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Probabilistic time estimation is an essential part of proper risk management in tunneling projects. In recent decades, several models have been developed for this purpose, one of which was developed by Isaksson and Stille (Rock Mech Rock Eng 38:373–398, 2005). In this paper, Isaksson and Stille’s probabilistic time and cost estimation model was improved and then applied to estimate the total tunneling time of the headrace tunnel in the Uri hydropower project in India. The improvements allow the user to more accurately account for different types of geological features and disruptive events. The result of the estimation is a distribution of tunneling time. The outcome illustrates how a proper understanding of the geological setting of the project and its effect on construction performance can contribute to effective risk management., QC 20230515

In this study, we investigated the effect of overrun, fat destabilization degree and ice crystal size on viscoelastic behavior, hardness and melting properties of ice cream by changing only one parameter at a time. To vary the degree of fat destabilization, we changed the emulsifier type; to modify overrun and ice crystal size, we used either a batch freezer or liquid nitrogen freezing upon whipping. Fat destabilization degree, overrun and ice crystal size were measured to determine the structural differences between the studied samples. Furthermore, viscoelastic behavior upon increasing strain and temperature were evaluated by oscillatory rheology. Hardness and meltdown tests were performed to explore the role of different microstructural elements. Depending on the composition of the ice cream, we identified two main types of structures: one dominated by the ice crystals, and one dominated by a fat network. The results showed that the ice crystal-dominated structure contributed more than the fat network to viscoelastic behavior and hardness, whereas the fat network had a larger effect on the melting process. Only a limited effect of ice crystal size on the properties of the ice cream was seen, independently of the kind of dominated structure. In both types of ice cream, overrun had a large effect on mechanical properties, but only in ice crystal-dominated samples it also affected melting. This research provides a better understanding of the role of multiple structural elements in ice cream, which can be used for its reformulation.

Analyzing whether a correlation existed between these two acquisition portfolios, we proposed and answered our four research questions. Our primary research questions and answers determined the advantages and disadvantages of contract type and whether policy initiatives shaped the acquisition strategies for the Ford-class aircraft carriers. Also, we wanted to determine how the selection of contract type can shape future acquisitions, especially when acquiring new and immature technologies. From our research, we discovered that the major difference between the acquisitions of CVN-78 and CVN-79 occurred during the detail design and construction contracts. For CVN-78, a hybrid cost type contract was awarded and was composed of multiple cost reimbursable type contracts. On the other hand, the contract selected for detail design and construction of CVN-79 was fixed price incentive fee. Additionally, policy initiatives like Better Buying Power (BBP) highly encouraged the use of incentive type contracts, especially fixed price contracts. From our research, we determined one of the reasons for the schedule and cost overruns experienced by the Ford-class aircraft carrier occurred during the acquisition of advanced yet immature technologies. MDAPs must strategically align contract type selection with technical and developmental risk in order to mitigate cost and schedule overruns. However, it must be noted that the selection of contract type alone does not indicate causation., Civilian, Department of the Navy, Civilian, Defense Contract Management Agency, Approved for public release. Distribution is unlimited.

