title: Representations and Manifestations of Madness in Victorian Fiction

authors: Bennett, Susanna

subjects: Victorian

abstract: This thesis explores the complex ways in which mental illness was portrayed in Victorian fiction. It situates the literature within historical contexts, but primarily focuses on fictional representations of madness. At times the fiction studied replicates the dominant attitudes towards mental illness in the period. On other occasions the literature forms a dialogue with the historical record, challenging Victorian attitudes and assumptions. 
These texts form the core of my discussion: Jane Eyre, Far From the Madding Crowd, The Strange Case of Dr Jekyll and Mr Hyde and He Knew He Was Right. Some of these are best described as sensation and Gothic fiction, the authors dawn to the sensational and dramatic narrative opportunities provided by madness. Other authors depict madness in a more understated way in keeping with their social realist mode. Thus a range of perspectives on and attitudes towards madness are discussed.
The analysis focuses on three distinct, but at times interconnected, themes. In the first chapter issues of gender and madness in Victorian literature are addressed, the analysis highlighting the particular association between women and madness but also considering depictions of male madness. Next, the thesis turns to questions of race and class, exploring the relationship between racial and socio-economic identity and madness. Here, the multiple fictional examples of professional, middle and upper-class men who are afflicted with madness forms a counter narrative to the historical coupling of madness with racial and class otherness. Finally, the thesis turns to the behaviour of fictional characters described as being mad. Madness frequently manifests in violent and destructive ways in Victorian fiction and thus the connection between madness and criminality is a necessary avenue of analysis.

text: Representations and Manifestations of Madness in Victorian Fiction This thesis explores the complex ways in which mental illness was portrayed in Victorian fiction. It situates the literature within historical contexts, but primarily focuses on fictional representations of madness. At times the fiction studied replicates the dominant attitudes towards mental illness in the period. On other occasions the literature forms a dialogue with the historical record, challenging Victorian attitudes and assumptions. 
These texts form the core of my discussion: Jane Eyre, Far From the Madding Crowd, The Strange Case of Dr Jekyll and Mr Hyde and He Knew He Was Right. Some of these are best described as sensation and Gothic fiction, the authors dawn to the sensational and dramatic narrative opportunities provided by madness. Other authors depict madness in a more understated way in keeping with their social realist mode. Thus a range of perspectives on and attitudes towards madness are discussed.
The analysis focuses on three distinct, but at times interconnected, themes. In the first chapter issues of gender and madness in Victorian literature are addressed, the analysis highlighting the particular association between women and madness but also considering depictions of male madness. Next, the thesis turns to questions of race and class, exploring the relationship between racial and socio-economic identity and madness. Here, the multiple fictional examples of professional, middle and upper-class men who are afflicted with madness forms a counter narrative to the historical coupling of madness with racial and class otherness. Finally, the thesis turns to the behaviour of fictional characters described as being mad. Madness frequently manifests in violent and destructive ways in Victorian fiction and thus the connection between madness and criminality is a necessary avenue of analysis.

year: 2015

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: Lake Rotokakahi water quality modelling

authors: Jones, Hannah Frances Emily

abstract: Lake Rotokakahi is an iwi-owned lake, administered by the Lake Rotokakahi Board of Control. The lake has a surface area of 4.4 km2, a mean depth of 17.5 m, and a catchment of 19.7 km2 of which most is in exotic forest (46.5%), with some pasture (27.8%) and regenerating native forest and scrub (25.7%). Lake Rotokakahi has only one permanent surface inflow and it is assumed that the lake must be predominantly groundwater fed. The lake outflow, Te Wairoa Stream, flows into Lake Tarawera. Monitoring indicates that water quality has recently declined in the lake, with a shift from a mesotrophic state in the 1990's, to currently being classified as eutrophic. Increased algal biomass has reduced water clarity and in May 2011 the first ever recorded algae bloom of a toxic cyanobacterium species resulted in a fish kill in Te Wairoa Stream. With the majority of the catchment in either exotic or native forest, the cause for the decline in water quality is unclear. However there is some concern that forestry harvesting operations may lead to increased surface runoff of sediment and associated phosphorus in ephemeral streams that feed into the lake. The objective of this study was to setup a water quality model for Lake Rotokakahi, which in the future may provide a decisionsupport tool for lake managers.
The model used, DYRESM-CAEDYM, is a one-dimensional (1D) coupled hydrodynamic-water quality model that has been widely used in New Zealand and overseas. Methodology for deriving model forcing data (e.g. meteorological data, inflow volumes and nutrient loads), including the application of catchment and lake water balances, is described in this report. The catchment water balance indicates that groundwater and rainfall account for 37% and 42%, respectively, of the total inflow volume to the lake, with surface and ephemeral inflows contributing a smaller proportion (c. 20% combined). Furthermore, it appears that groundwater contributes a significant proportion (c. 60 - 70%) of the total nutrient loads, although surface and ephemeral inflows also contribute a significant proportion (34%) of the total phosphorus load. It should be noted that the catchment water balance is based on a very limited dataset, and therefore subject to significant uncertainty. 
We simulated the period July 2009 to June 2012 with DYRESM-CAEDYM. Model performance statistics indicated reasonable simulation of water quality for the calibration period, but did not satisfactorily capture the magnitude and dynamics of chlorophyll a and some nutrient species over an independent model validation period. There may be a number of reasons for the poor model performance over the validation period. For example, it may be that zooplankton and/or freshwater mussels (kakahi), which were not included in the model configuration, may exert significant grazing pressure on the phytoplankton populations at certain times. Furthermore, the significant uncertainty in the catchment water and nutrient loads most likely will have affected model performance. Nutrient concentrations are routinely monitored only in the surface inflow. There are no measurements of nutrient and sediment loads in ephemeral streams, and there is very limited data on groundwater nutrient concentrations.
In its current form, the DYRESM-CAEDYM model is not suitable for scenario testing of lake management options. It is recommended that effort is directed at quantification of ephemeral and groundwater inflows and their associated nutrient and (particularly for ephemeral inflows) sediment loads. This may be particularly important for ephemeral inflows located close to the lake that may be influenced by forestry harvesting operations. Recent increases in measured total phosphorus and phosphate concentrations in the surface inflow and in the lake, combined with the degradation of water quality that has already occurred over the last 20 years, provides further impetus for addressing this critical information gap. Were new data to  become available, opportunities exist for improving the performance of the current model and for developing a three-dimensional coupled hydrodynamic-water quality model (e.g. ELCOM-CAEDYM) with representation of kakahi and/or zooplankton, which may be able to resolve questions pertinent to the functioning of the lake, and to lake and catchment management.

