Nitrogen use efficiency (NUE) and nitrogen (N) management practices have been an increasing concern among corn (Zea mays L.) producers. The objective of this study was to assess the placement distance of UAN and measure total N uptake on corn grain yield as affected by irrigation. Field trials were conducted in 2011 and 2012 at the Plant Science Research Center, Mississippi State, MS. Placement distance and irrigation influenced both total N uptake and grain yield results during both years of this study. Total N uptake and corn grain yield results were derived from plant samples and harvest data. Overall results from this study indicate increasing placement distance from the center of the planted row resulted in a decrease in total N uptake and grain yield. Results also show the subsurface banded treatment resulted in a greater N uptake and grain yield.

Bispyribac-sodium is an acetolactate synthase (ALS) inhibiting herbicide introduced for control of grasses, broadleaves, and sedges in rice and turf. However, Mississippi and Arkansas rice producers have reported inconsistent barnyardgrass (Echinochloa crus-galli Beauv.) control with bispyribac-sodium. Experiments were conducted to determine if inconsistent barnyardgrass control with bispyribac-sodium could be alleviated through adjuvant technology. Absorption of 14C-bispyribac-sodium was greatest with a proprietary blend of methylated seed oil/organosilicone (MSO/OSL) (0.37 L ha-1) plus urea ammonium nitrate (UAN) (2% v/v) and the proprietary blend of MSO/OSL/UAN (2% v/v) at 80 and 74% of applied 14C-bispyribac-sodium, respectively. The addition of 32% UAN to MSO/OSL and non-ionic organosilicone (OSL/NIS) adjuvant systems resulted in a four- to fiveold increase in absorption compared to treatments without UAN. Maximum absorption was achieved 12 h after application and therefore, bispyribac-sodium should be rainfast at this time. MSO/OSL adjuvants supplied from multiple manufacturers were also examined to determine which provided the highest levels of 14C-bispyribac-sodium absorption as well as herbicidal efficacy and rainfastness. The addition of Rivet® plus UAN or Sil-MES 100® plus UAN to 14C-bispyribac-sodium resulted in the highest levels of absorption among adjuvants supplied. Bispyribac-sodium applied with no adjuvant or with 32% UAN only resulted in significant reductions in control compared to MSO/OSL adjuvant formulations. Addition of MSO or MSO/OSL adjuvants and UAN to bispyribac-sodium resulted in greater than 85% freshweight reduction of barnyardgrass. Bispyribac-sodium applied with MSO or Dyne-A-Pak® was rainfast by two and four hours after application, respectively. Addition of Sil-MES 100® plus UAN or Inergy® plus UAN to bispyribac-sodium reduced the rainfastness interval to 30 minutes and one hour after herbicide application, respectively. Further experiments were conducted to determine if individual components of 32% UAN as well as ammonium sulfate (AMS) would provide control similar to that of 32% UAN. The addition of ammonium chloride, calcium nitrate, and ammonium sulfate at selected rates provided barnyardgrass control similar to that of 32% UAN.

Submitted by Reginaldo Soares de Freitas (reginaldo.freitas@ufv.br) on 2016-10-18T15:49:10Z No. of bitstreams: 1 texto completo.pdf: 1150443 bytes, checksum: 837be37cec96a3ec2f25efb03198319b (MD5) / Made available in DSpace on 2016-10-18T15:49:10Z (GMT). No. of bitstreams: 1 texto completo.pdf: 1150443 bytes, checksum: 837be37cec96a3ec2f25efb03198319b (MD5) Previous issue date: 2004-04-06 / Avaliou-se a contaminação por Bacillus cereus, no ar e em superfícies de bancadas, em cinco Unidades de Alimentação e Nutrição, escolhidos aleatoriamente na cidade de Viçosa, MG. Foram utilizadas as técnicas de impressão em ágar para coletas de amostras do ar e de remoção por swabs para avaliar as superfícies de bancadas. Exemplares Gram-positivos e com morfologia característica do grupo de B. cereus, provenientes de colônias típicas em meio de agar MYP, foram submetidos a testes de confirmação e diferenciação entre espécies, adotando metodologia aprovada pela Food and Drug Administration (FDA). Dos 249 isolados submetidos às provas, B. cereus foi a espécie predominante, com 214 (86%) de resultados positivos. Dezesseis isolados (6%) foram identificados como Bacillus thuringiensis, sete (3%) foram caracterizados como Bacillus mycoides e doze microrganismos (5%) não apresentaram o conjunto de reações características, podendo representar estirpes atípicas de membros do grupo. Os isolados confirmados como B. cereus foram submetidos ao teste de hidrólise de amido para identificar cepas amilase-negativas ou fracamente amilolíticas, possivelmente eméticas, entre os quais 54 (25%) exibiram reações fracas, semelhantes ao de uma cepa emética de referência. A presença do microrganismo no ar foi detectada em todos os restaurantes e pontos ambientais avaliados. Entre 72 amostras examinadas, 52 (72%) apresentaram-se contaminadas por B. cereus, em níveis de até 50 UFC/mª. Também nas amostras de bancadas o microrganismo foi identificado em todos os restaurantes, porém três (12,5%) dos 24 pontos ambientais analisados, estavam isentos de contaminação pelo patógeno. Do total de 72 amostras de bancadas, 38 (53%) foram encontradas contaminadas por