Submitted by Daniel Hoene (daniel-hoene@gmx.de) on 2016-03-17T02:11:14Z No. of bitstreams: 1 Daniel Hoene.pdf: 1204800 bytes, checksum: 80727c04207d47b288a6fb755cda7a16 (MD5) / Rejected by Janete de Oliveira Feitosa (janete.feitosa@fgv.br), reason: Sr. Daniel, boa tarde. Solicitamos nova submissão digital pois na submissão feita não consta a Folha de Assinatura da Banca da defesa. O impresso entregue na Secretaria está correto. Não há necessidade de nova impressa. Aguardamos novo contato quando o senhor tiver feito a nova submissão. Cordialmente, Janete on 2016-04-12T19:41:22Z (GMT) / Submitted by Daniel Hoene (daniel-hoene@gmx.de) on 2016-04-13T21:48:35Z No. of bitstreams: 1 Thesis - Daniel Hoene.pdf: 1513393 bytes, checksum: e3291314873d496efd62f42557f5473f (MD5) / Approved for entry into archive by Janete de Oliveira Feitosa (janete.feitosa@fgv.br) on 2016-04-14T20:03:26Z (GMT) No. of bitstreams: 1 Thesis - Daniel Hoene.pdf: 1513393 bytes, checksum: e3291314873d496efd62f42557f5473f (MD5) / Approved for entry into archive by Maria Almeida (maria.socorro@fgv.br) on 2016-05-09T12:30:31Z (GMT) No. of bitstreams: 1 Thesis - Daniel Hoene.pdf: 1513393 bytes, checksum: e3291314873d496efd62f42557f5473f (MD5) / Made available in DSpace on 2016-05-09T12:34:00Z (GMT). No. of bitstreams: 1 Thesis - Daniel Hoene.pdf: 1513393 bytes, checksum: e3291314873d496efd62f42557f5473f (MD5) Previous issue date: 2016-01-29 / This thesis elaborates the creation of value in private equity and in particular analyzes value creation in 3G Capital’s acquisition of Burger King. In this sense, a specific model is applied that composes value creation into several drivers, in order to answer the question of how value creation can be addressed in private equity investments. Although previous research by Achleitner et al. (2010) introduced a specific model that addresses value creation in private equity, the respective model was neither applied to an individual company, nor linked to indirect drivers that explain the dynamics and rationales for the creation of value. In turn this paper applies the quantitative model to an ongoing private equity investment and thereby provides different extensions to turn the model into a better forecasting model for ongoing investments, instead of only analyzing a deal that has already been divested from an ex post perspective. The chosen research approach is a case study about the Burger King buyout that first includes an extensive review about the current status of academic literature, second a quantitative calculation and qualitative interpretation of different direct value drivers, third a qualitative breakdown of indirect drivers, and lastly a recapitulating discussion about value creation and value drivers. Presenting a very successful private equity investment and elaborately demonstrating the dynamics and mechanisms that drive value creation in this case, provides important implications for other private equity firms as well as public firms in order to develop their proprietary approach towards value creation.

Microbial and oxidative changes occurring in meat and meat products cause loss of quality and consequent commercial devaluation. The consumption of meat products has caused concern among consumers by the presence of chemical preservatives, which are often questioned because of the risk of harmful side effects to health. In an attempt to control microbial and oxidative changes, researches have been performed with the purpose of isolating natural phytochemicals obtained from various plant substrates, which besides having the preference of the consumers, also have the ability to act helping in the prevention of diseases. Antioxidant and antimicrobial activities have been attributed to the phenolic compounds; persimmon (Diospyros kaky L.) was used in this study since it is rich in polyphenols. Initially, we compared the antioxidant activity of hydroethanolic extracts of Diospyros kaki, L. of the cultivars Quioto and Rama Forte in chicken meat. The effect of these cultivars on the color and sensory characteristics of the samples was also verified. The crude hydroethanolic extract of persimmon cv. Rama Forte was used in subsequent tests since it showed a higher content of phenolic compounds, higher antioxidant activity, and it did not affect the sensory characteristics of chicken meat. The hydroethanolic extract of persimmon cv. Rama Forte was fractionated using solvents with different polarities (n-hexane, chloroform, and ethyl acetate) and subjected along with the hexane, chloroform, and ethyl acetate fractions and the residual fraction to the determination of total phenolic compounds as well as antimicrobial and antioxidant activity in vitro. The antioxidant activity in beef was verified and compared with the activity of the oily extract of rosemary (Chr. Hansen ®). The extract and/or the most efficient fractions were evaluated for antioxidant and antimicrobial