title: Wave runup during extreme storm conditions

authors: Senechal, Nadia

subjects: dissipative beach

abstract: Video measurements of wave runup were collected during extreme storm conditions characterized by energetic long swells (peak period of 16.4 s and offshore height up to 6.4 m) impinging on steep foreshore beach slopes (0.05–0.08). These conditions induced highly dissipative and saturated conditions over the low-sloping surf zone while the swash zone was associated with moderately reflective conditions (Iribarren parameters up to 0.87). Our data support previous observations on highly dissipative beaches showing that runup elevation (estimated from the variance of the energy spectrum) can be scaled using offshore wave height alone. The data is consistent with the hypothesis of runup saturation at low frequencies (down to 0.035 Hz) and a hyperbolic-tangent fit provides the best statistical predictor of runup elevations.

text: Wave runup during extreme storm conditions Video measurements of wave runup were collected during extreme storm conditions characterized by energetic long swells (peak period of 16.4 s and offshore height up to 6.4 m) impinging on steep foreshore beach slopes (0.05–0.08). These conditions induced highly dissipative and saturated conditions over the low-sloping surf zone while the swash zone was associated with moderately reflective conditions (Iribarren parameters up to 0.87). Our data support previous observations on highly dissipative beaches showing that runup elevation (estimated from the variance of the energy spectrum) can be scaled using offshore wave height alone. The data is consistent with the hypothesis of runup saturation at low frequencies (down to 0.035 Hz) and a hyperbolic-tangent fit provides the best statistical predictor of runup elevations.

year: 2011

title: An investigation of the stability of yacon storage roots under commercial conditions and the feasibility of preparing blackcurrant-yacon juice mixtures for the retail market

authors: Revell, Maria Teresa

subjects: yacon

abstract: The stability of fructooligosaccharides (FOS) was investigated in yacon (Smallanthus sonchifolius Poepp. & Endl., Asteraceae) storage roots and blackcurrant-yacon juice mixtures. The roots and syrup are from yacon plants grown for NZ Biotechnologies, the only company in New Zealand licensed to grow yacon commercially for export.
The hydrolysis of FOS in storage roots packaged in a semi-permable polymer was significantly reduced compared to unpackaged roots from the same plant, stored in the same conditions (5 °C for up to 72 days). The effectiveness of the packaging was dependent upon a complete seal around the root, indicating the need for selection of relatively straight and smooth roots for successful packaging.
Blackcurrant-yacon juice mixtures offer the prebiotic effect of FOS combined with the antioxidant activity of blackcurrant juice. This study was designed to assess the effect of pasteurisation conditions on carbohydrate and polyphenol concentrations and antioxidant activity. The reduction in active ingredients per mL can then be compensated for by the initial formulation before pasteurisation.
The rates of hydrolysis and release of FOS, 1-kestose, sucrose, D-glucose and D-fructose were calculated and agreed with previous studies with the exception of 1-kestose. The initial concentrations of polyphenols (330.67-524.4 gallic acid equivalent mg L⁻¹) and anthocyanins (1013.11-1362.25 cyanidin-3-glucoside equivalent mg L⁻¹) were also similar to other studies. The concentration of both polyphenols and anthocyanins decreased with heating time, but this difference was statistically significant at a 99.95 % confidence level only for anthocyanins.
 The decrease of anthocyanin concentration with time in blackcurrant-yacon juice without pH stabilisation was correlated with the rate of FOS hydrolysis. This indicates that the presence of FOS stabilizes the anthocyanins possibly by formation of a complex or compound. This is supported by evidence from elsewhere that dietary fibre-type molecules can transport antioxidants to the large bowel, with associated health effects.

text: An investigation of the stability of yacon storage roots under commercial conditions and the feasibility of preparing blackcurrant-yacon juice mixtures for the retail market The stability of fructooligosaccharides (FOS) was investigated in yacon (Smallanthus sonchifolius Poepp. & Endl., Asteraceae) storage roots and blackcurrant-yacon juice mixtures. The roots and syrup are from yacon plants grown for NZ Biotechnologies, the only company in New Zealand licensed to grow yacon commercially for export.
The hydrolysis of FOS in storage roots packaged in a semi-permable polymer was significantly reduced compared to unpackaged roots from the same plant, stored in the same conditions (5 °C for up to 72 days). The effectiveness of the packaging was dependent upon a complete seal around the root, indicating the need for selection of relatively straight and smooth roots for successful packaging.
Blackcurrant-yacon juice mixtures offer the prebiotic effect of FOS combined with the antioxidant activity of blackcurrant juice. This study was designed to assess the effect of pasteurisation conditions on carbohydrate and polyphenol concentrations and antioxidant activity. The reduction in active ingredients per mL can then be compensated for by the initial formulation before pasteurisation.
The rates of hydrolysis and release of FOS, 1-kestose, sucrose, D-glucose and D-fructose were calculated and agreed with previous studies with the exception of 1-kestose. The initial concentrations of polyphenols (330.67-524.4 gallic acid equivalent mg L⁻¹) and anthocyanins (1013.11-1362.25 cyanidin-3-glucoside equivalent mg L⁻¹) were also similar to other studies. The concentration of both polyphenols and anthocyanins decreased with heating time, but this difference was statistically significant at a 99.95 % confidence level only for anthocyanins.
 The decrease of anthocyanin concentration with time in blackcurrant-yacon juice without pH stabilisation was correlated with the rate of FOS hydrolysis. This indicates that the presence of FOS stabilizes the anthocyanins possibly by formation of a complex or compound. This is supported by evidence from elsewhere that dietary fibre-type molecules can transport antioxidants to the large bowel, with associated health effects.

year: 2012

title: He mahi māreikura: Reflections on the digitising of the Pei Jones’ collection

authors: Whaanga, Hēmi

abstract: The astounding growth in digital content in the past decade alongside the proliferation of Mātauranga Māori being made available through this medium has transformed and affected the ways in which we participate and communicate locally, regionally, nationally and globally. These advances have expanded the possibilities for both preserving and sharing our knowledge in non-traditional formats with our people and other Indigenous peoples across the world. This paper reflects on the digital journey of the Pei Jones’ Collection from its various origins to its current physical and digital manifestation in the University of Waikato Library

text: He mahi māreikura: Reflections on the digitising of the Pei Jones’ collection The astounding growth in digital content in the past decade alongside the proliferation of Mātauranga Māori being made available through this medium has transformed and affected the ways in which we participate and communicate locally, regionally, nationally and globally. These advances have expanded the possibilities for both preserving and sharing our knowledge in non-traditional formats with our people and other Indigenous peoples across the world. This paper reflects on the digital journey of the Pei Jones’ Collection from its various origins to its current physical and digital manifestation in the University of Waikato Library

year: 2017