Date palm (Phoenix dactylifera L.) is a fruit-bearing tree with numerous potential sustainable applications. Since ancient times, it has been considered a stable, secure, and sustainable food. This work provides comprehensive metabolic profiling of both parts, flesh and seed, of four P. dactylifera cultivars; Ajwa, Anbara, Sukkari, and Degelt Nour, which originated from two countries, Saudi Arabia, Tunisia. The analysis performed using mass spectrometry-untargeted metabolomics approaches, included a combination of LC-MS and GC-MS coupled to multivariate statistical analysis to reveal the differences in metabolite compositions among date varieties. The LC-MS seed results showed several classes of metabolites that belong to the flavonoids, phenolic acids, and amino acids derivatives, including citric acid, malic acid, lactic acid, hydroxyadipic acid, caffeic acid, which were at high concentrations in AJS followed by DNS and ARS. The LC-MS flesh analysis displayed that DNF had a high level of Isoquercitrin (flavonoid compound) and sinapic acid, and AJF was high concentrations level in hydroxyadipic acid and ascorbic acid. GC-MS concluded that seed samples of four date varieties are richer in metabolites classes than the flesh samples. The metabolites contributed to the seed metabolite compositions included several classes of amino acids, hydrocinnamic acids (caffeic, ferulic and sinapic acids), antioxidant phenolics, and long-chain fatty acids. The PCA and its loading analysis demonstrated the discriminating metabolites that were responsible for date varieties segregation, as HCA displayed the metabolic patterns and groups of metabolites that drive the clustering of the date samples, two groups of dates clustered together (AR and AJ) and (SR and DN). These clusterings are based on the similarities and differences observed in the metabolite compositions of the studied date samples that could be explained by differences in various metabolic responses and the environmental conditions, genotypes and geographical regions. This extensive date palm information would increase the potential of date fruits and seeds as low-cost sources of natural diet that may provide nutritious and bioactive components in the food and pharmaceutical fields to produce value-added products.

No description available.

Landmark-based architecture has been commonly adopted in the networking community as a mechanism to measure and characterize a host's location on the Internet. In most existing landmark based approaches, end hosts use the distance measurements to a common, fixed set of landmarks to derive an estimated location on the Internet. This paper investigates whether it is possible for participating peer nodes in an overlay network to collaboratively construct an accurate geometric model of its topology in a completely decentralized peer-to-peer fashion, without using a fixed set of landmarks. We call such a peer-to-peer approach in topology discovery and modeling using landmarks PALM (Peers As LandMarks). We evaluate the performance characteristics of such a decentralized coordinates-based approach under several factors, including dimensionality of the geometric space, peer distance distribution, and the number of peer-to-peer distance measurements used. We evaluate two PALM-based schemes: RAND-PALM and ISLAND. In RAND-PALM, a peer node randomly selects from existing peer nodes as its landmarks. In ISLAND (Intelligent Selection of Landmarks), each peer node selects its landmarks by exploiting the topological information derived based on existing peer nodes' coordinates values. / Singapore-MIT Alliance (SMA)

