Human Heart Essay

The human heart is by a wide margin one of the most fundamental organs of the body. It has a mass that ranges from 250 grams to 350 grams. Its compression and development brings about 2000 gallons of blood being siphoned through the body’s veins every day. It’s situated in the chest secured by the ribcage. Its structure squares are a one of a kind sort of muscle known as the myocardium, and it’s encased by a twofold walled membranous sac known as the pericardium. The twofold walled layer houses the pericardial liquid which pads the heart forestalling stun and sustaining it. It’s separated into four chambers and has an enormous system of conduits and veins. The chambers are known as the chamber and ventricles. An extraordinary sort of muscle called the septum isolates the correct pit and the left depression. Typically the removal of blood from one cavity would bring about an ensuing measure of blood streaming into the adjoining pit. The left ventricle is the most grounded and biggest chamber since its entrusted with siphoning blood to all pieces of the body through the aorta. The correct cavity of the heart which is made out of the correct atria and right ventricle gets deoxygenated blood from all pieces of the body and siphons this blood to the lungs for oxygenation (aspiratory course). The left cavity made out of the left atria and left ventricle gets the oxygenated blood from the lungs and siphons this blood to all body parts through the aorta (foundational flow). The heart has four valves that direct the progression of blood through its chambers. Blood stream from the correct chamber to the correct ventricle is managed by the tricuspid valve. The aspiratory valve manages blood streaming into the pneumonic corridor from the correct ventricle. Oxygenated blood from the lungs goes through the mitral valve arranged between the left chamber and left ventricle. The aortic valve directs oxygenated blood stream from the left ventricle to the aorta for conveyance to the body. Probably the best danger to the hearts legitimate working and along these lines to a person’s endurance is a coronary failure. A cardiovascular failure happens when the heart can't siphon blood adequately because of veins stopping up. Testimony of greasy cells in courses will prompt their choking restraining the progression of blood prompting a coronary episode which is deadly much of the time.

Six Features of an Effective Total Rewards Program Essay

Six Features of an Effective Total Rewards Program - Essay Example The most ideal approach to pick up benefits and make business progress is through representative pay both in real money and kind. The money benefits incorporate wages and compensation, while benefits in kind incorporate incidental advantages and perquisites. The worker remunerating programs are basic to achievement of the associations as of late. Tesco PLC, the British worldwide (MNC) basic food item and product retailer, is notable for the remuneration plan offered to its business power (Armstrong and Taylor, 2014). The organization gives straightforward, serious and supportable awards to the staff, which help to manufacture unwaveringness and trust among the representatives and guarantee their maintenance. The staff is paid very high and the sum is around 7% in excess of three biggest food retailers present in the market. Complete prize program is a piece of the business power pay plan. Numerous organizations adequately direct these projects in order to assemble devotion and trust among representatives. Six highlights of a compelling all out remunerations program can be depicted as follows: Solid Compensation structure-The business power can be spurred through premium and variable compensation, other than the base pay. Premium pays can be as available to come in to work, move differential, bring in, peril, bi-lingual and aptitude based compensation (Tetrick and Haimann, 2014). Variable compensation, then again, can be offered as commission, group based compensation, extra projects and motivation pay. Motivators increment the sentiment of self-realization among workers. Top IT organizations, for example, IBM, offers representatives undifferentiated variable and group based compensation, in this manner quickening their degree of spirit and urging them to work for the authoritative government assistance (Armstrong and Taylor, 2014). Accessibility of Perquisites †These have the ability to hoist the inspiration level of deals power.

Essay Topics For Sports - Sports Argumentative Essay Topics

Essay Topics For Sports - Sports Argumentative Essay TopicsIn this essay, we will explore the concepts of sports argumentative essay topics and strategies for besting them. We will cover both essay writing tips for sports and essay writing tips for writing about any subject in the world.In terms of the topic of argumentative essay topics for sports, I can't even begin to say what there is to say. There are, however, some great strategies for writing about sports that I can share with you. And don't worry, there are no pointers to read or hints for using the words correctly. Just learn how to talk about sports and when.The first thing you need to remember about writing about sports is that it is not about how you like the teams or players or even the events that take place during the game. The argumentative essay topic is a critical assessment of the sport itself and that makes it much more interesting than just a regular college essay. And all of the sport's arguments have one thing in common: They all become much better when they are mixed with several other sports in the essay.But how do you go about writing a sports debate? How do you make it compelling? It really depends on the topic itself, but the main thing to keep in mind is that if it has anything to do with sports, it should be able to stand on its own.Another important key to remember about sports arguments is that they should be based on something substantive and not just on opinion. Sports are too deep a subject to start off with a bunch of wack-o opinions.You should start with an argument from fact. If you do your research properly, you can try to establish as facts the sports event that is being talked about. To make this easier to do, you can start with the events that happened and build them into a fuller argument.Something else to consider is how you can illustrate your sports argument. An idea, if presented properly and presented in the right manner, is usually enough to make a solid argument .The essay topics for sports are tricky, but once you get it down, you'll be able to get through the assignment with flying colors. So stick with it and get through it.

The History Of Duck And Cover - 1230 Words

â€Å"The History Of Duck and Cover† Trang Nguyen, Yugo, Yunlong Wang, Michael Lin, Parker, Jason Pan, Dominic Nguyen Dr. Freedman US. History 3rd Nov 2015 As the World War II ended in 1945, the Cold War started to approach slowly . The United State of America faced another challenge, after the Soviet Union successfully detonated its first atomic bomb, which was called â€Å" First Lightning† in 1949. This had brought American’s lives on the edge of extreme fear as USSR planed on the next ulterior move. The US governments did not know the other effects of nuclear weapon could have on people, beside its destructive power that was previously witnessed in two of Japanese cities, Hiroshima and Nagasaki. In 1951,the new Federal Civil†¦show more content†¦However, USSR was on the way, making the plan between Western countries and the United States impossible to achieve. The tension started building up. The second reason that could be understood as a major fire that started the Cold War was the Soviet Union’s success in activating its first atomic bomb in Kazakhstan. An along test was then shortly made by the Soviet physicists, in order to measure the effect of atomic bomb’s blast. Many buildings were constructed around testing area to serve for that purpose. Experiment animals were also being used to test the level of radiation and the hidden consequences which would eventually affected human. The United States immediately felt threatened, as its spy plane recorded the trace of explosion on September 3rd . Later on, they found out that a German physicist named Klaus Fuchs, had betrayed America and given USSR the blueprint of the â€Å"Fat Man†, while working at U.S Main Headquarter of Atomic Development. He was arrested and went on trials. The government soon fast forward a plan to reassure safety for citizens . In 1951, President Harry S. Truman introduced the country to a new Federal Civil Defense Administration (FCDA), just right after the Korea’s War outburst. This organization’s intention was to ease the public’s nervousness and reassured safety, if people followed their simple procedures during any atomic bomb attacks. Millions of survival templet were given to citizens, highlighted with

Role of Project Management Information Systems in Project...

