Search for dissertations about: "elasticity of substitution"
Showing result 1 - 5 of 15 swedish dissertations containing the words elasticity of substitution.
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1. Intra-industry trade: measurements, determinants and growth : a study of Swedish foreign trade
Abstract : The conclusions are that a traditional factor proportions model seems neither theoretically nor empirically to explaing IIT. However, a relaxation of the assumption of homogeneous products in an industry gives rise to several implications for IIT. READ MORE
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2. Financing of Nonprofits and Social Enterprises
Abstract : This doctoral thesis contains three research papers in social finance, a field concerned with the financing issues of organizations aiming to solve social problems. Intertemporal Preferences of Nonprofit Organizations This paper studies the intertemporal preferences that govern the spending decision of nonprofit organizations. READ MORE
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3. Empirical studies of portfolio choice and asset prices
Abstract : This thesis contains empirical studies of portfolio choice and asset prices. The first two chapters deal with incorporating labor supply into models traditionally only focusing on consumption. Can the risk premium on stocks be better understood when taking labor supply into account? This is the topic of the first chapter. READ MORE
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4. Essays on the term structure of interest rates and long-run risks
Abstract : Stocks, Bonds, and Long-Run Consumption Risks. Bansal and Yaron (2004) show that long-run consumption risks and time-varying economic uncertainty in conjunction with recursive preferences can account for important features of equity markets. READ MORE
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5. Utilization of Andean grain flours in the development of wheat flour dough
Abstract : Bread dough was studied in relation to three Andean grain flours, quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and canahua (Chenopodium pallidicaule), as partial replacements for wheat flour with the perspectives of dough and breadmaking. This thesis deals with the understanding of both dough as a complex system, consisting of various water-filled polymers, and dough as a viscoelastic material, with different responses to deformations, in order to contribute to possibilities for improvements in dough analysis and development of novel products. READ MORE