Thesis (Ph.D.)--University of Waikato, 2010. / Title from PDF cover (viewed July 30, 2010). Includes bibliographical references (p. 293-326)

Thesis (M.A. in Communication) -- University of Dayton. / Title from PDF t.p. (viewed 10/06/09). Advisor: Teresa L. Thompson. Includes bibliographical references (p. 86-89). Available online via the OhioLINK ETD Center.

Στη παρούσα εργασία καταβάλλεται μια προσπάθεια ελέγχου των μονάδων παστερίωσης που αποκτώνται κατά τη διάρκεια της παστερίωσης, ακόμα και σε περιπτώσεις διακοπής της ομαλής της λειτουργίας. / In the present study,an attempt was made to control the pasteurization units acquired during the procedure of pasteurization,even in cases of disruption of normal operation.

Thesis (MSc)--University of Stellenbosch, 2002. / ENGLISH ABSTRACT: No single chemical constituent can be accredited with giving wine and brandy their overall aroma and flavour. The aroma and flavour of wine and brandy are rather attributed to a number of chemical constituents reacting together and it is these reactions that give the beverage its character. Certain chemicals within wine and brandy do, however, make larger contributions to the flavour. These include the esters, terpenes and volatile acids, although others also exist. Esters are a large group of volatile compounds with variable aroma and flavour characteristics, including banana-like (isoamyl acetate), apple-like (ethyl caproate) and chemical/solvent-like (ethyl acetate). Esters are produced as secondary metabolites during the conversion of sugar to ethanol and are formed when an alcohol binds with a fatty acid. Chemically, ester metabolism is well documented and understood; however, much work still needs to be done on a genetic level. The yeast strain used during fermentation is one of the most important factors contributing to the type and quantity of esters produced. This is due to differences in genetic makeup. The metabolism of esters is controlled largely on a genetic level, with numerous genes being involved. The alcohol acetyltransferase genes are involved in ester anabolism, whilst esterase genes are involved in ester catabolism. Esterases have a negative effect on the overall level of esters within an alcoholic beverage, as they are capable of reducing the number of esters and are thus capable of altering the beverage's aroma and flavour profile. The IAH1 and the TIP1 gene products are believed to encode for two such esterases. The objective of this study was to investigate the contribution of the IAH1 and TIP1 genes to the level of esters in both wine and brandy. This was accomplished by using two approaches. Firstly, the above genes were disrupted using a polymerise chain reaction (PCR)-generated disruption cassette homologous to either the IAH1 or the TIP1 gene. These cassettes were integrated into the industrial wine yeast, Saccharomyces cerevisiae strain VIN13. The integrations were verified by Southern blot analysis to produce yeasts VIN13-~IAH1 and VIN13-~TIP1; however, only a single copy of each was disrupted. Secondly, the IAH1 and the TIP1 genes were cloned from S. cerevisiae using PCR into plasmid pj between the phosphoglycerate kinase gene (PGK1) promoter and terminator, producing plasmids pJ-IOE1 and pJ-TOE1. The PGK1 promoter has previously been shown to constitutively express genes at high levels. These new constructs were then used as template for PCR to produce two overexpression cassettes, one for IAH1 and the other for TlP1. These cassettes were integrated into S. cerevisiae VIN13 and verified by Southern blot analysis to produce strains VIN13-IOE1 and VIN13-TOE1. The above yeast strains including VIN13 were used for the production of wines and base wines from Colombard must. Reverse-transcriptase (RT-PCR) confirmed that the VIN13-IOE1 and VIN13-TOE1 strains overexpressed the appropriate gene at a higher level than the control VIN13 strain. The VIN13-AIAH1 disrupted strain showed no difference in expression level to that of the control strain, whilst VIN13-ATIP1 showed lower levels of expression than that of the control strain. VIN13-IOE1 behaved as expected, with a decrease of between 30% and 60% in the total ester level in the wine and base wine respectively, a 30% decrease in the total acid level and no change in the higher alcohol level. The VIN13-AIAH1 strain showed no difference to the control wine, most likely as this strain still expressed the IAH1 gene at levels consistent with the control strain. VIN13-TOE1 behaved in an unexpected manner - instead of hydrolysing esters, it appeared to produce them. This increase in the total ester level was most noticeable during distillation, when a 20% increase took place. Another unexpected occurrence was a large decline in the total acid level, with acetic acid