Glossary of Terms Regarding Evolution

Glossary of Terms Regarding Evolution Following are definitions of common terms referring to the Theory of Evolution that everyone should know and understand, though this is by no means a comprehensive list. Many of the terms are often misunderstood, which can lead to an inaccurate understanding of evolution. The links lead to more information on the topic: Adaptation: Changing to fit a niche or survive in an environment Anatomy: Study of the structures of organisms Artificial Selection: Characteristics selected by humans Biogeography: Study of how species are distributed across the Earth Biological Species: Individuals that can interbreed and produce viable offspring Catastrophism: Changes in species that happen because of quick and often violent natural phenomena Cladistics: Method of classifying species in groups based on ancestral relationships Cladogram: Diagram of how species are related Coevolution: One species changing in response to changes in another species that it interacts with, particularly predator/prey relationships Creationism: Belief that a higher power created all life Darwinism: Term commonly used as a synonym for evolution Descent With Modification: Passing down traits that might change over time Directional Selection: Type of natural selection in which an extreme characteristic is favored Disruptive Selection: Type of natural selection that favors both extremes and selects against the average characteristics Embryology: Study of the earliest stages of development of an organism Endosymbiotic Theory: Currently accepted theory as to how cells evolved Eukaryote: Organism made of cells that have membrane-bound organelles Evolution: Change in populations over time Fossil Record: All known traces of past life ever found Fundamental Niche: All available roles an individual can play in an ecosystem Genetics: Study of traits and how they are passed down from generation to generation Gradualism: Changes in species that happen over long periods of time Habitat: Area in which an organism lives Homologous Structures: Body parts on different species that are similar and most likely evolved from a common ancestor Hydrothermal Vents: Very hot areas in the ocean where primitive life might have begun Intelligent Design: Belief that a higher power created life and its changes Macroevolution: Changes in populations at the species level, including ancestral relationships Mass Extinction: Event in which large numbers of species died out completely Microevolution: Changes in species at a molecular or gene level Natural Selection: Characteristics that are favorable in an environment and are passed down while undesirable characteristics are bred out of the gene pool Niche: ​Role an individual plays in an ecosystem Organelle:Â  Subunit within a cell that has a specific function Panspermia Theory: Early theory proposing that life came to Earth on meteors from outer space Phylogeny: Study of relative connections between species Prokaryote: Organism made up of the simplest type of cell; has no membrane-bound organelles Primordial Soup: Nickname given to the theory that life started in the oceans from the synthesis of organic molecules Punctuated Equilibrium: Long periods of consistency of a species interrupted by changes that happen in quick bursts Realized Niche: Actual role an individual plays in an ecosystem Speciation: The creation of a new species, often from evolution of another species Stabilizing Selection: Type of natural selection that favors the average of the characteristics Taxonomy: ​Science of classifying and naming organisms Theory of Evolution: Scientific theory about the origins of life on Earth and how it has changed over time Vestigial Structures: Body parts that seem to no longer have a purpose in an organism

How To Write Dates in Spanish

How To Write Dates in Spanish There is  a variety of subtle differences between writing common things in English and in Spanish. Such is the case with writing dates in the two languages: Where in English one might say February 5, 2019, a Spanish writer would express the date as 5 de febrero de 2019. Key Takeaways: Writing Dates in Spanish The most common way of writing dates in Spanish follows the form number de month de year.Names of the months are not capitalized in Spanish.With the exception of primero for first, the ordinal numbers are not used in dates in Spanish. Note that in Spanish the name of the month isnt capitalized. You can also spell out the number - as in cinco de enero de 2012 - but this is less common than using a numeral in the example above. However, in parts of Latin America, especially in areas with U.S. influence, you may also see the form abril 15 de 2018 in occasional use, and rarely you may see a period used in the year such as 2.006. Another important distinction is that in Spanish you should not imitate English by using ordinal forms such as tercero de marzo as a direct translation of third of March. The one exception is that you may say primero for first, so January 1st can be said as primero de enero. In numeral form, thats 1o, or a 1 followed by superscripted o, not a degree sign. Less commonly, the form 1ero is used. As in the examples below, dates are typically preceded by the definite article el in sentences. Sample Sentences Showing Use of Dates in Spanish El 16 de septiembre de 1810 