| 1. |
- Forslund, Kerstin, et al.
(författare)
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Acute chest pain emergencies : spouses' prehospital experiences
- 2008
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Ingår i: International emergency nursing. - : Elsevier BV. - 1878-013X .- 1755-599X. ; 16:4, s. 233-240
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Tidskriftsartikel (refereegranskat)abstract
- The call to the Emergency Medical Dispatch Centre is often a person's first contact with the health-care system in cases of acute illness or injury and acute chest pain is a common reason for calling. The aim was to illuminate how spouses to persons with acute chest pain experienced the alarm situation, the emergency call and the prehospital emergency care. Interviews were conducted with nineteen spouses. A phenomenological-hermeneutic approach was used for the analyses. The themes responsibility and uneasiness emerged as well as an overall theme of aloneness. Being a spouse to a person in need of acute medical and nursing assistance was interpreted as "Being responsible and trying to preserve life" and "Being able to manage the uneasiness and having trust in an uncertain situation." When their partners' life was at risk the spouses were in an escalating spiral of worry, uncertainty, stress, fear of loss, feeling of loneliness and desperation. They had to manage emotional distress and felt compelled to act to preserve life, a challenging situation.
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| 2. |
- Svensson, Bo, 1946-, et al.
(författare)
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Anaerobic digestion of alfalfa silage with recirculation of process liquid
- 2007
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Ingår i: Bioresource Technology. - : Elsevier BV. - 0960-8524 .- 1873-2976. ; 98:1, s. 104-111
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Tidskriftsartikel (refereegranskat)abstract
- Process liquid recirculation initially stimulated one-phase anaerobic digestion of alfalfa silage in two semi-continuously fed and stirred tank reactors. Thus, with increased pH, alkalinity and stability it was possible to increase the organic loading rate to 3 g VS L-1 d-1, as compared to 2.25 g VS L-1 d-1 in a control reactor without recirculation. However, the recirculation of liquid eventually caused an accumulation of organic and inorganic substances, leading to an inhibition of hydrolysis and methanogenesis. This inhibition of microbial activity was prevented in one of the processes by replacing 50% of the recirculated process liquid with water during the second half of the operation period. A multiple linear regression model of principal components using seven input variables explained the variance in output variables nearly as well as the original model using all 23 measured input variables. The results show that it is necessary to adjust the degree of liquid recirculation to reach an optimal process. © 2005 Elsevier Ltd. All rights reserved.
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| 3. |
- Duit, Andreas, et al.
(författare)
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Saving the Woodpeckers : Social Capital, Governance, and Policy Performance
- 2009
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Ingår i: Journal of Environment and Development. - : SAGE Publications. - 1070-4965 .- 1552-5465. ; 18:1, s. 42-61
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Tidskriftsartikel (refereegranskat)abstract
- This article investigates if higher levels of social capital,better governance structures, and a more ambitious conservationpolicy are positively linked to the ability of states to addressbiodiversity loss. Serving this purpose is a data set containingestimates of woodpecker diversity in 20 European countries.These data are argued to be a more valid indicator of biodiversitythan most other available cross-national measures of environmentalquality. A seemingly unrelated regression analysis reveals thatnone of the indicators are linked to higher levels of woodpeckerdiversity, which in turn leads to the conclusion that presentinstitutions, environmental policies, and social structureshave negligible effects on biodiversity compared to long-termlandscape transformations.
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| 4. |
- Hjerpe, Mattias, 1972-, et al.