ROLE OF PROJECT MANAGEMENT INFORMATION SYSTEMS IN PROJECT MANAGEMENT. INTRODUCTION 1. Background of Management Information Systems The concept of Management information system (MIS) has been in existence as early as the 19th Century. Works of majorly were in the form of tabulated cards which could be counted and sorted commonly referred to us punch – cards. The punch-cards still remembered by many, could capture elements of information keyed in on punch-card machines; the cards were then processed by other machines some of which could print out results of tallies. Each card was the equivalent of what today would be called a database record, with different areas on the card treated as fields. The initial idea of MIS was to†¦show more content†¦It’s used to support all aspects of project management cycle, from initiating to closing and can include both manual and automated systems. ii. Project management software which involves wide alterations, configurations’, or customization before it’s applied. ROLE OF PROJECT MANAGEMENT INFORMATION SYSTEMS IN PROJECT MANAGEMENT. Collaboration software: centralized stores of intergraded information with rules for access that serve the project team. Or a tool used in project management to deliver information. ROLE OF PMIS a) Guiding collaboration with policies and work flow diagrams. PMIS is a control tool and therefore owners can prime it with policy or regulatory requirement that govern workflow and institutionalize best practices specifically designed for their organization. Policies: If team members were to collaborate they need to know the rules of engagement i.e. how to work together. They must understand policies that govern interaction workflow and decision making. Passing of information from one person to another, organization to organization properly honed, clearly documented but flexible procedures improve efficient and effectiveness of a team. Individuals are more productive when they have a clear idea of what to do. Therefore, when these policy and procedure manuals are electronic. They can use allShow MoreRelatedImplementing A New ERP System Into The Enterprise: Best Practices In Project And Change Management1396 Words   |  6 PagesImplementing A New ERP System Into The Enterprise: Best Practices in Project and Change Management Introduction The role of Enterprise Resource Planning (ERP) systems in companies today is rapidly changing from just providing after-the-fact reporting of results to delivering analytics and intelligence on how to succeed with new products and services. 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It is one of the most critical step because failure to understand user requirements may lead to delivery of a totally different project. 2. Software design – after identifying the problem and verifying all the necessary requirements design phase involves defining elements of the proposed system, security levels to be usedRead MoreThe Denver International Airport Project1281 Words   |  6 PagesDocument Purpose Communication is a critical component in project delivery. It must be delivered in a timely and effective manner to all project stakeholders in order to meet objectives and achieve project goals. This document will detail the execution of all communication regarding the Denver Airport Project. This includes, but is not limited to, communication to and from executives, managers, and the project team. It will also discuss the means and frequency by which communication will be deliveredRead MoreThe Responsibilities Involved With The Project Management1371 Words   |  6 Pagesdescribes in brief the responsibilities involved with the project management. It also states the minimum educational qualification, skills, certifications needed and the salaries given to people in this role in today’s world. Keywords: [Click here to add keywords.] University of Houston Clear Lake A project is basically an assignment which has a definitive start and end times. It is a task undertaken to create a product or a service. Every project usually performs a unique set of operations which is performedRead MoreProject Charter Example1602 Words   |  7 PagesProject Charter Example Project Name: LMT/PEL LIMS Deployment Project Prepared by John Doe and Mary Smith Date: 8/22/06 |Initiation: | | | |LABORATORY INFORMATION MANAGEMENT SYSTEMS (LIMS) DEPLOYMENT | | |February 6, 2006 (Supersedes

Social, Economic, and Political Differences between the...

In the 1600’s, there started a migration to the new world by people of English origin. This migration first started in the south known as the Chesapeake region. Further along, as social, political, and economic events occur, this migration expands north to what would eventually be known as New England. Before the 1700’s, the two regions evolved into two distinct societies because of their differences as to making money and religious views. The Chesapeake region and New England differed socially in many ways. One way was because of the climate. In the south, it was hotter, so it was easier to develop and spread diseases amongst others. This affected the life span. Those diseases eventually killed people at an early age. In†¦show more content†¦(DOC.D). The government came up with articles of agreement. (DOC.D). This article indicates the idea of democracy. â€Å"everyone† would have a portion of land and home. In the Chesapeake, only the wealthy white peo ple would have the opportunities to have land. In Chesapeake, only allowed white people were to vote. Although most of their population were outnumbered by black slaves. In New England, there were more opportunities to for people to vote. In Chesapeake, leaders were chosen by wealth. The more richer they were the more power they’re granted. In New England, leaders were chosen religiously. Most people who worked in the church had the power. Chesapeake and New England also have Economic differences. They have Economic differences for many reasons. One is because the climate. In Virginia, as previously mentioned, it’s hotter so that makes the soil richer and healthier to grow crops which brings in money. Virginia specialized in tobacco and such because of the good soil. New England is cooler so it’s a bit harder to grow lots of crops. In the south though, the money goes to those who have money. In New England, the money is controlled by the government. â€Å"Tha t everyone shall have a share of the meadow†¦ (DOC.D) The colonists agreed that everyone gets a share of the makings of the colonies. â€Å"[prices and wages] be dolly set at each of ourShow MoreRelatedSocial, Economic and Political Differences Between the New England and Chesapeake Colonies709 Words   |  3 Pagesnations quickly colonized the New World years after Columbus’ so called discovery. England in particular sent out a number of groups to the east coast of the New World to two regions. These areas were the New England and the Chesapeake regions. Later in the late 1700s, these two regions would go though many conflicts to come together as one nation. Yet, way before that would occur; these two areas developed into two distinct societies. 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Confine your answer to the period 1775–1783. 3. Analyze the ways in which controversy over the extension of slavery into western territories contributed to the comingRead MoreEssay United States Agriculture3157 Words   |  13 Pages Agriculture was the most important economic activity in America from the founding of Virginia in 1607 to about 1890. Although farming declined rapidly in relative economic importance in the twentieth century, U.S. agriculture continued to be the most efficient and productive in the world. Its success rested on abundant fertile soil, a moderate climate, the ease of private land ownership, growing markets for farm produce at home and abroad, and the application of science and technology to farm operations

