Masters

Enzymatic Synthesis of Galactooligosaccharides From Whey Permeate

Federica Manucci (Thesis) — Wed, 18 Nov 2009 09:17:59 PST

Galactooligosaccharides (GOS) are prebiotics that have a beneficial effect on human health by promoting the growth of probiotic bacteria in the gut. GOS are commonly produced from lactose in a reaction catalysed by β-galactosidase, termed transglycosylation. In the present work the synthesis of GOS from Whey Permeate (WP) using commercially available β-galactosidases was studied. The enzymes used were from Kluyveromyces lactis (Maxilact® L2000) and Escherichia coli. Initially, a novel quantitative TLC-based assay to monitor GOS synthesis was developed. This method was employed for kinetic analysis but precision and bias problems in quantification were observed. An HPLC assay was subsequently developed and used to quantitate the kinetics of GOS synthesis. The influence of substrate concentrations of WP and enzyme concentrations were examined. The reaction kinetics showed an exponential consumption of lactose, while the GOS reached a maximum level and decreased thereafter. The data showed that the enzyme and WP concentrations influenced the maximum level of GOS synthesis. The maximum yield of GOS from WP was found to be 24%. Modelling of GOS synthesis profiles using a full reaction mechanism (Kim et al., 2004) fitted the experimental data. However, high correlation between kinetic parameters and high standard errors in parameter estimates were found. Therefore, a simplified GOS synthesis mechanism based on simplifying assumptions previously identified in literature was devised. This reduced model fitted data appropriately and parameter estimation and associated uncertainty was improved. The influence of low amounts of organic solvents on GOS synthesis was examined. The progress curve in the presence of solvents was probed using the reduced reaction mechanism model. To examine the influence of the source of enzyme on GOS synthesis, two β- galactosidases were compared. Data showed that when reaction conditions were identical there was no significant difference in GOS synthesis observed. These studies show Whey Permeate is a useful material for GOS synthesis. They confirm the literature observations that enzyme and substrate concentrations strongly influence GOS yields. The use of organic solvents was found to modify the reaction kinetics, with promising applications to increase GOS yield. However, the source of enzyme may not influence GOS synthesis to the extent believed in the literature.

Best Practice HRD: Exploring the Feasibility of Conventional Models in the Small Firm: the Case of the Irish Hotel Sector

Ciara Nolan (Thesis) — Thu, 04 Jun 2009 08:52:18 PDT

The growth and popularisation of best practice HRD literature has been a key feature of recent international management research. This study explores this concept within the context of the small firm. In particular, the work sought to analyse the feasibility of conventional best practice HRD, theoretically and empirically, within a small hotel environment. Conventional best practice theory advocates that HRD takes place within a structured framework of formal plans and procedures. It explicitly overlooks and ignores informal and tacit means of training, which have proven to be particularly crucial within small hospitality firms. Yet, many small firms are successful and continue to grow and develop with stable workforces. This suggests that it is something more fundamental that constitutes the true nature of best practice rather than the adoption of a formal, structured approach to HRD activity. Despite the burgeoning, prescriptive literature in the field of best practice HRD, the transition to this new organisational scenario is one that has not been well researched within small organisations. The idiosyncrasies of small firms, in particular their preference for operating informally, exert a unique influence on the nature of HRD in these businesses. It is thus the distinctiveness of the small firm and the unique constraints it faces that provided the interpretive context for considering small firm potential for achieving best practice HRD status. Rather than demonstrating a lack of interest in, or concern for, best practice HRD, analysis of the fieldwork data revealed that small firms may in fact be uncomfortable with the formality and structure inherent in much conventional theory. Hence, the researcher suggests that this may be the reason behind why these businesses rarely exhibit behaviour characteristic of best practice HRD in its conventional sense. The study therefore concludes that formality and structure are incidental to the concept of best practice HRD. Rather than a set of identifiable and visible activities, the true nature of best practice HRD may be found deep within the culture of an organisation. In effect, it isn’t what an organisation does, but why it does it that enables a business to achieve best practice status. It is the beliefs that underpin the visible activities that constitute true best practice HRD.

Safety Performance on Three Construction Sites

Seosamh Mac Aodha (Thesis) — Thu, 14 May 2009 01:31:36 PDT

The goal of this research was to evaluate factors affecting safety performance levels on three construction sites in the border region in the Republic of Ireland. In order to achieve this goal, safety performance levels were measured using qualitative and quantitative techniques. The effect of safety training on subsequent safety-related behaviour was also analysed on two of the sites. The results showed a high number of poor work practices. These areas included: unguarded openings; working at heights; housekeeping and personal protective equipment. The results also highlighted good safety performance in the areas of plant and equipment use. The results of an operative’s survey suggested that employees’ perception of high-risk situations was good. However, the analysis of safety performance levels suggests that this perception had little effect on subsequent safety performance on two sites. An investigation into the effects of training on safety related behaviour showed, that this intervention had little impact on safety-performance levels. The findings are in broad agreement with recent literature showing that construction site safety can be variable with both good and poor safety performance. The ability for these construction sites to remain a source of possible accidents and fatalities throughout their life cycle remains a cause for concern.

