ALIED: Humans as adaptive lie detectors

People make for poor lie detectors. They have accuracy rates comparable to a coin toss, and come with a set of systematic biases that sway the judgment. This pessimistic view stands in contrast to research showing that people make informed decisions that adapt to the context they operate in. The current article proposes a new theoretical direction for lie detection research. I argue that lie detectors make informed, adaptive judgments in a low-diagnostic world. This Adaptive Lie Detector (ALIED) account is outlined by drawing on supporting evidence from across various psychological literatures. The account is contrasted with longstanding and more recent accounts of the judgment process, which propose that people fall back on default ways of thinking. Limitations of the account are considered, and future research directions are outlined

Reducing Food Waste with a Sustainable Lunch Concept : A Service Design Project

Environmental problems such as pollution and overconsumption is something that is mentioned often in the news as this thesis is written. Food waste is a problem that causes valuable resources to be lost, as on average one third of all food globally is being wasted. The food chain is complicated, from the farm to the table, and innovations in all parts of the chain could help reduce the waste. We have aimed our scope to the end of the chain, when food is made at a restaurants to be served to customers. Figures say that about 23% of food in the restaurant business in Sweden is being wasted. To try to solve this problem, we have turned to service design and the methodologies presented there, to find a potential solution that could help reduce food waste. An extensive service design process was made with many interviews with restaurants to find where a solution could be made. The whole design process is presented in the report, and the final concept resolves around a sustainable lunch dish that can be made out of ingredients that would otherwise be thrown out. The dish would be sold at lunch restaurants for a reduced price since it is cheap to make, and would make more people act sustainable. A concept test was made to evaluate the the sustainable dish concept with the help from the public. The main question was: Is this concept something that could be adopted by people who buy lunch on a regular basis in Sweden? The concept test resulted in 165 respondents that were asked what they would choose to eat from a given menu. 32% chose the sustainable dish, and although biases were believed to have played a role in the decision, the concept was deemed successful. A website was then designed, aimed towards restaurants that wanted to adopt the concept and to get started in an easy way

Reducing Food Waste with a Sustainable Lunch Concept : A Service Design Project

Environmental problems such as pollution and overconsumption is something that is mentioned often in the news as this thesis is written. Food waste is a problem that causes valuable resources to be lost, as on average one third of all food globally is being wasted. The food chain is complicated, from the farm to the table, and innovations in all parts of the chain could help reduce the waste. We have aimed our scope to the end of the chain, when food is made at a restaurants to be served to customers. Figures say that about 23% of food in the restaurant business in Sweden is being wasted. To try to solve this problem, we have turned to service design and the methodologies presented there, to find a potential solution that could help reduce food waste. An extensive service design process was made with many interviews with restaurants to find where a solution could be made. The whole design process is presented in the report, and the final concept resolves around a sustainable lunch dish that can be made out of ingredients that would otherwise be thrown out. The dish would be sold at lunch restaurants for a reduced price since it is cheap to make, and would make more people act sustainable. A concept test was made to evaluate the the sustainable dish concept with the help from the public. The main question was: Is this concept something that could be adopted by people who buy lunch on a regular basis in Sweden? The concept test resulted in 165 respondents that were asked what they would choose to eat from a given menu. 32% chose the sustainable dish, and although biases were believed to have played a role in the decision, the concept was deemed successful. A website was then designed, aimed towards restaurants that wanted to adopt the concept and to get started in an easy way

