2008 – 2009 metais LAMMC SDI obelų pomologiniame sode atlikti introdukuotų obelų veislių su B. 396 poskiepiu tyrimai, tikslu – ištirti biologines ir ūkines savybes. Tyrimų metu nustatyta vaismedžių žydėjimo tarpsniai (žydėjimo pradžia, masinio žydėjimo pradžia ir pabaiga, žydėjimo pabaiga); vaismedžių augumas (medžio aukštis, vainiko skersmuo, kamieno skersmuo, vainiko projekcijos plotas); vaismedžių derlius, vaisių paskirstymas į klases pagal skersmenį, vaisių skynimo laikas, laikymosi pabaiga, vaisiaus masė, kokybė (išvaizda, patrauklumas, bendra kokybė balais), cheminė sudėtis (tirpios sausosios medžiagos, sausosios medžiagos, titruojamasis rūgštingumas), sulčių išeiga, odelės ir minkštimo tvirtumas. Įvertinus tirtų požymių visumą, nustatyta, kad Lietuvos sąlygomis geriausios kokybės vaisius su B.396 poskiepiu išaugina veislės ‘Aldas’, ‘Vanda’, ‘Rosana’ ir ‘Rubinola’ vaismedžiai. Darbo apimtis: puslapiai 39, lentelės 6, paveikslų 12, naudotos literatūros šaltiniai. / The research was carried out at the Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry in 2008–2009. The aim of this study was to evaluate the biological and economical characteristics of the introduced apple cultivars on B.396 rootstock. The following characters of apple trees were established: blooming periods (opening of the first blossoms, beginning/end of the full bloom, the end of blooming), vigour of the trees (height, diameter of a crown, diameter of a trunk, area of a crown projection); apple yield, distribution of fruits to classes according to diameter, harvesting time, storage life, fruit size, quality (appearance, taste, general quality evaluation) and chemical composition (soluble solids, dry matter, titratable acidity), juice output, substance of skin and flesh. ‘Aldas’, ‘Vanda’, ‘Rosana’ and ‘Rubinola’ according biological and economical characteristics is the best among other investigated cultivars on B.396 rootstock in Lithuanian climatic conditions. Work size: pages 39, tables 6, pictures 12, references 44.

Is There an App for That? The Usage of Mobile Technology for the Purposes of Teaching Health Education in Grade 4 and 5. Wahid Khan. Master of Arts. Curriculum, Teaching and Learning. University of Toronto. Year of Convocation: 2014. The use of mobile devices in elementary schools has steadily increased in the last few years. These mobile devices harness many tools that can help teachers teach classroom material and help students become better students academically. The research question was “How can mobile devices be used to teach health education?” Research was conducted in a grade 4 and 5 classroom to see which mobile apps worked best among teachers and students in conveying health education. Anecdotal notes and daily journaling over a two-month period documented how the students enjoyed playing games and also how engaged they were when they subsequently used the devices for non-gaming purposes. It is still unknown how well these apps conveyed messages of health. How the mobile apps are being used in the classroom and the content inside the mobile apps largely dictates the messages they can convey to the students.

