Coffee shop in Little Italy

Inscriptions: Verso: [stamped] Photograph by Freda Leinwand. [463 West Street, Studio 229G, New York, NY 10014].

Coffee house consumer behavior in Changsha, China

Women in Changsha are patronizing coffee-houses, ordering beverages and sweets, and disliking the taste of the expensive product purchased. This thesis is an exploratory research study conducted in Changsha, China with a consumer behavior focus. It uses primary surveys and interviews in addition to secondary sources from books, articles, and academic journals. It seeks to identify underlying motives for purchasing behavior from working women in the developing third-tier city Changsha, Hunan, China. It delves into the psychology of the working women who spend their hard-earned discretionary incomes at costly western chain coffee-houses. The inland mass-market consumer class feels the desire to project their newly established status while needing to save money for their personal future, their children’s schooling, and their parent’s retirement. They must wisely spend discretionary income while satisfying social societal norms. An individual’s self-concept plays and important role in determining which coffee shop she will frequent and what she will order. Daylight Donuts, Starbucks, Costa Coffee and local café’s all serve brewed coffee but they have different associations. This study aims at understanding the influencing factors associated with coffee-house brand equity and how the consumer’s perception of the brand forms her purchasing behavior. All coffee-house brands are relatively new in Changsha, none existing more than seven years. They do not have lasting ties with the community and need to create consumer relationships to ensure sustainability. Changsha women are bold and strong willed. If a corporation is to succeed in the future of Hunan, it will need to create an environment of hospitality excellence, place socially responsible roots in the society, and ask its customers what they want.

Cachaça versus café: a guerra das substâncias nos corpos e nas cidades (final do século XIX e começo do século XX)

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

The Amplifier - v. 2, no. 9

In this issue...Volunteer Fire Departments, Butte, Montana, Coffee Shop, Glee Club, M Club, Pioneer's Club, Columbia Gardens, Gamer's, Dick Siguaw

The Amplifier - v. 2, no. 8(a)

In this issue...Poison Pen letter, Mr. Cliff Laity, school carnival, Butte Mineral and Gem Club, Central Typing Office, Butte, Montana, coffee shop, Petroleum Building

The Amplifier - v. 5, no. 1

In this issue...Glee Club, Naranche Stadium, Circle K club, Coffee Shop, Fulbright Scholarship, U.S. Civil Service, Phil Judd, Frank H. Kelly, Butte High School

The Amplifier - v. 6, no. 8

In this issue...Miners hockey, SUB, M Club, Scandia Hall, Canyon Ferry Lake, Georgetown Lake, Orediggers, coffee shop, Metal's Bank, U.S. Mint, Mine Rescue and First Aid

The Amplifier - v. 6, no. 10

In this issue...Anderson-Carlisle Society, E Days, Rock Hounds, Hebgen Lake, Dr. Sidney R. Groff, Circle K Club, Harlan Higinbotham, coffee shop, Henry Jacobs, Smorgasbord

Student independent Projects Environmental Studies 2007: An Environmental Levy for Disposable Cups in NL: A preliminary Investigation

Human ability to impact Planet Earth appears to know no bounds. Adherence to polices of managed resource extraction combined with unbridled consumption, have fostered a disposable culture contributing to mass production of garbage. Eco-taxation may provide the economic tools required to reduce the amount of waste generated. Keys to eco-tax success are vision, education, and flexibility. Success must be measured in societal gains, not simply in monetary terms. Public opinion is initially opposed to consumer charges. Education and viable personal options are crucial to overcome resistance. With one coffee shop dispensing over 800,000 disposable cups annually, an eco-tax is an attractive option to simultaneously raise revenue to waste management programs and reduce one sector of waste production.

Projecto Arte e Educação no Espaço Museológico : estudo exploratório de uma investigação-acção no Museu Nacional de Arte Contemporânea

O projecto Arte e Educação no Espaço Museológico realizado no Museu Nacional de Arte Contemporânea, no âmbito do Mestrado em Arte e Educação da Universidade Aberta, pretende afirmar que todos os espaços do museu intervêm junto dos diversos públicos e são importantes para que os museus sejam lugares de maravilhamento, de encontro, de reflexão, de criatividade e de aprendizagem. Em parceria com o Serviço Educativo do Museu, a Cafetaria desenvolveu, de forma articulada, actividades envolvendo grupos distintos de públicos e a exposição Pintura Portuguesa 1850-1975, com o objectivo de contribuir para a atractividade do museu e valorizar a experiência dos visitantes. O projecto desenvolvido teve em conta a transmutação das paredes do museu em si mesmo para o espaço da Cafetaria como lugar de tertúlia, onde foi possível num ambiente não formal a consumação das diversas actividades realizadas no espaço do MNAC como a sua abertura e complementaridade de uma outra forma de ser/estar no museu. A abrangência de públicos que integraram este projeto proporcionam uma troca rica de saberes, de vivências, de experiências e de uma diversidade plural de ver /estar no mundo. Para além, do contacto com a arte pictórica na sua maior essência e da fruição estética, foi possível proporcionar a estes públicos o contacto com uma outra forma de arte, a gastronomia, tantas vezes retratada por diversos artistas. Este projecto pretende ser uma lufada de ar fresco no espaço museológico e uma outra forma de ver /estar no museu em que é possível a fruição da arte num espaço de lazer, de ócio, de introspeção e retrospeção.

