ABB is one of the world?s leading engineering companies in power and automation technologiesand their solutions improve performance while lowering environmental impacts for energycompanies and industries. ABB FACTS designs equipment and plants for series and phasecompensation.This thesis has been performed at ABB FACTS on the Mechanical Design (DM) department inVästerås, Sweden. The purpose of the thesis was to develop and design calculations andsimulation tools for ABB FACTS?s standard series capacitor platforms.

Lame dogs are a common group of patients for the practicing veterinarian. In the literature it is described how a clinical examination can be performed, based on general clinical-, orthopedic- and neurological examination, and visual evaluation of the dog when standing and during motion. For research, objective gait analysis systems are also used to study clinically healthy and lame dogs during motion. The aim of this degree project was to compare objective kinematic gait analysis with a visual evaluation of dogs with different types of lameness. The project was a pilot study to show if objective gait analysis could be used as a support for the visual examination. Ten lame dogs of different breeds and with different diagnoses were included in the study. They were all patients at the University Animal hospital, Uppsala.

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 spruce bark beetle (Ips typographhus) is one of the 25 000 species of insects in Sweden, an insect of great economic importance because it can alone terminate forest of high value. During the past decade, insights of climate change received with increasing attention. If the future brings a milder climate in the north and therefore a longer growing season, one would think that it would only affect the forestry to the better? Yet in recent time, outbreaks after storm felling seems to occur more frequently. The Spruce bark beetle ruins millions of cubic meter of Norway spruce (Picea abies) in Sweden alone, with more frequent storm felling and a larger amount of wind thrown threes in the forests there will also be room for an advancing reproduction.

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.

Syfte/Purpose Syftet med uppsatsen är att undersöka sambandet mellan aktiens omsättningsvolym och dess avkastning under olika marknadsförutsättningar./The purpose with this essay is to observe the correlation between the stock turnover volume and the return under different situations on the market. Metod/Method Den metod som jag har använt mig av är en kvantitativ undersökning. Genom att utföra en kvantitativ undersökning har jag gjort det möjligt att undersöka ett stort antal aktier. Jag har jämfört utvecklingen av 60 stycken, slumpmässigt utvalda, aktier vid både en positiv samt negativ trend av index./The method that I have used is a quantitative study. By execute a quantitative investigation I have been able to study a large amount of different stocks.

Rearing in organic pig production differs from conventional rearing; pigs have outdoor access and larger space allowances. Regardless of production system all pigs are transported before slaughter and during transport pigs are crowded together in a new environment and in a space smaller than they are used to. As pigs in organic herds are reared at even larger space allowances than conventional pigs, such crowding could possibly have a stronger impact on pig behaviour and well-being. Six pig producing herds, three conventional and three organic, were visited and pigs from each herd were enclosed during 12 minutes in a test area corresponding to the crowding on a transport vehicle. During the crowding, pigs? behaviour was observed, before and after enclosure in the test area skin lesion scores were recorded, and also measures of heart girth (for weight estimation) was done.

There is currently no activity or behavior meters validated for sows under Swedish conditions where the sows are loose-housed during farrowing and nursing. An activity meter could in particular be used to detect sows that are getting ready for farrowing. Assistive technology in order to register different behaviors would be extremely useful in research and breeding. In this study, a HOBO Pendant G data logger was validated for two different functions. First, the function as a pure activity meter in which the accelerometer's ability to detect an upcoming farrowing was evaluated, and second, the accelerometer's ability to distinguish between the behaviors standing up, sitting down, lying ventrally and lying laterally on the right and left sides was evaluated. The accelerometer was attached to a collar around the sow's neck, and was recording its location every two seconds for six hours a day for ten days on a total of twelve sows.

Bronchiolitis is a common performance decreasing disease in horses (Bracher et al, 1991¸Dixon et al, 1995) Its medical treatment includes inhalation therapy with corticosteroids and b2-adrenoceptorer stimulators. Use of both these medicines is prohibited for sport horses and athletes. Because the facemasks used for inhalation therapy are not airtight, there is a risk for leakage of these medicines. We wanted to see if cross exposure of nearby horses can result during normal recommended treatment of a horse, and assess if this could result in doping positive urine sample from the person treating the horse and from horses in the same airspace. We did a pilot study with four healthy horses. The experiment was divided into four parts.

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 report describes a study of how the teachers in Sweden are working with the dialog in their classrooms. The aim was to find out how the teachers are using the dialog in their teaching. And if they think that the dialog has a meaning for the pupils learning, and how they think the pupils learn. Even the difficulties whit the use of dialog in the classrooms and which in the classroom should speak the most was examined. The methods that I used in this qualitative report were interviews and observations of four teachers in the primary school.The research questions in this report were:Which meaning do the teachers think that dialog affects the pupils learning?How does the teachers work whit dialog in their classrooms?Who is leading the dialog in the classroom?Which are the difficulties when working with dialog in the classrooms?I found out that the teachers view on knowledge belonged together with how they worked with the dialog.

This report covers the thesis done by mechanical engineering at the engineering program at the University of Halmstad. Student Work Development of packaging in the food industry includes 15 credits and has performed over 20 weeks in spring 2009. The thesis work is a compulsory part of education and aimed at the student must apply the knowledge it has given during training in a project related to reality. Student work has been carried out in cooperation with Hanson & Möhringen AB and the project's main objective was to develop an environmentally friendly packaging to their brand Falk Salt. When salt is one of the world's cheapest commodity was packing all the costs have to be as low as possible.

Fuel pellets are a refined bio fuel mostly consisting of residues from sawmills and wood industry. At Rindi Västerdala AB's combined bio energy plant in Vansbro fuel pellets are produced, while the waste heat from the process is used for district heating. The pellets are produced from sawdust, wood shavings and dry wood chips that is dried, milled and pressed into small cylindrical rods. The advantage of refining the wood material in this manner is that the energy value is greater per unit volume and unit weight, thereby the cost of transportation per energy unit is reduced. Also, less storage space is needed.Pellet manufacturing is a complex process since many parameters affects the final results.