activity as well as for the influence on the sensory characteristics and color of meat products (beef burgers and salami). Based on the results obtained, the crude hydroethanolic extract of persimmon cv. Rama Forte and the residual and ethyl acetate fractions showed antioxidant activity in beef during the storage period, however, no antimicrobial activity was observed. In the salami samples, the crude hydroethanolic extract of persimmon cv. Rama Forte also showed antioxidant activity and did not alter the sensory characteristics or microbial counts performed after the manufacturing period of the salami. In the frozen beef burgers, crude hydroethanolic extract of persimmon cv. Rama Forte and residual and ethyl acetate fractions, when used in the concentrations of 0.5 and 0.7%, did not show antioxidant potential or antimicrobial characteristics. Moreover, they did not interfere in the sensory samples. However, the ethyl acetate fraction (0.5 and 0.7%) contributed to the retention and stability of the red color of the samples of beef burgers during the storage of the frozen product. Thus, based on the results obtained, it seems appropriate to assume that the crude hydroethanolic extract of persimmon cv. Rama Forte as well as residual and ethyl acetate fractions have antioxidant potential. Further studies should be performed mainly in relation to the antioxidant activity in frozen meat products. / As alterações microbianas e oxidativas indesejáveis que podem ocorrer na carne ou nos produtos cárneos causam perda de qualidade e conseqüente desvalorização comercial. O consumo de produtos cárneos tem causado preocupação nos consumidores pela presença de conservantes sintéticos, os quais são questionados freqüentemente devido aos riscos de apresentarem efeitos colaterais maléficos à saúde. Com o intuito de controlar as referidas alterações, pesquisas têm sido desenvolvidas, com o propósito de estudar fitoquímicos naturais, obtidos de diversos substratos vegetais, os quais além de terem a preferência dos consumidores, também possuem a capacidade de atuarem como auxiliares na prevenção de doenças. Aos compostos fenólicos tem sido atribuída atividade antimicrobiana e antioxidante, e considerando tal capacidade foi utilizado neste estudo o caqui (Diospyros kaky L.) que é rico em polifenóis. Inicialmente foi comparada a atividade antioxidante dos extratos hidroetanólicos de Diospyros kaki L. das cultivares Quioto e Rama Forte em carne de frango e verificado o efeito dos mesmos sobre a cor e as características sensoriais das amostras. O extrato hidroetanólico bruto de caqui da cultivar Rama Forte, que apresentou maior teor de compostos fenólicos, maior atividade antioxidante e que não interferiu nas características sensoriais da carne de frango foi empregado nos testes posteriores. O extrato hidroetanólico de caqui da cultivar Rama Forte foi fracionado usando solventes com diferentes polaridades (n-hexano, clorofórmio e acetato de etila) e submetido juntamente com as frações hexânica, clorofórmica, de acetato de etila e a fração residual a determinação de compostos fenólicos totais, atividade antioxidante e antimicrobiana in vitro. Também foi verificada a atividade antioxidante dos mesmos em carne bovina e comparada com a atividade do extrato oleoso de alecrim (Chr. Hansen®). O extrato e/ou frações mais eficientes foram avaliados quanto a atividade antioxidante e antimicrobiana, bem como quanto a influencia sobre as características sensoriais e a cor de produtos cárneos (hambúrguer e salame). Com base nos resultados obtidos pode-se verificar que o extrato hidroetanólico bruto de caqui da cultivar Rama Forte, bem como as frações residual e a de acetato de etila apresentaram atividade antioxidante na carne bovina durante o período de armazenamento, mas não apresentaram atividade antimicrobiana. Nas amostras de salame, o extrato hidroetanólico bruto de caqui da cultivar Rama Forte também apresentou atividade antioxidante e não alterou as características sensoriais nem as contagens microbianas realizadas após o período de processamento do salame. Já no hambúrguer congelado o extrato hidroetanólico bruto de caqui da cultivar Rama Forte e as frações residual e de acetato de etila, quando utilizados nas concentrações de 0,5 e 0,7%, não demonstraram potencial antioxidante e antimicrobiano, e não interferiram nas características sensoriais das amostras, enquanto que a fração acetato de etila (0,5 e 0,7%) contribuiu na retenção e estabilidade da cor vermelha das amostras de hambúrguer de carne bovina durante o período de armazenamento do produto congelado. Desta forma, com base nos resultados obtidos parece adequado supor que o extrato hidroetanólico bruto de caqui da cultivar Rama Forte e as frações residual e de acetato de etila apresentam potencial antioxidante, mas estudos mais aprofundados devem ser realizados principalmente no que se refere a atividade antioxidante em produtos cárneos congelados.

