Дисертації з теми "Variety effects"
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Halverstadt, Brittany Ann. "Variety Effects and Motivated Behavior: the effects of reward flavor variety on instrumental actions in rats." Bowling Green State University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1491483114436135.
Повний текст джерелаHu, Yu-Wei. "Effects of mating mindsets on variety seeking." Thesis, Massachusetts Institute of Technology, 2014. http://hdl.handle.net/1721.1/88369.
Повний текст джерелаCataloged from PDF version of thesis.
Includes bibliographical references (pages 49-53).
This research shows that mating mindsets, which consumers commonly experience, can have a crucial impact on consumers' variety seeking tendencies. In two studies, we find that male consumers in a long-term mating mindset (versus a non-mating mindset) exhibit more (versus less) variety seeking behavior. For male consumers, the effects of mating mindsets on variety seeking are driven by sensitivity to errors of omission. However, for female consumers, variety seeking behavior and sensitivity to errors of omission were not significantly different across mating and non-mating conditions. In closing, the author discusses theoretical and managerial implications..
by Yu-Wei Hu.
S.M. in Management Research
Turner, Justin B. "Whole wheat flour milling: effects of variety and particle size." Kansas State University, 2012. http://hdl.handle.net/2097/13658.
Повний текст джерелаFood Science
Fadi Aramouni
Nutrition from whole grains has become an integral part of a healthy diet. Consumers are focused on adding fiber and whole grains to be healthy and want the benefits of whole grain with the taste and appearance of refined flour. A review of current commercial whole wheat flour in the marketplace indicated many options for food processors to use. However, many of these options required processing changes and added ingredients to provide the consumer with a quality product. A milling and baking study was done to compare commercially and experimentally milled whole wheat flours from both white and red wheat varieties. Both white and red wheat varieties were kept identity preserved. Experimental milling was done with a hammer mill and a roll stand to closely replicate the commercial milling process. Baking was done using a sponge and dough method to closely replicate commercial baking conditions. The results showed both particle size and wheat variety impact bake performance of whole wheat flour. The most significant impact appeared to be dependent on the variety of wheat being milled. The milling process also had an impact. As particle size decreased, bake functionality improved. However, some decreased functionality was seen when particle size became very fine. It was concluded that additional work on a commercial flour mill needed to be done to determine if an optimal particle size for milling whole wheat flour exists. Experimental milling equipment was not adequate enough to replicate particle size distributions of commercial whole wheat mills.
Sylvester, Benjamin Donald. "Is variety a spice of (an active) life? : the effects of variety on exercise behaviour and exercise-related well-being." Thesis, University of British Columbia, 2016. http://hdl.handle.net/2429/56968.
Повний текст джерелаEducation, Faculty of
Kinesiology, School of
Graduate
Terry, Irene, and Ben Barstow. "Early Season Insect Control: Effects on Cotton Variety Yield and Fruiting." College of Agriculture, University of Arizona (Tucson, AZ), 1986. http://hdl.handle.net/10150/219766.
Повний текст джерелаMany cotton field trials were conducted in central Arizona to compare various early season pesticide treatments on several commercially available cultivars for plant growth responses and thrips control. Treated plots received either aldicarb (Temik), at planting or first square, or acephate (Orthene), one to three foliar applications during early squaring. Although results were quite variable, general trends included: most treatments did reduce thrips populations; fewer shed squares occurred in plots treated at first square; plants compensated for this square shed; treated plots may be earlier in boll production than untreated areas; and most tests showed no statistical differences in healthy square production or in yield.
Iwaarden, Joos Daniël van. "Changing quality controls the effects of increasing product variety and shortening product life cycles /." [Rotterdam] : Rotterdam : Erasmus Research Institute of Management (ERIM), Erasmus University Rotterdam ; Erasmus University [Host], 2006. http://hdl.handle.net/1765/7992.
Повний текст джерелаMorar, Bharet. "Investigating the effects of variety on the piston rod manufacturing process at Gabriel SA (Pty) Ltd." Master's thesis, University of Cape Town, 1996. http://hdl.handle.net/11427/9251.
Повний текст джерелаThis thesis investigates the effects of variety on the manufacturing operations system of a automotive component (shock absorber) manufacturer, Gabriel South Africa Pty Ltd. Effective ways to manage this variety are also considered. By variety is meant the total number of possible states that a system can have. The measure of variety can also be considered as the extent of complexity of a system. The variety of product, people (from different cultures, backgrounds, etc.), processes machines and equipment, etc. and a continually changing environment creates a complex situation in which management decisions have to be made. Over the last three years, 1992 to 1994, Gabriel SA Pty Ltd has implemented world class manufacturing initiatives, for example, cellular manufacture, kanban, employee involvement programs, strategic business units, a Total Quality Management System, etc., but the anticipated results of increased production throughput did not occur. A situation has developed where changes had been implemented and there is now a difference between the actual and expected results. This thesis investigates possible causes for this difference. In order to conduct a rigorous and structured inquiry into the problem situation a theoretical research framework was developed. This framework was developed from the ideas of the American philosopher Charles Sanders Peirce (CSP) and that of Chris Argyris. Checkland's, Ackoff's et. al. views on system thinking were also used to form this framework.
