Academic literature on the topic 'Quantitative analyzes'
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Journal articles on the topic "Quantitative analyzes"
Kitaev, Konstantin A., Maksim B. Udalov, and Galina V. Benkovskaya. "Molecular-genetic methods of the investigation of trophic relations hips in the agrocoenosis." Ecological genetics 9, no. 4 (December 15, 2011): 15–24. http://dx.doi.org/10.17816/ecogen9415-24.
Full textSemenenko, Oleksandra. "FUNCTIONING OF TOKEN-QUANTITATIVES OF THE THEMATIC GROUP WATER OBJECTS WITH SEMANTICS OF MULTIPLICITY IN THE STRUCTURE OF POETIC DISCOURSE." Odessa National University Herald. Series: Philology 25, no. 2(22) (December 16, 2020): 74–81. http://dx.doi.org/10.18524/2307-8332.2020.2(22).235181.
Full textShyian, Anatolii, and Liliia Nikiforova. "MODELS OF RISK MANAGEMENT USING MODERN INFORMATION TECHNOLOGIES." Actual Problems of Economics 1, no. 269 (November 2023): 74–83. http://dx.doi.org/10.32752/1993-6788-2023-1-269-74-83.
Full textChen, Xianfeng. "Quantitative Analysis of Regional Luxury Brand Marketing Using Logit Model." Journal of Mathematics 2022 (February 10, 2022): 1–11. http://dx.doi.org/10.1155/2022/4870685.
Full textSong, Jiang, Zheng, Kong, Zhao, and Shen. "Dynamic Semi-Quantitative Risk Research in Chemical Plants." Processes 7, no. 11 (November 12, 2019): 849. http://dx.doi.org/10.3390/pr7110849.
Full textJorgenson, Andrew K. "Unpacking International Power and the Ecological Footprints of Nations: A Quantitative Cross-National Study." Sociological Perspectives 48, no. 3 (September 2005): 383–402. http://dx.doi.org/10.1525/sop.2005.48.3.383.
Full textLucarini, Massimo, Alessandra Durazzo, Ginevra Lombardi-Boccia, Eliana B. Souto, Francesca Cecchini, and Antonello Santini. "Wine Polyphenols and Health: Quantitative Research Literature Analysis." Applied Sciences 11, no. 11 (May 22, 2021): 4762. http://dx.doi.org/10.3390/app11114762.
Full textWang, Ziyang. "Impact of quantitative easing on the U.S. economy." Highlights in Business, Economics and Management 24 (January 22, 2024): 2093–101. http://dx.doi.org/10.54097/2zpcj366.
Full textRodrigo-Ilarri, Javier, María-Elena Rodrigo-Clavero, Claudia P. Romero, and Patricio Suárez-Romero. "Do Solid Waste Landfills Really Affect Land Use Change? Answers Using the Weighted Environmental Index (WEI)." Remote Sensing 14, no. 21 (November 1, 2022): 5502. http://dx.doi.org/10.3390/rs14215502.
Full textWei, Lei, Jingjing Zhou, Zhen Li, Hui Zhu, Huaping Wu, Yong Zhu, and Aiping Liu. "Quantitative analysis of sweat evaporation loss in epidermal microfluidic patches." RSC Advances 14, no. 26 (2024): 18406–16. http://dx.doi.org/10.1039/d4ra03483j.
Full textDissertations / Theses on the topic "Quantitative analyzes"
Pichon, Valentin. "Méthodes extractives, analytiques et d'améliorations de la biodisponibilité des principes actifs contenus dans le Cannabis sativa L." Electronic Thesis or Diss., Limoges, 2024. http://www.theses.fr/2024LIMO0059.
Full textPlants have been used for medicinal treatments for thousands of years. Cannabis sativa L. is a controversial plant, classified as a narcotic in most countries. Phytocannabinoids, secondary metabolites secreted in trichomes, have the ability to bind to CB1 and CB2 receptors in the human endocannabinoid system. This system is involved in regulating many of our body's physiological functions, such as pain and appetite. Tetrahydrocannabinol (THC) and cannabidiol (CBD) therefore have therapeutic potential in controlled concentrations. This thesis work is part of the experimentation with therapeutic cannabis under the aegis of the ANSM in France. In the first part, all the experiments were carried out on a model plant, Humulus lupulus L., also belonging to the Cannabaceae. In the second part, a 'THC dominant' variety of Cannabis sativa L. was subjected to multiple extractive methods (SE, UAE, MAE, PLE) to study mass yields (≈25%). Colorimetric assays established the TPC, TFC, TCC, TCCa and antioxidant power of the extracts. Volatile molecules were studied by HS-SPME-GC-MS and phytocannabinoids by quantification and dereplication (GNPS and SIRIUS) in LC-MS/MS. Separations and purifications yielded THCA, Δ-9THC, Δ-8THC and CBN, whose molecular structure were verified by 1D and 2D NMR. Statistical studies (Global Desirability, TOPSIS) and experimental design (DSD) were used to establish the best extractions based on all the previous results. Lastly, formulation tests in compliance with the European Pharmacopoeia were carried out on CBD sublingual tablets
Gomes, Carolina Lugnani. "Impact of end-point temperature of different heat transfer processes in sensory profile of beef strip loin steaks = Impacto da temperatura final interna em diferentes processos de transferênncia de calor no perfil sensorial de contrafilé bovino." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254241.
