The Sand Catcher                                                       The thesis project The Sand Catcher investigates the encounter between permanent structures and an ever-changing landscape. The migrating sand dune Råbjerg Mile in northern Denmark is 40 meters high and moves more than 15 meters every year. By introducing a solid structure on the site, the fast movement of the sand dune is emphasised and thereby our view of time and space.Through intuitively building models with varied openings and densities I investigated how architectural elements react with sand. From these experiments a series of spatial features and effects were found, generated from the meeting with the sand.The Sand Catcher is a solid and permanent structure. The sand is the liquid element that generates new spaces, circulations and experiences.

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 situation that one can discern on the Swedish real estate market is that while there are several offices vacant, the need for apartments is high ? the vacancy rate for apartments is non-existent. According to the rebuilding of Skatteskrapan one will realise that the project requires a lot of money, even though it promotes the residential situation. The real estate owner experiences a risk in rebuilding real estates ? whether it will generate good yield or not.

This thesis is about informal seatings, those which are planned to merge into the city core environment and to supply a flexible public space. The thesis discusses how a diverse range of elements could result in different functions and social meanings. These are illustrated with visual examples and conceptual drawings. The position of the seating in a small public place is important, as well as its location in the city. Furthermore, the detail design of the seating, such as the form and dimensions have to be considered in order to create an informal seating appropriate for the user. This leads to the broad scope of this thesis which deals with the small scale - how the seatings can create a good environment in a small place; and the big scale - how a site can influence the city. This thesis suggests the physical design of some informal seatings and also investigates how these seatings can strengthen the place through their function and how they relate to their surroundings.

In this study I have explored the profession sales people and how they use social media. I have also studied their needs for further education and how it can be addressed in social media, in order to learn how a B2B-company that educates in sales training can meet sales people in social media. It?s an empirical study based on individual interviews with a semi-structured interview template. Respondents were of mixed age, both men and women.

The proportion of elderly people in Sweden is increasing. Many of these live at home and as their age increases so does the likelihood of health problems and the need for support, medical attention and care. Personnel working with home help provide a large part of this care, including areas of home-based care that are the responsibility of the district nurse. The purpose of this paper is to describe how home-help personnel perceive their work in the area of home-based care, as their views are an important factor in the ability to provide a care system that funktions successfully. The method employed here is phenomenografic and nine subjects from a home-help group have been interviewed.

Remote work has become increasingly widespread due to advances in digital technology and changing organizational structures, a shift initiated by the COVID-19 pandemic. The purpose of this study is to examine how leadership influences employee motivation in remote work environments. The aim is to deepen the understanding of which leadership styles are most effective in maintaining and enhancing motivation when traditional psychical interaction is absent. To investigate this, a qualitative research approach was applied, consisting of semi-structured interviews with both individuals in leadership positions and employees. The findings indicate that leadership plays a crucial role in shaping employees' motivation in remote contexts.

Objective: To investigate the experiences of ambulance nurses when using Boussignac CPAPcompared to their previous model, and their suggestions for possible improvements in the use of CPAP in the care of patients with pulmonary oedema. Method: A qualitative study with a descriptive and exploratory approach. Data was collected through ten semi-structured interviews with ambulance nurses, seven men and three women. The analysis was conducted using Lundman and Graneheim?s content analysis.

This paper evaluates the prospects for utilizing aquaculture effluents as a nutrient source in organic hydroponic, as is the case in aquaponics. The development of organic hydroponics is dependent on replacing synthetic fertilizers with organically derived nutrients, such as those found in aquaculture effluents. Also, in hydroponic cultivation the establishment of a plant pathogen suppressive micro flora is part of the plant protection strategy. Therefore, both nutritional and microbial qualities of aquaculture water and organic hydroponic nutri-ent solution were analyzed and compared. Results showed both aquaculture water and or-ganic hydroponic solution to be deficient in a number of essential elements, although or-ganic hydroponic solution was closer to recommendations.

Abstract The aim of this study was to explore and describe the pupils' thoughts on seed and its development into seedling. Twenty nine Swedish pupils at the age of 7 and 10 years old were interviewed about their knowledge of seeds.It turned out that pupils often have so-called everyday belief to describe the natural science phenomenon by connecting their explanations to phenomena in everyday life to which they are familiar. To describe the process of seed developing into seedling is something that most of the pupils believe to be difficult and this resulted mostly in the answer ?it is growing.? Children have some knowledge about what seeds need in order to germinate but they do not mention the importance of oxygen as a component of seed to be able to germinate and grow. They mean instead that it is sufficient with soil, water and sun.The older pupils, however, are more often than the younger pupils able to connect their reflections to a more scientifically correct description based on terms belonging to the phenomena, though these terms sometimes are wrongly used.

The purpose of this study is to show what melancholy and irony in my poems express and what techniques that are used to accomplish these effects. Many theorists, among them Sigmund Freud and Julia Kristeva, characterize melancholy as an experience of loss, and therefore one of my questions is what kind of losses appear in my poetry. In search for an answer I analyze the texts from both a psychoanalytic and a sociological point of view. In the latter perspective I discuss the postmodern society using concepts from contemporary thinkers like Zygmunt Bauman, Fredric Jameson and Jean Baudrillard. Finally, I also examine if melancholy has an influence on the form of the poems.

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.