I denna rapport beskrivs arbetet med att ta fram en informationsfolder till Eskilstuna kommun som vänder sig till ungdomar. Syftet med informationsfoldern är att övertyga ungdomar om att Eskilstuna kommun är en attraktiv arbetsgivare och arbetsplats, då en stor del av kommunens anställda snart har gått i pension. Kommunen saknar sedan tidigare informationsmaterial som vänder sig till yngre invånare. Utformningen av foldern är baserad på budskapsstrategier, retorik och stilistik samt tidigare studier om Eskilstuna kommun, årsplan, styrdokument och intervjuer med anställda i kommunen. Rapporter om gymnasieungdomars värderingar, analys av informationsbroschyrer riktade till ungdomar samt fokusgrupp är ytterligare metoder som har legat till grund för framställningen av foldern.

The report describes the production of graphic correspondence and marketing material for DUCIS(Dalarna University Centre for Irish Studies).A logotype symbol is created on the basis of an element from the Celtic art, and a graphic material thatharmonies with this ideal of style is built around the symbol. A unique visiting card, correspondence cardand letterhead is produced to strengthen the identity of DUCIS outwards.The work proceeds with an international education folder which is an important element in the marketingwork for the MA-education which starts in the autumn of 2003. Two posters, one for the opening ofDUCIS in may 2003 and one for a conference in 2004, are produced. Finally, a redesign of the book coverfor NIS, Nordic Irish Studies, is carried out.The report describes the working process consisting of meetings, practical work and other elementswithin the process. The conclusion is that the work has been quite successful and that this, to a largeextent, depended on an engaged and supporting commissioner. The commissioner also is very satisfi edwith the results.The in-depth studies of the project is about the art and design of the Celtic culture throughout history.The text gives an account for the history and expressions of Celtic art from its birth, 2800 years ago, untilits death in 13th century Ireland and Scotland. Special attention is payed to the golden age of ChristianCeltic art on the british islands, the era from which the pattern of the DUCIS logotype originates.

The degree project has been implemented abroad in Brisbane, Australia. A literature study has beenperformed parallel to the practical work within the subject »Corporate identity through graphicaldesign«. In this study deeper research has been made concerning the establishment and manifestationof a corporate identity and its program. The knowledge given from this study has been put into practicethrough two larger projects.The first project was carried out at De Pasquale, advertising agency in Brisbane, where a corporateidentity program was designed for a new company. The company is a fitness centre, called KnockoutFitness, which specializes in different types of boxing training sessions such as Boxing, Thai Bow andBoxercise but also Aqua aerobics. They needed a full corporate identity program including a logotype,business card, letter paper-paper and address labels.The second project was carried out at Queensland University of Technology in Brisbane. A promotioncampaign was designed for the Department of Visual Arts, which included two information folders andone advertisement. The purpose of the campaign was to promote both the undergraduate and postgraduatecourses offered within the department.

In this thesis, the study mainly focuses on the terrestrial DTV signal reception antenna. These antennas are designed based on the use of planar dipole antenna, but with different techniques in order to overcome the narrow-bandwidth problem of conventional dipole antenna. In ¡§Broadband Three-arm Dipole Planar Antenna for DTV Signal Reception,¡¨ a metal plate is added for achieving wideband operation. In ¡§End-fed Modified Dipole Antenna for DTV Signal Reception,¡¨ two arms of different lengths are extended in the same direction to wideband operation. In ¡§Internal DTV Antenna for Folder-Type Mobile Phone,¡¨ two system ground planes are regarded as the two arms of the dipole. With the use of an internal matching circuit, good impedance matching can be obtained for receiving DTV signal over a wide bandwidth.

