Academic literature on the topic 'Kvass'
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Journal articles on the topic "Kvass"
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Dushenko, Konstantin. "Kvass patriotism." Herald of Culturology, no. 2 (2019): 142–49. http://dx.doi.org/10.31249/hoc/2019.02.07.
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Ignatenko, B. V., M. A. Nikolaeva, and M. N. Eliseev. "History of kvass as a national drink." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 2 (February 15, 2021): 99 (160)—103 (163). http://dx.doi.org/10.33920/igt-01-2102-03.
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The article presents the history of fermented bread kvass as a national Russian drink. The factors that influenced the periods of significant decrease in the consumption of kvass in the second half of the 19th and the end of the 20th centuries and the dynamics of growth in the production and consumption of kvass in the 2000s are considered. English version of the article on pp. 160-163 at URL: https://panor.ru/articles/history-of-kvass-as-a-national-drink/65947.html
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Orobchuk, Oksana, Olha Fedotova, Zoriana Bohoslavets, Stepan Melnyk, and Bohdan Dzinyak. "FERMENTATION OF KVASS WORT BY INDUSTRIAL STRAINS OF MICROORGANISMS." Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies, no. 4(18) (December 24, 2023): 72–78. http://dx.doi.org/10.20998/2413-4295.2023.04.10.
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We investigated the fermentation of kvass wort using yeast from the brewing industry and ready-made leaven of lactic acid bacteria. The raw materials for making kvass are kvass wort concentrate, sugar syrup, and rosehip extract. The content of dry substances in the initial wort is 3.2 wt. %, and pH = 5.8. Safale HA-18 dry yeast (optimal fermentation temperature is 25–35°C) and complexes of lactic acid bacteria in the form of starters "Kefir", "Yogurt", "Symbiotic", "Bifivit" of different microbiological compositions are used for kvass wort fermentation. We investigated the dynamics of the content of dry substances and the acidity under different fermentation conditions of kvass wort. The normalized value of the content of dry substances in kvass wort was obtained when using the "Bifivit" lactic acid bacteria starter at a temperature of 30°C, and the ratio of yeast, lactic acid bacteria in the starter is 50 % : 50 %. It is explained by the insufficient temperature necessary for the full reproduction of yeast and the impurity part of lactic acid bacteria. With an increase in the fermentation temperature of kvass to 35°C and a simultaneous increase in the proportion of yeast in the suspension, an increase in fermentation activity in all studied samples was observed. According to research, the optimal amount of yeast and lactic acid bacteria in the suspension is 4 wt. %. The optimal ratio of yeast in the mixture is 80 wt. % and lactic acid bacteria is 20 wt. %. According to the conditions of the experiment, norms of the content of dry substances (2.4 wt. %) and increased acidity (by 1.2 ml 0.1 N NaOH/100 ml) were achieved by samples No. 1 and No. 4 during 14–16 hours of fermentation. We suggested blending the prepared kvass with rosehip extract to give the drink additional functional and preventive properties. The blending of kvass with sugar syrup and rosehip extract was carried out to the content of dry substances 4.2 wt. % and a titrated acidity of 3 ml 0.1 N NaOH/100 ml. A comparative tasting evaluation of kvass with rosehip extract is given. Blending has an excellent effect on organoleptic indicators and gives the drink additional functional and preventive properties. The perspective of using industrial strains of microorganisms for the fermentation of kvass wort for small craft breweries is indicated
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Tanashkina, Tatiana, Anastasia Peregoedova, Anna Semenyuta, and Margarita Boyarova. "Gluten-free Buckwheat Kvass with Aromatic Raw Materials." Food Processing: Techniques and Technology 50, no. 1 (March 27, 2020): 70–78. http://dx.doi.org/10.21603/2074-9414-2020-1-70-78.
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Introduction. The production of gluten-free food products, including alcohol-free beverages, is an urgent task for Russian food industry. Buckwheat malt has a great raw material potential, because it consists rutin, which can give the final product some useful functional properties. Aromatic raw materials improve the sensory characteristics of beverages and increase their nutritional value.
Study objects and methods. Kvass is a traditional Russian bread juice. To prepare gluten-free kvass, we used light and scalding buckwheat malt and water infusions of barberry, juniper, leaves of garden currant, and lemon balm grass. The wort was prepared by infusion and fermented with bottom beer yeast Saflager W-34/70. Then it was blended with infusions of plant materials. Sensory and physical and chemical properties of kvass were determined by standard methods. Antioxidant activity of the beverages was assessed by using DPPH radical scavenging method.
Results and discussion. All samples met the state standard requirements for kvass by sensory, physical, and chemical characteristics. The drinks obtained from the scalding malt were well-fermented and achieved better tasting ratings compared to those from the light malt. The control sample, which contained no aromatic raw materials, received the lowest scores for taste and aroma. The kvass blended with infusions of barberry and garden currant had the best results. The infusions increased the shelf life of the kvass from 7 days (control) to 12 (barberry), 14 (juniper), and 16 (currant). All samples of kvass demonstrated antioxidant activity, the beverage with infusion of garden currant leaves showing the best results (≤ 80%). Antiradical activity was established for the samples blended with barberry and currant infusions.
Conclusion. light and scalding buckwheat malt can be used to prepare gluten-free kvass. Blending buckwheat kvass with infusions of aromatic raw materials increased the shelf life of the beverages, improved their taste, aroma, and antioxidant activity (except the sample with infusions of juniper), and gave them antiradical properties.
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Miller, Yuliya, Olga Golub, and Karina Zakharova. "Application of the Agrimonia eupatoria L. Extract for the Kvases Production." Food Industry 5, no. 3 (September 21, 2020): 35–43. http://dx.doi.org/10.29141/2500-1922-2020-5-3-4.