era  el dà ­a de independencia de Mà ©xico. (Sept. 16, 1810, was Mexicos independence day.) La Epifanà ­a se celebras el 6 de enero de cada aà ±o en los paà ­ses hispanohablantes. (Epiphany is celebrated in Jan. 6 of each year in Spanish-speaking countries.) El 1 de enero es el primer dà ­a del aà ±o en el calendario gregoriano. (Jan. 1 is the first month of the year of the Gregorian calendar.) El proceso de recuento parcial comenzà ³ el 3 de mayo y todavà ­a continà ºa. (The partial recount process began on May 3 and still continues.) Desde el aà ±o de 1974, el primero de julio celebramos el Dà ­a del Ingeniero en Mà ©xico. (Since the year 1974, we celebrate the Day of the Engineer on July 1st.) Use of Roman Numerals and Abbreviated Forms In abbreviated form, Spanish typically follows a day-month-year pattern using a capitalized Roman numeral for the month. The units may be separated by spaces, slashes, or hyphens. Thus the abbreviated form of July 4, 1776, can be written in these ways: 4 VII 1776, 4/VII/1776, and 4-VII-1776. Theyre the equivalent of 7/4/1776 in American English or 4/7/1776 in British English. Common forms used for B.C. are aC and a. de C. -   for antes de Cristo  or before Christ - with variations in punctuation and sometimes the use of J.C. (Jesucristo) instead of merely using the letter  C. In scholarly writing, you may use AEC  as the equivalent of the English BCE, which means antes de la Era Comà ºn  or Before the Common Era. The equivalent of A.D. is despuà ©s de Cristo  or after Christ and can be abbreviated d. de C.  or dC  with the same variations as noted above. You also may use EC  (Era Comà ºn) for CE (Common Era). The abbreviations AEC  and EC  are even less commonly used in Spanish than their English equivalents are in English, mainly because they arent universally understood. They normally shouldnt be used unless demanded by the context, such as if writing for publication in an academic journal. Pronouncing the Years The years in Spanish are pronounced the same as other cardinal numbers are. Thus, for example, the year 2040 would be pronounced as dos mil cuarenta. The English custom of pronouncing the centuries separately - in English we typically say twenty-forty instead of two thousand forty - is not followed. Saying veinte cuarenta instead of dos mil cuarenta would strike native Spanish speakers as the mark of an English speaker. Using Prepositions With Dates Spanish does not use a preposition as the equivalent of on when indicating that something happens on a particular date. The date itself functions as an adverbial phrase, as it does in English when on is omitted. Such examples include la masacre ocurrià ³ el 14 de marzo wherein the phrase means The massacre occurred on March 14, with the Spanish word for on (en) not used. Similarly in English, one could correctly say The massacre occurred March 14.   During or throughout, on the other hand, can be added into the phrase by including the Spanish word for this, durante.  Such is the case in the Spanish version of the sentence Space exploration began during the 20th Century, which can be written as Durante el siglo XX dio comenzà ³ la exploracià ³n espacial.

Strategy Implementation Essay Example | Topics and Well Written Essays - 1000 words

Strategy Implementation - Essay Example This report discusses the strategy that needs to be implemented within CPK and what are the ways through which the strategy can be implemented. The strategic option that is deemed to be suitable for CPK to achieve sustainable competitive advantage is through the adoption of the Blue Ocean strategy and this paper analyzes CPK’s resources to carry out this strategy. Introduction California Pizza Kitchen is a California based dining restaurant that specializes in providing different varieties of pizza. According to their website they have 265 stores in 32 states and ten foreign countries. The company is expanding this business with great vigor and energy. The main purpose of this paper is to evaluate the control environment in the organization and assessing the company’s ability to follow the Blue Ocean strategy. This includes the assessment of the structure, design, control systems and the people working in the organization. ... Main Body The mission statement of CPK is to â€Å"introduce flavors and tastes from around the world, from Thai to Jamaican Jerk†¦all on a pizza in an upscale environment† (About CPK, cpk.com). This mission statement seems to be too broad and according to the innovative trend carried out at CPK (Offering new flavors and new menu items) (CPK, Press Release), it seems that the mission statement is followed appropriately. To ascertain whether CPK can implement the Blue Ocean strategy, proper research of the company’s resources and abilities is done through these three parts: Structuring The structuring part includes the analysis of processes, relationship and organizational structure and their bonding with each other to make them work more smoothly. The processes at CPK are that Larry S. Flax looks at the operations and the menu of the company whilst Richard S. Rosenfield is in charge of the financial and other investor issues. The organizational structure at CPK is a centralized sort of a structure with a proper Board of directors consisting of 2 CEOs and 5 executive directors. It seems that the company is operated in a rigid manner, sort of an autonomous structure but this power is usually vested within both the CEOs of the company rather than any one of them. The CEOs work together in collaboration so that it might help in succession planning; this clearly suggests that the company is forward sighted. (Business Week, Oct 2009) According to the autonomous structure, it clearly seems that the company offers same menu at all the locations that it has around the globe. Although this may be very beneficial as consumers might be able to get all the renowned varieties offered by CPK but this may also have some implication e.g. the taste of the people situated in other

