The purpose of this essay is to do an ecocritical reading of Vilhelm Moberg?s The Emi-grants from 1949. By asking and answering the three following questions; How does a system present itself, What are the different reasons for emigration; Why does differentsystem fit some well and some not.By using two articles from Green Planets - Ecology and Science Fiction to illus-trate two different views; Different parts value in an ekosystem and The Ship as an ecosystem. I have also created, based on the literary text four different terms concern-ing the dynamic system; Stable, Static, Unstable and Collapsing systems. I have found that all system goes through changes, some drastic, that changes the way the parts of the systems fit with in it.

Identification of fungi is based on macroscopic observations of morphology and microscopic characteristics. These conventional methods are time-consuming and requires expert knowledge. For the past years Matrix-assisted laser desorption ionization-time of flight mass spectrometry has been used for routine bacterial identification in clinical laboratories but not yet in the same extension for fungi. In this study three preanalytic preparation methods for fungi were evaluated in order to shorten the processing time in routine laboratory performance.Clinically relevant strains (n=18) of molds and dermatophytes were cultivated on agar plates and prepared according to the different preparation methods for protein extraction. Each strain was analyzed in quadruplicate by the MALDI Biotyper and the database Filamentous Fungi Library 1.0.The results showed that the genus and species identification rates of the least time-consuming direct extraction method were 33% and 11% respectively.

This Thesis aims to explore how to integrate an IT-system for facilitating anorganizations work with Continous Impprovements.This is done here by examining and analyzing the process within a handful ofcompanies who seem to have been successful with their own implementations. Thestudy is focused on the implementation of one particular system, "System C2".Simliarities and differences between the companies, and the established rule of thumbfor these kind of activities are focused upon. This to emphasis how another actormight emulate some of the apparent success.Part of the core question is found in the title, since Continous Improvement is oftenseen as a relativly low-risk activity, is it then also possible to take a low-risk slow pathto the implementation of such a system in the entire organization?.

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 thesis aims to develop a control system for measuring electromagnetic compability (EMC). This has meant that a controller designed around an ATmega8 microcontroller has been manufactured and programmed. It has also meant the development of a comprehensive control software in the program MATLAB. The control system has been tested with satisfactory results and can now, monitor and control measurements of the EMC-type..

The aims of the practical work carried out for this thesis were to redesign a clinical decision support system for thoracic surgeons, called AssistMe, and to evaluate the concept behind this system. The main objective of the thesis is to give an account of the considerations that were found to be of key importance for designing a clinical decision support system for thoracic surgery. Another aim was to let future users test the system after it had been redesigned and evaluate the concept behind it. The thesis also investigates users? experience of the system and their views on whether it would be applicable in their daily work practice.

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 thesis is to investigate the opportunities of classification of web pages. Two classification systems are compared; a library classification system traditional and a system that is developed for use on the web new. UDC is chosen to represent the traditional systems, and Yahoo! represents a so called new system. UDC is used by NISS Directory of networked resources, which is a directory that uses the system for organisation of electronic resources. Both systems are analysed from two different perspectives, a multidisciplinary and a timeperspective.

Bakgrund: Smärta är för intensivvårdspatienten en unik, subjektiv, obehaglig och flerdimensionell upplevelse. Intensivvårdssjuksköterskan har ett moraliskt ansvar att lindra patienternas smärta. Verbalt icke-kommunicerandepatienter kan inte skatta sin smärta med hjälp av Numeric Rating Scale (NRS). På en neurointensivvårdsavdelning (NIVA) i Stockholm har det beteendebaserade smärtskattningsverktyget- the Critical-Care Pain Observation Tool (CPOT), implementerats. Intensivvårdssjuksköterskorna på NIVA använder CPOT dagligen i sitt arbete.

Detta är en studie om lärande- och skapandeprocesser. Mer specifikt innefattar studien en observation av hur jag arrangerar 3 låtar för olika instrument under en tidsbestämd period. De frågor som behandlas är vilka tekniker jag använder, vilka problem som uppstår och hur det fungerar att arrangera på tid. Slutsatsen av hela observationen har visat att det är en bredd av faktorer som samspelar i kompositionsprocessen. Det har visat sig att jag applicerar intuition, diskursivt tänkande, musikteoretisk teknik och erfarenhet i arrangeringen av musik.