My project is an interpretation and exploration of the book The Invisible Cities by Italo Calvino. It is a play on the swedish words for cities and beaches. By adding the letters R and N the word for cities in the title transforms into the word for beaches. The project is equal parts a color investigation and an exploration of new working methods as it is an development of my approch to graphic design. My aim was to, through a visual, conceptual and playful investigation create a new interpretation of the book The Invisible Cities.

Osteological analysis was carried out on skeletons from nine graves from a medieval cemetery in Ny Varberg, Varberg, Halland. The graves originate from a monastery and a church, dating back to the fourteenth and fifteenth century. The main aim with this thesis has been to study health through the presence of pathologies and skeletal changes. Further aim was to compare the results from the present study with theresults from Torsten Sandbergs analysis of the same material from 1964. This comparison later showed coincidence.

This report describes the initial work intended for updating the car sharing service Roadmate. Roadmate is one of the services received by the car rental company Hertz First Rent a Car. The goal was to present the client with design- and structure proposals for a car sharing service that includes high usability and at the same time remains aesthetically pleasing.The work is based on an initial study with data collection, mapping the target user group and its needs. Subsequent structural and design proposals for Roadmates company carpooling service are based on the facts surrounding the target group's needs. The result are well developed and tested design sketches with accompanying visual identity and sitemaps that can be the basis for the further work on the development of the service..

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 aim of this study was to investigate how seasonal variations affect the quality of logging residues. The study was hosted by VIDA Energy. Logging residues can be processed and transported within different systems. Today the dominant systems are chipping at landing and bulk transportation of logging residues. In these systems the handling of the logging residues are carried out in the same manner up to the landings. Moisture content at the time of chipping is the primary quality parameter. Fine fractions of logging residues are strongly dependent on moisture content in storage.

Computerized methods for searching pictures are becoming more common. With these it ispossible to make powerful search requests using a combination of terms and search oncomprehensive descriptions of the pictures. The descriptions can encompass various aspectsof the content and allow different interpretations and levels of detail.This essay is about how you can examine and describe the content of a picture from manypoints of view. We have tried to identify differences in searching behaviour, and studiedsome methods for indexing of pictures. Our concepts are taken from the philosophy of artand from theories about the meaning of languages.In the future perhaps libraries can make pictures and illustrations in books available to thepublic, in a sophisticated system, for the purpose of providing visual documentation forstudy, research or other kinds of exploitation..

Denna uppsats behandlar hur naturen används som ett pedagogiskt rum och barnetsbildskapande i naturen sett ur olika perspektiv. De flätas samman i en undersökning hurpedagoger använder barnets bildskapande i naturen. I den här uppsatsen undersöks en förskolaför att kartlägga deras vanor och visioner om bildskapande i naturen. Utifrån intervju och studiebelyser uppsatsen både pedagogernas erfarenheter och visioner såväl som barnens upplevelser.Studieobjektet i denna undersökning är en Ur och Skur profilerad förskola.Huvudresultatet är att miljön för barnens bildskapande påverkar och gör sitt avtryck. Får barnetnäring till sin fantasi sker en utveckling..

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.

Abstract Title: A conjoint analysis of packaging attributes. How can the attributes of a product?s packaging best look like to attract the consumer? Authors: Linda Granberg & Helena Niklasson Supervisor: Jan Svanberg Department: School of Management, Blekinge Institute of Technology Course: Bachelor?s thesis in Business Administration, 15 credits Purpose: The purpose is to find out how visual and technical attributes on product packaging affects the consumers tendency to want to buy the product. Method: Conjoint analysis and a quantitative survey. Results: When developing a package for a food product we?ve reached the conclusion that it is most important to have clear product information on it.

Denna undersökning omfattar kamerans inverkan på narrativet i visuella medium. Syftet är att få en insikt i hur kunskap om kameratekniker och ?vinklar påverkar hur åskådaren uppfattar vad regissören vill förmedla, och undvika att fokus sätts på element i filmscener som riskerar att förvirra åskådaren. För att undersöka detta problemområde har litteratur om filmhistoria och kamerateknik använts för att sammanfatta kunskap om hur kameran skall användas, för att förmedla relevant information och bygga upp den effekt som regissören strävar efter. Informationen utifrån detta har därefter tjänat som utgångspunkt för att skapa en kort animerad film med rymdtema där kameran eftersträvar att leverera en konkret visuell upplevelse där vinklar används för att understryka vad varje scen vill förmedla.