B. cereus, sendo observados níveis de até 6,3 x 104 UFC/25Ocm2. Destacou-se a identificação de um percentual expressivo de cepas fracamente amilolíticas em superfícies de bancadas (36% do total de isolados). / Air and surface contamination by Bacillus cereus were evaluated in five randomly chosen food service establishments in the city of Viçosa, MG. Techniques of sieve samplers were used to collect air samples, and techniques of swabs were used to evaluate surfaces. Gram-positive samples, with morphologic characteristics of B. cereus group, originated from typical colonies in MYP agar plates, were submitted to confirmation tests and differentiation among species, adopting the methodology approved by the Food and Drug Administration (FDA). Among the 249 isolates tested, B. cereus was the predominant specie, with 214 (86%) of the positive results. Sixteen isolates (6%) were identified as Bacillus thuringiensis, seven (3%) were characterized as Bacillus mycoides, and twelve microrganisms (5%) did not present characteristic reactions, probably representing atypical strains. lsolates confirmed as B. cereus were submitted to the hydrolysis of starch test to identify amylase-negative strains or weakly amylolitic, possibly emetics, among which 54 (25%) exhibited weak reactions, similar to a reference emetic-type strain. The presence of the microorganism in the air was detected in all restaurants and ambient points evaluated. Among 72 tested samples, 52 (72%) presented contamination by B. cereus, with levels up to 50 CFU/mª. That microorganism was also identified in surface samples collected in all restaurants, however, three (12,5%) of the 24 places analyzed were not contaminated by pathogen. From 72 surface samples, 38 (53%) were contaminated by B. cereus, with levels up to 6,3x104 CFU/25O cmº. It was emphasized the identification of an expressive percentage of weakly amylolitic strains in surfaces (36% of the isolates). / Não foi localizado o cpf do autor.

Increased nitrogen (N) costs and environmental concerns have created a need to reevaluate current sidedress N application recommendations for corn. Injection of Urea Ammonium-Nitrate (UAN) may reduce N-loss via ammonia (NH?) volatilization compared to current surface application methods. This study evaluated injection and surface-banding application techniques of UAN in two ways: (1) by conducting a laboratory experiment where NH?-N loss was measured from UAN applied by both techniques across varying residue covers; and (2) by performing a field study where the application methods were compared by their effect on corn grain yield, ear leaf tissue N content, and stalk nitrate (NO3). The laboratory system used to compare the NH?-N loss from the UAN application methods was evaluated and found to be capable of providing rapid, accurate, and precise measurements of N loss throughout a range of N rates and conditions. In the laboratory study, injection of UAN reduced NH?-N losses to <1% of applied N. Surface-banding of UAN resulted in NH?-N losses between 15.3 and 32.5% of applied N. Results from the field study suggest that differences between application methods were commonly seen in ear leaf tissue N, where injection of UAN was often found to increase tissue N compared to surface-banding. Also, injection of UAN reduced the optimal N rate by 25 kg N ha?? compared to surface-banding. The results suggest that injection of UAN reduces the potential of NH?-N losses and is a practice worth considering in developing an efficient N fertilizer program. / Master of Science

Les erreurs humaines et les interruptions sont des phénomènes courants mais négligés, voire ignorés, dans le processus de développement des systèmes interactifs. En outre, leur automatisation massive n'a pas éliminé erreurs et interruptions, mais en a accentué le caractère critique. Ce mémoire a pour objet l'amélioration de la fiabilité des systèmes homme-machine par la prise en compte explicite des erreurs et des interruptions dans la pratique de l'Ingénierie de l'Interaction Homme-Machine. Nous appliquons notre étude au cas exigeant des systèmes critiques automatisés et notamment aux systèmes aéronautiques, pour lesquels les erreurs humaines et les interruptions ont une importance décisive. Dans la première partie du mémoire, dédiée aux concepts, nous présentons une revue des recherches sur l'automatisation et sur l'analyse des erreurs humaines telle que l'envisage la psychologie cognitive. A notre tour, nous proposons le concept de singularité comme notion pivot aux phénomènes d'erreur et d'interruption. Nous en fournissons un modèle qui explicite les activités mentales en relation avec la détection et la correction de singularité. La seconde partie du mémoire a trait à l'expression formelle des singularités dans le processus de développement d'un système interactif. Après une revue des formalismes et des notations utilisés en Interaction Homme-Machine, nous retenons MAD, UAN et les réseaux de Petri pour leurs qualités et leur usage complémentaires. Pour chacun, nous proposons les extensions nécessaires à l'expression des singularités. Nous fournissons également les règles de traduction de ces extensions entre les trois formalismes retenus, évitant ainsi la perte de conformité au cours du processus de développement d'un système.

