Dissertations / Theses on the topic 'Cat coffee'

This is an investigation of football as part of everyday life. It is an attempt to move the focus away from the footballing 'other' and concentrate on the mundane ways in which football culture is sustained as an unspectacular part of people's daily lives. It asks how the consumption of football and the enactment of football culture help to make everyday life more, or less, manageable. It explores the ways in which football's ubiquity is felt beyond explicit identifications as fans or supporters. The embedded nature of football as a part of the everyday has an effect on the lives of family members, work colleagues, friends and acquaintances. These relations are reinforced by football's presence within the powerful and ubiquitous contemporary cultural formations of celebrity, family life and social networks, all of which are also fundamental aspects of everyday life. Adopting Bauman's concept of liquid modernity, football is examined as part of a more fluid way of life in contemporary Britain. Questions are asked about how everyday life is made possible in such a world by seeing football culture as both constituted by and constituting of everyday life. The two main aims are to highlight the ordinary ways in which football is embedded in people's daily lives and to explore how football makes use of solid renditions of the world in making it more appealing to liquid modern living. The research utilises an unconventional methodological strategy. Through the creation of a dialogue between the epistemological views of Zygmunt Bauman and everyday life theorists such as Henri Lefebvre, Michel de Certeau, the Surrealists and their contemporaries the topic is explored through the development of a heurmeneutic sociology. This operationalises the concept of the social researcher as flaneur which takes the researcher's own everyday life as a central resource for the exploration of other people's daily lives. The result is an impressionistic account of football culture that shifts between ethnographic description, reflexive narration and sociological analysis to create a montage of daily life that is appropriate to the interpretation of liquid modern living. Football is conceived as an alternative register for exploring everyday life that challenges readers to view in new ways their own everyday lives and their relationships with football culture. The study is contextualised spatially by exploring football's presence in the home, the workplace, the public house and other transitional spaces of the city. It exposes theories of consumption, alienation, interaction, community, identity and power to the (extra) ordinary realm of people's everyday lives. The interpretation this leads to is that football has become so well embedded in daily life because it has the capacity to adapt to individuals' own needs and desires for security and freedom, belonging and individuality, at a level that is reflexively undemanding enough to succeed on a daily basis. The way it achieves this is through a combination of a history rooted in solidly modern tradition that is also celebrated and promulgated through liquid modern forms of consumption. In everyday life of liquid modernity reflexivity has become habitual, the spectacular domesticated, public/private boundaries blurred, the 'other' is a consumerist fetish, the self a commodity and community exists through consumption. Football feeds this situation through its ephemeral presence in everyday life.

This report was written as a result of a Bachelor Degree Project at the School of Technology and Society at University of Skövde spring 2007, together with Jede AB in Mariestad. The report covers the development of a door to a coffee vending machine that is under construction, and will in a chronological order describe the project from ideas to final product.

The project started with a rather extensive feasibility study that thru market research and user tests sorted out the opinions of potential customers, concerning today’s available assortment. Technical areas concerning materials and manufacturing methods were also scrutinized for the consideration of the possibilities of a future production.

The next step was to constructively generate ideas and thoughts that later on could grow to be potential solutions. After several weeks of hard work and pieces of good advice and recommendations from the assigner, four comprehensive concepts were built up. After a deliberation, the project group at Jede determined to proceed with one of the concepts.

This concept was modeled in the CAD program Pro Engineer, and was later on used to produce a full-scale model of the door. After having evaluated the prototype and making the door compatible with the components that were to be used, a satisfying result approached.

When the project was brought to its end, all material was handed over to the assigner, including a computer model that will be used to manufacture moulding forms. If everything goes as planned, the coffee vending machine will be available on the market during the beginning of 2008.

To sum up the project a discussion concerning the assignment and all its matters will be brought up in the end of this report.

Denna rapport har skrivits i samband med ett examensarbete i integrerad produktutveckling på designingenjörsprogrammet vid Högskolan i Skövde våren 2007, i samarbete med Jede AB i Mariestad. Rapporten behandlar framtagningen av en ny dörr till en kaffeautomat som konstrueras på företaget, och beskriver projektet i kronologisk ordning från idé till färdig produkt.

Projektet startade med relativt omfattande förstudie som utforskade vad företagets potentiella kunder tyckte om det sortiment som finns på marknaden idag. Även tekniska områden berörande material och tillverkningsmetoder granskades för att få klarhet i vilket utbud som möjliggjorde en framtida produktion av dörren.

Med en stadig grund att stå på inleddes idégenereringsfasen, vilken innebär att på ett konstruktivt sätt ta fram en mängd olika idéer att sedan arbeta vidare med. Efter att ha fått fingervisningar, råd och rekommendationer från företaget stod efter flera veckors arbete fyra koncept klara. Koncepten överlämnades till projektgruppen på Jede som efter överläggning valde ut ett koncept att gå vidare med.

Det slutgiltiga konceptet modellerades upp och bearbetades i CAD programmet Pro Engineer, vilket senare ledde till framtagning av en fullskalig prototyp. Efter att ha utvärderat prototypen och gjort dörren kompatibel med de komponenter som skulle ingå, närmades ett tillfredsställande resultat.

När projektet avslutades överlämnades material som var klart för verktygstillverkning, och om projektet fortskrider i planerad takt kommer automaten att finnas ute på marknaden under första kvartalet 2008.

Avslutningsvis diskuteras utvecklingsgruppens egna åsikter om projektupplägget och samarbetet med uppdragsgivaren, resultatet och tiden som följer efter projektets avslut.

CAPES
The delimitation of management zones consists on grouping regions with similar characteristics, making possible a better administration of inputs.This work was developed in Brej?o farm, in Tr?s Pontas, Minas Gerais state, in a 22 hectares coffee (C offea arabica L.) Top?zio (MG 1190) farm area, planted at December 2005, with a spacing of 3,8 meters between lines and 0,8 meters between plants, totalizing 3,289 plants per hectare. The area soil was classified as Latossolo Vermelho Distr?fico Argiloso and the local weather is characterized as bland, highly tropical, with moderate temperatures, hot and rained summer, classified by K?ppen as Cwa. The study area was sampled on a regular grid, using topographic GPS receivers, with samples farbetween 57 per 57 meters, totalizing 64 georeferenced samples (medium of 2,9 points per hectare). This study aims apply precision agriculture techniques in coffee cultivation, using correlation analysis to define management zones. Were evaluated chemistry soil attributes, agronomic plant characteristics and coffee yield. Chemistry soil evaluated were: soil pH, phosphorus availability (P), reminiscent phosphorus (Prem), potassium availability (K), changeable calcium (Ca 2+) , changeable magnesium (Mg 2+ ), changeable aluminum (Al 3+) , potential acidity (H + Al), aluminum saturation (m), potential cation exchange capacity (T), effective cation exchange capacity (t), sum of bases (SB), base saturation (V) and organic matter (OM). Agronomic plant characteristics evaluated were: coffee yield, maturation index, leafiness, plant height and crown diameter. Altitude was analyzed too. Descriptive analysis was applied on data followed by correlation analysis between soil attributes, agronomic plant characteristics and coffee yield. Variables who demonstrate potential to define management zones were analyzed by geostatistics to verify spatial dependence. Results showed that were possible define the attributes more related to coffee yield (level, crown diameter and phosphorus) and confirmed the correlation analysis, these attributes when used to define management zones, showed influence on coffee yield medium. Methodology adopted seems to be suitable on pattern recognition of attributes correlated with coffee yield. Was possible verify correlation between soil and plant attributes with coffee yield and define management zones in coffee cultivation, using the variables: level, phosphorus and crown diameter. Precision coffee cultivation showed the importance in soil and plant management, looking for improves techniques and field operations to guarantee the good development of the plant cultivation.
A delimita??o de zonas de manejo consiste no agrupamento de regi?es com caracter?sticas semelhantes, possibilitando a administra??o mais precisa de insumos. Este trabalho foi elaborado na Fazenda Brej?o, localizada no munic?pio de Tr?s Pontas ? MG, em uma ?rea de 22 hectares de lavoura de cafeeiro (Coffea arabica L.) da cultivar Top?zio (MG 1190), transplantada em dezembro de 2005, no espa?amento de 3,8m entre linhas e 0,8m entre plantas, totalizando 3,289 plantas.ha 1. O solo da ?rea foi classificado como Latossolo Vermelho Distr?fico Argiloso e o clima do local ? caracterizado como ameno, tropical de altitude, com temperaturas moderadas, ver?o quente e chuvoso, classificado por K?ppen como Cwa. Demarcou-se na ?rea em estudo, com a utiliza??o de receptores GPS topogr?ficos uma malha amostral regular, com pontos espa?ados de 57 x 57 m, totalizando 64 pontos amostrais georreferenciados (em m?dia 2,9 pontos por hectare). O estudo teve como objetivo aplicar t?cnicas de agricultura de precis?o no cafeeiro, utilizando an?lise de correla??o na defini??o de zonas de manejo. Utilizou-se o m?todo de an?lise descritiva dos dados seguido da an?lise de correla??o entre os atributos de solo, as caracter?sticas agron?micas das plantas e produtividade. Foram avaliados atributos qu?micos de solo, caracter?sticas agron?micas das plantas e produtividade do cafeeiro. Os atributos qu?micos do solo avaliados foram: pH do solo, disponibilidade de F?sforo (P), F?sforo remanescente (Prem), disponibilidade de Pot?ssio (K), C?lcio Troc?vel (Ca 2+ ), Magn?sio Troc?vel (Mg 2+ ), Acidez Troc?vel (Al 3+), Acidez Potencial (H + Al), Satura??o por Alum?nio (m), CTC potencial (T), CTC efetiva (t), Soma de Bases (SB), Satura??o por Base (V) e Mat?ria org?nica (MO). As caracter?sticas agron?micas das plantas avaliadas foram: produtividade, ?ndice de matura??o, enfolhamento, altura da planta e di?metro de copa. A altitude tamb?m foi analisada. As vari?veis que se mostraram candidatas a refer?ncias na defini??o de zonas de manejo foram analisadas atrav?s da geoestat?stica, para verificar sua depend?ncia espacial. Os resultados mostram que foi poss?vel definir os atributos que mais se relacionaram com a produtividade (altitude, di?metro de copa e f?sforo) e confirmando os resultados da an?lise de correla??o, as vari?veis altitude, f?sforo e di?metro de copa, quando utilizadas na defini??o de zonas de manejo influenciaram a m?dia da produtividade. A integra??o metodol?gica adotada para definir zonas de manejo mostrou-se adequada para o reconhecimento de padr?es de agrupamento nas vari?veis que estiveram correlacionadas com a produtividade. Foi poss?vel verificar a correla??o dos atributos do solo e das caracter?sticas agron?micas das plantas com a produtividade e definir as zonas de manejo na cultura do cafeeiro, utilizando as vari?veis altitude, di?metro de copa e f?sforo (P). A utiliza??o da cafeicultura de precis?o se mostrou muito importante no manejo do solo e da planta visando o melhoramento de t?cnicas e opera??es de campo que garantam o bom desenvolvimento da cultura.

?rea de concentra??o: Qu?mica Org?nica.
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O caf? ? gr?o composto por uma variedade de subst?ncias, as quais conferem sabor e aroma ? bebida, dentre os quais, podem-se citar prote?nas, carboidratos e lip?dios. Essa fra??o lip?dica, quando extra?da do gr?o de caf? cru, ? utilizada, por exemplo, como emoliente em formula??es farmac?uticas e, quando do gr?o torrado, como aditivos em alimentos, para conferir aroma e sabor. Assim, o objetivo do presente estudo foi o de caracterizar quimicamente e avaliar as atividades antioxidante e antibacteriana dos ?leos extra?dos dos gr?os de caf? cru e torrado. Para isso, os gr?os foram submetidos a uma extra??o em aparato Soxhlet, durante seis horas, utilizando ?ter de petr?leo como solvente extrator. Ap?s o tempo decorrido, evaporou-se o solvente remanescente com nitrog?nio gasoso, obtendo-se os ?leos, que foram acondicionados e armazenados em geladeira at? o memento das an?lises. Observou-se que os gr?os de caf? torrado apresentaram maior teor de ?leo que o gr?o de caf? cru, 26,01% e 4,64 %, respectivamente. Apresentando o primeiro, cheiro e cor caracter?sticos de caf? e, o segundo, uma colora??o verde e cheiro de vegeta??o. As caracter?sticas f?sico-qu?micas avaliadas, mostraram que os ?leos estudados apresentaram resultados compar?veis a outros ?leos convencionais. Com rela??o ao teor de ?cidos graxos, os ?leos obtiveram como majorit?rios, os ?cidos linoleico (C18:2), palm?tico (C16:0) e oleico (C18:1) e, ambos s?o fontes ?cidos graxos insaturados. O ?leo de caf? cru apresentou maior quantidade de fitoester?is totais, sendo que nos dois, a ordem foi ?-sitosterol > estigmasterol > campesterol > brassicasterol. Ao contr?rio, o ?leo de caf? torrado foi o que se mostrou com maior concentra??o de tocofer?is, com predomin?ncia do is?mero ?-tocoferol. O ?leo de caf? cru apresentou maior quantidade de ?-tocoferol. Os compostos fen?licos totais tamb?m foram quantificados, e o ?leo de caf? torrado foi o com maior concentra??o. Com rela??o ? atividade antioxidante, o ?leo de caf? cru foi mais eficiente na captura do radical DPPH, enquanto que o torrado, frente aos m?todos ABTS e FRAP. A atividade antibacteriana evidenciou que, dentre as bact?rias testadas, a P. aeruginosa foi a mais sens?vel frente aos ?leos testados, apresentando halos de inibi??o pelo m?todo de difus?o em ?gar, mas quando analiada, foi resistente aos ?leos. A CIM foi determinada e observou-se que as menores concentra??es foram as que tiveram inibi??o do crescimento bacteriano. Diante do exposto, pode-se concluir que os ?leos de caf? cru e torrado s?o boas fontes de compostos bioativos, e suas composi??es, justificam seus usos nas ind?strias de v?rios segmentos.
Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Qu?mica, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2015.
ABSTRACT Coffee beans is composed of a variety of substances, which give flavor and aroma to the drink, among which may be mentioned proteins, carbohydrates and lipids. This lipid fraction, when extracted from raw coffee beans, is used, for example, in pharmaceutical formulations as an emollient and when the roasted grain, as additives in foods for imparting aroma and flavor. The objective of this study was to characterize chemically and evaluate the antioxidant and antibacterial activities of the oils extracted from raw and roasted coffee beans. To this end, the grains were subjected to a Soxhlet extraction apparatus for six hours using petroleum ether as solvent extractor. After the elapsed time, it evaporates the remaining solvent with nitrogen gas to give oils which were packed and stored in refrigerator until analysis of memento. It has been observed that roasted coffee beans had higher oil content than the raw coffee beans, 26.01% and 4.64%, respectively. Introducing the first and characteristic smell of coffee color, and the second, a green color and smell of vegetation. The physico-chemical characteristics evaluated showed that the oils studied showed results comparable to other conventional oils. With respect to the content of fatty acids, oils obtained as the major, linoleic (C18: 2), palmitic (C16: 0) and oleic (C18: 1), and both are unsaturated fatty acids sources. The green coffee oil showed a higher amount of total phytosterols, and in both, the order was ?-sitosterol> stigmasterol> campesterol> brassicasterol. Rather, the roasted coffee oil was found that with higher concentrations of tocopherols, predominantly ?-tocopherol isomer. The green coffee oil had higher amounts of ?-tocopherol. The phenolic compounds have also been quantified, and the roasted coffee oil was the highest concentration. With respect to the antioxidant activity, the raw coffee oil was more efficient in capturing the DPPH radical, while the roasted, compared to ABTS and FRAP methods. The antibacterial activity showed that among the tested bacteria, P. aeruginosa was the most sensitive against the tested oils, with halos of inhibition by agar diffusion method, but when analiada, was resistant to oils. The MIC was determined and it was observed that lower concentrations were those who had bacterial growth inhibition. Given the above, it can be concluded that raw and roasted coffee oils are good sources of bioactive compounds and their compositions, justify their use in industries of several segments. Key ? words: Coffea arabica, coffee oils, toco

