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Residual value is defined as the price for which a used piece of equipment can be sold in the market at a particular time. It is an important element of the owning costs of equipment and needs to be estimated by equipment managers for making investment decisions. The purpose of this study is to gain insights into the residual value of selected groups of heavy construction equipment and to develop a mathematical model for its prediction. Auction sales data were collected from two online databases. Manufacturer publications and an online source provided size parameters and manufacturers suggested retail prices matching the auction records. Macroeconomic indicator values were collected from a variety of sources, including government agencies. The data were brought into the same electronic format and were matched by model name and calendar date, respectively. Data from auctions in the U.S. and in Canada were considered for this study. Equipment from four principal manufacturers of up to 15 years of age at the time of sale was included. A total of 35,542 entries were grouped into 11 different equipment types and 28 categories by size as measured by horse power, standard operating weight, or bucket volume. Equipment types considered were track and wheel excavators, wheel and track loaders, backhoe loaders, integrated toolcarriers, rigid frame and articulated trucks, track dozers, motor graders, and wheel tractor scrapers. Multiple linear regression analyses of the 28 datasets were carried out after outliers had been deleted. Explanatory variables for the regression model were age in years, the indicator variables manufacturer, condition rating, and geographic region, and selected macroeconomic indicators. The response variable was residual value percent, defined as auction price divided by manufacturers suggested retail price. Different first, second, and third-order polynomial models and exponential and logarithmic models of age were examined. A second-order polynomial was selected from these functional forms based on the adjusted coefficient of determination. Coefficients for the 28 models and related statistics were tabulated. A spreadsheet tool incorporating the final regression model and its coefficients was developed. It allows performing the residual value prediction in an interactive and intuitive manner. / Ph. D.

Scientific explorations can lead to life changing discoveries or light the path for new discoveries as scientists continue to carry or pass on the torch of knowledge to current and future generations. This torch of knowledge radiates in many directions, as the path of discovery often demands a multidimensional perspective. This research explored the many aspects of metallic flavor in drinking water through applications of sensory science, medicine, health, and the environment. Humans interact with their environment through the five senses and are often exposed to contaminants through multiple routes; oral intake of trace metal contaminants through drinking water is a likely source. The biochemical mechanism by which humans are able to detect the flavor of strongly metallic agents such as iron has been previously elucidated, but little is known about population variability in the ability to sense metallic flavors. This research evaluated sensory thresholds and biochemical indicators of metallic flavor perception in healthy adults for ferrous iron in drinking water; 61 subjects aged 19 – 84 years, participated. The findings demonstrated an age-dependent sensitivity to iron indicating as people age they are less sensitive to metallic perception; impairment of olfactory functions is a contributing factor. Unlike in healthy adults, where human senses are often protective of overexposure to contaminants, and supportive of sensations of everyday life's pleasures, cancer patients often suffer from chemosensory dysfunctions. Metallic phantom taste is a commonly experienced sensation, yet very little studied aspect of this debilitating disorder. Impact of cancer therapy on chemosensory functions of patients with malignant brain tumors undergoing combined modality treatment (CMT) was explored. The results indicated that chemosensory dysfunctions of the patients can range from minimal to moderate impairment with maximum impairment developing during the 6-week CMT. Study of salivary constituents may provide clues on to the causes of chemosensory dysfunctions. On health aspects, implication of individual sensitivity to metallic flavor on beverage choices and overall water consumption was assessed in 33 healthy adults through self-reported beverage questionnaire. The results indicated that among the elderly reduced intake of drinking water coincided with reduced sensitivity to metallic flavor. The findings have important health implications in terms of hydration status and beverage choices. Finally, with environmental exposure relevance, preliminary findings on sensory properties of zerovalent iron nanoparticles (nZVI) indicated that oral exposure to nZVI may induce sensory properties different from that of ferrous iron, likely predictive of a diminished detection of metallic flavor by humans. Further research is warranted in this area. / Ph. D.