being the most significant contributor, decreasing by up to 78%. This is a very favourable finding, as acetic acid is a known spoilage molecule and is a cause of sluggish/stuck fermentations. VIN13-ATIP1 behaved in an opposite manner to VIN13-TOE1, with higher total acid levels and slightly decreased total ester levels, especially during distillation. Neither affected the total higher alcohol levels. Sensorially, the only significant difference in the wine samples was for the fruity flavour. A panel of judges distinguished that VIN13-TOE1 was fruitier than the other wines, with VIN13-ATIP1 being the least fruity. This study again proves the significant impact that a single gene can have on the chemical makeup of wine and brandy. The relatively simple genetic alteration of an organism can drastically change and improve not only the organoleptic properties of the organism, but its viability as well. These alterations can produce more favourable organisms with more desirable characteristics for the fermenting beverage industry to produce products of higher quality and better suitability. / AFRIKAANSE OPSOMMING: Geen chemiese komponent kan uitgesonderword as die produseerder van aroma en geur in wyn of brandewyn nie. Die aroma en geur van wyn en brandewyn word eerder toegeskryf aan die interaksie tussen 'n groot aantal chemiese komponente om aan die drank sy karakter te gee. Enkele van hierdie chemiese komponente sluit in esters, terpene en vlugtige sure, om maar 'n paar te noem. Esters is "n groot groep van vlugtige verbindings wat beskik oor 'n verskeidenheid van aroma- en geurkenmerke, soos piesangagtig (isoamielasetaat), appelagtig (etielkaproaat) en chemies/oplosmiddelagtig (etielasetaat). Esters word as sekondêre metaboliete geproduseer wanneer suikers na etanolomgeskakel word en word gevorm wanneer "n alkohol met "n vetsuur verbind. Estermetabolisme is chemies goed beskryf en verstaan, maar op "n genetiese vlak is daar nog heelwat aspekte wat nagevors moet word. Die gisras betrokke gedurende fermentasie word beskou as een van die grootse bydraes tot die tipe en die hoeveelheid esters wat geproduseer word. Dit word toegeskryf aan verskille in die genetiese saamestelling van die gisras. Ester metabolisme word grootliks deur genetiese faktore beheer en verskeie gene is betrokke. Dit is hoofsaaklik die alkoholasetieltransferasegene wat vir esterkatabolisme verantwoordelik is, terwyl die esterasegene vir esteranabolisme verantwoordelik is. Esterases het 'n negatiewe effek op die totale estervlak binne alkoholiese dranke deurdat hulle in staat is om die aantal esters drasties te verminder en sodoende die drank se aroma- en geurprofiel te verander. Daar is voorgestel dat die IAH1- en die TlP1-geen produkte is wat vir twee sulke esterases kodeer. Die doel van hierdie studie was om die IAH1- en die TIP1-gene se bydrae tot die totale estervlak in wyn en brandewyn te ondersoek. Dit is deur twee benaderings uitgevoer. Eerstens is die bogenoemde gene d.m.V. disrupsiekassette wat homoloog aan die IAH1- of die TlP1-gene was, uitgeslaan. Die disrupsiekassette is deur die polimerasekettingreaksie (PKR) geproduseer. Hierdie kassette is in die industriële wyngis, Saccharomyces cerevisiae VIN13, geïntegreer. Die integrasies is deur Southernkladanalise bevestig en het die giste VIN13-~IAH1 en VIN13-~TIP1 gelewer. Net 'n enkele kopie van elke geen is egter uitgeslaan. Tweedens is die IAH1- en TIP1-gene d.m.V. PKR vanaf S. cerevisiae binne in plasmied pJ gekloneer, tussen die fosfogliseraatkinasegeen (PGK1) se promotor en termineerder, om plasmiede pJ-IOE1 en pJ-TOE1 te produseer. Die PGK1-promotor is al tevore geïdentifiseer as "n hoë-vlak konstitutiewe uitdrukker van gene. Hierdie twee nuwe konstrukte het vervolgens gedien as templaat vir PKR om twee ooruitdrukkingskassette, een vir IAH1 en die ander vir TIP1, te produseer. Hierdie kassette is in S. cerevisiae VIN13 geïntegreer en bevestig deur Southernkladanalise. Hierdie integrasies het die giste VIN13-IOE1 en VIN13-TOE1 geproduseer. All die nuwe gisrasse, tesame met VIN13, is gebruik vir die produksie van wyne sowel as rebatwyne vanaf Colombard-mos. Omgekeerde-transkriptase polimerasekettingreaksie (OT-PKR) het bewys dat die VIN13-IOE1 en VIN13-TOE1 rasse die geskikte geen ooruitgedruk het, met hoêr vlakke as van die kontrole VIN13-ras. Dit het ook aangedui dat die VIN13-i\IAH1-ras, waarvan die geen uitgeslaan was, geen verskil in uitdrukking gehad het in vergelyking met die kontroleras nie, terwyl VIN13-i\TIP1 'n lae uitdrukkingsvlak getoon het. VIN13-IOE1 het teen verwagting opgetree, met 'n afname van tussen 30% en 60% in die totale estervlak in beide die wyne en rebatwyne. 