Genome-wide association studies (GWAS) have delivered many novel insights about the etiology of many common heritable diseases. However, in most disorders studied by GWAS, the known single nucleotide polymorphisms (SNPs) associated with the disease do not account for a large portion of the genetic factors underlying the condition. This suggests that many of the undiscovered variants contributing to the risk of common diseases have weak effects or are relatively rare. This thesis introduces novel adaptations of techniques for improving detection power for both of these types of risk variants, and reports the results of analyses applying these methods to real datasets for common diseases. Chapter 2 describes a novel approach to improve the detection of weak-effect risk variants that is based on an adaptive sampling technique known as Distilled Sensing (DS). This procedure entails utilization of a portion of the total sample to exclude from consideration regions of the genome where there is no evidence of genetic association, and then testing for association with a greatly reduced number of variants in the remaining sample. Application of the method to simulated data sets and GWAS data from studies of age-related macular degeneration (AMD) demonstrated that, in many situations, DS can have superior power over traditional meta-analysis techniques to detect weak-effect loci. Chapter 3 describes an innovative pipeline to screen for rare variants in next generation sequencing (NGS) data. Since rare variants, by definition, are likely to be present in only a few individuals even in large samples, efficient methods to screen for rare causal variants are critical for advancing the utility of NGS technology. Application of our approach, which uses family-based data to identify candidate rare variants that could explain aggregation of disease in some pedigrees, resulted in the discovery of novel protein-coding variants linked to increased risk for Alzheimer's disease (AD) in African Americans. The techniques presented in this thesis address different aspects of the "missing heritability" problem and offer efficient approaches to discover novel risk variants, and thereby facilitate development of a more complete picture of genetic risk for common diseases.

Orientador: Cláudio Cabello / Banca: Waldemar Gastoni Venturini Filho / Banca: Manoel Lima Menezes / Banca: Magali Leonel / Banca: Simone Damasceno / Resumo: Neste trabalho fez-se uma avaliação da utilização da batata-doce como substrato para a produção de uma bebida destilada. No sentido de promover uma alternativa tecnologicamente viável, traçou-se um planejamento experimental que minimizasse as operações de preparo, definindo as condições mais adequadas para o processo fermentativo. A batata-doce do tipo Brazilândia Roxa foi caracterizada e a partir desta matéria-prima foram produzidos 100 kg de farinha. Os ensaios para a produção de hidrolisados utilizando farinha batata-doce, foram estudados utilizando um planejamento experimental fatorial completo 22 com duas variáveis independentes (as enzimas alfa-amilase e amiloglucosidase). O hidrolisado obtido foi utilizado seguindo um planejamento experimental completo 23 com pontos centrais e axiais, sendo que as variáveis independentes foram a concentração de açúcares redutores, concentração de leveduras viáveis e temperatura da fermentação e os compostos secundários álcool isoamílico, n-butanol, terc-butanol, álcool butírico, isopropanol, acetato de etila, metil éster, acetonitrila, acetaldeído, benzaldeído, hidroximetil furfural, butiraldeído, valeraldeído, heptaldeído, formaldeído, acetona e butanona. As variáveis independentes foram quantificadas por cromatografia líquida e gasosa. Foram testadas em planta piloto as condições: concentração de levedura em número de células viáveis 1 x 108, açúcares redutores 13,5% e temperatura 340C. A sazonalidade da matéria seca foi significativa para esta cultivar Brazilândia roxa, durante o período amostrado (outubro 2006 - fevereiro 2007). Essa variação tornou-se um obstáculo para a otimização de um processo industrial baseado na matéria-prima in natura, sendo necessária a padronização da matéria-prima, e neste sentido foram testadas algumas técnicas de secagem e moagem. Verificou-se que... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: In this work, the use of sweet potato as a substrate for distilled beverage production was evaluated. In order to provide a technologically viable alternative, the experimental design was developed to minimize the preparation procedures, defining the most suitable conditions for the fermentation process. Sweet potato type "Brazilândia Roxa" was characterized and from such raw material 100 kg flour was produced. The assays for hydrolysate production using sweet potato flour involved a 22 complete factorial design including two independent variables (the enzymes alpha-amylase and amyloglucosidase). The obtained hydrolysate was employed by following a 23 complete experimental design including central and axial points, and the independent variables were reducing sugar concentration, viable yeast concentration and fermentation temperature, besides the secondary compounds isoamyl alcohol, n-butanol, tert-butanol, butyric alcohol, isopropanol, ethyl acetate, methyl ester, acetonitrile, acetaldehyde, benzaldehyde, hydroxymethylfurfural, butyraldehyde, valeraldehyde, heptaldehyde, formaldehyde, acetone and butanone. The independent variables were quantified through liquid and gas chromatography. A pilot plant was used to test the following conditions: yeast concentration as number of viable cells 1 x 108, reducing sugars 13.5% and temperature 340C. Dry matter seasonality was significant for this cultivar "Brazilândia roxa" during the sampling period (October 2006 - February 2007). Such variation became an obstacle to optimize an industrial process based on raw material "in natura", requiring the raw material standardization; thus, some drying and grounding techniques were tested. Sweet potato flour was the best form of using such raw material as substrate in the processes. Suspensions with 18% dry matter were obtained. The enzyme concentrations for a better yield in the hydrolysis... (Complete abstract click electronic access below) / Doutor

Made available in DSpace on 2014-06-11T19:31:33Z (GMT). No. of bitstreams: 0 Previous issue date: 2009-06-19Bitstream added on 2014-06-13T19:01:55Z : No. of bitstreams: 1 abujamra_lb_dr_botfca.pdf: 2246029 bytes, checksum: 9db67484b79c3cd1a933cf615f284a92 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Neste trabalho fez-se uma avaliação da utilização da batata-doce como substrato para a produção de uma bebida destilada. No sentido de promover uma alternativa tecnologicamente viável, traçou-se um planejamento experimental que minimizasse as operações de preparo, definindo as condições mais adequadas para o processo fermentativo. A batata-doce do tipo Brazilândia Roxa foi caracterizada e a partir desta matéria-prima foram produzidos 100 kg de farinha. Os ensaios para a produção de hidrolisados utilizando farinha batata-doce, foram estudados utilizando um planejamento experimental fatorial completo 22 com duas variáveis independentes (as enzimas alfa-amilase e amiloglucosidase). O hidrolisado obtido foi utilizado seguindo um planejamento experimental completo 23 com pontos centrais e axiais, sendo que as variáveis independentes foram a concentração de açúcares redutores, concentração de leveduras viáveis e temperatura da fermentação e os compostos secundários álcool isoamílico, n-butanol, terc-butanol, álcool butírico, isopropanol, acetato de etila, metil éster, acetonitrila, acetaldeído, benzaldeído, hidroximetil furfural, butiraldeído, valeraldeído, heptaldeído, formaldeído, acetona e butanona. As variáveis independentes foram quantificadas por cromatografia líquida e gasosa. Foram testadas em planta piloto as condições: concentração de levedura em número de células viáveis 1 x 108, açúcares redutores 13,5% e temperatura 340C. A sazonalidade da matéria seca foi significativa para esta cultivar Brazilândia roxa, durante o período