Denna rapport visar härledning och tillämpning av en ny metod som skall användas för att dimensionera konvektorer. Dessa konvektorer dimensioneras enbart för att motverka kallraset längs stora fönster. Detta skall uppnås genom den naturliga konvektionen som luften går igenom, vilket i sin tur är orsakad av en konvektor placerad under ett fönster. I dagens samhälle sker konvektorsdimensionering enbart för att ersätta transmission och ventilationsförluster, ingen hänsyn tas till kallras. Tidigare arbeten kring luftströmmingar, flänsar, naturlig konvektion och Nusselts beräkningar har studerats.

The word mathematics is often associated to addition, subtraction, division or multiplication. This is not the kind of mathematics that belongs to pre-school. In my essay I have chosen to write about how mathematics is used in pre-school. In the literature it is written that the best way of becoming familiar with mathematics, is to integrate it in the every day life but that there are educators that use traditional mathematics education in pre-school. The questions I would like to answer are:1.

AbstractThis master thesis was performed at Scania transmission department in Södertälje, where the manufacturing of gears is done. Today a large amount of manual handling is performed between the machining and the hardening process. Most of the manual handling is done at the heat treatment department. The purpose of this master thesis is to give a suggestion on how to reduce or eliminate the manual handling at the heat treatment department. The possibility to use the same packaging throughout the processes will also be investigated.

Syftet med examensarbetet är att ta fram en modell för torsionssvängningar i systemet vevaxel, motortransmission och kamaxeln på SCANIA's 12 liters dieselmotor DC1201. Det höga gastrycket och injektortrycket på SCANIA's dieselmotorer ger upphov till stora moment på både vevaxeln och kamaxeln. Dessa moment varierar kraftigt med tiden och skapar torsionssvängningar hos de båda axlarna samt hos motortransmissionen. Modellen som presenteras är linjär och av frekvens respons typ, den beskriver förloppet i fortvarighet. Axlarna och transmissionen är diskretiserade med totalt 37 frihetsgrader.

SVT is Sweden?s largest TV-network and broadcasts more then 22 000 hours of TV each year. SVT is a public service company where the basic idea is to reflect the world from different perspectives and news is very important for providing neutral and versatile information in a variety of areas. An important part of the flow of information is to continuously receive reports from all corners of the world around the clock. This places very high demands on the technology used and it is important that it function and develops to meet current and future growing needs.

ABSTRACT. Introduction: Human Immunodeficiency Virus (HIV) is a retrovirus which occurs worldwide and spreads between humans mainly through sex, from mother to child, blood and blood products and between injecting drug users. After been infected with HIV for a couple of years the final stage of the infection progress into Acquired Immune Deficiency Syndrome (AIDS), and there is no cure or vaccine, only medication that delays the development of the disease. Objective: The aim of this thesis is to examine the preventive work against HIV in Sweden, the groups at risk for getting infected and to highlight sexual attitudes and behaviours among adolescents and young adults. Method: A literature based study method was used and the material is based on scientific articles and reports from active actors within the field of HIV prevention.

According to the European Union waste hierarchy, waste should first of all be minimized. Reuse and material and energy recycling come next. Lastly the waste should be thrown at the refuse tip. In the inner city of Stockholm waste handling can be done in various types of ways. The solutions vary as a result of the type of architecture of the building and its condition.

Inledning: Det är inte många områden som berör så många människor som livsmedel och livsmedelskonsumtion. Vi alla konsumerar olika livsmedel på ett eller annat sätt även om det är med mycket skiftande perspektiv. Det man konsumerar är heller inte statistiskt, utan förändras vid olika situationer som livet ger. Konsumtionen uppfyller olika behov hos olika individer och mycket påverkar ens val. Vägen från bonden till konsument blir allt längre som gör att konsumenter vill ha mer information om slutprodukterna för att kunna värdera produkten med sina referensramar.Bakgrund: Livsmedel som produceras och säljs i affären ska betraktas som att de är självklara att konsumera säkert.

Syftet med den här studien är att empiriskt undersöka hur ett relaterat diversifierat företag kan ta tillvara de möjligheter till synergieffekter, som flera olika produktgrupper ger. Vi har undersökt detta genom en kvalitativ fallstudie på Procordia Food. Där undersökte vi tillvaratagandet av synergier som genereras av osynliga resurser - kunskapsöverföring. Utifrån en analys av Procordia Foods organisation, i förhållande till den referensram vi har valt att använda oss av, formulerade vi följande hypoteser: Hypotes 1 - Den begränsade medvetenheten om synergiers innebörd hos relaterat diversifierade företag förhindrar att en potential för effektivisering utnyttjas. Hypotes 2 - Relaterat diversifierade företag går miste om potentiella fördelar då de inte utformar organisationsstrukturen efter synergigenererande faktorer.

Development in spin dynamic occurs in the whole world because of therising demands on fast electronic storage for example hard drivesand RAM (Random Access Memory). Measuring the spin resonance of amaterial gives you the insight of the theoretical speed for amagnetic memory. This means the maximum storage speed is below thefirst resonance. All magnetic materials have different propertiesthat will inflict the resonance frequency which brings that theconstructors of memories need to know which magnetic material theywill use to obtain best results. In the market for normal users themaximum storage speed in a RAM memory is 1.6 GHz.

This paper sets out to investigate how companies can create advertisement that focus not only on selling but also on entertainment. The research is based on seven TV-commercials produced by the Swedish food chain ICA. The commercials were analyzed according to the methods of discourse analysis, semiotic analysis and rhetorical analysis. Furthermore, the research compares the analysis made with the thoughts and ideas of Tobias Karlsson, Head of marketing and communications development at ICA to find out how the comprehension of the commercials correlate with the original intentions made by the company.The study shows that ICA creates a commercial that contains the perfect mix of rhetorical approaches, communication strategies and entertainment mixed with gravity. The study also shows that ICA fails with its primary goal which is to sell selected products; however, by producing the entertaining commercials, they manage to strengthen their brand.

Sveriges nötköttsproduktion har stadigt gått ner de senaste åren. Stora livs-medelsföretag såsom McDonalds har svårt att säkerställa sin leverans utav svenskt nötkött. Studien fokuserar på Österrike, om hur de arbetar för att säkerställa förekomsten av inhemskt nötkött som är av hög kvalitet och hur de säkerställer lönsamhet samt tillväxt i hela värdekedjan. Österrike är ett land som idag har en självförsörjningsgrad på 142 procent, jämfört med Sverige som ligger på 52 procent i självförsörjningsgrad. Uppsatsen är en teoretisk undersökning av hållbara leverantörskedjor, där fokus ligger på maktförhållanden inom leverantörskedjan. McDonalds Sve-rige och Sveriges nötköttsproducenter (SNP) är de som står bakom efterfrå-gan om den övergripande studien, som kommer att göra en jämförelse mel-lan länder i Europa (Irland, Storbritannien och Österrike). I Österrike har det tagits fram merbetalningsprogram för att lantbrukaren ska få bättre betalt.

AbstractThis master thesis was performed at Scania transmission department in Södertälje, where the manufacturing of gears is done. Today a large amount of manual handling is performed between the machining and the hardening process. Most of the manual handling is done at the heat treatment department. The purpose of this master thesis is to give a suggestion on how to reduce or eliminate the manual handling at the heat treatment department. The possibility to use the same packaging throughout the processes will also be investigated.

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.