Eficácia, aperfeiçoar a produção, minimizar custos relativos e otimizar recursos disponíveis são desafios aos quais se deparam os serviços de alimentação coletiva no Brasil. Este estudo procurou avaliar os recursos disponíveis de uma unidade de alimentação e nutrição - UAN, visando subsidiar a implementação do sistema cook-chill. Para realização do estudo foram utilizados dois tipos de proteína animal, o lagarto (músculo semitendinosus) e o peito de frango (pectoralis major) com o emprego das técnicas cook-chill e convencional. O estudo foi divido em três etapas. A primeira avaliou a capacidade instalada a partir da observação dos recursos necessários, tais como, mão de obra empregada, estrutura física relacionada a equipamentos e custo. Os resultados evidenciaram um baixo índice de produtividade de mão de obra quando comparado a outras UAN. O custo total da preparação alimentícia aumentou 2,7% com o emprego da técnica cook-chill quando comparado à técnica convencional. Este aumento foi causado principalmente pelo maior tempo no emprego da mão de obra, de consumo de energia elétrica e no uso da capacidade instalada. Esta, por sua vez pode ser considerada suficiente para a implementação da técnica cook-chill. Na segunda etapa, identificou-se os pontos críticos de controle - PCC - de preparações com o emprego da técnica cook-chill. Testes preliminares definiram o tempo e temperatura do tratamento térmico empregado, devendo ser a temperatura de forno de 160°C até atingir 89°C no centro geométrico por 4 minutos para carne bovina (lagarto) e 2 minutos para carne a base de ave (peito de frango), respectivamente, num tempo total de processo de 2 horas e 25 minutos, binômios suficientes para reduzir 11D do microrganismo alvo do estudo, o Clostridium botulinun type E. Para o emprego da técnica cook-chill, identificou-se como pontos críticos de controle, a partir do método recomendado pelo Codex alimentarius, as etapas de cocção, armazenamento e regeneração, para as duas preparações. Na terceira etapa aplicou-se a técnica cook-chill visando comparar os resultados em relação aos aspectos sensoriais, físicos, químicos e microbiológicos com a técnica convencional. O rendimento total das preparações com o emprego da técnica convencional foi menor quando comparado ao cook-chill, para ambas as proteínas, exceto nas amostras de lagarto com cook-chill que tiveram um rendimento maior no armazenamento durante cinco dias, justificado pela influência da retenção de água provido pelo acondicionamento em saco a vácuo. O emprego da técnica cook-chill e o tempo de armazenamento não influenciaram nos resultados para pH, força de cisalhamento e cor objetiva, para nenhum dos tipos de carnes. As contagens microbiológicas revelaram-se satisfatórias, mesmo para as amostras armazenadas sob refrigeração no período mais longo. Quanto à análise sensorial as duas técnicas obtiveram uma aceitação acima de 60% nos atributos sensoriais