This research was an attempt to identify and provide a phylogeny of Vanilla orchids using PCR sequencing/ fingerprinting.Traditional classification methods haved relied heavily on morphological traits and are often contradictory, subjective and incomplete. This research attempted to discover an objective and reliable method for identification and classification of selected tropical orchids species using molecular techniques. Vanilla orchids were chosen for their commercial importance in the scent and flavoring industry.Reconstruction of phylogenetic data is possible using relatively new molecular techniques: Polymerase Chain Reaction (PCR) fingerprinting and sequencing. PCR fingerprinting reveals restriction fragment length polymorphisms (RFLPs) within an organism's genome. Thesevariations can be used to construct genetic maps in a variety of species. PCR sequencing reveals genetic variation at an even greater level: nucleotide sequence.The literature suggests that these methods are fairly quick and simple; however, the crucial step is obtaining high molecular weight DNA digestable with restriction enzymes or amplifiable by the PCR. DNA isolation has proven to be difficult with Vanilla orchids due to their numerous phenolic compounds, tough fibrous tissue and high number of polysaccharides. This research developed a method of isolating high molecular weight DNA from orchids. This DNA was digestible with restriction enzymes. The DNA was subjected to DNA fingerprinting with primers specific to the 18S-26S ribosomal RNA gene and with RAPD primers. The DNA was also sequenced using the PCR technique.Variation between Vanilla species genomes was discovered and compared to traditional phylogenetic information. It was found that banding patterns and nucleotide sequences were almost identical for Vanilla planifolia and planifolia varegata. The banding patterns for Vanilla barbellata were similar to those of the two unknown Vanilla orchids. Vanilla humboltii exhibited a banding pattern far different from either barbellata or planifolia. These results confirm the hypothesis that PCR fingerprinting/ sequencing is a useful technique for the identification and phylogenetic analyses of Vanilla orchids. / Department of Biology

No description available.

Made available in DSpace on 2016-08-29T15:36:33Z (GMT). No. of bitstreams: 1 tese_6615_Jose Arcanjo Nunes.pdf: 808121 bytes, checksum: 5388986520723a2d9254b75dde7fd51a (MD5) Previous issue date: 2013-12-17 / Foram realizados dois experimentos com os objetivos de avaliar os efeitos de diferentes concentrações de sacarose no crescimento in vitro de mudas de Vanilla planifolia, e analisar as variáveis morfológicas de mudas de V. planifolia cultivadas em diferentes recipientes e diferentes substratos. Para isso, no experimento 1, mudas provenientes da proliferação de gemas axilares foram cultivadas in vitro em cinco concentrações de sacarose (0, 15, 30, 45 e 60 g L-1), com quatro repetições de dez mudas, em delineamento inteiramente casualizado. Variáveis morfológicas, fluorescência da clorofila a, teor de amido, taxa de perda de água e o pH do meio de cultura foram avaliados 60 dias após a inoculação das mudas. As diferentes concentrações de sacarose influenciaram todas as características morfológicas e os parâmetros fisiológicos estudados. Os dados relativos aos aspectos morfofisiológicos de mudas de V. planifolia provenientes de micropropagação sugerem a viabilidade técnica para a propagação em larga escala de mudas dessa espécie. No experimento 2, estudou-se as variáveis morfológicas de mudas de V. planifolia provenientes da proliferação de gemas axilares e da propagação seminífera in vitro, cultivadas em diferentes recipientes e diferentes substratos. O experimento foi realizado em esquema de parcelas subsubdivididas, constituídas pelas combinações entre os fatores: recipiente (sacola e bandeja), substrato (preparado I e preparado II) e muda (micropropagada e plântula), num delineamento inteiramente casualizado, com quatro repetições de oito mudas. A combinação de recipiente sacola, substrato II (solo, areia, esterco de galinha e serrapilheira de mata) e muda micropropagada de gema axilar pode ser usada na produção de mudas de V. planifolia. Palavras-chave: Vanilla planifolia. Carboidrato. Gema axilar. Substrato.

京都大学 / 0048 / 新制・課程博士 / 博士(地球環境学) / 甲第19346号 / 地環博第139号 / 新制||地環||28(附属図書館) / 32348 / 京都大学大学院地球環境学舎環境マネジメント専攻 / (主査)教授 舟川 晋也, 准教授 真常 仁志, 准教授 西前 出 / 学位規則第4条第1項該当 / Doctor of Global Environmental Studies / Kyoto University / DFAM