Current Criminal Justice or Security Policy Issue Essay

Current Criminal Justice or Security Policy Issue - Essay Example After a one-year demonstration phase and testing of the 5,000 life vests distributed to 15 police departments, except our department, 18 shooting occurrences ensued in which the Kevlar body armor was able to shield the officers successfully (DOJ, 2005). However, the utilization of body armor has not been effectively implemented in our Agency - the X-007 Agency. This only means law enforcers under our office are not well protected. There have been shooting occurrences in the past in which, agents under our department have gone to the scene of the crime without a body armor as a protection. The rising incidents of criminality in our community, especially gun shooting incidences where armed robbers and armed men attack banks and other business establishments cause alarm on our local community. Our department was also alarmed as the safety and security of our agents is at stake. Thus, the agency plans to implement a body armor wearing guidelines for the 25 member enforcers of this local agency. In implementing this policy, the agency needs to bear in mind the issues with regards the choice of body armor to purchase. The Second Chance armor, for instance worn by a police officer in Forest Hills failed to protect him and thus when he got shot the bullet pierced through his armor and fatally wounded the enforcer. Studies show that armors made of Zylon or Kevlar deteriorate after a period of time as a result of environmental factors. Thus, in implementing this policy, the agency decided that the Kevlar armor, National Institute of Justice certified vests, will be used but only for a limited period of time. As of now, the agency is waiting for the results of the experiments of the National Institute of Justice which will provide for the duration the Kevlar vests could be used. As the vest deteriorate easily as a result of some environmental and chemical factors, the the NIJ report can also enlighten us on how to care for the vests. The manufacturer of the body armor also provid ed kits in which the officers will find inserts and extra thin padding for protection. This inserts will also provide care for the vests. The vests will be provided for by the purchasing department and should be worn at all times by the officers during their time of duty. For the effective implementation of this policy, guidelines in wearing the vests will be provided for in writing to the officers involved. Officers on active duty who are found not wearing the vest will be penalized as the agency. As the officers comprise of 25 agents, one agent will be tasked to check and record as well as write reports of the uses of the new vests. Partners must another partner if the other is wearing the vest or not. It is the responsibility of the police partners to check the other. If a police partner notices that the other is not wearing the vest during his time of duty, the officer must inform his supervisor immediately by writing a report ((Putt and Springer 1982). A monthly incidence report must also be written by the supervisor on the wearing of the vests, the incidences that occurred while the vests are worn, the condition of the vests and the conditions of the wearer as well. If vests appear to have deteriorated, the supervisor and the officer who used the vest must submit a report and inform

The Turbidity Test for Pasteurized Milk

The Turbidity Test for Pasteurized Milk Milk and dairy products, such as cream and yoghurt, are an important food group in the food pyramid. This food group provides us with calcium, which is not only crucial in strengthening our bones, but also important in many biological processes, such as facilitating the release of neurotransmitters that transmit nerve impulses across a synapse. Since dairy products serve such importance in our diet, dairy products manufacturing industry takes extra precaution in ensuring that these products meet the guidelines set by statutory bodies, one of which is that the maximum lactic acid content allowed in milk is 0.15% w/w. Hence, the industry will employ various methods to determine the quality of milk. As such, in order to better understand these industrial methods, 2 groups of experiments relating to titratable acidity (TA) of selected foods and turbidity test for pasteurized, UHT and sterilized milk were carried out. The titratable acidity test allows us to determine the titratable acidi ty of a sample as lactic acid (for dairy products) or citric acid (for lemon curd) equivalent. Basically, TA, as an acid equivalent, of a food product measures the total amount of that particular reference acid in the selected