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Coffee is in international and Brazilian economical scenery as the second most important natural commodity. Despite that, coffee crops suffer great damage due to the coleopteran coffee borer (Hypothenemus hampei) attack leading to around US$ 500 million loss. In order to control the coffee borer, one strategy is the inhibition of the insect digestive enzyme ??-amylase by Phaseolus vulgaris amylase inhibitor 1 (??AI1). In this context, the research group of Plant-pest Molecular Interaction Laboratory developed GM coffee (Coffea arabica) plants expressing the P. vulgaris ??AI1 gene. This is a promising event to be used in coffee borer control by inhibiting starch insect digestion. However, releasing a GM crop for commercialization and human consumption is possible only after assessing food and environmental safety status, based on international and national procedures. This work is divided in two chapters. In the first chapter is presented the isolation of an amylase cDNA from H. hampei, designated AmyHha. The highest transcript levels of this amylase coincide with the feeding stages of insect, the second instar and adult stage. The Southern blot analysis showed the presence of only one copy of the AmyHha in the H. hampei genome. Finally, was carried out the construction of a structural model based on the AmyHha predicted protein sequence. In the second chapter, food safety of GM coffee crops expressing P. vulgaris ???-AI1 was evaluated. First, the evaluation of allergenic potential of GM coffee grains expressing ???-AI1 and the study of hemolytic effect and thermostability using coffee grains suggest absence of feeding risks concerning cytotoxic effects and inhibition of ???-AI1 after heat treatment. Otherwise, in vitro resistance to digestibility and in silico analysis suggest an allergenic risk of GM coffee grains due to ???-AI1 expression. Thus more investigation must be carried out in order to clarify allergenicity risks and in vivo consequences of this GM coffee grain consumption.
O caf?? destaca-se no cen??rio econ??mico nacional e internacional como a segunda maior ???commodity??? natural. No entanto, a cultura cafeeira apresenta grandes perdas monet??rias em torno de US$ 500 milh??es por ano devido ao ataque da broca-do-caf?? (Hypothenemus hampei). Uma estrat??gia para o controle do H. hampei ?? a inibi????o da enzima digestiva ???-amilase deste inseto pelo inibidor de ???-amilase 1 (???-AI1) de Phaseolus vulgaris. Assim, o grupo de pesquisa do Laborat??rio de Intera????o Molecular Planta-Praga desenvolveu plantas de caf?? Coffea arabica geneticamente modificadas (GM) expressando o gene para o ???-AI1 de P. vulgaris. Entretanto, a libera????o de plantas GM para comercializa????o e consumo humano s?? ?? poss??vel ap??s avalia????es de seguran??a alimentar e ambiental. Esta tese ?? dividida em dois cap??tulos. No primeiro cap??tulo ?? apresentado o isolamento de um cDNA de uma amilase de H. hampei ??? AmyHha. Os maiores n??veis de transcritos desta amilase coincide com as fases de alimenta????o do inseto, o segundo instar larval e a fase adulta. A an??lise por Southern blot demonstrou a presen??a de apenas uma c??pia de AmyHha no genoma do inseto, por fim realizou-se uma constru????o do modelo estrutural com base na sequencia proteica predita de AmyHha. No segundo cap??tulo que trata da avalia????o de seguran??a alimentar de plantas C. arabica GM expressando o inibidor de ???-AI1 de P. vulgaris, o estudo de efeito hemol??tico e termoestabilidade com os gr??os de caf?? GM sugerem a aus??ncia de risco alimentar quanto aos efeitos citot??xicos e inibi????o pelo ???-AI1 ap??s tratamento t??rmico. J?? a resist??ncia ?? digestibilidade in vitro e as an??lises in silico sugerem um potencial risco alerg??nico dos gr??os de caf?? GM devido ?? express??o do ???-AI1. Entretanto, mais investiga????es devem ser realizadas para maiores esclarecimentos quanto ao risco de alergenicidade dos gr??os de caf?? GM expressando ???-AI1 e as consequ??ncias de seu consumo in vivo.

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Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico (CNPq)
O manejo das plantas daninhas possui grande import?ncia para a manuten??o dos n?veis produtivos da cultura do caf?. O herbicida mais utilizado mundialmente na cultura do caf? ? o glyphosate, por possuir alta efici?ncia e ser mais barato. Ele atua inibindo a enzima 5-enolpiruvilshiquimato, respons?vel pela produ??o de tr?s amino?cidos tirosina, fenilalanina, tryptofano. Influenciando assim a produ??o de metabolitos secund?rios, inclusive os relacionados a forma??o das estruturas anat?micas, metabolitos de defesa e fotoss?ntese. Objetivou-se no presente trabalho avaliar os efeitos da deriva simulada de glyphosate sobre a anatomia e fisiologia de cultivares de caf? arabica. Para isso, fez-se tr?s avalia??es diferenciadas visando avaliar modifica??es primeiramente morfoanat?micas, depois concentra??es de fen?is totais, flavon?ides, cafe?na e por ultimo, floresc?ncia, concentra??es de clorofilas e quantifica??es de est?matos. O experimento foi instalado em esquema fatorial (3 x 5), com tr?s cultivares de caf? MGS Travessia, Oeiras MG 6851 e Catua? IAC 144, e cinco doses de glyphosate (0,0; 57,6; 115,2; 230,4 e 460,8 g ha-1), em delineamento de blocos casualizados, com quatro repeti??es. Trinta dias ap?s a aplica??o, foram coletadas doze folhas rec?m-expandidas do ?ltimo ramo plagiotr?pico do cafeeiro, quatro folhas para as analises anat?micas, quatro para as analises de concentra??es de fen?is, flavonoides, cafe?na e as quatro ultimas para a quantifica??o estom?tica. Nas analises morfoanat?micas observou-se os seguintes resultados: ocorreram sintomas de intoxica??o como estreitamento foliar e clorose nas folhas mais jovens das plantas. Com o aumento da dose de glyphosate, a cultivar Catua? sofreu redu??o na espessura foliar total, enquanto, que para as demais ocorreu incremento nesta caracter?stica. Para as vari?veis epiderme adaxial, epiderme abaxial e par?nquima lacunoso, ocorreu decr?scimo de espessura, contudo ocorreu aumento da espessura do par?nquima lacunoso com aumento das doses de glyphosate. Pode-se concluir que as tr?s cultivares quando submetidas ? deriva de glyphosate sofrem modifica??es morfoanat?micas. Com a redu??o do par?nquima pali??dico ocorre redu??o da taxa fotossint?tica e consequente redu??o do crescimento e produ??o do caf?. Para as analises de concentra??es de fen?is, flavon?ides e cafe?na, observou-se os seguintes resultados: com aumento das doses de glyphosate houve aumento na concentra??o de fen?is totais foliares at? a dose de 115,2 g ha-1 de glyphosate, para as tr?s cultivares, acima dessa dose as concentra??es de fen?is foram reduzidas. No entanto, com aumento das doses de glyphosate a concentra??o de flavon?ides diminuiu at? a dose de 115,2 g ha-1 de glyphosate, para as cultivares Travessia e Oeiras, acima dessa dose a concentra??o de flavon?ides para essas duas cultivares aumentaram. Ocorreu aumento da concentra??o de flavon?ides para a cultivar Catua? quando aplicado a dose de 115,2 g ha-1 de glyphosate, para doses mais altas ocorreu diminui??o da concentra??o de flavon?ides totais. Com aumento das doses de glyphosate, as concentra??es de cafe?na apresentaram comportamento similar entre as cultivares Oeiras e Catua?, ocorrendo diminui??o da concentra??o de cafe?na at? a dose de 115,2 g ha-1 de glyphosate e aumento a concentra??o de cafe?na para doses superiores. Observou-se que houve aumento na concentra??o de cafe?na para cultivar Travessia a partir de 115,2 g ha-1 de glyphosate. De acordo com o teste histoqu?mico todas as tr?s cultivares estudadas apresentaram maiores concentra??o de fen?is no par?nquima pali??dico ap?s a aplica??o da deriva de glyphosate. Conclui-se que, quando submetidas a subdoses de glyphosate, as cultivares analisadas apresentaram modifica??es bioqu?micas para as concentra??es de fen?is totais, flavon?ides totais e cafe?na. Com baixas doses 57,6 e 115,2 g/ ha?? de glyphosate, ocorreu aumento da concentra??o de fen?is totais aumentando assim a capacidade de defesa das cultivares, entretanto com o aumento das doses de glyphosate ocorreu redu??o da concentra??o de fen?is totais. A produ??o de flavon?ides e cafe?na possuem efeitos variados para as doses de glyphosate podendo aumentar e diminuir a concentra??o de forma independente, pois os metabolitos s?o supridos por outras rotas. Nas analises fisiol?gicas, observou-se os seguintes resultados: os valores da vari?vel fluoresc?ncia m?xima (Fm) decresceram de acordo com o aumento das doses de glyphosate, a cultivar Travessia apresentou maior decr?scimo que as demais cultivares. Para efici?ncia fotoqu?mica m?xima (Fv/Fm) ocorreu com o aumento do estresse de acordoo com o aumento das doses aplicadas do glyphosate. As concentra??es de clorofila a, b e total sofreram decr?scimo de acordo com o aumento das doses aplicadas de glyphosate. Para as vari?veis, ?ndice estom?tico e densidade estom?tica ocorreram um decr?scimo de valores de acordo com o aumento da dose aplicada de glyphosate. A cultivar Travessia apresentou maior queda de valor para o ?ndice estom?tico e densidade estom?tica. Conclui-se que as subdoses de glyphosate provocaram danos na fotoss?ntese de forma direta, pois, ocorreu diminui??o das concentra??es das clorofilas e da intensidade da fluoresc?ncia m?xima, promovendo, assim, maior estresse nas cultivares de caf?. A diminui??o do n?mero de est?matos ? mais uma das prov?veis explica??es para a influ?ncia na fotoss?ntese promovida pelo glyphosate
Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Produ??o Vegetal, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2013.
Abstract Weed management is greatly important to keep levels of coffee production. Glyphosate is the most used herbicide in the world for being of high efficiency and cheaper. Its action is on the enzyme 5enolpyruvylshikimate that is responsible for producing tyrosin, phenylalanine and tryptophan. It inhibits their production, consequently influencing the production of secondary metabolites, mainly the ones related to anatomical structures, metabolites of defense and photosynthesis. This study was carried out in order to evaluate effects of drift simulation of glyphosate on anatomy and physiology of Arabica coffee cultivars. There were three different stages of evaluations: first morphoanatomical modifications, then concentrations of total phenol, flavonoids and cafeine, and finally fluorescence, chlorophyll concentrations and stomata quantification. The experiment was arranged in a factorial scheme (3 x 5), with three coffee cultivars (MGS Travessia, Oeiras MG 6851 and Catua? IAC 144), at five glyphosate rates (0.0; 57.6; 115.2; 230.4 and 460.8 g ha-1), in a randomized block design, with four replicates. Thirty days after application, twelve recently expanded leaves from the last plagiotropic branches were collected: four for anatomical analysis, four for analysis of concentrations of total phenol, flavonoids and cafeine and four to quantify stomata. Morphoanatomical analysis showed intoxication symptoms such as foliar narrowing and chlorosis on the younger leaves were observed. Increasing glyphosate rate, the cultivar Catua? reduced its total foliar tickness, while to the others it was increased. Adaxial and abaxial epiderms and spongy parenchyma had their thickness decreased, however spongy parenchyma increased at higher rates of glyphosate. It could be concluded that the three cultivars under glyphosate drift shows morphoanatomical modifications. When palisade parenchyma is reduced, consequently photosynthetic rate, growth and coffee production reduce. Analyzing concentrations of total phenol, flavonoids and caffeine, it was observed that phenol concentration increased when glyphosate rates were increased up to 115.2 g ha-1 in all three cultivars, showing reduction at higher rates. For Travessia and Oeiras cultivars, the flavonoid concentration decreased at higher glyphosate rates, starting its increase at rates higher than 115.2 g ha-1. For Catua?, flavonoid concentration increased at 115.2 g ha-1 being reduced with higher rates. Regarding caffeine concentration, it was similar to Oeiras and Catua?. This concentration decreased at 115.2 g ha-1 and got higher at superior rates. The cultivar Travessia showed higher caffeine concentration at rates higher than 115.2 g ha-1. According to the histochemical tests, all the three cultivars present higher phenol concentration on paladise parenchyma after application of glyphosate drift. It can be conclude that, when submitted to subrates of glyphosate, cultivars shows biochemical modifications to all concentrations evaluated. At 57.6 and 115.2 g ha-1 total phenol increased providing a better capacity of defense to cultivars, however, when increasing these rates, total phenol concentration decreased. Flavonoids and caffeine production have varied effects on glyphosate rates. They can increase or decrease independently because metabolites are fulfilled by other ways. Through physiological analysis, it could be observed that values of maximum fluorescence decreased with higher glyphosate rates, and Travessia cultivar presented highest decrease. Chlorophyll concentrations a, b and total decreased according to rates increase, being harder to chlorophyll a. Values of stomatal index and stomatal density decreased when increasing glyphosate rate, being harder to cultivar Travessia. It can be concluded that subrates of glyphosate cause damage on photosynthesis because of the reduction on chlorophyll concentration and fluorescence intensity. Reduction of stomata number is also one of the features that can explain the influence promoted by glyphosate on photosynthesis.

Conte?do parcial
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Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (Capes)
Funda??o de Amparo ? Pesquisa do estado de Minas Gerais (FAPEMIG)
Objetivou-se com esse trabalho avaliar o os efeitos das vias de absor??o de subdoses de glyphosate no crescimento e na nutri??o de plantas jovens de caf?. Para isso,plantas de caf? foram cultivadas em solu??o hidrop?nica durante 50 dias ap?s a aplica??o (DAA) do herbicida. O trabalho foi conduzido no delineamento em blocos casualizados (DBC), com esquema fatorial 2x4 sendo o primeiro fator referente ? via de absor??o foliar e radicular e o segundo ? avalia??odo efeito das doses de glyphosate utilizadas: 0; 115,2; 230,4; e 460,8 g ha-1 correspondentes a 0; 8; 16 e 32 % da dose de 1440 g ha-1 da formula??o sal de isopropilamina, com 7 repeti??es. Os sintomas de intoxica??o foram caracterizados por clorose e estreitamento do limbo foliar e atingiram 50e 70% para a absor??o radicular e foliar, respectivamente. Com o aumento das doses do herbicida at? 460,8 g ha-1 ocorreram redu??es do comprimento do caule, do n?mero de folhas, da ?rea foliar, da raz?o de massa foliar, da rela??o parte a?rea raiz, do comprimento das ra?zes e das massas seca das folhas, do caule, das ra?zes e total. O n?mero de folhas; ?rea foliar; massa seca da raiz, caule, folha e total e a raz?o de massa foliar foram menores quando o herbicida foi absorvido pelas folhas. As vias de absor??o e as subdoses de glyphosate n?o alteraram o comportamento do K na planta, mas prejudicaram o desempenho do N, P, Ca e Mg, sendo todos os efeitos mais acentuados quando o herbicida foi absorvido pela parte a?rea em rela??o ? absor??o radicular.Conclui-se que as vias de absor??o e as subdoses de glyphosate n?o interferem no desempenho do K em plantas jovens de caf? em condi??es hidrop?nicas, mas comprometem o comportamento do N, P, Ca e Mg, reduzindo o crescimento dessas plantas. A absor??o e ou transloca??o do glyphosate ? mais eficiente quando absorvido via foliar.
Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Produ??o Vegetal, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2013.
ABSTRACT The objective of this work was to evaluate the effects of absorption pathways of reduced rates of glyphosate on growth and nutrition of young coffee plants. For this, coffee plants were grown in hydroponic solution for 50 days after application (DAA) of the herbicide. The study was conducted in a randomized block design (RBD) with a 2x4 factorial design with the first factor related to the route of foliar and root absorption and the second to Assessmentmethodology effect of glyphosate doses used: 0, 115.2, 230.4; and 460.8 g ha-1 corresponding to 0, 8, 16 and 32% of the dose of 1440 g ha-1 isopropylamine salt formulation with 7 replicates. Symptoms of poisoning were characterized by chlorosis and narrowing of the leaf blade 50 and reached 70% for foliar and root uptake, respectively. With increasing rates of the herbicide to 460.8 g ha-1 occurred reductions in stem length, leaf number, leaf area, the leaf mass ratio, the root shoot ratio, the length of roots and masses dried leaves, stem, roots and all. The number of leaves, leaf area, dry weight of root, stem, leaf, every and leaf weight ratio were lower when the herbicide was absorbed by the leaves. Absorption pathways and reduced rates of glyphosate did not alter the behavior of K in the plant, but impaired performance of N, P, Ca and Mg, with all the effects more pronounced when the herbicide was absorbed by the air in relation to root uptake. Conclude that the process of absorption and reduced rates of glyphosate not interfere with the performance of the K young coffee in hydroponic conditions, but compromise the behavior of N, P, Ca, Mg, reducing the growth of these plants. The uptake or translocation of glyphosate and is most effective when absorbed through the leaves.

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O presente trabalho tem o objetivo de apresentar uma investiga??o sobre o n?vel de clareza dos textos informativos dos r?tulos de embalagens de caf? torrado e mo?do, considerando os aspectos ling??sticos e ergon?micos presentes nos r?tulos do produto. Ling?isticamente analisar se a linguagem utilizada nos r?tulos ? adequada para a compreens?o das informa??es pelo consumidor, ainda expor como a ling??stica preconiza a organiza??o e estrutura??o dos textos a partir da classifica??o do g?nero textual. Do ponto de vista da ergonomia a pesquisa pretende identificar a conformidade ergon?mica presente nas informa??es dos r?tulos das embalagens de caf?. Devido ? evolu??o das atividades comerciais, a embalagem passou ao longo do tempo a acumular fun??es, transformando-se em um consider?vel ve?culo de comunica??o, informa??o e sedu??o do seu p?blico consumidor, por isso, a ado??o de normas adequadas relativas ?s informa??es pode evitar que o consumidor desenvolva conceitos inadequados ou at? mesmo empregue erroneamente um produto aliment?cio em sua dieta. A engenharia de produ??o considera importante a inser??o de melhores pr?ticas de produ??o e gest?o do produto nas empresas, com vistas ao aumento de sua competitividade, compatibilizando as caracter?sticas ergon?micas do produto embalagem, com as necessidades do consumidor enquanto parte integrante do processo de desenvolvimento do produto. A pesquisa prop?e, ent?o, um roteiro para avalia??o dos r?tulos de embalagens, utilizando para isso um question?rio com quest?es fechadas e uma aberta, aplicados em consumidores de caf? torrado e mo?do no momento da compra em quatro supermercados de Natal. Os principais resultados da investiga??o demonstram que os aspectos ling??sticos dos textos informativos foram considerados bons, enquanto os aspectos ergon?micos informacionais analisados podem vir a contribuir para uma melhoria visual das informa??es contidas nos r?tulos das embalagens das marcas de caf? investigadas

This study examines the role public libraries play in creating social capital within communities. Two sets of public libraries were selected based on their being geographically located in areas of high or low social capital. These libraries were then contacted by phone to determine whether they had wireless Internet or a café on the premises. Libraries which possessed these traits were totaled according to their level of social capital. The data was then compared to population and circulation information for the areas served by each library or library system. The results indicate that having a café and/or wireless Internet can significantly impact a community’s use of the library, though in some cases this relationship is weaker.

