Abstract Title: See each other on the Internet or on a café? A survey about social consequences of Internet usage. (Umgås på Internet eller på ett café? – en studie om Internetanvändningens sociala konsekvenser.) Number of pages: 34 (including enclosures). Author: Carolin Johansson. Tutor: Else Nygren. Course: Media and Communication Studies C. Period: Fall 2007. University: Division of Media and Communication, Department of Information Science, Uppsala University. Purpose/Aim: The purpose is to get increased knowledge about the social consequences that may come up when young people at the age of 16-20 are using the Internet. Material/Method: The material consists of a questionnaire that I made with questions about Internet usage that 84 young people from five classes (from three different upper secondary schools) answered. Main results: To have access to a computer and Internet and the fact that broadband is more inexpensive now than before leads to an increased usage of the Internet. I found out that chatting, music/movies, searching for information and using the Internet for entertainment is what most of the participants spent the most time on while using the Internet. I also found out that an increased usage of the Internet could lead to decreased time together with friends/family. Keywords: Internet usage, social consequences, Instant Messaging, Community, online communication.

Satisfying communication is sometimes hard to come by. Due to differences in social expression and reception, individuals tend to express and receive communication in dissimilar ways, especially within different social contexts. In the present study, the effects of personality and channel of communication on individual and mutual satisfaction after a conversation will be tested. Participants will take a personality test to determine introversion or extraversion. They will then be randomly assigned to conversation pairs which will communicate either through an instant messaging (IM) program or face-to-face (FtF). Satisfaction will be determined using a modified version of the Interpersonal Communication Satisfaction Inventory (ICSI). It is hypothesized that individual satisfaction will be significantly higher for introverts in the IM condition and extraverts in the FtF condition. With regards to mutual satisfaction, it is hypothesized that pairs with dissimilar personalities in the FtF condition will be significantly lower than all other pairings. Finally, it is expected that individuals with high ratings of satisfaction will also report feeling as though they were able to express themselves more authentically. The results of this study will contribute to our view of interpersonal relationships in the modern digital age, as well as present possibilities for creating more mutually beneficial communication between differing personality types.

Location-based service (LBS) is a geographical location-related service that provides highly personalized services for users. It is a platform for network operators to provide new and innovative ways of increasing profits from new services. With the rapidly growing trend toward LBS, there is a need for standard LBS protocols. This thesis started with introducing the Internet Engineering Task Force GEOPRIV working group, which endeavors to provide standard LBS protocols capable of transferring geographic location information for diverse location-aware applications. Through careful observation, it was found that Session Initiation Protocol (SIP) is well suited to the GEOPRIV requirements. The aim of this research was therefore to explore the possibility of the integration of LBS and the SIP protocol and, to some extent fulfill the GEOPRIV requirements.

When internet-mediated messaging and social networking applications were introduced in mobile phones, mobile messaging entered a new paradigm. Users can easily create profiles and communicate with other users instantly at anytime of day and anywhere in the world. This paradigm however, has brought forward new privacy issues. Over the course of this exegesis I aimed to explore different aspects of privacy issues related to mobile messaging, including users' awareness and the control of the privacy issues when using social networking messaging. This was demonstrated by conducting a project, which involved development of a mobile phone application and a role-playing game. The project created a frictional scenario of users communicating via mobile messaging. My research revealed that the participants lacked awareness of privacy violations when using mobile messaging, and tended not to modify their behaviours immediately when privacy breaches arose. This research contributes to the existing body of research in the area of mobile messaging privacy, and advocated user awareness of privacy issues in this domain. It could potentially be used as a base for future research.

Thesis (M.S.)--Rochester Institute of Technology, 2008. / Typescript. Includes bibliographical references (leaves 31-34).

