.
Saturday, October 5, 2019
Argument essay Example | Topics and Well Written Essays - 500 words
Argument - Essay Example She also wrote the poem â€Å"I’m Nobody! Who Are You?†, a simple and straightforward poem. The aim of this paper is to analyze the poetic style used in this poem in the lights of broad and diverse academic resources. Furthermore, it would concentrate on analyzing the meaning of the poem. Overview â€Å"I’m Nobody! Who are You?†has been written by Emily Dickinson. It is short, simple and straightforward but has a deep meaning. The selection of the word â€Å"Nobody†in the title demonstrate that Dickinson was a nobody and she preferred to be that. It signifies that she loved to spent time in isolation and doing her house chores. It also demonstrates that she loved her gardens and she enjoyed reading as well as writing. The poem itself is considered to represent her isolated and secluded life. â€Å""I'm Nobody! Who are you?" is a direct reflection of Dickinson's ideals on life†(Habegger, 2001). â€Å"Are youâ€â€Nobodyâ€â€too?†demonstrates the fact that Dickinson wanted to have another person, who would be just like her, that is, a nobody, with whom she can spent the rest of her life with. Majority of the poets and literary critics â€Å"have connected to Dickinson as being the "love" she spoke of in her poems are people to whom she corresponded with by letters, men and women alike†(Habegger, 2001).
Friday, October 4, 2019
Gender Roles And Media Portrayals Research Paper
Gender Roles And Media Portrayals - Research Paper Example Men were portrayed as dominant, strong, and independent providers. Most past television programs portrayed them as the dominant gender in the society. Men were free to choose what they felt was working for them at the expense of the opinions from the ladies. For example, in Mad Men, the executives treated their secretaries in the offices as objects rather than human beings. In fact, it is easy to observe how they disposed of them after having sexual encounters. In the end, women were not seen as having any value to the men. It is worth noting that the current television programs tend to bring out the rapid changes in the society. For example, in the television series, Modern Family, the role of the women and men in the family tends to change. Women start assuming significant roles, for example, some of them become breadwinners while men become domesticated by their wives. Rapid changes captured by these television series indicate how the society is changing. For instance, the concept of gay marriages is brought to the fore. Though it is difficult to accept at first, we eventually see a society that positions itself to accept these changes. In conclusion, there is nothing as inevitable as change. The television continues to influence the societal transformation through fostering progression of gender roles that took place in the past half century and today. In comparison to the past, there is a significant change in gender roles and various stereotypes in television today (Trier-Bieniek, 2014).
Thursday, October 3, 2019
Politics and Accounting Standards Essay Example for Free
Politics and Accounting Standards Essay Politics and Accounting Standards Introduction            The growth of an enterprise is very important for both internal and external stakeholders. It can be expressed by showing the true and fair view of a company using the financial reports that shows the actual capital allocation of the enterprise. Therefore, financial accounting is very important and it enhances the success of the business. In this context, both the definition and the body that is involved in setting the standard are important in helping to understand clearly the meaning of financial accounting. Financial accounting is the process of preparing and establishing a report on the financial information of an enterprise (.Ball, Ray, 2006).            It also shows the true and fair view of the financial statements which are cash flow statement, balance sheet and profit and loss statement. These statements are very essential for the enterprise stakeholders. Financial accounting takes into consideration the management of the business for example, its assets, liabilities and capital(Ball, Ray, 2006). Furthermore, it states its real capital and debts to enable the enterprise stakeholder evaluate the performance of the business. The true and fair view of financial accounting can be achieved by following the rules and policies that govern the people setting the rules.            The rules or rather the standards apply internationally to help ensure that the accounting standards used across the world are uniform (Armstrong, et al 2010). These are the professional regulatory bodies that are responsible for setting the standards for example the International Accounting Standards (IAS), and International Financial Reporting Standards (IFRS) among others. The board that is responsible for setting the standard is the Financial Accounting Standard Board (FASB) among other interested parties(Ball, Ray, 2006). FASB formulates a process that is followed so that it can be able to help in setting new accounting standards. First, the board has a duty to set up a committee that prepares an outline of the task at hand. Secondly, the committee board prepares the objectives for the board comments.            