Thèses sur le sujet « Broken Chains »
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Filson, Andrew J. « Bars, Chains, and Broken Things ». Digital Commons @ Butler University, 2017. https://digitalcommons.butler.edu/music_grtheses/3.
Texte intégralJohansson, Ellen. « Chained Thoughts Broken by Chains of Thought : An Analysis of the Narrative Style Used in Virginia Woolf's A Room of One's Own ». Thesis, Karlstad University, Faculty of Arts and Education, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-276.
Texte intégralAbstract
Chained Thoughts Broken by Chains of Thought
An Analysis of the Narrative Style Used in Virginia Woolf’s A Room of One’s Own
The purpose of this essay is to analyse the narrative style used in Virginia Woolf’s A Room of One’s Own in order to show in which ways it supports and reinforces the author’s arguments in her quest for a more equal society. One of the most prominent stylistic means applied by Woolf is her ‘train of thought’, linking one reflection to another like wagons in a railway convoy or like loops in a chain (therefore also sometimes referred to as ‘chain of thought’ in dictionaries). By examining how different rhetorical devices are applied within this train or chain of thought and in which ways these strategies are linked to the main elements of persuasion (ethos, pathos and logos) in Aristotelian Rhetoric, I have found that one of Woolf’s central themes - the resentment against confinement and the advocacy of androgyny or mixed-gendered thinking - is mirrored in her style. It reflects the author’s call to resist society’s restrictions by its unrestricted combination of different rhetorical strategies; this mixture of stylistic, partly gender-neutral devices helps her to create a common ground where she can reach and appeal to both genders in a very effective and innovative way, thus enabling her chain of thoughts to break some of our chained thoughts.
Ellen Johansson
Engelska C
DICECCA, RAFFAELE. « Knowledge and innovation transfer via intermediary organizations in the agro-food value chain ». Doctoral thesis, Università di Foggia, 2016. http://hdl.handle.net/11369/338831.
Texte intégralSchulz, Anna [Verfasser], et Thomas [Akademischer Betreuer] Brocker. « Rho GTPase Cdc42 controls invariant chain processing and MHC II loading in dendritic cells / Anna Schulz. Betreuer : Thomas Brocker ». München : Universitätsbibliothek der Ludwig-Maximilians-Universität, 2013. http://d-nb.info/1078852227/34.
Texte intégralCellineri, Katie Rose Boissonneault. « Microbial food web interactions in two Long Island embayments / ». Online version, 1999. http://hdl.handle.net/1912/2064.
Texte intégralBoissonneault, Katie Rose 1973. « Microbial food web interactions in two Long Island embayments ». Thesis, Massachusetts Institute of Technology, 1999. http://hdl.handle.net/1912/2064.
Texte intégralIncludes bibliographical references (leaves 23-30).
Phytoplankton mortality (herbivory) and bacterivory were examined experimentally in West Neck Bay and Coecles Harbor, Long Island, NY from April through September, 1998. Small algae (<5 [tm diameter) dominated phytoplankton communities in both ecosystems throughout the summer, and zooplankton were also small (mostly <40 tm). Generally, plankton abundances were indicative of eutrophic ecosystems. Oscillations in standing stocks and mortality of prey indicated tight coupling of growth and grazing mortality in both bays. Phytoplankton mortality rates accounted for the removal of 14% to 65% of total phytoplankton standing stocks daily, while bacterivory accounted for the removal of 14% to 88% of total bacterial standing stocks daily. Estimates of carbon consumption revealed high energy flux through the nano- and microzooplankton assemblages of these estuarine environments.
by Katie Rose Boissonneault Cellineri.
S.M.in Biology
Stahlhut, Dirk. « Decay Fungi from New Zealand Leaky Buildings : Isolation, Identification and Preservative Resistance ». The University of Waikato, 2008. http://hdl.handle.net/10289/2637.
Texte intégralZakharova, Maria, et Tim Kruisman. « Shop employees as a source of innovation : A study of Dutch franchise retail organizations ». Thesis, Linnéuniversitetet, Ekonomihögskolan, ELNU, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-21569.