Les biopuces connaissent un grand essor depuis quelques années avec des applicationspossibles pour l'ADN, les protéines et les oligosaccharides. Une puce à oligosaccharidesprésente des difficultés par rapport à une puce à ADN notamment par les contraintes entempérature et il existe moins de travaux dans ce domaine. Ce travail est donc consacré àl'étude d'une puce à oligosaccharide, par synthèse supportée et par masquage avec un film depolymère. Le procédé de fabrications est particulièrement détaillé.Nous étudions tout d'abord expérimentalement la formation d'un film de polymère obtenu parévaporation d'une goutte de solution polymérique sur une surface structurée chimiquement(zone de mouillabilité différente) en suivant son évolution transitoire. Nous montrons que cetype de surface hétérogène est particulièrement adapté pour la fabrication de biopuces.D'autre part, nous réalisons un modèle numérique de l'évaporation d'une goutte de solutionpolymérique sur une surface chauffée à partir de la méthode de la lubrification et d'un modèlede " hauteur de résine ". Les résultats expérimentaux et de simulation numérique sontcomparés et montrent un bon accord qualitatif sur la forme des films de polymères résultantde l'évaporation.Dans ce travail, la synthèse supportée de biopuces à oligosaccharide est menée à bien enutilisant des polymères et des surfaces judicieusement choisies. En particulier, la technique demasquage par film de polymère se révèle être très bien adaptée pour protéger les oligomères àla fois à hautes et à très basses températures.

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Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior
To produce porcelain tiles fluxing agents are used in order to obtain a liquid phase during firing. This liquid phase fills the pores decreasing porosity, water absorption and contributes to material densification. In the porcelain tiles industry, feldspar is the main flux material used, with quantities ranging between 35 and 50%. Studies focus on the discovery of materials with flux characteristics that can reduce the consumption of feldspar by porcelain tiles industry. In this context, the coffee husk ashes, a residue obtained when coffee husks are burned to produce heat for the dryers during the processing of the green fruit, have as main chemical constituents potassium, calcium and magnesium, giving them characteristics of fluxing material. Brazil is the largest coffee producer in the world and is responsible for over 30% of the world s production. In this work a physical treatment of coffee husk ash was carried out in order to eliminate the organic matter and, after this, two by-products were obtained: residual wastes R1 and R2. Both residues were added separately as single fluxes and also in association with feldspar in mixtures with raw materials collected in a porcelain industry located in Dias d ?vila-Ba. The addition of these residues aimed to contribute to the reduction of the consumption of feldspar in the production of porcelain tiles. Specimens were produced with dimensions of 60 mm x 20 mm x 6 mm in an uniaxial die with compacting pressure of 45 MPa. The samples were heated to a temperature of 1200 ?C, for 8 minutes. Tests were performed to characterize the raw materials by XRF, XRD, particle size analysis, DTA and TGA and, additionally, the results of the physical properties of water absorption, apparent porosity, linear shrinkage, density, dilatometry, flexural strength and SEM of sintered body were analyzed. Additions of less than 8% of the residue R1 contributed to the decrease of porosity, but the mechanical strength of the samples was not satisfactory. Additions of 5% the R2 residue contributed significantly to decrease the water absorption and apparent porosity, and also to increase the mechanical strength. Samples with addition of feldspar associated with the R2 residue, in proportions of 6.7% of R2 and 6.7% of feldspar, led to results of water absorption of 0.12% and mechanical strength of 46 MPa, having parameters normalized to the manufacture of porcelain stoneware tiles
Na fabrica??o de porcelanatos s?o utilizados fundentes com a finalidade de obter fase l?quida durante a queima que, por sua vez, preenche os poros diminuindo a porosidade, a absor??o de ?gua, e contribui para a densifica??o do material. Na ind?stria de porcelanatos o feldspato ? o principal material fundente utilizado, com percentuais que variam entre 35 e 50% em massa. Pesquisas s?o direcionadas para a descoberta de materiais com caracter?sticas fundentes que possam diminuir o consumo de feldspato. Nesse contexto, a cinza da casca de caf?, res?duo obtido quando cascas de caf? s?o queimadas a fim de produzir calor para os secadores mec?nicos durante o beneficiamento do fruto, possuem como principais elementos o pot?ssio, c?lcio e magn?sio, conferindo-lhe caracter?sticas de material fundente. O Brasil ? o maior produtor de caf? do mundo, respons?vel por mais de 30% da produ??o mundial. Nesse trabalho, foi realizado um tratamento f?sico na cinza de caf? com a finalidade de eliminar parte do material carbonizado e, ap?s este, foram obtidos dois subprodutos: res?duo R1 e res?duo R2. Ambos os res?duos foram adicionados, separadamente, como ?nicos fundentes, e tamb?m associados ao feldspato, em massas com mat?rias primas coletadas em uma f?brica de porcelanatos localizada no munic?pio de Dias d ?vila-Ba. A adi??o desses res?duos teve o objetivo de verificar a possibilidade de reduzir o consumo de feldspato na produ??o de porcelanatos. Foram confeccionados corpos de prova com dimens?es de 60 mm x 20 mm x 6 mm em matriz uniaxial, com press?o de compacta??o de 45 MPa. Os corpos de prova foram sinterizados na temperatura de 1200 ?C com patamar de 8 minutos. Foram realizados ensaios para caracteriza??o das mat?riasprimas por FRX, DRX, AG, ATD e ATG, e analisados os resultados das propriedades f?sicas de absor??o de ?gua, porosidade aparente, retra??o linear, MEA, an?lise dilatom?trica, resist?ncia ? flex?o e MEV do corpo sinterizado. A adi??o de at? 8% do res?duo R1 contribuiu para a diminui??o da porosidade aparente, por?m a resist?ncia mec?nica das amostras n?o foi satisfat?ria. A adi??o de 5% de res?duo R2 contribuiu significativamente para diminuir absor??o de ?gua e porosidade aparente, e tamb?m, para o aumento da resist?ncia mec?nica ? flex?o. As amostras com adi??o do res?duo R2 associado ao feldspato, nas propor??es de 6,7% de R2 e 6,7% de feldspato, obtiveram resultados de absor??o de ?gua de 0,12% e resist?ncia mec?nica ? flex?o de 46 MPa, atendendo aos par?metros normalizados para fabrica??o de porcelanatos

La cafeiculture, tres importante economiquement au guatemala, est menacee par l'apparition de cochenilles se developpant sur les racines de cafeiers. Le probleme a semble tel qu'il a fait l'objet de l'etude resumee ici. La premiere partie de ce travail a eu pour but de realiser un inventaire de ces cochenilles et des fourmis associees sur les cafeiers, mais aussi sur les arbres d'ombrage et les mauvaises herbes. Une dizaine d'especes de cochenilles ont ete rencontrees. La plus frequente et la plus abondante est une pseudococcide: dysmicoccus cryptus (hempel, 1918); elle est toujours associee a la fourmi solenopsis geminata (fabricius). La deuxieme partie de l'etude porte sur la bioecologie des cochenilles et de d. Cryptus en particulier. Les potentialites biotiques ont ete analysees au laboratoire. Les conditions de leur installation (caracteristiques du sol et du climat, role des fourmis) et l'evolution temporelle de leurs populations ont ete examinees dans des agroecosystemes differents. Enfin une troisieme partie aborde des etudes portant sur la sensibilite de diverses especes de coffea a l'egard de cette cochenille

The UK buries about 100 million tonnes of waste a year, of which 25% is municipal solid waste (refuse). The environmental impacts from gas and leachate releases are known and direct risks to health from landfill are reported. Europe has agreed to a Landfill Directive which has set targets for the stepwise reduction in biodegradable municipal waste going to landfill. The anaerobic digestion of municipal solid waste in controlled bioreactors is an area that could play an important role in overall evolution towards sustainability by recovering biogas and organic matter. Separated hydrolysis and subsequent anaerobic codigestion was demonstrated from the literature review to have the best potential for biodegradable municipal waste diverted from landfill. The rate of hydrolysis of solids wastes remains an outstanding problem. In this research, firstly the codigestion of industrial effluent (coffee wastewater), food wastes and garden wastes were investigated for their impact on hydrolysis and digestion. The results show that there were no treatability problems for coffee wastes up to 37.5% of volume feed per day at the HRT of 9 days. The results supported the view that dilute biodegradable streams such as coffee waste may improve digestion by promoting mixing. Fruit and vegetable wastes were highly biodegradable and can have a major improvement in biogas production of the whole codigestion process, whereas garden waste was not as successful as a cosubstrate, probably because of the predominant celluloses and lignocelluloses with a low biodegradability. The literature review also revealed that washing or elutriation can remove organic matter from municipal waste. This is an important hydrolytic process in which a solubilised acidic organic matter is obtained. The codigestion of refuse hydrolysate with sewage sludge was therefore studied. A control digester treating sewage sludge only was compared with an experimental reactor fed mixed refuse hydrolysate with sewage sludge. It was possible to add the solubilised hydrolysate to existing anaerobic digesters designed at a standard sludge solids loading rate without causing overloading. (Continues...).

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Made available in DSpace on 2015-02-27T19:38:37Z (GMT). No. of bitstreams: 5 60.pdf: 417283 bytes, checksum: 6813899edea0a249245bbb9ba9654b3b (MD5) license_url: 52 bytes, checksum: 3d480ae6c91e310daba2020f8787d6f9 (MD5) license_text: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) license.txt: 2109 bytes, checksum: aa477231e840f304454a16eb85a9235f (MD5) Previous issue date: 2013
Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico (CNPq)
Funda??o de Amparo ? Pesquisa do estado de Minas Gerais (FAPEMIG)
Empresa de Pesquisa Agropecu?ria de Minas Gerais (EPAMIG)
O teste LERCAF? consiste na imers?o de sementes de caf? em solu??o de hipoclorito de s?dio. O cloro ativo, princ?pio ativo da solu??o, reage com o endosperma das sementes, identificando regi?es mortas ou lesionadas, colorindo-as de verde escuro. A partir da avalia??o da localiza??o da regi?o colorida, ? poss?vel classificar as sementes como vi?veis ou n?o vi?veis. O teste ? r?pido e de opera??o simples, mas a metodologia necessita ser testada para obter melhor precis?o e exatid?o dos resultados. Objetivou-se com este trabalho, adequar a metodologia do teste LERCAF? na determina??o da viabilidade de sementes de caf? (Coffea arabica L.), al?m de avaliar o perfil isoenzim?tico em sementes submetidas ao teste LERCAF?. Em um primeiro experimento, avaliou-se a efici?ncia do teste LERCAF? na determina??o da viabilidade em sementes de caf? das cultivares Catua? Amarelo IAC 44, Mundo Novo IAC 376-4, Travessia MGS, e Rubi MG 1192, para isso utilizaram-se solu??es de hipoclorito de s?dio com teores de 2,5%; 3,5%; 5,0% e 6% de cloro ativo e os per?odos de imers?o de 2, 3 e 6 horas, a 30 ?C. Observou-se pela caracteriza??o do perfil das cultivares, que a velocidade de germina??o n?o variou entre as cultivares, no entanto houve superioridade na germina??o da cultivar Rubi em rela??o ? Catua? Amarela e Travessia. No entanto, pelo teste LERCAF? foi poss?vel apenas ? separa??o das cultivares em dois n?veis de qualidade, por meio dos tratamentos 2,5% por 3 h, 3,5% por 2 h e 3 h, sendo as cultivares Rubi, Travessia e Mundo Novo de qualidade superior em rela??o a cultivar Catua? Amarelo. Na concentra??o de 2,5% de hipoclorito de s?dio por 2 horas, as sementes n?o apresentaram colora??o esverdeada no endosperma. J? nas concentra??es de 2,5% por 6 horas, 5% e 6% por 2h e 3h foi observada colora??o intensa dificultando a avalia??o das sementes. Na busca da adequa??o da metodologia do teste LERCAF?, foi realizado um segundo experimento, utilizando um lote de sementes de caf? da cultivar Catua? Vermelho IAC 99, neste experimento foi realizado a quantifica??o do teor de cloro ativo da solu??o de hipoclorito de s?dio e posteriormente avaliada a efici?ncia do teste, utilizando-se concentra??es de 1%, 2%, 3%, 4% e 5% de cloro ativo e per?odos de 1, 2, 3, 4 e 5 horas, a 30 ?C, tamb?m foi avaliado o perfil isoenzim?tica para enzimas Esterase (EST), Malato Desidrogenase(MDH), Super?xido Dismutase (SOD), Catalase (CAT) e ?lcool Desidrogenase (ADH). O teste LERCAF? permite a determina??o do potencial fisiol?gico das sementes de caf?, quando se utiliza solu??o de hipoclorito de s?dio quantificada, pelos tratamentos onde as sementes s?o imersas em solu??o com teor de 2% de cloro ativo pelo per?odo de 5 horas e 3% de cloro ativo pelo per?odo de 3 horas, a 30?C. As sementes de caf? submetidas ao teste LERCAF? apresentam altera??es na atividade das enzimas EST, MDH, SOD, CAT e ADH, sendo que a ativa??o ou desativa??o destes sistemas enzim?ticos s?o vari?veis com a concentra??o e tempo de imers?o na solu??o de cloro ativo.
Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Produ??o Vegetal, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2013.
ABSTRACT The LERCAF? test consists in the immergence of coffee seeds in sodium hypochlorite solution. The active chloride, active component of the solution, reacts with the endosperm of the seeds, identifying dead or injured regions, staining them dark green. From the colored region location evaluation, it is possible to classify the seeds as viable or non-viable. The test is quick and of simple transaction, however, the methodology needs to be tested in order to obtain better result precision and accuracy. The objective of this work was to adjust the methodology of the LERCAF? test in determining the viability of coffee (Coffea Arabica L.) seeds, in addition to evaluating the isoenzymatic profile of seeds submitted to the LARCAF? test. A first experiment evaluated the efficiency of the LERCAF? test in determining the viability of coffee seeds of cultivars Yellow Catuai IAC 44, Novo Mundo IAC 376-4, Travessia MGS and Rubi MG 1192. In order to do this, we used sodium hypochlorite solutions with active chloride contents of 2.5%, 3.5%, 5.0% and 6.0% and immersion periods of 2, 3 and 6 hours, at 30 oC. By the characterization of the cultivar profiles, we observed that germination speed did not vary between the cultivars, however, there was superiority in cultivar Rubi germination in relation to Yellow Catuai and Travessia. However, by the LERCAF? test, only the separation of the cultivars in two quality levels was possible, with the treatments 2.5% for 3 h, 3.5% for 2 h and 3 h, with cultivars Rubi, Travessia and Mundo Novo of superior quality in relation to Yellow Catuai cultivar. At the concentration of 2.5% of sodium hypochlorite for 2 hours, the seeds did not present greenish coloring on the endosperm. In the concentrations of 2.5% for 6 hours, 5% and 6% for 2 h and 3 h, intense coloration was observed, making seed evaluation difficult. Seeking to adjust the LERCAF? test methodology, a second experiment was conducted, using a lot of coffee seeds of cultivar Red Catuai IAC 99. This experiment quantified the sodium hypochlorite solution?s content of active chloride and, subsequently evaluated the efficiency of the test, using active chloride concentrations of 1%, 2%, 3%, 4% and 5% and the periods of 1,2,3,4 and 5 hours, at 30 oC. The isoenzymatic profile for enzymes Esterase (EST), Malate Dihydrogenase (MDH), Superoxide Dismutase (SOD), Catalase (CAT) and Alcohol Dehydrogenase (ADH) was also evaluated. The LERCAF? test allows the determination of physiological potential of the coffee seeds, when using quantified sodium hypochlorite solution, by the treatments in which the seeds are immersed in solution with 2% active chloride content for the period of 5 hours, and 3% active chloride for the period of 3 hours, at 30 oC. The coffee seeds submitted to the LERCAF? test presented alterations in the activity of enzymes EST, MDH, SOD, CAT and ADH, being that the activation of deactivation of these enzymatic systems vary with the concentration and time of immersion in active chloride solution.