avaliados. Concluiu-se que a UAN poderá substituir a técnica convencional, uma vez que obteve resultados satisfatórios de aceitação da técnica cook-chill, principalmente no tempo de armazenamento em até 5 dias a 3°C, e demais análises. Do mesmo modo, essa técnica apresentou-se vantajosa devido à maior facilidade operacional, sugerindo a redução do tempo de produção, a otimização da mão de obra e equipamentos disponíveis o favorecimento do aumento da produção. / Effectiveness, improving the production, minimize costs and optimize available resources are challenges which face the collective power services in Brazil. This study sought to evaluate the resources of a unit of foodservice, aiming to support the implementation of the cook-chill system. To conduct the study were used two types of animal protein, the semitendinosus beef and fillet of chicken breast (pectoralis major) with the use of cook-chill techniques (zero time and five days of storage) and conventional. The study was divided into three stages. First, it was evaluated the installed capacity from observing the necessary resources, such as labour, physical structure related to equipment and cost analysis. While using conventional techniques, the results showed a low labor productivity rate when compared to other foodservice units. The total cost increased to 2.7% with the use of cook-chill technique when compared to the conventional technique, caused mainly by higher use of labor, consumption of electricity and installed capacity, which may be considered sufficient for the implementation of the cook-chill technique. In the second stage, it was identified the critical control points - CCP - of preparations with the use of cook-chill technology. Preliminary tests defined time and temperature of cooking should be 160°C of oven temperature, up to reach 89°C at geometric center for 4 minutes, to semitendinosus beef, and 2 minutes for the chicken breast, respectively, in a total time process of 2 hours and 25 minutes, binomial of time enough to reduce 11D of the study target microorganism, Clostridium botulinun type E. For the implementation of the cook-chill technique it was identified, as critical control points from the method recommended by the Codex alimentarius, the steps of cooking, storage and regeneration, for both of preparations. The third stage applied the cook-chill technique in order to compare its results with the conventional technique, on the sensory, physical, chemical and microbiological aspects. The overall process yield with the conventional technique was lower than in the cook-chill technique for both proteins, except in the lizard samples cook-chill with time of storage of 5 days, that shown a higher process yield, that can be explained by the influence of water retention provided by storage in a vacuum bag. The use of cook-chill technique did not influence the results for pH, shear force, objective color, the storage time, for any