Graduation date: 1994

Abstract On June 23, 2009, the Ministry of the Interior approved the proposal of Kaohsiung County and City to merge. The merger of Greater Kaohsiung Municipality which will take place on December 25, 2010 has finally been actualized after 20 years of waiting for Kaohsiung residents. The merger of Kaohsiung County and City will have a positive influence on regional development and competitive strength. The population will reach 2,770,000 with an area of 2,946 square kilometers after the merger. This merger will endow Greater Kaohsiung with substantial strength to compete with other cities in the world. At present, Kaohsiung City is unable to further develop its transportation systems due to insufficient land, although it already possesses a convenient traffic network consisting of an international harbor and airport, the high-speed rail, Kaohsiung Rapid Transit System and Taiwan Railways. Fortunately, Kaohsiung County possesses extensive land, industrial foundations and abundant natural resources. The integration of Kaohsiung City and County will empower the development of Greater Kaohsiung. As the merger of Kaohsiung County and City has been approved, the aim of this study is to examine how real estate developers and people who are fond of purchasing leisure cottages with the rural landscape make good use a new setting and conditions after the merger, to develop and/or select ideal leisure cottages with the rural landscape in terms of a convenient traffic network, the picturesque landscape, and a superior geographical environment based up a reasonable price, extensive leisure facilities and other criteria. The study provides real estate developers with an understanding of selection criteria in leisure cottages with the rural landscape through the ranking of seven factors (quality control, price, convenient transportation network, geographical environment, leisure facilities, landscape and cottage characteristics) by discussing three selected construction projects of leisure cottages with the rural landscape located in Greater Kaohsiung (He Fong Ting, Meinung-Moonlight Villa and Da Kuai Shan Hu). The respondents include: 1) three government officials: Mr. Jhong-Yuan Su, Deputy Director-general of Tourism & Traffic Department of Kaohsiung County; Mr. Siao-Jhih Yang, Chief of Agriculture Section of Meinung Township Office; and Mr. Wun-Hao Wu, Board Director of Landscape Engineering Association of Kaohsiung City; 2) three industrial representatives: Mr. Jin-Tong Lin, President of Moonlight Villa; Mr. Cing-Rong Chen, President of Ever Top Construction of Developing Enterprise; and Mr. Jin-Chih Wang, Project Manager of Meinung Cing Jing Villa; 3) three academic representatives: Mr. Sin-Jing Huang, Chairperson of Department of Horticulture, National Chiatung Agricultural Vocational Senior School; Mr. Lian-Bao Chen, Instructor of Department of Sport, Health & Leisure, Cheng Shiu University; and Architect Mr. Wei-Jhe Chen; 4) three consumer representatives for each of three selected construction projects in Greater Kaohsiung. A total of 18 respondents from four categories receive an in-depth interview to collect qualitative and quantitative data to analyze and to further understand the selection criteria on developing leisure cottages with the rural landscape in Greater Kaohsiung. Keywords: rural landscape, leisure cottage, Greater Kaohsiung, key factor.

Using proteinase negative variants of Streptococcus cremoris UC310 or UC320 to manufacture cottage cheese, theoretical yields were increased 1 .97% and 1 .56% respectively when compared to the theoretical yields of the proteinase positive parents. Yield differences were strain dependant and differences between positive and negative variants were not manifest with strains of UC73 and UC97. It was necessary to produce bulk culture using pH control and to add sufficient nitrogenous stimulant to provide carry-over stimulant into the cheese milk. All cultures examined developed normally even when the bulk medium contained a blend of 5% yeast extract and casein hydrolysate. It was possible to use the culture to complete the required acidification after direct acidification to pH 5.2 with phosphoric acid. Careful selection of lactic

