Architecture Of Internet Application For Cloud Computing

Figure: 1.1: Architecture of Internet application in cloud computing [4] As each server machine can host multiple application so it is important that application should be stateless for the reason that every application store their position information in backend storage servers, so that is repeated safely but it may cause storage servers becomes overloaded but the focus of proposed work is on application tire presenting a architecture is representative of a huge place of internet services hosted in the cloud computing environment even through providing infinite capacity on demand. Moreover, on-demand provisioning provides a cost-efficient way for already running businesses to cope with unpredictable spikes in the workload. Nevertheless, an efficient scalability for an Internet application in the cloud requires a broad knowledge of several areas, such as scalable architectures, scalability components in the cloud, and the parameters of scalability components. With the increase in numbers and size of on-line communities are increasing effort to exploit cross-functionalities across these communities. However, application service providers have encountered problems due to the irregular demand for their applications, especially when external events can lead to unprecedented traffic levels to and from their application [5]. Dynamic nature of demand and traffic forces require for an extremely scalable explanation to enable the availabilityShow MoreRelatedWeb Services, Cloud Computing1327 Words   |  6 PagesKevin Sanchez 06/27/2015 COSC 6390 Professor Yun Wan Comparing Web Services, Cloud Computing, and how Cloud Computing Impacts Companies Cloud Computing and Web Services have become well known services that companies have been using. Web services provide the ways that organizations can use applications to communicate with each other across the internet. Cloud computing provides various types of service, such as software as a service, where a provider gives the company software that they can useRead MoreA New And Efficient Hybrid Technique For The Automatic Scaling Of Internet Things945 Words   |  4 PagesA new and efficient Hybrid Technique for the Automatic Scaling of Internet Things in Cloud Computing is proposed using Ant based techniques. The Proposed methodology applied here is used for the load balancing over cloud computing and hence scales over cloud for internet on Things. The methodology performs better in terms of Scalability and Decision Time and number of placements. The Various Experimental results Performed on Cloud Environment proofs to be more efficient in terms of Decision TimeRead MoreThe Concep t Of Cloud Computing1498 Words   |  6 Pages1. Introduction Over the years, computing concepts changing from distributed to parallel to grid to cloud computing. The evolution of computing is shown in Figure 1. Now a day, people choose cloud computing because of the advantages they get from cloud computing. The advantages are scalability, reduced management efforts, on-demand resource allocation and flexible pricing model (pay-as-you-go). Cloud computing has three service models: Software-as-a-Service (SaaS), Platform-as-a-Service (PaaS)Read MoreEssay On Cloud Computing1255 Words   |  6 PagesAbstract Cloud computing is an emerging technology these days. Cloud computing is the development of distributed , parallel ,grid computing and virtualization technologies.In this paper,we actually explore the architecture of cloud computing as well as we explore distributed , grid and utility computing. We also address the several popular cloud computing platforms. In this paper, we aim to point the risks of cloud computing. We identified several challenges from the cloud computing adoption perspectiveRead MoreCloud Computing : A Key Differentiator And Competitive Edge Between Cloud Essay1315 Words   |  6 Pages Abstract - Cloud computing is architecture for providing computing service via the internet on demand and pay per user access to a pool of shared resources namely networks, storage, servers, services and applications, without physically acquiring them. So it saves managing cost and time for organizations. Cloud security is becoming a key differentiator and competitive edge between cloud providers. While it is important to take advantages of could based computing by means of deploying it in diversifiedRead MoreCloud Computing And The Computing1587 Words   |  7 PagesThe Important of Cloud Computing is increasing and it is receiving a growing attention in