This thesis describes the preparation of a project documentation for construction of a mountain guest house. The building is situated in the outskirts of the village Řeka on sloping land. It is a four-storey building with a basement and three floors. Peripheral bearing structures in the basement and first floor are in indirect contact with the soil and are lined with shuttering and a monolithic concrete. Perimeter and interior bearing walls are lined with ceramic blocks. The ceiling structure consists of a pramic - concrete panels. Stairways and elevator shafts are reinforced with a concrete . The building is covered with a gable roof, which is divided in the centre by an aisle roof. The part of the loft is used as an attic.

In the introduction this thesis brings a short summary of the energy, environmental and economical balance, related to the production and use of conventional fuels for diesel engines, and compares them with possibility of using recycled cooking vegetable oils as a fuel. The main part focuses on the laboratory analysis of major physical and chemical properties of this alternative fuel and on their comparison to diesel fuel, especially according to ČSN EN 590 norm. In conclusion there is a proposal of diesel vehicle modification to be propelled with waste vegetable oils.

Orientador: Giuseppina Pace Pereira Lima / Resumo: As plantas alimentícias negligenciadas como a Pereskia grandifolia Hawer e Talinum paniculatum (Jacq.) Gaertn são definidas por possuírem uma ou mais partes, ou produtos, que podem ser utilizados na alimentação. Entretanto, o consumo destas espécies não é comum e tão pouco são divulgadas informações sobre o preparo e a importância nutricional. O cozimento, além de facilitar a palatabilidade dos vegetais, pode aumentar a biodisponibilidade dos compostos bioativos. Essas hortaliças são consumidas, geralmente, após o processamento térmico, que diminuem os fatores antinutricionais presentes quando in natura. Desta forma, o objetivo deste estudo foi avaliar o efeito do cozimento em fervura, vapor e micro-ondas em diferentes tempos, com relação ao conteúdo de poli(fenois) e carotenoides, bem como a atividade antioxidante total em P. grandifolia e T. paniculatum. Os resultados contribuíram para a caracterização de compostos fenólicos e carotenoides em folhas de P. grandifolia e T. paniculatum, os quais possuem uma série de benefícios para a saúde humana. Estes compostos variam conforme a espécie analisada e o processamento térmico empregado, podendo aumentar o valor nutricional e funcional do alimento, sendo essas espécies importantes fontes de compostos bioativos, que podem auxiliar o organismo humano a combater os radicais livres. / Abstract: Neglected food plants such as a Pereskia grandifolia Hawer and Talinum paniculatum (Jacq.) Gaertn are defined by contain one or more parts, or products, that can be used in feeding. However, the consumption of these species is not common and there is few information about the culinary preparation and nutritional importance. Besides, cooking, can to facilitated the palatability of the vegetables, may increase the bioavailability of the bioactive compounds. These vegetables are usually consumed after thermal processing because there is a decrease in antinutritional factors. Thus, the objective of this study was to evaluate the effect of boiling, microwave and steam cooking at different times, about the content of polyphenols and carotenoids, as well as a total antioxidant activity in P. grandifolia and T. paniculatum. The results contributed to the characterization of phenolic compounds and carotenoids in P. grandifolia and T. paniculatum leaves, which have a series of benefits for human health. These compounds vary according to the species analyzed and the thermal processing employed, and may increase the nutritional and functional value of the food. These species are an important sources of these bioactive compounds, which can help the human organism fight against the free radicals. / Mestre