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The article concerns the research of the herb Common Agrimony (Agrimonia eupatoria L.) use in the kvass manufacture, because the plant has a high content of flavoring and biologically active substances (flavonoids, tannins, arbutin, etc.). Researchers used standard, adopted in the brewing and soft drinks industry test methods and methods of processing obtained results. To produce kvass with the best quality characteristics, a man has to use Agrimonia eupatoria L. extract. In order to obtain this extract with the maximum amount of flavoring and biologically active substances (polyphenolic substances, ascorbic acid) a man must macerate 3-5 mm cut grass using purified water as a solvent in a ratio of 1:10 at a temperature of 40 ± 3 °C for 5-6 hours. Agrimonia eupatoria L. extract is an opaque brown liquid with a weak greenish tint, weakly expressed sweet-apricot aroma and taste; the mass fraction of dry substances is 3.0 ± 0.1 %; acidity – 2.5 ± 0.2 units; the content of polyphenolic substances is not less than 13.5 mg / 100 cm3; the content of ascorbic acid – not less than 4.5 mg / 100 cm3 . The authors developed kvass technology, including the preparation of kvass wort and Agrimonia eupatoria L. extract separately, its blending, fermentation, cooling, clarification and bottling. Based on the organoleptic and physical and chemical parameters obtained during the study, the researchers recommended the optimal ratio of kvass wort and Agrimonia eupatoria L.: 90:10 – 80:20. They developed regulated quality indicators of the new kvass: appearance – a transparent foaming liquid with opalescence, without foreign inclusions; color – brown with greenish tones; aroma and taste – refreshing, sweet and sour, bread, with light tones of Agrimonia eupatoria L. extract. The use of an aqueous extract from the herb Agrimonia eupatoria L. in the kvass production enables to get products with original organoleptic characteristics
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Kaszuba, Joanna, Marta Jańczak-Pieniążek, Dagmara Migut, Ireneusz Kapusta, and Jan Buczek. "Comparison of the Antioxidant and Sensorial Properties of Kvass Produced from Mountain Rye Bread with the Addition of Selected Plant Raw Materials." Foods 13, no. 3 (January 23, 2024): 357. http://dx.doi.org/10.3390/foods13030357.
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Consumers’ growing awareness of healthy nutrition results in an increase in demand for the production of beverages with health-promoting properties. An example of such a product is kvass produced in the fermentation process. This research aimed to determine the impact of plant additives on the antioxidant and sensorial properties of kvass made from bread based on mountain rye flour. The bread extract was fermented at different temperatures (28 and 34 °C). Additives of 3, 5, and 10% were used in the tests, which included black chokeberry juice and infusion, sea buckthorn fruit juice and infusion, and peppermint leaf infusion. A higher fermentation temperature in the production process resulted in an improvement in the organoleptic and antioxidant properties of the tested kvasses. The highest antioxidant activity was demonstrated by kvass with the addition of 10% black chokeberry juice (0.734 µmol Trolox g−1 (ABTS), 4.90 µmol of Trolox g−1 (DPPH)), and a peppermint leaf infusion (0.773 µmol Trolox g−1 (ABTS), 4.71 µmol Trolox g−1 (DPPH)). The conditions of kvass production and the type and amount of the additive influenced the selected physicochemical parameters of the obtained kvasses. The chromatographic analysis confirmed the content of 13 phenolic compounds in kvass with the addition of black chokeberry juice, which was 1.68–1.73 mg/100 mL of the finished product with a 10% share of the additive. The 11 phenolic compounds in kvass with the addition of peppermint infusion were confirmed for 7.65–6.86 mg/100 mL of the finished product with 10% of the additive. Kvass enriched with additives from black chokeberry fruit and peppermint leaves may be a promising new category of functional beverages with health-promoting properties resulting from the content of polyphenol compounds. It could be a better base for enrichment with raw materials that are richer in these compounds than pasteurized products.
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Korotkikh, E. A., I. V. Novikova, G. V. Agafonov, N. V. Korotkikh, and I. N. Krivanosov. "Intensification of kvas biotechnology using non-traditional raw materials." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 3 (October 19, 2020): 123–30. http://dx.doi.org/10.20914/2310-1202-2020-3-123-130.
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In the production of beverages of incomplete alcoholic and lactic acid fermentation, it is important to use non-traditional raw materials that have advantages over well-known analogues. Of particular interest in the production of fermented beverages is the use of malt extract prepared from triticalic malt. Serum and products derived from it are biologically complete, have dietary and medicinal properties. To achieve this goal accomplished objectives: to assess the quality and applicability of triticale malt extract for kvass production; explore the possibility of using whey as a processing aid in the production of kvass on the basis of triticale malt extract; to choose a combination of microorganisms to obtain a mixed leaven with the best biotechnological properties; conduct a comparative analysis of the duration of fermentation samples of kvas wort. The most intensive decrease in the dry matter content was observed in the experimental sample of leavened wort prepared on the basis of malt triticalic extract with the use of whey and combined sourdough from dry baking yeast of the brand "SAF-Moment" of the species Saccharomyces cerevisiae and lactic acid bacteria L. lactis, L. cremoris, L. diacetylactis, Str. Thermophilus. The duration of fermentation of leavened wort in the test sample was 10 hours, which is 6–8 hours less than the traditional technology. As a result of this work, the possibility of using triticalic malt extract for the production of kvass was proved. According to the main physical and chemical parameters, triticale malt extract is not inferior to traditional raw materials. The possibility of using whey as a technological additive for fermentation of leavened wort based on triticalic malt extract is investigated. The composition of leavened wort and a combination of microorganisms were selected to produce a combined starter culture with the best biotechnological properties. A comparative analysis of the duration of fermentation of samples of leavened wort is carried out.
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Синельникова, М. Ю., and Д. Ю. Матвеева. "Kvass as a Functional Drink." Beer and beverages, no. 1 (March 18, 2024): 71–73. http://dx.doi.org/10.52653/pin.2024.01.12.
