The horse is a homeothermic animal and to keep a constant body temperature in winter season is important. Acclimatisation is to provide means for a good thermal insulation consisting of skin, hair, and an outer air layer. The skin covers the horses body and it is composed of three main layers where the top layer of the epidermis consists of dead keratinized cells that are constantly being sheed. The dermis is composed of collagen connective tissue that give the skin its strength. The bottom layer with subcutaneous fat provides a thermal insulation and can be used as an energy reserve in cold weather.

The purpose of our study is to examine whether stress among social workers is present, and if so, what strategies they and their supervisors use to manage work-related stress. The study is based on a qualitative method. The data consist of interviews, with six social workers and three supervisors. The study?s theoretical framework is based on KASAM, SOC-sense of coherence by Antonovsky, demand- control- support model by Karasek & Theorell, stress theory by Hans Selye and coping strategies by Lazarus.

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.

Göteborg Energi has a surplus of district heating during spring, summer and fall. The heat surplus is due to a constant production of waste heat from oil refineries and heat from waste incineration over the year. It would be desirable to increase the demand for heat and the uptime for the newly built combined heat and power generation plant, Rya Kraftvärmeverk. One alternative could be to integrate Rya Kraftvärmeverk with a pellet production facility. By producing heat, electricity and pellet in a joint process the energy use can be decreased.

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.

This essay investigates the function of fictional space and thematics in Line Knutzon?s dramatic works.My main theoretical concept is thematic unity, factors that unite several plays by one author.I have found three major themes: the encounter, identity and childhood, which I study in five of Knutzon?s plays: The Splint In The Heart, The Latest Thing, First You?re Born, The Air Others Breathe and The Time Will Soon Come.I study three aspects of space: fictive space, where the play is set, the characters? inner space and exterior space, that which is outside fictive space: society. Fictive space is shown mainly via dialogue and context.It is evident that the themes, most clearly visible in the five chosen plays, are very important in Line Knutzon?s dramatic works. Most typical is the way she portrays childhood memories, in monologues showing that her characters exist in a ?hole?, in the void between childhood and adulthood.My investigation leads to the conclusion that Knutzon deals with existential matters: there is a kind of constant chaos, within her characters, expressed in actions and thoughts.

Title: Festivalernas Intåg ? Korröfestivalen- en bordunstämmas resa genom festivaliseringenThe Korrö festival- The establishment of a Swedish Folk Music Festival.This thesis describes how folk music festivals have been escalating during the past few and how they have influenced Swedish folk music. To reach my results I have been studying one festival in particular which is the Korrö Folk Music Festival. This event started in the mid-eighties as a small happening that attracted almost exclusively musicians that were a part of the bordooon movement. The bordoon movement gathered a couple of days in the summer at what they called the ?Korrö bordunstämma? to build instruments and play folk music.

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 aim of this study was to examine the current and historic mercury(Hg) load of the lake Storjuktan due to its recent exposure to a local potential source of Hg in form of the Sulphide mine Blaikengruvan(2006) and an earlier potential sources of Hg-load, the damming of the lake(1960s). Sediments were extracted using a HTH-sampler, freeze-dried, and analyzed for tot-Hg, LOI and activity of 210Pb and compared to samples extracted prior to the opening of the mine(2006). Constant initial concentration (CIC)-dating model was used for dating the samples. Low levels of Hg (100ng/g) were found throughout the lakes sediment. The highest levels of Hg(220ng/g) was detected at a depth of 4-5cm dating back to the mid 1970:s, suggesting that increased levels of atmospheric Hg rather than damming of the lake has caused the increase of Hg.

The purpose of this thesis is to examine the networks of interlocking directors in the 50 largestSwedish companies on the Stockholm Stock Exchange during the years 1990, 1995, 2000, 2005and 2010 and seek explanations for the observed developments.Our findings indicate that the density and concentration of the network has decreased during thefirst ten-year period and stayed constant during the second period. The development of theoverall network is not consistent throughout all corporate groups. Most notablyHandelsbankssfären seems to experience increased density and connectivity whileWallenbergsfären is experiencing the reverse.The changes during the first ten-year period is deemed to come mainly from changes inregulations pertaining to both the opening for international capital investments as well as looserrestrictions on domestic capital investments. These changes have caused decreased concentrationof ownership, as well as the emergence of new owners, which is reflected in the board ofdirectors.During the second ten-year period the changes are more pertaining to the individual boards andboard members, without flowing through into the overall network. Our findings indicate thatthese changes are caused by the increased professionalization of boards and board work, whichhas gained momentum through the creation of the Swedish Corporate Governance Code..

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.