[ES] El helado es un alimento tradicionalmente de sabor dulce, que se consume en estado congelado. Para este proyecto, se ha decidido romper los esquemas del mercado elaborando helados salados, con la particularidad de añadirles microalgas que son una fuente de vitaminas y minerales naturales y sabores vegetales. Se caracterizó el producto mediante la determinación de una serie de parámetros de calidad, como el overrun, el tiempo de caída de la primera gota y el porcentaje de derretimiento. Además, se analizaron propiedades fisicoquímicas como el pH, densidad y el color, y parámetros texturales y sensoriales. Se ensayaron con distintas formulaciones y combinaciones de proporciones de ingredientes hasta conseguir tres sabores distintos y seis prototipos finales, de los cuales tres incorporan Spirulina y tres Chlorella. Los distintos prototipos de helados conseguidos en el presente proyecto contienen propiedades refrescantes al incorporar verduras y frutas con sabores muy actuales, en sintonía con el vigente estilo de vida. Una sociedad que cada vez incorpora más verduras y frutas en su alimentación habitual. Los prototipos elaborados presentaron una textura suave en boca, con la cantidad justa de grasa para mantener su estructura el tiempo suficiente para ser consumido sin descongelar. Los colores de los distintos prototipos se ven influenciados por el tipo de microalga utilizada, siendo más verdosos-azules los elaborados con Spirulina y más verdes-amarillos los elaborados con Chlorella. Finalmente, tras el análisis sensorial de los distintos prototipos se determinó una buena aceptación del producto, pero con una baja intencionalidad de compra, como suele ocurrir con muchos productos con innovaciones radicales., [EN] Ice cream is a traditionally sweet-tasting food, which is consumed in a frozen state. For this project, it has been decided to break the market schemes by making salty ice creams, with the particularity of adding microalgae that are a source of natural vitamins and minerals and vegetable flavors. The product was characterized by the determination of a series of quality parameters, such as overrun, first dripping time and melting rate. In addition, physicochemical properties such as pH, density and color, and textural and sensory parameters were analyzed. They were tested whit different formulations and combinations of ingredient proportions until achieving three different flavors and six final prototypes, of which three incorporate Spirulina and three Chlorella. The different ice cream prototypes obtained in this project contain refreshing properties by incorporating vegetables and fruits with very current flavors, in line with the prevailing lifestyle. A society that increasingly incorporates more vegetables and fruits into their usual diet. The elaborated prototypes presented a smooth texture in the mouth, with just the right amount of fat to maintain its structure long enough to be consumed without thawing. The colors of the different prototypes are influenced by the type of microalga used, being greenish-blue those made with Spirulina and more green-yellow those made with Chlorella. Finally, after the sensory analysis of the different prototypes, a good acceptance of the product was determined, but with a low intentionality of purchase, as often happens with many products with radical innovations.

[ES] El helado es un alimento tradicionalmente de sabor dulce, que se consume en estado congelado. Para este proyecto, se ha decidido romper los esquemas del mercado elaborando helados salados, con la particularidad de añadirles microalgas que son una fuente de vitaminas y minerales naturales y sabores vegetales. Se caracterizó el producto mediante la determinación de una serie de parámetros de calidad, como el overrun, el tiempo de caída de la primera gota y el porcentaje de derretimiento. Además, se analizaron propiedades fisicoquímicas como el pH, densidad y el color, y parámetros texturales y sensoriales. Se ensayaron con distintas formulaciones y combinaciones de proporciones de ingredientes hasta conseguir tres sabores distintos y seis prototipos finales, de los cuales tres incorporan Spirulina y tres Chlorella. Los distintos prototipos de helados conseguidos en el presente proyecto contienen propiedades refrescantes al incorporar verduras y frutas con sabores muy actuales, en sintonía con el vigente estilo de vida. Una sociedad que cada vez incorpora más verduras y frutas en su alimentación habitual. Los prototipos elaborados presentaron una textura suave en boca, con la cantidad justa de grasa para mantener su estructura el tiempo suficiente para ser consumido sin descongelar. Los colores de los distintos prototipos se ven influenciados por el tipo de microalga utilizada, siendo más verdosos-azules los elaborados con Spirulina y más verdes-amarillos los elaborados con Chlorella. Finalmente, tras el análisis sensorial de los distintos prototipos se determinó una buena aceptación del producto, pero con una baja intencionalidad de compra, como suele ocurrir con muchos productos con innovaciones radicales., [EN] Ice cream is a traditionally sweet-tasting food, which is consumed in a frozen state. For this project, it has been decided to break the market schemes by making salty ice creams, with the particularity of adding microalgae that are a source of natural vitamins and minerals and vegetable flavors. The product was characterized by the determination of a series of quality parameters, such as overrun, first dripping time and melting rate. In addition, physicochemical properties such as pH, density and color, and textural and sensory parameters were analyzed. They were tested whit different formulations and combinations of ingredient proportions until achieving three different flavors and six final prototypes, of which three incorporate Spirulina and three Chlorella. The different ice cream prototypes obtained in this project contain refreshing properties by incorporating vegetables and fruits with very current flavors, in line with the prevailing lifestyle. A society that increasingly incorporates more vegetables and fruits into their usual diet. The elaborated prototypes presented a smooth texture in the mouth, with just the right amount of fat to maintain its structure long enough to be consumed without thawing. The colors of the different prototypes are influenced by the type of microalga used, being greenish-blue those made with Spirulina and more green-yellow those made with Chlorella. Finally, after the sensory analysis of the different prototypes, a good acceptance of the product was determined, but with a low intentionality of purchase, as often happens with many products with radical innovations.

