Dependendo das etapas de produção, a aguardente de cana de açúcar, pode ser contaminada por Hidrocarbonetos Policíclicos Aromáticos (HPAs) que apresentam propriedades carcinogênicas e/ ou mutagênicas. Neste trabalho se determinou os teores de HPAs em aguardentes acondicionadas em tonéis de carvalho sem tostar e tostados por 1, 2 e 3 minutos. Os dados obtidos em função do tempo de envelhecimento e do tempo de tosta do tonel foram correlacionados. Após períodos variados, as amostras foram coletadas e submetidas a processos de extração em cartuchos de SPE (C18) e analisadas por Cromatografia Líquida de Alta Eficiência (HPLC) com detector de fluorescência. Dos 16 HPAs monitorados pela Agencia de Proteção Americana (USEPA) foram analisados: Naftaleno, Acenafteno, Fluoreno, Fenantreno, Antraceno, Fluoranteno, Pireno, Benzo(a)Antraceno, Criseno, Benzo(b)fluoranteno, Benzo(k)fluoranteno, Benzo(a)pireno, Dibenzo(a,h)antraceno, Benzo(g,h,i)perileno e Indeno(1,2,3 c,d)pireno. Os HPAs nas aguardentes armazenadas, apresentaram um perfil comum, atingindo teores máximos entre o 4° e o 12° dia de armazenamento, começando a diminuir até atingir a valores em alguns casos próximos ao do Branco. Realizaram-se dois experimentos de armazenamento, o 1º experimento ao longo de 553 dias e o 2º experimento por um período de 57 dias. As amostras armazenadas no 2º experimento (tonéis re-utilizados) apresentaram teores inferiores de HPAs em relação ao 1º experimento. A soma dos teores médios máximos dos 15 HPAs, nas amostras de aguardente armazenada no 1º e 2º experimento respectivamente foram: 1 min. de tosta (27,76 -14,45 µ/L ), sem tosta (20,34 -9,02 µg/L), 2 min. de tosta (15,45 -10,38 µg/L) e 3 min. de tosta (14,25 -12,89 µg/L). Os valores do Branco para o 1º e 2 º experimento foram: 10,88 µg/L e 6,89 µg/L, respectivamente. Com respeito ao Benzo(a)pireno (BaP), os teores médios máximos alcançados em aguardentes envelhecidas em tonéis tostados por 1, 2 e 3 minutos foram respectivamente: 0,0094 µg/L, 1,401 µg/L, 0,119 µg/L e 0,051 µg/L, atingindo teores maiores que o teor do Branco do BaP (0,014µg/L). / During the different steps of production, the sugarcane spirits can be contaminated with Polycyclic Aromatic Hydrocarbons (PAHs) which have carcinogenic and/or mutagenic properties. The scope this work is to determine the levels of PAHs in aged sugarcane spirits in oak barrels with and without toasting for later correlation of results depending on the aging time and the time of the burning barrel. The samples were stored in barrels without and with toasting for 1, 2 and 3 minutes. After varying periods, samples were collected and subjected to extraction processes using SPE (C18) cartridges and analyzed by using High Efficiency Liquid Chromatography (HPLC) coupled with a fluorescence detector. We analyzed the following PAHs: naphthalene, acenaphthene, fluorene phenanthrene, anthracene, fluoranthene, pyrene, benzo(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h,i)perylene and indeno(1,2,3-c,d)pyrene. PAHs in aged spirits had a common profile, reaching maximum levels between the 4th and 12th day of aging, starting to decrease the values, in some cases, lower than blank. There were two storage experiments, experiments 1 through 553 days and the 2nd experiment for a period of 57 days. Samples stored in the 2nd experiment (re-used barrels) had lower levels of PAHs compared to the 1st experiment. The sum of the maximum average levels of 15 PAHs in the samples spirit stored in the 1st and 2nd respectively experiment were: 1 min. of toast (27.76 -14.45 µ/L) without toast (20.34 -9.02 µg/L), 2 min. toasting (15.45 -10.38 µg/L), and 3 min. toasting (14.25 -12.89 µg/L). The blank values for the 1st and 2nd experiment were: 10.88 µg/L and 6.89 µg/L, respectively. With respect to Benzo(a)pyrene (BaP), the maximum average levels achieved in spirit aged in barrels toasted by 1, 2 and 3 minutes were respectively: 0.0094 µg/L, 1.401 µg/L, 0.119 µg/L and 0.051 µg/L, reaching higher levels than the blank content of BaP (0,014 µg/L)