O presente trabalho teve como objetivo avaliar as características físico-químicas e de aceitação sensorial de diferentes produtos cárneos elaborados com adição de fibra de ervilha como substituto parcial de carne (visando redução de custos no produto) e de gordura (visando a elaboração de um produto mais saudável). Foram processados quatro diferentes produtos cárneos (nuggets, hambúrguer, apresuntado e salsicha), onde cada um apresentou as seguintes formulações: nuggets (Nuggets Controle (NC) - formulação semelhante à comercial, Nuggets Fibra/ Menos Carne (NFMC) - redução de 10% de carne e adição de 2 % de fibra de ervilha e Nuggets Fibra/ Menos Gordura (NFMG) - redução de 10 % de gordura e adição de 2% de fibra de ervilha), hambúrguer (Hambúrguer Controle (HC) - semelhante à formulação comercial; Hambúrguer Fibra/ Menos Carne (HFMC) - redução de 5% de carne e adição de 1 % de fibra de ervilha e Hambúrguer Fibra/ Menos Gordura (FMG) - redução de 7 % de gordura e adição de 1,0 % de fibra de ervilha), apresuntado (Apresuntado Controle (AC) - semelhante à formulação comercial e Apresuntado Fibra/Menos Carne (AFMC) - redução de 5% de carne e adição de 1% de fibra) e salsicha: (Salsicha Controle (SC) - semelhante à formulação comercial; Salsicha Fibra/Menos Carne (SFMC): redução de 5% de carne bovina e adição de 2% de fibra de ervilha e Salsicha Fibra/ Menos Gordura (SFMG) - redução de 7 % de gordura e adição de 2,0 % de fibra de ervilha). Após o processamento os produtos foram caracterizados quanto à composição centesimal, cor objetiva, perfil de textura, perda de peso após a fritura (nuggets), perda de peso por cocção (hambúrguer), redução do diâmetro (hambúrguer), perdas por gotejamento (apresuntado), rendimento do produto (salsicha), estabilidade da emulsão (salsicha) e avaliação sensorial (teste de aceitação com escala hedônica de nove pontos). Para os nuggets as formulações NFMC e NFMG apresentaram pH superior (p<0,05) ao controle, e a formulação NFMG apresentou maior (p<0,05) dureza, quanto à porcentagem de perdas após a fritura, os parâmetros elasticidade e coesividade e a avaliação sensorial não foram encontradas diferenças (p>0,05) entre as formulações. A aplicação de fibra de ervilha e redução de carne e gordura nos hambúrgueres não afetaram (p>0,05) os valor de pH, parâmetros de cor L* e b*, os parâmetros avaliados no perfil de textura, perdas de peso por cocção, redução do tamanho (encolhimento) e avaliação sensorial, apenas a formulação HFMC apresentou redução (p<0,05) no parâmetro a*. Quanto ao apresuntado, os parâmetros de dureza e mastigabilidade foram maiores (p<0,05) para a formulação AC, a formulação AFMC apresentou valor de L* superior (p<0,05), parâmetros de cor a* e b* inferiores (p<0,05) ao C e maior aceitação geral, já o valores de pH, perdas por gotejamento e as médias dos demais atributos sensoriais avaliados não apresentaram diferença (p>0,05) entre as formulações. Em relação aos resultados obtidos na salsicha, a formulação SFMG apresentou pH inferior (p<0,05) a SC e maior valor para os parâmetros de dureza e mastigabilidade. As formulações SFMC e SFMG apresentaram rendimento inferior (p<0,05) a SC e não diferiram quanto à estabilidade da emulsão, já em relação a avaliação sensorial formulação SFMC apresentou notas superiores (p<0,05) à formulação SC e SFMG quanto aos atributos textura, sabor e aceitabilidade geral. De acordo com os resultados obtidos pode-se concluir que a fibra de ervilha mostrou-se como um ingrediente promissor para aplicação em produtos cárneos, já que nas condições testadas a substituição parcial de carne e gordura por fibra de ervilha não ocasionou prejuízo na maioria dos parâmetros físico-químicos avaliados e não prejudicou a aceitação sensorial em nenhum dos produtos cárneos estudados. / The objective of this study was to characterize physicochemical aspects of meat products and their sensorial acceptance elaborated with the addition of pea fiber as a partial substitute of meat (aiming the product cost reduction), and fat (aiming a healthier product). Four different meat products were formulated and processed (chicken nuggets, burger, chopped ham and frankfurter), as follows: chicken nuggets (Nuggets Control (NC) - formulation similar to the commercial product, Nuggets Fiber Less Meat (NFLM) - 10% of meat reduction and 2% of pea fiber addition, and Nuggets Fiber Less Fat (NFLF) - 10% of fat reduction, and 2% of pea fiber addition), burger (Burger Control (HC) - similar to the commercial formulation; Burger Fiber Less Meat (BFLM) - 5% of meat reduction, and 1% of pea fiber addition, and Burger Fiber Less Fat (BFLF) - 7% of fat reduction, and 1% of pea fiber addition); chopped ham (Chopped Ham Control (CHC) - similar to the commercial formulation, and Chopped Ham Fiber Less Meat (CHFLM) - 5% of meat reduction, and 1% of pea fiber addition), chopped ham (Chopped Ham Control (CHC) - similar to the commercial formulation, and Chopped Ham Fiber Less Meat (CHFLM) - 5% of meat reduction, and 1% of pea fiber addition), and frankfurter: ( Frankfurter Control (FC) - similar to the commercial formulation; frankfurter Fiber Less Meat (FFLM): 5% of beef reduction, and 2% pea fiber addition, and Frankfurter Fiber Less Fat (FFLF) - 7% of fat reduction, and 1% of pea fiber addition). After processing the products were characterized concerning proximal composition, color determination, texture, weight loss after frying (chicken nuggets), weight loss after cooking (burger), diameter reduction (burger), drip loss (chopped ham), product outcome (frankfurter), emulsion stability (frankfurter) and sensory analysis (nine point hedonic scale acceptance test). For the nuggets NFLM and NFLF formulations presented higher levels of pH (p<0.05) compared to control, and NFLF formulation presented higher (p<0.05) firmness. Regarding the losses after frying, the elasticity parameters, and cohesiveness and sensory analysis were not different (p>0.05) among formulations. The pea fiber addition and meat and fat reduction in burgers did not affect (p>0.05) the pH levels, color parameters L* and b*; the analyzed parameters concerning texture, weight loss after cooking, diameter reduction (shrinking), and sensory analysis, only BFLM formulation presented reduction (p<0.05) in the parameter a*. Regarding the chopped ham, firmness and chewiness parameters were higher (p<0.05) compared to CHC formulation, CHFLM formulation presented higher L* levels (p<0.05), lower parameters of color a* and b* (p<0.05) compared to CHC and higher general acceptance, yet the pH levels, drip loss and the averages of the other sensory characteristics analyzed did not present difference (p>0.05) among formulations. Regarding the results obtained with the frankfurter, the FFLF formulation presented lower pH levels (p<0.05) compared to FC and higher values for firmness and chewiness parameters, FFLM and FFLF formulations presented lower outcome (p<0.05) compared to FC and were not different to the emulsion stability, however regarding the sensory analysis FFLM formulation presented higher values (p<0.05) compared to FC and FFLF concerning texture, flavor and general acceptance. According to the results it is concluded that pea fiber is a promising ingredient to be added in meat products, since the tested conditions in the partial substitution of meat and fat for pea fiber did not cause significant change in most analyzed physicochemical parameters and did not interfere the sensory acceptance in any of the studied meat products.

In Januarie 1914 het ‘n algehele industriële staking in die Unie van Suid-Afrika (SA) uitgebreek en die Unieverdedigingsmag (UVM) sou vir die eerste keer operasioneel aangewend word om die staking te onderdruk. Die Staande mag van die UVM was nog nie gereed om die staking op hul eie te onderdruk nie en gevolglik is die kommando’s van die Burgermagreserwes opgekommandeer vir diens. Probleme is dus destyds met die samestelling en organisasie van die UVM, as gevolg van die intergrasie van die verskillende militêre kulture, ondervind. Die Unieregering het op baie van die gewone burgers wat in die Anglo-Boereoorlog (ABO) in kommando’s geveg het, se ondersteuning en deelname om die staking te onderdruk, staatgemaak. Die tradisionele kommandostelsel van die voormalige Boererepublieke sou dus vlugtig tydens die 1914-staking herleef. Die Afrikaner het as gevolg van verskeie redes op kommando gegaan om die staking te help onderdruk. Die groeiende gees van nasionalisme onder die Afrikaner kon ook tydens die staking waargeneem word en sou tesame met die suksesvolle aanwending van die kommando’s tydens Januarie 1914 bydra tot die Rebellie later die jaar. Die politieke, ekonomiese en sosio-maatskaplike omstandighede van destyds het tot die nywerheidstaking van Januarie 1914 bygedra. Die rol wat die vakbonde en mynbedryf in die tydperk voor die Eerste Wêreldoorlog gespeel het, het ook bygedra tot die staking. Die ervaringe en omstandighede van die kommandolede tydens ontplooiing in Januarie 1914 is ‘n belangrike aspek van die sosiale militêre geskiedskrywing in SA. Onderwerpe soos, mobilisasie, voorrade, vervoer, dissipline, asook demobilisasie en kompensasie werp dus lig op die ervaringe en omstandighede van gewone burgers op kommandodiens tydens die staking. Die aanwending van die kommando’s tydens die 1914-staking het uiteenlopende reaksies van die verskillende groepe in die gemeenskap tot gevolg gehad. Die betrokkenheid van ander rolspelers, soos swart mense en vrouens, tydens die staking was gering, dog belangrik vir die Suid-Afrikaanse geskiedenis. Copyright / Dissertation (MHCS)--University of Pretoria, 2010. / Historical and Heritage Studies / unrestricted

