Business Law Phase 2 Individual Project Essay Example | Topics and Well Written Essays - 750 words

Business Law Phase 2 Individual Project - Essay Example said contract period, to comply with any provision of this Agreement intended for the client’s protection or benefit, or that that by its sense and context, is intended to survive the completion, expiration or termination of this Agreement. Contractor understands that no work should begin under this agreement until all required signatures on this Agreement have been obtained. Any work performed by contractor prior to such time shall be considered as having been performed at the contractor’s own risk and as a volunteer. Client may terminate this Agreement in whole or in part for its sole Convenience. Upon notice of such termination, Contractor shall immediately stop all work including shipment of goods under this Agreement and cause its suppliers and/or subcontractors to cease their work for this Agreement. In the event of such termination, Contractor shall be entitled to payment, calculated on a pro rata or other equitable basis, determined by the Client in its sole discretion, for work or services satisfactorily performed. In no event shall Contractor be paid for work performed or costs incurred after receipt of notice of termination, or for costs incurred by suppliers or subcontractors, which reasonably could have been avoided. Offer: It is mentioned that the offeror/ contractor offers to perform the house renovation as agreed upon in ‘annex 1’. Basing on the given guidelines, the contractor shall render the service needed by the client in exchange for monetary payment at the end of the contract period. It is also stated how the contractor expects to be compensated in the ‘Terms of Payment’ section. As such, the contractor is able to clearly state what is expected of him while bound by this service contract. Acceptance: The client/ offeree signified his intent to comply with his side of the agreement by signing off the document. With this, the client makes it clear that he understands what is expected of him as a client and agrees to pay for the

Teaching & Learning with Technology Essay Example for Free

Teaching Learning with Technology Essay From learning theories to technology tools, what do you find to be the most challenging aspect of teaching and learning with technology? What do you find to be the most beneficial? From learning theories to technology tools the most challenging aspect of teaching and learning with technology has been the expanding rapid modern technologies themselves. Teachers are required to learn how to use these technologies in their classroom daily. While new technologies are growing the challenge has been to insure that teachers training needs are met. Communication and information technology can provide more effective and flexible hardware/software for professional development for teachers, improve pre-and in-service training and connect teachers to the global teacher community. The most beneficial aspect of teaching and learning with technology from leaning theories to technology tools has been the integration of technology into pre-service teacher education programs from the constructivist and behaviorist perspective for the aim of improving student learning and pre-service teacher training. Technology tools allow us to better serve the diverse learning styles of our students and educate them for a wider range of intelligence. Everybody has different learning styles for meaningful learning but teachers cannot represent all the styles in a traditional classroom environment. However, with the flexibility and help of the technologies, we can design learning environments in which students are assisted in managing and constructing their own representations of knowledge in their minds. You have read about and discussed various technologies throughout this course. What technology tool intrigues you the most, when it comes to teaching and learning? Why? The technology tool that intrigues me the most when it comes to teaching and learning was the RSS feeds. I had never heard of these feeds and was fascinated at how much information can be gleaned for the Dangerously Irrelevant feed. It keeps me a breasted of the new trends and ideas that are being employed on a district-wide level and the challenges / rewards these present to School superintendents, principals as well as teachers and parents. In Week Two, you discussed principles of instructional design. Summarize briefly how these principles can support you in assessing the effectiveness of learning technologies. Instructional Design Theory provides detailed prescription on how to organize teaching and learning at the global (curricula), lesson and task level. Most work is also grounded in some learning theory. Despite and also because of the level of details these approaches attempt to formalize instruction their practical use is often debated. Some argument against reading much instructional design theory is that a good teacher with good practice intuitively knows and uses things like Gagnes steps. The Dynamic Instructional Design Model uses the elements necessary to design effective instruction. The internal feedback feature loops occur with each step of the process for continual self-examinations, feedback and corrections. You read about various learning theories in Week One. Describe how these theories influence teaching and learning with technology. There are three main categories of learning theory: behaviorism, cognitivism, and constructivism. Behaviorism focuses only on the objectively observable aspects of learning. Cognitive theories look beyond behavior to explain brain-based learning. And constructivism views learning as a process in which the learner actively constructs or builds new ideas or concepts. These theories influence teaching and learning with technology when by blended learning takes place. Knowing that today’s learners are wired differently at all times, teachers are directing students’ natural online proclivity towards schoolwork. The new trend of blended learning as it applies to the various theories is the combining computers and all technologies with basic teaching styles. Reverse teaching, flip teaching, or reverse instruction all means the same as student conducted research, watch video, participate in collaborative online discussions, power point presentations and the use Web. 2 tools at home and at school both in K-12 schools, colleges and universities and distance learning programs. In Week One, you reviewed the outcomes of your degree program, identified which one(s) intrigued you the most, and explained how the outcome(s) you selected would contribute to your career. I was intrigued in Week one that through technology I am able to create, design, and evolve a program that is individualized instructions so that my students can learn at their own pace. Technology becomes the means by which I can personalize my instructions daily. I will also be sure that by following the standards of the National Educational Technology Standards for Teachers Project I will meet the requirements necessary to be prepared to utilize technologies in my classrooms. Which of these your Program Learning Outcomes do you feel you’ve grown closer to achieving? Which ones do you still find unfamiliar? I have grown closer to the Flipped classroom. The flipped classroom is a technology enabled teaching technique. â€Å"The Flip† saves content creation time while delivering engaging videos, Wi-Fi and other good assessment tools. I am also closer to the Goggle maps as a learning outcome tool for teaching literature. I am most unfamiliar with the Smartphone and other tablet devices (I-Pad, I-Pod) as technology tools for learning outcomes.

The Irrelevance of a College Education Essay -- Educating Education Es

The Irrelevance of a College Education Finding myself a college junior at age 56, I have often thought about why one might want an education in the first place. When asked why it's taken me so long to complete college, well almost complete, my reasons are both simple and complex. I never real ly liked high school that much and my family moved around a lot. As a result, I attended several high schools. In retrospect, I now understand that high school is difficult even if one never moves. But I digress. Why get a college education? Would I be sm arter? More importantly, would people around me think of me as smarter? In fact, did it really matter at all what people around me thought? Was it money then, or pride? Perhaps it was respect. Starting college at night in 1965, I decided to take all the "required courses" to get them out of the way. I don't recall having an advisor back then, nor do I remember asking for one who might have suggested there was no rush in taking the "required co urses" immediately, but rather to take some courses that I might enjoy. So I enrolled in night school and took classes in Western Civilization and Economics. The Western Civ class (as it was called back then) was ok, but the only thing I learned from Econ omics was that the professor cleared his throat 26 times in the course of a minute. Feeling nothing was to be gained in a class where I was counting the clearing of a professor's throat, I dropped out, never bothering to withdraw from the class, but that' s another story. A couple of years later I decided to go back to school. I was a young newlywed at the time, working to put my husband through college, but still convinced I should take the courses I was mandated to have what difference if I en... ...hy? why? why? To me, when we can begin to answer that question, we will all be better off. And more importantly, we should then all be able to answer the question why get a college education? Works Cited Hart, Jeffrey, "How to Get a College Education." Lunsford, Andrea and John Ruszkiewicz, The Presence of Others: Voices and Images That Call for Response 3rd ed. New York: St. Martin's 2000. 126-132. Random House Webster's Unabridged Dictionary, Second Edition. 1999 ed. hooks, bell, "Keeping Close to Home: Class and Education." Lunsford, Andrea and John Ruszkiewicz, The Presence of Others: Voices and Images That Call for Response 3rd ed. New York: St. Martin's 2000. 93-104. Rose, Mike, "Lives on the Boundary." Lunsford, Andrea and John Ruszkiewicz, The Presence of Others: Voices and Images That Call for Response 3rd ed. New York: St. Martin's 2000. 105-119.

Australian Literature Essay

Good morning writers, students, and guests, welcome to the Youth Forum. Today I will be discussing the Australian identity in contemporary literature. The main question being asked today is â€Å"Does contemporary literature encourage young readers to look beyond Australian stereotypes?.† I will be discussing my point of view, which will be backed up with reasons based on evidence I have found in four different Australian contemporary literature texts. We’re in the 21st century, and right now there is such a huge variety of contemporary literature that encourages young adults to look beyond Australian stereotypes. In this speech I will discuss why I agree with contemporary literature encouraging young readers to look beyond Australian stereotypes. The reason I have chosen to agree with the statement is because of the proof of evidence I have found in the following texts: Tomorrow When the War Began by John Marsden, Looking for Alibandi by Melina Marchetta, The Drover’s Wife by Henry Lawson, and An Australian Short Story by Ryan O’Neill. Body The classic Australian stereotype is very narrow; a particular slang, wears cowboy hats, lives on big farms in the outback, etc. After reviewing the screenplay to looking for Alibandi, it shows a great example of the mixed cultures Australia has, and how we can adapt other cultures into our own traditions. It shows this by the Italian background in Josie’s family. The setting also brings in the city, and landmarks, backing up the claim that the whole of Australia is not an outback. The way she dresses isn’t in boots and cowboy hats but in a multi-cultural way that shows the generation she lives in, and represents her background. Tomorrow when the war began shows the underlay of the Australian stereotype. On the outside it has the average stereotype, but the personalities and emotions the characters bring, proves how much it goes beyond. The personality of an â€Å"average Australian† towards other countries is very â€Å"country aussie† but it’s more than that. The characters in this book show integrity, determination, and wellbeing. The book describes these main three characteristics, as well as many others, which gives readers the chance to understand a more realistic interpretation. Tomorrow when the war began also describes the political view of war and represents the power of a non-democratic country. Henry Lawson’s The Drovers Wife purposely took the ordinary Australians as the subject theme. He used a bush setting, and had a more realistic Australian style. But it isn’t the story itself that is indulging; the melodramatic dialogue that pushes past the Australian stereotype. It’s not the story its self, it’s the hidden meaning in the text. The Drover’s Wife both challenges and reinforces the Australian stereotype. This short story is simple. There isn’t any grand scenes or intense rhetorical indifferences. The message that this story brings is the endless bravery, hardships and perseverance that these women have. This story brings a whole new vision of Australian woman, going beyond the Australian stereotype, and brings a whole new meaning to elegance and courage. An Australian Short Story, written by Ryan O’Neill, is such an in-depth piece of literature. The story’s artistic format brings a new meaning to Australian literature, and the typical stereotype. Ryan O’Neill took a chance on this story, because he isn’t an Australian. But after living in Australia for many years, he took the time to really notice things. And with that, he chose to write what he saw and felt. And that was beyond the Australian stereotype. He chose to write in a way they almost spoke out; that everyone is human, and no matter where we come from, the details we see up close, bring a whole new perspective then the ones we see far away. Conclusion I would like to end as I begun, with the statement that Australian contemporary literature does encourage young readers to look beyond Australian stereotypes. I’ve proven this by the evidence I have found in four different texts. I think there is great promise in Australian literature because it’s always evolving, new generations of writers, with new idea that will continue to shape and change the perspective of Australians. Australian literature is written artistically, not commercially and uses inescapable words and languages to embrace the implausible delight. This is provided by virtually all literature is given a boarder understanding of people so it automatically is giving the chance for readers to look beyond stereotypes. Every character in stories are individuals, and its only the author who choses weather or not they are going to push the boundaries of the average stereotype. The only way for them not to go beyond is weather they are making a statement about the stereotype or just in face that they are poor authors.  So read up, and fill your minds with inexplicable wonder of Australian minds, and learn to understand the meaning of the way they live and the passions they desire.