Submitted by RICARDO SALLES TINOCO null (tinoco.rs@gmail.com) on 2016-09-05T17:55:55Z No. of bitstreams: 1 Tese_Ricardo_Salles_Tinôco.pdf: 3233887 bytes, checksum: f65245f5717f6d1e7bba353e15c39c11 (MD5) / Approved for entry into archive by Juliano Benedito Ferreira (julianoferreira@reitoria.unesp.br) on 2016-09-08T20:37:53Z (GMT) No. of bitstreams: 1 tinoco_rs_dr_jabo.pdf: 3233887 bytes, checksum: f65245f5717f6d1e7bba353e15c39c11 (MD5) / Made available in DSpace on 2016-09-08T20:37:53Z (GMT). No. of bitstreams: 1 tinoco_rs_dr_jabo.pdf: 3233887 bytes, checksum: f65245f5717f6d1e7bba353e15c39c11 (MD5) Previous issue date: 2016-08-05 / O óleo de palma destaca-se por ser a principal fonte alimentícia de óleo vegetal liderando a produção mundial seguido da soja. Devido à escassez de estudos básicos para manejo de desfolhadores em palma de óleo, este trabalho objetivou avaliar a resposta fisiológica das plantas sob desfolha e efeito da desfolha na produção, bem como determinar o nível de dano econômico. Esse trabalho mostrou que a injúria artificial com tesoura e natural por lagartas de B. sophorae não resultou em efeitos no processo fisiológico das folhas remanescentes em mudas de híbrido interespecífico (Elaeis guineensis Jacq. X Elaeis oleifera [Kunth, Cortés]) e, provavelmente, as plantas responderam com mecanismos compensatórios evitando assim interromper seus processos fisiológicos evitando a perda de água, mantendo seu processo autotrófico nos tecidos remanescentes. Os resultados mostraram ainda que a desfolha ocasionada pelas lagartas e a mecânica não apresentaram diferenças e que injúrias mecânicas podem ser usadas em estudos de desfolha simulada. Com isso, justificou-se o uso de desfolha artificial para estudar seu efeito sobre a produção. Paralelamente, obteve-se o consumo de área foliar total para larvas de Opsiphanes invirae Hübner, que foi de 286,064 cm2. O nível de dano econômico foi 5,14 e 2,98 lagartas por folha utilizando o produto Dipel® WP e SC, respectivamente para dados de perdas acumuladas em dois anos. Considerando apenas a injúria artificial obtida nas condições da Agropalma, o NDE utilizando Dipel® WP e SC foi de 3,72 e 2,15 lagartas por folha, respectivamente. Os valores atualmente adotados empiricamente para tomada de decisão pelas empresas são superiores aos valores encontrados nesse estudo, mostrando que devem ser revistos. / Palm oil is notable for being the main food source of vegetable oil leading the world production followed by soybeans. Due to the shortage of basic studies for management of palm oil defoliators, this study aimed to evaluate the physiological response of plants under defoliation and effect of defoliation on the production, as well as to determine economic injury level. This work showed that the artificial injury using scissors and natural using B. sophorae larvae did not result in effects to the physiological process of the remaining leaves in interspecific hybrid seedlings (Elaeis guineensis Jacq. X Elaeis oleifera [Kunth, Cortés]) and, probably, the plants responded with compensatory mechanisms avoiding interruption of the physiological processes preventing the loss of water, keeping the autotrophic process in the remaining tissues. The results also showed that the defoliation either caused by the larvae or by scissors did not show differences and mechanical injuries can be used in simulated defoliation studies. Thus, this justified the use of artificial defoliation to study its effect on production. At the same time, the consumption of total leaf area was obtained for Opsiphanes invirae Hübner larvae, which was 286.064 cm2 and the level of economic damage to this species in oil palm. The economic injury level was 5.14 and 2.98 larvae per leaf using the product Dipel® WP and SC, respectively, using two-year loss data. Considering only the artificial injury obtained at Agropalma, the economic injury level using Dipel® WP and SC was 3.72 and 2.15 larvae per leaf, respectively. The current values empirically adopted for decision making by companies are higher than the values found in this study, showing that they must be reviewed.

Good public relations as a necessary element. By good public relations for schools we mean that the school should carry on its work well and keep the whole community informed on how well it is doing. Since the total program of the school should be a sound one for acceptance by the public, each worker in the school is immediately involved. Not only administrators and principals but teachers, pupils and custodians must be well informed on what the school is trying to accomplish and how it is doing so. All participate in helping to inform the public. Newspaper coverage of Palm Beach High School by The Palm Beach Post, The Palm Beach Times, and The Palm Beach Post-Times Sunday paper, Aug. 18, 1952-June 12, 1953. / "A Paper." / Typescript. / "Submitted to the Graduate Council of Florida State University in partial fulfillment of the requirements for the degree of Master of Arts." / Advisor: Herman F. Frick, Professor Directing Paper. / Includes bibliographical references.

