This study aimed to investigate whether lambs show anticipatory behaviours in a holding pen prior to entering a known arena, whether the holding pen experience prior to the arena exposure affects their play expression in the arena and whether their behaviour (in home pen) is affected if arena access is denied. Twenty pair-housed male lambs (average 14 weeks old), were exposed, in chronological order, to five treatments. Holding pen treat-ment (HP-control): Each pair was led into a holding pen (2.7 m2) and remained there for 5 minutes before returning to their home pen (6 m2). Holding pen ? arena treatment (HP-A): Each pair was led into a holding pen for 5 min and then was allowed access into the arena (22 m2, containing two hanging chains, one ball and one platform) for 15 min before re-turning to their home pen.

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.

Tiden människan spenderar på sin arbetsplats är en stor del av ens liv, därför är det fundamentalt för välbefinnandet att undersöka vilka faktorer som är avgörande för att du ska trivas där. Denna studie ämnade undersöka demografiska skillnader, exempelvis stora och mindre åldersskillnader mellan anställd och närmsta chef, detta ställde vi i relation till anställdas attityd till ledarskap och andra trivselfaktorer. Datainsamlingen bygger på en enkätundersökning konturerad utifrån utvalda frågor från två tidigare, redan väl beprövade mätinstrument. Resultaten indikerar att det fanns ett signifikant samband mellan Tiden anställd och chef har arbetat tillsammans och attityd till ledarskap. Det fanns även signifikanta skillnader mellan personer som jobbade inom den privata kontra offentliga sektorn i relation till upplevt socialt stöd..

The aim with this essay is to look into what literature has been published in 2006 and 2007 for boys between the ages of twelve and sixteen in order to analyse six of the titles. Our two main questions are as follows:?How is the teenage boy depicted in six of these books? - To what extent is the teenage boy depicted in a gender stereotypical way?.We chose the titles for analysis based on our mapping of the published literature and took into account the authors? gender and age as well as the main themes of the books. As theoretical base for our analysis we used Marias Nikolajeva?s table of gender stereotypes in literature.

Bilden av team är ofta idealiserande och bör ifrågasättas. De önskade fördelarna med samverkan i team kan utebli då konflikter uppstår mellan medlemmar i teamet. Syftet med denna litteraturstudie var att få en kunskapsöversikt om teamarbete och konflikter. För att precisera syftet fanns två frågeställningar: Varför uppstår konflikter inom team och hur påverkar konflikter teamets prestation? Sökningen efter litteratur genomfördes i Libris, Academic search elite och Sociological abstract.

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.

AbstractIn this text the attitudes towards and using of blogs in teaching Swedish toteenagers will be explored. The results are based on a survey made amongst 17teachers and 58 students from all over Sweden. The end results show that theusage of blog still hasn?t found a permanent way into the classrooms, but has anappeal to and is being used by predominantly younger teachers both, male andfemale, with a positive response from students regardless of gender. Theconclusion is that using web tools like the blog is an easy first step for schools toconnect to the digital society of the 21stcentury and take advantage of the perksavailable in the digital classroom.Svensk titel:Blogg + Svenska =Sant? ? Bloggande i undervisningen i svenska.Engelsk titel:Blog + Swedish =True? ? Blogging in teaching Swedish.Ämnesord: Blog, Web 2.0, digitalt klassrum, svenska, undervisning,kompetensutveckling.

The European Council agreed in 2008 on a climate and energy package to combat global warming. This package is valid for each EU member country and means that greenhouse gas emissions must fall by at least 20% and the EU's energy use to 20%, consisting of Renewable Energy in 2020. The Swedish Government has set stringent climate and energy with the intention to set an example for the rest of Europe. For example, renewable energy sources account for at least 50% of energy use and our climate emissions to fall by 40% by 2020. A combination of these goals and a steadily rising oil price has led to an increased demand for wood fuel in the form of such branches and tops.

The purpose with this thesis was to study the special pedagogical perspectives that stood out in documents written by the special teachers in preschool. In order to maintain the thesis research questions a text analysis was carried out on the document ?Handledningssamtal? that was used by the special teachers in their contact with the teachers in preschool. The documents were analyzed based in the special educational perspectives and the results and measures from the analysis were divided into three levels; individual, group and organizational level. Finally a study of the connection between the analysis and the measures was carried out and the result was reported in a typology schedule inspired by earlier research.

The purpose of this study was to highlight the type of actions that can facilitate people with Asperger syndrome to get and keep a job in the regular labour market. Four interviews were done with people who have been diagnosed with Asperger syndrome and who got a job in the regular labour market. The study shows that efforts from society and friends at work have played a role when they had got their jobs and when they managed to keep it. The study shows that these efforts have strengthened their self-image and confidence. The study also shows that adaptations in the work, the ability to control over social contacts and the importance of having a job may have contributed to the respondents stayed in the workplace.

This report is the final step in the Bachelor of Science program in Building Construction Engineering, Department of Engineering Sciences, Uppsala University.The purpose of this study is to highlight the difficulties and possibilities that could involve the introduction of new energy efficient technologies and changing work around this technology. This study focuses on energy use at a construction site or other temporary workplace where so-called portacabins are in place to address the need for temporary facilities.The method for obtaining knowledge on the subject was mainly interviews with site managers working in Svevia AB's various activities. In conjunction with the interviews I visited construction sites and portacabins if it was possible.My most important suggestion to Svevia AB concerns a better organization in order to make poratacabins more efficient on energy and costs. The company should also evaluate and monitor the energy efficient portacabins that are in operation.Expected energy savings of new technology may not materialize if there are gaps in information, education, technical services and technical maintenance. It is very important to utilize the experiences of new technology.

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.