Reductions in baroreflex responsiveness have been thought to increase the prevalence of orthostatic hypotension in endurance trained athletes. To test this hypothesis, cardiovascular responses to orthostatic stress, cardiopulmonary and carotid baroreflex responsiveness, and the effect of cardiopulmonary receptor deactivation on carotid baroreflex responses were examined in 24 men categorized by maximal aerobic power (V02max) into one of three groups: high fit (HF, V0-2max=67.0±1.9 ml•kg^-1•min^-1), moderately fit (MF, V0-2max=50.9±1.4 ml•kg^-1•min^-1), and low fit (LF, V0-2max=38.9±1.5 ml•kg^-1•min^-1). Orthostatic stress was induced using lower body negative pressure (LBNP) at -5, -10, -15, -20, -35, and -50 torr. Cardiopulmonary baroreflex responsiveness was assessed as the slope of the relationship between forearm vascular resistance (FVR, strain gauge plethysmography) and central venous pressure (CVP, dependent arm technigue) during LBNP<-35 torr. Carotid baroreflex responsiveness was assessed as the change in heart rate (HR, electrocardiography) or mean arterial pressure (MAP, radial artery catheter) elicited by 600 msec pulses of neck pressure and neck suction (NP/NS) from +40 to -70 torr. Pressures were applied using a lead collar wrapped about the subjects' necks during held expiration. Stimulus response data were fit to a logistic model and the parameters describing the curve were compared using two-factor ANOVA. The reductions CVP, mean (MAP), systolic, and pulse pressures during LBNP were similar between groups (P<0.05). However, diastolic blood pressure increased during LBNP m all but the HF group. (P<0.05). The slope of the FVR/CVP relationship did not differ between groups, nor did the form of the carotid-cardiac baroreflex stimulus response curve change during LBNP. changes in HR elicited with NP/NS were not different between groups (£>0.05). The range of the MAP stimulus response curve, however, was significantly less in the HP group compared to either the MP or LF group (£<0.05). These data imply that carotid baroreflex control of HR is unaltered by endurance exercise training, but carotid baroreflex control of blood pressure is impaired significantly, predisposing athletes to faintness.

ABSTRACT A core tool of sensory science is the use of trained descriptive panels. This research describes an investigation into the role of motivation in the performance of trained panels and the use of a trained panel to develop a better understanding of the perception of Sauvignon blanc wines. Substantial investment in time and money is directed towards ensuring trained panels perform optimally. Having selected a panel, the panel leader needs to ensure that panellists provide accurate, reliable data. Panellist motivation is also an important factor to consider. While performance psychology, education and sport science fields have researched motivation extensively, knowledge about panellist motivation within sensory science is limited. However, findings from existing research in these other areas - which suggest an important role for autonomy, competence and relatedness - can be applied to sensory panels in order to increase intrinsic motivation. The initial part of the research investigated the fundamental factors that affect and influence panellists’ motivation and participation. A survey (n=74) revealed that extra income and a general interest in food were the key drivers in inspiring people to become panellists, whilst enjoyment in being a panellist, interest in food, and extra income were key drivers for people to remain panellists. In a second survey, the intrinsic motivation of seven trained panels from four countries (n=108) was assessed. External panels were found to be more intrinsically motivated than internal panels. Experienced panellists had an increased perception of competence, which is a key factor for people to be intrinsically motivated. Understanding motivational frameworks currently used in other research fields and integrating them into existing panel training protocols may enhance and sustain panellists’ intrinsic motivation. A trained panel (n=14) was then used in the second part of the thesis to identify key flavours in Sauvignon blanc wines from Australia, France, New Zealand, Spain, South Africa and USA. Sixteen characteristics were identified and measured, including sweet sweaty passionfruit, capsicum, passionfruit skin/stalk, boxwood/cat’s urine, grassy, mineral/flinty, citrus, bourbon, apple lolly/candy, tropical, mint, fresh asparagus, canned asparagus, stonefruit, apple and snowpea. Principal component analysis was used to describe differences between regions and countries. Sauvignon blanc wines from Marlborough, New Zealand (NZ), were described by tropical and sweet sweaty passionfruit characteristics, while French and South African Sauvignon blanc wines were described as having flinty/mineral and bourbon-like flavors. Chemical analyses of these wines also showed that Marlborough, NZ wines had more methoxypyrazine and thiol compounds. A consumer study (n=109) showed that New Zealanders significantly prefer New Zealand style Sauvignon blanc. The final part of this research focused on using trained panellists to explore the interactions between volatile and non-volatile wine compounds and their effects on the aroma profile of New Zealand Sauvignon blanc wine. Four volatile aroma compounds that are important in New Zealand Sauvignon blanc wine were studied (isobutyl methoxypyrazine [MIBP], 3-mercaptohexanol [3MH], 3-mercaptohexanol acetate [3MHA], and ethyl decanoate). Each of these four aroma compounds were assessed in combination with three non-volatile polyphenolic compounds commonly found in Sauvignon blanc wine: catechin, caffeic acid and quercetin. Results showed each polyphenol had a unique effect when blended with a specific aroma compound, either suppressing, accentuating, or showing little effect on the perception of the aroma compounds. The perception of MIBP, 3MH, and ethyl decanoate were largely suppressed by the added polyphenols, with a few exceptions. The perception of 3MH was accentuated with the addition of caffeic acid, and the perception of 3MHA was accentuated with the addition of catechin. The interactive effects of aroma compounds with polyphenols likely reflect non-covalent associations in the wine solution that reduce the volatility of the aroma compounds. With an understanding of the interactive effects of volatile and non-volatile compounds in wine, winemakers might optimize the impact of selected volatile compounds by managing polyphenol levels, supporting their efforts to attain desirable wine aroma profiles.

ABSTRACT A core tool of sensory science is the use of trained descriptive panels. This research describes an investigation into the role of motivation in the performance of trained panels and the use of a trained panel to develop a better understanding of the perception of Sauvignon blanc wines. Substantial investment in time and money is directed towards ensuring trained panels perform optimally. Having selected a panel, the panel leader needs to ensure that panellists provide accurate, reliable data. Panellist motivation is also an important factor to consider. While performance psychology, education and sport science fields have researched motivation extensively, knowledge about panellist motivation within sensory science is limited. However, findings from existing research in these other areas - which suggest an important role for autonomy, competence and relatedness - can be applied to sensory panels in order to increase intrinsic motivation. The initial part of the research investigated the fundamental factors that affect and influence panellists’ motivation and participation. A survey (n=74) revealed that extra income and a general interest in food were the key drivers in inspiring people to become panellists, whilst enjoyment in being a panellist, interest in food, and extra income were key drivers for people to remain panellists. In a second survey, the intrinsic motivation of seven trained panels from four countries (n=108) was assessed. External panels were found to be more intrinsically motivated than internal panels. Experienced panellists had an increased perception of competence, which is a key factor for people to be intrinsically motivated. Understanding motivational frameworks currently used in other research fields and integrating them into existing panel training protocols may enhance and sustain panellists’ intrinsic motivation. A trained panel (n=14) was then used in the second part of the thesis to identify key flavours in Sauvignon blanc wines from Australia, France, New Zealand, Spain, South Africa and USA. Sixteen characteristics were identified and measured, including sweet sweaty passionfruit, capsicum, passionfruit skin/stalk, boxwood/cat’s urine, grassy, mineral/flinty, citrus, bourbon, apple lolly/candy, tropical, mint, fresh asparagus, canned asparagus, stonefruit, apple and snowpea. Principal component analysis was used to describe differences between regions and countries. Sauvignon blanc wines from Marlborough, New Zealand (NZ), were described by tropical and sweet sweaty passionfruit characteristics, while French and South African Sauvignon blanc wines were described as having flinty/mineral and bourbon-like flavors. Chemical analyses of these wines also showed that Marlborough, NZ wines had more methoxypyrazine and thiol compounds. A consumer study (n=109) showed that New Zealanders significantly prefer New Zealand style Sauvignon blanc. The final part of this research focused on using trained panellists to explore the interactions between volatile and non-volatile wine compounds and their effects on the aroma profile of New Zealand Sauvignon blanc wine. Four volatile aroma compounds that are important in New Zealand Sauvignon blanc wine were studied (isobutyl methoxypyrazine [MIBP], 3-mercaptohexanol [3MH], 3-mercaptohexanol acetate [3MHA], and ethyl decanoate). Each of these four aroma compounds were assessed in combination with three non-volatile polyphenolic compounds commonly found in Sauvignon blanc wine: catechin, caffeic acid and quercetin. Results showed each polyphenol had a unique effect when blended with a specific aroma compound, either suppressing, accentuating, or showing little effect on the perception of the aroma compounds. The perception of MIBP, 3MH, and ethyl decanoate were largely suppressed by the added polyphenols, with a few exceptions. The perception of 3MH was accentuated with the addition of caffeic acid, and the perception of 3MHA was accentuated with the addition of catechin. The interactive effects of aroma compounds with polyphenols likely reflect non-covalent associations in the wine solution that reduce the volatility of the aroma compounds. With an understanding of the interactive effects of volatile and non-volatile compounds in wine, winemakers might optimize the impact of selected volatile compounds by managing polyphenol levels, supporting their efforts to attain desirable wine aroma profiles.