[ES] El helado es un alimento tradicionalmente de sabor dulce, que se consume en estado congelado. Para este proyecto, se ha decidido romper los esquemas del mercado elaborando helados salados, con la particularidad de añadirles microalgas que son una fuente de vitaminas y minerales naturales y sabores vegetales. Se caracterizó el producto mediante la determinación de una serie de parámetros de calidad, como el overrun, el tiempo de caída de la primera gota y el porcentaje de derretimiento. Además, se analizaron propiedades fisicoquímicas como el pH, densidad y el color, y parámetros texturales y sensoriales. Se ensayaron con distintas formulaciones y combinaciones de proporciones de ingredientes hasta conseguir tres sabores distintos y seis prototipos finales, de los cuales tres incorporan Spirulina y tres Chlorella. Los distintos prototipos de helados conseguidos en el presente proyecto contienen propiedades refrescantes al incorporar verduras y frutas con sabores muy actuales, en sintonía con el vigente estilo de vida. Una sociedad que cada vez incorpora más verduras y frutas en su alimentación habitual. Los prototipos elaborados presentaron una textura suave en boca, con la cantidad justa de grasa para mantener su estructura el tiempo suficiente para ser consumido sin descongelar. Los colores de los distintos prototipos se ven influenciados por el tipo de microalga utilizada, siendo más verdosos-azules los elaborados con Spirulina y más verdes-amarillos los elaborados con Chlorella. Finalmente, tras el análisis sensorial de los distintos prototipos se determinó una buena aceptación del producto, pero con una baja intencionalidad de compra, como suele ocurrir con muchos productos con innovaciones radicales., [EN] Ice cream is a traditionally sweet-tasting food, which is consumed in a frozen state. For this project, it has been decided to break the market schemes by making salty ice creams, with the particularity of adding microalgae that are a source of natural vitamins and minerals and vegetable flavors. The product was characterized by the determination of a series of quality parameters, such as overrun, first dripping time and melting rate. In addition, physicochemical properties such as pH, density and color, and textural and sensory parameters were analyzed. They were tested whit different formulations and combinations of ingredient proportions until achieving three different flavors and six final prototypes, of which three incorporate Spirulina and three Chlorella. The different ice cream prototypes obtained in this project contain refreshing properties by incorporating vegetables and fruits with very current flavors, in line with the prevailing lifestyle. A society that increasingly incorporates more vegetables and fruits into their usual diet. The elaborated prototypes presented a smooth texture in the mouth, with just the right amount of fat to maintain its structure long enough to be consumed without thawing. The colors of the different prototypes are influenced by the type of microalga used, being greenish-blue those made with Spirulina and more green-yellow those made with Chlorella. Finally, after the sensory analysis of the different prototypes, a good acceptance of the product was determined, but with a low intentionality of purchase, as often happens with many products with radical innovations.

El objetivo de esta investigación fue evaluar el efecto de la sustitución parcial de crema de leche por diferentes sustitutos de grasa en los parámetros funcionales del helado duro de vainilla. Se empleó un diseño de mezclas simplex con centroide. Se elaboraron siete tipos de helado sustituyendo el 4% de grasa por la combinación de inulina, oligofructosa y/o maltodextrina. A los helados se les evaluó parámetros funcionales como el overrun, tiempo de caída de primera gota (TCPG) y el porcentaje de derretimiento (%D). Se realizó un análisis de varianza, con que el que se obtuvo que las diferencias entre los resultados de incorporación de aire (overrun) no fueron significativas (p<0,05), logrando aproximadamente un 41% de aumento en todos los tratamientos. De acuerdo al análisis de varianza del %D y el TCPG, al menos dos muestras tienen diferencias significativas en cada caso según la prueba de Tukey. En el %D se observó que entre las muestras con concentraciones de 3 (4%O) y 6(2%M-2%O), y 7 (1,33%I-1,33%M- 1,33%O) y 3 (4%O) hay diferencias significativas, por otro lado en el TCPG se encontró que hay diferencias significativas entre tres parejas de muestras como lo son 3 (4%O) y 7 (1,33%I-1,33%M- 1,33%O), 4 (2%I-2%M) y 7(1,33%I-1,33%M- 1,33%O) , y 5 (2%I-2%O) y 7 (1,33%I- 1,33%M- 1,33%O). Las letras I, M, y O corresponden a Inulina, Maltodextrina y Oligofructosa respectivamente. Los resultados para el overrun se encuentran entre los rangos aceptados para un helado duro, sin embargo, tienden a ser bajos por la sustitución parcial de la grasa, por otra parte, los resultados para el %D y el TCPG no coincidieron con los reportados en la literatura debido a la sustitución parcial de la grasa y a condiciones operacionales en el laboratorio.

