Running water-pathways have played an important roll in Sweden and frequently been manipulated. One profound change was made during the period of logging when streams were cleared from obstacles as big boulders, sharp bends and side-streams. Dams and different constructions gave control of the stream water and the streams became channel-like with a homogen structure. This interference gave problems for many fish populations and resulted in a shortage of feeding habitat, over-wintering habitat, spawning habitat, unnatural flow regimes, sedimentation, unnatural temperature fluctuations. Many of these historical changes of the watersheds are now subjects for restoration, ie., bring back the streams to what we believed it was before the change. However, what once existed in terms of complexity is now gone and difficult toreplace.

The dishwasher is a wide spread product that occurs in many households. It saves the user time,water and energy. When using a dishwasher instead of doing dishes by hand a lot of energy issaved.The importance of lowering the energy consumption does not only come from the consumerwinnings but also from an environmental point of view. Scientists are certain that the globalwarming comes from the emission of green house gasses that is created by human consumptionof oil, gas and coal.Dishwashers today are a lot more energy efficient than older dishwashers, but there are stillmargins to lower the energy consumption. The aim with this project is to investigate thedishwasher and it?s washing cycle, noting different phases and components that contribute towaste of energy.

Interference in an ecosystem means a disturbance. When harvesting, forest roads have to be build to cope with heavy duty vehicles. Crossing brooks can not always be avoided. In this case bridges or culverts have to be built. There are many different kinds of culverts and depending on what type you choose and how you place the culvert, the watercourse and the water organisms can be harmed in different ways.

The idea of using algae in different areas and exploring its possibilities is nothing new. Already in the early 1950s microalgae was explored as a possible food resource because of its high protein content. Lately there has been an increased interest in its potential for industrial use. Wastewater treatment is a possible use of algae since the algae grow well on the nutrients present in the water. This offers the possibility to grow algae for nutrient reduction and use the biomass for energy or animal feed since many alga species has a good nutritional value. Approximately 800-1000 m3 water is applied per 1000 m2 of greenhouse area during one season in a tomato production.

Successful broiler production in hot climates requires knowledge of how birds are affected by heat stress. It is important with access to water and good ventilation to facilitate coping with the heat. It may be useful to reduce the consumption of feed during the hottest hours of the days, which together with a few hours of extra light available could improve both productivity and animal welfare. The vision in birds is superior to that of humans and most other mammals. Continuous light and light with low intensity can cause eye injuries, affect the eye development in young chicken negatively, as well as provide increased incidence of foot pad lesions. Access to light affects the production but also the welfare of birds.

The aim of this study is to investigate which communication strategies and channels the mu- nicipal company Falu Energi & Vatten should use in order to become more efficient in com- municating with citizens between 18 to 29 years old. The company is owned by the munici- pality of Falun and manages community services in electricity, district heating, fresh water, sewerage, metropolitan area network and waste disposal. The following theories have been used in the study: convergence culture, digital natives, information overload, communication strategies and uses & gratifications theory. The methods used in the study are 4 focus group interviews and one informant interview. The members of the focus groups where within the age range 18-29 years and lived in the city of Falun.

AbstractThe purpose of this study was to see if there is a connection between smolt length from Brattfors salmon cultivation and temperature. Climate changes are expected to give a higher temperature that could result in a longer growing season for the fish.Cultivated smolt is today bigger than it was before, it is also bigger than the wild salmon. The growth season of salmonids depend on the water temperature, salmonids need 6-80C to grow. Water temperature has been surveyd since the late 50´s in Brattfors. The result shows that it?s now considerable more days per year with higher temperature.

AbstractDegree thesis Solid content in Lime Mud By Andre Flodin Process operator program ? Umeå University 17/6 ? 2014 Pages: 21A thesis was made on Billerudkorsnäs production unit in Karlsborg where lime kiln in the causticising department of chemical recovery plant does not meet the required production. Causticising department is the final step in the chemical recycling unit. There, the filtered green liquor is mixed with lime to recover the cooking chemicals used in the pulp factory. The cooking liquid is called white liquor.