Protein quality in freeze-dried skimmilk (SM), regular cottage cheese (RCC), retentate (Ret) and cottage cheese made from ultrafiltrated skimmilk (UFCC) were evaluated by chemical (amino acid score) and biological methods. Biological evaluation was at 5, 8 and 11% protein level in growing rats by measuring biological value (BV), net protein utilization (NPU) and nitrogen efficiency for growth (NEG) over a 14-day period. A 28-day protein efficiency ratio (PER) was determined on the same products at 10% protein level. Effects of added lactose on PER of retentate, regular and UFCC were also evaluated. The most limiting amino acids were cystine + methionine. Amino acid score for Animal Nutrition Research Council (ANRC) reference casein, SM, RCC, Ret and UFCC was 0.72, 0.91, 0.87, 0.91 and 0.98 respectively according to Food and Agricultural Organization/World Health Organization (FAO/WHO) pattern and 0.45, 0.56, 0.54, 0.57 and 0.61 respectively according to whole egg pattern. PER was 2.7, 3.0, 2.7, 3.1 and 2.8 for ANRC reference casein, SM, RCC, Ret and UFCC respectively. PER for retentate and skimmilk were significantly different from the cottage cheese. No significant difference in protein quality was obtained when the products were fed at 5, 8 and 11% levels. Average BV was 93, 91, 91, 95 and 94 for ANRC reference casein, SM, RCC, Ret and UFCC respectively. Average NPU was 87, 84, 83, 85 and 85 for ANRC reference casein, SM. RCC, Ret and UFCC respectively. Average NEG values were 66, 73, 70 77 and 73 for ANRC reference casein, SM, RCC, Ret and UFCC respectively. PER values were 2.7, 3.0, 2.7, 3.1 and 2.8 for ANRC reference casein, SM, RCC, Ret and UFCC respectively. Addition of lactose to a level equal to that in skimmilk reduced the PER value of RCC, Ret and UFCC by about 4%, 6% and 4% respectively. Though no significant difference in protein quality of the products were obtained, there was a tendency of ultrafiltration to increase protein quality.

Le but de ce projet était d’enrichir le fromage Cottage et le fromage Camembert en vitamine D sans perte ni contamination du lactosérum. Pour le fromage Cottage, son procédé de fabrication présente un avantage particulier, car la vitamine D peut être ajoutée après l’étape du soutirage. Il n’y a donc pas de perte de vitamine D pendant l’égouttage, ni de modifications des propriétés du fromage. Pour le Camembert, il a été possible d’éliminer l’étape de soutirage grâce au concept de «pré-fromage liquide» obtenu en combinant un rétentat d’ultrafiltration de lait écrémé à de la crème. La vitamine D a été ajoutée à ce «pré-fromage liquide» qui possède la même composition qu’un Camembert avant sa transformation en fromage. Avec cette technique, l’égouttage du lactosérum est absent et la perte en vitamine D est nulle, mais les propriétés microbiologiques, physico-chimiques et sensorielles des fromages s’en trouvent modifiées.

Situated between Blacksburg and Christiansburg in Montgomery County, Virginia, the Yellow Sulphur Springs Resort began in 1810 as a collection of rustic cabins and closed in 1923 with two hotels, numerous cottages, a bowling alley, and a springhouse gazebo. In the interim, the resort hosted summer travelers seeking refreshment and leisure. Whether drinking the medicinal spring waters or catching up with last summerâ s acquaintances, guests found Yellow Sulphur to be a peaceful and rejuvenating stop on the springs circuit. Currently, the property is privately owned and its owners have expressed interest in renovating the remaining hotel and opening a restaurant on its first floor. Presupposing this renovation and a subsequent reopening of the Yellow Sulphur Springs Resort, I proposed a new series of seasonal cottage rows to house resort visitors and have designed one row in particular that overlooks a small spring on the site. Each cottage was divided into public, private, and most private spaces, both formally and systematically. Additionally, a distinction was made between the sulphurous spring water below and fresh rain water, which is collected above, to reflect summer light into the bathrooms following afternoon showers. / Master of Architecture