This study is a part of a poly generation project which will use animal waste or agricultural waste to produce biogas and will provide cooking gas, electricity and arsenic free clean water for drinking in rural areas of Bangladesh.  The study mainly analyzes the cooking and lighting energy demand of households across different income groups in a village named “Pani Para” in the Faridpur district in Bangladesh and also looks at the potential of biogas in the village. It has been done by adopting case study method and conducting a survey in the village using a questionnaire. Fuel mix across different income groups for meeting their cooking and lighting energy needs have also been studied along with socio-economic situation of the villagers and their preferences to change their current cooking fuel utilization patterns. Various scenarios like variation in fuel consumption patterns, priority of income expenditure and access to fuel with income level have been examined. The study also focuses to analyze the awareness of the villagers about biogas technology and their willingness to contribute for the poly generation project along with the willingness of households to pay for embracing change in current cooking and lighting fuels. Biomass potential i.e. cow dung and agricultural waste is also calculated in the surveyed village along with the production of biogas from the available biomass resources. The scenarios to provide the cooking gas, electricity and clean water through biogas poly generation project from the available resources are also investigated. Analysis reveals that the total energy consumption (cooking and lighting) increases with the increase in the income level among the households. Average household cooking and lighting energy demand by low, medium and high income groups is 8492 kWh/yr, 9789 kWh/yr and 14806 kWh/yr respectively. Cooking energy demand and agricultural waste consumption also show an increasing trend with the increase in land holding size. Among the income expenditure priorities food is one of the most important priorities and energy being less important due to availability of biomass at little or no cost. Awareness of biogas technology among the households and willingness to contribute for the poly generation plant shows an increasing trend with the increase in education level. The study shows that there is a positive response of the villagers for being willing to embrace the change in the current cooking patterns as well as welcoming new technologies that could support such a change. It was found that the cow dung resource in the village is not enough to produce sufficient biogas for the poly generation project. With the incorporation of the agricultural waste with the cow dung, biogas production comes quite close to requirement of the poly generation plant but however could not suffice it completely due to the lack of raw material in the studied village. In that case the scenario of providing electricity and clean water to all the villagers and providing all the three facilities to the 2/3rd of households is investigated. 1/3rd of the low income households then could meet their cooking demands by provision of improved cooking stoves as cooking gas could not be provided to them due to limited feedstock. The study shows that despite of the fact that cooking and lighting energy needs increase with income but there is not much variation in the fuel mix and almost everyone in the village rely on biomass to meet their energy demand. It is because there is very limited access to the modern fuel for cooking and no electricity access in the village, so the households have to rely on the traditional fuels. / <p>KTH School of Industrial Engineering and Management, Department of Energy Technology, Division of Energy and Climate studies</p>

Thesis (M.Sc. (Agronomy)) -- University of Limpopo, 2021 / Soybean (Glycine max L.) is one of the valuable leguminous crops with grain used for human consumption, livestock feeding, bio-fuel (bio-diesel) production, vegetable oil and is a protein resource. The crop also fixes atmospheric nitrogen. The study aimed to evaluate the performance of two soybean varieties to a combination of inoculation and seaweed extract. The research trial was conducted at Syferkuil farm during 2017/2018 summer season in which two soybean varieties (TGx 1937-1F promiscuous) and (PAN 1583R specific-nodulating) were evaluated for their growth, nodulation and yield responses to rhizobium inoculation and seaweed extract (0 % rate (0ml/12L), 50 % rate (30ml/12L) and 100 % (60ml/12L). The research trial was laid out as a split-split plot arrangement fitted in RCBD with four replications. Inoculation significantly influenced grain yield at P≤0.05, seed nutrient content and total above-ground biomass, except for seed potassium. No inoculation significantly achieved higher primary branches per plant at P≤0.05, pod number per plant, stem diameter (P≤0.05), grain yield (P≤0.05), harvest index and total above-ground biomass at P≤0.001. The variety TGx 1937-1F had significantly (P≤0.001) higher nodule number per plant, effective nodules per plant, nodule dry weight, dried shoot biomass, leaf number per plant, pod number per plant, primary branches per plant, stem diameter, plant height, leaf chlorophyll content, total above-ground biomass, grain yield and seed iron (Fe) content. Application of full rate seaweed extract significantly (P≤0.001) increased primary branches per plant, stem diameter, leaf number per plant, plant height, shelling percentage, total above-ground biomass, grain yield, and seed content of calcium (Ca), potassium, magnesium (Mg), manganese (Mn) and sodium (Na) all at P≤0.05. Seaweed extract rate at 0 % obtained the highest harvest index (P≤0.001). Inoculation and variety TGx 1937-1F interaction exhibited a significant increase on leaf number per plant at P≤0.001, primary branches per plant at P≤0.001 and plant height at P≤0.001. Variety TGx 1937-1F, without inoculation, obtained significantly higher pod number per plant (P≤0.001), stem diameter at P≤0.001, grain yield at P≤0.05 and total above-ground biomass at P≤0.001. Variety PAN 1583R, without inoculation, obtained significantly higher harvest index and shelling percentage at P≤0.001. Interaction of vi inoculation and seaweed extract showed that no inoculation × 100 % rate of seaweed extract significantly (P≤0.001) increased primary branches per plant, leaf number per plant, stem diameter, pod number per plant and plant height. Interaction of inoculation × 100 % rate of seaweed extract increased grain yield (P≤0.001) and total above-ground biomass at P≤0.001. Inoculation × 50 % rate of seaweed extract interaction increased shelling percentage at P≤0.001. No inoculation × 0 % rate of seaweed extract interaction obtained significantly higher harvest index (P≤0.001). Interaction of variety and seaweed extract showed that variety TGx 1937-1F × 100 % rate of seaweed extract significantly increased primary branches per plant (P≤0.001), pod number per plant at P≤0.001, grain yield at P≤0.001 and total above-ground biomass at P≤0.001. The variety TGx 1937-1F × 50 % rate of seaweed extract significantly raised the size of stem diameter (P≤0.01) and plant height (P≤0.001). Three-way interactive effects of inoculation × variety TGx 1937-1F × 100 % rate of seaweed extract obtained significantly higher number of shelling percentage at P≤0.001, leaf number per plant at P≤0.05 and primary branches per plant at P≤0.001. Interaction of no inoculation × variety TGx 1937-1F × 100 % rate of seaweed extract obtained significantly high pod number per plant at P≤0.001, grain yield at P≤0.05, total above-ground biomass at P≤0.001 and plant height at P≤0.001. No inoculation × PAN 1583R × 100 % rate of seaweed extract interaction had a higher harvest index at P≤0.001. The study showed that inoculation, seaweed extract, or their combination generally enhanced seed nutrient content, especially in variety TGx 1937-1F. The study further showed that promiscuous soybean (TGx 1937-1F) had higher grain yield, under stressful growing conditions as compared to PAN 1583R variety. This implies that soybean variety TGx 1937-1F, with 50 % or 100 % application rate of seaweed extract could be recommended to smallholder farmers. Key words: Soybean, inoculation, seaweed extract, phenological development, growth, nodulation, grain yield and seed nutrient content. / National Research Foundation (NRF)