Issues of sexual assault have become pervasive across all social strata in American society. Citizens need to start having conversations regarding these issues. To combat the issue of sexual assault, children need to be educated regarding the multifaceted aspects of sex through sex education in order to understand consent and resources they have available to them. Utilizing grounded theory methodology, this thesis analyzes sex education literature provided to Palm Beach County Middle School students. Using Burke’s theory of terministic screens and Foucauldian theories of power and control; an understanding of the ideological underpinnings of this literature and discourse were acquired. After analysis, suggestions for disclosure and sex education programs are provided. / Includes bibliography. / Thesis (M.A.)--Florida Atlantic University, 2017. / FAU Electronic Theses and Dissertations Collection

Birth across borders: a comparative study of Guatemalan Maya maternal care in San Miguel Acatán and Palm Beach County / Includes bibliography. / Dissertation (Ph.D.)--Florida Atlantic University, 2015. / FAU Electronic Theses and Dissertations Collection

No description available.

The Swedish Initiative on Sustainable Palm Oil in food and cosmetic and detergent industries hasemerged in 2014 following other EU national initiatives. This thesis project aims to explore thecondition of the initiative by examining who the key important stakeholders are and how these palmoil key stakeholders in Swedish market develop and implement their Sustainable Palm OilInitiatives. A qualitative approach using case study technique is used to guide the study andsupported by a combination of several theoretical frameworks, such as stakeholders’ theory and thevalue chain concept to address the research questions. Rooted from six organizations as study cases,the study found that the key important stakeholders for these organizations in developing andimplementing the initiatives are retailers, suppliers, consumers, trade associations, and Non-Governmental Organizations. Furthermore, the study also found that these six organizations useethical sourcing tool based on Roundtable on Sustainable Palm Oil certification scheme toimplement the Initiative in their respective member companies. As authorisers, the Swedish FoodFederation and the Swedish Cosmetics, Detergents and Toiletries Association developed Palm OilWorking Group and a simple platform for their member companies both in Swedish food andcosmetic and detergent industries in order to spread and manage the initiative. Världsnaturfonden,on the other hand serves as an external influencer that conducts lobbying and facilitations to supportSwedish companies to use certified segregated palm oil products to drive responsible palm oilproduction. The results show that Kicks, Croda, and Fazer facilitate the operationalization of ethicalsourcing initiative throughout their primary and supporting value chain activities. In addition,intertwined relationship between upstream and downstream parts of palm oil supply chain networksinfluences the outcome of the Swedish Initiative on Sustainable Palm Oil in spreading the initiativetoward market transformation in Sweden.