Hogge, Murray Charles. "Effects of site, season and husbandry on yield and processing quality of the potato variety Pentland Dell." Thesis, University of Cambridge, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.330034.
Повний текст джерелаHarty, Tyler. "Effects of Atomic Oxygen on the Vacuum-Induced Mass Loss Properties of a Variety of Spacecraft Materials." DigitalCommons@CalPoly, 2017. https://digitalcommons.calpoly.edu/theses/1788.
Повний текст джерелаVanKirk, Tessa Schreiber. "The Effects of Parent Training on the Amount and Variety of Food Consumed By a Child with Autism." Thesis, University of North Texas, 2004. https://digital.library.unt.edu/ark:/67531/metadc4447/.
Повний текст джерелаAkhtar, Sadaf. "An investigation into interpersonal forgiveness and its effects on a variety of psychological wellbeing outcomes : a mixed methods study." Thesis, University of Warwick, 2015. http://wrap.warwick.ac.uk/77297/.
Повний текст джерелаSoyemi, Oluwatobiloba. "A multi-level study of perceived multiple team membership variety and its effects on the outcomes of productivity and innovation." Thesis, Aston University, 2018. http://publications.aston.ac.uk/37812/.
Повний текст джерелаOsafo, Emmanuel Lartey Kwame. "Sorghum stover as forage : cultivar effects on yield and effects of chopping, amount offered, supplementation and variety on intake, selection and live-weight gain in Ethiopian sheep and cattle." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.357782.
Повний текст джерелаGorniak, Tobias [Verfasser]. "Silage maize variety and heat stress : effects on nutritive value of maize silage and on digestion events and performance of ruminants / Tobias Gorniak." Bonn : Universitäts- und Landesbibliothek Bonn, 2015. http://d-nb.info/1077269307/34.
Повний текст джерелаRabe, Ranjanivo Mialy-Tiana. "The effects of fire frequency and fire intensity on AM fungal spore abundance, species variety and percent root colonization at Schenck Forest and James Goodwin Forest." NCSU, 2003. http://www.lib.ncsu.edu/theses/available/etd-01302003-112253/.
Повний текст джерелаZhang, Lin. "The Effects of High Pressure Processing, Browning Additives, and Storage Period on the Inactivation of Polyphenol Oxidase in Nine Varieties of Pawpaw (Asimina Triloba L.) Pulp." Ohio University / OhioLINK, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1462352198.
Повний текст джерелаPetronilho, Sílvia Lancha. "Sustainable viticulture in Bairrada appellation: vineyard and harvest year effects on grapes oenological potential." Doctoral thesis, Universidade de Aveiro, 2015. http://hdl.handle.net/10773/14101.
Повний текст джерелаThe sustainable viticulture of a region passes, among other aspects, for maximizing the varieties potential minimizing subsequent interventions during winemaking, which should contribute to the production of quality wines maintaining their typicity and rationalizing costs. The detailed knowledge of each Appellation specificities, namely vineyard parcel (soil type and topographical peculiarities) and harvest climatic conditions is crucial for sustainability in this sector. Thus, in line with this current trend, the starting point for the development of this PhD thesis was to evaluate the oenological potential of different varieties cultivated throughout Bairrada Appellation (Portugal). During maturation several changes in grape varieties occur, namely berries become sweeter, less acidic, and they develop flavour, aroma and colour properties. The development of these characteristics is essential to define grapes oenological potential, i.e. to estimate the possibility of their usage to produce specific wines. A three years sampling plan was designed to evaluate the effect of harvest year and parcel characteristics on V. vinifera cv. Arinto, Bical, Sauvignon Blanc, Baga, Castelão, Touriga Nacional, and Sousão grapes composition. For each variety, 3 parcels with different characteristics were selected. Several physicochemical parameters were evaluated, during maturation: berry weight, pH, titratable acidity, sugar and phenolic contents, antiradical activity, and volatile composition (free fraction). Special attention was devoted to grapes at technologic maturity, since, besides these parameters, glycosidically-linked fraction was also considered. By using the results obtained at technologic maturity, a comprehensive approach was applied to identify the significance of harvest and parcel characteristics effects on each variety composition. Considering all the parameters under study, it may be highlighted some significant differences. According to the obtained results determined during maturation, it was possible to conclude that Arinto, Bical and Sauvignon Blanc grapes from parcels with clay-sandy and clay-calcareous soils have higher phenolic content and antiradical activity. Otherwise, Sauvignon Blanc presented similar volatile composition for grapes cultivated in the 3 parcels, while Arinto and Bical exhibited higher volatile content in grapes from claysandy and clay-calcareous soils. For Baga, Castelão and Touriga Nacional red varieties, grapes with higher phenolic content, antiradical activity, and volatile content were obtained from clayey and clay-calcareous soils. Furthermore, for Touriga Nacional, parcels altitude seems also to modulate grapes composition. Beyond parcel effect, harvest year conditions also influence grapes composition: 2011 harvest was related with lower phenolic and volatile contents, as well as lower antiradical activity.For grapes collected at technologic maturity, analysis of variance-simultaneous component analysis (ASCA) was applied combining all the parameters under study, in order to assess the influence of harvest and parcel characteristics on each variety oenological potential. The