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Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (Capes)
A adi??o de ?cido c?trico ao substrato pode influenciar a disponibilidade de f?sforo para as plantas de caf? e possibilitar melhor crescimento e nutri??o. Al?m disso, o crescimento e a nutri??o possivelmente sofrer?o influencia da cultivar e do parcelamento de dose do ?cido c?trico. Por isso, objetivou-se avaliar o crescimento e ac?mulo de nutrientes por mudas de caf? (Coffea arabicaL.) de tr?s cultivares: Catua? Vermelho IAC 99, Mundo Novo IAC 379- 19 e Oeiras MG 6851, em substrato tratado com ?cido c?trico e diferentes doses de P2O5. Buscou-se tamb?m verificar o efeito do parcelamento do ?cido c?trico no crescimento e ac?mulo de nutrientes, pelas mudas. Foram instalados dois experimentos, delineados em cinco blocos e esquema fatorial. No primeiro, foram avaliadas as tr?s cultuvares de caf? e quatro doses de P2O5 (0, 450, 900 e 1.800 g m-3) em solo tratato com ?cido c?trico anidro (0,5 mg dm3). No segundo experimento, os fatores foram compostos pelas quatro doses de P2O5 e a dosagem de ?cido c?trico dividida em quatro parcelamentos. As plantas foram submetidas aos tratamentos a partir da emiss?o das primeiras folhas cotiledonares as avalia??es ocorreram ap?s 180 dias (no primeiro experimento) e ap?s 120 dias (no segundo experimento). Foram avaliadas vari?veis de crescimento, ac?mulo de mat?ria seca e nutrientes pelas plantas de caf?. Como resultados verificou-se que as doses de P2O5, em substrato tratado com ?cido c?trico, influenciaram o crescimento das mudas de caf? das cultivares estudadas. O maior crescimento, ac?mulo de biomassa e ac?mulo m?ximo de nutrientes foram na dose de 900 g m-3 de P2O5. Com rela??o ao parcelamento do ?cido c?trico, foi observado melhor crescimento de mudas de caf? quando a dosagem foi parcelada em tr?s e quatro vezes.
Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Produ??o Vegetal, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2015.
The addition of citric acid to the substrate can influence the availability of phosphorus for plants and coffee allow better growth and nutrition. Additionally, the growth and nutrition possibly suffer influence of genotype and citric acid dose installment. Therefore, this study aimed to evaluate the growth and accumulation of nutrients in coffee seedlings (Coffea arabicaL.) Of three cultivars Catua? Vermelho IAC 99, Mundo Novo IAC 379-19 and Oeiras MG 6851, in substrate treated with citric acid and different of P2O5. It also sought to determine the effect of citric acid installment in the growth and accumulation of nutrients by the plants. Two experiments, outlined in five blocks and a factorial design were installed. At first, they evaluated the three coffee cultuvares P2O5 four doses (0, 450, 900 and 1800 g m-3) tratato soil with anhydrous citric acid (0,5 mg dm-3). In the second experiment, the factors were composed by four doses of P2O5 and citric acid dosage divided into four installments. The plants were subjected to treatment from the issuance of the first cotyledon leaves the evaluations occurred after 180 days (the first experiment) and 120 days (the second experiment). Growth variables were evaluated, dry matter accumulation and nutrients by coffee plants. As a result it was found that doses of P2O5, substrate treated with citric acid, influenced the growth of coffee seedlings of cultivars. The greatest growth, biomass accumulation and maximum nutrient accumulation were at a dose of 900 g m-3 of P2O5. Regarding the installment of citric acid, better growth of coffee seedlings was observed when the dosage was split into three four times.

Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2018-08-20T12:37:22Z No. of bitstreams: 1 2010 - Raquel Duarte da Costa Cunha Bandeira.pdf: 1478855 bytes, checksum: f7637b4df6dd802e4e0003f4fb48d8cd (MD5)
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Coffee is an extremely complex food matrix and has an important role in the world?s economy, especially in producing and exporting countries like Brazil. However this product may suffer from technical barriers imposed for exportation because of the possible presence of ochratoxin A, which is nefrotoxic and carcinogenic mycotoxin found in many foods including coffee. The aim of this study was to implement chemical metrology concepts in the development and validation of Liquid Chromatography with Mass Spectrometry in tandem (CLAE-EM/EM) method for identification and quantification of ochratoxin A in green and roasted coffee estimating uncertainty of measurement according to directive 2002/657/EC and Inmetro guidelines (DOC-CGCRE-2010). The extraction method was based on Pittet (1998) and chromatographic parameters were: flow rate of 0.3 mL/min, mobile phase 80:20 water trifluoracetic acid 0.05 %: methanol trifluoracetic acid 0.05 %, injection volume of 50 PL, injection mode Full loop, isocratic mode. The column was Synergi Hydro C18. The mass spectrometry parameters were optimized and transitions selected based on the colision energies monitored were m/z 404 >358 (-10.5 V) and m/z 404 >239 (-20.5 V). From the validation procedure, methods were considered seletive. The evaluation and verification of matrix effect was performed by comparing variances and averages using F and t test. Value of Fcalculated for green coffee (25.2152) and roasted coffee (104.0353), were higher than Ftable (4.0426). Value of t calculated for green (5.0214) and roasted coffee (10.1997) were higher than ttable (2.0106). Both methods were considered linear in the working range of calibration curve with linear correlation coefficients (r) of 0.98188 and 0.91754 for green and roasted coffee, respectively.The quantification and detection limits were 1.2 Pg/kg and 3.0 Pg/kg; 0.36 Pg/kg and 1.0 Pg/kg, for green and roasted coffee respectively. The average recoveries, RSDr and RSDR were in range of 90.45 ? 108.81 %, 5.39 ? 9.94 % and 2.20 ? 14.34 % for green coffee and 89.02 ? 108.85 %, 2.43 ? 13.73 % and 12.57 ? 17.84 % for roasted coffee. All results obtained were considered within acceptable levels according to literature. Measurement value and expanded uncertainties (U) for ochratoxin A were mass fraction w = (11.50 ? 1.11) and w = (4.63 ? 0.63) for green coffee and roasted coffee. Both methods developed and validated using a high sensitivity technique, that allowed detection, confirmation and quantification of ochratoxin A in green and roasted coffee with a estimated uncertainty of measurement, and in the future these methods can be used to help overcome possible technical barriers imposed for exportation of Brazilian coffee.
O caf? constitui uma matriz extremamente complexa e tem importante papel na economia mundial, especialmente nos pa?ses produtores e exportadores como o Brasil. No entanto tem sido alvo de barreiras t?cnicas devido a uma subst?ncia denominada ocratoxina A, micotoxina potencialmente nefrot?xica e nefrocarcinog?nica encontrada em muitos alimentos inclusive o caf?. O presente trabalho tem como objetivo implantar os conceitos da metrologia qu?mica no desenvolvimento, e valida??o do m?todo para identifica??o e quantifica??o de ocratoxina A no caf? verde e caf? torrado estimando a incerteza da medi??o e utilizando a t?cnica de Cromatografia L?quida acoplada a Espectrometria de Massas em s?rie (CLAE-EM/EM) seguindo os crit?rios da diretiva EC-657/2002 e o documento orientativo do Inmetro (DOCCGCRE- 2010). A metodologia de extra??o baseou-se em Pittet (1998) e os par?metros cromatogr?ficos foram: fluxo de 0,3 mL/min, fase m?vel 80:20 ?gua ?cido trifluoroac?tico 0,05%: metanol ?cido trifluoroac?tico 0,05 %, volume de inje??o de 50 PL, com o modo de inje??o Full loop e sistema de elui??o isocr?tico. A coluna utilizada foi Synergi Hydro C18. As condi??es do espectr?metro de massas foram otimizadas e a transi??o selecionada de acordo com suas energias de colis?o foram m/z 404 >358 (-10,5 V) e m/z 404 >239 (-20,5 V). A partir da valida??o os m?todos propostos foram considerados seletivos, a avalia??o e comprova??o do efeito matriz foi realizada atrav?s da compara??o das vari?ncias e das m?dias atrav?s do teste F e teste t. O Fcalculado para o m?todo caf? verde (25,2152) e caf? torrado (104,0353), apresentaram valores maiores que o Ftabelado (4,0426). O tcalculado para o caf? verde (5,0214) e torrado (10,1997) apresentaram valores superiores ao ttabelado (2,0106). Os m?todos foram considerados lineares em toda a faixa de trabalho da curva de calibra??o com os coeficientes de determina??o linear (r) de 0,98188 e 0,91754 para matriz caf? verde e caf? torrado, respectivamente. O limite de quantifica??o e detec??o para os m?todos propostos foram de 1,2 Pg/kg e 3,0 Pg/kg para caf? verde e 0,36 Pg/kg e 1,0 Pg/kg para caf? torrado. Os valores das recupera??es m?dias, DPRr e DPRR variaram na faixa de 90,45 - 108,81 %, 5,39 - 9,94 % e 2,20 - 14,34 % para caf? verde; e de 89,02 - 108,85 %, de 2,43 - 13,73 % e 12,57 - 17,84 %, para caf? torrado. Todos os resultados obtidos encontram-se dentro dos limites comumente aceit?veis na literatura. Todos os resultados de medi??o e as incertezas expandidas (U) para ocratoxina A foram as fra??es m?ssicas W = (11,50 ? 1,11) Pg/kg e W = (4,63 ? 0,63) Pg/kg para caf? verde e caf? torrado, respectivamente. Os m?todos desenvolvidos e validados utilizaram t?cnica de elevada sensibilidade, permitindo a detec??o, confirma??o e a quantifica??o de ocratoxina A no caf? verde e caf? torrado com c?lculo da incerteza, podendo auxiliar futuramente na supera??o das barreiras t?cnicas para exporta??o do caf? brasileiro.

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Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (Capes)
Os fungos micorr?zicos arbusculares (FMA) s?o capazes de estimular o crescimento das plantas, sobre tudo pelo efeito na nutri??o mineral e hidrata??o, onde possibilita maior absor??o de ?gua e nutrientes. Objetivou-se com esse trabalho avaliar a coloniza??o e o crescimento de plantas de caf? inoculadas com FMA em solos com doses de f?sforo (P) e diferentes umidades. Foram produzidas mudas de caf? (Coffea arabica) micorrizadas utilizando in?culos contendo esporos de Glomus calrum, Glomus etunicatum e Scutellospora heterogma. O per?odo de muda durou 160 dias e posteriormente, conduzidas em dois experimentos, foram plantadas em vasos pl?sticos e crescidas por 150 dias em casa de vegeta??o. Para avaliar o efeito de P o experimento foi conduzido no delineamento em blocos casualizados, com quatro repeti??es, em esquema fatorial 4 x 4 sendo, as doses de 0,00; 0,74; 1,48 e 2,96 g kg-1 de P2O5 por planta e os tr?s FMA mais o controle n?o inoculado. E para avaliar o efeito da umidade do solo o delineamento experimental utilizado foi o mesmo do P e o fatorial tamb?m foi 4 x 4 sendo, a umidade do solo 40, 60, 80 e 100% da capacidade de campo e os mesmos tratamentos f?ngicos. Os resultados para incremento na altura, ?rea foliar, massa seca das ra?zes, massa seca do caule e porcentagem de coloniza??o mostraram efeito significativo da intera??o entre os fatores FMA x doses de f?sforo. E para intera??o dos fatores FMA x umidade do solo, os resultados mostraram efeito significativo somente para incremento na ?rea foliar, massa seca das ra?zes e rela??o parte a?rea/ra?zes. A coloniza??o dos fungos Glomus clarum, Glomus etunicatum e Scutellospora heterogma tiveram resultados distintos, com comportamentos semelhantes, para as doses de P diminuindo linearmente e para a umidade tipo quadr?tico. A inocula??o de FMA, a adi??o de P e o aumento da umidade do solo aumentam o crescimento do cafeeiro.
Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Produ??o Vegetal, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2014.
ABSTRACT Arbuscular mycorrhizal fungi (AMF) are able to stimulate the growth of plants, especially the effect on mineral nutrition and hydration, which allows for greater absorption of water and nutrients. The objective of this study was to evaluate the colonization and growth of coffee plants inoculated with AMF in soils with phosphorus doses (P) and different moistures. Coffee seedlings (Coffea arabica) were produced using mycorrhizal inoculum containing spores of de Glomus calrum, Glomus etunicatum and Scutellospora heterogma. The seedlings period lasted 160 days and subsequently conducted two experiments were planted in plastic pots and grown for 150 days in a greenhouse. To evaluate the effect of the P experiment was conducted in a randomized block design with four replications in a factorial 4 x 4 with doses of 0.00; 0.74; 1.48 and 2.96 g kg-1 of P2O5 per plant and three FMA more the non-inoculated control. And to evaluate the effect of soil moisture the experimental design was the same as the P factorial and was also 4 x 4, with soil moisture 40, 60, 80 and 100% of field capacity and the same fungal treatments. The results for height increment, leaf area, dry weight of roots, dry weight of stem and percentage of colonization showed a significant interaction between AMF x phosphorus doses factors. And for interaction between factors AMF x soil moisture, the results showed a significant effect only for increase in leaf area, dry weight of roots and relative air / root part. The colonization of fungi Glomus clarum, Glomus etunicatum and Scutellospora heterogma had different results with similar behaviors, to doses P decreasing linearly and quadratic type to soil moisture. The AMF inoculation, the addition of P and increased soil moisture increase the growth of the coffee.

L'association d'une legumineuse cultivee en haie entre les rangs de cafeiers sera la plus efficace si on trouve une plante capable de fixer l'azote atmospherique, d'apporter une biomasse suffisante et de ne pas concurrencer les cafeiers pour l'eau, la lumiere et les elements nutritifs. Et l'association sera d'autant plus performante que l'on parviendra a optimiser la fixation biologique de l'azote. Des methodes mises au point dans le cadre de l'ecologie microbienne ont ete exploitees pour determiner les conditions favorables a la croissance des souches de rhizobium indigenes et importees, ainsi que pour rechercher les amendements a effectuer pour ameliorer la croissance des plantes et la fixation biologique d'azote in situ. Des etudes ont ete ensuite realisees pour definir l'evolution de l'activite fixatrice d'azote dans le temps compte tenu du mode de gestion de l'association culturale legumineuse-cafeier. Les techniques de mesure isotopiques ont ete utilisees pour apprecier les flux d'azote dans le sol et dans la plante, ainsi que les benefices que procure au cafeier la fixation biologique d'azote atmospherique par la legumineuse cultivee en haies dans la plantation

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Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior
Brazil is the world s leading coffee producer. In 2008, 45.99 million of 60 kg bags of benefited coffee were produced. In the process of improvement 50% is grain and 50% is husk, thus, 1.38 million tons of coffee husk are produced annually. The husk is used as combustible in the drying and improvement ovens in the coffee farms, generating ash as residue. These ashes contain a high concentration of alkaline metals and earth metals, mainly K2O and CaO. This work studies the use of this residue in the ceramic tiles industry, as fluxing agents in substitution to the feldspar. Ten mixtures with equal ratios of clay and kaolin, proceeding from Bahia and the residue (varying from 30 to 5%) were defined and produced in uniaxial tool die of 60x20mm with approximately 5 mm of thickness and 45MPa compacting pressure. The samples were fired in four different temperatures: 1100 ?C, 1150 ?C, 1185 ?C and 1200 ?C during 60 minutes and characterized by means of X-ray fluorescence, X-ray diffraction, gravimetric thermal analysis and differential thermal analysis. The results of water absorption, apparent porosity, linear shrinkage, XRD, dilatometry, flexural strength and SEM were also analysed. The test specimen with addition of 10% of ash fired in 1200 ?C resulted in 0.18% water absorption and 40.77 MPa flexural strength, being classified as porcelain stoneware tiles according to ABNT, UNI and ISO norms
O Brasil ? o maior produtor mundial de caf?. Em 2008 foram produzidas 45,99 milh?es de sacas, de 60 Kg, de caf? beneficiado. No processo de beneficiamento 50% ? gr?o e 50% ? casca. Assim, 1,38 milh?es de toneladas de cascas de caf? s?o produzidas anualmente. A casca ? utilizada como combust?vel nos fornos de secagem e beneficiamento nas fazendas de caf?, gerando uma cinza como res?duo. As cinzas da casca de caf? apresentam altas concentra??es de metais alcalinos e alcalinos-terrosos, principalmente K2O e CaO. Este trabalho estuda a utiliza??o deste res?duo na ind?stria de placas cer?micas para revestimentos, como fundente, em substitui??o ao feldspato. Foram definidas 10 formula??es com iguais propor??es de argila e caulim provenientes da Bahia, e o res?duo (variando de 30 a 5%), e confeccionados corpos-de-prova em matriz uniaxial de 60x20mm com aproximadamente 5 mm de espessura, com press?o de compacta??o de 45Mpa. As amostras foram sinterizadas em quatros patamares de temperatura, 1100 ?C, 1150 ?C, 1185 ?C e 1200 ?C durante 60 minutos. Foram realizados ensaios para caracteriza??o das mat?rias-primas por fluoresc?ncia de raios-X, difra??o de raios-X, AG, ATD e ATG e analisados os resultados de absor??o de ?gua, porosidade aparente, retra??o linear, DRX, an?lise dilatom?trica, resist?ncia ? flex?o e MEV. Os corpos de prova com adi??o de 10% da cinza e sinterizados a 1200 ?C obtiveram resultados de absor??o de ?gua de 0,18% e resist?ncia ? flex?o de 40,77 MPa, o que segundo as normas ABNT, UNI e ISO podem ser classificados como gr?s porcelanato

