This work aims to verify the application of digital preservation strategies in the documents produced and/or received in the Department of Education s Center for Arts and Letters from the Federal University of Santa Maria. Thus, the study was based on the query works, articles and related material on the subject of study. We also applied the technique of observation with the aid of a script, which was applied in all departments of the Center for Teaching Arts and Letters and the translation of data and information resulting from studies produced data sheets and graphs. From the analysis of surveys, reports and this observation, we have reached conclusions. One is that digital preservation is a constant risk control, in which the recognition that losses are inevitable develops the relevance of the ways to avoid them. Moreover, there is a consensus on the best strategies and methodologies to be employed in a digital preservation plan, since no measure is capable of meeting all requirements of all digital documents. However, the more the management of electronic documents is as standards, the more likely the sustainability of digital heritage. Although the knowledge and experience that exist today are not able to guarantee the durability of needed. These findings have allowed, at the end of the work, a handbook with recommendations for preservation of digital documents. It is expected therefore that the results obtained in the study can be considered as a reference for both the UFSM, and for other institutions who are interested in this work. / Este trabalho tem por objetivo verificar a aplicação de estratégias de preservação digital nos documentos produzidos e/ou recebidos nos Departamentos de Ensino do Centro de Artes e Letras da Universidade Federal de Santa Maria. Para tanto, o trabalho foi baseado na consulta de obras, artigos e materiais afins sobre o tema de estudo. Também foi realizada a técnica de observação com o auxílio de um roteiro, o qual foi aplicado em todos os Departamentos de Ensino do Centro de Artes e Letras e a tradução dos dados e informações resultantes dos estudos originaram planilhas de dados e gráficos. A partir da análise dos levantamentos, dos relatórios e dessa observação direta, chegou-se a conclusões. Uma delas é que a preservação digital é um constante controle de riscos, no qual o reconhecimento de que perdas são inevitáveis desenvolve a relevância dos modos de evitá-las. Além disso, de que não existe consenso quanto às melhores estratégias e metodologias a serem empregadas num plano de preservação digital, pois nenhuma medida é capaz de atender todos os requisitos de todos os documentos digitais. No entanto, quanto mais a gestão de documentos eletrônicos estiver conforme padrões, maior probabilidade haverá da sustentabilidade do patrimônio digital. Embora o conhecimento e a experiência que existem hoje não sejam capazes de garantir a durabilidade dos documentos digitais, a adoção de planos de preservação digital, mesmo que básicos, se faz necessária. Essas constatações possibilitaram apresentar, ao final do trabalho, um manual com algumas recomendações para preservação de documentos digitais. Espera-se, portanto, que os resultados obtidos nesta pesquisa possam ser considerados como referencial, tanto para a UFSM, quanto para outras instituições que tenham interesse neste trabalho.

Focusing on the town of Malmberget in northern Sweden, this study addresses the relationship between place, identity formation and social transformation among mining communities. Due to an expanding mining area, the town is being gradually demolished and remaining inhabitants will eventually have to be relocated. Concurrently, urban expansion plans are underway in the neighboring town of Gällivare. The aim of the study is to examine whether and how collective forms of identity are constructed in relation to Malmberget as place. What are the main values underlying such collective identity and are they being taken into considerations in the expansion plans? The study also examines if and how any attempts to preservation have been made in response to the demolition and redevelopment. The study is primarily based on interviews with inhabitants of Malmberget. It also draws on qualitative content analysis of documents on the expansions plans. As the study focuses on notions of place and collective identity, in its theoretical framework Lefebvre’s spatial triad is combined with a phenomenological approach of place and Jenkins’ conceptualisation of collective identity.   The findings suggest that there exists a collective ‘Malmberget identity’ consisting of certain values connected to place relations and community history. Some aspects of these values have implicitly been taken into considerations in the expansion plans in Gällivare, but far from all of them. The study also shows how interviewees have enacted preservation strategies as a way to cope with the urban transformation and to protect their shared collective identity.

