Moving On Essays - Rafter, Churn, , Term Papers

Moving On Moving On The girls, all dressed in white, uniformly marched up the red, tiled stairs. Their perfectly coiffed pony tails swinging happily behind. They were all different. Shapes. Sizes. Personality. Ability. The tension was as thick as fog on a damp fall night as they crossed into the packed gymnasium. Number 24 turned to me, gave me a quick hug, and whispered, ?This night is ours!? I smiled, knowing she was right. The whistle blew as the over-weight referee tossed the leather ball high into the air. Two, fleshy hands dripping with nervous sweat reached for the sky, desperately hoping that their finger tips touched first. A voluminous roar filled the gym, bouncing from rafter to rafter, as the white angels captured possession of the basketball. This possession, the key to victory, was shared by all. Anxious teammates shouted words of encouragement from their cold, steel chairs. Number 34 launched the ball from way behind the black, three-point arc on the wooden floor. Every sneaker-clad pair of feet lifted off the ground in a joyous, excitement-filled leap. They had scored first, the psychological battle ending with the angels victorious. The devilish opponents never saw their humiliating defeat coming. They were too self-absorbed in their own game plans. They were given no space, not even an inch to breathe or move. The angels dominated every aspect of the game, proving good will always triumph over evil. The devils' coach, clad in a pea-green suit that made the stomach churn, would not look the players in the eye. He was a proud man, with a horrible reputation and temper. After finishing the standard complimentary hand shake, number 24 tapped me on the shoulder. I quickly opened my arms and as we embraced, she whispered, ?This night is ours!? I smiled, a tear of joy streaming down my cheek, knowing that this was my last victory. Creative Writing

