Dissertations / Theses on the topic 'Kiwi'
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Finster, Rebecca, and Susanne Robra-Bissantz. "KiWI-Kompetenzmodellentwicklung in der Wirtschaftsinformatik." TUDpress, 2020. https://tud.qucosa.de/id/qucosa%3A73711.
Full textPhan, Helen. "Leksaker för alla : Kiwi Bird Box." Thesis, Linnéuniversitetet, Institutionen för design, DE, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-20863.
Full textKiwi Bird Box - Leksaker för alla
sjöstedt, åsa. "kan man odla kiwi i sverige?" Thesis, Malmö högskola, Lärarutbildningen (LUT), 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-32927.
Full textForbes, Yuri. "Natal dispersal, habitat selection and mortality of North Island Brown Kiwi (Apteryx mantelli) at the Moehau Kiwi Sanctuary, Coromandel." Click here to access this resource online, 2009. http://hdl.handle.net/10292/762.
Full textBecerra, Torres Bernardo Daniel. "Predicción del Ablandamiento del Kiwi en Postcosecha." Tesis, Universidad de Chile, 2008. http://www.repositorio.uchile.cl/handle/2250/101700.
Full textCortés, Carmona Iván Jacinta. "Efecto del vigor de la planta y tamaño del fruto sobre el potencial de ablandamiento de frutos de kiwi en la zona central de Chile." Tesis, Universidad de Chile, 2005. http://repositorio.uchile.cl/handle/2250/101792.
Full textLa investigación se basó en evaluar mediante ensayos el nivel de susceptibilidad al ablandamiento en almacenamiento refrigerado de frutos de kiwi provenientes de plantas con distinto vigor y el de frutos de distinto tamaño. Los ensayos se realizaron durante la temporada 2003-2004 en seis huertos de kiwi variedad ‘Hayward’, dos de ellos ubicados en Quinta de Tilcoco, VI Región, uno en Teno, VII Región y los tres restantes en diversas localidades de Curicó, VII Región.
Agostini, Dominique. "La floraison du kiwi (Actinidia deliciosa cv. Hayward) : analyse de la variabilité et simulation par un modèle stochastique." Lyon 1, 1995. http://www.theses.fr/1995LYO10160.
Full textTapia, Durán Macarena Paz. "Estudio de factores fisiológicos del kiwi (Actinidia deliciosa) variedad Hayward, y sus efectos en la textura durante el almacenamiento." Tesis, Universidad de Chile, 2012. http://www.repositorio.uchile.cl/handle/2250/112182.
Full textEl kiwi es un fruto consumido en todo el mundo, donde Chile es uno de sus y principalmente, productores-exportadores. En los últimos años los frutos de kiwi han enfrentado un escenario comercial complicado. El principal problema que afecta la exportación de kiwi chileno hacia mercados exigentes como Europa y Estados Unidos, está relacionado con la pérdida de firmeza de estos frutos almacenados en cámaras de frío o durante su transporte, provocando una reducción en la calidad comercial del kiwi chileno, produciendo una gran desventaja al competir en el mercado con la producción de kiwis de Nueva Zelanda. Debido a esta situación, la finalidad de este trabajo, fue realizar la caracterización de frutos de kiwi variedad Hayward, mediante análisis fisicoquímicos, considerando tiempos de almacenamiento en frío (0°C), a 0, 60 y 120 días, de esta forma se lograron realizar tres salidas de frío de los frutos (salida 1= 0 días, salida 2= 60 días y salida 3=120 días). Durante el desarrollo del trabajo se efectuaron diferentes análisis en frutos de kiwi en etapa de postcosecha, realizando mediciones de parámetros como: concentración de sólidos solubles, materia seca, acidez titulable, porosidad, densidad, color externo e interno, firmeza en las tres zonas diferenciadas del fruto (columela, semilla, pulpa) respiración, etileno, deshidratación y evaluación sensorial. Entre las tres salidas de frío realizadas se encontraron diferencias significativas en cada uno de los parámetros evaluados. Los cambios más destacados en el tiempo, fueron los sólidos solubles que aumentaron de 7,2° a 13,3 ° Brix, cambio que estuvo acompañado con una disminución de acidez, una importante pérdida de firmeza y de peso, y un alza en la concentración de etileno. Los cambios de firmeza en el tiempo, fueron analizados mediante el modelo matemático de Normalización y Linealización de Peleg, debido al comportamiento viscoelástico de este fruto, confirmando a nivel reológico, que las tres zonas diferenciadas de los frutos de kiwi, se comportan distintamente entre si, en un mismo fruto, al aplicar un mismo esfuerzo de compresión. Los frutos de kiwi sufren diferentes cambios en todos los parámetros de madurez estudiados, durante el almacenamiento en frío, los que son acompañados por una pérdida de firmeza drástica, permitiendo que luego de cuatro meses de almacenamiento, este fruto pierda gran parte de sus características típicas, y por tanto su calidad comercial.
The kiwi fruit is consumed throughout the world, being Chile one of his foremost producers and exporters. In recent years the fruits of kiwi have faced a difficult business scenario. The main problem affecting the export of Chilean kiwifruit to demanding markets such as Europe and the United States is related to the loss of firmness of the fruits in cold storage or during transport, causing a reduction in the commercial quality of Chilean kiwifruit producing a great disadvantage when competing in the market with the production of kiwifruit in New Zealand. For this situation, the purpose of this paper is to perform the characterization of Hayward kiwi fruits across physicochemical analysis, considering the time of cold storage (0°C) at 0, 60 and 120 days, achieving to make three cold outputs fruit (output 1 = 0 days, output 2 = 60 days and output 3 = 120 days). During the development of this study different analyses were performed in kiwifruit at post-harvest stage, making measurements of parameters such as: soluble solids, dry matter, titratable acidity, porosity, density, internal and external color, firmness in three distinct areas the fruit (columela, seed, pulp) respiration, ethylene, dehydration and sensory evaluation. Among the three outputs of cold be found significant differences in each of the parameters evaluated. The most notable changes over time, were soluble solids which increased from 7,2 ° to 13,3 ° Brix, change that was accompanied with a decrease in acidity, a significant loss of strength and weight, and an increase in the ethylene concentration. The changes in firmness in time were analyzed using the Peleg's mathematical model of Normalization and Linearization, due to the viscoelastic behavior of this fruit, confirming rheological level; the three distinct zones of kiwi fruit behave differently, in the same fruit, with applying the same compressive stress. The kiwifruits have different changes in all parameters studied maturity, during cold storage, which are accompanied by a drastic loss of firmness, allowing that after four months of storage, the fruit loses much of its typical characteristics, and therefore its commercial quality.
Caramés, Adán Patricia. "Instalação de um pomar de kiwi em Pontevedra, Galiza." Master's thesis, ISA-UL, 2016. http://hdl.handle.net/10400.5/12158.
Full textAnalisou-se a viabilidade da instalação de um pomar de kiwi, numa parcela de 0,62 hectares situada na Galiza, no entanto, a área útil de pomar é de 0,35 ha devido à forma irregular da parcela. A cultivar escolhida foi a Hayward, que será instalada em T-bar com um compasso de 3 m x 5 m. A 400 metros da parcela está situado um depósito de água cuja qualidade foi analisada provou ser perfeita para a rega. A climatologia cumpre com as necessidades da Actinidia: altas precipitações, humidade relativa alta e uma estação longa temperada seguida de frio invernal para a quebra da dormência. Também apresenta uma média de 2 dias com geadas em março e em novembro que poderiam causar estragos na produção, mas como o local dispõe de uma barreira natural de árvores que eventualmente poderá proteger a parcela da rápida descida de temperaturas, ou tendo em consideração a utilização de rega, este fator não foi considerado limitante. Por esta razão, e com fim de fornecer a água necessária durante os meses de verão, realizou-se o desenho de um sistema de rega por microaspersão em altura. Também a análise edafológica (de parâmetros físicos e químicos) concluiu que, embora seja necessária uma correção tanto do pH como dos macronutrientes e micronutrientes, o solo não apresenta nenhuma característica que impossibilite a instalação da nossa cultura. Para manter a fertilidade do solo ao longo da vida útil do pomar, pretende-se incorporar os restos de poda, aplicar estrume de vaca e nitromagnésio. Por último fez-se um estudo a 30 anos dos proveitos e custos do pomar, com o qual se demostrou que o projeto era rentável, apresentando uma TIR do 26%.
Vega, Vega Luis Felipe. "Efecto de la aplicación de calcio en postcosecha sobre tasa de ablandamiento en kiwi." Tesis, Universidad de Chile, 2009. http://repositorio.uchile.cl/handle/2250/150911.
Full textUna de las mayores dificultades que debe afrontar la exportación del kiwi chileno es el ablandamiento precoz de los frutos, el cual ocasiona una reducción en la demanda y en los precios de venta. Esta situación es agravada por las mejores condiciones que presentan los kiwis producidos en Nueva Zelanda, especialmente por sus cualidades organolépticas, y por la mantención de la firmeza durante su comercialización, obteniendo así mejores precios.
