Helix-sense-selective polymerization of poly(3-methyl-4vinylpyridine) have been carried out using the DPEDAHLi

This thesis is about the recent education reform in Laos as a global and a local process. When the economy was deteriorating in Lao People’s Democratic Republic (PDR), the so called New Economic Mechanism (NEM) was introduced and the country opened up for global donors and markets. This also had an effect on the education system. To get hold of financial support there were demands on Lao PDR to replace the previous strong centralised governing of education with more decentralised strategies. There were further demands to replace teacher-led lessons and rote learning with more student-centred classroom practices. The research questions asked in this thesis are: How are education reform and the new methods of teaching governed in policy and through the formal education organisations from ministry level to school level? How do teachers and students in teacher education respond to the education reform and the new methods of teaching? What attention is put to gender and ethnic minorities in these matters? The thesis is inspired by Gita Steiner-Khamsi’s global perspectives on education reform; consensus, conflict and culturalist perspectives. It is also based on a local understanding taking its starting point in a pragmatic approach and a mosaic epistemology and a qualitative inductive methodological approach. The empirical findings are based on 36 documents that govern the education reform, 119 individual interviews with teachers and students in social science and science at teacher education, some observations and a contextual analysis of education, gender and ethnicity in Laos. The findings show that there is a consensus with the international community about bringing education to all people in Lao PDR. However, the political understanding is in conflict between neoliberal and socialist traditions. Democratic centralism is the foundation which built the governing system in Laos; information flows up through the system and decisions down. Even though the system leaves 20 percent autonomy to teachers to develop local curricula in line with the new methods of teaching, there are yet no major signs that such curricula exist. Teacher educators and teacher students understand new methods of teaching mainly as group learning and individual learning with only small variations between the two subjects. According to current policy the goal is to improve access to education for females and ethnic minority students. The ethnic minority students regarded individual studies as difficult because of language problems. They preferred group learning because they could be supported in language issues. Females also felt supported in group learning. However, because of old gender traditions especially females from the dominating Lao Loum group also found individual learning supportive. In individual learning females got opportunities to show individual capacities without being constrained by societal norms. The thesis ends up in a pragmatic tradition where possibilities and constraints with the education reform in Lao PDR are commented on.

O bacon é um produto cárneo defumado que pode ser produzido através da defumação natural ou aplicação de fumaça líquida. Atualmente cerca de 4,3% das madeiras produzidas no Brasil é destinada à indústria. No entanto, o processo de defumação natural de produtos cárneos não tem sido empregado com frequência pelas indústrias, por ser mais demorado em comparação ao uso de fumaça líquida e por ser uma alternativa de segurança que evita a presença de compostos tóxicos no produto. Com isto, se torna importante estudar a aplicação de madeiras de reflorestamento na defumação de bacon e como este aspecto pode influenciar na resposta sensorial do consumidor frente ao produto, através da aplicação de um novo método de análise realizado com consumidores, a dominância temporal de sensações. No primeiro capítulo desta dissertação é apresentada uma revisão bibliográfica relatando os métodos de analise sensorial de alimentos que podem ser aplicados para o estudo das propriedades sensoriais de carnes e produtos cárneos. Já no segundo capítulo foi utilizada a dominância temporal de sensações para estudar as propriedades sensoriais dinâmicas de bacon defumado com seis tipos de madeira de reflorestamento e uma amostra produzida com aspersão de fumaça líquida. Os atributos dominantes foram crocante, seguido de defumado. Além disso, uma descrição detalhada da trajetória percorrida pelas amostras durante a avaliação foi obtida, resultando no sucesso da aplicação deste método para caracterização e também compreensão da percepção do consumidor no decorrer da análise. Os métodos clássicos de análise sensorial e as novas metodologias rápidas tem se destacado como ferramentas de aplicação em estudos científicos e na indústria de alimentos, sendo capazes de fornecer novas perspectivas, buscando atender as demandas de mercado, ouno desenvolvimento de produtos, buscando repostas rápidas e eficazes com menor investimento financeiro. / Bacon is a smoked meat product that can be produced with natural smoke or with the application of liquid smoke. Currently, almost 4,3% of the wood produced in Brazil goes to the industry. However, the natural smoking process of meat products has not been frequently employed by the industry because it is more time-consuming compared to the use of liquid smoke and its an alternative more safe avoiding toxic compounds in the product. Due to this, it is important to study the application of reforestation woods in the bacon smoking process and how this can influence the sensory response of the consumer to the product trought the application of a new rapid method of analysis with consumers, the temporal dominance of sensations. On the first chapter of this master\'s thesis, a literature review reporting the methods of sensory analysis of foods that can be applied to the study of the sensory properties of meat and meat products is presented. In the second chapter, the temporal dominance of sensations was used to study the dynamic sensory properties of bacon smoked with six types of reforested woods and a sample produced with liquid smoke immersion. The dominant attribute was crispy, followed by smoked. In addition, a detailed description of the trajectory crossed by the bacon samples during the evaluation was obtained, resulting in the successful application of this method for characterization and comprehension of consumer\'s perception along the time of the analysis. The classical methods and the rapid and new methodologies of sensory analysis have been highlighted as important tools for application in scientific studies and in the food industry, being able to provide new perspectives, seeking to meet a market demand, or in product development, searching to quick and effective responses with lower financial investment.