The Effect of Acids and Bases Essays

The Effect of Acids and Bases Essays The Effect of Acids and Bases Paper The Effect of Acids and Bases Paper enzymatic browning, the rate was measured under the influence of a known concentrations of acid(0. 1 HCl) and base (NaOH). The resultant effect of these concentrations was then measured over an experimentally determined duration. The results observed were noted down and conclusions drawn with reference to the level of inactivation of the enzymatic reactions. Phenyphenol oxidase is the main causative agent of enzymatic browning. It is usually catalyzed by phenolic compounds and quinones. Consequently non enzymatic browning processes involve polymerization reactions that lead to the formation of melanins; determinants of fruit color. In this experimental set up fresh apple fruits were evaluated for the rates of browning when subjected to acidic or basic medium at physiologically standard room temperature. The rates of browning was found to posses a direct correlation with the polyphenol oxidase activity. Generally fruits that were subjected to a basic medium underwent the process of browning under the shortest duration as compared to the acidic medium that was demonstrated to considerably slow down the process of enzymatic browning. Analysis Control of phenol oxidase activity by subjecting the fruit to different pH values was done by subjecting the fruit to an acidic solution(HCl) and a basic solution(NaOH), The temperature and time of exposure to these physiological conditions was also taken into consideration. HCl considerably caused inhibition of the enzyme hence reducing its rate of activity. This translated to a longer duration for enzymatic browning . Extrapolation of the resultant effects of different concentrations of HCl acid means that as the concentration of the acid increases, enzymatic activity is considerably lowered at optimum temperature. Further increase in the concentration of the acid will lead to complete inactivation of enzymatic activity . However, this would negatively impact on the taste of the fruit. Inhibition of PPO is possible because acidic compounds have the capacity to complex with copper, an cation on the enzyme active site. Base on the other hand, create a physiological condition were the pH moves towards the optimal pH for polyphenol oxidase activity(5-7) hence speeding up the process of enzymatic browning as observed in the experimental set up. Discussion The four fundamental attributes of appearance, flavor, texture and nutritional value are the core elements that guide consumer choice of food. Appearance; the most externally discernible attribute is significantly impacted by the color of the fruit and it remains the first element used in consumer evaluation of quality. Naturally fruit color is determined by pigments such as carotenoids, chlorophyll and athocyanins or color can also be determined by enzymatic and non enzymatic reactions. In fruits enzymatic browning is the most predominant factor and it is catalyzed by polyphenol oxidase chemically referred as 1,2 benzediol; oxygen oxidoreductase. In some literature polyphenol oxidase is also referred to as monophenol oxidase, phenylase, diphenol oxidase, tyrosinase, phenoloxidase or phenolase(Maurice R. Marshall et al, 2000) However the analysis of the mechanisms of browning have for along time leaned towards the detrimental effect of browning as opposed to some of the beneficial effects of this enzymatic mechanism. As fruits ripen their susceptibility to disease and pest and insect infestation usually decrease due to the biochemical decline of phenolic content. Phenoloxidase enzymes are endogenous constituents in fruits. They play a primary role in the catalysis of quinolone production from phenolic constituents. Once quinolones are formed, they undergo polymerization reactions that lead to the production of melanins. Melanins exhibit antibacterial and antifungal activity hence keeping the fruit physiologically wholesome. Economic loses caused due to browning of fruits have elicited a new wave of research targeting enzymatic browning and proposing mechanisms of controlling these enzymatic reactions particularly the phenyl oxidase enzyme. The control of browning is therefore very critical to ensure that throughout the production and handling of agricultural products the appearance, flavor and nutritional value is maintained. Enzymatic browning severely limits the shelf life of minimally processed agricultural products such as apricots, apples, pears, peaches, bananas and grapes. In the determination of the rate of enzymatic discoloration, the concentrations polyphenol oxidase (PPO) and other phenolic compounds present. The pH, temperature and the availability of oxygen have also been proven to be determinants of the rate of enzymatic browning. Additionally, the oxygen availability and the pH also influence non enzymatic browning. Physiologically,the optimum pH of polyphenol oxidase activity is between 5-7. In the processing of apples, this pH is usually adjusted to 4 by the use of citric acid, malic acid or fumaric acid. However, this is only applicable so long as the resultant acidity can be effectively tolerated taste wise. When this pH is reduced further to levels below 4, the tight binding of copper onto the active sites of enzymes are loosened hence chelators such as citric acid can be used to remove copper from the binding sites(Murat Ozdemir, 1997). On the other hand, non enzymatic browning results from reactions of carbonyl groups such as reducing sugars, ketones, aldehydes, lipid oxidation products with amino acid compounds. Caramelilisation of the carbohydrate in food due to the use of heat in the treatment if the heat used is above the melting point of sugar in physiological alkaline or acidic conditions. Another mechanism is through the spontaneous thermal decomposition process of ascorbic acid under aerobic or anaerobic conditions in the presence or absence of amino compounds. Lipid browning can be caused by oxidation of unsaturated glyceride components. This is followed by polymerization accelerated through the presence of amines, ammonia or proteins. In fruits non enzymatic browning is inhibited through refrigeration, reduction of reducing sugar content, control water activity or glucose oxidase treatment. The severity of browning is more pronounced at peeled surfaces. This is because damage to surface tissues during the peeling or cutting procedures causes the cell wall or its cellular membranes to lose integrity. Exposure to oxygen accelerates PPO activity hence the duration of browning. Conclusion It was successfully proven that hydrochloric acid has an inhibitory effect on the enzymatic activity of polyphenol oxidase enzyme and hence a resultant effect on the biochemical rate of enzymatic browning. This is supported by the fact that the reduction of pH (increase in acidity) generally lowers the resultant enzymatic activity because the physiologically optimum Ph for PPO activity is between the pH of 5 and 7. Sodium hydrochloride on the other hand reduces acidity hence increasing the activity of PPO activity. New approaches to help people understand the process of enzymatic browning are currently under intense study. Successful initiatives aimed at biochemically controlling the rate of fruit browning should be evaluated on the basis of cost, effectiveness and regulatory status. Inhibitors chosen should not have adverse effects on the flavor, texture or color of the agricultural product. References Maurice R. Marshall, Jeongmok Kim and Cheng-I Wei (2000)Enzymatic Browning in Fruits, Vegetables and Seafoods. Food Science and Human Nutrition Department University of Florida Murat. Ozdemir. (1997) Food Browning and its Control. www. okyanusbilgiambari. com