Con tantos ingredientes, temperaturas y fuerzas mecánicas que tienen un efecto sobre la mezcla, cambiar un parámetro puede influir en la calidad del helado. El tiempo de caída de primera gota (TCPG), la velocidad de derretimiento (VD) y el porcentaje de Overrun (PO), son determinantes en la calidad del producto y en el desarrollo de nuevos helados. En este estudio se evaluó el efecto de la adición de fresa en polvo, maltodextrina, polidextrosa y goma guar sobre los parámetros de calidad de un helado, mediante un diseño experimental de mezclas. Se elaboraron siete mezclas por triplicado con los cuatro componentes a evaluar. Se empleó leche entera líquida y en polvo, crema de leche, azúcar, glucosa, colorante y saborizante de fresa. Para el análisis estadístico se utilizó el software SPSS y Minitab 18.1. Se encontraron diferencias significativas entre todas las formulaciones. La formulación con mayor PO fue la de los emulsificantes, pues, tienen buena capacidad de retención de aire, y las burbujas se distribuyen mejor. El TCPG resultó ser mayor en la formulación con fresa en polvo (10,27 min), e igualmente fue la que menor VD obtuvo a los 30 y 40 minutos de haber iniciado la prueba. Estos resultados se le atribuyen a la fresa, una fruta rica en polifenoles que unen extraordinariamente el agua y el aceite, presentes en el helado, generando mayor resistencia a la fusión y conservando la forma original de la crema durante un tiempo más prolongado de lo habitual. En conclusión, la fresa en polvo ayuda a conseguir mayores tiempos de derretimiento, con el empleo de emulsificantes se obtienen valores altos de PO; y con la aplicación de un diseño de mezclas se logra conseguir una formulación balanceada.

On a daily basis, abdominal examinations with x-ray imaging are run at hospitals for diagnosis of abdominal diseases. To enable doctors to visualize organs and tissues on an x-ray image with colors based on the radiodensity, the patient needs to drink an oral contrast that fills up the digestive system. Current filling agents have a radiodensity similar to that of organs and tissues which makes the contrast between the agent and the organs low, and a challenge for the doctor to give a correct diagnosis. The aim of this work was to scale down the production of a protein-based foam used as contrast agent, as the current process is not adapted to the time it takes for the patient to drink the full dose, leading to varying quality of the portions of foam swallowed. A production time of below 3 min was desired. Ultrasonication and scaling parameters of the current mixing method were evaluated for the mixing of powder ingredients in liquid (dispersion production). The foaming process was downscaled by evaluating equipment dimensions. Since the foam properties need to be unaffected by the downscaling, various analyses were conducted. Results from the ultrasonication experiments showed that ultrasound enhances foaming properties and decreases the bubble size to 1/3 of that obtained with the original method. Downscaling the dispersion production and foaming 3 downscaled dispersions according to the original foaming process resulted in foams that fulfilled the product requirements. However, when the same dispersion was foamed alone, the obtained foam did not fulfill the requirements. Increasing the dispersion mixing time and decreasing the foaming jar diameter resulted in downscaled foams with similar properties as the original foams. In vitro digestive treatments and an x-ray showed that the downscaled foams were acceptable but need slight improvement to eliminate visible bubbles. Downscaling the production resulted in foams indifferent from the original ones, but the time g, Skummigt kontrastmedel för buktomografi utan biverkningar Alla har vi sett i sjukhusserier en röntgenapparat med en cirkel som man åker in i, men vilka förberedelser krävs för att det ska bli bra bilder som kan hjälpa läkaren att ställa en korrekt diagnos? Visste du att man behöver dricka runt 1 L vätska innan för att fylla upp magen om man vill få en bra bild? I ett projekt har tillverkningen av ett skum som underlättar röntgenbesöket undersökts. Inför en röntgenundersökning behöver du alltså fylla upp magtarmkanalen med en vätska som gör det enklare att skilja olika organ åt på en röntgenbild. Oftast smakar den här vätskan rätt äckligt och inte nog med det, den kan göra att du får ont i magen efteråt och måste stanna kvar på sjukhuset någon timme. Hade det inte varit skönt att slippa den delen och bara gå hem istället? Detta är fullt möjligt! Nu finns det nämligen ett drickbart skum som har samma effekt men gör att du slipper de obehagliga konsekvenserna, och som dessutom gör det enklare för läkaren att diagnosticera. Det finns i flera olika smaker och innehåller inga skumma ingredienser – faktiskt mestadels protein. Det enda kruxet är att du får runt ett skum som du dricker fördelat i tre glas under 45–60 min. Eftersom skummet förändras snabbt under den här tiden, blir röntgenbilderna kanske inte så bra som de hade kunnat om varje glas innehöll identiska skum. I ett projekt har detta problem identifierats där man undersökte olika sätt att framställa skummet i mindre skala d.v.s. ett glas i taget. På så sätt får man ett färskt glas skum vid tre tillfällen precis innan man ska dricka det, och då blir det garanterat fina röntgenbilder. Först skulle steget där pulveringredienserna blandas i vatten göras i mindre skala och under mycket kortare tid än vanligtvis. Sedan vispades den här vätskan som vanligt för att bli ett skum. Det visade sig att volymen av vätskan spelar en stor roll i hur skummet blir, för när man blandade tre glas av den här vätskan och vispade till