Over the last seven years the recruitment of overseas trained doctors (OTDs) has formed a significant part of Australia’s policy to address the medical workforce issue of geographic maldistribution to ensure that communities in rural and remote Australia have access to adequate general practice (GP) services. This policy has not been without problems, particularly in the areas of assessment of skills and qualifications, appropriate orientation and integration into Australian communities, and retention of these doctors within rural and remote communities. To date there has been little evidence-based research on the role of OTDs in the medical workforce in Australia. This study explores the service provision and quality of care provided by OTDs using the 5 Year OTD Scheme as the case study. In doing so, it assesses the adequacy of this strategy and discusses the implications for future workforce policies and programs. A mixed method design was used in the study. The quantitative component involved secondary analysis of Medicare Australia data for all OTDs participating in the 5 Year OTD Scheme in 2002 and all Australian trained doctors (ATDs) practising in rural and remote Australia in the same year. A log Poisson regression model was used to assess the interactive effect of the various GP characteristics, such as age, sex, experience and practice location with OTD/ATD status on the rate of a particular service item per patient, adjusted for patient age and sex. The qualitative component involved two focus groups with OTDs which were used to help explain the relationships between variables found in the quantitative component of the study. Template analysis was used to identify themes from the focus group. Significantly different rates per patient between OTDs and ATDS were found across most service items and GP characteristics examined. The greatest variation was found among items relating to in-surgery consultations and non-surgery consultations such as nursing home visits. Fewer differences were found between groups relating to pathology, imaging or procedural services. Analysis of surrogate quality items identified few differences between OTDs and ATDs. The focus group identified a number of other factors that influenced their patterns of service and accounted for some of the differences identified in the quantitative analysis. These factors included knowledge of the health care system in Australia, cultural and communication influences, health conditions of patients, patient and community attitudes, remuneration influences and training influences. These had varying degrees of influence on their patterns of service. The reasons for the differences found between OTDs and ATDs are partially explained by the characteristics of the GPs examined and partially explained by other external influences that relate to the particular circumstances of the OTDs, such as knowledge of the Australian health care system and cultural and communication issues. Understanding the nature of practice is central to ensuring appropriate professional support measures. The study findings highlight the need for a targeted training program for OTDs that address the areas that have the greatest influence on patterns of service to ensure that rural and remote communities receive the same quality of service from OTDs as provided by ATDs. / http://proxy.library.adelaide.edu.au/login?url= http://library.adelaide.edu.au/cgi-bin/Pwebrecon.cgi?BBID=1320385 / Thesis (Ph.D.) - University of Adelaide, School of Population Health and Clinical Practice, 2008

