Of the maritime boundaries yet to be delimited between Canada and the United States, the Beaufort Sea might be the more pressing one, considering its strategic location in a rapidly developing Arctic region and its vast economic potential. In accordance with the Law of the Sea Convention (UNCLOS), maritime boundaries are to be delimited by agreement on the basis of international law as referred to in Article 38 of the Statute of the International Court of Justice, in order to reach an equitable solution. When an agreement cannot be reached, parties can resort to third-party arbitration. While jurisprudence has determined that international law does not mandate a particular method of delimitation, it requires the consideration of equitable principles, also called special circumstances or factors. The notion of equity is therefore the foundation of boundary determination. But, what is equity and how is it applied? This thesis examines the various forms of equity, their origins in legal philosophy and domestic law and how they have been incorporated in international law. The main focus, however, is to analyse the differences between how international tribunals or courts have interpreted and applied equity in boundary determination and how States have applied it in negotiated agreements. While tribunals have tended to consider equitable principles as equivalent to geographical proportionality, States have considered those principles more in keeping with the notion of distributive justice and, more and more, are taking a globalised approach to boundary determination. On the basis of this analysis, this thesis evaluates the potential outcome of a third-party arbitration of the Beaufort Sea boundary dispute between Canada and the United States as well as the options for settlement negotiations between the Parties. In the Beaufort Sea area where hydrocarbon development is intrinsically linked not only to the development of the local population but also to the entire Arctic region, be it on issues related to the environment, navigation or security, the thesis concludes that a third-party adjudication would not serve the interests of the States. As delimiting boundaries nowadays is only one aspect of the management of oceans related issues, interests are best served when delimitation is understood as part of this global approach.

This thesis focuses on a progressive packaging technique in retailing which is called Shelf Ready Packaging (SRP). It is concerned with a discussion of characteristics and potential of this method and brings views of key interested parties. Several types of Shelf Ready Packaging are described and their main advantages and disadvantages are analysed. In the thesis there is briefly explained the implementation process of the technology in a supplying firm. Attention is also paid to the role of logistics in retailing and its current trends.

The aim of this Master's thesis is to describe the current system of ordering goods at Ahold Czech Republic, a.s., based on the analysis of these processes determine the possibilities of optimalization ot ordering tools. The ambition of this Master's thesis is to finacially assess losses caused by out of stocks in this company.

