Hops (Humulus lupulus L.) are an indispensable component of beer, with the essential oil responsible for imparting distinctive odour and aroma characteristics to beer. However, not all character-impact odorants in hop essential oil have been identified and hop aroma in beer is still not completely understood. The composition of hop essential oil is very complex with 485 compounds currently identified in the literature, and recent research suggests that up to 1000 compounds may actually be present. Only a certain number will be present at concentrations above threshold and make a direct contribution to the odour of the oil. In addition, many important odorants are only present at trace concentrations. Gas chromatography-olfactometry (GC-O) using human assessors is the best way to locate potent odorants and facilitate their identification. A novel methodology was developed to identify the character-impact odorants in hop essential oil samples using hyphenated techniques in gas chromatography. GC-O was used to locate odour active compounds and determine relative importance using CharmAnalysis[TM] according to the odour potency principle. Due to the chemical complexity of the samples, considerable co-elution of peaks occurs during single column gas chromatography (1DGC), making the detection and identification of character-impact odorants challenging. Therefore, comprehensive two-dimensional gas chromatography (GCxGC) combined with time-of-flight mass spectrometry (TOFMS) was used to resolve and identify compounds eluting in the odour active regions. The methodology was developed in a case study on coriander (Coriandrum sativum) and wild coriander (Eryngium foetidum) leaf essential oils. During GC-O analysis of these samples it was recognised that odour active regions frequently coincide with several co-eluting compounds. To address this, a heart-cut multidimensional gas chromatography-olfactometry (MDGC-O) instrument was developed to resolve these 'co-eluting odour clusters' and determine the compound(s) responsible for the odour perception. The 'spicy' character of hops is considered to be a desirable attribute in beer associated with 'noble hop aroma'. However, the compounds responsible have yet to be adequately elucidated. This character was investigated using a commercial 'Spicy' fraction of hop essential oil, selectively enriched for monoterpene and sesquiterpene alcohols. The odour active compounds in (i) the spicy fractions and (ii) the whole essential oils of four different hop varieties were compared using the presented methodology. A compound with an intense 'woody, cedarwood' odour was determined to be a potent, character-impact odorant in all samples. This odour coincided with a complex region of the chromatogram where up to thirteen compounds were co-eluting. The peak responsible for this odour was determined by (i) correlation of peak areas with odour potency (Charm) values and (ii) MDGC-O. The compound was tentatively identified by GCxGC-TOFMS as 14-hydroxy-β-caryophyllene, which has not previously been reported as an odorant in hop essential oil. It was concluded that this compound and other 'woody, cedarwood' odorants contributed to the 'spicy' character of the investigated hop samples. Compounds previously associated with noble hop aroma, notably caryophyllene oxide, humulene epoxides I and II, and humulenol II, did not contribute to the odour character of the hop samples. Other potent odorants that were identified in the whole essential oil and spicy fractions of hops were: geraniol, linalool, β-ionone, eugenol, isovaleric acid, and β-damascenone. While myrcene was a moderately potent odorant in the whole hop essential oil samples, the abundant sesquiterpene hydrocarbons α-humulene, β-caryophyllene and β-farnesene did not significantly contribute to the odour character.

<p>This thesis examines some of the best known algorithms for solving the shortest point-to-point path problem, and evaluates their performance on real metropolitan area networks. The focus has mainly been on Dijkstra‟s algorithm and different variations of it, and the algorithms have been implemented in C# for the practical tests. The size of the networks used in this study varied between 358 and 2464 nodes, and both running time and representative operation counts were measured.</p><p>The results show that many different factors besides the network size affect the running time of an algorithm, such as arc-to-node ratio, path length and network structure. The queue implementation of Dijkstra‟s algorithm showed the worst performance and suffered heavily when the problem size increased. Two techniques for increasing the performance were examined: optimizing the management of labelled nodes and reducing the search space. A bidirectional Dijkstra‟s algorithm using a binary heap to store temporarily labelled nodes combines both of these techniques, and it was the algorithm that performed best of all the tested algorithms in the practical tests.</p><p>This project was initiated by Netadmin Systems i Sverige AB who needed a new path finding module for their network management system NETadmin. While this study is primarily of interest for researchers dealing with path finding problems in computer networks, it may also be useful in evaluations of path finding algorithms for road networks since the two networks share some common characteristics.</p>