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The objective of this research was to study the relationship between non-conventional, or agroecological coffee production management and the quality of the product. This was a demand of the Association of Small Coffee Producers of Po?o Fundo, Minas Gerais State, Brazil. Six small farms were studied between the months of May and September 1996. Surveys were applied to farmers to find out about the main agricultural practices used by their coffee production. The following chemical and qualitative analyses were performed on the coffee drink from the studied areas: phenolics, poliphenoloxidases, color index and titrable acidity. Macro and micronutrients contents on coffee leaves and soil nutrient levels were evaluated. In addition, visual analysis was also carried out to assess the symptoms of leaf miner caused by Leucoptera coffeella Gu?rin-M?neville & Perrottet, 1842 Lepdoptera: Lyonetiidae (bicho-mineiro) and syndrome of caused by Phoma sp. The farms were typified according to the level of use of practices considered as agroecological or conventional. The results were analyzed by principal component analyses followed by cluster analyses. Two out of the six farms that used the most agroecological practices, formed a distinct group characterized by coffee drink of better quality. However, regarding soil fertility variables, a cluster was formed due to soil acidity. One of the farms using the most agroecological practices, clustered by itself for its lower soil pH, higher exchangeable Al+3 levels and lower Ca+2 levels. The variables related to leaf nutrient levels, were responsible for clustering farms with higher levels of agroecological practices. In this case, clustering took place by the lower levels of leaf S and B and higher levels of Ca and Mg. Also a trend of lower levels of leaf micronutrients on those properties was found. As a recommendation, more attention should be given to soil acidity and micronutrient replacement on those farms. Also, the agroecological practices used by the farms should be studied further since they resulted in better coffee quality.
O objetivo desse estudo foi estudar a rela??o entre o manejo n?o convencional, ou agroecol? gico e a qualidade da bebida de caf?, como resposta a demanda apresentada pela Associa??o de Pequenos Produtores de Po?o Fundo. Seis propriedades foram estudadas entre os meses de maio e setembro de 1996. Entrevistas semi-estruturadas foram aplicadas com objetivo de se conhecer o manejo efetuado nas lavouras de caf?. Foram realizadas an?lises qu?micas qualitativas da bebida do caf? nas ?reas amostradas quanto aos fen?licos totais, polifenoloxidase, ?ndice de cor e acidez titul?vel. Levantamento nutricional das propriedades tamb?m foram efetuados tanto no que diz respeito a an?lises foliares quanto de fertilidade do solo. Al?m disso, foi realizada a observa??o visual quanto ? incid?ncia de sintomas relacionados ? Leucoptera coffeella Gu?rin-M?neville & Perrottet, 1842 Lepdoptera: Lyonetiidae (bicho- mineiro) e da s?ndrome da seca de ponteiros, associados a Phoma sp. As propriedades foram tipificadas quanto ao grau de utiliza??o de pr?ticas consideradas como agroecol?gicas ou convencionais . Os resultados foram analisados por meio de an?lise de componentes principais, seguida de an?lise de conglomerados (clusters) indicaram que as duas propriedades que utilizavam o maior n?mero de pr?ticas agroecol?gicas formaram um grupo distinto, caracterizado por uma qualidade de bebida considerada superior ?s demais. Quanto ?s vari?veis de fertilidade do solo, observou-se um agrupamento relacionando ? acidez do solo; uma propriedade que utilizando o maior n?mero de pr?ticas agroecol?gicas se diferenciou das demais por formar um cluster na regi?o de baixa acidez no solo (pH mais elevado e menor teor de Al troc?vel), bem como menor teor de Ca. As vari?veis de teores foliares tamb?m separaram as duas propriedades de maior uso de pr?ticas agroecol?gicas das demais. Neste caso, a separa??o se deu devido aos menores teores de S e B e uma tend?ncia de maiores teores de Ca e Mg foliares. Os resultados indicam que, apesar do baixo uso de insumos industrializados, a boa qualidade da bebida foi mantida nas duas propriedades de maior grau de uso de pr?ticas agroecol?gicas , embora a acidez do solo estivesse alta (em uma das duas propriedades). H? uma tend?ncia de teores de alguns micronutrientes mais baixos nos cafeeiros dessas propriedades. Assim, como recomenda??es preliminares visando ? melhoria dos cafezais da regi?o estudada, uma maior aten??o deve ser dada aos aspectos de acidez do solo e restitui??o de S e B como tamb?m, as pr?ticas usadas na propriedade considerada como de maior uso de pr?ticas agroecol?gicas devem ser mais estudadas, pois, segundo este estudo relacionam-se a uma melhor qualidade de bebida de caf?.

L’implantation de la Révolution verte a transformé les caféières, associant polyculture et élevage, en monocultures en fonction d’agrochimiques de synthèse. Pesticides, engrais et variétés hybrides à haut rendement et résistantes aux phytomaladies sont des dispositifs technoscientifiques au service du forçage des agroécosystèmes. Nous montrons comment le binôme monoculture/agrochimiques de synthèse a plongé les caféiculteurs dans une crise de valeurs, déterminée par un verrouillage technologique qui a emporté dans une spirale de dégradation la santé publique, la biodiversité des agroécosystèmes et la stabilité politique et économique des populations. Nous soulignons aussi comment les pratiques de pilotage des écosystèmes caféiers, proposées par l’agroécologie, favorisent un agencement pluraliste des valeurs et un déblocage du système technique. Cette thèse mène ainsi une analyse axiologique du sujet pluriel de la caféiculture technicisée dans le département colombien du Quindío
The Green Revolution has transformed the coffee culture, combining mixed farming and breeding, into single-crop farming depending on synthesized agrochemicals. Pesticides, fertilizers, and high yield hybrids varieties resistant to phyto-diseases are technoscientific devices aiming at forcing the agroecosystems. We show how the duo single-crop farming/synthesized agrochemicals has drowned the coffee producers into a value crisis determined by a technological lock down which took in a spiral of deterioration of public health, agroecosystem biodiversity, political and the economic stability of populations. We highlight as well how the steering practices of the coffee ecosystems, offered by agroecology, have favored a pluralist organization of values and unlocked the technical system. Thus, this PhD leads to an axiological analysis of the multi-agent technologized coffee culture in the Colombian department of Quindío

Le commerce équitable (CE) a connu une forte croissance depuis les années 90. Malgré ce succès, leCE fait l'objet de différentes critiques, notamment concernant sa proximité avec les grands groupesagroalimentaires et la grande distribution. Ce rapprochement caractérise, pour certains, une perte desvaleurs éthiques du CE qui intégrerait des valeurs capitalistes. Or, le CE s'est construit en réaction à cesvaleurs capitalistes. La littérature est importante concernant ces tensions au Nord mais au Sud il estgénéralement question de l'impact du CE sur les producteurs.Nous proposons dans ce travail de nous interroger sur les tensions pouvant exister dans le systèmeCE au Sud, avec une entrée par les coopératives certifiées. Au cours de trois séries d'enquêtes auprès descoopératives de café certifiées par FLO au Costa Rica, nous avons réunis des données quantitatives etqualitatives. A travers le champ de l'économie des conventions, nous montrons que les coopérativescertifiées(i) s'inscrivent dans des mondes différents avec une forte disparité concernant lesmondes civique (collectif) et domestique (traditionnel),(ii) présentent des conventions d'effort très différenciées.Ces éléments expliquent un engagement hétérogène des coopératives dans le commerce équitable :certaines se certifient en portant des croyances fortes sur un lien plus rapproché entre producteurs etconsommateurs quand d'autres ne voient dans le CE qu'une opportunité marketing. Les valeurs marchandessont cependant communes à toutes les coopératives. Nous achevons notre travail en proposant des élémentsde réflexions quant au compromis qui semble s'être créé autour du monde marchand dans le système CE.Ce compromis remet en cause le contrat moral passé dans le cadre du CE entre consommateurs etproducteurs et interroge fortement sur l'avenir du CE
Fair trade (FT) has known a strong growth since the 1990's. In spite of its success, FT is the objectof different criticisms, notably concerning its closeness with big companies and supermarket distribution.This proximity characterizes, for some people, a loss of the ethical values and an integration of capitalistvalues: the problem is that FT was built in reaction to these capitalist functioning. Literature is importantconcerning these tensions in the North, whereas in the South it is generally a matter of the impact of FT on producers.The purpose of this research is to analyze the tensions that can exist in the FT system in the South,with an entrance by the certified cooperatives. In the course of three series of inquiries about the coffeecooperatives certified by FLO in Costa Rica, we collected quantitative and qualitative data. Across the field of the conventions economy, we show that the certified cooperatives:(i) register in the different worlds with a strong difference concerning the worlds civic(collective) and (traditional) servant,(ii) have very differentiated effort conventions.These elements explain a heterogeneous commitment of cooperatives in FT: some people certify bycarrying strong beliefs in a closer link between producers and consumers when others see a marketingopportunity. We finish our thesis by offering thinking elements about the moral contract passed as part ofthe IT between consumers and producers, and deeply questioning the future of FT

Doutoramento em Bioquímica
Os polissacarídeos são os componentes maioritários dos grãos de café verde e torrado e da bebida de café. Os mais abundantes são as galactomananas, seguindo-se as arabinogalactanas. Durante o processo de torra, as galactomananas e arabinogalactanas sofrem modificações estruturais, as quais estão longe de estar completamente elucidadas devido à sua diversidade e à complexidade estrutural dos compostos formados. Durante o processo de torra, as galactomananas e arabinogalactanas reagem com proteínas, ácidos clorogénicos e sacarose, originando compostos castanhos de alto peso molecular contendo nitrogénio, designados de melanoidinas. As melanoidinas do café apresentam diversas atividades biológicas e efeitos benéficos para a saúde. No entanto, a sua estrutura exata e os mecanismos envolvidos na sua formação permanecem desconhecidos, bem como a relação estrutura-atividade biológica. A utilização de sistemas modelo e a análise por espectrometria de massa permitem obter uma visão global e, simultaneamente, detalhada das modificações estruturais nos polissacarídeos do café promovidas pela torra, contribuindo para a elucidação das estruturas e mecanismos de formação das melanoidinas. Com base nesta tese, oligossacarídeos estruturalmente relacionados com a cadeia principal das galactomananas, (β1→4)-Dmanotriose (Man3), e as cadeias laterais das arabinogalactanas, (α1→5)-Larabinotriose (Ara3), isoladamente ou em misturas com ácido 5-Ocafeoilquínico (5-CQA), o ácido clorogénico mais abundante nos grãos de café verde, e péptidos compostos por tirosina e leucina, usados como modelos das proteínas, foram sujeitos a tratamento térmico a seco, mimetizando o processo de torra. A oxidação induzida por radicais hidroxilo (HO•) foi também estudada, uma vez que estes radicais parecem estar envolvidos na modificação dos polissacarídeos durante a torra. A identificação das modificações estruturais induzidas por tratamento térmico e oxidativo dos compostos modelo foi feita por estratégias analíticas baseadas principalmente em espectrometria de massa, mas também em cromatografia líquida. A cromatografia de gás foi usada na análise de açúcares neutros e ligações glicosídicas. Para validar as conclusões obtidas com os compostos modelo, foram também analisadas amostras de polissacarídeos do café obtidas a partir de resíduo de café e café instantâneo. Os resultados obtidos a partir dos oligossacarídeos modelo quando submetidos a tratamento térmico (seco), assim como à oxidação induzida por HO• (em solução), indicam a ocorrência de despolimerização, o que está de acordo com estudos anteriores que reportam a despolimerização das galactomananas e arabinogalactanas do café durante a torra. Foram ainda identificados outros compostos resultantes da quebra do anel de açúcares formados durante o tratamento térmico e oxidativo da Ara3. Por outro lado, o tratamento térmico a seco dos oligossacarídeos modelo (individualmente ou quando misturados) promoveu a formação de oligossacarídeos com um maior grau de polimerização, e também polissacarídeos com novos tipos de ligações glicosídicas, evidenciando a ocorrência de polimerização através reações de transglicosilação não enzimática induzidas por tratamento térmico a seco. As reações de transglicosilação induzidas por tratamento térmico a seco podem ocorrer entre resíduos de açúcares provenientes da mesma origem, mas também de origens diferentes com formação de estruturas híbridas, contendo arabinose e manose como observado nos casos dos compostos modelo usados. Os resultados obtidos a partir de amostras do resíduo de café e de café instantâneo sugerem a presença de polissacarídeos híbridos nestas amostras de café processado, corroborando a ocorrência de transglicosilação durante o processo de torra. Além disso, o estudo de misturas contendo diferentes proporções de cada oligossacarídeo modelo, mimetizando regiões do grão de café com composição distinta em polissacarídeos, sujeitos a diferentes períodos de tratamento térmico, permitiu inferir que diferentes estruturas híbridas e não híbridas podem ser formadas a partir das arabinogalactanas e galactomananas, dependendo da sua distribuição nas paredes celulares do grão e das condições de torra. Estes resultados podem explicar a heterogeneidade de estruturas de melanoidinas formadas durante a torra do café. Os resultados obtidos a partir de misturas modelo contendo um oligossacarídeo (Ara3 ou Man3) e 5-CQA sujeitas a tratamento térmico a seco, assim como de amostras provenientes do resíduo de café, mostraram a formação de compostos híbridos compostos por moléculas de CQA ligadas covalentemente a um número variável de resíduos de açúcar. Além disso, os resultados obtidos a partir da mistura contendo Man3 e 5-CQA mostraram que o CQA atua como catalisador das reações de transglicosilação. Por outro lado, nas misturas modelo contendo um péptido, mesmo contendo também 5-CQA e sujeitas ao mesmo tratamento, observou-se uma diminuição na extensão das reações transglicosilação. Este resultado pode explicar a baixa extensão das reações de transglicosilação não enzimáticas durante a torra nas regiões do grão de café mais ricas em proteínas, apesar dos polissacarídeos serem os componentes maioritários dos grãos de café. A diminuição das reações de transglicosilação na presença de péptidos/proteínas pode dever-se ao facto de os resíduos de açúcares redutores reagirem preferencialmente com os grupos amina de péptidos/proteínas por reação de Maillard, diminuindo o número de resíduos de açúcares redutores disponíveis para as reações de transglicosilação. Além dos compostos já descritos, uma diversidade de outros compostos foram formados a partir dos sistemas modelo, nomeadamente derivados de desidratação formados durante o tratamento térmico a seco. Em conclusão, a tipificação das modificações estruturais promovidas pela torra nos polissacarídeos do café abre o caminho para a compreensão dos mecanismos de formação das melanoidinas e da relação estrutura-atividade destes compostos.
Polysaccharides are the major components of green and roasted coffee beans, and coffee brew. The most abundant ones are galactomannans, followed by arabinogalactans. During the roasting process, galactomannans and arabinogalactans undergo structural modifications that are far to be completely elucidated due to their diversity and complexity of the compounds formed. During the roasting process, galactomannans and arabinogalactans react with proteins, chlorogenic acids, and sucrose, originating high molecular weight brown compounds containing nitrogen, known as melanoidins. Several biological activities and beneficial health effects have been attributed to coffee melanoidins. However, their exact structures and the mechanisms involved in their formation remain unknown, as well as the structure-biological activity relationship. The use of model systems and mass spectrometry analysis allow to obtain an overall view and, simultaneously, detailed, of the structural modifications in coffee polysaccharides promoted by roasting, contributing to the elucidation of the structures and formation mechanisms of melanoidins. Based on this thesis, oligosaccharides structurally related to the backbone of galactomannans, (β1→4)-D-mannotriose, and the side chains of arabinogalactans, (α1→5)-Larabinotriose, alone or in mixtures with 5-O-caffeoylquinic acid, the most abundant chlorogenic acid in green coffee beans, and dipeptides composed by tyrosine and leucine, used as models of proteins, were submitted to dry thermal treatments, mimicking the coffee roasting process. The oxidation induced by hydroxyl radicals (HO•) was also studied, since these radicals seem to be involved in the modification of the polysaccharides during roasting. The identification of the structural modifications induced by thermal and oxidative treatment of the model compounds was performed mostly by mass spectrometry-based analytical strategies, but also using liquid chromatography. Gas chromatography was used in the analysis of neutral sugars and glycosidic linkages. To validate the conclusions achieved with the model compounds, coffee polysaccharide samples obtained from spent coffee grounds and instant coffee were also analysed. The results obtained from the model oligosaccharides when submitted to thermal treatment (dry) or oxidation induced by HO• (in solution) indicate the occurrence of depolymerization, which is in line with previous studies reporting the depolymerization of coffee galactomannans and arabinogalactans during roasting. Compounds resulting from sugar ring cleavage were also formed during thermal treatment and oxidative treatment of Ara3. On the other hand, the dry thermal treatment of the model oligosaccharides (alone or when mixed) promoted the formation of oligosaccharides with a higher degree of polymerization, and also polysaccharides with new type of glycosidic linkages, evidencing the occurrence of polymerization via non-enzymatic transglycosylation reactions induced by dry thermal treatment. The transglycosylation reactions induced by dry thermal treatment can occur between sugar residues from the same origin, but also of different origins, with formation of hybrid structures, containing arabinose and mannose in the case of the model compounds used. The results obtained from spent coffee grounds and instant coffee samples suggest the presence of hybrid polysaccharides in these processed coffee samples, corroborating the occurrence of transglycosylation during the roasting process. Furthermore, the study of mixtures containing different proportions of each model oligosaccharide, mimicking coffee bean regions with distinct polysaccharide composition, subjected to different periods of thermal treatment, allowed to infer that different hybrid and non-hybrid structures may be formed from arabinogalactans and galactomannans, depending on their distribution in the bean cell walls and on roasting conditions. These results may explain the heterogeneity of melanoidins structures formed during coffee roasting. The results obtained from model mixtures containing an oligosaccharide (Ara3 or Man3) and 5-CQA and subjected to dry thermal treatment, as well as samples derived from spent coffee grounds, showed the formation of hybrid compounds composed by CQA molecules covalently linked to a variable number of sugar residues. Moreover, the results obtained from the mixture containing Man3 and 5-CQA showed that CQA acts as catalyst of transglycosylation reactions. On the other hand, in the model mixtures containing a peptide, even if containing 5-CQA and subjected to the same treatment, it was observed a decrease in the extent of transglycosylation reactions. This outcome can explain the low extent of non-enzymatic transglycosylation reactions during roasting in coffee bean regions enriched in proteins, although polysaccharides are the major components of the coffee beans. The decrease of transglycosylation reactions in the presence of peptides/proteins can be related with the preferential reactivity of reducing residues with the amino groups of peptides/proteins by Maillard reaction, decreasing the number of reducing residues available to be directly involved in the transglycosylation reactions. In addition to the compounds already described, a diversity of other compounds were formed from model systems, namely dehydrated derivatives formed during dry thermal treatment. In conclusion, the identification of the structural modifications in coffee polysaccharides promoted by roasting pave the way to the understanding of the mechanisms of formation of melanoidins and structure-activity relationship of these compounds.