text: Lake Rotokakahi water quality modelling Lake Rotokakahi is an iwi-owned lake, administered by the Lake Rotokakahi Board of Control. The lake has a surface area of 4.4 km2, a mean depth of 17.5 m, and a catchment of 19.7 km2 of which most is in exotic forest (46.5%), with some pasture (27.8%) and regenerating native forest and scrub (25.7%). Lake Rotokakahi has only one permanent surface inflow and it is assumed that the lake must be predominantly groundwater fed. The lake outflow, Te Wairoa Stream, flows into Lake Tarawera. Monitoring indicates that water quality has recently declined in the lake, with a shift from a mesotrophic state in the 1990's, to currently being classified as eutrophic. Increased algal biomass has reduced water clarity and in May 2011 the first ever recorded algae bloom of a toxic cyanobacterium species resulted in a fish kill in Te Wairoa Stream. With the majority of the catchment in either exotic or native forest, the cause for the decline in water quality is unclear. However there is some concern that forestry harvesting operations may lead to increased surface runoff of sediment and associated phosphorus in ephemeral streams that feed into the lake. The objective of this study was to setup a water quality model for Lake Rotokakahi, which in the future may provide a decisionsupport tool for lake managers.
The model used, DYRESM-CAEDYM, is a one-dimensional (1D) coupled hydrodynamic-water quality model that has been widely used in New Zealand and overseas. Methodology for deriving model forcing data (e.g. meteorological data, inflow volumes and nutrient loads), including the application of catchment and lake water balances, is described in this report. The catchment water balance indicates that groundwater and rainfall account for 37% and 42%, respectively, of the total inflow volume to the lake, with surface and ephemeral inflows contributing a smaller proportion (c. 20% combined). Furthermore, it appears that groundwater contributes a significant proportion (c. 60 - 70%) of the total nutrient loads, although surface and ephemeral inflows also contribute a significant proportion (34%) of the total phosphorus load. It should be noted that the catchment water balance is based on a very limited dataset, and therefore subject to significant uncertainty. 
We simulated the period July 2009 to June 2012 with DYRESM-CAEDYM. Model performance statistics indicated reasonable simulation of water quality for the calibration period, but did not satisfactorily capture the magnitude and dynamics of chlorophyll a and some nutrient species over an independent model validation period. There may be a number of reasons for the poor model performance over the validation period. For example, it may be that zooplankton and/or freshwater mussels (kakahi), which were not included in the model configuration, may exert significant grazing pressure on the phytoplankton populations at certain times. Furthermore, the significant uncertainty in the catchment water and nutrient loads most likely will have affected model performance. Nutrient concentrations are routinely monitored only in the surface inflow. There are no measurements of nutrient and sediment loads in ephemeral streams, and there is very limited data on groundwater nutrient concentrations.
In its current form, the DYRESM-CAEDYM model is not suitable for scenario testing of lake management options. It is recommended that effort is directed at quantification of ephemeral and groundwater inflows and their associated nutrient and (particularly for ephemeral inflows) sediment loads. This may be particularly important for ephemeral inflows located close to the lake that may be influenced by forestry harvesting operations. Recent increases in measured total phosphorus and phosphate concentrations in the surface inflow and in the lake, combined with the degradation of water quality that has already occurred over the last 20 years, provides further impetus for addressing this critical information gap. Were new data to  become available, opportunities exist for improving the performance of the current model and for developing a three-dimensional coupled hydrodynamic-water quality model (e.g. ELCOM-CAEDYM) with representation of kakahi and/or zooplankton, which may be able to resolve questions pertinent to the functioning of the lake, and to lake and catchment management.

year: 2014