Guamán, Jeraldo Adrián Leonardo. "Predicción de la tasa de ablandamiento dek kiwi Actinidia deliciosa (A Chev) Liang et Ferguson, cv. 'Hayward' mediante maduración acelerada." Tesis, Universidad de Chile, 2006. http://www.repositorio.uchile.cl/handle/2250/101817.
Full textGaldames, Contreras Carolina Andrea. "Efecto de las aplicaciones de calcio al fruto sobre el ablandamiento durante el almacenamiento de Kiwi." Tesis, Universidad de Chile, 2006. http://www.repositorio.uchile.cl/handle/2250/101822.
Full textPolo, Molina María José. "Efecto de la aplicación de cianamida hidrogenada y ácido naftalén acético sobre la disminución de flores de kiwi "Hayward" y "Summer kiwi"." Tesis, Universidad de Chile, 2015. http://repositorio.uchile.cl/handle/2250/148283.
Full textDurante la temporada 2013/14, se realizó una investigación en el huerto Santa Marta, ubicado en la Comuna de Quinta de Tilcoco, Región del Libertador General Bernardo O'Higgins. El objetivo fue determinar el efecto de las aplicaciones de ácido naftalén acético (NAA) y cianamida hidrogenada 2,5% (CH), durante el período de botón lateral despegado y receso, respectivamente, sobre la disminución de frutos laterales y frutos dobles en kiwis 'Hayward' y 'Summer Kiwi'. Se realizó un ensayo independiente para cada variedad, los cuales fueron analizados mediante modelos lineales mixtos. En 'Summer Kiwi' se analizaron 9 tratamientos, producto de la combinación de 2 épocas de aplicación de CH 2,5%: 25 y 35 días antes de brotación y 3 concentraciones de NAA: 0; 100 y 150 mg∙L-1, más un testigo sin aplicación de CH para cada concentración de NAA; cada tratamiento fue aplicado a 5 plantas que presentaron tamaño y crecimiento uniforme. En 'Hayward' se analizaron 3 tratamientos, según épocas de aplicación de CH 2,5%: 25 y 35 días antes de brotación más un tratamiento testigo sin aplicación; cada tratamiento fue aplicado a 15 plantas con vigor uniforme. En ambos ensayos, 10 días después de la aplicación de NAA se evaluó el número de botones florales laterales y deformes por cargador; a cosecha se evaluó producción por planta, número de frutos por planta, calibre de la fruta, firmeza, sólidos solubles y materia seca. La aplicación de CH no tiene efecto en la disminución de flores dobles en ambos ensayos; sólo en 'Hayward' disminuyó el porcentaje de flores laterales respecto del testigo. La aplicación de NAA aumentó el porcentaje de flores dobles en 'Summer kiwi'. No existió interacción entre los factores concentración de NAA y época de aplicación de CH, sobre el porcentaje de flores laterales y dobles.
During the season 2013/2014, a reseach was done in Santa Marta orchard, located at Quinta de Tilcoco, Libertador General Bernardo O´Higgins Region, Chile. The objective was to determine the effect of naphthalene acetic acid (NAA) and hydrogen cyanamide 2,5% (Dormex) sprayed at open cluster and dormancy stage, respectively, for reducing lateral and double fruits in 'Hayward' and 'Summer Kiwi' kiwifruit vines. A separate trial was conducted for each variety. Data was analyzed by Lineal Mixed Models. In 'Summer Kiwi' 9 treatments were established, combining CH sprayed at different dates, 25 and 35 days before budbreak, and no CH spray and 3 different NAA concentration, 0; 100 and 150 ppm; each treatment was sprayed to 5 vines with similar vigour and growth. 'Hayward' received 3 treatments corresponding to CH sprayed at different dates and a control without CH; each treatment was sprayed to 15 vines with similar vigour and growth. Ten days after NAA spray the number of main, lateral and misshapen flowers were determined; at harvest, tree yield, total fruits for plant, fruit size, fruit firmness, soluble solid content and dry matter were also determined. CH sprayed at 25 and 35 days before bloom does not decrease misshapen flowers, however decreased lateral flowers in 'Hayward'. In 'Summer kiwi' NAA increases misshapen flowers. There was not interaction between NAA and CH.
Baldazzi, Alessio. "Determinazione non distruttiva della qualità del kiwi mediante microonde." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2019. http://amslaurea.unibo.it/17357/.
Full textOliveira, Ana Claudia Sampaio. "Avaliação dos efeitos da radiação gama nas características físico-químicas de Kiwi (Actinídia deliciosa) cv. Hayward minimamente processado." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/85/85131/tde-19122011-144207/.
Full textThe search for a healthy life has led consumers to rethink their eating habits, consuming fruits and vegetables in place of manufactured products, therefore, the demand for minimally processed products has evolved rapidly. The kiwi fruit (Actinidia deliciosa) has high nutritional value, being rich in C vitamin especially, which has wide acceptance in consumer markets. Thus, along with papaya, passion fruit and pineapple, kiwi can be considered as an additional feature of C vitamin in the diet, or as a substitute for traditional citrus. The aim of this study was to assess the effects of gamma radiation on physical and chemical characteristics of kiwis minimally processed and stored under refrigeration, since this technology increases the shelf life of fruits and vegetables. The Kiwis was stripped, processed and cut into slices, stored in polyethylene bags of 10 cm squared and irradiated at doses of 0 (control), 1 and 2 kGy. A source of 60Co Gammacell 220, dose rate of 0.429 kGy/hour, in which each treatment had 5 replicates with 15 slices of kiwifruit per replicate. After irradiation the samples were stored in a climatic chamber at 6°C (near the temperature of commercial refrigerators). The following criteria were physicalchemical analysis: pH, color, chlorophyll content, loss of weight, moisture, acidity and Brix. The analysis were done on 1st, 7th and 14th days after irradiation. The results indicated that gamma radiation did not induce deleterious changes in the physicochemical properties of the kiwi may be used for preservation of minimally processed kiwifruit.
Franco, William. "Cross-cultural collaboration in New Zealand : a Chicano in Kiwi land." Massey University, 2008. http://hdl.handle.net/10179/878.
Full textFulop, Kata. "Reverse chameleon in the Kiwi jungle:Identity construction of Pasifika theatre makers." Thesis, University of Canterbury. Teacher Education, 2012. http://hdl.handle.net/10092/7675.
Full textSwahn, Niclas, and AnnKatrin Persdotter. "Trulle, Kiwi, Mini och andra metoder En studie om läsinlärningens förutsättningar." Thesis, Malmö högskola, Lärarutbildningen (LUT), 2007. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-31754.
Full textLucas, Jane Sarah Anne. "The clinical & immunological characteristics of kiwi fruit allergy in the UK." Thesis, University of Southampton, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.427336.
Full textLeón, Rodríguez Macarena. "Caracterización de consumo de kiwi en la Comuna de Maipú, RM, Santiago." Tesis, Universidad de Chile, 2015. http://repositorio.uchile.cl/handle/2250/148792.
Full textEl objetivo de la presente investigación fue estudiar el consumo de kiwi (Actinidia deliciosa) fresco en la comuna de Maipú, Región Metropolitana, Chile. Maipú es una de las comunas más grandes de la Región y presenta una distribución de estratos socioeconómicos similares al resto de la población. Se realizó un sondeo de la oferta disponible de kiwi, tanto en Lo Valledor como en supermercados y ferias libres, de la Región Metropolitana, entre los meses de octubre y noviembre del año 2012. Como segunda etapa, se realizó una encuesta en los meses de marzo y abril del 2013, que constituyó la principal fuente de información para esta investigación. Dicho instrumento, se elaboró con 100% de preguntas de tipo cerrada. Éste se aplicó a una muestra no probabilística por conveniencia de 459 personas, siendo 400 consumidores de kiwi fresco y 59 no consumidores. A partir de esto, se evaluaron distintas características de este grupo de personas: sociodemográficas, hábitos de consumo y de compra, actitudes de los consumidores y segmentos, así como preferencias hacia el consumo. Además, se abordaron las razones del por qué esas 59 personas no consumían kiwi. En el análisis se utilizaron técnicas de análisis univariado y multivariado (análisis factorial, conglomerado y conjunto). Por medio del análisis de componentes principales, se identificaron las dimensiones que explican las actitudes hacia el consumo, ellos fueron: Información del producto (23,11%), Funcionalidad (15,01%), Oportunidad (8,81%) y Bienestar (8,27%), los cuales fueron capaces de explicar el 55,3% de la varianza y con un KMO de 0,669. Luego, se identificaron tres segmentos de consumidores: Reticentes (35%), Flexibles (31,25%) y vida sana (33,75%). Las preferencias en cada segmento fueron: Reticentes; 18,82% (Sistema de Producción), 26.06% (Precio) y 55,12% (Forma). Flexibles; 21,86% (Sistema de Producción), 25,99% (Precio) y 50,55% (Forma). Vida Sana; 21,96% (Sistema de Producción), 27,6% (Precio) y 50,4% (Forma). El segmento Reticente no muestra una tendencia clara hacia la Disposición a Pago, no así el segmento Flexible y el Vida Sana que en su mayoría estarían dispuestos a pagar más por un kiwi orgánico y por un kiwi envasado, pelado y trozado, existiendo mayor probabilidad de compra si en general conocen las diferencias nutricionales con otras frutas. Respecto a los entrevistados que se declararon no consumidores del producto en cuestión, el motivo que prevalece es “no me agrada su sabor” y “me incomoda la cáscara del kiwi”. Las acciones de marketing en el mercado interno deberían centrarse en los atributos intrínsecos y extrínsecos del kiwi, con publicidad y promoción.
