Um dos grandes problemas da engenharia ambiental é a contaminação dos corpos hídricos. Os sanitaristas têm se preocupado com os hormônios sexuais, notadamente os estrógenos, compostos extremamente ativos biologicamente, que têm sido referidos como agentes etiológicos de feminilização e de vários tipos de cânceres. Os estrógenos naturais 17 \'beta\'-estradiol (E2), estriol (E3), estrona (E1) e o sintético 17 \'alfa\'-etinilestradiol (EE2), desenvolvidos para uso médico em terapias de reposição hormonal feminina e métodos contraceptivos, são os que despertam maiores preocupações, pela contínua introdução ao ambiente; hormônios que possuem a melhor conformação reconhecida pelos receptores que resultam respostas máximas, por isso são considerados responsáveis pela maioria dos efeitos disruptores desencadeados pela disposição de efluentes. A mudança de padrões quanto à atividade sexual dos jovens e a preocupação com o planejamento familiar, levaram ao grande consumo de contraceptivos que, através da urina, são levados pela rede coletora aos corpos de água. O indiscriminado uso desses hormônios na bovinocultura, suinocultura, avicultura e aqüicultura são responsáveis por parte considerável desse contaminante nos mananciais. Os hormônios excretados através da urina e fezes e agentes provenientes das indústrias de processamento de alimentos preocupam os sanitaristas porque o lançamento de efluentes in natura ou tratados, são as principais vias de contaminação do ambiente aquático, quer pelo déficit de infra-estrutura em saneamento, quer pela ineficiência tecnológica e/ou operacional na remoção desses compostos nas estações de tratamento de água ou de efluentes. Apesar de possuírem meia-vida relativamente curta, quando comparados a outros compostos orgânicos como praguicidas, os estrógenos naturais são continuamente introduzidos no ambiente, o que lhes confere caráter cumulativo. A proposta desta pesquisa foi verificar a presença de estrógenos na água bruta que chega à Estação de Tratamento de Água, após seu tratamento, em água tratada por osmose reversa e por tecnologia Milli Q (marca registrada). Para verificar e quantificar presença desses hormônios estrógenos em água de abastecimento de São Carlos-SP, foram realizadas exames através de imunoensaio quimiluminescente e radioimunoensaios. Os resultados apontaram que a ETA não possui solução eficiente para a remoção dos analitos de interesse dessa pesquisa, uma vez que na água tratada foram encontrados valores semelhantes aos da água bruta. / One of the major problems of environmental engineering is the water contamination. The sanitary persons have been concerned with the gonadal hormones, notably the estrogen, biologically active compounds extremely, which have been referred to as etiologic agents of feminization and several types of cancers. The natural estrogen 17 \'beta\'-estradiol (E2), estriol (E3), estrone (E1) and synthetic 17 \'alpha\'-ethinylestradiol (EE2), developed for medical use of hormone replacement therapy in women and contraceptive methods, are those that attract larger concerns by the continuous introduction into the environment; hormones that have the best conformation recognized by receptors that result answers maximum, so they are considered responsible for most of the effects disruptors triggered by the wastewater disposal. The change in patterns on the sexual activity of young people and the concern with family planning, led to the large consumption of contraceptives that, in the urine, are led by the distribution net to water. The indiscriminate use of these hormones in cattle, pigs, poultry and aquaculture are responsible for part of this contaminant in the source. The hormones excreted in the urine and feces and agents from the food processing industries in the sanitary concern that the launch of effluents in nature or treated, are the main routes of contamination of the aquatic environment, either by lack of infrastructure, sanitation, or by inefficiency technological and/or operating in the removal of these compounds in the treatment plants, water or effluent. Despite having relatively short stocking-lige when compared to other organics such as pesticides, natural estrogens are continuously released into the environment, which gives them character cumulative. The proposal of this research was to verify the presence of estrogen in the gross water that arrives at the water treatment plant, after the treatment, in water treated by reverse osmosis and by Milli Q technology. To verify and quantify presence of these hormones estrogen in water supply of San Carlos-SP, examinations were conducted through immunoassay chemiluminescent and radioimunoassays. The results showed that the ETA has no efficient solution for removal of interest analytes of this research, because in the treated water were found values similar to crude water.