Orientador: Mirna Lucia Gigante / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-03T18:13:07Z (GMT). No. of bitstreams: 1 Schulz_JorgeGruhn_D.pdf: 800776 bytes, checksum: e1f508d1178b4d6698bd4d4a04f8be96 (MD5) Previous issue date: 2003 / Resumo: Embora segundo a legislação brasileira o queijo Prato deva passar por um processo de maturação de no mínimo 25 dias, esse período nem sempre é observado, tanto por questões econômicas como pela necessidade a atender a demanda do mercado pelo produto. As transformações que ocorrem durante a maturação são responsáveis pela melhoria de sabor, odor e textura que caracterizam a individualidade de cada variedade de queijo. Entretanto, elas podem ser lentas e consumir vários meses dependendo da variedade do queijo, o que torna relevante estudos que visem a aceleração do processo de maturação de queijos. O objetivo desse trabalho foi estudar o processamento e a caracterização de slurry de queijo Prato e avaliar o efeito da sua adição no processo de maturação do queijo. O slurry foi fabricado com coágulo de queijo Prato, maturado a 30°C por 7 dias e posteriormente adicionado no processo de fabricação do queijo como uma fonte de enzimas e microorganismos com a finalidade de acelerar o processo de maturação. A cada dia de processamento foram fabricados três queijos: (1) queijo Prato controle, fabricado pelo método tradicional para queijo Prato; (2) queijo Prato fabricado com a adição de slurry ao leite, juntamente com o fermento e (3) queijo Prato fabricado com a adição de slurry ao coágulo dessorado, antes da pré-prensagem. Imediatamente após a fabricação os slurries foram caracterizados quanto a composição centesimal. Após 0, 3, 5 e 7 dias de maturação foram avaliados quanto ao pH, acidez, sal, nitrogênio total, NS-pH 4,6, NS-TCA 12% e grupos amínicos livres. Após a fabricação os queijos foram avaliados quanto a composição centesimal. Durante a maturação, após 1, 7, 14, 21, 28 e 40 dias de fabricação , os queijos foram avaliados quanto ao pH, acidez, nitrogênio total, NS-pH 4,6, NS-TCA 12% e teores de tirosina, triptofano e grupos amínicos livres. Além disso, durante todo o período de maturação os queijos foram avaliados quanto ao perfil eletroforético e ao perfil de textura. Após 21, 28 e 40 dias de maturação foram também avaliados sensorialmente quanto a aceitabilidade. O delineamento estatístico adotado foi o split-plot em bloco. O efeito dos tratamentos e do tempo de maturação sobre as características estudadas foi avaliado por análise de variância de acordo com esse delineamento. Durante o período de maturação do slurry, a fração nitrogenada solúvel aumentou significativamente, indicando intensa atividade proteolítica. O nitrogênio solúvel a pH 4,6, aumentou, em média, aproximadamente 94% e o nitrogênio solúvel em TCA 12%, aumentou aproximadamente 150%. Após 7 dias de maturação a 30°C, os slurries apresentaram sabor característico de queijo Prato, indicando que este produto poderia ser utilizado como uma fonte de enzimas e microrganismos para melhorar o flavor e acelerar a maturação do queijo. Os queijos controle e obtidos com adição de slurry ao leite ou ao coágulo, apresentaram composição química semelhante. O tempo de maturação afetou significativamente o pH dos queijos, que se manteve, entretanto, em média dentro da faixa esperado para queijo Prato (5,2 a 5,4), além disso, os tratamentos não afetaram significativamente o pH dos queijos. Os tratamentos, ou seja, a adição de slurry ao leite ou ao coágulo não afetou significativamente o índice de extensão e profundidade de maturação. Os resultados indicaram uma tendência que sugere maior proteólise quando o slurry foi adicionado, quer seja ao leite ou ao coágulo. Os tratamentos afetaram significativamente o teor de tirosina e triptofano e não afetaram significativamente o teor de grupos amínicos livres nos queijos. Durante a maturação observou-se um contínuo aumento no fragmento intermediário da caseína, as1-I-CN, e a concomitante redução da intensidade das bandas de as1-CN, indicando sua hidrólise para todos os queijos. A firmeza dos queijos foi significativamente afetada pela interação entre os tratamentos e o tempo de maturação. A firmeza diminuiu ao longo do tempo de maturação para os queijos controle e obtido com adição de slurry ao coágulo e aumentou ligeiramente para o queijo obtido com adição de slurry ao leite. A elasticidade dos queijos diminuiu significativamente durante o período de maturação e não foi significativamente afetada pelos tratamentos. A coesividade dos queijos diminuiu significativamente durante o período de maturação. A coesividade diminuiu mais rápido e atingiu valores menores para o queijo obtido com adição de slurry ao leite. A avaliação sensorial indicou que após 21 dias de maturação os queijos controle e obtidos com adição de slurry ao coágulo foram os preferidos pelos provadores. Após 40 dias de maturação o queijo controle foi o mais preferido / Abstract: Although, according to the Brazilian legislation, the Prato cheese ripening must be of at least 25 days, this period is not always observed because of both economic factors and the necessity of answering to the market demand for the product. The transformations that occur during the ripening process are responsible for the taste, odor and texture improvement, which characterize the uniqueness of each cheese variety. However, they can be slow and take several months depending on the cheese variety, what makes the studies that focus on the acceleration of cheese ripening very important. The objective of this work was to study the processing and characterization of Prato cheese slurry and evaluate the effect of its addition during the cheese ripening process. Prato cheese curd was utilized in the manufacture of the slurry, which was maturated at 30°C for 7 days. This slurry was later added in the cheese manufacture as a source of enzymes and microorganisms, which aimed the acceleration of the ripening. At each processing day 3 kinds of cheese were manufactured: (1) Prato cheese control, manufactured through the traditional Prato cheese method (2) Prato cheese manufactured by adding slurry to the milk and (3) Prato cheese manufactured through slurry addition to the curd without whey, before the pre-pressing. Immediately after the manufacture, the slurries were characterized according to their centesimal composition. After 0, 3, 5 and 7 ripening days their pH, acidity, salt, total nitrogen, SN-pH 4.6, SN 12% TCA and free aminic groups were evaluated. After the manufacture, the centesimal composition of the cheeses was evaluated. During the ripening, after 1, 7, 14, 21, 28 and 40 manufacture days, the pH, acidity, total nitrogen, SN-pH 4.6, SN-12% TCA, the contents of tyrosine and tryptophan and free aminic groups of the cheese were evaluated. Besides, during the ripening, the electrophoretic patterns and texture profiles of the cheeses were evaluated. After 21, 28 and 40 ripening days, they were also sensorially evaluated in order to check their acceptability. A split-plot in blocks statistical design was utilized. The effects of the treatments and ripening time on the studied characteristics were evaluated through variance analysis according to this design. During the slurry maturation, the soluble nitrogen fraction increased significantly, indicating intense proteolysis. The soluble nitrogen at pH 4.6 and at 12% TCA increased, in average, about 94% and 150%, respectively. After 7 maturation days at 30oC, the slurries presented characteristic Prato cheese flavor, indicating that this product could be utilized as a source of enzymes and microorganisms to improve the flavor and accelerate the cheese ripening. The control cheeses and the ones obtained through slurry addition to the milk or to the curd presented a similar chemical composition. The ripening time significantly affected the pH of the cheeses, which were, however, in the average expected for Prato cheese (5.2 and 5.4), besides, the treatments did not affect significantly the pH of the cheeses. The treatments, or the addition of slurry to the milk or to the curd, did not affect significantly the ratios of width and depth of the ripening. The results indicated a tendency that suggests higher proteolysis when the slurry was added, either to the milk or to the curd. The treatments significantly affected the content of free aminic groups in the cheeses. During the ripening it was observed a continuous increase in the intermediate casein fragment, as1-I-CN, and a concomitant reduction of intensity in the bands of as1-CN, indicating its hydrolysis for all cheeses. The firmness of the cheeses was significantly affected by the interaction between the treatments and ripening. The firmness decreased through the ripening in the control cheeses and in the ones obtained through addition of slurry to the curd and increased slightly in the cheese obtained through addition of slurry to the milk. The elasticity of the cheeses decreased significantly during the ripening and was not significantly affected by the treatments. The cohesiviness of the cheese significantly decreased during the ripening time, which decreased faster and reached lower values in the cheese obtained through slurry addition to the milk. The sensorial evaluation indicated that after 21 ripening days the control cheese and the cheese obtained through slurry addition to the curd were the preferred ones by the tasters. After 40 ripening days, the control cheese was the favorite one / Doutorado / Doutor em Tecnologia de Alimentos