El Centro Gastronómico en Villa María del Triunfo es un proyecto que nace para cumplir dos necesidades; la primera en satisfacer el aumento de interés por la gastronomía peruana, brindando espacios de formación y difusión de la comida peruana y fusión, que dio como resultado un edificio hito en Villa María del Triunfo, la cual refuerza el carácter gastronómico del distrito, que cuenta con el Terminal Pesquero y el “Boulevard Gastronómico” en un mismo eje o avenida y que remata en el Centro Gastronómico. Y la segunda, brindar a la ciudad un edificio que permita la integración del proyecto con el exterior mediante el espacio urbano; la propuesta goza con cuatro principales zonas: la escuela de cocina, el centro de difusión o salas de exposiciones, el restaurante comedor y la plaza gastronómica que sirve como remate del recorrido interior. El diseño inspirado en el dinamismo culinario da como resultado un recorrido peatonal dinámico el cual atraviesa el edificio sin interferir en las actividades propias de la escuela. El proyecto se asienta en el predio sin alterar la altura del entorno, sin embargo brinda vacíos o áreas libres, en contraposición de esa zona urbana, todo ello rodeado de vegetación y actividades culturales. / The Gastronomic Center in Villa María del Triunfo is a project born to meet two needs; the first to satisfy the increased interest in Peruvian cuisine, providing training and dissemination spaces for Peruvian food and fusion, which resulted in a milestone building in Villa María del Triunfo, the quality reinforces the gastronomic character of the district, which It has the Fishing Terminal and the "Gastronomic Boulevard" on the same axis or avenue and ends at the Gastronomic Center. And the second, to provide the city with a building that allows the integration of the project with the outside through the urban space; The proposal has four main areas: the cooking school, the broadcasting center or exhibition halls, the dining restaurant and the gastronomic square that serves as a finish of the interior route. The design inspired by the culinary dynamism results in a dynamic pedestrian route that crosses the building without interfering with the school's own activities. The project sits on the site without altering the height of the environment, however it provides gaps or free areas, as opposed to that urban area, all surrounded by vegetation and cultural activities. / Trabajo de suficiencia profesional

No description available.

