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The aim of the thesis is to contribute to the CCT research field on social identity, by placing a focus on power from a customer perspective and studying how power can be accentuated within social identity. Theory from CCT with a focus on social identity has been used in combination with extensive literature on power and authority from a sociological perspective and literature from Fashion-Studies focusing on power-dressing, conspicuous consumption and luxury. The research question is: How is power-dressing and consumption of high-end luxury fashion brands used by female executives/senior managers in an attempt to accentuate power as a part of their social identity? In-depth semi-structured interviews where used as the main data collection method interviewing five female senior managers/female executives working in Stockholm; using the fashion consumption of female senior managers as its empirical sample. The main conclusion on this thesis is the creation of the concept of power-coded-dressing.This thesis implications are that it develops the CCT field slightly by adding a consumer-power perspective into the theoretical discourse. Its practical and social implications help women accentuate their power through, power-coded-dressing.

Doctor of Philosophy / Department of Family Studies and Human Services / Anthony Jurich / This study was aimed at understanding the retrospective experiences of adults who have fathers who are cross-dressers. This study addressed common concerns that partners of men who cross-dress have regarding the impact of fathers’ cross-dressing on children. Previous research indicated that some women in relationships with men who cross-dress actively chose to not have children due to not knowing what effects their partner’s cross-dressing may have on children. Qualitative data from five interviews conducted with adult children of cross-dressing fathers was utilized. Participants reflected upon the following areas: The individual and relational factors that impacted their reaction to having fathers who are cross-dressers; the meanings they created about their fathers’ being cross-dressers; the perceived impact on their social development; and advice they would give to others that may promote the adjustment process for children who have fathers who cross-dress. This study revealed thick description of the adjustment processes for a sample of adult children of cross-dressing fathers. Specifically, the results revealed that the participants adjusted to having fathers who are cross-dressers relatively easily. The closeness of their relationships, the timing and nature of disclosure, their fathers’ comfort levels with being cross-dressers, and the familial response to the fathers’ cross-dressing were all revealed to play important roles in the participants’ acceptance of and adjustment to their fathers’ being cross-dressers. Overall, the participants identified more positive effects than negative in reference to their relationships with their fathers and their social adjustment. This research can assist clinicians in helping couples facing this issue to make informed decisions about having children and in deciding the timing and the preferred circumstances in which fathers should disclose their cross-dressing to their children.

Master of Science / Department of Food Science Institute / Fadi M. Aramouni / To find an optimal formulation of oil-in-water (O/W) emulsion pourable dressings containing 60% and 70% soybean oil, nine stabilizers common to the dressing industry were tested, each at three concentrations. The stabilizers tested were xanthan gum, propylene glycol alginate (PGA), a xanthan gum/guar gum/sodium alginate blend, a viscosifying modified corn starch, an emulsifying modified corn starch, microcrystalline cellulose (MCC), liquid salted egg yolks, liquid salted whole eggs, and dried egg whites (DEW). The emulsions were made with a laboratory high shear disperser and evaluated over 8 weeks by measurement of creaming in 100- mL graduated cylinders and by change in viscosity as measured by a Brookfield viscometer. The stabilizers and concentrations most effective at preventing separation and maintaining viscosity were MCC at 1%, 2%, and 3% in the 60% oil emulsion and 0.25% xanthan gum in the 70% oil emulsion. Average viscosities ranged from 3300 - 23,400 centipoise (cP). The emulsifying starch and dried egg whites were also effective at preventing creaming, but failed to maintain viscosity. The other ingredients showed some initial emulsion stability followed by either a gradual or sudden decrease in stabilization, as seen by decreasing viscosity and eventual separation.

Existing scholarship on Thomas Middleton and Thomas Dekker’s The Roaring Girl, or Moll Cutpurse primarily focuses on the title character and her unconventional gender presentation. This highlighting of Moll deemphasizes the other intriguing aspects of the play, including its thematic concerns involving issues of prejudice, reputation, gender, class, marriage, and sexuality. This thesis takes the spotlight off of Moll and shines it instead on a selection of other significant characters—including Sir Alexander Wengrave, Sebastian Wengrave, Mary Fitzallard, and a grouping of minor characters who have earned this play its designation as a city comedy: Laxton, Goshawk, the Openworks, and the Gallipots.

A novel dendritic wound dressing was designed and characterized for its potential to treat chronic wounds. Comprised of gelatin, dendrimer, synthetic polymer and antibiotics, the dressing was electrospun to mimic the natural extracellular matrix (ECM). Gelatin is biocompatible, biodegradable, non-toxic, and easily available. The antibiotic, doxycycline, has the ability to inhibit matrix metalloproteinases. Matrix metalloproteinases, which occur in excess in chronic wounds, degrade the reconstituted ECM. Starburst™ polyamidoamine (PAMAM) dendrimer G3.5, which provides a versatile and structurally controlled architecture to construct nanomedicine, was covalently bonded to the gelatin backbone and electrospun into nanofibers with gelatin, doxycycline and stabilizing polymers. The proposed gelatin/dendrimer hybrid provides a bacterial free environment and mimics the ECM to promote wound healing. The development of this new polymeric matrix is an important step in advancing the use of bioactive nanofibers with targeted and controlled drug delivery as a wound dressing.