of the types of meats, as well as microbiological counts proved to be satisfactory even for the preparations of meats under longer periods of refrigeration. The sensory analysis of two techniques gained acceptance over 60% in the sensory attributes evaluated. In conclusion, the foodservice unit can replace the conventional technique for cook-chill technique, according to satisfactory results of analyzed parameters, particularly for storage time up to 5 days at 3°C, also provides greater operational convenience, reduced production time, and labour optimization creating conditions for further production increase.

一在彰明馬氏於東漢經學之地位：如馬氏所注諸經皆為古學，故為東漢古學之集大成 者，此其一；以其精於訓詁，實為後世所謂漢學派之大家，其其二；馬氏說經兼採緯 書及陰陽五行之說，乃附和時代之習尚也，此其三；其雜糅今古文之學，為鄭氏注經 融會今古文之先導，此其四；馬氏博通群經，郊氏偏注諸經，亦得馬氏之啟示，此其 五；其注經兼引群書，後世之注疏家遂並相效之，此其六；其說經歸本人事，以發經 義之微旨，繫儒道於不墜，此其七；其解經，驗諸史實，以證經義之不誣，此其八； 馬氏不囿於師法、家法，使後人能放手研經，而無所拘泥，開後世經學恢宏之局，此 其九。 二在明馬氏經學之源流：如易本費氏，書從西州杜林，詩傳毛氏，三禮、春秋多遵賈 逵、鄭眾，孝經從劉歆校定古文，論語則從古論。 三在明馬氏之生平：誦詩讀書，不可不知其人，故列作者生平年譜一章，以明馬氏年 里、才學、性格、仕宦、交遊、著述之大略。 四在分述馬氏訓釋各經之略例，及其要義，以明馬氏經學之梗概。 五在比較馬融、鄭玄、王肅三家經說之異同，以明鄭、王經學之淵源。 六在校輯馬氏經注佚文，以便學者參稽焉。 /

詩大序云：「治世之音安以，樂其政和；亂世之音怨以怒，其政乖；亡國之音哀以思 ，其民困。」這幾句話剛好說明了時代、社會與文學、藝術緊密不可分的關係。任何 一個作家在人格、思想的孕育，以及經驗、教訓的累積等方面，都必然從他周遭的環 境中得到深刻而久遠的影響；同樣地，當怹抒發感受、進行創作時，也自然會有意伙 意地在作品還投射時、代社會的影子。就這樣，傳統文學的園地，因著作家心血的灌 溉，綻放出一叢叢美不勝收的奇花異卉；而於這一片芳菲的吸引，我們遂親切地撫觸 到孕育著神妙生命的土壤。鄭振鐸論元人寫商人、士子、妓女間的三角戀愛劇一文曾 如是指： 「出在官書、在史還得不到的材料、看不見的社會現狀，我們郤常常可於文學的著作 ，像詩、曲、小說、戲劇還得到或看到。在詩、曲、小說、戲刻還所表現的社會情態 ，只有比正史、官書以及『正統派』的正記錄更為正確、真，切而且活躍。在小說、 戲劇，以及詩、曲□所表現的，不一定是枯燥的數字，不一定是無聊的事實的帳本 ，－－要在那□去尋找什麼數字，十分之十是要失望的－－而是整個的社會，活潑跳 動的人間。」（中國文學研究新編） 確實，文學作品反映的社會情狀，並不是刻板的、一五一十報導的所謂「真實」；而 是流動著作者思緒、情感、乃至生命的「真實」。正史官書的材料，或許只能堆疊成 一具外在的軀；殼但是文學作品的靈動精神，卻能進一步賦予它真正的生命。 而元代，蒙古人的鐵蹄曾給中國社會抓起了史所未有的變動；同時，這種變動的局面 也直接間接地促進了文學與社會深一層的結合。在對元刻的認識上，我們可以肯定地 說，只有源自其時代、社會的真實生命的脈動、活力與精神，才是凌駕乎一切之上的 孕育元劇之真正胚胎與力量。更值得注意的是，在元代這個特殊變動的社會□，大批 不遇文士的投身創作行列，既充分提昇了雜劇的藝術價值，而又能無損於它鮮活自然 的民間風貌。因，此較諸任何一個時代的文學作品，雜劇都表現了更豐盈的生命與廣 闊的涵蓋面，也與當時的社會有著更緊密的銜接。吳梅中國戲曲概論即云： 「樂府亡而詞興，詞亡而曲作，大率假仙佛里巷任俠及男女之詞，以舒其磊落不平之 氣。宋之大曲，為內廷賡歌颺拜之言不足見民風之變。雖武林舊事所記官本雜劇段數 多市井瑣屑非盡廟堂雅奏然其辭盡亡，無從校理。今所存者，僅樂付致語，散見諸家 文集而已。蘇軾、王珪諸作,敷揚華藻,豈可徵民情風俗哉？自雜劇有十二科而作者稱 心發言，不復有冠帶之拘束。論隱逸則巖棲谷汲，儼然巢許之風；言神仙則霞佩雲裾 ，如驂鸞鶴之駕。其他萬事萬物，一一可上氍瑜。余嘗謂天下文字，惟曲最真，以無 利祿之見存胸肊也。」（卷上一） 就這樣，文人才力與民間文藝的高度結合，雜劇這一中國文壇上的奇葩，便蔚為有元 一代的文學表徵。今天，我們可以確定元雜劇的意義與價值，不僅在於文學史的傳承 創新；尤在於它反映了異民族統治下的整個社會狀況，深刻寫出了人們在這一環境中 的遭遇與感受，使得原是歷史上沈薶已久的一個時代，又如此活生生地呈現在我們的 眼前。 常然，元劇的表現形式與藝術價值，固然是戛戛獨造，酣暢自然；而歷來論者卻不免 仍有訾議之處，如賀昌群在元曲概論中即指出造意的幼稚、人物的單調、眼光的粗淺 三點為「元中所表現之下乘思想」（第六章元曲的藝術）。詀在藝術價值的立場，這 些或許都能持之有故、言之成理。但是以廣大群眾的角度來看，所謂「幼稚」、「單 調」、「粗淺」，事實上卻都是社會的真實寫。照更何況元劇本是孕育自民間的特殊 文體，樸拙真實正其異於往代文學作品的。色而在此情況之下，元代社會的風貌乃能 不經矯飾地以更寬廣的層面呈現出來。王國維宋元戲曲考云： 「元曲之佳處何在？一言以蔽之，曰：自然而巳矣。古今之大文學，無不以自然勝， 而莫著於元曲。蓋元劇之作者，其人均非有名位學問也；其作劇也，非有藏之名山， 傳之其人之意也。彼以意興之所至為之，以自娛娛人。關目之拙劣，所不問也；思想 之卑陋，所不諱也；人物之矛盾，所不顧也；彼但摹寫其胸中之感想，與時代之情狀 ；而真摯之理，與秀傑之氣，時流露於其間。」（十二、元劇之文章） 從這□，我們知道了雜刻中所自然反映的社會寫，照事實上乃是入家「胸中之感想， 與時代之情狀」混合體。而元劇中所反映社會之更具意義，正在於它是一些真正生活 於當時的戶家，融注了客觀事實的骿驗與主觀感情的流露之有血有肉的時代證言。 元代是異民族鐵蹄蹂躪下的一段黑暗歲月，階級歧視的政治本質是一切禍害的根源。 