Texte intégralMoreira, Ana Sofia Pereira. « Study of modifications induced by thermal and oxidative treatment in oligo and polysaccharides of coffee by mass spectrometry ». Doctoral thesis, Universidade de Aveiro, 2016. http://hdl.handle.net/10773/17074.
Texte intégralOs polissacarídeos são os componentes maioritários dos grãos de café verde e torrado e da bebida de café. Os mais abundantes são as galactomananas, seguindo-se as arabinogalactanas. Durante o processo de torra, as galactomananas e arabinogalactanas sofrem modificações estruturais, as quais estão longe de estar completamente elucidadas devido à sua diversidade e à complexidade estrutural dos compostos formados. Durante o processo de torra, as galactomananas e arabinogalactanas reagem com proteínas, ácidos clorogénicos e sacarose, originando compostos castanhos de alto peso molecular contendo nitrogénio, designados de melanoidinas. As melanoidinas do café apresentam diversas atividades biológicas e efeitos benéficos para a saúde. No entanto, a sua estrutura exata e os mecanismos envolvidos na sua formação permanecem desconhecidos, bem como a relação estrutura-atividade biológica. A utilização de sistemas modelo e a análise por espectrometria de massa permitem obter uma visão global e, simultaneamente, detalhada das modificações estruturais nos polissacarídeos do café promovidas pela torra, contribuindo para a elucidação das estruturas e mecanismos de formação das melanoidinas. Com base nesta tese, oligossacarídeos estruturalmente relacionados com a cadeia principal das galactomananas, (β1→4)-Dmanotriose (Man3), e as cadeias laterais das arabinogalactanas, (α1→5)-Larabinotriose (Ara3), isoladamente ou em misturas com ácido 5-Ocafeoilquínico (5-CQA), o ácido clorogénico mais abundante nos grãos de café verde, e péptidos compostos por tirosina e leucina, usados como modelos das proteínas, foram sujeitos a tratamento térmico a seco, mimetizando o processo de torra. A oxidação induzida por radicais hidroxilo (HO•) foi também estudada, uma vez que estes radicais parecem estar envolvidos na modificação dos polissacarídeos durante a torra. A identificação das modificações estruturais induzidas por tratamento térmico e oxidativo dos compostos modelo foi feita por estratégias analíticas baseadas principalmente em espectrometria de massa, mas também em cromatografia líquida. A cromatografia de gás foi usada na análise de açúcares neutros e ligações glicosídicas. Para validar as conclusões obtidas com os compostos modelo, foram também analisadas amostras de polissacarídeos do café obtidas a partir de resíduo de café e café instantâneo. Os resultados obtidos a partir dos oligossacarídeos modelo quando submetidos a tratamento térmico (seco), assim como à oxidação induzida por HO• (em solução), indicam a ocorrência de despolimerização, o que está de acordo com estudos anteriores que reportam a despolimerização das galactomananas e arabinogalactanas do café durante a torra. Foram ainda identificados outros compostos resultantes da quebra do anel de açúcares formados durante o tratamento térmico e oxidativo da Ara3. Por outro lado, o tratamento térmico a seco dos oligossacarídeos modelo (individualmente ou quando misturados) promoveu a formação de oligossacarídeos com um maior grau de polimerização, e também polissacarídeos com novos tipos de ligações glicosídicas, evidenciando a ocorrência de polimerização através reações de transglicosilação não enzimática induzidas por tratamento térmico a seco. As reações de transglicosilação induzidas por tratamento térmico a seco podem ocorrer entre resíduos de açúcares provenientes da mesma origem, mas também de origens diferentes com formação de estruturas híbridas, contendo arabinose e manose como observado nos casos dos compostos modelo usados. Os resultados obtidos a partir de amostras do resíduo de café e de café instantâneo sugerem a presença de polissacarídeos híbridos nestas amostras de café processado, corroborando a ocorrência de transglicosilação durante o processo de torra. Além disso, o estudo de misturas contendo diferentes proporções de cada oligossacarídeo modelo, mimetizando regiões do grão de café com composição distinta em polissacarídeos, sujeitos a diferentes períodos de tratamento térmico, permitiu inferir que diferentes estruturas híbridas e não híbridas podem ser formadas a partir das arabinogalactanas e galactomananas, dependendo da sua distribuição nas paredes celulares do grão e das condições de torra. Estes resultados podem explicar a heterogeneidade de estruturas de melanoidinas formadas durante a torra do café. Os resultados obtidos a partir de misturas modelo contendo um oligossacarídeo (Ara3 ou Man3) e 5-CQA sujeitas a tratamento térmico a seco, assim como de amostras provenientes do resíduo de café, mostraram a formação de compostos híbridos compostos por moléculas de CQA ligadas covalentemente a um número variável de resíduos de açúcar. Além disso, os resultados obtidos a partir da mistura contendo Man3 e 5-CQA mostraram que o CQA atua como catalisador das reações de transglicosilação. Por outro lado, nas misturas modelo contendo um péptido, mesmo contendo também 5-CQA e sujeitas ao mesmo tratamento, observou-se uma diminuição na extensão das reações transglicosilação. Este resultado pode explicar a baixa extensão das reações de transglicosilação não enzimáticas durante a torra nas regiões do grão de café mais ricas em proteínas, apesar dos polissacarídeos serem os componentes maioritários dos grãos de café. A diminuição das reações de transglicosilação na presença de péptidos/proteínas pode dever-se ao facto de os resíduos de açúcares redutores reagirem preferencialmente com os grupos amina de péptidos/proteínas por reação de Maillard, diminuindo o número de resíduos de açúcares redutores disponíveis para as reações de transglicosilação. Além dos compostos já descritos, uma diversidade de outros compostos foram formados a partir dos sistemas modelo, nomeadamente derivados de desidratação formados durante o tratamento térmico a seco. Em conclusão, a tipificação das modificações estruturais promovidas pela torra nos polissacarídeos do café abre o caminho para a compreensão dos mecanismos de formação das melanoidinas e da relação estrutura-atividade destes compostos.
Polysaccharides are the major components of green and roasted coffee beans, and coffee brew. The most abundant ones are galactomannans, followed by arabinogalactans. During the roasting process, galactomannans and arabinogalactans undergo structural modifications that are far to be completely elucidated due to their diversity and complexity of the compounds formed. During the roasting process, galactomannans and arabinogalactans react with proteins, chlorogenic acids, and sucrose, originating high molecular weight brown compounds containing nitrogen, known as melanoidins. Several biological activities and beneficial health effects have been attributed to coffee melanoidins. However, their exact structures and the mechanisms involved in their formation remain unknown, as well as the structure-biological activity relationship. The use of model systems and mass spectrometry analysis allow to obtain an overall view and, simultaneously, detailed, of the structural modifications in coffee polysaccharides promoted by roasting, contributing to the elucidation of the structures and formation mechanisms of melanoidins. Based on this thesis, oligosaccharides structurally related to the backbone of galactomannans, (β1→4)-D-mannotriose, and the side chains of arabinogalactans, (α1→5)-Larabinotriose, alone or in mixtures with 5-O-caffeoylquinic acid, the most abundant chlorogenic acid in green coffee beans, and dipeptides composed by tyrosine and leucine, used as models of proteins, were submitted to dry thermal treatments, mimicking the coffee roasting process. The oxidation induced by hydroxyl radicals (HO•) was also studied, since these radicals seem to be involved in the modification of the polysaccharides during roasting. The identification of the structural modifications induced by thermal and oxidative treatment of the model compounds was performed mostly by mass spectrometry-based analytical strategies, but also using liquid chromatography. Gas chromatography was used in the analysis of neutral sugars and glycosidic linkages. To validate the conclusions achieved with the model compounds, coffee polysaccharide samples obtained from spent coffee grounds and instant coffee were also analysed. The results obtained from the model oligosaccharides when submitted to thermal treatment (dry) or oxidation induced by HO• (in solution) indicate the occurrence of depolymerization, which is in line with previous studies reporting the depolymerization of coffee galactomannans and arabinogalactans during roasting. Compounds resulting from sugar ring cleavage were also formed during thermal treatment and oxidative treatment of Ara3. On the other hand, the dry thermal treatment of the model oligosaccharides (alone or when mixed) promoted the formation of oligosaccharides with a higher degree of polymerization, and also polysaccharides with new type of glycosidic linkages, evidencing the occurrence of polymerization via non-enzymatic transglycosylation reactions induced by dry thermal treatment. The transglycosylation reactions induced by dry