Our aim in this study is to explore if the schoolchildren?s written language differs from the?National tests? in Swedish and from Facebook. We specifically want to see if we candiscover words and expressions mainly from the English language or other languages in the?National tests? in Swedish written by the schoolchildren in the ages between 18-20 yearsold. The methods that we used to discover the results in this study was; to interview threeteachers, have 30 schoolchildren answer a questionnaire survey, analyze 30 written ?Nationaltests? in Swedish by the schoolchildren and finally analyze two Facebook walls from twoschoolchildren.

The aim of this thesis is to show gender equality in school for teacher's choice of words with gender-sensitive language related to children's literature "Do you know Pippi Longstocking?". Work has focused on preschool and grade 1. The theme of the thesis is that the teaching profession should look human. The study provides a literature review of the teacher's choice of words in the gender order as the words hen, man, gender, sex, etc., and a review of Pippi Longstocking by Astrid Lindgren on the basis of the related concepts.

The purpose of this study was to investigate whether resistant maltodextrin is suitable as a fiber source in the probiotic fruit drink ProViva Mango without affecting the probiotic bacterium Lactobacillus plantarum 299v, viscosity or the sensory experience of the drink. Resistant maltodextrin is produced from hydrolyzed corn starch and is classified as a soluble dietary fiber. It is relatively resistant to digestion in the small intestine, where approximately 10% can be broken down, 50% can be fermented in the colon by the intestinal flora and 40 % is excreted in the faeces. Resistant maltodextrin has several important qualities when it comes to food processing. When added in a product, it does not affect the viscosity or taste and it is heat and acid stable.

Worldwide consumption of cheese has increased over the years. The average Swede consumes somewhere around 20 kilograms of cheese per year, which is an increase of a 100 % over the past 50 years. One of the most popular kinds of cheese during the past decades is mozzarella, due to its? use as pizza cheese. Flavor and consistency differ between the traditional kind, made out of buffalo?s milk, and the industrially made kind, made out of cow?s milk.

The purpose of this bachelor thesis is to identify the relationship between color and semiotics and how a person?s opinon, regarding a game character?s different characteristics, can be affected by the use of various colors. Prior to this study people were asked, through an online survey, to write down words that they associated with different colors. The colors were then divided into four different groups depending on whether they had been associated with positive-strong words, positive-weak words, negative-strong words or negative-weak words. In order to further shed light on the effect of colors, the four palettes, consisting of the colors associated with the different words, were then used separately to give color to two characters: a man and a woman.

AbstractTitle: Serial recall of two-voice lists: Words are not perceptually organized by voice.The present study examined how voice affects the perceptual grouping of words in short-term memory that are auditory presented. Three different voice-lists were used: single-voice, alternating-voice and split-voice. In single-voice lists all words were presented in the same voice. In alternating-voice lists words were presented alternately in a male and a female voice. Finally, in split-voice lists words were presented grouped four and four in a male and a female voice.

This thesis work involves a quantitative study concerning secondary school students' understanding of older Swedish words in the lyrics in the Lucia song written by Elmfors way back in 1919th. The text has some old words and phrases that today's high school students do not really understand. The study includes surveys of two different classes in high school, a theoretical and a practical program. In some cases students can understand words by the context, but previous research shows results in general weakness in students' existing vocabulary. According to previous research, this is due, inter alia, that young people read and write less today.The results of all students are totally 38%, where the theoretical program has a slightly higher performance.

The aim of this paper is to describe the characteristics of the sport journalistic weblog. To achieve this we have used the following questions: Which themes are included in the sport journalistic weblog? How much text does the sport journalistic weblog content? How often is multimediality incorporated in the sport journalistic weblog? Which references occur in the sport journalistic weblog? How many hyperlinks occur in the sport journalistic weblog? How many of the hyperlinks is internal respective external? How often does the sport journalistic weblog offers possibilities to interaction between the journalist and the reader? How often does interaction between the journalist and the reader occur?The theories we have used is both online publishing and Jan Schmidt?s analytical framework on blogs. Online publishing describes an important part in our paper, online journalism, which in turn describes three important definitions for this paper; hypertextuality, multimediality and interactivity. Jan Schmidt?s theory is central to understand the phenomena, and functions as a starting point in the analyze part.

The purpose of this research is to survey and describe some science teachers? conceptions of which assessment criteria they use at the marking process. Questions which are relevant for this research are the following: 1. Which assessment methods form the basis for science teachers? marking process? 2.

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.

This thesis aims to investigate how the interests of women are handled in political parties whose opinion programs are based on class interests. The essay constructs a theoretical framework, which shows that the descriptive representation of women is a prerequisite for their subjective interests being represented, however not a guarantee.By studying how the Social Democratic party deals with the demands from the Women's federation, the empirical material sheds light on the theoretical discussion. The study's methodological foundation consists of an ideology critical textual analysis, which focuses on the debate on the design of parental allowance that took place within the party during 2005. During the party's congress the women's federation advocated a proposition for increased individualization of the parental allowance, however the party did not accept it. The analysis confirms the theoretical argumentation that descriptive representation is not a guarantee for the representation of women's interests.

The aim of this study was to examine differences between happy and unhappy people, with respect to individuals interpretations, their attributonal style and in what way the priming effect is related to their attributional style and well-being. The participants were 74 senior high school and 21 undergraduate college students. Participants were asked to read a short story, some words were in bold type, and thereafter for their subjective perception of the words in bold type loading and memory of them in a recognition list. Attributional style was operationalized with an own constructed instrument. The results show that happy individuals interpreted more words as positive than negative in comparission with unhappy individuals.

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.