The aim of the study was to compare productivity in first thinning of birch stands, when either energy- or pulpwood was harvested. The systems total profitability was also compared by including forwarding and chipping costs. A Gremo 950 HPVR harvester was used and the same driver was used under the entire study. During the pulpwood harvest a Logmax 4000b harvester head was used and a feller buncher head made by Silvatec was used during the energy wood harvest. Six study unit pairs were located in a birch dominated stand outside Ängelholm in Skåne.

In this thesis, the TEI (Text Encoding Initiative) encoding scheme is investigated as a system for storing metadata about manuscript material and 18th century first prints in the Swedenborg Archives at the Swedish Royal Academy of Sciences. The aim of the study is to test the functionality of TEI as a metadata system in cataloguing a special collection. Some criteria of functionality are formulated, and examples of encoded catalogue entries are described and analysed. It is demonstrated how descriptive metadata have been registered within the TEI header, while structural metadata have been recorded within the text element of the TEI file. On the whole, TEI is considered to be a functional tool that matches the present purposes.

Being able to predict the future had been an invaluable competitive advantage for any corporation. Forecasting is a vital part of any business, hence a good forecast allows enterprises to invest in a beneficial way. However, there are several ways to prepare forecasts and the forecast methodology can vary. An industry that is dependent on forecasts is the energy industry. By predicting consumers' energy consumption, Swedish energy companies can hedge on the Nordic power market Nord Pool.

Tusentals budskap tävlar om konsumenters uppmärksamhet varje dag och det blir allt svårare för företag att kommunicera sina budskap till potentiella kunder. Användandet av kundrecensioner för teknik- och mediaprodukter har bevisats påverka försäljningen av dessa produkter positivt. Denna uppsats syftar till att ta reda på om kundrecensioner är ett bra marknadsföringsverktyg för resor, som är mer komplexa produkter än de som nämnts ovan. Frågan är om kundrecensioner kan hjälpa researrangörer att särskilja sig från konkurrenter samt hur recensionerna bäst utformas för att öka deras försäljning av resor. Det finns 187 svenska researrangörer som erbjuder paketresor till utländska destinationer. Denna studie inleds med en kartläggning av 37 av dessa researrangörer; de som har kundrecensioner på sina hemsidor.

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 Bachelor Thesis is entitled "WTO-spelarena för utvecklingsländer? En studie om avgörande faktorer för utvecklingsländers förmåga att implementera sina regimpreferenser". Through our empirical results in conjunction with realist theories, this Bachelor thesis attempts to answer the questions: (1) How does the decline in American power, the nature of existing institutional structure and Third World unity, influence the ability of developing countries to secure its preferred regimes? (2) What function do informal meetings in the WTO have? (3) How does access to informal meetings influence the ability of developing countries to secure its preferred regimes? The paper makes use of case studies from the Ministerial meetings in the Doha development round.The conclusion is that access to these meetings is an important variable to explain the extent to which the Third World can be able to secure its preferred regimes. The degree to which developing countries can secure their preferred regimes is therefore a function of four variables: the nature of existing institutional structures; Third World unity, the attitude and power of the United States and foremost access to informal meetings..

The share of problem gamblers increased for men between 18-24 years old during the period 1999-2009, while the share were steady or decreased for other classes of population. This study examines the relation between this development of problem gambling and the Swedish gambling market. The factors that are studied are the functioning of the market with a focus on the new Internet market for gambling, the games and the underlying risk factors in those, the marketing and other factors outside the gambling market. First a large literature review was made to map the development as detailed as possible. After that a qualitative analysis of the content in television commercials was done to see if they were made for the problem group.

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.

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 bachelor thesis examines the relation between countries? degree of economic freedom and their economic performance. Economic freedom as a concept is defined as the degree of market economy within a nation.The variable of measure that is used is the Frasier institute Economic freedom of the world index (EFI). The paper is built upon the Solow growth model and is extended by incorporation of additional variables; among which of course economic freedom. The study is performed through regression analysis, based on the neoclassical model both on rich countries, poor countries and on all investigated countries.Two investigations are performed: i) the impact from economic freedom on countries level of GDP per capita and ii) the impact from economic freedom on the growth rate in GDP per capita.The finding is that economic freedom can be seen as a relevant determinant of differences in GDP per capita growth rates between nations.