Thesis (MSc)--Stellenbosch University, 2013. / ENGLISH ABSTRACT: Lactic acid bacteria (LAB) play a vital role in reducing wine acidity and also contributing to its aroma and flavour. However, they can also be responsible for many wine spoilage problems that compromise the quality and value of wine. While Oenococcus oeni contributes positive characteristics to the sensory properties of wine, certain species of the genera, Lactobacillus and Pediococcus can affect the wholesomeness of wine by producing undesirable compounds, such as biogenic amines and ethyl carbamate. Chemical preservatives like sulphur dioxide (SO2) are used to prevent the growth of spoilage micro-organisms during the winemaking process. SO2 also acts as a reducing agent and maintains the benefits of antioxidant properties of the polyphenols of wine. However, there is a worldwide demand to reduce SO2 levels due to the increasing health related risks and other factors. All these considerations have increased the interest in research to look for new preservation strategies, and LAB-produced bacteriocins seem to be a potential alternative that has been explored in the last decade. Various types of bacteriocins have been identified and characterized. However, there are few reports on bacteriocins produced by LAB of oenological origin or on bacteriocins present in the finished wine. The present study screened 155 LAB isolates from the IWBT culture collection for bacteriocin production. The isolates originated from South African red wines undergoing spontenous malolactic fermentation (MLF). Eight strains (5%) were identified to be producers, as evidenced by strong inhibition zones formed against sensitive organisms on agar plates. The producers demonstrated a broad spectrum of antimicrobial activity by inhibiting Lactobacillus spp., Leuconostoc mesenteroides, Listeria monocytogenes and Pediococcus pentosaceus strains. Some of these bacterial genera are important in winemaking since they are potential wine spoilage bacteria. Hence these strains and/or the bacteriocins they produce could possibly find application in the food fermentation industry. The physiological results, biochemical tests and sugar fermentation profiles all gave the same results for the seven isolates, which were indicative of enterococci. The identification through 16S rRNA gene sequencing revealed that the seven tested isolates were all Enterococccus faecium. RAPD-PCR fingerprinting gave the same profile for the seven strains confirming that they were all identical on genetic level. Determining the molecular weight using SDS-PAGE showed the peptides to be below 4.6 kDa in size. PCR amplification of the enterocin P gene, sequencing and BLAST search results confirmed that all eight strains contained the enterocin P gene from Ent. faecium. The enterocin tested in this study was heat stable at 100°C (30 min), but lost 50% of its activity at 121°C (15 min). Factors such as bacteriocin production and heat resistance are among many that enable enterococci to be dominant in fermented products such as dairy foods or meat. Therefore, enterococci producing bacteriocins have potential applications in various foods and fermented products. The pH tests showed enterocin to be active over a broad pH range (2-10). Enterocin activity over a wide pH range make them potentially more suitable as natural preservatives of foods and fermented products where products are acidified or pH decreases due to natural LAB present. They also have potential applications in oenological process where pH levels are as low as 3 and 4. Proteolytic enzyme treatments with lysozyme, lipase, lyticase and catalase could not inhibit enterocin activity. This indicated that their antimicrobial activity was independent of lipid or carbohydrate moieties or hydrogen peroxide. α-Chymotrypsin and proteinase K inactivated enterocin, which indicated that the compound was proteinaceous in nature. Bacteriocin production tested in two of the isolates, #16.3 and 128.1, coincided with the exponential growth phase which occurred after 6 hours of incubation at 30°C, which was