Full textTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Dois métodos de cocção (forno e chapa) e três temperaturas internas finais (65, 71 e 77°C) foram aplicados em contrafilé bovino (m. longissimus lumborum), com o objetivo de avaliar qual dos procedimentos proporciona a obtenção de um produto com perfil sensorial descritivo superior em relação à qualidade sensorial. As amostras de contrafilé, porção compreendida da 12º costela e a 2º vértebra lombar, de meias carcaças esquerdas de bovinos da raça Angus, da mesma idade e acabamento de gordura, foram coletadas e congeladas (-20ºC). Cada peça foi cortada em seis bifes de 2.54 cm, que foram embalados a vácuo e mantidos congelados. Os bifes foram distribuídos em seis tratamentos. Para a cocção, os bifes foram descongelados a 4°C por 24 horas antes das análises. As temperaturas internas foram monitoradas por meio de termopares inseridos no centro geométrico de cada bife. Para a perda de peso por cocção, houve interação significativa do método de cocção X temperatura interna final (p=0.002). O aumento da temperatura aumentou constantemente as perdas por cocção em ambos os métodos de cocção, de 65ºC para 77ºC. A 65ºC e 71ºC as perdas por cocção foram similares entre forno e chapa, enquanto a 77ºC, as amostras assadas no forno tiveram as maiores perdas, provavelmente devido ao longo tempo de preparo. Para a força de cisalhamento, não houve interação do método de cocção X temperatura interna final (p=0.54). Os bifes preparados a 65°C e 71ºC tiveram menores valores de WBSF (p<0,05), enquanto que aqueles preparados a 77°C tiveram valores maiores (p<0,05). Na análise de aceitação, a aparência, o aroma e o sabor tiveram maior aceitação nas amostras preparadas no forno elétrico em temperaturas mais altas, entretanto a maciez e a suculência tiveram maior aceitação nas amostras preparadas em temperaturas mais baixas, independente do método de cocção. Os bifes grelhados na chapa elétrica a 65°C foram melhores, porque proporcionaram a obtenção de uma amostra com aceitação significativamente superior em relação a todas as características sensoriais analisadas. Na Análise Descritiva Quantitativa, os bifes do forno e da chapa a 65°C foram principalmente caracterizados pelos atributos de aroma e sabor de sangue, sabor metálico, suculência, maciez, suculência aparente e cor interna vermelha. Na análise tempo-intensidade, a Imáx do estímulo maciez e suculência foi significativamente maior (p<0,05) no forno elétrico em relação à chapa elétrica. E em relação às temperaturas a Imáx das amostras submetidas a 65 e 71ºC não diferiram (p>0,05), mas diferiram (p<0,05) das amostras a 77ºC. O Ttot não foi diferente (p>0,05) para as amostras nos métodos de cocção e nas temperaturas internas finais para os estímulos de maciez e suculência. Portanto sugere-se que as diferenças encontradas pelos assessores na maciez e suculência das amostras, foram percebidas somente a primeira mordida (Imáx). E durante a mastigação até a fase de deglutição (Ttot) não variaram, indicando que as amostras permaneceram igualmente homogêneas em relação aos dois atributos após a primeira mordida
Abstract: Two cooking methods (oven and griddles) and three end-point temperatures (65, 71 and 77°C) were applied in beef strip loin (m. longissimus lumborum), to assess which of the procedures provides a product with superior descriptive sensory profile in order to the sensory quality. Strip loin samples with the similar degree of fat thickness from the 12th rib to the second lumbar vertebra of the left side of the carcass of similarly age Angus steers were collected and frozen (-20ºC). Each piece was cut into six 2.54 cm thick steaks. The steaks remained vacuum packed and frozen. For cooking, the steaks were thawed at 4°C for 24 hours. The internal temperatures were monitored by thermocouples inserted in the geometric center of each steak. The interaction between cooking method and end-point temperature had a significant (P=0.002) impact on cooking loss. The increasing end-point temperature, constantly increase levels of cooking loss in both cooking methods, from 65ºC to 77ºC. At 65ºC and 71ºC the cooking loss were similar between oven and griddle, while at 77ºC the oven had the great loss, probably due to the long cooking. The interaction between cooking method and end-point temperature did not significantly impact (P=0.54) shear force. The steaks prepared at 65°C and 71ºC had lower (P<0.05) shear force values, while those prepared at 77°C had higher values (P<0.05). In acceptance analysis of appearance, aroma and flavor, samples cooked in electric oven, at higher temperatures, had the greater acceptance, however the tenderness and juiciness had greater acceptance in samples prepared at lower temperatures, regardless the method of cooking. Steaks grilled on the counter-top griddles at 65°C yielded a sample with a significantly greater acceptability in terms of all of the sensory characteristics analyzed. For Descriptive Quantitative Analysis, steaks prepared in oven and griddles at 65°C were mainly characterized by a blood aroma and flavor, a metallic flavor, juiciness, initial tenderness, apparent juiciness and internal red color. In the time-intensity analysis, the Imax values for tenderness and juiciness stimuli was higher (P<0.05) for the samples subjected to the electric oven as compared to the electric griddles. Regarding the temperatures, although the Imax for tenderness and juiciness of the samples subjected to temperatures of 65 and 71ºC were not different (P>0.05), it differed (P<0.05) from the samples at 77ºC. The Ttot value was not different (P>0.05) for both cooking methods and end-point temperatures in relation to the stimuli tenderness and juiciness. It can be suggested that the differences on tenderness and juiciness found by the assessors were noted only at first bite (Imax). Perception of tenderness and juiciness during chewing to swallowing (Ttot) did not vary, indicating that the samples remained homogeneous for both attributes after the first bite
Doutorado
Consumo e Qualidade de Alimentos
Doutora em Alimentos e Nutrição
Bonetto, Maria Fernanda Gomes Furquim. "Aplicação de tratamentos fungistaticos no preparo do cafe (Coffea arabica L.) por via seca visando a melhoria da qualidade da sua bebida." [s.n.], 2006. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255501.
