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.

The subject for this thesis is to analyze the Swedish political the Sweden Democrats (Sverigedemokraterna) through the use of history theories. The purpose is to examine the following two questions:1. what types of history consciousness is present in the source material2. the use of history (historiebruk) shown in the source materialThe source material has consisted two official party publications, Sverigedemokraternas principprogram from 2005 and 2011.The main theoretical frameworks for the analysis has consisted of the typology for use of history as presented by professor Klas-Göran Karlsson together with selected theories connected to history consciousness, not the least the model presented by Bernard Eric Jensen.The result of the analysis shows frequent examples where the use of history and history consciousness is present in the rhetoric used in the source material. By tracing the use back to the theories selected Sverigedemokraterna?s deployment of use of history and history consciousness is interpreted and discussed..

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.

SAMMANFATTNINGDetta examensarbete är baserat på en uppgift från Small Domestic Appliances (småhushållsprodukter) på Electrolux. Arbetet har handlat om att få in mer naturliga materialmed ?premium? känsla i deras produkter, annat än plast och rostfritt stål.Materialundersökningen har inkluderat: glas, trä, keramik och dekorativa tillämpningarför metall och plast. Hur en användare upplever ett material har också undersökts.Information har samlats in i två undersökningar; en om trender, marknad ochkonkurrenter samt en om material, leverantörer, tillverknings- och ytbehandlingsmetoder.Tre subjektiva test har gjorts på taktilitet för att få reda på hur vissa material upplevs avanvändare. Testerna utfördes med hjälp av materialprover, frågeformulär ochtestpersoner.Ett objektivt test på friktion utfördes också där friktionskoefficienten mellan ett materialsyta och fingertopparna räknades ut.

Uppsala- och Stockholmsregionerna använder Mälaren och dess tillflöden som dricksvattenkällor. I Mälaren varierar halten organiskt kol från år till år och kan medföra problem såsom oönskad lukt, smak och färg vid dricksvattenrening. Det kan även vara problem med avseende på bildning av desinfektionsbiprodukter (DPB) och transport av toxiska ämnen med dricksvattnet. I takt med den globala uppvärmningen kan dessutom halten av organiskt kol i Mälarens ytvatten och dess tillflöden öka. Det medför att halten av organiskt material även skulle öka i vattenverkens råvatten och det skulle i sin tur uppstå svårigheter att hålla dagens gränsvärden.

The world?s growing need for energy together with a desire to ward off the worst consequences of global climate change has resulted in a never seen desire to invest resources in renewable energy sources. Biogas production through anaerobic digestion is one of those growing energy sources. In Sweden there are over two hundred plants that uses this biological process to break down organic substances while producing carbon dioxide and the energy-rich gas methane.This master?s thesis has focused on development of the mixture of different organic substances that is treated at a specific plant, namely Mosserud biogas plant.

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%.

SummaryA complete graphic profile program along with marketing material has been produced for seven photographers.The material has been produced in consideration to sell their pictures outside of Scandinaviaand Brazil as first priority. The criterion for the profile is to give a message of quality and ofScandinavia. Through research and interviews facts about typical scandinavian design have beenfound. Since the pictures will be exported abroad, a selling packaging solution has been developed. Theparts that are included in the marketing material are: a brochure, display solution, a website and printingexamples.

SAMMANFATTNINGDetta examensarbete är baserat på en uppgift från Small Domestic Appliances (småhushållsprodukter) på Electrolux. Arbetet har handlat om att få in mer naturliga materialmed ?premium? känsla i deras produkter, annat än plast och rostfritt stål.Materialundersökningen har inkluderat: glas, trä, keramik och dekorativa tillämpningarför metall och plast. Hur en användare upplever ett material har också undersökts.Information har samlats in i två undersökningar; en om trender, marknad ochkonkurrenter samt en om material, leverantörer, tillverknings- och ytbehandlingsmetoder.Tre subjektiva test har gjorts på taktilitet för att få reda på hur vissa material upplevs avanvändare. Testerna utfördes med hjälp av materialprover, frågeformulär ochtestpersoner.Ett objektivt test på friktion utfördes också där friktionskoefficienten mellan ett materialsyta och fingertopparna räknades ut.

In this essay I examine how the norm-critical material ?BRYT! ett metodmaterial om normer i allmänhet och heteronormen i synnerhet? is used by Hyresgästföreningen in Stockholm in their education of personnel in the perspective of equalisation. I?ve mostly been interested in how the personnel who takes part in workshops about the material react and reflect in relation to the purpose of the material. How do they discuss about norms and the connection to discrimination and how do they look upon the power and responsibility that comes with power in relation to norms?  Earlier research in norm critical pedagogy and the critic of tolerans pedagogy perspective helps me to analyse how critical pedagogy stands above non-critical pedagogy in many perspectives.By observing workshops and by interviewing personnels taking part in these workshops I?ve examined how they react on both the practical and theoretical parts of the material.To summarise my examination I find the personnel who is educated in working with the material discover new experiences in knowledge and on how norms and discrimination functions.

Ett av de mest populära community:n på internet och en av världens mest populärastewebbplats i dag är videotjänsten YouTube. Strömmande tjänster blir alltmer efterfrågade i taktmed att tekniken utvecklas och bandbreddens prestationsförmåga inte längre är en begränsning.Inte minst har strömmande tjänster, i synnerhet YouTube, blivit populärt på grund av desskopierade innehåll av användare, i motsats till det egenskapade. Många av de uppladdadevideoklippen är upphovsrättsskyddade och just sådana videoklipp har visat sig tendera att varasärskilt efterfrågade bland användarna.I den här uppsatsen tittar jag på användarnas beteenden på YouTube i form av en observationnär de laddar upp upphovsrättsskyddat material. Jag undersöker hur användare ställer sig tillupphovsrätten och de regler som råder på YouTube genom en enkätundersökning. Slutligenintervjuar jag två advokater specialiserade inom området för att ta del av deras professionellasynsätt.

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.