The main objective of this research was to study the consumption of fresh kiwi(Actinidia deliciosa) in the district of Maipú, Metropolitan Region, Chile. Maipú is one of the largest district of the Region, being a socioeconomic level distribution similar to the rest of the population. During October and November 2012, as a first step of the study, an exploration of the available supply of kiwi was made, through Lo Valledor distribution center, Supermarkets and streetmarkets. A inquiry was made during March and April 2013, resulting the main source of information for this research. This instrument was developed with 100% closes type questions. This was applied to a no probabilistic sample of convenience of 459 people, with 400 consumers of fresh kiwi and 59 nonconsumers. Different characteristics were evaluated to this group of people: Sociodemographic, spending habits and buying habits consumer, attitudes and segments, as well as preferences for consumption. Moreover, reasons have been discused why these 59 people did not eat kiwi. Techniques univariate and multivariate analysis (factorials analysis, cluster and conjoit) was used in the analysis. Product information (23,11%), Functionality (15,01%), Opportunity (8,81%) and Wellness (8,27%), have been identified as the dimensions explaining the different attitudes towards consumptions, which were able to explain 55,3% of varience with a KMO of 0,669, through of principal component analysis. Three consumer segments were identified: Reticent (35%), flexible (31,25%) and healthy life (33,75%). Preferences for each segment were: Reticent; 18.82% (Production System), 26.06% (price) and 55.12% (Shape). Flexible; 21.86% (Production System), 25.99% (price) and 50.55% (Shape). Lifestyle; 21.96% (Production System), 27.6% (price) and 50.4% (Shape). The Reticentnt segment do not shows marked tendency towards Willingness to Pay, additionally the Flexible and Lifestyle segment willing to pay more for an organic kiwifruit and for packaging, peeling and bucking kiwifruit, have been more likely to exist purchase if generally known nutritional differences with other fruits. Those who declared to be non kiwi consumer indicated reasons as "not like the taste" and "kiwi peel makes me uncomfortable”. The marketing in the internal market should focus on intrinsic and extrinsic attributes kiwi, advertising and promotion.
Bortolini, Fabiana. "Comportamento das fermentações alcoólicas e acéticas de fermentados de kiwi (Actinidia deliciosa)." Florianópolis, SC, 2001. http://repositorio.ufsc.br/xmlui/handle/123456789/81512.
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O Brasil é um dos principais produtores mundiais de frutas e, no entanto, o país apresenta altos índices de perdas pós-colheita, incluindo o não aproveitamento de excedentes de safra. Santa Catarina é o principal produtor nacional de kiwi. A cultura vem se expandindo e, para os próximos anos, alguns milhões de frutas não serão comercializadas in natura por não apresentarem os padrões de competitividade do mercado. A obtenção de vinagre é uma alternativa para o aproveitamento de excedentes de produção, oferecendo ao produtor rural uma alternativa para diversificar sua produção. Foi utilizado kiwi (Actinidia deliciosa) para a obtenção de vinagre utilizando os processos submerso e gerador. Os mostos foram preparados em seis tratamentos: suco de kiwi natural (T1); suco de kiwi e nutrientes (T2); suco de kiwi e sacarose até 18°Brix (T3); suco de kiwi e sacarose até 18°Brix, e nutrientes (T4); suco de kiwi e sacarose até 22°Brix (T5) e suco de kiwi e sacarose até 22°Brix, e nutrientes (T6). A fermentação alcoólica ocorreu a 28°C, com inóculo de 106 UFC/mL de Saccharomyces cerevisiae. Foram utilizados na fermentação acética apenas os tratamentos 1, 3 e 5, considerando que a adição de nutrientes não influenciou a produção de etanol. Na fermentação acética, foram utilizados gerador vertical (PG) à temperatura ambiente e fermentador New Brunswick, (PS) a 25°C, com agitação de 500 rpm e fluxo de oxigênio de 0,05 vvm, ambos com volume de trabalho de 2 litros. Os rendimentos da fermentação alcoólica variaram entre 38,65% e 47,23%, com eficiências de 75,62% à 92,41% e produtividades entre 0,74 g/L.h e 2,0 g/L.h. A composição dos mostos não foi importante para aumentar a população de leveduras, mas os valores de pH foram maiores ao final da fermentação alcoólica nos mostos com menor concentração de açúcares totais (T1 e T2). Na fermentação acética pelo (PG), a composição dos mostos não foi significativa na produtividade do ácido acético, por outro lado, pelo (PS), os mostos com concentrações de etanol maiores foram mais produtivos. Os vinagres obtidos pelo (PS) produziram em 12 horas entre 1,00% e 1,78% (p/v) de ácido acético, com rendimentos variando entre 93,24% e 98,34% e produtividades entre 0,83 g/L.h e 1,73 g/L.h. A análise sensorial, feita através do teste de ordenação, indicou que os vinagres de kiwi obtidos pelo (PG) foram superiores aos obtidos pelo PS, com índices de aceitabilidade acima de 70%. Os dados analisados indicam que é possível produzir vinagre de kiwi, utilizando frutas excedentes de produção para diversificação de produtos.
Santoni, François. "Contribution a l'amelioration de la qualite du kiwi de corse - actinidia deliciosa -." Corte, 1999. http://www.theses.fr/1999CORT3049.
Full textParis, Eliott. "Une approche du patching audio collaboratif : enjeux et développement du collecticiel Kiwi." Thesis, Paris 8, 2018. http://www.theses.fr/2018PA080064/document.
Full textTraditional audio patching software, such as Max or Pure Data, are environments that allow you to design and execute sound processing in real time. These programs are single-user, but, in many cases, users need to work together and in a tight way to create and play the same sound processing. This is particularly the case in a pedagogical context and for collective musical creation. Solutions exist, but are not necessarily suitable for all uses. We have tried to confront this problem in a concrete way by developing a new collaborative audio patching solution, named Kiwi, which allows the design of a sound processing with several hands in a distributed manner. Through a critical study of the existing software solutions we give keys of comprehension to apprehend the design of a multi-user system of this type. We present the main barriers that we had to lift to make this practice viable and present the software solution. We show the possibilities offered by the application and the technical and ergonomic implementation choices that we have made to allow several people to coordinate their activities within a shared workspace. Then, we study several uses of this groupware in pedagogical and musical creation contexts in order to evaluate the proposed solution. Finally, we present the recent developments and open up new perspectives for the application
Reuck, Contreras Emil Thomas S. "Análisis de la Competitividad de Chile en la Exportación de Kiwi Fresco." Tesis, Universidad de Chile, 2010. http://www.repositorio.uchile.cl/handle/2250/103804.
Full textAngelini, Rodrigo. "Desidratação osmotica de kiwi (Actinidia deliciosa L) : estudo da reutilização da solução osmotica." [s.n.], 2003. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254412.