an indication of primary metabolite kinetics. The highest production of 400 AU/ml was observed after eight hours and was maintained for several hours (46 hours) in the stationery phase. The bactericidal effect of the cell free supernatants from #16.3 and 128.1 against the sensitive culture of Lactobacillus pentosus DSM 20314 was clearly demonstrated by complete inhibition of growth for most of the experimental period, while the control increased exponentially throughout the experiment. In conclusion, this study has confirmed the isolation and identification of Ent. faecium strains from wine, a genus that is rarely found in the wine environment. Although one can speculate on the origin of this bacterium in the wine e.g. human handling and contaminated water, these bacterial isolates produced enterocin P which have antimicrobial action against wine-related LAB genera and therefore have a potential role in wine spoilage control. / AFRIKAANSE OPSOMMING: Melksuurbakterieë (MSB) speel ‘n belangrike rol in die redusering van die suurgehalte van wyn en dra ook by tot die aroma en smaak daarvan. Hulle kan egter ook verantwoordelik wees vir vele wynbederfprobleme wat die gehalte en waarde van wyn negatief beïnvloed. Hoewel Oenococcus oeni positiewe karaktertrekke aan die sensoriese eienskappe van wyn verleen, kan sekere spesies van die genus, Lactobacillus en Pediococcus, die heilsaamheid van wyn beïnvloed deur ongewenste verbindings, soos biogeniese amienes en etielkarbamaat, te produseer. Chemiese preserveermiddels, soos swaweldioksied (SO₂), word gebruik om die groei van bederfmikro-organismes tydens die wynbereidingsproses te voorkom. SO₂ fungeer ook as ‘n reduseermiddel en onderhou die voordele van die antioksidant eienskappe van die poli-fenole van wyn. Daar is egter ‘n wêreldwye vraag na die redusering van SO₂-vlakke as gevolg van die toename in gesondheidsverwante risiko’s en ander faktore. Al hierdie oorwegings het belangstelling in die navorsing van nuwe preserveringstrategieë laat toeneem en MSB-geproduseerde bakteriosiene lyk na ‘n potensiële alternatief wat in die laaste dekade ondersoek word. Verskeie tipes bakteriosiene is geïdentifiseer en getipeer. Daar is egter nog weinig gerapporteer oor bakteriosiene wat deur MSB van wynkundige oorsprong geproduseer is of oor bakteriosiene wat in afgeronde wyn teenwoordig is. Die huidige studie het 155 MSB isolate van die Instituut vir Wynbiotegnologie se kultuurversameling vir bakteriosien-produsering gegradeer. Agt stamme (5%) is as produseerders geïdentifiseer, soos gestaaf is deur sterk inhibisiesones wat teen sensitiewe organismes op agarplate gevorm het. Die produseerders het ‘n breë spektrum van antimikrobiese aktiwiteit by inhiberende Lactobacillus spp., Leuconostoc mesenteroides, Listeria monocytogenes en Pediococcus pentosaceus stamme gedemonstreer. Sommige van hierdie bakteriese genera is belangrik in wynbereiding, omdat dit potensiële wynbederfbakterieë is. Hierdie isolate en/of die bakteriosiene wat dit produseer, kan dus moontlik toepassing in die voedselfermentasiebedryf vind. Die fisiologiese resultate, biochemiese toetse en suikerfermentasieprofiele het almal dieselfde resultate vir die sewe isolate, wat indikatief van enterococci was, gelewer. Die identifisering deur 16S rRNA-basispaaropeenvolging het onthul dat die sewe getoetste isolate almal Enterococccus faecium was. RAPD-PKR-vingerafdrukke het dieselfde profiel vir die sewe rasse gelewer, wat bevestig dat die rasse almal identies op genetiese vlak was. Deur die molekulêre gewig vas te stel deur middel van SDSPAGE, het dit getoon dat die peptiede kleiner as 4.6 kDa in grootte is. PKR-amplifikasie van die enterosien-P geen, die bepaling van basispaaropeenvolging en BLAST-soekresultate het bevestig dat al agt rasse die enterosien-Pgeen van Ent. faecium bevat. Die enterosien wat in hierdie studie getoets is, was hitte-stabiel teen 100°C (30 min), maar het 50% van sy aktiwiteit teen 121°C (15 min) verloor. Faktore soos bakteriosienproduksie en hittebestandheid, is van die vele faktore wat enterococci in staat stel om dominant in