The chapter, which should bring a basic overview about money and its counterfeiting, is called "Money". With usage of theoretical and empirical money definitions I introduced money and its historical development in the world and also in Czech countries. The last part of this chapter explains money circulation in economics. The third chapter is about counterfeiting development and about punishments which threatened to people if they were accused of counterfeiting. We can find a lot of concrete examples of fake money in Czech Republic and a story about a nazi camp Sachsenhausen, where Hilter and its soldiers were forcing Jewish prisoner to make fake British pounds and American dollars. The next chapter contains individual protective elements which can be found on Czech and world banknotes. The practical part begins with a chapter which shows pictures of Czech banknotes with the placement of protective elements. The analysis of the current situation in the field of money counterfeiting was done in chapter No 6 (the analysis is a main goal of this thesis). The following chapter brings information about a survey (it was done in February and March 2012 among Czech public) -- initial hypothesis, evaluation and dependencies could be found there. All my proposal and initiatives which can improve the current situation are stated in the closing chapter together with a summary of the thesis practical part.

Várias tecnologias vêm sendo desenvolvidas com o intuito de assegurar a qualidade dos alimentos. Dentre estes processos tecnológicos, a radiação ionizante vem sendo apontada como uma alternativa viável na conservação de alimentos, principalmente produtos cárneos, por manter inalterado seu estado natural. A utilização da irradiação em hambúrgueres tem sido enfocada devido ao freqüente envolvimento deste produto em surtos de toxinfecção alimentar ocorridos principalmente nos Estados Unidos, geralmente provocados pela E.coli O157:H7, muitas vezes com registro de óbitos. Entretanto, a utilização de radiação ionizante neste produto pode gerar radicais livres capazes de desencadear a oxidação lipídica no tecido muscular. Como parte integrante dos lípides da membrana celular, o colesterol também está sujeito à oxidação, levando à formação de compostos biologicamente ativos, com características aterogênicas, mutagênicas, citotóxicas e cancerígenas. O objetivo deste trabalho foi avaliar a ocorrência de produtos da oxidação do colesterol em hambúrgueres de frango e bovinos submetidos à irradiação e estocados sob congelamento em condições de aerobiose e vácuo. Os resultados obtidos demonstraram que a irradiação promoveu uma elevação, da ordem de 11 %, nas concentrações de óxidos de colesterol nos hambúrgueres congelados. A estocagem levou ao aumento nos níveis de óxidos de colesterol durante todo o período, para os hambúrgueres de frango, e somente no final da estocagem para os hambúrgueres bovinos. A embalagem, individualmente, não exerceu efeito significativo sobre as concentrações de óxidos de colesterol nos dois tipos de hambúrgueres pesquisados; entretanto, apresentou interação significativa com a irradiação, em que o uso de embalagem a vácuo preveniu a formação de óxidos de colesterol nos hambúrgueres bovinos irradiados. / Several technologies have been developed to assure food quality. Among these technological processes, ionizing radiation has been described as a feasible alternative for food conservation, mainly for meat products, since it keeps their natural properties. In hamburgers, the use of irradiation has been studied due to the frequent implication of such products in outbreaks of food-borne diseases. Some of the outbreaks, which even killed consumers, were caused by E. coli O157:H7. But the use of ionizing radiation in hamburgers may form free radicals able to trigger lipid oxidation in the muscle tissue. As a component of the cell membrane lipids, cholesterol may also undergo oxidation and form biologically active compounds, with atherogenic, mutagenic, cytotoxic and cancerous properties. The aim of this work was to evaluate the occurrence of cholesterol oxidation products in chicken hamburgers and beef hamburgers submitted to irradiation and stored frozen, aerobically and under vacuum. The results showed that irradiation caused an increase of around 11% in the concentration of cholesterol oxides in frozen hamburgers. In chicken hamburgers, an increase in the levels of cholesterol oxides was observed all over the storage period, while in beef hamburgers it was observed only in the final part of the storage period. Packaging itself did not have a significant effect on the concentrations of cholesterol oxides in either of the types of hamburgers studied. However, it showed a significant interaction with irradiation, that is, vacuum packaging prevented the formation of cholesterol oxides in irradiated beef hamburgers.

No description available.

