This essay investigates the relation between ?usage? and ?hearing? of dialectal words and expressions in the Ryukyu islands, Japan, in this case words and expressions from a mix of Ryukyuan and standard Japanese, so called uchinaa-yamatoguchi. A survey was conducted and in the questionnaires the respondents were asked to fill in the degree of usage and hearing of each word and expression, consisting of three alternatives each; use often, use seldom and never used - hear often, hear seldom and never heard.My findings show a stable pattern in the relation between usage and hearing, where the usage is relatively low compared to hearing in almost every case. Among the most frequently used ones, one could find words and expressions connected to food, festivals, type of person, adjectives, adverb and animals etc..

Jag har undersökt vilken matematisk kommunikation som förekommer i förskolebarnets bygglek. Jag valde metoden videoinspelning där jag observerade fem olika bygglekssituationer som jag sedan tolkade och analyserade. För att få en större förståelse kring byggmiljön ställde jag också några frågor till pedagoger som ansvarade för konstruktionsverkstaden. Resultatet visade att det konkreta materialet förstärkte översättningsledet från det barnet redan kan (första ordningens språk) till det barnet ännu inte förstår (andra ordningens språk). Pedagogerna kunde med materialets hjälp göra ett matematiskt begrepp konkretare.

En studie om det laborativa materialet i bråkundervisningen utifrån elevernas perspektiv Författare: Ruzica Pajic Syftet med denna studie är att uppnå en djupare förståelse om det laborativa materialets betydelse i skolans matematik. I detta magisterarbete har det undersökts hur barns perspektiv påverkas i årskurs 6 utifrån hur laborativt material används i matematikundervisningen. I tidigare forskning redovisas barns lärande och hur den skildras utifrån kognitiva, kulturhistoriska och sociokulturella perspektiv. Bland dessa perspektiv presenteras och jämförs teoretikerna; Vygotsky och Bruner med varandra. Dessa teoretiker har valts, eftersom de presenterar grunderna för användning av laborativt material i skolan.

At the farm Fride, in Lojsta at the Southern part of Gotland, my family runs a pig production with 80 part-integrated sows in a ?Familybox-system?. The main parts of the facilities are from the early 90´s and have done their job. The production results have the last years decreased because of new infections so we have to do something before shifting ownership! This degree thesis is meant to answer the question about which the optimal extension would be today. By studying literature, use my own experience and make lots of calculations, I try to find out different opportunities.

AbstractThe purpose of my study is to compare Sten Rydhs wiew of learning disabilities in mathematics and his education with current literature and research. I want to explore whether the education of ?Mattesmedjan?*, influenced by the Suzuki method, can be the solution for the students with maths problems. ?Mattesmedjan? is a privately-owned school of maths.

During the summer of 2005 a number of steer producers in Skåne, Sweden, found that their animals graded less favourable according to the EUROP carcass grading system when slaughtered, than ordinary. The aim with this project was to determine factors that affects the production result in steer production and to find the reason to the lower classification. The project was initiated by Anita Persson, LRF, Skåne and was preformed with supervision from Ingemar Olsson, SLU, and Jens Fjelkner, Skånesemin. Ten producers of dairy steers located in Skåne was chosen for this study. The producers were interviewed to collect information about their steer production with respect to their planning and results.

This essay deals with the ideas of social change in the Iron Gates Gorge site of Lepenski Vir during the Mesolithic. The change from a mainly fish-based subsistence strategy to a strategy that came to rely more on hunting and later domesticated animals could have been the onset of the social change that is noticeable in the material culture from the site. Theessay is divided in two main segments. The first consists of a case-study based on three themes that describes and searches for changes in the subsistence-, settlement- and burialpractises during the Mesolithic and beginning of the Neolithic phases, and the second part analyses the results from the case-study. It is primarily the idea of transformations and reproductions of traditions that will be dealt with in the analysis which is facilitated by a theoretic structure based on and inspired by the works of Emilé Durkheim and Anthony Giddens..

Feed costs constitute a large part of the expenses of dairy farmers. Pasture is a high quality feed with a low cost. However, feeding with concentrates has been shown to enhance milk yield (Leaver, 1985; Bargo et al., 2003; Stockdale, 2004). The purpose with this study was to investigate how milk yield and milk composition were affected as the concentrate proportion in the diet decreased. Pasture behaviour was examined to see if the different concentrate levels affected the time cows spent grazing and ruminating.

For many years, I have tried to understand why students end up in difficulties in mathematics. As a future teacher, it is extremely important to have knowledge of the various factors that leads to difficulties in mathematics. As a teacher it is obvious to meet the students who find mathematics a difficult subject, and, therefore it is necessary to have a broader knowledge of how to respond and support these students. According to Ahlberg, number of students with mathematics difficulties is increasing every year, therefore, it is important to help students and organize a supporting school environment that promotes and encourages learning (Ahlberg 2001, p. 104-105).

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.

Syftet med detta examensarbete är att utveckla en datorlaboration baserat på aktiv ljudreglering för kursen reglerteknik allmän kurs för maskin och farkostteknik vid Kungliga Tekniska Högskolan KTH. Arbetet ska innefatta en utveckling av en matematisk modell av rörsystemet som ska regleras med en lead-lag regulator. Rörsystemet vid Marcus Wallenberg Laboratoriet ska användas som modellsystem, och den matematiska modellen ska baseras på mätningar insamlade på detta system.Den matematiska modellen skapades med hjälp av ett s.k. identifieringsexperiment och identifieringen baserades på en viktad minsta kvadratanpassning av insamlade frekvensdata. Modellen anpassades till en överföringsfunktion som visade sig ha ett nollställe i komplexa högra halvplanet, vilket motsvarar en svår bandbreddsbegränsning för den aktiva ljuddämpningen.

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.