amostrado (outubro 2006 – fevereiro 2007). Essa variação tornou-se um obstáculo para a otimização de um processo industrial baseado na matéria-prima in natura, sendo necessária a padronização da matéria-prima, e neste sentido foram testadas algumas técnicas de secagem e moagem. Verificou-se que... / In this work, the use of sweet potato as a substrate for distilled beverage production was evaluated. In order to provide a technologically viable alternative, the experimental design was developed to minimize the preparation procedures, defining the most suitable conditions for the fermentation process. Sweet potato type “Brazilândia Roxa” was characterized and from such raw material 100 kg flour was produced. The assays for hydrolysate production using sweet potato flour involved a 22 complete factorial design including two independent variables (the enzymes alpha-amylase and amyloglucosidase). The obtained hydrolysate was employed by following a 23 complete experimental design including central and axial points, and the independent variables were reducing sugar concentration, viable yeast concentration and fermentation temperature, besides the secondary compounds isoamyl alcohol, n-butanol, tert-butanol, butyric alcohol, isopropanol, ethyl acetate, methyl ester, acetonitrile, acetaldehyde, benzaldehyde, hydroxymethylfurfural, butyraldehyde, valeraldehyde, heptaldehyde, formaldehyde, acetone and butanone. The independent variables were quantified through liquid and gas chromatography. A pilot plant was used to test the following conditions: yeast concentration as number of viable cells 1 x 108, reducing sugars 13.5% and temperature 340C. Dry matter seasonality was significant for this cultivar “Brazilândia roxa” during the sampling period (October 2006 – February 2007). Such variation became an obstacle to optimize an industrial process based on raw material “in natura”, requiring the raw material standardization; thus, some drying and grounding techniques were tested. Sweet potato flour was the best form of using such raw material as substrate in the processes. Suspensions with 18% dry matter were obtained. The enzyme concentrations for a better yield in the hydrolysis... (Complete abstract click electronic access below)

Made available in DSpace on 2015-05-14T13:21:34Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 2349929 bytes, checksum: 3d3e0699d877063cdd3b4736536785b4 (MD5) Previous issue date: 2014-03-21 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / A simple and rapid method for determination of furfural in yeast-distilled beverages from sugar cane by liquid-liquid extraction (LLE) is proposed. The techniques of extraction and / or preconcentration allows analytes can be determined by separation of sample components due, mainly, the solubility differences that allows the separation of one or more matrix components by contact and mechanical stirring of a solvent immiscible or slightly miscible in the matrix. The component to be separated (analyte) must be soluble in this solvent. In the proposed method equal amounts of standard sample and chloroform are mixed, the mixture is stirred mechanically for about 2 minutes, forming an emulsion. After this, it´s expected one minute to complete phase separation. Once the analyte is in the extractor solvent (chloroform) it was separated from the mixture and subjected to spectrophotometric analysis in the UV region (279 nm). The stability of the standard solution of furfural and waste disposal were evaluated. The viability of the LLE method was evaluated in the determination of furfural in samples of sugar cane spirits. The proposed method was compared with the reference method based on gas chromatography with flame ionization detector (FID) (GC-FID), no statistical difference between the results was observed. The LLE method was sensitive, accurate and precise with recoveries in the range 102-109%, linear range of 0,2 to 8 mg 100 ml-1, limits of detection and quantification of 0,0118 mg 100 mL-1 and 0,0203 mg 100 ml-1, respectively, repeatability factor of 0,026. The