Interest has grown over the last two decades in the health benefits of polyphenols, with particular relation to degenerative diseases. The Kei apple (Dovyalis caffra) is an indigenous plant to South Africa, thought to be rich in polyphenols. This study aimed to produce a functional beverage from the Kei apple, with demonstrable nutritional benefits, which should also be found acceptable by consumers due to its sensory attributes. A long term aim of the study is to assist in improving income of farmers in rural and urban areas by encouraging the participation of small holders in growing the Kei apple for subsequent economic benefit. A thorough literature review was conducted on functional foods, trends for beverages, legislation and on polyphenols as a class of functional ingredients, specifically focusing on fruits and the fate of polyphenols in the body. A review of fruit processing procedures, preservation techniques and legislation, followed by new product development (NPD) and the types of consumers desiring functional foods were investigated as well as the role of sensory evaluation and consumer research were examined. Methods Kei apples were collected from two areas of South Africa, namely Bloemhof in the North West Province in the 200212003 growing season and from the Eastern and Western Cape in the 200412005 growing season. The first set of Kei apples were used to produce a prototype functional beverage, from which future development would take place. The second set of Kei apples were used for pulping on an industrial scale and then a small-scale commercial production batch of the Kei apple beverages for consumer panel testing was produced. Various flavours were used to mask the strong characteristic taste and aroma of the Kei apple for the beverage and these were narrowed down to apple, vanilla and mint 8. vanilla. Consumer panel testing was undertaken with 152 consumers with a pre-tested questionnaire using hedonic scales for overall acceptance, ranking for preference, a Fwd Action Rating Scale (FACT) for consumption intent, and a ranking test for purchase intent. All evaluations were carried out under strictly controlled sensory evaluation requirement and respondents were asked to fill in anonymous questionnaires at North West University, Potchefstroom Campus. Results and Discussion Statistical analysis of the results were determined by the Statistic* programme, version 7. In summary for all of the consumer testing, it was found that consumers regarded the apple flavoured Kei apple beverage statistically significantly more acceptable than the other flavours. The apple flavoured beverage was found to be rated practically significantly higher for the attributes of taste and overall acceptance, as well as for consumption intent, purchase intent and preference. There was, however, no significant differences in any of the attributes or evaluated consumption and purchase intent between the vanilla and mint & vanilla. The total polyphenols, determined by UV spectrophotometry as gallic acid equivalents per litre (GAE/I), were found to be slightly less then expected, with the apple and mint & vanilla showing similar results (as GAEII) 101.7 versus 106.1 for the latter two, whilst vanilla was 143.0 which may have been attributed to the vanillic acid molecule itself which also has a phenolic structure. This lower-than-expected level of total polyphenols may have been due to degradation during processing. There was a clear difference in the polyphenol content between the different harvests from the two regions. The former showed greater acidity as determined by total citric acid 4.81% w/w and sugar 16.3% versus 2.54% w/w and 8.4% This may be due to various factors of climate, soil and ripeness. For comparison purposes, a commercial product from the USA, Ocean Spray ® Cranberry, was also found to have more polyphenols present than the Kei apple beverage. This was also demonstrated by the amount of ascorbic acid, free and bound. The Kei apple beverage subjected to pasteurization probably lost most of its vitamin C content due to the heat treatment and the exposure to oxygen during pulping. Conclusion and Recommendations The development of a functional beverage from the Kei apple is feasible. As with most new product developments, further formulation modifications which are not insurmountable are required. The consumer panel was positive towards the apple flavoured beverage and this flavour should be taken forward for future development. The key stumbling block to the success of this project is the lack of an effective organizing body that could liaise with the growers to form a cooperative and provide a consistent supply of Kei apples. The effect of variations in harvesting time, soil conditions and climate must also be evaluated. The improvement of income of farmers may only be achieved by the involvement of other stake holders and the formation of a Kei apple grower's co-operative / Thesis (M.Sc. (Nutrition))--North-West University, Potchefstroom Campus, 2006.

I takt med att den ökade globaliseringen av den internationella handeln har möjligheterna för multinationella företag att påverka sin beskattning ökat. Företags olika upplägg för att minska sina skattekostnad har bekämpats allt eftersom de har växt fram. Under 2010-talet uppdagades att multinationella företag har fått minskade skatte-kostnader genom tillämpning av APA:or med medlemsstater. Kommissionen har påbörjat ett nitiskt arbete för att stoppa och återvinna dessa skattelättnader. Kommissionens främsta verktyg har varit att retroaktivt tillämpa statsstödsreglerna och genom det har kommissionen kunnat återkräva skattelättnaderna som företagen har erhållit från medlemsstaterna. Kommissionens mest aktuella beslut är mot Apple gällande ett återkrav av skattelättnader om 13 miljarder euro. Beslutet mot Apple är ej offentligt tillgängligt. Kommissionens beslut mot Starbucks är däremot offentligt till-gängligt och är samtidigt ett av de första besluten med denna nya tillämpning av statsstödsreglerna på APA:or. Huvudregel i EU:s statsstödsregler innebär att statliga medel inte får användas till att stödja en grupp av företag. Syftet med en APA är att säkerställa en legal visshet av tillämpningen av gällande rätt. För att en APA skulle kunna bedömas utgöra ett stöd till en viss grupp företag krävs det att det går att visa att APA:n är fördel som enbart erbjuds vissa företag. Har kommissionens kontroversiella tillämpning av statsstödsreglerna kunnat styrka att APA:n mellan Starbucks och Nederländerna har varit en selektiv fördel? Där om tvistas det men ytterst är det upptill EU-domstolen att bedöma huruvida kommissionen har agerat fel när denna frågar hamnar på domstolens bord.