Det kommer ständigt nya studier med olika hälsoråd angående kosten och fysiskaktivitet om hur vi ska undvika fetma, högt blodtryck samt hjärt- och kärlsjukdomar.Intresset av proteinets effekt på uppbyggnad av muskelmassa vid fysisk aktivitet harökat. Detta har medfört ett stort urval av olika drycker med proteintillskott påmarknaden, främst ur animaliskt ursprung.Syftet med detta examensarbete var att ta fram en vegetabilisk proteinberikadhavredryck som förväntas hjälpa kroppen vid återhämtning. Arbetet innebar att utvecklaett recept baserat på de Nordiska Näringsrekommendationer 2004 (NNR) med fokus påprotein, kolhydrater och fett. Delmålet var även att utesluta allergener. Dryckenbaserades på ett medelvärde från de fysiskt aktiva och äldre människors näringsbehov,detta för att bredda den tilltänkta dryckens målgrupp.Fyra smaksatta drycker framställdes med olika energiinnehåll utifrån två olikahavredrycker, en naturell och en kalciumberikad. För att utvärdera konsumenternasuppfattning av de olika dryckernas sammansättning utfördes ett konsumenttest.Resultatet av testet visade att det fanns en statistiskt signifikant skillnad kringkonsistens, smak och utseende. Flertalet respondenter var positiva till dryckernassensoriska egenskaper. / There are constantly new studies with various health advice regarding diet and physicalactivity on how to avoid obesity, hypertension and cardiovascular disease. The interestof the protein's effect on building muscle during physical activity has increased. Thishas resulted in a variety of different drinks with protein supplements on the market,mainly derived from animal origin.The purpose of this report was to develop a vegetable protein enriched oat drink that isexpected to help the body during recovery. The work meant to develop a recipe basedon the Nordic Nutrition Recommendations 2004 (NNR) with a focus on protein,carbohydrates and fat. The target was also to exclude allergens. The drink was based onan average from the physically active and older people's nutritional needs, in order tobroaden the prospective drink's target audience.Four flavored drinks were made with different energy content from two oat drinks, oneplain and one oat drink enriched with calcium. To evaluate the public's perception of thedifferent beverages composition a consumer test was performed. The results of theconsumer test showed that there was a statistically significant difference on texture,taste and appearance. However, the majority of respondents were positive about thebeverages sensory properties.

No description available.

The thesis deals in its theoretical part of the Czech food market - their promotions and opportunities for improvement in the context of establishing the Marketing fund with the insipration taken from the Austrian and German models. It shows some of the proven mechanisms of applied Wine Fund of the Czech Republic. A separate chapter is devoted to the Federation of the Food and Drink Industries of the Czech Republic, which its 20 years of history inseparable part of the food market and one of the main promoters of establishing a Marketing fund in the Czech Republic. Other chapters are devoted to the Austrian model of Marketing fund (Agramarkt austriacus AMA) which works flawlessly since Austria's entry to the European Union and analysis of implementation of the Fund in the Czech environment.