ABSTRACT A core tool of sensory science is the use of trained descriptive panels. This research describes an investigation into the role of motivation in the performance of trained panels and the use of a trained panel to develop a better understanding of the perception of Sauvignon blanc wines. Substantial investment in time and money is directed towards ensuring trained panels perform optimally. Having selected a panel, the panel leader needs to ensure that panellists provide accurate, reliable data. Panellist motivation is also an important factor to consider. While performance psychology, education and sport science fields have researched motivation extensively, knowledge about panellist motivation within sensory science is limited. However, findings from existing research in these other areas - which suggest an important role for autonomy, competence and relatedness - can be applied to sensory panels in order to increase intrinsic motivation. The initial part of the research investigated the fundamental factors that affect and influence panellists’ motivation and participation. A survey (n=74) revealed that extra income and a general interest in food were the key drivers in inspiring people to become panellists, whilst enjoyment in being a panellist, interest in food, and extra income were key drivers for people to remain panellists. In a second survey, the intrinsic motivation of seven trained panels from four countries (n=108) was assessed. External panels were found to be more intrinsically motivated than internal panels. Experienced panellists had an increased perception of competence, which is a key factor for people to be intrinsically motivated. Understanding motivational frameworks currently used in other research fields and integrating them into existing panel training protocols may enhance and sustain panellists’ intrinsic motivation. A trained panel (n=14) was then used in the second part of the thesis to identify key flavours in Sauvignon blanc wines from Australia, France, New Zealand, Spain, South Africa and USA. Sixteen characteristics were identified and measured, including sweet sweaty passionfruit, capsicum, passionfruit skin/stalk, boxwood/cat’s urine, grassy, mineral/flinty, citrus, bourbon, apple lolly/candy, tropical, mint, fresh asparagus, canned asparagus, stonefruit, apple and snowpea. Principal component analysis was used to describe differences between regions and countries. Sauvignon blanc wines from Marlborough, New Zealand (NZ), were described by tropical and sweet sweaty passionfruit characteristics, while French and South African Sauvignon blanc wines were described as having flinty/mineral and bourbon-like flavors. Chemical analyses of these wines also showed that Marlborough, NZ wines had more methoxypyrazine and thiol compounds. A consumer study (n=109) showed that New Zealanders significantly prefer New Zealand style Sauvignon blanc. The final part of this research focused on using trained panellists to explore the interactions between volatile and non-volatile wine compounds and their effects on the aroma profile of New Zealand Sauvignon blanc wine. Four volatile aroma compounds that are important in New Zealand Sauvignon blanc wine were studied (isobutyl methoxypyrazine [MIBP], 3-mercaptohexanol [3MH], 3-mercaptohexanol acetate [3MHA], and ethyl decanoate). Each of these four aroma compounds were assessed in combination with three non-volatile polyphenolic compounds commonly found in Sauvignon blanc wine: catechin, caffeic acid and quercetin. Results showed each polyphenol had a unique effect when blended with a specific aroma compound, either suppressing, accentuating, or showing little effect on the perception of the aroma compounds. The perception of MIBP, 3MH, and ethyl decanoate were largely suppressed by the added polyphenols, with a few exceptions. The perception of 3MH was accentuated with the addition of caffeic acid, and the perception of 3MHA was accentuated with the addition of catechin. The interactive effects of aroma compounds with polyphenols likely reflect non-covalent associations in the wine solution that reduce the volatility of the aroma compounds. With an understanding of the interactive effects of volatile and non-volatile compounds in wine, winemakers might optimize the impact of selected volatile compounds by managing polyphenol levels, supporting their efforts to attain desirable wine aroma profiles.

