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So far as is known the Serbian kinship system has not hitherto been fully explored. This thesis is an attempt to explain the intricacies and implications of the kinship terms. It is also an attempt to present the Serbian kinship system historically as well as contemporarily with the emphasis on the causes and consequences of social change. The kinship terminology is examined linguistically; the kinship system is examined anthropologically. In this respect the author finds an ideal meeting ground of the two disciplines. Throughout the thesis both disciplines are intermingled, being an integral part of each other. The terminology and system are examined from as many points of view as possible. The picture is given in toto without a value judgment. Besides presenting the kinship system as reflected in folk literature, the author also presents it in a less favourable light: the curses pertinent to the kin-terms are also mentioned. Consanguineal, affinal and ceremonial kin are given equal attention in this thesis, because they cannot be separated socio-culturally. Consanguineal kin-terms are the same regardless of the sex of the ego; affinal relatives have different terms depending on the sex of ego. Serbian kinship terminology is highly developed and indeed one of the most elaborate in existence. All Serbian kin-terms tend to be denotative. The kinship terms are developed equally for the ones that are not graphically represented as well as for those that are. There are 219 terms for 119 various kinship categories. For the relatives close to ego the number of synonyms is high, reaching a maximum of ten synonyms for the father. Because of the great number of synonyms the author has to introduce some new nomenclature: in this thesis, the STANDARD term is most conservative; the other terms are NON-STANDARD, / Arts, Faculty of / Central Eastern Northern European Studies, Department of / Graduate

Terminology development plays a significant role in the development of a language. IsiNdebele, as a South African language in its developmental stages, has been the focus of a great deal of attention since the dawning of South Africa’s new democracy. Consequently, the process of creating new terms for isiNdebele in a variety of fields, such as economics, science, health, law and information technology is currently underway. Successful terminology development is dependent on the stakeholders identified and on their knowledge of term-formation strategies. Among the stakeholders contributing to the expansion of isiNdebele terminology are lexicographers and language practitioners, as well as representatives of government departments such as the Department of Arts and Culture and the Department of Basic Education and Training. It must be taken into consideration that most of those who have been involved so far are not well equipped as regards term formation strategies. A small case study indicates that term formation strategies such as paraphrasing, transliteration, neologism, the compounding of words and semantic transfer were used. Paraphrasing was a frequently used strategy, followed by transliteration. From the outcomes, it was concluded that more workshops on term formation strategies should be held so as to equip isiNdebele collaborators with the knowledge necessary for the formation of terms. In future, a larger sample in should be considered in order to understand why other strategies were not that productively used in the formation of the terms considered, as well as investigating possible alternative strategies that could be utilized / Dissertation (MA)--University of Pretoria, 2020. / African Languages / MA / Unrestricted

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Staling in beer is inevitable. Oxidation and increased temperatures are the main causes of stale flavors in bottled beers. Since 1934, research has been done to identify compounds and pathways involved in creating stale flavors. Although many research papers report stale flavors, there is not a lexicon per se of stale aromas for North American lagers. This study has been divided into two parts, 1) the process of developing a lexicon for stale aromas for North American lagers and its application, and 2) the use of a consumer panel to determine whether the North American lager consumer has a preference for aged versus fresh beer and whether the consumer could perceive a difference between the two. In the first study, three brands of North American lagers were aged in 27°C storage for three months and 38°C storage for two weeks. A lexicon for staling aroma for North American lagers was created, using a trained descriptive panel. The lexicon had two tiers; the first tier had five descriptors that were category headings for the second tier of descriptors. Panelists were instructed to rate the first tier descriptors, but using the descriptors in the second tier was optional. To validate the lexicon, descriptive analysis was performed on the stored samples. The data were analyzed using principal components analysis (PCA) for the first tier descriptors and generalized procrustes analysis (GPA) for the second tier descriptors. The lexicon was used successfully, characterizing the control beers as sulfury and fruity and the aged beers as sweet brown. Within the sulfury category, panelists described control beers with the attributes perm solution and skunky. Within the sweet brown category, panelists described the aged beers with the descriptors baked pineapple and honey. The beers stored at different storage temperatures behaved differently across time. The maps constructed with PCA and GPA show a tendency for control samples to start out sulfury and, through time, age with sweet brown characteristics. In the second study, a consumer panel was implemented to 1) determine if the average North American lager consumer had a preference for fresh versus stored beer, and 2) to determine if perceivable differences existed between the fresh versus stored samples. A consumer test was designed using the three North American lagers that were tested in the trained panel. The target number of consumers for each brand was 100. The aged beer was stored at 38°C for 1 and 2 weeks, and the control was stored at 1°C for that time period. A preference test, followed by a triangle test, was performed on control versus 1 week at 38°C and control versus 2 week at 38°C for each brand (2 preference and 2 triangle tests for each brand; control versus 1 week and control versus 2 weeks). The results showed no significant preference for any brand/time point. Brand A had the only significant difference (p <0.05) between samples stored at 38°C for 2 weeks and the control (The results showed no preference). Additional research must be done for more conclusive information, but this research shows that a small group of North American lager consumers do not have a preference between aged beer and fresh beer and, for the most part, cannot tell a difference between aged beer and fresh beer. / Graduation date: 2002

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University of Macau / Faculty of Arts and Humanities. / Department of English

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published_or_final_version / Philosophy / Master / Master of Arts

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