Federalist Argument for Ratification of the Constitution

Federalist Argument for Ratification of the Constitution November 18, 2010 Americans, prior to and shortly after the Revolutionary War, were strongly united under one opinion. The common belief that America ought to be an independent state, with its own system of government can be found in the literature of each and every colony. However, after the failure of the first governing document, the Articles of Confederation, delegates met in Philadelphia in order to draft a better functioning constitution. In this debate, the opinion of America soon became divided.On one side were the supporters of the proposed constitution (Federalists) and on the other the opponents (Anti-Federalists). The Federalists urged their fellow delegates and the nation for the establishment of a consolidated federal government that gets its power from an energetic constitution. The reason behind this position was none other than the failure of the Articles of Confederation. Although the two sides disagreed over the role and authority of the federal government, they did hold one thing in common: the Articles of Confederation were inadequate and threatened the preservation of the union.The Anti-Federalists believed that the flaws of the Articles of Confederation could be fixed by amendments while the Federalists combated that claim by suggesting that the â€Å"material defects† that exist in the articles cannot be repaired and thus a new, more energetic, constitution must be drafted. Additionally, the Anti-Federalists sought to support the Articles of Confederation because they believed that there are more problems introduced by the newly proposed constitution.They argued that the document would establish an untested form of government and they maintained that the Framers of the Constitution were an elitist group that had met in secrecy in order to empower â€Å"moneyed few. † The Federalists refuted the claims of their opponents in a series of essays that underlined the follow ing central ideas: the benefit of the union to the colonies; defense of republicanism in the newly proposed constitution; and the necessity of an energetic, proficient federal government. As previously stated, both sides agreed that the Articles of Confederation ere incapable of preserving the union. However, the Anti-Federalists believed in confederated government made up of small republics (as it existed prior to the ratification of the Constitution). â€Å"If the people are to give their assent to the laws, by persons chosen and appointed by them, the manner of the choice and the number chosen, must be such, as to possess, be disposed, and consequently qualified to declare the sentiments of the people; for if they do not know, or are not disposed to speak the sentiments of the people, the people do not govern, but the sovereignty is in a few.Now, in a large extended country, it is impossible to have a representation, possessing the sentiments, and of integrity, to declare the mi nds of the people, without having it so numerous and unwieldly, as to be subject in great measure to the inconveniency of a democratic government† (Hammond, Hardwick, & Lubert, 2007, p. 538). According to their argument, small republics preserve liberty best because citizens of small republics know the elected officials on a personal level and it is this intimate connection that assures obedience of the law.A confederation of states allows for the existence of states that reflect their constituents. In a large republic there will be many opinions and laws will be diluted by the number of opinions. This can create conflict and threaten the union. In Federalist 10, James Madison disproves this claim by stating the Federalist belief that large republics produce better candidates and a majority that is more inclusive to existing minorities. In the next place, as each representative will be chosen by a greater number of citizens in the large than in the small republic, it will be more difficult for unworthy candidates to practice with success the vicious arts by which elections are too often carried; and the suffrages of the people being more free, will be more likely to centre in men who possess the most attractive merit and the most diffusive and established characters† (Hammond, Hardwick, & Lubert, 2007, p. 465).Madison reasons that in a large state the number of voters and candidates is greater therefore the probability of electing a qualified representative is also greater. In a small republic candidates running in election can fool voters easier than in a large republic. Thus, Madison, in contrast to the Anti-Federalists, saw the large size of the United States as a help rather than a hindrance to the cause of liberty. Due to these qualities of large republics the salvation of the union would be facilitated.Federal inability to enforce laws on the states leads the Federalists to desire an energetic constitution that gave the government mor e authority and the apparatuses necessary to enforce its sovereignty. Under the Articles of Confederation, states were left to enforce federal law. Alexander Hamilton, in Federalist 15, argues that this practice â€Å"†¦in theory their resolutions concerning those objects are laws, constitutionally binding on the members of the Union, yet in practice they are mere recommendations which the States observe or disregard at their option† (Hammond, Hardwick, & Lubert, 2007, p. 472).Furthermore, he expands on federal powers and tools needed for enforcement in Federalist 23. In defense of the â€Å"necessary and proper† clause of the Constitution, Hamilton states that â€Å"†¦because it is impossible to foresee or define the extent and variety of national exigencies, or the correspondent extent and variety of the means which may be necessary to satisfy them† (Hammond, Hardwick, & Lubert, 2007, p. 478). The new constitution would enable to federal gove rnment to implement its authority over members of the union. In a federalist view this is a necessary improvement for the security of the union.If the national government is given responsibilities then it ought to also have the tools needed to carry out those responsibilities. The lack of clear and complete separation between the executive, legislative and judicial bodies was viewed by the Anti-Federalist as a reintroduction of a monarchial and tyrannical regime. James Madison, on the other hand, reasoned that the best government of the time, as it existed in Britain, and all of the colonies already practiced the same overlapping of powers that was found in the proposed constitution.In Federalist 48, Madison argues that it is this very overlapping of authority that preserves the separation of powers; â€Å"The conclusion which I am warranted in drawing from these observations is, that a mere demarcation on parchment of the constitutional limits of the several departments, is not a sufficient guard against those encroachments which lead to a tyrannical concentration of all the powers of government in the same hands† (Hammond, Hardwick, & Lubert, 2007, p. 494).He believed that his opponents had read Montesquieu but had not understood his notion of separation of powers clearly. According to Montesquieu, tyranny results when one branch of government simultaneously holds the powers of another branch. However, Madison argues that Montesquieu â€Å"did not mean that these departments ought to have no partial agency in, or no control over, the acts of each other† (Hammond, Hardwick, & Lubert, 2007, p. 490). Thus, the above claim enabled the Federalists to sufficiently settle the argument on this issue.As brilliant as the Federalist Papers were they were not the sole reason that the proposed constitution was ratified. Nevertheless, they aided the constitution's cause by giving the constitution's adherents ideas with which to counter their oppositi on. The Anti-Federalist outcry was not without its effects. With the ratification of the Constitution state legislatures voted for the addition of the first ten amendments. The Bill of Rights, as it came to be known, became an essential part of the document and its legacy of liberty.The ratification of the Constitution not only changed the political culture but also the social. Soon after its approval, American experienced a social shift as well. Citizens no longer saw themselves as only Virginians or New Yorkers; instead they became something larger than that, they became American first and the rest as they say is history.Works Cited Hammond, S. , Hardwick, K. , & Lubert, H. (2007). Classics of american political & constitutional thought. Indianapolis: Hackett Publishing Company, Inc.

Gangster films as a genre essays

Gangster films as a genre essays For this exercise, I have opted to take an in depth look at a particular genre, this genre being gangster films. In order to see how a film from this genre fits into the category of gangster I have also opted to study a film called The Untouchables. By doing this I will be able to look at characteristics that have put this film in the gangster genre and characteristics that do not belong so much to the said genre. Firstly, when we think of gangster films we think of hard-hitting crime dramas. This is most often true, but as with all genres, there are always anomalies. For example, the film Bugsy Malone, has all the stereotypical features of a gangster film but is in fact a comedic musical. The same goes for the film I have chosen to study. Although it is considered a gangster film it also falls under the sub-genre of Action. We also tend to think of gangster films in a certain era, this usually being the 1920s 1950s. This tends to be true, as this was the pinnacle of the gangster period and organised crime in general. There then seemed to be a hiatus in criminal activity between the 1950s and late 1970s, when a new wave of law-breaking began in the casinos of Los Angeles and Miami, another stereotypical setting for the gangster movement. There has yet to be made, a gangster film that is set outside of the twentieth century. There is also a trend that is vital to the setting of gangster films. Most, if not all gangster films happen in the hustle and bustle of the city or at least suburbia. There is a reason for this. Gangster films are extremely family orientated. The mob or mafia, is actually considered a family by the people who belong to it. The mafia, for example has a godfather that acts as the leader, who receives unconditional respect. Family is often pivotal to the gangster storyline. If a gangster wanted to wreak vindication (if that is possi...

Sarah Kemble Knight essays

Sarah Kemble Knight essays What would a woman in the 1700s be doing riding on horseback across country by herself? This question seems shocking to some but not to a woman like Sarah Kemble Knight. She was the daughter of a Boston merchant and married a sea captain. In her quest from Boston to New York, we will look at the aspect she had on her journey. The differences she noted in her diary about how she portrayed the people of that time, and the religion that Sarah had in her life. Sarah was a Puritan woman, and with keeping that in mind she had great humor in her writings. She portrayed herself as humorous and her surroundings also. The still all too common stereotype of Puritans is that of somber and unsmiling. The Puritans belief was to serve God and their husbands. After reading the introduction, Sarah lost her father in 1689 and with her husband out to sea she assumed the responsibilities of the household, as with many other women of this time. Through the history books women are portrayed as being seen but not heard and through the readings of American Literature I have come to realize that women played a very important role in this era. Women were often far from ideal and in a frontier society they sometimes had to take on mens work. Usually on the death of their husbands and fathers the women had to become printers, stationers, writers, and innkeepers. Knight was an unusually independent woman for her time. During her lifetime she supported herself and her family by running a shop, teaching handwriting to children, copying legal documents, and taking in boarders. In the journal that Knight kept of her journey, she described what it was like to travel on horseback, accompanied by a mail carrier and other travelers. The road was rough, the rivers were treacherous and this frightened Sarah very much. The fear she was feeling did not dampen her spirits of the journey. Her imagination ran wild with the vividness of her ...

11 Steps to Writing the Perfect Resume

11 Steps to Writing the Perfect Resume Whether you’re planning to use a resume-writing service or give it a go on your own, it’s important to take some time to prepare for your resume rewrite. Your resume will only be as good as the information you or your writer has work with. Gather the following details ahead of time to craft a powerful document that effectively tells your story and markets your qualifications. Contact information.While this section may seem obvious, there are a few factors to consider. For instance, how will you display your name? Are you planning to use a nickname, such as Bob, or will you use your full name for the job search? Whichever you choose, make sure you consistently represent your name on all your personal branding materials such as your business cards, LinkedIn profile, and online portfolio or blog.Select one email address and one phone number to include on your resume. I recommend setting up an email address that’s dedicated to your job-search activities and using you r cell phone number on your resume, as this gives you the ability to control the voicemail message, who answers the phone, and when.Online presence.A Jobvite social recruiting survey found that 93 percent of recruiters will search for your online profiles before they decide to interview you. Save them some time by including the URL to your LinkedIn profile. Don’t have a LinkedIn profile yet? Check out this video tutorial by Lindsey Pollak for help creating your profile.In addition to your LinkedIn account, include any links that are relevant to your work, such as a personal website, portfolio, or blog. If your work involves social media, you may include the links to other social media accounts such as Twitter, Instagram, and so forth.Sample job descriptionsA great resume is tailored to support a specific job goal. One of the best ways to ensure your resume is properly positioned is to identify sample jobs that you’re interested in and qualified to perform.Search online and gather a few job postings that represent the type of position you’re targeting. It doesn’t matter if the location is ideal; for this purpose, you should only be concerned with the job description and its requirements.Copy and paste the text of the description itself into a Word or Google document and then highlight or bold any requirements or desirable skills from the posting you possess. This will help you or your writer identify which of your qualifications should be showcased throughout the resume.Technical skills and proficienciesWhat technical platforms and tools are you proficient? List all that apply to your work. Be specific and as comprehensive as possible. This list can include anything from social media platforms to project management systems and computer languages. If you’ve worked with proprietary platforms, list those as well.Need to brush up on a skill or tool that’s routinely popping up in the job descriptions you’re targeting?   Check out edX, Coursera, and SkillShare for free or low-cost online courses.Your professional experience.Start with your most recent job and work your way backwards. You’ll need to detail out all your professional positions within the past 15 years. If you served in the military or held a board position, list this experience as you would any other role in your work history. If you recently graduated from college, include your internships and any work experience that took place since you entered college.For each role, list the following information:Company Name and URLJob Title: If your title is very specific to your organization, you can include a translation of sorts in parentheses next to your official job title.Start and End Dates: Include the month and year for each of these dates.Job Description: Think about your roles and responsibilities as they relate to your target role. This is especially important if you’d like to change careers. Include details such as how many people you managed or supervised, the territories you covered, etc.Achievements: Brainstorm a list your accomplishments and major contributions that benefited the organization during your tenure. The number of achievements you provide will depend upon how long you remained in that role and how relevant it is to your current job goals. Quantify your accomplishments whenever possible; for instance, how did you help save the company money, generate revenue, improve customer satisfaction, increase productivity, and so forth?If you have an existing resume, only include new details in this section. There’s no reason to repeat anything that already appears in your current resume.Early career historyIf you’ve been in the workforce for over 15 years, chances are you have a few positions that got left out of the previous section. Make a list of the job titles you held, the names of each employer, the locations where you worked, and your dates of employment for these rol es. While the dates will likely not get used in your resume, it’s good to have a clear record of your earlier experiences for the writer.Volunteer workHave you been actively volunteering with a non-profit organization? Skills-based volunteering (SBV) is a great way to fill an employment gap or supplement your work history when you’re trying to change careers.   Please list any volunteer work you’ve done that’s relevant to your current job goals in chronological order, beginning with your most recent work.  If you’re new to the workforce, include any campus activities or clubs in which you were active.Record the name of the organization and its website URL, the positions you held, your years of involvement, and your responsibilities and contributions to the non-profit. Looking for new volunteer opportunities?  Visit sites such as Catchafireand VolunteerMatch.Professional affiliationsList any relevant professional organizations or affiliations you’re a member of that aren’t listed on your resume. For each group, please list their name and URL, when you became a member, and any positions you’ve held. If you took an active role in the organization, describe your responsibilities and any notable achievements.Interested in joining a new association? Check out WEDDLE’s Association Directory or research which groups your peers and managers belong to. You can often find this information on their LinkedIn profiles.Language skillsLanguage skills can be a great selling point on your resume. If you’re multilingual, be sure to list each language you speak and your proficiency level.Education and professional developmentCreate a record of all your education, beginning with your most recent degree. List the institution, its location, the name of your degree, your major and minor, your graduation year, and any honors associated with the degree, such as summa or magna cum laude. Do the same for any rele vant certifications you’ve obtained or additional training opportunities or workshops you’ve attended.Third-party feedbackHave you received positive customer testimonials or a great performance review? Include this information in your preparation materials. You or your resume writer  may be able to work some of this information into your resume to demonstrate your hard and soft skills in the workplace.While this may feel like a lot of work now, by taking the time to examine your career now, you’ll see the benefits in your future resume.Note: this article was originally published on TopResume.TopResume is a Talent Inc. company, the personal branding destination for all career-driven professionals. Through our extensive network of professional writers, we offer career advice and analyze and write more resumes and LinkedIn profiles than any other service in the world. Ready to get started? Request a free resume critique today.