On a daily basis, abdominal examinations with x-ray imaging are run at hospitals for diagnosis of abdominal diseases. To enable doctors to visualize organs and tissues on an x-ray image with colors based on the radiodensity, the patient needs to drink an oral contrast that fills up the digestive system. Current filling agents have a radiodensity similar to that of organs and tissues which makes the contrast between the agent and the organs low, and a challenge for the doctor to give a correct diagnosis. The aim of this work was to scale down the production of a protein-based foam used as contrast agent, as the current process is not adapted to the time it takes for the patient to drink the full dose, leading to varying quality of the portions of foam swallowed. A production time of below 3 min was desired. Ultrasonication and scaling parameters of the current mixing method were evaluated for the mixing of powder ingredients in liquid (dispersion production). The foaming process was downscaled by evaluating equipment dimensions. Since the foam properties need to be unaffected by the downscaling, various analyses were conducted. Results from the ultrasonication experiments showed that ultrasound enhances foaming properties and decreases the bubble size to 1/3 of that obtained with the original method. Downscaling the dispersion production and foaming 3 downscaled dispersions according to the original foaming process resulted in foams that fulfilled the product requirements. However, when the same dispersion was foamed alone, the obtained foam did not fulfill the requirements. Increasing the dispersion mixing time and decreasing the foaming jar diameter resulted in downscaled foams with similar properties as the original foams. In vitro digestive treatments and an x-ray showed that the downscaled foams were acceptable but need slight improvement to eliminate visible bubbles. Downscaling the production resulted in foams indifferent from the original ones, but the time g, Skummigt kontrastmedel för buktomografi utan biverkningar Alla har vi sett i sjukhusserier en röntgenapparat med en cirkel som man åker in i, men vilka förberedelser krävs för att det ska bli bra bilder som kan hjälpa läkaren att ställa en korrekt diagnos? Visste du att man behöver dricka runt 1 L vätska innan för att fylla upp magen om man vill få en bra bild? I ett projekt har tillverkningen av ett skum som underlättar röntgenbesöket undersökts. Inför en röntgenundersökning behöver du alltså fylla upp magtarmkanalen med en vätska som gör det enklare att skilja olika organ åt på en röntgenbild. Oftast smakar den här vätskan rätt äckligt och inte nog med det, den kan göra att du får ont i magen efteråt och måste stanna kvar på sjukhuset någon timme. Hade det inte varit skönt att slippa den delen och bara gå hem istället? Detta är fullt möjligt! Nu finns det nämligen ett drickbart skum som har samma effekt men gör att du slipper de obehagliga konsekvenserna, och som dessutom gör det enklare för läkaren att diagnosticera. Det finns i flera olika smaker och innehåller inga skumma ingredienser – faktiskt mestadels protein. Det enda kruxet är att du får runt ett skum som du dricker fördelat i tre glas under 45–60 min. Eftersom skummet förändras snabbt under den här tiden, blir röntgenbilderna kanske inte så bra som de hade kunnat om varje glas innehöll identiska skum. I ett projekt har detta problem identifierats där man undersökte olika sätt att framställa skummet i mindre skala d.v.s. ett glas i taget. På så sätt får man ett färskt glas skum vid tre tillfällen precis innan man ska dricka det, och då blir det garanterat fina röntgenbilder. Först skulle steget där pulveringredienserna blandas i vatten göras i mindre skala och under mycket kortare tid än vanligtvis. Sedan vispades den här vätskan som vanligt för att bli ett skum. Det visade sig att volymen av vätskan spelar en stor roll i hur skummet blir, för när man blandade tre glas av den här vätskan och vispade till