results obtained using this comprehensive approach is closely related with those observed during maturation and revealed that harvest was the main factor that influenced grapes composition (53% to 68% of the total data set variance) followed by parcel characteristics, explaining ca. 15-19% of the total data set variance. The oenological potential of each variety may be different from one parcel to another, i.e., clay-sandy and clay-calcareous related-environments seem to favour Arinto and Bical white grapes composition, but for the red varieties, grapes composition was favoured by clayey and clay-calcareous soils. Besides, also higher altitude seems to favour Touriga Nacional grapes composition. Sauvignon Blanc seems to be a variety well adapted to the different parcel characteristics. In order to go forward in the valuation of these varieties, the aroma properties of 6 monovarietal wines were studied based on an aroma network-approach, linking molecular data related to volatile composition and aroma data about the key odor active molecules. This approach allowed to identify different wine aroma properties and to infer about the consumer’s sensory perception. It was found that aroma properties differ from one wine variety to another: while Arinto and Sauvignon Blanc wine exhibited higher tree fruity, sweety and flowery aromas, related essentially with ester compounds and C13 norisoprenoids, the opposite was obtained for Bical wine, corroborating the aroma sensory perceptions of the trained panel. Sauvignon Blanc also exhibited higher toasted aromas (related with thiols, mainly with 2-methyl-3-furanthiol). Touriga Nacional red wine exhibited higher tree, tropical, and berry fruits notes (sensory described as sweet fruits), toasted and flowery aromas, while these are similar for the other red wines under study. Besides Portuguese Bairrada wines, this aroma network approach is a tool that can be used to explain the aroma properties of wines worldwide. The grape and wine data generated under the present PhD thesis, in the context of Bairrada Appellation, shows the unique character of each variety, and may be used by growers and wine producers as a support for decisionmaking based on objective criteria, increasing the sustainability in this sector. For instance, it is possible to take advantage of the natural resources and produce products with different characteristics obtained from the same variety, minimizing costs during the winemaking process.
A viticultura sustentável de uma região passa, entre outros aspetos, pela maximização das potencialidades das castas, minimizando posteriores intervenções ao nível da vinificação, contribuindo para a produção de vinhos de qualidade mantendo a sua tipicidade e racionalizando custos. O conhecimento detalhado das especificidades de cada região, nomeadamente as características da parcela de vinha (tipos de solo e dados topográficos) e as condições climatéricas do ano, é fundamental para a sustentabilidade neste setor. Assim, em linha com esta tendência atual, o ponto de partida para o desenvolvimento da presente tese de doutoramento consistiu em avaliar o potencial enológico de diferentes castas cultivadas na Região Demarcada da Bairrada em Portugal. Ao longo da maturação as uvas das diferentes variedades sofrem várias alterações, tais como, os bagos tornam-se mais doces e menos ácidos, e desenvolvem as suas propriedades de sabor, aroma e cor. O desenvolvimento dessas características é essencial para definir o potencial enológico das uvas, ou seja, para estimar a possibilidade da sua utilização para a produção de vinhos com características específicas. Foi desenhado um plano de amostragem de três anos para avaliar o efeito do ano de colheita e das características da parcela na composição das uvas V. vinifera cv. Arinto, Bical, Sauvignon Blanc, Baga, Castelão, Touriga Nacional e Sousão. Para cada casta foram selecionadas 3 parcelas com diferentes características. Foram avaliados diversos parâmetros físico-químicos, ao longo da maturação: peso do bago, pH, acidez titulável, conteúdo de açúcar e compostos fenólicos totais, atividade anti-radicalar e composição volátil (fração livre). Para as uvas maduras foi também feita a análise da fração glicosidicamente ligada. A análise abrangente aplicada aos resultados obtidos para as uvas maduras, permitiu avaliar a significância dos efeitos do ano de colheita e das características da parcela na composição de cada casta. Considerando todos os parâmetros em estudo, foi possível destacar algumas diferenças significativas. De acordo com os resultados obtidos ao longo da maturação, foi possível concluir que as uvas Arinto, Bical e Sauvignon Blanc provenientes das parcelas com solos argilo-arenosos e argilo-calcários tinham maior teor em compostos fenólicos e maior atividade anti-radicalar. Por outro lado, a casta Sauvignon Blanc apresentou uma composição volátil semelhante para as uvas provenientes das 3 parcelas, enquanto que as uvas Arinto e Bical provenientes dos solos argilo-arenosos e argilo-calcários apresentaram maior teor em compostos voláteis. Para as castas tintas Baga, Castelão e Touriga Nacional, uvas com teores mais elevados de compostos fenólicos totais, de atividade anti-radicalar e de compostos voláteis foram obtidos a partir das parcelas com solos argilosos e argilo-calcários. Para a Touriga Nacional, a altitude das parcelas também parece modular a composição das uvas. Para além do efeito da parcela, as condições do ano de colheita também influenciaram a composição das uvas: a colheita de 2011 está relacionada com menor teor em compostos fenólicos totais e menor composição volátil, bem como menor atividade anti-radicalar. Para as uvas maduras, a análise de variância-análise simultânea de componentes (ASCA) foi aplicada