'n Afname van 30% in die totale suurvlak, asook geen waarneembare verskil in die hoêr alkoholvlak, in vergelyking met die kontroleras, is ook opgemerk. Die VIN13-i\IAH1-ras het glad nie van die kontroleras verskil nie, heel waarskynlik omdat hierdie ras die IAH1-geen teen dieselfde vlak as die kontroleras kon uitdruk. Die VIN13-TOE1-ras het teen verwagting opgetree deurdat dit esters geproduseer het i.p.v. om esters te hidroliseer. Hierdie toename in die totale estervlak is die meeste waarneembaar tydens distillasie, met tot 'n 20% toename. Nog 'n onverwagte effek was die groot afname in die totale suurvlak. met asynsuur wat die betekenisvolste bydrae gelewer het deurdat dit 'n afname van tot 78% getoon het. Hierdie bevinding is baie voordelig, aangesien asynsuur, 'n bekende bederfmolekuul, veral vir slepende/gestaakte fermentasies verantwoordelik is. VIN13-i\TIP1 het op die teenoorgestelde wyse opgetree as VIN13-TOE1, met 'n hoêr totale suurvlak en 'n klein afname in die totale estervlak. Weereens is dit meer gedurende distillasie waargeneem. Beide rasse het egter geen effek op die hoêr alkoholvlak gehad nie. Die proepaneel het, met betrekking tot die vrugtige geur, een betekenisvolle geurverskil tussen die wyne gevind. VIN13-TOE1 was meer vrugtig as al die ander wyne en VIN13-i\TIP1 was die minste vrugtig. Die studie het weereens bewys dat 'n enkele geen 'n betekenisvolle effek op die chemiese samestelling van wyn en brandewyn kan hê. Die relatief eenvoudige genetiese verandering van 'n organisme kan die organoleptiese eienskappe asook die lewensvatbaarheid van "n organisme, drasties verander en verbeter.

Orientador: Sérgio Campos / Coorientador: Anselmo José Spadotto / Banca: Elen Fittipaldi B. Carrega / Banca: Teresa Cristina T. Pissarra / Resumo: O presente trabalho teve como objetivo mapear as classes de uso e ocupação do solo e seus respectivos conflitos nas Áreas de Preservação Permanente (APPs) da bacia hidrográfica do córrego Barra Seca, localizada no distrito de Guaianás, Pederneiras/SP. A área de estudo situa-se geograficamente entre as coordenadas 48º 55' 17" a 48º 50' 43" de longitude W Gr. e 22º 23' 40" a 22º 17' 06" de latitude S, apresentando uma área de 3937,59ha. Para o apoio cartográfico, utilizou-se a carta planialtimétrica em formato digital, editada pelo Instituto Brasileiro de Geografia e Estatística - IBGE (1973) referente a folha de Agudos (SF-22-Z-B-II-3), em escala 1:50.000. A imagem de satélite, bandas 3, 4 e 5 do satélite Landsat - 5, sensor TM (Thematic Mapper), de 24 de julho de 2011, órbita 221, ponto 75, com resolução espacial de 30 x 30 metros, cedidas pelo Instituto Nacional de Pesquisas Espaciais (INPE). O Sistema de Informações Geográficas (SIG) utilizado foi o Idrisi Selva e o software, o CartaLinx. A realização deste trabalho teve como suporte legal a legislação ambiental, mais especificamente, a Lei Federal nº 12.651/12, com alterações feitas pela Lei Federal nº 12.727/12. Os usos e ocupação do solo da bacia hidrográfica do córrego Barra Seca são mata ciliar, mata, pastagem, reflorestamento, cana-de-açúcar, eucalipto, represa, vias... / Abstract: The present study aimed to map the classes of land use and their respective conflicts in Areas of Permanent Preservation (APPs) in Barra Seca Basin Stream, located in Guaianas district, in Pederneiras / SP. The study area is geographically located between the coordinates 48 º 55 ' 17 "to 48 º 50' 43 " longitude W Gr and 22º 23' 40" to 22º 17' 06"S latitude, with an area of 3937.59ha. For cartographic support, the planialtimetric digital map was used, published by Brazilian Institute of Geography and Statistics - IBGE (1973) referring to Agudos (SF -22 - ZB - II - 3), scale 1:50.000. The satellite imagene, bands 3, 4 and 5 of Landsat - 5 TM sensor (Thematic Mapper), from July 24, 2011, orbit 221, paragraph 75, with spatial resolution of 30 x 30 meters, provided by the National Institute for Space Research INPE were used. The Geographic Information System (GIS) used was Idrisi Selva and the software was CartaLinx. This work had the environmental legislation as legal support, specifically, the Federal Law No. 12.651/12, with changes made by Federal Law No. 12.727/12. The land uses in Barra Seca Basin Stream are riparian vagetation, forest, pastures, reforestation, sugar cane, eucalyptus, dam, paved roads, urban areas, sheds and others, leisure, other cultures and cemetery, and the most significant uses refer to sugar cane (1960.29ha) representing 49.81% of total Basin Stream, followed by reforestation (1025.01ha) and pastures (405.63ha). As Areas of Permanent Preservation, it was found that they have not been fully preserved according to the legislation, only 93.57ha (53.90% of total APPs) are preserved. Its compliance ... / Mestre