Fashion 1980-Now - Identify ONE contemporary fashion theorist Essay

Fashion 1980-Now - Identify ONE contemporary fashion theorist - Essay Example The essay "Fashion 1980-Now - Identify ONE contemporary fashion theorist" concerns the fashion from 1980th to now. In this photograph, Cindy Sherman refers to it as The black sheets and states that she thinks of a character that has just woken up from a night on the town. She states that she visualizes the character as someone who has been woken up by the sun and has a bad hangover from drinking. However, this picture depicts a person who is in bed during the day. Her face does not show any emption showing perhaps that the character is feeling empty and has her thoughts far away from the bed she is lying on. This photograph is one of Sherman’s works that has contributed to colored photography seen in contemporary fashion. It has is bright and attractive. The above photography by Sherman presents a horrific but comical and poignant photograph. This photograph shows a person whose face appears closely to that of a woman while the body appears like a man because of the masculinit y. The background is dark enabling the color and brightness to come out clearly. This piece of work shows Sherman’s attachment to nature and human value. Here, she emphasizes the fact that having a work that expresses contradictions is very important in the development of art showing that pieces of art can capture more than one subject or present contradictory message. This comes out as of Sherman’s important works. For an artist, representing real life events and happenings through art is an important aspect.

Assignments on the book after the fact Assignment

Assignments on the book after the fact - Assignment Example Therefore, initially we will tell something on the plot of the story; then, we will go to the perceived ‘truth’ of the story; then, to the ‘truth’ as it perceived today; and, finally, we will come to how it influences ‘history’ itself. Firstly, it must be stated that Ferdinando Nicola Sacco and Bartolomeo Vanzetti ‘were suspected anarchists who were convicted of murdering two men during a 1920 armed robbery of a shoe factory’ in Massachusetts (current excerpt was brought from internet sources). Except this factual background, it is clear that historical truth as it appeared to be in 1920s and how it is nowadays totally differ, as two contradictive images of the story. It was believed that these Italian immigrants with evident anarchistic backgrounds were found guilty for double murdering and armed attack, but is stated clearly by different reliable internet sources of different origin that ‘there is a highly politicized disput e over their guilt or innocence, as well as whether or not the trials were fair’ and ‘the dispute focuses on contradictory evidence.’ (given excerpts are from internet sources) Obviously, they were blamed in their crimes unjustly and nowadays many historians of the 1920s suggested that basis of evidences in that case was particularly weak. Nevertheless, these two images of the story of ‘Sacco and Vanzetti’ told us the aged truth that we do not need to trust in overall historical facts cause they were fabricated by one or another request, of social, political, or cultural nature/interest. From the other perspective, these ‘facts’ could be fabricated not even in terms of ‘natures,’ but following the particular interests of group of people in the society or in the government. In other words, ‘history’ is written due to the evident interests of elites, groups of people who are in the authority in the given society o r social network with its vertical or horizontal socialization. Watergate Summarizing the story we will find out, equally with the previous sub-chapter, ‘what was the perceived truth of the situation and what do the writers find out;’ and, also, ‘how does it differs.’ Secondly, it can be regarded as necessary to pick a quote that I personally enjoyed telling why; furthermore, it is interesting from the perspective of how it changed perception of the ‘truth.’ Moreover, it will be clear afterwards how has this story of Watergate and President Nixon ‘changed the way you think about history and why.’ Initially, the most interesting citation concerning the case of Watergate, 1974, to my mind, is the next one which summarizes the case briefly: ‘As a result of the June 1972 break-in at the Democratic National Committee headquarters at the Watergate office complex in Washington, D.C., and the Nixon administration’s attempted c over-up of its involvement, the scandal eventually led to the resignation of Richard Nixon, the President of the United States, on August, 1974, the only resignation of a U.S. President.’ (the excerpt was brought from the internet sources) Thus, let us compare two images of the story, ‘perceived’ one and another one, ‘contemporary’ version of the events. Then, afterwards, we will successfully answer on a question about how these versions of the historical fact changed my personal

Compare and contrast the impact of late-19th and early-20th century Essay

Compare and contrast the impact of late-19th and early-20th century industrialization with that of late-20th and early-21st cent - Essay Example Division of labour is a key element in industrialization as it is essential to economic growth. On the other hand, globalization refers to the international integration resulting from interchange of world opinions, ideas, products, and general aspects of culture and religion1. Specifically, developments in telecommunication and infrastructure, use of the internet are the core drivers of globalization. This paper will focus on both positive and negative effects of industrialization as well as globalization. It will seek to establish the level of similar effects at the two different phases. By 1750 industrialization introduced mass production as several products could be manufactured as a go. This is because machinery replaced human labour and machinery could not get tired as human nature2. Therefore, machines could work longer hours as well as executing work that were initially done by several workers. Within 20th century, the emergency of globalization, production was made mare effec tive and faster processes as high advanced machines could be automated and function without human interference. Globalization enables production of as particular product in a different location with same qualities. This is because processes are duplicable and franchises are common. Both industrialization and globalization provided education and civilization to people. Before 1750, people were illiterate and primitive as they did not know the importance of education, schools were a rear commodity, and there were no resource centers to educate people on the importance of knowledge. With the rise of industrialization, people were getting aware of education, schools were set up, and children sent to school. Though learning institutions were available, children preferred going to work at the farms than going to school. During 20th and 21 centuruy, schools were available to every individual willing to advance knowledge; schools introduced exchange programs as international students would go on exchange academic programs within different country or even continent3. In addition, people are willing to learn as it is general knowledge that only the well-educated people scoop top jobs. Concisely, people associate education with a successful career contrary to industrialization. Both industrialization and globalization have a negative impact on the environment. They emit pollutants to water, air, soil, and atmosphere in general. Industrialization exposed people to a lot of noise from machineries, as most of the machines were crude and produced a lot of noise. This resulted to either permanent or partial hearing impairment to workers. By 1800, Mining was a substantial business whereby miners left open trenches after the mining process. This was dangerous to children and even adults as could cause accidents and deaths. Chemicals used in farms polluted soil and were mainly disposed to rivers. This act endangered the life of fish and other aquatic animals as well as human bei ng because water treatment was rare and rivers were the only source of water. The machinery used during industrialization was crude and could produce a lot of smoke hence polluting the air as coal was the main source of energy. On the other hand, globalization had same pollution challenges although less damaging than during industrialization because machineries were more developed hence could emit small smoke, water treatment

Cloud Computing Research Paper Example | Topics and Well Written Essays - 750 words - 1

Cloud Computing - Research Paper Example 1-2). Cloud computing is widely acknowledged to have the capacity to revolutionize completely the way organizations and enterprises manage their information technology at the same time utilizing it more beneficially. However, the prevailing paradigm requires an infrastructural change in order to fit in for the enterprise needs. Through the adoption of cloud IT services, business enterprises are able to realize efficiency, agility, elasticity as well as cost reduction. Nevertheless, many studies have revealed hesitation by these organizations to adopt the systems for the reason of insecurity. Moreover, establishing sound relations between the clients as well as the service producer would go a long way in confirming the security threat as is interpreted by the research studies. According to Technical White Paper of July 2011, the design and operation of the cloud-based IT environment, sound systems as interpreted though security is a matter of joint efforts by both parties; the cloud c omputing service provider as well as the clients seeking the services (IBM Global Technology Service, 2011, p.3). The customers are subjected to major threats in hacking system; lose of stored data and the overall cooperation of the IT teams from the cloud computing service providers as well s the internal IT departments of the clients to the business. Many enterprises and organizations have come to appreciate the services of cloud computing especially with the increased use of fast internet services through ‘hand held’ wireless gadgets which makes it possible to access these services conveniently and more easily than was in the past (Ernst and Young, 2011, p.4). Studies have cited the increased use of cloud computing services to be beneficial not only from the consumer point of view but also to the service providers. However, there have been notable hindrances to complete adoption of the services especially within the business sector majorly for the reason of poor infr astructures through which no certainty is offered to consumers for the security of their data and information. However, the concerns that emanate from the pools is that the collection would be the best targets to hackers through whom sensitive information of organizations would leak out. Moreover, in the event of data leakage the cloud computing service providers have no specific provision on controlling the effects that would arise. These fears about security and secrecy of organizational information present the greatest challenge to both service providers and the customers. There is therefore the need for the industry to focus on investing in proper infrastructures through which cloud-computing services would be effectively offered. Clients to the cloud computing service providers are hesitant to adopt the dynamic system of data storage because they feel that the system does not fully guarantee the security to their data. On the other hand the crash of Dot com era, the web develop ment gave rise to a newer version of web-based applications, which would introduce rather interactive web pages than was the case with the previous versions of the web sites. The new web services introduced adopted the name of Web 2.0 and had a distinction from the previous web applications in that it allowed higher levels of interactions

PHP Libraries and Frameworks Essay Example | Topics and Well Written Essays - 1500 words

PHP Libraries and Frameworks - Essay Example Frameworks are significant innovation in modern website design. Recently, great steps have been made towards using frameworks as the basis for development. Typically, the code frameworks are a collection already created functions and classes. There exists numerous development languages and practically every language has a framework of sorts. This has extended to front-end scripting languages such as CSS and Javascript. The server-side scripting languages have realised more advanced development in terms of framework. For instance, PHP has several frameworks; Codeigniter, Zend Framework etc. Traditionally, the software management process has been focussed on basic code writing and development of modules. This takes place in two steps; developing software to completion and checking for functionality in the end product. The shortcoming of is that the approach is the same and normal pitfalls are still realised (Beck 1999). It is important to consider the uniqueness, of each piece of softw are and the development process it follows. Frameworks help, designing software as artefacts and means to serve the user needs adequately. However, the process – individuals, tools, methodology- followed are the same. This aspect of software development shows that the process is likely to be repeated. There are advantages that come with use of frameworks such as quality control and following a mature development process.