Fresh Pueraria Lobata (kudzu) leaves were evaluated by sensory descriptive analysis. Covariate analysis determined the effects of leaf size and time on 32 sensory variables. Best fit polynomial regressions over time were determined for responses affected. Correlation analyses were executed on attributes in each of the sensory groupings with those variables which were significantly affected by time. Sensory properties of dried kudzu leaves were compared by using three different drying techniques: Convection oven, vacuum and food dehydrator. Covariate analysis determined the effects of leaf size, days, dryers and their interaction on 44 sensory variables. The fitted response regressions were determined for the significant attributes by size and time. Correlation analyses were executed on attributes. The effects of storage (0-42 days) on sensory characteristics of conventional milk yogurt with kudzu and corn starches were evaluated to determine relationships of desirable sensory characteristics. Covariate analysis determined the effects of day, starch type, dose and their interactions on 52 sensory variables. Time and starch interaction were significant (P?0.05) for two sensory responses (starchy/flavor and denseness/texture hand-held). Forty three sensory responses had a time response while 11 variables were affected by starch. The sensory variables affected by time were: 15 of 17 aroma, 13 of 17 flavor, six of eight appearance and six of six basic taste(s) and texture hand-held attributes. Best fit polynomial regressions over time were determined for responses affected. Correlation analyses of the sensory groupings included those significantly affected by time. Response surface methodology was applied to determine starch and dose effect on yogurt products. Furthermore, titratable acidity (TA) and viscosity measurements of yogurt with kudzu/corn starch were evaluated to show interactions between day, dose and starch. No significant (P>0.05) response for pH regarding starch type, starch dose and time. Analyses of variance of attribute ratings for the TA of yogurt showed no significant (P>0.05) differences between starches. Unstirred yogurt viscosity had no significant (P>0.05) response over time for both kudzu and corn starch. Stirred yogurt viscosity had responses to day, dose and starch. In addition, scanning electron microscopy study revealed a difference in microstructure of starch in yogurt by time.

Background Birth defects are a significant cause of neonatal mortality and morbidity globally. Environmental and genetic factors may be the risk factors for birth defects. Thus, this study aims to evaluate the association between the type of household cooking fuel and birth defects in Nepal, as well as investigate whether air ventilation usage had a modifying effect on the possible association. Methods This cross-sectional study used secondary data from Nepal Perinatal Quality Improvement Projectfrom 2017 to 2018. The study sample was 66,713 women with a newborn, whose information was available in hospital records and exit interviews. The association between cooking fuel type usage and birth defects was investigated with adjusted multivariable logistic regression. To investigate the air ventilation usage, a stratified multivariable logistic regression analysis was performed. Results This study found a significant association between cooking fuel type usage and birth defects. Mothers using polluted fuels had higher odds (aOR 1.48 [95% CI 1.15-1.90]) of having a child with a birth defect compared to mothers using clean fuels. Women not using air ventilation while cooking had even higher odds of having a child with birth defects (aOR 1.56 [95% CI 1.20-2.03]), whereas the association was not significant among women using air ventilation. Conclusion The usage of polluted cooking fuels is an important factor related to birth defects. Air ventilation in turn may be important in decreasing its effects. Hence, future studies and interventions are needed to reduce neonatal mortality and life-long morbidity.

Purpose: The purpose of this essay has been to investigate how two male chefs: Per Morberg and Gustav Johansson, use cooking as an expression of their masculinity with a focus on how masculinity is portrayed in relation to meat-based and vegan diets. Research questions: – How do Morberg and Johansson present their masculinity in relation to the food that is cooked? In the form of cuisine, words and body language. – What underlying power structures in masculinity do the cooking shows express? – What possible similarities and differences are there in the representation of masculinity in each cooking show based on Morberg's and Johansson's ways of cooking? Theories: (1) The implicit author (Gripsrud, 2011), (2) Butler’s (1997) performativity theory, (3) Connell's (2008) masculinity theory and (4) Adam's (1990) theory of the sexual politics of meat and the absent referent. Method: A total of ten episodes of two different cooking shows were studied: ”Vad blir det för mat?” and ”Vegansk husmanskost”. The material was conducted using Norman Fairclough’s (1995) model named critical discourse analysis. Conclusion: Morberg’s gender creation is often an expression of what in the western culture is perceived as hegemonic masculinity, where elements such as size, strength and violence, often related to meat, are common. He cooks with a theatrical enthusiast. He is loud, sweaty and chaotic, the expressions exude macho character. These expressions are brought to life in connection with his cooking – especially to meat. In the show, the receiver quickly learn that he cares about hunting, quality products and slaughtering the animals himself, which he then cooks. He peels potatoes with a high-pressure washer, slaps dead animals on the buttocks and makes sexist jokes. His way of communicating his masculinity is related to society’s ideal of masculinity.  With his cooking show, Johansson wants to inspire people to cook without meat. Here one realizes that he clearly distances himself from the traditional discourse around plant-based. He wants to get people to reduce their meat consumption by normalizing the vegan diet, but he hides the dishes in a meat context. It can be interpreted as Johansson wanting to carry out a new form of vegan practice that is intended for more than just vegans. He shows this by cooking plant-based food that supports the concept ”meat is masculine”. He does not want to be associated with the traditional view society has of plant-based foods that are associated with feminist practice. He wants to create legitimacy among the meat norm by cooking plant-based food that looks like traditional home cooking with the taste and texture of meat.