Impact Of Chemical Changes On The Sensory Characteristics Of Coffee Beans During Storage.

Sensory changes during the storage of coffee beans occur mainly due to lipid oxidation and are responsible for the loss of commercial value. This work aimed to verify how sensory changes of natural coffee and pulped natural coffee are related to the oxidative processes during 15 months of storage. During this period, changes in the content of free fatty acids (1.4-3.8 mg/g oil), TBARS values (8.8-10.2 nmol MDA/g), and carbonyl groups (2.6-3.5 nmol/mg of protein) occurred. The intensity of rested coffee flavour in the coffee brew increased (2.1-6.7) and 5-caffeoylquinic acid concentration decreased (5.2-4.6g/100g). Losses were also observed in seed viability, colour of the beans and cellular structure. All the results of the chemical analyses are coherent with the oxidative process that occurred in the grains during storage. Therefore, oxidation would be also responsible for the loss of cellular structure, seed viability and sensory changes.

Supercritical CO2 recovery of caffeine from green coffee oil: new experimental solubility data and modeling

The caffeine solubility in supercritical CO2 was studied by assessing the effects of pressure and temperature on the extraction of green coffee oil (GCO). The Peng-Robinson¹ equation of state was used to correlate the solubility of caffeine with a thermodynamic model and two mixing rules were evaluated: the classical mixing rule of van der Waals with two adjustable parameters (PR-VDW) and a density dependent one, proposed by Mohamed and Holder² with two (PR-MH, two parameters adjusted to the attractive term) and three (PR-MH3 two parameters adjusted to the attractive and one to the repulsive term) adjustable parameters. The best results were obtained with the mixing rule of Mohamed and Holder² with three parameters.

Bone quality associated with daily intake of coffee: a biochemical, radiographic and histometric study

Caffeine induces loss of calcium and influences the normal development of bone. This study investigated the effects of coffee on bone metabolism in rats by biochemical measurement of calcium, bone densitometry and histometry. Male rats, born of female treated daily with coffee and with coffee intake since born, were anesthetized, subjected to extraction of the upper right incisor, and sacrificed 7, 21 and 42 days after surgery. Blood and urine samples were taken, and their maxilla radiographed and processed to obtain 5-µm-thick semi-serial sections stained with hematoxylin and eosin. The volume and bone quality were estimated using an image-analysis software. The results showed significantly greater amount of calcium in the plasma (9.40 ± 1.73 versus 9.80 ± 2.05 mg%) and urine (1.00 ± 0.50 versus 1.25 ± 0.70 mg/24 h) and significantly less amount in bone (90.0 ± 1.94 versus 86.0 ± 2.12 mg/mg bone), reduced bone mineral density (1.05 ± 0.11 versus 0.65 ± 0.15 mmAL), and lower amount of bone (76.19 ± 1.6 versus 53.41 ± 2.1 %) (ANOVA; p≤0.01) in animals treated with coffee sacrificed after 42 days. It may be concluded that coffee/caffeine intake caused serious adverse effects on calcium metabolism in rats, including increased levels of calcium in the urine and plasma, decreased bone mineral density and lower volume of bone, thus delaying the bone repair process.

Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee

The oil obtained from Brazilian roasted coffee by supercritical CO2 extraction shows considerable aromatic properties, mainly composed by five aromatic compounds, 2-methylpyrazine; 2-furfurylalcohol, 2,5-dimethylpyrazine; γ-butyrolactone and 2-furfurylacetate. Sensory analyses were used to verify the influence of a mixture of these important classes of aromatic coffee compounds (pyrazines, furans and lactones) and of the roasted coffee aromatic oil on the coffee aroma and flavour of black instant freeze and spray-dried coffee beverages. In the acceptance evaluation of the aroma, the samples prepared with freeze-dried instant coffee without the mixture of volatile compounds (sample 4) were not significantly different from the freeze-dried instant coffee in which the aromatic coffee oil was added (sample 5) and from the sample prepared with freeze-dried coffee in which the mixture of the five volatile was added (sample 3), coincidentally from the same drying process. Therefore, sample (3) did not differ from samples prepared with spray dried instant coffee without (sample 1) and to which (sample 2) the mixture of volatile was added. Therefore, with respect to this attribute, the addition of this mixture did not interfere in this drink acceptance. Taking into consideration the flavor, samples prepared with freeze-dried instant coffee in which the aromatic coffee oil was added (5) and the samples with (3) and without (4) the mixture of the five volatile was added did not differ significantly, however sample (4) did not differ from samples (1) and (2). Regarding this attribute, the addition of the aromatic oil of roasted coffee or a mixture of volatile in samples of freeze-dried instant coffee had a better acceptance than those dried by spray dryer (1) and (2). Thus, the enrichment of drinks with the aromatic oil of roasted coffee, or even with the mixture of the five components did not influence the consumer acceptance with respect to the aroma, but exerts influence with respect to flavour.