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Pichon, Valentin. "Méthodes extractives, analytiques et d'améliorations de la biodisponibilité des principes actifs contenus dans le Cannabis sativa L." Electronic Thesis or Diss., Limoges, 2024. http://www.theses.fr/2024LIMO0059.
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Les plantes sont utilisées depuis des millénaires pour les traitements médicinaux. Cannabis sativa L. est une plante très controversée, classée comme stupéfiants dans la majorité des pays. Les phytocannabinoïdes, métabolites secondaires sécrétés dans ses trichomes, ont la capacité de se fixer sur les récepteurs CB1 et CB2 du système endocannabinoïde de l’homme. Ce système participe à la régulation de multiples fonctions physiologiques de notre organisme, tels que la régulation de la douleur, de l’appétit etc. Le tétrahydrocannabinol (THC) ou cannabidiol (CBD) admettent donc des potentiels thérapeutiques en concentrations contrôlées. Ces travaux de thèse s’inscrivent au sein de l’expérimentation du cannabis thérapeutique sous l’égide de l’ANSM en France. Dans une première partie, l’ensemble des expériences ont été préparées sur une plante modèle, Humulus lupulus L. appartenant également au cannabacées. Dans une seconde partie, une variété « THC dominant » de Cannabis sativa L. a été soumise à de multiples méthodes extractives (SE, UAE, MAE, PLE) permettant l’étude des rendements massiques (≈25%). Des dosages colorimétriques ont établis les TPC, TFC, TCC, TCCa et le pouvoir antioxydants des extraits. Les molécules volatiles ont été étudiées par HS-SPME-GC-MS et les phytocannabinoïdes par quantifications et déréplication (GNPS et SIRIUS) en LC-MS/MS. Les séparations et purifications ont permis d’obtenir le THCA, Δ-9THC, Δ-8THC et le CBN, dont la structure moléculaire a été vérifiée par RMN 1D et 2D. Des études statistiques (Désirabilité globale, TOPSIS) et plan d’expérience (DSD) ont permis d’établir les meilleures extractions en fonction de l’ensemble des résultats précédents. Enfin, des essais de formulation conformes à la Pharmacopée Européenne ont été réalisés proposant des comprimés sublinguaux de CBD<br>Plants have been used for medicinal treatments for thousands of years. Cannabis sativa L. is a controversial plant, classified as a narcotic in most countries. Phytocannabinoids, secondary metabolites secreted in trichomes, have the ability to bind to CB1 and CB2 receptors in the human endocannabinoid system. This system is involved in regulating many of our body's physiological functions, such as pain and appetite. Tetrahydrocannabinol (THC) and cannabidiol (CBD) therefore have therapeutic potential in controlled concentrations. This thesis work is part of the experimentation with therapeutic cannabis under the aegis of the ANSM in France. In the first part, all the experiments were carried out on a model plant, Humulus lupulus L., also belonging to the Cannabaceae. In the second part, a 'THC dominant' variety of Cannabis sativa L. was subjected to multiple extractive methods (SE, UAE, MAE, PLE) to study mass yields (≈25%). Colorimetric assays established the TPC, TFC, TCC, TCCa and antioxidant power of the extracts. Volatile molecules were studied by HS-SPME-GC-MS and phytocannabinoids by quantification and dereplication (GNPS and SIRIUS) in LC-MS/MS. Separations and purifications yielded THCA, Δ-9THC, Δ-8THC and CBN, whose molecular structure were verified by 1D and 2D NMR. Statistical studies (Global Desirability, TOPSIS) and experimental design (DSD) were used to establish the best extractions based on all the previous results. Lastly, formulation tests in compliance with the European Pharmacopoeia were carried out on CBD sublingual tablets
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Gomes, Carolina Lugnani. "Impact of end-point temperature of different heat transfer processes in sensory profile of beef strip loin steaks = Impacto da temperatura final interna em diferentes processos de transferênncia de calor no perfil sensorial de contrafilé bovino." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254241.
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Orientador: Helena Maria Andre Bolini<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-25T18:57:52Z (GMT). No. of bitstreams: 1
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Previous issue date: 2014<br>Resumo: Dois métodos de cocção (forno e chapa) e três temperaturas internas finais (65, 71 e 77°C) foram aplicados em contrafilé bovino (m. longissimus lumborum), com o objetivo de avaliar qual dos procedimentos proporciona a obtenção de um produto com perfil sensorial descritivo superior em relação à qualidade sensorial. As amostras de contrafilé, porção compreendida da 12º costela e a 2º vértebra lombar, de meias carcaças esquerdas de bovinos da raça Angus, da mesma idade e acabamento de gordura, foram coletadas e congeladas (-20ºC). Cada peça foi cortada em seis bifes de 2.54 cm, que foram embalados a vácuo e mantidos congelados. Os bifes foram distribuídos em seis tratamentos. Para a cocção, os bifes foram descongelados a 4°C por 24 horas antes das análises. As temperaturas internas foram monitoradas por meio de termopares inseridos no centro geométrico de cada bife. Para a perda de peso por cocção, houve interação significativa do método de cocção X temperatura interna final (p=0.002). O aumento da temperatura aumentou constantemente as perdas por cocção em ambos os métodos de cocção, de 65ºC para 77ºC. A 65ºC e 71ºC as perdas por cocção foram similares entre forno e chapa, enquanto a 77ºC, as amostras assadas no forno tiveram as maiores perdas, provavelmente devido ao longo tempo de preparo. Para a força de cisalhamento, não houve interação do método de cocção X temperatura interna final (p=0.54). Os bifes preparados a 65°C e 71ºC tiveram menores valores de WBSF (p<0,05), enquanto que aqueles preparados a 77°C tiveram valores maiores (p<0,05). Na análise de aceitação, a aparência, o aroma e o sabor tiveram maior aceitação nas amostras preparadas no forno elétrico em temperaturas mais altas, entretanto a maciez e a suculência tiveram maior aceitação nas amostras preparadas em temperaturas mais baixas, independente do método de cocção. Os bifes grelhados na chapa elétrica a 65°C foram melhores, porque proporcionaram a obtenção de uma amostra com aceitação significativamente superior em relação a todas as características sensoriais analisadas. Na Análise Descritiva Quantitativa, os bifes do forno e da chapa a 65°C foram principalmente caracterizados pelos atributos de aroma e sabor de sangue, sabor metálico, suculência, maciez, suculência aparente e cor interna vermelha. Na análise tempo-intensidade, a Imáx do estímulo maciez e suculência foi significativamente maior (p<0,05) no forno elétrico em relação à chapa elétrica. E em relação às temperaturas a Imáx das amostras submetidas a 65 e 71ºC não diferiram (p>0,05), mas diferiram (p<0,05) das amostras a 77ºC. O Ttot não foi diferente (p>0,05) para as amostras nos métodos de cocção e nas temperaturas internas finais para os estímulos de maciez e suculência. Portanto sugere-se que as diferenças encontradas pelos assessores na maciez e suculência das amostras, foram percebidas somente a primeira mordida (Imáx). E durante a mastigação até a fase de deglutição (Ttot) não variaram, indicando que as amostras permaneceram igualmente homogêneas em relação aos dois atributos após a primeira mordida<br>Abstract: Two cooking methods (oven and griddles) and three end-point temperatures (65, 71 and 77°C) were applied in beef strip loin (m. longissimus lumborum), to assess which of the procedures provides a product with superior descriptive sensory profile in order to the sensory quality. Strip loin samples with the similar degree of fat thickness from the 12th rib to the second lumbar vertebra of the left side of the carcass of similarly age Angus steers were collected and frozen (-20ºC). Each piece was cut into six 2.54 cm thick steaks. The steaks remained vacuum packed and frozen. For cooking, the steaks were thawed at 4°C for 24 hours. The internal temperatures were monitored by thermocouples inserted in the geometric center of each steak. The interaction between cooking method and end-point temperature had a significant (P=0.002) impact on cooking loss. The increasing end-point temperature, constantly increase levels of cooking loss in both cooking methods, from 65ºC to 77ºC. At 65ºC and 71ºC the cooking loss were similar between oven and griddle, while at 77ºC the oven had the great loss, probably due to the long cooking. The interaction between cooking method and end-point temperature did not significantly impact (P=0.54) shear force. The steaks prepared at 65°C and 71ºC had lower (P<0.05) shear force values, while those prepared at 77°C had higher values (P<0.05). In acceptance analysis of appearance, aroma and flavor, samples cooked in electric oven, at higher temperatures, had the greater acceptance, however the tenderness and juiciness had greater acceptance in samples prepared at lower temperatures, regardless the method of cooking. Steaks grilled on the counter-top griddles at 65°C yielded a sample with a significantly greater acceptability in terms of all of the sensory characteristics analyzed. For Descriptive Quantitative Analysis, steaks prepared in oven and griddles at 65°C were mainly characterized by a blood aroma and flavor, a metallic flavor, juiciness, initial tenderness, apparent juiciness and internal red color. In the time-intensity analysis, the Imax values for tenderness and juiciness stimuli was higher (P<0.05) for the samples subjected to the electric oven as compared to the electric griddles. Regarding the temperatures, although the Imax for tenderness and juiciness of the samples subjected to temperatures of 65 and 71ºC were not different (P>0.05), it differed (P<0.05) from the samples at 77ºC. The Ttot value was not different (P>0.05) for both cooking methods and end-point temperatures in relation to the stimuli tenderness and juiciness. It can be suggested that the differences on tenderness and juiciness found by the assessors were noted only at first bite (Imax). Perception of tenderness and juiciness during chewing to swallowing (Ttot) did not vary, indicating that the samples remained homogeneous for both attributes after the first bite<br>Doutorado<br>Consumo e Qualidade de Alimentos<br>Doutora em Alimentos e Nutrição
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Bonetto, Maria Fernanda Gomes Furquim. "Aplicação de tratamentos fungistaticos no preparo do cafe (Coffea arabica L.) por via seca visando a melhoria da qualidade da sua bebida." [s.n.], 2006. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255501.
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Orientador : Roberto Herminio Moretti<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-06T00:35:21Z (GMT). No. of bitstreams: 1
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Previous issue date: 2006<br>Resumo: O café é um produto agrícola cujo preço está baseado em parâmetros qualitativos. O Brasil é o maior produtor e exportador, apresentando a possibilidade de produzir vários tipos diferentes de café, ampliando capacidade de atender as diferentes exigências mundiais do mercado. A incidência de fungos durante a secagem deprecia a bebida. Este trabalho teve como objetivo a procura de tratamentos que prevenissem ou paralisassem a contaminação fúngica através da utilização de cloreto de benzalcônio e dióxido de enxofre. Os ensaios realizados em pré e/ou pós-colheita variaram o tipo do fungistático, a dosagem aplicada e o número de aplicações realizadas. Foram realizadas as determinações: umidade, atividade de água, pH, acidez total titulável, ácidos clorogênicos, contagem de bolores e leveduras, identificação da microbiota fúngica, determinação de ocratoxina, "prova da xícara" e análise descritiva quantitativa dos cafés. Os resultados mostraram que houve diferenciação dos cafés submetidos aos tratamentos. Foram identificados diversos gêneros de fungos durante a secagem: Aspergillus spp., Cladosporíum sp, Colletotrichum sp, Fusarium sp, Leveduras, Penicilium sp e outros. Na testemunha e no tratamento de menor dosagem de fungistático houve crescimento de Aspergillus ochraceus. Os cafés submetidos aos tratamentos com dióxido de enxofre e maior número de aplicações indicaram tendência a melhorar a bebida, na "prova da xícara" os cafés obtidos receberam classificação de "dura a estritamente mole". Na análise descritiva quantitativa (ADQ) os cafés foram separados na análise de componentes principais indicando que houve efeito dos tratamentos na diferenciação da bebida<br>Abstract: The coffee is an agricultural product whose price is based on qualitative parameters. Brazil is the producing and exporting greater of coffee, presenting the possibility to produce some types different of coffee, extending capacity to take care of the different world-wide requirements of the market. The incidence of fungus during the drying depreciates the drink. This work had as objective the search of treatments that prevented or paralyzed the fungi contamination through the benzalkonium chloride and sulphur dioxide. The assays carried through in pre and/or post-harvest had varied the type of the fungicide, the applied dosage and the number of carried through applications. The determination had been carried through: humidity, activity of water, pH, total titrable acidity, acid clorogenic, mold and yeasts counting, Identification of fungi micro biota, ocratoxin determination, "cup quality" and quantitative descriptive analysis of the coffees. The results had shown that it had differentiation of the coffees submitted to the treatments. Diverse sorts of fungus during the drying had been identified: Aspergiilus spp., Cladosporium sp, Colletotrichum sp, Fusarium sp, Leavenings, Penicilium sp and others. In the control and the treatment of lesser dosage of fungicide had growth of Aspergiilus ochraceus. The coffees submitted to the treatments with dioxide of sulphur and most number of applications had indicated tendency to improve the drink, in the "cup quality" the gotten coffees had received "hard" classification from "very soft ". In the quantitative descriptive analysis (QDA) the coffees had been separate in the analysis of main components indicating that it had effect of the treatments in the differentiation of the drink<br>Doutorado<br>Doutor em Tecnologia de Alimentos
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Barbosa, Paula Bucharles Franco. "Efeito do edulcorante no perfil sensorial e na aceitação de iogurte natural desnatado batido (diet)." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254226.