Experiments in glass buildings Essay Example For Students

Experiments in glass buildings Essay The omni-directional, round or cruciform column use as a prop is a mine. Strucutre was not used as an illustration of building systems engineering but as an architectural device which, torgther with the free-standing screens, describes the perpetuity of space. The visible continuity of the arcading is constant interrupted by the screen which have been slide as internvetions into the horizontal space that separate floor from ceiling. Now hownstand beam is allowed to interfere with the plane over hear For mies a more exact and new architecture had logically evolved out of his recent acquainteance with the steel frame. The grid of mullions, spandrels and columns appears to umpoase denser, more opaque perimeter wall to the building. The presence of the columns at the edge of the building appears to impart the wall with a thickness approximating to the thickness of the column itself. Likewise, internally, for the same reasons Mies tried to avoid a hald column projecting from a wall. What is interesting to note is that Mies, whether using steel concrete, frequently detailed both materials as if they has equally plastic properties. Steel prefers to be dry connected by bolting. There are never any visible bolted connections in Mies work. Analysis of attitude towards materials Steel enabled Mies to erect a building as reductively clear as it was palpably constructive. (112, A). The wall plane could be optimally glazed, thus combining transparency with a sense of weightlessness. Most important, the interior could be kept free of columns, with the result that space opened up, functioning in a reciprocal relationship with the supporting frame. There was no detaliling, Mies gave architecture a new twist The Tugendhats gave Mies and . Llilly Reich the freeom they needed to explore the aesthetic of the Velvet and Silk cafi In a luxurious house. And at Brno they gave a demonstration of an elegance, combined with a sensuousness, that Mies alone ailed to achieve either before or after their collaboration. The stylisheness of this classic modern interior can be attributed to Lilly Reich. The fame of the Tudendhat House rests largely on the use of materials and the handling of space in the main living-cum-dining area-a huge room measuring 50 feet by 80 feet. The plan derived from the Brick Country house project of 1923, was articulate by a straight screen of onyx and a curved screen of macassar ebony. Symbolic and historical associations in the work Mies Analysis and description of spatial organization and character In these and others, the dynamic movement of the free-standing walls cmmon to his European buildings gave way to a near-total interior emptiness, the ineluctable expressive counterpart of the sbusttance of the external frame. All of this, moreover, was best achiteve when least obviously materialized. Mies was occupied by horizontal space. In all his work, the vertical emphasis of any structure was depended upon the number of single-storey spaces that were stacked on top of each other. Nevertheless, in each case the predominant statement remains a major space floating above a minor. The truth of one single space connecting the two is thinly disguised. The ceiling acts as the upper definition of the interior space, which is established by postionion the trusses outside, above the roof which hands beneath the, suggesting a downward force which squeezes the space horizontally. The horizontal pressure of space is again exaggerated by the transparency of the all-glass perimeter wall plane through which the space escapes to the outside. Upon a staircase, Mies suppresses any suggestion of vertical contiguity with imperceptibale, mimimalist stell tubed or bar handrails which incise their way precisely through the floor. The silk screens, free standing in a single volume, were not interruptions of space but allowed space to flow around, between, and in some cases over the display, giving continuity to the compostion. A serioes of minor spaces became impilictly defined within the total space. Space becomes moderated by scree and odered by column, the column arcading is used torientate and counter the flow space. .uc0b616262fe5faa4633a4a4e5543dbad , .uc0b616262fe5faa4633a4a4e5543dbad .postImageUrl , .uc0b616262fe5faa4633a4a4e5543dbad .centered-text-area { min-height: 80px; position: relative; } .uc0b616262fe5faa4633a4a4e5543dbad , .uc0b616262fe5faa4633a4a4e5543dbad:hover , .uc0b616262fe5faa4633a4a4e5543dbad:visited , .uc0b616262fe5faa4633a4a4e5543dbad:active { border:0!important; } .uc0b616262fe5faa4633a4a4e5543dbad .clearfix:after { content: ""; display: table; clear: both; } .uc0b616262fe5faa4633a4a4e5543dbad { display: block; transition: background-color 250ms; webkit-transition: background-color 250ms; width: 100%; opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; background-color: #95A5A6; } .uc0b616262fe5faa4633a4a4e5543dbad:active , .uc0b616262fe5faa4633a4a4e5543dbad:hover { opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; background-color: #2C3E50; } .uc0b616262fe5faa4633a4a4e5543dbad .centered-text-area { width: 100%; position: relative ; } .uc0b616262fe5faa4633a4a4e5543dbad .ctaText { border-bottom: 0 solid #fff; color: #2980B9; font-size: 16px; font-weight: bold; margin: 0; padding: 0; text-decoration: underline; } .uc0b616262fe5faa4633a4a4e5543dbad .postTitle { color: #FFFFFF; font-size: 16px; font-weight: 600; margin: 0; padding: 0; width: 100%; } .uc0b616262fe5faa4633a4a4e5543dbad .ctaButton { background-color: #7F8C8D!important; color: #2980B9; border: none; border-radius: 3px; box-shadow: none; font-size: 14px; font-weight: bold; line-height: 26px; moz-border-radius: 3px; text-align: center; text-decoration: none; text-shadow: none; width: 80px; min-height: 80px; background: url(https://artscolumbia.org/wp-content/plugins/intelly-related-posts/assets/images/simple-arrow.png)no-repeat; position: absolute; right: 0; top: 0; } .uc0b616262fe5faa4633a4a4e5543dbad:hover .ctaButton { background-color: #34495E!important; } .uc0b616262fe5faa4633a4a4e5543dbad .centered-text { display: table; height: 80px; padding-left : 18px; top: 0; } .uc0b616262fe5faa4633a4a4e5543dbad .uc0b616262fe5faa4633a4a4e5543dbad-content { display: table-cell; margin: 0; padding: 0; padding-right: 108px; position: relative; vertical-align: middle; width: 100%; } .uc0b616262fe5faa4633a4a4e5543dbad:after { content: ""; display: block; clear: both; } READ: Parenting EssayThe syncopation of screen with screen and scree with column maintsain a dynamic which prevents the space from being concluded and come to rest. During the years 1928-29, Mies worked on four projects for office buildings, all of which reveal simplifications and refinements of his early experiments in glass buildings. In doing so he incorporated many characteristics of his earlier work. But it allowed to flow continuously. The independent walls and flowing space are developments of motifs which Mies first evolved in the brick country house and on which heas has been composing variations ever since. Whre space can be said to flow only on the main floor. Here the overall plan, devised to meet the needs of a growing family, is closed rather than open. Analysis of plan organization the interiors of his own building of the late 1920s, including the Tugendant House, drive from his earlier work in the open plan. If Mies was preoccupied with undisguised construction and reflectivity in the high rise designs, it was the layout of the interior space that he explored in the villas, producing one of the most daring variations on a concept, the open plan, that occupied architects throughout the 1920s. In the Brick country house of 1924, walls do not enclose rooms, or for that matter space, so much as they define the flow of space. Each is masterly example of sparely but sensitively compose external frame within which a serenely flowing space is developed out of the open plan. Each was assembled of exceptionally patrician materials and equipped with some of the most elegant furniture of the 20th century. Each has inspired an abundance of memorable and insightful critical comment.

Electoral College Essays (669 words) - Electoral College, John Adams

Electoral College The Electoral College is the collective name for the electors who choose the president and vice president of the United States. The electoral system was developed by the drafters of the Constitution, to entrust the responsibility to people whose choice would be unaffected by partisan politics. In Article II, Section 1, of the Constitution, the method of selecting electors is delegated to the separate state legislatures. When a voter chooses a candidate in a presidential election that person is not directly voting for that specific candidate. The voter is actually voting for the electors in their state to vote for that candidate. Each state is allotted a certain number of electoral votes based on population. Presently the fifty states and the District of Columbia have a total of 538 electors. A simple majority of 270 votes is necessary for a candidate to win the election. With this system it is possible for a candidate to have enough electoral votes to win the election, while loosing the popular vote. The issue is whether or not the Electoral College should be eliminated. There is no doubt that the Electoral College is a very important part of the election process, and therefore should continue to be used. First, turning to a nationwide popular vote to pick a president would give less power to the smaller states and lesser populated regions. Voters from smaller states, already struggling for attention in presidential races, worry about being ignored altogether by candidates who choose to campaign exclusively in a highly populated region. If the president were elected by popular vote, it wouldn't matter what the less populated regions wanted. For example, the 2000 election is so close that loosing the three electoral votes from a smaller state, such as South Dakota or Rhode Island, could decide the whole election. With a popular vote the only places that would really affect the outcome of the election would be very highly populated, such as Los Angeles, New York City, and Chicago. For this reason, a candidate would campaign in these cities and try to p lease them instead of the country as a whole. The Electoral College is meant to require that a candidate have a broad geographic reach. In addition, changing to a popular vote would require an amendment to the Constitution. There have been several attempts to change this part of the Constitution in the past, and all have failed. It is very difficult to amend our Constitution, since both the House and Senate must pass a two-thirds majority vote for a change to be made. Then legislatures in at least thirty-eight of the fifty states must ratify it. Even if the amendment passed in the House and Senate, thirty-eight of the states would not ratify it because of the fact that it takes power away from the smaller states. We have a Constitution that has lasted for two centuries because its framers knew how to make the document apply to situations like voting years in the future. The presidential election was meant to be a vote of the people in each state, not a vote of the country as a whole . This is not the federal republic of America, it is the United States of America. Our sense of union is based on the Electoral College. Finally, the voters of a state choose whom they want to represent them, and they also tell the electors how they should vote. Although an elector doesn't have to vote the way their state wants them to they usually do. A few times in the past an elector has not voted the way his state did, but it has never changed the outcome of the election. Because the electors are chosen by the people, every state is represented fairly in the Electoral College. For these reasons, the Electoral College is as effective today as it was two hundred years ago. The president of the United States should never be elected by a popular vote. Political Science

