The degree project is performed at Metso Kamfab. The production is aimed on machines everything from handling of fiber to paper pulp. Metso Fiber and Kamfab are using Pro/Engineer for design and blueprint production. The processing department types the NC-programs in notepad on the basis of the blueprints, the CAD-dates that already is there are not used. The aim with the work is to study if Kamfab can use CAM-system for processing and production of programs for their NC-machines.

Aim Developmental Coordination Disorder Questionnaire 2007 (DCDQ'07) is an international survey tool based on parents' estimation of their child's motor coordination skills. The purpose of this study was to investigate the validity of a Swedish version of DCDQ'07 by finding out how the classification of Developmental Coordination Disorder (DCD) via DCDQ'07 is consistent with the classification of DCD via the motor impairment test, Movement ABC.MethodIn the context of a larger study, a Swedish translated version of the parent survey DCDQ'07 were sent to 4000 randomly selected families with children aged 8 - 10 years in Stockholm County. The classifications "DCD" or "NOT DCD" with cut-off values ??of 56 (9 years) and 57 (10 years) were applied. Forty families were selected from 410 registered responses.

The company Somas, Säffle, has assigned Fredrik Kjellin the project of finding out how ?KVTF DN250?, one of their own valves, reacts on cutting forces under production. They wish to know if and then how much it?s possible to minimize the wall thickness of the valve with neither plastic nor to big elastic deformations caused by processing.The most critical processes have been identified as rough lathing. The study has shown that the marginal for a wall thickness of two millimeters, to fall short of the yield stress in the most critical process, is good.

Volvo Human Monitoring (VHM) is an ongoing project at Volvo Cars where they measure, amongst other parameters, inhalation and exhalation through a device called Respiratory Inductance Plethysmograph (RIP), on drivers. RIP measures changes in the cross-sectional area of the chest and abdomen. When the driver is in motion, such as when she is turning the vehicle, the cross-sectional area changes and noise in the RIP signal may arise.The noise results in a large number of manual adjustments in the analysis of the RIP signal, which is very time consuming and the validity of the device for measuring inhalation and exhalation is questioned.The purpose of this study was to improve the efficiency of the analysis of the RIP signal. The goal was to create a new data processing tool in Matlab that automatically detects inhalation and exhalation from a RIP signal with higher validity compared to the previous data processing tool.In this study, nine tests were performed on drivers while they were driving in different scenarios such as highway, country road and in city traffic. Inhalation and exhalation was measured using a RIP, a pneumotachograph with a tightly sealed facemask and a thermocouple placed between the nose and mouth, which was used as reference to the RIP.The result of this study was a data processing tool that automatically detects inhalation and exhalation with higher validity compared to the previous data processing tool.

This thesis studies the negative impact that control signal saturation may have on a controlled system. Different methods that are used to compensate for this problem are also studied and evaluated. Both sensitivity to disturbances and the effect the method has on the systems'ability to follow a reference signal will be examined. Stability will be discussed, but no conclusions whether the systems are stabilized or not can be drawn. Control signal saturation will lead to a slower behavior in general.

Aim Developmental Coordination Disorder Questionnaire 2007 (DCDQ'07) is an international survey tool based on parents' estimation of their child's motor coordination skills. The purpose of this study was to investigate the validity of a Swedish version of DCDQ'07 by finding out how the classification of Developmental Coordination Disorder (DCD) via DCDQ'07 is consistent with the classification of DCD via the motor impairment test, Movement ABC.MethodIn the context of a larger study, a Swedish translated version of the parent survey DCDQ'07 were sent to 4000 randomly selected families with children aged 8 - 10 years in Stockholm County. The classifications "DCD" or "NOT DCD" with cut-off values ??of 56 (9 years) and 57 (10 years) were applied. Forty families were selected from 410 registered responses.

WebGL is a standard for drawing graphics in a web browser. Currently it isn?t widely understood how consistently WebGL performs across a majority of the de- vices that support it. Determining if an image looks correct to a human observer is an interesting problem. The solution for this is useful when developing WebGL applications, since a developer could make better informed decisions during de- velopment.

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 concept of vulnerability is the capacity or the sensitivity to become damaged. Vulnerability are characterized by one or more of the following terms; a system´s sensitivity to exposure to shock, stress or interference, the state of the system in relations to a threshold of damages, and the system´s ability to adapt to the changing circumstances. Vulnerability in this study is referring to the sensitivity of the circumstances that lead to sustainable livelihood that can´t be maintain and that there is an inability to cope with and manage stress. The choice of making a study in this area is based on that action needs to be taken to moderate the vulnerable aspects of society, in this respect in relations to storms. Analyzes of the social vulnerability to climate change or natural events is needed for effective actions.

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 aim of child health care is to promote health and development for all children, to early identify problems that concern children´s growth and development and to prevent ill-health among children. Today in our society the proportion of children who are underweight are few.The aim with this study was to describe paediatric nurses experience in meeting with underweight children and their parents. Interviews were implemented and analyzed according to qualitative content analysis. Focus was placed on looking at differences and interpretations in the text content. The analyse resulted in six main categories, such as a need of sensitivity and a holistic view from the nurse, difficulties in handling the meeting because lack of tools.

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.