Made available in DSpace on 2014-12-17T15:01:49Z (GMT). No. of bitstreams: 1 JorgeSC_TESE.pdf: 1730447 bytes, checksum: 39fc94239eeb6e994140c5c0f9a2cc23 (MD5) Previous issue date: 2010-06-22 / Expanded Bed Adsorption plays an important role in the downstream processing mainly for reducing costs as well as steps besides could handling cells homogenates or fermentation broth. In this work Expanded Bed Adsorption was used to recover and purify whey proteins from coalho cheese manufacture using Streamline DEAE and Streamline SP both ionic resins as well as a hydrophobic resin Streamline Phenyl. A column of 2.6 cm inner diameter with 30 cm in height was coupled to a peristaltic pump. Hydrodynamics study was carried out with the three resins using Tris-HCl buffer in concentration of 30, 50 and 70 mM, with pH ranging from 7.0 to 8.0. In this case, assays of the expansion degree as well as Residence Time Distribution (RTD) were carried out. For the recovery and purification steps, a whey sample of 200 mL, was submitted to a column with 25mL of resin previously equilibrated with Tris/HCl (50 mM, pH 7.0) using a expanded bed. After washing, elution was carried out according the technique used. For ionic adsorption elution was carried out using 100 mL of Tris/HCl (50 mM, pH 7.0 in 1M NaCl). For Hydrophobyc interaction elution was carried out using Tris/HCl (50 mM, pH 7.0). Adsorption runs were carried out using the three resins as well as theirs combination. Results showed that for hydrodynamics studies a linear fit was observed for the three resins with a correlation coefficient (R2) about 0.9. In this case, Streamline Phenyl showed highest expansion degree reaching an expansion degree (H0/H) of 2.2. Bed porosity was of 0.7 when both resins Streamline DEAE and Streamline SP were used with StremLine Phenyl showing the highest bed porosity about 0.75. The number of theorical plates were 109, 41.5 and 17.8 and the axial dipersion coefficient (Daxial) were 0.5, 1.4 and 3.7 x 10-6 m2/s, for Streamline DEAE, Streamline SP and Streamline Phenyl, respectively. Whey proteins were adsorved fastly for the three resins with equilibrium reached in 10 minutes. Breakthrough curves showed that most of proteins stays in flowthrough as well as washing steps with 84, 77 and 96%, for Streamline DEAE, Streamline SP and Streamline Phenyl, respectively. It was observed protein peaks during elution for the three resins used. According to these peaks were identified 6 protein bands that could probably be albumin (69 KDa), lactoferrin (76 KDa), lactoperoxidase (89 KDa), β-lactoglobulin (18,3 KDa) e α-lactoalbumin (14 KDa), as well as the dimer of beta-lactoglobulin. The combined system compound for the elution of Streamline DEAE applied to the Streamline SP showed the best purification of whey proteins, mainly of the α-lactoalbumina / A adsor??o em leito expandido vem se destacando como uma t?cnica promissora dentro do downstream processing por ser de f?cil manuseio, baixo custo, diminuir etapas de processamento e utilizar o material particulado no seu estado natural. Portanto, o presente trabalho teve como objetivo recuperar e purificar prote?nas presentes no soro de queijo tipo coalho, atrav?s da t?cnica de adsor??o em leito expandido, utilizando resinas de troca ani?nica Streamline DEAE e troca cati?nica Streamline SP e intera??o hidrof?bica Streamline Phenyl,. Foi utilizada uma coluna de 2,6 cm de di?metro interno por 30 cm de altura, acoplada a uma bomba perist?ltica. Para o estudo do sistema foram realizados testes de hidrodin?mica e corridas de adsor??o, com as tr?s resinas, na presen?a de tamp?es Tris-HCl nas concentra??es 30, 50 e 70 mM, com pHs ajustados usando HCl para 7,0; 7,5 e 8,0. Para os testes hidrodin?micos foram estudados a expans?o do leito e a Distribui??o do Tempo de Resid?ncia (DTR). Na etapa de recupera??o e purifica??o, uma amostra de solu??o de soro de 200 mL foi aplicada, a temperatura ambiente, a uma coluna contendo resina (25 mL) previamente equilibrada em tamp?o Tris/HCl (50 mM e pH 7,0), ap?s lavagem efetuou-se a elui??o de acordo com o tipo de t?cnica utilizada. Dessa forma, para adsor??o com troca i?nica a elui??o ocorria com adi??o do eluente 100 mL Tris/HCl (50 mM, pH 7,0 em NaCl 1M). No caso de intera??o hidrof?bica, o eluente consistia de Tris/HCl (50 mM e pH 7,0). Os