貪殘欺壓的惡行，因著它的包庇遮掩而益形猖獗；冤屈受害的不平，更在它的淫威下 瑟縮難伸。劇作家既沈淪下僚，與一般市井小民遭受同樣的處境與衝擊；他們的作品 中刻鏤下時代政治的痕跡，乃成為自然而然之事了。權豪勢要的目無法紀、貪官的昏 懦無知、吏目的貪殘棋暴等種種不合法理的人物、情節，構成了雜劇世界中黑暗勢力 的典型寫。照儘管因為題材之往往採用歷史故事或民間傳說，使得雜劇多少沖淡了現 實的色彩。但是劇作家基於周遭環境的共同體認，卻在作品中塑造了一系列的類型人 物。同時，現實社會□的耳聞目睹，也使得他們對劇中角色性格的刻劃，往往有著特 殊的描繪、強調。在這些質素的交錯組合之下，劇作家筆下的人物、情節，便不再只 是舞台上虛幻、或歷史上渺不可尋的形象了。而這些形象的刻意醜化，與無數冤屈小 民沈沈苦痛的強烈對比，正是刻作家對現實政治的批評、指控。此外，重要的是，苦 難百姓尋求解救、報復的希望，在雜劇中也有了明顯的揭示。不論是鐵面無私的包公 、廉能賢明的張鼎、抑或善惡報應的冥冥么神、乃至替天行道的水滸英雄，他們飲活 躍於元代舞台，自然是有其特殊時代背景與意義的。誠然，政治現象是任何一個社會 中影響最大的因素；而我們發現，元代的劇作家確也沒有忽視這一點，因為在們的作 品□，當時政治的風貌實在是有著深刻而普遍的反映。 此外，政治的空前慘變，也直接間接動搖了傳統的社會結構。文人仕進希望的幻滅， 與社會地位的一落千丈，註定了他們在現實環境中困頓、怨嗟、懷疑、乃至否定一切 的必然遭遇與心態基於一種補償、自慰的心理，雜劇中於是出現了大量始困終亨的文 人故事。而在科舉廢止、仕進無望；商人勢力抬頭，妓女移情的時代□，劇作家如此 變本加厲地大作功名與戀愛的迷夢，可以說仍是基於現實的一種變相反映。可悲的是 ，劇作家也清楚地體認到此一事實：迷夢只能暫時麻醉自己、欺騙自己，卻無法讓他 們真正釋懷於現實的際遇。於是生活的蹇蹙、希望的幻滅、情緒的鬱結，乃至對當道 的強烈抨擊，也往往在文人的筆下傾洩而出。這種矛盾糾纏的現象，原是蒙元異族統 治下文人身心的特殊遭遇；而劇作家在「借他人酒杯，澆自己塊壘」的有意編撰抒寫 中，將它忠實呈現出來。 而從宋、金以來即已逐漸興起的商業都會文明，在元代政府的重視、以及空前遼闊的 版圖與便捷暢達的交通等因素刺激下，這時更有了特殊的發展。傳統的詩文對此描述 不多，即正史稗官也只是作了表面的統計，敘述罷了。但是因著經濟發展而崛起的雜 劇，卻幾乎是必然地反映了這種全面性的社會變動。商人角色的大量出現元劇便是一 個最好的說明。劇作家在對商人生計、手段、地位、心態的描述刻劃、乃至有意的揶 揄貶損中，同時也勾勒了商業社會的大致輪廓。而透過多數劇本所共同反映的商業社 會現如戲劇娛樂的演出、妓女形象的有意塑造、敗家子弟與幫閑人物的搭配等方面， 我們才能深一層剖視元代的商業社會。至於轉型於社會中所必然引起的價值觀念與風 氣的改變，我們也可以從各個劇本的字□行間，去抽繹歸納為一具體的論證。如是， 則劇作家筆下的元商業社會，便有了一個完整的面貌。 最後，值得注意的是，雜劇原以廣大群眾為演出對象，因此，它的興起固然導源於經 濟的蓬勃發展，事實上也可以說取決於這種變動中逐漸興起的平民階層。各種平民角 色的行業、生活、感情與思緒，以及雜劇中引用的社會流傳諺語的多彩多姿，不但豐 富了文學作品的內涵與趣味，也使得文學反映的社會層面更為寬廣。至於貫串於劇本 之中的平民意識，則既充實了雜劇自然樸拙的生命，也為後人留下了探尋元代社會中 普遍存在的精神、思想的無盡寶藏。 儘管以現存的元劇來說，內容既廣闊龐雜；而大部分的劇本又往往披著一層歷史的外 衣，因此，想透過雜劇內容的分析、歸納，來建立論文的基本架構，可以說是一件非 常困難的事。不過，先從元代的正史官書、詩文集、以及筆記小說的記載，建立對元 代社會的清楚認識。然後再度進行劇本剝繭抽絲的工作時，儘量避免流於社會枝節瑣 現象的一一列舉，而自劇作家所普遍關注的焦點與一致流露的情懷，去作全面性的觀 點。我們便不難發現，元劇作家事實上是很自然地在反映著他們生活的那一個時代； 而元代社會在一代文學表徵的雜劇□，也確實留下了相當完整的記錄。

本論文凡分為九章，茲述其內容大要如次： 第一章緒論，就永嘉學派之學術立場，及其在當時學術界之地位，說明撰述之旨趣。 第二章為宋永嘉學派學術思想變遷之大勢，蓋一書之綱領，而以說明其學之來龍去脈 ，暨諸代表人物學術思想之重點及其成就與地位，並探討其學風所以轉變，暨其學所 以終歸衰歇之緣由。 第三章為元豐九先生之學術思想，第四章為鄭氏兄弟之學術思想，第五章為薛季宣之 學術思想，第六章為陳傅良之學術思想，第七章為葉適之學術思想，分別論述永嘉學 派各期代表人物之學術思想。初欲分就學術與思想二端論述之。 第八章為宋永嘉學派學術思想之影響，博采前修持賢之說，並附己見，以所處時代與 永嘉諸子之略相同者，略分為南宋末年、明末清初、有清道咸同光、民國以來四期， 述其學對於後世學者，若王應麟、顧炎武、黃宗羲、顏元、萬斯同、全祖望、章學誠 、邵晉涵、孫衣言、詒讓父子、陳黼辰、林損師弟等人之影響，但取其實而有徵者論 述之，期免穿鑿附會之病焉。 第九章結論，略論並時浙東學者，呂祖謙、唐仲友、陳亮之學，皆不足與朱、陸相抗 衡，惟永嘉學則足以與之相頡頏。然永嘉學派之學術思想雖與程、朱等道學家之說有 所出入，惟皆在於明體致用。 上述九章而外，並益以三附錄： 附錄一為宋永嘉學派諸子生平著述年表。 附錄二為宋永嘉學派諸子著述考略，稽考永嘉諸子之著述，並說明其存佚，以明學術 思想之趨向焉。 附錄三為參考書目舉要，列舉撰述本論文所參用之重要書目。 /

Eficácia, aperfeiçoar a produção, minimizar custos relativos e otimizar recursos disponíveis são desafios aos quais se deparam os serviços de alimentação coletiva no Brasil. Este estudo procurou avaliar os recursos disponíveis de uma unidade de alimentação e nutrição - UAN, visando subsidiar a implementação do sistema cook-chill. Para realização do estudo foram utilizados dois tipos de proteína animal, o lagarto (músculo semitendinosus) e o peito de frango (pectoralis major) com o emprego das técnicas cook-chill e convencional. O estudo foi divido em três etapas. A primeira avaliou a capacidade instalada a