Full textDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O presente trabalho teve como objetivo avaliar a viabilidade da reutilização do xarope proveniente da desidratação osmótica de kiwis em fatias, em processamentos subseqüentes. Seis desidratações consecutivas, de quatro horas cada, foram realizadas, utilizando o mesmo xarope que havia sido reconcentrado antes de cada reutilização.A reconcentração foi conseguida pelo aquecimento do xarope até a ebulição, manutenção da temperatura por um minuto e posterior adição de sacarose comercial e água até a concentração de 650Brix. As demais condições utilizadas nas desidratações osmóticas das fatias de kiwiforam: relação xaropelfrutode 4:1; temperaturade 40°C,(::t0,1oC);agitaçãoconstantede 75rpm e fatias com espessura de 10mm (:t 1mm). Os frutos osmo-desidratados foram analisados física, química e microbiologicamente. Os resultados obtidos nos frutos, mostraram perda percentual média de massa de 36,36%; redução média percentual de umidade de 17,43%; incorporação média percentual de sólidos de 96,10%; sólidos solúveis médio equivalente a 26,5OBrix;atividade de água final média de 0,971; pH médio de 3,32; acidez média de 1,53g/100g de ácido cítrico; redução média percentual de ácido ascórbico de 31,54%; aumento percentual médio de 64,60% no teor de açúcares totais; diminuição de 97,03% para 83,76% do teor de açúcares redutores nofruto, em relação aos açúcares totais, e aumento de 0,27g/100g para 2,46g/100g dos açúcares não redutores no mesmo.A análise microbiológica demonstrou a aptidão do produto recém desidratado para ser consumido. A avaliação da cor identificou a formação de um "lustro" na superfície dos frutos desidratados. Quanto ao xarope, os sólidos solúveis variaram de 650Srixa 590Srix;houve aumento de 7,26% no teor de sólidos totais; aumento da acidez titulável em 202,12% em relação ao valor dos frutos 'ín natura";teor final de ácido ascórbico de 13,03mg/100ml; queda acentuada do pH após a primeira desidratação (de 6,64 para 3,56), e manutenção do valor próximoa este último até o final das seis desidratações; aumento significativo do teor de açúcares redutores do xarope até a terceira desidratação (de 0,62g/100ml para 2,78g/100ml), e manutenção de um valor aproximado a este último até o final das seis desidratações. A análise da cor do xarope indicou uma intensificação gradativa no parâmetro b*, que representa a cor amarela. Um aumento na turbidez do xarope também foi verificada. A contagem microbiologica indicou uma contaminação aceitável em todas as desidratações, no entanto, um aumento dessa contaminação foi verificado ao final da sexta desidratação. Ao final desse estudo, pode-se afirmar que é possível reutilizar o xarope por até seis desidratações osmáticas consecutivas, realizando a reconcentração por aquecimento e adição de sacarose. A reutilização do xarope não provocou alterações negativas no fruto desidratado. No entanto, deve-se atentar para o crescimento microbiano, pois esse é o principal limitante para o reaproveitamento da solução osmática em desidratações.
Abstract: The objective of the present work was to evaluate the viability of the reutilizationof the syrup proceeding from the osmotic dehydration slices of kiwi, in subsequent processings. Six consecutive dehydrations, each of four hours, were carried out, using the same syrup that had been reconcentrated before each reutilization. The reconcentration was obtained by heating the syrup to boiling, maintaining this temperature for one minute; and subsequent addition of sucrose and water to a concentration of 65OSrix.The other conditions used in the osmotíc dehydrations were:rate syrup/fruit of 4:1;temperature of 40°C,(:I:0.1oC);constant agitationat 75rpm and slices of 10mm(:I:1mm)thickness.Physical,chemical and microbiological analyses were carried out on the osmo-dehydrated fruits. The results obtained for the fruits showed an average percent loss of mass of 36.36%; average percent reduction of moisture of 17.43%; average percent solids incorporation of 96.10%; average soluble solids equivalent to 26.50oSrix; final average water activity of 0.971; average pH of 3.32; average total acídity of 1.53g/100gas citric acid; average percent loss of ascorbic acid of 31.54%; average percent increase of total sugars of 64.60%; reduction in the percent of reducing sugars of the total sugars from 97.03% to 83.76% and an increase in non-reducing sugars from 0.27g/100g to 2.46g/100g. The mícrobiologicalanalysis demonstrated the aptitude of the recently dehydrated product for consumption. The color evaluation identified the formation of shine on the surface of the dehydrated fruíts. With respect to the syrup, the soluble solids varied from an equivalence of 650Srix to one of 590srix; the total solids increased by 7.26%; the total titrable acidity increased by 202.12% as compared to that of the "in nature" fruit.; final ascorbic acid content of 13.03mg/100ml; accentuated fall in pH after the first dehydration (from 6.64 to 3.56), remaining constant at this value up to the end of the six dehydrations;a significant increase in the reducing sugar content of the syrup up to the third dehydration (from 0.62g/100ml to 2.78g/1OOml),and maintenance of this value up to the end of the six dehydrations.The color analysis of the syrup showed a gradual intensification of the b* parameter,which represents the color yellow. An increase in the turbidity of the syrup was also verified. The microbiological count indicated an acceptable levei of contamination in all the dehydrations, although an increase of this contamination was verified at the end of the sixth dehydration. From the results of this study, it can be affirmed that it is possíble to reuse the syrup for up to six consecutive osmotic dehydrations, carrying out the reconcentration of the syrup by heating and subsequent addition of sucrose. The reuse Df the syrup did not result in negative alterations to the dehydrated fruit. However, one must be alert for microbiologícal growth, since this is the maín factor limiting the reuse of the osmotic solution in dehydrations.
Mestrado
Mestre em Tecnologia de Alimentos
Vieira, Marcelo José. "Aumento da conservação de kiwi pelo uso de atmosfera controlada e 1-metilciclopropeno." Universidade do Estado de Santa Catarina, 2008. http://tede.udesc.br/handle/handle/1091.
Full textThis research was carried out to study the effects of controlled atmosphere storage (CA, with ethylene scrubber) and the treatment with the inhibitor of ethylene action, 1- metilciclopropeno (1-MCP) on postharvest quality preservation of Bruno , Monty and Hayward kiwifruits (Actinidia deliciosa). Hayward, Bruno and Monty kiwifruits were harvested in April of 2003 and 2004, in Fraiburgo, SC. After harvest, fruits were treated with 1.0 μL.L-1 of 1-MCP or left untreated (control), and then stored under air (AA; 0.0 ± 0.5°C / 90± 3% RH) or CA (2.0kPa + 4.5kPa CO2 / 0°C ± 0.5°C and 92 ± 3% RH, with ethylene scrubber) conditions. Fruit were assessed at harvest and periodically during cold storage. Fruit left under AA were assessed after 30, 60, 90 and 120 days, while fruit left under CA were assessed after 60, 90, 120 and 150 days in cold storage, followed by seven days at 23°C. Fruits were analyzed in terms of flesh firmness, soluble solids content (SSC), titratable acidity (TA), ethylene production, respiration, and incidence of physiological disorders. The experiment followed a completely randomized design. The data were subjected to analysis of variance, and the least significant difference (LSD) between treatment means was assessed by Fischer`s least significant difference test (p<0.05). The benefits of treatment with 1-MCP on fruit postharvest quality preservation were observed on both, AA and AC (with ethylene scrubber) storage.The response to 1-MCP treatment was affected by cultivar and storage duration. The treatment with 1-MCP delayed the increase in ethylene production and respiration after removal from cold storage in all cultivars. The reduction of ethylene and respiration by 1-MCP delayed flesh firmness and TA loss, and reduced the development physiological disorders. The treatment with 1-MCP had no effect on SSC. Fruits stored in air showed a high metabolism, resulting in low storage potential, even when treated with 1-MCP. There was an additive effect of treatment with 1-MCP and CA storage with ethylene scrubbing on fruit postharvest preservation
O presente estudo teve por objetivo determinar os efeitos da atmosfera controlada (AC) com catalisador de etileno e do inibidor da ação do etileno 1-MCP, sobre a conservação da qualidade pós-colheita de kiwi (Actinidia deliciosa), cultivares Bruno, Monty e Hayward. Kiwis Bruno , Monty e Hayward foram colhidos em abril de 2003 e 2004 em Fraiburgo, SC. Após a colheita, parte dos frutos foi tratada com 1,0 μL.L-1 de 1-MCP e, então, armazenados em condições de atmosfera do ar (AA; 0,0 ± 0,5oC e UR 90 ± 3%) ou atmosfera controlada (AC; 2,0kPa de O2 + 4,5kPa de CO2 / 0oC ± 0,5oC e UR 92 ± 3%, com a presença de catalisador de etileno). Frutos foram analisados na colheita e periodicamente durante armazenagem. As avaliações foram realizadas após 30, 60, 90 e 120 dias de armazenagem sob AA e 60, 90, 120 e 150 dias de armazenagem sob AC, com catalisador de etileno, mais um e sete dias a 23oC. Os frutos foram analisados quanto à firmeza da polpa, teor de sólidos solúveis (SS), acidez titulável (AT), taxa de produção de etileno, taxa respiratória e incidência de distúrbios fisiológicos. O experimento foi conduzido em delineamento inteiramente casualizado. Os dados foram submetidos à análise da variância e as diferenças entre tratamentos determinadas por teste de separação de médias de Fischer (p<0,05). Os benefícios do tratamento com 1-MCP sobre a conservação da qualidade foram observados tanto para frutos armazenados sob AA quanto sob AC (na presença de catalisador de etileno). De maneira geral, as respostas do 1-MCP foram influenciadas pela cultivar e período de armazenagem. O tratamento com 1- MCP retardou o aumento acentuado da taxa de produção de etileno e da taxa respiratória de kiwi após remoção de câmara fria em todas as cultivares. A redução da taxa de produção de etileno e da taxa respiratória pelo tratamento 1-MCP foi associada ao aumento da conservação da firmeza da polpa e da AT, e redução do desenvolvimento de distúrbios fisiológicos. O tratamento com -MCP não apresentou efeito significativo sobre o conteúdo de SS. Frutos armazenados sob AA apresentaram alto metabolismo resultando em baixo potencial de armazenagem, mesmo quando tratados com 1-MCP. Houve efeito aditivo do tratamento 1-MCP mais armazenagem sob AC com eliminação do etileno sobre a conservação dos frutos
Jesus, Vânia Isabel Rodrigues. "Photodynamic therapy in the control of Pseudomonas syringae pv. actinidiae in kiwi plants." Master's thesis, Universidade de Aveiro, 2016. http://hdl.handle.net/10773/21105.
