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This thesis deals with the optimization of the service repair process of turbomolecular pumps at Atlas Copco. The thesis is divided into three parts. In the first theoretical part, the author tries to acquaint the reader with the philosophy of a lean enterprise, the issue of spa-tial arrangement workplace mapping and process mapping methods. The practical part contains an introduction to Atlas Copco. In the project part there is an analysis of the current state and a proposal of a new solution, includ-ing calculation of savings.

There is growing demand for functional foods and ingredients as a result of their health-promoting properties. In this work, the potential of common buckwheat flour (Supreme) and bran (Farinetta) in improving upon the phenolic and antioxidant properties of durum spaghetti was investigated. The effects of processing and cooking on these properties were also studied in addition to the cooking quality and carbohydrate digestibility of spaghetti products. Among uncooked spaghetti samples, there were huge increments of between 114 and 522% for TPC, 50 and 242% for TFC, 359 and 1000% for DPPH antioxidant activity, and 101 and 197% for ORAC values of the experimental spaghetti samples over the control. Farinetta contributed more phenolic and antioxidant compounds than Supreme flour. Processing resulted in losses ranging from 1.2 to 33.7% in TFC and 42.0 to 55.3% in DPPH antioxidant activity. Cooking also resulted in significant losses (p < 0.05) of up to 39% in TPC, 40% in DPPH antioxidant activity, 22% in rutin content, and 55% in TFC in experimental samples. Cooking losses of up to 8.82% were recorded for the experimental samples and were higher in Farinetta-substituted products. These were generally higher than that of the control (6.33%). The introduction of buckwheat increased carbohydrate digestibility of products, but at the same time resulted in an overall lower release of reducing sugars after of 120 min of in vitro hydrolysis. Results show that the phenolic and antioxidant properties of durum spaghetti fortified with buckwheat milling fractions can compare favourably with those of 100% whole buckwheat pasta, and at the same time, maintain a higher cooking quality due to the presence of semolina.

There is growing demand for functional foods and ingredients as a result of their health-promoting properties. In this work, the potential of common buckwheat flour (Supreme) and bran (Farinetta) in improving upon the phenolic and antioxidant properties of durum spaghetti was investigated. The effects of processing and cooking on these properties were also studied in addition to the cooking quality and carbohydrate digestibility of spaghetti products. Among uncooked spaghetti samples, there were huge increments of between 114 and 522% for TPC, 50 and 242% for TFC, 359 and 1000% for DPPH antioxidant activity, and 101 and 197% for ORAC values of the experimental spaghetti samples over the control. Farinetta contributed more phenolic and antioxidant compounds than Supreme flour. Processing resulted in losses ranging from 1.2 to 33.7% in TFC and 42.0 to 55.3% in DPPH antioxidant activity. Cooking also resulted in significant losses (p < 0.05) of up to 39% in TPC, 40% in DPPH antioxidant activity, 22% in rutin content, and 55% in TFC in experimental samples. Cooking losses of up to 8.82% were recorded for the experimental samples and were higher in Farinetta-substituted products. These were generally higher than that of the control (6.33%). The introduction of buckwheat increased carbohydrate digestibility of products, but at the same time resulted in an overall lower release of reducing sugars after of 120 min of in vitro hydrolysis. Results show that the phenolic and antioxidant properties of durum spaghetti fortified with buckwheat milling fractions can compare favourably with those of 100% whole buckwheat pasta, and at the same time, maintain a higher cooking quality due to the presence of semolina.

Made available in DSpace on 2014-06-12T16:23:21Z (GMT). No. of bitstreams: 2 arquivo104_1.pdf: 9817700 bytes, checksum: 1259754dc3af2241342bb7edade380f1 (MD5) license.txt: 1748 bytes, checksum: 8a4605be74aa9ea9d79846c1fba20a33 (MD5) Previous issue date: 2011 / Universidade Federal de Pernambuco / O objetivo desta pesquisa é realizar uma análise estilística e narrativa minuciosa da obra de Sergio Leone, a fim de desvelar a real contribuição dos filmes dele ao repertório de esquemas circulantes no cinema contemporâneo. Partimos do princípio de que Leone ajudou a desenvolver recursos importantes para o processo de intensificação da poética cinematográfica clássica, que muitos pesquisadores afirmam ter ocorrido a partir dos anos 1960, tendo feito isso a partir de revisões sistemáticas dos esquemas dominantes de construção narrativa disponíveis na época. Para alcançar nosso objetivo, tentaremos identificar a recorrência de padrões estilísticos e narrativos nos filmes assinados por Leone, sempre procurando elencar e analisar os contextos sócio-culturais, tecnológicos, econômicos e ideológicos que o levaram a adotar e desenvolver esses padrões, além de mostrar como cada recurso abriu caminho dentro do repertório de técnicas utilizadas por cineastas contemporâneos. Tentaremos investigar, ainda, a conexão entre o relativo apagamento dessa contribuição estilística de Leone ao fato de ele ter trabalhado, durante toda a carreira, com o cinema de gênero, cuja filmografia tem recebido pouca atenção de historiadores do estilo cinematográfico