combinando todos os parâmetros em estudo, a fim de avaliar a influência das características da parcela e do ano de colheita no potencial enológico de cada casta. Os resultados obtidos com esta abordagem global estão estritamente relacionados com os resultados observados ao longo da maturação e revelaram que o ano de colheita é o principal fator que influencia a composição uvas (53% a 68% da variabilidade total dos dados), seguido das características da parcela que explicaram 15% a 19% da variabilidade total dos dados. O potencial enológico de cada casta é diferente de uma parcela para outra, ou seja, um ambiente relacionado com solos argilo-arenoso e argilo-calcários parece favorecer a composição das castas brancas Arinto e Bical, no entanto para as castas tintas a composição das uvas parece ser favorecidas pelos solos argilosos e argilo-calcários. Para além disto, altitudes mais elevadas parecem também favorecer a composição das uvas Touriga Nacional. O Sauvignon Blanc parece ser uma casta bem adaptada às diferentes características das parcelas. Com o intuito de ir mais além na valorização destas castas, as propriedades de aroma de 6 vinhos monovarietais foram estudadas usando uma rede de aroma, que combina dados moleculares relacionados com a composição volátil e as moléculas ativas chave do aroma. Esta abordagem permitiu identificar diferentes propriedades no aroma dos vinhos e inferir sobre a perceção sensorial do consumidor. Verificou-se que as propriedades de aroma diferem entre castas: enquanto os vinhos Arinto e Sauvignon Blanc exibiram mais aromas a frutos de árvore, doces e florais, relacionados essencialmente com ésteres e norisoprenóides em C13, o oposto foi obtido para o vinho Bical. Estas perceções sensoriais de aroma foram corroboradas pelo painel treinado. Os vinhos da casta Sauvignon Blanc também exibiram mais aromas tostados, relacionados com tióis, principalmente com o 2-metil-3-furantiol. O vinho tinto da casta Touriga Nacional exibiu mais aromas a frutos de árvore, tropicais e a bagas (descrito sensorialmente como fruta doce), e mais aromas tostados e florais, enquanto estes são semelhantes para os outros vinhos tintos em estudo. Para além dos vinhos Portugueses da Bairrada, esta abordagem de rede de aroma é uma ferramenta que pode ser usada para explicar as propriedades de aroma dos vinhos em todo o mundo. No âmbito da presente tese de doutoramento, os dados obtidos para as uvas e vinhos das castas em estudo, provenientes da Região Demarcada da Bairrada, mostram o caráter único de cada casta e podem ser utilizados pelos produtores de uvas e vinhos como um suporte para a tomada de decisões com base em critérios objetivos, aumentando a sustentabilidade neste sector. Por exemplo, é possível tirar proveito dos recursos naturais e produzir vinhos com características diferentes, obtidos a partir da mesma casta, minimizando os custos durante o processo de vinificação.
Renfrew, Janelle E. "Stability from variety : the prototype effect in face recognition." Thesis, University of Stirling, 2008. http://hdl.handle.net/1893/1250.
Повний текст джерелаDebbouz, Amar. "Influence of variety and environment on Kansas wheat quality." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/12919.
Повний текст джерелаDel, Galdo Vittorio. "Impact of the use of different blends of wood chips from diverse botanical species on quality parameters of white wine from Encruzado variety. A study on the effects of a different kind of wood on a white wine with no contact with lees." Master's thesis, ISA/UL, 2018. http://hdl.handle.net/10400.5/17935.
Повний текст джерелаThe aim of this study was to assess the influence of blends of wood from different botanical species in a white wine from Encruzado variety; the botanical species used in this study were French oak (Quercus peatraea), American oak (Quercus alba) and Cherry (Prunus avium) during a 60 days maceration period, with sampling done after 15, 30 and 60 days. The blends were obtained by combining 2 woods species in a ratio of 1:1, obtaining 3 blends; that is, Cherry and American oak (Ch+Am), French and American oak (Fr+Am), and Cherry and American oak (Ch+Am). In addition to these treatments 3 Control treatments were created by adding single wood of Cherry (CCh), American oak (CAm) and French oak (CFr), moreover a treatment without wood was kept (C). The amount of wood used was the same for all the treatments, that is 0,5 g/l. on the different sampling days were run both sensory analysis, by a panel of judges, evaluating aroma and taste parameters, and chemical analysis, that is, total phenols, non flavonoids and flavonoids phenols, color evolution, maderization test and tanning power. At the end of the experiment statistical analysis showed relevant data in almost all the analysis, for the chemical analysis cherry showed the highest level of total phenols and flavonoids, which is reflected also in the blends with other woods, while the French oak and its blends showed significant levels of non flavonoids phenols. The browning potential showed an decrease in wines in contact with wood except for CCh, while tanning power showed an increase in all the wines in contact with wood with the blend of cherry and American being the highest tannicity. In the sensory analysis we can observe how the global appreciation of the wines decrease with increasing maceration period with the wood both for the taste and aroma parameters, with C being the most appreciated wine at the last sampling, while the sampling of 15 and 30 days shows the wine with cherry and with American oak showing the highest values
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Chargois, François. "Existence de courbes rationnelles dans les variétés de Fano." Nancy 1, 1993. http://www.theses.fr/1993NAN10007.