Human senses for taste, odor, and visual assessment allow consumers to be selective when it comes to choosing their drinking water. In addition to wanting aesthetically pleasing water to drink, consumers want to know if their water is safe and may have misconceptions on what possible health risk contaminants could be lurking in their water supply. This thesis aimed to measure reaction of zerovalent nanoiron (nZVI) in water and human saliva, evaluate consumer's perceptions of taste, odor, and risk in their drinking water, and investigate the effectiveness of community water systems in communicating water quality information to their consumers. Since nZVI, including commercially available Nanofer 25S, is widely being used in water treatment processes and has future potential for use in fortifying foods, the exposure to these engineered nanoparticles will increase for humans and aquatic organisms. Thus, the first part of the thesis was to develop a quantitative analytical technique to measure the iron levels at environmentally relevant concentrations. Researchers developed a colorimetric assay using 1, 10-phenanthroline as an assay to determine the amount of ferrous ions produced from different iron materials, including ferrous(II)sulfate, nZVI, and goethite. Resulting ferrous ion measurements indicate that the maximum production of ferrous ions varied among the iron materials. Nanofer25S did not undergo 100% conversion to ferrous ions, as expected, goethite had no production of ferrous ions, and ferrous(II)sulfate was 100% ferrous ions. The total iron, as measured by atomic absorption for all iron materials were equal. The reactivity of these iron materials were also assessed in different water qualities ranging in salt concentrations. The capacity to produce ferrous ion did not change when added to nanopure water, tap water, and inorganic solution that is equivalent to the high ionic strength of saliva. Toxicology data for nZVI exposure to humans and aquatic organisms are limited. For that reason, authors of this manuscript measured salivary lipid oxidation (SLO) potential for the different iron materials in human saliva. They also developed an artificial saliva recipe to ensure repeatability and comparable results among laboratories due to human saliva's variability day by day. This simulated human saliva contained salts, proteins, and lipids. Using thiobarbituric acid reactive substances (TBARs), both Nanofer25S and ferrous(II)sulfate induced in-vitro SLO with human saliva. Goethite was unreactive. SLO results from this study have implications for flavor effects of nZVI in drinking water. The second chapter of this thesis is assessing the clarity of message communication of Consumer Confidence Reports (CCRs). In 1998, the United States Environmental Protection Agency (USEPA) mandated that community water systems (CWSs) provide annual water quality reports to their consumers. These CCRs summarize information regarding water sources, any detected contaminants, compliance with federal regulations, and educational information. Thirty CCRs across all ten USEPA regions were analyzed for clarity using the Centers for Disease Control and Prevention's (CDC) Clear Communication Index (CCI) tool. The analysis of these CCRs was a national representation of CWSs and revealed that currently distributed CCRs performed poorly on the CDC's CCI—all failing to meet the 90% passing mark. The overall average score for all CCRs was 50.3 ± 13.5%. The clarity scores were based on seven key areas: 1) Main message and call to action; 2) Language; 3) Information design; 4) State of the science; 5) Behavioral recommendations; 6) Numbers; and 7) Risk. Improvements in all seven areas—with the lowest average scores at 3.3 ± 18.1%, 21.7 ± 26.6%, and 37.7 ± 27.1%, respectively, for state of science, language, and main message and call to action—of the CCI will greatly improve the quality and educational capabilities of CCRs. The failing scores highlight the challenges facing CWSs in communicating water quality information. This assessment can serve as a tool for water utilities to effectively prepare and distribute information to their consumers in the future. CWSs must promote a two-way dialogue with their consumers. They should address consumer's concerns and wants in the CCRs, and they should also effectively communicate risks to the consumers so that they are not under the misconception that their water is unsafe to drink. CWSs should use the CCRs as a way to educate the public and promote drinking tap water. The last chapter of this thesis addresses the concerns that consumers may have about their drinking water and methods that could be implemented to quickly and efficiently respond to consumer complaints and contaminants with sensory properties. Just like CWSs, consumers are concerned about their water; they are the sentinels to water quality monitoring because they are uniquely positioned at the tap. Consumers are able to detect the slightest taste, odor, and appearance in their drinking water because it is well—instinctive! Thus, consumer feedback and complaint data provided to a utility should be taken seriously and stored for future comparisons. Any consumer complaint represents a fruitful data stream that should be harnessed routinely to gain knowledge about aesthetic water quality in the distribution system. Four utilities provided consumer complaints on water quality data that were categorized and visualized using radar and run-time plots. As a result, major taste, odor, and appearance patterns emerged that clarified the issue and could provide guidance to the utilities on the nature and extent of the problem. Consumer complaint data is valuable for water quality issue identification, but CWSs should understand that even though humans readily identify visual issues with water, such as color, cloudiness, or rust, describing specific tastes and particularly odors in drinking water is acknowledged to be a much more difficult task for humans to achieve without training. This was demonstrated with two utility groups, laboratory personnel and plant operators, and a group of consumers