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Высокая конкуренция среди производителей требует постоянного поиска новых, более совершенных форм выпускаемого продукта, улучшения его качества на всех стадиях производственного цикла. Анализ современных научно-технических разработок в технологии кваса, предложения видоизменить в целом ассортимент безалкогольных напитков в сторону увеличения доли напитков на основе натурального сырья, корректировка рецептурных особенностей производства кваса брожения с использованием нетрадиционного растительного сырья для обеспечения его полезных свойств позволят увеличить ассортимент выпускаемых напитков. Цель работы — анализ научных исследований в области увеличения пищевой ценности квасов. В статье дана характеристика кваса в соответствии с нормативной документацией на его производство. Важная задача заключается в расширении ассортимента квасов, обладающих полезными свойствами. Показаны основные направления исследований, проводимые в данной области. Выделено основное сырье, возможное к применению при производстве напитков брожения — ячмень, рожь, гречиха, а также плодовые, ягодные, овощные соки, настои трав, пряностей, мед. Fierce competition among manufacturers requires a constant search for new, more advanced forms of the manufactured product, improving its quality at all stages of the production cycle. An analysis of modern scientific and technical developments in kvass technology, proposals to modify the entire range of soft drinks in the direction of increasing the proportion of drinks based on natural raw materials, adjusting the prescription features of the production of fermented kvass using non-traditional vegetable raw materials to ensure its beneficial properties will increase the range of beverages produced. The purpose of the work is to analyze scientific research in the field of increasing the nutritional value of kvass. The paper describes the characteristics of kvass in accordance with the regulatory documentation for its production. An important task is to expand the range of kvass with useful properties. The main directions of research conducted in this direction are shown. The main raw materials that can be used in the production of fermented beverages are barley, rye, buckwheat, as well as fruit, berry, vegetable juices, infusions of herbs, spices, honey.
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Dzizzoeva, Z. L., I. K. Sattsaeva, and D. V. Kataev. "About the performance of using the extract of barley malt in the creation of modern drinks based on alcohol fermentation." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 1 (February 22, 2022): 174–80. http://dx.doi.org/10.20914/2310-1202-2022-1-174-180.
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It is known that scientific and technological progress in the field of creating various functional foods does not stand still and modern products are characterized by the development of various modifications based on them, which allow obtaining nutrients with high energy, biological value, as well as with desired properties. The use of malted barley extract can solve many problems that arise during the heat treatment of raw materials, as a result of the inevitable decrease in its nutritional and biological value. The purpose of the work is to study the effect of micronutrient-rich barley malt extract (malt extract) on the processes of intensifying the production of bread kvass. Obtaining malt extract, analysis of kvass samples was carried out according to generally accepted methods in accordance with the requirements of the standard. The above studies fully explain the relevance and practical significance of the presented studies based on the study of organoleptic and physico-chemical parameters of the finished product. The result of this area of research is the approbation of the replacement of kvass wort 30%; 20% and 10% of the amount of barley malt extract, which allows to intensify the fermentation processes and saturate the product with biologically important micronutrients, and also gives kvass tonic properties, increasing the biological status of the human body. An increase in the concentration of malt extract causes undesirable changes in the organoleptic and physico-chemical parameters of laboratory kvass wort. Reducing the concentration does not affect the biochemistry of raw materials and the use of lower concentrations is not advisable. The results obtained allow us to say that the inclusion of malted barley extract in the composition of the test samples makes it possible to intensify the vital processes of the yeast Sacharomices cerevisiae used in the experiment, which results in a slight increase in the mass fraction of ethyl alcohol, titratable acidity and a decrease in pH in the finished product compared to control. The high content of nutrients, enzymes, vitamins in the composition of SE affects the course of fermentation, intensifying this process, which reduces the fermentation time and increases the profitability of the production of the fermentation product .
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Siyukhov, Kh R., O. V. Marinenko, I. E. Boyko, and D. P. Victorova. "Solutions of the HACCP issues in live kvass production." New Technologies 16, no. 5 (December 31, 2020): 34–44. http://dx.doi.org/10.47370/2072-0920-2020-16-5-34-44.
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Currently, one of the main tasks facing manufacturers is the development and implementation of the HACCP system in the production of high-quality food products. In Russia the conformity of HACCP systems is confirmed by certification. In February 2001, the Gosstandart of Russia registered the HACCP voluntary certification system. It’s purpose is to control all hazardous factors that are likely to threaten the safety of food products. The article discusses the issue associated with solving the problems of ensuring safety of live kvass production at all technological stages. In our research a block diagram of the technological process for the production of «Maykopsky Chestny» kvass at LLC «MPC» Maykop Brewery plant has been analyzed and compared with the standard kvass production scheme. Potentially dangerous factors (physical, chemical, biological) have been analyzed. Critical control points (CCP) have been determined at certain stages of the technological process on the basis of the list of significant hazardous factors. The «Decision tree» method has been (GOST R 51705.1-2001) to select critical control points. This method makes it possible to determine whether this stage of the technological process is critical. The CCP have been determined by analyzing each considered hazardous factor separately and considering all the operations included in the production process diagram sequentially. In the research the situations have been considered that might reveal exceedance of fixed critical limits in the CCP and for this purpose corrective actions have been developed. The research results on the development of the HACCP system at LLC «MPK» Maykop Brewery plant will make it possible to obtain high quality live kvass.
Dissertations / Theses on the topic "Kvass"
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Ekelund, Jenni. "Hard og kvass, eller mild og gild? : En studie av fire skipsrederes nekrologer." Thesis, Karlstads universitet, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-84031.