Lösningen på rådande klimathot och hälsoproblem kan ligga i att omforma våra kostvanor. Genom att minska på animaliekonsumtionen och öka intaget av vegetabiliska produkter kan miljö och hälsa förbättras. För att stimulera en sådan omställning behövs fler alternativ för konsumenter. Glass tillverkas traditionellt med animaliska produkter men det finns också vegetabiliska alternativ, majoriteten av dessa importeras. Många baljväxter trivs i tempererade klimat och har en lång tradition av att odlas i Sverige. Idag används en del av de inhemska baljväxterna främst till djurfoder med dessa skulle kunna användas även i livsmedel. Syftet med arbetet var att undersökta om svenska baljväxter kan tillämpas som råmaterial vid glasstillverkning. Effekten av groddning och val av fett utvärderades med hänsyn på glassens egenskaper. De parametrar som utvärderades var proteinhalt med modifierad Kjeldahl-metod följt av HPLC, torrsubstans med ugntorkningsmetod, buffertkapacitet via titrering, pH med pH-meter, viskositet med rinntidsviskosimetri och smälthastighet med smälttidsanalys. Resultatet indikerade att svenska baljväxter kan användas som råmaterial vid glasstillverkning. Fettsort eller groddning verkade inte ha någon påverkan på glassens egenskaper. Fermenteringsmöjligheten av glassen utreddes även vilken indikerar på att fler fermenteringsförsök behövs, eventuellt med en andra mjölksyrabakterier. Ytterligare undersökningar krävs för samtliga analyser för att fastställa tillförlitliga resultat., The solution to current climate changes and lifestyle related diseases can partly be targeted by changing our diet into a more plant based. With the same consumption level and production methods, animal products are very resource demanding. More options are needed to encourage consumers into eating a more sustainable diet. Ice cream is traditionally made from animal products but there are plant based alternatives, of which the majority is imported. Swedish leguminous are easily cultivated in temperate climates and have been traditionally grown in Sweden for many years. Some of the Swedish leguminous are mostly cultivated for feed, but it is possible to use them for human food as well. The aim of this study was to investigate if Swedish leguminous can be utilized as raw material for plant based ice cream. Germination and choice of vegetable fat was evaluated. The parameters that were analyzed were protein content by Kjeldahl with modification and HPLC, total solid content by oven drying methods, buffer capacity by titration, pH by pH-meter, viscosity by capillary methods and melting rate by melting-time analysis. The results indicate that Swedish leguminous can be used as raw material for plant based ice cream. The fat type or germination did not seem to affect the properties of the ice cream. Finally, fermentation of the Swedish leguminous based ice cream was evaluated. The result indicates that more fermentation attempts are needed, perhaps with other types of lactic acid bacteria. Further studies is needed to determine a reliable result.

Researchers and engineers continue to ponder over the reliability of construction cost forecasts made at the early stages of project development. After a project has been incorporated in the statewide transportation improvement program, increasingly detailed estimates of its cost are prepared at the remaining stages of project development, namely, design estimate, engineer’s estimate, and bid estimate. The accuracy of such estimates has critical consequences on contract administration and asset management in general. Most agencies do not have a methodological framework to identify projects where final cost is likely to exceed the cost estimate, or where the cost estimate is likely to exceed the final cost. This study presents such a methodology for identifying contracts that are likely to experience cost overrun at different stages of the project development process. Also, the study analyzes escalation patterns of cost estimates across the stages of project development. The application of the methodology is demonstrated using data from Indiana. Monte Carlo simulations were conducted to analyze the variability in probabilities of escalation patterns and cost overruns. To facilitate implementation of the study results, a software tool was developed using the developed models to identify contracts that are more likely to experience cost overrun in Indiana. The methodology can, however, be used by other highway agencies. For the case study, the results showed that for expansion (capacity addition) and bridge contracts, the probability of cost overrun increased with increase in contract size. For pavement projects, large contracts (exceeding $5 million) were found to be more likely to experience a cost underrun compared to small contracts. Pavement contracts in urban areas were found to be more likely to experience cost overrun compared to their rural counterparts. For expansion and bridge contract cost overrun, no significant difference in cost overrun likelihood was fo