Full textTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O café é um produto agrícola cujo preço está baseado em parâmetros qualitativos. O Brasil é o maior produtor e exportador, apresentando a possibilidade de produzir vários tipos diferentes de café, ampliando capacidade de atender as diferentes exigências mundiais do mercado. A incidência de fungos durante a secagem deprecia a bebida. Este trabalho teve como objetivo a procura de tratamentos que prevenissem ou paralisassem a contaminação fúngica através da utilização de cloreto de benzalcônio e dióxido de enxofre. Os ensaios realizados em pré e/ou pós-colheita variaram o tipo do fungistático, a dosagem aplicada e o número de aplicações realizadas. Foram realizadas as determinações: umidade, atividade de água, pH, acidez total titulável, ácidos clorogênicos, contagem de bolores e leveduras, identificação da microbiota fúngica, determinação de ocratoxina, "prova da xícara" e análise descritiva quantitativa dos cafés. Os resultados mostraram que houve diferenciação dos cafés submetidos aos tratamentos. Foram identificados diversos gêneros de fungos durante a secagem: Aspergillus spp., Cladosporíum sp, Colletotrichum sp, Fusarium sp, Leveduras, Penicilium sp e outros. Na testemunha e no tratamento de menor dosagem de fungistático houve crescimento de Aspergillus ochraceus. Os cafés submetidos aos tratamentos com dióxido de enxofre e maior número de aplicações indicaram tendência a melhorar a bebida, na "prova da xícara" os cafés obtidos receberam classificação de "dura a estritamente mole". Na análise descritiva quantitativa (ADQ) os cafés foram separados na análise de componentes principais indicando que houve efeito dos tratamentos na diferenciação da bebida
Abstract: The coffee is an agricultural product whose price is based on qualitative parameters. Brazil is the producing and exporting greater of coffee, presenting the possibility to produce some types different of coffee, extending capacity to take care of the different world-wide requirements of the market. The incidence of fungus during the drying depreciates the drink. This work had as objective the search of treatments that prevented or paralyzed the fungi contamination through the benzalkonium chloride and sulphur dioxide. The assays carried through in pre and/or post-harvest had varied the type of the fungicide, the applied dosage and the number of carried through applications. The determination had been carried through: humidity, activity of water, pH, total titrable acidity, acid clorogenic, mold and yeasts counting, Identification of fungi micro biota, ocratoxin determination, "cup quality" and quantitative descriptive analysis of the coffees. The results had shown that it had differentiation of the coffees submitted to the treatments. Diverse sorts of fungus during the drying had been identified: Aspergiilus spp., Cladosporium sp, Colletotrichum sp, Fusarium sp, Leavenings, Penicilium sp and others. In the control and the treatment of lesser dosage of fungicide had growth of Aspergiilus ochraceus. The coffees submitted to the treatments with dioxide of sulphur and most number of applications had indicated tendency to improve the drink, in the "cup quality" the gotten coffees had received "hard" classification from "very soft ". In the quantitative descriptive analysis (QDA) the coffees had been separate in the analysis of main components indicating that it had effect of the treatments in the differentiation of the drink
Doutorado
Doutor em Tecnologia de Alimentos
Barbosa, Paula Bucharles Franco. "Efeito do edulcorante no perfil sensorial e na aceitação de iogurte natural desnatado batido (diet)." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254226.