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Da industrien for alvor grep tak i Norge rundt 1870 fikk skipsfarten vind i seilene. Blant de største eksportvarene var trevirke, der mengder av tremasse ble fraktet til England for bruk i papirindustrien.2 Skipsfarten var essensiell for å kunne opprettholde handel mellom landene, og for å kunne holde produksjonen av varer i gang. I perioden mellom 1820 – 1880 økte Norges handelsflåte fra 284 000 nettotonn til hele 1,5 millioner nettotonn. I spissen for skipsfartsveksten var blant annet vestlandsbyene Bergen og Stavanger.3Haugesund, som er lokalisert midt imellom Bergen og Stavanger, ble grunnlagt på fiske- og sjøfartsnæringene. Byen ligger vest i havgapet, og er kjent for sin sterke tilknytning til sildefisket. I moderne tid har næringsgrunnlaget utviklet seg til å også å gjelde industri og skipsfart, og byen har fostret mange suksessrike rederivirksomheter.4 Et av rederiene som skiller seg ut i mengden av næringsdrivende fra tidlig 1900-tall, er Brummenæs & Torgersen rederi. På en auksjon 1909 kjøper de to kvinnene ved navn Hanna Brummenæs og Bertha Torgersen dampskipet D/S «Goval», og med dette starter de landets, om ikke verdens, første kvinnelige rederi. Kvinnene gjorde stor suksess som forretningsdrivende, og var på et tidspunkt det femte største rederiet i Haugesund. Men, hvordan oppfattet samfunnet i Haugesund de kvinnelige rederne? Jamstiltes de mannlige redere fra samme periode? Denne oppgaven undersøker hvordan ettermælet til fire redere er utformet. Spilte kjønn noen rolle for hvordan de framstiltes etter sin død, eller var det prestasjonene personene stod for i livet som var det viktigste?
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Баранчук, Микола Миколайович, Андрій Михайлович Шельвіка, Mykola Baranchuk, and Andrii Shelvika. "Дослідження та розробка автоматизованої системи управління технологічним процесом виробництва квасу." Master's thesis, Тернопіль, ТНТУ, 2019. http://elartu.tntu.edu.ua/handle/lib/29665.
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Роботу виконано на кафедрі ком’пютерно-інтегрованих технологій Тернопільського національного технічного університету імені Івана Пулюя Міністерства освіти і науки України Захист відбудеться 23 грудня 2019 р. о 12 .30 годині на засіданні екзаменаційної комісії № 45 у Тернопільському національному технічному університеті імені Івана Пулюя за адресою: 46001, м. Тернопіль, вул.Руська, 56, навчальний корпус №1, ауд. 401Баранчук М.М., Шельвіка А.М. Розробка та оптимізація системи управління технологічним процесом виробництва квасу. 151 – автоматизація та комп’ютерно-інтегровані технології. – Тернопільський національний технічний університет імені Івана Пулюя. – Тернопіль, 2019. У роботі було проаналізовано технологічний процес виробництва квасу. Вивчено основні особливості технологічного процесу та визначено найбільш впливові параметри, які необхідно контролювати для забезпечення високої продуктивності процесу та якості продукції. Систему керування було реалізовано на базі програмованого логічного контролера M340, який забезпечив можливість повного контролю над процесом виробництва. Для реалізації HMI авторами використано СКАДА систему Citect 7.0. Вона дозволяє керувати усіма насосами та подачею компонентів в ємності для виконання процесу виробництва квасу.
Baranchuk M.M., Shelvika A.M. Development and optimization of the system of management of technological process of kvass production. 151 - Аutomation and computer integrated technologies. - Ivan Puliuyi Ternopil National Technical University. - Ternopil, 2019. The technological process of kvass production was analyzed. The basic features of the technological process are studied and the most influential parameters that must be monitored to ensure high process productivity and product quality are identified. The control system was implemented on the basis of the programmable logic controller M340, which provided the possibility of complete control over the production process. The authors used the Citect 7.0 SCADA system to implement HMI. It allows you to control all the pumps and the supply of components in the tank to perform the kvass production process.
ВСТУП 10 1. АНАЛІТИЧНА ЧАСТИНА 12 1.1. Місце квасу у виробництві безалкогольних напоїв 12 1.2. Жито як основна сировина для квасоваріння 14 1.3 Характеристика житнього солоду 16 1.4 Інші види сировини для квасу 18 1.5. Загальна характеристика квасу, асортимент, харчова та біологічна цінність 19 1.6. Аналіз рецептурного складу та технології виробництва квасу 23 2 ТЕХНОЛОГІЧНА ЧАСТИНА 29 2.1. Характеристика процесу виробництва квасу 29 2.2 Особливості розмелювання зернових продуктів при виробництві KKS з сировини різної природи 30 2.3 Способи виробництва квасного сусла 33 2.4 Способи бродіння квасного сусла та змішування 35 2.5. Огляд технології приготування квасу з KKS 37 3 КОНСТРУКТОРСЬКА ЧАСТИНА 41 3.1 Розробка функціональної схеми автоматизації виробництва квасу 41 3.2 Підбір обладнання для реалізації системи керування 46 4 НАУКОВО-ДОСЛІДНА ЧАСТИНА 50 4.1. Модельні рівняння та описи. Модель росту. 51 4.2 Алгебраїчні рівняння 53 4.3 Входи моделі 54 4.4 Моделювання без регулювання температури 57 4.5 Реалізація контролера 61 4.6 Обговорення результатів. Параметри росту. 63 4.7 Поживні речовини. 64 4.8. Сивушні спирти. 65 4.9. Дикетони 66 5. СПЕЦІАЛЬНА ЧАСТИНА 67 5.1 Опис характеристик мікропроцесорного контролера Schneider Electric M340 67 6. ОБГРУНТУВАННЯ-ЕКОНОМІЧНОЇ ЕФЕКТИВНОСТІ 72 7 ОХОРОНА ПРАЦІ ТА БЕЗПЕКА В НАДЗВИЧАЙНИХ СИТУАЦІЯХ 73 7.1 Організація охорони праці при роботі з системою управління 73 7.2. Загальна характеристика приміщення і робочого місця 74 7.3. Аналіз потенційно небезпечних і шкідливих виробничих факторів на робочому місці 76 7.4 Безпека в надзвичайних ситуаціях 78 8 ЕКОЛОГІЯ 81 8.1. Актуальність екологічних проблем 81 8.2. Етапи та техніка збору та обробки екологічної інформації 82 ОСНОВНІ ВИСНОВКИ ДИПЛОМНОЇ РОБОТИ 86 БІБЛІОГРАФІЯ 87
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Tigerdotter, Madeleine, and Lisa Axelson. "Ungdomars attityder till våld i nära relation: Kan utbildningreducera offerbeskyllande attityder? : En kvasi-experimentell studie." Thesis, Mittuniversitetet, Avdelningen för samhällsvetenskap, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:miun:diva-28897.