Evidências científicas têm apontado para inúmeros benefícios do consumo baixo/moderado de cerveja sobre a saúde dos indivíduos. Uma recente meta-análise com mais de 290.000 pessoas confirma a redução no risco de doenças cardiovasculares tanto para o vinho, como também para a cerveja, desde que consumido em doses baixas ou moderadas. A essas substâncias têm se atribuído efeitos antioxidantes e anti-inflamatórios, bem como ações na função vascular. Uma vez que as doenças periodontais apresentam uma natureza infecto-inflamatória, é lícito supor que o consumo de cerveja possa trazer benefícios para os tecidos periodontais. Para isso, o presente estudo abordou de forma prospectiva a ação da cerveja rica ou não em lúpulo sobre a perda óssea alveolar (POA) em modelo animal. Para isso, 64 ratos Wistar machos com 60 dias foram utilizados, divididos em 8 grupos experimentais. Após a eutanásia, o padrão de destruição óssea foi avaliada morfometricamente nos diferentes grupos experimentais Para os grupos submetidos a indução de POA por meio de ligadura, menores médias de destruição periodontal foram encontradas nos grupos expostos a cerveja, especialmente no que se refere a face palatina (p<0.01) e a média de POA no dente (p<0.01). Já na comparação entre os grupos que não sofreram indução de POA, a média de destruição periodontal foi estatisticamente menor somente na face palatina do grupo que recebeu cerveja com alto teor de lúpulo (p=0.01), quando comparada ao controle. Além disso, os ratos expostos a cerveja com alto teor de lúpulo apresentaram uma menor ocorrência de periodontite quando comparado aos demais grupos experimentais. Concluiu-se que o consumo de cerveja enriquecida com lúpulo parece trazer um efeito protetor sobre a POA induzida ou não por meio de ligadura em modelo animal. Além disso, a presença de lúpulo na cerveja pode ser benéfica na diminuição da ocorrência de periodontite experimental. / Effects of a low/moderate consumption of beer on human health has been reported. A recent meta-analysis confirms an important reduction in cardiovascular risk as much for wine as for a beer. Vascular improvement and antioxidant/anti-inflammatory effects should be related with this point. Periodontal diseases have an infectious-inflammatory nature. Therefore, beer consumption can benefits the periodontal health. For that, the aim of the present study was assessed the effect of beer enriched with hops on alveolar bone loss (ABL) in animal model. Sixty-four, 60-days-old, male Wistar rats in 8 experimental groups were stratified. After euthanasia, the ABL in the different experimental groups was evaluated. The groups that were not ligature-induced presented less ABL in beer group, especially regarding the palatal face (p <0.01) and mean of ABL in the tooth (p <0.01). In the comparison between groups that did not undergo ABL induction by ligature, mean periodontal destruction was statistically lower in the group that received beer with high hops concentration (p = 0.01) when compared to control group. In addition, the rats that were exposed to beer with high hops concentration to experienced less occurrence of periodontitis than others groups. It can be concluded that the consumption of beer enriched with hops seems protect to ABL induced or not by ligature. In addition, lower occurrence of experimental periodontitis was experienced in the enriched hops beer group.

This thesis deals with the analysis team Chmelařství Žatec, hence its subsidiary of Bohemia Hop, as The theoretical part includes information on foreign trade, exports and aid institutions that deal with this issue. The thesis is further described the common agricultural policy and the Association of Private Farming in the Czech Republic and the Association of Small and Medium-Sized Enterprises and Crafts of the Czech Republic. The practical part contains an analysis of the sector to which the exportation of hops from the Czech Republic and analysis Chmelařství Žatec team and its subsidiaries. In the following chapters the practical part are formed subgroup analysis (STEP, portfolio analysis, Porter 5-forces analysis of economic indicators, Ansoff matrix strategy, SWOT analysis). The work was also carried out a questionnaire survey and structured interviews. At the end of the thesis is the recommendation for Chmelařství team Žatec.