After this, the board gives its view on the task outline and then passes it to the committee which in return prepares a discussion paper which entails the committee’s statement of the application proposal standards. Eventually, the committee also obtains views from interested parties and after their view is in the favor of the principle, they go ahead in drafting an exposure and the draft is then published as the IFRS(Ball, Ray, 2006).            In order, for these standard to be effective and efficient, they are categorized into varies group therefore making it easy for the accounting. The IAS is classified into many classes for example,under the IAS 10, events that occur after the balance sheet date,should not be part of the balance sheet. Every company is required to prepare a balance sheet at the end of the year. Therefore, any entity trying to avoid or present a misleading financial statement is liable and the board provides the contents of the balance sheet. Under the IAS 19, which talks about retirement benefit costs, and the board takes into consideration the accounting of the benefits accruing from the retirement (Aboody, et a l 2004).            The board has a duty to see that no corruption is being practiced and therefore, companies are required to show the true and fair value in terms of the retirement costs. This prevents corruption of the prominent politicians. The IAS 17talks about accounting for leases. It is very important for a company to account for every lease taken since it is a liability. This is made possible because the board provides policies and procedures to be followed in disclosure of the account on lease. Lease is an expense for the company and if not accounted for can lead to false financial statements (Aboody, et a l, 2004).Furthermore, IAS 33talks about earnings per share,whereby all the companies are required to show their profit in terms of profit earned from share. The earning per share is used to the performance of the company which is based on the shares. It is also important for the shareholders.            Most company and influential parties do not support this standard and therefore it is criticized.IAS 39 is a financial standard which requires that accounting should have recognitionand measurement of assets as well as liabilities. It states that all the entities should take into account of all the assets, liabilities and equity of the business and no relevant material should be left out(Ball, Ray, 2006). The profit, loss and capital should be stated as they appear without any alterations. The IFRS is also divided into classes but in this context, the IFRS 13 is considered. This standard is concerned with the true and fair value of an entity (Armstrong, et al 2010). Itrequires all the entities to state real profit or loss incurred in their financial reports. However, accounting is not sparedfrom criticism and the board experience pressure for different organization that are not in agreement with the standard. Political pressure is one of t he areas whichexert pressure on the board. The standards of accounting requires the organizations or the enterprise to show the true and fair view of the performance of the business (.Ball, Ray,2006).Due to this, most business operating under a loss stand a chance to be wound up and there will be no investors interested in the business.            The political pressure that is experienced under the various accounting standards is in terms of legislations which they politicians enact. Some of the legislations contradict the accounting standards whereby businesses in a certain country are required to follow certain regulations in addition to the IAS and IFRS. This creates pressure on companies to try and evade the application of the IAS and IFRS in their reporting. The accounting standards are set to helpindicate the real performance of the business and therefore many world trading entities are affected by this since the competitors are in watch (.Ball, Ray,2006). The amendment of the standard brought about the reclassification of the IFRS and IAS so as to favor the entities that make losses in trading.            It has been noted that politicians own businesses across the world and closely monitor their businesses the best way they can so that they can make more profits (Armstrong, et al 2010). Therefore, considering that the politicians have the capacity of adjusting the laws on businesses as they deem right, there is likelihood that the policies that they will formulate do not match or support the accounting standards available (.Ball, Ray,2006). What this means is that there will be a lot of pressure on the accounting standards in terms of trying to ensure that the politician-owned businesses adhere to the reporting standards.            