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Introduktion: Tidigare forskning har visat att skulden för våld i nära relation placeraspå både förövare, samhället, situationen och offret. Utbildning har föreslagits kunnavara en potentiell åtgärd för att reducera offerbeskyllande attityder, och det har visats attutbildning kan förändra attityder till våld i nära relation. Syfte: Att dels undersöka vadeller vem som skuldbeläggs för våld i nära relation bland ungdomar i årskurs tre pågymnasiet, dels att undersöka om utbildning gällande våld i nära relation kan reduceraskuldbeläggning av offret bland dessa ungdomar. Metod: Föreliggande studie bestod aven kontrollgrupp (n = 71) och en experimentgrupp (n = 69). Gruppernas attityderjämfördes för att undersöka om utbildning reducerade offerbeskyllande attityder. Vidaregenomfördes en fördjupad studie (n = 24) där deltagarnas attityder mättes både före ochefter utbildningen. Samtliga deltagares attityder mättes genom en enkät som utgjordesav The Domestic Violence Blame Scale. Resultat: Mellan kontroll- ochexperimentgruppen fanns en signifikant skillnad i attityder på en subskala, men dennaskillnad återfanns inte bland deltagarna i den fördjupade studien. Vidare fanns ensignifikant skillnad mellan kontroll- och experimentgruppen på tre påståenden, men iden fördjupade studien återfanns endast en signifikant skillnad på ett påstående.Diskussion: Uppvisade signifikanta skillnader i attityder kan inte med säkerhet härledastill utbildningen, utan beror sannolikt på individuella skillnader eller andrabakomliggande variabler. Framtida forskning bör implementera utbildning som är ienlighet med Elaboration Likelihood Model för att reducera offerbeskyllande attityder.Detta för att få fler kvinnor att lämna en våldsam relation.2016-06-01
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Carling, Carl. "Sjukgymnastikbehandling av patienter med nacksmärta efter klassificering i subgrupper enligt Treatment Based Classification, TBC. : Tre kvasi-experimentella fallstudier med AB-design och 1-månadsuppföljning." Thesis, Uppsala universitet, Fysioterapi, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-314855.
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Objective: In three kvasi-experimental single-case studies regarding patients with neck-pain who after sub-grouping using Treatment Based Classification (TBC), were placed in the subgroups centralization or mobilization, describe how and why they were placed in that particular subgroup and then to evaluate the effects on function and pain of the specific treatment proposed for that subgroup. Method: The process of sub-grouping is described. Function and pain were measured with the Neck Disability Index (NDI) and Numeric Pain Rating Scale 0-10 (NPRS) before, during and after the treatment-period and 1 month after the treatment-period had ended. Results: The use of TBC showed positive results with increased levels of function and decreased patient-reported neck pain in all three single-cases. Conclusion: The TBC-system may be used for improving function and pain in patients with neck pain. More studies of the validity and reliability and randomized studies of the TBC-system are needed before it could be recommended generally for physiotherapists.
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Adevik, Sebastian. "Effekt av överlast på förstärkt jord : FEM- analys för att visa överlastens verkningsgrad på krypsättningar i kalkcementpelarförstärkt lös jord." Thesis, KTH, Jord- och bergmekanik, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-136589.
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Applicering av överlast på kalkcementförstärkta jordar är ofta förekommande idag, forskning indikerar dock på att överlasten här, inte ger samma effekt som på oförstärkta jordar. Med grund i uppmätta värden i fält, visas i denna rapport, sättningsdifferenser mellan att använda överlast jämfört med att endast applicera brukslast. Resultat av analyserna visar på sättningsbeteende observerat i fält. Om erforderlig liggtid för brukslast finns, uppstår endast små sättningsdifferenser mellan att använda överlast eller inte. Genom att utföra sensitivitetsanalys i FEM- programvaran PLAXIS studeras kryputvecklingen i den förstärkta jorden. Effekten av att applicera en överlast visas för krypsättningar över lång tid. Inget resultat från de numeriska FEM- analyserna visade att märkbart gynnsam effekt uppstår på grund av överlastens applicering, med avseende på krypsättningar. De numeriska analyserna utförs i 2 och 3 dimensioner för att belysa effekt av förenkling av ett lastfall som inte uppfyller krav för oförstärkta jordar i plant töjningstillstånd. Utöver detta ges efter en litteraturstudie, förslag på hur vissa indataparametrar kan utvärderas från empiriska relationer. Indataparametrar som ligger till grund för analyserna är utvärderade från sonderingsresultat i kombination med värden från laborationsförsök och empiriska data.
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Bouleau, Jonas. "Måleri som cyborg : Ett regenererat väsen i zombiens tidsålder." Thesis, Kungl. Konsthögskolan, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:kkh:diva-17.
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Texten är ett försök att hitta relevanta sätt att tala om måleri idag. Den presenterar personliga tankar och reflektioner om måleriets samtidshistoria och hur man skulle kunna definiera dess väsen och roll i konsten och samhället.[I examensarbetet ingår utställningen "Slow Down Vision":] Utställningen består av målningar hängda på väggarna. En grupp målningar som föreställer digitala fotofilter hänger tillsammans på ena lång sidan. På de andra väggarna hänger målningar föreställande in scannade vardagliga objekt och två abstrakta målningar gjorda med hjälp av bubbelplast. I mitten av rummet står en bänk som man kan sitta på. Material: Måleri Teknik: Olja på duk
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Ottosson, Martin. "Jobbskatteavdraget och dess effekter på sysselsättningen - En difference-in-differences analys av reformens tre första år." Thesis, Uppsala universitet, Nationalekonomiska institutionen, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-144623.
