This paper examines the potential benefits of using augmented reality as a tool for visualizing furniture in a buyer?s own environment before buying it. A simple prototype is developed and tested.  The steps for developing the prototype are described in great detail as well as the tools being used. The prototype is tested both on people working in the furniture business as well as people with experience in buying furniture online. In conclusion the results from the user tests are analyzed and the potential benefits are described.

This reports goal is the give BSR AB more information that's useful towards their customers in marketing of their products.It involves tests of different air filters designed for cars and 3D-modelling of Opti-Flow systems. The three models thats being tested is SAAB (93SS), VAG (1.8T) and Volvo (S60). To every brand there are three different models. A orginal- , sport- and an open cone air filter (Opti-Flow).The results indicate that the open Opti-Flow filter has better performance compared to the other cased filters. The sport filters for SAAB and Volvo has better performance then the original filter.

This report describes the process of developing a user-friendly and responsive archive website. The website is a Hi-fi prototype and was created for the company JG Communications, to serve as an archive for their customers? style guidelines. To create this website I have used HTML5 and CSS3 to make it responsive for various computer screens. I have also used PHP and some JavaScript to make some of the functions and Adobe Photoshop and Illustrator to make design elements for the prototype.

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.

SammanfattningPå grund av ökad konkurrens måste företag öka sin konkurrenskraft. Ett sätt för företag att öka sin konkurrenskraft är att utnyttja de resurser de besitter på ett mer effektivt sätt. Hur ett producerande företag styr sin produktion påverkar hur effektivt de utnyttjar sitt produktionssystem, lager och personal. Ett företag kan styra sin produktion genom att välja hur de partiformar och belägger de artiklar som utnyttjar ett produktionssystem.  Syftet med det här arbetet är att öka förståelsen för hur en modell för partiformning och beläggning av artiklar med varierande efterfrågan i ett produktionssystem där kapacitetsbrist råder kan se ut.Arbetet är en fallstudie där partiformning och beläggning av artiklar i ett produktionssystem analyseras. Kvalitativ forskning har bedrivits för att nå en djup förståelse för problemet.

Background: The women who were called in for further examinations after a breast screening had all their examinations and test during one day. This organization has been conducted since 1993 in this clinic, but has not previously been evaluated. Aim: The aim of this study was to investigate the patients? experiences of the organization, in a radiologic breastcancer clinic, where all the examinations and the test-results were given at the same day. Method: An empirical quantitative study was performed.

This thesis deals with numerical simulation of earth pressure against tubular bridges in the software Plaxis. Plaxis is a FEM (Finite Element Method) software based on numerical calculations for which approximate solutions are developed through an iterative process. The program is specifically designed for soil and rock mechanical tests, such as voltage and deformation calculations in soil.The Royal Institute of Technology conducted in 2005, field tests on tubular bridges of corrugated steel, which was part of Ersa Bayoglu Fleners PhD (Bayoglu Flener, 2009). She studied how two different tubular bridges deformed during installation and filling. Tests and measurements were made during filling.

The city of Kalmar has a desire that their 3D maps of the city should come to a greater use and get residents more involved in Kalmar city. The purpose of this report is to show one way to work with these 3D maps when it comes to presenting information about Kalmar for its residents and tourists in a specific area.  The report also includes information about advantages and disadvantages with the use of 2D and 3D maps in different environments. Various reports and other sources indicate an interest in 3D and a use for this, but even that 2D is still seen as a natural way to read a map. By collecting information from relevant literature, interviews and user testing, the group has obtained sufficient background information to present the results of a web site, where the visitor can navigate in both 2D and 3D in a specific area of Kalmar. User tests and surveys have been conducted in two rounds and the web site has been revised after their results..

This paper is a compilation of some of the important viral zoonosis that can be passed from apes and simians (simian and prosimian) to man. Viral zoonoses are viral diseases that can be passed from animals to humans. The paper will also provide a better insight of the risks workers and visitors to the zoo can be exposed to. The viruses that this paper is focused on is herpes Bvirus, simian T-lymphotropic virus type 1 (STLV), simian immunodeficiency virus (SIV), Ebola virus, Marburg virus, yellowfever virus, monkeypoxvirus and hepatitis B virus. The choice of viruses is based on how infectious they are and how pathogenic they are.

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.

I have been inspired by the Do It Yourself movement. DIY builds on the creativity of the individual, one?s capacity for initiative and one?s desire to realise one?s ideas. I have been inspired by sheets of pattern paper used in the manufacture of clothing, and my line of furniture is based on two-dimensional patterns of furniture. The sections of the pieces of furniture are printed on and relate to a standard sheet of plywood.

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.