Submitted by Marcela Pastana (marcelapas@gmail.com) on 2018-10-08T15:37:34Z No. of bitstreams: 2 Marcela Pastana.pdf: 5568260 bytes, checksum: bde7212ecfee09851a6df36c3b40a3b6 (MD5) Marcela Pastana.pdf: 5568260 bytes, checksum: bde7212ecfee09851a6df36c3b40a3b6 (MD5) / Approved for entry into archive by Aline Aparecida Matias null (alinematias@fclar.unesp.br) on 2018-10-08T18:12:01Z (GMT) No. of bitstreams: 1 pastana_m_dr_arafcl.pdf: 5568260 bytes, checksum: bde7212ecfee09851a6df36c3b40a3b6 (MD5) / Made available in DSpace on 2018-10-08T18:12:01Z (GMT). No. of bitstreams: 1 pastana_m_dr_arafcl.pdf: 5568260 bytes, checksum: bde7212ecfee09851a6df36c3b40a3b6 (MD5) Previous issue date: 2018-08-24 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / En el marco de la educación en salud, tanto la sexualidad como los usos de bebidas alcohólicas son temas que han movilizado discusiones en el ámbito de las políticas públicas y de programas preventivos en Brasil, con base en la búsqueda pela promoción de prácticas que eviten o disminuyan posibles consecuencias perjudiciales como: accidentes; enfermedades; actitudes destructivas y agresivas, en el caso del alcohol; ocurrencias de embarazo no planeado; contracción de VIH y otras infecciones sexualmente transmisibles; estupros y otras formas de violencia sexual, en el caso de la sexualidad. Las experiencias sexuales y las experiencias de consumo de bebidas alcohólicas tienen en común no solo las preocupaciones en relación a los riesgos, sino también como son actualmente valorizadas culturalmente como fuentes de placer. Son experiencias que pueden combinarse, por ejemplo, en expectativas de que las bebidas alcohólicas actúen como facilitadoras de aproximaciones, coqueteo, deseos y placeres sexuales, expectativas relacionadas a cómo las desinhibiciones se vuelven más aceptas y esperadas en las acciones e interacciones entre las personas cuando el consumo de alcohol ocurre. En esta tesis, tuvimos como objetivos investigar las asociaciones entre sexualidad y bebidas alcohólicas, además de identificar posibilidades de diálogo sobre las asociaciones entre ellos. Con el mismo objetivo, desenvolvimos una investigación documental, a partir del análisis del contenido de diez materiales educativos brasileños destinados a la prevención de los usos de bebidas alcohólicas entre adolescentes. A través del análisis, identificamos como son discutidos los temas relacionados a los usos del alcohol, sexualidad, género y placer. Concluimos que para un abordaje más abarcador sobre los temas es necesario que las discusiones educativas envuelvan el diálogo sobre las relaciones, considerando como las experiencias sexuales, las experiencias de consumo de alcohol y las combinaciones entre ellas son atravesadas por expectativas, ansiedades, inseguridades, deseos, temores y placeres que, al convertirse en tema de diálogo con los adolescentes, pueden favorecer una postura reflexiva, sensible y de cuidado frente a las concepciones, actitudes y elecciones en las experiencias y relaciones vividas / No campo da educação em saúde, tanto a sexualidade quanto os usos de bebidas alcoólicas são temas que tem mobilizado discussões no âmbito das políticas públicas e de programas preventivos no Brasil, com base na busca pela promoção de práticas que evitem ou diminuam possíveis consequências prejudiciais como: acidentes; doenças; atitudes destrutivas e agressivas, no caso do álcool; ocorrência de gravidez não planejada; contração de HIV e outras infecções sexualmente transmissíveis; estupros e outras formas de violência sexual, no caso da sexualidade. As experiências sexuais e as experiências de consumo de bebidas alcoólicas têm em comum as preocupações em relação aos riscos, mas também o quanto são atualmente valorizadas culturalmente como fontes de prazeres. São experiências que podem se combinar, por exemplo em expectativas de que as bebidas alcoólicas atuem como facilitadoras de aproximações, paqueras, desejos e prazeres sexuais, expectativas relacionadas a como as desinibições se tornam mais aceitas nas ações e interações entre as pessoas quando o consumo de álcool ocorre. Nesta tese, tivemos como objetivo investigar as associações entre sexualidade e bebidas alcoólicas, assim como identificar possibilidades de diálogo sobre essas associações em abordagens educativas, considerando a importância da inserção da discussão sobre como os prazeres têm sido buscados e experimentados atualmente. Realizamos a revisão de literatura sobre os temas da sexualidade, das bebidas alcoólicas e do prazer, assim como sobre as associações entre eles. Com o mesmo objetivo, desenvolvemos uma pesquisa documental, com a análise de conteúdo de dez materiais educativos brasileiros voltados à prevenção aos usos de bebidas alcoólicas entre adolescentes. Por meio da análise, identificamos como são discutidos os temas relacionados aos usos de álcool, sexualidade, gênero