identifying the odor of orange, 2-MIB, and DMTS. All of the groups were able to identify the familiar orange odor. However, the two utility groups were much more able to identify the musty odor of 2-MIB; this may be due to the fact that the utility groups are more familiar with raw and finished water. DMTS, a garlic-onion odor associated with sulfur compounds in drinking water, was the least familiar to all three groups. The lab personnel group was the better describers of the odor, but the results within this group still varied significantly. These results suggest that utility personnel should be mindful of consumers who complain that their water is different, but cannot describe the problem. To reduce the inability to describe an odor or taste issue, a TandO program at a utility can be beneficial. The safety and aesthetic characteristics of drinking water is most important to consumers. They both complement each other; if consumers think their water tastes funny, they would probably assume that is unsafe to drink. Since nZVI is increasingly being introduced into the drinking water supply, researchers must be able to understand how it reacts in humans and the environment. Additionally, CCRs would be an effective method for CWSs to communicate water quality information and address any concerns consumers may have about their water. CWSs can use implement the radar and run-time plots to identify issues in the drinking water systems. Also, TandO programs will allow CWSs and their consumers to better describe and identify the issues in their drinking water as it arises so that it can be easily addressed and alleviated. Thus, promoting communication between water utilities and their consumers will improve the relationship and instill confidence in consumers about their drinking water. / Master of Science

Measuring lipid oxidation is useful as a means of monitoring oxidative stress, such as that induced by clinical conditions or environmental exposure. Characteristic volatile compounds, often with low threshold odors, are secondary products of lipid oxidation reactions. Metallic flavor in food and beverages has been linked with oxidation of lipids in the oral cavity. Breath, an emerging medium for analysis of internal condition, is one means of measuring the metal-induced lipid oxidation responsible for this flavor. This project analyzes the breath of human subjects, as well as lipid oxidation of in vitro samples to identify compounds responsible for producing metallic flavor, which result from the oxidation of lipids in the oral cavity. Because these analytes are found at extremely low (picomolar to nanomolar) concentrations, preconcentration of samples prior to gas chromatography-mass spectrometry analysis is crucial. This study utilizes both solid phase microextraction (SPME) and micromachined silicon micropreconcentrators to concentrate compounds in breath to optimize analysis. / Master of Science

L’oxydation des lipides est un phénomène complexe qui génère de nombreux produits qu’il est nécessaire de caractériser de manière précise afin de prévenir leur apparition. Parmi les méthodes pour analyser les produits d’oxydation, l’analyse thermique différentielle, basée sur la mesure différentielle du flux de chaleur dissipé au cours des réactions d’oxydation, est intéressante car elle n’utilise pas de solvant organique. De plus, elle peut être corrélée à l’apparition de produits primaires ou secondaires d’oxydation. Dans ce contexte, nous avons conçu et développé un microcalorimètre basé sur le principe de l’analyse thermique différentielle mais plus adaptable dans la mesure où il permet l’analyse de plusieurs échantillons simultanément dans des coupelles d’analyse de dimensions variables (variation du rapport surface/volume en relation avec les phénomène de diffusion de l’oxygène). Pour le développement du microcalorimètre, les thermopiles sont utilisées dans la configuration adiabatique. Le système de mesure des flux est stable et possède une sensibilité élevée. La validation de la méthode est réalisée par effet Joule et par comparaison des points de fusion de paraffines en calorimétrie différentielle classique. La modélisation des réactions d’oxydation est réalisée afin de mettre en évidence l’influence de l’oxygène sur les cinétiques. Pour une huile riche en acides gras polyinsaturés (huile de cameline), l’enthalpie de la réaction d’oxydation (en début de cinétique) obtenue en condition isotherme (100°C) est corrélée avec la mesure des diènes conjugués (produits primaires d’oxydation). Dans l’ensemble, le microcalorimètre développé est suffisamment sensible et fiable pour mesurer les enthalpies de réactions d’oxydation des lipides des huiles alimentaires. / Lipid oxidation results of many reactions generating numerous oxidation products that are worth characterizing in fats and oils. Among the analysis methods available, differential scanning calorimetry, based on the differential measurement of heat flux dissipated during the oxidation reactions, is convenient because it avoids the use of organic solvents. In this context, we have conceived and developed a microcalorimeter that allows the analysis of up to 5 samples simultaneously, in containers of variable sizes (allowing to vary the surface/volume ratio). For the conception of the microcalorimeter, the thermopiles are used in adiabatic configuration. The system is very stable and allowed flux measurement with a high sensitivity. The validation of the method is performed by Joule effect and by comparison of melting points of paraffins with classical differential scanning calorimetry. The modelization of the oxidation reaction is performed to point out the influence of oxygen on the kinetics. For a polyunsaturated oil (cameline oil), the enthalpy values obtained, at the beginning of the oxidation process, under isothermal condition (100°C) are correlated with the diene conjugated hydroperoxide amount. On the whole, the developed device provided an adaptable, sensitive, solvent-free and low cost method for the measurement of lipid oxidation, particularly suitable for the fast screening of a large set of samples.