Orientador: Helena Maria Andre Bolini / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-10T11:15:41Z (GMT). No. of bitstreams: 1 Cadena_RafaelSilva_M.pdf: 587249 bytes, checksum: ffccf18dd24b727a071e97e16f675a55 (MD5) Previous issue date: 2008 / Resumo: O sorvete é uma matriz altamente complexa de alimento contendo proteínas, gordura, açúcares, ar, minerais, etc. e relações incontáveis entre os diferentes constituintes. No Brasil, o consumo per capita de sorvete é de 3,5 litros ao ano, menos de um quarto do volume dos países nórdicos, como Finlândia, Dinamarca e Noruega, onde o consumo per capita de sorvete é de, aproximadamente, 20 litros por ano, demonstrando que há espaço para o crescimento da indústria sorveteira no Brasil. Este trabalho teve como objetivo realizar análise de aceitação, análise descritiva quantitativa, análise tempointensidade e análise físico-químicas em sorvetes sabor creme tradicional e ¿light¿ comercializados na região de Campinas/SP. Os dados foram analisados estatisticamente com auxílio do programa estatístico SAS. Foi aplicado Análise de variância (ANOVA) e Teste de Média de Tukey. O Mapa de Preferência Interno foi feito através do programa XLStat. No teste de aceitação as amostras tradicionais foram melhores aceitas que as amostras ¿light¿, com exceção de uma amostra de sorvete ¿light¿. O método Análise Descritiva Quantitativa diferenciou as amostras pelos atributos cor amarela, brilho, aroma doce, aroma de chocolate branco, aroma de gordura hidrogenada vegetal, gosto doce, sabor de chocolate branco e sabor de gordura vegetal. A análise de tempo-intensidade revelou gosto amargo em uma amostra tradicional e residual amargo nas amostras ¿light¿, gosto residual doce na amostra ¿light¿ preferida pelos consumidores e intensidade de sabor de nata maior nas amostras mais aceitas. As amostras mais aceitas pelos consumidores foram os sorvetes que apresentaram nos testes descritivos mais cor amarela, aroma e gosto doce, aroma e sabor de chocolate branco e espalhabilidade. As amostras mais rejeitadas pelos consumidores foram os sorvetes com maior grau de residual amargo e menor grau de aroma e gosto doce. Em conclusão, o desenvolvimento do perfil sensorial descritivo e os dados do teste de aceitação obtidos na avaliação dos sorvetes de creme tradicional e ¿light¿ comercializados poderão auxiliar a indústria nacional de sorvetes a adotar procedimentos para a melhoria na qualidade e delinear novas estratégias de publicidade / Abstract: Ice cream is a highly complex food matrix, containing proteins, fat, sugars, air, minerals, etc. and countless interfaces between the different constituents. The ice cream per capita consumption in Brazil is 3,5 liters/year, lower than a quarter of the volume consumed in Nordic countries, as Finland, Denmark and Norway, where it is about 20 liters/year, demonstrating that it is possible for the Brazilian ice cream industry to grow. The objective of this study is to carry out acceptation analysis, quantitative-descriptive analysis, time-intensity analysis, physicalchemical analysis in traditional vanilla ice creams and light vanilla ice creams commercialized in Campinas, São Paulo. The quantitative descriptive analysis, time-intensity analysis and acceptance test data were evaluated by the analysis of variance (ANOVA), Tukey¿s Test and the principal component analysis. The results were statistically analyzed based on the statistical program SAS. The Internal Preference Map was based on XLStat program. The Quantitative Descriptive Analysis method distinguished the brand through attributes as yellow color, shininess, white chocolate aroma, hydrogenated fat, white chocolate flavour and hydrogenated fat taste. Time-intensity analysis revealed a bitter taste in a traditional sample and residual bitter taste in light samples, sweet residual taste in the consumer's favorite light sample and a bigger butterfat intensity taste on the most accepted samples. Consumer's most accepted ice creams samples were those that presented an intense yellow color, aroma and taste of sweet, aroma and taste of white chocolate and spreadability. Consumer's most rejected samples were ice creams with a higher degree of bitter residual and lower degree of aroma and taste of sweet. To conclude, the development of the descriptive sensorial profile and the data of the acceptation test obtained on the light and traditional vanilla ice creams evaluation commercialized may aid the national ice cream industry to adopt new proceedings for quality improvement and would delineate new publicity strategies / Mestrado / Consumo e Qualidade de Alimentos / Mestre em Alimentos e Nutrição

No description available.