e prazer. Concluímos que para uma abordagem abrangente sobre os temas é necessário que as discussões educativas envolvam o diálogo sobre as relações, considerando como as experiências sexuais, as experiências de consumo de álcool e as combinações entre elas são atravessadas por expectativas, ansiedades, inseguranças, desejos, temores e prazeres que, ao se tornarem tema de diálogo com adolescentes, podem favorecer uma postura reflexiva, sensível e de cuidado diante das concepções, atitudes e escolhas nas experiências e relações vividas. / In the field of health education, sexuality and alcohol use are issues that have mobilized discussions in the scope of public policies and preventive progams in Brazil, based on the search for the promotion of practices that avoid or reduce possible harmful consequences such as: accidents; diseases; destructive and aggressive behaviors, in the case of alcohol; occurrence of unplanned pregnancy; contraction of HIV and other sexual transmitted diseases; rape and other ways of sexual violence, in the case of sexuality; The sexual experiences and the experiences of alcohol consumption have in common the concerns related to the risks, but also the way they are valued culturally nowadays as pleasure resources. They are experiences which can be connected, for example when there are expectations that the alcoholic beverages act as facilitators of approximation, flirting, sexual desires and pleasures, expectations that are related to the fact that disinhibitions become more accepted in actions and interactions that happen among people when there is alcohol consumption. On this thesis, we aimed to investigate the assotiations between sexuality and alcoholic beverages, and also to identify possibilities of dialogue about this associations in educative approaches, considering the importance of the insertion of the discussion about how pleasures have been searched and experienced nowadays. We developed a literature review about the issues of sexuality, alcohol beverages and pleasure, and also about how the issues are associated. With the same aim, we made a documental research, with the contente analysis of ten brazilian educative materials directed to the prevention of alcohol consumption among teenagers. Through the analysis, we identified how the issues related to alcohol, sexuality, gender and pleasure are discussed. We concluded that for a broad approach it is necessary that the educative discussions involve the dialogue about the relationships, considering how the sexual experiences, the drinking experiences and the associations betweem them are traversed by expectations, anxieties, insecurities, desires, fears and pleasures. When these questions become issues of dialogue with teenagers, the reflexive, sensitive and caring position with the conceptions, atitudes and choices can be favored in the lived experiences and relationships

Made available in DSpace on 2014-06-11T19:35:07Z (GMT). No. of bitstreams: 0 Previous issue date: 2005Bitstream added on 2014-06-13T19:05:13Z : No. of bitstreams: 1 oliveira_ap_dr_araiq.pdf: 503697 bytes, checksum: 054ec94f6127ee025f8651a7591db641 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) / Foram feitos estudos sistemáticos envolvendo padronização interna (PI) em determinações de elementos-traço em bebidas não alcoólicas por espectrometria de absorção atômica em forno de grafite (GFAAS). A influência da composição química das amostras, da concentração do padrão interno, do volume injetado de amostra, da diluição e do desgaste da superfície grafítica ilustraram a potencialidade de PI na melhoria da precisão e da exatidão analítica ou mesmo na minimização de efeitos de amostragem e de matriz. Arsênio e Ge foram avaliados como padrões internos na determinação de Se em água mineral gaseificada, água de coco e leite. Ambos melhoraram o desempenho analítico, seja no aspecto da precisão e exatidão como na minimização dos efeitos de matriz e amostragem. Nesse estudo foram utilizados como modificadores químicos Pd(NO3)2 + Mg(NO3)2 , W/Rh e W associado a co-injeção de Pd(NO3)2. Os desvios padrões relativos (%RSD) obtidos por meio da PI foram 0,5 a 3,5% (As) e de 1,0 a 3,1% (Ge), e na ausência da PI foram de 1,0 a 6,5%. A exatidão do método proposto foi avaliada por meio de teste de adição e recuperação de analito e os valores de recuperação (n=3) obtidos foram 94-109% (As) e 98-104% (Ge) com a PI e de 70-100% sem a PI. As concentrações de Se nessas amostras variaram de 5,0-25 æg L-1. No caso das amostras de água mineral gaseificada houve um aumento de 15% no tempo de vida útil do tubo e um acréscimo na confiabilidade dos resultados, apesar da superfície grafítica deteriorada. Cobalto foi avaliado como padrão interno na determinação de Ni em refrigerante