partir da observação dos recursos necessários, tais como, mão de obra empregada, estrutura física relacionada a equipamentos e custo. Os resultados evidenciaram um baixo índice de produtividade de mão de obra quando comparado a outras UAN. O custo total da preparação alimentícia aumentou 2,7% com o emprego da técnica cook-chill quando comparado à técnica convencional. Este aumento foi causado principalmente pelo maior tempo no emprego da mão de obra, de consumo de energia elétrica e no uso da capacidade instalada. Esta, por sua vez pode ser considerada suficiente para a implementação da técnica cook-chill. Na segunda etapa, identificou-se os pontos críticos de controle - PCC - de preparações com o emprego da técnica cook-chill. Testes preliminares definiram o tempo e temperatura do tratamento térmico empregado, devendo ser a temperatura de forno de 160°C até atingir 89°C no centro geométrico por 4 minutos para carne bovina (lagarto) e 2 minutos para carne a base de ave (peito de frango), respectivamente, num tempo total de processo de 2 horas e 25 minutos, binômios suficientes para reduzir 11D do microrganismo alvo do estudo, o Clostridium botulinun type E. Para o emprego da técnica cook-chill, identificou-se como pontos críticos de controle, a partir do método recomendado pelo Codex alimentarius, as etapas de cocção, armazenamento e regeneração, para as duas preparações. Na terceira etapa aplicou-se a técnica cook-chill visando comparar os resultados em relação aos aspectos sensoriais, físicos, químicos e microbiológicos com a técnica convencional. O rendimento total das preparações com o emprego da técnica convencional foi menor quando comparado ao cook-chill, para ambas as proteínas, exceto nas amostras de lagarto com cook-chill que tiveram um rendimento maior no armazenamento durante cinco dias, justificado pela influência da retenção de água provido pelo acondicionamento em saco a vácuo. O emprego da técnica cook-chill e o tempo de armazenamento não influenciaram nos resultados para pH, força de cisalhamento e cor objetiva, para nenhum dos tipos de carnes. As contagens microbiológicas revelaram-se satisfatórias, mesmo para as amostras armazenadas sob refrigeração no período mais longo. Quanto à análise sensorial as duas técnicas obtiveram uma aceitação acima de 60% nos atributos sensoriais avaliados. Concluiu-se que a UAN poderá substituir a técnica convencional, uma vez que obteve resultados satisfatórios de aceitação da técnica cook-chill, principalmente no tempo de armazenamento em até 5 dias a 3°C, e demais análises. Do mesmo modo, essa técnica apresentou-se vantajosa devido à maior facilidade operacional, sugerindo a redução do tempo de produção, a otimização da mão de obra e equipamentos disponíveis o favorecimento do aumento da produção. / Effectiveness, improving the production, minimize costs and optimize available resources are challenges which face the collective power services in Brazil. This