Thesis (PhD)--Stellenbosch University, 2011. / ENGLISH ABSTRACT: This study examines the discursive role and positioning of arts journalism at Die Burger during a period of radical transformation in South African society. The study is conducted within a critical-cultural paradigm. Arts journalists are considered to be manufacturers of cultural capital, a term devised by Pierre Bourdieu as part of his comprehensive field theory framework. While Bourdieu uses cultural capital in the main to describe the role of education and culture in the maintenance of elite power hierarchies, this study investigates how the nature of cultural capital at Die Burger was affected by power shifts when competing elites jostled for dominance in a post-apartheid dispensation. By drawing on Michel Foucault’s theory of discourse, the focus of research further incorporates the discursive positioning of arts journalists in their coverage of arts and cultural events in the 1990s in relation to shifting configurations of power. The argument is that arts journalism at Die Burger can be situated within networks of power and thus contributed to the structuring of post-apartheid society. In the words of Antonio Gramsci, arts journalists became involved in hegemonic and counter-hegemonic struggles. Flowing from these theoretical departure points, the study identifies critical discourse analysis (CDA) as an appropriate research method for textual analysis and adapts a five-phase model suggested by Teun van Dijk as part of his contextual CDA approach. The analysis thus focuses in turn on the context of discourse, discursive struggles between arts journalists and political journalists, strategies of classification used by arts journalists, emerging themes of discourse in arts journalism, and how the selection and presentation of arts journalism on news and arts pages were influenced by various factors, including the personal background and experiences of arts journalists (The concept of Bourdieu’s “habitus”). To affect triangulation and enhance the textual analysis, the study also employs semi-structured indepth interviews with arts journalists who were prominent at Die Burger in the 1990s. The study found that arts journalists were at the intersection of different and often diverging and contradictory power-points in post-apartheid discourses at the newspaper. On the one hand, some arts journalists embraced a legacy of editorial independence at the arts desk and sometimes created oppositional discourses to the official political view of the newspaper: for instance on the issue of alleged “collective guilt” for Afrikaners and whether Naspers should appear before the Truth and Reconciliation Commission (TRC) to explain its role in supporting the National Party (NP) during apartheid. On the other hand, many arts journalists shared the editor’s apparent aversion to the international cultural boycott supported by the ANC and harboured some of the same skepticism about the so-called Africanisation of society and resultant attacks on Eurocentrism in the arts. This study -- the first on this level to focus on Afrikaans arts journalism since 1994 -- represents a significant contribution to knowledge in the under-researched field of arts journalism in South Africa. Its purpose and process has furthermore developed theoretical and methodological innovations which can enrich the field of journalism studies. / AFRIKAANSE OPSOMMING: Die studie -- vanuit 'n kritiese kulturele paradigma -- ondersoek die diskursiewe posisionering en rol van kunsjoernalistiek by Die Burger gedurende 'n periode van radikale transformasie in die Suid-Afrikaanse samelewing. Kunsjoernaliste word beskryf as vervaardigers van kulturele kapitaal, soos gekonsepsualiseer deur Pierre Bourdieu in sy omvattende raamwerk van veldteorie. Terwyl Bourdieu die term kulturele kapitaal hoofsaaklik gebruik om die rol van opvoeding en kultuur in die behoud van hierargieë van elite-mag te beskryf, ondersoek hierdie studie hoe die aard van kulturele kapitaal by Die Burger beïnvloed is deur magsverskuiwings waarin mededingende post-apartheid elite-groepe mekaar die stryd aangesê het. Deur gebruik te maak van Michel Foucault se teorie van diskoers, val die fokus van navorsing dus op die diskursiewe posisionering van kunsjoernaliste in hul dekking van kuns-en-kultuurgebeure in the 1990’s. Die argument is dat kunsjoernalistiek by Die Burger binne magsnetwerke geplaas kan word en bygedra het tot die strukturering van die post-apartheid samelewing. In Antonio Gramsci se terme het kunsjoernaliste dus betrokke geraak in die stryd om hegemonie te skep en teen te werk. Uitvloeiend uit hierdie teoretiese vertrekpunte word kritiese diskoersanalise (KDA) as navorsingsmetode vir die ontleding van joernalistieke tekste geïdentifiseer. Daarvolgens word 'n model met vyf stappe, voorgestel deur Teun van Dijk as deel van sy KDA-benadering, aangepas vir gebruik. Die analise fokus dus om