e apresentou potencial para minimizar problemas de amostragem causados por gases dissolvidos. O modificador químico utilizado foi Mg(NO3)2. Os desvios padrões relativos obtidos foram de 0,5 a 3,4% e de 1,0 a 7,0% na presença e na ausência da PI, respectivamente... / Systematic studies of internal standardization (IS) were carried out on the simultaneous determination of trace elements in non-alcoholic beverages by graphite furnace atomic absorption spectrometry (GFAAS). The influence of samples matrices, analyte concentration, injected sample volume, sample dilution and graphite surface degradation showed the potentiality of IS on the improvement of precision and accuracy of results, or in the minimization of matrix and sampling effects. Arsenic and Ge were evaluated as internal standards for the determination of Se in sparkling waters, coconut water and milk. Different chemical modifiers Pd(NO3)2 + Mg(NO3)2 , W/Rh e W + co-injection of Pd(NO3)2 were evaluated. The relative standard deviation (%RSD) obtained by IS were 0.5-3.5% (As) and 1.0-3.1% (Ge), and in the absence of IS were 1.0-6.5%. The accuracy of the proposed method was evaluated by addition-recovery test and the recovery (n=3) were 94-109% (As) and 98-104% (Ge) with the IS and 70-100% without IS. The Se concentrations in these samples varied from 5.0-25 æg L-1. For sparkling waters there was an increase in 15% in the lifetime of atomizer. Cobalt was evaluated as an internal standard in the determination of Ni in soft drinks and it minimized sampling problems caused by dissolved gases. Nitrate magnesium was used as chemical modifier. The relative standard deviation obtained were 0.5-3.4% and 1.0-7.0% in presence and absence of IS, respectively. The accuracy of the proposed method was evaluated by addition-recovery test and the recovery (n=3) were 98-104% and 78-91% with and without IS, respectively... (Complete abstract, access undermentioned electronic address)

Made available in DSpace on 2014-12-02T11:16:35Z (GMT). No. of bitstreams: 0 Previous issue date: 2014-06-25Bitstream added on 2014-12-02T11:21:12Z : No. of bitstreams: 1 000792523_20160625.pdf: 76513 bytes, checksum: e43906ca0fef2820c17431ade4d5763b (MD5) Bitstreams deleted on 2016-06-27T11:55:24Z: 000792523_20160625.pdf,. Added 1 bitstream(s) on 2016-06-27T11:56:08Z : No. of bitstreams: 1 000792523.pdf: 1317947 bytes, checksum: 1b9e1e492b5929669f9db6097a8e3b62 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Este trabalho teve como objetivo avaliar e interpretar a expectativa do consumidor de bebida funcional não alcoólica no Brasil e em Portugal usando a técnica do Discurso do Sujeito Coletivo (DSC). Foram reunidas informações sobre as técnicas qualitativas mais utilizadas para avaliar e compreender a atitude e o comportamento do consumidor de alimentos e bebidas, incluindo a técnica qualiquantitativa denominada Discurso do Sujeito Coletivo. Foi também realizado um estudo cross-cultural para avaliar o hábito de consumo de bebidas não alcoólicas de praticantes de atividade física no Brasil e em Portugal. Indivíduos frequentadores de academias de ginástica voluntariamente responderam a questionário estruturado contendo questões sobre dados sócio-demográficos e hábito de consumo de bebidas não alcoólicas. Esta etapa do trabalho foi realizada com o objetivo de identificar consumidores de bebidas não alcoólicas e recrutar indivíduos para posterior entrevista usando a técnica do DSC. Para avaliar a percepção dos consumidores de bebidas não alcoólicas sobre alimentos funcionais inicialmente foram estabelecidos critérios para aplicar o DSC e realizadas entrevistas individuais semiestruturadas. Para avaliar a expectativa do consumidor de bebida funcional não alcoólica os participantes foram estimulados a expor suas expectativas em relação ao tipo de bebida, à aparência, cor, sabor, textura, benefícios à saúde e informação do rótulo, imaginando que fossem desenvolver um produto e lançá-lo no mercado. O DSC foi avaliado segundo as idéias-centrais (ICs), as expressões-chave (ECHs) e o discurso. Dentre as técnicas qualitativas usadas para avaliar o comportamento do consumidor, a técnica do DSC se destaca por utilizar uma abordagem qualiquantitativa, permitindo avaliar a necessidade, percepção, preferência, atitude e decisão dos consumidores. O perfil dos praticantes de atividade física em academias de ... / This study evaluates and interprets consumer expectation of non-alcoholic functional beverage in Brazil and Portugal using the Discourse of the Collective Subject (DCS) technique. Information about the qualitative techniques most commonly used was pooled to evaluate and understand the attitude and behavior of the consumer of food and beverages, including the qualiquantitative technique the Discourse of