A research report submitted to the Faculty of Engineering and the Built Environment, University of the Witwatersrand, Johannesburg, in fulfilment of the requirements for the Degree of Master of Science in Engineering. May, 2016 / Particle size and size range are among the characteristics that affect the segregation of particles in a jig hence they affect the separation efficiency. The effects of these variables on segregation of particles are not fully understood. This work aimed at contributing to knowledge in this area. To better understand how particle size and size range influence segregation, tests were conducted in which the effects of the density and shape of the particles on segregation were minimized by using as the feed material spherical glass beads of uniform shape and density. Batch experiments of two components systems of various particle sizes were conducted under the same set of jigging conditions: the jigging frequency and jigging time were respectively maintained at 60 cycles per minute and 999 seconds (16.65 minutes). The effect of these operating conditions on segregation was not investigated. At the end of each test run, the jig bed was split into horizontal slices and the composition of each slice was determined. The experimental results showed that below a particle size ratio of 1.50:1, the driving force for the segregation of particles, i.e. the particle size difference, was small hence a low degree of segregation was obtained. The degree of segregation increased above this ratio. However, above the size ratio of 2.00:1, interstitial trickling occurred. With the smaller particles tested (8, 6 and 4mm) poor segregation was observed when the size ratios were of 1.50:1 or less along with what is believed to have been remixing due to convective currents within the jig chamber. It was found that the particle size range had a more pronounced effect on size segregation than the particle size. From the results, it can be said that above a size ratio of about 1.50:1, size segregation is very pronounced. This suggests that density separations of real ores, where both the density and size of particles vary, would be impaired if the particle size range of the material fed to the jig exceeds this ratio. However, this needs further confirmation by testing multiple component systems.

A thesis submitted to the Faculty of Engineering and The Built Environment, University of the Witwatersrand, Johannesburg, in fulfilment of the requirements for the degree of Doctor of Philosophy in Engineering Johannesburg 12 September 2016 / Comminution and leaching unit processes play a major role in extracting valuable minerals from ore. Most of the research reported in the literature has focused on optimising individual unit operations rather than on integrating the whole process. This thesis develops an integrated approach to mineral processing systems and flow sheets and is intended to create a methodology for process synthesis that can be applied throughout the extractive metallurgical industry. This could lead to improved efficiency in the overall process by obtaining optimum recovery and, most important, a reduction in energy and material costs. In order to illustrate the methodology a particular example was chosen, namely optimizing the joint comminution and leaching of a particular gold ore. In this investigation laboratory scale grinding and leaching profiles for a gold feed sample (1700–850 μm) were measured. In a laboratory mill various combinations of grinding media, filling level and ball size were investigated, and of the three ball sizes used (10, 20 and 30mm) breakage was most pronounced for the 20 mm. Thus for instance it was also established that when using a higher filling ( =30%) and a ball size of 30 mm, more energy was consumed but less liberation occurred, thus a lower amount of gold was extracted during a 24-hour leaching period. Finally, the breakage kinetics of the gold ore was looked at. Using a standard population model the breakage and selection function parameters were successfully calculated. An investigation into the dissolution kinetics of gold ore in a solution of NaCN was also done. These were found to depend on the stirring rate, reaction temperature, particle diameter and the concentration of the leachant. The rate increased with the stirring speed, reaction temperature and leachant concentration, but decreased when the particle size was greater. The activation energy for the dissolution was estimated at about 3 kcal/mol. Furthermore, the linear relationship between the rate constant and the reciprocal of the square of the particle size is a strong indication that the gold dissolution process is diffusion-controlled. The experimental results were well-fitted to a shrinking core model. In attempting to understand the results, the researcher carried out a number of experiments that involved an investigation into the relationship between comminution and leaching in terms of energy usage and particle size, the former to establish the most efficient application of energy, and the latter to identify the degree of fineness that would ensure optimal recovery. The Attainable Region (AR) method was then used to establish ways of finding the leaching and milling times required to achieve minimum cost (maximise profit). No work on utilizing the AR technique to minimise the cost of milling and leaching on a real industrial ore has previously been published. The investigation aims to show how the AR technique can be used to develop ways of optimising an industrial process that includes milling and leaching. The experimental results were used to show how this method could be successfully applied to identifying opportunities for higher efficiency when performing these operations. The approach however is general and could in principle be used for any two or more unit operations in determining how the product from one unit should be prepared to feed to the next unit so as to optimize the overall process. / MT2017