Повний текст джерелаWitten, Stephanie [Verfasser], Frank [Akademischer Betreuer] Liebert, Karen [Gutachter] Aulrich, and Elke [Gutachter] Pawelzik. "Characterisation of organic cereals and grain legumes as feedstuffs for monogastric animals: Effects of variety and environmental conditions on the contents of crude nutrients, amino acids, thiamine, riboflavin, and in vitro digestibility of crude protein and amino acids / Stephanie Witten ; Gutachter: Karen Aulrich, Elke Pawelzik ; Betreuer: Frank Liebert." Göttingen : Niedersächsische Staats- und Universitätsbibliothek Göttingen, 2019. http://d-nb.info/1186372648/34.
Повний текст джерелаPathak, Arjun Kumar. "EXPLORATION OF NEW MULTIFUNCTIONAL MAGNETIC MATERIALS BASED ON A VARIETY OF HEUSLER ALLOYS AND RARE-EARTH COMPOUNDS." OpenSIUC, 2011. https://opensiuc.lib.siu.edu/dissertations/353.
Повний текст джерелаBozkurt, Murat. "Effect Of Different Wheat Varieties On Pasta Quality." Master's thesis, METU, 2012. http://etd.lib.metu.edu.tr/upload/12614874/index.pdf.
Повний текст джерелаesit 1252, Ege 88, Firat 93, Fuatbey 2000, Burgos, Kiziltan 91, Sariç
anak 98, Svevo and Zenith durum wheat varieties were used in this study. Semolina and pasta have been produced in an industrial plant under constant process conditions from these varieties. In general, pasta quality is determined by three main factors, the raw materials, the production recipe and the production process. In this study, the production recipe and the production process were fixed and only durum wheat varieties were variable. So, the effects coming from the production recipe and the production process on pasta quality were eliminated. Physical, chemical and sensory properties of these pasta were determined and the effect of different durum wheat varieties on pasta quality has been investigated to give a clear idea to the Turkish pasta industry about the most commonly grown durum wheat varieties in Turkey, hoping that Turkish pasta in domestic and international Markets will continue to grow with the help of clear understanding about the quality characteristics of the durum wheat they are using. v The important criteria of acceptability of pasta products is its cooking quality and cooking quality of pasta products is of importance to consumers and also to wheat producers, breeders and manufacturers. The pasta samples produced from Svevo, Zenith and Firat 93 varieties got the higher scores than others in pasta cooking quality while those produced from Sariç
anak 98, Ç
esit 1252, Kiziltan 91, and Fuatbey 2000 durum wheat were evaluated as relatively low. The main reasons of cooking quality differences can be interpreted as a result of the difference in protein quantity and quality of the varieties. The bright yellow color of pasta products, rather than cooking behavior taste, is reported to be one of the most important considerations in assessing durum wheat quality. In this study, the pasta samples produced from Svevo, Zenith and Burgos varieties got the higher scores than others in pasta color (yellowness) while that produced from Firat 93 had the lowest yellow color. The main reasons of yellow color differences can be interpreted as a result of the differences in carotenoid pigments, lipoxygenase and peroxidase enzymes contents of the varieties.
Kennedy-Fisher, Sandra D. "The effect of copper sulphate and host variety on angular leaf spot, Xanthomonas fragariae, of strawberry." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/mq24862.pdf.
Повний текст джерелаVAITEKUNAS, JEFFREY J. "ULTRASONIC SURGICAL INSTRUMENTS: A MULTI-VARIATE STUDY FOR CUTTING-RATE EFFECTS." University of Cincinnati / OhioLINK, 2003. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1052935131.
Повний текст джерелаVaitekunas, Jeffrey J. "Ultrasonic surgical instruments a mutli-variate study for cutting-rate effects /." Cincinnati, Ohio : University of Cincinnati, 2003. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=ucin1052935131.
Повний текст джерелаWatson, T. F., J. C. Silvertooth, and A. Tellez. "Varietal and Nitrogent-level Effects on Sweepotato Whitefly Populations in Cotton." College of Agriculture, University of Arizona (Tucson, AZ), 1994. http://hdl.handle.net/10150/209646.
Повний текст джерелаBlessinger, Elizabeth 'Egan'. "Effect of Cultivar and Type on Pepper Yield and Weight." TopSCHOLAR®, 2018. https://digitalcommons.wku.edu/theses/2304.
Повний текст джерелаLim, Harry. "Effect of varied music applications in cycle ergometry." Thesis, Brunel University, 2012. http://bura.brunel.ac.uk/handle/2438/6969.
Повний текст джерелаWesterman, Christelle. "Work-related wellness of information technology professionals in South Africa / C. Westerman." Thesis, North-West University, 2005. http://hdl.handle.net/10394/2458.