Submitted by Caroline Falcao (caroline.rfalcao@ufpe.br) on 2017-06-29T17:18:13Z No. of bitstreams: 2 license_rdf: 811 bytes, checksum: e39d27027a6cc9cb039ad269a5db8e34 (MD5) 2010-Dissertação-LucianaSobral.pdf: 1105199 bytes, checksum: 5aaf1109d2a55efb90515d9830a5a27e (MD5) / Made available in DSpace on 2017-06-29T17:18:13Z (GMT). No. of bitstreams: 2 license_rdf: 811 bytes, checksum: e39d27027a6cc9cb039ad269a5db8e34 (MD5) 2010-Dissertação-LucianaSobral.pdf: 1105199 bytes, checksum: 5aaf1109d2a55efb90515d9830a5a27e (MD5) Previous issue date: 2010-02 / O objetivo desse estudo foi caracterizar a meiofauna e, especialmente,os nematódeos marinhos na Plataforma Continental do Nordeste do Brasil, os quais foram coletados durante o Programa Revizee. As amostras foram obtidas pelo Navio Oceanografico “Antares” da Marinha do Brasil, em realizadas quatro campanhas: I (em 1995), II(em 1997), III (em 1998) e IV (em 2000). Em laboratório, a meiofauna foi extraída pelo método de decantação (com elutriação manual) e peneiramento úmido. Em cada amostra, foram retirados 100 Nematoda para identificação ao nível genérico, através do uso dechave pictorial. Os padrões de distribuição foram analisados considerando-se três fatores (profundidade, campanhas, tipo do sedimento de fundo). A meiofauna foi composta por 22 grupos taxonômicos: Oligochaeta, Polychaeta, Acari, Amphipoda, Cladocera, Copepoda, Cumacea, Isopoda, Ostracoda, Tanaidacea, Bivalvia, Gastropoda, Polyplacophora, Turbellaria, Insecta, Kinorhyncha, Gastrotricha, Nematoda, Priapulida, Rotifera, Sipuncula e Tardigrada. Os Nematoda dominaram nas amostras, representando 43% do total de indivíduos coletados, seguidos dos Copepoda (35%) e Polychaeta (12%). Um total de 7865 nematódeos foram identificados e distribuídos em oito ordens (Enoplida, Triplonchida, Chromadorida, Desmodorida, Desmoscolecida, Monhysterida, Araeolaimida and Plectida), 37 famílias e 170 gêneros. As famílias Desmodoridae, Chromadoridae e Xyalidae mostraram os maiores números de gêneros. Considerando as diferentes campanhas, 28 gêneros representaram mais de 70% do total dos Nematoda estudados. A profundidade foi o único fator que mostrou significância na estrutura da comunidade. Entretanto, informações da literatura indicam que essa variável poderia estar, indiretamente, refletindo outras variáveis, como a disponibilidade de alimento. / The goal of this study was characterized the meiofauna and, specially, marine nematodes at the northeastern Brazil continental shelf, which were collected during the REVIZEE program. Samples were obtainedby the oceanographic vessel "Antares" Navy of Brazil, in four campaigns: I (in 1995), II (in 1997), III (in 1998) and IV (in 2000). In the laboratory, meiofauna was separated by decantation (with agitation) method and wet sieving. In each sample, one hundred individuals of nematodes were picked out for identification at genus level, using a pictorial key. The distribution patterns were analyzed considering three factors (depth, campaigns, bottom sediment type). Meiofauna was composed by 22 groups: Oligochaeta, Polychaeta, Acari, Amphipoda, Cladocera, Copepoda, Cumacea, Isopoda, Ostracoda, Tanaidacea, Bivalvia, Gastropoda, Polyplacophora, Turbellaria, Insecta, Kinorhyncha, Gastrotricha, Nematoda, Priapulida, Rotifera, Sipuncula and Tardigrada. Nematodes were dominant in the samples, representing 43% of the total individuals, followed by Copepoda (35%) and Polychaeta (12%).A total of 7865 nematodes were identified and distributed in eight orders (Enoplida, Triplonchida, Chromadorida, Desmodorida, Desmoscolecida, Monhysterida, Araeolaimida and Plectida), 37 families and 170 genera. The families Desmodoridae, Chromadoridae and Xyalidae showed the highest number of genera. Considering the different campaigns, 28 genera represented 70% of the total of studied nematodes. The depth was the only factor that showed a significant on the community structure. Although, literature information indicated that this variable could be, indirectly, reflected other variables, like food available.

