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The most effective PR/advertising techniques in disseminating an alcohol social norms campaign /DiBlasi, Christine Anna. January 2005 (has links)
Thesis (M.A.)--Rowan University, 2005. / Typescript. Includes bibliographical references.
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College students' reasons for abstaining or limiting drinking factor structure, predictors, and relations to abstention and alcohol-related outcomes /Epler, Amee J. January 2006 (has links)
Thesis (M.A.)--University of Missouri-Columbia, 2006. / The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on September 13, 2007) Vita. Includes bibliographical references.
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Alcohol consumption among adolescents a longitudinal comparative study /Bentz, Judy L. January 2007 (has links)
Thesis (M. Ed.)--Lancaster Bible College, 2007. / Abstract. Includes bibliographical references (leaves 63-65).
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The selection, development, and objective evaluation of concepts in alcohol education as an aid to curriculum constructionGiovannangeli, Arthur J. January 1954 (has links)
Thesis (Ed. D.)--Boston University.
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Essays in labor economics alcohol consumption and socioeconomic outcomes /Sarpong, Eric Mensah, January 2006 (has links)
Thesis (Ph. D.)--Georgia State University, 2006. / Includes vita. Title from title screen. Shiferaw Gurmu, committee chair; Paula E. Stephan, Erdal Tekin, Gregory B. Lewis, committee members. Electronic text (259 p.). Description based on contents viewed May 9, 2007. Includes bibliographical references (p. 250-258).
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Systematic review on adolescent alcohol consumption歐陽兆倫, Au Yeung, Shiu-lun, Ryan. January 2008 (has links)
published_or_final_version / Community Medicine / Master / Master of Public Health
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Application of innovative beverage fermentation technology to plums and selected berriesWilliams, Gareth January 2016 (has links)
Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2016. / This study focused on alcoholic fermented fruit beverages that were produced from various types of fruit, value addition and thus potentially increasing the diversity of commercially available fruit wines. Non-grape alcoholic fermented fruit beverages is a complex mixture of water, alcohol, and other components, that are either initially present in the fruit, or are formed during the fermentation process. The evaluation of wine and similar fermented products quality is important for manufacturers and consumers. The routine analysis of alcoholic fermented fruit beverages acts as an important tool that is useful for wine classification, quality control and sensory evaluation. Therefore, the aims of this study were (1) to measure methanol, ethanol, titratable acidity, objective colour, total soluble solids and sensory profile as a function of yeast strain and percentage pulp in order to adapt existing technologies toward producing new fermented fruit beverage products using plums, an under-utilized agricultural produce; and (2) to measure methanol, ethanol, titratable acidity, objective colour, total soluble solids and sensory profile as a function of yeast strain, pulp percentage and sugar levels in order to adapt existing technologies toward producing new fermented fruit beverages based on red and white wine styles, while applying the technology developed in the first part of the study using red-fleshed plums, blueberries and blackberries. The independent variables (ID) were yeast strains (1) Saccharomyces cerevisiae VIN13, (2) Saccharomyces cerevisiae NT116, and (3) Saccharomyces bayanus N96, with formulations containing percentage pulp concentrations at (40%, 50% and 60%). The dependent variables (DV) constituted key quality parameters for white and red wine style, namely methanol, ethanol, titratable acidity, objective colour, total soluble solids, pH and sensory profile were measured. The optimal combination of independent variables was ascertained and in terms of the overall consumer response, for the red-fleshed plum beverage sample treatment N 96, 60% pulp showed the highest preference amongst consumers. In terms of the other dependent variables, namely methanol, ethanol, titratable acidity, objective colour, total soluble solids, pH and sensory profiles of alcoholic fermented fruit beverages based on white and red wine styles. The processing conditions developed and applied in this study towards the development of alcoholic fermented beverages utilizing plums and selected berries demonstrated ways of improving the utilization of fruit commodities by developing niche products. Hence, the development of alcoholic fermented beverages utilizing (plums and selected berries) showed potential for micro agro-industries, as well as the impact on its potential role in employment creation and income generation.
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Last call revisited : the balancing act of controlled drinking /Reznicek, Pavla. January 2004 (has links)
Thesis (Ph.D.)--York University, 2004. Graduate Programme in Psychology. / Typescript. Includes bibliographical references (leaves 191-208). Also available on the Internet. MODE OF ACCESS via web browser by entering the following URL: http://wwwlib.umi.com/cr/yorku/fullcit?pNQ99226
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The reinforcing value of alcohol in a drinking to cope paradigmRousseau, Glenna S., Correia, Christopher J., January 2008 (has links) (PDF)
Thesis (Ph. D.)--Auburn University, 2008. / Abstract. Vita. Includes bibliographical references (p. 49-59).
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An exploratory study of select risk factors and religiosity associated with university students' decisions to abstain from alcohol consumption /Beasley, Kathleen, January 2004 (has links) (PDF)
Thesis (M.S.)--Eastern Illinois University, 2004. / Includes bibliographical references (leaves 42-47).
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