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Orientador: Helena Maria Andre Bolini<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-13T13:56:02Z (GMT). No. of bitstreams: 1
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Previous issue date: 2009<br>Resumo: O mercado de alimentos e bebidas prontos para o consumo está em expansão. Porém, os consumidores querem desfrutar de produtos que não apenas saciem a fome e a sede, mas que ofereçam vantagens nutricionais, segurança e qualidade sensorial. Os consumidores estão conscientes da importância de dietas e estilo de vida saudáveis. Alimentos com reduzido teor ou isentos de gorduras e açúcares auxiliam na adequação da dieta e na promoção da saúde. Os leites fermentados, por exemplo, o iogurte, vêm recebendo especial atenção pelas indústrias de alimentos e estão sendo muito procurados pelos consumidores de todas as idades, gêneros e classes sócio-econômicas, pois são nutritivos, práticos e de rápido consumo, além de poderem ser excelentes veículos de probióticos, tornando-os alimentos funcionais. Isso justifica o presente trabalho que teve por principal objetivo adoçar iogurte natural desnatado batido com edulcorantes na concentração equivalente à ideal de sacarose para que as fórmulas diet se apresentassem sensorialmente iguais ou similares à com sacarose. Determinou-se, primeiramente, a concentração ideal de sacarose pelo método de consumidor de doçura ideal utilizando-se da Escala-do-Ideal. Em seguida, determinou-se a equivalência em doçura do aspartame, sucralose, acessulfame-K, mistura sacarina/ciclamato (1:2), extrato de folha de estévia (Stevia 1) (53,7% esteviosídeo; 24,8% rebaudiosídeo A) e extrato de folha de estévia (Stevia 2) (15,3% esteviosídeo; 49,7% rebaudiosídeo A) pelo teste de Estimação de Magnitude com equipe treinada. As concentrações de sacarose, aspartame, sucralose, acessulfame K, mistura sacarina/ciclamato (1:2), Stevia 1 e Stevia 2 usadas, foram, respectivamente, em porcentagem (p/v): 9,7%, 0,0551%, 0,0223%, 0,0608%, 0,0520%, 0,1445% e 0,1588%. As amostras foram submetidas à Análise Descritiva Quantitativa (ADQ) para que fosse possível traçar seus perfis sensoriais. Utilizou-se painel de 10 julgadores treinados para os descritores de Aparência (Cor Branco-Amarelada, Viscosidade), Aroma (Aroma de Iogurte); Sabor (Doçura, Acidez, Amargor, Sabor de Iogurte, "Gosto de Remédio") e Textura (Homogeneidade, Cremosidade). Concluiu-se que os edulcorantes estudados conferiram perfil sensorial semelhante ao da sacarose no iogurte. Apenas os extratos de estévia conferiram amargor e "gosto de remédio" e reduziram a percepção de doçura e sabor de iogurte. Por fim, conduziu-se análise de aceitação por 120 consumidores do produto para aparência, aroma, sabor, textura e impressão global. Os consumidores também responderam questionário sobre consumo de iogurte e alimentos dietéticos e expressaram seu grau de aceitação pelas amostras em escalas hedônicas lineares não estruturadas de 9cm. Além disso, responderam à intenção de compra em escala de atitude de 5 categorias. Paralelamente à aceitação, realizou-se medidas instrumentais de cor, viscosidade, pH, acidez total titulável e sólidos totais, permitindo a comparação entre os dados sensoriais e instrumentais. Os resultados, de forma geral, indicaram que os extratos de estévia não são indicados para uso em iogurte natural desnatado batido e precisam ser melhorados para ter sucesso na substituição total da sacarose. A sucralose e o aspartame são os edulcorantes que mais se aproximaram do perfil sensorial da sacarose e foram igualmente aceitos pelos consumidores assim como a amostra com sacarose, sendo, portanto, os mais indicados para uso nesse produto. Os edulcorantes também não influenciaram as medidas físico-químicas do iogurte quando comparados com o iogurte puro e com sacarose (padrões). Pode-se dizer, portanto, que é possível a substituição da sacarose por edulcorantes intensos. Porém, os extratos de estévia devem ser reformulados e, provavelmente, usados em misturas de edulcorantes para que sua aplicação na indústria de alimentos seja bem sucedida<br>Abstract: The market of "ready to eat/drink" foods and beverages is expanding. However, consumers want to enjoy products that will not only satisfy their hunger and thirst but also offer nutritional advantage, safety and sensory quality. Nowadays, consumers are well aware of the importance of healthy eating habits and lifestyles. Foods with low content or even free of fats and sugar help people to adequate diet and promote good health. Fermented milks like yogurt have been receiving special attention by the food industries and have become more and more popular among consumers of all ages, genders and walks of life, as they are nutritional, practical and easy to consume, besides being excellent vehicles for probiotic microorganism, which makes yogurts functional foods. That all justifies this study the object of which was to sweeten natural skimmed shaken yogurt using different sweeteners in equivalence to the ideal concentration of sucrose in order that the diet formulas would taste as close to the original as possible. Firstly, ideal sweetness was determined by the Just-About-Right scale using 30 consumers of the product. Secondly, the equivalence in sweetness and the sweetening power in relation to sucrose was determined by Magnitude Estimation method using 12 judges. The ideal sweetness of sucrose to this yogurt was 9,7%. The sweetening power was equal to 176 (Aspartame), 67,1 (Stevia 1), 61,1 (Stevia 2), 435 (Sucralose), 186,5 (Saccharine/Cyclamate 1:2) and 159,5 (Acessulfame-K). The seven samples of yogurt obtained were submitted to Quantitative Descriptive Analysis (QDA) so that their sensory profile could be determined. A panel made up of 10 judges was trained for the descriptive terms of Appearance (Yellowish-white color, Viscosity), Aroma (Yogurt aroma), Flavor (Sweetness, Sourness, Bitterness, Yogurt flavor, Medicine taste) and Texture (Homogeneity, Creaminess).The results showed almost all sweetener gave yogurt sensory profile similar to sucrose. Only the Stevia extracts gave it a bitter and medicine-like taste and reduced the perception of sweetness and yogurt flavor. Finally, acceptance analysis was performed among 120 consumers of natural yogurt concerning Appearance, Aroma, Flavor, Texture and Overall Impression. Consumers were requested to answer a questionnaire about yogurt consumption and expressed their liking using a using non-structured linear hedonic scale of 9cm. Besides, they indicated their purchase intention of each sample by using a 5-point attitude scale. In addition to sensory analysis, physical-chemical measurements of pH, total acidity, total solids and viscosity were carried out, which enabled a comparison between the sensory and the instrumental data. The overall results showed that the Stevia extracts are not recommended for natural yogurt. They should be improved so that they can successfully replace sucrose. Sucralose and aspartame are the sweeteners that come closest to the sensory profile of sucrose and the ones that were accepted by consumers as well as sucrose. Therefore, they are the best choice for this kind of yogurt. Also these sweeteners did not influence physical-chemical measurements of the yogurt when compared to the same yogurt with or without sugar that is the standard. It is possible to say that the substitution of sucrose for intense sweeteners is viable and it fulfils nutritional and sensory consumer's needs<br>Mestrado<br>Consumo e Qualidade de Alimentos<br>Mestre em Alimentos e Nutrição
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Prearo, Leandro Campi. "O uso de técnicas estatísticas multivariadas em dissertações e teses sobre o comportamento do consumidor: um estudo exploratório." Universidade de São Paulo, 2008. http://www.teses.usp.br/teses/disponiveis/12/12139/tde-01102008-112432/.
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A presente dissertação teve como principal objetivo avaliar o nível de adequação das técnicas estatísticas de análise multivariada em dissertações e teses da área de Marketing, na temática do comportamento consumidor, entre 1997 e 2006, apresentadas aos Programas de Pós Graduação da Faculdade de Economia, Administração e Contabilidade da Universidade de São Paulo e da Escola de Administração de Universidade Federal do Rio Grande do Sul. Para atender a esse objetivo, buscou-se organizar um referencial teórico que subsidiasse a discussão sobre os objetivos de aplicação de cada uma das técnicas, bem como que subsidiasse a construção de um procedimento de avaliação a partir do atendimento a premissas subjacentes ao uso dessas técnicas. Foram analisados cinqüenta e seis estudos com aplicação das técnicas multivariadas, dentre os cento e noventa seis estudos disponíveis sobre a temática em referência no período. Desse universo, delimitou-se o público-alvo em noventa e nove aplicações dessas técnicas. A adequação da aplicação das técnicas às necessidades dos problemas de pesquisa foi verificada em 100% dos casos. Entretanto, quanto ao atendimento às premissas, o resultado foi negativo: apenas 16,8% das aplicações mostraram-se adequadas, atendendo a todas as premissas exigidas. A técnicas de Análise Fatorial Exploratória foi a mais utilizada no período, seguida da Modelagem de Equações Estruturais e da Análise de Regressão. As premissas mais verificadas foram a de sensibilidade ao tamanho da amostra e a de padronização dos dados; as menos verificadas foram as premissas de normalidade multivariada, linearidade, homoscedasticidade e autocorrelação dos resíduos. De forma geral, os resultados sugerem a necessidade de um aumento do comprometimento dos pesquisadores na verificação de todos os preceitos teóricos de aplicação de cada técnica.<br>This dissertation has the purpose to evaluate the level of adaptation of the statistics technique of multivariate analysis in dissertations and theses related to Marketing, consumer behavior, during 1997 and 2006, introduced at Programs of Masters degree of the Faculdade de Economia, Administração e Contabilidade da Universidade de São Paulo and of the Escola de Administração da Universidade Federal do Rio Grande do Sul. To reach this purpose, was organized a theoretical referential that would subsidize the discussion about the objectives of each technique application, and one that would subsidize the construction of an evaluation procedure starting with the attention to the subjacent premises to the use of these techniques. It was analyzed fifty-six studies of a hundred-ninety-six available on the thematic on the period, which used multivariate application techniques. Based on a consumer target, was delimited ninety-nine applications of that technique. The application of the techniques was observed at 100% of the cases where they were suited to the necessities of the research problems. However, taking the premise attention the results were negative: only 16.8% of the applications were suited, following all the premises required. The technique Factorial Exploration Analysis was the most used technique on the period, followed by Structures Equations Modeling and Regression Analysis. The most verified premises were the sensibility to the size of the sample and the data standardization; the least verified were multivariate normality, linearity, homoscedasticity, and autocorrelation. The results suggest the necessity of a higher commitment of the researchers on the verification of all theoretical precept of each technique application.
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Gabelini, Beatriz Marques [UNESP]. "Suscetibilidade a escorregamentos na região entre Caraguatatuba e São Sebastião (SP): análise fisiográfica e quantitativa." Universidade Estadual Paulista (UNESP), 2017. http://hdl.handle.net/11449/151503.
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Previous issue date: 2017-06-30<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>Os escorregamentos são movimentos de massa recorrentes na Serra do Mar. Quando ocorrem de forma generalizada podem causar prejuízos e perdas de vidas, como no acidente ocorrido no município de Caraguatatuba (SP) em 1967. Com o intuito de evitar estes danos, na literatura, são propostos vários métodos para analisar e prever a ocorrência destes processos. Diante do exposto, o objetivo principal desta pesquisa consiste em analisar a suscetibilidade a escorregamentos na região entre Caraguatatuba e São Sebastião (SP), utilizando a compartimentação fisiográfica e a análise quantitativa. Para alcançar estes objetivos foi realizada a análise e compartimentação do terreno e a análise quantitativa dos fatores condicionantes (declividade, hipsometria e geologia) e da compartimentação fisiográfica. Foram testados, em ambiente SIG, diversos cenários a partir de dois métodos distintos. No Método 1, os fatores condicionantes foram analisados através de pesos de influência. No Método 2, os fatores condicionantes mantiveram os mesmos pesos do Método 1 e foram somados pesos para as classes de cada fator. A compartimentação fisiográfica definiu 16 unidades. Os resultados demonstraram que a maioria dos escorregamentos se concentraram na unidade fisiográfica IV e que há um controle topográfico na distribuição dos escorregamentos entre 100 e 400 m de altitude, em encostas com declividade entre 15º e 30º, compostas por gnaisse migmatítico e granito-gnaisse. Os mapas elaborados a partir do Método 2 apresentaram expressiva concordância com o mapeamento de cicatrizes de Fúlfaro et al. (1976). O cenário escolhido como mais coerente foi o Cenário O, em que houve 60% de influência da declividade, 30% de hipsometria e 10% de geologia. Portanto, a partir do estudo da suscetibilidade, por meio da análise fisiográfica e quantitativa, é possível afirmar que o fator que tem mais influência na ocorrência de escorregamentos, na área de estudo, é a declividade, seguida da hipsometria e geologia.<br>Landslides are recurrent mass movements in the Serra do Mar. When they occur in a generalized way, as in the event occurred in Caraguatatuba city (SP) in 1967, they can cause a lot of environmental damage and deaths. In order to avoid this damage, several methods were proposed to analyze and predict the occurrence of this process. Considering the above, the main objective of this research is to analyze the susceptibility to landslides in the region between Caraguatatuba and São Sebastião (SP), using physiographic compartmentalization and quantitative analysis. In order to achieve these objectives, a physiographic analysis of the study area was carried out by the method of physiographic compartmentalization. Topographic and geological factors, as well as a physiographic comparison were analyzed using percentages of Class Frequency, Scars Concentration and Disproportionality Factor. We tested several scenarios from two different methods in a GIS environment. Method 1 by which the conditioning factors were analyzed through influence weights and Method 2, which maintains the influence weight for the factors and includes weights to the classes of each factor. The physiographic compartmentalization defined 16 units. Our results showed that most of the landslides were concentrated in the Physiographic Unit IV, and a topographic control in the distribution of landslides between 100 and 400 m of altitude, in slopes with declivity between 15 and 30º, composed of migmatite gneiss and granite-gneiss. Method 2 presented significant agreement with the scar mapping of Fúlfaro et al. (1976), and the scenario chosen as more coherent was Scenario O, which presented 60% influence of declivity, 30% hypsometry and 10% geology. The application of the different methods was satisfactory and based on the results we considered the utilization of the physiographic compartmentalization and the probabilistic analysis as important tools in the prediction of susceptibility, thus being able to collaborate with the territorial and environmental management of the cities.
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Shin, Hyemi. "Multi-level dynamics in the emergence and evolution of the CSR field : from transnational CSR governance to CSR professionals in South Korea." Thesis, Cergy-Pontoise, Ecole supérieure des sciences économiques et commerciales, 2016. http://www.theses.fr/2016ESEC0002.