O bacon é um produto cárneo defumado que pode ser produzido através da defumação natural ou aplicação de fumaça líquida. Atualmente cerca de 4,3% das madeiras produzidas no Brasil é destinada à indústria. No entanto, o processo de defumação natural de produtos cárneos não tem sido empregado com frequência pelas indústrias, por ser mais demorado em comparação ao uso de fumaça líquida e por ser uma alternativa de segurança que evita a presença de compostos tóxicos no produto. Com isto, se torna importante estudar a aplicação de madeiras de reflorestamento na defumação de bacon e como este aspecto pode influenciar na resposta sensorial do consumidor frente ao produto, através da aplicação de um novo método de análise realizado com consumidores, a dominância temporal de sensações. No primeiro capítulo desta dissertação é apresentada uma revisão bibliográfica relatando os métodos de analise sensorial de alimentos que podem ser aplicados para o estudo das propriedades sensoriais de carnes e produtos cárneos. Já no segundo capítulo foi utilizada a dominância temporal de sensações para estudar as propriedades sensoriais dinâmicas de bacon defumado com seis tipos de madeira de reflorestamento e uma amostra produzida com aspersão de fumaça líquida. Os atributos dominantes foram crocante, seguido de defumado. Além disso, uma descrição detalhada da trajetória percorrida pelas amostras durante a avaliação foi obtida, resultando no sucesso da aplicação deste método para caracterização e também compreensão da percepção do consumidor no decorrer da análise. Os métodos clássicos de análise sensorial e as novas metodologias rápidas tem se destacado como ferramentas de aplicação em estudos científicos e na indústria de alimentos, sendo capazes de fornecer novas perspectivas, buscando atender as demandas de mercado, ouno desenvolvimento de produtos, buscando repostas rápidas e eficazes com menor investimento financeiro. / Bacon is a smoked meat product that can be produced with natural smoke or with the application of liquid smoke. Currently, almost 4,3% of the wood produced in Brazil goes to the industry. However, the natural smoking process of meat products has not been frequently employed by the industry because it is more time-consuming compared to the use of liquid smoke and its an alternative more safe avoiding toxic compounds in the product. Due to this, it is important to study the application of reforestation woods in the bacon smoking process and how this can influence the sensory response of the consumer to the product trought the application of a new rapid method of analysis with consumers, the temporal dominance of sensations. On the first chapter of this master\'s thesis, a literature review reporting the methods of sensory analysis of foods that can be applied to the study of the sensory properties of meat and meat products is presented. In the second chapter, the temporal dominance of sensations was used to study the dynamic sensory properties of bacon smoked with six types of reforested woods and a sample produced with liquid smoke immersion. The dominant attribute was crispy, followed by smoked. In addition, a detailed description of the trajectory crossed by the bacon samples during the evaluation was obtained, resulting in the successful application of this method for characterization and comprehension of consumer\'s perception along the time of the analysis. The classical methods and the rapid and new methodologies of sensory analysis have been highlighted as important tools for application in scientific studies and in the food industry, being able to provide new perspectives, seeking to meet a market demand, or in product development, searching to quick and effective responses with lower financial investment.