thermal treatment can occur between sugar residues from the same origin, but also of different origins, with formation of hybrid structures, containing arabinose and mannose in the case of the model compounds used. The results obtained from spent coffee grounds and instant coffee samples suggest the presence of hybrid polysaccharides in these processed coffee samples, corroborating the occurrence of transglycosylation during the roasting process. Furthermore, the study of mixtures containing different proportions of each model oligosaccharide, mimicking coffee bean regions with distinct polysaccharide composition, subjected to different periods of thermal treatment, allowed to infer that different hybrid and non-hybrid structures may be formed from arabinogalactans and galactomannans, depending on their distribution in the bean cell walls and on roasting conditions. These results may explain the heterogeneity of melanoidins structures formed during coffee roasting. The results obtained from model mixtures containing an oligosaccharide (Ara3 or Man3) and 5-CQA and subjected to dry thermal treatment, as well as samples derived from spent coffee grounds, showed the formation of hybrid compounds composed by CQA molecules covalently linked to a variable number of sugar residues. Moreover, the results obtained from the mixture containing Man3 and 5-CQA showed that CQA acts as catalyst of transglycosylation reactions. On the other hand, in the model mixtures containing a peptide, even if containing 5-CQA and subjected to the same treatment, it was observed a decrease in the extent of transglycosylation reactions. This outcome can explain the low extent of non-enzymatic transglycosylation reactions during roasting in coffee bean regions enriched in proteins, although polysaccharides are the major components of the coffee beans. The decrease of transglycosylation reactions in the presence of peptides/proteins can be related with the preferential reactivity of reducing residues with the amino groups of peptides/proteins by Maillard reaction, decreasing the number of reducing residues available to be directly involved in the transglycosylation reactions. In addition to the compounds already described, a diversity of other compounds were formed from model systems, namely dehydrated derivatives formed during dry thermal treatment. In conclusion, the identification of the structural modifications in coffee polysaccharides promoted by roasting pave the way to the understanding of the mechanisms of formation of melanoidins and structure-activity relationship of these compounds.
tsai, wen-tsung, et 蔡文從. « FRANCHISE CHAIN PATTERN OF INSURANCE BROKERS ». Thesis, 2004. http://ndltd.ncl.edu.tw/handle/00592134080133443848.
Texte intégral國立高雄第一科技大學
風險管理與保險所
92
Since 1992,the Ministry of finance announced the test of insurance brokerage was beginning, Owing to the market of insurance to be liberalism and internationalization. There were 394 Insurance Brokers Co.,Ltd included 123 Property insurance and 271 Life insurance(Ministry of finance, 2001),So we know that many peoples like to start an enterprise in Taiwan, but a scale of insurance brokerage was small depend on the rule of government, the insurance brokerage would supply two million to earnest money . However, The initial of development for market and contract with insurance company was not much. So many domestic insurance companies were used to recruiting Career Agents , but not to adopt Brokerage Agents . Until quite recently, The whole of ecological was modified to monetary system, and All trades and professions adopted a law of labor and capital .The standard of law for many insurance companies tried to establish a system of giving full cooperation with production and marketing. Especial, Since 2002,The law of Financial Holding System was practiced the Bankassurance was in vogue and also several insurance companies to operate an passageway of adopting Brokerage Agent. Right now, there are 28 Life Insurance Companies and 394 companies of Brokerage Agents. Most of Life Insurance Companies would sign a contract with companies of Brokerage Agent except a few companies were implemented with『Regular chain』in market. However, In general, The model of operate a Brokerage Agent was『Regular chain』and 『Franchise business』,during economic scope was restrained . We were look for and visited E- INSURANCE BROKERS CO.,LTD and A- INSURANCE BROKER CO.,LTD. They would be compared by company’s background、operate-ideal、administration、capital- control、common consensus of organization、market-distinction in order to discuss how to run an alliance and franchise chain within Brokerage Agents.