Повний текст джерелаTian, Susan Jane. "Varietal and environmental effects on the physicochemical properties of sweet potato starch." Thesis, University of Nottingham, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.339597.
Повний текст джерелаOlsen, Mary W., Lee Clark, and Hal Moser. "Fungicide Treatment and Varietal Effects on Alternaria Leaf Spot of Pima Cotton." College of Agriculture, University of Arizona (Tucson, AZ), 1998. http://hdl.handle.net/10150/210386.
Повний текст джерелаGilbert, Julian A. E. "The effects of varied retrieval cues on reminiscence in eyewitness memory." FIU Digital Commons, 2004. https://digitalcommons.fiu.edu/etd/3936.
Повний текст джерелаJuvancic-Heltzel, Judith A. "The Effect of Variety on the Reinforcing Value and Amount of Physical Activity in Children, Younger Adults and Older Adults." Kent State University / OhioLINK, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=kent1269479851.
Повний текст джерелаPăun, Mihai. "Fibrés en droites numériquement effectifs et variétés kahlériennes compactes à courbure de Ricci nef." Université Joseph Fourier (Grenoble ; 1971-2015), 1998. http://www.theses.fr/1998GRE10011.
Повний текст джерелаOrellana, Vintimilla Diego Patricio. "Short-term Effect of Fertilization and the Long-term Effect of Soil Organic Management History and its Relationship to Above-ground Insect Suppression." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1483699208567652.
Повний текст джерелаAbolgasem, Tounis Maoloud Mohmed. "Effect of variety, fertilisation, rotation, crop protection and growing season on yield and nutritional quality of potato (Solanum tuberosum L.)." Thesis, University of Newcastle upon Tyne, 2014. http://hdl.handle.net/10443/2551.
Повний текст джерелаKim, Nanhee. "Guidelines, identity and competing needs the effect of signage design guidelines on uniformity and variety in urban retail business districts /." [Ames, Iowa : Iowa State University], 2009. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:1468101.
Повний текст джерелаYilik, Mehmet Ali. "The Effects Of Varied Text Structures And Response Formats On The Reading Comprehension." Master's thesis, METU, 2006. http://etd.lib.metu.edu.tr/upload/12607950/index.pdf.
Повний текст джерелаreading comprehension test performance. More precisely, it deals with investigating the effects of awareness of rhetorical organization on reading comprehension and on testing of comprehension through different procedures. First, a short review of the relevant research on the text structure and response formats and their effects on reading comprehension is presented. Then, the results of a reading experiment are given. In this experiment, four groups of upper-intermediate level EFL students (100 students) read two English passages written in &ldquo
description&rdquo
and &ldquo
cause-effect&rdquo
rhetorical organization formats. Then, their comprehension of the texts was tested through a cloze procedure and a multiple choice test. The tests were carried out on first year university students from different departments at the English Language Department of BaSkent University during the 2006-2007 Academic Year Fall Semester. After the research period finished, the data collected throughout the research period were transferred into MS Excel and SPSS spreadsheets and analyzed using the statistical procedure of the paired samples t-test. Relying on the analysis of the data, the hypotheses formulated for the study were weighed against the results in order to see if they were confirmed or rejected. The study showed significant difference between the varied text structures and subjects&rsquo
reading comprehension test performance. However, there was not any significant difference between the different response formats and the subjects&rsquo
reading comprehension test performance. Finally, the thesis ends with an interpretation and discussion of the results of the study.
Bolt, Teresa Donna. "The Effects of Varied Opportunities to Respond Embedded in a Group Contingency Program." BYU ScholarsArchive, 2015. https://scholarsarchive.byu.edu/etd/5914.
Повний текст джерелаGithaiga, Sandra J. N. "The effect of varied instructions on prison guard role behaviour expectations." Thesis, Nelson Mandela Metropolitan University, 2008. http://hdl.handle.net/10948/961.
Повний текст джерелаClark, Lee J., and Ronald E. Cluff. "Effect of Pix on Three Tall Statured Short Staple Cotton Varieties and One Short Statured Cotton Variety, in Graham County, 1987." College of Agriculture, University of Arizona (Tucson, AZ), 1988. http://hdl.handle.net/10150/204551.
Повний текст джерелаSilva, Nuno Miguel Antunes da. "A aplicação do contextual interference effect no estudo do reportório para clarinete: proposta de modelos e ferramentas de trabalho." Doctoral thesis, Universidade de Évora, 2017. http://hdl.handle.net/10174/23072.
Повний текст джерелаYANG, KAI-YU, and 楊鎧宇. "Effects of Product Temperature on Variety Seeking Behavior." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/74622774765272619682.