Η παρούσα εργασία διαπραγματεύεται το Σύστημα Παρουσίας και Στιγμιαίου Μηνύματος (Presence and Instant Messaging System) πάνω σε αρχιτεκτονικά πλαίσια που στηρίζονται στο πρωτόκολλο SIP, π.χ. το IMS. Σκοπός μας είναι μέσω της εφαρμογής που υλοποιούμε, να μπορεί ένας χρήστης να απολαμβάνει την υπηρεσία παρουσίας με τη βοήθεια γραπτού κειμένου (text). Στο Κεφάλαιο 1, δίνεται μια εισαγωγή σχετικά με τις έννοιες αλλά και τις οντότητες που πλαισιώνουν το μηχανισμό αυτό. Εν συνεχεία, παραθέτουμε την αρχιτεκτονική του συστήματος, δηλαδή τη γραφική διεπαφή, με την οποία ο χρήστης αλληλεπιδρά. Στο Κεφάλαιο 3, ακολουθεί λεπτομερής περιγραφή της υλοποίησης και δίνονται επεξηγήσεις για συγκεκριμένα σημεία του κώδικα. Στο κεφάλαιο 4, δύο χρήστες τρέχουν παράλληλα την εφαρμογή και παρουσιάζεται το σύστημα μας τόσο από τη μεριά των χρηστών όσο και από τη μεριά του εξυπηρετητή. Στο Κεφάλαιο 5, γίνεται αναφορά σε πολύπλοκα σενάρια και δίνονται περιγραφικές λύσεις που μπορούν να αποτελέσουν βάση για τον αναγνώστη εκείνο που επιθυμεί να διευρύνει περισσότερο τους ορίζοντές του στο συγκεκριμένο αντικείμενο. Τέλος, στο παράρτημα βρίσκεται ο πηγαίος κώδικας καθώς επίσης και τα αρχεία που χρειάστηκε να τροποποιήσουμε προκειμένου ο εξυπηρετητής να μας προσφέρει την αντίστοιχη υπηρεσία. / This thesis discusses the "Presence and Instant Messaging System" on an architectural framework based on the protocol SIP, eg IMS. Our goal is to implement an application that a typical user can interract with. This application provides this service using written text (text). Chapter 1 is an introduction to the concepts and entities in the specific area. Subsequently, we present the architecture of the system, ie the graphical interface of our application. In Chapter 3, we give a detailed description of the implementation plus explanations on specific parts of the code. In Chapter 4, two users run simultaneously our implementation.In Chapter 5, we refer to complex scenarios and we give solutions for them.Finally, in the Annex we attach the source code as well as the files that we had to modify for the server in order to offer us this service.

Σκοπός μας είναι να μελετήσουμε, αναπτύξουμε και να υλοποιήσουμε μία υπηρεσία PubSub με την βοήθεια του εργαλείου ανοικτού κώδικα Agsxmpp SDK. Η υπηρεσία αυτή θα είναι διαθέσιμη σε όλους τους χρήστες ενός συστήματος και θα υπάρχει η δυνατότητα στον καθένα να δημιουργεί αναρίθμητα θεματικά «κανάλια» μηνυμάτων κάθε τύπου. Κάθε χρήστης θα έχει δικαίωμα εγγραφής σε ένα τέτοιο «κανάλι» και έτσι θα έχει την δυνατότητα να λαμβάνει τα μηνύματα και τις ανανεώσεις που δημοσιεύονται σε αυτό. Σαν «κανάλια» ορίζουμε τα Nodes, η εγγραφή ορίζεται ως subscribe, η δημοσίευση ως publish και τέλος την ειδοποίηση / παραλαβή ως notification. / Our aim is to study, develop and implement a service with PubSub the help of open source tools Agsxmpp SDK. The service will be available to all users of a system and possible for anyone to create numerous thematic "Channels" each message type. Each user will have the right recording in such a "channel" and thus is able to receive messages and updates posted on this. like "Channels" are defined as Nodes, the record is defined as subscribe, the publication to publish and finally notification / receipt as notification.