Scientific Industrial Communities. Cloud computing is one of the top 10 most important technologies and has a greater possibility in successive years by companies and organizations. Cloud computing implement everywhere, favourable, on demand network access to a shared pool of configurable computing resources (e.g. networks, servers, storage, applications and servers) that can be immediately supply and releasedRead MoreCloud Of Cloud And Cloud Computing1734 Words   |  7 PagesCloud Based Services Introduction Cloud computing is an Internet-based type of computing through shared computer processing resources. Data is availed through the device on demand. In cloud computing provision of resources is achieved through an Internet connection. Resources shared include servers, storage, services and applications. History of Cloud Computing The term cloud computing was first coined in 1996. However, the idea of sharing computing resources was conceived in the early 1970’s. CloudRead MoreIntroduction to Cloud Computing1833 Words   |  7 PagesINTRODUCTION 1.1 Introduction to Cloud Computing With the rapid change in processing and storage technologies and the success in the communication network such as Internet, lessen cost of computing resources, more powerful and more ubiquitously available than ever before. This technological change has enabled the development of a new computing paradigm called cloud computing, in which resources are shared by multiple system over the communication network. Cloud computing is a set of IT services thatRead MoreThe Cloud Of Cloud Computing1073 Words   |  5 PagesIntroduction Cloud computing is a general term that describes a type of computing that provides services over internet. The roots of cloud computing starts from a concept formulated by J.McCarthy in the 1960, the utility computing or the idea that computing could be organised as a public utility such as water or gas. This concept with many others such as network-centric-architecture and grid-computing can be found under the umbrella of cloud computing (Marinescu, 2013). Nowadays cloud computing can beRead MoreThe Cloud Computing Technology Is An Architecture Based On Saas And Paas Over Internet1112 Words   |  5 Pages According to Duncan, â€Å"Architecture Dr. Schadt† is a founding member of â€Å"Sage Bionetworks†. This is helped in initiative design to support or build the database (Duncan, 2009). In today’s world organizations looking forward to have more powerful computing to successfully achieve their projects or goals. â€Å"As the case of extreme scientists† states cloud computing, as professor â€Å"Varma† says, the usage of cloud computing been highly impacting in organizational growth, based on software as a service

Negative Essay Hurricane Katrina - 1314 Words

Hurricane Katrina Imagine waking up one day, and you learn that you and your family are in terrible danger. You must pack your clothes, food, and irreplaceable items into a bag and get in your car and evacuate from the place you know and love. Where would you go? Unfortunately, this is the predicament many people faced during the last week of August, in 2005, when Hurricane Katrina was making its way into the Gulf of Mexico. Hurricane Katrina was a monstrous natural disaster that made landfall and caused significant long-term damage, loss of life, changed the way Americans viewed hurricanes, and changed political attitudes towards President George W. Bush. Hurricane Katrina started off as a category 1 hurricane when it initially hit†¦show more content†¦The levee failure also resulted in flooding which left some places 20 feet under water. On August 30th Hurricane Katrina starts to break apart and leaves the city in chaos as looting starts to occur. The Governor of Louisiana, Kathleen Blanco, soon orders the evacuation of the Superdome, which was used as a housing center for almost 20,000 people during the storm. The federal government had a very slow response time, and almost seemed reluctant to help victims of the storm, this caused many citizens to be angry and distrust the President, George W. Bush. Hurricane Katrina claimed over 1,800 lives and is known as one of the most expensive natural disasters in history. Hurricane Katrina had many short-term and long-term impacts. One short-term effect caused by the massive destruction was significant loss of life. The total death toll is estimated to be 1,833, over 75 percent of the deaths occurred in Louisiana. According to CNN, approximately 40 percent of the deaths in Louisiana were caused by drowning, and 25 percent were caused