Today there is no way of measuring or simulating turbulent flow in high Reynolds numberenvironments. The computational power required to simulate these conditions is not expectedto be available for several decades so instead the CICLoPE project aims at solving thisshortage by the construction of a long carbon fiber wind tunnel in which real measurementscan be made. To do accurate measurements it is of importance that the wind tunnel, 0.9 metersin diameter and 110 meters long, is as straight as possible.This master thesis treat the design and construction of a device which may be used to align thetunnel along a reference laser beam. A design is presented which allows the pipe to be alignedwithin about a quarter of a millimeter along its entire length. Contents span over severalscience fields such as physics, mechanics, control theory and electronics.The result is a theoretically correct design.

The share of problem gamblers increased for men between 18-24 years old during the period 1999-2009, while the share were steady or decreased for other classes of population. This study examines the relation between this development of problem gambling and the Swedish gambling market. The factors that are studied are the functioning of the market with a focus on the new Internet market for gambling, the games and the underlying risk factors in those, the marketing and other factors outside the gambling market. First a large literature review was made to map the development as detailed as possible. After that a qualitative analysis of the content in television commercials was done to see if they were made for the problem group.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

Title: How to manage stress seen from a leadership perspective Authors: Lina Jonsson, Kristian Olsson, Mattias Olsson, Shabnam Tahajjod Supervisor: Marie Aurell Department: Department of Business Administration, IEM Course: Bachelor thesis in Business Administration, FEC 007 Question of issue: How can we understand stress managing at a workplace seen from a leadership perspective? Method: We have chosen a qualitative method for our thesis with inter-views as qualitative data collection. The interviews had a low grade of standardization. Result: On the basis of our question of issue we have drawn the con-clusion that it is important to create comfort at the workplace, that there are a safety and a feeling of handle the work tasks and that there is a plentiful information flow between managers and employees to manage to handle the workplace stress situa-tion..

This study investigates the value relevance of goodwill impairments for equity investors in Swedish listed companies. We provide insight on whether goodwill impairments are value relevant before as well as after the implementation of IFRS 3 and IAS 36. We express market value of equity as a function of book value of equity; net income excluding goodwill impairments and goodwill impairments, using the Ohlson valuation model and Hellström's price regression. Our findings suggest that goodwill impairments are statistically value relevant for equity investors. Prior to the implementation of IFRS 3 and IAS 36, our findings imply that equity investors respond negatively to goodwill impairments.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

Abstract Tutor - Anders Richtnér History - Theories suggest that Lean Product Development strategies dramatically increase a company's performance through enabling faster T-T-M, Quality and Costs of Product Development. Purpose - The purpose of this paper is therefore to investigate whether the implementation of LPD actually affect corporate performance measurements T-T-M, Quality and Cost, in a positive way. Methodology - This Bachelor thesis is an exploratory investigation of the concept of Lean Product Development within a global IT- company, performed through four case studies, interviews and complementing corporate performance data. Findings - With empirical data and subsequent analyzes in mind, we note the following; it is clear that the project that produced the best results, in terms of T-T-M, Quality and Cost, also was the one furthest in the process of implementing Lean Product Development..

The construction of buildings and paved surfaces changes the natural water balance.Precipitation generates surface runoff and storm water instead of infiltrating into the soil.Storm water has come to be considered as a major source of pollution in lakes and streams inthe vicinity of urban areas. Reduction of pollutants in storm water is a key action in order toprotect sensitive recipients and maintain high water quality. Storm water is traditionallytransported by storm sewers to the nearest recipient. In recent years the approach to stormwater management has changed; storm water should primarily be disposed of on site, throughlocal disposal of storm water, LOD. LOD is created by a combination of the function ofseveral smaller local facilities and the general sewer system.

Syftet med vår studie är att undersöka hur människor där den kreativa processen är central i sitt yrkesutövande upplever denna process och se om det går att hitta ett mönster. Vi bestämde oss för att ta reda på vad som händer inuti människan runt det kreativa ögonblicket. Vår huvudfrågeställning är: Vad är den kreativa processen? Vi gjorde öppna intervjuer med fem verksamma kreatörer med hjälp av DV-kamera. Vårt resultat visade att det gick att se ett gemensamt mönster i den kreativa processen.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.