The Biography Of Bob Marley Essays - Roots Reggae Library

The Biography of Bob Marley By: Sean Dolan Robert Nesta Marley was born in Rhoden Hall, Saint Ann, Jamaica in 1945. He started as a man just learning a welding trade taught to him in Kinston, Jamaica . While there Marley started a group in 1961 called the Rudeboys (later known as the Wailers). The Wailers included vocalists Bunny Livingston and Peter Tosh. The Wailers use a style of music called ska, which was a hybrid of Rhythm and Blues and Jamaican Mento. He was a singer, guitarist, songwriter, and the most recognized reggae artists in the world today. In 1967 he converted from Christianity from Rastafarianisn. Rastafarianism is a religion that believed that the spiritual effect of marijuana, it also endorsed the idea of black superiority, and it also recognized Haile Salassie I (the king of Ethiopia) as a living god. After his conversion his religion became a big part of his music too. In nearly every song he sang of his new religion praising Salassie I. His music now contain a certain spiritualism and mysticism that was unique. Marley and the Wailers recorded Catch a Fire (1972), Burin' (1973), Natty Dread (1975), and Live (1975), and a couple other albums. During this time, there was a lot of turmoil in Jamaica both politically and economically and Marley cultivated a rebel image. In 1976 while a marijuana dealer was at his place at approximately noon, three guys came in a started firing everywhere. He took three bullets but survived the assassination attempt. After this he recorded Rastaman Vibrations (1976), Exodus (1977) and Babylon by the Bus (1978), Kaya (1978), Uprising (1980) and reissues of earlier work. In 1981, Marley died from cancer, but his work will be remembered forever. In my opinion, Bob Marley was a great musician who provided inspiration during a time of chaos in Jamaica. The lyrics he sung flowed through people as he sung it. Many people found him to be a just another druggy that sung but when he sung there was a certain spirit that is just undescribeable but now lives in his music. I personally consider him a hero for becoming an inspiration to an entire country.

Using Two Spanish Verbs for Cleaning, Lavar and Limpiar

Using Two Spanish Verbs for Cleaning, Lavar and Limpiar Lavar and limpiar are Spanish verbs meaning to clean, and while theyre sometimes interchangeable, theyre often used in different ways. How To Use Lavar When talking about the body or things associated with the body, particularly clothing, lavar is the verb of choice. One way to remember this is to notice that lavar comes from the same Latin root as does the English word lavatory, sometimes called a washroom. Indeed, one way of thinking about lavar is as a synonym for to wash. La forma en que lavas tu cabello es muy importante para mantenerlo sano. (The way in which you wash your hair is very important for keeping it healthy.)Los profesionales de salud piensan que se lavan las manos mejor y con ms frecuencia de lo que realmente hacen. (Health professionals believe they clean their hands better and more often than they really do.) ¡Odio cuando me lavo la cara y me entra agua por la manga! (I hate it when Im washing my face and water gets up my sleeve!)Si lava las camisas a mano, nunca escobille cuellos y puà ±os. (If you wash shirts by hand, never use a brush on the collars and cuffs.)Los vaqueros debemos lavarlos siempre al revà ©s. (Jeans should always be washed inside-out.)Lava (or limpia) tus dientes despuà ©s de cada comida. (Brush your teeth after each meal.) Because lavar is used when referring to the laundering of clothes, in an adaptation from English similar to a calque, the word also is used to refer to the laundering of money: Se acusa al ex presidente de ser el jefe de una asociacià ³n ilà ­cita que lava dinero. The former president is accused of being the head of an illegal group that launders money. Lavar is often used in situations where water is used in cleaning (although limpiar can sometimes be used too): Hoy a la tarde pensaba lavar el coche. (This afternoon I was thinking about washing my car.)Las verduras eran lavadas y sumergidas en agua muy frà ­a. (The vegetables were washed and placed in very cold water.)No cometas el error de usar jabà ³n de lavar platos. (Dont make the mistake of using dishwashing soap.) Lavar is sometimes used in references to the process of erosion: La erosià ³n lavà ³ la roca sedimentaria, exponiendo el granito. The erosion washed away the sedimentary rock, exposing the granite. Finally, the limpia form of limpiar can be used to form compound words: limpiabarros (boot cleaner), limpiabotas (shoe cleaner), limpiametales (metal polish), limpiamuebles (furniture polish), limpiavidrios (window cleaner). How To Use Limpiar Limpiar, which is derived from the adjective for clean, limpio, can be used in most other situations to mean to clean: Limpiamos absolutamente todo con este producto. (We clean absolutely everything with this product.)Te limpiamos tu casa en 15 minutes. (We clean your house for you in 15 minutes.)Ms de 30 estudiantes limpiaron la zona. (More than 30 students cleaned up the area.)Limpià © el ordenador y se fue el problema. (I cleaned the computer and the problem went away.) ¿Cà ³mo limpias el filtro de partà ­culas en tu Volkswagen? (How do you clean the particulate filter in your Volkswagen?) Limpar can be used to mean to clean or to clean up in a figurative sense: No es difà ­cil limpiar su PC de spyware y malware. (Its not difficult to rid your PC of spyware and malware.)El gobierno desea limpiar el deporte con una nueva ley. (The government wants to clean up the sport with a new law.) Limpiar is also used to refer to the removal of undesired parts from a fish: Limpiar el salmà ³n retirndole la piel, la grasa y las espinas. (Clean the salmon by removing the skin, the fat and the bones.) The lava form of lavar is used to form various compound words: lavacoches (car wash), lavamanos (sink for washing hands), lavapelo (a beauticians chair for washing hair), lavarropas (washing machine), lavavajillas (dishwasher, dishwashing soap). Other Verbs for Cleaning Lavar and limpiar are by far the most common verbs for to clean, at least two others are used in certain circumstances: Ordenar can be used when the emphasis in putting things in order. Cada abril ordeno el garaje. (Every April I clean the garage.)Purificar, a cognate of purify, is sometimes used when the emphasis is on removing impurities. Mi amiga usa la crema cara para purificar la cara. (My friend uses the expensive cream to clean her face.) Key Takeaways Lavar is often used when talking about cleaning the body or clothing, or when the cleaning involves washing with water.Limpiar is used for most other situations as the equivalent of to clean.The conjugated forms lava and limpia are frequently used to form compound words.

