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| 2. |
- Bohman, Patrik, et al.
(författare)
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Predicting harvest of non-native signal crayfish in lakes —a role for changing climate?
- 2016
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Ingår i: Canadian Journal of Fisheries and Aquatic Sciences. - : Canadian Science Publishing. - 0706-652X .- 1205-7533. ; 73:5, s. 785-792
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Tidskriftsartikel (refereegranskat)abstract
- The signal crayfish (Pacifastacus leniusculus) was introduced to Sweden in 1960, and it has a high commercial and recreational value, but it may also have negative effects on native ecosystems. To better predict how climate warming will affect population dynamics of this cool-water crayfish, we explored the role of temperature and density dependence as explanatory factors of the subsequent years’ catch rates of commercially sized signal crayfish in four Swedish lakes. We found air temperatures to be good proxies for water temperatures in all lakes, except during winter. We could only obtain water temperature data for Lake Vättern, and winter temperature data were therefore only included in the analysis of catch-per-unit-effort patterns in this lake. Our results indicate that increasing mean air temperatures will potentially affect the population dynamics of coolwater freshwater crayfish species such as the signal crayfish. Based on data from four lakes, it seems that the population dynamics of signal crayfish are lake-specific and could be affected by either recruitment during the juvenile stage, the survival and growth of adults, or both. Increased fluctuations in water temperature during winter may potentially influence adult survival. To better predict the effects of global warming on the dynamics of cool-water crayfish populations, we suggest that future studies should investigate recruitment in crayfish along temperature gradients and the influence of variations in water temperature on winter mortality.
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| 3. |
- Davidsson, Irma, et al.
(författare)
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Nornan i Norrbotten 2019
- 2020
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Ingår i: Nordrutan. ; 25, s. 27-
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Tidskriftsartikel (populärvet., debatt m.m.)
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| 4. |
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| 5. |
- Jivegård, Lennart, 1950, et al.
(författare)
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Effects of three months of low molecular weight heparin (dalteparin) treatment after bypass surgery for lower limb ischemia--a randomised placebo-controlled double blind multicentre trial.
- 2005
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Ingår i: European journal of vascular and endovascular surgery : the official journal of the European Society for Vascular Surgery. - : Elsevier BV. - 1078-5884. ; 29:2, s. 190-8
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Tidskriftsartikel (refereegranskat)abstract
- OBJECTIVES: To test the hypothesis that long-term postoperative dalteparin (Fragmin), Pharmacia Corp) treatment improves primary patency of peripheral arterial bypass grafts (PABG) in lower limb ischemia patients on acetylsalicylic acid (ASA) treatment. DESIGN: Prospective randomised double blind multicenter study. MATERIALS AND METHODS: Using a computer algorithm 284 patients with lower limb ischemia, most with pre-operative ischemic ulceration or partial gangrene, from 12 hospitals were randomised, after PABG, to 5000 IU dalteparin or placebo injections once daily for 3 months. All patients received 75 mg of ASA daily for 12 months. Graft patency was assessed at 1, 3 and 12 months. RESULTS: At 1 year, 42 patients had died or were lost to follow-up. Compliance with the injection schedule was 80%. Primary patency rate, in the dalteparin versus the control group, respectively, was 83 versus 80% (n.s.) at 3 months and 59% for both groups at 12 months. Major complication rates and cardiovascular morbidity were not different between the two groups. CONCLUSIONS: In patients on ASA treatment, long-term postoperative dalteparin treatment did not improve patency after peripheral artery bypass grafting. Therefore, low molecular weight heparin treatment cannot be recommended for routine use after bypass surgery for critical lower limb ischemia.
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| 6. |
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| 7. |
- Mossberg, Bo, et al.
(författare)
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Svensk fältflora
- 2021
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Bok (populärvet., debatt m.m.)
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| 8. |
- Mårtensson, Lennart, et al.
(författare)
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Sensory and chemical evaluations as a valuable tool for producers retailers, and consumers : The experience of white wine, sparkling white wine and black caviar produced in Sweden
- 2024
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Konferensbidrag (populärvet., debatt m.m.)abstract
- Introduction The production of Swedish high-quality foods and beverages is an increasing area, not least wine production has increased in step with climate change. Furthermore, production of caviar has expanded to include Black Caviar. An ongoing project focuses on optimizing high-quality, complex, and sustainable Swedish foods and beverages, individually and in combinations, with cases of white wine, sparkling wine, and Black Caviar. Sensory aspects play major roles in what we choose to eat and drink. Research on the perception of products individually and in combinations have shown that combination of foods and drinks can be optimized in relation to the taste experience and thus create successful and attractive combinations. The project is multidisciplinary and focuses on 1. perceived sensory qualities including chemical understanding, 2: attitudes, preferences, and liking, 3. sustainability aspects, and 4. national and international market aspects. Objective The overall aim is to optimize the sensory experience of white wine and sparkling white wine in combination with caviar. Market research will add to sensory methods by investigating implications of key factors for high-quality products. Methods and design The sensory analysis is performed with a panel who are trained to perform a quantitative descriptive analysis, which is an analytical sensory method for developing sensory profiles of products in a non-subjective way. The chemical evaluation is based on HS-SPME (Headspace Solid-Phase Micro-Extraction) technology for the collection of volatile substances from the wine and the caviar respectively. The sampling is followed by chemical analysis with GCMS (Gas-Chromatography Mass-Spectrometry) for identification and quantification of individual volatiles. The sensory and chemical analysis will first be executed of wines and caviar separately, and in the second step in combination. The final third step using Gas Chromatography – Olfactometry (GC-O). This a method that integrates the separation of volatile compounds using a gas chromatograph with the detection of odor using trained members from the sensory panel mentioned above. The olfactometric detection of compounds allows the assessment of the relationship between a quantified substance and the human perception of its odor. In some cases, the perception of the odor can be so intense even for a compound in a very low concentration. Results Preliminary results show the differences in sensory characters of wine and sparkling wine analysed at different temperatures. Also, characters of Black Caviar produced using different temperatures show great differences. The results are critical for the combinations of wine and caviar. These results will be connected to market aspects, sustainability aspects and further to analysis of volatile compounds from the wine and caviar, as well as texture properties of the caviar. Conclusions The project takes a comprehensive scientific approach to factors that are decisive for the development of wine and caviar of high standard and quality. This will also benefit the appeal of the products from the consumer's point of view, which in the long run will benefit the retail of Swedish wine and Black Caviar.
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| 9. |
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| 10. |
- Piirainen, Mikko, et al.
(författare)
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Samla liten blåklocka
- 2023
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Ingår i: Nordrutan. ; 28:1, s. 6-8
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Tidskriftsartikel (populärvet., debatt m.m.)
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