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11	Tienda virtual de tortas sin preparar Provocati Loayza Espinoza, Lorena Milagros, Arce Soria, Evelyn Jessenia, Cantaro Babilon, Milagros Elvira, Saucedo Yange, Mayra, Ruiz Espinoza, Juan Diego 06 December 2020 (has links) El presente trabajo de investigación tiene por objetivo demostrar la viabilidad del proyecto PROVOCATI en su búsqueda por desarrollar un modelo de negocio de "Tortas sin preparar" no explotado aún por las empresas del rubro de pastelería que, debido a la pandemia mundial del Covid-19, han tenido la necesidad de reinventarse y adaptar su modelo de negocio. A su vez, el proyecto busca convertir la forma de adquirir tortas, en una nueva e innovadora experiencia para el consumidor. Provocati, emprende con la atención de un mercado enfocado a personas que gustan de los dulces y los postres, pero a que, a la vez, buscan con ello compartir también un "dulce momento" en familia sacando provecho a la mayor cantidad de tiempo que sus miembros deben actualmente pasar en casa y protegiéndolos a su vez de la exposición al contagio del virus. Para validar la propuesta de negocio, analizaremos el mercado objetivo mediante una investigación cualitativa a través de la metodología de entrevistas a profundidad. Además, se medirá la intención de compra del consumidor a través del uso de herramientas como landing page y redes sociales como Facebook a fin de relacionarlas con las hipótesis y a su vez ratificar nuestra propuesta de valor. / The purpose of the present study is to determine the viability of PROVOCATI project in its quest to develop a business model of "Unprepared cakes" not yet exploited by companies in the pastry industry that, due to the global outbreak of Covid-19, have had the need to reinvent themselves and adapt their business model. The project seeks to convert the way of acquiring cakes, into a new and innovative experience for the consumer. PROVOCATI company assists a market focused on people who like sweets and desserts, but who, at the same time, also seek to share a "sweet moment" with the family, taking advantage of the greater amount of time that its members must currently spend at home and protecting them at the same time from exposure of getting infected with the virus. To validate the business proposal, we will analyze the target market with qualitative research through in-depth interview methodology. In addition, the consumer's purchase intention will be measured through the use of tools such as landing pages and social networks such as Facebook in order to relate them to the hypotheses and ratify our value proposition. / Trabajo de investigación Empresa Pastelería Plan de negocio Sin hornear Repostería casera Company Pastry Business plan No-bake Homemade pastry
12	Surf and turf, builder’s mug och Jaffa cakes : Översättningsstrategier vid svensk undertextning av kulturspecifika referenser i anglofona matlagningsprogram / Surf and Tur, Builder's Mug and Jaffa Cakes : Transwlation Strategies in Swedish of Culture Specific References in Anglophone Cooking Shows Hagander, Sara January 2016 (has links) Mat, språk och kultur är tätt sammanlänkade, och i matlagningsprogram förekommer en rad olika sorters kulturspecifika referenser. Kulturspecifika referenser definieras som ”any reference to a cultural entity which, due to its distance from the target culture, is characterized by a sufficient degree of opacity for the target reader to constitute a problem” (Mailhac i Ranzato 2015:54) och kan vara sådant t.ex. som måttenheter (pint), märken (Tabasco) och maträtter (surf and turf). Denna undersöknings fokus är översättningen av kulturspecifika referenser i matlagningsprogram, och eftersom merparten av de matlagningsprogram som översätts för svensk tv är på engelska består denna studies material av 21 engelskspråkiga matlagningsprogram och deras svenska översättningar. De matlagningsprogram som undersökts är Det goda livet, Jamie Olivers smarta rätter, David Roccos ljuva matresa – Italien, Kitchen Hero och Hela England bakar. Genom att att konstruera en korpus och analysera de kulturspecifika referenserna har normerna för översättningsstrategier gällande kulturspecifika referenser i matlagningsprogram kartlagts, och jämförts med resultaten från Pedersens välkända undersökning av primetime-TV (2011). Resultaten kategoriserades sedan enligt Pedersens taxonomi. Resultaten visade att normerna för matlagningsprogram liknade dem för primetime-TV, trots att det fanns ett par domänspecifika skillnader. Eftersom språk formar hur vi ser världen är det intressant att se hur kulturspecifika referenser översätts från en kultur till en annan, eftersom det formar hur den kulturen ses och värderas, eller