This thesis reports on the development of an Australian Government English as a Second Language test for health professionals, the Occupational English Test (OET) , and its validation using Rasch Item Response Theory models. / The test contains sub-tests of the four macroskills, each based on workplace communication tasks. The thesis reports on the creation of test specifications, the trial ling of test materials and the analysis of data from full test sessions. / The main research issues dealt with are as follows: / 1. The nature of the constructs involved in communicative language testing. The term proficiency is analysed, and its relationship to a number of models of communicative competence examined. The difficulty of incorporating into these models factors underlying test performance is identified. / 2. The nature of performance tests. A distinction is introduced between strong and weak senses of the term performance test, and related to the discussion in 1 above. / 3. The content validity of the OET. This is established on the basis of a questionnaire survey, interviews, examination of relevant literature, workplace observation and test data. / 4. The role of classical and Rasch IRT analysis in establishing the qualities of the test. Classical and Rasch IRT analyses are used to establish the basic reliability of the OET sub-tests. The Writing sub-test is shown to be somewhat problematic for raters because of the nature of the writing task involved. Analysis of data from the Reading subtest demonstrates the superiority of the Rasch analysis in the creation of short tests with a specific screening function. / 5. The role of Rasch IRT analysis in investigating the construct and content validity of the test and hence of communicatively-oriented tests in general. Rasch analysis reveals that the sub-tests are satisfactory operationalizations of the constructs 'ESL listening/ speaking/ reading/ writing ability in health professional contexts. For the Speaking and Writing sub-tests, the analysis reveals that responses of raters in categories associated with perceptions of grammatical accuracy have a more important role in the determination of the candidate's total score than was anticipated in the design of the test. This finding has implications for the validity of communicatively oriented tests in general, and illustrates the potential of IRT analysis for the investigation of the construct validity of tests. / 6. The appropriateness of the use of Rasch IRT in the analysis of language tests. The nature of the debate about 'unidimensionality' in Rasch analysis is reviewed. It is argued that the issue has been substantialy misunderstood. Data from the two parts of the Listening sub-test are analysed, and statistical tests are used to confirm the unidimensionality of the data set. It is concluded that Rasch analysis is appropriate for a language test of this type. / 7. The behaviour of raters in the rating of oral and written production in a second language. The findings reported in 5 above suggest that the behaviour of raters is crucial to understanding what is being measured in a communicative test of the productive language skills. / The research demonstrates the value of Rasch IRT analysis in the empirical validation of communicatively oriented language tests, and the potential of large-scale test development projects for theoretical work on language testing.

ABSTRACT A core tool of sensory science is the use of trained descriptive panels. This research describes an investigation into the role of motivation in the performance of trained panels and the use of a trained panel to develop a better understanding of the perception of Sauvignon blanc wines. Substantial investment in time and money is directed towards ensuring trained panels perform optimally. Having selected a panel, the panel leader needs to ensure that panellists provide accurate, reliable data. Panellist motivation is also an important factor to consider. While performance psychology, education and sport science fields have researched motivation extensively, knowledge about panellist motivation within sensory science is limited. However, findings from existing research in these other areas - which suggest an important role for autonomy, competence and relatedness - can be applied to sensory panels in order to increase intrinsic motivation. The initial part of the research investigated the fundamental factors that affect and influence panellists’ motivation and participation. A survey (n=74) revealed that extra income and a general interest in food were the key drivers in inspiring people to become panellists, whilst enjoyment in being a panellist, interest in food, and extra income were key drivers for people to remain panellists. In a second survey, the intrinsic motivation of seven trained panels from four countries (n=108) was assessed. External panels were found to be more intrinsically motivated than internal panels. Experienced panellists had an increased perception of competence, which is a key factor for people to be intrinsically motivated. Understanding motivational frameworks currently used in other research fields and integrating them into existing panel training protocols may enhance and sustain panellists’ intrinsic motivation. A trained panel (n=14) was then used in the second part of the thesis to identify key flavours in Sauvignon blanc wines from Australia, France, New Zealand, Spain, South Africa and USA. Sixteen characteristics were identified and measured, including sweet sweaty passionfruit, capsicum, passionfruit skin/stalk, boxwood/cat’s urine, grassy, mineral/flinty, citrus, bourbon, apple lolly/candy, tropical, mint, fresh asparagus, canned asparagus, stonefruit, apple and snowpea. Principal component analysis was used to describe differences between regions and countries. Sauvignon blanc wines from Marlborough, New Zealand (NZ), were described by tropical and sweet sweaty passionfruit characteristics, while French and South African Sauvignon blanc wines were described as having flinty/mineral and bourbon-like flavors. Chemical analyses of these wines also showed that Marlborough, NZ wines had more methoxypyrazine and thiol compounds. A consumer study (n=109) showed that New Zealanders significantly prefer New Zealand style Sauvignon blanc. The final part of this research focused on using trained panellists to explore the interactions between volatile and non-volatile wine compounds and their effects on the aroma profile of New Zealand Sauvignon blanc wine. Four volatile aroma compounds that are important in New Zealand Sauvignon blanc wine were studied (isobutyl methoxypyrazine [MIBP], 3-mercaptohexanol [3MH], 3-mercaptohexanol acetate [3MHA], and ethyl decanoate). Each of these four aroma compounds were assessed in combination with three non-volatile polyphenolic compounds commonly found in Sauvignon blanc wine: catechin, caffeic acid and quercetin. Results showed each polyphenol had a unique effect when blended with a specific aroma compound, either suppressing, accentuating, or showing little effect on the perception of the aroma compounds. The perception of MIBP, 3MH, and ethyl decanoate were largely suppressed by the added polyphenols, with a few exceptions. The perception of 3MH was accentuated with the addition of caffeic acid, and the perception of 3MHA was accentuated with the addition of catechin. The interactive effects of aroma compounds with polyphenols likely reflect non-covalent associations in the wine solution that reduce the volatility of the aroma compounds. With an understanding of the interactive effects of volatile and non-volatile compounds in wine, winemakers might optimize the impact of selected volatile compounds by managing polyphenol levels, supporting their efforts to attain desirable wine aroma profiles.

