The development in electronics increases the demand for good design methods and design tools in the field of electrical engeneering. To improve their design methods Ericsson microwave Systems AB is interested in using computer tools to create a link between the specification and the implementation of a digital system in a FPGA. Xilinx System Generator for DSP is a tool for implementing a model of a digital signalprocessing algorithm in a Xilinx FPGA. To evaluate Xilinx System Generator two testcases has been designed. The testcases are selected to represent the FPGA designs made at Ericsson microwave Systems.

Proteins are vital to all cells in the body. They consist of long chains of amino acids. To be able to study the amino acid composition of a protein it is necessary to hydrolyse it, followed by separation and quantification. When the protein is hydrolysed, in this case ß-lactoglobulin, the protein is divided into individual amino acids. The method that traditionally has been used to hydrolyse proteins takes 24-72 hours to complete.

Proteins are vital to all cells in the body. They consist of long chains of amino acids. To be able to study the amino acid composition of a protein it is necessary to hydrolyse it, followed by separation and quantification. When the protein is hydrolysed, in this case ß-lactoglobulin, the protein is divided into individual amino acids. The method that traditionally has been used to hydrolyse proteins takes 24-72 hours to complete.

Sweden is one of five nations in the world manufacturing fighter aircrafts. Highly advanced technology is needed in order to develop a fighter aircraft. When developing advanced technology, new applications, other than those initially intended occur, spin-off. Some of Sweden?s largest companies are spin-offs from the fighter aircraft industry.

Examensarbetet syftar till att kartlägga olika metoder för att attackera ett datorsystem uppbyggt kring kommersiella produkter över ett nätverk. Arbetets inriktning har varit att göra en så komplett kartläggning som möjligt med den tid och de resurser som funnits tillgängliga. Arbetet är gjort på Ericsson microwave Systems AB.

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.

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.

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.

The aim with this study was to investigate the effects a change of manufacturing process would have on the mechanical properties of drill bits made of a WC/Co composite used for stone cutting. The method used today is sintering, where the material is heated in a conventional sintering oven. The other method was microwave sintering, where the material is heated by radiation in the microwave region. Also an investigation of the manufacturing cost were made.The main difference between the two heating methods is that the conventional way is a rather slow process and the microwave method is very fast. The material is also heated homogeniously in the method with mirowaves, aposed to the case with the conventional sintering where the material is heated from the outside in.This makes the material harder and more wear resistent.

The report describes a measuring method for analysis of energy consumption measurement in microwave ovens. Concurrently that the awareness of the environment evolves the demands are growing for more power saving products. This is also counting within the Home Appliance business, which is Whirlpools business area. Whirlpool is therefore interested of launching microwave ovens with documented low power consumption. To be able to implement this, both asserted measuring equipment, that fulfils all demands, and a standard procedure is required.

Today, Ericsson microwave Systems (EMW) uses non-graphical user interfaces in some of their Ada95 applications. EMW wishes to develope a more easy-to-use and platform independent graphical user interface (GUI) for their applications. To meet these requirements EMW has chosen to evaluate Java in GUI development with Ada95. To make it possible for the Java GUI to communicate with the Ada95 application, some kind of standardized interface is required. CORBA is a specification of such an interface.

This report is introduced with a presentation of fundamental electromagnetic theories, which have helped a lot in the achievement of methods for calculation and design of microstrip transmission lines and circulators. The used software for the work is also based on these theories. General considerations when designing microstrip solutions, such as different types of transmission lines and circulators, are then presented. Especially the design steps for microstrip lines, which have been used in this project, are described. Discontinuities, like bends of microstrip lines, are treated and simulated.

This study intends to elucidate which view customers has about Sony Ericsson as a trademark compared with it?s biggest competitors and how the company can expand and create added value around its products. The aim with this essay is to study and to analyze Sony Ericsson?s creation of value and to increase understanding about strategy development. We have chosen to do this study on the basis of customer perspectives.We have used existing theories that treat matters: added value, marketingmix and trademark image.

Syfte: Syftet med denna uppsats är att kartlägga vilken roll Ericsson spelar och har spelat som innovationsgenerator i Öresundsregionen, samt ge en bild av det utbyte och skapande av kunskap som sker i relationerna mellan Ericsson, lokala myndigheter, universitet och företag i regionen. Metod: Intervjuer med olika aktörer i regionen, från både näringsliv, myndigheter och universitet, har legat till grund för det empiriska datainsamlandet. Intervjuerna har sedan kompletterats med telefonintervjuer med lokala företag inom IT och telekom. Slutsatser: Ericsson har en nyckelroll i den regionala utvecklingen inom telekom, både som kund för mindre företag och som samarbetspartner och sponsor av forskning vid Lunds Tekniska Högskola (LTH). Nätverken mellan Ericsson, lokala företag, och LTH är väletablerade och fyller en viktig funktion som kunskapsspridare i regionen.

The aim of the study is on basis of Peters and Waterman?s factor of success, to examine the successful companies, Ericsson and Huawei, and to analyze the R&D and positioning strategies of the companies.To accomplish the study we have used a case study using interviews and annual reports to collect data. Three persons have been interviewed, two from Ericsson and one from Huawei. All annual reports from the year 2004 until 2011 have been reviewed.Our finding is that Ericsson and Huawei do not, according to Peters and Waterman?s model, fulfill all factors of success and their R&D strategy varies depending on the situation and which knowledge the company already possesses and needs.