-clinical, college undergraduate sample (N = 206). The sample included 69% females and 31% males who were primarily Caucasian.A causal path model was used to assess the relationships between familial alcohol use, the perceptions of family environment, propensity for substance use, and actual alcohol use. Participants completed the Michigan Alcoholism Screening Test (MAST) for themselves, their parents, and one sibling. Family environment measures completed by participants included: the Children of Alcoholics Screening Test (CAST) to measure the "experience" of family alcohol use; the Family of Origin Scale (FOS) as a measure of the family affectional environment; and the Family Adaptability and Cohesion Scales (FACES Ill) as a measure of family structural and relational factors. The MacAndrew Scale (MAC) was completed to assess the propensity for substance use.A path analysis of the proposed model indicated that family alcohol use did not exert a significant direct effect on propensity for or actual use of alcohol, nor did it exert any significant effect on the family affectional environment. Each of these is a rather surprising result and contrary to results of previous studies. However, family alcohol use significantly affected the "experience" of living in such a family environment, especially when alcohol use became more problematic. Family alcohol use, mediated by this "experience," had significant effects on family structural components of leadership and control, as measured by FACES III. The "experience" of family alcohol use was significantly and negatively related to the affectional environment of the family. The indirect effects of this "experience" were significant only through the control component of family structure and direct effects this "experience" were significant only for actual use of alcohol. Propensity for use and actual use were also significantly related as was expected.Nearly 50% of the sample indicated a propensity for use (MAC > 24), actual problematic use of alcohol (MAST > 5), or both, when using the standard cutoff scores of these instruments. It appears that further analysis of family influences on these behaviors, especially those behaviors that create difficulties in life, is warranted. Treatment approaches have typically maintained that improved family affective and relational environments are primary treatment goals. That the affectional environment of the family was not significantly affected by familial use of alcohol was another unexpected outcome and also warrants further study. / Department of Counseling Psychology and Guidance Services

Within the past twenty years, an abundant amount of research has been done on how alcohol advertising and alcohol portrayals affect society. The most common studies have examined the influence alcohol advertising and alcohol portrayals have or do not have on adolescents, the relationship between alcohol content and the level of consumption, and how adults and under-age drinkers perceive drinking incidents.The present study is a content analysis examining how four networks- ABC, CBS, FOX, and NBC vary in the amount of alcohol incidents shown in prime-time programming.The two-week study began on Sunday, May 20, 2001 and ended on Saturday, June 2, 2001 from 8 to 11 p.m. each evening. Alcohol incidents were classified as either a physical or verbal reference, as well as an appearance. Physical references were further categorized as the type of theme represented, the venue of the incident, and the type of drink involved.The findings suggest that the FOX and NBC networks air programs that present more alcohol incidents and themes of socialization than ABC and CBS. Therefore the researcher concludes that because of the target audience age is younger for FOX and NBC, these networks are more inclined to show more alcohol incidents and socialization themes versus the ABC and CBS networks, which have an older target viewing audience. / Department of Journalism

There is no abstract available for this dissertation. / Department of Counseling Psychology and Guidance Services

The development of a scum in a commercial sports drink is of concern because the product would be of poor quality, which may result in financial losses due to consumer rejection of the product and hence a decrease in the firm’s market share. The scum could be harmful to health and as such the firm could be litigated. Several factors, including microbial proliferation, may be the cause of the development of a scum in sports drink, but the actual cause seems not to have been established. The aim of this study was to characterise the scum in sports drink and determine the effects of preservation factors (pasteurisation, chemical preservatives and refrigeration) on its development. Samples of the sports drink were taken at different stages of processing to determine the effect of preservatives, pasteurisation and storage temperature on scum development. Some samples were kept at room temperature (approx. 25°C) and others were kept in the refrigerator (approx. 4ºC) during the study. A total of 150 samples were analysed over a period of four months. The structural characteristics of the scum that developed in the sports drink were determined by scanning electron microscopy (SEM) and elemental analysis. The sports drink samples were analysed for their microbial load and microbial types. Consumer acceptability of pasteurised and non-pasteurised drink was compared by conducting sensory evaluation using a consumer panel of 60 panellists. Customer complaints recorded by the sports drink manufacture that were due to scum development in the drink were also reviewed to establish the impact of scum development on consumer acceptability of the drink. The results of the study indicated that scum development was due to microbial contamination of the drink. The causative organism of the scum was identified as Acinetobacter baumanii. Acinetobacter baumanii is a gram negative non-spore forming coccobacilli and does not ferment sucrose. Acinetobacter baumanii forms the scum in sports drink as a means of protection from environmental stresses. The scum was found to be a compound of C, Si and O. The non-pasteurised samples were slightly more acceptable to consumers compared to the pasteurised samples. The consumer acceptability of pasteurised drink samples was negatively affected by the loss of aroma and flavour during pasteurisation. The preservation factors (chemical preservatives, pasteurisation and refrigeration) had no effect on scum development. To prevent post pasteurisation contamination, it is recommended that the pasteurisation process be done at the filling stage instead of at the holding stage. The frequency of changing rubbers and gaskets on the filling line should be at least every two months. The drink is pasteurised at 90ºC for 20 seconds, this needs to be reduced to a level where it will not have an influence on the loss of taste and aroma of the pasteurised drink, but without reducing the effectiveness of pasteurisation. / Thesis (M.Sc.Agric.)-University of KwaZulu-Natal, Pietermaritzburg, 2013.

Thesis (M.Soc.Sci.)--University of Waikato, 2007. / Title from PDF cover (viewed March 31, 2008) Includes bibliographical references (p. 128-135)