food. This reference acid is the major acid component, amongst all types of acid present in the food, which we want to quantify. TA is different from pH as pH only measures the [H+] dissociated from the acid molecules. Hence, TA is a more accurate measure of the degree of spoilage of dairy products than pH. The turbidity test however, serves a different function in terms of quality control. It is usually used by the industry to test if sterilized milk products have been sufficiently sterilized. Titratable Acidity of Selected Foods Materials Phenolphthalein as indicator 50.00ml burette 10.0ml graduated pipette White porcelain basin Magnetic stirrer Experiment 1: Titratable Acidity of Milk Pasteurized milk (Farmhouse Fresh Milk), expires on 20/9/12 UHT milk (Marigold UHT Full Cream), expires on 15/6/13 0.01M sodium hydroxide (actual concentration is 0.0107M) Experiment 2: Titratable Acidity of Cream Sour cream (Bulla Sour Cream), expires on 14/9/12 Yoghurt (FN Alive Yoghurt), expires on 11/9/12 0.1M sodium hydroxide (actual concentration is 0.105M) pH meter Experiment 3: Titratable Acidity of Lemon Curd Lemon curd (Waitrose lemon curd), expired on Feb 12 0.1M sodium hydroxide (actual concentration is 0.105M) Methods Titration of selected food products against NaOH of known concentrations were carried out in order to determine the titratable acidity of these food products. The titratable acidity in lactic acid or citric acid equivalent was then determined by via stoichiometric ratio of the acid to the amount of NaOH, as seen in the stoichiometric calculations below. 3 sets of titrations for 3 different groups of food products, mainly pasteurized milk and UHT milk, sour cream and yoghurt, and lemon curd, were carried. Experiment 1: Titratable Acidity of Milk 10.0 ml of pasteurized milk was transferred to a white porcelain basin. 1.0 ml of phenolphthalein indicator was then added to this sample. The burette was filled up with 0.01M NaOH and then titrated against the pasteurized milk sample. End-point of titration was identified when a pale pink colouration persisted for at least 10 s. Initial and final burette readings were recorded in Table 1 below. The procedure was repeated thrice for both pasteurized and UHT milk. Experiment 2: Titratable Acidity of Cream 10.00 g of sour cream was transferred to a white porcelain basin. 10.0 ml of water was added to the sample and mixed and pH was then measured. 1.0 ml of phenolphthalein indicator was added to the diluted sample. The burette was filled up with 0.1M NaOH and then titrated against the sour cream sample. End-point of titration was identified when a pale pink colouration persisted for at least 10 s. Initial and final burette readings were recorded in Table 2 below. The procedure was repeated thrice for both sour cream and yoghurt. Experiment 3: Titratable Acidity of Lemon Curd 10.00 g of lemon curd was transferred to a white porcelain basin. 10.0 ml of water was added to the sample and mixed. 1.0 ml of phenolphthalein indicator was added to the diluted sample. The burette was filled up with 0.1M NaOH and then titrated against the lemon curd sample. End-point of titration was identified when a pale pink colouration persisted for at least 10 s. Initial and final burette readings were recorded in Table 3 below. The procedure was repeated two more times. Results Experiment 1: Titratable Acidity of Milk Table 1: Titration of pasteurized and UHT milk against 0.01M NaOH Milk sample vol. of milk measured (ml) average vol. of milk (ml) initial burette reading (ml) final burette reading (ml) vol. of NaOH used (ml) average vol. of NaOH used* (ml) ÂÂ  Pasteurized Milk 10.0 10.0 50.00 37.65 12.35 12.35 10.0 37.65 25.15 12.50 10.0 25.15 12.80 12.35 ÂÂ  UHT Milk 10.0 10.0 50.00 37.70 12.30 12.30 10.0 37.70 25.30 12.40 10.0 25.30 13.00 12.30 Pasteurized Milk CH 3 CH OH C O- Na+ O CH 3 CH OH C OH O + NaOH Ã   + H2O (1) Amount of NaOH used = (Average vol. of NaOH used) x [NaOH] = (12.35/1000)(0.0107) = 1.32 x 10-4 mol From (1), lactic acid : NaOH is 1:1 amount of lactic acid in 10.0ml of pasteurized milk = 1.32 x 10-4 mol Concentration of lactic acid (in mol/100mL) equivalent in pasteurized milk = (1.32 x 10-4) / (10/100) = 1.32 x 10-3 mol/100mL Concentration of lactic acid equivalent in g/100mL in pasteurized milk = (molar concentration (in mol/100mL) of lactic acid equivalent) x (molar mass of lactic acid) = (1.32 x 10-3)(90.08) = 0.119 g/100mL UHT Milk Amount of NaOH used = (Average vol. of NaOH used) x [NaOH] = (12.30/1000)(0.0107) = 1.31 x 10-4 mol From (1), lactic acid : NaOH is 1:1 amount of lactic acid in 10.0ml of UHT milk = 1.31 x 10-4 mol Concentration of lactic acid (in mol/100mL) equivalent in UHT milk = (1.31 x 10-4) / (10/100) = 1.31 x 10-3 mol/100mL Concentration of lactic acid equivalent in g/100mL in UHT milk = (molar concentration (in mol/100mL) of lactic acid equivalent) x (molar mass of lactic acid) = (1.31 x 10-3)(90.08) = 0.118 g/100mL From the calculations, it can be seen that both the titratable acidities of pasteurized milk and UHT milk in lactic acid equivalent are below 0.15%, the maximum allowed titratable acidity of milk in lactic acid equivalent. As such, both samples are deemed safe for consumption. The titratable acidity of pasteurized milk is also observed to be slightly above that of UHT milk by a very minute concentration of 0.001 g/100mL. This