O café solúvel aglomerado é produto da aglomeração do café solúvel em pó. A sua produção envolve etapas de processo cujas variações térmicas modificam qualitativamente e quantitativamente a fração de compostos voláteis responsáveis pelo aroma e sabor do produto acabado. A indústria de bebidas de café considera o sabor e aroma de cereal como um defeito na produção de café solúvel aglomerado. Desta forma, este trabalho objetivou aplicar o planejamento experimental para avaliação dos parâmetros de processo da produção de café solúvel aglomerado em escala industrial. Os efeitos destes parâmetros nos componentes voláteis do café e na intensidade do gosto de cereal foram avaliados através do planejamento fracionário 24-1 com resolução IV. As variáveis independentes estudadas foram temperatura do queimador (TQ), fluxo de ar de processo (FA), temperatura da seção quente do leito (TL) e pressão de vapor (PV). Os resultados do planejamento experimental deram-se pela utilização de análise sensorial conduzida por equipe treinada para a detecção do aroma e sabor indesejado. Adicionalmente, os compostos voláteis foram extraídos pela técnica microextração em fase sólida com amostragem no headspace (HS-MFES), identificados e quantificados por cromatografia gasosa acoplada a espectrometria de massa (CG-EM). O efeito dos fatores estudados foi avaliado mediante análise de variância (ANOVA) com nível de significância de 90% e os resultados expressos por gráficos de pareto. A análise de componentes principais (ACP) foi realizada com o intuito de identificar dentre os compostos que podem conferir sabor e aroma de cereais aqueles tem a maior contribuição e quais as condições de processo ideias para evitar a formação do sabor e aroma de cereal. De acordo com ACP foi constatado que piridina, 2-metoxi-4-vinilfenol, 2,3-dimetilpirazina, 2,5-dimetilpirazina, 2,6-dimetilpirazina, 4-metiltiazol, pirazina, 2-metoxifenol, 4,5-dimetiltiazol contribuem para formação do sabor e aroma de cereal. Também indicou que a aglomeração deve ocorrer conforme TQ=215ºC, FA=250rpm, TL=120ºC e PV=1,2 x100KPa. / The agglomerated instant coffee is the product of the powder instant coffee agglomeration. Its production involves stages of processes whose thermal variations change qualitatively and quantitatively the volatile compounds fractions responsible for the aroma and flavor of the finished product. The coffee beverage industry considers the cereal like flavor and aroma as a fault in the production of the agglomerated instant coffee. In this way, this study had as the aim to apply experimental plan to evaluate the parameters of the processes of the agglomerated instant coffee production on an industrial scale. The effects of those parameters in the coffee volatile components and in the intensity of the cereal taste were evaluated through the fractional 24-1 with resolution IV. The independent variables studied were the burner temperature (BT), the process air flow (AF), the temperature of the fluidized bed hot section (LT) and the steam pressure (SP). The results of the experimental plan were made by the use of sensory analysis performed by a trained team for the detection of the undesired aroma and flavor. Additionally, the volatile compounds were extracted by solid-phase microextractiontechniquewithsampling in theheadspace (HS-SPME), identified and quantified by gas chromatography coupled to mass spectrometry (GC-MS). The effect of the factors studied was evaluated by variance analysis (ANOVA) with significance level of 90% and the results showed by Pareto charts. The principal components analysis (PCA) was made with the aim to identify, among several compounds, those that implies on more cereal flavor and aroma, those which major contribution and which ideal process conditions could be used to reduce the cereal flavor and aroma development. According to PCA, it was found that pyridine, 2-metoxi-4-vinylphenol, 2,3-dimethylpyrazine, 2,5-dimetylpyrazine, 2,6-dimethylpyrazine, 4-methyltiazol, pyrazine, 2-methoxyphenol, 4,5-dimethylthiazol contribute to the development of the cereal flavor and aroma. It was also found that the agglomeration must be according to TQ = 215°C, AF=250 rpm, LT=120°C and EPV = 1,2 x 100 KPa.