Повний текст джерела明新科技大學
管理研究所碩士班
103
Abstract In daily life, consumers are in fact often subject to temperature changes and then impact the current purchase decision, such as: When we doing outdoor sports when the weather is hot, the purchase of drinks demand maybe more than usual, or when the weather is cold, contact with hot coffee will feel the warmth of feeling. So the temperature plays the very important role in consumer’s everyday life. Therefore, this study investigate the effect of product temperature on variety seeking behavior. Moreover, the mediate effect of need for affiliation is included. This research adopted the experimental method. There are two STUDIES in the research. Firstly, the STUDY 1 is design to explore the effect of product temperature on variety seeking behavior. The results indicated that the low temperature product had a significant influence on variety seeking behavior. Secondly, STUDY 2 added need for affiliation to explore the mediation of product temperature on variety seeking behavior. By adopting a 2 (product temperature: low v.s high) x 2 (need for affiliation: high v.s low) experimental design, the results indicated that, need for affiliation do not mediate the effect of product temperature on variety seeking behavior. Keyword:variety seeking behavior, product temperature, need for affiliation
Lin, Hung-Chou, and 林鴻洲. "Effects of mood states on consumers’ variety seeking behavior." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/62158358511585577006.
Повний текст джерела國立中央大學
企業管理研究所
98
Building upon previous research and in an attempt to better understand the influence of mood states on variety seeking (VS) tendency, this dissertation seeks to explore whether sad individuals incorporate more VS than happy ones and factors that moderate the relationship between mood states and VS. Nine experiments are investigated in this dissertation and specific emotional states (sadness and happiness) are manipulated. The results of Study 1 provide reliable evidence that sad individuals incorporate more VS than happy ones. Further, the results of Study 2 to 4 indicate that individuals’ personality, such as optimum stimulation level, self-monitoring and need for cognition, moderate the effects of mood states on VS. Study 5 and Study 6 seek to explore the effect of risky information on the relationship of mood states and VS behavior. Health warnings and nutritional labeling are used to examine the moderating effects on this relationship. The results indicate the presence of risky information attenuates the influence of mood states on VS, so that happy and sad individuals tend to incline to similar levels of VS. However, in the absence of risky information, sad individuals tend to incorporate significantly more VS than happy individuals. The results provide evidence that making risky information more salient might be a good way to decrease individuals’ VS tendency for high-fat snacks. Individuals are constantly making decisions among different product types (e.g., hedonic and utilitarian products). Study 7 examines these kinds of choices. The results demonstrate that sad individuals incorporate more VS than happy ones when they are offered hedonic products. However, contrary to expectations, sad and happy individuals do not demonstrate similar level of VS when they are offered utilitarian products. Study 8 examines the effect of product familiarity on the relationship between mood states and VS behavior. The findings provide evidence that sad individuals incorporate more VS than happy ones when they are offered familiar products. However, contrary to expectations, sad and happy individuals do not demonstrate similar level of VS when they are offered unfamiliar products. Price promotion is a common and effective strategy used in the retailing context. Study 9 aims at exploring the effect of price promotion on the relationship between mood states and VS behavior. Results indicate that price promotion mitigates the effect of affective states on VS. That is, individuals who are sad demonstrate more VS than those who are happy in the absence of price promotion. However, individuals in both mood states demonstrate similar level of VS in the presence of price promotion. Finally, implications and some suggestions for future research are discussed.
Chang, Yi-Ting, and 張宜婷. "The Effects of Variety and Processing Treatment on Colchicine Content of Daylily." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/15892832962522510312.
Повний текст джерела國立宜蘭大學
生物機電工程學系碩士班
103
Recently several media and website reported the daylily flower and root contained Colchicine. When people consumed fresh daylily, Colchicine will be oxidized to Oxydicolchicine. Therefore, the toxicity of Oxydicolchicine will be absorber rapidly by gastrointestinal tract. There were a few research related to the method of Colchicine analysis. The purpose of this research was to analyze the Colchicine content of five various daylily, i.e. TD6, TD7, PB, MA, HM. Various sections of daylily plant, i.e. root, stem, and leaf, were analyzed for the Colchicine content. Besides, the one day flower of variety HM samples were processed with different physical treatments, which were 25℃ water, 4℃ water, 5% and 10% salty water soaking, in order to understand the effect of physical treatments on reduction of Colchicine content. 95% methanol, 95%ethanol, Petroleum ether and Dichloromethane were used for daylily sample extraction, and Colchicine content was determined using HPLC-PDA. Although the Lingering Front was found, the UV Scanned picture is not corresponding with the standard sample of Colchicine. The extract was analyzed using LC/MS/MS, and the extract using Petroleum ether and Dichloromethane had the element which matched the standard sample. Using Petroleum ether and Dichloromethane was the best method to get Colchicine. The recovery is 58%. In various parts of daylily for five different varieties, HM’s leaf in the spring time contained the highest Colchicine content, which was about 149 ppb. The flower bud(one day, two days, three days) for five different varieties, TD6 for one day flower contained the highest Colchicine content, which was about 2. 1ppb. Based on the evaluating report from European Medicine Agency, a 60 kg body weight adult should take over 3 kg daylily to have stomachache. The Colchicine content of three daylily varieties, such as TD6, PB, and HM, will decrease with the season, which can be presumed that Colchicine content reached the highest in spring time and reduced to the lowest content in the winter time. In the processes of physical treatment using 25℃ water, 4℃ water, 5% and 10% salty water , soaking can effectively reduce the Colchicine content. However, soaking with salty water could affect the quality of daylily bud, which was not recommended.