Estudou-se a cinética do processo de produção de bebidas lácteas por fermentação mantida a 42°C em sistema descontínuo. As bebidas foram preparadas a partir de uma base láctea de leite desnatado e soro de queijo doce e com substituição parcial realizada com extrato solúvel de soja em pó, utilizando 2 culturas lácticas comerciais, representadas pela cultura tradicional, Streptococcus salivarius subsp. thermophilus e Lactobacillus delbrueckii subsp. bulgaricus e pela cultura contendo organismos probióticos, S. thermophilus, L. bulgaricus, Bifidobacterium e Lactobacillus acidophilus. O processo foi monitorado pelas análises de pH - uso de pHmetro digital (GEHAKA, PG1000) - , acidez (g ácido láctico/L) - titulação com solução de NaOH 0,1N, usando como indicador a solução de fenolftaleína 1,0% - e pelas contagens microbiológicas, sendo realizadas do início da fermentação (t=0) até o pH próximo a 4,6. Para a contagem de bactérias lácticas totais, lactobacilos, estreptococos e organismos probióticos foram empregados os meios Agar MRS, Agar MRS acidificado com 0,05% de HCl–L–cisteína, Agar M17 e Agar MRS adicionado de 0,3% de extrato de bile, respectivamente. As alíquotas, retiradas do processo fermentativo foram diluídas em água peptonada 0,1%. Inoculou-se 1mL da diluição em meio fundido e em seguida as placas foram homogeneizadas e submetidas à incubação em jarras herméticas, na temperatura de 42ºC, por 48 horas, utilizando-se um produtor de microaerofilia (Anaerobac – Probac do Brasil). As velocidades instantâneas de produção de ácido láctico (g/L/h) e de crescimento celular (UFC/L/h) foram obtidas a partir do Modelo de Sinclair e Cantero (1990). A bebida, produzida com substrato contendo somente base láctea e cultura tradicional (Trat.1), foi a que necessitou de maior tempo (3h30) para que o pH se aproximasse de 4,6, sendo que quando empregou-se cultura contendo organismos probióticos, (Trat. 3), o tempo necessário para atingir esse pH foi de 3h. Na substituição parcial de sólidos pelo extrato solúvel de soja, representado pelas bebidas obtidas pelos tratamentos 2 e 4, verificou-se a necessidade de 3h e 2h30min respectivamente, para o pH aproximar de 4,6. Em relação à acidez expressa em g ácido láctico/L, várias bebidas não atingiram o valor estabelecido pelo padrão de identidade de bebidas lácteas (BRASIL, 2005 a), variando entre todos os tratamentos. Percebeuse ainda que o tempo para atingir o valor máximo das velocidades instantâneas de crescimento das bactérias lácticas e estreptococos atingiram 3h, independente do substrato utilizado na fermentação, enquanto, empregando a cultura probiótica, a velocidade máxima de crescimento de bactérias lácticas (dX/dt) ocorreu em 2h no tratamento com base láctea (Trat. 3) e 1h na bebida com substituição parcial da base láctea (Trat. 4). As máximas velocidades instantâneas relativas às culturas de estreptococos nos tratamento 3 e 4 ocorreram em 3 e 1h respectivamente. Quanto aos dX/dt máximos referente ao crescimento de lactobacilos verificou-se a necessidade de 2h e 1h respectivamente, enquanto para os organismos probióticos foi de 2h, em substrato base láctea e 1h quando do emprego de substrato com substituição parcial da base láctea por extrato de soja. / It was studied the kinetics from production of milk drinks by fermentation maintained at 42 ° C in a batch system. The drinks were prepared from a base of skimmed milk and whey sweet cheese with a partial replacement performed with soluble extract of soybean powder, and the employment of 2 lactic commercial crops, represented by the traditional culture, containing Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and the probiotic culture, containing S. thermophilus, L. bulgaricus, Bifidobacterium e Lactobacillus acidophilus. The process was monitored by the analysis of pH - digital pHmetro (GEHAKA, PG1000), acidity (g lactic acid / L) - titration with 0.1 N NaOH solution, using as an indicator of phenolphthalein solution 1.0%and the total counts of organisms. Being held at the beginning of fermentation (t = 0) until the pH near the pH 4.6. For lacitcal total count of bacteria, lactobacilli, streptococci and probiotic organisms were employed MRS Agar, Agar MRS acidified with 0.05% HCl-L-cysteine, M17 and Agar Agar MRS added of 0.3% of extract of bile, respectively. The aliquots withdrawn from the fermentation process were diluted in water peptone 0.1%. Inoculated up 1mL of dilution in means and then mixed up the plates that were then subjected to incubation in hermetic jars in temperature of 42°C for 48 hours using a producer of microaerophilic (Anaerobac – Probac do Brasil). The speeds of instant production of lactic acid (g/L/h) and cellular growth (CFU/L/h) were obtained from the model of Sinclair and Cantero (1990).The drink, produced with only basic substrate containing milk and traditional culture (Trat.1) was that needed more time (3:30) to the pH of 4.6 approaches, and that when the employment of culture containing probiotic organisms, even with substrate (Trat. 3), the time needed was 3h. When the partial replacement of the solid soluble extract of soybean, represented by drinks obtained by treatments 2 and 4, there is a need for 3 and 2:30 respectively, to bring the pH of 4.6. As the acidity in g lactic acid / L, it was found that several drinks not reached the value set by standard of identity for milk drinks (BRASIL, 2005 a) ranging from all treatments. It was noticed that the time to achieve the maximum speeds of instant speed of growth of lactic acid bacteria streptococci and reached its peak in 3h, independent of the substrate used in fermentation, while employing the probiotic culture, it was found that the maximum speed of growth of lactic acid bacteria occurred in 2h in treatment based milk (Trat. 3) and in 1h drink with a partial replacement of basic milk (Trat. 4). The maximum speeds instant on the cultures of Streptococci treatment in 3 and 4 occurred in 3 and 1 h respectively. For dX / dt maximum for the growth of lactobacilli there is a need to 1h and 2h respectively, while the bodies of probiotics was 2h, when the employment base substrate of milk and 1am when the employment of substrate with a partial replacement of the database by extract soya milk.

