This paper aims to investigate the embalming process and the Balanites aegyptiaca from two pottery originated in ancient Egypt. The two objects were from Medelhavsmuseet in Stockholm. Samples were collected and analyzed with Fourier transform infrared spectrometry (FTIR) and Gas chromatography/mass spectrometry to identify which components the samples contained. The results show complex mixtures mainly consisting of resin origin from Pinaceae and the vegetable oils from the Balanites aegyptiaca..

Det är viktigt att vägarna håller så länge som möjligt. En faktor som har en påverkan i asfaltens långvarighet är bitumen. När bitumenet föråldras försämras dess egenskaper som ökar risken att skador uppstår på asfalten. Med hjälp av olika tillsatser kan bitumenets egenskaper förbättras. En av dessa egenskaper är bitumenåldring.

The aim of this bachelor thesis has been to investigate some of the materials present in and onprinted papers which might be suitable for analysis. A brief history of paper making and somepigments were studied after which the theory of some of the available methods for technicalanalysis were summarized. Two works of art on paper were chosen for a closer examination,both are woodblock prints but of different composition and origin. The investigation wasmade to exemplify some of the common techniques applied on works of art. There were twoaims in these examinations.

Efterfrågan på förnyelsebara och miljövänliga produkter har ökat under de senaste åren. Biobaserade plaster anses vara en av de mest lovande innovationer.   Det övergripande målet med examensarbetet var att undersöka möjligheterna att utvinna xylan och glukomannan ur rapshalm. Metoden som utnyttjades var en hydrotermisk extraktion. Inverkan av temperatur, pH och tid studerades genom att tillämpa ett faktorförsök på två nivåer.

Today the milk production per cow is increasing but the milk delivered by the Swedish farmer contains less amounts of fat and protein than earlier. The contents have decreased since 1993. In average the milk contain 4,2 percent fat and 3,4 percent protein. Earlier the fat content in milk was important. Nowadays the dairy?s attention has turned to the milk?s valuable proteins, principally the caseins, which have a considerable nutritional value and are important for several dairy products like cheese and yoghurt.