The diploma thesis deals at the beginning with the basic terms related with real estate appraisement, description of appreciated locality and description of individual appreciatment methods. In the practical part is described six holiday cottages in cottage area called Tři Dvory. The next their appraisement by using methods – according to regulations, cost method of valuation, the valuation by comparing the price and the valuation of substantive value, to compare choosen ways of valuation of property type holiday cottage in locality Osová Bítýška. The result will be valorization of appropriateness methods used for diferent types of valuation and their evaluation with the best method for choosen property type in the locality.

The diploma thesis deals at the beginnig part with the description of appreciated lokality, explanation of basic terms in real estate appraisement and description of valuation methods, that will be used in the practical part. The practical part deals with the description and valuation of six holiday cottages. In the final part of the thesis deals with the evaluation of the results the used methods and selecting the most suitable method for valuing holiday and gardening cottages in the area.

Mémoire numérisé par la Direction des bibliothèques de l'Université de Montréal.

This thesis is devoted to leisure time during interwar time (1918-1938). The main interest concentrates on phenomenon of visiting summer apartments and his character, perception in society and specific relationship to leisure time. Summer apartments were symbol of good status and were very popular among the middle class, but thesis is also dedicated to tramping and beginning of living at the cottage because of specific atmosphere of Czechoslovak republic in 1918-1938. Keywords: Lifestyle, leisure time, summer apartments, tramping, living at the cottage

Faculty of Science School of Geography,Archaeology and Enviromental Studies 0310392a smami2003@yahoo.co.uk / Points are often the most abundant retouched lithics in MSA collections yet very little research has been done on their functions, especially in southern Africa where it has always been assumed that points were spears. This paper reports on the results of a technological analysis of two types of points from Rose Cottage Cave, South Africa. The study aims at examining the possibility that thick, broad points from various post-Howiesons Poort layers dating between 50 000 and 28 000 years ago were used as spearheads that were thrust at prey, while the narrow, thin points from one of the final MSA layers, Dc, (between 31 000 and 29 000 years old), were used as arrowheads that may have transported poison to prey. The results indicate that the former type of points were more likely to have been used as spearheads while the latter type were more likely to have been arrowheads.

A processing procedure for the manufacture of directly acidified cottage cheese curd from 16% total solids ultrafiltered retentate was developed. The effects of preacidification of skim milk before ultrafiltration and heat treatment of retentate were investigated to improve the functional and sensory qualities of retentate curd. Retentate directly acidified with phosphoric acid and glucono-delta-lactone to pH 4.7 formed a dense, rubbery curd that could not be handled well in a vat. A heat treatment of 71.1°C for 30 min applied to the retentate resulted in a curd with acceptable handling properties. However, this heat treatment caused the curd to shift in pH, become translucent in appearance, and have a pasty texture. Preacidification of the skim milk to pH 5.8 12 h prior to ultrafiltration, and a less severe heat treatment of 71.1°C for 6 min made a stable curd with good sensory quality. A 3 x 4 x 3 randomized split block design experiment was done to test the effects of preacidification and heat treatment on the properties of retentate curd. Skim milk was pasteurized at 62.8°C for 30 min and split into three lots which were unacidified, phosphoric acid added to pH 6.2, and phosphoric acid added to pH 5.85. The three lots of skim milk were ultrafiltered at 54.4°C to 16% total solids. Each lot was divided into four treatments which were unheated, heated to 71.1°C for 7 s, 76.7°C for 7 s, and 82.2°C for 7 s. Each vat was replicated three times. Cottage cheese pH, total solids, and six sensory attributes were measured. Finished cottage cheeses were evaluated by an expert panel of five judges. Total solids, protein content, and fines content of the whey were also measured. Preacidification treatment at pH 6.2 enhanced curd structure, which increased solids recovery, reduced fines, and improved curd appearance, firmness, and texture. Heat treatments caused softening of the curd and increased moisture content in the curd. Excessive heat treatment caused shattering, fines, and mealiness. The best curd from the experiment was produced from pH 6.2 retentate heat treated at 71.1°C for 7 s. Whey proteins decreased in wheys from retentates heat treated at 76.7°C for 7 sand 82.2°C for 7 s. The effects of heat treatment were more pronounced with increasing acidification.

