Streaming is a big field in todays digitalized society. The streaming market is huge, both in regards to the customer base, but also in regards to different providers and their stakes within this market. But how does the different providers go about in order to provide their users with added value? What does the user prioritize? The purpose of this study is to examine which additional functions can be considered important when designing a streaming service, which in turn will create an added value for the user. The study is based on a qualitative study of 6 individuals with semi-structured interviews and we will present an in-depth analysis regarding four fields of interest to us in regards to streaming services; second devices, recommendation systems, keywords and social connectivity.

The development of applications for mobile devices has exploded in recent times. This has also led to the introduction of several new mobile operating systems. To streamline application development for multiple platforms, techniques have been developed to be able to reuse the same application regardless of the operating system. If the same application can be used on multiple platforms it will save both a lot of time and money. Today there are three types of techniques to develop an application; web, hybrid and native application, where the latter is specific to the operating system it has been developed to.

Syftet med denna studie har varit att granska den forskning som fanns beskriven i vetenskapliga artiklar omkring de problem som uppstår och de upplevelser som kvinnan får vid insättning av spiral. I en litteraturstudie valdes sju artiklar ut och deras vetenskaplighet studerades. Alla sju artiklarna var baserade på kvantitativa studier. Resultatet visade att smärta tillsammans med spiralinsättning var mycket vanligt. Den kategori av kvinnor som upplevde mest smärta var de kvinnor som inte hade fött barn på det naturliga sättet.

Projects of all kinds generate documentation that needs to be organized and stored for future use. Well adapted tools, together with a unified modus operandi need to be available for both the project members and those having a more organizing role if an organization is to be effective.A study of the tools available to project members at Svenska Kraftnät have been performed along with an analysis of the guidelines for the tools' usage. The study has focused on the needs of the project members, not the organization as a whole, thus providing a bottom-up approach to the problem instead of the more organizational top-down approach. Interviews of around 20 project members, whose roles include project leaders, technical experts and documentation supervisors, have been conducted to get an idea of the practical problems that exists.All systems, except for a local network storage device, were found to at least meet Svenska Kraftnät's current demands. The usage guidelines, however, covers only the general process that a project should follow and lacks detailed information on a per system level in several areas.

Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition. This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking. The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small.

Computer Forensics investigations have become more and more common while investigating IT-related issues. From experience, hard disks, USB thumb, memory sticks contains information that might be useful. Computer Forensics is regulary conducted by Police, Customs, Tax investigators but also within private companies and organisations. However, there are areas within the storage device that are not part of the organisied structure that a file system gives. The reason for that might be that the information has been erased by intention, a virus destroyed the file system and so on.

Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition. This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking. The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small.

During the fall of 2007 Uppsala University gave the course ?Projekt DV?. As a result of this class a publishing tool for real-time media came to be ShiShi TV. The purpose of this application was to introduce a new way to reach out to people. This was done with a video player on the Internet and a second one placed in a regular mobile phone.

The ordinary phone of today is not the same as it was 10 years ago. We still use them tomake phone calls and to send text messages, but the ordinary phone of today has muchmore uses, it is essentially a computer. To put into context to 10 years ago, it is a verypowerful computer, capable of processing wide array of information and presenting it tothe user. Nearly every single device today has a wireless connection, which makes everyuser connectable and able to use online services and internet at any time and place.This gives the user the possibility to integrate his or hers everyday actions with socialmedia and different search functions. Being able to search the internet for persons,restaurants, public transportation and a lot more is very useful to most.

The aim of this thesis is to accomplish a user study on how e-book users experience the electronic book, the e-book, as an instrument for reading fiction. The study is based upon qualitative interviews with twelve e-book users and a small survey carried out at the Stockholm City Library. The purpose is to identify the users' incentive for choosing the e-book as a medium for reading fiction, elucidate if and how the interface of the e-book affects the reading experience, and distinguish if there are any factors common to the users in their choice of reading e-books. How the users look upon the future of the e-book is also discussed. Among the people asked in the survey we note little if any demand for the e-book as an instrument for reading fiction.

The aim of this thesis was to investigate how students, teachers and special teachers use, or may want to use, mobile phones as a resource in everyday schoolwork. An analysis of the result was made base on two main theories. One i Säljös theory about the sociocultural perspective, where artefacts play an important part in the devolopment of human society. The other is Laurillardss thougts of social learning and the use of technology in teaching. The methods used were inquiries and semi-structured interwiews with individuals and groups.

Bakgrund: Fall är den vanligaste orsaken till varför personer 65 år och äldre skadar sig. Orsaken kan t ex vara nedsatt balans- och benmuskelstyrka. Balans- och styrketräning för nedre extremiteterna kan avsevärt minska förekomsten av fallhändelser. Syfte: Syftet med litteraturstudien var att klargöra vilka metoder som används för personer i åldersgruppen 65 år och äldre med avsikten att förbättra balans, benmuskelstyrka, gång- och förflyttningsförmåga och därmed minska risken för fall. Metod: Litteratursökning utfördes i de medicinska databaserna PubMed, CINAHL och Proquest.

Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition. This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking. The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small.

I den här uppsatsen presenteras en studie av rörelsebaserad zoom (Device Movement Based Zoom) och nyp-zoomning (Pinch-zoom). Rörelsebaserad zoom innebär att användaren zoomar in genom att gå närmare ett objekt och zoomar ut genom att gå längre bort från det. Nyp-zoomning innebär att användaren zoomar genom nyp-gester med två fingrar på plattformens pekskärm. Syftet var att undersöka vilka likheter och skillnader som finns mellan de båda systemen ur ett användarperspektiv samt om engagemanget blir större när rörelserna blir större och användaren tvingas vara mer aktiv (med kroppen) vid interaktionen med systemet. De 24 deltagarna i studien testade två olika system, ett med vardera typen av zoom, och både kvalitativ och kvantitativ data samlades in genom enkäter.Resultatet visade att systemen hade nästan lika hög popularitet (på frågan; vilken av de två systemen skulle du föredra?).

This essay examines the Swedish party Miljöpartiet de Gröna and their election campaign 2006. Focus is set on the local organisations in the region of Skåne by examining how they have carried through their campaigns as well as if they have experienced any obstacles in their campaign work. The primary research aim is to give a theoretical contribution as well as an increased knowledge of the local organisations work in the election campaign.Mainly this is a qualitative examination that revolves around the experiences of the organisation members. The material has been collected by interviews and a question survey. For analyse a concept device that correspond with campaign work- and election theory through a partly rational point of view has been constructed.