by some type of injury or trauma. Another impact of the hurricane was the damage that it did to Louisiana’s infrastructure, 80 percent of New Orleans was underwater and many houses even f loated off there foundation. Loss of electricity was a huge problem during and after the storm, with over 800,000 people without power, this lead to panic andShow MoreRelatedBotkin and Gore Argument on Global Warming Essay991 Words   |  4 Pagesmisdirected. Gore alleges that immediate action is necessary to avoid increases in the plant and animal extinction and the spread of diseases. Botkin admits that global warming is a fact, but as a scientist, he cannot agree on the severity and negative effects of the condition. While both men present compelling different arguments for their views on global warming, Gore has seized the attention of the public laymen by writing books and articles carefully aimed at this segment of the populationRead MoreSpeech On Appropriate Behavior And Actions For Social Change Essay1403 Words   |  6 Pageschange? That question is one I will be looking more in depth and through the use of modern controversial issues, such as the Colin Kaepernick situ ation and public memory, I will further the understanding of how those issues bring about a positive or negative change. The ability for change and the freedom to speak and act on your will is a major theme and a cornerstone for this country, but on a moral standpoint one must take into account when it is appropriate to bring about these changes and whetherRead More An Analysis of the Hurricane Catrina Relief Effort Essay3725 Words   |  15 Pagesorganized. When Hurricane Katrina struck on August 25th, 2005, the United States government was not readily prepared for such an immense disaster. The mismanagement of relief efforts by the U.S. government led to a lack of adequate assistance to U.S. victims along with a prolonged restoration period for those in need. Had the government accepted more foreign aid and further prepared for the storm, hurricane Katrina may not have proved such a disaster in our nation’s history. This essay will explainRead MoreLuis Velazquez. 3/20/2017 . Wednesday 10 A.M. Lecture. Id1458 Words   |  6 Pages Luis Velazquez 3/20/2017 Wednesday 10 a.m. Lecture Id # 17308765 Final Essay The norm of colorblindness has been used to fuel racism therefore it has not helped eradicate anti-blackness and other forms of racism in society because it ignores the struggles blacks face for being black. Anti-blackness is achieved by the dehumanization of black bodies by society in order to create a negative image of black lives. This dehumanization then allows members of society kill blacks, discriminate blacks, andRead MoreDiscuss the Proposition That Local Authorities Are Better Placed to Respond to Crises and Disasters Than Central Government5400 Words   |  22 PagesName: SAMUEL Student Number: AKERA Course: MSc in Risk, Crisis and Disaster Management Essay Title: Discuss the proposition that local authorities are better placed to respond to crises and disasters than central government Introduction Both the local authorities and central government have roles and responsibilities in responding to crises and disasterRead MoreCritical Thinking Vs. Moral Thinking879 Words   |  4 Pageson simple logical reasoning tests (Evans, 2002). Only a select few of high school seniors can make knowledgeable, critical judgments about a written essay. (Perie, Grigg, and Donahue, 2005). This becomes problematic in the areas of both reading and writing. Only fifteen percent of 12th graders exhibit the proficiency to compose well-organized essays that consist of clear concise arguments (Perie et al., 2005). This statistic also becomes problematic when these students who lacking critical thinkingRead MoreNatural Disasters : Challenges And Strategies1993 Words   |  8 Pages9:00 am, Hurricane Katrina made landfall just east of New Orleans, Louisiana (Drye, 2010). Winds near the downtown area were upwards of 125 mph, causing intense wind gusts and 40-foot high tidal surges (Drye, 2010). At 11:0 0 am, a major levee in the city failed, causing walls of water to come pouring into New Orleans proper (Drye, 2010). Throughout the day, other levies failed leading to a vast citywide flood (Drye, 2010). At least 1,836 people lost their lives as a result of Hurricane Katrina. For daysRead MoreFactors That Influence Risk Levels On The Hospitality Industry1207 Words   |  5 PagesThis essay will critically analyse factors that influence risk levels in the hospitality industry. Further to