The other way through which politics may put pressure on the various accounting standards listed and discussed above is through the selection of the board members to the FASB (Armstrong, et al 2010). Politicians using their powers on formulation of policies may be inclined to have people in the board that will take care of their personal interest by formulating standards which are not supportive of all businesses equally. This means that whenever there are new standards to be introduced which can be beneficial to the whole business world, the politicians will always influence the final decisions that the board will make pertaining to the new accounting standards (Aboody, et a l 2004).            The other issue which is part of the political pressure and interference with the standards is that of political incentives, whichthe major reason for the reclassification of the accounting standards. It is to be noted that the growth of country’seconomy is important but in case where the growth does not reflect the true economic situation, the information shown does not indicate the true and fair values of economy (Aboody, et a l 2004). The same case applies to banks which hold government equity and using the reclassified standards will not show the true and fair value. Therefore, when politicians offer incentives to the board members through corrupt ways and with intentions of promoting their interests, the pressure on the standards continue to mount hence prevents the proper application of the standards.            Therefore, in conclusion on the effects of politics and politicians on the formulation and application of the financial accounting standards, it can be noted that there is need to prevent political interference on the FASB as well as other regulatory bodies which formulate the standards. The accounting standards are quite important in ensuring proper and accurate information which can be relied upon is produced and reported by companies and organizations. References Aboody, D., M. E. Barth, and R. Kasznik. 2004. Firms’ voluntary recognition of stockbasedCompensation expense. Journal of Accounting Research 42: 123-160. Armstrong, Christopher S./Barth, Mary E./Jagolinzer, Alan D./Riedl, Edward J. (2010). Market Reaction to the Adoption of IFRS in Europe.The Accounting Review, Vol. 85, No. 1, pp.31–61. Ball, Ray (2006). International Financial Reporting Standards (IFRS): pros and cons for investors. Accounting and Business Research, Vol. 36, Special Issue, pp. 5–27. Source document
Wednesday, October 2, 2019
The bioprocess of yogurt
The bioprocess of yogurt Abstract This report discusses the bioprocess of manufacturing yoghurt on an industrial scale. On a industrial scale the procedure for yoghurt production follows: preparation and standardization of milk, Pasteurization, homogenization, Cooling to incubation temperature for inoculation with starter culture, fermentation, post-fermentation treatment i.e. adding additive such as flavouring, fruit addition, refrigeration and packaging. In examining each step and identifying limitation, improvements in the general procedure have been suggested. Some improvements include; ensuring correct standardization of milk i.e. yoghurt standard contents are met, changes in technique used to alter fat content, effective heat treatments to kill off unwanted organisms, verification of fermentation process to give and starter culture used in inoculation provides high yields, handling is limited to avoid contamination of and damage to the final product. Introduction Yoghurt is one of the most popular dairy products consumed worldwide and is made principally on the bacterial fermentation of milk. The word is from the Turkish Yogen, meaning thick. Originating in the slopes of Mount Elbrus the discovery of yoghurt was by complete chance; when a Turkish nomads pitcher of milk was contaminated by some organism that thrived in warm milk. Since then yoghurt has been produced and consumed worldwide for at least 5 400 years and continues to be one of the most nutritious foods proving unique nutritional value to the consumer. Yoghurt is produced when a lactic acid bacterial starter culture is used to ferment the sugar Lactose found in milk to Lactic Acid which then acts on the protein to give yogurt its characteristic texture and form. Dairy yoghurt is produced using a mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus bacteria. Although the consistency, flavour and aroma may vary from one region to another, the basic ingredients and manufacturing process are essentially consistent. The general manufacturing procedure includes; Adjusting milk composition and addition of other ingredient to meet the required Code of Federal Regulations (CFR) in terms of fat and non-fat content. Pasteurization of milk to kill unwanted bacteria Homogenization of milk to ensure uniform composition Cooling of milk to optimum starter culture incubation temperature Fermentation of milk by addition of starter culture Addition of flavours and fruit Storage and packaging The implantation of this general manufacturing procedure is seen in the production of Yoplait yogurt (as seen in the flowchart below). Preparation of Milk In the production of yoghurt a variety of milk can be employed; whole fat, semi-skimmed milk or low fat milk, the type of milk used depends upon the type of yoghurt one intends to produce. However, one of the main importance when considering the type used is the absence of any material (disinfectant) or organisms that will hinder or prevent the growth of the starter organism, for example, bacteriophages