In this paper, I have examined if and how Saul Bass adapts his title sequences to the respective film in the matter of genre, plot, milieu, feeling and appearance. Saul Bass was really a graphic artist who has made himself a long career in film production, foremost as a creator of title sequences. Of all the films Bass has created title sequences to, I?ve chosen six films, whose title sequences I analyse more thoroughly. I do this to point out the differences between them and thus also show how Bass adapt them to the individual work.

High-performance equine athletes have an energy requirement that often reaches twice the maintenance requirement. Horses are grazers and adapted to a grass diet, and diets high in grains and concentrates are associated with digestive upsets and behavioural disorders. It could therefore be of interest if the energy requirement of a high-performing horse could be met by forage. It is important that the forage have a high concentration of energy so that the horse is able to consume the whole amount of energy needed from the forage without exceeding the maximum voluntary intake. The purpose of this literature study was to investigate if the energy demand of a high-performance horse can be covered by forage produced under Northern Swedish climate conditions.

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.

Many? luxury? companies? within? the? fashion? industry? today? choose? to? extend? their? brands downwards? in? order? to? reach? new? customer? segments? and? hence? increase? their? profitability.? A? brand? extension? strategy? that? leverages? the? core? values? of? the? luxury? brand? is? a ?new ?possibility ?for ?luxury ?brands ?to ?position ?themselves ?towards ?a ?broader ?customer ?base.?? Meanwhile? there? is? a? risk? that? the? extension? dilutes? the? image? of? the? luxury? brand? and? has? a? negative? effect? on? the? company? in? the? long? term.? Thus? a? tradeoff? exists? between? becoming? more? accessible? and? maintaining? the? exclusivity? of? the? luxury? brand.? The? objective? of? this? thesis ?is ?to ?investigate ?how ?luxury ?brands ?that ?perform? downward ?brand ?extensions ?to? reach? new? markets? can? succeed? with? this? strategy? without? diluting? the? brand? image.? This? is? achieved? by? studying? the? perceptions? of? the? new? target? segment? towards? the? extension? of? luxury? brands.? The? results? of? the? study? show? that? the? risk? of? brand? dilution? is? minimized when? the? core? values? of? the? luxury? brand? are? transferred? to? the? brand? extension? while? the extension ?at ?the ?same ?time ?is ?successfully ?targeted ?towards ?the ?specific ?customer? segment..

Service Design is a relatively new, unexplored and exciting phenomenon that through an interdisciplinary work methodology designs services. A discussion has been going on for a long time regarding whether there is a difference between products and services. Services are often classified as immaterial, heterogeneous, non-storable and inseparable in relation to products. A question that arises is if something specific characterises the work methodology used regarding service design. The aim with this paper is thus to explain the work methodology when working with service design.

This essay concerns medical- and dental tourism. The main purpose with the essay was to study which factors that affects Swedish choices to seek medical- and dental care abroad and therefore reach an understanding for Swedish medical- and dental tourism to other countries. The aim has also been to try to reach an insight in how Swedish medical- and dental tourism might develop the future. The study is based on qualitative interviews with five officials who were well-grounded in the field. The theoretical framework concerned the need of travel, push- and pull factors, Maslow?s hierarchy of needs and the thinking about needs within business activities.

The majority of managers of public libraries in Sweden also work as librarians on an operative level within the organisation. This thesis discusses how the manager role is affected by his/her specific assignments and multiple tasks. Seven public library managers, who work in districts with around 10 000 25 000 inhabitants, have been interviewed. They reflect upon their experience of leadership and different assignments. The main focus lies on: - leadership - communication - decision making - organisational development The interviews show some positive effects, the manager is present most of the time, has a great knowledge about everyday work and daily routines, and is also able to represent the library successfully in the local community.

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.

After the fall of the Iron Curtain the European Union was challenged partly by an institutionalized organization of the union, as well as by a socio-psychology awareness concerning the meaning of the European Union. The increase in European integration has generated a political collaboration where national understandings in identities are constantly being exposed for reconstruction. This results in a collective European identity where states are united in diversity.National identities are created when boundaries are set up in a relation to other states. In these identity constructions there are thoughts and questions raised such as who we are and who we are not. Ukraine and the European Union has, during a long time, had diversified preconceptions concerning who has been the others.

The purpose of this essay is to study how parents of children with disabilities young people make their choice of support and service LSS. The study takes its lead from questions designed to determine which interventions parents use for their children. What parents think about today's choice and if satisfactory, or if they have other wishes. It is also about how parents experience the freedom of choice and participation in the selection of interventions. Furthermore how the parent discuss the topic of choice from childhood and parental perspective.

The first aim of the thesis is to analyse the problems of trust, according to game theory, in the Russian market for private pensions insurance. The second aim is to find suitable strategies to solve the problems. Problems of trust have arisen because, (i) buyers of insurance have had negative experiences when dealing with insurance companies and corruption has decreased trust for all players in the market, (ii) incomplete information makes it difficult to separate honest actors from dishonest, and (iii) dishonest insurance companies do not get punished because of corruption and weaknesses in the law. Mutual risk-sharing is a potential solution as necessary conditions already exist in the Russian society. There are groups who (i) share the same type of risks, (ii) are aware of moral hazards, and (iii) are able to control each other.

This paper is a degree project on the C-level, 15 points at University West, Department of Business and IT dept. Informatics. This study is about agile methodology and its impact on IT projects. Requirements management is a process within an IT project, where customer has certain requirements that must be met by an IT system. The difference between the traditional and agile development is in the requirements management process and it can cause problems in a project.

Lean is a production philosophy which is about increased resource use while meeting customer requirements. The foundation of lean comes from Toyota and their production philosophy The Toyota Way. Professor Jeffrey k. Liker has worked with Toyota's production philosophy and Lean for a long time and has created a 4 P model and 14 principles that characterize the Toyota production system (TPS), which many sources refer to.The aim of my work is to study the working procedure of asphalt projects from sales to the laid asphalt with a focus on planning and production management. The goal is to examine how the lean philosophy can be applied in planning and production to simplify the flow of asphalt projects based on Likers model and principles.

Horses are by nature herbivores, specialized on grass, and graze during the main part of the day. The horse has neither changed this basic behaviour nor the function of gastro-intestinal tract, when the horse was domesticated by man. A horse on pasture has an even production of saliva and gastric acids. The buffering effect of the saliva makes the pH in the stomach above four throughout most of the day. With abnormal long breaks of eating, the pH may decrease, causing an increased risk of gastric ulcer.

The pig industry suffers economical loss due to stillbirths, piglet mortality and low birth weight. This is due to breeding programs that have resulted in larger litters. It has been suggested that these problems are due to the metabolic state of the sow during gestation and the fact that she might not be able to supply her foetuses with enough nutrients for survival and a high and even birth weight. A lot of research has been done to investigate whether body weight and back fat thickness of the sow has any impact on her reproductive traits and if there are any special feed components that improve reproduction. Fibers and unsaturated fatty acids have a positive impact on reproductive traits as long as the sow is fed a sufficient amount of energy and protein during gestation and lactation.