the Collective Subject. A cross-cultural study was also performed to evaluate the consumption of non-alcoholic beverages of physical activity practitioners in Brazil and Portugal. Practitioners of physical activity from fitness centers voluntarily responded to a structured questionnaire which addressed socio-demographic data and habit of consumption of non-alcoholic beverages. This stage of the work was performed in order to identify consumers of non-alcoholic beverages and recruit individuals for subsequent interview using the DCS technique. Initially, after establishing the criteria to apply the DCS, semi-structured interviews were performed to evaluate the perception of non-alcoholic beverages consumers of functional food. To evaluate consumer expectation of non-alcoholic functional beverages, the participants were encouraged to express their expectations regarding beverage characteristics such as kind, color, flavor, texture, appearance, health benefits, and labeling information, imagining that they would develop and launch a product on the market. The DCS was evaluated according to the central ideas (CIs), key expressions (KEs) and discourse. Among the qualitative techniques used to assess consumer behavior, the DCS technique stands out by using qualitative and quantitative approach in order to evaluate the need, perception, preference, attitude and decision of consumers. The profile of physical activity practitioners in fitness centers in Brazil and Portugal was distinct. The majority of participants were 20 to 40 years old, ...

Made available in DSpace on 2014-06-11T19:24:44Z (GMT). No. of bitstreams: 0 Previous issue date: 2014-02-27Bitstream added on 2014-06-13T20:12:57Z : No. of bitstreams: 1 000751561.pdf: 10597568 bytes, checksum: fdd42eb31317b9f1d54f34bde3a5be94 (MD5) / O presente trabalho teve como objetivo mapear as classes de uso e ocupação do solo e seus respectivos conflitos nas Áreas de Preservação Permanente (APPs) da bacia hidrográfica do córrego Barra Seca, localizada no distrito de Guaianás, Pederneiras/SP. A área de estudo situa-se geograficamente entre as coordenadas 48º 55’ 17” a 48º 50’ 43” de longitude W Gr. e 22º 23’ 40” a 22º 17’ 06” de latitude S, apresentando uma área de 3937,59ha. Para o apoio cartográfico, utilizou-se a carta planialtimétrica em formato digital, editada pelo Instituto Brasileiro de Geografia e Estatística - IBGE (1973) referente a folha de Agudos (SF-22-Z-B-II-3), em escala 1:50.000. A imagem de satélite, bandas 3, 4 e 5 do satélite Landsat - 5, sensor TM (Thematic Mapper), de 24 de julho de 2011, órbita 221, ponto 75, com resolução espacial de 30 x 30 metros, cedidas pelo Instituto Nacional de Pesquisas Espaciais (INPE). O Sistema de Informações Geográficas (SIG) utilizado foi o Idrisi Selva e o software, o CartaLinx. A realização deste trabalho teve como suporte legal a legislação ambiental, mais especificamente, a Lei Federal nº 12.651/12, com alterações feitas pela Lei Federal nº 12.727/12. Os usos e ocupação do solo da bacia hidrográfica do córrego Barra Seca são mata ciliar, mata, pastagem, reflorestamento, cana-de-açúcar, eucalipto, represa, vias... / The present study aimed to map the classes of land use and their respective conflicts in Areas of Permanent Preservation (APPs) in Barra Seca Basin Stream, located in Guaianas district, in Pederneiras / SP. The study area is geographically located between the coordinates 48 º 55 ' 17 to 48 º 50' 43 longitude W Gr and 22º 23' 40 to 22º 17' 06S latitude, with an area of 3937.59ha. For cartographic support, the planialtimetric digital map was used, published by Brazilian Institute of Geography and Statistics – IBGE (1973) referring to Agudos (SF -22 - ZB - II - 3), scale 1:50.000. The satellite imagene, bands 3, 4 and 5 of Landsat - 5 TM sensor (Thematic Mapper), from July 24, 2011, orbit 221, paragraph 75, with spatial resolution of 30 x 30 meters, provided by the National Institute for Space Research INPE were used. The Geographic Information System (GIS) used was Idrisi Selva and the software was CartaLinx. This work had the environmental legislation as legal support, specifically, the Federal Law No. 12.651/12, with changes made by Federal Law No. 12.727/12. The land uses in Barra Seca Basin Stream are riparian vagetation, forest, pastures, reforestation, sugar cane, eucalyptus, dam, paved roads, urban areas, sheds and others, leisure, other cultures and cemetery, and the most significant uses refer to sugar cane (1960.29ha) representing 49.81% of total Basin Stream, followed by reforestation (1025.01ha) and pastures (405.63ha). As Areas of Permanent Preservation, it was found that they have not been fully preserved according to the legislation, only 93.57ha (53.90% of total APPs) are preserved. Its compliance ...