Made available in DSpace on 2016-04-28T18:23:25Z (GMT). No. of bitstreams: 1 LAEL - Rosemary Neves de Sales Dias.pdf: 1689212 bytes, checksum: 013cde1f03ac6f55ed8a6823448d9cd6 (MD5) Previous issue date: 2006-10-17 / The objective of this work is to examine the folders of two hotels that belong to the Hotel chain Accor: the Formule 1 Hotel and the Sofitel Sao Paulo Hotel an economic and a luxury hotel located in the city of Sao Paulo , in order to verify through the evaluative dimensions in terms of Lemke (1998), the differences of lexicogrammatical choices that accomplish the different languages used by the hotels folders considering the market segment. Having the purpose of examining the evaluative dimensions used by both hotels , the methodology offered by the systemic functional linguistic developed by Halliday (1994; 2004) was chosen, as well as the proposed the Genre and Register Theory proposed by Eggins & Martin (1997). Lemke states that the lexicogrammatical resources enables the expression not only of the ideational meaning as well as the speaker s attitude in relation to his propositions and proposes. Anything we say about the world will carry our point of view about it: if we believe it, it will be usual, expected, important, probable, surprisingly, serious or comprehensible, and these beliefs are transformed into the seven dimensions proposed by him, of this evaluative orientation in relation to the text semantics. At the end of this analysis, the data shows that the evaluative dimensions Importance, Desirability, Warrantability, Expectedness, and not Usuality are present in both folders, while the evaluative dimensions Normativity and not Expectedness are the differences between them / O objetivo desta dissertação é examinar os folders de dois hotéis da Rede hoteleira Accor: o Hotel Formule 1 e o Hotel Sofitel, um econômico e outro de luxo, respectivamente, localizados na cidade de São Paulo, para verificar, através das dimensões avaliativas em termos de Lemke (1998), as diferenças de escolhas léxico-gramaticais que realizam as diferentes linguagens utilizadas pelos hotéis, considerando os segmentos de mercado a que se destinam. Com a finalidade de examinar as dimensões avaliativas praticadas pelos dois hotéis da rede Accor, optou-se pela metodologia oferecida pela lingüística sistêmicofuncional, desenvolvida por Halliday (1994; 2004), e em especial a proposta da Teoria dos Gêneros e Registros (TGR), de Eggins & Martin (1997). Lemke afirma que os recursos léxico-gramaticais permitem expressar não só o conteúdo ideacional, mas também a atitude do falante tanto em relação ao interlocutor, quanto em relação de suas proposições e propostas. Qualquer coisa que digamos sobre o mundo incluirá também o nosso ponto de vista sobre a coisa declarada: se acreditamos nela, se ela é provável, desejável, importante, permitida, surpreendente, séria ou compreensível, e que se traduzem nas sete dimensões por ele propostas, da orientação avaliativa em relação à semântica do texto. A análise dos dados demonstraram que as dimensões avaliativas: Importante, Desejável, Garantido, Surpreendente e não-Esperável aparecem em ambos os folders, enquanto que as diferenças entre eles se materializaram nas dimensões: Necessário e não-Esperável