The thesis deals with cottage keeping in interest area of the region of Třebíč. On the basis of own off-road survey there was determined data basio providing indications and information about cottage settlements in this territory. On the whole there was added together 3788 cottages aggregated into 150 cottage settlements which are to be found in 7 cottage precincts. There were found recreation, garden {--} recreation, allotment {--} gardener, recreation shanties and architectural {--} structurally specific cottages. The thesis contains the analysis of the territorial arrangement of cottage settlements and their typology. Observed characteristics are registered in synoptical charts and in files of thematic maps which form the appendix of the work. The component part of the thesis is also a chapter which is devoted to the hike development history and the construction of camping settlements on the river Jihlava, Oslava and little river Chvojnice. In the close of my work there is a worked out analysis of territorial {--} planning and developing cottage keeping problems in solved area and the comparison of the cottage keeping development in the region of Třebíč to the stage of the region of Jihlava .

The diploma thesis deals with the comparison of methods of valuation of the object type of holiday and a garden cottage in Nachod location and surroundings. In the first part is introduced location Nachod and concisely its surroudings. The next is a description individual valuation methods, which according to objects are valued. For the determination of the property valuation methods are used according to regulations, the valuation of substantive value, the valuation by comparing the price and yield valuation. The main part is the actual valuation of three real properties. The first is a holiday cottage V Kovarove dole, cadastral territory Nachod, the second holiday cottage is U Cihelny, cadastral territory Nachod and last is garden cottage, cadastral territory Kramolna. At the end of each chapter is a statistical summary and determination of current prices. On the Finally is the statistic summary of set prices and is determined the most appropriate method for property valuation for the type of holiday and garden cottage in location Náchod and its surroundings.

Two Oregon reservoirs contaminated by different mercury sources were compared for mercury distribution in sediment and bioaccumulation by fish. The average mercury concentration in the sediment of Cottage Grove reservoir (0.67 �� 0.05 ��g/g dry wt) was higher than for Dorena Reservoir (0.12 �� 0.01 ��g/g dry wt). Sediment mercury in the main tributary of Cottage Grove Reservoir, which drains the tailing of past mercury mining activities, was ten fold higher than mercury in sediment from other reservoir tributaries with no evidence of mining. However, there were no significant differences between sediment mercury concentrations in the tributaries of the Dorena Reservoir, which has no mercury mining history within its watershed. Three fish species (largemouth bass, bluegill, crappie) from Cottage Grove Reservoir had significantly higher levels of mercury than the same species from Dorena Reservoir. These results indicated that a point source, Black Butte Mine, contributed amounts of mercury in excess of natural deposits based on differences in bioaccumulation among fish populations from these two systems. Cottage Grove Reservoir was examined for environmental evidence of point source mercury pollution. High mercury concentrations were found at various points around the suspected source, the Black Butte Mine area. The highest concentration occurred close to the kiln. The mercury concentration in the sediments of a creek below the mine dump was up to ten times higher than that of the sediments of a creek from a watershed adjacent to the watershed of the mine area. Two sediment cores from the deep area were collected to assess for pollution history profiles. These showed mercury loading in Cottage Grove Reservoir was consistent with the past mercury production in Black Butte Mine. Therefore most of mercury in Cottage Grove Reservoir was believed to be of Black Butte Mine origin. Mercury contents in pore water and food web indicated that continuing mercury transportation from the point source create a management problem in Cottage Grove Reservoir. / Graduation date: 1996

