Sökning: "Britt Jonsson"

Hittade 5 avhandlingar innehållade orden Britt Jonsson.

  1. 1. En gång Skå-pojke- : en studie av 20 f d Skå-pojkars erfarenheter av Barnbyn Skå

    Författare :Britt Jonsson; Stockholms universitet; []
    Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Barnbyn Skå; Institutioner; pojkar; Problembarn; Ungdomsvård;

    Sammanfattning : Towards the end of the 1950’s the men who are part of the project were in care for at leastone year at the childrens’ Village of Skå, the well-known and psychodynamically orientedtreatment home for Stockholm’s most difficult problem children of school age. Barnbynand its care-receivers have already been the subject of extensive research. LÄS MER

  3. 2. Family meal experiences : perspectives on practical knowledge, learning and culture

    Författare :Inger M. Jonsson; Inga-Britt Gustafsson; Marianne Pipping Ekström; Lotte Holm; Örebro universitet; []
    Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; culture; children; education; family meal; family practice; food; experience; information; learning; practical knowledge; Culinary Arts and Meal Science; Måltidskunskap; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; Måltidskunskap; Culinary Arts and Meal Science;

    Sammanfattning : This thesis consists of four studies reflecting information and education on food and meals at different levels of society. The educational efforts are directed towards everyday family practices. LÄS MER

  4. 3. Detecting Inclusions in a Silicone Rubber Phantom Using Standing Lamb Waves and Multiple Frequency Footprints

    Författare :Ulf G Jonsson; Britt Andersson; Olof A Lindahl; Jacques Ohayon; Umeå universitet; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Piezoelectric; Silicone rubber; Impedance; Resonance; Lamb waves; Phantom; Electronics; elektronik;

    Sammanfattning : The thesis deals with one major question: is it possible, using one piezoelectric sensor/vibrator, to detect a hard inclusion in a silicone rubber phantom? The question was approached with an open mind and the task was subdivided into three clearly identifiable parts: characterization of the piezoelectric sensor/vibrator (paper I), creating a model of the visco-elastic properties of a tissue-like material (phantom) in contact with the sensor/vibrator (paper II), and to detect the presence of a hard inclusion in the phantom (paper III). All vibrations of the sensor/vibrator and phantom was modeled using a finite element method (FEM). LÄS MER

  5. 4. Reaction Mechanism and Allosteric Regulation of Class Ia Ribonucleotide Reductase from Escherichia coli

    Författare :Alex Kasrayan; Britt-Marie Sjöberg; Bengt-Harald Jonsson; Stockholms universitet; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Molecular biology; Molekylärbiologi;

    Sammanfattning : Ribonculeotide reductase (RNR) plays a key role in catalysing a reaction that provides all living organisms with building blocks for DNA. The RNR enzyme catalyses the conversion of ribonucleotides to their corresponding deoxyribonucleotides, by using free radical chemistry. LÄS MER

  7. 5. 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