Orientador: Cristiana Andrighetto / Resumo: A cor da carne é um atributo considerado como dos mais relevantes para o consumidor no momento da compra. Os diversos fatores que causam a descoloração de carnes são importantes, podendo desvalorizar e depreciar os produtos cárneos. O tipo de embalagem e de iluminação influenciam na qualidade da carne, podendo gerar perdas para indústria e insatisfação para o consumidor. O objetivo do trabalho foi verificar a alteração dos atributos de qualidade da carne maturada em embalagens com alta barreira ao oxigênio e baixa barreira ao oxigênio submetidas a dois tipos de lâmpadas (LED e fluorescente). Quinze peças do músculo Longissimus lumborum foram avaliadas na desossa e aos 21 dias de maturação 0 min (P1) e 30 min (P2). Cada peça foi fatiada em quatro partes e cada parte submetida a um tipo de embalagem e iluminação (AB-LED: Embalagem de alta barreira exposição a luz LED; AB-FLUO: Embalagem alta barreira exposição luz fluorescente; BB-LED: Embalagem baixa barreira exposição luz LED; BB-FLUO: Embalagem baixa barreira exposição a luz florescente). Foram avaliados os seguintes atributos: cor da carne, pH e oxidação lipídica e presença de microrganismos. Para as bactérias mesófilas aeróbias e psicrotróficas, houve diferença significativa entre os valores da desossa e após 21 dias de maturação. O pH foi menor na carne desossada em relação aos tratamentos. Para o índice de H*, O/M e bactérias psicrotróficas, mesófilas e enterobactérias, (P<0,05) entre a desossa e os tratamentos. Para H* ... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The color of meat is one of the most important attributes to the consumer at the time of purchase. The various factors that cause the discoloration this are important being able to devalue and depreciate the meat products. The type of packaging and illumination influence the quality of the meat and can generate losses to industry and consumer dissatisfaction. The objective of this work was to verify the change of meat quality attributes maturated packaging with high barrier to oxygen and low barrier to oxygen in two light sources (LED and fluorescent). Was utilized fifteen pieces of aging Longissimus lumborum. Each piece was sliced into four parts and each part subjected to a kind of packing and lighting (T1: High-barrier packaging exposed LED light; T2: Low- barrier packaging display in LED light; T3: High-barrier packaging exposed fluorescent light; T4: Low-barrier packaging display in fluorescent light). We evaluated the following attributes: flesh color, pH and lipid oxidation and presence of micro-organisms. For aerobic mesophilic bacteria and psicrotróficas, there was no significant difference between the values of boning and after 21 days of aging. For the index of H *, OM and psychrotrophic bacteria, mesophilic and enterobacteria, (P < 0.05) between the boning and the treatments. To H * and TBARS, higher values were found for BB. Highest values of psicrotróficos packaging and found BB fluorescent lights. Thus, it appears aging does not change the color attributes of t... (Complete abstract click electronic access below) / Mestre