which are a group of virus that can attack the starter organism causing extremely long periods of incubation (Moralee, 2002). When the milk arrives at the plant, its composition is altered before any further processing can be completed. This standardization process usually involves increasing the total solids content and decreasing the fat content. The fat content is reduced by a process termed centrifugation. Centrifugation is a separation process commonly used in the industrial treatment of milk. In this process the centrifugal force is utilized to separate insoluble from the liquids thereby resulting in the fat globules separating from the rest of the milk suspension. The milk should be kept at temperature of 40oC before entering the centrifuge (Costa Goomes, 2008). The lower the fat content the higher the lactose levels (Carpers, 2005) hence lowering the fat content will be beneficial when the milk later undergoes fermentation. Several methods can be used to raise the solid contents in milk; evaporation, addition of skim milk powder, addition of milk concentrates etc. In industrial yoghurt manufacturin g, the solids content of yogurt is often adjusted above the 8.25% minimum (Food and drug administration, 1999). Commonly the standard solids content is increase to 16% with 1-5% being fat and 11-14% being solid non-fat (SNF). Increasing the dry matter contents (solid non milk fat) not only improves the nutritional value of the yoghurt, but also provides a thicker, firmer and fuller bodied to the finshed yoghurt (Watson, 2004). Improvements Evaporation of milk prior to the fermentation process for concentrated milk (higher non-fat solid content) is utilized in order to give a better body and texture to the yoghurt. Due to the ever spiralling energy costs, the increase in cost of concentrating milk is becoming prohibitive ( Moralee, 2002). Consequently, larger manufacturing plants have begun replace the evaporation method with a new technique known as fortification. Fortification is the addition of dried milk solids to the base of milk prior to inoculation (Moralee, 2002). Several commercial yoghurt manufacturing plants are fortifying the base milk with a cocktail of milk and non milk solids (Smith, 2002). The addition of stabilizers may also be employed to improve the body of the yogurts as they increase the firmness and viscosity, preventing separation of the whey; liquid remaining after milk has been curdled, from the yoghurt, a problem know as syneresis (Watson dairy consulting, 2007). This is achieved through their ability to form gel structures in water and as a result leaving behind less free water for syneresis. Stabilizers are more important in yoghurt produced commercially as yoghurt mix has to be pumped, stirred, fruited and filled and will often break down to a runny liquid without the addition of stabilisers (Watson, 2004). The amount of beneficial stabilizers to be added to the yoghurt mixture is required to be determined simply through batch sampling experimentation by each manufacturer as Too much stabiliser and the yoghurt can take on a rubbery texture, far too much stabiliser and the yoghurt can become a hard solid mass (Moralee, 2002). Some stabilizers used in yoghurt manufacturing include gelatins, gums (locust bean, guar), pectins, and starch. Pasteurization Generally the fresh milk obtained from healthy animals is either beneficial or harmless, however, changes when improperly handled, or deterioration of the animals health can create conditions in which the bacteria are able to multiply. The large presence of unknown organisms in the raw milk would make the fermentation too unreliable and unpredictable for commercial operations (Csutak, 2005). Pasteurization is the process by which heat treatment to each particle of milk at relatively high temperature for a specified period of time is capable of killing off harmful bacteria for example pathogens, and improve the storage quality of milk by inactivating certain undesirable enzymes and spoilage bacteria (Watson 2007). Typical temperatures for milk pasteurization are 85-95oC for 20-30minutes (Smith 2002). This technique of heat treatment is also successful in achieving a more stable gel as it denatures the whey (serum) proteins. Furthermore, high heat treatment can also ensure little compe tition from spoilage organisms providing a much better environment for grown of starter organisms later in the process. It is important that the pasteurization of the milk occurs before addition of starter cultures as this ensures they act as prebiotics; remain active in yoghurt after fermentation (moralee, 2002). Improvements: Whilst pasteurization of the milk is effective in destroying microorganisms, improper handling after pasteurization can recontaminate the milk (Brock, 2005). Several safe handling practices can be employed such as sterilised equipment should be used, preferable stainless steel utensils as these are more easy to clean and durable, pure water streams should be utilize when cleansing to prevent any contamination, rapid cooling to approximately 5oC or less and storage in closed vessels before and after pasteurization to ensure unaltered quality and flavour of milk (Brock, 2005). Pasteurization can be a