The effects of Putin's hegemony on lives of Russian citizens Research Paper

The effects of Putin's hegemony on lives of Russian citizens - Research Paper Example Here, a gist and common knowledge will be put forth regarding each type of hegemony; moreover, each kind of hegemony can be implemented in the scenario of relations structured on power logic, multilateral relations and bilateral relations. In the scenario of hegemonic independence, Russia is not energetic as a prevailing regional leader. However, the country has the potential to perform such a role. Pronouncements of sovereignty and political assertions are the characteristics of loose hegemony and in a hierarchic system while Russia on top is not possible. However, there have been a few signs that a comparatively tight hierarchic core is enhancing in the parameters of post-Soviet loose hegemony. Russia is definitely the central leader within the parameters of tight hegemony, here, the associations of countries may influence other countries; moreover, internal decisions are also an influential factor. Several countries that are a segment of tight hegemony with Russia at extent displa yed or exhibited their dynamic opposition towards Russian hegemony. Therefore, tight hegemony is associated to a few countries (Descalzi, pp. 193-194) Vladimir Putin has been the most controversial leader of Russia. There are several contradictory perceptions regarding his governing style, thought and practice. Furthermore, he has been one of the most popular leaders in Russian history despite potentially challenging obstacles. Several events and characteristics during his reign exhibit as possible barriers against his popularity. It has been counseled by the foreign critics that subjugation of free speech, civil society organizations, political pluralism and press freedom have taken back Russia from democratic transition. Similarly, cooling in relations with the West, unpopular social reforms, massively fatal national tragedies in Moscow and Beslan, and the never ending conflict in Chechnya are in the perspective of several western or outside observers and put an important stain on the image of Putin. However, none of these influenced his popularity rating negatively during his presidency period. His rating remains stable between 70 and 80% throughout his tenure, and in most part of his career he continues to stays superior, despite his defeat in the election and his rivals occupied his place in the office. There were many reasons for Putin’s popularity. Some accuse Putin to utilize state control over media for obtaining public support by saving and fortifying his public image on television. Television is the most popular media in Russia. Almost 85% Russians watch television for informative purpose. In Russia it was not a new thing to manipulate the media to portray a positive image of the president on television. At that time winning over the Russian population would be very difficult without generating a visible proof to underpin the genuineness of the image. (Mommsen and NuBberger,. pp. 52-53)Hegemony will be viewed in the current paper within the p arameters of leadership and background of democratic and cultural impact; moreover, the character of a leader and its impact over its subjects or citizens will be observed briefly; furthermore, the overall discussion in this paper will examine Vladimir Putin the Russian president and his tenure’s impact on the lives of Russian people. The unexpected collapse of communist