Dependendo das etapas de produção, a aguardente de cana de açúcar, pode ser contaminada por Hidrocarbonetos Policíclicos Aromáticos (HPAs) que apresentam propriedades carcinogênicas e/ ou mutagênicas. Neste trabalho se determinou os teores de HPAs em aguardentes acondicionadas em tonéis de carvalho sem tostar e tostados por 1, 2 e 3 minutos. Os dados obtidos em função do tempo de envelhecimento e do tempo de tosta do tonel foram correlacionados. Após períodos variados, as amostras foram coletadas e submetidas a processos de extração em cartuchos de SPE (C18) e analisadas por Cromatografia Líquida de Alta Eficiência (HPLC) com detector de fluorescência. Dos 16 HPAs monitorados pela Agencia de Proteção Americana (USEPA) foram analisados: Naftaleno, Acenafteno, Fluoreno, Fenantreno, Antraceno, Fluoranteno, Pireno, Benzo(a)Antraceno, Criseno, Benzo(b)fluoranteno, Benzo(k)fluoranteno, Benzo(a)pireno, Dibenzo(a,h)antraceno, Benzo(g,h,i)perileno e Indeno(1,2,3 c,d)pireno. Os HPAs nas aguardentes armazenadas, apresentaram um perfil comum, atingindo teores máximos entre o 4° e o 12° dia de armazenamento, começando a diminuir até atingir a valores em alguns casos próximos ao do Branco. Realizaram-se dois experimentos de armazenamento, o 1º experimento ao longo de 553 dias e o 2º experimento por um período de 57 dias. As amostras armazenadas no 2º experimento (tonéis re-utilizados) apresentaram teores inferiores de HPAs em relação ao 1º experimento. A soma dos teores médios máximos dos 15 HPAs, nas amostras de aguardente armazenada no 1º e 2º experimento respectivamente foram: 1 min. de tosta (27,76 -14,45 µ/L ), sem tosta (20,34 -9,02 µg/L), 2 min. de tosta (15,45 -10,38 µg/L) e 3 min. de tosta (14,25 -12,89 µg/L). Os valores do Branco para o 1º e 2 º experimento foram: 10,88 µg/L e 6,89 µg/L, respectivamente. Com respeito ao Benzo(a)pireno (BaP), os teores médios máximos alcançados em aguardentes envelhecidas em tonéis tostados por 1, 2 e 3 minutos foram respectivamente: 0,0094 µg/L, 1,401 µg/L, 0,119 µg/L e 0,051 µg/L, atingindo teores maiores que o teor do Branco do BaP (0,014µg/L). / During the different steps of production, the sugarcane spirits can be contaminated with Polycyclic Aromatic Hydrocarbons (PAHs) which have carcinogenic and/or mutagenic properties. The scope this work is to determine the levels of PAHs in aged sugarcane spirits in oak barrels with and without toasting for later correlation of results depending on the aging time and the time of the burning barrel. The samples were stored in barrels without and with toasting for 1, 2 and 3 minutes. After varying periods, samples were collected and subjected to extraction processes using SPE (C18) cartridges and analyzed by using High Efficiency Liquid Chromatography (HPLC) coupled with a fluorescence detector. We analyzed the following PAHs: naphthalene, acenaphthene, fluorene phenanthrene, anthracene, fluoranthene, pyrene, benzo(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h,i)perylene and indeno(1,2,3-c,d)pyrene. PAHs in aged spirits had a common profile, reaching maximum levels between the 4th and 12th day of aging, starting to decrease the values, in some cases, lower than blank. There were two storage experiments, experiments 1 through 553 days and the 2nd experiment for a period of 57 days. Samples stored in the 2nd experiment (re-used barrels) had lower levels of PAHs compared to the 1st experiment. The sum of the maximum average levels of 15 PAHs in the samples spirit stored in the 1st and 2nd respectively experiment were: 1 min. of toast (27.76 -14.45 µ/L) without toast (20.34 -9.02 µg/L), 2 min. toasting (15.45 -10.38 µg/L), and 3 min. toasting (14.25 -12.89 µg/L). The blank values for the 1st and 2nd experiment were: 10.88 µg/L and 6.89 µg/L, respectively. With respect to Benzo(a)pyrene (BaP), the maximum average levels achieved in spirit aged in barrels toasted by 1, 2 and 3 minutes were respectively: 0.0094 µg/L, 1.401 µg/L, 0.119 µg/L and 0.051 µg/L, reaching higher levels than the blank content of BaP (0,014 µg/L)

Is avocado toast the reason that I am still living with my parents? In other words, does the consumption of avocado toast, or more specifically eating out in general, have any impact on one’s ability to be a homeowner. In May of 2017, an Australian real estate developer by the name of Tim Gurner was asked to provide advice to young people who could not afford to purchase a home. He responded by saying, “when I was trying to buy my first home, I wasn’t buying smashed avocado for $19 and four coffees at $4 each,” (Victor, 2017). While the claim may appear to be laughable at first glance, this is not the first time that statements such as this have been made. The United States Census Bureau tells us that annual homeownership rates for individuals under the age of 35 has been on the steady decline. Additionally, per Goldman Sachs, it is known that the percentage of adults age 18-31 that were married and living in their own homes has decreased from 56% in 1968 to 23% in 2012. This paper assesses and compares the spending habits of different generations, working to discern if there are notable differences particularly between Millennials and other generations. Data sets from the Consumer Expenditure Survey (CEX) and Zillow between the years 2000-2013 were examined. Although there is not data on avocado toast specifically, it is possible to broaden the hypothesis to examine the expenditures on the consumption of meals prepared away from home. For the purpose of this study, I take Tim Gurner’s statement and apply it more broadly to the idea of spending money on the experience of eating out. The results show that the consumption of avocado toast, defined as money spent on meals prepared away from home, does not have an impact on whether an individual owns a home, nor is it an indicator as to whether they will be renters or living with their parents. Rather, the results indicate that owning a home leads to consuming more avocado toast. This means that although it is commonly perceived that Millennials are consumers as opposed to savers, their inability to afford home ownership does not have any direct connection to their spending habits on avocado toast, and more broadly, eating out in general.