continuous or batch process, however, commercially it is better in continuous stirring vessels as this continuous agitation ensures every particle of milk including the foam receives the minimum heat treatment. The temperature within each vessel should be monitored with an accurate metal or glass thermometer (Smith P, 1981). Apart from utilising pasteurization, Ultra-high temperature (UHT) is another type of heat treatment that is currently being employed. In this type of processing organisms are destroyed destroy more effectively by heating the mixture for a shorter period of time, approximately 1-2 seconds, at an extremely high temperature exceeding 135oC (Dairy Science and Technology, 2007). UHT treatment essentially sterilizes the milk and allows it to be stored at room temperature for up to 8 weeks with out change in flavour (Brock, 2005). Homogenization In the commercial production of yoghurt milk is always virtually homogenize prior to fermentation in order to give a uniform product. Homogenization of milk aids in the prevention of cream that is, the fat from rising to the surface during the fermentation process. Using a homogenizer or viscolizer fat globules are broken down into much smaller and more evenly dispersed particles and subsequently producing a much smoother and creamier end product (Watson, 2007). When milk enters a homogenizer it is force through small orifices at extremely high pressures breaking down globules as a result of the high shearing forces and dispersing the fat evenly throughout the milk which prohibits the fat from rising to the top of the container (Steane, 2008). Milk mixtures are typically homogenized under pressures of 2000-2500 psi (Moralee, 2002). Additionally this process also prevents wheying off during the incubation and storage stage thus enhancing the stability and consistency of the yoghurt. O nce the homogenized mixture has been cooled to the optimum growth temperature, the starter culture is added. It is important for the mixture to be cooled to a typical temperature of approximately 45oC for inoculation as temperatures higher than this may kill off culture (Watson, 2007). Following the cooling of milk to a temperature of 40-45oC, the milk is inoculated with a fermentation culture. The main starter cultures for yoghurt production are Lactobacillus bulgaricus and Streptococcus thermophilus. The function of the starter cultures is to ferment the lactose, sugars found in milk, to produce lactic acid. C12H22O11 + H2O ? 4 C3H6O3 Lactose Lactic Acid The increase in lactic acid production corresponds to a decrease in pH levels and causes the milk to clot, or form the soft gel curd that is characteristic of yogurt. The fermentation of lactose also produces flavour compounds, acetaldehyde, that are characteristic of yogurt. The lactic acid levels can be measured by simply performing a titration with sodium hydroxide. The current minimum standards for yoghurt manufacturing require a value of at least 0.9% acidity and a pH of about 4.4 (Food and drug administration, 1999). The fermented milk is typically incubated in large sealed vats in a temperature controlled environment, temperature is monitored carefully to maintain at a temperature optimum for starter culture growth. Inoculation typically occurs at a rate of 0.5-5% (Watson, 2007). When the desired acidity, that is pH level of about 4.4 is reached, rapid cooling to approximately 7 oC is effected in order to stop the fermentation process. It is vital to note that too long or too short a fermentation process will produce a product that is inferior in either its flavour or texture. Too long fermentation will give other organisms the change to become established, with the associated risks of off flavours and smells (Morale, 2002). In the commercial production of yoghurt, emphasis is not only on the fermentation ability but also on characteristics imparted by the lactic acid cultures. For satisfactory performance the starter culture must be capable of rapid acid production, flavouring of yoghurt, production o full body and texture yoghurt. The determination of whether the starter culture activity is satisfactory or not is determined by direct microscopic counts of culture slides stained with methylene blue (Smith, 2002). In doing so there is also the benefit of observing the physiological state of the cultured cells. The lactic starter culture used for yoghurt production is thermophillic has an optimum temperature of 42oC. The two cultures (Lactobacillus and streptococcus thermophillus) can be grown independently; however, there is a higher rate of acid production when used in together (mixed strain), that is that make use of each others metabolites in order to effect the acid production efficiency. Streptococc us thermophilus grows at a faster rate producing carbon dioxide and lactic acid. The formate along with the carbon dioxide stimulates the growth of Lactobacillus (Smith, 2002). During fermentation the yoghurt mixture coagulates when the pH level drops. The streptococci are responsible for the initial pH drop of the yogurt mix to approximately 5.0. The lactobacilli are responsible for a further decrease to pH 4.5 (Steane, 2008). Inoculation of lactic starter cultures with yoghurt milk