Full textO kiwi é o fruto produzido pela Actinidia deliciosa e é mundialmente consumido e comercializado. O cultivo deste fruto, tem vindo a ser extremamente afetado pela Pseudomonas syringae pv. actinidiae (Psa), uma bactéria fitopatogénica cada vez mais dispersa. Deste modo, pode originar grandes perdas económicas, afetando gravemente o comércio de kiwi em alguns países, incluindo Portugal, que tem vindo a aumentar significativamente a sua produção e a afirmar-se no comércio internacional. Os tratamentos disponíveis para esta doença ainda são escassos, sendo a pulverização dos pomares com compostos de cobre o mais usado, nomeadamente o óxido cuproso (Cu2O). Contudo, estes compostos devem ser evitados devido à sua elevada toxicidade e, por isso, é essencial a procura de novas formas de controlo da Psa que assegurem também a integridade das plantas. A terapia fotodinâmica antimicrobiana (aPDT) pode ser uma abordagem alternativa para inativar a Psa. A aPDT consiste no uso de um fotossensibilizador (PS) que absorve radiação e transmite a energia ou eletrões adquiridos a moléculas de oxigénio, formando espécies de oxigénio altamente reativas que afetam diferentes alvos moleculares, o que torna muito improvável o desenvolvimento de resistência nos microrganismos. É ainda de salientar, que atualmente, a aplicação da aPDT não foi testada no controlo da Psa em plantações de kiwi. Assim, o objetivo deste trabalho consistiu em avaliar a eficácia da aPDT para inativar ou reduzir a Psa, usando a porfirina Tetra-Py+-Me como PS e diferentes intensidades de radiação, nomeadamente 40 W m-2, 150 W m-2 e luz solar (por ser adequada para usar nas plantações). Inicialmente foi analizado o grau de inativação da Psa in vitro com 5μM de Tetra-Py+-Me sob baixa radiação (40 W m-2). Depois, os ensaios ex vivo usando folhas de kiwi artificialmente contaminadas, foram feitos com o PS a uma concentração dez vezes maior (50μM) sob 150 W m-2 e irradiação solar. Nos ensaios in vitro foi observada uma redução de 6 logs após 90 min de irradiação. Nos ensaios ex vivo o decréscimo foi menor, redução de aproximadamente 1,8 log a 150 W m-2, 1,2 log a 40 W m-2 e 1,5 log sob a radiação solar. Não foram observados efeitos negativos nas folhas após o tratamento. O óxido cuproso foi testado in vitro à concentração recomendada na legislação portuguesa (50 g hL-1) e em concentrações 10 vezes mais baixas, que inativam a Psa de forma eficaz após cinco minutos de tratamento. No geral, demonstrou-se que aPDT in vitro e ex vivo, usando um derivado de porfirina sob radiação solar natural, é um método eficaz para inativar a Psa, sendo que não danifica a planta e pode ser aplicada por pulverização. A fim de explorar o potencial real da aPDT como uma alternativa ao uso intensivo de tratamentos convencionais, são necessários mais estudos para determinar a eficácia da aPDT em condições de campo e também para avaliar o impacto ambiental desta nova abordagem. Também foi demonstrado que a concentração de cobre atualmente recomendada para tratar a Psa pode ser significativamente reduzida. Outros estudos ex vivo e in vivo são, contudo, necessários.
Kiwifruit is produced by Actinidia deliciosa and is consumed and marketed worldwide. The cultivation of this fruit has been greatly affected by Pseudomonas syringae pv. actinidiae (Psa), a phytopathogenic bacterium that is increasingly dispersed. This can lead to severe economic losses, seriously affecting kiwifruit trade in some countries, including Portugal, which has significantly increased its production and established itself in international trade. The available treatments for this disease are still scarce and spraying the orchards with copper compounds is the most used, in particular cuprous oxide (Cu2O). However, these compounds should be avoided due to their high toxicity and, therefore, it is essential to search for new ways of controlling Psa which also ensure the integrity of the plants. Antimicrobial photodynamic therapy (aPDT) can be an alternative approach to inactivate Psa. aPDT consists in the use of a photosensitiser (PS) which absorbs radiation and transmits the acquired energy or electrons to oxygen molecules to form highly reactive oxygen species that affect different molecular targets which makes it very unlikely that the microbes can develop resistance. It should also be noted that, currently, the application of aPDT has not been tested for the control of Psa in kiwi plantations. Thus, the objective of this work was to evaluate the effectiveness of aPDT to inactivate or reduce Psa, using the porphyrin Tetra-Py+-Me as a PS and different radiation intensities, namely 40 W m-2, 150 W m-2 and sunlight (because it is suitable for use in plantations). Initially, the degree of inactivation of Psa in vitro with 5 μM Tetra-Py+-Me under low radiation (40 W m-2) was tested. After, ex vivo experiments usingartificially contaminated kiwi leaves, were done with PS concentration ten times higher (50 μM) under 150 W m-2 and sunlight irradiation. In the in vitro assays, a reduction of 6 logs was observed after 90 min of irradiation. In the ex vivo tests, the decrease was lower, approximately 1.8 log reduction at 150 W m-2, 1.2 log at 40 W m-2 and 1.5 log under solar radiation. No negative effects were observed on leaves after treatment. Cuprous oxide tested in vitro at the recommended concentration in Portuguese legislation (50 g hL-1) and at 10 times lower concentrations, efficiently inactivated Psa (5 log inactivation) after a few minutes of treatment. Overall it was demonstrated that in vitro and ex vivo aPDT with a porphyrin derivative under natural solar radiation is effective to inactivate Psa, does not damage the plant and can be applied by spraying. In order to explore the real potential of aPDT as an alternative to the intensive use of conventional treatments, further studies are necessary to determine the effectiveness of aPDT in field conditions and also to evaluate environmental impact of this new approach. It was also showed that copper concentration currently advised to treat Psa can be greatly reduced. Further ex vivo and in vivo studies are, however, required.
Morina, Lena, and Isabel Nigård. "Att stimulera till läs- och skrivutveckling. En granskning av metoderna ASL och Kiwi." Thesis, Malmö högskola, Fakulteten för lärande och samhälle (LS), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-32526.
Full textCorreia, Diana Martins. "A formulation based on cationic porphyrins in the photoinactivation of Pseudomonas syringae pv. actinidiae." Master's thesis, Universidade de Aveiro, 2017. http://hdl.handle.net/10773/22547.
Full textA Pseudomonas syringae pv. actinidiae (Psa) é uma bactéria fitopatogénica Gram negativa responsável por causar cancro bacteriano na planta do kiwi. Na última década, esta bactéria afetou fortemente a produção deste fruto a nível mundial, levando a perdas económicas significativas. Geralmente, o controlo da Psa baseia-se no uso de pulverização à base de cobre que apresenta elevada ecotoxicidade e persistência ambiental. A aplicação da terapia fotodinâmica antimicrobiana como uma alternativa promissora na inativação da Psa já foi demonstrada em estudos recentes tendo-se alcançado reduções do teor de Psa de 4 log, usando como fotossensibilizador o derivado porfirínico tetracatiónico Tetra-Py+-Me em 3 ciclos de tratamento com irradiância de 150 mW cm-2. Neste tipo de terapia é necessária a ação conjunta de um fotossensibilizador (PS), oxigénio molecular e luz visível que conduz à produção de espécies reativas de oxigénio (ROS), capazes de comprometer a integridade da célula microbiana. Dada a inespecificidade da ação fotodinâmica, as espécies reativas de oxigénio produzidas podem reagir com diferentes alvos celulares, tornando-se improvável o desenvolvimento de resistências por parte dos microrganismos. O presente trabalho teve como objetivo avaliar a eficiência fotodinâmica de uma formulação constituída por cinco porfirinas catiónicas na inativação da Psa. Esta formulação foi preparada de modo a ter como principal componente a porfirina tri-catiónica considerada um dos fotossensibilizadores mais eficientes na fotoinativaçao de diversos microrganismos. Os estudos in vitro realizados na concentração de 5.0 μM e uma irradiância de 4.0 mW cm-2, permitiram obter uma fotoinativação de 7,4 log ao fim de 60 min de irradiação. Dada a eficiência fotodinâmica observada foram realizados diversos ensaios com o fotossensibilizador numa concentração de 50 μM em folhas de kiwi (ex vivo), sob diferentes condições de irradiação e de contaminação: 1) luz artificial de baixa irradiância (4.0 mW cm-2) com inoculação artificial, 2) radiação solar (23 e 60 mW cm-2) com inoculação artificial e 3) radiação solar (23 mW cm-2) com folhas naturalmente contaminadas. Foram ainda avaliadas neste estudo a recuperação de viabilidade da Psa e o desenvolvimento de resistências após sucessivos tratamentos fotodinâmicos sub-letais. Os ensaios ex vivo com folhas artificialmente contaminadas com Psa permitiram observar uma fotoinativação de 2,8 e 4,5 log em condições de iluminação artificial e radiação solar, respetivamente, após 90 min de irradiação. Após um segundo tratamento com radiação solar a fotoinativação foi de 6,2 log. A fotoinativação da Psa nas folhas de kiwi naturalmente contaminadas foi de cerca de 2,3 log após 90 min de irradiação ao sol. Ao fim de 10 ciclos de tratamento em condições sub-letais de fotoinativação da Psa não se observou desenvolvimento de resistências (manteve-se o perfil de inativação fotodinâmico) nem ocorreu recuperação de viabilidade por parte da Psa. Os resultados deste estudo sugerem que a terapia fotodinâmica antimicrobiana poderá ser uma alternativa aos métodos atuais no controlo da Psa, uma vez que a sua inativação foi demonstrada inclusive sob radiação solar, sem se terem observado efeitos negativos sobre as folhas de kiwi.