this, recommendations on risk handling will be put forward to lessen these risks. ISO30100 defines risk as the effect of uncertainty on objectives, ISO30100 goes further to say the risk can be positive, negative or a deviation from the expected. There are four key drivers of risk as outlined in the ISO30100 standard; these include financial, infrastructure, marketplace and reputational risksRead MoreDust Jackets For The Niggerati2365 Words   |  10 PagesAll Stories Are True: Visual Narrative and Revisionary History in the Artwork of Kara Walker In the collection of essays titled Dust Jackets for the Niggerati (2013), Kevin Young’s seminal article â€Å"Miss Pipi’s Blue Tale† details Kara Walker’s work with the American Bureau of Freedmen, Refugees, and abandoned Lands, the office that kept records of the displaced blacks after the American Civil War, documenting the violent offenses enacted by whites upon blacks at that time. Walker’s exhibition BureauRead MoreThe Effects Of Crime And The Media, Women And Crime, And Theories Of Crime Essay1965 Words   |  8 Pagessemester, I had never given much thought to crime. It was always in the back of my mind because of the seemingly increasing chances of becoming a victim of crime. Over the semester I have explored a range of topics relating to crime. The purpose of this essay is to reflect upon certain topics explored over the semester. I have chosen to focus on topics that had the profound effect on my learning. I have since been able to form an opinion that is back by theory on these topics. The topics chosen are: crime

Accounts Receivable and Joan Miller Free Essays

Sub: Finance Topic: Journal Entries Question: Posting Journal entries into a worksheet ClassOf1 provides expert guidance to College, Graduate, and High school students on homework and assignment problems in Math, Sciences, Finance, Marketing, Statistics, Economics, Engineering, and many other subjects. The following are the balances in the accounts for Joan Miller Advertising Agency as of January 31, 2001: Cash Accounts Receivable Fees Receivable Art Supplies Office Supplies Prepaid Rent Prepaid Insurance Art Equipment Accumulated Depreciation, Art eq. Office Equipment Accumulated Depreciation – Office Eq. We will write a custom essay sample on Accounts Receivable and Joan Miller or any similar topic only for you Order Now Accounts Payable Unearned Art Fees Wages Payable Joan Miller, Capital Totals Debit Credit $1,720 2,800 200 1,300 600 400 440 4,200 $70 3,000 50 3,170 600 180 10,590 ______ ______ $14,660 14,660 During the month of February, the agency engaged in the following transactions: Feb. 1 Received an additional investment of cash from Joan Miller, $6,000 www. classof1. com *The Homework solutions from ClassOf1 are intended to help the student understand the approach to solving the problem and not for submitting the same in lieu of your academic submissions for grades. Sub: Finance Topic: Journal Entries Feb. 2 Purchased additional office equipment with cash, $800. Feb. 5 Received art equipment transferred to the business from Joan Miller, $1,400. Feb. 6 Purchased additional office supplies with cash, $80 Feb. 7 Purchased additional art supplies on credit from Taylor Supply Company, $500. Feb. 8 Completed the series of advertisements for Marsh Tire Company that began on January 31, and billed Marsh Tire Company for the total services performed, including the accrued revenues that had been recognized in January of $200 (see fees receivable). The total bill is $800. Feb. 9 Paid the secretary for two weeks’ wages, $600. Feb. 12 Paid the amount due to Morgan Equipment for the office equipment purchased last month $1,500 Feb. 13 Accepted an advance fee in cash for artwork to be done for another agency, $1,800. Feb. 14 Purchased a copier from Morgan Equipment for $2,100 paying $250 in cash and agreeing to pay he rest in equal payments over the next five months. Feb. 15 Performed advertising services and accepted a cash fee, $1,050. Feb. 16 Received payment on account from Ward Department Stores for services performed last month, $2,800 Feb. 9 Paid amount due for the telephone bill that was received and recorded at the end of January , $70. 