ensaios de adsor??o foram realizados com as resinas Streamline DEAE, Streamline SP e Streamline Phenyl e suas combina??es. Os resultados mostraram que para as condi??es em que foram realizados os ensaios fluidodin?micos e para o tipo de coluna utilizada, houve uma tend?ncia a linearidade, o coeficiente de correla??o (R2) foi da ordem de 0,9 e que a resina Streamline Phenyl obteve um maior grau de expans?o que as outras resinas, chegando a uma rela??o H0/H de 2,2. A porosidade do leito usando as resinas DEAE e SP foi de 0,70 e da resina Phenyl foi um pouco maior, em torno de 0,75. O n?mero de pratos te?ricos foi 109, 41,5 e 17,8 e o coeficiente de dispers?o axial (Daxial) foi de 0,5, 1,4 e 3,7 x 10-6 m2/s, para as resinas Streamline DEAE, Streamline SP e Streamline Phenyl, respectivamente. As prote?nas do soro s?o adsorvidas nas tr?s resinas e a concentra??o de prote?na em solu??o diminui rapidamente nos primeiros instantes do processo de adsor??o, sendo o equil?brio alcan?ado nos primeiros 10 minutos. Ao se aplicar o soro bruto sem tratamento para as tr?s resinas at? a satura??o (ruptura), embora exista adsor??o das prote?nas para essas resinas, perde-se grande parte dessas prote?nas nas etapas de passante e lavagem. Essas perdas somam 84, 77 e 96%, para as resinas Streamline DEAE, Streamline SP e Strealine Phenyl, respectivamente. Entretanto, pode-se recuperar 16, 23 e 4%, respectivamente, para as tr?s resinas. As tr?s resinas estudadas apresentaram picos de prote?nas na elui??o. De acordo com esses picos, foram identificadas 6 bandas de prote?nas. Provavelmente essas prote?nas sejam: albumina (69 KDa), lactoferrina (76 KDa) e lactoperoxidase (89 KDa), β-lactoglobulina (18,3 KDa) e α-lactoalbumina (14 KDa), d?mero da β -lactoglobulina. Portanto, as resinas estudadas s?o compat?veis para serem utilizadas em leito expandido. O sistema formado pela elui??o da Streamline DEAE quando foi aplicada na resina Streamline SP, tende a uma melhor purifica??o das prote?nas do soro, principalmente da α-lactoalbumina

On July 8th, 1980, Raymond Carver wrote an impassioned letter to his editor, Gordon Lish, begging him to cancel the publication of what would soon become Carver’s minimalist masterpiece, What We Talk About When We Talk About Love. Carver argues in his letter that Lish’s heavily-edited versions of his original stories were bound to cause Carver's death. Despite his anxieties, Carver’s authorial demise didn’t come until 2009, 21 years following his physical death, when the unedited versions of the What We Talk About stories appeared in a posthumous collection called Beginners. Beginners excises Lish’s excisions, exposing a Raymond Carver at odds with his minimalist identity. The “restored” text also displaces Carver as the sole author of his work. We learn from Carver’s effacement that any cultural construction of an author is an erroneous effigy. Beginners exemplifies how textual restorations deflate cultural myths as they work with original texts to enrich our understanding

The thesis focuses on mistakes and problems in manipulations with the algebraic expressions occurring to pupils at the second level of Elementary school. The thesis is divided into a theoretical and experimental part. The theoretical part contains description of manipulations with algebraic expressions, selected results of international comparative surveys, and an analysis of related foreign research. Analysis of three series of textbooks, according to which pupils involved in the experimental project are taught, is essential for understanding of possible origins of their mistakes. The classification of mistakes in manipulations with algebraic expressions is included. At the core of the work is the experimental part aiming to identify problems and mistakes of pupils when manipulating and working with algebraic expressions. The participants of the research consisted of six third-grade pupils of an eight-year Grammar school (13-14 years old) and eight ninth-grade pupils of an Elementary school (14-15 years old). Test used for my experiment came from the GA ČR project Critical parts of mathematics in primary school. The investigation was carried out individually with each pupil by the method of monitoring clinical interviews over the solution of the test tasks. The obtained data was qualitatively...