LLE methodology was validated and successfully applied to the analysis of eight cachaças samples demonstrating the feasibility and reliability of the method. The levels of furfural, in the analyzed cachaças was between 0,4 to 1,1 mg 100 mL-1 and is therefore, beverages analyzed, within the limit of 5 mg 100 mL-1, established by legislation. / Um método simples e rápido para determinação de furfural em cachaças por extração líquidolíquido (LLE) é proposto. As técnicas de extração e/ou pré-concentração permitem que analitos sejam determinados por meio da separação de componentes da amostra devido, principalmente, às diferenças de solubilidade que possibilitam a separação de um ou mais componentes da matriz por meio do contato e agitação mecânica de um solvente imiscível ou pouco miscível na matriz. O componente a ser separado (analito) deve solúvel neste solvente. No método proposto, são misturadas quantidades iguais de amostra/padrão e de clorofórmio, esta mistura é agitada mecanicamente por cerca de 2 minutos, formando uma emulsão. Após isto, espera-se mais um minuto para haver a completa separação de fases. Uma vez que o analito encontra-se no solvente extrator (clorofórmio), este foi separado da mistura e submetido à análise espectrofotométrica na região do UV (em 279 nm). A estabilidade da solução padrão de furfural e o descarte dos resíduos foram avaliados. A viabilidade do método LLE foi avaliada na determinação de furfural em amostras de cachaça. O método proposto foi comparado com o método baseado na cromatografia gasosa com detector de ionização de chama (GC-FID), nenhuma diferença estatística entre os resultados foi observada. O método LLE mostrou-se sensível, exato e preciso com recuperações na faixa de 102 a 109%, faixa linear de 0,2 a 8 mg 100 mL-1, limites de detecção e quantificação de 0,0118 mg 100mL-1 e 0,0203 mg 100mL-1, respectivamente, fator de repetitividade de 0,026. A metodologia de LLE foi validada e aplicada com sucesso na análise de oito amostras de cachaças demonstrando assim, a viabilidade e confiabilidade do método. Os teores de furfural, nas cachaças analisadas, variaram de 0,4 a 1,1 mg 100 mL-1, estando pois, as bebidas analisadas, dentro do limite, de 5 mg 100 mL-1, estabelecido pela legislação.

Características sensoriais diferenciadas e qualidade química podem garantir a competitividade de uma bebida destilada. O uísque é uma bebida alcoólica produzida a partir da destilação do mosto fermentado de cereais e que passa por um período de maturação em barris de carvalho. A cachaça, por sua vez, é produzida a partir da destilação do caldo de cana-de-açúcar fermentado. O objetivo deste trabalho foi analisar a qualidade química e sensorial da bebida destilada oriunda das matérias-primas cana-de-açúcar e cevada e produzida mediante técnicas já existentes em processos produtivos de cachaça e uísque. O mosto combinado teve como fonte de açúcares o mosto de caldo de cana e o mosto de malte de cevada, que foram preparados separadamente e depois misturados nas seguintes proporções em porcentagem: 100 (A), 75 (B), 50 (C), 25 (D) e 0 (E) de caldo de cana, complementado com o mosto de malte de cevada. O processo fermentativo foi conduzido a 30ºC, mediante adição de leveduras Saccharomyces cerevisiae, cepas CA-11 e S-33, inoculando-se 1,5 g/L de cada levedura. As destilações foram realizadas em alambique de cobre, seguindo a metodologia de dupla-destilação utilizada para a produção de Scotch malt whisky. As bebidas duplamente destiladas foram acondicionadas em barris de carvalho por 60 dias. Os mostos foram submetidos às análises de pH, Brix, Pol, Açúcares Redutores (AR), Açúcares Redutores Totais (ART) e Acidez Total; e os vinhos foram analisados quanto a Teor Alcoólico, pH, Açúcares Redutores Residuais (ARR) e Acidez Total. Os flegmas, bidestilados e as bebidas envelhecidas foram submetidos a análises de teor alcoólico (densitometria), cobre (colorimetria), congêneres voláteis (CG-FID) e carbamato de etila (CG-EM). As bebidas envelhecidas também foram submetidas a análises de intensidade de cor e compostos