Full textDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O mercado de alimentos e bebidas prontos para o consumo está em expansão. Porém, os consumidores querem desfrutar de produtos que não apenas saciem a fome e a sede, mas que ofereçam vantagens nutricionais, segurança e qualidade sensorial. Os consumidores estão conscientes da importância de dietas e estilo de vida saudáveis. Alimentos com reduzido teor ou isentos de gorduras e açúcares auxiliam na adequação da dieta e na promoção da saúde. Os leites fermentados, por exemplo, o iogurte, vêm recebendo especial atenção pelas indústrias de alimentos e estão sendo muito procurados pelos consumidores de todas as idades, gêneros e classes sócio-econômicas, pois são nutritivos, práticos e de rápido consumo, além de poderem ser excelentes veículos de probióticos, tornando-os alimentos funcionais. Isso justifica o presente trabalho que teve por principal objetivo adoçar iogurte natural desnatado batido com edulcorantes na concentração equivalente à ideal de sacarose para que as fórmulas diet se apresentassem sensorialmente iguais ou similares à com sacarose. Determinou-se, primeiramente, a concentração ideal de sacarose pelo método de consumidor de doçura ideal utilizando-se da Escala-do-Ideal. Em seguida, determinou-se a equivalência em doçura do aspartame, sucralose, acessulfame-K, mistura sacarina/ciclamato (1:2), extrato de folha de estévia (Stevia 1) (53,7% esteviosídeo; 24,8% rebaudiosídeo A) e extrato de folha de estévia (Stevia 2) (15,3% esteviosídeo; 49,7% rebaudiosídeo A) pelo teste de Estimação de Magnitude com equipe treinada. As concentrações de sacarose, aspartame, sucralose, acessulfame K, mistura sacarina/ciclamato (1:2), Stevia 1 e Stevia 2 usadas, foram, respectivamente, em porcentagem (p/v): 9,7%, 0,0551%, 0,0223%, 0,0608%, 0,0520%, 0,1445% e 0,1588%. As amostras foram submetidas à Análise Descritiva Quantitativa (ADQ) para que fosse possível traçar seus perfis sensoriais. Utilizou-se painel de 10 julgadores treinados para os descritores de Aparência (Cor Branco-Amarelada, Viscosidade), Aroma (Aroma de Iogurte); Sabor (Doçura, Acidez, Amargor, Sabor de Iogurte, "Gosto de Remédio") e Textura (Homogeneidade, Cremosidade). Concluiu-se que os edulcorantes estudados conferiram perfil sensorial semelhante ao da sacarose no iogurte. Apenas os extratos de estévia conferiram amargor e "gosto de remédio" e reduziram a percepção de doçura e sabor de iogurte. Por fim, conduziu-se análise de aceitação por 120 consumidores do produto para aparência, aroma, sabor, textura e impressão global. Os consumidores também responderam questionário sobre consumo de iogurte e alimentos dietéticos e expressaram seu grau de aceitação pelas amostras em escalas hedônicas lineares não estruturadas de 9cm. Além disso, responderam à intenção de compra em escala de atitude de 5 categorias. Paralelamente à aceitação, realizou-se medidas instrumentais de cor, viscosidade, pH, acidez total titulável e sólidos totais, permitindo a comparação entre os dados sensoriais e instrumentais. Os resultados, de forma geral, indicaram que os extratos de estévia não são indicados para uso em iogurte natural desnatado batido e precisam ser melhorados para ter sucesso na substituição total da sacarose. A sucralose e o aspartame são os edulcorantes que mais se aproximaram do perfil sensorial da sacarose e foram igualmente aceitos pelos consumidores assim como a amostra com sacarose, sendo, portanto, os mais indicados para uso nesse produto. Os edulcorantes também não influenciaram as medidas físico-químicas do iogurte quando comparados com o iogurte puro e com sacarose (padrões). Pode-se dizer, portanto, que é possível a substituição da sacarose por edulcorantes intensos. Porém, os extratos de estévia devem ser reformulados e, provavelmente, usados em misturas de edulcorantes para que sua aplicação na indústria de alimentos seja bem sucedida
Abstract: The market of "ready to eat/drink" foods and beverages is expanding. However, consumers want to enjoy products that will not only satisfy their hunger and thirst but also offer nutritional advantage, safety and sensory quality. Nowadays, consumers are well aware of the importance of healthy eating habits and lifestyles. Foods with low content or even free of fats and sugar help people to adequate diet and promote good health. Fermented milks like yogurt have been receiving special attention by the food industries and have become more and more popular among consumers of all ages, genders and walks of life, as they are nutritional, practical and easy to consume, besides being excellent vehicles for probiotic microorganism, which makes yogurts functional foods. That all justifies this study the object of which was to sweeten natural skimmed shaken yogurt using different sweeteners in equivalence to the ideal concentration of sucrose in order that the diet formulas would taste as close to the original as possible. Firstly, ideal sweetness was determined by the Just-About-Right scale using 30 consumers of the product. Secondly, the equivalence in sweetness and the sweetening power in relation to sucrose was determined by Magnitude Estimation method using 12 judges. The ideal sweetness of sucrose to this yogurt was 9,7%. The sweetening power was equal to 176 (Aspartame), 67,1 (Stevia 1), 61,1 (Stevia 2), 435 (Sucralose), 186,5 (Saccharine/Cyclamate 1:2) and 159,5 (Acessulfame-K). The seven samples of yogurt obtained were submitted to Quantitative Descriptive Analysis (QDA) so that their sensory profile could be determined. A panel made up of 10 judges was trained for the descriptive terms of Appearance (Yellowish-white color, Viscosity), Aroma (Yogurt aroma), Flavor (Sweetness, Sourness, Bitterness, Yogurt flavor, Medicine taste) and Texture (Homogeneity, Creaminess).The results showed almost all sweetener gave yogurt sensory profile similar to sucrose. Only the Stevia extracts gave it a bitter and medicine-like taste and reduced the perception of sweetness and yogurt flavor. Finally, acceptance analysis was performed among 120 consumers of natural yogurt concerning Appearance, Aroma, Flavor, Texture and Overall Impression. Consumers were requested to answer a questionnaire about yogurt consumption and expressed their liking using a using non-structured linear hedonic scale of 9cm. Besides, they indicated their purchase intention of each sample by using a 5-point attitude scale. In addition to sensory analysis, physical-chemical measurements of pH, total acidity, total solids and viscosity were carried out, which enabled a comparison between the sensory and the instrumental data. The overall results showed that the Stevia extracts are not recommended for natural yogurt. They should be improved so that they can successfully replace sucrose. Sucralose and aspartame are the sweeteners that come closest to the sensory profile of sucrose and the ones that were accepted by consumers as well as sucrose. Therefore, they are the best choice for this kind of yogurt. Also these sweeteners did not influence physical-chemical measurements of the yogurt when compared to the same yogurt with or without sugar that is the standard. It is possible to say that the substitution of sucrose for intense sweeteners is viable and it fulfils nutritional and sensory consumer's needs
Mestrado
Consumo e Qualidade de Alimentos
Mestre em Alimentos e Nutrição
Prearo, Leandro Campi. "O uso de técnicas estatísticas multivariadas em dissertações e teses sobre o comportamento do consumidor: um estudo exploratório." Universidade de São Paulo, 2008. http://www.teses.usp.br/teses/disponiveis/12/12139/tde-01102008-112432/.
