The determination of an aircraft's mass properties is critical during its conceptual design phase. Obtaining reliable mass property information early in the design of an aircraft can prevent design mistakes that can be extremely costly further along in the development process. In this thesis, several methods are presented in order to automatically calculate the mass properties of aircraft structural components and fuel stored in tanks. The first method set forth calculates the mass properties of homogenous solids represented by polyhedral surface geometry. A newly developed method for calculating the mass properties of thin shell objects, given the same type of geometric representation, is derived and explained. A methodology for characterizing the mass properties of fuel in tanks has also been developed. While the concepts therein are not completely original, the synthesis of past research from diverse sources has yielded a new comprehensive approach to fuel mass property analysis during conceptual design. All three of these methods apply to polyhedral geometry, which in many cases is used to approximate NURBS (Non-Uniform Rational B-Spline) surface geometry. This type of approximate representation is typically available in design software since this geometric format is conducive to graphically rendering three-dimensional geometry. The accuracy of each method is within 10% of analytical values. The methods are highly precise (only affected by floating point error) and therefore can reliably predict relative differences between models, which is much more important during conceptual design than accuracy. Several relevant and useful applications of the presented methods are explored, including a methodology for creating a CG (Center of Gravity) envelope graph. / Master of Science

Cette thèse est consacrée à l’étude du café « Bourbon Pointu », Coffea arabica var. laurina, né d'une mutation spontanée de la variété Bourbon à l’île de La Réunion. Les teneurs moyennes des composés majoritaires non volatils du café vert sont (pourcentage de matière sèche) les suivantes : saccharose (7,1), trigonelline (1,3), caféine (0,75), acide caféoyl-5- quinique (4,7), acide palmitique (5,0), acide linoléique (6,5). L’analyse sensorielle a permis de mettre au point un profil de torréfaction original de courte durée. Parmi les 145 composés volatils extraits des poudres de café torréfié par SPME, cinq sont majoritaires (teneurs moyennes en ppm): acide acétique (34), 2-furaneméthanol (117), 5-méthyl-2-furfural (166), furfural (144), 2-méthylpyrazine (47). Ces cinq composés volatils extraits par SPE se retrouvent dans le café en tasse : acide acétique (23), 2-furaneméthanol (405), 5-méthyl-2-furfural (36), furfural (85), 2-méthylpyrazine (73) avec en plus, la -butyrolactone (97). Le ratio entre la concentration de la molécule et son seuil de perception définit l’Odor Activity Value (OAV). La conversion des concentrations des composés volatils en unités OAV a permis de dégager neuf molécules ayant un impact olfactif important : 2-furfurylthiol (café torréfié), 2-méthylpropanal (chocolat), dodécanal (agrume), 2-éthylhexan-1-ol (agrume), -pinène (boisé, agrume), furfural (boisé, caramel), 2-hydroxy-3-méthylcyclopent-2-én-1-one (érable), hex-2-énal (pomme verte), 2-méthylbut-2-énal (fruité, vert). La détermination de ces OAV a permis de différencier les trois catégories commerciales au niveau olfactif avec la prédominance d’aldéhydes pour les « Grand cru », le phénylacétaldéhyde pour les « Sublime », et les pyrazines pour les « Authentique ». Les conditions géoclimatiques et les transformations post-récoltes influencent de façon non négligeable la composition chimique du café vert et donc les arômes générés lors de la torréfaction et en conséquence, la répartition des cafés dans les trois catégories. L’ensemble de ces résultats fait du «Bourbon Pointu», un café haut de gamme classé parmi les «cafés gourmets». / This thesis is devoted to the study of “Bourbon Pointu” coffee, Coffea arabica var. laurina, born from a spontaneous mutation of the Bourbon variety in Reunion Island. The mean contents of non-volatile main compounds of green coffee are (percentage of dry matter): sucrose (7.1), trigonellin (1.3), caffeine (0.75), cafeoyl-5-quinic acid (1.7), palmitic acid (5.0), linoleic acid (6.5). Sensory analysis allowed to develop an original short time roasting profile. Among the 145 volatiles compounds extracted from roasted coffee powders by SPME, the mean contents of the five major components (ppm) are: acetic acid (34), 2-furanmethanol (117), 5-methyl-2-furfural (166), furfural (144), 2 methylpyrazine (47). These five volatile compounds extracted by SPE are found in the brew coffee: acetic acid (23), 2-furanmethanol (405), 5-methyl-2-furfural (36), furfural (85), 2- methylpyrazine (73) plus -butyrolactone (97). The ratio of molecule content to its perception threshold defines the “Odor Activity Value” (OAV). The conversion of the contents of volatile compounds in units OAV emphasized nine molecules with an important olfactory impact: 2-furfurylthiol (roasted coffee), 2-methylpropanal (chocolate), dodecanal (citrus), 2-ethylhexan-1-ol (citrus),-pinene (woody, citrus), furfural (woody, caramel), 2-hydroxy-3-methylcyclopent-2-en-1-one (maple), hex-2-enal (green apple), 2-methylbut-2- enal (fruity, green). The determination of these OAV differentiated the three commercial categories related to their typical odor due to the predominance of aldehydes for the "Grand cru", phenylacetaldehyde for "Sublime" and pyrazines for "Authentic". Geoclimatic conditions and post-harvest processing have a significant influence on the green coffee composition, on the flavors generated during roasting and thus, on the coffee distribution in the three categories. All these results define the "Bourbon Pointu" as a premium coffee and classify it as a "specialty coffee."

Dunovský M. The Situation in the Political District of Strakonice in the Period between May 1946 and February 1948. Key Words: Strakonice, parliamentary elections in May 1946, renewed ONV Strakonice, renewed MNV Strakonice, the council of ONV Strakonice, the council of MNV Strakonice, plenum of MNV Strakonice, confiscations of private possessions, February 1948, people's militia, OAV-NF Strakonice, public purification. This thesis focuses primarily on the description of the political conditions in the area of the former political district of Strakonice between May 1946 and February 1948. Hence, the main focus lies on the topics such as the activity and agenda of ONV Strakonice and MNV Strakonice with regard to the personal and political structure of these authorities following the parliamentary elections in the spring of 1946 and the radical changes after the political coup on February 25th 1948. In this respect the thesis tracks the alterations in the distribution of political power in the region and offers a clear view of the transition from the unstable post- war democracy to the communistic dictatorship. Confiscations of private possessions based on the decisions of the responsible authorities are among other issues addressed in the thesis. In this respect the thesis covers the entire area of...