Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / Esta dissertação é um estudo comparativo do legado vitoriano deixado para as escritoras do século XX, Virginia Woolf e Sylvia Plath. Primeiro discutem-se as agências controladoras do corpo feminino na era vitoriana e a formação de um ideal de feminilidade que chamamos de Anjo do Lar. Em seguida, discute-se como Virginia Woolf apreende essa imagem e a subverte, criando seu duplo, que chamamos de Demônio do Lar. Por fim, promovemos o diálogo entre Sylvia Plath e Virginia Woolf. Plath parece escrever aos moldes de Woolf, criando uma literatura de morte, feita para assassinar o Anjo do Lar. Usamos para tal estudo o conceito de écriture féminine, criado pelas francófonas Hélène Cixous, Luce Irigaray, e Julia Kristeva, entre outras, para traçar os paralelos entre um lugar para o feminino na escrita e a busca de uma tradição por Woolf. A abjeção de Kristeva, a dinâmica de poder entre alma e corpo de Foucault e o conceito de duplo de Otto Rank nos ajudarão, por fim, a entender como se dá a morte do Anjo na literatura, especificamente no romance A redoma de vidro (1963) de Sylvia Plath / This dissertation is a comparative study of the legacy left behind by the Victorians to the twentieth-century woman writers Virginia Woolf and Sylvia Plath. Firstly, we shall discuss the controlling agencies governing the female body in the Victorian Era and the rise of an ideal, the Angel in the House. Secondly, we expose how Virginia Woolf apprehends and subverts this Victorian ideal, duplicating it into what we call the Demon in the House. At last we encourage the dialogue between Sylvia Plath and Virginia Woolf. Plath seems to write in accordance with Woolfs parameters, creating a literature of death, a literature that is the killer of the Angel. We use the concept of écriture féminine promoted by the French critics Hélène Cixous, Luce Irigaray, and Julia Kristeva, among others, to parallel a feminine space for writing to Woolfs search for a feminine literary tradition. Kristevas abjection, Foucaults power dynamics between the soul and the body, and Otto Ranks work on the double, shall foster our discussion on the death of the Angel in literature, especially in Sylvia Plaths The Bell Jar (1963)

The overall objective of the study was to investigate different food ingredient conditions and ultrasound treatment on pea protein in terms of surface morphology and thermal characteristics. The motivation of this work was based on previous studies focusing on non-chemical physical modifications of plant proteins and the increasing demand for functional alternative proteins. Ultrasonication time and amplitude, pH, protein concentration, and salt concentration all influenced the thermal and interfacial properties of pea protein. Ultrasound treatment altered the quaternary and tertiary structure of the storage protein and disrupted non-covalent bonds. The structural altercations and a reduction in particle size led to improved functionality. For foams generated at pH 5.0 with 4% (w/v) ultrasound treated protein, the foams had acceptable capacity and stability even when high levels of sugar (5% sucrose) and salt (0.6 M) were incorporated. An acceptable angel food cake simulation can be achieved by replacing egg white with ultrasound treated pea protein. Color and loaf height were different, but similar texture profiles were achieved. Ultrasound treatment significant improved the emulsifying capacity (up to 1.4 fold), emulsion stability, and creaming index compared to control samples (no ultrasound) over two weeks. The ultrasound treated emulsion yielded lower TBARS values, likely due to the change in exposed protein reactive groups. These findings demonstrate that ultrasound processing is an effective nonchemical method to change the structural and physiochemical properties of pea protein. Pea protein processed with this method might allow for the functionality in a bakery, dressings, or beverage products, which is appealing to many consumers and manufacturers.

The hardest time to receive financing for a venture is at its earliest stage. These ventures are among the riskiest investments for an investor, which creates a gap in financing that is often bridged through a source of funding called Angel Financing. Angel investors are one of the best providers of early stage funding. This thesis will explain what angel investing is, how they work, and what angels look for. This information will help entrepreneurs be better equipped to find an angel investor for their venture.