Denna studie undersöker hur operativsystemen Apple och Samsung omvandlar universella koder till emojis och om de samspelar utseendemässigt. Med en semiotisk ansats fokuserar forskaren på att analysera emojis och dess visuella aspekter som skapar känslouttryck. Känslouttryck som i sin tur skapar tolkning och förståelse i människors digitala kommunikation. Studien baseras på tidigare forskning av Paul Ekman, Jaram Park, Young Min Baek, Meeyoung Cha och Rachel Scall. Genom en kvantitativ innehållsanalys undersöks 100 universella koder med frågorna: hur väl Apple och Samsungs emojis stämmer överens utseendemässigt vilka universella koder som skiljer sig i Apple och Samsungs emojis vilka visuella aspekter som är de vanligaste skillnaderna   Studiens resultat visar att endast 11 % av Apple och Samsungs emojis stämmer överens helt utseendemässigt. De universella koder som skiljer sig i en eller flera visuella aspekter utgör 89 %, men de som skiljde sig mest var emojikoderna nummer 24, 89, 19, 88, 57, 85, 11, 46, 58, 64, 76, 93, 95 och 99. De vanligaste visuella skillnaderna är emojins färger och muntyp, men inte långt efter även ögonbryn och ögon.   Intresset för studien väcktes av att emojis, enligt forskare, har betraktas med potentialen att växa som ett universellt språk samtidigt som de har uppmärksammats för att se olika ut beroende på operativsystem. Då utseendet på emojis har stor betydelse för hur vi tolkar och förstår dess känslouttryck och budskap ifrågasättes de universella kodernas funktion och väckte frågan om mottagaren av en Samsung verkligen ser samma emoji som sändaren av en iPhone, och tvärtom? Med mobiltelefonen som ett alldagligt kommunikationsverktyg och Apple och Samsung som två av världens vanligaste operativsystem diskuteras deras påverkan att använda emojis som ett universellt språk.   Slutligen svarar studien för att Apple och Samsungs design av emojis kan påverka möjligheten att använda dem som ett universellt språk i vissa avseenden, som designen av mun, ögon och ögonbryn. Detta eftersom människor, beroende på kultur, tenderar att välja emoji efter just mun eller ögon. En mun- eller ögonorienterad emoji kan av samma anledning tolkas olika. Först när människor med olika kultur har möjligheten att kommunicera med emojis som visar samma känslouttryck ökar chansen för en gemensam förståelse och för att emojis ska fungera som ett universellt språk.

