4,107 research outputs found
Porn video shows, local brew, and transactional sex: HIV risk among youth in Kisumu, Kenya
No full textBackground: Kisumu has shown a rising HIV prevalence over the past sentinel surveillance surveys, and most new infections are occurring among youth. We conducted a qualitative study to explore risk situations that can explain the high HIV prevalence among youth in Kisumu town, Kenya
Methods: We conducted in-depth interviews with 150 adolescents aged 15 to 20, held 4 focus group discussions, and made 48 observations at places where youth spend their free time.
Results: Porn video shows and local brew dens were identified as popular events where unprotected multipartner, concurrent, coerced and transactional sex occurs between adolescents. Video halls - rooms with a TV and VCR - often show pornography at night for a very small fee, and minors are allowed. Forced sex, gang rape and multiple concurrent relationships characterised the sexual encounters of youth, frequently facilitated by the abuse of alcohol, which is available for minors at low cost in local brew dens. For many sexually active girls, their vulnerability to STI/HIV infection is enhanced due to financial inequality, gender-related power difference and cultural norms. The desire for love and sexual pleasure also contributed to their multiple concurrent partnerships. A substantial number of girls and young women engaged in transactional sex, often with much older working partners. These partners had a stronger socio-economic position than young women, enabling them to use money/gifts as leverage for sex. Condom use was irregular during all types of sexual encounters.
Conclusions: In Kisumu, local brew dens and porn video halls facilitate risky sexual encounters between youth. These places should be regulated and monitored by the government. Our study strongly points to female vulnerabilities and the role of men in perpetuating the local epidemic. Young men should be targeted in prevention activities, to change their attitudes related to power and control in relationships. Girls should be empowered how to negotiate safe sex, and their poverty should be addressed through income-generating activities.</p
Brew, R C H, NX59912
No full textThis record was harvested from a previous catalogue system and will be withdrawn in 2025. Information in this record may be superseded or incomplete. Visit this record in UMA's new catalogue at: https://archives.library.unimelb.edu.au/nodes/view/373475Surname: BREW
Given Name(s) or Initials: R C H
Military Service Number or Last Known Location: NX59912
Missing, Wounded and Prisoner of War Enquiry Card Index Number: 49107184512
Item: [2016.0049.05793] "Brew, R C H, NX59912
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Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee.
No full textThe brew temperature is widely considered a key parameter affecting the final quality of coffee, with a temperature near 93 °C often described as optimal. In particular, drip brewers that do not achieve a minimum brew temperature of 92 °C within a prescribed time period fail their certification. There is little empirical evidence in terms of rigorous sensory descriptive analysis or consumer preference testing, however, to support any particular range of brew temperatures. In this study, we drip-brewed coffee to specific brew strengths, as measured by total dissolved solids (TDS), and extraction yields, as measured by percent extraction (PE), spanning the range of the classic Coffee Brewing Control Chart. Three separate brew temperatures of 87 °C, 90 °C, or 93 °C were tested, adjusting the grind size and overall brew time as necessary to achieve the target TDS and PE. Although the TDS and PE both significantly affected the sensory profile of the coffee, surprisingly the brew temperature had no appreciable impact. We conclude that brew temperature should be considered as only one of several parameters that affect the extraction dynamics, and that ultimately the sensory profile is governed by differences in TDS and PE rather than the brew temperature, at least over the range of temperatures tested
Room temperature EPR spectra of coffee brew following various treatments.
No full text<p><b>(a)</b> untreated brew; <b>(b)</b> filtrate from the first pass through the 3K MWCO membrane, representing the species < 3kD at their approximate native concentration; <b>(c)</b> retentate after three passes through the 3K MWCO membrane and reconstituted to the initial volume of brew prior to filtration, representing species > 3kD at their native concentration; <b>(d)</b> unfiltered brew treated with PVPP as described in the methods. Results are representative of a single brew. Microwave frequency 9.860 GHz microwave power, 50 mW; modulation amplitude, 10 G; receiver time constant, 327 ms; receiver gain, 82 dB; sweep rate, 6.67 G/s; number of averages, 4.</p
Voodoo brew.