produces lactic acid, acetaldehyde and acetic acid. Improvements- As mentioned above when selecting the type of milk used in manufacture of yoghurt it is important for the milk to possess a low bacteria count, be free from sanitizing chemicals, rancid milk and have no contamination by bacteriophages. Serious economic losses in the yoghurt industry have been attributed to phage attack (Smith, 2004). Accompanying the decrease in texture and flavour, bacteriophage attacks decreases the rate of acid production. Large scale manufacturers typically have laboratory facilities to check incoming milk to eliminate the possibilities of other starter inhibiting substances (Moralee, 2002), however, the presence of bacteriophages is always a risk. Large manufacturers Phage are usually found in the drains and floor gullies of a dairy producing any cultured product, poor hygiene and a lack of general housekeeping increase the risk (Dairy Science Technology, 2007). Thus in order to reduce the possibility of bacteriophage present strict sanitation procedures would e nsure prevention of phage attack (Smith, 2004). This include; hand-washing between each handling, sterile tanks, floors and bench surface. s Also, since the starter culture is one of the most critical ingredients in yoghurt manufacture synchronisation of rate of acid production and plant production schedules is extremely vital. For example, if frozen cultures are used then a longer incubation period of approximately 5 hours at 43oC is required for acid production (Smith 2002). Similarly as noted above, maintenance of temperature is extremely important for starter culture. This is because if the temperature of incubation is too low, culture grows at such a slow rate that it is unable to adequately acidify milk and to achieve a good texture vice versa if the temperature is too high the culture is killed. Traditionally, when the lactic acid starter culture is grown in a suitable medium, small quantities will be extracted to inoculate each new batch of yoghurt. This is commonly referred to as using bulk starter. However, due to the high risk of bacteriophage infections and the delay in time when each new batch is prepared, employment of bulk starter is becoming increasingly uncommon amongst commercial producers (Smith, 2002). A new technique referred to as DVI (Direct Vat Inoculation) is fast becoming the most preferred choice which involves inoculating the yoghurt mix directly with a very large number of freeze dried starter organisms (Watson,2007). Even though there may be a longer incubation time, relative immunity to phage attack makes this a more safe option for manufacturing plants to ensure production of yoghurt is efficient every time. The design of the container in which the fermentation process is carried out in can also improve the process. Commercially there has been a shift in design of cone bottom processers to facilitate the draining of relatively viscous fluids after incubation (Carpers, 2005). Critical step in the fermentation process is the maintenance of the optimum temperature for growth of starter cultures; hence well insulted incubation vats should be utilized. Addition of fruit and Packaging At this stage fruits and addition desired flavours may be added at or prior to filling preformed pots. Common additives include, fruit flavours, colouring agents, sweetening agents. Depending on the type of yoghurt, the above fermentation process may occur before this addition of fruit or after. For example, in set style yoghurt fruit is added to the bottom of the cup and inoculated yoghurt is poured over the top, the fermentation takes place within the cup. For stirred yoghurt, the fruit is blended with the cooled ferment yoghurt and yoghurt texture can be made smoother by pumping it through a cone before packaging (Moralee, 2002). The yoghurt is refrigerated until it is required for package and transportation. Conclusion- In undertaking an engineering analysis of the bioprocess of yoghurt and exploring each step carefully it can be seen that although yoghurt follows a general manufacturing procedure. The bioprocess of yoghurt production involves preparation of milk, followed by pasteurisation and homogenisation of the milk, cooling down period, then inoculation with a lactic acid bacterial starter culture to ferment the milk. Measurement of acid production measures the success in fermenting milk. Additions of fruit and other additives are added just prior to storage and packaging. The exploitation of the fact that milk contains the sugar lactose, and when undergoing fermentation with a starter culture produces lactic acid, allows observation of how yoghurt is produced. The production of yoghurt on an industrial scale requires great improvement in the handling of the mixture to ensure no contamination, choice of raw materials will greatly affect the final product, employing a successful method to obtai n a starter culture that is free from unwanted materials and operation in fermentation vats that give efficient outcomes. References Carpers S, 2005 , http://www.natmedtalk.com/nutrition/4933-lactose-higher-fat-content-lower-lactose.html, viewed 14/04/10 Driessen, F. M., Ubbels, J., and Stadhouders, J., Continuous manufacture of