Quelque soit la zone de culture, l'anacardier (Anacardium occidentale L.) est essentiellement cultivé pour la production de noix de cajou, filière d'une grande importance socio-économique notamment au Brésil. Le jus de cajou est un produit secondaire qui résulte du pressage du pédoncule hypertrophié de la noix appelé pomme de cajou (pseudo-fruit). Le traitement des pommes engendre de grands volumes de déchets solides qui sont soit mis en décharge, soit utilisés pour l'alimentation animale. Dans ce contexte, le travail a pour objectif de proposer et d'évaluer un nouveau procédé permettant d'accroître la valeur ajoutée de ce sous-produit en extrayant les caroténoïdes qu'il contient. Le procédé comporte 3 opérations successives : une extraction par pressage associée à une macération enzymatique, une concentration à froid de l'extrait par microfiltration tangentielle et une purification par diafiltration. La première opération a été optimisée à l'aide de 2 plans d'expériences : un plan de criblage de facteurs de Plackett-Burmam (matrice de Hadamard) pour sélectionner les paramètres opératoires les plus influents suivi d'un plan central composite pour les optimiser. La dose de pectinase utilisée durant la macération et la force appliquée lors du pressage sont les paramètres les plus influents sur le profil caroténoïdique de l'extrait. De fortes doses de pectinase associées à une force de pressage élevée permettent d'obtenir à la fois un extrait plus riche en caroténoïdes et une meilleure densité de flux de perméat en microfiltration. L'utilisation de plusieurs cycles successifs de pressage permet d'augmenter les teneurs en caroténoïdes de l'extrait mais augmente également son pouvoir colmatant en microfiltration. L'étude de la concentration de l'extrait par microfiltration tangentielle a montré qu'il est possible d'atteindre un facteur de réduction volumique (FRV) de 20 en maintenant des densité de flux de perméat supérieures à 100 L.h-1.m-2. Les caroténoïdes sont concentrés à hauteur du FRV choisi (jusqu'à 20 fois). La diafiltration a permis de purifier 5 fois les caroténoïdes par rapport à la matière sèche. Un modèle simple basé sur des bilans matières pour prévoir l'impact du FRV et du diavolume sur la composition de l'extrait a été développé et validé. L'extrait final obtenu présente une teneur en caroténoïdes de 70 mg.kg-1. Parmi les 11 molécules identifiées par HPLC-DAD, les caroténoïdes majoritaires sont les isomères cis et trans de l'auroxanthine, la β-cryptoxanthine et le β-carotène. Les extraits finaux obtenus se présentent sous forme de liquides visqueux de couleur jaune intense, faciles à disperser dans l'eau. Ils possèdent un fort potentiel d'utilisation dans la formulation des aliments comme colorant naturel. / Whatever is the area of plantation, cashew (Anacardium occidentale L.) is grown primarily for the production of nuts, a supply chain that has great socioeconomic importance, especially in Brazil. The cashew juice is a by-product that results from pressing the nut hypertrophied peduncle, known as cashew apple, a juicy pseudo fruit. Peduncle processing generates large volumes of industrial solid waste that are usually discarded or sometimes used as animal feed. In this context, this work aimed to propose and evaluate a new process that provides an added value to this industrial byproduct, extracting carotenoids that were contained therein. The process comprised three successive operations: an extraction by pressing associated to an enzymatic maceration, a cold concentration of the extract by crossflow microfiltration and a purification by diafiltration. The first operation was optimized with the use of two experimental designs: a Plackett-Burmam (Hadamard matrix) plan for factors screening to select the most influential operating parameters, followed by a central composite design for optimization. The dose of pectinase used during maceration and the applied force used during the pressing operation were the most influential parameters on the carotenoid extract profile. High doses of pectinase associated with a high pressing force led to a richer carotenoid extract and enhanced the permeate flux in microfiltration. The use of several successive cycles of compression increased the carotenoid content of the extract but also increased its fouling properties during microfiltration. The extract concentration by crossflow microfiltration study showed that it was possible to reach values of volumetric reduction ratio (VRR) of about 20, maintaining the permeate flux above 100 Lh-1.m-2. The carotenoids were concentrated in the same levels of FRV (up to 20 times). The diafiltration allowed purification of carotenoids 5 times in relation to the dry matter. A simple model, based on a mass balance to predict the impact of VRR and diavolume on the extract composition was developed and validated. The final extract obtained presented a carotenoid content of 70 mg.kg-1. Among the 11 compounds identified by HPLC-DAD, the main carotenoids were cis and trans isomers of auroxanthine, β-cryptoxanthin and β-carotene. The final extracts obtained were in the form of viscous liquids of a yellow intense color, and easily dispersed in water. These concentrates have a strong potential for use in the formulation of foods and beverages as a natural dye.