gefermenteerde produkte, soos suiwelprodukte of vleis te wees. Enterococci wat bakteriosiene produseer het dus potensiële toepassings in verskeie kossoorte en gefermenteerde produkte. Die pH-toetse het getoon dat enterosien-P oor ‘n breë pH spektrum (2-10) aktief was. Enterosienaktiwiteit oor ‘n wye pH spektrum maak dit potensieel meer geskik as natuurlike preserveermiddels vir kossoorte en gefermenteerde produkte waar produkte versuur word of die pH afneem as gevolg van natuurlike MSB wat teenwoordig is. Dit het ook potensiële toepassings in enologiese prosessering waar pH-vlakke so laag as 3 en 4 is. Proteolitiese ensiembehandelings met lisosiem, lipase, litikase en katalase kon nie enterosienaktiwiteit inhibeer nie. Daar is getoon dat hul antimikrobiese aktiwiteit onafhanklik was van lipiede, koolhidraatdele óf waterstofperoksied. α-Chymotripsien en proteïenase-K het enterosien onaktief gemaak, wat getoon het dat die samestelling proteïenagtig van nature is. Bakteriosienproduksie wat in twee van die stamme #16.3 en 128.1 getoets is, het ooreengestem met die eksponensiële groeifase wat na 6 ure van inkubasie teen 30°C plaasgevind het, en wat ‘n aanduiding is van primêre metabolitiese kinetika. Die hoogste produksie van 400 AU/ml is na agt ure waargeneem en is vir etlike ure (46 uur) in die stasionêre fase gehandhaaf. Die bakterie-dodende effek van die selvrye supernatant van #16.3 en 128.1 teenoor die sensitiewe kultuur van Lactobacillus pentosus DSM 20314 is duidelik gedemonstreer deur totale inhibisie van groei vir die grootste deel van die eksperimentele periode, terwyl die kontrole eksponensieel deur die hele eksperiment toegeneem het. Hierdie studie het dus die isolering en identifisering van Ent. faecium-stamme, ‘n genus wat baie selde gevind word in ‘n wynomgewing, vanuit wyn bevestig. Alhoewel daar gespekuleer kan word oor die oorsprong van hierdie bakterie in wyn bv. menslike hantering en besmette water, het hierdie rasse wel enterosien geproduseer en daarom die potensiaal om ‘n rol te speel in beheer teen verskeie bederf-MSB-genera. / TIA, NRF and THRIP

紙張記錄著先人的智慧，是傳遞資訊重要的載體，亦是言論思想溝通重要的利器。紙質檔案蘊含了人類社會與文化運作的歷程，若能善加典藏、保存維護，必能從中發掘許多歷史瑰寶，讓過去的經驗得以傳承。 為能深入暸解二戰期間國內機關典藏之紙質檔案保存維護情況，本研究先針對研究主題國內、外相關文獻加以分析，彙整歸納出可供研究參考之資料後，再採用「個案研究法」模式進行研究，針對國史館和國史館台灣文獻館為主要對象，以「訪談法」作為意見資料之蒐集工具，訪談對象分成三組(造紙師傅、檔案典藏人員、檔案保存及修復專家)，共計十一人。期盼能藉此瞭解紙質檔案性質與保存之現況，並且歸納整理其所面臨之問題，視圖提出解決方案，以供典藏機關參考。 研究結果包括：一、紙張材質國史館大多粗糙，國史館台灣文獻館大致較佳；二、國史館與台灣文獻館因早期典藏環境不佳，造成現存檔案部分有蟲蛀、黴害和水損的情況；三、破損紙質檔案修裱方式，目前機關多採用整張托裱；四、紙質檔案修裱材料的選用基準較單一且天然手工材質；五、檔案管理局擬定之標準即為首要典範，可隨著地域、環境、經費和人力等面向做最適當的調整；六、紙質檔案應使用無酸且非複合媒材之檔案夾或檔案箱典藏保存；七、一般公文類紙質檔案應放入無酸紙夾中捆緊，依順序直立排放；特殊紙質之大圖表應攤平放入合適大小檔案櫃中；八、選用專業地典藏管理與維護人員；九、定期檢視紙質檔案狀況，並做詳細紀錄；十一、運用智慧，依據檔案狀態及現有資源進行檔案分級處理作業。 最後針對以上研究結果提出七項建議：一、制定紙質檔案用紙與媒材之標準；二、設置專門且專業之管理人員；三、空間整併規劃；四、設置檔案緩衝室；五、實施「點、觀、聞、測、錄」五步驟檢視法；六、制定檔案修復用紙與相關材料；七、資源經費有限，對於待修復檔案應採分級處理。 / Paper not only records people’s wisdom but also transmit the important information. Otherwise, paper is a good tool to communicate our opinions and thinking. If paper archives can be appropriately kept and organized, we will find more historical treasures, passing down the experiences. For deeply understanding how the paper archives in the world war of conservation status. The research firstly collects both international and national literature, which is focus on this topic, and then analyzes, compiles, and generalizes it to a useful material for research. Then, it is adopted that“case study”method for research and “interview”will be set up as the tool for collecting the opinions. This research is done with hope to understand characteristical and conservation of these archives, to sum up the faced problems and to propose resolutions for archives of Repository agencies. The study made the following conclusion: (1)The qualities of the papers in Academia Historica are almost rough, but in Taiwan Historica are high. (2)Because of the bad environment in the earlier Academia Historica and Taiwan Historica, now there are some damages in these archives including pests, mold. (3)To restore the archive of damaged-papers, so far most organizations use full