This examination work is performed at the institution of industrial economy and production at Jonkoping technical university, for JELD-WEN Door Solutions plant in Forserum.Today the focus in the company is on to reduce their inventories binding of capitals as well as inventory of products and that includes to get a good control of the supply and handling of material which is of great importance.JELD-WEN Door Solutions is one of the worlds leading producers of windows and doors and the head-office is located in Oregon, USA.A great number of wooden doors are manufactured by the company in varying of constructions, classifications and performance.The production of the plant in Forserum has a project- and customer focus manufacturing where only internal doors are produced. The overall market they are concentrated on is to different institution such as schools, hospitals etc.The purpose of this work is to investigate possibilities to improvement of material- and production control at JELD-WEN. The report will handle the master production schedule to and from the production divisions within manufacturing industry. Focus will be on the way for information- and material flows from arrival, transport within the company and further on to customers.Further a map of the flow was performed which gave a clearer picture of the connection between the flow of information- and material for the manufacturing process. On the basis of the mapping of the flow, the group discovered that the flow of material had some improvement potential.

Syftet med det här arbetet var att skapa ett häfte med några tips och idéer på hur matematik och lek kan kombineras, och att se om det finns några sidovinster med att kombinera matematik och lek.Lekarna i häftet ska vara genomförbara utan krav på vare sig material eller miljö.Jag genomförde en enkät för att se om det fanns något liknande material ute på förskolorna, och om ett sådant material används eller om det fanns ett intresse för att använda ett sådant material.Det egentliga huvudresultatet för det här arbetet är häftet som innehåller några lekar som kombinerar matematik och leken, och visa på några sidovinster det kan ge att kombinera matematik och lek.Det jag i stora drag kom fram till var att det egentligen inte finns några hinder på hur matematik och lek kan kombineras. Det är i princip bara den egna fantasin som kan var ett hinder i hur matematik och lek kan kombineras. Med ett öppet sinne och med lite fantasi så kan man leka när som helst, och var som helst. Att kombinera matematik och lek är alltså inte några som helst problem..

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).

I detta examensarbete undersöker jag om och hur känslan av kvalitet i hantverk, material och sittkomfort påverkas av rationaliseringar i tillverkningsprocessen. Jag diskuterar också hur upplevelsen av kvalitet, hantverk och materialval förhåller sig till hållbarhetsaspekten i såväl estetiskt som ekologiskt, etiskt och ekonomiskt avseende. Undersökningen bygger på mina erfarenheter och min analys av mitt eget arbete med min gesällmöbel, kopian av denna och två ytterligare fåtöljer av identiskt utseende, alla med samma kvalitéer och material i det som syns utåt men med avvikelser i både tillverkningssätt och material i det inre. Jag konstaterar att beträffande utseende och komfort finns det ingen skillnad mellan de olika fåtöljerna, däremot med avseende på hållbarhet, både konkret över tid, och ekologiskt..

Undersökningens syfte var att jämföra två förskolors utemiljöer och se hur barn och pedagoger samspelar där. Vi ville se i vilken omfattning barnen har tillgång till material och vilket material och vilka platser de var intresserade av. Utifrån vårt syfte ställde vi oss frågorna: Hur ser förskolornas utemiljö ut? Vilket material finns tillgänglig för barnen? Vilka material och vilka platser visar barnen intresse för? Vad i leken blir föremål för pedagogernas samspel eller styrning? Skapar de olika utemiljöernas kontext olika förutsättningar för samspel och styrning? Forskning om barns utemiljöer som vi tagit del av är gjord av Grahn och Mårtensson (1993, 1997, 2004). Vår undersökning byggde på ostrukturerade observationer och fotografering av lek och samspel på de två förskolornas gårdar.

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 Swedish institute of racial biology was the first of its kind in the world. The purpose of their activity was to gather information about the different kind of racial characters of the Swedish population. They did this by traveling around the country gathering pictures and statistic information. In 1958 it was decided that the institute was going to get integrated with the University of Uppsala and change its research focus to a more medical genetic. Most of the research material also got integrated into the university?s library.The purpose of this paper is to find out how the institutes collection has been handled through the ages and if there have been any controversy or debate about it.

Roland Öhrvall, VD för Ro Rollytech AB, hade en idé om ett båtskydd som med hjälp av GPS skulle kunna meddela båtägaren om oönskad aktivitet, såsom stöld eller inbrott. Genom projektet ?Ett entreprenöriellt universitet? förverkligades idéen vid Luleå tekniska universitet. Den systemtekniska utvecklingen av larmet påbörjades 2005 och utfördes av EISLAB (Embedded Internet System Laboratory) vid LTU. Efter två års arbete var det yttre höljet det enda som kvarstod mellan idé och verklig produkt.

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 purpose of this Masters thesis is to investigate the role of link collections in Swedish public libraries mediation of Internet resources. The study is focusing on the effects on the contents and the structure in the link collections when the target group is immigrant users. This is done through literature studies completed with an examination of two link collections containing multi-cultural and multi-lingual material and qualitative interviews with the two librarians who are in charge of the collections. The major questions raised in this study are: What function do the link collections have for the public libraries? What is the difference in working with traditional, printed material compared to the work with Internet resources? And how are the selection of Internet resources and the structure of the link collections affected when the collection is intended for immigrant users? The main results are that link collections in public libraries can give a concrete form to political guidelines.

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.