It was the purpose of this thesis to write an original script especially designed for Readers Theatre and to direct and produce that script for public performance. The thesis consists of an introduction which includes background material, a review of the literature concerning Readers Theatre, and the problems of writing an original script. The thesis includes the script as well as an evaluation of the attendant problems concerning the direction and production.

Se ha estudiado el efecto del volumen de la barrica, el tostado y origen de la madera de roble y la tonelería sobre los parámetros cromáticos, aromáticos, sensoriales y nutricionales de vinos de Monastrell, Cabernet Sauvignon y Petit Verdot elaborados en la D.O. Jumilla. Los resultados han mostrado que los parámetros de la barrica afectan más a los aromas del vino y su caracterización sensorial que a los parámetros cromáticos y nutricionales. Los vinos de Monastrell envejecidos en barricas de menores volúmenes y mayor nivel de tostado presentan una mayor concentración de compuestos aromáticos, aunque son menos preferidos sensorialmente. Para la crianza de los vinos de Cabernet Sauvignon, la preferencia sensorial se ha correspondido con vinos envejecidos en barricas de volúmenes pequeños, de roble americano y tostado M+, donde aparecen mayores concentraciones de compuestos aromáticos, no aportando la tonelería diferencias muy grandes. Resultados similares se han encontrado en los vinos de Petit Verdot / The effect of barrel volume, toast level, oak wood origin and cooperage on chromatic, aromatic, sensory and healthy properties of Monastrell, Cabernet Sauvignon and Petit Verdot wines has been studied. The results have shown that Monastrell wines aged in the smallest barrels and with the highest toast level showed the highest aromatic compound concentrations although they were sensorially less preferred. The use of small American oak barrels, with M+ toast level for Cabernet Sauvignon ageing showed wines with the higher volatile compound concentrations and the better sensory properties. Similar results were observed in Petit Verdot wines. Chromatic properties and antioxidant capacity of the wines did hardly show any correlation with the different factors studied.

Text in Afrikaans / Die doel van hierdie studie is om op die liedtekste van die kunstenaars, Bok van Blerk, Fokofpolisiekar, The Buckfever Underground (en Toast Coetzer) en Karen Zoid te fokus en om te bepaal wat hulle funksie in die eietydse Afrikaanse kultuurlandskap is, en wat hulle rol in die definiëring van kulturele identiteit is. In hierdie studie sal daar ook klem gelê word op die sosiopolitieke faktore wat tot die opbloei van die Afrikaanse musiekbedryf gelei het. Deur die analise van dié kunstenaars se lirieke, sal ek vasstel of hulle wel betekenisvolle werk van literêre gehalte lewer. Ek het spesifiek hierdie musikante gekies omdat hulle jong eietydse musikante is. / The purpose of this study is to focus on the song texts of artists, Karen Zoid, Fokofpolisiekar, The Buckfever Underground (and Toast Coetzer) and Bok van Blerk and to determine their function in today’s cultural reality, and whether these musicians and their music have an influence on today’s youth and their search for a Cultural Identity. This study will also focus on the socio-political factors that led to the rise of the Afrikaans Music Industry. By analyzing these artists’ lyrics, I want to determine whether they are significant works of literary quality. These musicians were chosen because they are regarded as young contemporary musicians. / Afrikaans & Theory of Literature / M.A. (Afrikaans)

Text in Afrikaans / Die doel van hierdie studie is om op die liedtekste van die kunstenaars, Bok van Blerk, Fokofpolisiekar, The Buckfever Underground (en Toast Coetzer) en Karen Zoid te fokus en om te bepaal wat hulle funksie in die eietydse Afrikaanse kultuurlandskap is, en wat hulle rol in die definiëring van kulturele identiteit is. In hierdie studie sal daar ook klem gelê word op die sosiopolitieke faktore wat tot die opbloei van die Afrikaanse musiekbedryf gelei het. Deur die analise van dié kunstenaars se lirieke, sal ek vasstel of hulle wel betekenisvolle werk van literêre gehalte lewer. Ek het spesifiek hierdie musikante gekies omdat hulle jong eietydse musikante is. / The purpose of this study is to focus on the song texts of artists, Karen Zoid, Fokofpolisiekar, The Buckfever Underground (and Toast Coetzer) and Bok van Blerk and to determine their function in today’s cultural reality, and whether these musicians and their music have an influence on today’s youth and their search for a Cultural Identity. This study will also focus on the socio-political factors that led to the rise of the Afrikaans Music Industry. By analyzing these artists’ lyrics, I want to determine whether they are significant works of literary quality. These musicians were chosen because they are regarded as young contemporary musicians. / Afrikaans and Theory of Literature / M.A. (Afrikaans)