fenólicos totais (espectrofotometria) e congêneres de maturação (CLAE). Testes sensoriais foram realizados para verificar a preferência entre as amostras pelos consumidores. Análises estatísticas foram realizadas pelo programa SAS (ANOVA e Testes de Tukey). Foi comprovada a eficiência da técnica de bidestilação na redução de alguns compostos limitados pela legislação. Mostos combinados com maior porcentagem de malte de cevada apresentaram menor formação de carbamato de etila. O envelhecimento aumentou a concentração de carbamato de etila nos destilados A, B e C sendo ao final o único contaminante presente acima dos limites permitidos pela legislação de aguardente de cana. Siringaldeído e ácido gálico foram os congêneres de maturação com as maiores concentrações nos destilados. O destilado do tratamento A apresentou a maior concentração total de compostos de envelhecimento. Na análise sensorial o destilado do tratamento C apresentou a maior preferência pelos provadores. Este estudo comprova que a produção de uma nova bebida a partir da combinação de matérias-primas diferentes pode apresentar resultados satisfatórios. Entretanto, ressalta-se a importância da continuidade desse estudo para afinar a definição da combinação de mostos mais adequada, para assim confirmar a viabilidade e eficiência do processo. / Differentiated sensory characteristics and chemical quality can ensure the competitiveness of a distilled beverage. Whisky is an alcoholic beverage produced from the distillation of fermented worts of cereals and aged in oak barrels. Cachaça, in turn, is produced from the distillation of fermented sugarcane juice. The objective of this study was to analyze the chemical and sensory quality of distilled spirit derived sugarcane and barley and produced by existing techniques in production processes of cachaça and whisky. The combined wort had as a source of sugars the sugarcane juice and barley malt wort, that were prepared separately and then mixed in the following proportions by percentage: 100 (A) 75 (B), 50 (C), 25 (D) and 0 (E) of sugarcane juice, supplemented with barley malt wort. The fermentation was conducted at 30° C by addition of Saccharomyces cerevisiae, CA-11 and S-33 strains, inoculating 1,5 g/L of each yeast. The distillations were performed in copper still, according to double-distillation method used for production of Scotch malt whisky. Double-distilled spirits were stored in oak barrels for 60 days. Worts were submitted to analysis of pH, Brix, Pol, Reducing Sugars (AR), Total Reducing Sugars (ART) and Total Acidity; and the wines were analyzed for Alcohol, pH, Residual Reducing Sugars (ARR) and Total Acidity. Low wines, double-distilled spirits and aged spirits were analyzed for alcohol content (densitometry), copper (colorimetry), volatile congeners (GC-FID) and ethyl carbamate (GC-MS). Aged spirits were also analyzed for color intensity and total phenolic compounds (spectrophotometry) and aged congeners (HPLC). Sensory tests were conducted to verify preference between samples by consumers. Statistical analyzes were performed using SAS (ANOVA and Tukey tests). The efficiency of double-distillation technique in reduce some compounds limited by legislation was confirmed. Worts combined with a higher percentage of barley malt showed lower formation of ethyl carbamate. Aging increased the concentration of ethyl carbamate in spirits A, B and C being at the end the only contaminant found above the limits allowed by the cachaça legislation. Syringaldehyde and gallic acid were the aged congeners with the highest concentrations in the spirits. Spirit A had the highest total concentration of aged congeners. Sensory analysis showed that spirit C was the most preferred by tasters. This study demonstrates that the production of a new beverage from the combination of different raw materials can provide satisfactory results. However, it emphasizes the importance of continuing this study to refine the definition of the most appropriate combination of worts, thus to confirm the feasibility and process efficiency.

