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.

By using pollen analysis, 14C-dating and historical sources, I studied the history of vegetation and land use at an abandoned forest settlement near the Lade summer farms in the parish of Mora, Dalama. The aim of this paper is to investigate the agricultural establishment and development, the effects of this on forest vegetation, and the origin and development of summer farming. The analysis of pollen in a peat core revealed that a settlement was established at Lade around 1000 AD. Cereal cultivation, hay-making on the mire and extensive forest grazing were intro-duced as a complete agricultural system. Pollen analysis and the presence of ancient fields suggests that cultivation took place on permanent fields. Barley was the main crop, but rye and hops/hemp were also grown at the settlement.

This bachelor degree project was carried out at Saab AB Service and Repair, Arboga, Sweden. The objective was to design, construct and implement a new stable and reliable method of measuring the continuous vertical displacement (height) of the military search radar PS861 mounted on a hydraulic powered elevator. The end product needs to be durable enough to be fully operational in the harsh environment of an outdoor elevator shaft and yet as accurate and precise as possible since one of its purposes is to calibrate control equipment. Previously used technique has proven not to meet any of the above mentioned properties.A prototype using a high resolution quadrature output rotary encoder has been developed, allowing a completely digital interface. This new method has been evaluated in laboratory environment where tests have been conducted regarding both reliability and validity.

This paper shortly describes the coronavirus family, bovine corona viruses (BCV) properties and two diseases that BCV causes, winter dysentery and calf diarrhoea. The purpose of the study was to compare different diagnostic methods to detect BCV. Different methods are discussed, PCR, ELISA, immunofluorescense and virus isolation. Investigations were made in three different herds with winter dysentery; one dairy cattle farm with about 100 cows of different ages, one testing station for bulls with about 150 bulls and another small dairy cattle farm with 26 cows and 20 replacement heifers and calves. Faeces and nasal swabs were analysed with PCR and ELISA. The result shows that PCR seems to be a reliable method for detecting BCV but that the ELISA test can not be used as a reliable diagnostic method to analyse samples from animals with winter dysentery..

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.

Hemoglobin is an oxygen binding protein in erythrocytes. Hemoglobin is composed of four polypeptide chains. During the fetal stage the type of hemoglobin called fetal hemoglobin (HbF) dominates. After birth HbF is replaced by adult hemoglobin (HbA). HbF persists in concentrations less than 1%.

Handling of animals during anaesthesia is an important field in the profession as a veterinary nurse and in which intubation is an essential part. Hence, adequate knowledge is necessary for the welfare of the animal. The objective of this literature study was to make it useful and trustworthy for veterinary nurses. It is intended to describe and summarize existing scientificity with its benefits and disadvantages within the different areas of intubation techniques and alternative methods of inhalation anaesthetic supplementation for general anaesthesia in rabbits. Endotracheal intubation in rabbits can be complicated and technically demanding due to the anatomy of the oropharynx including the narrowness of this structure, a relatively large tongue, large incisors and a limited mobility of the temperomandibular joint. The obstructed visualization of larynx and the rabbit?s tendency to develop laryngospasm contributes to the difficulty of intubation. Rabbits are susceptible to tracheal injury and multiple intubation attempts can cause tracheal lesions due to repeated damage to the tracheal mucous membrane, although damage can occur after a single intubation attempt as well. An ETT (endotracheal tube) with or without a cuff can be used during orotracheal intubation in rabbits.

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.

It is a well-known fact that textiles and carpets have benign sound-absorbing properties. It is desirable to have quantified values of these properties ? especially for architects and interior designers. They often need to be able to giveaccount for the acoustic properties of their designs at a relatively early stage and sometimes have strict acoustic classifications imposed upon them by their contractor. A product with documented acoustic properties would aid when prescribing interior elements.The purpose of this thesis is to develop a wall-mounted panel in hand-tufted material ? aesthetically pleasing and versatile but also having documented and quantified acoustic properties.

The quantity of methane emissions from sheep depend on several factors, for example, the composition of the diet, feed quality, the age of the animals, time of the day and maybe also breed and sex. A comprising literature review was made about which factors that affect the size of emissions. In addition, a questionnaire was sent to two farms, one with a more intensive production system and another with a more extensive system. Inventories of the two farms were made; the rest of the data needed to conduct the study was taken from literature and other sources. Meat produced at the more intensive farm caused emissions of 0.4 kg of methane per kg of bone free meat and the more extensive farm caused emissions of 0.9 kg methane per kg of bone free meat.

This bachelor-level thesis in historical osteology deals with several aspects of the life-cycle of an RomanIron Age farm in southern Scania. Excavated in the 1980's by Lars Larsson, the farm was located near aplace called Långåker in the Dybäck area, on a cape which stretched out into a minor bog. Our work concerns why the Iron Age people settled the area, how well fragmented bone survives in a bog, what they produced at the farm and how life on the farm finally ended. From the roughly 10 % of the total number of fragments we where able to identify we can conclude, that he species that are present of the farm areusual Iron Age species (dog, sheep/goat, cattle and swine). We also have a relitivly large number of wildanimals in our material (2%).

AbstractThe subject of this paper is children?s thoughts and feelings about the forest and on the importance of the schools for their students? thoughts. The aim of this paper is to find out if there are any attitude differences towards the forest in schools in the city and in the countryside. To fulfil this purpose the work has been divided into two questions,1 Do children have different thoughts about the forest, depending on where they live?2 Does the school affect their students? thoughts about the forest?Two schools with different locations in the country have been visited.