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Funda??o de Amparo ? Pesquisa do estado de Minas Gerais (FAPEMIG)
Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (Capes)
A cafeicultura a partir dos anos 80 expandiu-se para solos muito intemperizados e pobres em nutrientes, o que requer aplica??o de elevadas quantidades de fertilizantes, principalmente os fosfatados, al?m disso, passou a ser necess?rio se adicionar micronutrientes. Existem compostos hidrossol?veis como o ?cido c?trico, que s?o capazes de formar complexos com Cu, Fe, Zn e Mn e favorecer sua difus?o no solo, solubilizar fosfatos de Fe e Al de baixa solubilidade em solos ?cidos pobres em P, aumentando a disponibilidade de P pelo bloqueio dos s?tios de adsor??o. Diante do intemperismo em solo de cafeeiro e da a??o positiva do ?cido c?trico na libera??o de nutrientes no mesmo, faz-se necess?rio conhecer os reais efeitos desse ?cido org?nico em cafeeiros jovens e em produ??o. Para isso, foram realizados tr?s experimentos visando avaliar o crescimento, estado nutricional e produtividade do cafeeiro, em tr?s est?dios de desenvolvimento da planta. O primeiro experimento, visando avaliar o crescimento, qualidade e o teor nutricional de mudas de caf? cultivar Catua? Vermelho IAC 99 submetidas ? aplica??o de ?cido c?trico e concentra??es de f?sforo no substrato, utilizou-se do esquema fatorial (4x4), sendo o primeiro fator referente ? aplica??o de ?cido c?trico (0, 1, 2 e 4 kg ha-1) e o segundo referente ?s doses de f?sforo (0, 450, 900 e 1800 g P2O5 m-3) aplicadas no substrato. A aplica??o de 1 a 2 kg ha-1 de ?cido c?trico foi a que mais influenciou positivamente o crescimento e a qualidade das mudas sobre a dose de f?sforo padr?o de 900 g P2O5 m-3 no substrato. Houve aumento nos teores foliares de Ca, N, P, S, Cu, Fe e Zn nas doses de 1,6 a 4,0 kg ha-1de ?cido c?trico na aus?ncia de f?sforo. No segundo experimento, realizado em casa de vegeta??o, foram tratadas com quatro doses de ?cido c?trico (0, 1, 2 e 4 kg ha-1) na presen?a e aus?ncia de aduba??o fosfatada de plantio de cafeeiros da cultivar Catua? Vermelho IAC 99. As doses entre 1,0 a 2,0 kg ha-1 de ?cido c?trico contribuem para o crescimento de cafeeiros at? 75 dias ap?s aplica??o (DAA) sem o uso de aduba??o fosfatada na cova. Na presen?a de aduba??o fosfatada de plantio as dosagens de ?cido c?trico utilizadas n?o contribuem para o crescimento e melhoria das plantas. A aplica??o de ?cido c?trico influencia nos teores foliares do cafeeiro independentemente da aduba??o fosfatada no plantio. O terceiro experimento foi conduzido em campo utilizando-se a cultivar Catua? Vermelho IAC 44 com sete anos, implantada no espa?amento 3,8 x 0,7m. Os tratamentos constitu?ram-se de quatro doses de ?cido c?trico (0, 1, 2 e 4 kg ha-1) aplicados em dose ?nica anualmente na proje??o da saia. A produ??o de caf? foi influenciada positivamente quando se adicionou 1,2 e 2,4 kg ha-1 de ?cido c?trico para 90% da m?xima e a m?xima produ??o, com incrementos de 14,5 e 27,2% em produtividades, respectivamente. A aplica??o do produto no solo aumentou a absor??o de P, K, Ca, Mg, Cu, Fe, Mn e Zn, refletindo em maiores teores foliares destes nutrientes. As faixas cr?ticas dos nutrientes nas folhas em fun??o das doses aplicadas de ?cido c?trico, sendo estas: 0,14-0,15 dag kg-1 para P; 3,12-3,21dag kg-1 para K; 1,14-1,18 dag kg-1 para Ca; 0,16-0,18 dag kg-1 para Mg; 0,27-0,23 dag kg-1 para S; 61,8-57,4 mg kg-1 para B; 48,1-55,8 mg kg-1 para Cu; 86,3-91,6 mg kg-1 para Fe; 87,8-93,6 mg kg-1 para Mn; 49,1-60,0 mg kg-1 para Zn.
Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Produ??o Vegetal, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2010.
ABSTRACT The coffee from the 80 expanded to highly weathered soils and nutrient-poor, which requires application of high amounts of fertilizers, especially phosphorus, in addition, it has become necessary to add micronutrients. There are water soluble compounds such as citric acid, which are capable of forming complexes with Cu, Fe, Zn and Mn and encourage its distribution in the soil, solubilizing iron and aluminum phosphates of low solubility in acidic soils of poor P, increasing the availability of P blocking of the adsorption sites. Before the weathering in the soil of coffee and the positive action of citric acid in the release of nutrients in it, it is necessary to know the real effects of this organic acid in young and coffee production. For this, experiments were carried out to evaluate the growth, nutritional status and productivity of coffee plants, three stages of plant development. The first experiment to evaluate the growth, quality and nutritional content of seedlings of Catua? Vermelho (IAC-99) submitted the application of citric acid and phosphorus concentrations in the substrate, it was used the factorial scheme (4x4), the first factor related the application of citric acid (0, 1, 2 and 4 kg ha-1) and the second referring to the phosphorus levels (0, 450, 900 and 1800 g m-3 P2O5) applied on the substrate. The application 1-2 kg ha-1 of citric acid was the most positively influenced the growth and the quality of seedlings on the phosphorus pattern P2O5 900 g m-3 to the substrate. There was an increase in leaf Ca, N, P, S, Cu, Fe and Zn in doses from 1.6 to 4.0 kg ha-1 from citric acid in the absence of phosphorus. In the second experiment conducted under greenhouse conditions, were treated with four doses of citric acid (0, 1, 2 and 4 kg ha-1) in the presence and absence of phosphate fertilizers planting of coffee trees, IAC 99. Doses from 1.0 to 2.0 kg ha-1 of citric acid contribute to the growth of trees up to 75th days after application (DAA) without the use of phosphate fertilizer in the hole. In the presence of phosphate fertilizers planting dosage of citric acid used does not contribute to the growth and improvement of plants. The application of citric acid influence on foliar coffee regardless of phosphorus fertilization. The third experiment was conducted in the field using the IAC 44 with seven years, implemented in 3.8 x 0.7 m spacing. The treatments consisted of four doses of citric acid (0, 1, 2 and 4 kg ha-1) applied in a single dose under side of the plant. Coffee production was positively affected when added 1.2 and 2.4 kg ha-1 of citric acid for 90% of the maximum and the maximum yield, with increases of 14.5 and 27.2% yields, respectively. The application of the product in the soil increased the uptake of P, K, Ca, Mg, Cu, Fe, Mn and Zn, reflecting higher levels of foliar nutrients. The critical ranges of nutrients in the leaves as a function of the applied doses of citric acid, which are: 0.14 to 0.15 dag kg-1 for P, 3.12 to 3.21 dag kg-1 for K, 1.14 - 1.18 dag kg-1 for Ca, 0.16 to 0.18 dag kg-1 for Mg, 0.27 to 0.23 dag kg-1 for S, 61.8 to 57.4 mg kg-1 for B, 48.1 to 55.8 mg kg-1 for Cu, 86.3 to 91.6 mg kg-1 for Fe, 87.8 to 93.6 mg kg-1 for Mn, 49.1 to 60, 0 mg kg-1 for Zn.

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This study approaches the processes of S?o Paulo urban evolution from 1870 to 1930, since its initial phase as villa until the city that later became into the current metropolis. For this, it analyzes in a concatenated manner, formulating casual connections, about the importance of coffee culture; the deployment and development of the railroads, decisive for the urban push registered on this period; the great immigrants contingent came from Europe in search of better enrichment opportunities and the influences caused by them in the social bodies at this time; the industrial development and the urban passage of Br?s quarter as stage of transformations occurred in the urgency of the industrial metropolis at the city of S?o Paulo from 1870 to 1930.
Este trabalho aborda os condicionantes da evolu??o urbana de S?o Paulo no per?odo de 1870 a 1930, desde o seu est?gio de vila at? a cidade que posteriormente se transfigurou na atual metr?pole. Para tanto, discorre de forma concatenada, formulando nexos causais, sobre a import?ncia da cultura do caf?; a implanta??o e desenvolvimento das estradas de ferro, decisivas para o grande impulso urbano registrado no per?odo em an?lise; o grande contingente de imigrantes vindos da Europa em busca de melhores oportunidades de enriquecimento e as influ?ncias por eles plasmadas nos corpos sociais da ?poca; o desenvolvimento industrial e o percurso urbano do bairro do Br?s como palco das transforma??es ocorridas na emerg?ncia da metr?pole industrial na cidade de S?o Paulo no per?odo de 1870 a 1930.

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The industrial production of ornamental rocks and the burning of coffee husk generate waste that is discarded into the environment. However, with the study of the incorporation of these residues in ceramic products, may be found an alternative to reducing environmental impacts and detrimental effects on human health caused by its indiscriminate disposal of waste in nature. Thus, this work aimed to study the addition of ashes of the coffee husk and granite residue in matrix of red ceramic. The raw materials were dry milled and sieved to mesh 100. To characterize the raw materials were carried out analyzes of X-ray diffraction (XRD), X-ray fluorescence (XRF), particle size analysis (PSA), differential thermal analysis (DTA) and thermogravimetric analysis (TG). Six formulations were prepared where the clay content was kept constant (70%wt) and ashes contents and granite residue varied from 10, 15, 20 and 30%. Dilatometrics analyzes were performed at four selected formulations, containing them: 100% clay (A100); 70% clay and 30% ashes (A70C30); 70% clay and 30% granite residue (A70G30); and 70% clay, 15% granite residue and 15% ashes (A70G15C15). The samples were prepared by uniaxial compaction with pressure of 25 MPa, and fired at temperatures of 800?C, 850?C, 900?C, 950?C, 1000?C and 1100?C. Assays were performed to determine the linear shrinkage of burning (LSB), water absorption (WA), apparent porosity (AP), density (D) and tensile bending. Also were performed analyzes of X-ray diffraction (XRD) and scanning electron microscopy (SEM) of the samples fired. The formulations incorporating granite residue and/or ashes reached the required limits of water absorption according to NBR 15270-1 and NBR 15310 and tensile bending according to classical literature (SANTOS, 1989) necessary for the production of tiles and ceramic block for masonry sealing
A produ??o industrial de rochas ornamentais e a queima da casca do caf? geram res?duos que s?o descartados no meio ambiente. Por?m, com o estudo da incorpora??o destes res?duos em produtos cer?micos, poder? ser encontrada uma alternativa para a redu??o dos impactos ambientais e efeitos danosos ? sa?de humana causados pelo seu descarte indiscriminado na natureza. Nesse sentido, este trabalho teve como objetivo estudar a adi??o de cinzas da casca do caf? e res?duo de granito na argila usada para a produ??o de cer?mica vermelha. As mat?rias-primas foram mo?das a seco e peneiradas na malha 100 mesh. Para caracterizar as mat?rias-primas foram realizadas as an?lises de difra??o de raios X (DRX), fluoresc?ncia de raios X (FRX), an?lise granulom?trica (AG), an?lise t?rmica diferencial (DTA) e an?lise termogravim?trica (TG). Foram preparadas seis formula??es onde o teor de argila foi mantido constante (70% em peso) e os teores de cinzas e de res?duo de granito variaram de 10, 15, 20 e 30%. Foram realizadas an?lises dilatom?tricas em quatro formula??es selecionadas, contendo elas: 100% argila (A100); 70% argila e 30% cinza (A70C30); 70% argila e 30% res?duo de granito (A70G30); e 70% argila, 15% res?duo de granito e 15% cinza (A70G15C15). As amostras foram confeccionadas por compacta??o uniaxial com press?o de 25 MPa, e queimadas ?s temperaturas de 800?C, 850?C, 900?C, 950?C, 1000?C e 1100?C. Foram realizados ensaios para determinar a retra??o linear de queima (RLq), absor??o de ?gua (AA), porosidade aparente (PA), massa espec?fica aparente (MEA) e tens?o de ruptura ? flex?o (TRF). Foram realizadas tamb?m an?lises de difra??o de raios X (DRX) e microscopia eletr?nica de varredura (MEV) das amostras queimadas. As formula??es com incorpora??o de res?duo de granito e/ou cinza alcan?aram os limites exigidos de absor??o de ?gua segundo as normas NBR 15270-1 e 15310 e de tens?o de ruptura ? flex?o segundo a literatura cl?ssica (SANTOS, 1989), necess?rios para a produ??o de telhas e blocos cer?micos para alvenaria de veda??o

Le cancer de la cavité orale représente un problème important de santé publique en France où les taux d'incidence sont parmi les plus élevés au monde. Bien qu'une détection précoce soit possible, ces tumeurs sont souvent diagnostiquées à un stade avancé et sont ainsi responsables de plus de 1500 décès par an. L'objectif général est de clarifier le rôle et l'impact des différents facteurs de risque dans la survenue des cancers de la cavité orale en France, notamment d'examiner de façon détaillée le rôle du tabac et de l'alcool par localisation anatomique précise, et d'étudier les associations avec d'autres facteurs de risque potentiels (indice de masse corporelle, antécédents médicaux, antécédents familiaux de cancer, consommations de café et de thé). Ce travail s'appuie sur les données d'une large étude cas-témoins en population générale, l'étude ICARE. Il porte sur un sous-ensemble de ces sujets (772 cas de cancer de la cavité orale et 3555 témoins). Les résultats montrent que le tabac augmente le risque de cancer de la cavité orale même pour des quantités et/ou durées faibles, alors que l'augmentation de risque liée à l'alcool n'est observée que pour de fortes consommations. L'effet conjoint du tabac et de l'alcool est plus que multiplicatif. Les associations avec les consommations d'alcool et de tabac varient selon la sous localisation : les associations les plus fortes sont observées pour le plancher buccal, les plus faibles pour les gencives. L'étude des autres facteurs de risque a mis en évidence : une association inverse entre risque de cancer de la cavité orale et indice de masse corporelle, avec un risque plus faible chez les personnes en surpoids ou obèses ; un risque augmenté lorsqu'un parent du 1er degré a été atteint d'un cancer des voies aéro-digestives supérieures ; un risque élevé chez les personnes présentant des antécédents de candidose buccale ; un risque diminué chez les consommateurs de thé ou de café. A partir de ces premiers résultats, il est envisagé de construire un score prédictif de cancer de la cavité orale permettant d'identifier les sujets à risque élevé sur lesquels cibler préférentiellement les actions de dépistage.

The aim of the study was to explore what methods the personnel in five residential care homes in Götaland, Sweden, implement to integrate unaccompanied minors. The study investigated how and what methods are constructed as well as how the social interaction between the unaccompanied minors and the personnel at the homes bring about the learning of the methods. Five face-to-face semi-structured interviews were conducted and analysed through the perspective of social construction and social learning theory. The result revealed that the methods are not clearly identified by the personnel. The personals are still learning how to work with unaccompanied minors from their experiences. This indicates that the practice is at its infant stage. The study found a wide variety of methods, which were based on the child and where some methods intend to build good relationship, to integrate the children into society and to facilitate the development of strategies and methods. The study also addresses the issue of how the methods and strategies can be affected by the dynamic migratory flow and the question of evidence based practice within this field.

Sélectionner des traitements de surface pour l’industrie nécessite de prendre en compte :les propriétés à conférer au substrat, la nature et la géométrie de celui-ci et les caractéristiques du milieu extérieur. Certaines combinaisons de ces paramètres rendent difficile la sélection d’un traitement unique, d’où le recours à des multitraitements de surface. Dès lors, se posent les questions suivantes :

- Utiliser des multitraitements de surface peut se faire en scindant les différentes requêtes en sous-ensembles, de manière à ce que chaque traitement réponde à l’un d’eux. Dans quel ordre ces requêtes doivent-elles être introduites par rapport au substrat ?