Diversity In The Workplace †Business Essay

Diversity In The Workplace – Business Essay Free Online Research Papers Diversity In The Workplace Business Essay Age difference is something that will always be there. No matter what, there will always be age diversity. Age is such a big factor that there is the Employers Forum on Age in the United Kingdom, which is an independent network of leading employers who recognize the value of an age diverse workforce. I believe that age will make an impact with the dominance and interactive styles more so than with the steadiness and cautious styles. Dominance and interactive styles tend to be faster paced than the other two and an older individual may not be able to keep up with the pace. The Dominance Style The dominance style is the style that I fall under so I will be able to focus more on it than the others. Individuals with the dominance style tend to be fast paced and decisive. These individuals may have a problem with age diversity due to their pace. Someone who is older may not be able to keep up with the pace that the dominant style wants to have. This will then cause the dominant style people to become impatient because they will be behind schedule. They are also insensitive to others’ feelings so they may come across as being controlling. The dominance style individuals may discriminate against certain individuals concerning religion without knowing it. The big priority for the dominant style is the goal and they may have tunnel vision and not see anything but the goal. Lack of knowledge of the religion is what may cause the problem. Gender is something that I do not think will affect the dominance style individuals much at all. The only thing that could cause a problem is if someone from the opposite sex is threatening their control or productivity. The dominance style individuals seek to have control and leadership. Differences in skills and abilities make a big difference with the dominance style. The dominance style is fast paced and task-oriented. Someone with a lack of skills and abilities will have a hard time keeping up with the dominance style. If there are a lack of skills and abilities, the dominance style will be less patient with those individuals. The dominance style will stick with the agenda and keep the conversation on subject. If an individual has a low skill and ability level, the dominance style will grow impatient with them. The Interactive Style The interactive style individuals are also fast paced. Older individuals may have a hard time keeping up but the individual style individuals are more concerned with people’s feelings than what the dominance style individuals are. They may fall behind their deadline due to this but they will be more concerned everyone’s feelings rather than the goal. Religion may not be much of a problem for this style because the individuals are more open and willing to interact. With the willingness to interact, they may learn more about others’ religious beliefs and not offend them. As I have said before, they are concerned with people’s feelings and would not want to offend them by not knowing about their religion or at least have some sort of understanding of it. I believe that the interactive style will not have a problem with gender discrimination because their priority is people, whether it is male or female. The interactive style is also less patient if there is a lack of skills and abilities. Individuals may be able to interact better with the interactive style though because they are more people-oriented than task-oriented. That could be the reason that it is called the interactive style. The Steadiness Style I do not believe that age will affect this style much because this style is slower paced and built on teamwork. Their top priority is relationships, so they will be able to interact with anyone, regardless of age. As I have said before, I believe that someone may be discriminated against concerning religion because of lack of knowledge on certain individuals’ parts. Not knowing certain beliefs or holidays may offend some individuals of that certain religion without realizing it. Gender discrimination should not be a problem with the steadiness style because, as stated before, they want to have relationships and teamwork. They seek to build friendships and it should not matter what gender the person is. The steadiness style individual is more friendly and personal than the other styles and this will help them with other people. The differences of skills and abilities should not make a difference for this style. They will be more personal and friendly with people that may lack skills or abilities by helping out and picking up some of the slack. The Cautious Style The cautious may have a problem with age not because of the slower pace but because they may not be as precise and accurate like the style is looking for. An older individual may not be able to be as precise or accurate as one would like them to be. The cautious style will probably not discriminate when it comes to religion because they are concerned with being cautious, of course, as the name states. They seek to be precise and accurate so that will probably carry over to having knowledge of various religious beliefs of coworkers or other group members. I do not believe that gender is a problem unless that person is not as systematic as the cautious style would like them to be. The skills and abilities of individuals will make a big impression on this style. The priority is the task at hand and they seek accuracy and precision. If someone is lacking in these areas, it will not set well with the cautious style. This style does not like disorganization and is very high on preparation and thoroughness. Conclusion The four styles are all different in their own ways and everything is taken differently depending on which style you are dealing with. The key, though, is how someone in a certain style can adapt and work with others from another style. Being able to do this will set those individuals apart and show that they can excel at what they do. References Employers Forum on Age. Retrieved on July 11, 2005 from efa.org.uk Alessandra, T. (2004). The DISC Platinum Rule Behavior Style Assessment, which is based on The Platinum Rule Model of Behavior Styles. Research Papers on Diversity In The Workplace - Business EssayThree Concepts of PsychodynamicHip-Hop is ArtResearch Process Part OneThe Relationship Between Delinquency and Drug UseThe Hockey GameThe Project Managment Office SystemInfluences of Socio-Economic Status of Married MalesAnalysis Of A Cosmetics AdvertisementBionic Assembly System: A New Concept of SelfComparison: Letter from Birmingham and Crito

Project Finance Assignment Example | Topics and Well Written Essays - 7500 words

Project Finance - Assignment Example Unlike project finance which is considered a non-recourse option, the conventional source of funding for long term investments greatly depended on cash flows. Primarily, the classic lending principally depended on the credit rating of the borrower, since the company assets were used as security for the lending. However, due to the size of the project finance operation, the balance sheets of the participating company may be overshadowed, considering the possible lack of credit history by the special purpose vehicle that acts as the borrowing entity. Additionally, project financing has increasingly been used to fund investments as a non-recourse alternative because for an individual project, the debtor’s liabilities will not be remedied using the project sponsor’s assets. Instead of relying on the creditworthiness of the project sponsor, credit assessment is based on the expected cash flows of the project. The project sponsor is therefore relieved from any interest paymen ts or liability associated with servicing of the project. Similarly, a limited recourse in project financing implies that certain responsibilities and obligations of the project sponsor are incapacitated. ... Although the US corporations recorded a lower use of project finance compared to the foreign counterparts, the $34 billion investment in 2004 surpassed the $25 billion that was invested in new businesses by venture capitalists, and was half the $73 billion raised by stock listed companies via IPOs. From the study, project financed corporation investments were only 19% of the US corporations while 53% of international firms were project financed. Therefore, project finance has a 50% chance, and growing, over traditional corporate finance. The major short-comings of project finance First, the numerous participants involved in project financing have each a specific interest in mind. The complexity of the transactions results in conflicts of interest during risk diversification; lengthy negotiations and escalating costs for compensating parties that have accepted risks. Secondly, higher prices result because of the limited channels of enhancing credit risk to acceptable levels by banks. Consequently, increases in costs for due diligence services by consultants, engineers and lawyers are impacted by the increases in cost of credit. Thirdly, the complexity of the transaction structure and the lengthy documentation causes an increase in the interest on project financings channeled to a project sponsor compared to direct loans of equal magnitude. These costs accrue from the time spent during the evaluation of the project and documentation by the technical experts, lenders and lawyers employed by the project sponsor; cost of insurance cover against country risk; costs of employing technical professionals to oversee the project and adherence to the financing agreement; and costs of compensating lenders and third parties for accepting risk. The fourth disadvantage of project

The story of my life, Helen Keller Essay Example | Topics and Well Written Essays - 250 words

The story of my life, Helen Keller - Essay Example She had a teacher named as Miss Sullivan who supported her in her learning extensively. Miss Sullivan not only taught her to spell the words, but also to understand feelings and express them. Her educational years were beautified because of Miss Sullivan’s presence. Her life was never static, but always moving because of her learning attached to her motion. She narrates many incidents of her life that give her different kinds of lessons. She also travelled to many places with Miss Sullivan who was very much interested to facilitate Helen in all kinds of learning. Her vocabulary and learning got enriched because of all the incidents and travelling. She was able to complete her graduation based on her continued learning and support from Miss Sullivan. Although, she faced many difficulties in the way, but achieved at the end. She regarded her books as her friends. She seems happy with her supporters’ efforts in leading her life as a privileged life. She had many deprivations, but was able to achieve because she was made