Full textThis dissertation has the purpose to evaluate the level of adaptation of the statistics technique of multivariate analysis in dissertations and theses related to Marketing, consumer behavior, during 1997 and 2006, introduced at Programs of Masters degree of the Faculdade de Economia, Administração e Contabilidade da Universidade de São Paulo and of the Escola de Administração da Universidade Federal do Rio Grande do Sul. To reach this purpose, was organized a theoretical referential that would subsidize the discussion about the objectives of each technique application, and one that would subsidize the construction of an evaluation procedure starting with the attention to the subjacent premises to the use of these techniques. It was analyzed fifty-six studies of a hundred-ninety-six available on the thematic on the period, which used multivariate application techniques. Based on a consumer target, was delimited ninety-nine applications of that technique. The application of the techniques was observed at 100% of the cases where they were suited to the necessities of the research problems. However, taking the premise attention the results were negative: only 16.8% of the applications were suited, following all the premises required. The technique Factorial Exploration Analysis was the most used technique on the period, followed by Structures Equations Modeling and Regression Analysis. The most verified premises were the sensibility to the size of the sample and the data standardization; the least verified were multivariate normality, linearity, homoscedasticity, and autocorrelation. The results suggest the necessity of a higher commitment of the researchers on the verification of all theoretical precept of each technique application.
Gabelini, Beatriz Marques [UNESP]. "Suscetibilidade a escorregamentos na região entre Caraguatatuba e São Sebastião (SP): análise fisiográfica e quantitativa." Universidade Estadual Paulista (UNESP), 2017. http://hdl.handle.net/11449/151503.
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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Os escorregamentos são movimentos de massa recorrentes na Serra do Mar. Quando ocorrem de forma generalizada podem causar prejuízos e perdas de vidas, como no acidente ocorrido no município de Caraguatatuba (SP) em 1967. Com o intuito de evitar estes danos, na literatura, são propostos vários métodos para analisar e prever a ocorrência destes processos. Diante do exposto, o objetivo principal desta pesquisa consiste em analisar a suscetibilidade a escorregamentos na região entre Caraguatatuba e São Sebastião (SP), utilizando a compartimentação fisiográfica e a análise quantitativa. Para alcançar estes objetivos foi realizada a análise e compartimentação do terreno e a análise quantitativa dos fatores condicionantes (declividade, hipsometria e geologia) e da compartimentação fisiográfica. Foram testados, em ambiente SIG, diversos cenários a partir de dois métodos distintos. No Método 1, os fatores condicionantes foram analisados através de pesos de influência. No Método 2, os fatores condicionantes mantiveram os mesmos pesos do Método 1 e foram somados pesos para as classes de cada fator. A compartimentação fisiográfica definiu 16 unidades. Os resultados demonstraram que a maioria dos escorregamentos se concentraram na unidade fisiográfica IV e que há um controle topográfico na distribuição dos escorregamentos entre 100 e 400 m de altitude, em encostas com declividade entre 15º e 30º, compostas por gnaisse migmatítico e granito-gnaisse. Os mapas elaborados a partir do Método 2 apresentaram expressiva concordância com o mapeamento de cicatrizes de Fúlfaro et al. (1976). O cenário escolhido como mais coerente foi o Cenário O, em que houve 60% de influência da declividade, 30% de hipsometria e 10% de geologia. Portanto, a partir do estudo da suscetibilidade, por meio da análise fisiográfica e quantitativa, é possível afirmar que o fator que tem mais influência na ocorrência de escorregamentos, na área de estudo, é a declividade, seguida da hipsometria e geologia.