[pt] De acordo com o levantamento do IBGE, mais de um terço dos brasileiros vive aquém de suas necessidades básicas de consumo. As conseqüências dessa desigualdade vêm se tornando insuportáveis para todos, principalmente com o aumento recente dos índices de criminalidade nos principais centros urbanos. O atual Governo brasileiro tem enfatizado bastante o envolvimento do meio empresarial na busca de alternativas para amenizar a situação de desigualdade e pobreza do país, além de uma atuação mais responsável e transparente perante a sociedade. Desta forma, o atributo de responsabilidade social tende a se tornar ainda mais valorizado pela sociedade e pelo público consumidor. O presente estudo suporta a idéia de que existe um segmento de mercado que considera o nível de responsabilidade social das empresas em suas decisões de compra. Os resultados empíricos mostram evidências de que alguns consumidores estão dispostos a pagar um pouco mais e até abrir mão de alguns atributos do produto para contribuir com um programa social. As empresas possuem, portanto, uma oportunidade de focar nesse público, atingindo seus objetivos, ao mesmo tempo em que contribuem para a sociedade. / [en] According to IBGE data, more than one third of Brazilians lives beyond basic consumption needs. The consequences of these social differences have become unacceptable for everyone, mainly due to the recent increase of urban criminality. The actual Government has emphasize a lot the involvement of companies in a way to find possible solutions to reduce this poverty and social differences, besides going toward a more responsible and transparent market actuation.. This way, social responsibility attribute seems to become even more important and valued by Brazilian society and consumers. This study supports the idea that there is a market segment that considers a company`s level of social responsibility in its purchase decisions. The empirical results shows sufficient evidence that some consumers would pay a bit more for the same product and even give up of some aspect of the product in order to contribute to a social cause. So companies have the opportunity of focusing on this segment, reaching their objectives, while contributing to the society.

No description available.

En este proyecto deseamos compartir información relevante sobre la implementación de una empresa dedicada a la importación, distribución y comercialización de una bebida nutritiva para perros en el mercado peruano. La elección de esta empresa y en específico de esta bebida se originó en la información cualitativa y cuantitativa recogida de diversas fuentes respecto a la creciente industria PET tanto en servicios como en productos. El proyecto contiene información de fuentes externas e internas académicas, esta última se utilizó para la confirmar la viabilidad del negocio. La empresa y la bebida llevan por nombre “ALLKU”, es una palabra en quechua y su significado en español es “perro”. En el mercado peruano, la industria PET, en específico la de alimentos para perros, se encuentra atendido por diversas marcas con ofertas enfocada en alimento sólido. Sin embargo, ALLKU será la empresa que creará la categoría de “bebida para perros” lo cual nos otorga la posición de empresa pionera e innovadora de cara a los distintos stakeholders. Nuestro objetivo es ofrecer a los dueños de perros una alternativa de nutrición para sus engreídos mediante una bebida compuesta por vitaminas y nutrientes elementales para fortalecer la salud de sus canes. Para nuestro proyecto se necesitará una inversión inicial de 80,000 soles para el año 1 y posteriormente se autofinanciará con los resultados de la operación. El proyecto ha sido diseñado con un horizonte de 05 años para efectos de todas las proyecciones. / In this project we want to share relevant information about the implementation of a company based on the import, distribution and marketing of a nutritious drink for dogs in the Peruvian market. The choice of this company and specifically of this drink is originated in the qualitative and quantitative information collected from different sources regarding the growing PET industry in both services and products. The project contains information from external and internal academic sources, the later was used to confirm the viability of the business. The company and the drink are called “ALLKU”, it is a word in Quechua language and its meaning in Spanish is “dog”. In the Peruvian market, the PET industry, specifically dog food, is served by various brands with offers focused on solid food. However, ALLKU will be the company that will create the category of "drink for dogs" which gives us the position of pioneering and innovative company in the face of different stakeholders. Our goal is to offer dog lovers a nutritional alternative for their dogs through a drink composed of vitamins and elemental nutrients to strengthen the health of their dogs. For our project, an initial investment of 80,000 soles will be needed for year 1 and later it will be self-financed with the results of the operation. The project has been designed with a 05-year horizon for the purposes of all projections. / Trabajo de investigación