- Comment sélectionner les traitements de surface répondant à chaque requête individuelle ?

- Comment classer des multitraitements en termes d’adéquation au problème posé ?

Dans ce travail, les première et troisième questions sont abordées, en explorant les requêtes concernant habituellement les dispositifs de moulage de l’aluminium :

- Résistance aux contraintes d’origine thermique.

- Résistance à la corrosion par les métaux fondus.

- Résistance au frottement.

L’analyse de la bibliographie relative aux traitements de surface utilisés dans ces systèmes a été analysée et des « architectures »-types ont été identifiées (chapitre 3). On prévoit, par exemple, un traitement conférant la résistance à la fatigue superficielle, ainsi qu’un revêtement étanche et résistant à l’aluminium fondu. Une barrière thermique est parfois préconisée.

Pour chacune des architectures, des traitements de surface individuels peuvent être sélectionnés. Un « facteur de performance » permettant de classer les solutions par rapport au problème de la fatigue thermique a été construit (chapitre 4) et discuté dans deux situations :

- Lorsqu’un revêtement est présent, et que les contraintes d’origine thermique (différence de dilatation thermique couche-substrat) menacent de le rompre lors de l’immersion dans un milieu corrosif à haute température. Des essais de corrosion dans de l’aluminium fondu ont été réalisés sur un acier revêtu par du nitrure de chrome dopé à l’aluminium, synthétisé par déposition physique en phase vapeur (chapitre 5 – collaboration :Inasmet).

- Lorsque des variations thermiques rapides menacent de rompre le substrat et la (les) couches. Des essais de fatigue thermique ont été réalisés sur de l’acier à outils pour travail à chaud non traité, boruré ou recouvert d’un multitraitements (zircone yttriée / NiCrAlY / boruration / acier). Le revêtement en zircone yttriée a été obtenu par projection par plasma. L’essai de fatigue thermique a été modélisé et le facteur de performance, discuté (chapitre 6).

Au chapitre 7, les architectures-types ont été introduites dans une méthodologie de sélection des multi-traitements de surface, qui a été appliquée dans deux cas :

- Celui des moules de fonderie, devant résister à la fatigue thermique et à la corrosion par l’aluminium fondu. Le facteur de performance a été extrapolé à d’autres situations qu’aux chapitres 5 et 6. Les solutions habituellement proposées pour résoudre ce problème sont retrouvées.

- Celui de deux pièces en acier frottant l’une contre l’autre en présence d’aluminium fondu.

To select surface treatments, one must account for the required functional properties, the substrate features and the solicitations the substrate must endure. Certain combinations of these parameters make it difficult to select a single surface treatment, a reason why several successive treatments are preferred. To select them, one needs to determine:

- How to divide the several requests into groups and how to stack up these groups from the substrate to the outer surface, so that each treatment deals with one specific group of requests/properties.

- How to select individual layers for each group of properties.

- How to rank the multi-treatments in terms of relevance for a given application.

In this work, one tries to answer the first and the third questions, by studying the case of aluminium foundry, in which the industrial devices frequently face the following solicitations:

- Thermal stress (thermal fatigue, thermal expansion mismatch).

- Presence of corrosive molten metal.

- Sliding wear.

In the literature, several “standard” architectures are proposed (chapter 3), like a diffusion layer reducing superficial fatigue plus a corrosion barrier layer. A thermal barrier coating is also sometimes proposed.

For each of these architectures, one can select individual treatments. To rank them, one devised a “performance index” for thermal stress (chap.4), which is discussed for two cases:

- For large differences between layer and substrate thermal expansion coefficients, when both are put into contact with a high temperature corrosive medium, the layer may be damaged. One discusses this case by examining the corrosion caused by molten aluminium for a steel substrate coated by anticorrosive chromium nitride doped with aluminium. The layer is produced by physical vapour deposition (chap. 5 – cooperation: Inasmet).

- Repeated fast surface temperature transients can also damage the substrate and/or the layer by thermal fatigue. One conducted thermal fatigue tests with samples of hot work tool steel, respectively untreated, simply borided and protected by a multilayer. In the last case, top coat is yttria stabilised zirconia, followed by a nickel superalloy and then a borided layer (undercoat). One synthesized the zirconia coating by plasma spray and one modelled the thermal fatigue (chap. 6).

In chap. 7, architectures from chap. 2 are introduced in a multi-treatment selection routine, which is applied in two cases:

- Foundry moulds for molten aluminium, withstanding both thermal fatigue and corrosion. The devised performance index is extrapolated beyond the tests of chap. 5 and 6 to treatments for this industrial application, thereby quantifying their respective merits.

- A foundry device exposed to molten metal and sliding wear.

Doctorat en Sciences de l'ingénieur
info:eu-repo/semantics/nonPublished

Dans cette thèse, nous étudions les problèmes de tournées de véhicules dans le contexte de la livraison du dernier kilomètre lorsque plusieurs options de livraisons sont proposées aux clients. Le mode de livraison le plus commun est la livraison à domicile ou au travail. La livraison peut également être effectuée dans des points de collecte tels que des consignes ou des magasins. Ces dernières années, un nouveau concept appelé livraison dans le coffre / dans la voiture a été proposé. Avec ce mode de livraison, les colis des clients peuvent être livrés directement dans les coffres des voitures. Notre objectif est de modéliser et de développer des approches de résolution efficaces pour les problèmes de routage dans ce contexte, dans lequel chaque client peut disposer de plusieurs lieux potentiels de livraison. Premièrement, nous proposons un état de l'art sur les problèmes de routage non-Hamiltoniens. Ensuite, nous étudions le cas avec un seul véhicule, qui est modélisé comme un problème du voyageur de commerce généralisé avec fenêtres de temps (GTSPTW). Quatre formulations en programme linéaire à variables mixtes et un algorithme efficace de branch-and-cut sont proposés. Ensuite, nous étudions le cas multi-véhicules, dénommé problème de tournées de véhicules généralisé avec fenêtres de temps (GVRPTW). Une heuristique efficace basée sur la génération de colonnes est proposée pour le résoudre
In this thesis, we study routing problems that arise in the context of last mile delivery when multiple delivery options are proposed to the customers. The most common option to deliver packages is home/workplace delivery. Besides, the delivery can be made to pick-up points such as dedicated lockers or stores. In recent years, a new concept called trunk/in-car delivery has been proposed. Here, customers' packages can be delivered to the trunks of cars. Our goal is to model and develop efficient solution approaches for routing problems in this context, in which each customer can have multiple shipping locations. First, we survey non-Hamiltonian routing problems. Then, we study the single-vehicle case in the considered context, which is modeled as a Generalized Traveling Salesman Problem with Time Windows (GTSPTW). Four mixed integer linear programming formulations and an efficient branch-and-cut algorithm are proposed. Finally, we study the multi-vehicle case which is denoted Generalized Vehicle Routing Problem with Time Windows (GVRPTW). An efficient column generation based heuristic is proposed to solve it

On constate que le manque d’affection dont semblent souffrir les individus vivant dans les sociétés modernes les amène à un regain d’intérêt pour la fréquentation des animaux domestiques. Plutôt que de s’abandonner aux fantasmes de la mécanisation, puis de la numérisation, de nombreux individus ont choisi d'animaliser leur quotidien. Il y a un essor de lieux spécifiques de rencontre avec des animaux. Depuis un an, à Montréal, on a vu l'apparition de cafés à animaux qui fonctionnent sur ce modèle, compensant les besoins de contact et d'affection des citadins. Ce nouveau mode de rencontre humain/animal requiert de ses participants des stratégies particulières de communication. Cette thèse en communication s’applique à rendre compte de la manière dont des mythes s’incarnent et s’expriment dans la communication et les relations avec les animaux domestiques dans un Café à chat. Ce travail empirique s’articule autour du concept du mythe, de la communication imaginée et de la grille d’analyse du modèle C.A.P. Le premier, le mythe, se définit comme l’ensemble des constructions sociales ayant le pouvoir de stabiliser la représentation H/A (humain/animal) de l’individu. Le deuxième, la communication imaginée, comme l’ensemble des processus communicationnels qui permettent à l’individu de combler les vides dans les échanges d’informations avec l’animal par des séquences de ce que nous appelons des codes-prothèses. e. Le troisième, le C.A.P, comme une grille d’analyse pour détecter dans le discours les éléments de connaissances, attitudes et pratiques qui témoignent de la présence de ces codes-prothèses soutenus par le recours aux mythes qui se composent de : connaissance, attitude, et pratique caractérisant l’ensemble des comportements des acteurs. Car c’est à partir de ces trois points que le sujet produit de l’action dans une situation donnée. Pour répondre à cette interrogation, nous avons opté pour une démarche empirique avec, comme méthode l’entrevue de terrain. Pour obtenir des informations situées sur les représentations que se font les acteurs de leurs relations avec l’animal. Nous cherchons à comprendre les nouvelles formes affectives que peuvent prendre les mythes de relation à l’animal domestique dans le contexte d’une société moderne de plus en plus détachée du monde animal traditionnellement associé à l’exploitation de la force ou de la chair à de ce dernier. Cette démarche nous amène aussi à comprendre le rôle de la communication imaginée dans la perception des bienfaits du contact animal sur l’humain.
It has been noted that the lack of affection that human beings in modern societies suffer from, leads to a renewal of interest in interacting with pets. Rather than abandoning themselves in the fantasies of the mechanical and digital world, many individuals have chosen to integrate pets into their daily lives. There has been a rise in specific meeting places which provide interactions with animals. In the past year, we have noticed in Montreal the emergence of Cafés with animals that operate on the same model, offsetting the city dwellers' needs for contact and affection. This new way of human/animal meeting requires its participants to have specific communication skills. This thesis in communication focuses on how myths can be embodied and expressed in the communication and relationships with pets in a Café with Cats. This empirical work is based around the concept of the myth, the pictorial communication and the analysis grid of the C.A.P. model. The first concept, the myth, is defined as all social constructions which have the power to stabilize the H/A (human/animal) representation of the individual. The second one, the pictorial communication, is represented by all means of communication that allow the individual to fill in the gaps in the exchange of information with the animal by using what we call prosthesis-codes. The third one, the C.A.P, is an analytical framework for detecting, within the speech, the knowledge elements, the attitudes and practices that demonstrate the presence of these prosthesis codes supported by the use of myths. These codes consist of knowledge, attitude, and practice characterizing all the actors’ behaviors. To answer this question we have opted for an interview process a methodology. This method allows us to obtain all the information that represents the actors' performance from their relationship with the animal. We have been looking to understand the new emotional forms that can put the myths of pet relationship in the context of a modern society - a society that is increasingly detached from the traditional animal world that used to be associated with labor or meat consumption. This approach makes us understand the role of the imagined communication on how we perceive the benefits of animal contact on humans.

Habitat loss and fragmentation are the main drivers of biodiversity loss, especially in the tropics, where the transformation of forested areas into agriculture is predicted to increase dramatically in the next five decades. Although several studies have elucidated the negative impacts of agriculture on biodiversity, recent work suggests that some agro-ecosystems, such as coffee plantations, are potential key environments for maintaining biodiversity and ecosystem services. This study evaluated the role of different coffee production types (sun-exposed, semi-shade and shade in polycultures or monocultures) on the bird communities associated with these agro-ecosystems in the tropical Andes of Colombia. It used a guild-specific approach and nonparametric statistical methods to identify the influence of particular environmental, ecological and landscape variables on the bird community assemblage and to assess potential changes in the species composition among management type. The potential responses of avifauna to fragmentation were studied from three different perspectives: i) from a patch-level point of view, evaluating the effect of local habitat factors (e.g. canopy cover, type of crop and crop management type); ii) from a species point of view, evaluating the role of species ecological traits (e.g. feeding habitat); and iii) from a landscape point of view, evaluating the effect of landscape configuration variables (e.g. patch area and perimeter length). The results indicated that polyculture and shade coffee crops host the most diverse avian communities and that guild representativeness varied among different coffee crop types. The type of coffee production type and the habitat characteristics associated with them seemed to have the greatest influences on families such as flycatchers, hummingbirds and wrens. Finally, coffee plantations can potentially contribute to the maintenance of bird diversity in anthropogenic landscapes; however these benefits are strongly influenced by the type of crop management. The maintenance of traditional coffee production (shade polyculture coffee) is recommended, and should be economically and socially encouraged.
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碩士
國立中興大學
國際農學碩士學位學程
106
Haitian coffee industry has faced a decline in production and exports for more than three decades. Given the importance of coffee in the Haiti’s history, this fact makes the need to analyze the problems facing the coffee industry obvious and relevant. These challenges have affected not only the environmental sustainability, but also the social life of the Haitian population dependent on the coffee culture. The objectives of this study include investigating the major factors causing for the decline of the Haitian coffee industry. In addition, investigate whether the Fair Trade (FT) system can be one of the potential solutions for Haitian coffee industry. This study was conducted through face-to-face interviews from July to August 2017. The data were collected using the “mixed method design," which combines qualitative and quantitative. First, the qualitative samples were collected in Beaumont, Pestel, Roseaux, Baptiste, Thiotte, Rendelle, and Baradère with using the In-Depth interview method. The quantitative samples were collected in Les Cayes and Port-au-Prince. In addition, an online link leading the questionnaire was sent to respondents. A total of 51 coffee producers, 15 coffee retailers, 2 coffee traders and 296 coffee consumers were interviewed. The following hypothesis have been tested in this study: (1) Haitian farmers do want to join the FT system. (2) Coffee consumers in Haiti are willing to support local coffee growers by agreeing to pay higher prices. The “Content Analysis” was utilized to analyze the qualitative data, while one simple and independent t test were used to test hypotheses and comparison of means. In addition, the binary logistic regression model was used to evaluate the willingness to pay for Haitian consumers. The qualitative results showed that the decreased production of Haitian coffee is related to the fact that farmers are facing a serious issue in sustainable farming. In terms of key words mentioned during the interview records, about 90% of respondents mentioned the declining production issue that is highly linking to farmers’ low income, pest diseases, quality control, lack access of credit to purchase their inputs, and the intense deforestation. Furthermore, the majority of coffee gardens are aged which decreases their yields, so the decline of Haitian coffee industry is also characterized by the lack of access to the market and suitable skills to maintain coffee gardens sustainably. Therefore, most interviewed farmers think that the FT system can be a solution to sustain the Haitian coffee industry. According to the interviewed coffee retailers, about 57% of coffee shoppers think that the decreased production of Haitian coffee is linking to the lack of skills to develop new varieties. However, about 75% of coffee retailers mentioned that the lack of accessibility to the market leads to the lack of the new integrated marketing strategy and the local promotion of Haitian coffee although the interviewed coffee retailers do not really see the solution in FT system. However, they adhere to the idea of selling their coffee under the FT label in order to participate in the sustainable maintenance of the Haitian coffee industry. The results from coffee traders have shown that the decline of the Haitian coffee industry is characterized by the lack of infrastructure. They mentioned that it links to the inefficient investment policy in coffee producing areas, the poor condition of transport in rural areas and the lack of training for the preparation of good quality coffee beans. The traders think that the Haitian coffee industry needs a better operating system, so the quality of coffee bean can be enhanced. However, they do not think the FT system can be a potential solution for the Haitian coffee industry. In addition to coffee consumers in Haiti, the results showed that 91% of Haitian consumers are willing to buy Haitian FT coffee. However, only 50% of the respondent were willing to pay additional price premium for Haitian FT coffee. The overall results of coffee farmers, coffee shoppers, and most consumers have shown that the FT system could be a potential solution for Haitian coffee with proper marketing strategy. Therefore, the implementation of the FT system in Haiti would require more education on specific sectors to be successful.