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The growing popularity of functional foods, has promoted advances in the research of new products, specially in the dairy industry. The objective of this study was to evaluate the influence of different levels of fat and inulin on the physicochemical and sensorial characteristics, instrumental color and texture, and viability of probiotic cultures of cottage cheese with the addition of Streptococcus termophilus, Lactobacillus acidophilus La - 5 and Bifidobacterium Bb 12, during storage for 21 days at 4 ± 1 °C. Twelve treatments of cottage cheese were elaborated with different fat and inulin concentrations according to a central composite design with 4 repetitions on the central point. Significant changes were observed on the physicochemical characteristics (tritable acidity, protein, fat, salt, moisture and ash) due to the different levels of fat and inulin in the cheeses. The assessment of the sensory attributes (global appearance, aroma, texture, acidity and taste) was carried out using a test with hedonic scale of 7 levels and an ordering test. The surface response showed different areas with tendency to better acceptance, varying according to the sensory attribute, in spite of no significant difference having been found by Tukey s test (p> 0.05). Only the linear and interaction of multiple linear regression terms were significant (p< 0.05) for the aroma sensory attribute; only the intercept of the equation of each attribute was significant (p< 0.05). The differences in the lipid profile were related to different fat levels in each formulation. The surface response was done to verify the influence of different levels of fat and inulin on pH and tritable acidity during storage; only linear terms of fat and inulin levels were significant (p< 0.05). The pH and tritable acidity affect the viability of the cultures during all the storage period. Streptococcus termophilus, Lactobacillus acidophilus e Bifidobacterium animalis had counts above 7 UFC g-1 during all the period, assuring the probiotic potential in all the cottage cheese formulations. The extent proteolysis increased significantly during storage, but this change has no reduce the firmness of the cheeses. The parameters of instrumental color and texture vary significantly (p< 0.05) between 1 and 21 days of storage for most formulations, but these results did not affect the acceptability of the tasters. / A crescente popularidade dos alimentos funcionais tem promovido avanços nas pesquisas com novos produtos, principalmente no setor de laticínios. O objetivo deste estudo foi avaliar a influência de diferentes concentrações de gordura e de prebiótico (inulina) sobre as características físico-químicas, sensoriais, cor e textura instrumental, bem como a viabilidade das culturas probióticas em queijo cottage adicionado de Streptococcus termophilus, Lactobacillus acidophilus La - 5 e Bifidobacterium Bb 12, durante o armazenamento por 21 dias a 4 ± 1 °C. Doze ensaios de queijo cottage foram elaborados com diferentes concentrações de gordura e inulina planejados através do Delineamento Central Composto Rotacional com quatro repetições no ponto central. Foi observada mudança significativa (p< 0,05) nas características físico-químicas (acidez, proteína, gordura, cloretos, umidade e cinzas) conforme as variações dos teores de gordura e inulina dos queijos. A avaliação dos atributos sensoriais (aparência geral, aroma, textura, acidez e sabor) foi realizada através de teste com escala hedônica de 7 níveis e teste de ordenação. As superfícies de resposta geradas mostraram diferentes regiões com tendência à melhor aceitação, variando cada região conforme o atributo analisado, apesar de não ter sido encontrada diferença estatística pelo Teste de Tukey (p> 0,05) nestas avaliações. Apenas o termo linear e de interação da regressão linear múltipla foram significativos (p< 0,05) para o atributo aroma; somente o intercepto da equação de cada atributo apresentou significância estatística (p< 0,05). Para o perfil lipídico, as diferenças significativas observadas foram atribuídas aos diferentes teores de gordura de cada formulação. A superfície de resposta foi elaborada para verificar a influência das diferentes concentrações de gordura e inulina sobre a acidez (expressa em ácido láctico) e o pH das formulações durante o armazenamento, tendo somente o termo linear da concentração de gordura e inulina apresentado significância (p< 0,05). O pH e acidez titulável das formulações influenciaram a viabilidade das culturas durante todo o armazenamento. Os Streptococcus termophilus, Lactobacillus acidophilus e Bifidobacterium animalis apresentaram contagens acima de 7 UFC g-1 durante todo o período, garantindo a potencialidade probiótica de todas as formulações. A extensão da proteólise aumentou significativamente durante o armazenamento, mas esta mudança não reduziu a firmeza dos queijos. Os parâmetros de cor e textura instrumental variaram significativamente (p< 0,05) entre o 1º e 21º dia de armazenamento para a maioria das formulações, mas estes resultados não interferiram na aceitabilidade dos provadores.