Prevalence of Asthma and its associated factors in two different areas Essay

Prevalence of Asthma and its associated factors in two different areas of Saudi Arabia - Essay Example The narrowing or obstruction of the airways is caused by airway inflammation and broncho-constriction. Its prevalence has been reported to be increasing everywhere in the world. Asthma is a considerable burden, not only in terms of health care costs but also of decreased productivity and diminished participation in family life. While for children who were asthmatic, the condition attributed significantly in causing absenteeism of these children as compared to those who were not asthmatic; asthmatic children showed higher mean period of school absenteeism (1) During the past two decades, we have witnessed many scientific advances that have improved our understanding of asthma and our ability to manage it effectively. Still, the variation of national health care systems and of asthma therapies necessitates that recommendations for asthma care should be adapted to local conditions throughout the global community. Saudi Arabia has been one of the nations that had seen an increase in the prevalence of asthma. The country is located in the Middle East, bordering the Persian Gulf and the Red Sea, north of Yemen; the terrain is mostly uninhabited sandy desert. Generally the climate is harsh with a dry desert and with great temperature extremes. Saudi Arabia's 2005 population is estimated to be about 26.5 million; including about 5.5 million resident foreigners. Until the 1960s, most of the population was nomadic or semi nomadic; due to rapid economic and urban growth, more than 95% of the population now is settled. Some cities and oases have densities of more than 1,000 people per square kilometer (2,600/mile) (2). The estimated birth and death rates for 2005 were .29.56-births/1,000 population 2.62 deaths/1,000 population. The age structure of the population for the same year for age group 0-14 years: 38.2% (male 5,149,960/female 4,952,138), 15-64 years: 59.4% (male 8,992,348/female 6,698,633), and 65 years and over: 2.4% (male 334,694/female 289,826) (3). Asthma has been rising in prevalence for the past two to three decades in the country and even in different parts of the globe. A survey conducted for the number of asthma cases among children between the ages of 8 and 16 for a 9-year period revealed that there was a significant increase in the prevalence of bronchial asthma from 8% in 1986 to 23% in 1995 (4). Moreover, another study comparing the symptoms of asthma in urban and rural Saudi Arabia in 1998 showed that a greater number of allergic symptoms were found in urban than in rural children and in Saudi than non-Saudi Arab children (5). Likewise, a survey of the socioclinical profile of children with asthma in Al-Majmaah province showed that male children represented 69% of the sample and children under one year of age manifested significantly severe degree of asthma (6). In the United Kingdom, a number of studies have shown a rising incidence of asthma up to 32.2% (7). Similarly, in the United States of America the prevalence of self-reported asthma has increased by 42% (8). Literature Review Factors associated with asthma are countless. They have been categorized in many groups based on some common characteristics. In the following paragraphs the matter is discussed under specific topics as it is concerned with asthma. Genetic Factors Role of genetics in this regard has been universal and it attributes to a

PHP Libraries and Frameworks Essay Example | Topics and Well Written Essays - 1500 words

PHP Libraries and Frameworks - Essay Example Frameworks are significant innovation in modern website design. Recently, great steps have been made towards using frameworks as the basis for development. Typically, the code frameworks are a collection already created functions and classes. There exists numerous development languages and practically every language has a framework of sorts. This has extended to front-end scripting languages such as CSS and Javascript. The server-side scripting languages have realised more advanced development in terms of framework. For instance, PHP has several frameworks; Codeigniter, Zend Framework etc. Traditionally, the software management process has been focussed on basic code writing and development of modules. This takes place in two steps; developing software to completion and checking for functionality in the end product. The shortcoming of is that the approach is the same and normal pitfalls are still realised (Beck 1999). It is important to consider the uniqueness, of each piece of softw are and the development process it follows. Frameworks help, designing software as artefacts and means to serve the user needs adequately. However, the process – individuals, tools, methodology- followed are the same. This aspect of software development shows that the process is likely to be repeated. There are advantages that come with use of frameworks such as quality control and following a mature development process.

Small and Medium Enterprises Essay Example | Topics and Well Written Essays - 3000 words

Small and Medium Enterprises - Essay Example The economic downturn brought about financial difficulties in SMEs and at the same time, lenders could not guarantee access to additional funds. Some of the SMEs were forced to shut due to financial difficulties and bankruptcy. The level of investments in SMEs also declined due to lack of funds for investments (Stokes and Wilson, 2010). One of the factors that limited the ability of SMEs to access credit during the recession was the tight credit controls. The government efforts to control the level of money supply lead to high interest rates. Banks had to raise their lending rates and tighten their credit policies to comply with government regulations. Consequently, the SMEs that could not meet these new credit terms could not access funds from banks to finance their operations. SMEs were more vulnerable to the negative effects of the recession of business operations compared to large firms. This is because SMEs lack resource and market manpower to withstand sudden environmental chan ges. The changes in the global economic environment brought about by the 2008 recession had severe effects on SMEs especially on the young and new business (Stokes and Wilson, 2010). The 2008 recession forced organisations to lay off many employees to survive. The level of production reduced and layoffs were used as a way of reducing the cost of production. SMEs were not spared from this move and they too had to lay off a significant number of their employees. This means that they would later incur additional labour costs of recruiting and training new employees after the economic recovery. The performance of SMEs in terms of output production and revenues was severely affected during the recession. The effects on performance were more severe in high risk SMEs relative to low risk SMEs. High risk organisations tend to have high debt to assets ratios. These organisations were forced to take drastic measures of laying off their employees and reducing the dividends paid to shareholders (Stokes and Wilson, 2010; Richard 2011). The profitability of SMEs reduced during the recession and the level of competition increased as well. The demand for products was low and thus, firms intensified their marketing activities to attract customers. However, the effectiveness of the marketing strategies was limited by the reducing purchasing power of the consumers during the recession. The SMEs across Europe faced excessive regulations administration, lack of skilled human resources and high costs of productions (Richard 2011). Question 2: Reasons why small firms dominate some market structures There are many theories that explain why small firms dominate certain market structure. The technical efficiency theory argues that the existence of small firms in a certain market will depend on economies of scale. Industries with large economies of scale compared to the market size tend to have many small firms and a few large firms that control the market. However, the number of small firms in such markets may increase if the concentration ratios and the economies of decline. The size of a market or its geographical distance has an effect on its composition. A large geographical distance will results in high transportation costs for large firms. Such a market will also have diseconomies of scale. Consequently, there will be more small firms than large firms in the market.  

Multiple Performance Measurement Standards Essay Example for Free

Multiple Performance Measurement Standards Essay Performance measurement is a modest thought without a basic definition. Basically, performance measurement investigates the prosperity of a work assembly, modify, or conglomerations exertions by contrasting information on what really happened with what was arranged or expected. Performance measurement asks Is advancement being made to sought objectives? Are suitable exercises being undertaken to advertise accomplishing those objectives? Are there issue ranges that need consideration? Auspicious ventures that can serve as a model for others? Performance measurement is the choice and utilization of quantitative measures of limits, courses of action, and conclusions to advance informative data about discriminating parts of exercises, incorporating their impact on the people (Safavi, 2006). Discussion Performance Measure Sadly, there is no precisely regarding our group utilization of the expression performance measure. Different individuals have extremely clear and distinctive definitions for what constitutes the measure part. The exceptional news is that granted that there are numerous diverse plans regarding what a measure is, there is one commonality around them: A performance measure measures somethingusually advance to a destination or objective. So it doesnt make a difference assuming that we call it a performance measure or a performance marker or, in a few cases, a performance standard. What matters is the idea: A performance measure measures something. Heres a great, straightforward meaning of a performance measure: A Performance Measure is the particular quantitative representation of a limit, process, or result esteemed pertinent to the appraisal of performance. Performance Standard A Performance Standard is a for the most part acknowledged, objective standard of measurement for example a tenet or guideline against which a conglomerations level of performance could be analyzed. A performance standard creates the level of performance envisioned (Penrod, et al. 2012). Norms might be expressive or numerical. An enlightening standard describes certain framework parts or certain exercises – that is, sure limits or forms – that are needed to be set up. Here are some example unmistakable performance gauges: * A framework for transmittable illness observation and control might be administered. * The neighborhood open health framework is actively included in the improvement and audit of open health approaches. * The qualified information frameworks in utilization empower the gathering, utilization, and correspondence of information. Aspect of Performance Management Performance administration is your main event with the qualified information youve improved from measuring performance. Performance administering methods utilizing performance measurement qualified data to maintain your open health limit and forms: for instance, to audit benefits and projects; evaluate and amend objectives and destinations; evaluate advance against targets; lead worker assessments; and form and advocate plans. Pros and Cons The performance measures you select will rely on and reflect your ability to complete your live up to expectations. You would prefer not to attempt to do more in performance measurement than the limit accessible to you permits. For instance, advancing measures that need factual investigation abilities to which you dont have access is counterproductive. At the time you havent got the accounts or base or other required limit to measure certain methods or conclusions, submitting to those measures in the trust of advancing the limit can set you up for washout (Chiesa, et al. 2009). The measures could introduce an impression of your work that doesnt do it equity and veil generally great ventures. Conclusion Yet open health profits in the performance measurement wander by having set up two held-in as relatable point structural systems for all open health drill: the three center capacities and the key open health administrations. These systems might be utilized to assist comprehend the nature of the work we do and to describe measures of its performance. Furthermore open health has a broadly concurred upon and noteworthy set of goals – Healthy People 2000 and 2010 – that could be utilized as objectives, guidelines, or some other measure of performance by people; work bunches, arrangements, or different conglomerations; or crosswise over gatherings, customizes, or associations.

Issues with Going Professional in Athletics Career

Issues with Going Professional in Athletics Career Do you think that high school athletes should be able to go professional right after they are done with their high school career? This question is a big argument between many people through out the sports world. This is a big debate because nowadays athletes are becoming bigger, stronger, and faster right out of high school. This is happening because athletes are some of the highest paid people in the world. People in the world are actually breeding for their kids to be a sort of super athlete. Many kids are starting to be trained early in age for sports and to be able to make it further in the sports world. There are some people who believe if high school athletes are physically ready for professionals in a sport that they should be able to go right into it. On the other side of this argument many people believe that high school athletes need to get there education and should go to college where they can play sports and then be drafted to a professional league after their college career is done. In many peoples minds that if an athlete is that ready for professional sports that the athletes should have no problem in collegiate athletics and should standout. Many people believe that the athletes college career will only give them more experience and will help them be better once they are able to make it to the draft and plus they are also getting their education just in case something does happen and they do not make it in the professionals. Many athletes do not make it in professional athletics and by making athletes go to college they can rely on their career and will still be well off in the world. For example, the NFL will not let you enter the draft until you have completed three years in college or in college athletics. This is a ru le to make sure that athletes go to college but after three years many athletes enter the draft and do not finish their career. This is a huge problem because the athlete will not have their career to fall back on. There are only a couple rules athletes must follow for the NBA draft. The first rule is that they must have been in college for one year in order to be entered into the draft. This is because they want athletes to at least try the college experience and to at least be able to make it to college as well. Another rule for the NBA draft is that the athlete must be nineteen years of age and one year removed from high school. These rules were made in the year 2006 and have been enforced ever since. These rules are a very good idea because it makes athletes go to college, which is a good thing. This can also be a bad thing because some athletes can not make it to college and that is a problem for some athletes. The age requirement is a good idea I think because at eighteen years old I dont know if you are ready to play with people like Shaq or someone like that. This rule can work both ways though because there has been many athletes go straight to the draft at eighteen and did very well f or them. A former player says, â€Å"The special ones who can go pro should be allowed to do it.† (Beck H. (2005, June 28)). A key example for this is LeBron James and Dwight Howard! There are amazing athletes and were drafted straight out of high school and were actually first round picks! There have been many players like this such as Kevin Garnett, Tracy McGrady, and Kobe Bryant. In some ways many people think that the age requirement is a good idea because it gives you an extra year for your body to grow or even your mind to grow. This helps athletes to be ready to be a professional and it lets them train and get even better than they already are. Many basketball coaches believe that the draft rules are very good and could change the age requirement to twenty if wanted. They believe that making the age requirement later will just encourage young athletes to go to college even more and then they might realize the importance of a college degree and what they can do with it after their basketball career is over. Many coaches believe that a lot of young athletes are not ready to compete at that high of a level many are not use to traveling that much or even being away from their family and friends that much. â€Å"If you can go to war and die for your country, or go to prison for the rest of your life at 17, then you should also be eligible to go pro at 17.†(Freeman, M. (2004)) A lot of athletes will still be maturing mentally and physically if able to be drafted straight from high school. A lot of younger athletes still do not take responsibility for themselves and their actions. With great privileges, comes great responsi bilities and many people think that high school athletes are not ready for these yet! The NFL has different rules to their draft than other professional organizations. In the NFL draft you must have completed three years in college. There is really no age limit in the NFL draft because you can enter it when you are a senior, junior or even a redshirt sophomore. The only requirement is the three years in college. There have been some athletes who have made it to the NFL straight from high school but this took place a very long time ago because the NFL has had tight rules on these types of things for quite a while. In the NHL draft which is the draft for professional hockey has slim to none rules on entering the draft. They are one of the only sports you can be drafted straight to a professional out of high school. There have been quite a few people who have done it and a major athlete who has done great things is Sid â€Å"The Kid† Crosby. He was drafted straight out of high school and was a huge impact on the NHL he is an amazing athlete and takes on all the veterans of the sport. It is said his name is going to be more known than Wayne Gretzgys. He is breaking records and making new ones as he is a magnificent scorer. The reason that hockey does not have a so called age limit is because there are young people that are better than the older people and once your good you are usually good for a long time. Then there is the MLB draft for Major League Baseball. In the MLB you can be drafted right out of high school if you are good enough. Usually if drafted straight out of high school the franchise will put you on their minor league team to test your ability and if you do well they will move you up to the majors. You can be drafted at any time as long as you are not enrolled in some sort of schooling at the time. There are a lot of high school athletes drafted to the MLB especially pitchers because they are the most needed seeming their arms do not last very long. The most high school athletes that enter the draft are from California. This happens because California is a huge state and has very good baseball programs. Immigration is a huge topic among sports these days. For high school athletes going professional immigration is a huge deal. In America we have some of the highest paying sports and the best sports in the world. Many Immigrants know this and are come to America just for sports. For instance, Sammy Sosa is from the Dominican Republic and is an amazing baseball player. His parents and he had him come to America to be able to play baseball professionally and to make money off of a career he loved. In the Dominican Republic there is not as much money there and Sammy could not afford just to play baseball, he had to work and help his family make it in tough times. There are many families bringing their kids to America if they are good at sports because they have a better shot here of making it big and doing something they love while making money. There are Immigrants all over in our high school athletes and they are very good. Their families have made sacrifices for them to be here to play the game they love in hope that they will make it professional. Baseball is a huge sport for this and so is football and basketball also. Immigration makes it so that people can make it here in sports and help take care of their families back home and there are many immigrants being drafted to the professional leagues. Some examples of Immigrants who have made it big here in sports are: Yao Ming, Paul Gasol, Peja Stolakivich, and many more. So as you can see, Immigration ties right into this topic and actually affects it a lot more than most people think. Another major role in this topic is what kind of high school you have attended. This is a big deal because there are basically two types of schools. There are public schools and private schools. As we all know most public schools are very poor funded and usually do not have a lot of money to spare. In private schools they usually have tons of money and could spare some. This is a huge factor for athletes; athletes who attend a private school have more opportunities and privileges than athletes at public schools. For example, private schools usually have very nice facilities and equipment and do not charge very much for athletes to play the game. At a public school the prices are a lot and there are not nice facilities and not very much money in the program. At private schools there are just coaches. They teach at the school also but are very intelligent in there sport. At public schools they take volunteers or pay a teacher very little to do it that has really no experience and not v ery well suited for the job. The private schools usually make better athletes because they can spend time, money, and the right training to make them good. In public schools this is hard and the athletes are kind of at a disadvantage. This affects them making to the Professionals and could make them not even be able to play in college. There are many great athletes out there but some have better situations and will make it farther because of that. This is how public schools affect high school athletes. All in all in my opinion I believe that athletes should be allowed to be drafted straight out of high school but I think there should be specific leagues just for rookies or high school athletes. I believe in like football there should be a league like the MLB. They will have some minor league teams and have all their young athletes play in that. Then if an athlete does very well in this league you can bring him up or send him back down whenever need be. I think this will help a lot on this issue. Dont get me wrong I believe athletes should be student athletes but some people are just not cut out for school. It should be the persons choice and they get to decide. The smart athletes that care about their future will still go to college and get a degree or they will do it online or something like that. Athletes will realize that they need a backup plan because their bodies are not going to last forever. So in my opinion I believe they should be able to go professional.