20. Feb. 20 Performed advertising services for Ward Department Stores and agreed to accept payment next month $3,200. Feb. 21 Performed art services for a cash fee, $580 Feb. 22 Received and paid the utility bill for February, $110. Paid the secretary for two weeks’ wages, $600. www. classof1. com *T he Homework solutions from ClassOf1 are intended to help the student understand the approach to solving the problem and not for submitting the same in lieu of your academic submissions for grades. Sub: Finance Topic: Journal Entries Feb. 26 Paid the rent for March in advance, $400. Feb. 27 Received the telephone bill for February, which is to be paid next month, $80. Feb. 28 Paid out cash to Joan Miller as a withdrawal for personal living expenses, $1,400. At the end of February, adjustments are made for the following: a. b. c. d. e. f. g. h. i. One month’s prepaid rent has expired. One month’s prepaid insurance has expired, $40. An inventory of art supplies reveals $720 of supplies are still on hand on February 28 th. An inventory of office supplies reveals $300 in office supplies have been used in February. Depreciation on the Art equipment for February is calculated to be $90. Depreciation on the Office equipment for February is calculated to be $100. Art services performed for which payment has been received in advance total, $1,400 Advertising services performed that will not be billed until March total $340. Three days’ worth of secretarial wages had accrued by the end of February. Required: Prepare the general journal entries or enter into a worksheet the transactions completed in February, 2001 Solution: Joan Miller Advertising Agency Worksheet Trial Balance Transactions 1/31/2001 Name of the Account Debit Cash $1,720 Accounts Receivable Fees Receivable Art Supplies Credit 2800 200 1300 February Debit $12,23 0 3400 Trial Balance 2/28/2001 (Unadjusted) Credit Debit $5,810 $8,140 2800 200 Credit $3,400 $0 $1,300 www. classof1. com *The Homework solutions from ClassOf1 are intended to help the student understand the approach to solving the problem and not for submitting the same in lieu of your academic submissions for grades. Sub: Finance Topic: Journal Entries Office Supplies Prepaid Rent Prepaid Insurance Art Equipment Accumulated Depreciation, Art Eq. Office Equipment Accumulated Depreciation, Office Eq. Accounts Payable Unearned Art Fees Wages Payable 600 400 440 4200 580 400 $70 3000 $70 4300 $7,300 50 3170 600 180 Joan Miller, Capital $50 1570 600 180 10590 Joan Miller, Withdrawals Fees Earned Wages Expense Utilities Expense Telephone Expense Total $1,180 $800 $440 $4,200 2430 1800 $4,030 $1,800 $0 $17,99 0 7400 1400 $1,400 5430 $14,66 0 $14,66 1020 110 80 $25,87 0 $25,87 0 $5,430 $1,020 $110 $80 $29,37 0 $29,37 0 ** End of the Solution ** ClassOf1 provides expert guidance to College, Graduate, and High school students on homework and assignment problems in Math, Sciences, Finance, Marketing, Statistics, Economics, Engineering, and many other subjects. www. classof1. com *The Homework solutions from ClassOf1 are intended to help the student understand the approach to solving the problem and not for submitting the same in lieu of your academic submissions for grades. How to cite Accounts Receivable and Joan Miller, Papers

Formulation and evaluation of probiotic beverage free essay sample

INTRODUCTION Breadfruit (Artocarpus altilis) also known as rimas is a versatile crop which fruit can be eaten at all stages of maturity. It can be eaten ripe as a fruit and unripe as a vegetable. In the Bicol region, breadfruit was only utilized as a food for animals like pigs and birds because of not being popular. However, it shows high potential in terms of source of nutrient for many Filipinos especially in the incapacitated regions (DA- Bicol Integrated agricultural research center (BIARC)). Further research revealed that breadfruit can be an ingredient for pharmaceutical products and a raw material for industrial product (Marcelino, Luz (BIARC). It is also found out that breadfruit has a good quality flavor for ice cream because of its fine texture and it has good consistency with milk (BIARC) which is also preferred in producing a probiotic drink. Probiotic drink is a functional food product which is known to have billions of living microorganisms and is usually defined as a microbial supplement with beneficial effects on consumers. Most of the probiotics fall into the group of organisms known as the lactic acid bacteria (LAB) and are normally produce through fermentation process. These strains are also known for its therapeutic effects because they are the predominant indigenous microorganisms (Gregor Reid, 2007). According to the Food and Agricultural Organization (FAO), these living bacteria that when administered in adequate amount confer a health benefit on the host (FAO, 2001). Therefore, in the development of probiotic foods, researched is required to select the right