The purpose for the present study was to examine working memory for what, where, and when information in rhesus monkeys (Macaca mulatta) and adult humans using a computerized task. In Experiment 1, monkeys and humans completed three delayed matching-to-sample (DMTS) tasks: 1) identity DMTS, 2) spatial DMTS, and 3) temporal DMTS. In Experiments 2, the identity and spatial tasks were combined so that monkeys had to report both what and where information about an event. In Experiment 3, the identity, spatial, and temporal tasks were combined in order to examine what-where-when memory integration. In Experiment 4, monkeys and humans were presented with two sequential events, and a memory cue indicated which event they were required to report. The rhesus monkeys and human participants were able to report all three components of the events and there was some evidence suggesting that these components were integrated in memory for the rhesus monkeys.

Bakgrund: Fingersmärta är ett centralt besvär hos personer aktiva inom klättersport. Det råder idag brist på studier som beskriver förekomsten av fingersmärta hos klättrare. Syfte: Beskriva och jämföra skillnad mellan en grupp klättrare med fingersmärta och en grupp klättrare utan fingersmärta avseende olika individ- och klätterspecifika faktorer. Metod: Studien är en enkätstudie med en icke-experimentell design av tvärsnittstyp. Populationen bestod av 472 deltagare som via ett icke slumpmässigt bekvämlighetsurval fått svara på en elektronisk eller manuellt insamlad enkät. Resultat: Ingen signifikant skillnad fanns mellan de två testade grupperna avseende kön, ålder, BMI och antal aktiva år inom klättring. En signifikant skillnad fanns mellan grupperna avseende svårighetsgrad inom klättring. Konklusion: Den enda faktorn som är signifikant vid jämförelse mellan klättrare med och utan fingersmärta är avseende svårighetsgrad inom klättring. Övriga faktorer var icke signifikanta vilket inte stämmer överens med tidigare gjorda studier inom ämnet. Vidare studier kring faktorer som skulle kunna påverka fingersmärta hos klättrare efterfrågas. / Background: Finger pain is a common problem among climbers. There is currently a lack of studies regarding what could affect the incidence of finger pain in climbers. Aim: Describe and compare the difference between climbers with and without finger pain regarding individual- and climbing specific factors. Method: The study had a non-experimental design with a cross-sectional type. The population consisted of 472 participants, asked to respond to a survey through a nonrandom sample of convenience selection. Results: No significant difference was found between the two groups tested regarding gender, age, BMI and years of climbing. A significant difference was in level of difficulty when climbing. Conclusion: In this study, the only examined factor that is statistically significant is the level of difficulty when climbing. The other factors examined were not significant, wich does not correlate with previous studies in the subject. Further studies about factors that might affect finger pain in climbers is requested.

Thesis (Ph. D.)--University of Texas at Austin, 2008. / Vita. Includes bibliographical references.

No description available.