åtminstone dess matkultur. / Food, language and culture are closely linked and cooking shows are peppered with culturally specific references. Culturally specific references are defined as “any reference to a cultural entity which, due to its distance from the target culture, is characterized by a sufficient degree of opacity for the target reader to constitute a problem” (Mailhac in Ranzato 2015:54) and can be things such as measurements (pints), brands (Tabasco), and dishes (surf and turf) to name a few. This study focuses on the translation of culture specific references in cooking shows. Since most of the cooking shows translated into Swedish are in English, the material for this study consists of 21 cooking shows in English and their Swedish translations. This study will look at the shows 3 good things, Save with Jamie, David Rocco’s Dolce Vita, Kitchen Hero and The Great British Bake off. By constructing a corpus and analyzing the culturally specific references, the norms regarding translation strategies for the translation of culturally specific references in cooking shows have been mapped out, and compared to the results of a well known study on primetime TV by Pedersen (2011). These were categorized in accordance with Pedersen’s taxonomy (2011:76). The results showed that the norms were very similar to those of primetime TV, with the exception of some domain-specific norms. Language influences how we see the world. Thus, the way culturally specific references are translated from one culture into another is important because it affects how cultures are viewed and interpreted, at least within the food community. Norm subtitling culture specific references ECR translation strategy cooking show 3 good things Save with Jamie David Rocco’s Dolce Vita Kitchen Hero Great British Bake off English to Swedish Norm undertextning kulturspecifik referens ECR översättningsstrategi matlagningsprogram Det goda livet Jamies smarta rätter David Roccos ljuva matresa – Italien Kitchen Hero Hela England bakar engelska-svenska General Language Studies and Linguistics
13	Nanolithography on thin films using heated atomic force microscope cantilevers Saxena, Shubham 01 November 2006 (has links) Nanotechnology is expected to play a major role in many technology areas including electronics, materials, and defense. One of the most popular tools for nanoscale surface analysis is the atomic force microscope (AFM). AFM can be used for surface manipulation along with surface imaging. The primary motivation for this research is to demonstrate AFM-based lithography on thin films using cantilevers with integrated heaters. These thermal cantilevers can control the temperature at the end of the tip, and hence they can be used for local in-situ thermal analysis. This research directly addresses applications like nanoscale electrical circuit fabrication/repair and thermal analysis of thin-films. In this study, an investigation was performed on two thin-film materials. One of them is co-polycarbonate, a variant of a polymer named polycarbonate, and the other is an energetic material called pentaerythritol tetranitrate (PETN). Experimental methods involved in the lithography process are discussed, and the results of lithographic experiments performed on co-polycarbonate and PETN are reported. Effects of dominant parameters during lithography experiments like time, temperature, and force are investigated. Results of simulation of the interface temperature between thermal cantilever tip and thin film surface, at the beginning of the lithography process, are also reported. Characterization Deflection Setpoint Grain rearrangement Array Precise positioning Metrology Explosion Explosives Data storage Material Image processing Slow scan disabled Temperature Tip Local In-situ Nanoscale Electrical circuit fabrication Repair Co-polycarbonate Polymers Polycarbonates Energetic materials PETN Simulation Interface Nano-manufacturing Experiment Calibration Raman Frequency Deflagration Decomposition Detonation Build up Pile-up End capped End capping Cross linked Cross-linked Conductivity Microscale MEMS Microcantilever NEMS DPN tDPN Silicon Glass Peak InVOLS Manipulation AFM Atomic force microscope Defense Nanoscale Surface Stiffness Force Scan size Thermal cantilevers Imaging Lithography Nanolithography Thin films Cantilevers Heaters Technology Nanotechnology Scan velocity Scan rate Bake Anneal Pentaerythritol tetranitrate Thin films Thermal properties Atomic force microscopy Microlithography Nanotechnology Surfaces (Technology) Analysis

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Tienda virtual de tortas sin preparar Provocati

Nanolithography on thin films using heated atomic force microscope cantilevers