Three experiments were conducted to investigate factors that may influence horse and consumer preference of equine feed products. The first experiment was a two-phase study designed to investigate the impact of oil-based palatants on horse preference when topically applied to a pelleted diet. In Phase One, treatment diets containing six palatants (banana, anise, apple, peppermint, spearmint, and orange) were compared to a control diet (corn oil) in a paired preference test. Phase Two then compared three palatants (anise, apple, and peppermint) to each other. Preference testing was comprised of a 15 second olfaction period followed by a 3 minute consumption period and first diet sniffed, first diet consumed, first action, aversive behaviors, excessive salivation, amount consumed, and number of chews were recorded. Results from Phase One revealed that orange negatively impacted palatability indicated by less consumption when compared to the control (P = 0.02), though there was no impact on chews per gram. No difference between control and treatment diets for first sniff or first consumed was observed when analyzed individually in either Phase One or Two, though there was a moderate positive correlation (ф = 0.39, P = 0.04) between olfaction and consumption during the peppermint and anise comparison. Consumption as the first action was consistent across all trials (P < 0.05). Anise was preferred over apple and peppermint as indicated by higher total consumption (P < 0.05) in Phase Two. The second experiment was designed to compare horse and consumer preferences of two horse treats products. Horses were presented with two different treat products in a paired preference test comprised of separate olfaction and consumption periods. Additionally, consumers evaluated the two different horse treat products separately for purchase intent as well as consumer preference using a Hedonic ranking scale of the sensory attributes. Consumer data were analyzed by comparing 1) the preferences of horse owning participants to non-horse owning participants, and 2) horse owning participants preference for the two different treat products. No difference was observed for first product sniffed, consumed, or finished during the horse preference test. However, moderate positive correlations were observed between first product sniffed and consumed (P = 0.01, ф = 0.40) as well as first product consumed and finished (P < 0.01, ф = 0.48). Consumer testing revealed lower ratings for Product A in size (P = 0.01), texture (P = 0.02), and purchase intent (P = 0.02) from horses owners when compared to non-horse owners. Horse owners rated Product A lower in appearance (P < 0.01), texture (P < 0.01), size (P < 0.01), and purchase intent (P < 0.01) than Product B.The third project investigated the influence of packaging on shelf life stability and horse preference of treats. Three packaging treatments (control, poly, and paper) were examined at five time points over a 12-month period. Treatments were analyzed for moisture, water activity, mold, yeast, pH, and volatile organic acids. Horse preference testing evaluated first treatment sniffed, consumed, and finished as well as number of treats consumed. Moisture content and water activity increased in all treatments (P < 0.01) from month 0 to month 12, with paper packaging providing a greater fluctuation and containing visible mold at month 12 (P < 0.01). No difference was observed for first treatment sniffed, consumed, or finished during preference testing. However a trend (P = 0.09) for the period*treatment interaction was observed for number of treats consumed, with a poly increasing while paper decreased. These data indicate that 1) palatants and packaging material influence horse preference of feed products, and 2) both horse and consumer testing should be considered during product development to maximize acceptance.

Corals form a symbiotic relationship with photosynthetic zooxanthellae from the genus Symbiodinium; the breakdown of this symbiosis results in the phenomenon known as coral bleaching. This relationship is especially vulnerable to high temperature stress, although corals may survive if they have resistant types of symbionts, or switch their community composition towards them. To assess the variation of the symbiont community in different environmental conditions, I recorded the temperature and collected samples from six scleractinian coral species and one calcifying hydrozoan, in two inshore, two mid-shelf, and two offshore reefs at 1, 15, and 30m depth, analyzing Symbiodinium diversity using Next Generation Sequencing with the SymPortal profile typing approach. The temperature was very similar for all points in winter, when coral samples were collected, but variation between points increased until a maximum at summer, with the shallower parts of the inshore reefs showing higher temperatures and the points at 30m depth showing the lowest. The Symbiodinium composition was more similar between samples of the same host species than among samples of the same reefs or depths. Coral species from the Pocilloporidae family and Millepora dichotoma showed specific association with different profile types, specifically, intragenomic variants of Symbiodinium type A1, which appears to be dominant in the Red Sea although it has not been reported for these species in other regions. The other species showed specific associations with types previously reported in other regions, mostly from clade C and D, although also having different types and intragenomic variants. For most cases, certain profile types, which can reflect different species or populations, appeared to be dominant in particular environmental conditions, following a distribution related with depth, reef type, or both. In conclusion, this study showed that the Symbiodinium composition depends more on the host species than on the environmental conditions, and within each species the adaptation to environmental gradients can rely on tolerant symbiont species or populations characteristic of the Red Sea, or association with different types and clades that are common also in other regions.

The acceptability of whole grain flours during storage varies widely, as does the estimated shelf life of such flours, in part because acceptability is typically determined using subjective human sensory testing. Research is needed to establish more objective measures of acceptability. This study correlated the quantitative results of a descriptive odor sensory panel with volatile compounds determined by solid-phase microextraction-gas chromatograph-mass spectrometry (SPME-GC-MS). Whole wheat flour and quinoa flour were held at 40°C for up to 24 weeks to accelerate changes occurring during storage. Samples were collected every 4 weeks and placed in frozen storage. Thawed samples were then evaluated using SPME-GC-MS and descriptive sensory odor analysis. Significant correlations were found between 1-hexanol, 2-pentylfuran, phenol, hexanoic acid, and hexanal volatiles of whole wheat flour and the odor descriptor cardboard/stale. This indicates that SPME-GC-MS can be used as a less expensive, less time-consuming, more precise method to determine the acceptability of whole wheat flour during storage. Significant correlations were not present in the quinoa flour data, suggesting that SPME-GC-MS may not be preferable to human sensory odor analysis in determining acceptability of stored quinoa flour.