Landslides are recurrent mass movements in the Serra do Mar. When they occur in a generalized way, as in the event occurred in Caraguatatuba city (SP) in 1967, they can cause a lot of environmental damage and deaths. In order to avoid this damage, several methods were proposed to analyze and predict the occurrence of this process. Considering the above, the main objective of this research is to analyze the susceptibility to landslides in the region between Caraguatatuba and São Sebastião (SP), using physiographic compartmentalization and quantitative analysis. In order to achieve these objectives, a physiographic analysis of the study area was carried out by the method of physiographic compartmentalization. Topographic and geological factors, as well as a physiographic comparison were analyzed using percentages of Class Frequency, Scars Concentration and Disproportionality Factor. We tested several scenarios from two different methods in a GIS environment. Method 1 by which the conditioning factors were analyzed through influence weights and Method 2, which maintains the influence weight for the factors and includes weights to the classes of each factor. The physiographic compartmentalization defined 16 units. Our results showed that most of the landslides were concentrated in the Physiographic Unit IV, and a topographic control in the distribution of landslides between 100 and 400 m of altitude, in slopes with declivity between 15 and 30º, composed of migmatite gneiss and granite-gneiss. Method 2 presented significant agreement with the scar mapping of Fúlfaro et al. (1976), and the scenario chosen as more coherent was Scenario O, which presented 60% influence of declivity, 30% hypsometry and 10% geology. The application of the different methods was satisfactory and based on the results we considered the utilization of the physiographic compartmentalization and the probabilistic analysis as important tools in the prediction of susceptibility, thus being able to collaborate with the territorial and environmental management of the cities.
Shin, Hyemi. "Multi-level dynamics in the emergence and evolution of the CSR field : from transnational CSR governance to CSR professionals in South Korea." Thesis, Cergy-Pontoise, Ecole supérieure des sciences économiques et commerciales, 2016. http://www.theses.fr/2016ESEC0002.
Full textGoing back to the disagreement of Wilensky (1964) in the beginning of this paper, I have some concluding thoughts with respect to my findings. Wilensky (1974) made his stance quite clear by arguing that everyone cannot be professionalized because of quasi-professionals or semi-professionals do not possess tentative knowledge and skills and other conditions as the functionalist approach in the sociology of profession generally argue. Current researchers have argue that contemporary professional fields have lost the essence of professionalism, which is a broad sense of serving societal missions, and have become more interest groups to do their businesses (R. Greenwood, 2007; Saks, 2012). Hence, current established professional organizations are being under de-legitimization and de-institutionalization (Ackroyd, 1996; Brock, 2006). My findings showed that many of CSR professionals, one of emerging quasi-professional groups, tended to share a strong sense of serving societal missions. Some of them (with the strategic corporate giving and the sustainability transition frame) emphasized even more than their business missions, commercial values, and self-interests. Just like any other professionals, some of CSR professionals, especially those within the social innovation and the risk management frame, also underscored the importance of business-like and commercial values to vitalize the CSR field and to grow themselves as stronger professionals. However, they were clearly aware of that what they were doing ultimately generated social benefits, and they appreciated the fact that their professional lives satisfied both their economic interests and societal interests. Hence, their professionalism was actually quite stronger than any other contemporary professionals, which have been criticized for lack of such professionalism. In this regard, why cannot we call CSR professionals, professionals ?
Carlzon, Paula, and Sara Johansson. "Chokladkvalitet : Chokladens sensoriska kvalitet i chokladmousse." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-43403.
Full textFriggeri, Adrien. "A Quantitative Theory of Social Cohesion." Phd thesis, Ecole normale supérieure de lyon - ENS LYON, 2012. http://tel.archives-ouvertes.fr/tel-00737199.
Full textOrtiz, Vanessa Daniel Groppo. "Efeito da radiação gama na conservação de suco de laranja (Citrus sinensis L. Osbeck) das variedades Hamlin, Pera e Valência, usadas na indústria." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/64/64134/tde-23042013-091021/.
Full textThe Brazilian citrus is the global leader in production of oranges and frozen concentrated orange juice (FCOJ) there is low domestic consumption of fruits and fresh juice, preferred by brazilian consumers. Thus, there is a great interest by development of products, processes and specific conservation to the cultivation of citrus varieties for the juice\'s production. The industries produce orange juice from the fresh fruit processing, known as pasteurized juice not from concentrate juice (NFC), have serious technological problems. The fruits have chemical and sensory variability due to intrinsic characteristics and can vary the flavor and smell of orange juice because the different varieties available throughout the year. The aim of this study was to optimize the process of gamma radiation in orange juice, picking the best dosage in order to reduce microbiological count and that doesn\'t compromise the sensory characteristics and physicochemical juice. Defined dosages, the objective was to evaluate the microbiological, physicochemical and sensory orange juice from different varieties subjected to pasteurization and irradiation and develop a descriptive terminology and sensory profile of orange juice. The sensorial attributes analysed in this study were appearance, smell, flavor and texture. The samples were evaluated by a trained painel of nine tasters and evaluated for acceptance, with seven-point hedonic scale for fifty tasters. In view of these results, gamma radiation and pasteurisation contributed to the reduction of microbiological counts. However, sensory, treatments with 4.5 and 6.0 kGy were considered the limit of acceptability for flavor and overall impression. The doses studied showed little impact on the physical and chemical characteristics, independent of the citrus varieties. Treatment with 3.0 kGy resulted in juice with aroma and sharp taste of medicine and baked, which will probably have a negative influence on the acceptability of the product
Books on the topic "Quantitative analyzes"
Alekseev, V. Quantitative analysis. 2nd ed. Moscow: Mir, 1985.
