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.

Perch (Perca fluviatilis) is a very popular fish in Sweden and it is common in Swedish waters. In some areas along the Swedish coast the perch population has decreased. It is therefore important to get a view at the health status of perch. During April, July and August of 2008, a total of 346 perches were caught in the Gump Bay in the Botnian Sea. The fish were mainly caught by net but also by rod.

Pet rabbits are increasing in popularity and the owners want the same treatment for them as they would want for a dog or a cat. However, the knowledge among clinical staff about these small animals is not always up to date. The aim of this paper is to highlight the needs of the pet rabbit and how these can be met regarding veterinary nursing. Pet rabbits are different from dogs and cats in several ways and their needs as patients differ as well. Rabbits are herbivorous prey animals. To avoid predators, they are very reluctant to show any sign of weakness for as long as they can.

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 examine what impact restored and constructed pounds and wetlands have on waterfowls in the area of Linköping. The birdlife in five constructed wetlands werechosen to investigate if specific factors like age, size and vegetation affected the avian diversity in wetlands. Also, extra focus has been given to the threatened Horned Grebe (Podiceps Auritus), breeding in the studied area. The results showed that the number of species as well as individuals of waterfowl and Horned Grebe changed over time in what might be a result of succession in the wetlands. Comparing the number of birds to the size of the wetlands showed a clear correlation. Larger areas inhabited greater numbers of species and individuals.

Title: Creativity and blockings: Non-musicians? experiences of music making The purpose of this study was to investigate whether the ability of music-making can benefit from and/or be inhibited by extra-musical factors, such as one's own or other people's opinions, criticism, prejudice and values. An experiment was carried out, where 10 nonmusicians were instructed to solve a compositional problem (writing pieces of music to a picture) which had been expressed in two different ways, one of which (A) was intended to block creativity and the other (B) to facilitate the creative process. All subjects also had to answer a questionnaire, where their experiences in connection with the task and their attitudes towards music and composition were mapped. The result was that all subjects succeeded in composing one or more pieces of music, regardless of which instruction they had been given.

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.

Vegetation is a much appreciated element in our outdoor environment that has many advantages as well for the climate as for people?s health. However in some types of environments vegetation may be problematic. Especially in urban areas with limited space, solid surfaces, pollutions, and warm and dry climate. In these environments vegetations may have difficulty surviving and moreover it may have a negative impact on the environment around it.

A plant's defensive ability against herbivore attack can be influenced by many different factors, one of them being domestication. During human selection to improve the yield of plants, the resistance against herbivore attack can have been lowered, due to a trade-off for use of resources between these traits in the plants. In this thesis I investigated the effect of domestication on resistance against herbivorous insects in cotton plants. I used different varieties and species of wild and domesticated cotton in three different experiments. A feeding assay was conducted, the mortality, development time and pupal weight of larvae of the Egyptian cotton leaf worm Spodoptera littoralis was studied. In a second experiment the preference of the root-feeding beetle Agriotes spp.

The forest in the northern part of Sweden has changed dramatically during the last centuries. The forest has gone through a large-scale transformation, from it being only used locally for domestic purposes to becoming very important raw material for Sweden in the industrial age. The strategy by foresters during the second half of the 20th century has been to create pure production forests for commercial forestry. This has mainly succeeded and we have today homogenous production forests that give a high profit to the owners. The aim of the study is to compare the state of the forest in the former state forest Hällforsmarken in the years 1925 and 2000 and to interpret the changes which has taken place.

Mould is a common contamination in cereals. The growth of mould can stimulate mycotoxins production andsome of which at critical concentrations cause health problems in humans and animals. Fusarium is one of thefungus species that has been found in crops and can cause major problems for farmers such as reduced harvestand economic losses. A group of Fusarium species, Fusarium avenaceum, Fusarium poae and Fusariumtricinctum express a mycotoxin, enniatin. The limited information available today about enniatin-forming fungiis that they grow out on fields of wheat in colder climates.

The purpose of this study was to investigate how the content of glucose, fructose, sucrose and fructan (WSC) varied in silage, haylage and hay harvested from the same field and at the same time of harvest. The study also investigated if differences in the WSC-fraction in the forages caused differences in composition of WSC in the colon of horses fed the forages. Hay, haylage and silage were harvested in the first week of June 2005 and stored for about nine months before feeding. Horses that were fistulated in right ventral colon and caecum were used, but only the colon fistula was used for sampling. The fresh crop and the conserved hay, haylage and silage were analyzed for chemical composition and WSC-fraction.

95% of the productive forest land in Sweden are now being exploited for forestry. The new Forestry Act of 1993 equate the goal of production and the environmental goal which means that the objective for forestry is a sustainable yield, while the biological diversity must be preserved. Recent years results from the inventories of the Board of Forestry show declining trends in how nature conservation aspects taken into consideration at the felling sites.The aim of this study is to investigate what happends with the nature consideration taken at felling sites in the long run. 20 final fellings in the county of Östergötland were re-inventoried 7-9 years after final felling. These felling sites had previously been inventoried before final felling (P0) and one year after final felling (P1) in the inventory Polytax by the Board of Forestry.