suggests that pasteurized milk contains slightly more microbes than UHT milk, which goes in tandem with the properties of pasteurized milk. This is because pasteurized milk is heated to about 65oC for at least 30 minutes in order to preserve the flavor of milk, while UHT milk is heated at 135oC for about 2 seconds6. Hence, fewer microbes are killed in pasteurized milk than UHT milk. As such, pasteurized milk will have slightly higher lactic acid concentration which is produced from the fermentation of lactose by microbes. However, the magnitude of difference of 0.001 g/100mL obtained from the titration results is too small to make the above conclusive deduction. The average vol. of NaOH used is almost identical for both milk samples as there is only a difference of 0.05 ml, making the titration results somewhat anomalous. The main reason for this anomaly is the subjectivity of the end-point of titration. The colour change of phenolphthalein from colourless to pale pink is very difficult to ascertain by naked eye for the inexperienced, unlike workers in this industry who carry out large volumes of titrations every day. As such, the faint pink that I observed in pasteurized milk is most probably not the true end-point of titration or it could be that the faint pink I observed in UHT milk is over the end-point of titration for UHT milk. Experiment 2: Titratable Acidity of Cream Table 2: Titration of sour cream and yoghurt against 0.1M NaOH Cream sample pH of sample average pH mass of sample (g) average mass of sample (g) initial burette reading (ml) final burette reading (ml) vol. of NaOH used (ml) average vol. of NaOH used* (ml) ÂÂ  Sour Cream 4.48 4.49 10.00 10.00 50.00 44.60 5.40 5.40 4.50 10.01 44.60 39.20 5.40 4.50 9.99 39.20 33.80 5.40 ÂÂ  Yoghurt 4.43 4.38 10.01 9.99 50.00 37.90 12.10 12.30 4.34 10.00 37.90 25.60 12.30 4.38 9.98 25.60 13.30 12.30 Sour Cream Amount of NaOH used = (Average vol. of NaOH used) x [NaOH] = (5.40/1000)(0.105) = 5.67 x 10-4 mol From (1), lactic acid : NaOH is 1:1 amount of lactic acid in 10.00g of sour cream = 5.67 x 10-4 mol Mass of lactic acid in 10.00g of sour cream = (amount of lactic acid) x (molar mass of lactic acid) = (5.67 x 10-4)(90.08) = 0.0511g Concentration of lactic acid equivalent (in %w/w) in sour cream = (mass of lactic acid in 10.00g of sour cream) / (average mass of sour cream) x 100% = (0.0511) / (10.00) x 100% = 0.511% (w/w) Yoghurt Amount of NaOH used = (Average vol. of NaOH used) x [NaOH] = (12.30/1000)(0.105) = 1.29 x 10-3 mol From (1), lactic acid : NaOH is 1:1 amount of lactic acid in 9.99g of yoghurt = 1.29 x 10-3 mol Mass of lactic acid in 9.99g of yoghurt = (amount of lactic acid) x (molar mass of lactic acid) = (1.29 x 10-3)(90.08) = 0.116 g Concentration of lactic acid equivalent (in %w/w) in yoghurt = (mass of lactic acid in 9.99g of yoghurt) / (average mass of yoghurt) x 100% = (0.116) / (9.99) x 100% = 1.16% (w/w) From the results of this experiment in Table 2, we can see that titratable acidity is not equal to pH, and it shares an inverse relationship with pH, where pH = -lg[H+]. This is because lactic acid is an organic acid and hence it is a weak acid. As such, lactic acid only partially dissociates, giving a [H+] that is lower than the total lactic acid concentration. This is due to the low acid dissociation constant, Ka, of lactic acid. However, by proportionality, it is observed that higher concentrations of lactic acid molecules will give a higher deprotonated [H+]. This is observed in Table 2 where the lower pH of yoghurt corresponds to a higher average volume of NaOH required to neutralize the lactic acid present. In addition, another observation is that yoghurt requires more than twice the volume of 0.1M NaOH to neutralize the lactic acid present as compared to sour cream even though yoghurt is lower in pH by 0.11. This is mainly attributed to the presence of probiotics added into yoghurt. As such, this means that more lactose in yoghurt is converted into lactic acid, resulting in the marked difference in average vol. of NaOH required for neutralization. This second observation also proves that pH is not a true measure of total lactic acid content in dairy products as this small difference in pH is accompanied by a larger than proportionate difference in volume of NaOH required for neutralization. Experiment 3: Titratable Acidity of Lemon Curd Table 3: Titration of lemon curd against 0.105M NaOH Sample mass of sample (g) average mass of sample (g) initial burette reading (ml) final burette reading (ml) vol. of NaOH used (ml) average vol. of NaOH used* (ml) Lemon Curd 10.00 10.00 50.00 29.20 20.80 20.35 10.00 29.20 8.90 20.30 10.00 50.00 29.60 20.40 *As 3 sets of titration were conducted for each sample in order to improve the precision and reproducibility of the titration results, the average volume of NaOH was taken as the average of the 2 closest values of vol. of NaOH used in titration so as to be more precise. C Na+O- O CH 2 C OH C O- Na+ O CH 2 C O- Na+ O C HO O CH 2 C OH C OH O CH 2 C OH O + 3NaOH Ã   + 3H2O (2) Amount of NaOH used = (Average vol. of NaOH used) x [NaOH] = (20.35/1000)(0.105) = 2.14 x 10-3 mol From (2), citric acid : NaOH is 1:3 amount of citric acid in 10.00g of lemon curd = (amount of NaOH used) / 3 = 7.13 x 10-4 mol Molar mass of citric acid = 6(12) + 8(1) + 7(16) = 192 g mol-1 mass of citric acid in 