The purpose of this essay is to study the film culture in South Africa in a national cinema-context, focusing on the relationship between anti-apartheid film from 1974-1994 and the film in South Africa today. By pitching the South Africa-specific works of Lucia Saks and Jacqueline Maingard against the over-arching debate on national cinema as formulated by, amongst others, Stephen Crofts and Andrew Higson, this study aims to find whether or not a specific South African national cinema have existed, and exists today, or not. The study finds that an underground culture of documentaries and short films made by and for the black population has been in place since the apartheid, and the distribution method on video and television is still being used to reach the black population today. By re-examining the concepts of both the national, and of national cinema to also include film on video and television, the study shows that South Africa has indeed a film culture that can be called a national cinema..

Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition. This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking. The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small.

My thesis is a study of how the perception of booktalk aimed at kids and youngsters in the Swedish educational system has changed between 1932 and 2007. A discursive reading of articles in the magazine Biblioteksbladet provides the basis for my investigation. The thesis argues that an older "authoritaritan" and "traditional" discourse has given way for a more modern, "anti-authoritaritan" and "lust"-directed discourse. The older discourse was designed to make sure that young people were provided with a certain well-defined quantity of "approved" literature. The new discourse stresses the importance of fostering kids and youngsters with a positive and enthusiastic attitude towards reading in general.

How affected are the sugar production in Mozambique and Tanzania by EU sugar regime? What does the EU sugar reform constitute in these countries?Using theories regarding free trade and anti-free trade, I am able to answer these questions. The aim of this paper is to study how the various sugar agreements with EU affect the sugar production in Mozambique and Tanzania. Therefore I am using a method called a most similar system design in this comparative case study. The conclusion is that the EU sugar regime is the main reason to how the sugar productions in developing countries are.

Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition. This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking. The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small.

New technologies and new consumer behaviors are having a large impact on mediacompanies. The biggest change is in the behavior of the younger demographic whereold platforms like television are abandoned for new online platforms. In this newworld, media companies and organizations need new tools and business models tostay competitive. One such tool is Design Thinking, a term used to describe a cognitivedesign-specific set of activities used during a design process. It has been popularizedin commercial areas and there the term is used to describe an applicable workflowused to promote the skills required to use Design Thinking.

In this study, 29 calves were dehorned by heat cauterisation at the age of 1 to 8 weeks. Before the procedure, the calves were given local anaesthetic but were not sedated. In connection with the dehorning, 14 calves were given the non-steroidal anti-inflammatory drug (NSAID) meloxicam and 15 calves were given placebo. During the following three days behavioural studies were performed to investigate if the different treatments had any effect on the calves´ postoperative behaviour. Head shakes, head rubs, kicks and ear flicks were studied, as earlier studies have shown that an increase in these behavioural patterns suggests postoperative pain.

The soybean can be used in multiple ways, and its high oil content makes it suitable for extraction. Soy bean meal, a by-product of the oil extraction, is a good source of protein with a high feeding value, and is therefore used in a number of different animal feeds. Further, soy bean meal has a low production price, which is one of the reasons for the extensive export of the product. There is a great demand for vegetable-based proteins, especially in the organic production where synthetic amino acids are banned. However, the current production of soy beans is not environmentally sound and that combined with the long transport distances amplifies the need of finding a locally produced protein source.

Every year, approximately 700 000 individuals´ visit an emergency ward in Sweden as a result of injuries and to the emergency ward at Umea University hospital (NUS) about 12 000 injured arrive every year. This study is a retrospective cross-sectional study that surveys injuries caused by crashes among 153 pedestrians and 53 bicyclists, who have been injured in a geographically well defined area during the period January to June 2009. The aim of this study is to survey injuries among pedestrians and cyclists and to examine what preventive measures could reduce these injuries in the Umeå municipality. The results show that falls caused by slipper surface are common among both pedestrians (71 %; n = 109) and bicyclists (32 %; n = 17). Almost one third of the pedestrians (34 %; n = 43) were in the age of 65 or older.

Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition. This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking. The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small.

Study objects: Three different productions companies which the authors have chosen to be anonymous. Purpose: The purpose with this study is to examine why production companies choose to use 3D-animations in television commercials, and what different kind of aspects affects their decisions. Theoretical: The theoretical chapter reviews the history of 3D-animation andtelevision commercials and other fields that will be relevant laterin the analysis and discussion. Method: A case study has been made on three different companies, two of the companies are active in post-production and the other one is active in the consulting area. Data was collected through semistructured interviews with two of the companies.

Vi har i denna studie undersökt vilka möjligheter sex skolors likabehandlingsplaner ger för att arbeta för och med likabehandling. Detta har vi gjort genom att utföra kvalitativa textanalyser på skolornas likabehandlingsplaner där vi har studerat hur planerna svarar mot skollagen, Allmänna råd för arbetet mot diskriminering och kränkande behandling (2012) samt Lika rättigheter i skolan? (2012). Vi har vidare utgått ifrån fyra strategier för likabehandlingsarbete som vi har hämtat från Kevin Kumashiros artikel Towards a Theory of Anti ? Oppressive Education (2000).

The interest for wind power has increased in Sweden. Northern Sweden is especially interesting due to that a new wind resource map shows that there are areas in northern Sweden that have more potential for wind power than what have been known before. Therefore E.ON Vind is interested in finding out if, and where, there are suitable places for establishment of wind power in northern Sweden. The purpose of this master thesis is therefore to perform an inventory of northern Sweden for suitable places for wind power. The master thesis is performed at E.ON Vinds office at Vasagatan in Stockholm.

Apart from recognizing and neutralizing threats, antibodies also have the ability to regulate immune responses against their specific antigen. IgG administered together with erythrocytes is well known to induce >99% suppression. This has been used to prevent haemolytic disease in new-borns since the 1960's, but the mechanism behind it is still not completely understood. The effect on the primary response is well established, but its influence on induction of immunological memory is still heavily debated. In this study adoptive cell transfer of splenocytes to irradiated mice was used to survey the effect IgG has on induction of immunological memory without disturbance from the primary IgG response.

The problem presented in this report is that of finding a method to calculate the lift force from a single-element airfoil of arbitrary shape. A number of restrictions are used in order to simplify calculations while retaining reasonable accuracy. The problem is solved for the two-dimensional case only and no finite-wing effects are taken into account. Furthermore, inviscid and incompressible flow is assumed. The method used to solve the problem is the vortex panel method, with vortex singularities distributed over simplified airfoil geometry.