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.

Att arbeta ämnesintegrerat med matematikEn studie kring lärares syn på ämnesintegrerad undervisningSyftet med denna studie var att undersöka hur lärare såg på ämnesintegrerad undervisning i matematik. I denna studie undersöktes några lärares syn på ämnesintegrerad undervisning. För att försöka förstå och beskriva respondenternas vardag användes den etnografiska forskningsmetoden. De metoder som användes för att samla in data till studien var deltagande observationer och intervjuer. De resultat och slutsatser som framkom i denna studie var att lärare kände att det var viktigt att ge eleverna en möjlighet till djupare förståelse för hur de praktiskt kan använda matematiska verktyg och begrepp.

I denna systematiska litteraturstudie sammanställs forskning om ämnet utomhusmatematik. Insamlingen av datan har skett via sökningar i databasen ERIC (Ebsco) efter vetenskapligt granskade artiklar. Artiklarna har analyserats och resultatet av studien har gett en tydligare inblick av utomhusmatematik, men även om utomhuspedagogik. Det som återkommer är sambandet mellan matematiken och elevernas vardag, att eleverna måste förstå dessa kopplingar för att kunna utvecklas i matematiken. Studien har visat på vikten av elevdelaktighet, problemlösning samt för- respektive nackdelar med utomhusmatematik.

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.

Studiens syfte är att undersöka elevers uppfattningar om matematik och hur mycket och vad lärare vet om sina elevers uppfattningar. Syftet är även att undersöka vad lärare anser om användbarheten av kunskaper om enskilda elevers uppfattningar. Studien innehåller en teoretisk och en empirisk del. En fallstudie har genomförts i en klass i år 6. Den empiriska delen är uppdelad i tre delar; elevenkäten, lärarenkäten och lärarintervjuerna.

Denna uppsats undersöker om det finns något samband mellan vilken typ av företagskultur ett systemutvecklingsföretag har och till vilken omfattning de jobbar med användarmedverkan. I uppsatsen presenteras begreppen användarmedverkan och företagskultur. Intervju- och enkätundersökningar har genomförts för att belysa företagens företagskulturer samt hur de arbetar med användarmedverkan. Intervjuerna och enkäterna ligger som grund för studien och dessa visar att det finns ett samband mellan omfattningen av användarmedverkan och ett företags företagskultur, men dock enbart sett utifrån företagens vilja och ambitioner att jobba på detta sätt. Något samband mellan hur företagen verkligen jobbar med användarmedverkan sett till deras företagskultur har inte kunnat bekräftas..

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.

Mitt syfte med detta examensarbete är att se hur man bör hantera elever med behov av särskilt stöd i matematik. För att få en bättre förståelse för ämnesvalet har jag läst i litteraturen om hur vanligt förekommande matematiksvårigheterna är, vilka hinder som finns för inlärning i matematik samt hur man ska hantera eleverna med behov av särskilt stöd. Dessutom har jag genomfört en undersökning i år 6 på två olika skolor. Jag har intervjuat lärare och speciallärare om hur de hanterar de elever som inte nådde upp till godkänt på det nationella provet i matematik i år 5. Jag har även studerat skolornas kommunala skolplaner samt lokala arbetsplaner, för att se vilka riktlinjer som ges i arbetet med elever i behov av särskilt stöd.

The Pedagogical progression within MSI ? Based upon The Bologna Process and UPC.In a near future several of the European countries will begin working after new guidelines concerning a declaration called the Bologna process. Everything will be done one step at a time and the declaration will change the way the students are being graded, all this for the sake of making the European labour-market moreopened for all of its millions of students.In Växjö this process is in the making, but to adapt to the future demands the school must also change its ways of teaching.To increase its quality the University has put together a procedure of actions to improve the pedagogical working method in all its institutions. In this essay we would like to elucidate how the work with the Bologna process is proceeding within the institution of Mathematics and System Engineering and whatthey do improve their pedagogical teaching. By doing a qualitative case study on the student at the Computer Science Program we wish to find the answers to our questions..

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 world today is experiencing an AI summer, urging us to engage with its technologies on a daily basis. Recently, researchers have begun to voice concerns about the potential risks if we do not address the inherent biases in these systems. After all, AI is merely code based on mathematics produced by humans. This essay focuses on Stable Diffusion and Midjourney to examine biases in fashion representation and how fashion is visualized and reproduced concerning race, social class, and culture. A series of prompts were intentionally written in simple terms such as ?rich,? ?poor,? and ?race.? The results revealed troubling biases, as these programs consistently depicted poor individuals as people of color and portrayed wealthy, elegantly dressed individuals as exclusively white..

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.