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I denna studie undersöks hur införandet av jobbskatteavdraget 2007 och de två utbyggnaderna 2008-2009 påverkade arbetsmarknaden i form av sysselsättning, arbetslöshet, långtidsarbetslöshet och sysselsättning i åldersgruppen 55-64 år. Med utgångspunkt från en tillämpning av konsumtionsteorin, med arbetsutbudet i fokus, så görs en difference-in-differences analys av reformens tre första år i jämförelse med tre år innan dess införande. Resultaten visar att införandet av jobbskatteavdraget har haft en positiv effekt på arbetsmarknaden i form av en större andel avbefolkningen i arbete, medan ytterliggare steg av jobbskatteavdraget ger estimat som tyder på att effekten blir en minskad aktivitet på arbetsmarknaden.
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Landgren, Elsa. "Hopp och kunskap : Att kommunicera känslor med bilder." Thesis, Blekinge Tekniska Högskola, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-12169.
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Vi lever i ett samhälle där bilder ständigt ökar i betydelse. Viktiga och växande kommunikationskanaler är hemsidor på internet och sociala medier. Företag och organisationer använder ofta sin hemsida för att förmedla vilka värden företaget eller organisationen vill stå för. Det blir då viktigt att inte bara förmedla fakta utan även få fram önskad känsla i budskapet. Det är inte alltid lätt att veta hur man ska uttrycka sig i visuell form för att förmedla den känsla man vill framhäva, det är svårt att veta hur bilden påverkar och styr oss som betraktare. I min undersökning så tar jag upp frågan om hur man kan utrycka sig i visuell form för att förmedla känslor över webben med hjälp av bilder och layout. Specifikt så har jag valt att i min undersökning studera hur man kan förmedla hopp på en cancerorganisations hemsida. Tidigare forskning om definitionen av en bild och interaktionen mellan betraktare och bild ligger till grund för min undersökning. Utifrån min fråga om hur man kan förmedla hopp, så har jag gjort en diskursanalys av hemsidor för organisationerna Cancerfonden och Ung Cancer. En enkät och en gruppintervju har gjorts för att se hur dessa hemsidor uppfattas av olika målgrupper när det gäller förmågan att förmedla känslan av hopp. Undersökningens slutsatser har sedan använts för att gestalta en ny projekt-hemsida som ska drivas av en liknande organisation, Barncancerfonden. En preliminär version av denna hemsida presenteras och de specifika elementen diskuteras baserat på tidigare litteratur och undersökningens resultat.We live in a society where images are increasingly growing in importance. Important new communication channels are websites on the Internet and social media. A website is often used by companies and organizations to communicate the values of the company or organization. It then becomes important to not only convey facts but also produce the desired sense of emotion. It is not always easy to know how to express oneself in a visual form to convey the feeling you want to emphasize since it is difficult to know how the image affects and guides us as viewers. In my investigation I will take up this issue in order to discuss how to convey emotions over the web using pictures and layout. Specifically, I have chosen in my study to examine how to convey a sense of hope through a cancer organization's website. Previous research on the definition of an image and the interaction between viewer and image is the basis for my investigation. Based on my basic question about conveying hope I have made a discourse analysis of two existing websites. A questionnaire and a group interview have also been carried out in order to see how these websites are perceived by different target groups with regard to the ability to convey the feeling of hope. A comprehensive discussion of the results is reported. The conclusions of the investigation have then been used to design a new prototype website for a similar organization, the Children's Cancer Association. The preliminary version of this website is presented and the specific parts of this website are discussed based on previous literature and the results of the investigation.
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Vesterinen, Niklas. "Discrepancy of sequences and error estimates for the quasi-Monte Carlo method." Thesis, Karlstads universitet, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-78525.
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We present the notions of uniform distribution and discrepancy of sequences contained in the unit interval, as well as an important application of discrepancy in numerical integration by way of the quasi-Monte Carlo method. Some fundamental (and other interesting) results with regards to these notions are presented, along with some detalied and instructive examples and comparisons (some of which not often provided by the literature). We go on to analytical and numerical investigations of the asymptotic behaviour of the discrepancy (in particular for the van der Corput-sequence), and for the general error estimates of the quasi-Monte Carlo method. Using the discoveries from these investigations, we give a conditional proof of the van der Corput theorem. Furthermore, we illustrate that by using low discrepancy sequences (such as the vdC-sequence), a rather fast convergence rate of the quasi-Monte Carlo method may still be achieved, even for situations in which the famous theoretical result, the Koksma inequality, hasbeen rendered unusable.Vi presenterar begreppen likformig distribution och diskrepans hos talföljder på enhetsintervallet, såväl som en viktig tillämpning av diskrepans inom numerisk integration via kvasi-Monte Carlo metoden. Några fundamentala (och andra intressanta) resultat presenteras med avseende på dessa begrepp, tillsammans med några detaljerade och instruktiva exempel och jämförelser (varav några sällan presenterade i litteraturen). Vi går vidare med analytiska och numeriska undersökningar av det asymptotiska beteendet hos diskrepansen (särskilt för van der Corput-följden), såväl som för den allmänna feluppskattningen hos kvasi-Monte Carlo metoden. Utifrån upptäckterna från dessa undersökningar ger vi ett villkorligt bevis av van der Corput's sats, samt illustrerar att man genom att använda lågdiskrepanstalföljder (som van der Corput-följden) fortfarande kan uppnå tämligen snabb konvergenshastighet för kvasi-Monte Carlo metoden. Detta även för situationer där de kända teoretiska resultatet, Koksma's olikhet, är oandvändbart.