ABSTRACT A core tool of sensory science is the use of trained descriptive panels. This research describes an investigation into the role of motivation in the performance of trained panels and the use of a trained panel to develop a better understanding of the perception of Sauvignon blanc wines. Substantial investment in time and money is directed towards ensuring trained panels perform optimally. Having selected a panel, the panel leader needs to ensure that panellists provide accurate, reliable data. Panellist motivation is also an important factor to consider. While performance psychology, education and sport science fields have researched motivation extensively, knowledge about panellist motivation within sensory science is limited. However, findings from existing research in these other areas - which suggest an important role for autonomy, competence and relatedness - can be applied to sensory panels in order to increase intrinsic motivation. The initial part of the research investigated the fundamental factors that affect and influence panellists’ motivation and participation. A survey (n=74) revealed that extra income and a general interest in food were the key drivers in inspiring people to become panellists, whilst enjoyment in being a panellist, interest in food, and extra income were key drivers for people to remain panellists. In a second survey, the intrinsic motivation of seven trained panels from four countries (n=108) was assessed. External panels were found to be more intrinsically motivated than internal panels. Experienced panellists had an increased perception of competence, which is a key factor for people to be intrinsically motivated. Understanding motivational frameworks currently used in other research fields and integrating them into existing panel training protocols may enhance and sustain panellists’ intrinsic motivation. A trained panel (n=14) was then used in the second part of the thesis to identify key flavours in Sauvignon blanc wines from Australia, France, New Zealand, Spain, South Africa and USA. Sixteen characteristics were identified and measured, including sweet sweaty passionfruit, capsicum, passionfruit skin/stalk, boxwood/cat’s urine, grassy, mineral/flinty, citrus, bourbon, apple lolly/candy, tropical, mint, fresh asparagus, canned asparagus, stonefruit, apple and snowpea. Principal component analysis was used to describe differences between regions and countries. Sauvignon blanc wines from Marlborough, New Zealand (NZ), were described by tropical and sweet sweaty passionfruit characteristics, while French and South African Sauvignon blanc wines were described as having flinty/mineral and bourbon-like flavors. Chemical analyses of these wines also showed that Marlborough, NZ wines had more methoxypyrazine and thiol compounds. A consumer study (n=109) showed that New Zealanders significantly prefer New Zealand style Sauvignon blanc. The final part of this research focused on using trained panellists to explore the interactions between volatile and non-volatile wine compounds and their effects on the aroma profile of New Zealand Sauvignon blanc wine. Four volatile aroma compounds that are important in New Zealand Sauvignon blanc wine were studied (isobutyl methoxypyrazine [MIBP], 3-mercaptohexanol [3MH], 3-mercaptohexanol acetate [3MHA], and ethyl decanoate). Each of these four aroma compounds were assessed in combination with three non-volatile polyphenolic compounds commonly found in Sauvignon blanc wine: catechin, caffeic acid and quercetin. Results showed each polyphenol had a unique effect when blended with a specific aroma compound, either suppressing, accentuating, or showing little effect on the perception of the aroma compounds. The perception of MIBP, 3MH, and ethyl decanoate were largely suppressed by the added polyphenols, with a few exceptions. The perception of 3MH was accentuated with the addition of caffeic acid, and the perception of 3MHA was accentuated with the addition of catechin. The interactive effects of aroma compounds with polyphenols likely reflect non-covalent associations in the wine solution that reduce the volatility of the aroma compounds. With an understanding of the interactive effects of volatile and non-volatile compounds in wine, winemakers might optimize the impact of selected volatile compounds by managing polyphenol levels, supporting their efforts to attain desirable wine aroma profiles.