Three different methods of acidifying skim milk(milk starter, whey base starter and direct acid set) for making cottage cheese were evaluated for their effect on yield, quality and acidification cost. Cultured cottage cheese was produced with milk starter and pH controlled whey-base starter by the short set method. Five percent milk starter and 2.4% whey base starter were approximately equivalent in activity and gave average setting times of 234 to 255 minutes. Direct acid set cottage cheese was made by the Vitex/American method. The setting time required for direct acid set cottage cheese was 158 minutes. Yields of cottage cheese made by direct acid set were significantly higher than with the two cultured methods. Mean yield for direct acid set was 16.1%, the milk starter yield was 14.5% and the whey base method gave a yield of 14.8%. Protein in the milk starter was less efficiently recovered in the cottage cheese curd than the protein in pasteurized milk. The direct acid set method produced cottage cheese curd that was more mealy than the curd produced by cultured methods, but was still equal in over-all quality to curd made by milk starter methods. The cottage cheese produced by the different acidification methods were judged superior to commercially made direct acid and commercial cultured cottage cheese by an panel of trained judges. Cottage cheese made by whey base starter was preferred over all of the other cottage cheese. Acidification costs per kilogram of cottage cheese curd were $0.54 for milk starter, $0.019 for whey base starter and $0.114 for direct acid set curd. Overall ingredient cost per 1,000 Kg of skim milk set were $160.04, $154,43 and $170.17 respectively. Saving in time with direct acid set methods probably offset the additional cost of ingredients.

Historic house museums have been the subject of very little structured research. As ideal learning environments for young children they have the potential to facilitate very special educational interactions, yet children's experiences in house museums remain relatively unexplored, with very little professional analysis of the nature, the value or the impact of school visits. As museums, historic houses are educational institutions, yet with limited professional expertise and restricted resources as commonplace, many house museums provide very little in the way of structured educational experiences for schools. This study aims to increase our understanding of educational encounters in house museums. Using Falk and Dierking's Interactive Experience Model this thesis explores the personal, physical and social contexts of young children's visits to house museums. It follows the progress of children aged 5-8 years, as they participate in class visits to two very different kinds of house museum. A structured, age-appropriate education program implemented at Calthorpes' House is compared to the approach taken at Blundells' Cottage, where a lack of resources and professional expertise has resulted in unstructured school visits, typical of amateur house museums throughout Australia. The study directly compares these structured and non-structured museum visits to determine the immediate and long term value of constructed learning experiences in historic houses. The thesis concludes that the structure of a school visit has a significant influence on the museum experience. Research revealed that structured education programs prepare children better for their visit, allow for more successful interactive experiences on site, encourage enjoyable social interactions and result in more detailed museum memories. Finally this thesis outlines implications for house museums as a result of this research and makes recommendations to assist under-resourced house museums provide more structured, more informed educational interactions for schools.

Thesis (M.A.)--University of California, San Diego, 2009. / Title from first page of PDF file (viewed July 2, 2009). Available via ProQuest Digital Dissertations. Includes bibliographical references (p. 106-109).

The Cottage Grove Fault System is an East-West trending system of strike slip faults within Southern Illinois that has been explored for mineral resources but never systematically examined for seismicity or seismic hazard. Due to its location between the seismically active Wabash Valley, Saint Genevieve, and the New Madrid Seismic Zones, and the prevalence of nearby structural features, this fault system merits its own systematic study. Using existing data from the EarthScope Transportable Array, seismic activity and implications for hazard are explored through microseismicity. Over a two-year period, the closest two seismometers to the CGFS were utilized to search for microseismicity along the fault. Analysis was done through visually assessing waveforms and frequency-amplitude plots, which can help differentiate mine blasts and earthquakes based on the frequency content of the waveform. During the 2-year deployment, a total of 94 seismic events were detected, with 5 previously unrecorded earthquakes located within the Cottage Grove Seismic Zone, although none were located on the main fault. The greatest magnitude of the Cottage Grove Fault System events found was an M_L 1.5 and the smallest an M_L 0.8. The methodology found all seismic events mb 2.3 or greater listed by the Center for Earthquake Research and Information (CERI) catalog, within a 150 km radius. Missed events from the CERI catalog were small and distant. Finding earthquakes near the Cottage Grove Fault System undetected by the CERI network demonstrates that the region has a degree of previously undetected seismic activity. Preliminary event detection is better explained by a b-value of 0.7 than a b-value of 1.0, suggesting current estimates of the hazard of the CGFS is underestimated.