Pseudomonas syringae pv. actinidiae (Psa) is a Gram negative phytopathogenic bacterium responsible for bacterial canker on kiwifruit plant. Over the last decade, this bacterium dramatically affected the production of this fruit worldwide, causing significant economic losses. Generally, Psa control consists in the application of copper based sprays which are toxic and persist in the environment. The application of antimicrobial photodynamic therapy (aPDT) as an alternative to inactivate Psa has already been demonstrated in recent studies that showed a 4 log Psa reduction using the cationic porphyrin Tetra-Py+-Me as photosensitizer (PS) and 3 consecutive cycles of treatment with a light irradiance of 150 mW cm-2. In this type of therapy occurs the interaction of a photosensitizer (PS), molecular oxygen and visible light, that leads to the generation of reactive oxygen species (ROS), capable to comprise the integrity of microbial cells. Given the non-specificity of the photodynamic action, these reactive species can interact with different cell targets, making resistance development an improbable event. The present work aimed to evaluate the photodynamic efficiency of a formulation constituted with 5 cationic porphyrin derivatives, as photosensitizer, in Psa inactivation. This formulation was prepared to have as main component the tri-cationic porphyrin which is considered one of the most efficient photosensitizers in the photoinactivation of microorganisms. The in vitro study with a PS concentration of 5.0 μM and low radiance (4.0 mW cm-2), showed a 7.4 log photoinactivation after 60 min. Due to the observed efficiency in the in vitro tests, several assays were performed with the PS at 50 μM on kiwifruit leaves (ex vivo), under different conditions of light and inoculation: 1) low radiance (4.0 mW cm-2) with artificial inoculation; 2) sunlight (60 and 23mW cm-2) with artificial contamination; 3) sunlight (23 mW cm-2) with naturally contaminated leaves. aPDT viability recovery and resistance development assays were also assessed. In the ex vivo assays with artificially contaminated leaves were observed a 2.8 and 4.5 log inactivation with low radiance and sunlight, respectively, after 90 min irradiation. After a second treatment with sunlight a 6.2 log inactivation was achieved. The photoinactivation on naturally contaminated leaves was about 2.3 log after 90 min sunlight irradiation. Ten consecutive cycles of phototreatment in sub-lethal conditions, showed that Psa does not develop resistance, nor recover viability. The results of this study suggest that aPDT can be an alternative to the current methods used to control Psa, since it was possible to inactivate this bacterium under sunlight, without damaging the leaves.
Björklund, Filip, and Christopher Strand. "Omnidirectional pong playing robot : Pong playing robot using kiwi drive and a PID controller." Thesis, KTH, Skolan för industriell teknik och management (ITM), 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-264456.
Full textDetta projekts mål var att analysera hur flexibel det går att göra en robot med flerdimensionella hjul, det vill säga en robot som har hjul som gör att den kan röra sig med tre frihetsgrader. Detta gjordes genom att implementera en fysisk version av datorspelet pong. I projektet byggdes en robot som kunde följa och fånga en boll samt spela mot en mänsklig spelare. Utmaningen i projektet var att skapa ett stabilt system som kunde möjliggöra för roboten att färdas en rak väg och fånga bollen inom ett rimligt avstånd från motspelaren. En webbkamera användes för att implementera ett bildigenkänningssystem som kunde avgöra den tvådimensionella positionen för bollen och hårdkodade värden på bollens storlek användes för att simulera en tredimensionell position. Givet dessa värden lyckades roboten följa efter bollen och trycka ifrån den när bollen närmade sig. Tre stycken DC-motorer med tillhörande hjul användes för att skapa en treaxlig konfiguration för det flerdimensionella systemet. Ultraljudssensorer användes för att stanna roboten om den kom för nära en vägg i spelplanen. För att få roboten att röra sig längs en rak linje användes en kompassmodul för att mäta vinkelfelet som uppstod när roboten körde på ett felaktigt sätt. Detta vinkelfel användes som återkoppling för en PID-regulator vilket i sin tur m¨ojliggjorde f¨or roboten att kunna följa och fånga bollen längs en rak linje. Resultaten från projektet visade att en flerdimensionell robot går att kontrollera på ett stabilt sätt genom en PIDregulator och bildigenkänning med hjälp av en webbkamera och OpenCV ¨ar tillräckligt snabbt för att kunna skapa ett robotsystem som kan lösa en given uppgift.
Cunty, Amandine. "Caractérisation de Pseudomonas syringae pv. actinidiae l’agent responsable de l’émergence d’une épidémie de chancre bactérien du kiwi en France et description de Pseudomonas syringae pv. actinidifoliorum, agent causal de taches foliaires sur kiwi." Thesis, Angers, 2015. http://www.theses.fr/2015ANGE0018/document.
Full textThe causal agent of bacterial canker, Pseudomonas syringae pv. actinidiae (Psa),has been responsible ofthree epidemics since 1980’s.Psa is divided in three biovars. The most recent and severe outbreak (causedby Psa biovar 3) was detected for the first time in Italy in 2008. It has spread very quickly in the main kiwifruit producing countries, as in France in 2010. We analyzed the diversity of 280 strains of P. syringae isolated fromkiwifruit in France. The biological characterization and the phylogenetic analysis of the strains by MLSArevealed that the biovars 1, 2 and 3 belong to the same genetic lineage, which include P. s. pv. theae, as well.The biovar 4 strains, which are structured in 4 distinct genetic lineages, have been grouped in a new pathovar(Pseudomonas syringae pv. actinidifoliorum (Psaf)). These strains are characterized by a low virulence (onlyspots on leaves and no canker on wood). This new classification help with the management of the bacterialkiwifruit canker outbreaks. The development of an MLVA scheme composed of 11 VNTRs allowed to studythe genetic structuration of Psa biovar 3 populations, to reveal the diversity within this pathovar and to identifythe Italian origin of the epidemic in France. The genome sequencing of five Psaf strains and the comparisonbetween these sequences and those of Psa and Psaf genomes already available on NCBI, allowed thedevelopment of a new detection tool by real-time PCR, specific of each Psa biovar and of Psaf. The MLVA andthe real-time PCR based detection technique developed here will contribute to the improvement of the monitoringof kiwifruit bacterial canker around the world
Hernández, Palma María Belén. "Evaluación del efecto de 1-metilciclopropeno (1-MCP) bajo diferentes concentraciones, en el comportamiento post cosecha de kiwis variedad Jintao." Tesis, Universidad de Chile, 2017. http://repositorio.uchile.cl/handle/2250/153105.