Find full textR, Stansfield, and Chartered Association of Certified Accountants., eds. Quantitative analysis. London: Longman Group UK in co-operation with the Chartered Association of Certified Accountants, 1989.
Find full textEmile, Woolf, Tanna Suresh, and Karam Singh, eds. Quantitative analysis. Plymouth, [Eng.]: Macdonald & Evans, 1985.
Find full textDay, R. A. Quantitative analysis. 6th ed. Englewood Cliffs, N.J: Prentice-Hall, 1991.
Find full textLtd, Brierley Price Prior, and Chartered Association of Certified Accountants., eds. Quantitative analysis. London: Brierley Price Prior, 1988.
Find full textAccountants, Chartered Associationof Certified, and Brierley Price Prior Ltd, eds. Quantitative analysis. London: BPP Publishing, 1987.
Find full text1924-, Underwood A. L., ed. Quantitative analysis. 6th ed. Englewood Cliffs, N.J: Prentice Hall, 1991.
Find full text1924-, Underwood A. L., ed. Quantitative analysis. 5th ed. Englewood Cliffs, N.J: Prentice-Hall, 1986.
Find full textLi, Na. Quantitative chemical analysis. Beiing: Peking University Press, 2009.
Find full textLi, Na. Quantitative chemical analysis. Hackensack, NJ: World Scientific, 2013.
Find full textBook chapters on the topic "Quantitative analyzes"
Abdesselam, Rafik. "A Topological Clustering of Individuals." In Studies in Classification, Data Analysis, and Knowledge Organization, 1–9. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-09034-9_1.
Full textYang, Chunxia, and Ming Zhan. "Construction of Recreation Behavior Simulation Model of Public Space in Urban Waterfront—Taking Huangpu River in Shanghai as an Example." In Computational Design and Robotic Fabrication, 201–10. Singapore: Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-99-8405-3_17.
Full textIndrawati, Maria Fillippa Neri, and Aryana Satrya. "The Impact of Employees’ Paradox Mindset on Innovative Behavior Mediated by Thriving at Work: A Quantitative Study of Banking Employees." In Proceedings of the 19th International Symposium on Management (INSYMA 2022), 453–61. Dordrecht: Atlantis Press International BV, 2022. http://dx.doi.org/10.2991/978-94-6463-008-4_57.
Full textVan Duong, Binh, Igor K. Fomenko, and Kien Trung Nguyen. "Fractal-Based Evaluation of the Spatial Relationship Between Conditioning Factors and the Distribution of Landslides (a Case Study in Tinh Tuc, Cao Bang Province, Vietnam)." In Progress in Landslide Research and Technology, 259–68. Cham: Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-44296-4_13.
Full textSchmidt, Henrike. "From Samizdat to New Sincerity. Digital Literature on the Russian-Language Internet." In The Palgrave Handbook of Digital Russia Studies, 255–75. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-42855-6_15.
Full textZhao, Chunrong, Li Yan, Juanlin Fu, Huiyun Peng, Yanling He, Xiaolan Wang, Yanping Yi, Jiaxin Li, Guoyang Hai, and Wenyan Feng. "Impact of Residential Land Use Function Mix on Residents’ Travel Behavior from the Perspective of Carbon Emissions: A Case Study of Gaoshui District in Mianyang, China." In Lecture Notes in Civil Engineering, 390–401. Singapore: Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-97-8401-1_28.
Full textBandemer, Hans, and Wolfgang NÄther. "Quantitative analysis." In Fuzzy Data Analysis, 185–239. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2506-2_6.
Full textWilberg, Jörg. "Quantitative Analysis." In Codesign for Real-Time Video Applications, 43–92. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6081-4_4.
Full textKrieg, Andreas. "Quantitative Analysis." In Motivations for Humanitarian intervention, 123–32. Dordrecht: Springer Netherlands, 2012. http://dx.doi.org/10.1007/978-94-007-5374-7_4.
Full textRecker, Jan. "Quantitative Analysis." In Evaluations of Process Modeling Grammars, 92–145. Berlin, Heidelberg: Springer Berlin Heidelberg, 2011. http://dx.doi.org/10.1007/978-3-642-18360-7_5.
Full textConference papers on the topic "Quantitative analyzes"
Любакова, Валерия Викторовна, Тимур Ильдарович Сабиров, and Людмила Валентиновна Токун. "MODERN QUANTITATIVE METHODS OF DETERMINING THE POVERTY LINE." In Социально-экономические и гуманитарные науки: сборник избранных статей по материалам Международной научной конференции (Санкт-Петербург, Апрель 2021). Crossref, 2021. http://dx.doi.org/10.37539/seh296.2021.38.81.013.
Full textMiorelli, Roberto, Anthony Touron, Julie Escoda, Souad Bannouf, and Edouard Demaldent. "X-ray Images Augmented with Simulated Virtual Flaws for Deep Learning Based Defect Detections." In 2024 51st Annual Review of Progress in Quantitative Nondestructive Evaluation. American Society of Mechanical Engineers, 2024. http://dx.doi.org/10.1115/qnde2024-135271.