Oskar Nedbal patří mezi nejvýznamnější české hudební osobnosti konce 19. a počátku 20. století. Jeho přínos lze spatřovat nejen v oblasti interpretačního umění a hudebně organizačního úsilí, ale rovněž na poli skladatelském, především díky operetě Polská krev (Polenblut). Disertační práce se kromě nezbytného přehledu pramenů a literatury a nástinu života a díla Oskara Nedbala soustředí na otázku postavení operety Polská krev jak v rámci skladatelovy ostatní tvorby, tak i v širším kontextu vídeňské operety. Zároveň přináší doposud nepublikované informace o nedbalianech z depozitáře divadelního oddělení Národního muzea v Terezíně a ve světle průzkumu těchto pramenů se pokouší definovat základní atributy Nedbalova způsobu práce při kompozici operety Polská krev i dalších významných děl. Nedbalova vrcholná operetní tvorba je ukázkovým příkladem populární hudby vysoké umělecké úrovně, ve které se odráží skladatelův vysoce seriózní kompoziční přístup. Zejména opereta Polská krev dokumentuje Nedbalův záměr klást na tento žánr vyšší umělecký nárok, než jaký byl běžný zejména ve Vídni počátkem 20. století. Abstract: Oskar Nedbal is one of the most important Czech music personalities of the end of 19th and the beginning of 20th century. His contribution can be seen not only in the fields of interpretive art...