Technical writing proposal on Senior Healthcare Facility Research Paper

Technical writing proposal on Senior Healthcare Facility - Research Paper Example l is to find ways on how to protect faces of the health workers and the effectiveness of the facial protective equipment and procedures for control that can be used. This will include reviewing of the literature of environmental, organizational, and individual factors that improves on the effectiveness of health workers. It will also include identification of the framework that will carry on the final research. The major goal of this proposal is to identify Severe Acute Respiratory Syndrome and nosocomial; infections of the respiratory tract in relation to the safety of workers and specific areas where further research should focus on. The target audience of this research proposal is the healthcare workers. The significance of this study is to make workers more effective at their workplaces if they are provided with facial preventive measures. The current events in relation to SARS in healthcare workers of Canada have attracted much attention on how to prevent this epidemic. Facial protection involved the use of a mask and protective eyewear. Following the outbreaks, there is need to ensure that the healthcare workers are protected to prevent future outbreaks and not only in severe acute respiratory syndrome but also other respiratory infections. Following these observations there is needed to carry out a review on facial protection that would deal with healthcare workers concerns. This influenced me to write a proposal on SARS. Severe Acute Respiratory Syndrome is a disease that is spread through respiratory droplets. According to research carried out, SARS is less contagious compared to other respiratory infections. It is important to note that persistent use of infection control measures reduces occurrence of such outbreaks in China, Vietnam, and Singapore. Much attention focused on why the implementation of appropriate precautions failed and the need to promote these precautions in future. It is also evident that sneezing and coughing do not generate highly

Time Delay Disputes in Construction Contracts Assignment

Time Delay Disputes in Construction Contracts - Assignment Example Internal environments usually consist of scheduling issues; i.e. if the construction process was poorly scheduled. Additionally, it may comprise of certain financial problems or changed orders. Exogenous factors largely consist of external elements such poor weather or government laws and regulations. Inputs factors that may lead to delays in construction are largely related to the issue of manpower shortage. (Sweis, 2008) In other words, delays may either be non excusable or excusable. For instance, when a delay is caused by labour disputes, unusual deliveries, and transportation deals that had not been foreseen or other causes that could not be predicted, then the affected party can consider forgiving the offending party. However, in other instances, then delays cannot be excused by the offending party. For example, when delays occurred during ordinary weather or when the subcontractor failed to meet his/her end of the bargain. It is also inexcusable to delay a construction if the project site was poorly coordinated. This may also be a problem when the contractor fails to finance the project properly or when there was poor workmanship, delays in material acquisition among others things. When a delay is caused by any of the latter factors, then it is likely that that person found guilty of the offense will be liable to pay damages. (Fewings & Jones, 2005) The first aspect that is involved in dealing with the disputes is mitigation of its effect. It is likely that the construction process may still be underway. Consequently, the affected parties have to look for ways in which they can minimise the distractions that would lead to further delay or that would cause ultimate project failure. (Kamara, 2002) The next thing that needs to be done is to determine the root cause of the problem. One must be able to determine whether the causes of these delays are actually excusable or not. This is usually done by conducting a detailed evaluation and analysis of the construction site, the contractors, the subcontractor, workers, materials and all other interests groups required to make the project complete. It is usually plausible to break down all the disputes involved in the process little by little. This is because certain events may have caused different delays. Additionally, to effectively solve disputes, it is necessary to assess the overall liability involved and the actual damage caused to the affected party. Thereafter, the two parties in the construction process are usually required to take part in a settlement agreement. This will require legal consultants who will be able to voice the concerns of each of the affected parties. At that time, it may be also be necessary to consider the legal representatives for each party as there is a whole team involved in the dispute resolution mechanisms. The assembly of this team may usually be necessary in mediation cases rather than in settlement arrangements. (Iyer, Chaphalkar & Joshi, 2008) However, in the event that a dispute is quite severe or when the affected parties have failed to reach a compromise, then these two parties will be required to take their case to court. This usually occurs when the dispute has resulted in litigation in the part of the affected party. Usually, judges will listen to their respective cases and then come up with possible explanations about what could have caused