A oxidação de produtos de base lipídica é um dos problemas enfrentados pela indústria alimentícia, resultando na formação de compostos indesejáveis que alteram as características sensoriais de alimentos lipídicos e reduzem sua qualidade nutricional. A incorporação de antioxidantes prolonga a vida útil dos produtos que contém lipídios em sua composição, retardando o processo de oxidação. Os antioxidantes utilizados pela indústria alimentícia são principalmente sintéticos, tais como o BHA, BHT, PG, e TBHQ. Entretanto, devido aos estudos sobre a possível toxicidade dos mesmos, o uso de antioxidantes naturais presentes em ervas e especiarias representa uma alternativa promissora. Visando encontrar alternativas aos antioxidantes sintéticos, neste trabalho foram utilizados extratos etanólicos de orégano (Origanum vulgare L.), alecrim (Rosmarinus officinalis L.) e tomilho (Thymus vulgaris L.), que apresentam compostos fenólicos e atividade antioxidante em sistemas in vitro, em emulsões lipídicas. O objetivo foi avaliar a capacidade antioxidante dos extratos e suas misturas binárias e ternárias em um sistema modelo (emulsão alimentícia) e o impacto da adição de extratos de ervas sobre o perfil sensorial dos produtos testados. Através do acompanhamento do valor de índice de peróxido, observou-se que a adição de extrato de alecrim, bem como suas misturas com extrato de tomilho, em doses de até 200 mg.kg-1 apresentaram proteção frente à oxidação das emulsões em condições aceleradas, com efeito semelhante à adição do antioxidante BHA. Em relação à analise sensorial descritiva, dos 13 atributos avaliados, dois apresentam diferença estatística entre amostras com antioxidantes naturais comparados ao antioxidante sintético, que são a aparência consiste e o sabor de ervas. Para teste de aceitação, emulsões adicionadas de misturas de extratos de tomilho e alecrim não deferiam de amostras adicionadas de BHA, indicando que não há alterações sensoriais perceptíveis nas doses utilizadas. Estes resultados demonstraram a promissora utilização de extratos de ervas em substituição ao uso de antioxidantes sintéticos. / The oxidation of lipid-based products is one of the problems faced by the food industry, due to production of undesirable compounds that affect organoleptic characteristics of food lipid and their nutritional quality. Antioxidants added to food lipids avoid the oxidation process and prolong product the shelf life. The antioxidants used by the food industry are mainly synthetic such as BHA, BHT, PG, and TBHQ. However, due to the possible toxicological effects for human consumption, natural antioxidants present in herbs and spices represents a promising alternative. In this work ethanolic extracts obtained from dried oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.) and thyme (Thymus vulgaris L.), presenting high polyphenol content and in vitro antioxidant activity, were applied to a lipid model systems. This project aimed to evaluate the antioxidant capacity of binary and ternary mixtures of these extracts and the impact on sensory profile of tested products. Rosemary extracts and its mixtures with thym extracts added to emulsions subject in concentrations up to 200 mg.kg-1 presented a effective protection under accelerated conditions, similar to the BHA effect. Regarding sensory description, according to Quantitative Descriptive Analysis (QDA) resulted only two from 13 evaluated attributes of emulsion added of herbal extracts showed significant difference when compared to BHA. However, there was no significant difference among emulsions added of natural and synthetic antioxidants when consumer test was applied. Results showed that rosmary and thym extracts presents a high potential to replace BHA in food emulsions.

