Personer som saknar förmåga att uppleva emotioner tar sämre livsbeslut trots en hög IQ. Somatiska markörer är förändringar i kroppens inre tillstånd som uppträder då vi ställs inför ett emotionellt laddat stimuli och deras funktion är att stödja beslutsfattandet. Genom erfarenhet lär vi oss tolka de emotioner som ett visst stimuli genererar som någonting positivt eller negativt för oss. Syftet med studien är att undersöka hur medvetna positiva och negativa somatiska markörer upplevs vid stora livsbeslut. Semistrukturerade intervjuer har genomförts med tolv personer.

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.

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.

Fagan Test of Infant Intelligence (Ftii) är ett parjämförelsetest som mäter spädbarns intresse för ett nytt visuellt stimuli när detta presenteras tillsammans med ett stimuli redan känt för spädbarnet, kallat nyhetspreferens. Även om Ftii har visat sig fungera väl vid bedömning av spädbarns kognitiva nivå kan testet förbättras på ett antal punkter. För att uppnå reliabla resultat har försökspersonerna ofta testats vid ett flertal tillfällen. För att undersöka möjligheterna att ytterligare validera erhållna resultat från Ftii har en version av Ftii skapats för att utföras med en ögonrörelsemätare. Denna version, kallad Ftii-Ö, har testats med hjälp av en spädbarnsgrupp och en vuxengrupp för att på så sätt utvärdera för och nackdelar med ett test utfört på ögonrörelsemätare.

Inom ett företag är det viktigt att ha en enhetlig kommunikation utåt mot kunder. Butiksatmosfären är en del av butikskedjans helhet, vilken påverkar hur kunderna upplever butikerna. Då butikskedjorna får anpassa sina butiker efter ytan, påverkas även den enhetliga kommunikationen som butikskedjan sänder ut. Detta leder till att kunderna får en osammanhängande image som inte stämmer överens med företagets profil och identitet. Rapporten jämför en butikskedjas profil och identitet med kundernas uppfattade image av butikskedjan.

The relation between the cave and the circumpolar light conditions has long been a part of the interpretation of the meaning of the Norwegian cave art. This paper explores the relationship by trading the concept of a sensory dichotomy between light and darkness for that of a perceptual relationship between the paintings, the environment and the light..

Syfte: Vårt syfte med denna uppsats är att utforma ett balanserat styrkort för att genom dettavisa hur en managementgrupp kan arbeta med viktiga målsättningar för att utveckla enattraktiv stadskärna och cityhandel.Metod: I denna uppsats har vi använt oss av den kvalitativa metoden med en abduktiv ansats,där vi fördjupat oss i teori samtidigt som vi genomfört intervjuer med personer som arbetarinom ämnet. Vi har utifrån denna teori och resultat analyserat vilka delar som är viktiga för attskapa en attraktiv stadskärna och attraktiv cityhandel.Resultat & slutsats: Det resultat som vi genom detta arbete kommit fram till är att de allraviktigaste målsättningarna att utveckla för att skapa en attraktiv stadskärna och cityhandel är -Motiverade och aktiva aktörer inom stadskärna, ökat samarbete inom stadskärnan, ökaantalet besökare, öka andelen besökare som blir kunder samt öka andelen nöjda kunder. Omdessa målsättningar uppfylls menar vi att attraktionskraft skapas i stadskärnan ochcityhandeln.Uppsatsens bidrag: Det teoretiska bidraget med denna uppsats är att det finns ett antalmålsättningar som är viktigast för att skapa en attraktiv stadskärna och cityhandel. Detpraktiska bidraget är ett balanserat styrkort samt målkort som centrumledare.

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.