Existentialist Views on Death Essay -- Philosophy Philosophical Papers

Existentialist Views on Death What is Existentialism? Existentialism is a philosophy developed chiefly in the 20th century that attempts find meaning in a seemingly meaningless world. The central theme of existentialism is that an individual must assume all responsibilities for his or her acts of free will without any absolute knowledge of what is right or wrong. Existentialism analyzes this somewhat dismal situation mankind has been thrown into, and produces a model for how an individual should live his or her life. However, why should someone attempt to live a life of morals and meaning in a cold and indifferent world? An analysis of existentialist views on death may lead to an answer to this question. A Brief History of Existentialism Existentialism developed from the ideas of Rene Descartes and his contemporary Blaise Pascal. Pascal rejected the rationalist attempt of Descartes to explain God and humanity, seeing that a systematic philosophy presuming this knowledge was a form of pride. He instead described life, like later existentialist writers, in terms of paradoxes (Akram). Soren Kierkegaard, the first philosopher to refer to himself as existential, developed a philosophy in reaction to the absolute idealism of G. W. F. Hegel. Instead of claiming a rational understanding of the human situation, Kierkegaard stressed the ambiguity and absurdity of it. He asserted that the only way to survive in this situation is for an individual to lead a totally committed life, where this commitment could only be understood by the individual. A person must be prepared to defy social norms in order to serve the higher authority of a personally valid way of life. Being a Christian, Kierkegaard advocated that this commitment sh... ...s are lacking. One fears his or her inevitable finiteness for fear of being unable to transcend existence. These fears cause anxiety, which eventually leads to the reality that ultimate despair means necessary existence. This gives mankind courage to realize its finitude and mobilizes it into action. By fighting death, man will eventually find a satisfactory way to transcend it. Works Cited Akram, Tanweer. Existentialism. 18 January 1991. 6 March 2001. http://www.columbia.edu/~ta63/exist.htm. Green, Celia. The Human Evasion. 6 March 2001. http://www.deoxy.org/evasion/toc.htm. Kemerling, Garrth. Philosophy Pages. 1997-2001. 6 March 2001.http://www.philosophypages.com/. Koestenbaum, Peter. The Vitality of Death. Westport, CT: Greenwood Publishing Company, 1971. Pratt, Alan. Nihilism. 1999. 6 March 2001. http://www.utm.edu/research/iep/n/nihilism.htm.

