The objective of this research project was to simulate the behavior of armor metals at high strain rates and large strains, using the Johnson-Cook visco-plastic model, while incorporating the formation of adiabatic shear bands. The model was then to be applied to three armor metals, namely maraging steel 300, high hardness armor (HHA), and aluminum alloy 5083-H131; supplied by the Canadian Department of National Defense and tested in compression at the University of Manitoba. The Johnson-Cook model can accurately simulate the behavior of BCC metal (steels) up to a point of thermal instability. Conditions for complete shear failure in the model match closely to conditions at which adiabatic shear bands formed in specimens tested experimentally. The Johnson-Cook model is not quite valid for FCC metals, such as aluminum, where strain rate and temperature effects are dependent on the strain while in the Johnson-Cook model, these parameters are separable.

The objective of this research project was to simulate the behavior of armor metals at high strain rates and large strains, using the Johnson-Cook visco-plastic model, while incorporating the formation of adiabatic shear bands. The model was then to be applied to three armor metals, namely maraging steel 300, high hardness armor (HHA), and aluminum alloy 5083-H131; supplied by the Canadian Department of National Defense and tested in compression at the University of Manitoba. The Johnson-Cook model can accurately simulate the behavior of BCC metal (steels) up to a point of thermal instability. Conditions for complete shear failure in the model match closely to conditions at which adiabatic shear bands formed in specimens tested experimentally. The Johnson-Cook model is not quite valid for FCC metals, such as aluminum, where strain rate and temperature effects are dependent on the strain while in the Johnson-Cook model, these parameters are separable.

This thesis is an exploration of cooking as a tool for personal health and community building, as well as for larger social change of the American food system. It looks at the decline of cooking in mid-20th century America, due to changes in technology, women's movement into the workforce, and the rise of fast and processed food. It then examines three distinct efforts going on today that are bringing cooking to the forefront of what they do--one in community gardening, one in food access programs, and one in food education. Each demonstrates the unique ability that cooking has to give immediate satisfaction. The lens is then widened to understand how this immediate satisfaction can, in turn, create waves in the way our food is currently produced on a much broader scale.

This thesis describes the place of alcohol in the lives of people from Rarotonga, Cook Islands. It incorporates historical and ethnographic analyses to provide the broad context of drinking by people aged from their teens to late thirties. / The historical component of this study describes specific accounts of alcohol consumption, and situates these with regard to changes that occurred in Rarotonga from the early 19th century. Prior to contact with Papa’a (Europeans), people of Rarotonga neither produced nor consumed alcoholic beverages. Thus, the use of alcohol was a phenomenon intimately bound up with global exploration, proselytisation and trade. I trace historical changes in the distribution of power, resources, religious practice, and social discourse, and show how alcohol practice, distribution, and trade was linked to these changes from missionary contact onward. / This history informs the ethnography of contemporary drinking practices. Individual and group practices and understandings of alcohol are described. I also describe the contribution of state policy, commercial interests, government institutions, and religious organisations to the place of alcohol in Rarotonga. Alcohol is a transformative substance that changes the comportment of drinkers. But its effect is ambiguous, and recognised as such. ‘Drunken’ behaviours are often explained as originating in concerns and desires that pertain in sobriety. Thus, the status of alcohol consumption as an explanation for specific behaviours is equivocal, and contested. / Drinking is a means by which relationships between friends, kin and strangers are initiated and/or maintained. The particular significance of alcohol to the maintenance of (drinking) relationships is not only due to social constructions of meanings and practices associated with drinking; pharmacological effects of alcohol increase the social salience of drinking. Drinking both alters bodies and alters relationships between drinkers. In this sense, it embodies social meanings and understandings of drinking practice. / Finally, I suggest that in Rarotonga, the association of drinking with emotional experience and behaviour is also, in part, attributable to the ‘embodied’ experience of alcohol. The form of emotional experience, and the form of embodied experience of alcohol, are similar. These are associated with one another through analogy (and so by the social construction of each) by embodied experience.

Thesis (Ph.D.)--University of Melbourne, School of Earth Sciences, 2006. / Typescript. Includes bibliographical references (leaves 179-193).

Thesis (M.Sc.)--Memorial University of Newfoundland, 1996. / Typescript. Bibliography: leaves 164-169. Also available online.

Thesis (M.A.)--Trinity Evangelical Divinity School, 1993. / Abstract. Includes bibliographical references (leaves 112-115).