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Ma thèse porte sur l'émergence et l'évolution de la RSE au niveau mondial et local dans une perspective institutionnelle. Elle aborde le mécanisme dynamique du champ de la RSE à partir d'une perspective à plusieurs niveaux en trois modes: (1) en tant que gouvernance transnationale, (2) en tant que pratique d'entreprise mondiale évoluée à partir d'une idée ou d'une pratique localement incorporée et (3) en tant que un domaine (quasi-) professionnel. Plus précisément, le premier essai explore les façons dont un État-nation réinvente ses relations avec d'autres acteurs dans le processus de gouvernance transnationale de la RSE. Mon deuxième essai étudie la coévolution des attentes en Corée du Sud en ce qui concerne la responsabilité des entreprises et du système d'affaires national. Mon troisième essai porte sur les mécanismes de micro-professionnalisation du domaine de la RSE en Corée du Sud. D'un point de vue méthodologique, j'utilise des études de cas et des analyses qualitatives pour examiner des ensembles de données composés d'entretiens, d'observations sur le terrain et de données archivistiques. Pour ma thèse, j'ai principalement porté sur 81 interviews de professionnels dans le domaine de la RSE et plus de 200 articles de journaux parlant de la responsabilité des entreprises (ou des riches quand un type moderne d'entreprise n'existait pas en Corée du Sud avant 1960) et “CSR”, qui ont été publiés en Corée du Sud depuis les années 1920, afin de comprendre le champ lui-même et de reconstruire une histoire de l'émergence et de l'évolution du champ. Avec les données que j'ai recueillies, ces trois modes donnent des lignes directrices fondamentales pour mes recherches actuelles et futures<br>Going back to the disagreement of Wilensky (1964) in the beginning of this paper, I have some concluding thoughts with respect to my findings. Wilensky (1974) made his stance quite clear by arguing that everyone cannot be professionalized because of quasi-professionals or semi-professionals do not possess tentative knowledge and skills and other conditions as the functionalist approach in the sociology of profession generally argue. Current researchers have argue that contemporary professional fields have lost the essence of professionalism, which is a broad sense of serving societal missions, and have become more interest groups to do their businesses (R. Greenwood, 2007; Saks, 2012). Hence, current established professional organizations are being under de-legitimization and de-institutionalization (Ackroyd, 1996; Brock, 2006). My findings showed that many of CSR professionals, one of emerging quasi-professional groups, tended to share a strong sense of serving societal missions. Some of them (with the strategic corporate giving and the sustainability transition frame) emphasized even more than their business missions, commercial values, and self-interests. Just like any other professionals, some of CSR professionals, especially those within the social innovation and the risk management frame, also underscored the importance of business-like and commercial values to vitalize the CSR field and to grow themselves as stronger professionals. However, they were clearly aware of that what they were doing ultimately generated social benefits, and they appreciated the fact that their professional lives satisfied both their economic interests and societal interests. Hence, their professionalism was actually quite stronger than any other contemporary professionals, which have been criticized for lack of such professionalism. In this regard, why cannot we call CSR professionals, professionals ?
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Carlzon, Paula, and Sara Johansson. "Chokladkvalitet : Chokladens sensoriska kvalitet i chokladmousse." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-43403.
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Friggeri, Adrien. "A Quantitative Theory of Social Cohesion." Phd thesis, Ecole normale supérieure de lyon - ENS LYON, 2012. http://tel.archives-ouvertes.fr/tel-00737199.
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Community, a notion transversal to all areas of Social Network Analysis, has drawn tremendous amount of attention across the sciences in the past decades. Numerous attempts to characterize both the sociological embodiment of the concept as well as its observable structural manifestation in the social network have to this date only converged in spirit. No formal consensus has been reached on the quantifiable aspects of community, despite it being deeply linked to topological and dynamic aspects of the underlying social network. Presenting a fresh approach to the evaluation of communities, this thesis introduces and builds upon the cohesion, a novel metric which captures the intrinsic quality, as a community, of a set of nodes in a network. The cohesion, defined in terms of social triads, was found to be highly correlated to the subjective perception of communitiness through the use of a large-scale online experiment in which users were able to compute and rate the quality of their social groups on Facebook. Adequately reflecting the complexity of social interactions, the problem of finding a maximally cohesive group inside a given social network is shown to be NP-hard. Using a heuristic approximation algorithm, applications of the cohesion to broadly different use cases are highlighted, ranging from its application to network visualization, to the study of the evolution of agreement groups in the United States Senate, to the understanding of the intertwinement between subjects' psychological traits and the cohesive structures in their social neighborhood. The use of the cohesion proves invaluable in that it offers non-trivial insights on the network structure and its relation to the associated semantic.
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Ortiz, Vanessa Daniel Groppo. "Efeito da radiação gama na conservação de suco de laranja (Citrus sinensis L. Osbeck) das variedades Hamlin, Pera e Valência, usadas na indústria." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/64/64134/tde-23042013-091021/.
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Apesar da citricultura brasileira deter a liderança mundial na produção de laranjas e de suco de laranja concentrado congelado (FCOJ, frozen concentrated orange juice), observa-se baixo consumo no mercado interno de frutos e de suco in natura, o preferido pelo consumidor brasileiro. Assim, há grande interesse no desenvolvimento de produtos, técnicas de produção e conservação específica para variedades de laranja. As indústrias que produzem suco de laranja a partir do processamento da fruta in natura, conhecido como suco pasteurizado não proveniente do suco concentrado, Not From Concentrate (NFC), enfrentam sérios problemas tecnológicos. As frutas apresentam variabilidade química e sensorial devido às características intrínsecas, podendo variar o sabor e aroma devido às diferentes variedades disponíveis ao longo do ano. O objetivo do presente trabalho foi otimizar o processo da radiação gama em suco de laranja, escolhendo a melhor dose, a fim de reduzir a contagem microbiana e não comprometer as características sensoriais e físico-químicas do suco. Definidas as doses, o objetivo foi avaliar as características microbiológicas, físico-químicas e sensoriais do suco de laranja proveniente de três variedades cítricas, submetido aos processos de pasteurização e irradiação e desenvolver uma terminologia descritiva e o perfil sensorial de suco de laranja. As amostras foram avaliadas por uma equipe treinada de nove provadores e avaliadas quanto à aceitação, com escala hedônica de sete pontos por cinquenta provadores. Tendo em vista os resultados obtidos, a radiação gama e a pasteurização contribuíram para a redução das contagens microbiológicas. No entanto, sensorialmente, os tratamentos com 4,5 e 6,0 kGy foram considerados abaixo do limite de aceitabilidade, quanto ao sabor e à impressão global. As doses estudadas mostraram reduzido impacto sobre as características físico-químicas, independente das variedades cítricas. O tratamento com 3,0 kGy resultou em suco com aroma e sabor acentuado de remédio e cozido, que provavelmente terão influência negativa na aceitabilidade do produto<br>The Brazilian citrus is the global leader in production of oranges and frozen concentrated orange juice (FCOJ) there is low domestic consumption of fruits and fresh juice, preferred by brazilian consumers. Thus, there is a great interest by development of products, processes and specific conservation to the cultivation of citrus varieties for the juice\'s production. The industries produce orange juice from the fresh fruit processing, known as pasteurized juice not from concentrate juice (NFC), have serious technological problems. The fruits have chemical and sensory variability due to intrinsic characteristics and can vary the flavor and smell of orange juice because the different varieties available throughout the year. The aim of this study was to optimize the process of gamma radiation in orange juice, picking the best dosage in order to reduce microbiological count and that doesn\'t compromise the sensory characteristics and physicochemical juice. Defined dosages, the objective was to evaluate the microbiological, physicochemical and sensory orange juice from different varieties subjected to pasteurization and irradiation and develop a descriptive terminology and sensory profile of orange juice. The sensorial attributes analysed in this study were appearance, smell, flavor and texture. The samples were evaluated by a trained painel of nine tasters and evaluated for acceptance, with seven-point hedonic scale for fifty tasters. In view of these results, gamma radiation and pasteurisation contributed to the reduction of microbiological counts. However, sensory, treatments with 4.5 and 6.0 kGy were considered the limit of acceptability for flavor and overall impression. The doses studied showed little impact on the physical and chemical characteristics, independent of the citrus varieties. Treatment with 3.0 kGy resulted in juice with aroma and sharp taste of medicine and baked, which will probably have a negative influence on the acceptability of the product
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Pinheiro, Mariana Lanna. "Famílias incestuosas: diferenciação das funções familiares." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/5/5160/tde-14092015-103348/.
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Introdução: A presente dissertação foi desenvolvida com o intuito de investigar as possíveis mudanças na dinâmica das famílias incestuosas, após intervenção do tratamento psicoterapêutico. A hipótese é de que mudanças primárias e secundárias ocorrem nas famílias encaminhadas ao Centro de Estudos e Atendimentos Referente ao Abuso Sexual (CEARAS) a partir do tratamento proposto. Essa dissertação foi elaborada a partir de uma perspectiva psicanalítica, com enfoque psicossocial, na qual o sujeito é considerado a partir de sua imersão na cultura. Para tanto, se tomou como base de reflexão o trabalho desenvolvido por este Centro de Estudos, em relação às famílias incestuosas. Objetivo: Refletir sobre as mudanças primárias e secundárias apresentadas pelas famílias incestuosas que foram atendidas no CEARAS. Metodologia: Trata-se de uma pesquisa retrospectiva documental. Foram analisados os prontuários de 19 famílias atendidas no CEARAS no período de 1993 a 2013 que compuseram a amostra final. Levantaram-se as informações sobre os atendimentos, condições de prontuários e quanto ao tratamento. As mudanças descritas nos prontuários foram divididas em dois grupos: mudanças primárias e secundárias. Uma análise descritiva e quantitativa das variáveis foi realizada. Resultados: A maior parte das famílias que foram encaminhadas para o CEARAS não finalizaram o tratamento proposto. Em relação às mudanças observadas, 53% das famílias apresentaram mudanças primárias e secundárias, 37% primárias e 10% secundárias. Em relação às mudanças primárias, a simbolização das funções familiares foi a mais frequente e a autonomia do membros familiares a menos frequente nos prontuários analisados. Não houve predomínio de mudanças secundárias. Observou-se um maior número de mudanças nas familías que não passaram pelo processo de troca de terapeutas. Conclusão: Percebeu-se a viabilidade do trabalho, o quanto ele se faz necessário. A pesquisa apontou que as mudanças primárias e secundárias são possíveis de acontecer através da terapia familiar. A transferência das famílias não ocorre somente com a instituição, mas também com os terapeutas envolvidos no tratamento<br>Introduction:This research aims to investigate possible changes to the dynamics of incestuous families after the commencement of psychotherapeutic treatment. Hypothetically, primary and secondary changes happen to the families taken to the Sexual Abuse Study and Help Center (Centro de Estudos e Atendimentos Referente ao Abuso Sexual - CEARAS) from the proposed treatment. This essay has been elaborated from a psychoanalytical perspective with psychosocial emphasis, in which the individual is considered from his cultural context. To do so, the grounds for the analysis is the work developed by the Study Center with the incestuous families. Objective: To think about the primary and secondary changes that arose from the therapeutic treatment provided by CEARAS to the dysfunctional families. Methodology: This is a retrospective document research. The handbook of the 19 families supported by CEARAS from the period between 1993 and 2013 which were part of the final sample have been analysed. The information about the calls, handbook conditions and treatment have been searched. The changes described in the handbooks were split in two groups: primary and secondary changes. Results: Most families under CEARAS\' care have not finished the proposed treatment. In relation to the changes detected, 53% of the families have shown primary and secondary changes; 37% have shown primary; and 10% secondary. It has been observed in the handbooks under analysis that, in relation to primary changes, the simbolization of the family functions was the most outstanding change whereas the autonomy of the family members was the least. There was no predominance of secondary changes. There has been a higher number of changes in families that did not have to change therapists. Conclusion: It is noticeable that the work is feasible and how necessary it is.The research shows that the primary and secondary changes are possible to take place by way of family therapy. The transfer in families does not happen only with the institution but also with the therapists involved in the treatment
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Kerstan, Henning [Verfasser], and Barbara [Akademischer Betreuer] König. "Coalgebraic Behavior Analysis : From Qualitative To Quantitative Analyses / Henning Kerstan. Betreuer: Barbara König." Duisburg, 2016. http://d-nb.info/1101343559/34.
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Hytch, Martin J. "Quantitative high resolution electron microscopy." Thesis, University of Cambridge, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.317785.
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Oyafuso, Mônica Kanashiro. "Estudo retrospectivo e prospectivo da urolitíase em cães." Universidade de São Paulo, 2008. http://www.teses.usp.br/teses/disponiveis/10/10136/tde-12122008-104152/.
