Mechanical relays are more and more being replaced with semiconductortechnology. In this thesis it is investigated if and how the larger loads couldbe controlled by transistors. The main part of this work aims to create andverify a solution that can control the Starter motor, as well as protect it incase of any failure. The different malfunctions that the solution protectsagainst is high current, too high peak current, low current, maximum cranktime and minimum cool off time. The timers also protect indirectly againstoverheating of the Starter engine.The transistors used are BTS555, from Infineon.

A cattle producer that buys calves that are younger than six months to the herd should have a Starter stable to prevent infection spreading in the herd. According to the Swedish animal welfare regulation there has to be a Starter stable if more than 50 calves that are younger than four months are bought in yearly to the herd. The aim of the study was to improve the knowledge about bovine buildings and management of Starter stables to obtain optimal weight gain and health of the calves. The hypothesis 1) The younger the calves are when purchased, the higher the calf mortality and 2) Purchasing calves from a high number of herds involves a higher risk of calf health problems and calf mortality were tested in the study. The objective of the study was to give advices by way of presenting ideal solutions of how a Starter stable should be constructed and managed. A field study was done during June to September 2008 to collect knowledge and experience from existing Starter stables.

SammanfattningDenna uppsats skrevs eftersom förbundsledningen hade uppfattningen att Starterna var anledningen till att det inte blev mer medaljer på OS i Kina.Syfte och frågeställningSyfte:Kartlägga några utvalda svenska elitseglares syn på vad, som är en bra start inom segling. Vilka parametrar anses påverka starten? Vad definierar en bra start? Hur tänker man och hur gör man fem stycken olika Starter? Hur viktig var starten för att vinna medaljracen under OS i Kina 2008?MetodI studien intervjuades tre stycken seglare om hur de gör och tänker när de startar på olika platser på linjen. Sportchefen för Svenska Seglarförbundet intervjuades om hur han ser på starten. Videoanalyser av sju medaljrace från OS genomfördes för att bedöma hur avgörande starten är för den slutliga placeringen i mål.ResultatFörberedelser som man bör ta hänsyn till innan start är: Förberedelserna på land, ström/tidvatten, att vara ute i god tid, ta landmärke, kontrollera fördel, kant och vind.

Worldwide consumption of cheese has increased over the years. The average Swede consumes somewhere around 20 kilograms of cheese per year, which is an increase of a 100 % over the past 50 years. One of the most popular kinds of cheese during the past decades is mozzarella, due to its? use as pizza cheese. Flavor and consistency differ between the traditional kind, made out of buffalo?s milk, and the industrially made kind, made out of cow?s milk.

The probiotic bacteria Lactobacillus reuteri DSM17938 was evaluated as a Starter culture in cheese production, with the intention to produce a new interesting product within the functional food market. Growth and acidification rate in milk subjected to different heat treatments, as well as supplementation with growth promoting factors or support cultures was measured during controlled fermentations. The results showed that the weak proteolytic activity of L. reuteri could be compensated for by supplementation with 1% casamino acids or 5% MRS broth. Furthermore, a decrease in growth and acidification rate could be seen when using yoghurt culture or Lactobacillus delbrueckii as adjunct cultures.

Syftet med detta examensarbete är att undersöka hur travhästar vilka behandlats kirurgiskt vid kolik på UDS 2007-2011 återgår till tävling samt att utvärdera om detta går att göra med hjälp av den omfattande tävlingsdatabas för svenska travhästar som finns tillgänglig på www.travsport.se. Hästarna till studien har identifierats ur journalsystemet som används på Hästkliniken UDS. För de hästar som stämde in på uppsatta kriterier för deltagande i studien valdes även en representativ kontrollgrupp av hästar ut, utformad att vara så lika den opererade gruppen som möjligt vid tidpunkten precis före operationen. De båda grupperna har sedan jämförts med avseende på prestation. Statistik på antal Starter, insprungna pengar per start och totalt insprungna pengar har för alla hästar inhämtats ur tävlingsdatabasen. Totalt ingår sex opererade och 12 kontrollhästar i studien, av de sex opererade har fem startat under uppföljningsperioden och alla referenshästar har startat.

As requested by the company Husqvarna AB, we have developed a prototype of an electrical start device to a chainsaw. This was done through the development of new details in Catia, which has been integrated with existing details. Electrical components have been purchased by HAB electronics. In parallel with the modeling calculations was done, which was the basis for determine dimensions and the choice of an electric motor and gears. Prototype 1 improved gradually and led to prototype number 2, which became the final result.

Composting is a process in which organic matter is mineralized by microorganisms. In January 2005 landfilling of organic waste was prohibited in Sweden. With this prohibition composting has become an important alternative to handle the produced organic wastes. One problem with continuous small-scale composting is the production of organic acids that will inhibit a further composting process. The aim of these theses was to study what effects temperature and dry matter content had on the production of organics acids, and what effect the organic acids had on the mineralisation of the substrate as well as the stability during storage of the product.

This project is implemented as a thesis at the Royal Institute of Technology in the master?s degree program Integrated Product Design and Industrial Design Engineering. The project has involved development and efficiency of a free Starter package for expectant parents with useful content consisting of useful products for both before and after childbirth. Areas that have been investigated include packaging development, service design and appropriate content for the package.During the work, theory about packaging design, materials, manufacturing techniques and logistics have been processed to base the further work on. The project process has involved competitor analysis and interviews with store owners and customer surveys, that have been conducted to identify areas for improvement of the current solution.

Advertising in responsive websites is a quite new phenomenon and has therefore, previously not been a target for any mayor research. Todays society, where new technological innovations persistantly supersede others must be seen as a possible changer for how companies advertise to this society. This paper sheds light on many of the difficulties connected with advertising for responsive websites, but also possibilities and advices for the future. Through a litterature review and a focus group with respondents from a large communication agency in Umea?, insights, implications, solutions and thoughts both connected to specific websites but also around advertising for the future as a whole is presented.

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 purpose of this literature study was to examine what kind of composition fermented liquidfeed can have, what a desired composition is and possible advantages and disadvantages onhealth and growth performance of the pig. A well fermented liquid feed is characterized by a lowpH (.

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.