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

Beer Wars Essay

Beer Wars is documentary about the American beer industry and how the 3 largest US breweries try to drive out the competition. This documentary covers how lobbyists are used to control the beer market and drive out smaller breweries such as Dogfish Head Brewery, Stone Brewery, and Moonshot: all producers of craft beer. The documentary describes how a 3 tier system was put into place to separate the powers of selling beer and prevent a monopoly but the laws that were put into place to prevent the monopoly, infact, promoted the size and strength of the largest beer corporations. An oligopoly was formed and maintained between Anheuser Busch, Coors, and Miller. Porter’s Five Forces Model is a business strategy that was covered in Beer Wars. Anat Barron described how difficult it was for small craft beer makers to be new entrants to the beer industry. When Anheuser Busch felt the least bit threatened, they had the capital and access to distribution channels that the smaller breweries did not have. The craft breweries found it greatly difficult to compete with the big 3 because they were not a substitute for the Big 3’s product, they were a small competitor. Anheuser Busch controlled the bargaining power because they were able to keep prices down due to their size and pockets while small craft breweries had to be more expensive because of the quality and care that went into it on top of having to pay a higher rate for ingredients compared to the other large corporations. To cite an example of the deep pockets that the big 3 had, Anheuser Busch came out with beer with caffeine in response to Moonshot beer, which was a craft beer (and the first of it’s kind). It can be viewed as theft but they had the pockets to Moonshot out. They targeted the bars and stores that carried Moonshot and gave them free cases of Anheuser Busch’s version of Moonshot beer. Though illegal some bars took it because it was free and busch had better prices to drive moonshot out. The intensity of competitive rivalry was at an all-time high when it came to Anheuser Busch trying to weed out the smaller breweries. The big 3 breweries managed to control the market share through advertising on tv , sponsorships, and on the store shelves through strategic placement of their product. The three tier system that separates the powers of selling beer delves into how lobbyists are used to control the beer market. Anheuser Busch uses their deep pockets to get rid of competition from small craft beer makers and control consumer choice. They purchase other beer corporations. Although only touched upon briefly towards the end of the film, Anat touched upon how Coors and Miller had to go into a 50/50 joint venture to compete with Anheuser Busch. Coors and Miller scanned the beer environment and realized that they could not keep a myopic view and hope for things to turn around. They knew that in order for each to survive, they needed to join forces. They were easier for Anheuser to take out individually but stronger as a whole.

Cask of Amontillado Essay

â€Å"The thousand injuries of Fortunato I had borne as best I could; but when he ventured upon, I vowed revenge. † Montresor has felt that he has been insulted by Fortunato and he seeks revenge upon him. Since Montresor is seeking revenge Fortunato has to watch out, but that may be hard because throughout the story Fortunato is gullible, full of pride, and is an alcoholic. Fortunato is gullible when he doesn’t think anything of going down to the vaults with Montresor. â€Å"Come, let us go. † Fortunato tells him lets go and goes down into the vaults. He is not thinking very smart because he is drunk, and so he doesn’t think anything of it. Let us go, nevertheless. The cold is merely nothing. Amontillado! You have been imposed upon. And as for Luchesi, he cannot distinguish Sherry from Amontillado. † He doesn’t care that he is sick he says lets go. He doesn’t want Montresor to think that Luchesi is better than him in any way. Overall, Fortunato is too gullible because he is insisting to go down. He is too full pride and he thinks he is better than everyone else. â€Å"Luchesi cannot tell Amontillado from Sherry. † He is saying that Luchesi can’t tell the two wines apart and that he is better than him. Fortunate is saying that he would rather go then for Montresor to call Luchesi. â€Å"He is an ignoramus,† says Fortunato. He doesn’t want to hear Montresor talk about Luchesi because he finds it insulting. He feels that he is better than that and Luchesi is nothing to him. Finally, Fortunato is too full of pride because whenever Luchesi is brought up he interrupts and starts talking about himself. â€Å"I drink,† Fortunato says â€Å"to the buried that repose around us. † Fortunato is an alcoholic because throughout this whole story he is a drunken mess. He keeps drinking and stumbles around. Montresor tells him â€Å"Drink,† handing him a bottle. So Montresor is encouraging him getting drunk. Fortunato doesn’t think anything of it and he keeps drinking. As Montresor is encouraging Fortunato to drink it’s because he is trying to get him drunk so that he can kill him. In conclusion, Fortunato is a gullible, full of pride, drunken mess throughout this story. In the end Fortunato gets walled up in a glitch within the vaults by Montresor. If Fortunato wasn’t such a drunk he would have lived. Finally, Fortuanto should have thought better on his decisions.