Heritage Awareness in County Wicklow.

Anne Dagg (Thesis) — Mon, 09 Mar 2009 03:15:53 PDT

This research project investigated the community’s current level of heritage awareness in County Wicklow. The study was initiated by Wicklow County Council and the Heritage Council in response to objective 1, action 1.2 of the County Wicklow heritage plan 2004-2008, which pointed to the need to undertake a study to determine public attitudes towards heritage and to gauge the current level of awareness about heritage in the county. The findings of this research are being used on an ongoing basis by the Wicklow County Council and the Wicklow Heritage Forum to inform the decision making process concerning the direction and priorities of the County Wicklow Heritage Plan. This research has also directly influenced the bi-annual Wicklow Heritage Newsletter initiatives that provide heritage training for members of the public and the promotion of best practice in the provision and development of walking trails. The Heritage Office of Wicklow County Council and the support of the Heritage Council commissioned Dublin Institute of Technology to do this research. The study was carried out by Anne Dagg from Dublin Institute of Technology working alone under the direction of Dr. Pat Dargan. This is the first such study carried out at county level and is being used as a model by other local authorities. A scientifically based mix of qualitative and quantitative data collected by postal survey and face to face interview is used in the compiling of the study. The parameters of the study are modelled on the 1995 National Awareness Survey carried out by Lansdowne Market Research for the Heritage Council. The study shows that Wicklow people consider the protection of heritage as very important and equate the protection Wicklow’s heritage with “protecting our identity”. Although they are most aware of built heritage, they are primarily interested in visiting heritage within Wicklow than in other areas of Ireland. They have a strong sense of awareness of old architectural features as heritage while recognising that modern structures have the potential to become heritage in the future. Residents see Wicklow County Council, the Department of the Environment and the Office of Public Works as the organisations that have the greatest positive effect in heritage in the country. Residents believe that property developers and the Department of Agriculture are the agents with the greatest negative effect. There is a low level of knowledge of the laws protecting heritage and there is also a lack of awareness of the County Councils heritage role and initiatives. In contrast there is a strong sense of government participation in heritage and approval of incentives by the government to encourage heritage preservation. Overall the most intentionally experienced form of heritage was buildings. The most frequently visited heritage was Glendalough Monastic Settlement, Wicklow Gaol and Baltinglass Abbey. The natural heritage of greatest interest was coastal walking routes, Wicklow Mountains National Park and Glendalough. Also there is a strong sense of utilising the natural environment for leisure activities such as walking. Visiting heritage sites is seen as the main source of information on heritage while the majority of people feel they need more information and are interested in improving their knowledge. The main motivational factor for visiting heritage was physical beauty of the areas visited followed by the need for relaxation and a “day out”. Factors cited as inhibiting people from visiting heritage were the lack of information and cost while for the 15-24 age group the main reason was a lack of transport. People are deterred from visiting heritage by poorly maintained walking routes, car park charges and entry fees. They are also concerned about the problem of litter.

The Feasibility of Producing Vacuum-Packed Fermented Vegetable Products.

Antoni Llovera (Thesis) — Wed, 28 Jan 2009 09:43:21 PST

The average intake of vegetables in Ireland falls below the recommendations of Bord Glas and FSAI. Carrots are the third most consumed vegetable in Ireland and they are an excellent source of vitamins A and B as well as phytochemicals. Lactic acid bacteria (LAB) are well-known in food for their benefits such as improvement of the nutritional value of food and improvement of the digestion of lactose. Vegetable consumption could be enhanced by promoting a novel snack fermented carrot product that would provide the healthy benefits of vegetables coupled with the benefits of the probiotic lactic acid bacteria. Two varieties of carrots, Amsterdam (baby carrots) and Nantes half-long were chosen for this study due to their availability throughout the year. Carrot sticks (90 mm x 5 mm x 5 mm) were produced to standardize and reduce the heterogeneity of the raw material. The initial levels of total viable counts on Amsterdam carrots were established at 2.0x105 cfu/g. Blanching treatments of a minimum of 40 seconds were required to inactivate the initial microbiological load. There were no significant differences (p<0.05) in the carrot texture after 40 seconds of blanching. A carrot juice broth (CJB) was prepared in which the growth of a mixed culture of L. plantarum and L. brevis was not significantly different (p<0.05) to the MRS broth after 48 hours of fermentation. Fermentation studies of vacuum-packed carrot sticks were carried out analysing the effect of 2 factors: pH and LAB load (log cfu/g) and 4 variables: dipping time meaning the period of time that carrot sticks were immersed in the CJB inoculated with LAB at different concentrations (1/2/4 hours), initial LAB concentration of CJB (106/107/108 cfu/g), storage temperature (4/10/25ºC) and storage time (0/1/7/14 days). ANOVA and variable interactions studies concluded that conditions such as dipping time of 1 hour, storage temperature of 25ºC and storage time of 7 days were optimal for fermented carrot sticks production. A preliminary sensory analysis found no significant differences between fermented carrot sticks (1 day) and unfermented carrot sticks (raw and blanched) in terms of brightness, orange colour and the overall visual quality implying its acceptability by the panel. This study proved that carrot sticks may be fermented by lactic acid bacteria in vacuum conditions.l