Highly-trained athletes are accustomed to varied and high-volume based exercise stimuli and eliciting adaptation in individuals already possessing the necessary physiology to compete at the highest level is difficult. Therefore, identifying novel, potent and time efficient methods of achieving cumulative training stress is a continual quest for coaches and exercise scientists. This thesis examined the acute and chronic effects of manipulating exercise and recovery during brief all-out sprint cycling on adaptive responses favouring enhanced endurance capacity. Chapter 3 highlighted that low-volume non-work matched all-out sprint cycling, whether it be interval- (4 x 30 s bouts) or continuous based (1 x 2 min bout) provides a similarly potent stimulus for the acute induction of cell signalling pathways and key growth factors associated with mitochondrial biogenesis and angiogenesis in trained individuals. In line with manipulating recovery and in attempting to identify a novel and potent exercise intervention capable of giving athletes more return on their training investment, Chapters 4-6 investigated the efficacy of combining sprint interval training with post-exercise blood flow restriction (BFR). Firstly, it was demonstrated that BFR potentiates HIF-1α mRNA expression in response to SIT, tentatively suggesting an enhanced stimulus for hypoxia- and/or metabolic-mediated cell signalling associated with mitochondrial biogenesis and angiogenesis over SIT alone. Secondly, four weeks of SIT combined with post-exercise BFR provides a greater training stimulus over SIT alone in trained individuals to enhance VO2max (4.7 v 1.1 % change) and MAP (3.8 v 0.2 % change), but not 15-km TT performance. Finally, in response to four weeks of SIT combined with post-exercise BFR, an international female track sprint cyclist increased her CP and W by 7 and 2 % and VO2max and absolute MAP by 3 and 4 %, respectively. Through a combination of an acute in vivo molecular experiment, a training study and an athlete case study, this thesis has introduced a potentially potent and novel training concept that appears capable of augmenting aerobic capacity.

Today we live in an information society that is constantly growing in terms of the amount of information that are processed, stored, and communicated. Information security is a field that is of concern for both the individual and the society as a whole, as both groups are exposed to information every day. A society like this will demand more emphasis on information security. Previous researchers that has addressed this problem argues that security awareness is the most significant factor in order to raise the general security level. They also mention education as a solution to increase the security awareness and thereby achieve a secure environment. The aim of this thesis is to examine the differences between trained and untrained home users in security awareness and behaviour. The research was conducted, using a quantitative method in form of a survey research with the distribution of self-completion questionnaires. The study has a total of 162 respondents that participated. The result was presented and analysed through the use of the software program, IBM SPSS. The results of the findings suggest that the awareness of the trained home users is higher than of those who are untrained home users. Additionally, the discussion suggests that the home users who have participated in awareness raising initiatives, such as education and training, does not necessarily apply more security measures in their home environment, than those who are regarded as untrained home users. Hence, this study suggests that the increase in awareness may not necessarily be the only factor that affects the user’s behaviour, since those who have not participated in awareness raising initiatives applies security measures, almost to the same extent to those who have. This thesis might be able to act as a foundation for future research within the field, considering that the research is a comparative study between trained and untrained home users of the variables security awareness and behaviour where the found results, does not fully agree with previous research. However, an increase in awareness is a good start, but may need to be paired with appropriate training from other parties, such as internet service providers (ISPs) and banks. Maybe the solution could be to develop and strive for a continuous information security culture of the Swedish society, which may result in a deeper learning and understanding of security issues and inspire home users to be engaged and proactive about their information security behaviour.