This is a study of the national test in 3rd grade. The national test is obligatory and is conducted in 5th and 9th grade, but since the spring of 2009 the tests also become mandatory in 3rd grade. The case study of this research is to find out how children in 3rd grade perceive the purpose of the national test. The survey should also clarify how students think and feel about the national test, and how they feel before the national test and after they have finished writing the test. Has the test positive or negative influence on children? The survey will also show how much teachers clarify what the significance of the national test is for the students.

Att genomföra ett test som alltid ger samma resultat kan i längden kännas omotiverat. Strauss test är ett test som funnits länge för att testa stålets känslighet mot interkristallin korrosion. I detta arbete har Strauss test utvärderats i syftet att få fram ett underlag som kan användas för att starta diskussioner om en förändring i provningsmetodiken. Anledningen till att en förändring behövs är att alla dessa, ej informativa, tester kostar pengar. För att få fram underlaget har en litteraturstudie och experiment genomförts.

This bachelor thesis includes two different manuals and design of an interface box between a test object and a general test station (computer) with ARINC429 communication.There are three different purposes with this project:The first is to setup a general test station with ARINC429 communication using a communications card from DDC (DD-42916i3-300) and software from Ampol Technologies (dataSIMS).The second is to design a new interface between the test computer and the test object. As well as implementing two components in the equipment.The third is to write two separate manuals to guide the users of this equipment. There are two different kinds of users of this equipment, technicians and system engineers. Technicians use the equipment to test and repair flight components. System engineers will implement new components in the equipment.The result of this project is a working test station with a new interface and two manuals..

Syfte: att undersöka om resultatet vid 6-minuters gångtest (6MWT) påverkades av ökad grad av uppmuntran.Metod: 30 friska personer ?60 år rekryterades via bekvämlighetsurval. Alla testpersoner genomförde tre 6MWT. Första testet var en försöksomgång. Ett test (test A) utfördes med standardiserad uppmuntran enligt American Thoracic Society(ATS).

Swedish school children exhibit deteriorating knowledge results in terms of reading comprehension. Previous research shows that a method to increase the level of knowledge is the use of evidence-based learning techniques. Test based learning generates what is commonly referred to as a test effect, which proved to strengthen the relationship between learning and memory, as well as being applicable to various test formats. The purpose of this study was to investigate whether test based learning, in terms of learning english words leads to increased performance in a reading comprehension test, more specifically a cloze test. The study was based on a within-group design and was conducted three times over four weeks.

The different characteristics of many food products, such as aroma and texture, changes during storage time and become undesirable. The reason is instabilities within the product which become prominent as the product ages. These changes in characteristics are quality losses caused by changes in the product?s intrinsic and extrinsic environment. The stability in UHT-milk and beverages similar to it have been studied in the past decades and a certain focus have been on age gelation which is a common defect in these type of products.

In today?s IT world where software is constructed in a rapid pace, testing has become a crucial area to master when testing has to be done at a greater speed. To still be able to handle the demands of high quality software, companies have to spend more resources on testing and introduce test automation. By automating test cases the testers can gain time which they can spend on doing more complex testing and thereby increase the quality of the software.In this thesis we have helped Extenda AB, who delivers systems to retail companies, to introduce test automation in one of their customer specific projects. This has been done using their own in-house ?capture/replay? tool ECP (Extenda Cashier Player).We have also derived a process that explains how Extenda can introduce test automation on other customer projects.

Examensarbetet behandlar en jämförelse av Server Message Block 3.0 och föregångaren 2.1 i ett befintligt nätverk. Jämförelsen utfördes i fyra laborationsmiljöer bestående av fyra operativsystem: Windows Server 2008 R2, Windows Server 2012, Windows 7 ochWindows 8. Sammanlagt har fyra tester utförts: Förstudie, Test 1, Test 2 och Test 3. Förstudien utfördes för att testa nätverksprestanda mellan två datorer. De andra testerna satte SMB 2.1 och SMB 3.0 på prov.I Test 1 ansågs SMB 3.0 prestera sämre än SMB 2.1, för att bekräfta resultaten kontaktades Jose Barreto på Microsoft.

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.

Tjugo procent av alla människor är högkänsliga (HSP = Highly Sensitive Person), vilket innebär att de är födda med ett känsligt nervsystem. Många HSP upplever negativa konsekvenser i sin vardag som påverkar livskvaliteten. Eftersom gruppen HSP är så stor och kopplingen HSP, livskvalitet och självmedkänsla inte specifikt har undersökts, var det relevant att göra den här enkätundersökningen. De undersökta frågeställningar är: Finns det inom gruppen HSP angående variablerna: Livskvalitet, Självmedkänsla, Högkänslighet, BIS, BAS, Extraversion och Neuroticism (a) signifikanta samband mellan samtliga variablerna? (b) Till vilken grad förklarar variablerna Livskvalitet och Högkänslighet? (c) Finns det könsskillnader angående samtliga variablerna? (d) Finns det ett positivt samband mellan Högkänslighet och Ålder? De 111 deltagare var medlemmar i Sveriges Förening för Högkänsliga och samtliga var enligt självskattning HSP, som bekräftades av insamlade data.

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.