Puritan Elements in Young Goodman Brown essays

Puritan Elements in Young Goodman Brown essays In an article on this short story, literary critic D. J. Moores quotes Alexander Solzhenitsyn as saying, "'If only it were so simple! If only there were evil people somewhere insidiously committing evil deeds, and it were necessary only to separate them from the rest of us and destroy them. But the line dividing good and evil cuts through the heart of every human being'" (Moores 4). This is the central idea in "Young Goodman Brown" all people have evil in them, and Goodman Brown discovers this the hard way on his trip though the forest with the Devil. He sees some of the most pious and respected townspeople engaging in Devil worship, and he cannot contend with the thought that they could possibly have evil inside them. Hawthorne writes, "'That old woman taught me my catechism!' said the young man; and there was a world of meaning in this simple comment" (Hawthorne 65). The main theme of this story is this good and evil that lives within us all. It is Goodman Brown's Puritan m orals and beliefs that do not allow him to accept this, or forgive it, in himself or those around him. Throughout the story, Hawthorne blends many elements of Puritan society and belief to create an aura of faith and faithlessness, or good and evil. Critic Moores continues, "Young Goodman Brown experiences in the Salem woods his other self, his inner demon. He has the opportunity, which he fails to exploit, to assimilate such psychic energies and to be made whole, but his Calvinist Puritanism prevents him from doing so" (Moores). For example, the story is set in Salem, Massachusetts, the notorious setting of the Salem witch trials where numerous men and women were condemned as witches and sentenced to death by Puritan judges. In another element, Hawthorne equates the Devil with Indians. He writes, "'There may be a devilish Indian behind every tree,' said Goodman Brown to himself; and he glanced fearfully behind him, as he added, 'What if the d...

Essay on Women Penalized for Promoting Women, Study Finds

Essay on Women Penalized for Promoting Women, Study Finds Essay on Women Penalized for Promoting Women, Study Finds Essay on Women Penalized for Promoting Women, Study FindsThe article that has been selected for this assignment is â€Å"Women Penalized for Promoting Women, Study Finds† by Rachel Feintzeig, dated July 21, 2012. The article can be found in The Wall Street Journal. This article is clearly related to the concepts and topics covered in the textbook, generally Diversity. This paper provides a short article report.Summary of the article  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   The article â€Å"Women Penalized for Promoting Women, Study Finds† by Rachel Feintzeig discusses one of the most significant issues in the field of Human Resources – the issue of diversity in the workplace. The author provides the results of several studies that were focused on the analysis of diversity issues in the workplace. According to researchers, â€Å"the negative stereotyping is a result of perceived self-interest† (Feintzeig, 2014, para.7). Recent study on diversity shows t hat dedication to diversity can become a liability for employees in the workplace. According to researchers of the University of Colorado, â€Å"women and non-whites executives who push for women and non-whites to be hired and promoted suffer when it comes to their own performance reviews†(Feintzeig, 2014, para.2). It has been found that women who promote other women up to the higher positions are perceived as â€Å"less warm†, and those non-white female employees who promote diversity in the workplace can be regarded by their bosses as â€Å"less competent† employees. Recent research shows that those who promote diversity and women’s rights are not valued by their bosses. Undoubtedly, this issue is an issue of concern for our society. The author of the research David Hekman believes that women are often penalized for promoting other women in the workplace.Relevancy to the course materialThis article is relevant to the course as it demonstrates what is ha ppening in the real world, providing an opportunity to see inconsistency of what is learned in the classroom with real life situations occurring in the workplace. Many organizations violate the established rules and regulations regarding the promotion of diversity in the workplace. It is an issue of concern for our nation because American nation is diverse. According to J. M. Bumsted (2003), â€Å"we think of the United Sates as the nation of peoples, with some describing it as a mosaic, a stew, an orchestra, and even yet as a melting pot† (p.13). It is wrong to penalize women for promoting other women. Actually, government should pay more attention to what is happening in organizations. Specific policies should address the issues of diversity in the workplace in order to prevent stereotyping and prejudices, which lead to the acts of discrimination in the workplace.Researchers’ reaction to the article  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Researchers’ reac tion to the article is adequate. The researchers, who were involved in the study of diversity in the workplace, carried out several experiments that proved the existence of race-related problems in the workplace. Researchers are interested in finding the proper arguments that can prove the necessity to address these issues. According to Hekman, many companies â€Å"might be able to curb this deterrent to diversity by swapping the â€Å"diversity† label with a more neutral term like â€Å"demographic-unselfishness†. Besides, many researchers recommend selecting a white male to manage corporate diversity issues in order to avoid misunderstandings and violations of women’s rights .