(författare)
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Environmental management since world war II
- 2006
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Rapport (övrigt vetenskapligt/konstnärligt)abstract
- This background report to the IVA project “Environmental Foresight” presents how environmental problems and their management have evolved since World War II divided into five time periods: 1945-1971, 1972-1981, 1982-1991, 1992-2001, and 2002 and beyond. For each time period, the report recapitulates some of the most important socioeconomic and geopolitical trends internationally and nationally as well as the environmental debate. It presents a selection of environmental issues that received a lot of attention, including, inter alia, how and at what administrative level the issues under consideration were managed and what types of political interventions were used.In the first period we give three examples of issues that were essential in the environmental discourse at the time: 1) Global food supply, which illustrates that environmental issues always have contained a global dimension. 2) Struggles over the expansion of water power, shows another aspect of the controversies that follow exploitation of natural resources. 3) The spreading of mercury, represents the growing awareness that economic activities affected the environment and the growing concerns about pollution that arose at that time. In the second time period 1972-1981, the first example involves the efforts to link economic development and environmental consideration at UN level and in which Swedish diplomacy played a key role. The second example concerns an issue that has remained essential, namely the supply of energy, particularly the two oil crises and the fate of nuclear power. In the 1980s, and certain environmental problems were framed and more or less successfully handled in this new context. The report provides three examples of the increased emphasis on transboundary framing and handling of environmental degradation in the 1980s: 1) Acidification, which was managed rapidly at national level in Sweden wheras international regulation took almost two more decades. 2) The ozone hole, which inter alia illustrates the role of science in detecting environmental issues. Emblematic for the period 1992-2001 are the revival of the attempts to link economic growth and environmental consideration and the controversies surrounding of the UN Framework Convention on Climate Change. Today we see an increasing emphasis on linkages between environmental issues, not the least climate, and trade. Another topical issue today is the Baltic Sea, which is a common regional resource that provides a multitude of ecological services and faces a number of environmental challenges.Globalisation and social, technological, cultural and economic modernisation processes influence two fundamental processes that characterize the period cover in this report: an unprecedented global environmental change, a dramatic shift in social organisation vis-à-vis the environment. The report concludes that although history do not repeat itself, we can conclude that hitherto chances of a successful management of an environmental issues has increased with a combination of political will/ambition as well as windows of opportunities in geopolitical, socioeconomic and technological respects. Consequently, reflexive and adaptive institutions have an advantage in coping with the inherent uncertainties of future conditions in economy, technology, politics and society.
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| 5. |
- Larsson, Ulf, et al.
(författare)
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Green frames : a semantic study in the lexicon of babyleaf salad
- 2011
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Ingår i: Studia Neophilologica. - London : Routledge. - 0039-3274 .- 1651-2308. ; 83:2, s. 149-168
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Tidskriftsartikel (refereegranskat)abstract
- How do we communicate a sensory experience of food? For example, we most probably would describe the sensory experience of a food product as “It was good, I liked it”, but would probably not be able to describe the sensory characteristics of the various products with some precision. It seems that sensory aspects vary in how difficult they are to express verbally (Engen 1991); we do not use the same degree of precision of taste, smell and texture as we do to vision (Meilgaard et al. 2006). It has been argued that perceptual descriptions of colours and odours are based on different organizational principles (Richardson and Zucco 1989). Colours seem to involve a lexical system that is organized in memory, while odour perception is characterized by flexibility and adaptability but with a nonverbal coding system (Engen 1987). About 400,000 odorous substances exist, and it is not clear how many of these are similar or how many classes there might be (Engen 1982). Thus, to characterize the perceived odour and flavour (in which odour is involved) is a complex task (Amerine et al. 1965). The human being is equipped with mechanisms that could guarantee that we, to some extent, perceive the same thing with our “higher” senses, vision and audition. But the “lower” senses in the oro-nasal cavity do not function with the same accuracy when it comes to how we perceive things – they rely more on learning, memories and experiences (Köster 2003). Other circumstances such as gender and age could of course also affect the ability to detect and identify different sensory properties (Richardson and Zucco 1989). Without a description of the sensory qualities, the individual profiles of the item in