yogurt. I. Optimal conditions and kinetics of the prefermentation process, Biotech. Bioeng., 19, 821, 1977 Ed Excel Foundation, http://www.biotopics.co.uk/edexcel/biotechnol/yog.html, viewed on the 24/04/10). J Scott Smith Yiy Hui, 2002, Food processing: principles and applications, pg 297-319 John Watson, 2007, http://www.dairyconsultant.co.uk/si-yoghurt.php, viewed 13/04/10 Neil Moralee, 2002,http://www.cip.ukcentre.com/yogurt.htm, viewed 13/04/10 Savello, 1998, http://www.patentstorm.us/patents/5762989/description.html viewed 28/04/10 Tamime, A. Y. and Deeth, H. C. Yogurt: technology and biochemistry, J. Food Protection, 43, 939, 1980. Wang S, 2000, http://www.eng.umd.edu/~nsw/ench485/lab8.htm, viewed 28/04/10 Brock C, 2005, http://www.fcs.msue.msu.edu/ff/pdffiles/foodsafety2.pdf, viewed 25/04/10 Steane R, 2008, http://www.biotopics.co.uk/edexcel/biotechnol/yog.html, viewed 17/04/10
A Medical Experience :: essays research papers
A Medical Experience It was the end of a normal day at the station. The medics are just getting to bed after running a half a dozen calls for an assorted minor medical and trauma problems. The paperwork was finished. The reports were entered into the computer. The truck was even restocked. They were just about into dreamland but, as with most nights at this particular station, sleep was not to be. Several miles away, in a small, well kept apartment, Angie Briggs, a eighty-year-old woman awoke to the feeling that the life-giving air was being denied to her. She tried to sit up, but the feeling would not subside. Walking made it worse. She also noticed that, even though the temperature in her room was comfortable, she was dripping with sweat. The longer that she waited, the harder it became to breath. So, realizing the fact that her doctor was probably asleep, she did the next logical step, she called her daughter, who lives in another state. The daughter realized that her mother needed more help than she could give over the phone, tried to persuade the mother to call an ambulance, which, of course, the mother refused to do, stating that it wasn't necessary. The daughter then took it upon herself to call EMS from her own house. The medics were notified of the problem through the usual method, a series of tones over a radio that cause a loud horn to blare and all the station lights to come on, much to the annoyance of the fire lieutenant. This alarm was immediately followed by the dispatchers voice giving all the applicable information on this call. "Med unit 2, respiratory call, 103 Royal Terrace Boulevard, apartment 7, in reference to a 80 year old woman with shortness of breath." Not that the EMS crew were listening at this point. They are busy getting into their jumpsuits and putting their boots on. It does not matter if they are eating, sleeping, watching TV, or even taking a shower, they are required to be in the ambulance and en route to the scene within two minutes. "Med Two's en route." Stated EMT Jennifer Meyers in a sleepy voice " Copy med 2 is en route to 103 Royal Terrace Blvd., apartment 7." Now they are listening. "This is in reference to a 80 year-old female who is in severe respiratory distress. Received the call from her daughter that is out of state. Patient sounds very short of breath." "Copy" "I'm pretty sure that it is in the first entrance into the apartment
Tuesday, October 1, 2019
Save Our Children
Saving our children On average at least five children die everyday as a result of child abuse and neglect. Approximately 80% of children that die from abuse are under the age of four. A report of child abuse is made every ten seconds. The children of America are suffering from a hidden epidemic of child abuse and neglect. What is child abuse? Federal legislation states that child abuse is the physical, sexual or emotional mistreatment of children. Neglect, or not providing for a child’s needs, is also a form of abuse.The different types of child abuse are neglect, physical abuse, sexual abuse, psychological maltreatment, and medical neglect. The story of Bethany Loerke is one haunted by memories of her early abuse as a child. Bethany was 2 when Child Protective Services removed her and her infant sister from a trailer of deplorable conditions. She was partially blinded because of pink eye and shingles, which were not improving because of neglect and a home full of filth.Loerke had two older brothers who had been previously removed and returned three times. Police once found them during a mistaken drug bust, unsupervised and living with dogs, no electricity and no running water. The parents eventually lost their parental rights. The girls however were kept together through most of Loerke’s 10 foster placements in the following year. When Bethany was 5 she was adopted by James and Beth Loerke and life seemed better, at least on the surface. Bethany began getting molested by James Loerke almost immediately.However she stayed silent believing in the threats that no one would believe her and she would be cast out a home again. Eventually on her 11th birthday Bethany came forward and told her mother of the abuse. James Loerke has been in jail or prison since September 2002. More than 90% of sexual abuse victims know their perpetrator is some way. That is just one case of abuse where justice was served most cases aren't so lucky. Child abuse occurs at ev ery socioeconomic level, across ethnic and cultural lines, within all religions and at all levels of education. Read also: How Different Types of Transitions Can Affect Children