Detection of Genetically Modified Foods

Olivia Boyce (Thesis) — Tue, 19 Aug 2008 08:00:37 PDT

In recent years, Genetically Modified (GM) foods have become increasingly common on our supermarket shelves. Consumer concerns regarding their safety have prompted codes of practice and legislation requiring labelling of all GM-food-containing products. Labelling requires some means of verification. There is no simple means of detecting GM food and until recently, there were no tests available. The object of this study was to develop a simple, rapid and user-friendly method of detecting genetically modified foods. The study concentrated on the detection of GM tomatoes, using a commercially available tomato paste. The method of choice was the Polymerase Chain Reaction (PCR) targeting the selectable marker gene Neomycin Phosphotransferase II (NPTII). The selectable marker gene confers resistance to the antibiotic kanamycin, and is used to detect newly transformed plants in the laboratory. NPT II has commonly been used as a selectable marker and therefore can be used to test for many species of transgenic plants. A PCR method to detect NPT II was developed and applied to genetically modified tomato paste. Commonly used plant DNA extraction methods proved unsuitable and an extraction method based on microwave treatment of the paste was developed. This increased both the sensitivity and reproducibility of the PCR method. It was also attempted to develop a method to detect genetically modified soy using PCR, by targeting the cauliflower mosaic virus promoter gene.

The Application and Evaluation of Modified Atmosphere Packaging in Selected Minimally Processed Vegetables

Aine Greene (Thesis) — Tue, 19 Aug 2008 08:00:27 PDT

The central aim of this study was to optimise the processing and storage of selected vegetable within the parameters of extended shelf life, time/temperature relationships and sensory quality. The vegetables were selected on the basis of the results of a survey of the Irish vegetable industry. The current literature in the field of modified atmosphere packaging (MAP) and the Irish vegetable industry was reviewed. The current state and future requirements of the Irish vegetable industry was investigated through the use of a questionnaire. This established the views of Irish vegetable purchasers (food service, fast food and retail outlets), in relation to vegetables currently purchased. It emerged that retail outlets are ultimately governed by consumer purchasing trends. Retailers purchase the widest selection of vegetables of all sectors in a variety of packaging formats. The purchasing patterns of food service outlets are strongly governed by seasonality and quality. These outlets continue to perform processing operations on site, as opposed to purchasing ready prepared samples. While retailers are interested in prolonged vegetable shelf life at an extra cost, food service outlets are constrained by budgets within their business. The questionnaire highlighted that the packaged vegetables most frequently purchased by retailers and food service outlets were broccoli, carrots, lettuce, onions, peppers and potatoes. These vegetables that were selected for modified atmosphere packaging and sensory analysis were carrot, pepper, broccoli and cauliflower. The second phase of this research involved MA packaging of these selected vegetable to generate the ideal packaging conditions to prolong their shelf life. Storage temperatures and gas atmosphere were varied for each vegetable packaged. Changes occurring in product quality over time were investigated for both raw and cooked vegetable products and analysed by a trained taste panel. Products were scored for individual quality attributes (surface moisture, colour, flavour and texture). It was concluded that higher temperatures accelerated the deterioration of sensory attributes in carrot and celery. Extended shelf life of 10 days for carrots and peppers and 7 days for celery is achievable through strict temperature control combined with passive packaging. Superior quality was observed for pepper, and mixes involving pepper in packages store at 8°C for up to 10 days. Storage temperature was found to have a greater influence on quality of carrot, celery and pepper than storage atmosphere. It was apparent that broccoli and cauliflower require an active atmosphere to optimise quality attributes for up to 7 days at either 4 or 8°C. It was found that deterioration of several sensory attributes that were detected in the raw product were not detected in the corresponding cooked product. This reveals that passive packaging would be sufficient to reduce quality deterioration of these vegetables for use as part of a cooked dish. Further research in the area of MAP is recommended to focus on the requirements of food service outlets and in outlining the benefits of use of MA packaged vegetables in increasing productivity and reducing costs within the food service business. A microbiological profile of the packaged vegetables over time is also recommended to identify the point at which it is unsafe to consume MA packaged vegetables due to microbiological risk.