Ohmic Heating in Food Preservation

Ohmic Heating in Food Preservation Ohmic heating is also known as joule heating, electric resistance heating, direct electric heating, electro heating and electro conductive heating. It is a process in which alternating electric current is passed through food material to heat them. Heat is internally generated within the material owing to the applied electrical current. In conventional heating, heat transfer occurs from a heated surface to the product interior by the means of convection and conduction and is time consuming especially with longer conduction or convection paths that may exist in the heating process. Elecroresistive or ohmic heating is volumetric in nature and thus has the potential to reduce over processing by virtue of its inside-outside heat transfer pattern. Ohmic heating is distinguished from other electrical heating method by the presence of electrodes contacting the food by frequency or by waveform. Ohmic heating is not a new technology; it was used as a commercial process in the early twentieth century for the pasteurization of milk. However, the electro pure process was discontinued between the late 1930s and 1960s ostensibly because of the prohibitive cost of the electricity and a lack of suitable electrode material. Interest in ohmic heating was rekindled in the 1980s, when investigators were searching for viable methods to effectively sterilize liquid- large particle mixtures, a scenario for which aseptic processing alone was unsatisfactory. (Rahman, 1999) Ohmic heating is one of the newest methods of heating foods. It is often desirable to heat foods in a continuous system such as heat exchanger rather than in batches as in a kettle or after sealing in a can. Continuous systems have the advantage that they produce less heat damage in the product, are more efficient, and they can be coupled to aseptic packaging systems. Continuous heating systems for fluid foods that contain small particles have been available for many years. However, it is much more difficult to safely heat liquids containing larger particles of food. This is because it is very difficult to determine if a given particle of food has received sufficient heat to be commercially sterile. This is especially critical for low acid foods such as Beef stew which might cause fatal food poisoning if under heated. Products tend to become over processed if conventional heat exchangers are used to add sufficient heat to particulate foods. This concern has hindered the development o f aseptic packaging for foods containing particulates. Ohmic heating may over come some of these difficulties and limitations. Considerable heat is generated when an alternating electric current is passed through a conducting solution such as a salt brine. In ohmic heating a low-frequency alternating current of 50 or 60 Hz is combined with special electrodes. Products in a conducting solution (nearly all polar food liquids are conductors) are continuously passed between these electrodes. In most cases the product is passed between several sets of electrodes, each of which raise the temperature. After heating, products can be cooled in a continuous heat exchanger and then aseptically filled into presterlized containers in a manner similar to conventional aseptic packaging. Both high and low- acid products can be processed by this method. (Potter et al, 2006) An advancement in the thermal processing is ohmic heating. In principle, electricenegy is transformed into thermal energy uniformly throughout the product. Rapid heating results, and better nutritional and organoleptic qualities are possible when compared with conventional in -can sterilization. Ohmic heating employs electrodes immersed on pipe, Quass says. Product is pumped through the pipe as current flows between the electrodes. Depth of penetration is not limited. The extent of heating is determined by the electrical conductivity through the product, plus residence time in the electric field. ohmic heating is useful for foods thus burn-on or have particulates that plug up heat exchangers, continues Quass. Instead of using a scraped surface heat exchanger for stew, for example, ohmic heating can reduce the come-up time, and improve product quality. Ohmic heating is defined as a process wherein (primarily alternating) electric currents are passed through foods or other materials with the primary purpose of heating them. The heating occurs in the form of internal energy generation within the material. Ohmic heating is distinguished from other electrical heating methods either by the presence of electrodes contacting the food (as opposed to microwave and inductive heating, where electrodes are absent), frequency (unrestricted, except for the specially assigned radio or microwave frequency range), and waveform (also unrestricted, although typically sinusoidal).In inductive heating, electric coils placed near the food product generate oscillating electromagnetic fields that send electric currents through the food, again primarily to heat it. Such fields may be generated in various ways, including the use of the flowing food material as the secondary coil of a transformer. Inductive heating may be distinguished from microwave heating by the frequency (specifically assigned in the case of microwaves), and the nature of the source (the need for coils and magnets for generation of the field, in the case of inductive heating, and a magnetron for microwave heating).Information on inductive heating is extremely limited. A project was conducted in the mid-1990s at the Technical University of Munich (Rosenbauer 1997), under sponsorship from the Electric Power Research Institute. No data about microbial death kinetics under inductive heating were published. Thus, the succeeding discussion focuses on ohmic heating. A large number of potential future applications exist for ohmic heating, including its use in blanching, evaporation, dehydration, fermentation, and extraction. The present discussion, however, concerns primarily its application as a heat treatment for microbial control. In this sense, the main advantages claimed for ohmic heating are rapid and relatively uniform heating. Ohmic heating is currently being used for processing of whole fruits in Japan and the United Kingdom. One commercial facility in the United States uses ohmic heating for the processing of liquid egg. The principal advantage claimed for ohmic heating is its ability to heat materials rapidly and uniformly, including products c ontaining particulates. This is expected to reduce the total thermal abuse to the product in comparison to conventional heating, where time must be allowed for heat penetration to occur to the center of a material and particulates heat slower than the fluid phase of a food. In ohmic heating, particles can be made to heat faster than fluids by appropriately formulating the ionic contents of the fluid and particulate phase to ensure the appropriate levels of electrical conductivity. Principle of ohmic heating: Joule heating is also referred to as ohmic heating or resistive heating because of its relationship to OhmHYPERLINK http://en.wikipedia.org/wiki/Ohms_lawHYPERLINK http://en.wikipedia.org/wiki/Ohms_laws Law. Ohms law states that,at constant temperature in an electrical circuit, the current passing through a conductor between two points is directly proportional to the potential difference (i.e. voltage drop or voltage) across the two points, and inversely proportional to the resistance between them. The mathematical equation that describes this relationship is: I= v/R Where, I is the current in amperes, V is the potential difference between two points of interest in volts, and R is a circuit parameter, measured in ohms (which is equivalent to volts per ampere), and is called the resistance. The potential difference is also known as the voltage drop, and is sometimes denoted by U, E or emf (electromotive force) instead of V. The law was named after the physicist Georg Ohm, who, in a treatise published in 1827, described measurements of applied voltage and current passing through simple electrical circuits containing various lengths of wire. He presented a slightly more complex equation than the one above to explain his experimental results (the above equation is the modern form of Ohms law; it could not exist until the ohm itself was defined (1861, 1864)). Well before Georg Ohms work, Henry Cavendish found experimentally (January 1781) that current varies in direct proportion to applied voltage, but he did not communicate his results to other scientists at the time. The resistance of most resistive devices (resistors) is constant over a large range of values of current and voltage. When a resistor is used under these conditions, the resistor is referred to as an ohmic device because a single value for the resistance suffices to describe the resistive behavior of the device over the range. When sufficiently high voltages are applied to a resistor, forcing a high current to flow through it, the device is no longer ohmic because its resistance, when measured under such electrically stressed conditions, is different (typically greater) from the value measured under standard conditions (see temperature effects, below). Ohms law, in the form above, is an extremely useful equation in the field of electrical/electronic engineering because it describes how voltage, current and resisitance are interrelated on a macroscopic level, that is, commonly, as circuit elements in an electrical circuit. Advantages of ohmic heating: Ohmic heating exhibits several advantages with respect to conventional food processing technologies as follows. Particulate foods upto 1 in are suitable for ohmic heating; the flow of a liquid particle mixture approaches plug flow when the solids content is considerable (20-70%). Liquid particle mixtures can heat uniformly under some circumstances (for example, if liquids and particles posses similar electrical conductivities or if properties such as solids concentration, viscosity, conductivity, specific heat and flow rate are manipulated appropriately). Temperatures sufficient for ultra high temperature (UHT) processing can be rapidly achieved. There are no heat surfaces for heat transfer, resulting in a low risk of product damage from burning or over processing. Energy conversion efficiencies. Relatively low capital cost. (Biss et al 1989) Parameters of importance in ohmic heating: Product properties: The most important parameter of interest in ohmic heating is the electrical conductivity of the food and food mixture. Substantial research was conducted on this property in the early 1990s because of the importance of electrical conductivity with regard to heat transfer rate and temperature distribution. The electrical conductivity is determined using the following equation: à Ã¢â‚¬Ëœ= L / AR Where à Ã¢â‚¬Ëœ is the specific electrical conductivity (S/m), A the area of cross section of the sample (m2), L the length of the sample (m), and R the resistance of the sample (ohm). General findings of numerous electrical conductivity studies are as follows. The electrical conductivity is a function of food components; ionic components (salt), acid, and moisture mobility increase electrical conductivity, while fats, lipids, alcohol decrease it. Electrical conductivity is linearly correlated with temperature when the electrical field is sufficiently high (at least 60 V/cm). Nonlinearities (sigmoid curves) are observed with lower electrical field strength. Electrical conductivity increases as the temperature and applied voltage increases and decreases as solids content increases. Lowering the frequency of AC during ohmic heating increases the electrical conductivity. The waveform can influence the electrical conductivity; through AC is usually delivered in sine waves, sawtooth waves increased the electrical conductivity in the some cases, while square waves decreased it. Electrical conductivity as opposed to raw sample showed increased electrical conductivity as opposed to raw samples when both were subsequently subjected to ohmic heating. The electrical conductivity of solids and liquids during ohmic heating of multiphase mixtures is also critically important. In an ideal situation, liquid and solid phases posses essentially equal electrical conductivities and would thus (generally) heat at the same rate. When there are differences in the electrical conductivity between a fluid and solid particles, the particles heat more slowly then a fluid when the electrical conductivity of the solid is higher than that of the fluid. Fluid motion (convective heat transfer) is also an important consideration when there are electrical conductivity differences between fluids and particles. Other product properties that may affect temperature distribution include the density and specific heat of the food product. When solid particles and a fluid medium have similar electrical conductivities, the component with the lower heat capacity will tend to heat faster. Heat densities and specific heats are conductive to slower heating. Fluid viscosity also influences ohmic heating; higher viscosity fluids tend to result in faster ohmic heating than lower viscosity fluids. Texture Analysis: Sensory evaluation is critically important to any viable food processes. Numerous publications have cited the superior product quality that can be obtained through decreased process time, though few published studies specifically quantify sensory and texture issues. Six stew formulations sterilized using ohmic heating before and after 3 years of storage were analyzed; the color, appearance, flavor, texture, and overall food quality ratings were excellent. Indicating that ohmic heating technology has the potential to provide shelf-stable foods mechanical properties of hamburgers cooked with a combination of conventional and ohmic heating were not different from hamburgers cooked with conventional heating. Microbial Death Kinetics: In terms of microbial death kinetics, considerable attention has been paid to the following question: does electricity result in microbial death, or is microbial death caused solely by heat treatment? The challenge in modeling microbial death kinetics is precise matching of time-temperature histories between ohmic heating and conventional process. The FDA has published a comprehensive review of microbial death kinetics data regarding ohmic heating. Initial studies in this area showed mixed results, though the experimental details were judged insufficient to draw meaningful conclusions. Researches compared death kinetics of yeast cells under ohmic heating. More recent work in this area has indicated those decimal reduction times of Bacillus Subtiles spores were significantly reduced when using ohmic heating at identical temperatures. These investigators also used a two-step treatment process involving ohmic heating, followed by holding and heat treatment, which accelerated microbial death kinetics. The inactivation of yeast cells in phosphate buffer by low-amperage direct current (DC) electrical treatment and conventional heating at isothermal temperature was examined. These