Food Packaging

Food packaging draws on disciplines like chemistry, microbiology, food science and engineering. About 25% of the ex-factory cost is for packaging and thus provides the challenge for food packaging technologists to design and develop functional packages at low cost. Today packaging is pervasive and essential. It surrounds, enhances and protects the goods from processing and manufacturing through handing and storage to final consumption without packing, materials would be messy and modern consumer marketing would not be possible.The inter disciplinary nature of food packaging needs to be understood for some it is best but for most it is waste of resources and environmental menace. Packaging is an industrial and marketing technique for airing, protecting, identifying and facilitating the sale and distribution of agricultural, industrial and consumer products. The Packaging Institute International defines packaging as the enclosure of products items or packages in a wrapped pouch, big-bo x, cup, tray, can, tube, bottle or other container to protect & preserve.UK Institute of packaging defines packaging as 1. A coordinated system of preparing foods for transport, distribution, storage, retailing and end use. 2. A means of ensuring safe delivery to the ultimate consumer in sound condition at minimum cost. 3. A techno-economic function aimed at minimizing costs of delivery while maximinsing sales (and hence profits) Primary packaging is one which is in direct contact with contained product. It provides the initial and usually the major protective barrier e. g. metal cans, plastic pouches, glass bottles. Secondary contains a no. f primary packages e. g. a corrugated case. It is the physical distribution carrier. Terliary package is made up of number of secondary packages, e. g. stretch wrapped pallet. Change of food packaging materials: Food packaging materials play a primary role in protecting the contents from ultra violet rays, germs in air, shocks during transportat ion etc. while they turn into waste after consumption of non-industrial waste which comprises primilary of household garbage, waste packaging materials account for 60% of total volume and 20 – 30 % of total weight.They need to be collected and treated separately as they are usually made of several materials, a factor that makes the recycling of packaging material rather difficult. Companies for this reason changed the packaging materials for frozen foods in 2002, composite materials (nylon or aluminized polypropylene) to polypropylene. New packaging materials, when incinerated produce less CO2 and hazardous gases. Food companies provide products which are eco-friendly. Recycle plaza JB (located in Japan) treats 64 tonnes of used container a day.Paying attention to the environment as critical theme that should be addressed to not only by the companies but also each individual. Everyday our lives are touched by plastic packaging products. PET (Polyethylene Terphthalate) Used in beverage containers, food containers, boil in food pouches processed meat packages etc. It is popular for making bottles for cokes & fizzy drinks as PET is more impermeable than other low cost plastics. HDPE (High density polyethylene) HDPE (High density polyethylene) is used in milk bottles, cereal box liners, detergent bottles, oil bottles, margarine tubs, toys, plastic bags etc.PVC (Polyvinyl Chloride) used in food wrap, vegetable oil bottles and blister packaging. LDPE (Low density polyethylene) used in shrink wrap, plastic bags, garment bags, dry cleaning bags and squeezable food bottles. PP (Polypropylene) used in margarine and yogurt containers, cops for containers, wrapping to replace cellophone, medicine bottles etc. PS (Polystrene) used in egg, fast food trays disposable plastic silver ware, cups, compact disc jackets. Plastics in the Environment:There is a growing awareness of the health and environmental consequences of food packaging, especially plastic packaging made from petroleum products. Reduction of the use of packaged and throw away items seems the right course. Consumers have to take responsibility for their own personal choices, by choosing more sustain products, and by choosing to use fewer packaged products. Polyvinyl Chloride: PVC is the toxic plastic and poses risk to both Human Health and environment. PVC is least recyclable plastic. 1. Vinyl chloride workers have alleviated risk of liver cancer. 2. V. C. auses water and air pollution. 3. PVC needs additives which contribute to pollution and human exposure. FOOD TECHNOLOGY Food Technology, or food tech in short is the application of food science to selection, preservation, processing, packaging, distribution and use of safe nutritious and wholesome food. Food scientists and Food technologists study the physical (1), microbiological and chemical makeup of food. Depending on their area of specialization, food scientists may develop ways to process, preserve, package or store food, acc ording to industry and government specifications and regulations.Consumers seldom think of the vast array of foods and the research and development that has resulted in the means to deliver tasty, nutritious, safe and convenient foods. In some schools, food technology is part of the curriculum and teaches, alongside cooking, nutrition and the food and also educate them about manufacturing process. EARLY HISTORY OF FOOD TECHNOLOGY Research in the field now known as food technology has been conducted for decades. Nicolas Appert's development in 1810 of the canning process was as decisive event.The process wasn't called canning then and Appert did not really know the principle on which his process worked but -canning has had a major impact on food preservation techniques. Louis Pasteur’s research on the spoilage of wine and his description of how to avoid spoilage in 1864 was an early attempt to put food technology on a scientific basis. Besides research into wine spoilage, Past eur did research on the production of alcohol, vinegar Wines and beer, and the souring of milk. He developed pasteurization- the process of heating milk and milk products to destroy food spoilage and disease-producing organisms.In his research into food technology Pasteur became the pioneer into bacteriology and of modern preventive medicine. DEVELOPMENTS IN FOOD TECHNOLOGY Some of the developments that have contributed greatly to the food supply are: ­ Instantized milk powder- D. D. peebles developed the first instant milk powder which has become the basis for q variety of new products that are rehydratable in cold water or milk. This process increases the surface area pf the powdered, product by partially rehydrating spray-dried milk powder.Freeze drying- the first application of freeze drying was most likely in the pharmaceutical industry; however a successful large- scale industrial application of the process was the development of continuous freeze drying of coffee. High temp erature Short Time Processing- These processes for the most part are characterized by rapid heating and cooling, holding for a short time at a relatively high temperature and filling aseptically into sterile containers. Decaffeination of coffee and tea was first developed on a â€Å"commercial basis in Europe around 1900.The process is described in U. S. patent 897, 763. Green coffee beans are treated with steam or water to around 20% moisture. The added water and heat separate the caffeine from the bean to its surface. Solvents are then used to remove the caffeine from the beans. Process Optimization- Food Technology now allows production of foods to be more efficient, oil saving technologies are now available on different forms. Production methods and methodology have also become increasingly sophisticated. Iqra Ahad. B. Sc. II. Year FOOD PRESERVATIONFood preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e. g. , cheese, wine). While maintaining or creating nutritional value, texture and flavour is important in preserving its value as food. This is culturally dependent, as what qualifies food fit for humans in one culture may not qualify in another culture.Preservation usually involves preventing the growth of bacteria, fungi, and other micro-organisms, as well as retarding the oxidation of fats which cause rancidity. It also includes processes to inhibit natural ageing and discolouration that can occur during food preparation such as the enzymatic browning reaction in apples which causes browning when apples are cut. Some preservation methods require the food to be sealed after treatment to prevent recontamination with microbes; others, such as drying, allow food to be stored without any special containment for long p eriods.Common methods of applying these processes include drying, spray drying, freeze drying, freezing, vacuum-packing, canning, preserving in syrup, sugar crystallisation, food irradiation, and adding preservatives or inert gases such as carbon -dioxide. Other methods that not only help to preserve food, but also add flavour, include pickling, salting, smoking, preserving in syrup or alcohol, sugar crystallisation and curing. Preservation Processes MethodEffect on microbial growth or survivalRefrigerationLow temperature to retard growth FreezingLow temperature and reduction of water activity to prevent microbial growth, slowing of oxidation reactions Drying, curing and conservingReduction in water activity sufficient to delay or prevent microbial growth Vacuum and oxygen free modified atmosphere packagingLow oxygen tension inhibits strict aerobes and delays growth of facultative anaerobes Carbon dioxide enriched modified atmosphere packagingSpecific inhibition of some micro ­org anisms Addition of weak acids; e. g. odium lactateReduction of the intracellular pH of, micro-organisms Lactic fermentationReduction of pH value in situ by microbial action and sometimes additional inhibition by the lactic and acetic acids formed and by other microbial products. (e. g. ethanol, bacteriocins) Sugar preservationCooking in high sucrose concentration creating too high osmotic pressure for most microbial survival Ethanol preservationSteeping or cooking in Ethanol produces toxic inhibition of microbes. Can be combined with sugar preservation Carbon dioxide enriched modified atmosphere packagingLow temperature to retard growth EmulsificationCompartmentalization and utrient limitation within the aqueous droplets in Water-in-oil emulsion foods Addition of preservatives such as nitrite or sulphite ionsInhibition of specific groups of micro- organisms Pasteurization and appertizationDelivery of heat sufficient to inactivate target micro ­organisms to the desired extent Food irradiation (Radurization, rededication and radappertization)Delivery of ionizing radiation to disrupt cellular RNA Application of high hydrostatic pressure (Pascalization)Pressure-inactivation of vegetative bacteria, yeasts and moulds Pulsed electric field processing(PEF treatment)Short bursts of electricity for microbial inactivation Preservation processes include: †¢Heating to kill or denature organisms (e,g. boiling) †¢Oxidation (e. g. use of sulphur dioxide) †¢Toxic inhibition (e. g. smoking, use of carbon dioxide, vinegar, alcohol etc) †¢Dehydration (drying) †¢Osmotic inhibition ( e. g. use of syrups) †¢Low temperature inactivation (e. g. freezing) †¢Ultra high water pressure (e. g. fresherized, a kind of â€Å"cold† pasteurization, the pressure kills naturally occurring pathogens, which cause food deterioration and affect food safety. †¢Many combinations of these methods †¢Chelation Drying One of the oldest methods of food p reservation is by drying, which reduces water activity sufficiently to prevent or delay bacterial growth. Drying also reduces weight, making food more portable. Most types of meat can be dried; a good example is beef jerky. Many fruits can also be dried; for example, the process is often applied to apples, pears, bananas, mangoes, papaya, apricot, and coconut. Zante currants, sultanas and raisins are all forms of dried grapes. Drying is also the normal means of preservation for cereal grains such as wheat, maize, oats, barley, rice, millet and rye. FreezingFreezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. For example, potato waffles are stored in the freezer, but potatoes themselves require only a cool dark place to ensure many months' storage. Cold stores provide large volume, long-term storage for strategic f ood stocks held in case of national emergency in many countries. Vacuum packing Vacuum-packing stores food in a vacuum environment, usually in an air-tight bag or bottle. The vacuum environment strips bacteria of oxygen needed for survival, slowing spoiling.Vacuum-packing is commonly used for storing nuts to reduce loss of flavor from oxidation. Salting Salting or curing draws moisture from the meat through a process of osmosis. Meat is cured with salt or sugar, or a combination of the two. Nitrates and nitrites are also often used to cure meat and contribute the characteristic pink color, as well as inhibition of Clostridium botulinum. Smoking Meat, fish and some other foods may be both preserved and flavored through the use of smoke, typically in a smokehouse. The combination of heat to dry the food without cooking it, and the addition of the aromatic (phenolic )hydrocarbons from the smoke preserves the food. SugarSugar is used to preserve fruits, either in syrup with fruit such a s apples, pears, peaches, apricots, plums or in crystallized form where the preserved material is cooked in sugar to the point of crystallisation and the resultant product is then stored dry. This method is used for the skins of citrus fruit (qandied peel), angelica and ginger. A modification of this process produces glace fruit such as glace cherries where the fruit is preserved in sugar but is then extracted from the syrup and sold, the preservation being maintained by the sugar content of the fruit and the superficial coating of syrup. The use of sugar is often combined with alcohol for preservation of luxury products such as fruit in brandy or other spirits.These should not be confused with fruit flavored spirits such as cherry brandy or Sloe gin. Pickling Pickling is a method of preserving food in an edible anti-microbial liquid. Pickling can be broadly categorized -as chemical pickling (for example, brining) and fermentation pickling (for example, making sauerkraut). In chemic al pickling, the food is placed in an edible liquid that inhibits or kills bacteria and other micro-organisms. Typical pickling agents include brine (high in salt), vinegar, alcohol, and vegetable oil, especially olive oil but also many other oils. Many chemical pickling processes also involve heating or boiling so that the food being preserved becomes saturated with the pickling agent.Common chemically pickled foods include cucumbers, peppers, corned beef, herring, and eggs, as well mixed vegetables such as piccalilli, chow-chow, giardiniera, and achar. In fermentation pickling, the food itself produces the preservation agent, typically by a process that produces lactic acid. Fermented pickles include sauerkraut, nukazuke, kimchi, surstromming, and curtido. Some chemically pickled cucumbers are also fermented. In commercialpickles, a preservative like sodium benzoate or EDT A may also be added to enhance shelf life. Lye Sodium hydroxide (lye) makes food too alkaline for bacterial g rowth. Lye will saponify fats in the food, which ‘will change its flavor and texture. Lutefisk uses lye in its preparation, as do some olive recipes. Modem recipes for century eggs also call for lye.Masa harina and hominy use lye in their preparation, but not for preservation. Canning and bottling Canning involves cooking food, sealing it in sterile cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization. Various foods have varying degrees of natural protection against spoilage and may require that the final step occur in a pressure cooker. High-acid fruits like strawberries require no preservatives to can and only a short boiling cycle, whereas marginal fruits such as tomato esrequire longer boiling and addition of other acidic elements. Low acid foods, such as vegetables and meats require pressure canning.Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened. Lack of quality control in the canning process may allow ingress of water or micro-organisms. Most such failures are rapidly detected as decomposition within the can causes gas production and the can will swell or burst. However, there have been examples of poor manufacture (under processing)and poor hygiene allowing contamination of canned food by the obligate anaerobe, Clostridium botulinum which produces an acute toxin within the food, leading to severe illness or death. This organism produces no gas or obvious taste and remains undetected by taste or smell.Its toxin is denatured by cooking, though. Cooked mushrooms, handled poorly and then canned, can support the growth of Staphylococcus aureus, which produces a toxin that is not destroyed by canning or subsequent reheating. Jellying Food may be preserved by cooking in a material that solidifies to form a gel. Such materials include gelatine, agar, maize flour and arrowroot flour. Some foods naturally form a protein gel when cooked such as eels and elvers, and sipunculid worms which are a delicacy in the town of Xiamen in Fujian province of the People's Republic of China. Jellied eels are a delicacy in the East Ene.! of London where they are eaten ‘with mashed potatoes.Potted meats in aspic, (a gel made from gelatine and clarified meat broth) were a common way of serving meat off-cuts in the UK until the 1950s. Many jugged meats are also jellied. Fruit preserved by jellying is known as jelly, marmalade, or fruit preserves. In this case, the jellying agent is usually pectin, either added during cooking or arising naturally from the fruit. Most preserved fruit is also sugared in jars. Heating, packaging and acid and sugar provide the preservation. Potting A traditional British way of preserving meat (particularly shrimp) is by setting it in a pot and sealing it with a layer of fat. Also common is potted chicken liver; compare pate.Jugging Meat can be preserved by jugging, the process of stewing the meat (commo nly game or fish) in a covered earthenware jug or casserole. The animal to be jugged is usually cut into pieces, placed into a tightly-sealed jug with brine or gravy, and stewed. Red wine and/or the animal's own blood is sometimes added to the cooking liquid. Jugging was a popular method of preserving meat up until the middle of the 20th century. Irradiation Irradiation of food is the . exposure of food to ionizing radiation; either high energy electrons or X -rays from accelerators, or by gamma rays (emitted from radioactive sources as Cobalt-60 or Caesium-13 7).The treatment has a range of effects, including killing bacteria, molds and insect pests, reducing the ripening and spoiling of fruits, and at higher doses inducing sterility. The technology may be compared to pasteurization; it is sometimes called ‘cold pasteurization', as the product is not heated. Irradiation is not effective against viruses or prions, it cannot eliminate toxins already formed by microorganisms, an d is only useful for food of high initial quality. The radiation process is unrelated to nuclear energy, but it may use the radiation emitted from radioactive nuclides produced in nuclear reactors. Ionizing radiation is hazardous to life; for this reason irradiation facilities have a heavily shielded irradiation room where the process takes place.Radiation safety procedures ensure that neither the workers in such facility nor the environment receive any radiation dose from the facility. Irradiated food does not become radioactive, and national and international expert bodies have declared food irradiation as wholesome. However, the wholesomeness of consuming such food is disputed by opponents[2] and consumer organizations. [3] National and international expert bodies have declared food irradiation as ‘wholesome'; UN-organizations as VHO and F AO are endorsing to use food irradiation. International legislation on whether food may be irradiated or not varies worldwide from no re gulation to full banning. It is estimated that about 500,000 tons of food items are irradiated per year worldwide in over 40 countries.These are mainly spices and condiments with an increasing segment of fresh fruit irradiated for fruit fly quarantine. Modified atmosphere Is a way to preserve food by operating on the atmosphere around it. Salad crops which are notoriously difficult to preserve are now being packaged in sealed bags with an atmosphere modified to reduce the oxygen (C02) concentration and increase' the carbon dioxide (CO2) concentration. There is concern that although salad vegetables retain their appearance and texture in such conditions, this method of preservation may not retain nutrients, especially vitamins. Grains may be preserved using carbon dioxide. A block f dry ice is placed in the bottom and the can is filled with grain. The can is then â€Å"burped† of excess gas. The carbon dioxide from the sublimation of the dry ice prevents insects, mold and oxid ation from damaging the grain. Grain stored in this way can remain edible for five years. – Nitrogen gas (N2) at concentrations of 98% or higher is also used effectively to kill insects in grain through hypoxia. However, carbon dioxide has an advantage in this respect as it kills organisms through both hypoxia and hypercarbia, requiring concentrations of only 80%, or so. This makes carbon dioxide preferable for fumigation in situations where an hermetic seal cannot be maintained. Burial in the groundBurial of food can preserve it due to a variety of factors: lack of light, lack of oxygen, cool temperatures, pH level, or desiccants in the soil. Burial may be combined with other methods such as salting or fermentation. Many root vegetables are very resistant to spoilage and require no other preservation other than storage in cool dark conditions, for example by burial in the ground, such as in a storage clamp. Century eggs are created by placing eggs in alkaline mud (or other a lkaline substance) resulting in their â€Å"inorganic† fermentation through raised pH instead of spoiling. The fermentation preserves them and breaks down some of the complex, less flavorful proteins and fats into simpler more flavorful ones.Most foods can be preserved in soil that is very dry and salty (thus a desiccant), or soil that is frozen. Cabbage was traditionally buried in the fall in northern farms in the USA for preservation. Some methods keep it crispy while other methods produce sauerkraut A similar process is used in the traditional production ofkimchi. Sometimes meat is buried under conditions which cause preservation. If buried on hot coals or ashes, the heat can kill pathogens, the dry ash can desiccate, and the earth can block oxygen and further contamination. If buried where the earth is very cold, the earth acts like a refrigerator. Controlled use of micro-organismSome foods, such as many cheeses, wines, and beers will keep for a long time because their pr oduction uses specific micro-organisms that combat spoilage from other less benign organisms. These micro-organisms keep pathogens in check by creating an environment toxic for themselves and other micro-organisms by producing acid or alcohol. Starter micro-organisms, salt, hops, controlled (usually cool) temperatures, controlled (usually low) levels of oxygen and/or other methods are used to create the specific controlled conditions that will support the desirable organisms that produce food fit for human consumption. High pressure food preservation High pressure food preservation refers to high pressure used for food preservation. Pressed inside a vessel exerting 70,000 pounds per square inch or more, food can be processed so that it retains its fresh appearance, flavour, texture and nutrients while disabling harmful microorganisms and slowing spoilage. † By 2001, adequate commercial equipment was developed so that by 2005 the process was being used for products ranging from orange juice to guacamole to deli meats and widely sold. MEAT PRESERVATION Meat is generally animal muscle, which is mostly water, protein and fat. Even after cooking, most meat products are about 50% moisture so it is a great growing media for micro-organisms. So the main problem with meat, poultry and fish is how to preserve it from microbial spoilage. Ideally, we could just slaughter the animals on need basis. It is rare, however, to eat a whole carcass so soon after slaughter to avoid having to preserve it.Since some of the methods used to preserve meat by removing or limiting the water availability, this post counts as part of my series on water. The water limiting methods are drying, salting, and smoking. Other methods include pickling, jellying, lye, freezing, canning, refrigeration, vacuum-packing, and modified atmosphere packing. Drying is probably the oldest method used for preserving anything. It works by removing water and, therefore, preventing microbes from growing. F or meat, it is important to have water moving from inside the muscles to the outer surface where it evaporates, without a crust forming on the surface. If a crust forms, the internal tissues stay moist allowing anaerobic bacteria growth, which in turn causes spoilage.This can be prevented by reducing the thickness of the pieces of meat being dried so that there is a high surface area to volume ratio. The final moisture content should be around 3 -10%. The loss of water causes muscle to shrink and become firmer. There are changes to the flavor and taste as fat is oxidized. If too much oxidation takes place, the fat will go rancid causing off-flavors. Jerky is the commonest form of dried meat which is not the most pleasant way to consume anything, especially meat. Dried meat is also used in soup powders. Dried meat products can also be rehydrated. Curing is at least two processes in one, salting and smoking. Meat is salted by either dry or wet curing.Dry curing is when salt is rubbed onto the surface of the meat and wet curing is when the meat is left soaking in a 15-20% brine. Sugar and spices can also be added to affect the color and flavor. The meat is preserved in sugar or salt and nitrates or nitrites. As well as reducing microbial growth through osmotic effects, the sugar, salt and nitrate/nitrite are antimicrobial agents. According to Berlitz et ai, low salt concentrations (less than 5%) cause meat to swell and higher concentrations induce shrinkage. Meat retains its natural color because the loss of water actually concentrates the myoglobin, which causes the color. Nitrites and nitrates preserve the color.Smoking is usually associated with salting – uncured meat is rarely smoked. Smoking causes the moisture content to drop up to 40% and compounds in the smoke have antimicrobial effects. Some compounds in smoke are antioxidants, so smoking protects the fat as well as preventing microbial damage. Smoking has to be carried out at temperatures high en ough to prevent microbes from growing but lower enough to prevent the meat from cooking and becoming tough or burnt. There are many different techniques, but typically these are divided into: 1. Hot smoking (50-85 ° C) for less than an hour to several hours; 2. Warm smoking (25 – 50 ° C) for several days; 3.Cold smoking (12 -250 C) for up to several weeks. Smoked foods include kippers, smoked salmon (lox), ham and bacon, and sausages. Smoking can be added as a flavoring, but then it does not preserve the meat. Just for information on the other preservation techniques: Pickling typically reduces the pH by cooking the meat in vinegar. It is the original way that corned beef was prepared – now it is also canned after preservation keeping it even longer. Using lye is how Lutefisk is made and preserves the food by increasing the pH. Jellying or aspic is converting the connective tissues to gelatin by cooking for a long time and then using the resulting jelly to preserve the meat.PRESERVATION OF MILK Gail Borden tried his hand at various professions including land surveying and publishing before he became an inventor. His first invention was a ‘meat biscuit' that did not catch on. Then he turned his attention to the preservation of milk. Some say he decided to find a way to preserve milk for long periods when he found there was no milk on board the ship he was traveling while returning from a trip to England. Many people had tried to find a way to preserve milk, but without success. The only method available was heating the milk every few hours. Prolonged boiling or constant heating scorched the milk. Borden found a way out.He used a copper kettle, otherwise known as a vacuum pan. Inside his vacuum pan a heating coil warmed the milk slowly and evenly, allowing gradual evaporation. After the water had vaporized, what was left was concentrated milk or condensed milk. In a vacuum, milk evaporates at a lower temperature, so it does not get scorch ed even if boiled for long periods. Borden received a patent for the invention in 1856. For the first time milk could be stored for days or weeks at a stretch without recourse to boiling. For the first time, too, it could be distributed over great distances. Borden opened a milk-condensing factory in New York, and began peddling condensed milk door-to-door.He enforced strict hygiene on farmers who wanted to sell him milk- he insisted they wash udders thoroughly before milking; sweep barns clean and keep manure away from milking stalls. The technology pioneered by Borden was carried further when scientists found a way to remove the moisture from condensed milk to make powdered milk, which can last even longer. The famous copper kettle of Borden still sits in a corner of the Agricultural Hall at the Smithsonian's National Museum of American History. CONDENSED MILK What is condensed milk? Condensed milk is milk from which a portion of water has been removed. Who was the first to make c ondensed milk? The American entrepreneur, Gail Borden. When? He set up the first factory to make condensed milk in Connecticut, USA, in 1856. Was it an instant success? No.Borden had to close down the factory. He tried again in 1857 ; failed again. In 1858 he made a third attempt – and this time he succeeded. Condensed milk began to sell in a big way and Borden made a fortune. Was Borden the only one making condensed milk in the nineteenth century? No. In Europe a factory to make condensed milk came up in Switzerland around 186O. In 1867 the famous Milkmaid brand of condensed milk was introduced to the world. FOOD STORAGE FOR FOOD SAFETY The method and techniques used to clean, prepare and store food not only affects the taste texture and nutritional values, but also plays a vital role in preventing food spoilage and food born illnesses.Using the right and proper techniques to prepare and store food can go along way in keeping the food healthy and in maintaining their nutriti ve quality, it also preserve the taste, texture and appearance and also help to u e the food economically exposure to heat, light, moisture and air can cause food spoilage and increase the risk of food poisoning. Improper handling and storage cause loss of nutrients and affect the color, texture and flavor ‘of food. Heat and humidity increases the risk of food spoilage. Therefore foods should not be stored near warm place, e. g. stores or refrigerator. All perishable foods such as meat, fish, poultry eggs milk and other dairy products should be refrigerated or frozen immediately after purchase or cooking.In case of canned food; care should be taken to use the oldest can first. Canned foods should be stored away from moisture in (IOC- 21C) temperature range. Labels should always be read carefully as they contain important information regarding storage. Dry foods should be kept in a cool, dark and dry place and should be utilized before the date of expiry. Meat, poultry and fish should be stored in the coldest part of the refrigerator. Meat should be wrapped in the freezer paper and should not be frozen for more that 3-4 days as it affects the flavor and appearance of the product. Meat should not be defrosted at room temperature instead it should be defrosted on the bottom shelf of the refrigerator.If meat is defrosted in micro wave oven it should be immediately cooked. Fish can't be kept for more that few hours at refrigerator temperature. Fresh milk and cream should be tightly sealed or covered to prevent tainting by odors from other foods. Non fat powdered milk can be stored at room temperature in closed containers; butter is best refrigerated in its original wrapper. Soft cheese can be stored in closed containers in refrigerator and hard cheese can best be stored in a cool dark cupboard. Grains, flours, nuts and other foods can be stored in plastic, metal or glass container with tight fitted lids. Cereals and crackers are normally best kept in closed c ontainers at room temperatures.Unshelled nuts can be kept at room temperature for 3-6 months, shelled nuts may become rancid unless refrigerated or frozen. Raw fruits and vegetables often slowly lose their vitamins when kept at room temperature. Most fruits and vegetables are best stored at 10C; if refrigerated they should be put in crisper section. Fruits and vegetables should not be stored for long period in sealed plastic bags as they cit off the air supply causing the product to rot. Paper and cellophane are better storage material because they are permeable. Peas and beans should be refrigerated in their pods. The green top should be cut off from the root vegetables as they continue to draw nourishment for the roots.Potatoes are covered with mesh which protects them from light while still allow ail to circulate. Freezing raw fruits and vegetables cause the water they contain to form ice crystals that break down cell membranes and walls resulting in mushy texture and loss of nut rients. Enzymatic activity also spoils fruits and vegetables; blanching prevents this problem. Vegetables should be emerged for a second in rapidly boiling water to deactivate their enzymes, and then plunge them into the cold water to stop the cooking process. Most fruits . are not suitable for blanching; browning and deterioration can be prevented by packing them in a solution of sugar other with or without ascorbic acid. Prof.Pinoo Andrabi Senior lecturer FOOD TECHNOLOGY Waste NotWant Not In the last few decades India has made great strides in fruit and vegetable production. Recent food production statistics indicate that India is the second largest production of fruits in the world after Brazil. Major Indian fruit include banana, citrus fruits mango, guava, apple, pineapple and grapes. These are canned or processed into fruit juices, fruit concentrates, dehydrated fruit, jams and jellies However, it is estimated that 20 to 30 percent of the fruits produced in the country arc not