question could not be captured.From a linguistic point of view, sensory studies seem to include many aspects highly relevant to different linguistic areas. Since sensory descriptions of food mainly operate with words, such as crisp, tender and nutty, including their conceptual content, lexical and cognitive semantics seem to be a fruitful approach to studying and developing sensory descriptions. But in spite of the central role of the lexicon in describing sensory qualities of food, surprisingly little attention has been paid to linguistic aspects of sensory language, which may be due to the fact that sensory studies and linguistics belong to different academic disciplines. Briefly, in sensory studies, some guidelines are usually used for words and definitions, e.g. the ISO standard and ASTM (American Society for Testing and Materials) Noble et al. (1987) created a system for aromatic flavour for wine arranged in a partly taxonomic and semantic domain-based wheel, i.e. rather general semantic domains such as “fruity” and “nutty”. The specific-general dimension in the wheel is obvious; the general “fruity” leads to the more specific “berry” and “strawberry” in the outer tier of the wheel. More recently Pickering and Demiglio (2008) used the same model for a white wine’s mouthfeel. There are a large number of studies where sensory vocabularies are discussed and developed; some recent examples are Duffrin and Pomper (2006), Carunchia Whetstine et al. (2007), Hongsoongnern and Chambers (2008) and Civille et al. (2010) regarding pawpaw fruit puree, Cheddar cheese, tomatoes and almonds respectively. However inspiring and important in sensory studies and marketing, these works are not always very systematic from a linguistic point of view. Several of the studies mentioned above use a wheel model to categorize the sensory descriptors, but as may be seen in for example Duffrin and Pomper (2006), the wheel form can make the semantic subcategorization tricky; in this “pawpaw fruit puree sensory wheel”, the words are not categorized at all except their grouping into different sensory dimensions such as texture, flavour etc. Besides, the wheel form seems to be best suited for one sensory dimension at a time, as may be seen in for example the wine aroma wheel of Noble et al. (1987). In this wheel, though, the word groups are sometimes a bit fuzzy semantically; for example, olives, asparagus and green beans are grouped together as a subcategory of “canned/cooked”, and the taxonomies are often asymmetrical in that the same word is sometimes used on several levels (for example “nutty” and “floral”, which both occupy two levels in the wheel), while the corresponding levels in other sectors show specification (“fruity” and on the next level “tropical fruit”). It may be assumed that a cross-disciplinary meeting between sensory studies and linguistics could provide interesting views leading to expanded awareness of the importance of semantics in the future development of different sensory vocabularies, as shown in a study by Swahn et al. (2010).
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| 6. |
- Nieuwenhuizen, Arie, et al.
(författare)
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Food compositions
- 2009
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Patent (populärvet., debatt m.m.)
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| 7. |
- Walter, Ute, et al.
(författare)
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The physical environment as a driver of customers' service experiences at restaurants
- 2012
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Ingår i: International Journal of Quality and Service Sciences. - : Emerald. - 1756-669X .- 1756-6703. ; 4:2, s. 104-119
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Tidskriftsartikel (refereegranskat)abstract
- Purpose – The purpose of this study is to analyze and describe the drivers in the physical environment that help to form customers' service experiences at restaurants, as described by customers in their own words.Design/methodology/approach – A critical incident study was conducted through 122 interviews resulting in a total of 195 favourable and unfavourable customer service experiences in restaurants. Data were analysed inductively in accordance with the principles of constant comparison and the results were interpreted by regarding customers as creators of their own meaning.Findings – The physical environment has both a functional and a social dimension and it is an important driver of customer service experiences in restaurants. Customers interact with these drivers individually and create their own meanings and value expressed as feelings, thoughts, imagination and behaviour.Research limitations/implications – The results develop the tenets of service-dominant logic by offering some insight into customers' own logic in value creation and the design of the physical restaurant environment.Practical implications – Customers actively construct their own individual meanings from the physical environment, throughout the whole service process, indicating that the customer service experience is not controlled solely by restaurant management. As some drivers are only experienced in their absence or when they are noticeably disturbing or pleasing, it is important for managers to understand these dimensions in order to treat them appropriately. Both favourable and unfavourable service experiences need to be considered.Originality/value – The physical environment can be described as a dynamic driver which includes a social dimension and customers are regarded as active creators of their own experience.
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