title: A logic for schema-based program development

authors: Henson, Martin C.

subjects: program development; refinement; Z

abstract: We show how a theory of specification refinement and program development can be constructed as a conservative extension of our existing logic for Z. The resulting system can be set up as a development method for a Z-like specification language, or as a generalisation of a refinement calculus (with a novel semantics). In addition to the technical development we illustrate how the theory can be used in practice.

text: A logic for schema-based program development We show how a theory of specification refinement and program development can be constructed as a conservative extension of our existing logic for Z. The resulting system can be set up as a development method for a Z-like specification language, or as a generalisation of a refinement calculus (with a novel semantics). In addition to the technical development we illustrate how the theory can be used in practice.

year: 2003-07-01

title: Rapid maturation of whiskey

authors: Button, Kaitlin

subjects: Whiskey

abstract: Whiskey is among the oldest and one of the most consumed spirit based drinks in the world. Traditionally whiskey is aged for three or more years in wooden barrels to mature the spirit. During maturation, a variety of compounds are extracted from the wood to give a complex mixture of flavours and aromas. It is desirable to speed up the reactions which take place during maturation including, extraction of compounds from wood and reactions between the distillate and wood compounds. The benefits of ageing the spirit faster are the reduction in storage space, time and costs associated with the ageing process. 
This project was carried out for a commercial company with a focus on maturing fresh distillate using different ageing techniques; heat, light, heat-freeze and sonication with wood chips to obtain the flavours and aromas associated with mature whiskies in a short timeframe. Quantitative (concentration, ppm) and qualitative (peak areas, ISTD corrected) analysis was carried out on samples stored over time using gas chromatography mass spectrometry (GC MS). 
Initially, different sized wood pieces (toasted to varying degrees) were soaked in 65% ethanol, to replicate a whiskey matrix, and heated over four weeks to confirm what compounds were extracted from the wood and their relative quantities. The ethanol experiment also allowed determination of the optimal temperature (70 °C), time (≤ 14 days), wood size (small chips) and toasting level (medium toast) to extract compounds in a short timeframe with similar levels to the analysed commercial samples. 
Heat, light, heat freeze and sonication treatments were separately applied to fresh distillate (corn and malt) with different wood sizes and toasting levels. Experiments were sub sampled over time. The determination of the compounds present and the effects of different treatments on the concentrations/peak areas were compared. Experiments were also compared to commercial samples (n = 51) to investigate whether a mature whiskey profile had been achieved. 
Samples heated (70 °C) for six days had some desirable compounds (furfural, 1,1 diethoxyethane, several esters and several phenolic aldehydes) at concentration/peak areas similar to commercial samples. Sonication (≤ 8 hours) with medium toast small chips also produced good results for several reasons; the colour and aroma were similar to commercial samples and it had a similar compound profile to commercial samples for the analysed compounds. Furthermore, untargeted analysis using principal component analysis indicated that the corn distillate sonication samples (non-heated and 50 °C) and heat freeze (day 9) samples were clustered with the 10-12 year-old whiskey sample group whereas the heat-only samples were clustered further away. In comparison, the malt distillate samples did not cluster near any of the commercial samples. Linear discriminant analysis was used to categorise the heat, heat-freeze and sonication samples to an age group based on the model created from the analysed commercial samples with 90%  predicted to have a chemical profile ≥ 10 years old (≥ 72% probability). Overall, several age treatments show promise in rapidly maturing whiskey.