researchers concluded that a synergistic effect of temperature and electrolysis was observed when the temperature became lethal for yeast. Future research regarding microbial death kinetics, survivor counts subsequent to treatment, and the influence of electricity on cell death kinetics are necessary to address regulatory issues. At the present time, assuming that microbial death is only a function of temperature (heat) results in an appropriately conservative design assumption. Vitamin Degradation Kinetics: Limited information exists regarding product degradation kinetics during ohmic heating. Researchers measured vitamin C degradation in orange juice during ohmic and conventional heating under nearly identical time-temperature histories and concluded that electricity did not influence vitamin C degradation kinetics. This study was conducted at one electrical field strength (E=23.9 V/cm). Others found that the ascorbic acid degradation rate in buffer solution during ohmic heating was a function of power, temperature, NaCl concentration, and products of electrolysis. Further research in this area could include the influence of electrical field strength, end point temperature and frequency of AC on the degradation of food components during ohmic heating. The characterization of electrolysis is also critical need in this area. Mechanisms of Microbial Inactivation The principal mechanisms of microbial inactivation in ohmic heating are thermal in nature. Occasionally, one may wish to reduce the process requirement or to use ohmic heating for a mild process, such as pasteurization. It may then be advantageous to identify additional non-thermal mechanisms. Early literature is inconclusive, since temperature had not been completely eliminated as a variable. Recent literature that has eliminated thermal differences, however, indicates that a mild electroporation mechanism may occur during ohmic heating. The principal reason for the additional effect of ohmic treatment may be its low frequency (50 60 Hz), which allows cell walls to build up charges and form pores. This is in contrast to high-frequency methods such as radio or microwave frequency heating, where the electric field is essentially reversed before sufficient charge buildup occurs at the cell walls. Applications of ohmic heating in food industries: Ohmic heating can be applied to wide variety of foods, including liquids, solids and fluid-solid mixture. Ohmic heating is being used commercially to produce liquid egg products in United States. It is being used in the United Kingdom and Japan for the processing of whole fruits such as Strawberries. Additionally, ohmic heating has been successfully applied to wide variety of foods in lab including Fruits and Vegetables, juices, sauces, stew, meats, seafood, pasta and soups. Widespread commercial adoption of ohmic heating in the United states is dependent on regulatory approval by the FDA, a scenario that requires full understanding of the ohmic heating process with regard to heat transfer (temperature distribution), mass transfer (concentration distribution, which are influenced by electricity), momentum transfer ( fluid flow) and kinetic phenomena (thermal and possibly electro thermal death kinetics and nutrient degradation) Research Related To Effect Of Ohmic Heating On Food Products: 1. Ohmic heating could up juice quality: Israeli scientists say that ohmic heating of orange juice has proved to be good way of improving the flavor quality of orange juice while extending sensory shelf life. The scientists were observed that sensory shelf life of orange juice could be extended to more than 100 days, doubling expectancy compared to pasteurization methods. Ohmic heating uses electricity to rapidly and uniformly heat food and drink, resulting in less thermal damage to the product. The technology has been around since the early 1900s, but it was not until the 1980s that food processing researchers began investigating the possible benefits to the industry. The scientists compared pasteurized orange juice, which had been heated at 9oËÅ ¡c for 50 sec, with orange that was treated at 90,120 and 150ËÅ ¡c for 1.13, 0.85 and 0.68 sec in an ohmic heating system. The experiment found that for all examples retention of both pectin and vit. C was reported similar. Likewise both treatments prevented the growth of micro-organisms for 105 days, compared to fresh orange juice. However, where the ohmic heated samples proved much stronger was in the preservation of flavors and the general taste quality over a period of time. The scientists tested five representative flavor compounds- decanal, octanol, limonene, pinene and mycrene. Testing showed that levels of these compounds were significantly higher in the ohmic treated samples after storage than in the pasteurized examples. The scientists results found that only adverse reaction that the ohmic treated orange juice had that it increased browning in the juice, although this was not reported to be visible, until after 100 days. Conversely the appearance of the ohmic heated samples was said to be visibly less cloudy. The implications of the findings to the juice industry could be wide reaching as quality is a major driving force for a product that is often marketed in the premium category. If the cost of implementation proves competitive then this could become a serious contender to pasteurized methods. (Siman et al 2005) 2. Ohmic heating behavior of hydrocolloid solutions: Aqueous solutions of five hydrocolloids (Carrageenan, 1-3%; xanthan, 1-3%; pectin, 1-5%; gelatin, 2-4% and starch, 4-6%) were heated in a static ohmic heating call at a voltage gradient of 7.24V cm-1. Time and temperaturedata, recorded at selected time intervals, were used to study the effect of concentration and temperature on the ohmic heating behavior of hydrocolloid solutions. Of the test samples examined, carrageenan gave the shortest time to raise the temperature from 20 to 100ËÅ ¡c: 4200,1600 and 1100s at 1, 2 and 3% concentraton respectively. For the same temperature raise, xanthan samples required 5500, 2300 and 1400s at 1, 2 and 3% concentration levels. Pectin and gelatin samples were found to exhibit even lower, but similar heating profiles. At highest concentration (5%), pectin took 7300s to reach 100 from 20ËÅ ¡c, and at all other concentrations, the time limit of 10,000s was exceeded before it reached 100ËÅ ¡c. The temperature of starch solutions never ex ceeded 62ËÅ ¡c within the specified time limit. Heating was found to be uniform throughout samples for carrageenan, pectin (1-3%) and gelatin samples. For xanthan and starch solutions, some non-uniformity in temperature profiles was observed. The observed ohmic heating behavior of hydrocolloid solutions corresponded well with their electrical conductivity values. The homogenesity of heating was related to rheological properties of hydrocolloid solutions and values. The homogenesity of heating was related to rheological properties of hydrocolloid solutions and their behavior at high temperature. (Marcotte et al 1998) 3. Design and performance evaluation of an ohmic heating unit for liquid foods: An experimental ohmic heating unit was designed and fabricated for continuous thermal processing of liquid foods. The unit was supported by a data acquisition system for sensing the liquid temperature distribution, line voltage and current with time. A separate small ohmic heating unit was also used for batch heating tests. The data acquisition system performed well and could record temperatures, voltage and current at intervals of two seconds. The performance of the ohmic heating unit was evaluated based on batch and steady state continuous flow experiments. Tests with 0.1 M aqueous sodium chloride solution showed the ohmic heating to be fast and uniform. In batch heating tests, the electrical conductivity of the liquid could be determined easily as a function of temperature using instantaneous values of the voltage gradient and current density. In continuous flow heating experiments, other physical properties, applied voltage gradient and dimensions of unit the heating. (Jindal et al, 1993) 4. Determination of starch gelatinization temperature by ohmic  heating: A method for measuring starch gelatinization temperature (T), determined from a change in electrical conductivity (à Ã‚ ±), was developed. Suspension of native starches with different starch/ water mass ratios and pre-gelatinized starches were prepared, and ohmicallly heated with agitation to 90ËÅ ¡c using 100V by AC power at 50 Hz, and a voltage gradient of 10 V/cm. the results showed that à Ã‚ ± of native starch suspensions was linear with temperature (R2>0.999) expect for the gelatinization range, but the linear relationship was always present for the pre-gelatinized starch-water system. It was seen that the shape of dà Ã‚ ±/dT versus T curve was essentially similar to the endothermic peak on a DSC thermo gram, and the gelatinization temperature could be conveniently determined from this curve. Thus, the segment profile on this curve was called the block peak. The reason for the decrease in à Ã‚ ± of native starch suspension in the gelatinization range was probably th at the area foe motion of the charged particles was reduced by the swelling of stearch granules during gelatinization. ( Tatsumi et al 2003) 5. Ohmic heating of strawberry products: electrical conductivity measurements and ascorbic acid degradation kinetics The effect of field strength and multiple thermal treatments on electrical conductivity of strawberry products were investigated. Electrical conductivity increase with temperature for all the products and conditions tested following linear relations. Electrical conductivity was found to depend on the strawberry- based product., an increase of electrical conductivity with field strength was obvious for two strawberry pulps and strawberry filling but not for strawberry-apple sauce. Thermal treatments caused visible changes (a decrease) in electrical conductivity values of both strawberry pulps tested, but the use of a conventional or ohmic pre-treatment induces a different behavior of the pulps conductivity values. Ascorbic acid degradation followed first order kinetics for both conventional and ohmic heating treatments and the kinetic constants obtained were in the range of the values reported in the literature for other food systems. The presence of an electric field does not affect ascorbic acid degradation. (Castro et al, 2003) 6. Polyphenoloxidase deactivation kinetics during ohmic heating of grape juice The heating method affects the temperature distribution inside a food and directly modifies the time-temperature relationship for enzyme deactivation. Fresh grape juice was ohmically heated at different voltage gradient (20, 30 and 40 V/cm) from 20ËÅ ¡C to temperatures of 60, 70, 80 or 90ËÅ ¡c and the change in the activity of polyphenoloxidase enzyme (PPO) was measured. The critical deactivation temperatures were found to be 60ËÅ ¡c or lower for 40V/cm were fitted to the experimental data. The simplest kinetic model involving one step first-order deactivation was better than more complex models. The activation energy of the PPO deactivation for the temperature range of 70-90ËÅ ¡c was found to be 83.5 kJ/mol. (Baysal et al, 2006) 7. Processing and stabilization of cauliflower by ohmic heating technology: Cauliflower is a brittle product which does not resist conventional thermal treatments by heat. The feasibility of processing cauliflower by ohmic heating was investigated. Cauliflower florates were sterilized in 10 kW APV continuous ohmic heating pilot plant with various configurations of pre-treatments and processing conditions. The stability of final products was examined and textural qualities were evaluated by mechanical measurements. Ohmic heating treatments gave a product of attractive appearance, with interesting firmness properties and proportion of particles >1cm. stabilities at 25ËÅ ¡c and 37ËÅ ¡c were verified and in one case, the product was even stable at 55ËÅ ¡c. Low temperature precooking of cauliflower, high rate and sufficient electrical conductivity of florates seem to be optimal conditions. The interest of using this electrical technology to process brittle products such as ready meals containing cauliflower was high lightened. (Sandrine et al, 2006 ) The commercial development of ohmic heating processes The authors discuss the problems of heat transfer techniques in cook-chill food processing. These include destruction of flavours and nutrients, and particle damage arising from high shear often employed to improve heat transfer rates. These heat transfer problems have now been overcome with the development of ohmic heating technology. The ohmic heating effect occurs when an electric current is passed through an electrically conducting product. In practice, low frequency alternating current (50 or 60 Hz) from the public mains supply is used to eliminate the possibility of adverse electro-chemical reactions and minimise power supply complexity and cost. Electrical energy is transformed into thermal energy. The depth of penetration is virtually unlimited and the extent of heating is governed only by the spacial uniformity of electrical conductivity throughout the product and its residence time in the heater. The authors briefly discuss the design features, temperature control and marke t acceptance of ohmic heating. (Skudder et al 1992) 8. Electrical conductivity of apple and sour cherry juice concentrates during ohmic heating Ohmic heating is based on the passage of electrical current through a food product that serves as an electrical resistance. In this study, apple and sourcherry concentrates having 20-60% soluble solids were ohmically heated by applying five different voltage gradients (20-60 V/cm). The electrical conductivity relations depending on temperature, voltage gradient and concentration were obtained. It was observed that the electrical conductivities of apple and sourcherry juices were significantly affected by temperature and concentration (P < 0.05). The ohmic heating system performance coefficients (SPCs) were defined by using the energies given to the system and taken up by the juice samples. The SPCs were in the range of 0.47-0.92. The unsteady-state heat conduction equation for negligible internal resistance was solved with an ohmic heating generation term by the finite difference technique. The mathematical model results considering system performance coefficients were compared with experimental ones. The predictions of the mathematical model using obtained electrical conductivity equations were found to be very accurate.  (Coskan et al 1999) CONCLUSION: The studies discuss the problems of heat transfer techniques in cook-chill food processing. These include destruction of flavours and nutrients, and particle damage arising from high shear often employed to improve heat transfer rates. These heat transfer problems have now been overcome with the development of ohmic heating technology. The Energy efficiency is more and also the cost of preservation is also low so, it is beneficial to use the this technique.

