The sperm in the seminal fluid is affected by various environmental factors, where one is the pH-value in the environment. An extremely low or high pH-value has been observed in other studies to be lethal to sperm cells, thus effecting the sperms capability to perform a conception. Addition of nutrion, such as glucose and fructose, also has been a factor contributing to the survival of the sperm.In this essay we found that the pH-value did not affect the lifespan of the sperm. Mainly due to the pH-value in the seminal fluid and the buffer capacity of the same, the different pH-solutions we used showed no significant effect on the sperm’s lifespan. Addition of nutrion (glucose or fructose) did however affect the time the sperm survived, adding hours to the lifespan. The best media for survival was the IVFTM nutrion solution used to perform so called ”swim up” tests, where the sperms get ”washed” and used without the seminal fluid’s content. The IVFTM improved the motility of the sperms and also made them longer living.

Denna studie utfördes på Systembolagets laboratorium i Jordbro, där ett flertal analyser utförs på alkoholhaltiga och alkoholfria drycker i Systembolagets sortiment. Studien syftade till att utforma en förbättrad metod vid bestämning av koncentrationen glukos, fruktos och sackaros i drycker med en alkoholhalt under 15 vol% och med en sockerhalt under 5 g/l. Den befintliga metod som användes idag behövde utvecklas för att kunna ge en högre mätsäkerhet. För att bestämma halten av glukos, fruktos och sackaros används ett spektrofotometriskt instrument som använder sig av enzymatiska metoder för att mäta olika koncentrationer, i det här fallet glukos, fruktos och sackaros. Tre olika kalibreringskurvor skapades från en standardlösning med en koncentration på 0,5 g/l av vardera sockerart, för att innefatta intervallet 0-5 g/l. En flerpunktskalibrerings med fem punkter gjordes då det blir ett säkrare resultat än med en enpunktskalibrering som tidigare använts. När kalibreringskurvorna var utformade validerades metoden, vilket måste göras innan den kan godkännas. Metodvalidering innebär att vissa tester genomförs för att bevisa att metoden faktiskt gör det den ska göra. De valideringsparametrar som prövades var repeterbarheten, den mellanliggande precisionen, detektionsgränsen, rapportgränsen, riktigheten och mätosäkerheten. För beräkning av mätosäkerhet användes HPLC som referensmetod. Ett kontrollkort utformades för respektive sockerart genom att ett kontrollprov tillverkades syntetiskt med en koncentration på 1 g/l av de olika sockerarterna. Tjugo stycken prover togs från kontrollprovet där samtliga analyserades mot en ny framtagen kalibreringskurva. Resultaten sammanställdes i ett kontrollkort där varningsgräns och aktionsgräns markerades ut. Kontrollkorten kommer att användas som ett referensprov tillsammans med prover varje gång analyser görs. Resultatet för kontrollprovet visar om något i körningen gått snett. Om resultaten inte passar in i kontrollkortet är det med stor sannolikhet att det gått snett även för proverna. Kontrollkort är inte en del av valideringen men något som behövs för att laboratoriet ska kunna ackreditera metoden. Valideringen visade att metoden som utformades för ändamålet var bättre än den ursprungliga metoden och den nya metoden kunde tas i bruk. / This study was carried out in the laboratory at Systembolaget Company in Jordbro. The laboratory performs many analyses on alcoholic and non-alcoholic beverages, which can be found in the selection at Systembolaget. The purpose of the study was to form an improved method for determination of the concentration of glucose, fructose and sucrose in beverages with an alcohol content below 15 % and a sugar content lower than 5 g/l. The current method needed to be improved to give a higher measurement certainty. To determine the content of glucose, fructose and sucrose a spectrophotometric instrument for enzymatic methods was used. Three different calibration curves where formed from a standard solution with a concentration at 0,5 g/l of each sugar, to include the interval of 0-5 g/l. Calibrations curves with five points where formed to give a safer result than with only one point. After the calibration curves were formed, the method was validated. A method needs to be validated before it can get approved. Validation means that certain tests must be done to prove the method is actually doing what it is supposed to do. The validation parameters that were chosen were the instrument precision, the intermediate precision, the detection limit, the reporting limit, the accuracy and the measurement uncertainty. For the measurement uncertainty the results were compared to results which had been analysed with a HPLC. A control chart was formed for each of the sugars. A control sample was synthetically made with a concentration of 1 g/l of each of the sugars. Twenty samples were taken from the control sample where each of them were analysed against a newly done calibration curve. The results were put together in a control chart where warning limits and action limits were marked. The control chart will tell if analyses in the future go wrong. A sample from the control sample will be analysed together with future analyses. If the results from the control samples doesn’t get approved by the control chart there is a very big chance that the results for the other samples are also bad. Control charts are not a part of the validation but are required if the laboratory wants the method to get accredited. The validation of the method showed that the new method was better than the old one.

Introduction/Background: Fructose is a monosaccharide that can also be extracted from sugar beet and sugar cane. There are several foods with high fructose content and affect people’s healthy lifestyle. Dental caries is defined as a dental disease caused by bacteria and the presence of fermentable sugars. Diabetes mellitus type 2 previously known as adult-onset diabetes and referred to as non-insulin-dependent diabetes mellitus.  It is the most common type of diabetes, accounting for approximately 90-95% of all diabetes cases. Aim: The aim of this study was to investigate fructose's influence and its effect on dental caries and in diabetes mellitus type 2 by answering questions: Does fructose have influence and effect on dental caries? Does fructose have an influence and effect on the plasma glucose in diabetes type 2? Method: The study was a literature review of articles from PubMed, CINAHL and Scopus. The selection process followed three steps and underwent quality reviews. There were 18 articles that were included in the study. Results: The result shows that fructose has some impacts and effects on caries and on plasma glucose. Fructose contributes to the growth of Streptococcus mutans. High intake of fructose increases the risk for diabetes mellitus type 2 and the development of dental caries.  Conclusion: When fructose is consumed in large quantities, the caries-causing microorganisms produce acid to such an extent that demineralization of tooth substance can occur. High intake of fructose can also raise the level of plasma glucose and induce fatty liver in diabetes mellitus type 2.