of the mounting papers. (4)About the qualities of the paper, archival mending uses basic, unity and more natural handmade materials. (5)Use the standard from The National Archives Administration for the prime simple; we can adjust it appropriately by space, environment, financial, and human resources. (6)Paper Archives should use acid-fee, non-mixed media folders, or keep it in the archival box. (7)Normally, archive of the office paper should put in Acid-free paper and bundle it, and we put it straightly one by one. The special papers, as Large-scale chart should put in a suitable file cabinet and keep it side up. (8)Select professional managers and maintainers. (9)Schedule survey the archived condition of the papers, and record it clearly. (10)Use wisdom, and according status of archives and resources to classify the archives levels. Finally provide seven suggestions to support above of stud: (1) Set up the standard of papers and materials for archive. (2) Appoint the specialized and professional managers. (3) Arrange the space.(4) Set up the archival buffer room.(5) Follow these five steps to check, “POINT, READ, SMELL, DETECT, RECORD”.(6) Regulate archive-repaired papers and materials.(7) Because of the limit of finance resource, we should classify the archives to restore it.

Submitted by Priscilla Araujo (priscilla@ibict.br) on 2016-07-26T17:41:49Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) PriscillaDissertaçãoFinal01.pdf: 7022366 bytes, checksum: b213e5571c0b525690f16fee628b4b8b (MD5) / Made available in DSpace on 2016-07-26T17:41:49Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) PriscillaDissertaçãoFinal01.pdf: 7022366 bytes, checksum: b213e5571c0b525690f16fee628b4b8b (MD5) Previous issue date: 2015-08-10 / Aborda sobre a preservação digital dos periódicos científicos eletrônicos em Ciência da Informação publicados no Brasil. Ressaltam-se primeiramente, conceituações e características relacionadas aos periódicos científicos eletrônicos e aos objetos digitais, além de elementos procedimentais e práticas envolvidas no âmbito da preservação digital de periódicos eletrônicos, conforme a literatura especializada. Foram identificadas também as ações das iniciativas internacionais e brasileiras de preservação digital de periódicos eletrônicos, entre elas, a Rede Cariniana, pioneira iniciativa coletiva brasileira de preservação digital. Em seguida, são analisados os resultados do questionário aplicado aos periódicos selecionados para esta pesquisa, bem como a observação nos sites The Keepers e da Rede Cariniana para complementar a pesquisa empírica inerente à preservação digital desses periódicos. Com base nesse aporte teórico e analítico foi possível apresentar o panorama das práticas de preservação digital dos periódicos científicos eletrônicos brasileiros em Ciência da Informação, enfatizando a importância das ações de preservação digital para assegurar o armazenamento adequado, a usabilidade e o acesso a longo prazo desses objetos digitais. / Discusses about the digital preservation of electronic journals in Information Science published in Brazil. Emphasizes first, concepts and functions related to electronic journals and digital objects, as well as procedural elements and practices involved in the framework of digital preservation of electronic journal, according to the specialized literature. International and Brazilian initiatives actions were also identified, among them, Cariniana Network, a pioneering Brazilian collective initiative of digital preservation. Then, analyzes the results of the questionnaire applied to the selected journals for this research and observation in sites The Keepers and Cariniana Network to complement the empirical research inherent in digital preservation of these journals. Based on this theoretical and analytical contribution it was possible to present an overview of digital preservation practices of Brazilian electronic journals in information science, emphasizing the importance of digital preservation actions to ensure proper storage, usability and long-term access to these digital objects.