Made available in DSpace on 2016-06-02T19:52:01Z (GMT). No. of bitstreams: 1 5514.pdf: 2415034 bytes, checksum: a023a6f7194245cc3a073924c4e61ed7 (MD5) Previous issue date: 2013-09-14 / This work aims to understand the activity of people who work in food preparation at school from an understanding of the factors that influence and determine that work. The need arose from the demand of the city of São Carlos, which identified several problems faced by employees who perform the function of cook staff, problems that resulted in several complaints and absenteeism due to health problems in developing the activities and productivity. As a working methodology a case study was used through a set of data collected from a municipal school unit of São Carlos, and using methodological fundamentals of Ergonomic Work Analysis, the presented work situation was analyzed based on the fundamentals of ergonomics and situated criteria workplaces. The results are expected to generate a set of inferences and knowledge in order to serve as a basis for designing and dimensioning units of food and nutrition in public schools. / Este trabalho objetiva compreender a atividade das pessoas que trabalham no preparo da alimentação escolar a partir de um entendimento dos fatores que condicionam e determinam esse trabalho. A necessidade surgiu de demanda da Prefeitura Municipal de São Carlos, que identificou vários problemas enfrentados pelos funcionários que desempenham a função de merendeiros, problemas esses que culminaram em várias queixas e afastamentos por motivos de saúde, problemas no desenvolvimento das atividades e na produtividade. Como metodologia de trabalho utilizou-se um estudo de caso, no qual se apresenta um conjunto de dados levantados junto a uma unidade escolar municipal de São Carlos e, utilizando-se como pressuposto metodológico a Análise Ergonômica do Trabalho, a situação de trabalho apresentada foi analisada a partir dos fundamentos de ergonomia situada e critérios de espaços de trabalho. Os resultados esperados passam por gerar um conjunto de conhecimento e inferências que sirva de embasamento para projetos e dimensionamentos de unidades de alimentação e nutrição de escolas públicas municipais.

The aim of this Master thesis was to investigate if the xylan content had any influence on the physical properties of softwood kraft pulps. To achieve pulps with different xylan content different kraft cooking conditions were used; two different temperatures and two different effective alkali levels. The cooking conditions used were 160°C with 30% effective alkali (EA) referred to as reference cook and 145°C with 17% effective alkali (EA) referred to as the mild cook. The first step in this study was to determine the cooking time needed for reaching a certain kappa number, i.e.30. It was also determined whether the difference in xylan content between the pulp samples was sufficient when these cooking conditions were used. When the correct cooking time and cooking conditions had been found new cooks were made using these conditions. All cooks were made at a liqour to wood ratio of 4:1.   The difference in xylan content between the corresponding pulp samples was found to be 3%. The physical testing showed no significant difference in the tensile strength between the two pulps after beating. There was a difference in tear index however and the pulp with the highest content of xylan had the lowest tear index. Zero-span index was the same for the two pulps when unbeaten. After beating the zero-span index decreased for the pulp with highest xylan content but stayed unchanged for the pulp with the lower amount of xylan. These results can be explained by the results from the fibre analysis which showed that the fibres with high xylan content were longer, thicker and had a higher coarseness. Thicker fibres are probably stiffer than thinner fibres which gives the paper fewer bonding points and a lower strength. The result from the zero-span test indicated that the fibres with higher xylan content are affected more by beating than fibres with the lower xylan content. / Målet med examensarbetet var att undersöka om och hur mycket xylaneti pappersmassan påverkar fiberns och därmed papperets fysikaliska egenskaper. Egenskaperna som undersöktes var drag- och rivstyrka samt zero-spanstyrka. Xylaninnehållet skulle varieras genom att kokförhållandena förändrades dels genom olika koktemperaturer dels olika satsningar av effektivt alkali vid given sulfiditet. Dessa var 160ºC med 30% effektivt alkali(EA) hädanefter benämnd referenskoket och 145ºC med 17% effektivt alkali(EA) som benämns det milda koket i fortsättningen.En bestämning av koktiden gjordes för att nå 30 i kappatal och två provkok, ett vid varje temperatur behövde göras.Skillnaden i xylanhalt mellan de slutliga massaproverna låg på c:a 3% enheter.   Styrkeproverna gav inga entydiga svar på om skillnaden i xylanhalt gav någon effekt på massastyrkan. Dragproverna visade att för omald massa var massan från referenskoket starkast men att massan från det mildare koket reagerade kraftigare på malningen. Redan vid 1000 varv hade den i princip samma dragindex som referensmassan vid samma malgrad. Zero-span mätningarna visade att fibrerna hade samma styrka när de var omalda.   Resultaten från fiberanalysenverifierade resultaten från styrketesterna eftersom en tjockare fiber bör ge en styvare fiber och därmed erhålls färre bindningspunkter.  Färre bindningspunkter ger en lägre dragstyrka och det krävs mindre energi för att bryta bindningarna. Efter malningen kan man se att zero-span styrkan har minskat betydligt för massan med högre xylanhalt medan referensmassan behöll styrkan. Dessutom har dragstyrkan ökat för båda massorna men mest för massan med högre xylanhalt. Det kan förklaras med att malningen ger små fibriller på ytan av fibern och en mjukare och böjligare fiber. Därmed ökar bindningsstyrkan då bindningsarean ökar och fibern blir mjukare och böjligare. Den ökade bindningsgraden samt den minskade fiberstyrkan kan förklara varför rivindex fortfarande var lägre för massan med högre xylanhalt trots att dragindex ökade med ökad malning.En annan förklaring kan vara att vid ett långt kok med låg temperatur är det troligt att lignin adsorberas på fibrerna.Ligninet på ytan ger en sämre bindningsförmåga vilket leder till att de är lättare att dra ur nätverket med lägre energiåtgång som följd.