A degradação oxidativa dos lipídeos é um fator preponderante que limita a vida útil dos alimentos, reduzindo suas qualidades nutricionais e organolépticas. A utilização de antioxidantes durante o processo de fabricação pode diminuir consideravelmente a extensão da oxidação lipídica, desencadeada pela reação de radicais livres. A crescente preocupação pelo consumo de alimentos mais saudáveis e livres de aditivos sintéticos tem recebido maior atenção pelas indústrias, que atualmente tem procurado por alternativas mais naturais, como o uso de antioxidantes provenientes de especiarias, como uma forma promissora de substituição dos compostos sintéticos. O objetivo deste trabalho foi estudar as condições de obtenção de extratos hidroalcoólicos de cravo (Syzygium aromaticum), canela (Cinnamomum verum) e pimenta dedo-de-moça (Capsicum annuum) e sua aplicação em óleos de soja refinado, armazenado em embalagens de vidro, em comparação com amostras adicionadas de antioxidante sintético TBHQ e amostras livres de antioxidantes (controle), durante sete meses, simulando a comercialização em supermercados. Foram verificados também as propriedades antioxidantes dos extratos de especiarias produzidos nas condições selecionadas através das metodologias de DPPH e ABTS. O estudo do efeito da temperatura de extração e do grau de hidratação do etanol sobre o rendimento de compostos fenólicos totais dos extratos destas especiarias foi realizado com aplicação de planejamento experimental e metodologia de superfícies de resposta. As condições para uma extração eficiente dos compostos fenólicos do cravo, da canela e da pimenta foram o emprego de etanol a 49,5 % (v/v). As melhores temperaturas estiveram entre 45 a 50 °C para o cravo e canela, e 60 °C para a pimenta. Os extratos de cravo, canela e pimenta dedo-de-moça preparados nas condições otimizadas, foram adicionados nas proporções de 50 mg kg-1, 100 mg kg-1, 150 mg kg-1 e 200 mg kg-1 às amostras de óleo de soja refinado e submetido a um teste acelerado em estufa a 65 °C juntamente com amostras adicionadas nas mesmas proporções de TBHQ e amostras isentas de antioxidantes (controle), para verificação da concentração mais eficiente no retardar a oxidação. Em seguida, após os resultados do teste de estufa, os óleos adicionados de 100 mg kg-1 de extratos, TBHQ, e isento de antioxidantes foram acondicionados em embalagens de vidro transparente de 250 mL e armazenados sob condições de comercialização (incidência de luz fluorescente por 15 horas / 24 horas e 331,71 Lux). Os resultados de Índice de Peróxido, Acidez e Absortividade na faixa do ultravioleta evidenciaram que os extratos foram capazes de oferecer proteção antioxidante ao óleo de soja refinado em diferentes níveis, sendo que o tratamento adicionado de extrato de cravo foi o que mais se destacou na inibição da oxidação lipídica do óleo de soja, seguido do extrato adicionado de canela e pimenta (p<0,05). / Lipid deterioration is a major cause of shorter food shelf life, reducing its nutritional and organoleptical quality. The use of antioxidants during the manufacturing process can significantly decrease the extent of lipid oxidation reactions triggered by free radicals. The growing concern about the consumption of healthier foods and free from synthetic additives has received increased attention by the industry, which is currently looking for more natural alternatives, such as the use of antioxidants from herbs and spices, as a promising replacement of synthetic compounds. The objective of this work was to study the conditions for obtaining hydroalcoholic extracts of cloves (Syzygium aromaticum), cinnamon (Cinnamomum verum) and red pepper (Capsicum annuum) and its application in soybean oil refined, stored in glass containers, compared with samples added of synthetic antioxidant TBHQ and samples free antioxidant (control) during 7 months simulating marketing conditions in supermarkets. Extracts were analyzed by DPPH and ABTS methods. The study of the effect of extraction temperature and the degree of hydration of ethanol on the yield of total phenolic compounds of the extracts of these spices was carried out with application of experimental design and response surface methodology. The best solvent concentration for efficient extraction of phenolic compounds from clove, cinnamon and pepper was 49.5% ethanol (v / v). The best temperatures were between 45 and 50°C for cloves and cinnamon, and 60 ° C for pepper. The extracts of clove, cinnamon and red pepper prepared under optimized conditions were added in concentration of 50 mg kg-1 , 100 mg kg-1, 150 mg kg-1 and 200 mg kg-1 to samples of refined soybean oil and subjected to an accelerated storage test at 65°C with samples containing the same concentrations of TBHQ and samples free of antioxidant (control) in order to check the most efficient concentrations to slow the oxidation. The best extracts concentration 100 mg kg-1 from the Schaal oven test was added to oil packed in glass containers against oil with 100 mg kg-1 of TBHQ, and oils free of antioxidants and stored under normal commercialization conditions (fluorescence light exposure for 15 hours / 24 hours and 333,71 Lux). Peroxide, acid values and absorptivity in the ultraviolet range showed that the extracts were able to offer antioxidant protection to soybean oil at different levels. Clove extract, showed the best performance in the inhibition soybean oil oxidation, followed by cinnamon and pepper (p<0,05).