Development of microbial inocula for silage fermentations

Plunkett Clarke (Thesis) — Mon, 18 Aug 2008 08:33:46 PDT

Silage is the product formed by the fermentation process that occurs when grass is stored anaerobically. Microbial silage inoculants are often added to grass at ensiling in order to improve the silage fermentation. Inoculants normally contain strains of homofermentative lactic acid bacteria. In order to be effective 10 6 viable microorganisms must be added per gram grass ensiled. Literature reports have shown that there are a number of shortcomings associated with inoculants most notably a lack of viability and long lag phases. Therefore, the objective of the research was to improve the quality of silage inoculants. It was hoped to achieve this using Immobilised Cell Technology. Various Pediococci were selected by virtue of their capability to grow in and reduce the pH value of MRS broth. These strains were compared with microorganisms isolated from a commercial inoculant. The strains differed in their ability to reduce the pH value of MRS broth. These strains were compared with microorganisms isolated from a commercial inoculant. The strains differed in their ability to reduce the pH of MRS broth. They had variation in the length of their lag phases and their ability to grow at various temperatures. The ability of strains to inhibit organisms detrimental to silage was tested. Many strains were capable of non-specifically antagonising Clostridia spp., Bacillus cereus and Listeria monocytogenes. Selected strains were immobilised in Ca-alginate beads before freeze-drying. Survival rates for free and immobilised cells were compared. Lag phases and the acid producing capabilities of free and immobilized cells were investigated. In most instances, immobilization had not significant protective effect during freeze-drying or subsequent storage. Italian rye grass was inoculated with either a free or an immobilised inoculum. Mini-silos were setup and the fermentation monitored over a 60-day period. Aerobic stability of the silage was investigated. A more rapid fermentation occurred when silage was inoculated. There was no significant differences between the quality of silage inoculated with free or immobilized cells. Inoculation resulted in the production of higher quality silage but reduced the aerobic stability.

An Examination of Indicators of Sustainable Development for Tourism

June Phelan (Thesis) — Mon, 11 Aug 2008 08:04:08 PDT

Sustainable tourism development has been recognised as the dominant paradigm for developing the tourism industry in the twenty first century. This concept gained importance in response to increasing environmental awareness and unease at the rapid use and depletion of natural resources. The United National World Tourism Organisation (UNWTO) identifies sustainable tourism development as a preferred means for the future development of the industry. Indicators are an established means of achieving and measuring progress achieved towards sustainable tourism development. Consequently, indicators of sustainable development for tourism have been proposed as the building blocks for sustainable tourism development. Information derived from indicators can be used in planning and managing tourism activities at a destination. Ultimately the identification and inclusion of indicators in planning and monitoring, in the longer term can potentially lead to a destination being managed more sustainably. Research investigating the role of indicators of sustainable development for tourism is still in its infancy when compared to other industries. The UNWTO have been instrumental in developing indicator frameworks that have been duly adopted by the industry. This thesis reviews academic literature on indicators of sustainable development from a general perspective and also indicators of sustainable development for tourism. This theses serves as a comprehensive review of indicators for tourism and will be beneficial in assisting future primary research in this field. Much of the impetus for reviewing academic literature on indicators of sustainable development for tourism derived from the necessity to understand core concepts required to undertake work on the EPA project, described here within. This body of work also details the applied research that the author was involved in as part of her Postgraduate Diploma in Research.