Orientador : Magali Monteiro da Silva / Coorientador: Camila Pinelli / Banca: Natália Soares Janzantti / Banca: Renata de Marchi / Banca: Fernando Lefevre / Banca: Jorge Herman Behrens / Resumo: Este trabalho teve como objetivo avaliar e interpretar a expectativa do consumidor de bebida funcional não alcoólica no Brasil e em Portugal usando a técnica do Discurso do Sujeito Coletivo (DSC). Foram reunidas informações sobre as técnicas qualitativas mais utilizadas para avaliar e compreender a atitude e o comportamento do consumidor de alimentos e bebidas, incluindo a técnica qualiquantitativa denominada Discurso do Sujeito Coletivo. Foi também realizado um estudo cross-cultural para avaliar o hábito de consumo de bebidas não alcoólicas de praticantes de atividade física no Brasil e em Portugal. Indivíduos frequentadores de academias de ginástica voluntariamente responderam a questionário estruturado contendo questões sobre dados sócio-demográficos e hábito de consumo de bebidas não alcoólicas. Esta etapa do trabalho foi realizada com o objetivo de identificar consumidores de bebidas não alcoólicas e recrutar indivíduos para posterior entrevista usando a técnica do DSC. Para avaliar a percepção dos consumidores de bebidas não alcoólicas sobre alimentos funcionais inicialmente foram estabelecidos critérios para aplicar o DSC e realizadas entrevistas individuais semiestruturadas. Para avaliar a expectativa do consumidor de bebida funcional não alcoólica os participantes foram estimulados a expor suas expectativas em relação ao tipo de bebida, à aparência, cor, sabor, textura, benefícios à saúde e informação do rótulo, imaginando que fossem desenvolver um produto e lançá-lo no mercado. O DSC foi avaliado segundo as idéias-centrais (ICs), as expressões-chave (ECHs) e o discurso. Dentre as técnicas qualitativas usadas para avaliar o comportamento do consumidor, a técnica do DSC se destaca por utilizar uma abordagem qualiquantitativa, permitindo avaliar a necessidade, percepção, preferência, atitude e decisão dos consumidores. O perfil dos praticantes de atividade física em academias de ... / Abstract: This study evaluates and interprets consumer expectation of non-alcoholic functional beverage in Brazil and Portugal using the Discourse of the Collective Subject (DCS) technique. Information about the qualitative techniques most commonly used was pooled to evaluate and understand the attitude and behavior of the consumer of food and beverages, including the qualiquantitative technique the Discourse of the Collective Subject. A cross-cultural study was also performed to evaluate the consumption of non-alcoholic beverages of physical activity practitioners in Brazil and Portugal. Practitioners of physical activity from fitness centers voluntarily responded to a structured questionnaire which addressed socio-demographic data and habit of consumption of non-alcoholic beverages. This stage of the work was performed in order to identify consumers of non-alcoholic beverages and recruit individuals for subsequent interview using the DCS technique. Initially, after establishing the criteria to apply the DCS, semi-structured interviews were performed to evaluate the perception of non-alcoholic beverages consumers of functional food. To evaluate consumer expectation of non-alcoholic functional beverages, the participants were encouraged to express their expectations regarding beverage characteristics such as kind, color, flavor, texture, appearance, health benefits, and labeling information, imagining that they would develop and launch a product on the market. The DCS was evaluated according to the central ideas (CIs), key expressions (KEs) and discourse. Among the qualitative techniques used to assess consumer behavior, the DCS technique stands out by using qualitative and quantitative approach in order to evaluate the need, perception, preference, attitude and decision of consumers. The profile of physical activity practitioners in fitness centers in Brazil and Portugal was distinct. The majority of participants were 20 to 40 years old, ... / Doutor