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A urolitíase ocorre com relativa freqüência dentre as afecções que acometem o trato urinário inferior de cães e gatos. Urólitos são agregados de material cristalino e matriz que se forma em um ou mais locais no trato urinário quando a urina torna-se supersaturada com substâncias cristalogênicas. A constituição dos urólitos pode ser decorrente de deposição de um único tipo mineral ou de minerais diferentes que se depositam em camadas (laminações) ou simplesmente agregam-se à pedra. Dependendo do tipo mineral e sua distribuição no urólito, este pode ser classificado em simples (apenas uma camada com predomínio - >70% - de um único tipo mineral), misto (também apenas uma camada identificável, porém sem predomínio de um único mineral) ou composto (presença de mais de uma camada de composição mineral diferente). Atualmente existem dois métodos de análise da composição mineral de cálculo: análise qualitativa e quantitativa, porém apenas a quantitativa permite a determinação do percentual das diferentes composições minerais, além de ser um método mais sensível e específico. Este estudo teve como objetivo analisar os casos de urolitíase canina que tiveram seus cálculos analisados quantitativamente, atendidos no Hospital Veterinário da Faculdade de Medicina Veterinária e Zootecnia da Universidade de São Paulo (FMVZ-USP). Foram analisados 161 urólitos provenientes de 156 cães (5 animais apresentaram recidiva), durante o período de fevereiro de 1999 a janeiro de 2007. Todas as análises foram realizadas no Minnesota Urolith Center, baseada nos métodos de microscopia de luz polarizada, espectroscopia infravermelha e espectroscopia por raios-X com dispersão de energia. Apenas 30,2% (106) dos urólitos eram simples, 1,9% (3) mistos e 67,9% (47) eram compostos. Apesar desse predomínio de urólitos compostos, a avaliação individual desses revelou que 64 de 106 urólitos compostos continham em todas as suas camadas, predomínio (>70%) de um mesmo tipo mineral: 26 continham estruvita, 35 oxalato de cálcio (mono ou dihidratado) e três de urato (urato ácido de sódio e urato ácido de amônio). Tais urólitos, apesar de classificados como compostos poderiam ser manejados como urólitos simples. Por outro lado, 30 urólitos compostos tinham a região interna minerais passíveis de dissolução, mas que seria impedida por uma camada mineral externa não passível de dissolução. O inverso ocorreu em 3 amostras (apenas a camada mais externa seria passível de dissolução) e outras duas amostras apresentaram deposição sequencial de minerais passíveis de dissolução, porém, que exigiriam protocolos distintos. Assim, o conhecimento da composição de todas as camadas (núcleo, pedra, parede e superfície) que compõe o urólito é essencial para o entendimento da formação do cálculo e conseqüentemente para a indicação do tratamento adequado, assim como para a prevenção de recidivas.<br>Urolithiasis is a relatively common urinary tract disorder of dogs and cats. Whenever urine becomes oversaturate with cristallogenic substances, uroliths may be formed from crystalline material and protein matrix. Uroliths may be composed from only one kind or from different types of minerals, which can be deposited in layers or aggregate forming a stone. They can be classified according to their mineral type and distribution in: simple (only one layer and more than 70% of a single mineral), mixed (one identifiable layer, without predominance of a mineral type) or coumpound (more than one layer of different mineral types). Currently, there are two methods of urolith analyses: quantitative and qualitative analysis. However, only quantitative analysis allows determination of the mineral composition with accuracy, and it is a more sensitive and specific test. One hundred and sixty one canine uroliths were obtained from the Hospital of the School of Veterinary Medicine and Zootechny of University of São Paulo (FMVZ-USP) and were submitted to Minnesota Uroliths Center for quantitative analysis from February 1999 to January 2007. All uroliths were analyzed using polarizing light microscopy, infrared spectroscopy and energy dispersive X-ray spectroscopy. One hundred and six (30,2%) were simple uroliths, 3 (1,9%) mixed, and 47 (67,9%) were compound. Despite the predominance of compound uroliths, individual urolithevaluation revealed that 64 of 106 compound uroliths had a predominant mineral type (>70%) in all layers: 26 were struvite, 35 calcium oxalate (mono or dihydrate) and 3 were urate (sodium acid urate and ammonium acid urate). These uroliths, despite being classified as compound uroliths, could be assumed as simple uroliths. However, 30 compound uroliths had dissoluble inner layers, but the outer layer would prevent them from being dissovable. Three samples had the opposite (outer layer could be dissoluted, but inner layer could not) and 2 other samples had required two different protocols for medical dissolution. Knowledge the composition of all layers (nidus, stone, shell and surface crystals) is essential to understand the urolith etiology and a key factor to successful therapy and prevent recurrence.
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Agra, Carlos Martins. ""Avaliação quantitativa e qualitativa de duas cerâmicas frente a diferentes tratamentos de superfície"." Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/23/23134/tde-03102005-101433/.
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A característica de superfície representa um fator importante na previsibilidade do comportamento dos materiais cerâmicos quanto ao desgaste. A rugosidade superficial de duas cerâmicas (Duceram Plus e Duceragold) foi avaliada através de dois métodos - análise quantitativa e qualitativa - após diferentes tratamentos. Foram confeccionados 36 corpos de prova de prova para a análise ao rugosímetro, e 24 corpos de prova para a análise ao MEV. Os resultados destas análises demonstraram o comportamento distinto entre os diferentes tratamentos. A análise com o rugosímetro demonstrou que a ação dos polidores EDENTA foi a mais efetiva para devolver lisura à superfície após a realização de desgaste com instrumento abrasivo diamantado rotatório. Todas as técnicas de polimento acarretaram em valores de rugosidade menores que os observados nos espécimes que foram submetidos apenas os glaze. Entre as cerâmicas avaliadas, a Duceragold apresentou valores médios de rugosidade inferiores aos observados na porcelana Duceram Plus na maioria dos tratamentos pesquisados. Pela análise ao MEV não foi possível distinguir diferenças entre as cerâmicas ou entre os corpos de prova polidos ou submetidos apenas ao glaze.<br>The surface characteristic of ceramic material is an important factor to predict its wear behavior. The surface roughness of two ceramics (Duceram Plus e Duceragold) was evaluated trough qualitative and quantitative methods after different treatments. 36 specimens were fabricated for the analysis utilizing a surface profiling instrument, and 24 for the SEM analysis. The results determined different behavior between the two ceramics evaluated due the treatment executed. The analysis utilizing a surface profiling instrument showed that the treatment using the EDENTA polishers was the most effective technique to provide the smoothest surface after trimming. All polishing techniques resulted in better surface properties when compared to the treatment glaze. The Duceragold ceramic presented lower roughness values in most treatments executed when compared to Duceram Plus. The perception trough the SEM analysis of significant differences between treatments or between the two ceramics was not achievable.
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Kühnle, Tim. "Quantitative Analysis of Human Chronotypes." Diss., lmu, 2006. http://nbn-resolving.de/urn:nbn:de:bvb:19-51686.
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Bhabuta, Madhu Darshan Kumar. "Quantitative analysis of ATM networks." Thesis, Imperial College London, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.299444.
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Owen, Christopher Grant. "Quantitative analysis of conjunctival vasculature." Thesis, Queen's University Belfast, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.287628.
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Doupé, David Patrick. "Quantitative analysis of epithelial homeostasis." Thesis, University of Cambridge, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.611770.
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Zeng, Wen. "Quantitative analysis of distributed systems." Thesis, University of Newcastle upon Tyne, 2014. http://hdl.handle.net/10443/2638.
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Computing Science addresses the security of real-life systems by using various security-oriented technologies (e.g., access control solutions and resource allocation strategies). These security technologies signficantly increase the operational costs of the organizations in which systems are deployed, due to the highly dynamic, mobile and resource-constrained environments. As a result, the problem of designing user-friendly, secure and high efficiency information systems in such complex environment has become a major challenge for the developers. In this thesis, firstly, new formal models are proposed to analyse the secure information flow in cloud computing systems. Then, the opacity of work flows in cloud computing systems is investigated, a threat model is built for cloud computing systems, and the information leakage in such system is analysed. This study can help cloud service providers and cloud subscribers to analyse the risks they take with the security of their assets and to make security related decision. Secondly, a procedure is established to quantitatively evaluate the costs and benefits of implementing information security technologies. In this study, a formal system model for data resources in a dynamic environment is proposed, which focuses on the location of different classes of data resources as well as the users. Using such a model, the concurrent and probabilistic behaviour of the system can be analysed. Furthermore, efficient solutions are provided for the implementation of information security system based on queueing theory and stochastic Petri nets. This part of research can help information security officers to make well judged information security investment decisions.
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Dong, Zhiyuan. "Three Essays in Quantitative Analysis." University of Cincinnati / OhioLINK, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1282048935.
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Bode, Oliver. "Quantitative Analyse dynamischer nichtlinearer Panelmodelle." [S.l.] : [s.n.], 2002. http://deposit.ddb.de/cgi-bin/dokserv?idn=967138493.
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Lafargue, Christophe. "Analyse biologique quantitative non instrumentée." Bordeaux 2, 1994. http://www.theses.fr/1994BOR2P052.
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Queiraz, Herlene Greyce da Silveira. "Qualidade sensorial e fÃsico-quimica de mÃis de abelha melifera (Apis mellifera) produzidos a partir de diferents origens florais no Estado do CearÃ." Universidade Federal do CearÃ, 2007. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=1131.
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CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior<br>O objetivo deste trabalho foi caracterizar a qualidade sensorial e fÃsico â quÃmica de mÃis da abelha melÃfera (Apis mellifera) produzidos a partir de diferentes origens florais no Estado do CearÃ. Foram utilizadas cinco amostras (A, B, C, D, E) que, apÃs anÃlises melissopalinolÃgicas, apresentaram-se, respectivamente, com predominÃncia de: Margaridinha (Bidens tinctoria), Vassourinha de botÃo (Borreria verticillata), Cajueiro (Anacardium occidentale), Sabià (Mimosa caesalpiniifolia) e amostra polifloral. Realizaram â se as anÃlises de aÃÃcares redutores, umidade, cinzas, pH, atividade de Ãgua, cor e viscosidade para a caracterizaÃÃo fÃsico - quÃmica. Para verificaÃÃo da inocuidade dos mÃis, foram realizadas anÃlises microbiolÃgicas de coliformes a 45Â, salmonela, bolores e leveduras. No desenvolvimento de perfis sensoriais, empregou-se o mÃtodo de AnÃlise Descritiva Quantitativa (ADQ) adaptado de Stone et al. (1974). AtravÃs de testes de reconhecimento de odor, gostos bÃsicos, testes triangulares e AnÃlise SeqÃencial Wald, selecionaram â se provadores para a equipe descritiva. A terminologia descritiva foi gerada atravÃs do mÃtodo rede (Repertory Grid Method). Os critÃrios poder discriminativo, reprodutibilidade e consenso com a equipe sensorial foram utilizados na seleÃÃo final de provadores. Os resultados foram submetidos à anÃlise estatÃstica univariada (ANOVA), teste de mÃdias de Tukey, anÃlise multivariada de componentes principais (ACP) e representaÃÃo grÃfica de boxplot e grÃfico aranha. Para a medida de aceitabilidade empregaram-se as escalas de nove pontos hedÃnicas estruturadas mistas, atitude de consumo e a escala de cinco pontos de intenÃÃo de compra com 100 provadores. Os mÃis apresentaram-se inÃcuos podendo ser utilizados na anÃlise sensorial. Quanto aos parÃmetros fÃsico-quÃmicos de umidade, atividade de Ãgua, cor e viscosidade as amostras apresentaram diferenÃas significativas (p 0,05). Na AnÃlise Descritiva, as amostras diferiram significativamente em sete descritores. A representaÃÃo grÃfica evidenciou perfis sensoriais distintos para as amostras A e C e perfis semelhantes para as amostras B, D e E. Alguns descritores levantados caracterizaram e quantificaram as diferenÃas sensoriais entre as amostras e estabeleceram um perfil sensorial para o mel de abelha elaborado a partir de diferentes origens florais no Estado do CearÃ. A amostra B (vassourinha de botÃo) apresentou maior aceitaÃÃo hedÃnica e de consumo e atitude positiva de compra junto aos consumidores. O mel de cajueiro (Amostra C) obteve uma menor aceitaÃÃo na maioria dos atributos avaliados<br>The objective of this work was to evaluate the physical-chemical and sensory quality of the honey bee (Apis melifera) produced from different floral sources in the State of CearÃ. Five samples were used (A, B, C, D, E) that, after melissopalynological analysis showed up, respectively, with a predominance of: Bindens tinctoria, Borreria verticillata, Anacardium occidentale, Mimosa caesalpiniifolia and polifloral sample. The analyses of reducing sugars, moisture, ash, pH, water activity, color and viscosity were performed for the physical-chemical characterization. To verify the safety of honey, were conducted microbiological testing of the coliform 45Â, salmonella sp., yeasts and molds. In the development of sensory profiles, the method employed was the Quantitative Descriptive Analysis (QDA). By testing for recognition of odor, basic taste, triangle tests and Wald sequential analysis, judges were selected for the panel descriptive. The descriptive terminology was generated by the Repertory Grid Method. The discrimination, reproducibility and consensus with the sensory panel were used in the final selection of judges. The collected data were subjected to statistical analysis univariate (ANOVA), test averages of Tukey, multivariate analysis of Principal Components Analysis (ACP), and graphical representation of boxplot and spider graph. For the measure of acceptability 9-point hedonic scale, intent of consumption scales of 5-point purchase intent were used for 100 judges. The honey showed up safe can be used in the sensory analysis. For the physical-chemical parameters of humidity, water activity, color and viscosity, samples presented significant differences (p _< 0,05). In the Descriptive analysis, the samples differed significantly in seven descriptors. A graphic representation showed distinct sensory profiles for samples A and C and similar profiles to the samples B, D and E. Some descriptors characterized and quantify sensory differences between the samples and established a sensory profile for the honey bee, produced from different floral sources in the State of CearÃ. The sample B (Borreria verticillata) showed greater acceptance hedonic and consumption and positive attitude for consumers. The honey, Anacardium occidentale (Sample C) obtained a lower acceptance in the major of attributes.
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Wada, Danilo Tadao. "Análise quantitativa por tomografia computadorizada da vasculatura pulmonar em pacientes com hipertensão pulmonar utilizando programa automático." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/17/17158/tde-04012017-160206/.