10.00g of lemon curd = (amount of citric acid) x (molar mass of citric acid) = (7.13 x 10-4)(192) = 0.137 g Concentration of citric acid equivalent (in % w/w) in lemon curd = (mass of citric acid in 10.00g of lemon curd) / (average mass of lemon curd) x 100% = (0.137) / (10.00) x 100% = 1.37% (w/w) As calculated above, the concentration of citric acid equivalent in lemon curd is 1.37% (w/w), which is well above the minimum standard of 0.33% (w/w) set by legislation in some parts of the world. Hence, it can be deduced that this sample of lemon curd has passed the quality control measure. Citric acid is used as the reference for quality control of lemon curd mainly because citric acid is present in the largest quantity in lemons. Hence, measuring citric acid concentration present will be a good measure of the quality of the lemon curd. As such, this is a quality lemon curd sample. Even though this lemon curd product expired on February 2012, the citric acid content should not be significantly affected by microbial decomposition mainly because the acidic environment due to citric acid is not suitable for most bacteria to thrive. Discussion There are a few experimental procedures which can be improved on. Firstly, as mentioned in the results of experiment 1, the faint pink observed to mark the end-point of titration is subject to a large margin of human error. As such, a better method to solve the issue of colour subjectivity is to use a colorimeter to determine an intensity of pink as the end-point of titration, thus eliminating any inaccuracies that result from human error. Secondly, it was observed that the dilution of products of a more viscous consistency, such as sour cream and lemon curd, did not yield a homogenous consistency as compared with the milk samples and yoghurt. As such, the titrated NaOH may not have actually reacted with all the acid molecules as some acid molecules may be trapped inside the granular particles. This can be overcome by vortexing the cream and water mixture in a sealed round-bottom conical flask to ensure a homogenous solution is obtained, allowing us to obtain more accurate titration results. Thirdly, for runny liquid samples such as milk, there is a risk of spillage due to splashing when the magnetic stirrer operates probably due to the large exposed opening of the porcelain basin. Splashing can be overcome by using a conical flask to contain the samples and place a white tile under the conical flask so that the change in colour of milk can be made more obvious. This is because a conical flask has a much narrower neck and therefore a significantly narrower opening, thus minimizing spillage from splashing. In this way, more accurate titration results can be obtained. For lemon curd, simply measuring the citric acid concentration is insufficient to conclude a quality product. This is mainly due to the possibility of adulteration of lemon curd by adding more citric acid chemical, just like how milk was adulterated by the adding melamine. As such, additional qualitative methods can be employed, such as measuring the concentration of certain chemical substances more unique to lemon, such as limonene. Turbidity test for pasteurized, UHT and sterilized milk Materials Ammonium sulphate powder Pasteurized milk UHT milk Sterilized milk Method 4.0g of ammonium sulphate, (NH4)2SO4, was dissolved in 20.0 ml of pasteurized milk. The mixture was allowed to stand for at least 5 min and subsequently filtered. 5 ml of the filtrate was collected in a test-tube and then placed in boiling water bath for at least 5 min. The test-tube containing filtrate was then cooled in cold water and the contents were examined for presence of turbidity. Results Discussion Table 4: Turbidity test results Sample Observation Pasteurized milk A cloudy pale yellow solution with precipitation was observed. UHT milk A cloudy pale yellow solution was observed. Sterilized milk A clear pale yellow solution was observed. The turbidity test is useful in telling us if a sample of milk is sufficiently sterilized, whereby a clear solution will be observed. The turbidity test is first carried out by adding a denaturing agent, usually ammonium sulphate, (NH4)2SO4, to the milk sample. As NH4+ exhibits acidic properties, as shown in the following equation, NH4+ + H2O Ã   NH3 + H3O+ this addition of ammonium ions will bring about an increase in [H+], resulting in the disruption of casein micelle structure. This causes casein proteins to precipitate and coagulate as they interact with the ammonium and sulphate ions. For those casein and whey proteins that are already denatured by heat treatment during processing, ammonium and sulphate ions will form interactions with the charged R-groups of the acidic and basic amino acid residues, causing them to precipitate out of the solution. These precipitate are obtained as the residue from filtration. The filtrate obtained contains mostly undenatured whey proteins and probably some unprecipitated protein molecules encapsulated in the casein micelle structure amidst a solution of ammonium sulphate and other soluble milk products such as lactose. Upon heat treatment in a 100oC water bath, the milk proteins denature and are thus exposed to ammonium sulphate. They undergo the same mode of action with ammonium sulphate as described above, resulting in the observed precipitation. Referring to AVA