This study investigates the possibilities of applying water generated from the atmosphere for agricultural processes, particularly hydroponic systems. A solar powered, off-grid greenhouse system is proposed as a theoretical solution to food production, in areas affected by water scarcity. Two experiments are conducted with the purpose of testing atmospheric water quality and how it performs in a hydroponic setting. The plausibility of powering said greenhouse system using solar energy is investigated, considering several available solar technologies. Ultimately, the footprint area required to install enough capacity to power the system is discussed, and the potential site of such a system is modelled and visualized. The experiments concluded that atmospheric water is likely suitable for hydroponic use. The study also found that the footprint area required for the greenhouse system probably can be considered reasonable for certain applications, but more research and advances within solar power technology would be beneficial / <p>2021-06-08</p>

The necessity for billions of parameters in large language models has lately been questioned as there are still unanswered questions regarding how information is captured in the networks. It could be argued that without this knowledge, there may be a tendency to overparametarize the models. In turn, the investigation of model redundancy and the methods which minimize it is important both to the academic and commercial entities. As such, the two main goals of this project were to, firstly, discover whether one of such methods, namely, distillation, reduces the redundancy of the language models without losing linguistic capabilities and, secondly, to determine whether the model architecture or multilingualism has a bigger effect on said reduction. To do so, ten models, both monolingual, multilingual, and their distilled counterparts, were evaluated layer and neuron-wise. In terms of layers, we have evaluated the layer correlation of all models by visualising heatmaps and calculating the average per layer similarity. For establishing the neuron-level redundancy, a classifier probe was applied on the model neurons, both the whole model and reduced by applying a clustering algorithm, and its performance was assessed for two tasks, Part-of-Speech (POS) and Dependency (DEP) tagging. To determine the distillation effects on the multilingualism of the models, we have investigated cross-lingual transfer for the same tasks and compared the results of the classifier as applied on multilingual models and one distilled variant in ten languages, nine Indo-European and one non-Indo-European. The results show that distillation reduces the number of redundant neurons at the cost of losing some of the linguistic knowledge. In addition, the redundancy in the distilled models is mainly attributed to the architecture on which it is based, with the multilingualism aspect having only a mild impact. Finally, the cross-lingual transfer experiments have shown that after distillation the model loses the ability to capture some languages more than others. In turn, the outcome of the project suggests that distillation could be applied to reduce the size of billion parameter models and is a promising method in terms of reducing the redundancy in current language models.

Magistro darbe tiriama mikrobangų poveikis įvairių rūšių medžiams. Darbo objektas – Paprastosios pušies ( Pinus sylvestris L. ) sėklų gemalai, paprastosios eglės (Picea abies (L.) Karst.) gemalai ir augimo kūgeliai, paprastojo uosio ( Fraxinus excelsior L.) gemalai, karpotojo beržo (Betula pendula L.) žiedadulkės. Darbo tikslas – Įvertinti mikrobangų poveikį skirtingų medžių rūšių subrendusių gemalų ir žiedadulkių gyvybingumui. Darbo metodika – mikrobangomis paveikiami subrendę gemalai, augimo kūgeliai žiedadulkės ir distiliuotas vanduo. Įvertinama mikrobangų įtaka gemalų, augimo kūgelių, žiedadulkių gyvybingumui. Rezultatai – Mikrobangos 600 W rėžime neigiamai veikia eglės, pušies ir uosio subrendusių gemalų gyvybingumą. Iš tirtų 480 subrendusių gemalų gyvybingi liko 183 eksplantai ( 38,1 %). Paveikus mikrobangomis beržo žiedadulkes, bangos stabdė žiedadulkių vystymąsi. Paveiktas mikrobangomis distiliuotas vanduo teigiamai veikė karpotojo beržo žiedadulkes, skatindamas žiedadulkių dygimą. Paprastosios eglės augimo kūgeliai paveikti mikrobangomis žuvo visuose eksperimento variantuose, išskyrus nepaveikti mikrobangomis augimo kūgeliai. / In the postgraduate thesis studied effect of microwaves on different trees species. Study object. Mature germ of Common Scots pine (Pinus sylvestris L.), Common Ash (Fraxinus excelsior L.), mature germ and growth cones of Norway spruce (Picea abies (L.) Karst.), pollen of Silver Birch (Betula pendula L.). Purpose of the study – to estimate the effect of microwaves on different trees species of mature germ and pollen viability. Study methods. Affected by microwaves mature germs, growth cones, pollen and distilled water. Rated microwave power of germs, growth cones and pollen viability. Results. Microwave 600 W mode affects spruce, pine and ash mature germs viability. Of investigated 480 mature germs remained viable explants 183 (38.1%). Birch pollen exposed of microwave, the waves slowed the development of pollen. Affected by microwave distilled water acted positively Silver birch pollen and stimulating germination. Growth cones of Norway spruce were killed of microwave affect all versions on the experiment, except do not affect the growth cone of microwaves.