Full textAbstract:
Objetivamos neste estudo avaliar de maneira quantitativa as alterações do parênquima e da vasculatura pulmonar em exames de angiotomografia computadorizada (angioTC) de pacientes com hipertensão pulmonar (HP), utilizando programa de análise totalmente automática. Foram analisados retrospectivamente os prontuários físicos e eletrônicos e os exames de angioTC de 45 pacientes com HP, em comparação com um grupo controle. Os pacientes com HP também foram divididos de acordo com a classificação de Nice, sendo representados principalmente pelos grupos 1 (hipertensão arterial pulmonar, incluindo a idiopática) e grupo 4 (hipertensão pulmonar secundária ao tromboembolismo crônico). A análise automática mostrou que os pacientes com HP apresentaram valores menores do percentil 10 (p10) da densidade dos pulmões e valores maiores de volume vascular do lobo superior direito (LSD) e de volume vascular relativo entre lobos superiores e inferiores. Neste estudo não encontramos diferenças da análise quantitativa por TC entre os grupos de pacientes com HP. Inferimos que a diferença nos valores de p10 indique a presença das áreas hipoatenuantes de oligoemia nos pacientes com HP, enquanto as diferenças nos volumes vasculares indiquem a redistribuição da trama vascular pulmonar. A análise quantitativa da vasculatura pulmonar em imagens de angioTC pode representar uma ferramenta diagnóstica objetiva na avaliação da HP.<br>In this study, we aimed to quantitatively analyze the lung parenchyma and pulmonary vasculature in computadorized tomography angiography (angioCT) from patients with pulmonary hypertension (PH), using a complete automated software. We retrospectively analyzed 45 patients\'s exams and clinical records, comparing with a control group. Patients were also divided in groups, according to Nice classification, represented mainly by group 1 (pulmonary arterial hypertension, including idiopathic) and 4 (chronic thromboembolic pulmonary hypertension). In patients with PH, the automated analysis found lower values of the 10th percentile (p10) of pulmonary density and higher values of vessel volumes in the upper right lobe (RUL) and higher relative vessel volumes between the uppers and lowers lobes. In this study, we didn\'t find any difference between the groups of patients with PH in the quantitative analysis of angioCT. We infer that the p10 differences indicate presence of hypoattenuating areas of olygoemia in patients with PH and that the difference in pulmonary vessel volumes indicates pulmonary vasculature redistribution. The analysis of pulmonary vessels in angioCT images can represent an objective diagnostic tool in PH evaluation.
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Melges, Gustavo Cabrera. "Análise quantitativa automática da vasculatura pulmonar em TCAR de pacientes com hipertensão pulmonar." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/17/17158/tde-17042018-144837/.
Full textAbstract:
A hipertensão pulmonar (HP) é uma doença caracterizada por elevação da pressão da artéria pulmonar e um aumento da resistência vascular pulmonar levando à disfunção do ventrículo direito, sendo complicação importante de doenças como a doença pulmonar obstrutiva crônica (DPOC), doença pulmonar intersticial (DPI), colagenoses e vasculites. A tomografia computadoriza de alta resolução (TCAR) é um dos principais métodos de diagnóstico e acompanhamento destas doenças. Neste estudo objetivamos a analise quantitativa dos exames de TCAR do tórax em pacientes com doenças parenquimatosas difusas e hipertensão pulmonar diagnosticada por cateterismo direito. Foram analisados retrospectivamente os prontuários eletrônicos e os exames de TCAR de 29 pacientes com HP, em comparação com um grupo controle. Foram excluídos os casos de hipertensão arterial pulmonar primária e tromboembolismo crônico, cuja investigação é feita prioritariamente com exame de angiotomografia. A análise quantitativa foi realizada utilizando programa completamente automático e algumas medidas manuais também foram realizadas. O pacientes com HP, quando comparados ao controle, apresentaram redução do volume pulmonar, aumento da atenuação média do parênquima, aumento na medida do volume vascular pulmonar, aumento da densidade vascular pulmonar e na relação do volume vascular nos lobos superiores em relação aos lobos inferiores. O programa automático foi capaz de identificar as alterações da vasculatura, mesmo em se tratando de exames não contrastados e em meio a alterações arquiteturais do parênquima pulmonar. Estes achados provavelmente representam a redistribuição da trama vascular pulmonar, relacionada ao aumento da resistência vascular pulmonar. A análise quantitativa automática, realizada em exames de TCAR já utilizados na rotina clínica, pode representar nova ferramenta não invasiva capaz de identificar sinais de HP em pacientes com fator de risco, como DPOC, DPI, colagenoses, em que a HP representa complicação importante e de diagnóstico muitas vezes difícil<br>Pulmonary hypertension (PH) is a disease characterized by elevation in the mean pressure of the pulmonary artery and an increase in the pulmonary vascular resistance leading to right heart dysfunction, being an important complication of multiple diseases such as chronic obstructive pulmonary disease (COPD), interstitial lung disease (ILD), collagen diseases and vasculitis. The high resolution computed tomography (HRCT) is one of the main diagnostic methods and is also important in the follow up of these patients. In this study we aim the quantitative analysis of the thoracic HRCT exams in patients with diffuse parenchymal lung disease and pulmonary hypertension diagnosed by right heart catheterism. We analised retrospectively the clinical records and HRCT exams of 29 patients with PH, comparing to a control group. Were excluded from the study patients with primary pulmonary arterial hypertension (PAH) and chronic thromboembolism pulmonary hypertension (CTEPH), which investigations usually include pulmonary angiotomography. The quantitative analysis was made utilizing a completely automatic software and some manual measures were also noted. Patients with PH, when comparing to control group, presented significant pulmonary volume reduction, elevated mean parenchymal attenuation, elevated measures of the pulmonary vascular volume, increase in the pulmonary vascular density and also an elevation in the relation between vascular volume in the upper pulmonary lobes and the lower lobes. The automatic software was able to identify the vascular alterations, even in non contrast enhanced exams and amidst architectural distortions in the lung parenchyma. These findings probably represent the redistribution of the pulmonary vascular bed, related to the pulmonary vascular resistance increase. .The quantitative automatic analysis, made in HRCT exams, used in clinical practice, can represent a new non invasive tool, able to identify PH signs in risc patients, such as COPD, ILD and collagen diseases, in which PH represents an important complication with, many times, difficult diagnosis.
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Fonseca, Ana Valquiria Vasconcelos da. "Perfil sensorial, aceitaÃÃo e caracterizaÃÃo em compostos bioativos de nÃctares mistos de frutas tropicais." Universidade Federal do CearÃ, 2014. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=13905.
Full textAbstract:
Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico<br>As bebidas compostas com mais de uma fruta sÃo uma tendÃncia tanto do mercado nacional como internacional, apresentando vantagens, como complementaÃÃo dos nutrientes de diferentes frutas, possibilitando aumento das caracterÃsticas nutricionais e desenvolvimento de novos sabores. Apesar de sua grande expressÃo, ainda sÃo escassos os estudos envolvendo o levantamento dos atributos sensoriais que descrevem a qualidade de sucos e ou nÃctares mistos de frutas tropicais. Diante disso, o objetivo deste trabalho foi estudar o perfil sensorial de nÃctares mistos de frutas tropicais, alÃm de avaliar suas caracterÃsticas quÃmicas, fÃsico-quÃmicas, reolÃgicas e a aceitaÃÃo sensorial. Para isso, foram utilizadas polpas pasteurizadas e congeladas de frutas tropicais dos sabores de abacaxi, acerola, cajÃ, caju, goiaba e manga fornecidas por empresa produtora no CearÃ, Ãgua potÃvel para diluiÃÃo e sacarose, sendo formulados nÃctares mistos a partir desses seis sabores de polpas de frutas tropicais, totalizando 15 formulaÃÃes diferentes. Os nÃctares mistos foram processados com um teor de 35% de polpa, sendo composto por duas polpas distintas utilizadas na mesma proporÃÃo, com um valor fixo de sÃlidos solÃveis de 11 ÂBrix. As polpas e os nÃctares mistos foram avaliados quanto Ãs suas caracterÃsticas quÃmicas e fÃsico-quÃmicas de pH, sÃlidos solÃveis totais (ÂBrix), acidez total titulÃvel, aÃÃcares redutores e totais, teor de vitamina C, carotenÃides totais, antocianinas totais, flavonÃides totais, polifenÃis extraÃveis totais, parÃmetros de cor e atividade antioxidante total. A partir das quinze formulaÃÃes obtidas, foram realizados testes sensoriais de aceitaÃÃo com delineamento de blocos completos para posterior estudo do perfil sensorial daqueles mais bem aceitos. Os nÃctares que apresentaram mÃdia igual ou superior a 7,0 (âgostei moderadamenteâ) no teste de aceitaÃÃo foram avaliados por AnÃlise Descritiva Quantitativa (ADQÂ). Para esta anÃlise, inicialmente os provadores foram recrutados por questionÃrios e prÃ-selecionados atravÃs de testes triangulares e anÃlise seqÃencial de Wald. O levantamento dos termos descritivos foi realizado pelos provadores reunidos em grupo, sob a supervisÃo de um moderador, onde os provadores avaliaram cada uma das cinco formulaÃÃes de nÃctares mistos e descreveram todos os termos descritivos que caracterizavam cada uma das amostras com relaÃÃo aos atributos de aparÃncia, aroma, sabor e textura. Por meio de vÃrias outras sessÃes cada descritor foi consensualmente definido, juntamente com suas referÃncias e elaborada a ficha de avaliaÃÃo das amostras. Nove julgadores foram selecionados para compor a equipe final, utilizando como critÃrios o poder discriminativo, reprodutibilidade dos resultados e consenso com a equipe. Cinco amostras de nÃctares de frutas tropicais foram avaliadas em trÃs sessÃes, segundo delineamento de blocos completos balanceados. Ainda foi realizado um teste de aceitaÃÃo com os nÃctares mistos utilizados na ADQ com 100 provadores nÃo treinados. Foi avaliado tambÃm o comportamento reolÃgico desses nÃctares mistos de frutas tropicais atravÃs de um reÃmetro rotacional de cilindros concÃntricos. Por fim, foi realizada uma correlaÃÃo entre os dados fÃsico-quÃmicos, quÃmicos, sensoriais e reolÃgicos. Para a anÃlise dos resultados, foi utilizada anÃlise de variÃncia (ANOVA) e teste de Tukey pelo programa estatÃstico SAS. Para a visualizaÃÃo do perfil sensorial das amostras, utilizou-se o grÃfico aranha e a AnÃlise de Componentes Principais (ACP). De acordo com os resultados, observou-se que todas as polpas de frutas se encontraram de acordo com as normas exigidas pela legislaÃÃo brasileira e/ou em concordÃncia com outros autores para os parÃmetros quÃmicos, fÃsico-quÃmicos e microbiolÃgicos. Todos os nÃctares mistos apresentaram resultados quÃmicos e fÃsico-quÃmicos de acordo com a literatura disponÃvel, possuindo caracterÃsticas bastante semelhantes, com a diferenÃa para aqueles que possuem acerola em sua formulaÃÃo, pois estes apresentaram maiores valores de vitamina C e atividade antioxidante total. O perfil sensorial das amostras mostrado atravÃs do grÃfico aranha foi bem definido para cada uma das amostras, principalmente pelo fato de as mesmas possuÃrem caracterÃsticas bem distintas. Os nÃctares tambÃm apresentaram boa repetibilidade quando observado o grÃfico da AnÃlise de Componentes Principais (ACP), apresentando pequeno tamanho da figura geomÃtrica ou atà mesmo imperceptÃvel uma vez que as repetiÃÃes ficaram na mesma linha. Em relaÃÃo ao comportamento reolÃgico das amostras, foram obtidos bons ajustes tanto no modelo de Ostwald-de-Waelle quanto no de Casson, sendo caracterizadas como fluidos nÃo newtonianos com caracterÃsticas pseudoplÃsticas. Os nÃctares apresentaram vÃrias correlaÃÃes positivas e negativas entre os dados fÃsico-quÃmicos, quÃmicos e sensoriais.<br>The composite beverages with more than one fruit is a tendency of both national and international market, offering advantages such as nutrient supplementation of different fruits, allowing increased nutritional characteristics and development of new flavors. Despite its great expression, are still few studies involving the removal of the sensory attributes describing the quality of juices and nectars mixed tropical fruits. Therefore, the aim of this work was to study the sensory profile of mixed tropical fruit nectars, and to evaluate their
chemical, physicochemical, rheological and sensory acceptance characteristics. For this, pasteurized and frozen pulps tropical fruit were used such as of pineapple, acerola, caja, cashew apple, guava and mango provided by producer in CearÃ, water for dilution and sucrose, being formulated mixed nectars from these six pulps of tropical fruits, totaling 15 different formulations. All mixed nectars were processed with a content of 35% pulp, being composed of two distinct pulps used in the same proportion, with a fixed amount of soluble solids of 11 ÂBrix. The pulps and mixed nectars were evaluated for their chemical and physico- chemical characteristics of pH, total soluble solids (ÂBrix), total acidity, total and reducing sugars, vitamin C, total carotenoids, total anthocyanins, total flavonoids, total extractable polyphenols, color parameters and total antioxidant activity. From fifteen formulations obtained, sensory acceptance tests with randomized complete block for further study of the sensory profile of those most well accepted were performed. Nectars with a mean equal to or greater than 7.0 in acceptance testing were evaluated by Quantitative Descriptive Analysis (QDAÂ
). For this analysis, the tasters were initially recruited by questionnaires and pre - selected by triangular tests and Wald sequential analysis. The survey of descriptive terms was performed by assessors gathered in groups under the supervision of a moderator, where panelists evaluated each of the five mixed nectars formulations described all descriptive terms that characterized each sample with respect to appearance, aroma, flavor and texture attributes. Through various other sessions each descriptor has been consensually defined, along with their references and elaborated the evaluation ballot. Nine judges were selected for the final team, using as criteria the discrimination, reproducibility of results and consensus with the team. Five samples of mixed nectars of tropical fruits were evaluated in three sessions, according balanced complete blocks. Still an acceptance test with mixed nectars
used in QDAÂ was performed for hundred untrained. It was also rated the rheological behavior of these mixed nectars of tropical fruits through a concentric cylinder rheometer. Finally, a correlation between the physicochemical, chemical, sensory and rheological data
was performed. To analyze the results, were used analysis of variance (ANOVA) and Tukey's test using SAS statistical software. To visualize the sensory profile of the samples, were used the spider graph and Principal Component Analysis (PCA). According to the results, it was observed that all pulps were found in accordance with the standards required by the legislation or in accordance with other authors for the chemical, physicochemical and microbiological parameters. All mixed nectars showed chemical and physicochemical results
according to the available literature, having very similar characteristics, except for those with acerola in its formulation, since they showed higher vitamin C and total antioxidant activity. The sensory profile of the samples shown through the spider graph has been well defined for each of the samples, mainly because they have the same distinct characteristics. Nectars also showed good repeatability when observing the graph of Principal Component Analysis (PCA), with small geometric figure or even unnoticeable once the reps were on the same line.