regulations, pasteurised milk is defined to be milk that has been subjected to a single heat-treatment of 62.8 65.6oC for at least 30 min or 72 73.5oC for at least 15 s; UHT milk is defined as milk that has been heated at a temperature of at least 135oC for at least 2 s; sterilized milk is milk heated to 100oC long enough to sufficiently kill all microbes. As such, sterilized milk will have all the casein and whey proteins fully denatured and free in the milk due to prolonged heating. Whereas UHT milk will have a slight concentration of undenatured proteins present due to a short high heat treatment. For pasteurized milk however, it will contain the highest concentration of undenatured proteins due to lowest heat treatment temperature. Hence, the experimental observation in Table 4 clearly fits the hypothesis. On a side note, the yellow pale solution observed is most likely due to the Maillard reaction between lactose in and amino compounds in milk. Conclusion Titratable acidity and the turbidity test for milk is but only 2 out of the many methods that the milk processing industry employs to ensure that the heat treatments have produced milk that are safe for human consumption. The main disadvantage that lies with milk treated with higher heat processes is the loss of flavour. The nutrients that are lost during heat are usually replaced (e.g. enriched milk) and hence this is less of a concern for milk. As such, it is the companys decision on whether to process milk with an emphasis on taste or shelf-life. Nevertheless, it is of utmost importance that the milk products remain well within the margin of safety as stated by regulations. At the same time, regulatory bodies need to stay alert and play a part in ensuring that companies follow the safety guidelines, less an incident like the adulteration of dairy products through melamine addition may occur again.

Ohm’s Law Series-Parallel Circuits Calculation Essay

To end up the discussion of Series-Parallel Circuits, I would like to post this last one remaining topic which is about Ohm’s Law of Series-Parallel Circuits for currents and voltages. I did not even mentioned in my previous topics on how to deal with its currents and voltages regarding this type of circuit connection. Ohms Law in Series-Parallel Circuits Ohm’s Law in Series-Parallel Circuits – Current The total current of the series-parallel circuits depends on the total resistance offered by the circuit when connected across the voltage source. The current flow in the entire circuit and it will divide to flow through parallel branches. In case of parallel branch, the current is inversely proportional to the resistance of the branch – that is the greater current flows through the least resistance and vice-versa. Then, the current will then sum up again after flowing in different circuit branch which is the same as the current source or total current. The total circuit current is the same at each end of a series-parallel circuit, and is equal to the current flow through the voltage source. Ohm’s Law in Series-Parallel Circuits – Voltage The voltage drop across a series-parallel circuits also occur the same way as in series and parallel circuits. In series parts of the circuit, the voltage drop depends on the individual values of the resistors. In parallel parts of the circuit, the voltage across each branch are the same and carries a current depends on the individual values of the resistors. If in case of circuit below, the voltage of the series resistance forming a branch of the parallel circuit will divide the voltage across the parallel circuit. If in case of the single resistance in a parallel branch, the voltage across is the same as the sum of the voltages of the series  resistances. The sum of the voltage across R3 and R4 is the same   as the voltage across R2. Finally, the sum of the voltage drop across each paths between the two terminal of the series-parallel circuit is the same as the total voltage applied to the circuit. Let’s have a very simple example of this calculation for this topic. Considering the circuit below with its given values, lets calculate the total current, current and voltage drop across each resistances. What is the total current, current and voltage across each resistancesHere is the simple calculation of the circuit above: a. Calculate first the total resistance of the circuit: The equivalent resistance for R2 and R3 is: R2-3 = 25X50/ 25+50 = 16.67 ohms R total = 30 ohms + 16.67 ohms = 46.67 ohms b. Calculate the Total Current using Ohm’s Law: I1 = 120V / 46.67 Ohms = 2.57 Amp. Since R1 is in series connection, the total current is the same for that path. c. Calculating the voltage drop for R1: VR1 = 2.57 Amp x 30 ohms = 77.1 volts d. Calculate the voltage drop across R2 and R3. Since the equivalent resistance for R2 and R3 as calculated above is 16.67 ohms, we can now calculate the voltage across each branch. VR2 = VR3 = 2.57 Amp x 16.67 ohms = 42. 84 volts e. Finally, we can now calculate the individual current for R2 and R3: I2 = VR2 / R2 = 42.84 volts / 25 ohms = 1.71 Amp. I3 = VR3 / R3 = 42.84 volts / 50 ohms = 0.86 Amp. You may also check if the current in each path of the parallel branch are correct by adding its currents: I1 = I2 + I3 = 1.71 Amp + 0.86 Amp = 2.57 Amp. which is the same as calculated above. Therefore, we can say that our answer is correct.