Virtual reality is a rapidly growing innovation that has many real-world applications inengineering, healthcare, education and much more. More startups are emerging, and someof these companies are developing virtual reality simulators that allows the user toimmerse themselves completely in the virtual world with the use hardware devices.Companies like Infinadeck and Omnifinity have developed one such hardware known asthe walking simulator. This paper studied virtual reality and the barriers that occur whenlaunching a virtual reality walking simulator in the US for the entertainment industry. Theresearch was conducted on B2B companies that manufacture and use virtual realitywalking simulators with the addition of an industry outside of the entertainment industryto allow for comparison of the barriers. This study was a qualitative and comparativestudy based on a theoretical framework combined with empirical findings gathered fromeleven interviews with individuals from the manufacturers, entertainment center and themilitary. By analyzing and comparing the findings throughout this study, the authors canconclude that there are several barriers that can occur and affect launching a virtual realitywalking simulator process negatively. The barriers identified were price, hesitation to tryand reliability. These findings when analyzed with the theoretical framework identified that the emergence of these barriers was due to VR being such advanced technology. Thecustomers understanding of the value it creates is a determining factor when deciding tomake the purchase which showed to be highly complex with the VR walking simulator.The study also offers suggestions that can be taken for future research.

Orientador: Helena Maria Andre Bolini / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-12T13:31:07Z (GMT). No. of bitstreams: 1 Melo_LauroLuisMartinsMedeirosde_D.pdf: 959944 bytes, checksum: ee44eced3d2acbc8900f5441b96782b5 (MD5) Previous issue date: 2008 / Resumo: Atualmente, há um interesse crescente de consumidores do mundo todo por alimentos e bebidas com menores quantidades de calorias. Neste contexto, a Análise Sensorial é a única forma de se determinar a aceitação e o perfil em relação à aparência, aroma, sabor e textura de alimentos e bebidas, sendo, portanto, uma ferramenta insubstituível. Com base nestes fundamentos, o objetivo do presente projeto foi realizar a determinação de doçura ideal, doçura equivalente de diferentes edulcorantes, análise descritiva quantitativa (ADQ) e análise de aceitação (com mapas de prerência interno, extendido e análise de regressão de mínimos quadrados parciais, Partial Least Squares - PLS) de chocolates adoçados com diferentes edulcorantes (estévia e sucralose) e sacarose (convencional), e com substituto de gordura (concentrado de soro de leite, WPC), comparando seus comportamentos sensoriais, para a obtenção de uma formulação de alta qualidade sensorial. Também foi incluída ao estudo uma amotra diet (em sacarose) comercial. A ADQ e a análise de aceitação foram conduzidas ao longo da estocagem dos chocolates a 20 °C em 0, 3, 6 e 9 meses. A análise de aceitação foi conduzida tanto com consumidores não-diabéticos quanto com diabéticos. Também foram realizadas análises no NCSU Sensory Service Center da North Carolina State University nos Estados Unidos, incluindo análise descritiva, aceitação e conjoint analysis. Foi possível produzir chocolates ao leite diet (em sacarose) e diet (em sacarose)/light (em calorias) com sucralose e estévia como substitutos da sacarose e WPC como substituto parcial de gordura com curvas tempointensidade do gosto doce similares à curva tempo-intensidade do chocolate ao leite convencional de melhor aceitação dentre os testados (43% de sacarose). Houve poucas alterações nos chocolates desenvolvidos em relação ao chocolate convencional. A amostra de chocolate ao leite convencional adoçada com sacarose caracteriza-se mais pelos atributos aroma doce e doçura. As amostras adoçadas com sucralose e sucralose/WPC são caracterizadas, principalmente, pelo atributo sabor de leite em pó (aumentado pelos agentes de corpo lactitol/polidextrose e pelo substituto de gordura WPC). As amostras com estévia se caracterizam pelos atributos amargor e residual amargo. A amostra comercial foi caracterizada por aroma de manteiga de cacau e derretimento na boca. A maioria dos atributos sensoriais das amostras não foi significativamente alterada até o término do estudo aos 9 meses. A comparação das equipes de provadores do Brasil e dos Estados Unidos mostrou que equipes de provadores altamente treinadas usando terminologia padronizada e representativa podem fornecer resultados similares. As amostras convencional e comercial apresentaram as maiores aceitações entre