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.

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.

Oxygen consumption and carbon dioxide production are usual measurements within the sports and training physiology. The same measurements are also common when it comes to establish the amount of energy that is used during work and to establish the intensity of work. The volume of oxygen that is consumed contra the volume of carbon dioxide that is produced can be used to calculate the metabolic rate within the human body. This calculation shows the percent relationship between carbohydrates and fat in the metabolism. The first accurate method to measure the breathing gases for use in metabolic calculation was established in the early twenty century when the Douglas bag method was introduced.

På beställning av GE Healthcare AB har en sammanställning gjorts över interaktionen mellan metalljoner och kelatorer samt metalljoner och proteiner vid immobiliserad metalljonsaffinitetskromatografi (IMAC). Kelatorer är kemiska föreningar som kan användas för att binda metalljoner. Denna sammanställning kan användas som en vägledning för optimering av IMAC.Det är ett vedertaget faktum att bindningsstyrkan mellan metalljoner och proteiner, bland annat, beror på hur många bindningsställen på metalljonen som finns kvar för proteiner att binda till. Desto fler bindningsställen kelatorn upptar på metalljonen, desto svagare blir interaktionen med proteinet. Denna sammanställning är begränsad till ett antal metalljoner, som till exempel Cu2+, Ni2+, Co2+, Zn2+ och Fe3+, och kelatorerna ?Iminodiacetic acid? (IDA), ?tris(2-aminoethyl)amine? (TREN), ?1,4,7-triazacyclononane? (tacn), ?tris(carboxymethyl)ethylenediamine? (TED) och ?nitrilotriacetic acid? (NTA).Några intressanta skillnader i bindningsstyrkan mellan ett antal intermediära metalljoner, kopplade till en kelator, och proteiner har framkommit i denna studie.

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.

Glycerol is essential for the lipid metabolism of both plants and animals. Glycerol is formed in the rumen by hydrolysis of lipids from the feed. Glycerol is also a by-product from the production of biodiesel from rapeseed oil and other fat sources. Glycerol might be used as a dietary glucose precursor for dairy cows in similar ways as propylene glycol. Due to increased production of biodiesel more glycerol has been available to a lower price.

In this project a LC-MS-method for the analysis of gamma-hydroxybutyrate, gamma-butyrolactone, 1,4-butanediol, amphetamine and methadone was developed.Initially, the efficiency of the ionisation of the analytes was evaluated with respect to the ionisation technique (ESI, APCI and APPI) and the composition of the mobile phase. In the next step a number of different columns was tested in order to find the one with the greatest potential for separation of the substances in question. Using the selected column, the separation was optimised by means of experimental design and the software The Unscrambler 7.8. The parameters studied were the flow rate, the column temperature and the mobile phase composition. The response variables were the resolution between the target compounds and the retention time of the last eluting compound.These experiments showed that, in order to obtain the best ionisation, the mobile phase should consist of 5 mM formic acid in water and acetonitrile.

This is a literature study in which I investigate if there are scientific studies that form the basis of the Swedish dog world views concerning the spaying of bitches. The positive impacts are said to be reduced problems with pseudopregnancy, reduced risk of pyometra, reduced risk of mammary and uterine tumors, an earlier cease of bone growth, a more active and happier dog and a bitch who is more tolerant of other dogs. The negative consequences are said to be urinary incontinence, increased aggressiveness, lower metabolism and the increased risk of obesity, a more lethargic individual and altered coat.There are studies indicating that spaying reduces behavioral problems associated with heat and pseudopregnancy. Assuming no ovary tissue persists after the procedure, and there is no progesterone production, the risk of pyometra decreases. Early spaying, before the first heat, reduces the risk of mammary tumors.

The amount of various phosphorus (P) fractions in the sediment and the relationship between the amount of P and sediment particle size were investigated in a constructed wetland southwest of Linköping. Furthermore, the possible correlation between clay content in the sediment and distance from the inlet was investigated. Sediment samples were collected along three transects from the inlet to the outlet, with six samples in each transect. In order to measure the soluble P, an NH4Cl extraction was done. This was also analysed for total soluble P after oxidation with peroxodisulphate.

The amount of various phosphorus (P) fractions in the sediment and the relationship between the amount of P and sediment particle size were investigated in a constructed wetland southwest of Linköping. Furthermore, the possible correlation between clay content in the sediment and distance from the inlet was investigated. Sediment samples were collected along three transects from the inlet to the outlet, with six samples in each transect. In order to measure the soluble P, an NH4Cl extraction was done. This was also analysed for total soluble P after oxidation with peroxodisulphate.