Regarding the rheological behavior of the samples, good fits were obtained in both the Ostwald-de-Waelle as in Casson model, being characterized as non-Newtonian fluids with pseudoplastic characteristics. Nectars showed several positive and negative correlations between the physicochemical, chemical and sensory data.
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Queiroz, Herlene Greyce da Silveira. "Qualidade sensorial e físico-quimica de méis de abelha melifera (Apis mellifera) produzidos a partir de diferents origens florais no Estado do Ceará." reponame:Repositório Institucional da UFC, 2007. http://www.repositorio.ufc.br/handle/riufc/17564.
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QUEIROZ, Herlene Greyce da Silveira. Qualidade sensorial e físico-quimica de méis de abelha melifera (Apis mellifera) produzidos a partir de diferents origens florais no Estado do Ceará. 2007. 130 f. : Dissertação (mestrado) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos, Fortaleza-CE, 2007<br>Submitted by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-09T12:28:39Z
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Previous issue date: 2007<br>The objective of this work was to evaluate the physical-chemical and sensory quality of the honey bee (Apis melifera) produced from different floral sources in the State of Ceará. Five samples were used (A, B, C, D, E) that, after melissopalynological analysis showed up, respectively, with a predominance of: Bindens tinctoria, Borreria verticillata, Anacardium occidentale, Mimosa caesalpiniifolia and polifloral sample. The analyses of reducing sugars, moisture, ash, pH, water activity, color and viscosity were performed for the physical-chemical characterization. To verify the safety of honey, were conducted microbiological testing of the coliform 45º, salmonella sp., yeasts and molds. In the development of sensory profiles, the method employed was the Quantitative Descriptive Analysis (QDA). By testing for recognition of odor, basic taste, triangle tests and Wald sequential analysis, judges were selected for the panel descriptive. The descriptive terminology was generated by the Repertory Grid Method. The discrimination, reproducibility and consensus with the sensory panel were used in the final selection of judges. The collected data were subjected to statistical analysis univariate (ANOVA), test averages of Tukey, multivariate analysis of Principal Components Analysis (ACP), and graphical representation of boxplot and spider graph. For the measure of acceptability 9-point hedonic scale, intent of consumption scales of 5-point purchase intent were used for 100 judges. The honey showed up safe can be used in the sensory analysis. For the physical-chemical parameters of humidity, water activity, color and viscosity, samples presented significant differences (p _< 0,05). In the Descriptive analysis, the samples differed significantly in seven descriptors. A graphic representation showed distinct sensory profiles for samples A and C and similar profiles to the samples B, D and E. Some descriptors characterized and quantify sensory differences between the samples and established a sensory profile for the honey bee, produced from different floral sources in the State of Ceará. The sample B (Borreria verticillata) showed greater acceptance hedonic and consumption and positive attitude for consumers. The honey, Anacardium occidentale (Sample C) obtained a lower acceptance in the major of attributes.<br>O objetivo deste trabalho foi caracterizar a qualidade sensorial e físico – química de méis da abelha melífera (Apis mellifera) produzidos a partir de diferentes origens florais no Estado do Ceará. Foram utilizadas cinco amostras (A, B, C, D, E) que, após análises melissopalinológicas, apresentaram-se, respectivamente, com predominância de: Margaridinha (Bidens tinctoria), Vassourinha de botão (Borreria verticillata), Cajueiro (Anacardium occidentale), Sabiá (Mimosa caesalpiniifolia) e amostra polifloral. Realizaram – se as análises de açúcares redutores, umidade, cinzas, pH, atividade de água, cor e viscosidade para a caracterização físico - química. Para verificação da inocuidade dos méis, foram realizadas análises microbiológicas de coliformes a 45º, salmonela, bolores e leveduras. No desenvolvimento de perfis sensoriais, empregou-se o método de Análise Descritiva Quantitativa (ADQ) adaptado de Stone et al. (1974). Através de testes de reconhecimento de odor, gostos básicos, testes triangulares e Análise Seqüencial Wald, selecionaram – se provadores para a equipe descritiva. A terminologia descritiva foi gerada através do método rede (Repertory Grid Method). Os critérios poder discriminativo, reprodutibilidade e consenso com a equipe sensorial foram utilizados na seleção final de provadores. Os resultados foram submetidos à análise estatística univariada (ANOVA), teste de médias de Tukey, análise multivariada de componentes principais (ACP) e representação gráfica de boxplot e gráfico aranha. Para a medida de aceitabilidade empregaram-se as escalas de nove pontos hedônicas estruturadas mistas, atitude de consumo e a escala de cinco pontos de intenção de compra com 100 provadores. Os méis apresentaram-se inócuos podendo ser utilizados na análise sensorial. Quanto aos parâmetros físico-químicos de umidade, atividade de água, cor e viscosidade as amostras apresentaram diferenças significativas (p 0,05). Na Análise Descritiva, as amostras diferiram significativamente em sete descritores. A representação gráfica evidenciou perfis sensoriais distintos para as amostras A e C e perfis semelhantes para as amostras B, D e E. Alguns descritores levantados caracterizaram e quantificaram as diferenças sensoriais entre as amostras e estabeleceram um perfil sensorial para o mel de abelha elaborado a partir de diferentes origens florais no Estado do Ceará. A amostra B (vassourinha de botão) apresentou maior aceitação hedônica e de consumo e atitude positiva de compra junto aos consumidores. O mel de cajueiro (Amostra C) obteve uma menor aceitação na maioria dos atributos avaliados
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Rangmark, Ulrika, and Konstantin Sidorenko. "Genus & Mat : en analys av "Mat" och "Vad blir det för mat?" utifrån ett genus- och dramaturgiskt perspektiv." Thesis, Södertörns högskola, Institutionen för samhällsvetenskaper, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-24696.
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Syftet med denna studie var att undersöka samspelet mellan genus och matlagning samt hur deras roller utspelas i matlagningsprogrammen. Ett urval av tidigare forskning som behandlar vårt specifika ämne samt hur vår studie särskiljer sig från dem återfinns under kapitel två. Med hjälp av de två metoderna kvantitativ och kvalitativ innehållsanalys analyserades innehållet i utvalda avsnitt ur ”Mat” och ”Vad blir det för mat?”. Urvalet av de avsnitt som studerade skedde med ett systematiskt urval. Med Erving Goffmans teori och utvalda nyckelbegrepp skapades ett kodschema som vi sedan applicerade i studiens analysdel. Vi har på ett detaljerat sätt studerat programmen för att se vem som gör vad samt på vilket sätt det presenteras med genusperspektivet i åtanke. Det vi kom fram till var att genus var en väsentlig faktor till de främsta skillnaderna i programmen som i sin tur påverkade aktörernas roller.<br>The purpose of this study was to examine the interaction between gender and cooking, and how their roles unfolding in cooking programs. A selection of previous research that addresses our specific topic and how our study differs from those found in chapter two. Using the two methods quantitative and qualitative content analysis analyzed the contents of selected passages from "Mat" and "Vad blir det för mat? '. The selection of the sections studied were made with a systematic sample. With Erving Goffman's theory and selected key concepts created a coding scheme which we then applied in the study analysis section. We have a detailed manner studied programs to see who is doing what and how it is presented with a gender perspective in mind. What we came up with was that gender was a significant factor for the primary differences in the programs, which in turn affected the actors' roles.
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Mello, Fabio Magalhães de. "Chocoloate meio amargo contendo substituintes da sacarose e redução do teor de gordura : caracterização sensorial por analise descritiva quantitativa e analise tempo-intensidade." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254225.
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Orientador: Helena Maria Andre Bolini<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-04T18:13:30Z (GMT). No. of bitstreams: 1
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Previous issue date: 2005<br>Mestrado<br>Consumo e Qualidade de Alimentos<br>Mestre em Alimentos e Nutrição
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Morais, Elisa Carvalho de 1985. "Perfil sensorial e físico de pães de forma sem glúten com adição de prebióticos e edulcorantes." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254248.
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Orientador: Helena Maria André Bolini<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-17T12:01:23Z (GMT). No. of bitstreams: 1
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Previous issue date: 2011<br>Resumo: O pão e outros produtos à base de cereal se tornaram alimentos de ¿primeira necessidade¿ em todo o mundo e estão atualmente instituídos como parte integrante de diversas dietas modernas. O alto consumo deste produto no Brasil e nos mercados internacionais, e a crescente procura dos consumidores por produtos alimentícios, não somente saborosos e nutritivos, mas que também tragam benefício à saúde, estimula o estudo da adição de prebióticos e edulcorantes. Na primeira parte deste trabalho, que avaliou os efeitos da adição dos prebióticos, inulina e frutooligossacarídeos, nas concentrações de 1, 2 e 4%, nas propriedades físicas e sensoriais de pães de forma sem glúten, a adição de 2% de inulina e 2% de FOS apresentou boa aceitação e maior intenção de compra pelos consumidores. No segundo estudo seis formulações de pães sem glúten foram avaliadas por 15 assessores celíacos treinados que identificaram 15 termos descritores para aparência, aroma, sabor e textura. Foi realizado teste de aceitação com 123 consumidores, não celíacos, de pão de forma. As amostras apresentaram diferença significativa entre si (p<0,05) para todos os atributos avaliados na ADQ. Por meio da correlação dos quadrados mínimos parciais entre as amostras, em relação aos atributos da ADQ e impressão global do teste de aceitação, observou-se que as variáveis mais significativas para discriminação entre as amostras foram cor da casca, aroma de fermento, doçura e textura de borracha. No terceiro estudo objetivou-se avaliar os pães de forma sem glúten por meio de outro teste de aceitação, com 32 consumidores celíacos, assim como avaliar o comportamento tempo-intensidade para os atributos gosto doce e sabor de fermento. Análises físico-químicas também foram realizadas com o intuito de estudar a qualidade global dos pães. Os consumidores celíacos apresentaram boa intenção de compra em relação às amostras de pão de forma sem glúten, sendo que a amostra com adição de FOS apresentou maior média para este parâmetro. Os pães apresentaram boas características físico-químicas mostrando a possibilidade de desenvolvimento de pães de forma sem glúten e naturais, com propriedades funcionais e características desejáveis aos consumidores celíacos<br>Abstract: Bread and other cereal-based products have become ¿first necessity¿ food in the world and are now established as an integral part of many modern diets. The high consumption of this product in Brazil and international markets and the growing consumer demand for food products, which not only are tasty and nutritious, but also that bring health benefits, encourage the study of prebiotics and sweeteners addition. In the first part of this study, which evaluated the effects of prebiotics incorporation, inulin and fructooligosaccharides, in concentrations of 1%, 2% and 4%, to gluten-free breads on physical and sensorial properties, the addition of 2% inulin and 2% FOS had good acceptance and greater purchase intent by consumers. In the second study, six gluten-free bread formulations were evaluated by 15 trained celiac assessors who identified 15 descriptors terms of appearance, aroma, taste and texture. Acceptance test was conducted with 123 not celiac bread consumers. Samples presented significant differences amongst them (p<0.05) for all attributes in the QDA. By partial least squares correlation between samples, in relation to the attributes of the QDA and overall impression of the acceptance test, it was observed that the most significant variables to discriminate among the samples were color crust, yeast flavor, sweetness and rubber texture. The third study aimed at evaluating the glutenfree breads through another acceptance test, with 32 celiac consumers, as well as evaluating the time-intensity behavior for the attributes of sweetness and yeast taste. Physical-chemical analyses were also performed in order to study the breads overall quality. Celiac consumers presented good purchase intention for the gluten-free bread samples, and the sample added with FOS had a higher mean value for this parameter. Gluten-free breads presented good physical-chemical characteristics showing the potential development of gluten-free and natural breads, with functional properties and desirable characteristics for celiac consumers<br>Mestrado<br>Consumo e Qualidade de Alimentos<br>Mestre em Alimentos e Nutrição
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Paixão, Juliana Alves 1989. "Caracterização e avaliação sensorial de bebida preparada com achocolatado em pó, adoçada com diferentes edulcorantes." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254257.