El presente proyecto trata de la nueva bebida refrescante, medicinal y natural Frutiherb, en sus 3 presentaciones: 210 ml, 500 ml y 4 pack de 300 ml. Esta bebida está elaborada a base de hierbas medicinales y frutas tropicales nativas del Perú como la mandarina, el camu camu, pitahaya y el açaí; libres de azúcar, aditivos y con un tiempo de caducidad de 5 meses. La finalidad de esta bebida engloba la solución a la problemática del incremento del estrés y depresión en los últimos años evidenciada en la población peruana. Además, Frutiherb no solo actúa como un relajante, gracias al uso de hierbas, sino también reduce el riesgo de enfermedades por las propiedades nutritivas de las frutas utilizadas. Por ello, se busca lograr el posicionamiento con la propuesta de valor “natural, medicinal y con sabor tropical” en el segmento definido de hombres y mujeres de 25 a 44 años, del NSE B y C de las zonas 2 al 8 de Lima. Son consumidores enfocados a un estilo de vida más saludable y natural; considerando que valoran y prefieren consumir productos más beneficiosos para su salud y que puedan reducir o evitar enfermedades graves en el futuro. De esta manera, la forma de llegar al segmento objetivo será mediante el canal directo, a través de las RR. SS y página web, la cual los redireccionará a las tiendas online de las tiendas en alianza y los , markets saludables / This project deals with the new refreshing, medicinal and natural drink Frutiherb, in its 3 presentations: 210 ml, 500 ml and 4 packages of 300 ml. This drink is made from medicinal herbs and tropical fruits native to Peru such as mandarin, camu camu, pitahaya and açaí; free of sugar, additives and with an expiration time of 5 months. The purpose of this drink includes the solution to the problem of increased stress and depression in recent years evidenced in the Peruvian population. In addition, Frutiherb not only acts as a relaxant, thanks to the use of herbs, but also reduces the risk of diseases due to the nutritional properties of the fruits used. Therefore, it seeks to achieve the position with the value proposition "natural, medicinal and with a tropical flavor" in the defined segment of men and women aged 25 to 44, of the NSE B and C of zones 2 to 8 of Lima. They are consumers focused on a healthier and more natural lifestyle; considering that they value and prefer to consume products that are more beneficial to their health and that can reduce or avoid serious diseases in the future. In this way, the way to reach the target segment will be through the direct channel, through the RRs. SS and website, which will redirect them to the online stores of the alliance stores and through the indirect channel through supermarkets, health markets and convenience stores. / Trabajo de investigación

Self-report methods are often used as the main or only measure of college students' alcohol consumption (e.g., Alfonso, Hall, & Dunn, 2013; White et al., 2003). However, these data are limited because students are rarely able to accurately state or pour the standard serving size for various types of alcohol, rendering the validity of self-report questionable (Midanik, 1982; White et al., 2003). Moreover, students are often required to participate in university alcohol training programs; these programs are generally information-based and rarely contain a skills training component, in which students practice identifying and pouring standard servings of alcohol. Researchers have evaluated the effectiveness of nutrition and alcoholic beverage portion training procedures that make use of practice, measurement aids, and verbal feedback; however, to our knowledge, the effect of stimulus fading on a free pour procedure has not been assessed even though research suggests stimulus fading is an effective training procedure. In the current study we assessed the effects of individualized 1) verbal feedback, 2) superimposition training (i.e., measurement aids), and 3) stimulus fading training on college students' ability to accurately free pour a standard serving of beer into 18 oz training and generalization cups using an ABA and in some cases, an ABACA design. Results suggest that all three types of training are effective in teaching college students to free-pour the standard serving size of beer. Further research is required to evaluate effective individual and group trainings, use of different alcohol types and various sized containers, and maintenance and generalization of the skill over time and across settings.