Neofabraea is a genus of an important plant pathogenic fungi having worldwide appearance. Four Neofabraea species are responsible for bull's eye rot of pome fruits. The aim of this thesis was to investigate which of these species occur in the Czech Republic. 81 isolates were collected during a two- year period and they were identified using PCR fingerprinting (primers ERIC 1R and M13-core) and DNA sequencing (ITS, mtSSU and tub2). The results showed that species N. alba, N. perennans and Cryptosporiopsis kienholzii occur in the Czech Republic. According to available information, this is the second record of C. kienholzii in Europe. One isolate (KP4) failed to be identified as any of the species. KP4 is very close to C. kienholzii, but it can be distinguished both biologically and genetically. Furthermore, the aggressiveness of individual species was compared.N. perennans and strain KP4 proved to be most aggressive, the least aggressive is C. kienholzii. Two N. alba strains (KP36 and KP37) isolated from healthy apple fruit and leaf are pathogenic for apple fruits. Keywords: aggressiveness, Cryptosporiopsis kienholzii, Dermateaceae, Helotiales, apple tree, Malus, PCR fingerprinting, postharvest diseases Powered by TCPDF (www.tcpdf.org)

This diploma thesis deals with media image of Apple Inc. in selected Czech internet media. It presents Apple Inc., its evolution and Steve Jobs's personality. The theoretic framework is semiotics and main method is semiotic analysis. There is also an introduction to the selected Czech internet media - iDnes.cz and jablickar cz. These are the sources of articles that have undergone semiotic analysis and are followed by comparation. The results of analysis is a phenomenon showing that the level of positivity of Apple products presentation in selected articles is lower after Jobs's death compared to the level of positivity of Apple products presentation during Jobs's life. Powered by TCPDF (www.tcpdf.org)

Apple pomace is a solid by-product acquired from pressing and crushing millions of tons of apple in juice-industries. It represents 25-30 % of the original fruit and consists of peels, seeds and pulp. This raw material has multiple applications due to its high carbohydrate and moisture content. This bachelor thesis evaluated the use apple pomace acquired from Herrljunga cider for the cultivation of a filamentous fungus to produce biomass and ethanol. Different pretreatment strategies were applied to the apple pomace to extract as much sugars as possible. Several batches were made by mixing pomace and distilled water at different ratios (g pomace per g water) and different water temperatures. Apple juice was produced by filtering soaked pomace using a fine fabric. Apple pomace suspensions were made by adding pomace and water without mixing it (non-homogenised) and homogenised suspensions by mixing with a kitchen blender. Some apple juice batches were pH adjusted to 5.5 to investigate the effect on the fungal growth. The batches were put in Erlenmeyer flasks, sterilised and inoculated with the fungal strain Rhizomucor that has been isolated from Indonesian leaves used for tempe preparation. The Erlenmeyer flasks were incubated in a water shake for 72 h. Samples were taken every 24 h to follow sugar and ethanol concentrations. The samples were analysed by HPLC (High-Performance Liquid Chromatography). The results showed that apple pomace suspension did not perform well compared to the apple juice since the suspension was too viscous and lacked oxygen for the fungus to grow properly in the solution. The apple juice did show a significant improvement compared to the suspension, however pH adjustment to 5.5 had a negative impact on the fungal growth. Cold pre-treatment with an apple pomace to water ratio of 1 g pomace /g water produced the most biomass, with a yield of 9.7 g biomass per kg dry apple pomace. For ethanol production, an apple pomace to water ratio of 1 g pomace /g water using hot water had the highest yield of 11.2 g ethanol per kg dry apple pomace. / Äppelpressmassa är en solid biprodukt, producerad genom att pressa och trycka milliontals ton äpple i bland annat juiceindustrier. Den kvarstående massan motsvarar 25-30 % av äpplet och består utav skal, frön och fruktkött. Denna råvara har många tillämpningar då den har ett högt kolhydrat- och vätskeinnehåll. Detta examensarbete utvärderade användningen av äppelpressmassa från Herrljunga cider för att odla en filamentös svamp i syfte att producera biomassa och etanol. Massan blev utsatt för olika förbehandlingar för att extrahera så mycket socker som möjligt. Olika satser gjordes genom att blanda