A town Torn apart by Nestlé
The Nestle Waters North Americas plans of building a bottled water plant in McCloud, California was faced by a number of conflicts both internally and externally. Despite Nestle’ company being in the fore front of creating jobs to the residents of McCloud region they were to pose several threats to the lives of people in the long run by depleting water resources.The residences of McCloud are against the Nestle’ waters plant, they argue that the plant will have a negative impact on the local hydrology. This made the residence to seek back-ups from wealth groups and reception of politicians all in the move of bringing to a stop the operations of Nestle Waters. Nestle Waters had to ignore the residence opposition and continue with their activities so as to prevail in McCloud so that it may improve the sale of bottled water in the U.S.The environmentalists claimed that the plant have a say in global warming given that it takes oil in the process of manufacturing bottles to be used to pack water. In addition, transportation of water from the plants to supermarkets utilizes much oil thus contributing to global warming. They have therefore united with the environmentalist in ensuring that the environment is protected against depletion (Conlin , 2008,1).Additionally, there was the organizational politics where some board members in McCloud were against the operation of the plant. This called for a voting to be done in order to find the winner. People had to compromise with the authenticity of Nestlà © plant, given that in the past it promoted infant formula over breast milk. Furthermore, the large size of the company will make it to suck out of the mountain in large quantities thus threatening the hydrology of the area.Competition has been the major conflict to the Nestle in their operation. Other competitors consider this company as a threat given that it has many resources which can make it fund larger activities. Even though the competitors also use w ater in there activities like the soda and beer industries. Apart from competition, the quality of water was another concern in view of the fact that it kept on declining due to toxic brew of pesticides, sewage and industrial run-off.This led to campaign for tap water instead of bottle water on the ground that it is not safe. Moreover, the plant produced large quantities of water per minute leading to drop offs in the flow level and this result to drought. In collaboration with the court, Nestle continued with its operation despite it’s effect of depleting the wetlands on claims that it assured generation of resources to the economy and this is what counts.There was also an organizational conflict where the members of board used to attack each other to the extent that the tires of one of the members were slashed (Conlin, 2008, 4).Reasons for divisionsThe conflict has divided the town into two due to the fact as some view the operation of Nestle’ having many shortcoming s like the competitors. It has provided employment opportunities to the jobless who had nearly lost hope. In addition, half of the residences are against the plant operation claiming that it results to depletion of resources and that Nestle’ requires more water for its company.For those who support the plant is because it has led to employment given that the region is more valuable and they were expectant of such a move. Some are against the plant on the basis that they were not consulted during negotiations and they opted to look for support from other sources especially politicians and wealthy men so that their view may be attended to.The deal was done with few board members giving no room for opposition who claims that water is for life and not for profit and yet Nestle company was after profits given that they sold there water 1000 times the tap water. Furthermore, they regard the plant to be more costly in respect to the benefits derived from its operation.The supporters believe that it help in generation of resources by creating more jobs that will boost the economy, the opposition feel that it is impossible to people to conserve water and later give room for a water plant. This led to lawsuits from those against the plant, thus the biggest challenge is of winning the support of the locals and Nestle’ Waters used to consider this in its plan.Upset residentsThe McCloud residents were upset during and after the September 29th Nestle meeting simply because they were not involved in coming up with the deal. They were eager to indulge in discussion and ask question so that a consensus may be reached after an interactive bargaining but that was not the case.In addition, they were not told the proposal but instead they were dumbfounded as the deal was signed without them knowing what was in it. They consider the move will lead to more droughts in the region given that the country was facing dwindling supply of water (Conlin, 2008, 3).
Subscribe to:
Posts (Atom)