die beurt op die konteks van diskoers, die diskursiewe stryd tussen kunsjoernaliste en politieke joernaliste, strategieë van klassifikasie wat kunsjoernaliste gebruik het, temas van diskoers wat aan die lig gekom het in kunsjoernalistiek, en hoe die seleksie en aanbieding van kuns-en-kultuur-nuus deur verskillende faktore beïnvloed is, insluitend deur die persoonlike agtergrond en ondervinding van kunsjoernaliste (“habitus” in Bourdieu se teorie). Om triangulasie te bewerkstelling en die teks-analise te ondersteun, is semi-gestruktureerde in-diepte onderhoude met prominente kunsjoernaliste aangelê. Die studie het vasgestel dat kunsjoernaliste in post-apartheid diskoerse in die koerant hulself op 'n kruispunt van verskillende, soms uiteenlopende en selfs opponerende strominge van mag bevind het. Aan die een kant het sommige kunsjoernaliste 'n tradisie van redaksionele onafhanklikheid omarm en soms opposisionele politieke diskoerse in vergelyking met die amptelike beleid van die koerant geskep, byvoorbeeld oor die kwessie van beweerde “kollektiewe skuld” vir Afrikaners en of Naspers voor die Waarheid-en- Versoeniningskommissie (WVK) moes verskyn om sy rol as ondersteuner van die Nasionale Party (NP) gedurende apartheid te verduidelik. Maar aan die ander kant het talle kunsjoernaliste die redakteur se klaarblyklike afkeer gedeel aan die internasionale kultuurboikot wat deur die ANC ondersteun is. Kunsjoernaliste was ook skepties oor die sogenaamde Afrikanisering van die samelewing en gevolglike aanvalle op Eurosentriese kuns. Ten slotte maak hierdie studie -- die eerste op hierdie vlak oor Afrikaanse kunsjoernalistiek sedert 1994 -- 'n belangrike bydrae tot die yl kennisveld van kunsjoernalistiek in Suid-Afrika. In die proses het die studie ook teoretiese en metodologiese innovasies aangebring wat die veld van joernalistiek-studies kan verryk.

Le travail s'inscrit dans le cadre de la platitude, théorie récente dans le domaine du contrôle des systèmes. Nous présentons des réalisations industrielles en génie des procédés et des contributions théoriques dans le domaine des équations aux dérivées partielles. A partir d'applications industrielles réalisées avec le groupe TotalFinaElf et aujourd'hui en service dans les usines concernées, nous montrons l'intérêt pratique de la platitude dans le domaine du contrôle des procédés : gestion de grands transitoires, prise en compte explicite des non linéarités, des retards, des contraintes. Nous traitons ensuite un ensemble d'exemples physiques de systèmes régis par des équations des ondes. En réécrivant ces équations aux dérivées partielles et leurs conditions limites comme des équations à retards, nous exhibons une paramétrisation de leurs trajectoires établissant ainsi la propriété de platitude de ces systèmes. Il est alors possible de prouver de maniéré constructive la commandabilite de ces systèmes en calculant des trajectoires entre différents états. Tous ces exemples, ou les retards jouent des rôles à chaque fois différents, nous permettent de mettre en valeur l'importance pratique et théorique de la propriété de platitude dans le domaine du génie des procédés et du contrôle des équations des ondes.

Thesis (MPhil) -- Stellenbosch University, 2004. / ENGLISH ABSTRACT: Background: Cloning is a topic that has long fascinated people. It has imbedded itself into popular culture, but studies show that the general public has, at best, only a vague understanding of what cloning entails. Alternatively, their perception has been skewed by that very same popular culture. However, cloning is a complex scientific subject that has considerable ethical implications. It is the kind of topic that people in a deliberate democracy should know about. The media play an important role in the education of the public with regards to science and technology. However, the media have the potential to do more than provide the basic facts. In fact, the media can play an important role in influencing the actions and opinions of the public. It is therefore a responsibility of the media to provide accurate information on scientific developments, such as cloning. Objective: An analysis of three daily newspapers in the Western Cape was carried out to determine how cloning is reported. The broad topics addressed were whether the coverage focused on the ethical or scientific aspects of cloning, if the subject was reported in a positive or negative tone, and whether the science of cloning was adequately explained. Methodology: A quantitative content analysis was completed of a sample of 69 articles. These articles were all those relating to cloning that appeared in three daily newspapers (Cape Argus, Cape Times and Die Burger) over a period of one year from 10 November 2002 to 10 November 2003. Findings: Of all the articles analysed 34% focused on the scientific aspects, 21% focused on the ethical aspects, 6% focused on both ethics and science, while 39% focused on