Essay about Immense Heroism in Homer’s Iliad - 1664 Words

Immense Heroism in Homer’s Iliad The Iliad opens with the anger of Peleus son, Achilleus, (1.1) and closes with the burial of Hektor, breaker of horses (24.804).1 The bracketing of the poem with descriptions of these two men suggests both their importance and their connection to one another. They lead parallel lives as the top fighters in their respective armies, and, as the poem progresses, their lives and deaths become more and more closely linked. They each struggle to fulfill the heroic ideal, and they both grapple with temptations that lure them away from heroism. While Hektor embodies the human heroic ideal, Achilleus strives to surpass human heroism to achieve some identification with the divine. These delusions of†¦show more content†¦He is also very attached to his wife, Andromache, the rest of his family, and the entire city of Troy. When he travels into Troy to fetch Paris, he makes a deliberate detour to visit his family and they bid him to remain within the city walls. But although he loves hi s family intensely, he resists the temptation to remain with them. He says that he must answer the call to win for my own self great glory (6.446). He is determined to stay on the path of the hero, but it is very difficult for him to resist the pull of his loved ones. Just before his fatal encounter with Achilleus, he is almost swayed by his family to stay within the walls of Troy. Why does the heart within me debate on these things? he asks himself. (22.122) He is constantly torn between heroism and familial ties, but he finally chooses the path of glory as he turns to face Achilleus, his murderer. Achilleus, on the other hand, strays from the way of the hero by denying his mortality and fancying himself a god. He is, after all, the son of a goddess. But Thetis could not endow her son with immortality, only with greatness. 2 Achilleus attitude towards the battles taking place just outside his ship is reminiscent of how the immortal gods react to the battles. For most of the poem, he sits back from the fighting and observes it from afar. When the members of the embassy come to entice him back into the battle, they find him delighting his heart in aShow MoreRelatedThe Iliad And The Odyssey1317 Words   |  6 PagesThroughout The Iliad and The Odyssey, both Achilles and Odysseus go through intense acts of heroism, internal and external hardships, and fluctuations in confidence. During the epic, The Odyssey, the main character, Odysseus, has to endure many hardships which show. He has to show tremendous amounts of heroism and confidence just to keep his crew and himself alive. He has to rival and face many gods that despise him along with many humans. This theme can also be reflected from Homer’s The Iliad, where theRead MoreWilliam Shakespeare s Julius Caesar1641 Words   |  7 Pagesrealization of the fact that King Hamlet was betrayed. EZ Hyperion is one of the 12 titans, born of Gaia and Uranus, who represented the Earth and Sky correspondingly. He is the god of light and fitting titled the â€Å"High One†. Along with possessing immense power himself, he is also the father of a major Heavenly bodies, like the sun God Helios and the moon Goddess Selene. Hyperion is a symbol of power and is considered the Titan of the pillar of the East. Hyperion, along with the other Titans, was overthrownRead MoreJohn Milton s Paradise Lost2283 Words   |  10 Pagespeople write Epics, to tell of cultures unknown to many, and interpret stories of the past. The genre of the Epic poem has been molded by the authors and storytellers, as each author writes different stories and comes from different cultures. Homer’s Iliad and Odyssey would not have had the Trojan war as such an integral event if the city-states of Troy and the Greek city-states had not been warring so often. Paradise Lost would not have been written the way it was if at all if Christian societies