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Orientador: Helena Maria André Bolini<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-24T20:52:35Z (GMT). No. of bitstreams: 1
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Previous issue date: 2014<br>Resumo: A exigência por dietas controladas têm demonstrado um crescimento exacerbado, sendo que dentre elas destacam-se as dietas com redução calórica e restrição de açúcares, com intuito de prevenir doenças como a obesidade, além da busca pelo emagrecimento e de uma estética corporal "perfeita". Em função do aumento da procura por produtos dessa natureza, além da ampla aceitação de achocolatados em pó apresentadas pelo mercado consumidor, buscou-se o desenvolvimento de um alimento que atendesse às necessidades e preferências dos consumidores. Diante disso, o presente estudo objetivou formular diferentes amostras de bebida preparada com achocolatado em pó, contendo leite em pó integral e desnatado em duas diferentes temperaturas de consumo (6ºC e 45ºC), já apresentadas em outros estudos com bebidas solúveis, contendo cinco diferentes edulcorantes (Aspartame, Neosucralose (blend neotame, sucralose e assessulfame-K), Neotame, Stévia reb A 95% e Sucralose), os quais foram utilizados como substitutos da sacarose com o intuito de se obter um produto final com uma considerável redução calórica e semelhante sensorialmente a sacarose. As concentrações ideais de chocolate e sacarose foram determinadas através do teste de escala-do-ideal. As doçuras equivalentes foram determinadas utilizando-se estimação de magnitude e o poder edulcorante foi obtido através da Lei de Stevens. Visando a caracterização dos produtos formulados, foi realizado o teste sensorial descritivo. Conduziu-se uma Análise Descritiva Quantitativa com equipe treinada composta de 12 provadores, os quais avaliaram 17 termos descritores durante sessões individuais de análise. Para o teste tempo-intensidade foram analisados os atributos considerados mais relevantes (estímulo doce e amargo) para análise de bebida preparada com achocolatado em pó em função do tempo. Para que fosse possível analisar a opinião dos consumidores em relação às características sensoriais do produto foi realizada a avaliação afetiva através de teste de aceitação com 120 consumidores potenciais da bebida, onde os produtos foram estudados nas temperaturas de 6ºC e 45ºC, os quais foram avaliados quanto à aparência, aroma, sabor, amargor, textura, impressão global e intenção de compra. Na realização do estudo tempo intensidade para o estímulo doce, as amostras que apresentaram maior intensidade e duração nesse estímulo foram as amostras contendo neosucralose e sucralose. Quanto ao tempo-intensidade para o estímulo amargo a amostra preparada com neosucralose destacou-se quanto a intensidade e duração desse estímulo, caracterizando, o gosto amargo e o gosto residual amargo. Segundo os resultados encontrados, de uma forma geral a substituição da sacarose por sucralose e aspartame seria bem sucedida. Torna-se importante a realização de estudos sensoriais, já que produtos de diferentes matrizes podem manifestar-se de formas diferentes<br>Abstract: The requirement for controlled diets have demonstrated an overgrowth, and among them there stand out the calorie reduction and restriction of sugars, in order to prevent diseases such as obesity and pursuit of thinness and an aesthetic body "perfect". Due to the increased demand for such products and therefore this increased market demand, we sought to develop a food that meets the needs and preferences of consumers. Therefore, this study aimed to formulate different samples of chocolate milk beverage containing whole and skimmed milk powder at two different temperatures of consumption (6 º C and 45 º C ), already presented in other studies with soluble beverages, containing five different sweeteners ( Aspartame, Neosucralose ( blend neotame , sucralose and assessulfame -K ) , neotame , Stevia reb A 95% sucralose ) , which were used as substitutes for sucrose in order to obtain a final product with a considerable calorie reduction and the like sensory sucrose. The optimal concentrations of chocolate and sucrose were determined with the Just- About- Right scale. Equivalent sweetness was determined using magnitude estimation and sweetening power was obtained by Stevens Law. Aiming the characterization of formulated products, the descriptive sensory test was performed. The Quantitative Descriptive Analysis was conducted with trained team of 12 tasters who defined 17 terms descriptors during individual sessions of analysis. To the time - intensity test were deemed most relevant attributes (sweet and bitter stimulus) for chocolate milk beverage for analysis with chocolate beverage powder as a function of time were analyzed. To make possible to analyze consumer opinion regarding sensory characteristics was performed acceptance with 120 potential consumers of the drink , the products were studied at temperatures of 6 ° C and 45 ° C test, which were evaluated appearance, odor , flavor, bitterness , texture, overall impression and purchase intent . In relation the time intensity study for sweet stimulus, samples with greater intensity and duration in this stimulus were samples containing neosucralose and sucralose. In relation the time intensity study for sweet stimulus, samples with greater intensity and duration in this stimulus were samples containing neosucralose and sucralose. Regarding the time - intensity to the bitter stimulus, samples prepared with neosucralose stood out in relation intensity and duration for this stimulus, featuring the bitter taste and residual bitter taste. According to the results, in general the substitution of sucrose by sucralose and aspartame would be successful. It is important to undertake sensory studies, since products of different matrices can manifest itself in different ways<br>Mestrado<br>Consumo e Qualidade de Alimentos<br>Mestra em Alimentos e Nutrição
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Lins, da Silva Alessandra Cazelatto de Medeiros 1988. "Determinação do perfil sensorial descritivo, perfil tempo-intensidade e estudo de consumidor de néctar de pêssego (Prunus persica (L.) Batsch) adoçado com sacarose e diferentes edulcorantes." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254255.
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Orientador: Helena Maria André Bolini<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-24T20:59:01Z (GMT). No. of bitstreams: 1
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Previous issue date: 2014<br>Resumo: O estudo teve como objetivo elaborar a formulação do néctar de pêssego, verificar a equivalência de doçura de cada edulcorante em relação à sacarose e traçar o perfil sensorial e o comportamento do consumidor diante desse produto, utilizando a análise sensorial com ferramenta de estudo, para determinar o melhor substituto para a sacarose. Na caracterização físico-química da polpa de pêssego obteve-se 1,26% de ácido cítrico para acidez titulável, 6,25mg de ácido ascórbico para 100g de polpa, 8,00 °Brix para sólidos solúveis; 3,65 para pH; e com relação à cor, 50,87 para L*, 9,67 para a* e 30,85 para b*. A quantidade de sacarose em néctar de pêssego considerada ideal pelos consumidores pelo teste de determinação da doçura ideal foi de 8,6 %. A concentração equivalente de cada edulcorante para substituir a sacarose no néctar de pêssego foi: 0,0169 % de sucralose; 0,0018 % de neotame; 0,1055 % de estévia com 40 % de rebaudiosídeo A; 0,1055 % de estévia com 95 % de rebaudiosídeo A; e 0,0332 % de blend de acessulfame-k, sucralose e neotame (100:50:1). A análise descritiva quantitativa descreveu as amostras de néctar de pêssego utilizando 20 termos descritores com relação a aparência (cor amarela, brilho, viscosidade aparente e presença de partículas), aroma (aroma de pêssego, aroma doce, aroma ácido e aroma de pêssego cozido), sabor (sabor de pêssego, gosto doce, residual doce, gosto amargo, residual amargo, acidez, sabor de pêssego cozido, adstringência e sabor de chá preto) e textura (viscosidade, corpo e cremosidade). As curvas tempo-intensidade para o estímulo doce mostraram que a amostra preparada com sucralose apresentou perfil sensorial mais próximo da amostra preparada com sacarose, não sendo caracterizada pela intensidade e duração do estímulo doce. Na análise tempo-intensidade para o estímulo amargo foi verificado que as amostras preparadas com sucralose e blend de acessulfame-K/sucralose/neotame (100:50:1) apresentaram perfis sensoriais mais próximos da amostra preparada com sacarose, sendo caracterizadas pela baixa intensidade e duração do gosto amargo e residual amargo. A diferença de rebaudiosídeo A nas amostras preparadas com estévia interferiu substancialmente nos termos descritores de amargor e residual amargo, evidenciando que quanto maior é a porcentagem de Rebaudiosídeo, menor a intensidade do amargor em néctar de pêssego. Os termos descritores gosto amargo, sabor residual amargo, adstringência e sabor de chá preto apresentaram influência negativa na aceitação pelos provadores. No entanto os termos descritores viscosidade aparente e cremosidade apresentaram influência positiva na aceitação das amostras de néctar de pêssego. Considerando todos os resultados obtidos na análise sensorial, as amostras preparadas com sucralose e blend de acessulfame-K, sucralose e neotame (100:50:1) apresentaram perfis sensoriais mais próximos da amostra adoçada com sacarose, apresentando aceitação semelhante pelos consumidores. Sendo assim, foram considerados os edulcorantes com maior potencial para substituição da sacarose para desenvolvimento de néctar de pêssego dietético<br>Abstract: The study aimed to develop a formulation of peach nectar, to verify the sweetness equivalence of each sweetener compared to sucrose and to analyze the sensory profiling and consumer behavior on this product using sensory analysis to study tool, to determine the best replacement for sucrose, yielding a product intended for diabetics. In physico-chemical characterization of peach pulp was obtained 1.26% of citric acid for titulable acidity, 6.25mg of ascorbic acid per 100g of pulp, to 8.00 ° Brix for soluble solids, 3.65 for pH , and about color 50.87 for L *, and 9.67 for a * and 30.85 for b *. The amount of sucrose in peach nectar considered ideal for the ideal sweetness test was 8.6 %. The equivalent concentration of each sweetener to replace sucrose in the peach nectar was: 0.0169 % of sucralose, neotame of 0.0018 %, 0.1055 % of stevia with 40% Rebaudioside A, 0.1055 % of stevia with 95% Rebaudioside A, and 0.0332 % for blend of acesulfame -K, sucralose and neotame (100:50:1). The quantitative descriptive analysis described samples peach nectar using 20 descriptors terms with respect to appearance (yellow color, brightness, viscosity and particulate presence), flavor (peach aroma, sweet aroma, acid aroma and peach cooked aroma), flavor (peach flavor, sweet taste, residual sweet, bitter taste, residual bitterness, acidity, peach cooked flavor, astringency and black tea flavor) and texture (viscosity, body and creaminess). The time-intensity curve for sweet stimulus showed that the sample prepared with sucralose presented sensory profile similar to the sample prepared with sucrose and is not characterized by the intensity and duration of the sweet stimulus. In the time-intensity analysis for the bitter stimulus was determined that the samples prepared with sucralose and blend of acesulfame-K, sucralose and neotame (100:50:1) showed sensory profiles more similar to the sample prepared with sucrose being characterized by low intensity and duration of the bitter taste and residual bitter taste. The difference of Rebaudioside A in samples with stevia substantially interfered in the attributes bitter taste and residual bitterness, indicating that the greater the percentage of Rebaudioside A, the lower the intensity of bitterness in peach nectar. The descriptors terms bitter taste, bitter aftertaste, astringency and flavor of black tea had a negative influence on the acceptance by the panelists. However the descriptors terms viscosity and creaminess had positive influence on the acceptance of samples peach nectar. Considering all the results obtained in the sensory analysis, the samples prepared with sucralose and blend of acesulfame-K, sucralose and neotame (100:50:1) had sensory profiles closer to the sample sweetened with sucrose, presenting similar consumer acceptance. Therefore, were considered the sweetener with the greatest potential for substitution of sucrose for development of peach nectar diet<br>Mestrado<br>Consumo e Qualidade de Alimentos<br>Mestra em Alimentos e Nutrição
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Kirs, Marek. "Quantitative analyses of F+ specific RNA coliphages /." View online ; access limited to URI, 2005. http://0-wwwlib.umi.com.helin.uri.edu/dissertations/dlnow/3206253.
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Chateigner, Daniel. "Analyse Quantitative de Texture: un outil d'interprétation des propriétés anisotropes entre poudre et monocristal; ou, "Quantitative Texture Analysis: a Pot Pourri"." Habilitation à diriger des recherches, Université du Maine, 2000. http://tel.archives-ouvertes.fr/tel-00003747.
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L'anisotropie des propriétés physiques macroscopiques d'un échantillon polycristallin ne peut être observée que si les cristallites de cet échantillon sont préférentiellement orientés. <br />L'intérêt de l'analyse quantitative des orientations préférentielles (QTA) a joué un rôle primordial dans le passé, et encore aujourd'hui, par exemple pour optimiser les propriétés mécaniques d'alliages métalliques, pour comprendre les déformations mises en jeu dans certains phénomènes géophysiques ou pour limiter les pertes de matière lors de procédés industriels.<br /><br /><br /> Récemment, l'élaboration de matériaux aux propriétés physiques très anisotropes a relancé un intérêt croissant pour l'analyse texturale. C'est le cas pour les ferro et piézo-électriques, les supraconducteurs, les conducteurs ioniques, les matériaux composites, les polymères ... L'utilisation de la diffraction (rayons X, neutrons et électrons) a aujourd'hui largement remplacé les anciennes méthodes pétrographiques (principalement microscopies optiques en lumière polarisée), qualitatives et souvent incomplètes: <br /><br /><br /> - pour le calcul de certaines propriétés physiques macroscopiques, conséquences de tenseurs anisotropes (propriétés mécaniques, propagation anisotrope des ondes acoustiques, propriétés magnétiques), qui peuvent être modélisées en introduisant des données de QTA.<br /><br /><br /> - pour comprendre la corrélation qui existe entre les tenseurs microscopiques et leur répercutions macroscopique dans des échantillons polycristallins texturés (piézo et ferroélectricité ...)<br /><br /><br /> - pour déterminer les modes de croissance (épitaxie ...), donc optimiser l'élaboration.<br /><br /><br /> La limite de certaines techniques d'investigation structurale a aussi pu être repoussée grâce à l'incorporation des informations de QTA. Par exemple: <br /><br /><br /> - en EXAFS, grâce à l'emploi combiné de l'EXAFS polarisé et de la QTA, pour atteindre des paramètres structuraux particuliers<br /><br /><br /> - en couplant les analyses Rietveld et WIMV pour l'analyse combinée structure-texture-contraintes <br /><br /><br /> - en analyse de texture elle-même, en utilisant les méthodes du profil complet pour l'étude de la texture de composés partiellement cristallisés ou turbostratiques,<br /><br /><br /> Ces approches sont décrites dans ce travail.
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Narendra, Koneru. "Quantitative analysis of domain testing effectiveness /." Adobe Acrobat .pdf file, requires Adobe Acrobat Reader software, 2001. http://etd-submit.etsu.edu/etd/theses/available/etd-0404101-011933/unrestricted/koneru0427.pdf.
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Nazar, Rogelio. "A quantitative approach to concept analysis." Doctoral thesis, Universitat Pompeu Fabra, 2010. http://hdl.handle.net/10803/7516.