Compositional Changes in Selected Minimally Processed Vegetables

Emer O'Reilly (Thesis) — Thu, 07 Aug 2008 08:14:16 PDT

Compositional, physiological and microbiological changes in selected minimally processed vegetables packaged under a modified atmosphere of 2% oxygen and 5% carbon dioxide were monitored over a ten day storage period at 40 C and 80 C. The analysis targeted specific changes in the nutritional, chemical and physiological make up of the vegetables as well as the changes in the microbial levels. In addition the changes in the gas atmospheres within the packs were monitored. It has been widely accepted that modified atmospheres used to package fresh produce can preserve the product quality and thus extend the shelf life of the produce. An in-depth analysis of the effects of modified atmosphere packaging (MAP) on Irish vegetables has not been previously reported. In this study non-organically grown Irish produce comprising of broccoli ‘shogun’ (Brassica Oleracea L. (Botrytris)), carrots ‘Nairobi’ (Daucus carota L.) and cauliflower ‘Poirrot’ (Brassica Oleracea L. (Botrytris)) was studied. The samples were packaged in one of three different oriented polypropylene (OPP) films (thickness 35µm) the difference between each film being its permeability to oxygen. Once packaged and hermetically sealed with the appropriate atmosphere the vegetables were stored in a commercial refrigerator at the aforementioned temperatures and analysed on day 0, 4, 7 and 10. The results indicate that the nutritional losses measured by the rate of loss of ascorbic acid was greater in the control samples which had been air packaged however the temperature gradient both in the air and MAP samples was seen to influence the loss of ascorbic acid considerably. The 4°C MAP vegetables resulted is the greatest retention of the vitamin. Similarly, chemical analysis of the 4° MAP vegetables revealed that the compositional change (i.e. sugars, organic acids, pH and volatiles) were not as pronounced as those changes noted in the 8°C MAP and air packaged vegetables and also the 4°C air packaged samples. The psychological changes in colour and gas atmosphere were found to mimic the results observed for the chemical and nutritional analyses whereby the 4° MAP vegetables retained a more favourable gas atmosphere and the changes to pigments over the 10 day storage period were not as prominent as those detected in the vegetables stored under the other storage conditions (i.e. 4°C and 8°C air and 8° C MAP). The microbial spoilage of the vegetables packaged at 4°C MAP was delayed in comparison to the vegetables packaged under the aforementioned conditions. Overall the total microbial mesophilic counts for all the storage conditions were still considerably high (104 – 109 cfu/g.), while this in itself does not indicate produce spoilage the probability of pathogenic organism being present cannot be overlooked. In conjunction with the collated data presented with this thesis it is possible to recommend an extension of two days on the current industrial shelf life of five days for vegetables packaged and stored under similar conditions.

Efficacy of Innovative Anti-microbial Decontamination of Minimally Processed Vegetables

Christina Busquets i Tortosa (Thesis) — Thu, 07 Aug 2008 08:14:07 PDT

Chlorine has widespread use commercially as a disinfectant wash for raw vegetables. However, it is an extremely corrosive gas and it may have severe health and environmental implications. The aim of this thesis was to find safe, alternative decontamination treatments for ready-to-eat Iceberg lettuce. The efficacy of 1% acetic acid, 2% citric acid; calcium lactate concentrations of 0.5%, 1.5%, 2.5% and 3% at wash temperature of 4,25 and 50°C, ozone alone (1 mg 1-1) and in combination with calcium lactate (2.5%) were compared with chlorine as decontaminating treatments. Microbiological analyses were performed following decontamination treatments using the pour plate method to enumerate coliforms and the spiral plate method for enumeration of mesophile, pseudomonad, psychrophile, Lactic Acid Bacteria and yeast populations. The behaviour of a challenge population of Escherichia Coli ATCC 25922 on Iceberg lettuce was also investigated for effects of temperature and decontamination treatment. The results reveal that while anti-microbial dipping resulted in significant decontamination, the efficacy of alternatives to chlorine was variable. Initial investigations of alternative strategies for reduction of the general indigenous microflora using calcium lactate, ozone alone or in combination with calcium lactate, resulted in decontamination efficacies less than chlorine but comparable to or better than washing in water. In a comparison of chlorine with organic acids, acetic acid or citric acid were the most effective, but the use of acetic acid is not recommended due to its negative sensory impact. However, critic acid or calcium lactate treatments were found to be reasonably successful alternatives to chlorine for microbiological decontamination of lettuce. A lag phase of 5 days was obtained for E. coli ATCC 25922 on calcium lactate treated lettuce, indicating its potential as a good alternative decontamination treatment. Treatment with 3% calcium lactate at 50oC offered the best alternative to chlorine. It appears that the application of a treatment at 50oC.

The Implementation of Strategic Planning in Irish Hotel Groups.

Frances Alexandra Keys (Thesis) — Thu, 07 Aug 2008 08:14:00 PDT

The primary objective of this research was to examine the relative importance and success of forty factors over the past five years (1994-1999) that have facilitated and/or impeded the implementation of strategic plans within Irish hotel groups. This research studied twenty-four hotel groups, which consisted of ninety-five strategic business units. An extensive review of strategic management literature by theorists such as Andrews(1971); Ansoff (1990); Chandler (1962); Cole (1997); Day (1984); Drucker (1969); Greenley (1986, 1989); Gupta (1986); Hayes (1985); Hofer (1973, 1976); Mintzberg (1978, 1987, 1990, 1994); Ohmae (1988); Porter (1980, 1985, 1991); Schaffer (1984); Schendel and Hatten (1972); Thompson and Strickland (1986, 1995); West and Purvis (1992); West and Olsen (1988) and Wing (1988) has contributed to the completion of this research. The findings of the research are that a manager with clear responsibility for implementation was the main contributing factor for facilitating the successful implementation of strategic plans. The respondents indicated that implementation took longer than expected was the most frequently occurring strategic implementation problem within the industry. Customer satisfaction was the highest scoring factor for evaluating hotel’s effectiveness of their strategic plans. The surveyed respondents rated allocation of clear responsibility and accountability the most important factor for overcoming difficulties within Irish hotels. The results of this research also indicate the areas where Irish hotels are facing problems in implementing strategic plans. The hoteliers must rectify these problems before they escalate and international players dominate the Irish market. This research will contribute to helping hoteliers identify the problematic areas within their hotels and how to overcome them. This will in turn lead to successful implementation of strategic plans.

