Syftet med följande arbete är att undersöka om och hur Learning study som är en metod att granska, analysera och utveckla pedagogiken, kan förbättra undervisningen i teater på gymnasiets teaterestetiska inriktning. Jag vill säkerställa att kommunikationen i undervisningen fungerar och förbättrar deras kunskaper gällande begreppet närvaro inom teaterämnet. Enligt den ryske teaterpedagogen Stanislavskij så innebär närvaro en överensstämmelse mellan skådespelarens övertygelse i karaktären och det uttryck skådespelare och regissör vill förmedla. (Järleby, 2001, s. 174-175.) I detta arbete har jag även reflekterat och redogjort för tidigare forskning genom två studier inom Learning Study och en studie i teater.

The purpose of this master thesis is to identify some phenomena that may contribute or work against the individual musician?s opportunities to contribute with their personal musical intuition in the orchestral work. I want to investigate under which conditions and in what context the orchestra environment gives musicians opportunities to take musical initiatives. I will also test a method to develop and work with musical intuition in a staged trombone audition called blåst. My wish is to highlight orchestra musician's perspective and experiences and to discuss where in an orchestral musician?s everyday work the artistic and authentic musical initiative appears and how we are going about it.

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 aim of this study was to explore how social workers interpret the part of the Swedish social services act that regulates each municipality?s responsibility of the people staying in it. The study?s general methodological approach connects to sociology of law. The research questions were: (1) What factors are considered important by the social workers in assessments of responsible municipality? (2) Are there variations in the assessments of responsible municipality and in that case; how can the variations be explained? (3) What discretion do the social workers consider that they have in assessments of responsible municipality? Previous studies have found considerable differences in professional social work assessments in Sweden.

The aim with this masters thesis is to investigate how gender is presented in Swedish picture books, in order to give librarians and other actors in the field knowledge about what kind of books they supply impressionable children with. I investigate if and how the changes concerning gender-equality in the Swedish society during the last 25 years are reflected in childrens literature, and compare how men and women are portrayed in four books from the early 1980s with four books from the 2000s. My study is delimited to three aspects of character formation, introduced by Maria Nikolajeva: description of psychology, actions and relations to other characters. It is carried through by consultation of Yvonne Hirdmans theory of how men and women are held apart and that the man in this relation constitutes the norm as well as Nikolajevas list of typical male and female characteristics. By reading and interpreting the chosen books, I analyse both text and pictures.

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.

This essay is an examination of the examples in Kant?s Critique of Judgement. The examples which I have focused on all converge in an idea of wildness. These examples of the beautiful are illuminated by a culture-historical perspective, where the literary and scientific travelogue genre is of great importance. Apart from being exegetic and culture historical, my method is also analytic.

The aim of this qualitative respondent investigation is to delve into the various views that teachers have concerning the ?One-to-One project?, as well as the use of computers as an aid in teaching. One-to-One means that teachers and students will be equipped with a laptop they can use at home and at school.This essay looks at how several factors have changed as a result of this. These factors are threefold: the role of the teacher, the teaching experience, and the student´s learning process. In order to answer the mentioned questions, four interviews have been conducted at two different high schools in southern Norrland.

Harmonics are a well-known problem that has to be dealt with in the design of thegenerator. Internationally accepted standards limits the amount of harmonics allowedin the no-load voltage. These limits can be difficult to fulfill with integral slot winding,where the number of slots per pole and phase is an integer. The presence of thedamper winding often makes the problem with harmonics even worse and harmonicswith frequencies of order 6q±1 arise with significant amplitude. How the damperwinding is designed affect the content of harmonics in the no-load voltage and the aimwith these ? has been to investigate in which extent design of the damper windingaffects the contents of harmonics.Simulations with the 2-D finite element method have showed that if the damper barsis centered in the pole shoe, the amplitude of the harmonics of order 6q±1dependsboth on the ratio between the stator slot pitch and damper bars slot pitch and if thedamper bars are connected between the poles or not.If the damper bars is displaced with ¼ stator slot pitch alternately, the amplitude ofthe harmonics of order 6q±1 is reduced and the influence of the ratio between thestator slot pitch and the damper bars slot pitch will vanish.