Full textPetryakov, V. V. "Study of species and quantitative composition of meadow plants of the Samara region." In Agrobiotechnology-2021. Publishing house RGAU-MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-79.
Full textI. V., Materi, Kolunin A. V., Korytov M. S., and Agalakov S. A. "COMPARATIVE EVALUATION OF THE THERMAL EFFICIENCY OF FUELS OF DIFFERENT FRACTIONS OF AN ELECTRIC TORCH DEVICE, BY THE NONPARAMETRIC MANN-WHITNEY CRITERION." In Mechanical Science and Technology Update. Omsk State Technical University, 2022. http://dx.doi.org/10.25206/978-5-8149-3453-6-2022-203-212.
Full textZhou, Jiao, Xingyu Peng, and Dongchi Yao. "Quantitative Risk Assessment Techniques Based on Uncertainty Theory for Natural Gas Distribution Station." In 2018 12th International Pipeline Conference. American Society of Mechanical Engineers, 2018. http://dx.doi.org/10.1115/ipc2018-78260.
Full textPanggabean, D. A. "The Machine Learning's Classification Methods Comparison to Estimate Electrofacies Type, Lithology and Hydrocarbon Fluids from Geophysical Well Log Data." In Indonesian Petroleum Association 44th Annual Convention and Exhibition. Indonesian Petroleum Association, 2021. http://dx.doi.org/10.29118/ipa21-sg-196.
Full textPetrică, Gabriel. "Cybersecurity of WordPress Platforms. An Analysis Using Attack-Defense Trees Method." In International Conference on Cybersecurity and Cybercrime. Romanian Association for Information Security Assurance, 2022. http://dx.doi.org/10.19107/cybercon.2022.09.
Full textTian, Yuan, Feng Gao, and Jimu Liu. "Velocity/Force Capacities of a Six-Legged Walking Machine." In ASME 2017 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/detc2017-67543.
Full textAmbrose, Kristin M., Helia Taheri, and Sarah Wood. "A Framework to Improve Designers’ Understanding of the Quantitative Results of Daylight Analysis." In 108th Annual Meeting Proceedings. ACSA Press, 2020. http://dx.doi.org/10.35483/acsa.am.108.19.
Full textZlobovskaya, O. A., E. V. Dementeva, A. S. Kurnosov, and E. V. Glazunova. "QUANTIFICATION OF THE GUT MICROBIOTA BY 16S NGS AND QPCR*." In OpenBio-2023. ИПЦ НГУ, 2023. http://dx.doi.org/10.25205/978-5-4437-1526-1-17.
Full textReports on the topic "Quantitative analyzes"
Espino, Emilio, and Martín González Rozada. Automatic Stabilization and Fiscal Policy: Some Quantitative Implications for Latin America and the Caribbean. Inter-American Development Bank, November 2012. http://dx.doi.org/10.18235/0011425.
Full textYasuhara, Tsuyoshi. Working Paper PUEAA No. 11. Profit Seeking Model and the Monetary Policy in Japan: cross-border asset holdings via Offshore Financial Centers. Universidad Nacional Autónoma de México, Programa Universitario de Estudios sobre Asia y África, 2022. http://dx.doi.org/10.22201/pueaa.009r.2022.
Full textGreene, Margarita. The Progressive Housing Program in Chile: 1990-2002. Inter-American Development Bank, July 2004. http://dx.doi.org/10.18235/0009069.
Full textKuramoto, Juana R. Innovation, R&D and Productivity: Case Studies from Peru. Inter-American Development Bank, June 2011. http://dx.doi.org/10.18235/0011209.
Full textHelms, J. Quantitative Risk Analysis. Office of Scientific and Technical Information (OSTI), February 2017. http://dx.doi.org/10.2172/1345342.
Full textFerguson, Thomas, and Servaas Storm. Good Policy or Good Luck? Why Inflation Fell Without a Recession. Institute for New Economic Thinking Working Paper Series, September 2024. http://dx.doi.org/10.36687/inetwp227.
Full textKürsat Önder, Yasin, Mauricio Villamizar-Villegas, and Jose Villegas. Debt Moratorium: Theory and Evidence. Banco de la República, October 2023. http://dx.doi.org/10.32468/be.1253.
Full textMendoza, Waldo, Marco Vega, Carlos Rojas, and Yuliño Anastacio. Fiscal Rules and Public Investment: The Case of Peru, 2000-2019. Inter-American Development Bank, January 2021. http://dx.doi.org/10.18235/0003018.
Full textIyer, Ananth V., Konstantina Gkritza, Steven R. Dunlop, Dutt J. Thakkar, Raul Candanedo, Srinath Jayan, Pooja Gupta, et al. Last Mile Delivery and Route Planning for Freight. Purdue University, 2021. http://dx.doi.org/10.5703/1288284317315.
Full textIyer, Ananth V., Konstantina Gkritza, Steven R. Dunlop, Dutt J. Thakkar, Raul Candanedo, Srinath Jayan, Pooja Gupta, et al. Last Mile Delivery and Route Planning for Freight. Purdue University, 2021. http://dx.doi.org/10.5703/1288284317315.
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