An Investigation of the Safety of High Risk Sandwich Bar Foods Through the Application of Microbial Analysis, Temperature Monitoring and Microbial Predictive Modelling

Marie-Clare Maher (Thesis) — Wed, 30 Jul 2008 06:47:13 PDT

Rising incidents of food poisoning may be related to growing evidence of unsatisfactory temperature and hygiene practices in preparing and storing ready-to-eat foods. Four sandwich bar outlets in Dublin city center were observed regarding the quality of food handling and storage practices of chilled vacuum packed cooked chicken breast. A pilot microbial sampling plan proved Staphylococcus aureus was the major microorganism of concern. Microbial counts revealed a S. aureus count of ) cfu/g on chicken straight form the vacuum pack and a count of 10(3)-10(4) cfu/g after handling/preparation (cutting, slicing and blending) had occurred. This compared poorly to the upper satisfactory limit of 10(2)-10(4) cfu/g. a full temperature history of the chill-display units showed fluctuations between 6-12°C, when the recommended temperature is -1 to +5°C. The potential of microbial predictive modelling was also investigated to asses the outlets degree of safety in the operating systems. Pathogen growth data were compared with predictions form the Food MicroModel (FMM) and differences between observed and predicted counts were not significant at 5% level. The existing HACCP plans in surveyed outlets failed to highlight critical limits, particularly with respect to temperature.

Synthesis, Characterisation and Biological Activity of Transition Metal Complexes of Thiabendazole

Rachel Kelly (Thesis) — Wed, 30 Jul 2008 06:47:10 PDT

A series of transition metal complexes of 2-(4’-thiazolyl)benzimidazole{thiabendazole}(TBZH) have been prepared and their ability to prevent the growth of the fungal pathogen Candida albicans has been assessed. The compounds were synthesised using the Chloride, Nitrate, Sulfate and Acetate salts of MN(II), Fe(II), Fe(III), Co(II), Ni(II), Zn(II) and Ag(1) resulting in the formation of 29 metal complexes. The complexes were formulated on the basis of their physico-chemical data. Reaction of Fe(NO3)3.9H2) with TBZH yielded the unusual nitrate salt [TBZH2NO3], a compound which could not be generated using simple acid –base chemistry. The X-ray crystal structure of [TBZH2NO3] was determined. TBZH, [TBZH2NO3], the 29 complexes and the simple salt starting materials were all tested, over a range of concentrations, for their anti-Candida activity. At a concentration of 100ug/cm-3 all of the non-silver complexes exhibit good to moderate activity but as the concentration drops their efficacy diminishes significantly. The silver compounds examined during this study have excellent biological activity.

Consumer decision making as a basis for destination selection: an empirical study of German tourists in Ireland

Ann Teresa Conway (Thesis) — Mon, 28 Jul 2008 08:17:40 PDT

The primary objective of this research was to explore the criteria that came into ply when a tourist judges one area over another. It examined the relative importance of tourist attributes in contributing to the attractiveness of a travel destination. This research is a study of over 1,000 German tourists to Ireland, having purchased and experienced the tourism product. Extensive review of consumer behaviour literature on theorists such as Schiffman and Kanuk (19940, Engel et al (1995), Lewis (1984 and 1987), Mowen (1995) and Loudon and Della Bitta (1993) laid a basis for research into tourism literature. This resulted in research by Moutinho (1987), Dann (1996), Loker-Murphy (1996), Crompton (1997), Callan (1998), Gyimothy (1998) and all recent Bord Failte reports. The findings of the research displayed a preference by German tourists to seek beautiful scenery, contact with hospitable Irish people, and history and culture when selecting Ireland as their holiday destination. With 96.2% of German tourists indicating they would return to Ireland for a holiday in the future, this shows satisfaction with their holiday in Ireland. Results were similar for each region in Ireland. These results can indicate where marketing is insufficient, or where there is a gap between demand and supply. If there is a gap, marketers much rectify this error to ensure sale of their services to a targeted market in the future and to sustain the development of tourism. Development of city destinations outside of Dublin, access transport, shopping facilities and an improved view of value for money is required resulting from this research. This research will contribute to the body of knowledge in developing an understanding of consumer behaviour in the tourism and services industries.