consumidores não-diabéticos. As alterações observadas nos perfis sensoriais não foram suficientes para provocar mudança na aceitação das amostras durante o período de estocagem, o que garante uma vida-de-prateleira efetiva de pelo menos 9 meses. Análise de cluster dividiu os consumidores em dois grupos. As médias de aceitação das amostras convencional e comercial para o grupo 2 foram significativamente maiores. Para o grupo 1, não houve diferença entre as médias de aceitação das amostras convencional, sucralose e sucralose/WPC. As amostras produzidas com sucralose são tão bem aceitas quanto à amostra comercial entre consumidores diabéticos. Todos os chocolates desenvolvidos (diet em sacarose e diet em sacarose/light em calorias, com sucralose ou estévia) apresentaram médias de aceitação estatisticamente maiores entre diabéticos do que entre não-diabéticos. Os consumidores se dividiram principalmente para a amostra convencional e para a amostra comercial. A doçura foi o atributo mais importante para o primeiro grupo enquanto os atributos derretimento na boca e aroma de manteiga de cacau foram mais importantes para o segundo grupo. Estas tendências se mantiveram até o fim do estudo de tempo de estocagem aos 9 meses. Para consumidores dos Estados Unidos, o atributo declaração sobre açúcar é mais importante para diabéticos do que para não-diabéticos enquanto que o tipo de edulcorante e a redução calórica têm a mesma importância para ambos os grupos. Teoricamente, um chocolate com declaração ¿livre de açúcar¿, edulcorante natural e 25% de redução calórica seria a melhor combinação. Os consumidores dos Estados Unidos foram divididos em três grupos, sendo que o grupo 1 se assemelha mais aos diabéticos em geral, e os grupos 2 e 3, aos nãodiabéticos. A principal diferença entre os grupos 2 e 3 está no fato de o grupo 2 ser mais atento ao consumo de calorias. Nos Estados Unidos, convencional, sucralose e sucralose/WPC foram as amostras com melhor aceitação entre não-diabéticos e sucralose, sucralose/WPC e comercial, entre diabéticos, não confirmando o resultado teórico da conjoint analysis. Os consumidores diabéticos são mais receptivos a chocolates ao leite diet (em sacarose) e diet (em sacarose)/light (em calorias) do que consumidores não-diabéticos / Abstract: Nowadays, there is an increasing interest in foods and beverages with smaller amounts of calories. Then, Sensory Evaluation is the most important tool for evaluation of acceptance and sensory characteristics regarding appearance, aroma, flavor and texture of foods. Therefore, objective of the current study was determination of the most accepted sweetness, equi sweet concentration for different sweeteners, quantitative descriptive analysis (QDA) and acceptance testing (using internal and extended preference mappings and PLS regression) of chocolates sweetened with differente sweeteners (steviosídeo and sucralose) and sucrose (conventional), and with whey protein concentrate (WPC) as fat replacer, comparing their sensory characteristics, in order to get a high sensory quality recipe. This research also included a commercial sugra-free sample. QDA and acceptance testing were performed during storage time at 20 °C after 0, 3, 6 and 9 months. Acceptance testing was performed with both non-diabetic and diabetic consumers. In addition, some analyses were carried out at NCSU Sensory Service Center at North Carolina State University, in the USA, including descriptive analysis, acceptance testing, and conjoint analysis. Lab developed prototypes sugar-free and reduced calorie milk chocolates with sucralose or stevioside and WPC as fat replacer presented time-intensity curves similar to most accepted chocolate with sucrose (43%). There were few changes comparing lab developed prototypes to convencional chocolate. Sweet aroma and sweetness were the most important attributes for conventional milk chocolate sweetened with sucrose while milky flavor (increased by bulking agents lactitol/polydextrose and by fat replacer WPC) was the most important attribute for samples sweetened with sucralose and sucralose/WPC. Bitterness and bitter aftertaste were the most important attributes for samples sweetened with stevioside. Regarding commercial sample, cocoa butter aroma and melting rate were the most important attributes. There were not significant changes in most of sensory attributes during 9-month storage time. Comparisons with Brazilian and USA panels showed that highly trained panels using standardized, representative languages can provide comparable results. Conventional and commercial chocolates presented higher acceptance means for non-diabetic consumers. Effects of aging on some sensory characteristics of chocolates were not enough to change consumer