This thesis is dedicated to a research of the influence of information technologies in Health Education in scope of various forms of education. The theoretical part focuses on determining the aims of education, teaching approaches and means of education in various areas of education. It deals with formal, non formal and informal education. A major role in this work is given to curators whose influence penetrates all spheres of teaching, especially in non formal and informal environment. This thesis shows how much the role of a teacher shifts towards curatorship and thus increases the influence it has on the target group (pupils) in an after-school environment. The empirical part is dedicated to the individual curators and video interviews with them. The questions of the interview focus on healthy life style, teaching, their presentation online and the role of technology in contemporary health education. A questionnaire researching the experience of both, pedagogues and students of the health education major, with using digital technologies in class is also a part of the empirical unit. Based on the analysis of the interviews and the questionnaire, this thesis shows the present state of the use of technologies in health education and concludes the most likely course of development. Keywords health,...

The diploma thesis deals with the determination of the structure of AHSS steels and offers solutions in the form of new observation methods with the aid of a scanning electron microscope using filtration of slow secondary electrons. The thesis describes electron filtration in order to display secondary electrons in a certain energy range which carry a surface information that is not normally visible. The advantages and benefits of such observation are clearly demonstrated.

The rapid antidepressant effect of ketamine changed the direction of the research of potential antidepressants and its effect was also evaluated in this thesis. However, the main focus of this thesis is a new methodological approach to the research of depressive disorder. The main interest lies with the evaluation of automated monitoring of behaviour in this research. The first aim of this thesis was to evaluate the antidepressant effect of ketamine in the forced swimming test using software enabling automated monitoring of behaviour. The second aim was to meassure the change in phosphorylated Mammalian target of rapamycin (mTOR), using Enzyme-Linked ImmunoSorbent Assay (ELISA). The last, but the most important aim of this thesis was to implement the utilization of Phenotyper boxes in the automated behavioural evaluation of the olfactory bulbectomy model of depressive disorder and also evaluate the effect of ketamine in this model. Ketamine did not show an antidepressant effect in forced swimming test, however this observation could be influenced by chosen dose and mouse strain. Sensitivity of the test to chosen experimental protocol shows insufficient validity of this test. Observed change in level of phosphorylated mTOR corresponded with the behavioural results. Data collected from Phenotyper...

The aim of this work is to explore the joining of inspiration, such as different garments and materials, in relation to commonly used methods in the fashion industry when it comes to joining of different trends and references such as clashing and collaging. The work proposes a new method and framework for join- ing inspiration which generates different results depending on what kind of inspiration that is put in to it. A garment can roughly be broken down to a silhouette and shape, materials and details. The material put in to the method and framework is based on information from trend seminars for SS16, because that is how many of today’s trend-oriented fashion brands get there inspiration. Trendy garment silhouettes are mixed through processes of computational morphing in Adobe Flash by a generation of spin in the mixing process were shape hints are used in a new manner. The new generated silhouettes are further developed and materialized through procedures of interpretation and figuration. Different trendy materials are melded in a direct and concrete way through mixed media techniques such as laminating, fusing and vacuum-techniques. The final steps of the method is a garment shape and material synthesis with starting point in the generated shape with the final material. The projects intention is to let the physical experimentation, interpretation and figuration play a central role in the research process for new types of methods, garments, materials and expressive pos- sibilities.