study sought to evaluate the resources of a unit of foodservice, aiming to support the implementation of the cook-chill system. To conduct the study were used two types of animal protein, the semitendinosus beef and fillet of chicken breast (pectoralis major) with the use of cook-chill techniques (zero time and five days of storage) and conventional. The study was divided into three stages. First, it was evaluated the installed capacity from observing the necessary resources, such as labour, physical structure related to equipment and cost analysis. While using conventional techniques, the results showed a low labor productivity rate when compared to other foodservice units. The total cost increased to 2.7% with the use of cook-chill technique when compared to the conventional technique, caused mainly by higher use of labor, consumption of electricity and installed capacity, which may be considered sufficient for the implementation of the cook-chill technique. In the second stage, it was identified the critical control points - CCP - of preparations with the use of cook-chill technology. Preliminary tests defined time and temperature of cooking should be 160°C of oven temperature, up to reach 89°C at geometric center for 4 minutes, to semitendinosus beef, and 2 minutes for the chicken breast, respectively, in a total time process of 2 hours and 25 minutes, binomial of time enough to reduce 11D of the study target microorganism, Clostridium botulinun type E. For the implementation of the cook-chill technique it was identified, as critical control points from the method recommended by the Codex alimentarius, the steps of cooking, storage and regeneration, for both of preparations. The third stage applied the cook-chill technique in order to compare its results with the conventional technique, on the sensory, physical, chemical and microbiological aspects. The overall process yield with the conventional technique was lower than in the cook-chill technique for both proteins, except in the lizard samples cook-chill with time of storage of 5 days, that shown a higher process yield, that can be explained by the influence of water retention provided by storage in a vacuum bag. The use of cook-chill technique did not influence the results for pH, shear force, objective color, the storage time, for any of the types of meats, as well as microbiological counts proved to be satisfactory even for the preparations of meats under longer periods of refrigeration. The sensory analysis of two techniques gained acceptance over 60% in the sensory attributes evaluated. In conclusion, the foodservice unit can replace the conventional technique for cook-chill technique, according to satisfactory results of analyzed parameters, particularly for storage time up to 5 days at 3°C, also provides greater operational convenience, reduced production time, and labour optimization creating conditions for further production increase.