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The present research focuses on the study of the distribution of lexis in corpus and its aim is to inquire into the relations that exist between concepts through the occurrences of the terms that designate them. The initial hypothesis is that it is possible to analyze concepts by studying the contexts of occurrence of the terms. More precisely, taking into account the statistics of term co-occurrence in context windows of n words. The thesis presents a computational model in the form of graphs of term co-occurrence in which each node represents single or multiword terms. Given a query term, a graph for that term is derived from a given corpus. As texts are analyzed, every time that two terms appear together in the same context window, the nodes that represent each of these terms are connected by an arc or, in case they already had one, their connection is strengthened. This graph is presented as a model of learning, and as such it is evaluated with experiments in which a computer program solves tasks that involve some degree of concept analysis. Within the scope of concept analysis, one of those tasks is to tell whether a word or a sequence of words in a given text is referring to a specific concept and to derive some of the basic properties of that concept, such as its taxonomic relations. Some other tasks can be to determine when the same word is referring to more than one concept (cases of homonymy or polysemy) as well as to determine when different words are referring to the same concept (cases of synonymy or equivalence between languages or dialectical variations). As a linguistic interpretation of these phenomena, this thesis derives a generalization in the realm of discourse analysis: the properties of the co-occurrence graphs are possible because authors of argumentative texts have a tendency to name some of the basic properties of the concepts that they introduce in discourse. This happens mainly at the beginning of texts, in order to ensure that principles among reader and writer are shared. Each author will predicate different information about a given concept, but the authors that treat the same topic will tend to depart from a common base and this coincidence will be expressed in the selection of the vocabulary. This coincidence in the selection of the<br/>vocabulary, because of its cumulative effect, can be studied with statistical means. <br/><br/>El presente trabajo se centra en el estudio de la distribución del léxico en corpus y su<br/>cometido es el análisis de las relaciones existentes entre los conceptos a través de los<br/>términos que estos designan. La hipótesis de partida es que podemos analizar conceptos estudiando los contextos de aparición de los términos que los designan, utilizando para ello las estadísticas de coocurrencia de los términos en ventanas de contexto de n palabras. La tesis presenta un modelo computacional en forma de grafos de coocurrencia de términos donde los nodos representan términos simples o sintagmáticos. Dado un término analizado, se deriva un grafo para ese término a partir de un corpus. A medida que los textos se analizan, cada vez que dos términos aparecen juntos en una misma ventana de contexto, los nodos que los representan se conectan entre sí mediante un arco o bien fortalecen su conexión si ya la tenían. Este grafo es presentado como un modelo de aprendizaje, y como tal es evaluado mediante experimentos en que un ordenador resuelve tareas propias del análisis conceptual. Estas tareas incluyen determinar cuándo una palabra o secuencia de palabras dentro de un texto hace referencia a un concepto definido, así como determinar algunas de las propiedades más importantes de este concepto, tal como sus relaciones taxonómicas. Otras tareas son las de determinar cuándo una misma palabra puede hacer referencia a más de un concepto (casos de homonimia o polisemia) o determinar cuándo distintas palabras hacen referencia a un mismo concepto (casos de sinonimia o equivalencia entre lenguas o variedades dialectales). Como una interpretación lingüística de estos fenómenos, esta tesis extrae una generalización en el plano del anàlisis del discurso: las propiedades de los grafos de coocurrencia léxica surgen gracias a la tendencia que tienen los autores de textos argumentativos de mencionar algunas de las propiedades más importantes de los conceptos que introducen en el discurso. Esto ocurre sobre todo al inicio del discurso, con el objeto de asegurar que los principios entre lector y autor son compartidos. Cada autor predicará distintas informaciones acerca de un determinado concepto, pero los autores que traten sobre un mismo tema tendrán tendencia a partir de una misma base y esta coincidencia se manifestará en la selección del léxico que, por su efecto acumulativo, puede ser estudiada de manera estadística.
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Ross, Kyla Turpin. "Quantitative Analysis of Feedback During Locomotion." Diss., Georgia Institute of Technology, 2006. http://hdl.handle.net/1853/14110.
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It is known that muscles possess both intrinsic and reflexive responses to stretch, both of which have been studied extensively. While much is known about heterogenic and autogenic reflexes during XER, these have not been well characterized during locomotion. In this study, we mapped the distribution of autogenic and heterogenic feedback in hindlimb extensor muscles using muscle stretch in the spontaneously locomoting premammillary decerebrate cat. We used natural stimulation and compared stretch-evoked force responses obtained during locomotion with those obtained during XER. The goal was to ascertain whether feedback was modulated between the two states. We found that heterogenic feedback pathways, particularly those emanating from MG, remained inhibitory during locomotion while autogenic feedback specifically in MG increases in gain. Furthermore, increases in MG gain were due to force-dependent mechanisms. This suggests that rather than an abrupt transition from inhibition to excitation with changes in motor tasks, these pathways coexist and contribute to maintaining interjoint coordination. Increases in autogenic gain provide a localized loading reflex to contribute to the completion of the movement. The results of these experiments are clinically significant, particularly for the rehabilitation of spinal cord injured patients. To effectively administer treatment and therapy for patients with compromised spinal reflexes, a complete understanding of the circuitry is required.
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Joh, In-Ho. "Quantitative analysis of biological decision switches." Diss., Georgia Institute of Technology, 2011. http://hdl.handle.net/1853/43672.
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Cells switch phenotypes or behaviors to adapt to various environmental stimuli. Often there are multiple alternative phenotypes, hence a cell chooses one phenotype among them, a process which we term a ``decision switch'. At the cellular level, decision switches are governed by gene regulation, hence they are intrinsically stochastic. Here we investigate two aspects of decision switches: how copy number of genetic components facilitates multiple phenotypes and how temporal dynamics of gene regulation with stochastic fluctuations affect switching a cell fate.
First, we demonstrate that gene expression can be sensitive to changes in the copy number of genes and promoters, and alternative phenotypes may
arise due to bistability within gene regulatory networks. Our analysis in phage-lambda-infected E. coli cells exhibit drastic change in gene expression by changing the copy number of viral genes, suggesting phages can determine their fates collectively via sharing gene products.
Second, we examine decision switches mediated by temporal dynamics of gene regulation. We consider a case when temporal gene expression triggers a corresponding cell fate, and apply it to the lysis-lysogeny decision switch by phage lambda. Our analysis recapitulates the systematic bias between lysis and lysogeny by the viral gene copy number. We also present a quantitative measure of cell fate predictability based on temporal gene expression. Analyses using our framework suggest that the future fate of a cell can be highly correlated with temporal gene expression, and predicted if the current gene expression is known.
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Kurths, Jürgen, A. Voss, Annette Witt, P. Saparin, H. J. Kleiner, and N. Wessel. "Quantitative analysis of heart rate variability." Universität Potsdam, 1994. http://opus.kobv.de/ubp/volltexte/2007/1347/.
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In the modern industrialized countries every year several hundred thousands of people die due to the sudden cardiac death. The individual risk for this sudden
cardiac death cannot be defined precisely by common available, non-invasive diagnostic tools like Holter-monitoring, highly amplified ECG and traditional linear analysis of heart rate variability (HRV). Therefore, we apply some rather unconventional methods of nonlinear dynamics to analyse the HRV.
Especially, some complexity measures that are basing on symbolic dynamics as well as a new measure, the renormalized entropy, detect some abnormalities in the HRV of several patients who have been classified in the low risk group by traditional methods. A combination of these complexity measures with the parameters in the frequency domain seems to be a promising way to get a more precise definition of the individual risk. These findings have to be validated
by a representative number of patients.
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Lien, Tonje Gulbrandsen. "Statistical Analysis of Quantitative PCR Data." Thesis, Norges teknisk-naturvitenskapelige universitet, Institutt for matematiske fag, 2011. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-13094.
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This thesis seeks to develop a better understanding of the analysis of gene expression to find the amount of transcript in a sample. The mainstream method used is called Polymerase Chain Reaction (PCR) and it exploits the DNA's ability to replicate. The comparative CT method estimate the starting fluorescence level f0 by assuming constant amplification in each PCR cycle, and it uses the fluorescence level which has risen above a certain threshold. We present a generalization of this method, where different threshold values can be used. The main aim of this thesis is to evaluate a new method called the Enzymological method. It estimates f0 by considering a cycle dependent amplification and uses a larger part of the fluorescence curves, than the two CT methods. All methods are tested on dilution series, where the dilution factors are known. In one of the datasets studied, the Clusterin dilution-dataset, we get better estimates from the Enzymological method compared to the two CT methods.
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Lee, Chae-Joon. "Quantitative analysis of oral phase dysphagia." Thesis, University of British Columbia, 1991. http://hdl.handle.net/2429/29995.
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Swallowing disorders (dysphagia) are becoming increasingly prevalent in the health care field. Oral phase dysphagia specifically refers to swallowing difficulties encountered during the initial, voluntary segment of the swallowing process, where the ingested food material is prepared into a manageable food mass (bolus) and then propelled from the mouth to the pharynx.
Proper management (evaluation and treatment) of oral phase dysphagia poses a difficult task. The swallowing process is a complex sequence of highly coordinated events, while oral phase dysphagia can originate from a wide range of underlying causes. From a review of the literature, it is apparent that much of the current methods of management for oral phase dysphagia rely much on the subjective skills of the clinician in charge. In order to improve upon these methods as well as to gain a better understanding of the swallowing mechanism, the development of new, quantitative clinical methods are proposed.
A computer-aided tongue force measurement system has been developed that is capable of quantifying individual tongue strength and coordination. This strain gauge-based transducer system measures upward and lateral tongue thrust levels during a "non-swallowing" test condition. Clinical testing has been performed on 15
able-bodied control subjects with no prior history of swallowing difficulty and several patient groups (25 post-polio, 8 stroke, 2 other neuromuscular disorders) with or without swallowing difficulties. The results have demonstrated the system's potential as a reliable, clinical tool (repeatability: t-test, p < 0.01) to quantify variation in tongue strength and coordination between and within the control and patient groups.
In order to investigate the possible existence and role of a suction mechanism in transporting the bolus during the oral phase, a pharyngeal manometry setup has been utilized for oral phase application. This novel approach (oral phase manometry) would determine whether the widely-accepted tongue pressure mechanism is solely responsible for oral phase bolus transport. Based on extensive manometric data obtained from an able-bodied subject without any swallowing abnormality, no significant negative pressure or pressure gradients (suction) were found during the oral phase.
The pressure generated by the tongue acting against the palate in propelling the bolus during the oral phase has been utilized in the development of an oral cavity pressure transducer system. This computer-aided measurement system employs a network of ten force sensing resistors (FSR's) attached to a custom-made mouthguard transducer unit to record the wave-like palatal pressure pattern during an actual swallow. Clinical testing has been performed on 3 able-bodied subjects with no
swallowing abnormality, and their pressure data have been found to support tbe reliability of the device (repeatability: t-test, p < 0.01). The system has also been applied to study the effects of bolus size and consistency on the palatal pressure pattern during the oral phase.
The results of this investigation has confirmed the importance of the tongue during the oral phase of swallowing. It has been shown that deficiency in tongue strength or coordination is a primary factor in oral phase dysphagia. The new, quantitative clinical methods which were developed for this research has utilized these parameters to provide improved methods of evaluation and treatment for oral phase dysphagia.<br>Applied Science, Faculty of<br>Mechanical Engineering, Department of<br>Graduate
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Vijayaraj, Veeraraghavan. "A QUANTITATIVE ANALYSIS OF PANSHARPENED IMAGES." MSSTATE, 2004. http://sun.library.msstate.edu/ETD-db/theses/available/etd-07012004-173924/.
Full textAbstract:
There has been an exponential increase in satellite image data availability. Image data are now collected with different spatial, spectral, and temporal resolutions. Image fusion techniques are used extensively to combine different images having complementary information into one single composite. The fused image has rich information that will improve the performance of image analysis algorithms. Pansharpening is a pixel level fusion technique used to increase the spatial resolution of the multispectral image using spatial information from the high resolution panchromatic image while preserving the spectral information in the multispectral image. Resolution merge, image integration, and multisensor data fusion are some of the equivalent terms used for pansharpening. Pansharpening techniques are applied for enhancing certain features not visible in either of the single data alone, change detection using temporal data sets, improving geometric correction, and enhancing classification. Various pansharpening algorithms are available in the literature, and some have been incorporated in commercial remote sensing software packages such as ERDAS Imagine® and ENVI®. The performance of these algorithms varies both spectrally and spatially. Hence evaluation of the spectral and spatial quality of the pansharpened images using objective quality metrics is necessary. In this thesis, quantitative metrics for evaluating the quality of pansharpened images have been developed. For this study, the Intensity-Hue-Saturation (IHS) based sharpening, Brovey sharpening, Principal Component Analysis (PCA) based sharpening and a Wavelet-based sharpening method is used.
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Li, Michael Kok Keng. "Quantitative analysis of chloroplast protein targeting." Thesis, University of Warwick, 2009. http://wrap.warwick.ac.uk/3917/.
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This thesis presents the first use of the Partition of Unity Method in quantifying the spatio-temporal dynamics of a fluorescent protein targeted to the chloroplast twin-arginine translocation pathway. The fluorescence loss in photobleaching technique is applied in a modified fashion to the measurement of substrate mobilities in the chloroplast stroma. Our in vivo results address the two suggested protein targeting mechanisms of membrane-binding before lateral movement to the translocon and direct binding to the translocon. A high performance computing C/C++ implementation of the Partition of Unity Method is used to perform simulations of fluoresence loss in photobleaching and allow a compelling comparison to photobleaching data series. The implementation is both mesh-free and particle-less.
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Kafatos, George. "Statistical analysis of quantitative seroepidemiological data." Thesis, Open University, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.539408.
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Zou, Ping. "Quantitative analysis of digital substraction angiograms." Thesis, University of Sheffield, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.489076.
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Occlusive vascular disease (e.g. arteriosclerosis) is a major and growing health problem worldwide. New drug treatments - as opposed to conventional bypass surgery - have attracted much research interest but a key obstacle here is the lack of any objective methodology for assessing the effectiveness of these treatments (before and after studies). The clinical data sources are digital subtraction angiograms (DSAs) which are a routine assessment of patients presenting with symptoms of occlusive vascular disease. Novel image processing algorithms are required to analyse these DS A images which are of low quality though of high spatial resolution and likely to contain complex vascular networks. Ultimately, we aim to model the haemodynamic capacity of the patient's vascular system using the geometric information extracted from DSAs.
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Tan, K.-W. "A quantitative analysis of trade flows." Thesis, University of East Anglia, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.377742.
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Bennett, Graham. "Quantitative analysis using low resolution NMR." Thesis, University of Nottingham, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.299565.
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Gallagher, Raymond. "Uncertainty modelling in quantitative risk analysis." Thesis, University of Liverpool, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.367676.
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Barkshire, Ian Richard. "Quantitative Auger analysis of layered structures." Thesis, University of York, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.306431.
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