Sökning: "M Gustafsson"

Visar resultat 6 - 10 av 48 avhandlingar innehållade orden M Gustafsson.

  1. 6. The consequences of DNA lesions for mitochondrial DNA maintenance

    Författare :Josefin M. E. Forslund; Sjoerd Wanrooij; Nasim Sabouri; Erik Johansson; Claes Gustafsson; Umeå universitet; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Mitochondria; mitochondrial DNA; DNA replication; DNA lesions; DNA polymerase γ; ribonucleotide incorporation; medicinsk biokemi; Medical Biochemistry;

    Sammanfattning : Eukaryotic cells have their own energy-producing organelles called mitochondria. The energy is stored in the adenosine triphosphate (ATP) molecule and is produced via the oxidative phosphorylation process inside the mitochondria. Thirteen of the essential proteins required for this process are encoded on the mitochondrial DNA (mtDNA). LÄS MER

  3. 7. Global Adaptation Governance and Indigenous Peoples : Legitimacy, Justice and Participation

    Författare :Suanne M. Segovia-Tzompa; Lisa Maria Dellmuth; Maria-Therese Gustafsson; Simon Hollis; Stockholms universitet; []
    Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Global Governance; Climate Change Adaptation; Environmental Justice; Indigenous Peoples; Participation; Gobernanza Global; Adaptación al Cambio Climático; Justicia Ambiental; Pueblos Indígenas; Participación; International Relations; internationella relationer;

    Sammanfattning : Indigenous people have participated in United Nations climate change conferences for over 30 years under informal conditions. Their formal opportunity to voice concerns and share traditional knowledge emerged  when the Local Communities and Indigenous Peoples Platform became operational in 2018 under the United Nations Framework Convention on Climate Change. LÄS MER

  4. 8. Nanotubes for Battery Applications

    Författare :Sara Nordlinder; Kristina Edström; Torbjörn Gustafsson; M. Stanley Whittingham; Uppsala universitet; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Inorganic chemistry; vanadium oxide; nanotubes; lithium battery; Li-ion battery; XRD; PES; electrochemistry; Oorganisk kemi; Inorganic chemistry; Oorganisk kemi;

    Sammanfattning : Nanomaterials have attracted great interest in recent years, and are now also being considered for battery applications. Reducing the particle size of some electrode materials can increase battery performance considerably, especially with regard to capacity, power and rate capability. LÄS MER

  5. 9. Secondary Electromagnetic Radiation Generated by HF Pumping of the Ionosphere

    Författare :Lars Norin; Bo Thidé; Savely M. Grach; Bengt Gustafsson; James W. LaBelle; Uppsala universitet; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; space physics; ionospheric modification experiments; plasma turbulence; stimulated electromagnetic emission; ionospheric irregularities; radio waves; parametric processes; thermal parametric instability; transient dynamics; wave-wave interactions; Physics; Fysik;

    Sammanfattning : Electromagnetic waves can be used to transmit information over long distances and are therefore often employed for communication purposes. The electromagnetic waves are reflected off material objects on their paths and interact with the medium through which they propagate. LÄS MER

  7. 10. Sensory, attitudinal, and contextual aspects of the meal : health implications and connections with risk factors for coronary heart disease and obesity

    Författare :Erika Rapp [Nordin]; Åsa Öström; Inga-Britt Gustafsson; Judith Annett; Inger M. Jonsson; Mai-Lis Hellénius; Örebro universitet; []
    Nyckelord :Abdominal fat; Basic tastes; Bitterness; BMI; Coronary heart disease; Dietary fat content; Eating context; Food; HDL-cholesterol; Health promotion; Intervention; Meal; Perception; Preference; PROP; Beska; BMI; Bukfetma; Fetthalt; Grundsmaker; HDL-kolesterol; Hjärtinfarkt; Hälsa; Intervention; Mat; Måltidsmiljö; Preferens; PROP; Sensitivitet; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

    Sammanfattning : Det övergripande syftet var att undersöka mat- och måltidsrelaterade faktorer som bidragande orsak till övervikt och hjärt-kärlsjukdom.I en sensorisk studie jämfördes individer som insjuknat i hjärtinfarkt med en frisk kontroll-grupp med avseende på preferens för mat med hög respektive låg fetthalt, smakkänslighet för grundsmakerna (surt, beskt, salt, sött, umami och metalliskt) samt det beska ämnet 6-n-propylthiouracil (PROP). LÄS MER