acceptance over time, which assures a realistic shelf life for at least 9 months. Cluster analysis presented two groups. Conventional and commercial chocolates presented higher acceptance means for group 2. For group 1, there was no difference between acceptance means for conventional, sucralose, and sucralose/WPC. Diabetic consumers accept samples produced with sucralose so well as they accept commercial sample. All lab developed prototypes presented higher acceptance means among diabetics compared to non-diabetics. Consumers presented preferences especially for conventional sample or for commercial sample. Sweetness was the most important attribute for the first group while melting rate and cocoa butter aroma were the most important attributes for the second group. These results lasted until the end of storage time (9 months). For USA consumers, sugar claim attribute is more important for diabetics than for non-diabetics while sweetener type and calorie reduction attributes have the same importance for both groups. A chocolate with sugar-free claim, natural sweetener and 25% calorie reduction would be theoretically the best combination. USA consumers were segmented in 3 clusters and cluster 1 was more similar to diabetics while clusters 2 and 3 were more similar to non-diabetics. The main difference between clusters 2 and 3 is consumers in cluster 2 are more concerned about calorie consumption. In the USA, conventional, sucralose, and sucralose/WPC were the most accepted samples among nondiabetics and sucralose, sucralose/WPC, and commercial were the most accepted samples among diabetics, which did not confirm theorical results of conjoint analysis. Diabetic consumers are more accepting than non-diabetic consumers of diabetic and diabetic/reduced calorie milk chocolates / Doutorado / Consumo e Qualidade de Alimentos / Doutor em Alimentos e Nutrição

Context. GUI-based automation testing is a costly and tedious activity in practice. As GUIs are well-known for being modified and redesigned throughout the development process, the corresponding test scripts are not valid anymore thereby being a hindrance to automation. Hence, substantial effort is invested in maintaining GUI test scripts which often leads to rework or waste due to improper decisions. As a result, practitioners have identified the need for decision support regarding when should GUI automation testing begin and how to make it easier and also identify what are the factors leading to waste in GUI-based automation testing. The current literature provides solutions relating to automation in general and few answers for GUI based-automation testing. Such generic answers might not be applicable to GUI test automation and also industries new to GUI development and testing. Thus, it is necessary to validate if the general solutions are applicable to GUI test automation and find additional answers that are not identified previously from practitioners opinions in an industrial context. Objectives. Capture relevant information regarding the current approach for GUI test automation within the subsystems from a case company. Next, identify the criteria for when to begin automation, testability requirements and factors associated with waste from literature and practice. Methods. We conducted a multiple-case study to explore opinions of practitioners in two subsystems at a Swedish telecommunication industry implementing GUI-automation testing. We conducted a literature review to identify answers from scientific literature prior to performing a case study.A two-phased interview was performed with different employees to collect their subjective opinions and also gather their opinions on the evidence collected from the literature. Later, Bayesian synthesis method was used to combine subjective opinions of practitioners with research-based evidence to produce context-specific results. Results. We identified 12 criteria for when to begin automation, 16 testability requirements and 15 factors associated with waste in GUI test automation.Each of them is classified into categories namely SUT-related,test-process related, test-tool related, human and organizational, environment and cross-cutting. New answers which were not present in the existing literature in the domain of the research are found. Conclusions. On validating the answers found in literature, it was revealed that the answers applicable for software test automation, in general, are valid for GUI automation testing as well. Since we incorporated subjective opinions to produce context specific results, we gained an understanding that every practitioner has their own way of working. Hence, this study aids in developing a common understanding to support informed subjective decisions based on evidence.