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.

På beställning av GE Healthcare AB har en sammanställning gjorts över interaktionen mellan metalljoner och kelatorer samt metalljoner och proteiner vid immobiliserad metalljonsaffinitetskromatografi (IMAC). Kelatorer är kemiska föreningar som kan användas för att binda metalljoner. Denna sammanställning kan användas som en vägledning för optimering av IMAC.Det är ett vedertaget faktum att bindningsstyrkan mellan metalljoner och proteiner, bland annat, beror på hur många bindningsställen på metalljonen som finns kvar för proteiner att binda till. Desto fler bindningsställen kelatorn upptar på metalljonen, desto svagare blir interaktionen med proteinet. Denna sammanställning är begränsad till ett antal metalljoner, som till exempel Cu2+, Ni2+, Co2+, Zn2+ och Fe3+, och kelatorerna ?Iminodiacetic acid? (IDA), ?tris(2-aminoethyl)amine? (TREN), ?1,4,7-triazacyclononane? (tacn), ?tris(carboxymethyl)ethylenediamine? (TED) och ?nitrilotriacetic acid? (NTA).Några intressanta skillnader i bindningsstyrkan mellan ett antal intermediära metalljoner, kopplade till en kelator, och proteiner har framkommit i denna studie.

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.

5-hydroxytryptamin (5-HT) is biochemically derived from Tryptophan. Kynurenic acid and quinolinic acid are also known metabolites of tryptophan. 5-HT is considered to play a role in depression and today selective serotonin reuptake inhibitors (SSRIs) are used for treatment of depression. 5-HT may also play a role in pain perception. The aim of this study was to investigate whether a supplement of tryptophan may affect conditions such as depression and/or pain.

The amount of various phosphorus (P) fractions in the sediment and the relationship between the amount of P and sediment particle size were investigated in a constructed wetland southwest of Linköping. Furthermore, the possible correlation between clay content in the sediment and distance from the inlet was investigated. Sediment samples were collected along three transects from the inlet to the outlet, with six samples in each transect. In order to measure the soluble P, an NH4Cl extraction was done. This was also analysed for total soluble P after oxidation with peroxodisulphate.

The amount of various phosphorus (P) fractions in the sediment and the relationship between the amount of P and sediment particle size were investigated in a constructed wetland southwest of Linköping. Furthermore, the possible correlation between clay content in the sediment and distance from the inlet was investigated. Sediment samples were collected along three transects from the inlet to the outlet, with six samples in each transect. In order to measure the soluble P, an NH4Cl extraction was done. This was also analysed for total soluble P after oxidation with peroxodisulphate.

When drivers overnight in the truck lots of electric energy is consumed by heaters, fans, lights and other extra equipment. If the engine is not running, this energy is taken from the lead/acid batteries of the truck which then needs to be recharged during operating hours. The fact that the charge acceptance of the lead/acid batteries is dependent on the temperature makes it hard to fully recharge the batteries at lower temperatures. A negative charge balance can lead to starting problems within a few days use in cold climate.In this thesis work, the effects of different battery charging concept are evaluated on the most common Scania battery (175Ah). A battery model is implemented in Matlab and some simulations of charging are made.

Uppsats för avläggande av filosofie kandidatexamen iKulturvård, Konservatorprogrammet15 hpInstitutionen för kulturvårdGöteborgs universitet2013:11Förekomsten av utfällningarpå måleriskiktEn studie av Holdhus kyrkas predikstol.

Lake lowering in sulphide-rich areas is currently a major environmental impact for surface water. This study focuses on whether there is a relationship between a gradient of lake lowering and surface water impacts in areas of sulphide-rich sediments, in order to better understand their contribution of heavy metals and sulfuric acid. Also, is it a reasonable method to use the reduced lake area in order to quantify the gradient? The survey was conducted by collecting water samples from reference lakes and lowered lakes from south to north in coastal areas within the county of Västerbotten. Water samples were then analyzed for TOC, pH, conductivity, anions, base cations, alkalinity, acidity, sulfate, Al, Cd, Fe, Mn, Cu, Zn and Pb.

This work is about silage contaminated with slugs (Arion lusitanicus). The hypothesis was: Do slugs affect the nutritional value and hygiene quality of silage? During the winter season 2007/2008 silages were discarded in big amounts due to the contamination of slugs. Both the Swedish Farmer Association (LRF) and the National Veterinary Institute (SVA) received phone calls from farmers and animal owners about contaminated silage. The Swedish University of Agricultural Sciences (SLU) and SVA decided to initiate this project as a master thesis.

The ammonia emissions are an environmental issue since they contribute to eutrophication. By far the largest source of ammonia emissions is manure from agriculture and should therefore be reduced. Loss of ammonia is not only negative for the environment but also to the farmer who loses nitrogen that could have been used by the crop. The focus of this study has been emissions from spreading slurry where the loss can vary widely depending on slurry-, soil-, and weather conditions. There are mainly two different ways to reduce the emissions. One is to inject or mix the slurry into the ground to avoid air contact. The other way is to use acid to reduce the pH in the slurry to a level between 5 and 6 where the equilibrium is so strongly pushed to NH4+ that hardly any NH3 can be lost.

Sahlgrenska Academyat University of GothenburgDepartment Of Internal Medicine And Clinical NutritionAbstractTitle: The effect of CLA on body weight and body fat amongst overweight and obese.Author: Sierra De Goldsmith and Amanda EgebergSupervisor: Frode SlindeExaminer: Anna WinkvistProgram: Dietician study program 180/240 ECTSType of paper: Examination paper, 15 hpDate: April 12, 2012Background: Overweight and obesity represents a global problem as it is accompanied by an accumulation of body fat which increases the risk of developing diseases such as diabetes type 2, insulin resistance, cardio vascular diseases and certain types of cancer. Moreover, the prevalence is increasing worldwide. Many consider it difficult to reach a normal weight using only methods such as changing dietary- and exercise habits, this creating a market for products that facilitate weight loss and loss of body fat. The supplement of conjugated linoleic acid (CLA) is such a product. In animal studies, CLA has demonstrated a reduction in both body fat and weight.