Chang, Pi-Hsia, and 張碧霞. "Effects of different variety of yam(Dioscorea spp.)on lipid metabolism in rats." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/80402239716076093445.
Повний текст джерела靜宜大學
食品營養研究所
91
Abstract Yam(Dioscorea spp.) is a healthy plant with various functions. Previous studies indicate that it has the hypolipidemic effects. It is worth discussing if the numerous sorts of Taiwanese yam tubers, with the properties of big quantity, high quality, low price and gorgeous taste have physical purposes. Therefore, the goal of this experiment is the effective of different varieties of raw and steamed yams on lipid metabolism in rats. 56 male Sprague-Dawley rats are randomly divided into 8 groups: control group,high fat comparing group(HF)(containing 15% lard+1%cholesterol) and 6 groups fed with yams, including Hua-Lian No.3 raw yam(HL3-RY), Hua-Lian No.3 steamed yam(HL3-SY), Horng Shuu raw yam(HS-RY), Horng Shuu steamed yam(HS-SY), Tainung No.2 raw-yam(TN2-RY), Tainung No.2 steamed -yam(TN2-SY)(containing 20% yam powder, 15% lard and 1% cholesterol). During eight weeks of experiment, rats are free to have food and drink water. Food intake is recorded daily and body weight once a week. In the baseline, 3rd and 6th week of the experiment, we collect blood from their tails and determine serum lipids. After the experiment, we observe the changes of food intake, feed efficiency, body weight, liver weight, body fat, epididymal fat pad, serum and liver lipid, fecal fat , fecal neutral steroids and bile acids. The outcome of the experiment is illustrated below. Firstly, comparing with HF group, food intake and body weight in all groups fed with yam are significantly lesser(p<0.05). The feed efficiency in groups fed with HS-RY and TN2 RY are also significantly lower(p<0.05). As far as the fecal excretion and moisture are concerned, the order from high to low is : raw-yam groups>steamed–yam groups>HF group and control group(p<0.05). Thirdly, for the groups fed with yam, raw or steamed yam, the body fat and epididymal fat pad are prominently lower than those of HF group(p<0.05). And those of the groups fed with raw yam tend to be lower than those of groups with steamed yam. With respect to the relative weight of liver, the groups fed with steamed yam is obviously lower than high-fat comparing group(p<0.05). The effects on lipid metabolism are explained as follows:the serum triglyceride of groups with yam becomes significantly lower than that of HF group(p<0.05)in the 3rd week and that phenomenon lasts for 8weeks.. The serum total cholesterol contents in TN2-SY goes down to the degree that lower than HF group in the 6th week(p<0.05). In the 8th week, there is a great decrease in total cholesterol in groups of HS-SY, TN2-RY and TN2-SY(p<0.05). It is observed that the serum LDL-C decreases significantly in the 8th week in all yam groups(p<0.05). There is no significantly change in serum HDL-C in all groups. However, the HDL-C/TC ratio increases significantly(p<0.05)in all yams’ groups. There is also a significantly decrease in liver triglyceride content of rats fed with yam diet, on the other hand, comparing to the HF group, total liver cholesterol lowers obviously in groups fed with steamed yam. The TN2-SY group has the most obvious result in the quantity of fecal total neutral steroids(p<0.05). The fecal total fat and total bile acids excretion are significantly higher than those of HF and control groups, and the steamed -yam groups were the best among them(p<0.05). In conclusion, adding 20% dose of Hua-Lian 3, Horng-Shuu and Tainung No2 yams,(it is be fine in both raw-and steamed conditions)to the diet of high-fat and high cholesterol has the following manifestly physical effects: decreasing the serum and liver lipids, increasing the excretion of fecal total fat and fecal total bile acids and reducing the accumulation of body fat. These facts may explain the fact that yam can increase fecal excretion of fecal fat and bile acids for the effects of lipid metabolism. However, it needs further study for the specification in metabolism of lipid and the analysis of the relevant lipid reducing ingredients of yam.
King, Amanda Mardelle. "Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats." Thesis, 2010. http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8242.
Повний текст джерелаHuang, Chung-Han, and 黃仲瀚. "Study of Product Type Between Variety Seeking-Moderating Effects of Compulsive Buying Intention, Gender and Emotion." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/15403461853199597298.
Повний текст джерела國立嘉義大學
行銷與運籌研究所
99
As well as consumable level rise, the importance to consumer’s picking is increasing gradually. When sundry products appear in market, how to predict consumer’s behavior to create own profits is an import issue. In the past, bundle strategy was always a common tactic in market, this study simulates that compare variety seeking in different product form and meddle on compulsive buying intention and emotion to research consumer’s behavior, expecting this study cause find new possibility on research of variety seeking. This study use in cracker product as experiment product, classify to separate product and bundle product, and scan short films to manipulate subject’s emotion, surveying subject’s purchasing intention through paper and online questionnaire, sample retrieve total 341. By research analyze result that discover subjects have a higher variety seeking degree at bundle product than separate product, on personal characteristic aspect, compulsive buying intention have a positive effect with bundle product, and subjects have a higher variety seeking degree with positive emotion than negative emotion.