Assignment 4 Essay Example | Topics and Well Written Essays - 500 words

Assignment 4 - Essay Example The bus which I used for this experiment was filled with many passengers. Some foreigners like Indians and Pakistanis were also there inside the bus. I was seated at the middle portion of the bus. Immediately after the bus was started to move, I started to sing loudly. The person sitting next to me was an American and he asked me to stop singing. The driver also looked back and shown signs to stop singing. I did not obey and continued my singing. All the passengers inside the bus looked at me with different facial expressions, body languages and gestures. Some of the Indians and Pakistanis inside the bus enjoyed my performance along with some of the Americans and they took this incident lightly. However, some other passengers, mostly the Americans have shown signs of agony and discomfort. Some of the passengers approached the driver and asked him to stop the bus and throw me out of the bus. Some others murmured that I have some mental disorders. Surprisingly, after five minutes, ever ything started to stabilize. My fellow passengers started change their attention from me and focussed more on outside sceneries and sights. Even though, I tried to vary the volume of my sound very much in order to irritate my fellow passengers, many of the passengers did not care and I stopped singing after some time. Suddenly people again started to look at me.

Developing tourism product in souq waqif Essay Example | Topics and Well Written Essays - 5250 words

Developing tourism product in souq waqif - Essay Example Such is the global scale of tourism that the WTO currently publishes annual tourism statistics for around 200 countries. Reflection of this dramatic growth in scale and scope, tourism’s global economic contribution has also become increasingly significant. c) Creation process: this process requires not only the existence or creation of infrastructures, facilities and services but also the development of specific activities or experiences. The result of the process can be seen as the tourism supply of a destination. d) The communication stage: once tourism supply is created, there will be functional and emotional benefits that can be communicated to markets and target audiences through the creation of an image and the correct positioning. The values provided by the product should also be communicated and promoted to stimulate consumption. After the four stages, there is the final stage which is the result stage. It is in this stage that the consumption of tourism products in a destination is done by the tourists or buyers of the product. It is important to note that tourist destinations contribute a lot of revenues to their respective owners. For this reason, it is imperative that all such destinations are guarded against barriers that would hinder the coming and subsequent staying of tourists. One such pace that needs urgent rethinking is the Souq Waqif which is an impressive tourist destination but is however faced with the problem of inadequate parking space. More and more tourists would like to visit this destination but the problem of parking space is a major hindrance to their coming. This paper therefore provides a comprehensive discussion on the techniques and procedures that can be adopted in this destination for it to be marketed as an impressive tourism product. Tourists always overcrowd Souq Waqif whci makes them feel uncomfortable and therefore they cannot

Recommendations For Diagnosis, Treatment, And Management Of Asthma Essay

Recommendations For Diagnosis, Treatment, And Management Of Asthma - Essay Example Shortness of breath, as well as an individual’s experiencing either wheezing and coughing, are the major symptoms of asthma that are known. An asthmatic attack may get dangerous if it lasts for more than 12 hours without any intervention and if the airway is obstructed (Kaufman, 2012). Symptoms like the bluish coloration of the lips and rapid pulse are dangerous signs of severe attack. In diagnosis, spirometry measures the total volume of oxygen that is inspired against that which is expired by the lungs. In the assessment of the status of the airwave, children with asthma who are of seven years or more should have spirometry performed on them in order to measure how severe the airway is obstructed (NHS, 2012). Triggers of Asthma and the Risk Factors Among the triggers of asthma are food preservatives that are found in foods that are either processed or prepared by various food manufacturing companies. An example of such a food preservative is sodium metabisulfite which is in the group of sulfite additives; it triggers asthma in those who are sensitive (Toole, 2013). There are certain risk factors that have been identified to trigger or contribute to the occurrence of asthma and are important in the easy identification of those individuals who are most at risk to develop asthma and those prevention strategies that are effective in managing the condition. These include smoking by the parent, especially when the child is still an infant, or the smoking by the mother when the child has not been born yet. The family history of asthma and exposure early in life makes a child more predisposed to suffer from asthma (Zahran, Person, Bailey & Moorman, 2012). Management of Asthma Arterial blood gas and lung function test will help in the diagnosis of this condition.