neither. Fifty two percent of articles dealing specifically with animal cloning focused on the science, while only 4% focused on the ethics. However, in articles dealing specifically with human cloning, more (30%) emphasised ethical aspects than scientific aspects (20%). With regards to tone of coverage, 32% of all the articles analysed were positive, 28% negative, and 40% neutral. Sixty percent of articles dealing specifically with animal cloning featured a positive tone, while only 13% of articles exclusively about human cloning had a positive tone. This 13% was comprised of articles on therapeutic rather than reproductive cloning. In terms of explaining the science associated with cloning, only 30% of articles provided an explicit explanation. Potential threats to the accuracy of explaining science were found to exist. Conclusions: While the overall findings were somewhat indistinct it seemed that when the media of the Western Cape reported on the cloning of animals it was done with a positive tone and emphasised the scientific aspects. Reporting on human cloning tended to feature a negative tone and emphasised the ethical aspects. The large number of ‘neutral’ results for both the ‘tone’ and 'science or ethics’ variables could indicate that the media were wishing to remain neutral. However, the large number of neutral articles relating to the ‘science or ethics’ variable could have a negative impact on public understanding. The small number of articles explaining cloning and an emphasis on ‘breakthrough’ news stories could also have a negative impact on public understanding. / AFRIKAANSE OPSOMMING: Agtergrond: Kloning is ‘n onderwerp wat die mensdom lank interesseer. Maar selfs al vorm kloning ‘n deel van ons populere kultuur, wys navorsing dat die groot publiek maar vaagweg verstaan wat die onderwerp behels. Dit is ook moontlik dat hul persepsie negatief bemvloed is deur dieselfde populere kultuur. Maar kloning is ‘n komplekse wetenskaplike onderwerp met aansienlike etiese gevolgtrekkings. Dit is ‘n onderwerp waarvan mense in ‘n demokratiese samelewing moet weet. Die media speel ‘n belangrike rol in die groot publiek se opleiding in wetenskap. Maar die media het die potensiaal om meer te doen as net die basiese feite deur te gee. Die media het die potensiaal om die gedrag en menings van die publiek te beTnvloed. Daarom is dit die verantwoordelikheid van die media om akkurate inligting oor wetenskaplike ontwikkelings, soos kloning, te voorsien. Dolewit: Drie daaglikse koerante in die Weskaap is geanaliseer om te bepaal hoe kloning gedek word. Daar is bepaal of die artikels op die etiese of wetenskaplike aspekte van kloning fokus, of die onderwerp in ‘n positiewe of negatiewe toon gedek is, en of die wetenskaplike aspekte doeltreffend verduidelik is. Metode: ‘n Kwantitatiewe inhoudsanalise van 69 artikels is voltooi. Die geanaliseerde artikels is al die oor kloning wat in drie daaglikse koerante (Cape Argus, Cape Times en Die Burger) tussen 10 November 2002 en 10 November 2003 verskyn het. Bevindinge: Van die artikels het 34% net op die wetenskaplike aspekte van kloning gefokus, 21% net op die etiese aspekte, en 6% op beide etiek en wetenskap. Geen van die twee aspekte is in 39% van artikels beklemtoon nie. Van die artikels wat spesifiek oor dierkloning geskryf is, het 52% op die wetenskaplike aspekte gefokus. Net 4% het op die etiese aspekte gefokus. In die geval van artikels oor die kloning van mense, het meer (30%) die etiese aspekte as die wetenskaplike aspekte (20%) beklemtoon. Met betrekking tot die toon, was 32% van al die artikels positief, 28% negatief, en 40% neutraal. In die geval van artikels uitsluitlik oor dierkloning het 60% ‘n positiewe toon gedui, terwyl net 13% van artikels oor menslike kloning in ‘n positiewe toon geskryf was. Die 13% het bestaan uit artikels oor terapeutiese kloning. Geen artikels oor reproduktiewe kloning was met ‘n positiewe toon geskryf nie. Net 30% van artikels het ‘n uitdruklike verduideliking van die geassosieerde wetenskap gegee. Daar is moontlike bedreigings tot die akkuraatheid van wetenskaplike verduidelikings gevind. Gevolgtrekkings: Die algemene bevindinge is ietwat onduidelik maar dit blyk dat die daaglikse koerante van die Weskaap ‘n positiewe toon in hul dekking van dierkloning gebruik het. Die wetenskaplike aspekte van dierkloning was in die artikels beklemtoon. Berigte oor menskloning was in ‘n negatiewe toon geskryf en het die etiese aspekte daarvan beklemtoon. Die groot hoeveelheid ‘neutraal’ resultate vir die ‘toon’ en ‘wetenskap of etiek’ veranderlikes dui moontlik dat die media probeer het om neutraal te bly in hul dekking. Die groot hoeveelheid ‘neutraal’ artikels vir die ‘wetenskap of etiek’ veranderlike kan dalk ‘n negatiewe invloed op publieke begrip van kloning he. Die klein hoeveelheid artikels wat kloning verduidelik, en ‘n klem op ‘deurbraak’ nuusstories kan ook dalk ‘n negatiewe invloed op publieke begrip he.