The thesis analyses and evaluates content and composition of bitter acids by HPLC method and Hop Storage Index (HSI). These methods were applied on samples taken from four varieties of hop (Saaz, Brewer, Premiant and Agnus) in four locations (Blšany, Běsno, Nesuchyně and Strojetice) of žatec hop-growing area in the period from 18. 8. 2012 to 4. 9. 2012 during the hop harvest. Furthermore, the influence of the drying procedures on the hops was monitored, it means, difference in the content and composition of bitter acids between green and dry hops and the comparison between the band and chamber drying rooms.

Evidências científicas têm apontado para inúmeros benefícios do consumo baixo/moderado de cerveja sobre a saúde dos indivíduos. Uma recente meta-análise com mais de 290.000 pessoas confirma a redução no risco de doenças cardiovasculares tanto para o vinho, como também para a cerveja, desde que consumido em doses baixas ou moderadas. A essas substâncias têm se atribuído efeitos antioxidantes e anti-inflamatórios, bem como ações na função vascular. Uma vez que as doenças periodontais apresentam uma natureza infecto-inflamatória, é lícito supor que o consumo de cerveja possa trazer benefícios para os tecidos periodontais. Para isso, o presente estudo abordou de forma prospectiva a ação da cerveja rica ou não em lúpulo sobre a perda óssea alveolar (POA) em modelo animal. Para isso, 64 ratos Wistar machos com 60 dias foram utilizados, divididos em 8 grupos experimentais. Após a eutanásia, o padrão de destruição óssea foi avaliada morfometricamente nos diferentes grupos experimentais Para os grupos submetidos a indução de POA por meio de ligadura, menores médias de destruição periodontal foram encontradas nos grupos expostos a cerveja, especialmente no que se refere a face palatina (p<0.01) e a média de POA no dente (p<0.01). Já na comparação entre os grupos que não sofreram indução de POA, a média de destruição periodontal foi estatisticamente menor somente na face palatina do grupo que recebeu cerveja com alto teor de lúpulo (p=0.01), quando comparada ao controle. Além disso, os ratos expostos a cerveja com alto teor de lúpulo apresentaram uma menor ocorrência de periodontite quando comparado aos demais grupos experimentais. Concluiu-se que o consumo de cerveja enriquecida com lúpulo parece trazer um efeito protetor sobre a POA induzida ou não por meio de ligadura em modelo animal. Além disso, a presença de lúpulo na cerveja pode ser benéfica na diminuição da ocorrência de periodontite experimental. / Effects of a low/moderate consumption of beer on human health has been reported. A recent meta-analysis confirms an important reduction in cardiovascular risk as much for wine as for a beer. Vascular improvement and antioxidant/anti-inflammatory effects should be related with this point. Periodontal diseases have an infectious-inflammatory nature. Therefore, beer consumption can benefits the periodontal health. For that, the aim of the present study was assessed the effect of beer enriched with hops on alveolar bone loss (ABL) in animal model. Sixty-four, 60-days-old, male Wistar rats in 8 experimental groups were stratified. After euthanasia, the ABL in the different experimental groups was evaluated. The groups that were not ligature-induced presented less ABL in beer group, especially regarding the palatal face (p <0.01) and mean of ABL in the tooth (p <0.01). In the comparison between groups that did not undergo ABL induction by ligature, mean periodontal destruction was statistically lower in the group that received beer with high hops concentration (p = 0.01) when compared to control group. In addition, the rats that were exposed to beer with high hops concentration to experienced less occurrence of periodontitis than others groups. It can be concluded that the consumption of beer enriched with hops seems protect to ABL induced or not by ligature. In addition, lower occurrence of experimental periodontitis was experienced in the enriched hops beer group.