Magister Artium - MA / Contemporary research has pointed to the importance of social media in the lives of young people today. This project aims to explore the emerging discourse conventions and generic structures of chat conversations on social networking media applications such as MXit, BlackBerry Messenger (BBM) and WhatsApp. The data for this project was acquired from undergraduate students between first- and third-year of study at the University of the Western Cape across four years (2010-2012 and 2014). The data is of three types: instant messaging chats which were collected from 2010 to 2012, and questionnaires and a focus group interview which were conducted in 2014. The main theoretical frameworks used for this project are genre and register theory by Martin and Rose (2003), Eggins and Slade (1997), Chandler (1997), Eggins (2004), Halliday and Hasan (1985). Bock (2013) and Spilioti (2011) were also used for the chat analyses. In this project I argue that although generic structures in instant messaging (IM) are conventionalised they still show a great amount of hybridity and fluidity. One of the main findings illustrates how different participants choose to begin and end their chats, whether it is with or without a greeting, and although they may be flouting the conventions of IM chatting they are not necessarily considered to be impolite. Furthermore, the findings of this project explores how the evolution and advancement of technology has contributed to the style of chatting as well as the norms of instant messaging as a genre.

O café é o segundo produto mais consumido no mundo, porém sua forma solúvel, ainda que muito prática, não possui boa aceitação no mercado brasileiro. Buscando estimular o seu consumo, este estudo teve como objetivo incrementar a formação de espuma no café solúvel tipo Spray Drier, submetido à variação do fator de extração e homogeneização do extrato com ar comprimido durante a secagem, além de avaliar a relação de carboidratos, proteínas e viscosidade do extrato com a formação de espuma. Os fatores de extração utilizados foram 3, 4 e 5 e a quantidade de gás foi limitada a 5NL.min-1. Foram avaliados a quantidade e tempo de dispersão de espuma, densidade, cor, umidade, distribuição granulométrica e análise micro estrutural do produto seco. O teor de carboidratos foi determinado pelo método ISO 11292 demonstrando um resultado médio de 42,78% sem diferença estatística entre os fatores de extração e correlação com a estabilidade da espuma. O teor de proteínas foi determinado pelo método espectrofotométrico de Bradford demonstrando um resultado médio de 11,24% com diferença estatística entre os fatores de extração e correlação com a estabilidade da espuma. A viscosidade demonstrou correlação inversamente proporcional ao fator de extração. Os extratos de café com injeção de gás e uso do sistema de homogeneização apresentaram melhores resultados na quantidade de espuma formada. O ar comprimido pode ser utilizado para aumento da quantidade de espuma no produto seco e influenciou diretamente na cor e densidade do produto. / Coffee is the second most consumed product in the world, but its soluble form, although very practical, does not have good acceptance in the Brazilian market. Seeking to boost its consumption, this study aimed to increase the foam of soluble Spray Drier coffee in type subjected to variation of factor extraction and homogenization of the extract with compressed air during drying and to evaluate the relationship of carbohydrates, proteins and viscosity of the extract with foaming formation. The extraction factors used were 3, 4 and 5 and the amount of gas was limited to 5NL.min-1. The amount of dispersion time and foam density, color, moisture, particle size distribution and microstructural analysis of the dried product were evaluated. The carbohydrate content was determined by demonstrating an average result of 42.78 % with no statistical difference between the factors extraction and correlation with foam stability ISO 11292 method. The protein content was determined by the spectrophotometric method of Bradford demonstrating an average result of 11.24% with a statistical difference between the factors extraction and correlation with foam stability. The viscosity of the extracts was inversely proportional to the extraction factor. Coffee extracts with injection of gas and the use of homogenization showed better results in the amount of foam formed. Compressed air can be used to increase the amount of foam and the dried product directly influences the color and density of the product.