« Scalable Knowledge Interchange Broker : Design and Implementation for Semiconductor Supply Chain Systems ». Master's thesis, 2012. http://hdl.handle.net/2286/R.I.16033.
Texte intégralDissertation/Thesis
M.S. Computer Science 2012
Tzilkowski, Caleb J. « Native Brook Trout and naturalized Brown Trout effects on two Pennsylvania headwater stream food chains ». 2005. http://etda.libraries.psu.edu/theses/approved/WorldWideIndex/ETD-1138/index.html.
Texte intégralChen, Yan-Jhih, et 陳彥志. « The Impact of Third-Party Logistics’ Supply Chain Collaboration and Market Orientation on Logistics Performance –An Empirical Study of Customs Broker at Keelung ». Thesis, 2010. http://ndltd.ncl.edu.tw/handle/90014158048487132297.
Texte intégral明志科技大學
工業工程與管理研究所
98
With the continuous change in economic structure around the world, under the customer-centered business model, logistics have shifted focus from the traditional product shipping services to customized services that aim to satisfy customer’s diversified needs.The third-party logistics companies have followed the trend and moved from the traditional shipping businesses to more diversified, customized operation models to promote – with professional services and reductions in production costs -- a sustainable enterprise operation.However, this logistics management has expanded beyond the scope of a country or a region to one that escapes the geographic limitations. These new models combine and integrate many important strategic functions in enterprise activities to manage the entire supply chain more efficiently.Thus collaboration has become the solution to the problem of fast changing industry environment. It combines a firm’s internal resources, customers, and supplier companies to conduct the most effective resource integration and allocation, to identify and seize market opportunities, and at the end ensure the survival of the firm. This collaboration has been recognized for its merit and become part of the manufacturing industry operation for years, and this thesis applies its concept and model to the service industry, specifically the third part logistics.From collaborative design, synchronized production scheduling, and product development between suppliers and manufacturers; from collaborative marketing and needs planning – this collaboration gradually evolves to collaborative order processing and the sharing of market needs and information between service industry (third-party logistics) and collaborative firms. This research is an empirical study; it uses the random sampling method to select about 300 out of the 533 Keelung Custom Broker Association members (2009 membership); the questionnaires were administered on firm’s site to high level administrators or the person who is responsible to the operation. A total of 78 valid responses were obtained.The results show that in the third-party logistics: (1) the higher the level of collaborative information sharing the higher the logistic performance; (2) the higher the level of collaborative cooperation the higher the logistic performance; (3) the higher the level of market-centeredness the higher the logistic performance; (4) the higher the level of market-centeredness, the more likely that the positive relationship between information sharing and logistic performance will weaken; and (5) the higher the level of market-centeredness, the more likely that the positive relationship between collaborative cooperation and logistic performance will strengthen.
Küster, Felix. « Stoffliche Charakterisierung und Wandlungsverhalten von Braunkohle in stoffgeführten Veredlungsketten ». 2019. https://tubaf.qucosa.de/id/qucosa%3A38098.
Texte intégralAllan, Rosalind Elizabeth. « The occurrence of tick-borne pathogens, in dogs in welfare organisations and townships of Cape Town ». Diss., 2017. http://hdl.handle.net/10500/22723.
Texte intégralEnvironmental Sciences
M. Sc. (Life Science)
Le, Renard Pol-Edern. « Injectable formulations forming an implant in situ as vehicle of silica microparticles embedding superparamagnetic iron oxide nanoparticles for the local, magnetically mediated hyperthermia treatment of solid tumors ». Phd thesis, 2011. http://tel.archives-ouvertes.fr/tel-00709676.
Texte intégral