The thesis has focused on the separation of proanthocyanidins (Pas) in beer, raw beer material and beer intermediates (wort, hopped wort, green beer) by using high performance liquid chromatography coupled to high resolution mass spectrometric detection. A chromatographic column XSELECT HSS T3 was used for separation of individual proanthocyanidins. Mobile phase was formed by a mixture of 0,1% formic acid in water (A) and 0,1% formic acid in acetonitril (B), separation was conducted in gradient mode. Calibration range for catechin and procyanidin B1 a B2 was linear in the range from 10 µg.l-1 to 200 µg.l-1 and for epicatechin from 5 µg.l-1 to 200 µg.l-1 . Limit of quantitation (LOQ) was set to the lowest point of calibration curve, hence for catechin, procyanidin B1 and B2 was LOQ = 10 µg.l-1 and for epicatechin was LOQ = µg.l-1 . Yield of method of the observed Pas was very good, where yield oscillated around 100%. The method also had excellent repeatability, where the relative standard deviation (RSD) was lower then 20%. After optimization of this method it was used for observation of profile changes during brewery process in catechin, epicatechin, procyanidin B1, B2 and B3. It was discovered, that catechin, epicatechin, procyanidin B1 and B2 originate mainly from hops and procyaniding B3 is...

The fusion of yeast vacuoles requires a Rab-GTPase (Ypt7), a tethering complex termed HOPS (homotypic fusion and vacuole protein sorting) and SNAREs. The HOPS complex consists of six subunits and is involved in the initial contact between late endosome (multi vesicular body) and the vacuole. The homologous CORVET complex shares four subunits with the HOPS complex and is required at the endosome. Upon overexpression, I was able to isolate the entire HOPS and stable subcomplexes consisting of two to six subunits. These subcomplexes might represent the core for the assembly, or may be transition intermediates. They could arise when the CORVET complex at the endosome matures into the HOPS complex at the vacuole. Using a structure-function approach, I analysed the HOPS structure via electron microscopy and its function via vacuole fusion assay.

OmiHtrA2 is a highly conserved mammalian serine protease that belongs to the HtrA family of proteins. Omi shares homology with the bacterially expressed heat shock protease HtrA, which functions as a protease at higher temperatures and a chaperone at lower temperatures. Additionally, Omi shares sequence similarity with the mammalian homologs L56/HtrA1 and PRSP/HtrA3. Omi was first isolated as an interacting protein of Mxi2, an alternatively spliced form of the p38 stress-activated kinase, using a modified yeast two-hybrid system. Omi localizes in the mitochondria and in response to apoptotic stimuli the mature form of this protein translocates to the cytoplasm. In the cytoplasm Omi participates in both the caspase-dependent as well as caspase-independent apoptosis. Additionally, recent studies suggest that Omi may have another unique function, maintaining homeostasis within the mitochondria. In an effort to further elucidate the function of Omi, a yeast two-hybrid screening was performed to isolate novel interacting proteins. This screening identified a novel protein (HOPS), as a specific interactor of Omi. The predicted amino acid sequence of this protein does not provide any information about its potential function in mammalian cells. However, experiments show that HOPS is cleaved in vitro by Omi. Furthermore, in response to apoptotic stimuli, HOPS is also degraded in vivo. This study suggests that HOPS could be a physiological substrate of Omi that is cleaved and removed during apoptosis.

Yes / Reliability evaluation for ensuring the uninterrupted system operation is an integral part of dependable system development. Model-based safety analysis (MBSA) techniques such as Hierarchically Performed Hazard Origin and Propagation Studies (HiP-HOPS) have made the reliability analysis process less expensive in terms of effort and time required. HiP-HOPS uses an analytical modelling approach for Fault tree analysis to automate the reliability analysis process, where each system component is associated with its failure rate or failure probability. However, such non-state-space analysis models are not capable of modelling more complex failure behaviour of component like failure/repair dependencies, e.g., spares, shared repair, imperfect coverage, etc. State-space based paradigms like Markov chain can model complex failure behaviour, but their use can lead to state-space explosion, thus undermining the overall analysis capacity. Therefore, to maintain the benefits of MBSA while not compromising on modelling capability, in this paper, we propose a conceptual framework to incorporate complex basic events in HiP-HOPS. The idea is demonstrated via an illustrative example. / DEIS H2020 Project under Grant 732242.