The freshwater pearl mussel (Margaritifera margaritifera) is a large freshwater mussel. Because of its sensitivity to human impact, such as eutrophication, acidification and alterations of hydromorphology, the species is considered as a robust indicator of stream water quality and biodiversity. Moreover, due to the species complex life cycle, including a larval stage on the gills of salmon and trout, and sensitivity of early life stages, regeneration is often used as an indicator. The freshwater pearl mussel is also used in the expert judgement of status classification of benthic invertebrates according to the European Water Framework Directive. The purpose of this study was to gain a deeper understanding of the freshwater pearl mussel as an indicator for Swedish streams. It was made with two types of association analyses.

The aim of this project was to improve taste of a liquid food product, comprising extremelybitter and unpalatable amino acids and one unrevealed ingredient. The amino acids were Lleucine,L-isoleucine, L-valine, L-threonine and L-lysine monohydrochloride. Experimentaldesign was set up as a screening of water solutions comprising these ingredients (called BCAAsolutions) and added ingredients with potential to improve flavour. BCAA solution withingredients that were potential bitterness suppressors were evaluated in flavour, bitternessand/or palatability. Solutions of separate amino acids were also studied.

This report describes how the system may be exposed to oscillations and how this can lead to resonance. Resonance is a phenomenon that occurs when a system is affected by external periodic oscillations with frequencies close to the system's natural frequencies. Structures subjected to resonance can risk great damage and destruction, why resonance is something that is important to take into account when designing structures. Alternative ways to counteract resonance is to supply damping in the system. Damping means that the resonance decreases instead of letting the amplitude increase.The report discusses some examples on constructions that have experienced the effect of resonance.

To create multifunctional buffer strips along a watercourse in an economically sustainable way requires consideration of many different factors. In this plan we have selected pollutant reduction as the main purpose of the buffer strip. We have also strived to achieve minimal income loss due to reduced production, increased biological diversity, good game preservation that leads to higher income from hunting, aesthetical satisfaction and possibility to profit from available subsidies. This is done mainly to make landowners/farmers more interested in creating buffer strips along water courses.As sand is the dominant type of soil in the area, the water course is less affected by surface runoff compared to if the soil would be clay or some other finer texture. Game preservation and subsidies have therefore been the main factors when establishing the width of the strip, because these require wider buffer strips in some cases.

This report describes how the system may be exposed to oscillations and how this can lead to resonance. Resonance is a phenomenon that occurs when a system is affected by external periodic oscillations with frequencies close to the system's natural frequencies. Structures subjected to resonance can risk great damage and destruction, why resonance is something that is important to take into account when designing structures. Alternative ways to counteract resonance is to supply damping in the system. Damping means that the resonance decreases instead of letting the amplitude increase.The report discusses some examples on constructions that have experienced the effect of resonance.

This report describes how the system may be exposed to oscillations and how this can lead to resonance. Resonance is a phenomenon that occurs when a system is affected by external periodic oscillations with frequencies close to the system's natural frequencies. Structures subjected to resonance can risk great damage and destruction, why resonance is something that is important to take into account when designing structures. Alternative ways to counteract resonance is to supply damping in the system. Damping means that the resonance decreases instead of letting the amplitude increase.The report discusses some examples on constructions that have experienced the effect of resonance.

More often consumers demand instant dry soup that can be prepared with a water temperature below 100o C, which is currently not possible, because the dry soup becomes too thin when using water with a lower temperature. In this study, various kinds of starch studies were made to optimize the starch used in the existing product to make it more viscous at both high and low temperatures. The result was that one of the two starches present in the existing product was retained by change in quantity as it contributed to important flavor parameters. The second was removed and replaced with a starch that made the product more viscous at lower temperatures. To find out if the new product differed from the existing product a viscosity measurement and a sensory paired preference test were made.