No full textThis report encompasses the development process of the 3D animated short film, Voodoo Brew. Each stage of the production will be explained in detail together with its difficulties and lessons learnt. Being a solo production by the author, her involvement in each step of this ambitious task is absolute. The process is divided into three stages namely, Pre-production, Production and Post-production, and will be elaborated in that order.Bachelor of Fine Art
Bioactive characterization of cold brew coffee
No full textMeđu novijim trendovima na tržištu kave ističu se cold brew napitci koji se pripremaju različitim tehnikama, pri čemu omjeri kave i vode, temperatura i vrijeme ekstrakcije značajno utječu na njihova bioaktivna i senzorska svojstva. Cilj rada bio je pripremiti funkcionalne cold brew napitke Arabika i Robusta kave obogaćene dodatkom zelene kave, dobričice (Glechoma hederacea L.) i trave ive (Teucrium montanum L.). Napici su pripremljeni na 15 °C i 25 °C. Bioaktivna karakterizacija kava i napitaka određena je spektrofotometrijskim metodama i tekućinskom kromatografijom visoke djelotvornosti s detektorom s nizom fotodioda (engl. high-performance liquid chromatographic method with photodiode array detector, HPLC-PDA). Robusta kava imala je veći udjel melanoidina, ukupnih polifenola, kafeina i klorogenskih kiselina te izraženiji antioksidacijski kapacitet, u usporedbi s Arabika kavom. Cold brew napitke pripremljene na višoj temperaturi (25 °C) karakterizira viši udjel melanoidina, polifenola i kafeina kao i viši antioksidacijski kapacitet u odnosu na napitke pripremljene na nižoj temperaturi (15 °C), koji su i senzorski bili slabije ocijenjeni. Funkcionalni cold brew napitak kave s dodatkom trave ive bio je senzorski najlošije prihvaćen od strane senzorskog panela.Among recent trends in the coffee market, cold brew beverages stand out, prepared using various techniques where the coffee-to-water ratio, temperature, and extraction time significantly influence their bioactive and sensory properties. The aim of this study was to prepare functional cold brew beverages from Arabica and Robusta coffee, enriched with the addition of green coffee, ground ivy (Glechoma hederacea L.), and mountain germander (Teucrium montanum L.). The beverages were prepared at 15 °C and 25 °C. The bioactive characterization of the coffees and beverages was determined using spectrophotometric methods and high-performance liquid chromatography with photodiode array detection (HPLC-PDA). Robusta coffee had a higher content of melanoidins, total polyphenols, caffeine, and chlorogenic acids, as well as a more pronounced antioxidant capacity compared to Arabica coffee. Cold brew beverages prepared at the higher temperature (25 °C) were characterized by a higher content of melanoidins, polyphenols, and caffeine, along with a higher antioxidant capacity compared to beverages prepared at the lower temperature (15 °C), which also received lower sensory evaluations. The functional cold brew coffee beverage with the addition of mountain germander was the least well-received by the sensory panel
Mineral nutrients in coffee brew.
No full textMINOR MINERAL CONSTITUENTS OF COFFEEl
and the calcium-adsorbing2 capacity of
roas.ted coffee powder have been reported
earher from these laboratories. It was observed
that most of the calcium present in
~offee po."vder was retained in the powder
lLself dunng brewing and very little leached
out into the decoction. Since more than
60 per cent of coffee bean ash is extracted
into the brew in the usual methods of
brewing, it was considered of interest to
study the nutritionally important mineral
constituents that are extracted into the
brew. The present note describes the results
of our studies on the calcium, phosphorus
and iron content of coffee brew
Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew.
No full textCold brew coffee is often described as sweeter or less acidic than hot brew coffee. Such comparisons, however, are potentially confounded by two key effects: different brew temperatures necessarily change the extraction dynamics and potentially alter the resulting brew strength, and different consumption temperatures are well known to affect perceived flavor and taste. Here, we performed a systematic study of how extraction temperature affects the sensory qualities of full immersion coffee. The investigation used a 3 × 3 × 3 factorial design, with coffee from three different origins representing different post-harvest methods (washed, honey-processed, and wet-hulled), each roasted to three different levels (light, medium, and dark), and each brewed at three different temperatures (4 °C, 22 °C, and 92 °C). All coffees were brewed to equilibrium, then diluted to precisely 2% total dissolved solids (TDS) and served at the same cold temperature (4 °C). We find that four attributes exhibited statistically significant variations with brew temperature for all origins and roast levels tested, with bitter taste, sour taste, and rubber flavor all higher in hot brewed coffees, and floral flavor higher in cold brewed coffee. However, there were strong interactions with origin and roast, with several additional attributes significantly impacted by temperature for specific origins and roast levels. These results provide insight on how brew temperature can be used to modulate the flavor profile of full immersion coffee
Boston Beer Company (SAM) Mergers and Acquisitions Pitchbook for an Acquisition of the Craft Brew Alliance
No full textabstract: This thesis is a Mergers and Acquisitions (M&A) Pitchbook for the Boston Beer Company (SAM) to acquire the Craft Brew Alliance (BREW). This thesis includes a background on the beer industry, the craft beer industry, SAM and BREW. As well, the thesis includes an analysis of the reasons for the acquisition, potential risks and downsides, a valuation analysis including all of the potential and realistic synergies, conclusions and a recommendation to SAM to acquire BREW before a larger company does
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