Researchers and engineers continue to ponder over the reliability of construction cost forecasts made at the early stages of project development. After a project has been incorporated in the statewide transportation improvement program, increasingly detailed estimates of its cost are prepared at the remaining stages of project development, namely, design estimate, engineer’s estimate, and bid estimate. The accuracy of such estimates has critical consequences on contract administration and asset management in general. Most agencies do not have a methodological framework to identify projects where final cost is likely to exceed the cost estimate, or where the cost estimate is likely to exceed the final cost. This study presents such a methodology for identifying contracts that are likely to experience cost overrun at different stages of the project development process. Also, the study analyzes escalation patterns of cost estimates across the stages of project development. The application of the methodology is demonstrated using data from Indiana. Monte Carlo simulations were conducted to analyze the variability in probabilities of escalation patterns and cost overruns. To facilitate implementation of the study results, a software tool was developed using the developed models to identify contracts that are more likely to experience cost overrun in Indiana. The methodology can, however, be used by other highway agencies. For the case study, the results showed that for expansion (capacity addition) and bridge contracts, the probability of cost overrun increased with increase in contract size. For pavement projects, large contracts (exceeding $5 million) were found to be more likely to experience a cost underrun compared to small contracts. Pavement contracts in urban areas were found to be more likely to experience cost overrun compared to their rural counterparts. For expansion and bridge contract cost overrun, no significant difference in cost overrun likelihood was fo

Tato práce se zaměřuje na popis mechanismů pro plánování úloh při přetížení a pro snížení spotřeby energie. Každá z částí uvádí tyto mechanismy a důvody pro jejich použití. Mimo jiné jsou popsány i konkrétní algoritmy, které jsou v další fázi diplomové práce implementovány v systému uC/OS-II a porovnány jejich výkony., This term project deals with the problem of scheduling real-time tasks in overload conditions and techniques for lowering power consumption. Each of these parts features mechanisms and reasons for their using. There are also described specific algorithms, that are implemented, in operating system uC/OS-II, and compared in next phase of master's thesis.

Tato práce se zaměřuje na popis mechanismů pro plánování úloh při přetížení a pro snížení spotřeby energie. Každá z částí uvádí tyto mechanismy a důvody pro jejich použití. Mimo jiné jsou popsány i konkrétní algoritmy, které jsou v další fázi diplomové práce implementovány v systému uC/OS-II a porovnány jejich výkony., This term project deals with the problem of scheduling real-time tasks in overload conditions and techniques for lowering power consumption. Each of these parts features mechanisms and reasons for their using. There are also described specific algorithms, that are implemented, in operating system uC/OS-II, and compared in next phase of master's thesis.

Causes of construction cost escalations can be numerous and any effort to ascertain them in order to explain regional disparities requires that all the major construction cost components affected by the increase must first be recognized. Imprecise concepts and categories as well as mix-up of what constitute cost or price makes it difficult to systematically identify these cost constituents. The aim of this paper is to synthesize these concepts and systematize the factors that determine construction cost factors in a way that makes it easier to tackle the issue of Swedish regional construction cost escalation differences. The factors influencing construction costs were divided into four groups/layers based on the extent to which the construction actors, especially contractors and clients, could influence the factors; project-specific factors, client-contractor related factors, competition and market conditions, and macroeconomic and political factors. Factors in the first and final groups may not contribute valuable analysis that explains the regional construction costs differences. The other two groups of factors; client and contractor-related factors and competition and market conditions could have huge influences on construction costs and hence could explain different construction costs increase observed between metropolitan and smaller regions in Sweden., QC 20111114, Doctoral Thesis: Performance of construction projects