Reducing Food Waste with a Sustainable Lunch Concept : A Service Design Project

Environmental problems such as pollution and overconsumption is something that is mentioned often in the news as this thesis is written. Food waste is a problem that causes valuable resources to be lost, as on average one third of all food globally is being wasted. The food chain is complicated, from the farm to the table, and innovations in all parts of the chain could help reduce the waste. We have aimed our scope to the end of the chain, when food is made at a restaurants to be served to customers. Figures say that about 23% of food in the restaurant business in Sweden is being wasted. To try to solve this problem, we have turned to service design and the methodologies presented there, to find a potential solution that could help reduce food waste. An extensive service design process was made with many interviews with restaurants to find where a solution could be made. The whole design process is presented in the report, and the final concept resolves around a sustainable lunch dish that can be made out of ingredients that would otherwise be thrown out. The dish would be sold at lunch restaurants for a reduced price since it is cheap to make, and would make more people act sustainable. A concept test was made to evaluate the the sustainable dish concept with the help from the public. The main question was: Is this concept something that could be adopted by people who buy lunch on a regular basis in Sweden? The concept test resulted in 165 respondents that were asked what they would choose to eat from a given menu. 32% chose the sustainable dish, and although biases were believed to have played a role in the decision, the concept was deemed successful. A website was then designed, aimed towards restaurants that wanted to adopt the concept and to get started in an easy way

Strength of thin solid polymer electrolyte coatings and the coated carbon fibres

As a route to increase the efficiency of electric vehicles, weight reductions through composite building materials are constantly being introduced. To further aid this effort focus has been put on structural batteries, where the composite is multifunctional serving both as energy storing as well as load bearing unit. In an attempt to reduce the high ionic resistances solid polymer electrolytes introduces, carbon fibres have been individually coated with polymeric layers ranging from <500 nm to >3 μm in thickness. This study investigates the feasibility of using such coatings in structural applications with respect to mechanical load cycling. The coated fibres were subjected to cyclic load up to approximately 1 % strain for up to 70,000 cycles. The polymer coatings were found not to be visibly affected by the prolonged mechanical fatigue. No cracks were observed in the coatings which makes the coating technique promising for future structural battery applications

Human capital in annual reports : A review of knowledge and industrial companies

I den moderna ekonomin är organisationens individer centrala för verksamheten. Den ekonomiska utvecklingen har gått från ett industribaserat samhälle till ett företagsklimat med mer komplexa behov och högre kompetenskrav på anställda. Personalens kunskap, erfarenhet och effektivitet utgör ofta en mycket viktig tillgång, framför allt för kunskapsföretagen i tjänstesektorn. De anställdas kännedom och förmåga att skapa värde för organisationen kategoriseras i redovisningen som företagets humankapital. Trots humankapitalets ökande betydelse så får inte organisationens personal tas upp som en tillgång i årsredovisningen, vilket leder till att intressant information uteblir och organisationens faktiska värde osynliggörs. Syftet med denna uppsats är att undersöka hur omfattningen av humankapitalredovisningen ser ut i svenska företag för att jämföra kunskaps- och industriföretag samt att analysera humankapitalredovisningens utveckling över tid. För att besvara syftet granskas årsredovisningar från 12 börsnoterade företag, varav 6 kunskapsföretag och 6 industriföretag. Uppsatsen har en kvalitativ ansats då det utifrån årsredovisningarna tolkas hur företagen har valt att redovisa sitt humankapital, både i text och i siffror, som sedan poängsätts i en scoreboard. Översiktligt kan resultatet sammanfattas med att det råder en skillnad i omfattningen av humankapitalredovisningen mellan kunskaps- och industriföretag. Det är främst uppgifter gällande medarbetarna som åtskiljer organisationstypernas årsredovisningar. Humankapitalredovisningen har också blivit något mer omfattande över den undersökta tidsperioden.In the modern economy, the organization's individuals are central to the business core. Economic development has shifted from being industry-based into a business environment with more complex needs and higher requirements on employee expertise. Employee knowledge, experience and efficiency have become a very important asset, especially for knowledge companies in the service sector. The employees' knowledge and ability to create value for the organization is known as the company's human capital. Despite the increasing importance of human capital, the organization's employees can't be included as an asset in the annual report, which means that intriguing information is not available and the actual value of the organization becomes invisible.The purpose of this paper is to investigate the width of the human capital disclosure in Swedish companies to compare knowledge and industry companies and to analyze the development of human capital disclosure over time. To answer the purpose, annual reports are reviewed from 12 listed companies; 6 knowledge companies and 6 industrial companies. The essay has a qualitative approach since its interpreted how companies have chosen to report their human capital from the annual reports, both in text and in numbers, which is then presented in a scoreboard.In conclusion, the results can be summarized as a difference in the width of the human capital disclosure between knowledge and industrial companies. It is primarily employee information that separates the annual reports between the type organizations. The human capital disclosure has also become somewhat more extensive over the surveyed period of time. This study is written in Swedish