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Turoňová, Lenka. "Pokrytelnosti pro paralelní programy." Master's thesis, Vysoké učení technické v Brně. Fakulta informačních technologií, 2015. http://www.nusl.cz/ntk/nusl-234903.
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This work is focusing on automatic verification of systems with parallel running processes. We discuss the existing methods and certain possibilities of optimizing them. Existing techniques are essentially based on finding an inductive invariant (for instance using a variant of counterexample-guided abstract refinement (CEGAR)). The effectiveness of these methods depends on the size of the invariant. In this thesis, we explored the possibility of improving the methods by focusing on finding invariants of minimal size. We implemented a tool that facilitates exploring the space of invariants of the system under scrutiny. Our experimental results show that many practical existing systems indeed have invariants that are much smaller than what can be found by the existing methods. The conjectures and the results of the work will serve as a basis of future research of an efficient method for finding small invariants of parallel systems.
Books on the topic "Kvass"
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Coe, Sophie D. (Sophie Dobzhansky), 1933-1994, former owner, ed. Russkiĭ kvas i drugie napitki. Permʹ: Permskoe knizhnoe izd-vo, 1988.
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Odvárka, Jiří. Jau trádadá: Teatrum normalizačního kvasu. Praha: Pavel Primus, 2008.
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É, Kiss Piroska, ed. Kvasz cola után: Mary Halász visszaemlékezései. Budapest: Teleki László Alapítvány, 2001.
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Jacobsen, Rolf. En liten kvast med tusenfryd og fire rare løk: Ukjente dikt og tekster 1925-1993. Oslo: Gyldendal, 1996.
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Spomen-zbirka Pavla Beljanskog. Dokumentarni fond. Spomen-zbirke Pavla Beljanskog: Crteži i grafike / urednik dr Jasna Jovanov ; uvodni tekst dr Jasna Jovanov ; biografije dr Jasna Jovanov, Milana Kvas ; katalog radova Milana Kvas ; saradnici Dragana Bošković, Milica Orlović, Marta Feher ; prevod Sofija Todić, Nemanja Jovanov ; fotografije Marko Milović, Foto-arhiv Spomen-zbirke Pavla Beljanskog. Novi Sad: Spomen-zbirka Pavla Beljanskog, 2004.
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Mælen, Njål. Kvasse kniver - raske replikker: 50 år med slakterisamvirke i Nord-Østerdal og Røros : Nord-Østerdal slakteri, Røros slaktehus, Hedmark og Oppland slakterier, avdeling Tynset. Tynset: Gilde Hedmark og Oppland Slakterier, 2004.
Find full textBook chapters on the topic "Kvass"
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"kvass, n." In Oxford English Dictionary. 3rd ed. Oxford University Press, 2023. http://dx.doi.org/10.1093/oed/4310555416.
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Ekin, Hasya Nazlı, and Didem Deliorman Orhan. "Kvass: A Fermented Traditional Beverage." In Fermented Food Products, 287–94. CRC Press, 2019. http://dx.doi.org/10.1201/9780429274787-17.
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Krotov, A. S. "THE INVESTIGATION OF LACTIC ACID BACTERIA VITAL FUNCTIONS CHARACTERISTICS IN KVASS MANUFACTURE." In Actual issues of the dairy industry, intersectoral technologies and quality management systems, 288–91. All-Russian Dairy Research Institute, 2020. http://dx.doi.org/10.37442/978-5-6043854-1-8-2020-1-288-291.
Full textConference papers on the topic "Kvass"
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Permyakova, Larisa, Irina Sergeeva, D. E. Smetanina, and S. S. Lashickiy. "USE OF NATURAL SOURCE OF SUGAR IN KVASS TECHNOLOGY." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-103.
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The production of beverages, including kvass, of functional action is an important
direction in the food industry. The use of sucrose in the form of sugar syrup as the main source
of fermentable carbohydrates in the manufacture of kvass reduces the biological value of this
drink. The purpose of the work is to study the prospects of using sugar beet juice in the
manufacture of kvass. It is shown that the process of fermentation of kvass wort on sugar beet
juice in comparison with the use of sugar syrup proceeds more intensively (decrease in dry
matter by 17% more), which is also confirmed by stimulating the growth and reproduction of
yeast (an increase in the total number of cells by 1.4 times, budding individuals in 2 times) due
to the usefulness of the nutrient medium. Given these facts, as well as a positive tasting
assessment, we can conclude that it is possible to replace sugar syrup with sugar beet juice in
the production of kvass of increased biological value.
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Miller, Yuliya, and Tatyana Kiseleva. "IMPROVEMENT OF KVASS TECHNOLOGY THROUGH THE USE OF DRY YEAST." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-90.
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The possibility of using dry brewer's yeast «Saflager S-23» and «Saflager W-34/70» in the
production of kvass is shown. The technological parameters of the fermentation stage are proposed.
The quality indicators of kvass have been determined.
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"Fermentation of Kvass Wort by Thermotolerant Strains of Microorganisms." In 2023 4th International Scientific Conference "Chemical Technology and Engineering". Lviv Polytechnic National University, 2023. http://dx.doi.org/10.23939/cte2023.123.
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Levashov, P. A., and S. A. Smirnov. "SIMPLE EXPRESS ANALYSIS OF FERMENTED BEVERAGES QUALITY." In Scientific research of the SCO countries: synergy and integration. Crossref, 2024. http://dx.doi.org/10.34660/inf.2024.76.14.017.
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A simple and rapid method for testing the quality of fermented beverages is demonstrated, based on the determination of total protein using Coomassie dye and comparison of the absorption spectra of the samples. The applicability of the approach for the analysis of red and white wine, beer, cider and kvass is shown. In addition to accurate instrumental characterization of samples, this approach can be adapted for qualitative testing in the field or at home.
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Lidums, Ivo, Daina Karklina, Asnate Kirse, and Martins Sabovics. "Nutritional value, vitamins, sugars and aroma volatiles in naturally fermented and dry kvass." In 11th Baltic Conference on Food Science and Technology “Food science and technology in a changing world”. Latvia University of Agriculture. Faculty of Food Technology., 2017. http://dx.doi.org/10.22616/foodbalt.2017.027.
