Acrylamide (AM) is a commonly used monomer in the manufacture of polyacrylamide. In addition, AM has been found in heated foods that are rich in starch. The main dietary sources in Sweden tend to be crisps, French fries, fried potatoes, crisp bread, cookies and coffee. Un-fortunately, dietary intake of AM has in several studies been shown to cause cancer in ro-dents. Consequently, the compound is currently regarded as a potential carcinogen in hu-mans.

The project involves implementing a finished dispersion model into ArcGIS. The goal of the tool is to show how dangerous and toxic substances will travel in the ground after long periods. The goal of the project is to understand GIS in general, what it is used for and gain an insight into how developing tools for ArcGIS is, what challenges might exists. Understanding the type of data that can be stored and accessed in ArcGIS a long with the tools and functionality offered by the system when using Python as the main language for development. A prototype of the tool is created..

Denna litteraturstudie behandlar förgiftningar hos hund med begränsning till förgiftning orsakat av etylenglykol och råttgift. Vilket av dessa ämnen som är farligast och hur stor risken är att en hund får i sig dem är två frågor som kommer att undersökas. Det kommer att tas reda på mer om hur det ligger till med etylenglykolets påstått söta smak. Syftet med studien är även att utreda om allmänhetens medvetenhet behöver ökas om vanliga potentiellt farliga ämnen för våra husdjur. Att hundar utsätts för förgiftningar är inte ovanligt och antalet försäkringsfall där hundar blivit förgiftade har ökat mellan 2010 och 2014. Om en hund utsätts för ett giftigt ämne är det mest optimala att så tidigt som möjligt hindra giftet från att absorberas från gastrointestinalkanalen och därmed hindra att det gör någon skada.

Goods that children come in contact with on a daily basis for example toys, electronics, textiles, household items, have attracted an increased attention in recent years because of a common occurrence of residues of potentially hazardous chemical substances. Some municipalities in Stockholm have developed plans for managing chemical risks and work systematically to phase out products containing hazardous substances. This thesis aims to contribute to an improved knowledge base for any future work with non-toxic nursery schools in Haninge. The study's focus is on the challenges encountered by conditions and problems of preschool personnel to manage chemical risks in early childhood environments. Primary data was collected through a qualitative approach based on semi-structured interviews with both the preschool staff and practitioners working in the central organization of the municipality.

The production of ferrochromium alloys at Vargön Alloys AB contributes to formation of unwanted ferrochromium dust, which contains toxic Cr(VI). The dust is since summer 2005 treated with an iron-sulphate solution to reduce Cr(VI) to the non-toxic Cr(III). A year later the treatment technique was improved and disposal occurs in cells on the landfill. The cells can be up to 300 m3 and the edges can be made out of fro example concrete. Tests are conducted on the treated dust when it is disposed.

The idea of using algae in different areas and exploring its possibilities is nothing new. Already in the early 1950s microalgae was explored as a possible food resource because of its high protein content. Lately there has been an increased interest in its potential for industrial use. Wastewater treatment is a possible use of algae since the algae grow well on the nutrients present in the water. This offers the possibility to grow algae for nutrient reduction and use the biomass for energy or animal feed since many alga species has a good nutritional value. Approximately 800-1000 m3 water is applied per 1000 m2 of greenhouse area during one season in a tomato production.

Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition. This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking. The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small.

Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition. This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking. The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small.

Direct effects of the insecticide deltamethrin on zooplankton and benthic invertebrates werestudied during an attempt to eradicate signal crayfish. In accordance with earlier studies theresults of this investigation showed that deltamethrin is highly toxic for arthropods, whileRotifera, Oligochaeta and Mollusca have a higher tolerance. This study concludes thatRotifera in treated ponds coped with the actual concentration of deltamethrin used during theeradication attempt but that they probably got a different abundance and changed compositiondue to a new situation in competition and predation. Crustacean zooplankton totallydisappeared, but approximately a month after the treatment they began to recolonise. All thetaxonomical groups of arthropods drastically decreased in abundance, with total eliminationof the most sensitive groups.

Aluminium sulphate (Al2(SO4)3) is usually added during the drinking water treatment processin order to precipitate organic and inorganic material, resulting in aluminium-based drinkingwater treatment residual sludge (WTR). Since 2003 Swedish law no longer permits WTR tobe deposited in lakes, and there is an interest to explore the possibility to utilize WTR as soilamendment. The aim of this study was to examine the effects of WTR application on cropgrowth and concentrations of macronutrients and trace elements (including micronutrients andpotential toxic elements). A greenhouse pot experiment was conducted with three soils; a clayloam rich in phosphorous (P), a loamy sand rich in P, and a silty loam with a low soil Pconcentration, and two crop species Italian ryegrass (Lolium multiflorum Lam. cv.

Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition. This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking. The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small.

Soapnuts have been used as a cleaning detergent and medicine since ancient times in different parts of Asia. Today soapnuts are sold as an environmentally friendly alternative to common washing detergents. The aim of this literary study is to give an answer to what it is in the soapnuts that makes them work as a washing detergent. The active component belongs to a group of components called saponins which are secondary metabolites with the purpose to protect the tree from pathogen attacks. Saponins are widely spread in the vegetable kingdom and some of the families and species are so rich in saponins that their names are influenced by this, for example Sapnindaceae and Sapindus which are mentioned in the beginning of this literary study.

Phytoestrogens are secondary metabolites produced by plants. Among the plants that make phytoestrogens are soya, red clover and some types of grass. The name phytoestrogen is a collective term for compounds such as genistein, daidzein, biochanin A and formononetin. These compounds are similar to oestradiol-17? in their chemical structure.

A wastewater treatment plant has the task to refine the wastewater from substances that should not be released into the environment. The decomposition process can, in a simple way, be described as follows: micro-organisms breathe oxygen and eat unwanted substances. The environment in which the micro-organism lives is known as sludge and the correct amount of oxygen available in the sludge is important for the decomposition to be effective. The oxygenation of the sludge alone stands for about 30% of the plant?s energy consumption.

Bakgrund: Fetma är ett folkhälsoproblem som fortsätter att eskalera världen över. En betydande orsak till detta är den så kallade toxiska miljön vilken medför att människor ständigt exponeras för energität mat och dryck, vilket kan påverka ätbeteendet. Denna studie är viktig att genomföra då det saknas studier som undersöker människors egna upplevelser av miljöstimulis inverkan på ätbeteenden.Syfte:Att undersöka människors upplevelser av att exponeras för ett stort utbud av energirik mat och dryck, hur de upplever att denna exponering påverkar deras och andras ätbeteende samt vilka hälsosamma alternativ de upplever finns i deras närmiljö.Metod:Eftersom det som beskrivs i denna studie är upplevelser av miljöstimuli valdes en explorativ kvalitativ ansats. Som urvalsmetod användes variationsurval för att få en så stor variation som möjligt bland deltagarna. Som datainsamlingsmetod användes halvstrukturerade intervjuer.