Human capital in annual reports : A review of knowledge and industrial companies

I den moderna ekonomin är organisationens individer centrala för verksamheten. Den ekonomiska utvecklingen har gått från ett industribaserat samhälle till ett företagsklimat med mer komplexa behov och högre kompetenskrav på anställda. Personalens kunskap, erfarenhet och effektivitet utgör ofta en mycket viktig tillgång, framför allt för kunskapsföretagen i tjänstesektorn. De anställdas kännedom och förmåga att skapa värde för organisationen kategoriseras i redovisningen som företagets humankapital. Trots humankapitalets ökande betydelse så får inte organisationens personal tas upp som en tillgång i årsredovisningen, vilket leder till att intressant information uteblir och organisationens faktiska värde osynliggörs. Syftet med denna uppsats är att undersöka hur omfattningen av humankapitalredovisningen ser ut i svenska företag för att jämföra kunskaps- och industriföretag samt att analysera humankapitalredovisningens utveckling över tid. För att besvara syftet granskas årsredovisningar från 12 börsnoterade företag, varav 6 kunskapsföretag och 6 industriföretag. Uppsatsen har en kvalitativ ansats då det utifrån årsredovisningarna tolkas hur företagen har valt att redovisa sitt humankapital, både i text och i siffror, som sedan poängsätts i en scoreboard. Översiktligt kan resultatet sammanfattas med att det råder en skillnad i omfattningen av humankapitalredovisningen mellan kunskaps- och industriföretag. Det är främst uppgifter gällande medarbetarna som åtskiljer organisationstypernas årsredovisningar. Humankapitalredovisningen har också blivit något mer omfattande över den undersökta tidsperioden.In the modern economy, the organization's individuals are central to the business core. Economic development has shifted from being industry-based into a business environment with more complex needs and higher requirements on employee expertise. Employee knowledge, experience and efficiency have become a very important asset, especially for knowledge companies in the service sector. The employees' knowledge and ability to create value for the organization is known as the company's human capital. Despite the increasing importance of human capital, the organization's employees can't be included as an asset in the annual report, which means that intriguing information is not available and the actual value of the organization becomes invisible.The purpose of this paper is to investigate the width of the human capital disclosure in Swedish companies to compare knowledge and industry companies and to analyze the development of human capital disclosure over time. To answer the purpose, annual reports are reviewed from 12 listed companies; 6 knowledge companies and 6 industrial companies. The essay has a qualitative approach since its interpreted how companies have chosen to report their human capital from the annual reports, both in text and in numbers, which is then presented in a scoreboard.In conclusion, the results can be summarized as a difference in the width of the human capital disclosure between knowledge and industrial companies. It is primarily employee information that separates the annual reports between the type organizations. The human capital disclosure has also become somewhat more extensive over the surveyed period of time. This study is written in Swedish

Evanescent wave photocatalysis for surface functionalization

Evanescent wave photocatalysis has been used by Newtec to functionalize a range of different materials. The chemistry of the functionalized surface is unknown at this point, except that XPS analysis indicates the presence of C (possibly C-N). The deposited layer is less than a nanometer thick layer, is highly stable (tolerates boiling in sulfuric acid for 10 h) and gives the material super-hydrophilic properties (water contact angle not measurable so far). The aim of this project is to characterize this surface