KEITS Training Services: Moving to Mobile - assessment with Blackberry devices

Work-based learning provider, KEITS has improved efficiencies and institutional effectiveness with the introduction of Blackberry mobile devices to all their assessors. They have saved time and money on paper and travel, diversified evidence capture and improved their overall engagement with learners.

Strategic tensions within the smartphones industry: the case of BlackBerry

This paper reviews some aspects of corporate strategy in a well-known smart phone provider. Two approaches to strategy are analysed: one concerning the industry and the other related to the organization. A general introduction on the smart phones industry is given followed by specific background on BlackBerry. Two perspectives are explored: the first talks about the paradox of compliance and choice within the industry and the second discusses the paradox of control and chaos in BlackBerry. The paper concludes with a brief overview on the company performance from 2006 to 2012 leading to some recommendations.

EFFECT OF DRYING METHODS ON THE THERMODYNAMIC PROPERTIES OF BLACKBERRY PULP POWDER

Three different types of maltodextrin encapsulated dehydrated blackberry fruit powders were obtained using vibrofluidized bed drying (VF), spray drying (SD), vacuum drying (VD), and freeze drying (FD). Moisture equilibrium data of blackberry pulp powders with 18% maltodextrin were determined at 20, 30, 40, and 50 degrees C using the static gravimetric method for the water activity range of 0.06-0.90. Experimental equilibrium moisture content data versus water activity were fit to the Guggenheim-Anderson-de Boer (GAB) model. Agreement was found between experimental and calculated values. The isosteric heat of sorption of water was determined using the Clausius-Clapeyron equation from the equilibrium data; isosteric heats of sorption were found to increase with increasing temperature and could be adjusted by an exponential relationship. For freeze dried, vibrofluidized, and vacuum dried pulp powder samples, the isosteric heats of sorption were lower (more negative) than those calculated for spray dried samples. The enthalpy-entropy compensation theory was applied to sorption isotherms and plots of Delta H versus Delta S provided the isokinetic temperatures, indicating an enthalpy-controlled sorption process.

Influence of Fluid Concentration on the Elevation of Boiling Point of Blackberry Juice

The rise in boiling point of blackberry juice was experimentally measured at soluble solids concentrations in the range of 9.4 to 58.4Brix and pressures between 4.9 103 and 9.0 104 Pa (abs.). Different approaches to representing experimental data, including the Duhring`s rule, a model similar to Antoine equation and other empirical models proposed in the literature were tested. In the range of 9.4 to 33.6Brix, the rise in boiling point was nearly independent of pressure, varying only with juice concentration. Considerable deviations of this behavior began to occur at concentrations higher than 39.1Brix. Experimental data could be best predicted by adjusting an empirical model, which consists of a single equation that takes into account the dependence of rise in boiling point on pressure and concentration.

Juventude e consumo emocional nas redes sociais da internet. Análise das marcas: Coca-Cola, Pepsi, BlackBerry, Nokia, Riachuelo e C&A

In The paradoxical happiness , Gilles Lipovetsky elects five major paradigmatic models that command the pleasure and happiness in our societies. Starting with the paradigmatic models of penia (where it is emphasized the existential dissatisfaction supplied by the consumption and where advertising has a special place, bombarding consumers and creating consumer needs, in addition to selling a lifestyle rather than the products themselves), and narcissus (model constructed on the basis of self-exaltation and abdication of the social and political) intends to examine the relationship between the consumption exercised by young people and the advertising displayed on social networking sites, focusing on the social media Facebook, observing the virtual fan pages of the following brands: Coca-Cola; Pepsi; BlackBerry, Nokia, Riachuelo and C&A and their relationships with their consumers

Rheological and thermophysical properties of blackberry juice

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Influence of Fluid Concentration on the Elevation of Boiling Point of Blackberry Juice

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)