O creme de amendoim é um produto popular no Brasil pelo seu excelente sabor e características nutricionais. No entanto, apesar de seu consumo consagrado e de seguir padrões rigidamente estabelecidos de processos e qualidade, pode ocorrer alteração na consistência e diminuição de características de espalhamento, diminuindo a qualidade sensorial. Como forma de procurar controlar estes problemas, são normalmente usados ingredientes gordurosos como promotores de melhoria de estabilidade e consistência, como óleo de palma, estearina de palma, oleína de palma, óleos hidrogenados, monoacilgliceróis e diacilgliceróis. O projeto teve como objetivo a formulação de cremes de amendoim com óleo de amendoim, óleo de palma e estearina de palma em várias proporções, visando a obtenção de produtos mais estáveis e consistentes, que sejam equivalentes aos produtos comerciais de largo consumo por consumidores no mercado nacional. Foram realizadas as seguintes análises nas gorduras e suas misturas: composição em ácidos graxos e triacilgliceróis, índices de iodo e de peróxido, acidez, consistência, conteúdo de gordura sólida e análise térmica de cristalização e fusão. Os ácidos graxos saturados foram predominantes na estearina e óleo de palma, principalmente o ácido palmítico, enquanto o óleo de amendoim tem como principal constituinte o ácido oleico. À medida que aumenta a proporção de óleo de amendoim nas misturas, aumentam a quantidade de ácidos graxos insaturados e o índice de iodo e diminui a quantidade de ácidos graxos saturados. Os pontos de fusão , entalpia total de fusão, consistência e conteúdo de gordura sólida aumentaram nas misturas que apresentavam maior proporção de estearina e óleo de palma, em função do aumento no teor de triacilgliceróis trissaturados. Para a consistência (mistura de gorduras e cremes formulados), o conteúdo de gordura sólida, a entalpia total de cristalização e fusão e o ponto de fusão das misturas de gorduras foi aplicado um modelo de regressão múltipla, procurando evidenciar a influência das gorduras nas propriedades do produto final. As interações entre as gorduras foram do tipo eutético, caracterizando incompatibilidade no estado sólido. O modelo de regressão múltipla foi considerado preditivo para a consistência dos cremes, o conteúdo de gordura sólida e para as os resultados da análise térmica. Os resultados mostraram que as misturas de maior potencial para a consistência ideal de cremes espalháveis (200-800 gf/cm2) na faixa da temperatura de uso, ou seja, desde temperatura de conservação em geladeira até temperatura de mesa (15 - 25°C), foram as seguintes: 50% de óleo de palma e 50% de estearina de palma; 66,6% de óleo de palma, 16,7% de óleo de amendoim e 16,7% de estearina de palma; 16,7% de óleo de palma, 16,7% de óleo de amendoim e 66,6% de estearina de palma. Portanto, estas amostras apresentavam larga faixa de presença de óleo de palma e/ou estearina de palma na formulação. Os resultados obtidos mostram que a simples mistura é uma forma eficaz para modificar as propriedades físicas e químicas de estearina de palma, óleo de amendoim e óleo de palma. As misturas permitiram a obtenção de gorduras com vários graus de consistência ,de conteúdo de gordura sólida e ponto de fusão, possibilitando a obtenção de cremes de amendoim formulados a partir delas, que eram mais estáveis e firmes, porém plásticos e consistentes o suficiente para garantir efetiva espalhabilidade e correspondência ao padrão observado nas melhores marcas de cremes de amendoim do mercado. / The peanut cream is a popular product in Brazil for its excellent flavor and nutritional characteristics. However, despite its huge consumption and to follow strict patterns of quality and processes, some alterations may occur in consistency that can reduce spread characteristics, lowering the sensorial quality. As a way to try to control these problems, fatty ingredients are typically used as promoters to improve stability and consistency, as palm oil, palm stearin, palm olein, hydrogenated oils, monoacylglycerols and diacylglycerols. The project aimed to formulate creams with peanut oil, palm oil and palm stearin in various proportions in order to obtain a more stable and consistent product, equivalent to the best commercial creams widely consumed in the brazilian market. The following analyzes were performed on fats and their blends: fatty acids and triacylglycerols composition, iodine and peroxide values, acidity, consistency, solid fat content and thermal analysis of melting and crystallization. Saturated fatty acids have been prevalent in palm stearin and palm oil, particularly palmitic acid, while peanut oil has at its main constituent the oleic acid. As peanut oil increases in the blends, increases the amount of unsaturated fatty acids and the iodine value and reduces the amount of saturated fatty acids. Fat blends with a high proportion of saturated fatty acids (palm stearin and palm oil), showed higher melting points, total enthalpy of melting, consistency and solid fat content, due to the increase of the content of trisatured triacylglycerols. For the consistency (fats blends and formulated creams), solid fat content, total enthalpy of melting and crystallization and melting point of the fat blends, a multiple regression model was applied in order to show how fats influence the properties of the final product. Interactions between fats were eutectic, showing incompatibility in the solid state. The multiple regression model was considered predictive for the consistency of the cream, solid fat content and results of the thermal analysis. The results showed that the mixtures of higher potential for optimal consistency of spreadable cream (200 to 800 gf/cm2) in temperature range from the storage at a refrigerator temperature up to the ambient temperature (10 - 25 °C) were: 50% palm oil and 50% palm stearin, 66.6% palm oil, 16.7% peanut oil and 16.7% palm stearin; 16.7 % palm oil, 16.7% peanut oil and 66.6% palm stearin. Therefore, these samples had a broad range presence of palm oil and / or palm stearin in the formulation. The results obtained showed that a simple mixture is an effective way to modify physical and chemical properties of palm stearin, peanut oil and palm oil. The mixtures enabled to obtain fats with various degrees of consistency, solid fat content and melting point parameters, making it possible to obtain peanut creams made from them which were more stable and firm but plastic and consistent enough to ensure effective spreadability and correspondence to the pattern observed in the best brands of peanut creams of the brazillian market.