Submitted by Emanuel Varela Cardoso (emanuel.varela@ufcg.edu.br) on 2018-09-25T17:18:51Z No. of bitstreams: 1 HERMEVAL JALES DANTAS – TESE (PPGEP) 2013.pdf: 2896032 bytes, checksum: 137d385a4e870d4c6e3dccb8fa4f36c8 (MD5) / Made available in DSpace on 2018-09-25T17:18:51Z (GMT). No. of bitstreams: 1 HERMEVAL JALES DANTAS – TESE (PPGEP) 2013.pdf: 2896032 bytes, checksum: 137d385a4e870d4c6e3dccb8fa4f36c8 (MD5) Previous issue date: 2013-02 / Capes / O objetivo deste trabalho foi produzir aguardente bidestilada de algaroba e armazená-la em três diferentes tipos de madeiras (algarobeira, carvalho e cerejeira) com aplicação de três níveis de tosta, exercido por diferentes tempos de queima, na superfície interna de cada barrica. Determinaram-se as características físico-químicas (teor de água, proteína, açúcares redutores, açúcares não redutores e açúcares totais, minerais, carboidratos e acidez total) das vagens de algaroba in natura, após a prensagem e do caldo da algaroba na primeira e na segunda extração. Do caldo da algaroba foi selecionada uma cepa de levedura, a qual foi isolada e analisada do ponto de vista genético, por meio da metodologia de amplificação de DNA por eletroforese usando-se como iniciador (GTG)5 identificada como uma linhagem da Saccharomyces cerevisiae. Estudou-se a influência da velocidade de destilação e de aeração sobre os parâmetros físico-químicos, aplicando-se um planejamento fatorial 22 com três pontos centrais, na produção de aguardente bidestilada de algaroba Utilizaram-se barricas de algarobeira, cerejeira e carvalho, com tempos de um, dois e três minutos de queima na superfície interna da aduela. Na vagem de algaroba foram encontrados valores de açúcares totais, proteínas e minerais, de 35,9, 8,46 e 7,8% respectivamente, o que comprova seu potencial para a produção de aguardente; uma extração foi conseguida a partir da vagem hidratada, com valores de 17,92, 15,36 e 2,56% de açúcares totais, açúcares não redutores e de açúcares redutores, respectivamente. Selecionou-se uma linhagem de levedura existente no seu caldo de algaroba caracterizada como sendo Saccharomyces cerevisiae. A aguardente bidestilada de algaroba se encontra dentro dos parâmetros físico-químicos analisados e exigidos pelo M.A.P.A (Ministério da Agricultura, Pecuária e Abastecimento) exceto quanto aos congêneres de álcoois superiores de 584,50 mg.100mL-1 e soma dos componentes secundários de 627,29 mg.100mL-1. Quanto ao contaminante carbamato de etila, foram registrados níveis abaixo de 50 μg.L-1 quando se avaliou o efeito da velocidade de destilação e de 69,8 μg.L-1 quando se utilizou a aeração, sendo esses valores inferiores aos 150 μg.L-1 exigidos pela legislação. Dentre as aguardentes de algaroba submetidas a diferentes tipos de barricas estudadas (Algaroba, Carvalho e cerejeira) a de carvalho, submetida à queima da aduela por 2 minutos (c2) foi a que obteve melhor aceitação com valores de 74% para aparência, 76% para o aroma, 58% para o sabor e 64% para a impressão global / This study aimed to produce double-distilled spirits of algaroba (Prosopis juliflora (Sw.) DC.) and store it in barrels made of three different types of wood (algarobeira‟, cherry tree and oak), subjected to three burning levels, during different times, on the inner surface of each cask. Physicochemical characteristics (water, protein, reducing, non-reducing, and total sugars, minerals, carbohydrates contents and as well as the total acidity) of the pod in natura, after pressing, and of the algaroba juice, in the first and second extractions, were determined. A yeast strain of the algaroba juice was selected, isolated and genetically analyzed through the DNA amplification by electrophoresis, using (GTG)5 as a primer. The analyzed yeast was identified as a strain of Saccharomyces cerevisiae. The distillation speed and aeration influence on the physicochemical parameters of algaroba double-distilled spirit were analyzed, using a factorial design 22 with three central points. Casks of „algarobeira‟, cherry