The Leadership Role in Management Research Paper

The Leadership Role in Management - Research Paper Example Managers are those individuals who are in charge of the company. Their responsibility is to be the individual that monitors the progress of people who work under them and who take care of payroll and budgeting matters. Leaders are those individuals who are hired into the company to make change (57). Leaders are the change agents who are hired to see an organizations big picture. "Management is a function that must be exercised in any business, leadership is a relationship between leader and led that can energize an organization" (57). Another way of comparing leaders and managers is portrayed in this chart: A great leader has certain qualities that are apparent and that managers may not have available to them. Marcus Buckingham and Coffman suggest that focus is what makes a difference between the manager and the leader. The managers focus is on the inside of the company and how each part of the company works together. A good manager will notice the differences in style, goals and needs of their individual employers. Leaders look at outward and they are most concerned with the competition, the big picture for the company, broader patterns and see where and when they can get the advantage over their competition (63). The challenge for most companies is that they cannot understand the differences in these roles so they expect managers to be leaders and leaders to be managers. Instead, they need both types of people to move their companies forward. Marcus Buckingham states that "leadership requires certain natural talents" (33). He said that because of this a manager cannot be a leader unless they have these natural talents. When a manager is a leader the company must understand their intense focus. There are hundreds of websites that will tell the qualities that make great leaders. The challenge is that everyone has a different idea as to what qualities an individual should have to lead their team. Today it is imperative to know

Public Relation - BlueJet case study Term Paper

Public Relation - BlueJet case study - Term Paper Example Jet Blue Airways has had its share of difficulties in the public relations sector such as the stranding of two planes in the JFK airport in the snowstorm of February 14, 2007. Public relations are defined as the management and practice of passing on information between the management and public in an organization. In this report, I shall focus on how Jet Blue Airways is able to keep a growing number of local and domestic flyers. The growth of the company is documented in numerous sources, such as a growth that has recorded over 23 million passengers in the New York, New York, Boston, Massachusetts, Orlando, Florida, Fort Lauderdale, Florida, and long beach, California cities in the August- July 2010 season. This report shall assess the methods, strategies and practices used by Jet Blue Airways with respect to improving public relations. Improving the public relations positively affects the running of the company such as in marketing, advertising and sales department of the company. The report shall also focus on the elements useful is improving the public relations of the company. The SWOT analysis of Jet Blue Airways consists of the strengths, weaknesses, opportunities and threats that the company faces in running its operations. The analysis should involve all the elements that involve the company’s operations. The SWOT analysis of a company is normally done to aid in marketing the services and products in an aim to attain sustenance and growth. When it comes to the public relations, there are minimal differences in the SWOT analysis as the concerns of the company are in regards to the loyal customers the airline has established (Broom, 2008). The following are the strengths of Jet Blue Airways in public relations, in accordance to the marketing strategy used by the company (Cutlip, Center, & Broom, 2005). These strengths involve the management, staff