nÃo hà / A presente pesquisa trata do percurso acadÃmico, profissional e pessoal de profissionais atuantes no campo da gastronomia, na cidade de Fortaleza. Buscou-se entrevistar um grupo o mais heterogÃneo possÃvel, de modo que pudÃssemos obter respostas Ãs possibilidades de atuaÃÃo profissional baseada na formaÃÃo formal e no empirismo, experiÃncias prÃticas. Este trabalho teve referÃncias bibliogrÃficas e documentais, mas foi, principalmente e fundamentalmente, uma pesquisa etnogrÃfica, constituÃda por entrevistas e relatos de vida temÃticos, com diferentes gastrÃnomos e chefs que, alÃm de dialogar sobre suas formaÃÃes e atuaÃÃes profissionais, foram elencados alguns elementos de vida que tenham contribuÃdo ou dificultado a atuaÃÃo e a formaÃÃo do indivÃduo. A conclusÃo extraÃda do discurso de nossos entrevistados à a de que se ganha tempo na formaÃÃo formal frente à empÃrica. Os relatos nÃo foram unÃnimes no aspecto de privilegiar a educaÃÃo formal, apesar de todos reconhecerem sua importÃncia para o desenvolvimento das pessoas e do campo, tanto no aspecto econÃmico, como no de formaÃÃo humana. A experiÃncia profissional, seja ela antes ou depois das formaÃÃes, foi em demasia valorizada, de forma que se pode concluir que a exposiÃÃo prÃvia de alunos à realidade do mercado profissional tambÃm se faz urgente na adequaÃÃo dos currÃculos novos e vigentes. PropÃe-se uma observaÃÃo nos atuais e futuros currÃculos de forma que a exposiÃÃo do aluno ao campo e a atuaÃÃo prÃtica seja introduzida desde o inÃcio dos cursos de gastronomia, sendo baseada em estÃgios em empresas ou na criaÃÃo de restaurantes-escola. / This research deals with the academic, professional and personal pathway of professionals working in the field of gastronomy, in the city of Fortaleza. It was sought to interview a group as heterogeneous as possible to get answers to the possibilities of professional practice based on formal training and empiricism, practical experiences. This work had bibliographical and documentary references, but was primarily and fundamentally an ethnographic research, consisting of interviews and thematic life stories with different chefs and gastronomes that, in addition to discussing their backgrounds and professional performances, were listed some elements of life that have helped or hindered the performance and training of the individual. The conclusion drawn from the discourse of our respondents is that professionals earn more time with formal training than with the empirical. The reports were not unanimous in regard to privilege formal education, although all recognize its importance for the development of people and field, both economically, as in the human formation. The experience, whether before or after training, was too much valued, so that it can be concluded that previous exposure of students to the reality of the job market also makes urgent in the adequacy of current and new curricula. It proposes an observation in current and future curriculum so that the student's exposure to the field and practical work is introduced from the beginning of the gastronomy courses, being based on internships in companies or creating school restaurants.