text: Rapid maturation of whiskey Whiskey is among the oldest and one of the most consumed spirit based drinks in the world. Traditionally whiskey is aged for three or more years in wooden barrels to mature the spirit. During maturation, a variety of compounds are extracted from the wood to give a complex mixture of flavours and aromas. It is desirable to speed up the reactions which take place during maturation including, extraction of compounds from wood and reactions between the distillate and wood compounds. The benefits of ageing the spirit faster are the reduction in storage space, time and costs associated with the ageing process. 
This project was carried out for a commercial company with a focus on maturing fresh distillate using different ageing techniques; heat, light, heat-freeze and sonication with wood chips to obtain the flavours and aromas associated with mature whiskies in a short timeframe. Quantitative (concentration, ppm) and qualitative (peak areas, ISTD corrected) analysis was carried out on samples stored over time using gas chromatography mass spectrometry (GC MS). 
Initially, different sized wood pieces (toasted to varying degrees) were soaked in 65% ethanol, to replicate a whiskey matrix, and heated over four weeks to confirm what compounds were extracted from the wood and their relative quantities. The ethanol experiment also allowed determination of the optimal temperature (70 °C), time (≤ 14 days), wood size (small chips) and toasting level (medium toast) to extract compounds in a short timeframe with similar levels to the analysed commercial samples. 
Heat, light, heat freeze and sonication treatments were separately applied to fresh distillate (corn and malt) with different wood sizes and toasting levels. Experiments were sub sampled over time. The determination of the compounds present and the effects of different treatments on the concentrations/peak areas were compared. Experiments were also compared to commercial samples (n = 51) to investigate whether a mature whiskey profile had been achieved. 
Samples heated (70 °C) for six days had some desirable compounds (furfural, 1,1 diethoxyethane, several esters and several phenolic aldehydes) at concentration/peak areas similar to commercial samples. Sonication (≤ 8 hours) with medium toast small chips also produced good results for several reasons; the colour and aroma were similar to commercial samples and it had a similar compound profile to commercial samples for the analysed compounds. Furthermore, untargeted analysis using principal component analysis indicated that the corn distillate sonication samples (non-heated and 50 °C) and heat freeze (day 9) samples were clustered with the 10-12 year-old whiskey sample group whereas the heat-only samples were clustered further away. In comparison, the malt distillate samples did not cluster near any of the commercial samples. Linear discriminant analysis was used to categorise the heat, heat-freeze and sonication samples to an age group based on the model created from the analysed commercial samples with 90%  predicted to have a chemical profile ≥ 10 years old (≥ 72% probability). Overall, several age treatments show promise in rapidly maturing whiskey.

year: 2020

title: Keeping Chooks at Home in the Waikato:  Exploring Postcolonial, Feminist and  Kaupapa M ori Perspectives

authors: Burnett, Zavier

subjects: Chooks

abstract: This thesis considers the narratives of eight M ori chook keepers from the Waikato rohe, Aotearoa. The Waikato rohe has been selected due to its significant history of M ori horticultural and agricultural practises, including chook keeping. 

I build on the growing corpus of m tauranga about indigenous studies. Using a postcolonial, feminist and Kaupapa M ori theoretical framework, I undertook five semi-structured interviews and one focus r p  with M ori kaum tua. This thesis does not attempt to represent all M ori. There may be considerable difference between wh nau, hap  and iwi practices. However, the rangahau provides insights into the views of eight individuals and their experiences with chooks. I have also utilised Country Calendar (1970; 1977a; 1977b and 1980) episodes and children's pukapuka such as Nanny Mihi's Garden (Drewery 2002) for the purposes of discourse analysis. 

By listening to these stories, kaupapa including race, class and ethnicity emerge that affect the participants' everyday lives as chook keepers. The participants view chooks in a variety of ways. First, as a means of food production. By integrating chooks into their communities, the participants are able to provide a nutritious and low-cost kai source for themselves and their wh nau. This attempts to at least in part address their poverty problems. Second, as a hybridised P keh  and M ori kararehe. Third, as hysterical, comical, silly and helpless. I explore these issues within the broader context of colonial, neocolonial and anticolonial practices.

text: Keeping Chooks at Home in the Waikato:  Exploring Postcolonial, Feminist and  Kaupapa M ori Perspectives This thesis considers the narratives of eight M ori chook keepers from the Waikato rohe, Aotearoa. The Waikato rohe has been selected due to its significant history of M ori horticultural and agricultural practises, including chook keeping. 

I build on the growing corpus of m tauranga about indigenous studies. Using a postcolonial, feminist and Kaupapa M ori theoretical framework, I undertook five semi-structured interviews and one focus r p  with M ori kaum tua. This thesis does not attempt to represent all M ori. There may be considerable difference between wh nau, hap  and iwi practices. However, the rangahau provides insights into the views of eight individuals and their experiences with chooks. I have also utilised Country Calendar (1970; 1977a; 1977b and 1980) episodes and children's pukapuka such as Nanny Mihi's Garden (Drewery 2002) for the purposes of discourse analysis. 

By listening to these stories, kaupapa including race, class and ethnicity emerge that affect the participants' everyday lives as chook keepers. The participants view chooks in a variety of ways. First, as a means of food production. By integrating chooks into their communities, the participants are able to provide a nutritious and low-cost kai source for themselves and their wh nau. This attempts to at least in part address their poverty problems. Second, as a hybridised P keh  and M ori kararehe. Third, as hysterical, comical, silly and helpless. I explore these issues within the broader context of colonial, neocolonial and anticolonial practices.

year: 2006