utilized properly and processed fruits account for less than 3 percent of production.Nearly 30 percent of the fruits are lost due to spoilage during handling, transportation and lack of storage and processing facilities. The fruit and vegetable processing industry in India is highly decentralized. A large number of units are cottage / home scale ones. India incurs precious loss not only in terms of revenue, but also in terms of health. Efforts arc thus needed to Convert surplus production of fruits and vegetables to value added products. Food processing can be defined as treatments between harvest and consumption i. e. handling transportation, refrigeration, holding, washing, trimming, bleaching, freezing, Canning, drying, irradiation, chemical preservation, packaging, storage and lastly cooking.Due to the processes involved, large quantities of waste material are left over. Efficient disposal of these wastes in form of peelings, coring, seeds, stones, rinds, skin-trimmings and over ripe fruits minimizes pollution hazards. Utilization of Mango Waste Peel forms 12-16 percent of mango waste is a good source of nutrients such as sugar, pectin, proteins and fibers. Mango peel has been used for production of fungal protein, carboxymethy cellulose and polygalacturonase by fungi. The peel and pulp portion left after juice extraction can be utilized to manufacture of juice, nectar etc. by pectin enzyme treatment. The kernel is a good source of nutrients such as starch, fats and proteins.Kernel oil could be used as partial replacement for tallow and cocoa butter in the preparation of quality soaps and confectionary products. Kernel fat added at the rate of one percent in ghee prepared from buffalo milk can act as an antioxidant. Kernel oils or fats can be used for manufacturing soaps because of the high stearic acid content. Utilization of Citrus Waste Citrus represents the third most important fruit in India. A fair amount of citrus fruits are consumed by the consumer s and processing factories. Citrus waste constitutes peels from oranges and the rags, seeds and sludges obtained from lime. Citrus wastes are rich source essential oils, pectin’s, citric acid and a variety of by-products including cattle feed.Citrus peel can be processed into candies: It can be used for extraction of essential oils used in confectionery and perfumery traders. Mandarin essential oil is extracted in small quantity from citrus peel. The rag of galgal and orange can be utilized for the extraction of pectin. Utilization of Apple Waste Indian apple production is around 12 lakh tones. Apples are processed into various products such as juice, concentrate, vinegar, sauce, butter etc. Waste from the apple processing industry in the form of peel, core and pomace can be utilized for production of pectin and various edible products. Apple pomace is a good source of pectin, which can be extracted for use in production of jam, jellies etc.Citric acid can be prepared from ap ple pomace by growing Aspergillus niger on it under controlled conditions. It has been estimated that an apple processing factory generating 10,000 tones (fresh weight) of apple pomace per year could anticipate generating 3,30,000 cum. of biogas per year (55%) methane equivalent in calorific value to about 1,97,000 ltr of diesel or 1,22,700 kg of LPG or 1,73,000 ltr of kerosene oil. Utilization of Guava Waste The annual production of guava is around 6. 2 lakh tones. Guava is a good source of pectin and seed oil, which enhances its commercial value. Peeling, seeds and cores are the waste obtained from guava processing.Discarded guava seeds contain about 5-13 percent oil rich in essential fatty acids. Guava pomace can be used to fortify animal feed. Yasmeena Ali Roll no. 10 B. Sc. Home Science (Certificate Course) ALL ABOUT EGGS – BUYING, STORING, SEPARATING AND USING EGGS STORAGE: While eggs will keep in your refrigerator for several weeks, it’s important note that they can lose some quality. A little known fact about eggs is that they can absorb adour from your refrigerator if stored in an open container, although this shouldn’t be a major problem unless you are storing eggs along side opened containers of onions and garlic or other such strong smelly foods.DO YOU NEED ONLY EGG WHITES OR ONLY EGG YOLKS FOR A PARTICULARS RECIPE? Don’t know out the leftovers; find another recipe to cook which will use the other portion. Type in â€Å"egg yolk† or â€Å"egg whites† in our search engine to find recipes that use one or the other. Once out of the shell, you can keep eggs whites for about a week in the refrigerator and egg yolks will keep for two or three days, although be sure to cover them with water. HOW TO SEPARATE EGGS Cold eggs are easier to separate. Gently crack the egg open in the centre, either hitting it gently with a knife, or using a convenient counter edge. Hold the egg upright and gently pull off the top half o f the shell. You now have three optionsHold your hand over the egg white bowl, pour the egg into your hand and let the egg white ooze through your fingers while retaining the yolk hand – a very easy, albeit inelegant, way to separate eggs. Make sure to wash your hands first. Over the egg while bowl, gently pour your contents between the two shell halves, allowing the egg whites to pour out in the process, leaving just the yolk in other half shell. Be gentle, it’s possible to break the yolk if you are not careful. Buy a handy-dandy gadget called an Egg Separater, which looks like a small measuring cup. The egg yolk is retained in the cup while white are allowed to drip through. BEATING EGG WHITESEgg whites will not whip (they just won’t) if they come into contact with even the slightest trace of fats grease or egg yolk. This is why it’s a good idea when separating eggs to have three bowls: one for the yolks, one for the whites and one bowl to separate over so that you won’t have to throw out a whole batch if one yolk breaks while separating. It is also a good idea to wash your hands, beaters and bowl before beginning as well, to make sure that they are grease free. Egg whites that are at room temperature will whip easier and faster. You can add 1/4 teaspoon of cream of tartar to help the process along (although it is not necessary unless your recipe calls for it).Use mixer for best results, although you can use whisk if you want a good work out. HOW TO COOK EGGS: Eggs are quick, easy and nutritious comfort food in and of themselves. Here are some popular ways of preparing eggs. BOILED: Put your eggs in a pot (avoid aluminum as it will darken) and cover with cold water. Add a pinch of salt. Bring the pot to a boil over high or medium high hear, then lower the heat and simmer. Depending on the size of your egg, they will need to simmer for 2-3 minutes for soft boiled, about 4-5 minutes for medium and 15-20 minutes for hard boile d. Drain the eggs and immense them immediately in cold water to stop the cooking process. Refrigerator boiled eggs will keep for about a week.FREID: Add a small amount of butter or oil to your skillet (non-stick pans will need very little to none of this) and heat. When you can drop of water into the pan and hear it sizzle, it’s time to cook the eggs. Carefully crack the eggs into the pan. For sunny side up eggs, allow them to cook for about 3-4 minutes without turning tillthey are done to a consistency you like), before removing them from the pan. If you prefer your eggs turned over, firs cook the eggs for about 2 minutes before using your spatula to flip the eggs over. The amount of time the aimed eggs are cooked will depend on how you like to eat your eggs. SCRAMBLED : The cooking procedure for scrambled eggs is the same as the fried.First beat your eggs in a bowl (you can add table spoon or so of milk per egg as well as salt, pepper, seasoning etc. Pour into the skillet a nd cook while gently until the eggs reach the desired consistency. POACHED: Cover the bottom of a small pot or skillet with about two inches of water and bring to a simmer. Break an egg into a small bowl. Stir the water to create a small whirlpool effect and drop the egg from the centre. Cook for 3-5 minutes before removing the egg with a slotted spoon. FOOD TECHNOLOGY Fermenting is Fun: Fermenting your own foods can be a healthy, fun and nutritious hobby. Anything you can make at home is much better than commercialized foods. We have put a summary of fermented foods followed by a few recipies.About a thousand years ago, our ancestors began to experimenting with fermenting their own foods with beneficial strains to prevent spoilage, fight infections and increase absorption of nutrients. This action further allied our bodies with the microbial world. Benefits of Fermented Food: Nobel Prize winner Dr. Elie Metchnikoff was one of the first scientists to recognize the benefits of fermen ted foods. His research in the early 1900’s focused on the Bulgarians. He believed the daily ingestion of yogurt was a major contribution to their superior health and congitivity. Detoxify ; Pressure: If there’s anything that the microbial world does well, it is detoxifying things.Today Bacteriologists periodically visit old military facilities in search of new strains of bacteria living off contaminants in the soil. If you put it in the ground and give them enough time to mutate and evolve, these microbes will find a way to break down. Bulgarians perfected the art of detoxifying and preserving milk (removing the lactose and predigesting the proteins) and performing it into yogurt and cheese. The caucarians used Kefir grains for the same purpose – detoxify milk products to make Kefir, vegetables were also fermented to preserve them from spoilage. Most of the pickled products found on our grocery shelves were at one time a fermented product. Pickles, saurkruat an d even catsup (a Chinese word for pickled fish brine).However since fermentation isn’t always a uniform process, manufacturers found another way to make these products. Nutrition to Boot: Fermented products are a great source of amino acids, vitamins and minerals. The process of fermentation increases the amount of some vitamins. Fermented milk is great source of vitamin C. saverkrat often served as military ratios in ancient armies, most notably the Mongolians and was used to prevent scurvy. The process of fermentation also increases bio-availability of these foods. Harnessing the power of microbes: Pills versus food: We have already mentioned earlier that diary products fermented with lacto bacilli have been shown to kill pathogenic bacteria, such as H. Pylori, while the lactobacilli along did not.This means that some of the antibiotic properties of these good bacteria may be missing in the probiotic pills you seen on the shelves. Also, you have no way of verifying the pote ncy of vitality of these products. Bacteria are living organisms and must be alike when you eat them in order to reap their benefits. It does good to ingest dead, good bacteria. We can make all the saverkrat Kefir and yogurt we will need. Not only will you be getting the benefits of these beneficial bacteria, you will be making delicious and healthy meals as well. The only benefit store probiotics offer is convenience. However, once you get started, fermenting your own food is very easy. Please use caution: Before we get too far into fermenting your own oods, we want to emphasize the caveats of fermentation. The process of fermentation is only good for you if it occurs outside your body. What does this mean? It means that if you ingest foods that provide an abundance of sugar and growth media for bacteria, they will ferment those foods inside you. An over growth of fermentative bacteria in your body can cause all kinds of medical problems including Chron’s Disease, Ankylosing Spondylitis. Commercial Versus Homemade: In our opinion homemade products are better all around, for one you do not have to trust a manufacturer with your health. You can purchase the best milk and / or vegetables to use.Commercial products are usually geared for taste and not health. In the case of yogurt, this means that commercial yogurt usually has a high lactose content and is usually loaded with sugar. Homemade yogurt can be made to eliminate virtually all of the lactose and will be much fresher than anything you can buy in a store. If the taste is not to your liking, you can add in fresh fruit and / or honey to sweeten it up. Store brought Kefir has the same problems, you have no control over the lactose content in the end product. Another thing to consider is, real Kefir is difficult to find in the store. Quite often a manufacturer will label a product as Kefir when in fact it is not the real thing.In order for Kefir to be real, it needs to made from Kefir grains and not a powdered starter. As for fermented vegetables, such as saverkrat most commercial products have been pasteurization process not only kills the beneficial bacteria, but may also destroy many of the enzymes and nutrients. Commercial saverkrat may also contain a fair amount of unnatural preservatives. We know that you will find fermenting your own foods at home more rewarding, healthier, cheaper than probiotics and more enjoying than anything you could. To get started we have listed a few easy at home products you can make. 01. Yougurt: Making yogurt is very easy, especially if you own a yogurt maker.We recommend purchasing a yogurt met Multi they are cheap, easy to use and can make 2 quarts per batch. Once you have a started and yogurt maker, al you need is some milk (using half-n-half) and some patience. The directions that come with the maker provide a fermentation of 6 hrs. however, it is good to ferment your yogurt for 24 hrs to eliminate all lactose in the yogurt. Any residual lac tose could be used as food for bacteria already found in your GI-tract and result in fermentation in your intestines. Caution: Those of you following the SC Diet must ferment your yogurt for 24 hours in order to stay on the diet. 02. Kefir: Kefir is a fermented food (milk product) made from Kefir grains.Unlike yogurt, Kefir is made from Lactobacillus bacteria and several different yeast organisms and is fermented at room temp. The most difficult step in making Kefir is getting some one to sell/ give you some Kefir grains. It would be impossible for us to give Kefir any justice. 03. Saverkrat: Can be make in several different ways. The traditional recipie involves shredding and pounding fresh cabbage, adding salt and submerging it under water for several days. The natural bacteria in the cabbage, such as lactobacillus plantarum, will natural begin to ferment the cabbage while the salt inhibits other microbes. You can eliminate the use of salt altogether by inoculating the shredded ca bbage and water solution with yogurt starter or Kefir grains. Shagufta KhursheedCertificate Course of Food Technology HOW TO MAKE PICKLE Indian Pickle Recipie: Indian pickles recipie spicy pickles are very important item in Indian meal. Pickles enhances the taste of the meal and increases the satisfaction after every meal. Pickles are easy to prepare with right ingredients and can be preserved for months. Here we can find mouth watering homemade pickles recipies which have to be consumed with a few days and pickles that can be preserved for months. 01. Carrot Pickle Recipie: Ingredients: 3 cups water 230 gms carrots (scrapped and cut into 2† long sticks) 1 ? tb sp mustard seeds ? tsp chilli powder 1/8th tsp each ground mace, cloves and cardamom. 2 tsp salt /4th cup shredded jaggery (gur) 1/3rd cup mustard oil Preparation: Boil the water in 2 litre saucepan. Add carrots and blanch for a minute. Drain the water and then spread carrots on a clean cloth and sundry or spread them o n a towel lined cookie tray and air dry in an oven (200 degree Fahrenheit) of a hour. In a bowl mix the mace, cloves, cardamom, salt and jaggery. Add the carrots and toss to mix. Transfer to a sterilized glass jar pour the mustard oil into a small saucepan and place it over a moderate heat. As soon as oil begins to smoke remove it from the heat and cool it for 11 minutes, then pour it into the jar and cover it with a clean cloth.Set the jar in sunlight for 13-14 days bringing it in door every night. Shake the jar 2 or 3 times daily. 02. Dry Fruit Pickle: Redolent with saffron, a traditional pickle gets a new look. Make 1 ? look. Ingredients: 1 cup grated raw mangoes A pinch of turmeric power (Haldi) ? cup chopped day fruits – Cashew nuts (Kaju, almonds (badam) walnuts (akhroot, apricot (Zardalu). ? tsp saffron (Kesar) roasted for 5 sec. 1 ? cups sugar ? tsp saffron 2 one – inch pieces cardamom (dalchini) 1 tsp cardamom (elaichi) powder. 2 nos cloves (laung) Salt to tas te. Preparation: 1. Combine the grated mangoes, salt and turmeric powder and set aside for 15 minutes. 2.Start adding 2 table spoons of sugar at a time and stir continuously with a spoon whisk till al the sugar is nearly dissolved. The entire process will take about 30 to 35 minutes. 3. Add cinnamom, cardamom and cloves. 4. Heat a pan, add the mango and sugar mixture and continue stirring over a very slow flame till the sugar dissolves completely and small bubbles appear on the surface of the mixture (approx. 3 to 4 minutes). 5. Stir in chopped day fruit and saffron, remove from the flame and the mixture to cool completely. Store in a sterilized jar in a cool dry place for up to a year. Handy Tip: Use Ladwa, a round variety of raw mangoes available at some vegetable vendors or any other type of raw mangoes.