An Integrated Risk Assessment Tool to Evaluate the Existing Risk Managment System Within a Health Care Facility

Laura F. Breen (Thesis) — Mon, 28 Jul 2008 04:09:36 PDT

Risk assessment is a method used to identify risks within an organisation. It is required by the Safety Health and Welfare at Work Act, 189 for the purpose of safety management. No one method can effectively identify all types of hazard and risks within organisations. The insufficiency of individual risk assessment techniques to generate objective data as to the level of risk, is now generally accepted as an issue in risk management. Therefore, a combination of risk assessment techniques, best suited for the organisation, could improve risk assessments. This study set out to develop and combine a number of risk assessment techniques in order to evaluate the broad spectra of hazards and risks within an organisation. Having developed this risk assessment tool, it was then applied to a health care facility. Three risk assessment techniques were employed for the purpose of this study. These were: workplace survey, (inspection of the premises), analysis of 1,365 accident/incident report forms over an 18 month period and a dedicated psychometric risk assessment technique. Each of the risk assessment techniques highlighted hazards and risks to the organisation. Together, however, they provided the health care facility with additional hazard evaluation data as well as a more detailed qualitative and quantitative description of the hazards and risks. The data generated supported the concept that in order to implement an integrated risk management system, a combination of risk assessment techniques is required to elicit and evaluate the hazard profile along a broad spectra of hazards. This study has supported the use of this risk assessment tool in the health care facility. Furthermore, the underlying concept of conjoining risk assessment techniques can be extended to other sectors requiring a risk management system.

Aspects of Recreational Access in the Wicklow Uplands: the Lough Dan and Lough Tay Catchment, a Case Study

Mieke Muyllaert (Thesis) — Fri, 25 Jul 2008 06:14:26 PDT

At a time when recreational resources are being put under increasing pressure, this study investigates to what extent recreational access in and to the L.Dan/L.Tay area of North Co. Wicklow is an issue for landowners and recreational users. The study area was chosen because of its closeness to Dublin, its popularity as a recreational destination, and the perception that conflicts between landowners and recreational users are becoming more common in the area. The study is based on surveys carried out among local residents and landowners, and recreational users. The information gathered includes the attitudes and behaviours towards access, the examination of perceived and actual sources of conflict, and the patterns of land use and access routes. Half of all landowners surveyed have had some problems caused by recreational users. These landowners are mainly located in specific parts of the area, in particular at the access points to the lakes and upland areas. Most landowners never control or prevent access because they feel it is too difficult to restrict access. A high proportion of users changed their route when signs restricting access were encountered. Fear of liability claims was a problem for a small amount of landowners. All users claimed to think that they are responsible for their own safety while on someone else’s land. Examples of current consultations on access in Ireland are presented. Access agreements accommodating the needs of local landowners and recreational users are a good way of managing access in Ireland. An audit of current consultation, and of the level of access provision, could be used to construct a model for access agreements.

The Effect of Low Temperature Blanching on the Texture of Whole Processed New Potatoes

Helen Crowley (Thesis) — Fri, 25 Jul 2008 01:10:27 PDT

This study was undertaken to investigate 1) the effect of low temperature blanching on the firmness of processed whole new potatoes and 2) to determine the extent to which the activity of pectin methyl esterase (PME), a naturally occurring enzyme in fruits and vegetable (proposed to play a role in firming using low blanching temperatures), contributes to improved firmness in processed pre-blanched potatoes. Whole new potatoes (var. Maris peer from Portugal and Nicola from England) were blanched at temperatures of 60, 65, 70, 75, 80, 90 and 100°C for times of 5 up to 60 minutes to investigate texture changes with time and temperature. Texture was measured by puncture testing using a probe attached to an Instron Universal Testing Machine. Results showed that blanching temperatures could be grouped according to the rate of texture changes at 80, 90 and 100°C were found to be temperature dependant on the application of the Arrhenius equation, which is used to show the temperature dependence of a reaction. PME activity was studied by blanching whole new potatoes at temperatures of 65, 75, 80 and 90°C for times of 5 up to 30 minutes. Optimum activity was recorded after blanching at 65°C for 15 minutes. The enzyme was rapidly inactivated after 15 minutes at 75°C and after 5 minutes at both 80 and 90°C. The effect on potato texture of using a low temperature pre-treatment before processing was investigated at processing temperature of 95 and 100° for 5 up to 25 minutes with pre-processing temperatures of 65 and 750° for 5 to 30 minutes. Texture was measured by shearing the whole potato with a single blade. It was found that using a low temperature pre-treatment at 65°C before processing improved the firmness of the processed potatoes at both 95 and 100°C. However, although the firmest overall product was achieved with a pre-treatment at 65°C followed by processing at 95° (highest shear force values) the best result in terms of texture retention when using a low temperature pre-treatment before processing compared to when no pre-treatment was used, was for potatoes pre-processed at 65°C then processed at 100°C. This improved firmness may be related to PME activity at 65°C since blanching at 75°C did not significantly improve the firmness of the processed potatoes (P>0.05). Calculated instrumental parameters of work to fracture (J) and maximum slope before fracture (N/mm) showed that using a low temperature pre-treatment in combination with a high processing temperature increases the energy required to fracture the product and makes it more elastic thereby strengthening the potato and making it less breakable and more suitable for further processing. Sensory analysis of a selection of blanching and processing treatments was carried out to see if there was a noticeable difference after processing between the texture of potatoes that had received a pre-processing treatment and those that had not. Panelists tested for hardness, denseness, chewiness, moistness, fibres and palatability and were asked to comment on each sample and give their preference. Overall, potatoes that were processed without a pre-treatment were preferred. However, although potatoes that had received a pre-treatment prior to processing were considered to be inedible and undercooked they would be ideal for further processing. Instrumental parameters were found to be good indicators of the hardness and denseness of potatoes.