Esta tesis es una contribución a la divulgación del paradigma Dr. Angel Maldonado, en el campo docente, gremial e industrial. En el aspecto docente, nadie más autorizado que el Dr. Juan de Dios Guevara, que colaboró con él, por más de veinte años, para detallar su polifacética actividad, como lo expuso en su discurso del 30 de enero de 1997, con motivo del 42 Aniversario de su desaparición, calificándolo de "Maestro sabio de alta gravitación en el ambiente científico profesional, investigador profundo y perseverante"; se distinguió por la claridad de su exposición, la profundidad de sus conceptos e iniciador de la enseñanza de la materia médica en el Perú. Contribuyó a dar a conocer el folklore medicinal del Perú, con el DR. Angel Maldonado, se inicia en la Universidad el estudio químico de la flora peruana. Así también, en lo referente al aspecto gremial estuvo orgulloso de su profesión farmacéutica tratando de elevarla al más alto nivel de consideración, ante otras profesiones y ante la sociedad. Fue defensor de la profesión farmacéutica y es por eso que colaboró con la creación de la Facultad de Farmacia y Bioquímica, apoyó en la construcción del local de la Federación Nacional de Químicos Farmacéuticos. A nivel castrense, abrió el escalafón del Ejército para la profesión farmacéutica. En el aspecto industrial, fue propulsor de la Industria Farmacéutica Nacional, sobre bases científicas, poniendo de manifiesto sus excepcionales condiciones para la organización industrial de esta rama de la Farmacia. Fundó, con la colaboración de su hermano Eduardo, también farmacéutico, los laboratorios Maldonado iniciándose así la Industria Farmacéutica Peruana; contribuyendo a la salud del pueblo en los momentos más difíciles por las que pasaba la salud de la población, por la falta de medicinas, como consecuencia de la Segunda Guerra Mundial. El Dr. Angel Maldonado, dejó para la posterioridad el museo más completo de las Ciencias Médicas. / In this thesis we try to show the big contribution of Dr. Angel Maldonado’s paradigm, in the educational field gremial and industrial. In the educational aspect, no body more suitable then Dr. Juan de Dios Guevara, who collaborate with him, during twenty years for detail his polifacetic activity, like a he expose in his speech in January 30th of 1997, in a 42º Anniversary of his disappearance qualified him like “wise master with high gravitation in the scientist environment, perseverance and profound investigator”. He distinguished for the clarity of his exposition, the deep of his concepts and for be the beginner of the education of Peruvian Medical folklore, with him beginning to university of chemistry study to the Peruvian flora. Like this, in the gremial aspect, he was so proud of his pharmacist profession, trying to elevate it to the most highest level of consideration before other professions and to the society. He was the defender of the pharmacist profession and his the reason why he collaborate with the creation of the pharmacist faculty, collaborating with the construction of the Pharmaceutics National Federation and in the military level, he opened the roster of the army for the pharmacist profession. He impulse the formation of different scientist institution like the chemistry society. In the industry aspect, he impulse the pharmaceutics industry above scientifist base, he manifested his exceptional condition for the industry organization, in this areas. He founded with the collaboration of his brother Eduardo, pharmacist too, the Maldonado’s Laboratory, beginning like this to Peruvian pharmaceutical industry. Contribute to the people’s health in the most difficult moment of consequence to the second world war. The Dr. Angel Maldonado leave for the posteriori the most complete museum of the medic science.

Learning management systems(LMSs) have become one of the most common computer systems adopted at universities, colleges and distance learning organizations. In order to identify different features and accordance of each LMS, LMSs’ features were compared by using four different categories; communication tools, productivity and student involvement tools, course delivery tools, and administration tools. Based upon the comparison of the different features affecting different usage patterns, this paper proposes a classification of seven selected LMSs; ANGEL, Blackboard, Moodle, Sakai, WebCT, Ning and Elgg. These seven LMSs are classified into three groups according to systems’ pedagogical adaptability and technological usability. The classification seeks to understand the possibilities and limitations of what these classified groups of LMSs can accomplish and is used to suggest a suitable usage in order to support teaching and learning. The proposed classification implies the need of future exploratory case study analyzing teaching and learning practices according to the classification. / text

No description available.

The object of this research was to determine if an acceptable angel food cake alternative could be produced that had reduced calories and sucrose content. This was accomplished through replacing sucrose in meringue, angel food cake batter, and baked angel food cakes with polydextrose and either sucralose, acesulfame-K, or Rebaudioside A at different replacement levels (25, 50, 75, 100%). Meringue and cake batter properties were measured using rheological techniques. Baked angel food cakes were analyzed based on height, weight loss, moisture content, color, and TPA analysis. With meringue batter, 100% sucrose replacement was unacceptable since undissolved polydextrose made analyzing and end products impractical. While 75% sucralose and acesulfame-K sucrose replacement exhibited comparable air incorporation to the sucrose control in cake batter, baked angel food cakes showed a decrease in functional properties. Polydextrose was likely the cause. 25% sucralose and acesulfame-K sucrose replacement were no different from sucrose cakes in regards to height, overall textural appearance, crumb pore size, and hardness. These cakes resulted in an overall calorie reduction of 18.7%. In every experiment, Rebaudioside A replacement treatments exhibited trends opposite of sucralose and acesulfame-K treatments. Rebaudioside A treatments performed the worst for rheological properties and TPA analysis.

No se posee.

Thesis (M.A.)--Brigham Young University. Dept. of Humanities, Classics, and Comparative Literature, 2007. / Includes bibliographical references (p. 117-122).

Zugl.: Münster (Westfalen), Univ., Diss., 2003