Thesis (M.S.)--University of Michigan, Ann Arbor, 1983. / Typescript (photocopy). eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 82-91).

Thesis (M.S.)--University of Michigan, Ann Arbor, 1962. / Typescript (photocopy). eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 65-66).

Thesis (M.S.)--University of Michigan, Ann Arbor, 1967. / Typescript (photocopy). eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 36-38).

Thesis (M.S.)--University of Michigan, Ann Arbor, 1979. / Typescript (photocopy). eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 58-62).

Thesis (M.S.)--University of Michigan, Ann Arbor, 1978. / Typescript (photocopy). eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 89-92).

Thesis (M.S.)--University of Michigan, 1972. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (M.S.)--University of Michigan, Ann Arbor, 1984. / Typescript (photocopy). eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 101-107).

Thesis (M.Sc.Eng.)-University of KwaZulu-Natal, Durban, 2010. / Full text also avaiable online. Scroll down for electronic link.

This thesis aims at identifying the opportunities for saving energy, which are available to those working within the final link of the UK food system (i. e. at, or in relation to, the points of consumption). Substantial prospective savings exist, because relatively little attention has, as yet, been given to energy-thrift in food-preparation facilities. Within the food-service industry, cooking systems are characterised by high thermal capacities, excessive external surface temperatures and poorly-designed control systems. Catering staff, who use such appliances, are rarely trained to use energy wisely when preparing foods, and kitchens (and their associated dining facilities) tend to be designed without sufficient regard to energy-thrift. Similar problems prevail in domestic kitchens, but to a lesser extent because the cooks there usually pay (or contribute towards) the fuel bills. However, manufacturers still provide household appliances, which are unnecessarily energy-profligate. Furthermore most people have insufficient knowledge of the nutritional suitabilities and the primary-energy costs of their diets. Thus a major educational need exists, which must be satisfied if industrialised food systems are to become more energy efficient. This thesis attempts to make a contribution to this requirement, by analysing cooking systems, food-preparation facilities, kitchen operatives, and human diets from an energy-thrift perspective. Long-term savings (i. e. those achieved as a result of implementing the recommendations within a 15-year period) of approximately £1O p. a. (at 1987 prices) are predicted, although this could be increased substantially if Britons adopt more energy-efficient, yet nutritionally-balanced, diets.

Abstract Twenty-seven phosphine and six bipyridine ligands were synthesised and characterized. Additionally, a new route to the family of phosphine ligands via o-thioanisyldichlorophosphine was found. The phosphine ligands contain thiomethylphenyl, methoxyphenyl, dimethylaminophenyl, pyridyl, naphthyl and anthracenyl groups, and the bipyridine ligands thiomorpholine and piperidine groups. Metal complexes of 3-pyridyldiphenylphosphine, 6,6'-bis(methylthiomorpholine)-2,2'-bipyridine and 4,4'-dimethyl-6,6'-bis(methylthiomorpholine)-2,2'-bipyridine were prepared. Ligands and complexes were characterized by 1H-, 13C-, 31P- and two-dimensional HSQC-NMR spectroscopy, and crystal structures were determined for the ligands and two of the metal complexes. Tertiary phosphine ligands were prepared for catalytic purposes and tested in hydroformylation reaction at the Helsinki University of Technology and the University of Joensuu. Bipyridine ligands were designed for bimetallic coordination. The phosphine ligands cover a wide range of electronic and steric properties. The spectroscopic parameters and crystal structures were studied with the purpose of charting trends in the basicities and steric effects of the ligands.