Submitted by BRUNO ANTONIO SORRIJA null (sorrija.bruno@gmail.com) on 2016-05-19T13:40:17Z No. of bitstreams: 1 Versão Final - Dissertação.pdf: 9391340 bytes, checksum: b297f42192c63f4f572fd0e0e177f47e (MD5) / Approved for entry into archive by Felipe Augusto Arakaki (arakaki@reitoria.unesp.br) on 2016-05-23T16:33:37Z (GMT) No. of bitstreams: 1 sorrija_ba_me_guara.pdf: 9391340 bytes, checksum: b297f42192c63f4f572fd0e0e177f47e (MD5) / Made available in DSpace on 2016-05-23T16:33:37Z (GMT). No. of bitstreams: 1 sorrija_ba_me_guara.pdf: 9391340 bytes, checksum: b297f42192c63f4f572fd0e0e177f47e (MD5) Previous issue date: 2016-04-13 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Tubos de aço utilizados na exploração e prospecção de petróleo e gás natural estão sujeitos a carregamentos dinâmicos durante o transporte (transit fatigue) e também quando em serviço. Por este motivo é imperativo que os tubos utilizados apresentem excelente integridade estrutural a fim de evitar a ocorrência de falhas prematuras devido à fadiga. Contudo, como o processo de fabricação HFIW, largamente utilizado pela indústria, envolve conformação mecânica seguida de soldagem, defeitos estarão inerentemente presentes nos tubos, notadamente uma interface entre as bordas das chapas soldadas. No presente trabalho foi investigado como a junta soldada de tubos de aço API 5CT N80 tipo Q pode contribuir para redução da vida em fadiga e como o processo como um todo pode levar a anisotropia mecânica dos tubos. Para preservar ao máximo as características originais dos tubos foram realizados ensaios de fadiga axiais utilizando corpos de prova não previstos pelas normas técnicas vigentes, com espessuras iguais as das paredes dos tubos dos quais foram retirados. Foi também desenvolvido e testado um dispositivo para realização de ensaios de fadiga utilizando trechos de tubo, o qual mostrou potencial para a realização de ensaios futuros. Os resultados dos ensaios axiais (realizados de modo a comparar a região da junta soldada como uma posição a 90° dela) indicaram que a junta soldada pode agir como um tipo de concentrador de tensões, contribuindo para a diminuição da resistência à fadiga dos tubos de maneira inversamente proporcional à carga aplicada. Também foi observado que defeitos resultantes do processo de fabricação (muitos deles macroscópicos) podem atuar como pontos para a nucleação de trincas de fadiga e que, portanto, não deveriam estar presentes no produto final. Ensaios de tração, análises metalográfias, fractográficas e de microdureza também foram realizados de modo a complementar os resultados dos ensaios de fadiga. / Steel pipes, used in the oil and gas industry in prospection and exploration activities, are often subjected to cyclic loading during their transportation (transit fatigue) and during their service life. Considering this, these steel pipes must have excellent structural integrity in order to avoid premature failure by fatigue mechanisms. However, the HFIW manufacturing process, widely used by the industry, involves mechanical forming and welding and, therefore, defects are inherently present in the finished products, remarkably an interface between the edges of the steel sheets that are welded into tubes. In this work it has been investigated how the HFIW manufacturing process can reduce the fatigue resistance of API 5CT N80 type Q steel tubes and lead to a mechanical anisotropy of the finished product. To keep the specimens characteristics closer to the real steel pipes, axial fatigue tests have been performed with round specimens which had their thickness equal to the thickness of the walls of the pipes from which they had been taken from. It has been developed also a device and a method to test small length sections of steel tubes, which have shown potential to be used in the future as a new methodology for the study of fatigue in steel pipes. The results of the axial fatigue tests (carried out to compare the welded joint to a position situated 90° from it) indicate that the welded joint can act as a stress raiser and contributes to reduce the fatigue resistance of the steel pipes, in a inversely proportional relationship with the increasing of the applied dynamic loading. It has been observed also that some defects, which result from the manufacturing process, can act as points for the nucleation of fatigue cracks and, for this, they should not be present in the manufactured product. Tensile tests, metallographic analysis, fractography study and microhardness tests had been carried out to complement the fatigue tests results.