Fresh pork sausages were prepared from prerigor meat with synthetic antioxidants and combinations of Rosemary (R: 1500, 2000, 2500 ppm) and Green tea (G: 100, 200, 300 ppm) extracts. Experimental controls contained synthetic antioxidants only. A randomized complete block design with a factorial arrangement involving ten treatment combinations, three frozen storage periods (0.5, 3, 6 mos) and four retail display times (0, 7, 14, 21 d) was utilized. Secondary lipid oxidation products were reduced (P < 0.05) in treatments with higher amounts of R compared with the control across all frozen storage periods. Higher concentrations of both plant extracts led to increased (P < 0.05)CIE a* (redness) andCIE b* (yellowness) and decreased (P < 0.05) CIE L* (lightness) up to 6 mos of storage. Higher concentrations of R enhanced chroma and delayed discoloration throughout 14 d of retail display after 3 and 6 mos of storage. Combinations of R2500+G100 inhibited (P < 0.05) microbial growth compared with the control throughout retail display. Higher levels of R and G showed higher (P < 0.05) concentrations of spice-derived terpenes alpha-pinene, camphene, and isopulegol up to 3 mos of storage. Incorporation of R resulted in lower (P < 0.05) concentrations of lipid or microbial degradation products 2,4-decadienal, 2-butanone, and methanethiol following 3 mos of storage. Higher levels of G showed lower (P < 0.05) concentrations for 3-methyl-1-butanol and methyl isovalerate after 6 mos of storage. Natural plant extract addition led to higher (P < 0.05) consumer acceptability scores and were liked by >80% of the respondents across all frozen storage periods. The control displayed spoilage and detectable rancidity by day 7 following 6 mos of storage. Pork, nutmeg, ginger, and spice complex aromas were higher (P < 0.05) in sausages with increased concentrations of R following 0.5 and 3 mos of storage. Caramelized aroma followed a similar trend for treatments with a higher G content. Ginger, copper-herbal, rancid, offlavor and off-odor descriptors which were lower (P < 0.05) in sausages containing increased G concentrations. The use of R2500+G300 improved quality over time when the product was stored frozen for 6 mos.

Approximately 37 m (120 ft) of core was studied with the objective of evaluating and documenting the development and loss of porosity in the dry Mobil McElroy-1 well (Lower Cretaceous Aptian – Albian Sligo Formation). Core slabs were described and thin section samples, taken every 1.5 m (5 ft), were stained and analyzed under standard petrographic, cathode luminescence, confocal and scanning electron microscopes. The main conclusion is that average porosity significantly reduced with depth. Carbon and oxygen isotope values obtained for 20 samples show that the main pore-occluding diagenetic environment was meteoric with most samples having relatively low delta18O (-3.1%o to -6.7%o V- PDB) values. Early through late stage medium (1 mm – 3 mm) to large (> 3 mm) calcite and nonerroan dolomite jointly contributed to more than 10% of primary porosity loss. This study significantly contributes to the understanding of the Sligo Formation and promotes development of natural gas resources.

Sodium lactate and acetic acid derivatives were evaluated for their impact on fresh Italian pork sausage links using commercial pork trimmings. Treatments included: 2.5% acetic acid (48.5%) –sodium lactate mixture (51.5%) (V), 2.5% sodium lactate (60% solids) (S), control –0.02% BHA/BHT (B) and negative control –seasoning only (C). Analysis over storage included total plate count (TPC), oxidative rancidity (TBARS), sensory analysis (descriptive and consumer), cooking loss, pH, and color. The S and V treatments had lower TPC (P<0.05) from days 5 through 14 when compared to B and C. TBARS values increased (P<0.05) for treatments C, S, and V while B was did not change (P>0.05) over time. While CIE a* surface values for redness generally decreased over time for all treatments, treatment B maintained more redness over the storage period. Of consumers tested, 85.6% rated all treatments between like slightly and like very much.