Investigations Into Availability and Quality of Urban Tourism Consumer Behaviour Information:Tourist Information Availability and Use for Dublin's Tourism Stakeholder Organisations.

David M.J. Nunan (Thesis) — Fri, 25 Jul 2008 01:09:21 PDT

The availability of timely urban tourist information is increasingly important for useful learning experiences among all tourism stakeholders. National or regional tourism visitor surveys are usually either too general to be of much use, if any, to the individual city tourism stakeholder or too specific to be of much use to the city destination manager. A homogeneous city survey model has recently been made available for European city tourism organisations. A balance needs to be struck between the homogeneous information needs of the city tourism manager and the more specific needs of the individual local urban tourism sectors. This thesis sets out to see if such a balance can be found and begins by establishing a baseline of available urban tourism information in Dublin so that any increase can be measured. Dublin tourism stakeholders were asked about their use of national and regional tourism information, their information needs as decision making tools and were queried as to their interest in pan-European information for benchmarking purposes. It was found that the Federation of European City Tourist Offices, City Survey did provide a significant increase in urban tourism information. Interviews with urban tourism stakeholders demonstrated that there was significant demand for urban specific information but limitations by survey providers own policy, the legacy of years of free information and outdated tourism facts hindered dissemination of this information. However with a growing need for self reliance among urban tourism stakeholders, there is a justification for managing urban tourism information in a more systematic way coupled with centrally coordinated stakeholder management. A larger more enhanced “F.E.C.T.O. City Survey”is proposed as the central methodological platform around which stakeholders can more effectively use other methods. To this end frameworks have been put forward both to appraise available information and to enable a wider urban tourism stakeholder base to benefit from timely information provision.

Time-temperature and Relative Humidity Profiles of Chilled and Frozen Foods in Retail Outlets Nationwide, and Evaluation of Related Practices

Caroline Garvan (Thesis) — Fri, 25 Jul 2008 01:08:12 PDT

Temperature abuse combined with poor operational practices are the dominant factors in the mishandling of food products which can result in outbreaks of food borne disease. The objective of this work was to determine efficacy of temperature and relative humidity control using recorded data and to assess the food safety management systems in operation in retail outlets in the Republic of Ireland. This study also aims to examine food safety risk to consumers as a result of inadequate temperature control and poor food hygiene practices using microbial analysis and predictive modelling. External air temperature, core temperature and relative humidity of various chilled and frozen food products were recorded at 5 minute intervals over a 7.5 hour period in butcher, delicatessen and supermarket outlets in each county of Ireland, amounting to 85 commercial establishments. A questionnaire was discussed with employees regarding food safety management systems including hygiene protocol and staff training strategies. Microbial analysis was carried out for Staphylococcus aureus and listeria moncyotogenes in three ready-to-eat chilled foods in 10 retail premises in Dublin city centre to investigate food safety practices. Predictive modelling for growth of both pathogens in chilled foods was done using results from the microbial analysis and temperature data recorded during the nationwide survey. Results showed that in 37% of premises surveyed, temperatures in chill cabinets exceeded 5°C. Frozen food was incorrectly stored in 52% of outlets surveyed. Readings for relative humidity were satisfactory in 36% of premises. There was compliance for the 3 elements of HACCP in 51% of outlets surveyed, with temperature control being the element of HACCP with least compliance. Provision of knowledge alone will not lead to changes in attitude and food handling behaviour, and management motivation is critical to the success of hygiene training. Low hygiene standards and poor temperature control detected in retail outlets suggest that there is a potential risk of food borne diseases as a result of consumption of chilled ‘ready-to-eat’ foods.