In 1998 years' curriculum for the preschool stands it those children under school age will get possibility that? communicate with the aid of differently expression shapes? and an example that is mentioned in the governing document is song and musical.  The purpose with this study is to examine how the song and the music are used from a language development perspective in three different preschools' activities. In the essay, I review to earlier research around the music?s' and the song's possibilities for the child's linguistic development. In the essay, it is discussed about some important factors that obstruct music situations in the preschool that the curriculum for the preschool (Lpfö98) not specific describes what expression shapes as song and music will contain and that deficiency on musical education at pedagogues.  The method for the study was to collect empirical materials through observations on three different preschools.

AbstractSocial welfare workers employed in the same county base their assessments on the same laws, routines and guidelines, yet it seems that they sometimes come to different decisions. It's the discretion that enables the social workers to make individualized decisions adapted to each clients unique situation.The purpose of this paper is to examine social welfare workers reflections on discretion and what influences their discretion in the professional role.Six qualitative interviews were conducted with social welfare workers in three communitys i the middle of Sweden.The main result shows that it is primarily four factors that affect the social welfare workers discretion in the professional role :External factors such as other organizations change of regulations and cooperation with other organizations.Organizational factors such as routines, rules and guidelines .Professional factors such as the opportunity to use experience and professionalknowledge to determine which measure works in different situations.Individual factors like the workers ability for initiative and the clients individualcircumstances. Social welfare workers feel that they have a relatively wide discretion in their profession. They believe they have the ability to make individual evaluations of each client, however they also believe that their discretion often is limited by lack of time.Key words: social welfare workers, clients, discretion, assessments. .

This thesis examines and attempts to develop the theory of yakuwarigo as introduced by Kinsui (2003) by integrating both the visual and linguistic aspects of characters found in manga. We seek answers to what extent Japanese native speakers are capable of matching linguistic and visual characteristics of characters in manga. As well as whether they are consciously aware of how yakuwarigo affects their choices. Furthermore, it aims to present a framework capable of classifying, and categorizing different types of characters by their language use. This is accomplished by analyzing the motivation behind choices, by natives, whom were asked in a survey to match lines and artwork of characters in manga to form pairs.

This thesis describes and examines a new line of business, CleanTech. CleanTech comprises a wide range of different types of companies and is not yet well defined. In this thesis only the Swedish market is considered, and a variety of players on the market are included to give the most extensive picture of the current situation. Recent research shows that a gap has arisen between governmental financing and private equity-investments in CleanTech-companies. This gap occurs mainly in companies in expansive phases and causes problems both for the companies and for the line of business as a whole. To investigate this gap the Swedish CleanTech-business is described in terms of earlier and existing financing, age and size of the companies and their turnover and profit.

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.

WebGL is a standard for drawing graphics in a web browser. Currently it isn?t widely understood how consistently WebGL performs across a majority of the de- vices that support it. Determining if an image looks correct to a human observer is an interesting problem. The solution for this is useful when developing WebGL applications, since a developer could make better informed decisions during de- velopment.

This thesis aims to analyse ontology, primarily as the word is used in the context of the Semantic Web. One of the main questions is how ontologies relate to classification and thesauri, two concepts well known within Library and Information Science. The vision of the Semantic Web, a more intelligent addition to the current World Wide Web, has raised the question of how to deal with information scattered over a multitude of locations, stored in different formats, written in different languages et cetera. This issue is in many ways similar to the classical problems encountered in library science: how to classify and categorise large amounts of information. The use of ontologies is one of the main steps leading to the Semantic Web, as well as a tool which can be used in other areas of information organisation and management.

The aim of this study is to increase knowledge and understanding regarding which institutional demands can be identified by social welfare secretary?s in their work with juvenile offenders. The study uses organizational theory to try and find different institutional strategies that social workers use to handle such demands. The study takes a qualitative approach and consists of six semi-structural interviews with social welfare secretary?s who work with juvenile offenders.The results of the study show how institutional influence comes from various organizations and institutions such as media, legislation as well as the police and justice system.

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.

Many companies choose to market their products and brands with help from celebrities. This is not a new phenomenon, though, this strategy is something that we consumers start to get used to and the risk that the consumer unconsciously unselects the message grows. A recently much-disputed theory is the use of incongruent marketing. This means that companies uses a marketing message with the objective to not match the consumer?s expectations.