Today smartphones and mobile applications are a part of our everyday life and information has become more accessible then ever before. The notion of sustainability was established in 1987 and is just as relevant now as then. Sustainable Interaction Design is still today a rather unexplored area, nonetheless important to examine. The purpose of this thesis is to study how mobile applications can help and encourage users toa more sustainable lifestyle. Further more we wanted to look into the awareness of people and their willingness to change their everyday life. By choosing two different mobile applications with a focus on environmental questions we have analyzed how users are allowed to be affected. The result is also based on one survey and one focus group. The resultis interpreted based on previous research by Jeffrey Bardzell and Shaowen Bardzell, Elina Eriksson and Daniel Pargman, Maria Normark and Jacob Tholander with theories around Critical Design, Vanilla Sustainability and Perfomative Design. Our conclusion is that mobile applications can help users to a more sustainable living. For users to be encouraged and affected we have defined som key factors. Pleasing aesthetics and structure are required, the information published should not be ambiguous, but clear and accurate, and the behaviour that is encouraged should benefit the user. In addition we have discovered a connection between awareness and the willingness to change. / Smarta telefoner och mobilapplikationer är idag en del av vår vardag och information harblivit mer lättillängligt än någonsin. Begreppet hållbarhet definierades år 1987 och är likaaktuellt då som nu. Hållbar interaktionsdesign är idag ett relativt outtforskat område och somär, möjligtvis just därför, viktigt att undersöka.Syftet med denna studie är att undersöka hur mobilapplikationer kan hjälpa och uppmuntraanvändare till en mer hållbar livsstil. Samtidigt ville vi undersöka medvetenheten och viljantill förändring hos människor i vardagen när det kommer till hållbara val.Vi har valt ut två applikationer med miljöfokus och med hjälp av dem har vi analyserat huranvändare blir påverkade av miljörelaterade frågor. Resultatet är även baserat på enenkätundersökning och en fokusgruppstudie. Vi har tolkat resultatet utifrån tidigare forskningav Jeffrey Bardzell och Shaowen Bardzell, Elina Eriksson och Daniel Pargman samt MariaNormark och Jacob Tholander med teorier kring kritisk design, vanillasustainability och perfomative design. Vi har kommit fram till att mobilapplikationer kanhjälpa användare till en mer hållbar livsstil. Vi har definierad några viktiga faktorer för attanvändare ska bli påverkade och uppmuntrade. En tilltalande estetik och struktur krävs,informationen som ges ut bör inte vara tvetydig utan klar och korrekt samt att denbeteendeförändring som uppmuntras gärna ska gynna användaren själv. Vi har även funnit enkoppling mellan medvetenhet och förändringsvilja.

No description available.

Vanilla planifolia, orchidée épiphite florifère, est la principale source naturelle de l'arôme de vanille. Largement utilisé dans les produits laitiers, les boissons, les pâtisseries et les parfums, cet arôme est le résultat d'un processus complexe : de huit à neuf mois après la fécondation des fleurs, les gousses matures sont récoltées et traitées pendant environ un an afin de libérer leur bouquet aromatique. Aujourd'hui, plus de la moitié de la production mondiale de vanille provient de Madagascar. Pour faire face à cette concurrence, les producteurs de la Réunion se tournent vers la production de vanille "haut de gamme". L'exploitation des vanilliers les plus intéressants du point de vue aromatique est donc favorisée. Toutefois, les programmes d'amélioration se heurtent au manque de connaissances sur la physiologie de la plante. Il devient alors essentiel de mieux comprendre les mécanismes physiologiques et biochimiques impliqués dans la production aromatique des gousses de V. planifolia. Dans ce travail de thèse, une analyse des métabolites présents dans les gousses vertes et les feuilles de vanille a été effectuée par Résonance Magnétique Nucléaire. Cette technique permet l'évaluation qualitative et quantitative des métabolites primaires (sucres, acides animés et organiques...) et secondaires (composés phénoliques...) présents dans la plante dans diverses conditions physiologiques : au cours du développement de la gousse, lors d'une infection virale, selon les saisons ou encore sur différentes accessions. / Vanilla planifolia, a flowering epiphitic orchid, is the major natural source of vanilla flavour. Largely used in dairy products, beverages, bakeries and perfume, vanilla flavour is obtained after a long process: from eight to nine months after flower pollinisation, mature pods are harvested and then prepered during about one year in order to release the characteristic vanilla aroma. Nowadays, more than half vanilla pods world production comes from Madagascar. To face the concurrence, a solution could be develop higher quality pods. Selection of the most aromatic vanilla plant is then preferred. Nevertheless, amelioration program are facing up to a lack of knowledge in vanilla plant physiology. It is now essential to understand more the physiological and biochemical mechanisms implied in the aromatic production of V. planifolia pods. In this thesis, a metabolomic analysis of vanilla green pods and leaves has been performed by nuclear magnetic resonance. This technique has allowed the qualitative and quantitative analysis of primary (sugar, amino and organic acids...) and secondary metabolites (phenolic compounds...) present in vanilla plant according to various physiological conditions: developing pods, viral infection, inter-accession or seasonal variation.

Consumers have a variety of ice cream available for purchase through retail stores, including: standard commercial, specialty store, organic, and premium commercial options. This study used a sensory analysis to solicit responses from a group of adults to determine consumer preference and acceptance of four vanilla ice creams based on taste. Consumers preferred (i) organic ice cream to standard, commercial ice cream and (ii) specialty store ice cream to standard, commercial ice cream. Additionally, consumers could identify (i) the organic ice cream when compared to the standard, commercial ice cream and (ii) the premium, commercial ice cream had more overrun than the standard, commercial ice cream. Despite the preference for organic ice cream, it was unable to be determined if consumers were willing to pay a higher price for perceived higher quality organic ice cream. This research was unable to determine if organic ice creams offer additional nutritional benefits as compared to non-organic ice cream, but nutritional analysis was performed, and further research is warranted.