Probabilistic time estimation is an essential part of proper riskmanagement in tunneling projects. In recent decades, several modelshave been developed for this purpose, one of which was developed byIsaksson and Stille (2005 Rock Mech Rock Eng 38:373-398). In thispaper, Isaksson and Stille’s probabilistic time and cost estimation modelwas improved and then applied to estimate the total tunneling time of theheadrace tunnel in the Uri hydropower project in India. Theimprovements allow the user to more accurately account for differenttypes of geological features and disruptive events. The result of theestimation is a distribution of tunneling time. The outcome illustrateshow a proper understanding of the geological setting of the project and itseffect on construction performance can contribute to effective riskmanagement., QC 20211116

Tato práce se zaměřuje na popis mechanismů pro plánování úloh při přetížení a pro snížení spotřeby energie. Každá z částí uvádí tyto mechanismy a důvody pro jejich použití. Mimo jiné jsou popsány i konkrétní algoritmy, které jsou v další fázi diplomové práce implementovány v systému uC/OS-II a porovnány jejich výkony., This term project deals with the problem of scheduling real-time tasks in overload conditions and techniques for lowering power consumption. Each of these parts features mechanisms and reasons for their using. There are also described specific algorithms, that are implemented, in operating system uC/OS-II, and compared in next phase of master's thesis.

The combination of negative real budget growth and unchanged operational use has stressed the resources of the United States Navy, resulting in an annual average over-budget execution of $0.77 billion per year in Navy-wide ship depot maintenance since FY2010. The Navy's active ship maintenance budget only supports 70 percent of the ship maintenance projected in FY2017; a significant portion of over-budget execution and delays has occurred with submarine availabilities. Delays to a submarine's return to the fleet results in a decrease of the overall operational availability (Ao) of already diminishing submarine force levels. In this thesis, data collected from Pearl Harbor Naval Shipyard (PHNSY) is analyzed to investigate possible factors impacting the ability of maintenance activities to complete SSN 688-class submarine maintenance availabilities as scheduled. The analysis illustrates a systematic underestimation of availability duration due to the use of outdated historically based estimates following a significant shift in maintenance strategy in 2012. Additionally, the analysis shows a significant increasing trend in the average number of man-days required to complete a job. This thesis provides a narrowed focus for future studies attempting to determine the cause of this trend. Finally, this thesis proposes a solution to the systematic underestimation of availability durations by illustrating the inherent error in the current equation and providing a notional equation to remove that error., http://archive.org/details/analysisofssncla1094555640, Lieutenant, United States Navy, Approved for public release; distribution is unlimited.

Tato práce se zaměřuje na popis mechanismů pro plánování úloh při přetížení a pro snížení spotřeby energie. Každá z částí uvádí tyto mechanismy a důvody pro jejich použití. Mimo jiné jsou popsány i konkrétní algoritmy, které jsou v další fázi diplomové práce implementovány v systému uC/OS-II a porovnány jejich výkony., This term project deals with the problem of scheduling real-time tasks in overload conditions and techniques for lowering power consumption. Each of these parts features mechanisms and reasons for their using. There are also described specific algorithms, that are implemented, in operating system uC/OS-II, and compared in next phase of master's thesis.

Tato práce se zaměřuje na popis mechanismů pro plánování úloh při přetížení a pro snížení spotřeby energie. Každá z částí uvádí tyto mechanismy a důvody pro jejich použití. Mimo jiné jsou popsány i konkrétní algoritmy, které jsou v další fázi diplomové práce implementovány v systému uC/OS-II a porovnány jejich výkony., This term project deals with the problem of scheduling real-time tasks in overload conditions and techniques for lowering power consumption. Each of these parts features mechanisms and reasons for their using. There are also described specific algorithms, that are implemented, in operating system uC/OS-II, and compared in next phase of master's thesis.

Tato práce se zaměřuje na popis mechanismů pro plánování úloh při přetížení a pro snížení spotřeby energie. Každá z částí uvádí tyto mechanismy a důvody pro jejich použití. Mimo jiné jsou popsány i konkrétní algoritmy, které jsou v další fázi diplomové práce implementovány v systému uC/OS-II a porovnány jejich výkony., This term project deals with the problem of scheduling real-time tasks in overload conditions and techniques for lowering power consumption. Each of these parts features mechanisms and reasons for their using. There are also described specific algorithms, that are implemented, in operating system uC/OS-II, and compared in next phase of master's thesis.