Global ETD Search

1	ASSESSMENT OF THE INFLUENCE OF COGNITION AND COGNITIVE PROCESSING SPEED ON THREE TESTS OF OLFACTION DULAY, MARIO FARIN, JR. 29 September 2005 (has links) No description available. Psychology, Cognitive Olfaction Cognition Neuropsychology Older Adults Sniff Magnitude Test
2	Clarifying the Nature of the Olfactory Impairment Found in Patients with Parkinson’s Disease Bailie, Jason M. 17 July 2006 (has links) No description available. Psychology, Psychobiology Olfaction Parkinson&8217 s Disease Neurodegeneration Sniff Magnitude Odor Intensity Odor Identification
3	Analýza a demonstrace vybraných L2 útoků / An Analysis of Selected Layer 2 Network Attacks Lomnický, Marek January 2009 (has links) This MSc Thesis focuses on principles, practical performability and security against four attacks used in contemporary local-area networks: CAM Table Overflow capable of capturing traffic in switched networks, ARP Man-in-the-Middle, whose target is to redirect or modify traffic and against two variants of VLAN Hopping attack allowing a hacker to send and capture data from VLANs he has no access to.
4	Composés formés au cours de la cuisson d'une matrice fromagère : contribution à la modélisation stoechio-cinétique multi-réponses de la réaction de Maillard / Heat induced compounds in a model cheese matrix : a contribution to the multi-response modeling of the Maillard reaction Bertrand, Emmanuel 14 September 2011 (has links) Le fromage fondu est issu de la seconde transformation du lait. Sa fabrication implique le mélange, le chauffage et la texturation de produits laitiers (fromage, beurre et poudres de lait) et non laitiers (agents émulsifiants, acide citrique et chlorure de sodium). Le résultat est un produit homogène, généralement tartinable et à la durée de conservation longue, souvent supérieure à 6 mois. Au cours de la fabrication et du stockage, les réactions d’oxydation des lipides, de caramélisation et de Maillard forment des composés odorants dont certains sont potentiellement indésirables pour la flaveur du produit. Dans le cadre du projet ANR-06-PNRA-023 Réactial, une démarche méthodologique a été mise en place afin : (i) d’identifier les marqueurs réactionnels précurseurs ou responsables des défauts de flaveur observés, (ii) de suivre l’évolution de ces marqueurs au cours des traitements thermiques appliqués, (iii) d’établir un schéma réactionnel observable en vue (iv) de la modélisation et de la prédiction de l’évolution des marqueurs réactionnels et indirectement de l’apparition de défauts de flaveur. Ceci a nécessité la mise au point d’une formulation de matrice de fromage fondu modèle ainsi que l’élaboration d’une cellule de traitement thermique. Différents couplages de chromatographie en phase gazeuse à l’olfactométrie ont été utilisés afin d’identifier les composés odorants. La chromatographie bidimensionnelle systématique couplée à la spectrométrie de masse à temps de vol a permis une semi-quantification des composés traces et ultra-traces tandis que les précurseurs ont été quantifiés par chromatographie liquide haute performance. Les données ainsi obtenues ont permis l’écriture d’un schéma réactionnel observable qui a donné lieu à une modélisation stoechio-cinétique multi-réponses. Un ajustement des données expérimentales par le modèle a pu être réalisé malgré une quantification partielle des différents constituants. / Processed cheese derives from a secondary milk processing step that involves mixing and heating dairy (cheese, butter and milk powders) and non-dairy products (emulsifiers). This processing yields a homogeneous product, usually spreadable, with a shelf-life often longer than 6 months. During processing and storage, lipid oxidation, caramelization and Maillard reactions occur and produce odour-active compounds. Some of them are potentialy involved in the development of odour defects. As part of the ANR-06-PNRA-023 Réactial project, a methodological approach was used in order to (i) identify key compounds responsible for the flavor defects observed, (ii) monitor the evolution of these markers during the heat treatment applied to the cheese matrix, (iii) establish an observable reaction scheme, (iv) model and predict the evolution of these compounds during thermal operations. To do this, a model cheese and its cooking cell were elaborated. Various couplings of gas chromatography with olfactometry were used to identify odorous compounds. Two-dimensional comprehensive chromatography allowed a semi-quantitation of trace and ultra-trace compounds, while precursors were quantitated by high performance liquid chromatography. An observable reaction scheme was extracted from these data and make the multi-response modelling step possible despite a partial quantitation of the volatile compounds. Fromage fondu Réaction de Maillard Oxydation lipidique Composés volatils néoformés GC-MS/O GC-GC-MS/O VIDEO-Sniff GCxGC-tof MS HPLC Processed cheese Maillard reaction Lipid oxidation Newly formed volatiles GCMS/ O GC-GC-MS/O VIDEO-Sniff GCxGC-tof MS HPLC
5	"Ta det lugnt, här finns inga värre saker än vi själva" : En psykosyntetisk delpersonlighetsanalys av Tove Janssons muminsvit / "Take it easy, there are no worse things here than ourselves" : A psychosynthetic subpersonality analysis of Tove Jansson's Moomin novels Petersdotter, Camilla January 2021 (has links) The essay examines how characters in the Moomin novels change through relationships based on a psychosynthetic subpersonality analysis. This is a new perspective in the field of literature and therefore a solid theoretical basis in psychosynthesis is given and a presentation of my method which includes the concept of subpersonalities. Then three main constellations of characters that focus on Moomin, Sniff, Snufkin, Moominmamma, the Groke, Fillyjonk, Hemulen and Whomper Toft are analyzed. From my discussion it appears that the characters are types who each have their own way of being, thinking and feeling, and in this way Tove Jansson writes a whole where differences may exist. With my perspective, the light is directed towards how the characters integrate sides of each other and thereby develop. The results show that the characters change through the relationships between them, and that a synthesis in each constellation arises. Tove Jansson Moomin character analysis Moomin novels The Moomins and the Great Flood Comet in Moominland Finn Family Moomintroll Memoirs of Moominpappa Moominsummer Madness Moominland Midwinter Tales from Moominvalley Moominpappa at Sea Moominvalley in November subpersonality analysis Psychosynthesis children's literature Sniff Snufkin Moominmamma the Groke Fillyjonk Hemulen Whomper Toft Tove Jansson mumin karaktärsanalys muminsvit Kometen kommer Trollkarlens hatt Muminpappans memoarer Farlig midsommar Trollvinter Pappan och havet Sent i November delpersonlighetsanalys psykosyntes barnlitteratur Mumintrollet Sniff Snusmumriken Muminmamman Mårran Filifjonkan Hemulen homsan Toft General Literature Studies Litteraturvetenskap Humanities and the Arts Humaniora och konst Languages and Literature Språk och litteratur

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