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Abdelhedi, Slim, Ali Wali, and Adel M. Alimi. "Toward a kindergarten video surveillance system (KVSS) using background subtraction based Type-2 FGMM model." In 2014 6th International Conference of Soft Computing and Pattern Recognition (SoCPaR). IEEE, 2014. http://dx.doi.org/10.1109/socpar.2014.7008047.
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Paul, Sushanta, and Ward Jewell. "24 Factorial design for joint effect of ambient temperature and capacitor price, size and phase kVArs on line loss." In 2014 IEEE Power & Energy Society General Meeting. IEEE, 2014. http://dx.doi.org/10.1109/pesgm.2014.6939888.
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Bastesen, E., and B. Reilly. "Successful High Enthalpy Aquifer Technology Field Trials - Hydraulic Stimulation of Shallow Underground Thermal Storage Wells at an Industrial Facility in Norway." In SPE Europe Energy Conference and Exhibition. SPE, 2024. http://dx.doi.org/10.2118/220117-ms.
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Abstract Industrial waste heat has enormous energy potential, with up to 50% of industrial energy output being lost as waste heat globally, according to the US Department of Energy (www.energy.gov). This loss is a needless drain on finances for industrial plants and creates enormous greenhouse gas emissions. The concept of a High Enthalpy Aquifer Technology (HEAT) system was developed to store and recover seasonal waste heat from industrial processes and turn bedrock into large-scale natural thermal batteries. The Kvitebjørn Varme (KVAS) district heating waste incineration facility in Tromsø, Norway, was the chosen site for a trial project to commercialize the HEAT concept. This technology has the potential to create huge savings on energy and greenhouse gas emissions for industrial plants. A hydraulic stimulation method was developed to facilitate the injection and heat storage process, to reactivate the existing natural fractures, and to establish a hydraulic connection between the injector and the ten surrounding producer wells. Multiple closely spaced fractures were needed to increase the fracture volume for storage and improve the thermal exchange capacity of the rock. The formation is naturally fractured and contains brittle hairline clay-filled fractures which can be flushed during the hydraulic stimulation, and then propped with natural sand to facilitate the injection storage process. The planned stimulations involved a rig-less workover unit, specialized high pressure pumping equipment, and a high-pressure jetting tool which enabled selective perforation of the cemented casing and placement of 35 hydraulic stimulation stages. During each of the stimulation stages, continuous monitoring on the active flowing producers confirmed positive connections to the producer wells. A monitoring system was installed to detect seismic anomaly events and a nearby monitoring well was used to detect ground water level changes during the stimulation. No chemicals were used in the process, only silica sand and water being used. A combined volume of 1,288m3 water and 88 tonnes of silica sand was utilized. The stimulations increased the total flow rate on the producer well with one order of magnitude. The HEAT system installed at Tromsø is now expected to store and to retrieve up to 8.0 GWh from the industrial facility annually. This HEAT system solution offers a low footprint at surface, utilizing less than 10 wells which is far less than traditional borehole thermal energy storage (BTES) plants. The HEAT system can be installed at any number of industrial plants with a constant high level of waste heat. The heat storage does not incur emissions and has minimal energy loss. This solution does not require rare earth elements (REE) or any other elements to be used for the energy storage process. This trial concept was successfully proven, and operationally has further scope to be streamlined, further reducing the cost of each stored GWh.
Reports on the topic "Kvass"
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Melanie, Haupt, and Hellweg Stefanie. Synthese des NFP-70-Verbundprojekts «Abfallmanagement als Beitrag zur Energiewende (wastEturn)». Swiss National Science Foundation (SNSF), January 2020. http://dx.doi.org/10.46446/publikation_nfp70_nfp71.2020.2.de.
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Im Abfall steckt sowohl direkt wie auch indirekt viel Energie. So werden in der Schweiz pro Jahr Siedlungsabfälle mit einem Energiegehalt von rund 60 Petajoule verbrannt. Die daraus direkt zurückgewonnene Energie deckt etwa 4 Prozent des Endenergiebedarfs. Das grösste Potenzial der Abfallwirtschaft liegt aber meist darin, beim Recycling sekundäre Rohstoffe zu gewinnen und so indirekt die energieintensive Produktion von primären Rohstoffen zu verhindern. Um den Beitrag der Abfallwirtschaft zur Energiewende zu optimieren, braucht es in einem ersten Schritt vor allem Verbesserungen hinsichtlich einer transparenten Dokumentation der Material- und Geldflüsse und darauf aufbauend eine energetische Priorisierung der verschiedenen Verwertungs- und Entsorgungswege. Als diejenigen Abfallfraktionen mit dem grössten Verbesserungspotenzial wurden Papier und Karton sowie Plastik identifiziert. Bei Papier und Karton lassen sich aufgrund der sehr grossen Mengen bedeutende Effekte erzielen. Gebrauchte Kunststoffe werden mit Ausnahme der PET-Getränkeflaschen bisher erst wenig getrennt gesammelt. Ein grosses Optimierungspotenzial wurde auch bei der Energieeffizienz der Verbrennungsanlagen identifiziert. Damit KVAs die entstehende Wärme wirkungsvoller nutzen können, müssen aber Abnehmer für Dampf und Wärmeenergie in ihrer Nähe angesiedelt sein. Ein entscheidender Erfolgsfaktor für einen Wandel hin zu einer energieeffizienten Abfallwirtschaft ist die Zusammenarbeit zwischen den vielen Akteuren der föderalistisch organisierten Branche. Diese muss sich zum einen vermehrt entlang der Wertschöpfungsketten organisieren. Zum anderen gilt es dabei aber auch, die Freiräume der föderalen Vielfalt zu nutzen, um unterschiedliche Lösungswege zu testen.