tree and oak were used, subjected to one, two and three minutes of burning on the stave inner surface. Values of total sugars, proteins, and minerals of 35.9, 8.46 and 7.8%, respectively, were found in the algaroba pod, evidencing its potential in the production of spirit. An extraction was made from the hydrated pod, obtaining values of total, non-reducing, and reducing sugars of 17,92, 15,36 and 2,56%, respectively. A yeast strain of algaroba juice was selected and characterized as Saccharomyces cerevisiae. The double-distilled spirit made from algaroba is within the physicochemical parameters analyzed and required by the MAPA (Ministry of Agriculture, Livestock, and Food Supply) except for the high congener of alcohols of 584.50 mg.100mL-1 and the sum of the secondary components of 627.29 mg.100mL-1. As for the contaminant ethyl carbamate, levels lower than 50 μg.L-1 and equal to 69,8 μg.L-1 were recorded by analyzing the effect of the distillation speed and aeration, respectively. These values are lower than 150 μg.L-1, which is required by the legislation. The algaroba spirit stored in the oak barrel, of which stave was subjected to burning for 2 minutes (c2), had the best acceptance of appearance (74%), aroma (76%), taste (58%), and overall impression (64%).

El objetivo de la presente investigación es determinar la relación entre las variables producto y promoción de ventas en relación con la intención de compra en la categoría de ron y whisky en jóvenes de 20 a 26 años. De esta manera, poder identificar cuáles de ambas variables tiene mayor correlación con la intención de compra. Así también para las dimensiones de estas variables. De esta forma, se pueda comprender las razones por las que el volumen de ventas de ron es superior a la del whisky. Para el siguiente estudio, se decidió investigar antecedentes y entrevistar a dos expertos en el rubro de destilados y realizar dos focus group; Por ello, la investigación es de alcance correlacional, puesto que se busca describir y relacionar los motivos de la intención de compra en base a las variables y respectivas dimensiones puestas en estudio. A raíz de lo mencionado, se halló que las variables y dimensiones de mayor relación con la intención de compra para el público objetivo son: La promoción de ventas, el producto, descuento, precio de paquete, envase y etiqueta, seleccionado de manera respectivamente jerárquica. Por último, a partir de la investigación expuesta, se ha decidido recomendar en trabajar estrategias de marketing y comunicación en base a las dimensiones y variables anteriormente mencionadas, dado que se puede argumentar su afinidad entre la intención de compra con los jóvenes en estudio y su eficacia del caso. / The objective of the following investigation is to determine the relation between the variables product and promotion, and the motivation to purchase, in the rum and whiskey category, with young 20 and 26 year olds. The investigation will attempt to identify which of either variables mentioned has a higher correlation in regards to the motivation to purchase for the target audience. The correlation mentioned will clarify the reasons for the higher sales in rum in comparison to whiskey. For the following study, there is a detailed analysis in regards to the context and background, two expert interviews in relation to the category and two focus groups. Therefore, the investigation attempts to find correlations to understand the motives and dimensions of the variables product and promotion sales. The variables and their dimensions that have a higher relation to the motivational purchase for the primary public are mentioned in their respective hierarchy: sales promotion, the product, discounts, packet price, package and label. Lastly, after completing the research, it is recommended to investigate further in marketing strategies in relation to the dimensions and variables previously mentioned, due to the affinity between the motivation to purchase and the young people studied. / Trabajo de investigación