Technological Improvements and Their Impact in America Essay -- essays

Improvements in agriculture, transportation, and communication between 1790 and 1860 were the stepping stones for a greater America. From the cotton gin, to the steamboat, to the telegraph, new innovations were appearing all over. America had finally begun to spread its wings and fly. Due to the fact that cotton had to be separated by hand, it was costly commodity. One person could barely separate a pound by hand over the course of a day. It was not until 1793, when Eli Whitney invented the cotton gin that production of cotton soared. A worker on a plantation could now produce fifty pounds of cotton a day, instead of just one. With the increase in cotton production, came the increase in slave labor, which was used to harvest the cotton crop, making each slave an increasingly valuable asset. Westward migration was also seen as cotton spread throughout western land like a wildfire. Almost immediately, cotton was transformed into a major export. ?Cotton exports averaged about $9 million annually from 1803 to 1807, about 22 percent of the value of all exports, from 1815 to 1819, they averaged over $23 million, or 39 percent of the total, and from the mid-1830s to 1860, they accounted for more than half the value of all exports in the nation.? (Tindall and Shi, 418) Eli?s invention inspired other people to attempt to make their own farming tools. ?The development of effective iron plows greatly eased the backbreaking job of tilling the soil.? (Tindall, 419) In 1819, Jethro Wood improved the iron plow by using separate replaceable parts. Improvements thereafter included John Deere?s steel plow (1837) and the chilled-iron steel plow of John Oliver (1855). In 1831, a primitive grain reaper was invented by Cyrus McCormi... ...l Morse?s 1832 invention. It is quite possible that more social changes were triggered by the telegraph, than from any other invention. Before the telegraph, communications were delivered by boat, train, horseback, or hand. Now, news and messages could be received immediately. Together, the improvements in agriculture, transportation, and communication changed the ways of economic, social, and political life. By the 1850s, farming had become a leading commercial activity. The standard of living for many farm families also improved. ?Undeveloped land dotted with scattered farms, primitive roads, and modest local markets was transformed into an engine of capitalist expansion, audacious investment, and global reach.? (Tindall, 432) Tindall, George Brown and David E. Shi. America: A Narrative History. Vol. One. 7th ed. New York: W W Norton & Company, 2007.