Full textEl objetivo de este estudio fue evaluar el efecto de diferentes concentraciones de 1-metilciclopropeno (1-MCP) sobre la maduración de kiwi (Actinidia chinensis) ‘Jintao’. Los frutos una vez cosechados, provenientes de la localidad del Lontué, fueron trasladados al laboratorio de AgroFresh, donde se realizó el tratamiento de curado por 48 horas. Se evaluó color de pulpa (101,2±1,9 H º), firmeza de pulpa (9,1±2,5 Lbf) y solidos solubles (15,3±1,2 º Brix) de 130 frutos para determinar estado inicial. Se embalaron en cajas con 100 unidades. Se enfriaron para luego aplicar las diferentes concentraciones (500 ppm y 1000 ppm) de 1-MCP (SmartFresh, 0,14 % i.a) por 24 horas a 0 °C. Luego de almacenar por 60 días a 0 °C la fruta tratada y la no tratada (control) se aplicó etileno (34 mL) por 6 horas a 20 °C a la mitad de cajas de cada tratamiento, generando 6 tratamientos, T: almacenamiento refrigerado a 0 °C, T+E: Almacenamiento refrigerado a 0 ºC+aplicación de etileno, M1: Almacenamiento refrigerado con aplicación de 500 ppm 1-MCP, M1+E: almacenamiento refrigerado con aplicación de 500 ppm de 1-MCP+aplicación de etileno, M2: Almacenamiento refrigerado a 0 °C con aplicación de 1000 ppm de 1-MCP, M2+E: almacenamiento refrigerado con aplicación de 1000 ppm de 1-MCP+aplicación de etileno. Se hicieron evaluaciones a salida de frío a los 60, 90 y 120 días de: color de pulpa (H °), firmeza de pulpa (Lbf), contenido de sólidos solubles (%), tasa de producción de etileno (μL C2H4∙kg−1∙h−1), tasa de respiración (mL CO2∙kg−1∙h−1). Además luego de 90 y 120 días a 0 °C, se hizo un periodo de comercialización simulada (7 días a 20 °C) para una caja de cada tratamiento, donde se evaluó los mismos parámetros que a salida de frío agregando dureza de columela y acidez titulable. Ambas concentraciones de 1-MCP lograron evitar la caída de firmeza de pulpa, aumentando la vida postcosecha a 0 °C hasta los 120 días de almacenamiento. La aplicación de mayor concentración de 1-MCP, tuvo un efecto inicial mayor en el mantenimiento de la firmeza de pulpa que la aplicación de menor concentración, pero a lo largo del tiempo de almacenaje en frío y periodo de comercialización simulada, ambas perdieron su efectividad. No hubo diferencias estadísticamente significativas sobre los parámetros de calidad evaluados entre las diferentes concentraciones de 1-MCP. La aplicación de etileno, no tuvo un efecto estadísticamente significativo en conjunto con las aplicaciones de 1-MCP, además no logró disminuir la dureza de columela.
Karlström, Beatrice, and Mankiewicz Camilla Sjödin. "Tål alla Kiwi? : En empirisk studie av lärares praktiska tillämpning av Kiwimetoden i grundskolans tidigare år." Thesis, Linköping University, Department of Social and Welfare Studies, 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-12098.
Full textUppsatsen behandlar en läs- och skrivutvecklingsmetod, Kiwimetoden. Metoden härstammar från Nya Zeeland och grundtanken är att elever genom socialt samspel i meningsfulla sammanhang utvecklar språkkompetens. Nya Zeelands skola anses vara ”pedagogikens Mecka” och intresserar ”skolfolk” världen över. Fokus i studien ligger på hur den nyzeeländska skolans metod kan anpassas till det svenska skolsystemet. Studien belyser även lärares erfarenhet av Kiwimetoden samt den praktiska tillämpningen av läsundervisningsformen vägledd läsning, i grundskolans tidigare år. Verksamhetsfältet är även detsamma som vi, författare till denna uppsats, kommer att bli verksamma i. Sex lärare som använder sig av Kiwimetoden verksamma i södra och mellersta Sverige har intervjuats och observerats. Lärarna anser att det är till elevernas fördel att arbeta med Kiwimetoden då tonvikten ligger på språk och kommunikation. Metoden inbjuder till ett flexibelt arbetssätt lämpligt för individualisering. Arbetssättet uppmuntrar eleverna till delaktighet och reflektion, enskilt och i grupp. Lärare som arbetar utifrån Kiwimetoden följer ett viktigt mål i läroplanen: att väcka elevernas nyfikenhet och lust att lära.
Chedhomme, Francine. "Caractéristiques électriques des vésicules de tonoplaste en suspension dans le jus de Kiwi (Actinida chinensis P.)." Grenoble 2 : ANRT, 1987. http://catalogue.bnf.fr/ark:/12148/cb37603876j.
Full textChalak, Lamis. "Haplodiploi͏̈sation et cultures cellulaires chez le kiwi (Actinidia deliciosa Cv. Hayward) : caractérisation préliminaire de matériels obtenus." Montpellier 2, 1995. http://www.theses.fr/1995MON20278.
Full textChedhomme, Francine. "Caracteristiques electriques des vesicules de tonoplaste en suspension dans le jus de kiwi (actinidia chinensis p. )." Paris 7, 1987. http://www.theses.fr/1987PA077025.
Full textPailly, Olivier. "Facteurs de variabilité de la qualité du Kiwi ("Actinidia deliciosa" cv. Hayward) en conservation : applications agronomiques." Montpellier 2, 1992. http://www.theses.fr/1992MON20200.
Full textBecerra, Benavides Oscar. "Evaluación del 1-MCP (1-METILCICLOPROPENO), como inhibidor de etileno en la maduración de frutos Kiwi." Tesis, Universidad de Chile, 2005. http://www.repositorio.uchile.cl/handle/2250/101765.
Full textJelbring, Gunilla. "Lust att lära sig läsa : En jämförelse av två olika läsinlärningsmetoder; ljudmetoden och Whole language (kiwimetoden)." Thesis, Karlstad University, Faculty of Arts and Education, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-258.
Full textAbstract
My purpose with this study was to learn more about different ways to teach children how to read and to investigate how teachers can use more fiction when they teach.
During the years that I have been working in school, I have only met teachers who use a method that is built on sounds. The children learns to read from books where the words is not put in their right purpose; for example; we can se a sun, a dear looks down in a lake.
After my teacher-education in literature I became more and more interested in if it could be possible to use more fiction when you teach children how to read. I also wondered if it was possible to find readers where the sentences are put in a meaningful story.
I heard of a method called Whole Language, or the kiwi-method and I decided to find out more about that method. I decided to make a comparison between the “sound-method” and the Whole Language-method.
I have been using qualitative interviews with both children and teachers with experience from these different ways of teaching. The interviews with the children had been very instructive for me. In my results I have became to discover that the children who had been taught by the Whole language-method where more positive about reading. Concurrently I do not think that we can reject the older way to teach children how to read. I think that you can take parts even from this method and put different methods together in your own way. The most important for the children is that their teacher is satisfied with his/hers way of teaching.
Key-words: inclination, reading, “sound-method”, Whole Language (kiwi-method)
Sammanfattning
Min avsikt var att genom detta examensarbete dels lära mig mer om läsinlärning i allmänhet och dels att undersöka hur man kan använda sig av skönlitteratur i större utsträckning. Jag har under årens lopp som jag arbetat inom skolan hittills endast stött på användandet av ljudmetoden och den form av läsläror som bygger på texter som inte är kopplade till ett sammanhang; tex vi ser en sol, en ren ser ner i en sjö osv. Efter våra skönlitteraturstudier i svenskämnet på lärarutbildningen blev jag mer och mer intresserad av att använda mig av skönlitteratur och texter där orden är satta i ett meningsfullt sammanhang.
Jag hörde talas om Whole Language eller kiwimetoden som den också kallas och bestämde mig för att ta reda på mer om hur den metoden fungerar. Jag bestämde mig för att göra en jämförelse mellan den traditionella ljudmetoden och Whole Language (kiwimetoden). Tillvägagångsättet har varit kvalitativa intervjuer med pedagoger och barn som har erfarenheter av de olika sätten att lära sig läsa. Att intervjua framförallt eleverna har varit väldigt lärorikt för mig och jag har i mina resultat kommit fram till att jag har lyckats skönja en större läsglädje hos de elever som har undervisats enligt kiwimetoden. Samtidigt tror jag inte att men helt ska förkasta den äldre ljudmetoden – utan plocka delar även från detta sätt att lära ut. Det viktigaste för eleverna verkar vara att läraren är positiv och själv känner sig nöjd med det sätt han/hon använder sig av.
Nyckelord: kiwi-metoden, ljudmetoden, lust, läsning
Andersson, Karin. ""Alla kan med kiwi" : n studie om hur pedagoger upplever kiwimetoden som läsinlärningsmetod i årskurserna F-2." Thesis, Högskolan Kristianstad, Sektionen för lärande och miljö, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-8951.
Full textVial, Céline. "Contribution à la mise au point de tranches de kiwi de 4ème gamme : études biochimiques et microbiologiques." Montpellier 2, 1992. http://www.theses.fr/1992MON20012.
Full textVankamamidi, Pavan Kumar. "Proofs of Correctness for Three Decentralized Authentication Protocols Using Strand Spaces." BYU ScholarsArchive, 2011. https://scholarsarchive.byu.edu/etd/3020.
Full textMarín, Rubilar Natalia Sofía. "Efecto del aceite mineral y vegetal en la fijación de ninfas de escama blanca de la hiedra (Aspidiotus nerii Bouché) en kiwi." Tesis, Universidad de Chile, 2016. http://repositorio.uchile.cl/handle/2250/150774.