Neste trabalho avaliou-se o comportamento reológico dos 11 molhos comerciais para salada, tratados pelo processo de irradiação por raios gama, nas doses: 3 kGy e 5 kGy. Essa avaliação foi realizada por meio de reogramas traçados por medidas de viscosidade e tensão de cisalhamento por taxa de cisalhamento. Parâmetros matemáticos, obtidos destas medidas, também contribuiram para a conclusão do comportamento apresentado e do melhor modelo matemático aplicável a cada molho. As medidas foram realizadas em um viscosímetro de Brookfield modelo LVDV III. O banho térmico Neslab foi empregado para manter a tempertura ambiente durante toda a análise. Realizou-se o protocolo de estudo em duas fases. Na fase 1, a avaliação ocorreu logo após as amostras terem sido irradiadas, as quais se encontravam próximas a suas datas de fabricação. Na fase 2 as amostras foram reavalidas após um período de armazenamento, próximo a data de expiração de suas validades. Paralelamente realizou-se medida de pH para avaliar sua estabilidade diante dos tratamentos e análises sensoriais, de dois dos onze molhos estudados, a fim de verificar a aceitação desses diante da irradiação. O comportamento pseudoplástico foi confirmado para todos os molhos através do modelo matemático, da lei da potência, que melhor se aplica a este, nas duas fases das análises. A irradiação, nas doses absorvidas estudadas, não influênciou nesse comportamento. Os resultados da análise sensorial indicaram boa aceitação dos molhos irradiados, pelos provadores. / This study evaluated the rheological behavior of 11 salad dressings ready to eat, processed by gamma irradiation, at doses: 3 kGy and 5 kGy. This assessment was made by rheograms traced by measurements of viscosity and shear stress by shear rate. Mathematical parameters obtained from these measures also contributed to the conclusion of the behavior exhibited and for choosing the best mathematical model applicable to them. The measurements were performed on a Brookfield viscometer Model LVDV - III. The Neslab thermal bath was used to maintain ambient temperature during the whole analysis. This study protocol was done in two stages. In step 1, the evaluation was performed soon after the samples have been irradiated when these were close to their dates of manufacture. In phase 2 the samples were reassessed after a period of storage, near the expiration date of their validity. Simultaneously pH measurement was performed to evaluate their stability in the face of treatment and sensory analyzes of two salad dressings were studied, in order to verify the acceptance of these when submitted to irradiation. The shear-thinning behavior was confirmed for all dressings through the mathematical model, the power law, that best model apply to this, in both phases. The irradiation at the absorbed doses studied did not influence this behavior. The results of sensory evaluation indicated good acceptance of irradiated sauces for the tasters.

Neste trabalho avaliou-se o comportamento reológico dos 11 molhos comerciais para salada, tratados pelo processo de irradiação por raios gama, nas doses: 3 kGy e 5 kGy. Essa avaliação foi realizada por meio de reogramas traçados por medidas de viscosidade e tensão de cisalhamento por taxa de cisalhamento. Parâmetros matemáticos, obtidos destas medidas, também contribuiram para a conclusão do comportamento apresentado e do melhor modelo matemático aplicável a cada molho. As medidas foram realizadas em um viscosímetro de Brookfield modelo LVDV III. O banho térmico Neslab foi empregado para manter a tempertura ambiente durante toda a análise. Realizou-se o protocolo de estudo em duas fases. Na fase 1, a avaliação ocorreu logo após as amostras terem sido irradiadas, as quais se encontravam próximas a suas datas de fabricação. Na fase 2 as amostras foram reavalidas após um período de armazenamento, próximo a data de expiração de suas validades. Paralelamente realizou-se medida de pH para avaliar sua estabilidade diante dos tratamentos e análises sensoriais, de dois dos onze molhos estudados, a fim de verificar a aceitação desses diante da irradiação. O comportamento pseudoplástico foi confirmado para todos os molhos através do modelo matemático, da lei da potência, que melhor se aplica a este, nas duas fases das análises. A irradiação, nas doses absorvidas estudadas, não influênciou nesse comportamento. Os resultados da análise sensorial indicaram boa aceitação dos molhos irradiados, pelos provadores. / This study evaluated the rheological behavior of 11 salad dressings ready to eat, processed by gamma irradiation, at doses: 3 kGy and 5 kGy. This assessment was made by rheograms traced by measurements of viscosity and shear stress by shear rate. Mathematical parameters obtained from these measures also contributed to the conclusion of the behavior exhibited and for choosing the best mathematical model applicable to them. The measurements were performed on a Brookfield viscometer Model LVDV - III. The Neslab thermal bath was used to maintain ambient temperature during the whole analysis. This study protocol was done in two stages. In step 1, the evaluation was performed soon after the samples have been irradiated when these were close to their dates of manufacture. In phase 2 the samples were reassessed after a period of storage, near the expiration date of their validity. Simultaneously pH measurement was performed to evaluate their stability in the face of treatment and sensory analyzes of two salad dressings were studied, in order to verify the acceptance of these when submitted to irradiation. The shear-thinning behavior was confirmed for all dressings through the mathematical model, the power law, that best model apply to this, in both phases. The irradiation at the absorbed doses studied did not influence this behavior. The results of sensory evaluation indicated good acceptance of irradiated sauces for the tasters.