äppelpressmassa med vatten i olika förhållanden (g äppelpressmassa per g vatten) och olika vattentemperaturer. Äppeljuice producerades genom att filtrera blöt massa med ett fint tyg. Suspensioner gjordes genom att tillsätta vatten till massan och inte blanda det (icke-homogent). En annan variant gjordes genom att blanda äppelpressmassa och vatten med en mixer (homogent). Några utav äppeljuicesatserna pH justerades till 5.5 för att se hur det påverkade svamptillväxten. Satserna flyttades till Erlenmeyer flaskor, steriliserades och ympades med den filamentösa svampen Rhizomucor. Erlenmeyer flaskorna flyttades till ett skakvattenbad för att jäsa i 72 timmar. Prover togs var 24:e timma för att se socker- och etanolkoncentrationerna ändras. Detta analyserades med hjälp utav en HPLC. Resultaten visade att suspensionssatserna inte presterade bra jämfört med äppeljuicesatserna. Detta misstänks bero på att innehållet var väldigt visköst och hade lågt syreinnehåll för svampen att kunna växa. Att justera pH till 5.5 för äppeljuicesatserna visade sig inte vara bra, de presterade sämre jämfört med justerade satser. Förbehandlingen med en äppelpressmassa till vatten förhållandet på 1 g äppelpressmassa/1 g kallt vatten producerade mest biomassa med ett utbyte av 9.7 g torr biomassa per kg torr äppelpressmassa. För etanolproduktion hade förbehandlingsmetoden med en äppelpressmassa till vatten förhållandet på 1 g äppelpressmassa/1 g varmt vatten högst utbyte med 11.2 g etanol per kg torr äppelpressmassa.

Extensive quantities of apple pomace are generated annually but disposal of this waste is still much disputed. In EU alone, 500 000 tons are produced every year. Without further treatment, the acidic character of apples with their high sugar and low protein content makes the pomace unsuitable for landfilling and animal feedstock. However, further treatment is usually not economically feasible. This study addresses this issue by introducing a new approach for the apple pomace to produce sustainable materials.  The high content of sugars in apple pomace which can be reshaped and reformed at higher temperatures makes the waste material suitable for plastic production. Other components found in apple pomace are 5 % proteins and 1.5 % fats. Fibers are abundant, dietary fibers amounts for more than half (55 %) the original apple pomace weight. Phenols, sorbitol and acids can be found in minor mount, 2 % or less. The apple pomace itself is a mixture of mostly pulp and peel which corresponds to 9/10 of the total mass. Whereas seeds, seed core and stalk are the remaining 1/10. The possibilities of utilizing apple pomace to produce biofilms and 3D shapes have been investigated. The effects of introducing orange pomace, another waste material produced in extensive quantities, to apple pomace samples has also been studied.  Two methods were used to produce bioplastic materials; solution casting and compression molding. Glycerol was used as a plasticizer. Apple pomace, either washed or not washed, was oven-dried and milled into a fine powder. Using compression molding, plates or cups of the two powders with different amounts of glycerol were prepared. Mixtures of apple pomace and orange pomace, with or without glycerol, were prepared in the same way. The apple pomace was also used in a film casting method to produce plastic films. Applying laser cutting to the plates and plastic films, dog-bone specimens were created whose mechanical properties were analysed using a universal testing machine.  Highest values in terms of tensile strength and elongation at max was reached with bioplastics produced from solution casting where the values varied in the range 3.3 – 16 MPa and 11 – 55 % respectively. The compression molding approach resulted in tensile strength values in the range 0.94 – 5.9 MPa whereas the elongation at max was in the range 0.30 – 1.9 %. A possible application for this material could be disposable tableware which does not require high mechanical strength.  It was shown that it is possible to produce 3D structures and plastic films from apple pomace. Washed apple pomace with glycerol has similar properties as not washed apple pomace without the plasticizer. Adding orange pomace to apple pomace samples increases the tensile strength at the expense of the elongation at max. The pressing conditions and powder size greatly effects the mechanical properties, where a larger powder size lower the values for the mechanical properties. This new approach paves the way for a new utilization of apple pomace to replace some petroleum-based materials and at the same time solve the disposal problem of apple pomace.