Full textEn marzo de 2014, se estudió el efecto del aceite mineral (Elf Purespray 15 E) y el aceite vegetal de Linaza (BIOIL spray) a concentraciones de 0,5 %, 0,7 % y 1 % v/v sobre la fijación de ninfas de escama blanca de la Hiedra en kiwis variedad JB Y 374. El estudio se efectuó en un huerto comercial perteneciente a la frutícola Viconto ubicada en la comuna de Buin, Región Metropolitana.
Lorscheiter, Rafael. "Biologia e caracterização dos danos de Anastrepha fraterculus (wiedemann) (Diptera, Tephritidae) em quivi (Actinidia spp.)." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2011. http://hdl.handle.net/10183/138274.
Full textThe present study aimed to characterize the damage of A. fraterculus and evaluate biological aspects of this specie in two kiwi cultivars (Actinidia chinensis cv. MG06 e Actinidia deliciosa cv. Bruno). Fruits of both cultivars were infested in orchards at Farroupilha, RS, in the beginning (30% of final size), middle (90% of final size) and end (harvest point) of the cicle, and in laboratory, since the beginning of fruiting until harvest, with A. fraterculus adults. Three days after the first infestation, held in early development of cultivar MG06, the formation of a crystalline exudate in puncture sites was observed, and, at harvest, cracks, depressions and beginnings of galleries. Also, there was fibrosis in fruits infested at harvest point. Although the eggs have been counted, at field, there was no larval development on MG06 fruits. Damage and oviposition weren’t found at cultivar Bruno. There was no fruit drop attributed to A. fraterculus in both cultivars. In laboratory, larval development was observed when the fruits had, at least, 6.4 % (MG06) and 7.0 % (Bruno) of total soluble solids. Before the harvest period, flies developed in MG06 showed shorter duration of egg to pupa In fruits collected at harvest point, a significantly higher number of eggs was found on MG06 fruits which can be attributed to the lower pubescence. However, the number of pupae was similar between the cultivars. There was significantly shorter cycle of egg to pupa, higher longevity and size of individuals of both sexes developed on Bruno fruits collected at harvest point. Also, adults emerged from this cultivar laid more eggs and were more fertile. The findings suggest that the MG06 cultivar, in laboratory, is the most appropriate for the developing of A. fraterculus before the harvest season than Bruno, but the opposite occurs when fruits are collected in harvest point. However, no individuals were observed at field in both kiwi cultivars.
Zappaterra, Giulia. "La straordinaria quotidianità della donna moderna. Proposta di traduzione della raccolta di racconti Un kiwi dans le cendrier." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2018.
Find full textMurer, Sophie [Verfasser], and Ullrich [Akademischer Betreuer] Müller-Lisse. "Die Kiwi-Frucht als Prostata-Phantom in der Magnetresonanztomographie : eine experimentelle Studie / Sophie Murer ; Betreuer: Ullrich Müller-Lisse." München : Universitätsbibliothek der Ludwig-Maximilians-Universität, 2020. http://d-nb.info/1222909235/34.
Full textOLIVEIRA, ANA C. S. "Avaliação dos efeitos da radiação gama nas características físico-químicas de KIWI (Actinidia deliciosa)cv. Hayward minimamente processado." reponame:Repositório Institucional do IPEN, 2011. http://repositorio.ipen.br:8080/xmlui/handle/123456789/10045.
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Dissertação (Mestrado)
IPEN/D
Instituto de Pesquisas Energeticas e Nucleares - IPEN-CNEN/SP
Marodin, Francisco Antonello. "Influência do manejo da copa sbre o comportamento vegetativo e produtivo de kiwizeiros na serra gaúcha." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2018. http://hdl.handle.net/10183/184864.
Full textThe kiwifruit belongs to Actinidia Genus and Actinidiaceae Family. All species from this kind are perennial bindweeds which behave in desordered way when not managed and are characterized by extremely vigourous growth. The objective of this work is to evaluate vegetative and productive behavior of kiwifruit trees from ‘Elmwood’ (Actinidia deliciosa) and ‘MG06’ (Actinidia chinensis) cultivars, grafted over plants originating from seeds of fruits of the ‘Bruno’ cultivar (Actinidia deliciosa), conduced in trellis system and submitted to different intensities of winter pruning, besides testing the possibility of usage of ‘tip squeezing’ technique for vigor and growth reduction of the vegetative part of ‘MG06’ kiwifruit trees, in Serra Gaucha region, RS, Brazil. The first study has been made from june of 2016 to april of 2017 with ‘Elmwood’ cultivar. In this one, three treatments with nine repetitions (each repetition corresponded to a plant) were used in the completely randomized design. The treatments consisted in maintenance of different bud loading levels in each cane: 10, 15 and 20 buds cane-1. It was evaluated the index of fertility of the buds; the number, percentage and position of not sprouted buds, vegetative buds and mixed buds; area, dry mass and specific area of the leaves; diameter and length of the branches; productivity and number of fruits; and transversal and longitudinal diameters, dry mass, firmness, soluble solids content (SS), pH, titratable total acidity, (TTA) and relation SS/TTA of the fruits. The second study has been made between july and december of 2017 with ‘MG06’ cultivar, being tested different loads of buds in each cane: 10, 15 and 20 buds cane-1, with and without the usage of the “squeezing”, representing 6 different treatments. Each treatment was compound of nine repetitions in completely randomized design. It was evaluated the index of fertility of the buds; number, percentage and position of the not sprouted buds, vegetative buds and mixed buds, area and dry mass of the leaves; diameter and length of branches and internodes; transversal and longitudinal diameters, fresh mass, firmness, SS, TTA and relation SS/TTA of the fruits. The pruning with different loads of buds doesn’t influence the index of real fertility of the buds from ‘Elmwood’ and ‘MG06’ kiwifruit trees in a same season, however it affects the size of leaves and branches. The pruning of ‘Elmwood’ kiwifruit trees maintaining canes with 10 gems favors the increase of fruit mass and it doesn’t reduce productivity. The “tip squeezing” reduces the vigor of kiwifruit trees ‘MG06’ without influencing fruits quality.
Guasso, Leonardo Zucuni. "Produção de kiwizeiros por estaquia." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2018. http://hdl.handle.net/10183/184859.
Full textIn Brazil, the kiwifruit (Actinidia sp) propagation is usually done through grafting onto rootstocks obtained from seeds, it can results in the loss of desirable agronomic characteristics, as well as morphophysiologically uneven plants in the orchard. One possibility, both to obtain the scion variety and the clonal rootstock, is by cutting. The present study aims to identify the most favorable time of the year for cutting, the rooting potential of different genotypes of kiwifruit, as well as to determine the exogenous concentration of IBA (indolbutyric acid) most efficient in this process. In the first experiment, propagation material of cultivar ‘Bruno’ (Actinidia deliciosa) was collected in May, Augost and December/2016 and March 2017. The cuttings were prepared by leaving two buds, keeping half of a leaf in the upper bud. A hydroalcoholic IBA solution at concentrations 0, 1.000, 2.000 and 4.000 mg L-1 was applied at the base of the cuttings by dipping for seven seconds. The percentage of rooted cuttings; percentage of dead cuttings; percentage of sprouted cuttings; percentage of cuttings with leaf retention; medium-length of the three largest roots and number of roots by cuttings, were evaluated 90 days later. Spring was the season where the best response to rooting was observed, while summer was the worst. The IBA treatments positively influenced the rooting percentage in the March, with 36.07% of rooted cuttings at the dose of 2.320 mg L-1, and in the December, obtained a linear response, with 57.59% rooting at the 4.000 mg L-1 concentration of AIB. In the second experiment, propagating material of the cultivars 'Bruno', 'Elmwood' and 'Matua' (A. deliciosa), 'MG06' (A. chinensis) were harvested in December/2016, were submitted to treatment with zero, 1.000, 2.000, 4.000, 6.000 and 8.000 mg. L-1 of IBA. Parameters of percentage of rooted cuttings; percentage of cuttings with calluses; percentage of cuttings with foliar retention; length of the three largest roots; number and mass of root dry matter were recorded. Herbaceous cuttings of the 'MG06' and ‘Bruno’ cultivar showed the highest percentage of rooting and the 'Matua' cultivar, the lowest. In relation to the IBA concentrations, for the different cultivars, saturation of the response was observed at the dose of 4.640 mg L-1, where 48.94% of rooting was recorded.
Harms, Matthew S. "Kiwi, Kereru, and Kapu: The culture of community conservation in rural New Zealand-with a comparison to Hawai`i." Thesis, Wichita State University, 2008. http://hdl.handle.net/10057/2037.
Full textThesis [M.A.] - Wichita State University, College of Liberal Arts and Science, Dept. of Anthropology