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Made available in DSpace on 2016-08-10T11:21:33Z (GMT). No. of bitstreams: 1 CESAR HENRIQUE GUAZZELLI E SOUSA.pdf: 4384926 bytes, checksum: db2268c94c8cd5f7de0809fdbcab9b28 (MD5) Previous issue date: 2014-02-24 / The present work was made over the perspective that the spaghetti westerns, Italian western films produced for the popular cinemas between the 1960s and 1970s, represent the frontier myth on cinema as a parody, in a way that subvert the basic premises of the classical American western and, doing that, perform the frontier myth ironicaly, sustaining itself on a rhetoric that is a rebut to the ideal of progress. Instead of the formalist film analysis, we propose an interpretation of the films researched trough their appropriation by the public, concurring with the theoretical proposal of the reception theory and the parody theory. The spaghetti westerns are here analyzed as a carnivalized vision of its referent, refreshing it for the public, following the large number of social convulsions and crisis that emerge in the western world in the middle of the 1960s. / O presente trabalho se sustenta sobre a perspectiva de que os spaghetti westerns, filmes de faroeste italianos produzidos para os cinemas populares entre as décadas de 1960 e 1970, são uma representação paródica do mito da fronteira no cinema que subverte as premissas do western clássico americano e, ao fazê-lo, constroem uma representação da fronteira ao avesso, que se sustenta sobre uma retórica de crítica ao ideal de progresso. No lugar da análise fílmica de tradição formalista, propõe-se uma leitura dos filmes estudados por meio das dinâmicas que os relacionam com o público e a crítica, a partir das premissas da estética da recepção e da teoria da paródia. A partir daí, oferece-se uma leitura dos spaghetti westerns como narrativas que, através de uma visão carnavalizada do seu referente, o reatualizam para o público, em consonância com as alterações na cotidianidade dos espectadores decorrentes do conjunto de crises e convulsões sociais que emergem no mundo ocidental a partir da metade da década de 1960.

The thesis focuses on the analysis of the current production system on the production line BS Unit in the company Daikin Device Czech Republic, s.r.o. in terms of material flow and move of worker. The main outcome is the proposal of precaution for improvement of the currently production of proces.The first part of the thesis describes the basic terms and methods from the field of industrial engineering. These findings are then used for data analysis and for the solution proposal in the analytical part.

This paper is an exploration of the concepts and motivations behind the video installation and performance that made up my MFA Thesis Exhibition. My primary interest as a filmmaker is in the “invisible art” of editing. In my practice I employ iconic imagery such as old home movies and classic Hollywood films, as my source material. This “found footage” is deconstructed, drastically altered, and reassembled into a new movie that tells my story while still maintaining the memory of the original images. My process and philosophy concerning the salvage and repurposing of video is analyzed and discussed. I also examine my experience in translating video editing into a live improvisational performance.

The present study investigated the antioxidant properties of commercial regular- and whole- wheat spaghetti. The antioxidant properties comprise the total phenolic content, DPPH radical scavenging activity, oxygen radical absorbance capacity. The contents of ferulic acid, C-glycosyl flavones and SDG were measured by using LC/MS techniques. Whole wheat spaghetti showed significantly higher TPC and ORAC. The contents of ferulic acid, C-glycosyl flavones and SDG were significantly higher in whole wheat spaghetti. The TPC was found to decrease 48 – 78% after cooking. The results showed that consumption of whole grain is strongly recommended. The present study also compared the antioxidant properties of commercial infant cereals. Purple wheat and red rice were used in making home-made and lab-made infant cereals. Pigmented infant cereals showed higher TPC, total anthocyanin content (TAC) and ORAC then brown rice and commercial ones. Anthocyanins were found only in purple wheat while a C-glycosyl flavone was found at higher levels in purple wheat than in red rice samples. Home-made samples did not show significant differences in TPC, TAC and ORAC with lab-made ones; however, the contents of anthocyanins and C-glycosyl flavones were significantly different. Home-made purple wheat infant cereals showed higher cellular antioxidant activity (CAA) than lab-made purple wheat, red rice and commercial ones. Whole purple wheat holds potential to improve the antioxidant properties of infant cereals.