The purpose of this thesis has been todesign an electric circuit that measurestemperature in three different ways. Asoftware was also designed to record andanalyse the measurments. The result of thecircuit was a PCB with inputs for 42sensors of both surface and non-surfacemeasurments. These all have a maximumerror of ±3°C..

The purpose of this study is to find datable interstadial sediments in the core area of the LateWeicheslian ice sheet extent. Based on geomorphological evidence, three coring sites wereidentified close to the Ultevis plateau in Norrbotten, northern Sweden. Sediment coring wascarried out in two pre-Late Weichselian stream channels and in a sediment basin. Stratigraphyfrom one of the sites, a 100 meter wide meltwater channel, was chosen for further analysis. Thestudied core was 5,93 m long and ended in a lower till unit.

This thesis investigates how the optical properties of paperboard influences printing with targets in ISO 12647-2. The targets for optical properties in ISO 12647-2 are defined for paperboard without optical brightening agents and fluorescent brightening agents wich makes it difficult to reach the targets when printing paperboard containing these agents.Seven different types of paperboard, some with and some without the agents, have been printed and instrumentally andvisually measured to see if there is any deviation from the standard targets and if it shows visually.The result shows that paperboard containing optical brightening agents and fluorescent brightening agents can print with targets in ISO 12647-2 but in many measurments the difference between the types of paperboard were to small to assess. The differences between the types of paperboard in the instrumental measurements did not fully correspond with the waythe panel appraised them visually..

There are several ways to identify individuals with dry mouth, but there are few studies made in which the different methods have been compared with each other.The aim of this pilotstudy was to compare different methods for identifying individuals with dry mouth. Fifty individuals aged 50 to 75 years were included in this studie. These where randomly chosen among patients at the dental clinic at Kristianstad University College. Four different salivary measurements were conducted: 1) collection of unstimulated saliva, 2) collection of stimulated saliva, 3) the so called ?mirrortest?, and 4) analyse using cottonrolls.

Persistent pink in beef patties and hamburgers is a problem in the meat industry that has been known for a few decades. It is a costly problem as it can give rejections of food by consumers. Studies around the world have tried to solve the problem but it still remains a mystery. There are many different theories of what is causing the red colour. Some of the most likly theories are reducing hemocromes, high microbiological loads, contamination of nitrite or organic/non organic substanses, DFD meat etc.