Abstract Background: Maternal mortality is one of the most sensitive indicators of the health disparities between poorer and richer nations. It is also one of the most difficult health outcomes to measure reliably. In many settings, major challenges remain in terms of both measuring and reducing maternal mortality effectively. This thesis aims to quantify overall levels, identify specific causes, and evaluate local interventions in relation to efforts to reduce maternal mortality in Tigray Region, Northern Ethiopia, thereby providing a strong empirical basis for decision making by the Tigray Regional Health Bureau using methods that can be scaled at national level.   Methods: This study employed a combination of community-based study designs to investigate the level and determinants of maternal mortality in six randomly selected rural districts of Tigray Region. A census of all households in the six districts was conducted to identify all live births and all deaths to women of reproductive age occurring between May 2012 and September 2013. Pregnancy-related deaths were screened through verbal autopsy with the data processed using the InterVA-4 model, which was used to estimate Maternal Mortality Ratio. To identify independent determinants of maternal mortality, a case-control study using multiple logistic regression analysis was done, taking all pregnancy-related deaths as cases and a random sample of geographical and age matched mothers as controls. Uptake of ambulance services in the six districts was determined retrospectively from ambulance logbooks, and the trends in pregnancy-related death were analyzed against ambulance utilization, distance from nearest health center, and mobile network coverage at local area level. Lastly, implementation of the Family Folder paper health register, and its potential for accurately capturing demographic and health events, were evaluated using a capture-recapture assessment.   Results: A total of 181 deaths to women of reproductive age and 19,179 live births were documented from May 2012 to April2013. Of the deaths, 51 were pregnancy-related. The maternal mortality ratio for Tigray region was calculated at 266 deaths per 100,000 live births (95% CI 198-350), which is consistently lower than previous “top down” MMR estimates. District–level MMRs showed strong inverse correlation with population density (r2 = 0.86). Direct obstetric causes accounted for 61% of all pregnancy–related deaths, with hemorrhage accounting for 34%. Non-membership in the voluntary Women’s Development Army (AOR 2.07, 95% CI 1.04-4.11), low husband or partner involvement during pregnancy (AOR 2.19, 95% CI 1.14-4.18), pre-existing history of other illness (AOR 5.58, 95% CI 2.17-14.30), and never having used contraceptives (AOR 2.58, 95% CI 1.37-4.85) were associated with increased risk of maternal death in a multivariable regression model. In addition, utilization of free ambulance transportation service was strongly associated with reduced MMR at district level. Districts with above-average ambulance utilization had an MMR of 149 per 100,000 LB (95% CI: 77-260) compared with 350 per 100,000 (95% CI: 249-479) in districts with below average utilization. The Family Folder implementation assessment revealed some inconsistencies in the way Health Extension Workers utilize the Family Folders to record demographic and health events.   Conclusion: This work contributes to understanding the status of and factors affecting maternal mortality in Tigray Region. It introduces a locally feasible approach to MMR estimation and gives important insights in to the effectiveness of various interventions that have been targeted at reducing maternal mortality in recent years.

<p>När Windows Vista introducerades förändrades mappstrukturen för hur användarprofilen sparas jämfört med tidigare Windowsversioner såsom Windows XP. Denna rapport undersöker kompatibilitetsproblem med Roaming User Profiles mellan äldre och nyare versioner av operativsystemet. Syftet med rapporten var att utreda vilka problem som kan uppstå, vad det gäller Roaming User Profiles, vid en övergång från Windows XP till Windows Vista eller 7. Undersökningen genomfördes med hjälp av laborationer, litteratur och tester för att hitta problemen såväl som lösningar till dem. Resultatet visar att profiler skapade med Windows XP inte följer med till Windows Vista eller 7 utan det skapas sammanlagt två olika profiler, en för det äldre och en för det nyare operativsystemet. Ett skript som kopierar en användares filer från Windows XP till Vista/7 utformades därför. Slutligen presenterades en handlingsplan med olika alternativ vid en övergång från Windows XP till den nyare generationen av operativsystemen i Windowsfamiljen. Folder Redirection är en väl fungerande lösning dock går funktionaliteten som Roaming User Profiles erbjuder förlorad eftersom man endast får en uppmappning av bl.a. ”Mina Dokument” och ”Start Menu”.</p>

The theoretical part focuses on the theme of the book - letter print - from the technical point of view. Further it explores the history, origin and various forms of a book. The thesis includes also chapters about a copyright book and the term " bibliophile". It also gives brief information about the graphic art, especially the technique of gravure. In the last part it aims at two personalities of Czech culture - a painter and graphic artist Jiří John and Jan Skácel. The practical part of the thesis is conceived as a folder that includes series of graphics accompanied with poetic texts. The graphic works are made by dry needle. The texts are written by Jan Skácel. The topic of the the copyright book expresses the author´s memories of her grandmother. The topics of each graphic work depicts the psychology of the contrast between the oldness and the youth and at the same time of the loss of a close person. The practical part should be also a sort of bibliophile.