碩士
國立彰化師範大學
會計學系
106
This study uses a case study approach to select each of the domestic and foreign mobile coffee car brands as the research object, the purpose of which is to analyze the influencing factors of consumers' choices on the mobile coffee bus route. In this study, "Wheelys" coffee and M. Endorphins from Taiwan also use electric bicycles to carry out commercial activities due to similar business models. In this study, they will analyze and discuss their business model and Future vision and development. Because of the growing demand of the people for coffee, but also with the trend of drinking coffee gradually replace the habit of drinking tea, the age of the gradual increase in the choice of ways and means of access to coffee Changes, From Convenience Stores to Cafes As lifestyles change, the way mobile coffee shops are purchased quietly affects the habit of buying coffee now. The study found that the positioning of foreign brands and the core value of a clear, very familiar with the use of resources, but the local business model is done by the entrepreneur itself step by step to complete, but also because of access to resources at home and abroad, the popularity of information on the pipeline However, the differences have limited the conditions for their own development. As the Taiwanese tend to be conservative, they are still at a loss to develop the franchising chain. On the contrary, the development pace of foreign countries is much faster than that of Taiwan. In this study, foreign information can be found Source and environmental awareness are better than Taiwan, and the combination of smart and green mobile coffee cart is also quite popular, on the contrary Taiwan has a car modified mainly for environmental awareness than abroad, the study also found can be divided into two types of behavior mode, respectively, "economic model" and "dream model", the difference between the two ways of development of the ultimate goal of the ultimate goal is not the same, "economic model" of the object of a simple copy of the fast start-up time, Only the use of a simple body structure and brand management approach allows operators to play great space, and "dream mode" of the research object is resource dependent on the conditions of the suppliers to be restrained, the future development of physical stores the main idea of the former research object completely not into the same. Finally, the economic model entrepreneurs think profitable, optimistic about its Asian market, the use of coffee cart body and brand want to penetrate its market, the dream model entrepreneurs believe that the realization of self-worth as a high ideal, its characteristics are willing to share and in the book Find beautiful things, which in turn can achieve self-worth. Keywords：Action Coffee Car, Economic Model, Dream Model

Objectif: Étudier l’association entre la consommation de café, la consommation de thé noir et le risque de cancer du poumon. Méthodologie: Cette recherche utilise les données obtenues lors d’une étude cas-témoin effectuée à Montréal avec des résidents canadiens âgés entre 35 et 75 ans recrutés entre 1996 et 2001. Les cas étaient des individus atteints du cancer et diagnostiqués entre 1996 et 1997 dans l’un des 18 hôpitaux de la région du Grand-Montréal. Les contrôles on été sélectionnés à partir de la liste électorale et appariés selon la fréquence de distribution des cas par groupe d’âge de 5 ans, par sexe et par district électoral. Au total, 1130 cas et 1484 contrôles ont été inclus dans cette étude. Les rapports de cote (RC) et les intervalles de confiance de 95% (CI) des associations entre la consommation de thé noir, de café et le cancer du poumon ont été estimés à l’aide de la régression logistique non conditionnelle. Quatre aspects de la consommation ont été analysés dans des modèles multivariés distincts: la fréquence de consommation, la consommation journalière moyenne, la durée de consommation et la consommation cumulative. Les covariables potentielles considérées incluaient : l’âge, le sexe, l’historique de tabagisme, le statut du répondant, l’ethnicité, la consommation d’alcool, la consommation de fruit et de légume, l’apport énergétique journalier, l’exposition a des agents professionnelle et les variables socio-économiques . Des analyses secondaires par le sexe, le tabagisme et le type histologique de cancer on été effectuées. Résultats : Aucune association statistiquement significative n’a été observée entre la consommation de thé noir et le cancer du poumon. Nos résultats suggèrent qu’une consommation de ≥ 50 ans était associée avec une augmentation du risque d’adénocarcinome comparée à aucune consommation. Nous avons observé une association inverse statistiquement significative entre la consommation occasionnelle de café et le cancer du poumon (RC : 0.32, 95%CI : 0.17-0.59). La durée de consommation de café n’était pas associée avec le cancer du poumon. Conclusion : Nos résultats suggèrent que la consommation à long terme de thé noir pourrait augmenter le risque d’adénocarcinome. D’un autre côté, la consommation occasionnelle de café pourrait réduire le risque de cancer du poumon.
Objective: To investigate the associations between the consumption of black tea and coffee and lung cancer. Methods: This research was conducted using data from a Montreal lung cancer case-control study that included Canadian residents aged 35 to 75 years old recruited between 1996 and 2001. Cases were individuals diagnosed with lung cancer between 1996 and 1997 from one of 18 Montreal-area hospitals. Controls were randomly selected from the electoral list and frequency matched to the distribution of the cases by 5 year age groups, sex and electoral district. In total, 1130 cases and 1484 controls were included in this analysis. The odds ratios (OR) and 95% confidence intervals (CI) for the association between black tea and coffee consumption and lung cancer were estimated using unconditional logistic regression. Four aspects of the consumption were analyzed in separate multivariate models: the frequency of consumption, average daily amount of consumption, duration of consumption and cumulative consumption. Potential covariates included: age, sex, smoking, respondent status, ethnicity, alcohol intake, fruit and vegetable intake, energy intake, exposure to occupational agents and socioeconomic variables. Analyses by sex, smoking level and tumor histological type were also conducted. Results: No statistically significant association was observed between the consumption of black tea and lung cancer. There were indications that consuming black tea for 50 years or more was associated with an increase in the risk of adenocarcinoma relative to no consumption. A significant inverse association between the consumption of coffee and lung cancer was observed for occasional coffee drinkers when compared to never drinkers with an estimated OR (95%CI) of 0.32 (0.17 - 0.59). The duration of coffee consumption was not statistically significantly associated with lung cancer. Conclusion: Our results suggest that long-term consumption of black tea may increase the risk of adenocarcinoma. On the other hand, the occasional consumption of coffee may reduce the risk of lung cancer.

碩士
國立屏東科技大學
休閒運動健康系所
106
Domestic people engage in tourist activities on weekends or on Sundays. The “landscape cafés” leisure industry offers great foods and beautiful views to consumers. In this industry, physical environment plays an important role in the service delivery process. The subjects in this study were consumers of landscape cafés in Dongshan. Using convenience sampling and structural equation modeling, this study investigated the causal relationship among service scenes, perceived value, and loyalty among landscape café consumers. Empirical results showed that the service scenes of landscape cafés had a positive effect on consumers’ perceived value and loyalty. In other words, consumers who have a more positive evaluation of the service scene of a landscape café tend to perceive a higher value of the café and show higher loyalty to the café. The tangible and intangible perceived value of landscape cafés also had a positive effect on consumer loyalty, that is, consumers who agree more with the perceived value of a landscape café tend to show higher loyalty to the café. The results of this study provide effective information on resources allocation to landscape café operators with limited resources and could be a reference for future researchers of similar or related issues.

Le but de notre recherche est d'analyser la gestion de l'entrepreneurship social afin d'en ressortir les défis et enjeux apportés par l'union de deux mondes opposés, deux mondes distingués par Boltanski et Thévenot (1991) et entre lesquels ils ne voient pas de compromis possibles. Il s'agit d'analyser les tensions entre ces deux mondes dans le contexte de l'entrepreneurship social. La définition de l'entrepreneurship social est encore en cours d'élaboration (Zahra et al., 2006) et l'étude de cas que nous présentons contribue au développement de ce concept, que nous comparerons aussi à ceux d'économie sociale et de commerce équitable. Le cas étudié est celui de l'entreprise Cooperative Coffees. La collecte de données s'est faite par observation participante, entrevues et analyse documentaire, suivant les principes de la méthode ethnographique. L'analyse des enjeux de gestion a été effectuée par la méthode inductive à l'aide du logiciel Atlas ti, et est complétée par une analyse stratégique, utilisant le modèle de chaîne de valeur ajoutée (Porter, 1985). Notre recherche nous amène à proposer une définition hiérarchisée de l'entrepreneurship social. En outre, nous constatons que, dans son ensemble, le mouvement du commerce équitable est une initiative d'entrepreneurship social de type ingénieur social schumpetérien (Schumpetarian social engineer) (Zahra et al., 2006) mais que les organisations qui constituent ce mouvement correspondent à divers types d'entrepreneurship social. Les résultats nous amènent à questionner la conception de Boltanski et Thévenot (1991) selon laquelle il n'y a pas de compromis possibles entre les cités, notamment entre le monde marchand et le monde civique. Au contraire, dans le cas étudié, le compromis serait permanent mais le consensus sur le type de compromis à privilégier, lui, semble impossible. ______________________________________________________________________________ MOTS-CLÉS DE L’AUTEUR : Entrepreneurship social, commerce équitable, économie sociale, développement durable, chaîne de valeurs

Le cancer du sein (CS) est la deuxième cause de décès liés au cancer parmi les femmes dans la plupart des pays industrialisés. Les personnes qui ont le CS peuvent ne pas hériter des mutations causant le cancer de leurs parents. Ainsi, certaines cellules subissent des mutations qui mènent au cancer. Dans le cas de cancer héréditaire, les cellules tumorales contiennent généralement des mutations qui ne sont pas trouvées ailleurs dans l'organisme, mais peuvent maintenir des mutations qui vont répartir dans toutes les cellules. La genèse du CS est le résultat des mutations de gènes qui assurent la régulation de la prolifération cellulaire et la réparation de l’ADN. Deux gènes semblent particulièrement concernés par les mutations. Les gènes ‘Breast Cancer 1’ (BRCA1) et ‘Breast Cancer 2’ (BRCA2), sont impliqués dans la prédisposition génétique de CS. On estime que 5-10% des cas de cancer du sein sont attribuables à une prédisposition génétique. La plupart de ces cancers sont liés à une anomalie du gène BRCA1 ou BRCA2. Plusieurs études ont été menées chez les femmes atteintes de CS sporadique et quelques études se sont concentrées sur celles qui sont porteuses de mutations de BRCA. Alors, notre recherche a été entreprise afin de vérifier l’hypothèse d’une association entre le CS, le mode vie et les habitudes alimentaires chez les Canadiennes-françaises non porteuses des 6 mutations de BRCA les plus fréquentes parmi cette population. Nous avons mené une étude cas-témoins dans cette population. Quelque 280 femmes atteintes du cancer du sein et non-porteuses de mutations de BRCA, ont été recrutées en tant que cas. Les témoins étaient recrutés parmi les membres de la famille des cas (n=15) ou à partir d'autres familles atteintes de CS (n=265). Les participantes étaient de tous âges, recrutées à partir d’une étude de cohorte qui est actuellement en cours, menée par une équipe de chercheurs au Centre Hospitalier Universitaire de Montréal (CHUM) Hôtel-Dieu à Montréal. Les apports alimentaires ont été recueillis par un questionnaire de fréquence semi-quantitatif validé et administré par une nutritionniste, qui portait sur la période avant les deux ans précédant le premier diagnostic de CS pour les cas et la période avant les deux ans précédant l’entrevue téléphonique pour les témoins. Un questionnaire de base était administré par l’infirmière de recherche aux participantes afin de colliger des renseignements sociodémographiques et sur les facteurs de risque du CS. Une association positive et significative a été détectée entre l’âge (plus de 50 ans) auquel les sujets avaient atteint leur Indice de Masse Corporel (IMC) le plus élevé et le CS rapport de cotes (OR) =2,83; intervalle de confiance à 95% (IC95%) (2,34-2,91). De plus, une association positive a été détectée entre un gain de poids de >34 lbs comparativement à un gain de poids de ≤15 lbs, dès l’âge de 20 ans OR=1,68; IC95% (1,10-2,58). Un gain de poids de >24 lbs comparativement à un gain de poids de ≤9 lbs, dès l’âge de 30 ans a aussi montré une augmentation de risque de CS OR=1,96; IC95% (1,46-3,06). Une association positive a aussi été détecté entre, un gain de poids de >12 lbs comparativement à un gain de poids de ≤1 lb, dès l’âge de 40 ans OR=1,91; IC95% (1,53-2,66). Concernant le tabagisme, nous avons observé une association positive et significative reliée à la consommation de plus de 9 paquets-années OR = 1,59; IC95% (1,57-2,87). Il fut suggéré que l’activité physique modéré confère une protection contre le CS: une pratique de > 24,8 (‘metabolic equivalent’) MET-hrs par semaine par rapport à ≤10,7 MET-hrs par semaine, diminue le risque du CS de 52% OR = 0,48 ; IC95% (0,31-0,74). L’activité physique totale (entre 16,2 et 33,2 MET-hrs par semaine), a aussi montré une réduction de risque de CS de 43% OR = 0,57 ; IC95% (0,37-0,87). Toutefois, il n'y avait aucune association entre une activité physique vigoureuse et le risque de CS. L’analyse portant sur les macro- et micro-nutriments et les groupes alimentaires a montré qu’un apport en énergie totale de plus de 2057 Kcal par jour augmentait le risque de CS de 2,5 fois OR = 2,54; IC95% (1,67-3,84). En ce qui concerne la consommation de café, les participantes qui buvaient plus de 8 tasses de café par jour avaient un risque de CS augmenté de 40% OR = 1,40; IC95% (1,09-2,24). Les sujets ayant une consommation dépassant 9 g d’alcool (éthanol) par jour avaient également un risque élevé de 55% OR = 1,55; IC95% (1,02-2,37). De plus, une association positive et significative a été détectée entre le CS et la consommation de plus de deux bouteilles de bière par semaine OR = 1,34; IC95% (1,28-2,11), 10 onces de vin par semaine OR = 1,16; IC95% (1,08-2,58) ou 6 onces de spiritueux par semaine OR = 1,09; IC95% (1,02-2,08), respectivement. En résumé, les résultats de cette recherche supportent l’hypothèse selon laquelle le mode de vie et les habitudes alimentaires jouent un rôle important dans l’étiologie de CS chez les Canadiennes-françaises non porteuses de mutations de BRCA. Les résultats nous permettent de constater que le gain de poids et le tabagisme sont liés à des risques élevés de CS, tandis que l'activité physique modérée aide à réduire ce risque. De plus, nos résultats suggèrent qu’un apport énergétique total relativement élevé et une consommation élevée de café et d'alcool peuvent accroître le risque de ce cancer. Ce travail a permis de mettre l’accent sur une nouvelle direction de recherche, jusqu'à présent non investiguée. Les résultats de ce travail de recherche pourraient contribuer à recueillir de nouvelles informations et des conseils pouvant influencer et aider la population à modifier son mode de vie et ses habitudes alimentaires afin de diminuer le risque de cancer du sein.
Breast cancer (BC) is the second leading cause of cancer-related deaths among women in most industrialised countries. Individuals who have breast cancer may not inherit cancer-causing mutations from their parents. Instead, certain cells undergo mutations that lead to cancer. In the case of hereditary cancer, tumor cells usually contain mutations not found elsewhere in the body, but also harbor a critical mutation shared by all cells. Autosomal dominant alterations in 2 genes, ‘Breast cancer 1’ (BRCA1) and ‘Breast cancer 2’ (BRCA2), are likely to account for familial cases of early-onset BC. It is estimated that 5-10% of breast cancers are due to a genetic predisposition. Most of these cancers are linked to an abnormality in the gene BRCA1 or BRCA2. Several studies have been conducted in women with sporadic BC but few studies have focused on those who carry BRCA mutations. Our research was undertaken to test the hypothesis of an association between the BC, lifestyle and eating habits among French-Canadian women who were non carriers of 6 frequently-occurring BRCA mutations. We conducted a case-control study in a French-Canadian population. Some 280 women with breast cancer and who were non-gene carriers of mutated BRCA gene were recruited as cases. Control subjects were women from families with breast cancer (n=265), except for 15 (5.4%) who came from the same families as cases. Participants of all ages were recruited from an on-going cohort studied by researchers at Centre Hospitalier Universitaire de Montreal (CHUM) Hôtel-Dieu in Montreal. A validated semi-quantitative food frequency questionnaire was administered by a nutritionist on telephone to ascertain dietary intake covering the period prior to 2 years before the initial diagnosis of BC among cases and the period prior to 2 years before the telephone interview for the controls. A core questionnaire was administered by the research team’s nurse to gather information on socio-demographic and lifestyle risk factors. BC risk was increased among subjects who reached their maximum body mass index (BMI) at an older age (more than 50 years) (OR=2.83; 95% CI: 2.34-2.91). In addition, a direct and significant association was noted between weight gain of >34 lbs compared to weight gain of ≤15 lbs, since age 20 (OR=1.68; 95% CI: 1.10-2.58). Moreover, a weight gain of >24 lbs compared to ≤9 lbs, showed an increased risk of BC since age 30 (OR=1.96; 95% CI: 1.46-3.06) and an increased BC risk was also observed with a weight gain of >12 lbs compared to ≤1 lb, since age 40 (OR=1.91; 95% CI: 1.53-2.66). Women who smoked more than 9 pack-years of cigarettes had a higher risk (59%) of BC (OR=1.59; 95% CI: 1.57-2.87). Subjects who engaged in >24.8 metabolic equivalent (MET)-hours per week compared to ≤10.7 MET-hours per week, of moderate physical activity had a 52% decreased risk of BC (OR=0.48; 95% CI: 0.31-0.74). Moreover, total physical activity between 16.2 and 33.2 MET-hours per week showed a 43% lower risk of BC (OR=0.57 95% CI: 0.37-0.87). However, there was no association between vigorous physical activity and BC risk. Energy intakes greater than 2,057 Kcal per day were significantly and positively related to BC risk (OR=2.54; 95%CI: 1.67-3.84). Women who consumed more than 8 cups of coffee per day had a 40% increased risk of BC: OR=1.40 (95%CI: 1.09-2.24). Subjects who consumed more than 9 g of alcohol (ethanol) per day had a heightened risk (55%) of BC: OR=1.55 (95%CI: 1.02-2.37). In addition, a positive and significant association was noted between the consumption of beer, wine and spirits and BC risk. The ORs were 1.34 (95%CI: 1.28-2.11) for >2 bottles of beer per week, OR=1.16 (95%CI: 1.08-2.58) for >10 oz of wine per week and OR=1.09 (95%CI: 1.02-2.08) for >6 oz of spirits per week, respectively. In summary, we found that weight history did affect breast cancer risk. Moreover, smoking appeared to raise the risk, whereas moderate physical activity had a protective effect. Our findings also indicate that relatively high total energy intake and high coffee and alcohol consumption may increase the risk of breast cancer. This work has highlighted an as-yet-untested research focus addressing relationships between lifestyle and dietary habits and BC among non-carriers of BRCA mutations. The report provides advice and guidance on what can be done to influence and change the lifestyle choices as well as dietary habits to help people to reduce their risk of breast cancer.