Essay --

The sonnet is a form of poetry that is vastly used among poets. There are usually two types of sonnets in poetry, the Shakespearean sonnet and the Italian sonnet. Sonnets are typically defined as poems made up of 14 lines that rhyme in a specific way. William Butler Yeats’ â€Å"Leda and the Swan† is an example of an Italian sonnet. It consists of 14 lines and the rhyme scheme is ABABCDCDEFGEFG. In his poem, Yeats’ uses the sonnet form in many traditional ways. However Yeats’ also revises the sonnet form in order to help readers understand the main theme of the poem, which is rape. The poem starts off very surprising. In the first stanza, the speaker says, â€Å"A sudden blow: the great wings still/ Above the staggering girl, her thighs caressed/ By the dark webs, her nape caught in his bill/ He holds her helpless breast upon his breast† (1-4). Right away the speaker seems surprised. The girl wasn’t expecting a blow anytime soon and was knocked down. She seems disoriented and unsure of what’s going on. The bird is described as having â€Å"great wings.† This diction makes him seem powerful. Furthermore, he is above Leda and starts caressing her thighs. She seems helpless at this point. In line three of the poem, the swan grabs her neck with his bill. Then, he holds her closer so that their breasts can touch. The language here creates a very intimate setting. In addition to that, Leda’s breast is described as helpless. It seems that she can’t do anything and must let the rape continue. The way the poem is being told in the first stanza seems to allude to the myth of Leda and the Swan in Greek mythology. It seems that Yeats’ wants to portray the swan as the Greek god Zeus in the poem. In the second stanza, the speaker asks two questions. The spe... ...tead of foreshadowing the future. The speaker wonders if she knew what was going on while she was being raped and the consequences of Zeus’ actions. Furthermore, since this is an Italian sonnet, it is divided into two sections. The first section consists of the first eight lines and is called the octave. The second section is called the subset and consists of the final six lines of the poem. In the poem, the first part talks about Leda being raped by the powerful swan. She is helpless and even though she struggles, she cannot escape. This part of the poem focuses on Leda’s view of the situation. In the subset, the swan finally finishes raping Leda and the poem moves on to address what exactly has happened. In the subset, the speaker narrates the consequences of the rape. These consequences include the burning of the city of Troy and the Trojan War. In conclusion,

Poor decision making Essay

Poor decision making problem is not confined at the individual level alone but is manifesting itself more and more in organizations. Employees have become more vociferous in their demands for a better deal. Various departments in an organization face a situation full of problems due to a number of reasons like goal diversity, scarcity of resources or task interdependence etc. Management today is faced with the awesome responsibility of ensuring optimum levels of growth and productivity in an environment that is full of conflicting situations. Modern manager spends over 20% of his time handling one form of problem or the other. DIFFERENT FACTORS It is not at all good to have any conflict and the role of a manager starts once it arises. These are very important points which one tend to answer in one way or the other depending upon the views he  Ã‚   hold about   problems. Environment Factor The behaviouralists maintained that since an organization was composed of individual- and they had different perceptions of goals and differing values, problem was bound to arise in the organization. Managers of various departments had separate priorities and conflicting ideas about resource allocation. Hence conflict was the unavoidable outcome. Subordinates may clash with the manager over whether the work can be accomplished in the given period of time or not. Social Factor The thinking currently prevalent about conflict has been labelled as the interactionist view. In contrast to the behaviouralist view which merely accepts conflict as inevitable, the integrationists not only accept conflict but also encourage it. However, they maintain that conflict must he regulated so that it does not get out of control producing dysfunctional consequences. ECONOMIC FACTOR   A large number of potential sources of conflict exist in organizational life as antecedent conditions and realistic basis for some conflicts. Any group exists for the purpose of attaining some goals with the help of available resources. These resources may be tangible like men, materials, and money or intangible like power, status or the manager’s time. No organization is capable of providing all the resources demanded by various units. Resources are limited and different groups have to compete for these scarce resources and many conflicts arise from this source. TECHNICAL FACTOR Groups in organization have different functions to perform and as such they develop their own norms and goals. Theoretically the achievement of these goals should achieve overall organizational goals but, often, in real life the reverse is true. Goals of one group are incompatible to the goals of another group. For example, a company which manufactures electric fans has a seasonal demand. Three departments marketing, production and finance—are involved. Since the demand for the product is seasonal, the marketing manager would like to have sufficient stock during the season. References Beaumont,P.B., Applied Microeconomics for Decision Making, Sage Publications, London,1993 Kaplan , P.L., Human Resources and Personnel Management, McGraw-Hill, New York,1997 Feldman, D.C., 1985 A taxonomy of intergroup conflict-resolution strategies University Associates:San Diego Taylor Sims, J. Robert Foster, ArchG. Woodside,(1997) Marketing Channels: Systems and Strategies Harper and Row: New York.