Economics and Swot Analysis Essay

Before we start with the swot analysis of IBM lets understand what actually the SWOT is . The full form of SWOT is strength ,weakness opportunity and threat . so the basic meaning of swot analysis of any company is to judge this four factors of any company at certain given period of time . On the other hand the full form of PEST is Political, Economic, Social and Technological and the analysis of these four factors of any organization is called pest analysis. SWOT ANALYSIS : Strengths: 1. Founded in 1896 as the Tabulating Machine Company by Herman Hollerith, in Broome County, New York it is very much old and organization of high repute . 2. the leading IT Manufacturer and service provider . the 4th largest technology company and 2nd most valuable global brand . And they are consistently in top 10 for last 20 years . 3. Company is handling 95% of all business in the 1000 most profitable companies in the US. Having his branch in almost 200 places in this world. 4. Its value almost $70 billion. They have over 450,000 employees worldwide. 5. The first company who decide to establish dedicated labs for research on technology innovation . Weakness 1. The company has become too large that the operating cost of the company is very high . 2. The workforce who are working is very much efficient but also very expensive in nature 3. IBM is mainly dependent on corporate clients the nature of them is changing day by day . 4. They have vary much low share in pc market which is a growing segment right now Opportunities 1. Increased globalization is an important opportunity that can be exploited by IBM in order to balance the fluctuations in different economies. 2. IBM’s small-medium business (SMB) has improved over the years but there is definitely a need to increase its market share to have an overall competitive edge. 3. IBM needs to maintain a competitive edge in the marketplace and innovation is key and working with IT-related companies to create new products in the ever changing market; use patents to generate revenue. Threat 1. The fact that they are completely dependent on Microsoft (in their computer services division) could be a huge problem if anything ever happened to them. 2. Hackers and sensitive information can be exposed and exploited by individuals and IBM needs to be innovative with regards to firewalls and protective software. 3. The supply chain has very few suppliers, leaving IBM very little to negotiate with or switch to HP, Sun Microsystems are all competitors and are all threats to IBM’s bottom line. Their competitors are able to create cheaper products and make more a considerable profit. Smaller companies that can move faster and provide less expensive products and services than IBM can become very costly to IBM’s more lucrative bundles focusing more on larger companies with big budgets PEST ANALYSIS Political factors: The heavy taxes in the UK make the IBM server products increase the weakness on the price factor, especially on the premium price IBM products. Economic factors: The healthy economic environment with strong and stable GDP in the all regions provides a good market for the product and service business of IBM. Although the GDP increase rate is not fast, the stability could balance this disadvantage element. The service industry in the world contributed nearly 73.4% to the GDP in 2006. That indicated that the high value added service market in the world is matured, and the customer experience on the service would be higher or more difficult to be satisfied. Socio cultural factors: Population and the internet users, in 2006, the population in just U.K it was nearly 60,609,153, and according to CIA, (2007), more than half of these people (37.6 million in 2005) were internet users. The well known about the internet indicated the opportunities of relevant products and services Technological factors: Internet, A survey from CIA, (2007) shows that there were 6,064,860 Internet hosts in 2006, and more than 400 Internet Service Providers in 2000. In this sophisticated market, the opportunity and competition will exist together.

Induced Resistance in Plants

Induced resistance is a defense system within plants which allows them to resist attacks from pests such as fungal or bacterial pathogens or insects. The defense system reacts to the external attack with physiological changes, triggered by the generation of proteins and chemicals that lead to activation of the plants immune system. Think about this in the same way as you would consider the reaction of your own immune system to attack, from, for example, a cold virus. The body reacts to the presence of an invader through several different mechanisms; however, the result is the same. The alarm has been sounded, and the system mounts a defense to the attack. Two Types of Induced Resistance Two main types of induced resistance exist: systemic acquired resistance (SAR) and induced systemic resistance (ISR). Systemic acquired resistance occurs when a localized wound is created on the plant, causing necrosis. The resistance is stimulated when a treatment designed to induce the resistance is applied to the spot where the pathogen has invaded the plant. The treatment can come in the form of another microbe, or as a chemical, such as salicylic acid. (An interesting fact: salicylic acid is also used to make aspirin!) The treatment triggers a systemic response in the plant, and the immune response is signaled. Obviously, this process takes some time to occur, depending on the plant species, the environmental conditions, and the nature of the pathogenic attack.Induced systemic resistance occurs when plant roots are colonized by plant growth promoting rhizobacteria (PGPR), soil bacteria which directly and indirectly influence plant growth. When the PGPR sense a change in the plant, a physiological response is triggered via a pathway involving (again!) salicylic acid. The chemicals jasmonate and ethylene are also involved as signaling chemicals. Unlike SAR, necrotic lesions on the plant are not involved in ISR. Both resistance pathways lead to the same final ending -- the genes are different, the pathways are different, the chemical signals are different -- but they both induce the resistance of plants to attack by pests. Although the pathways are not alike, they can work synergistically, and therefore the scientific community decided in the early 2000s to consider ISR and SAR as synonyms. History of Induced Resistance Research The phenomenon of induced resistance has been realized for many years, but only since about the early 1990s has it been studied as a valid method of plant disease management. The most prophetic early paper on induced resistance was published in 1901 by Beauverie. Titled Essais dimmunization des vegetaux contre des maladies cryptogamiques, or Testing the immunization of plants against fungal diseases, Beauveries research involved adding a weakly virulent strain of the fungus Botrytis cinerea to begonia plants, and discovering that this imparted resistance to more virulent strains of the fungus. This research was followed up by Chester in 1933, who outlined the first general concept of plant defense systems in his publication titled The problem of acquired physiological immunity. The first biochemical evidence for induced resistance, however, was discovered in the 1960s. Joseph Kuc, widely considered to be the father of induced resistance research, demonstrated for the first time the induction of systemic resistance using the amino acid derivative phenylalanine, and its effect on imparting resistance of apples to apple scab disease (Venturia inaequalis). Recent Work and Commercialization of the Technology Although the presence and identification of several pathways and chemical signals have been elucidated, scientists are still unsure of the mechanisms involved for many plant species and many of their diseases or pests. For example, the resistance mechanisms involved for plant viruses are still not well understood. There are several resistance inducers -- called plant activators -- on the market. ActigardTMV was the first resistance inducer chemical on the market in the USA. It is made from the chemical benzothiadiazole (BTH) and registered for use in many crops, including garlic, melons, and tobacco. Another product involves proteins called harpins. Harpins are proteins produced by plant pathogens. Plants are triggered by the presence of harpins into a warning system to activate resistance responses. Currently, a company called Rx Green Solutions is marketing harpins as a product called Axiom. Key Terms to Know Phytoalexins: antimicrobial proteins that accumulate in plant cells following microbial infection. They do not appear in healthy tissues; they are only formed after infection or injury.Hypersensitive response: the rapid response triggered by a plant in response to pathogen attack.