vehicles for the delivery of the probiotic to ensure that this can be viable throughout its shelf life. Different types of products were proposed as the carrier for probiotic microorganisms by which consumers can take a large amount of probiotic cells. These strains provide dual function by acting as the agents for food fermentation and in addition, it potentially imparting health benefits. This study was conducted to promote the breadfruit as a base agent for probiotic beverage. This is supported by the different varieties of fresh or raw commodity that have been utilized like fruits and vegetables that basically adds flavor to a well define probiotic products. Objectives of the Study The general objective of this study is to develop breadfruit (Artocarpus Altilis) into a probiotic beverage. Specifically it aims to: 1. Utilize the ripe to fully ripe breadfruit for puree processing; 2. Optimize the level of breadfruit in the processing of liquidized puree as a based agent of probiotic beverage; 3. Establish formulation for probiotic breadfruit beverage (PBB); 4. Evaluate the physicochemical properties such as TSS, pH, %lactic acid, viscosity and degree of syneresis as well as sensory and enumeration of lactobacillus casei of the probiotic breadfruit beverage; and 5. Determine the storage stability of the most acceptable formulation. Significance of the study This study provides a development of a probiotic beverage using breadfruit (Artocarpus Altilis) which is underutilized crop in the Bicol region. The PBB is another functional food product that promotes the consumption of probiotic strain cells. Since breadfruit has a good combination and modification of both its taste and flavor to the milk, it can potentially give a good flavour to the probiotic product. A probiotic product is a dairy product derived by the bacterial fermentation of milk. Using of this following bacterial strains, it would be benefit individuals who suffer stomach disorders specially the lactose digestion (Lactose intolerance), improper vowel movement or even serious diseases like colon cancer. Through the consumption of bacterial culture containing enzymes which merely breakdown into the stomach’s intestine, the risk of stomach disability will be lessen. This study can also introduce the importance of breadfruit for subsistence as a base ingredient to probiotic beverages. These can also increase the economical value of breadfruit and benefits the farmers who mainly cultivated breadfruit. The PBB are not merely concentrating to the benefits derived from the probiotic strains but at the same time, the important nutrients of breadfruit can also be consumed. Scope and limitations This study will only concentrate to the formulation and evaluation of probiotic breadfruit beverage. It uses the ripe to fully ripe breadfruit that will be analyzed using some physicochemical analysis. This also covers the processing of the liquidized breadfruit puree. Formulation will only include the different percentage of liquidized breadfruit puree such as the levels of total solid content and the ingredients used for the processing of probiotic beverage before the evaluation. The evaluation will only be limited on the different properties of the beverage that will be determined during and after fermentation. These properties are the physicochemical properties such as TSS, pH and TA. Rheological properties such as viscosity will also be determined as well as the degree of syneresis to determine the degree of coagulum in the probiotic product. Sensory properties of the beverage will be evaluated by ten panelist evaluating the color, aroma, flavor (Breadfruit), taste (sweetness and sourness) and general acceptability using consumer preference test and ranking test. The microbial load of each treatment will be conducted using MRS agar that only use to cultivate LAB species. Continues examination will be conducted to the most acceptable probiotic formulation and will be subjected to storage stability. The product will be stored at 4-50C and analyzing its physicochemical and enumeration of lactobacillus casei at every 4 days of storage. Definition of terms Beverage is a kind of liquid which is specifically prepared for human consumption. There are many types for drinks. They can be divided into various groups such as plain water, alcohol, non-alcoholic drinks, soft drinks (carbonated drinks), fruit or vegetable juices and hot drinks, such as hot chocolate. In addition to fulfilling a basic need, drinks form part of the culture of human society. Breadfruit (Artocarpus altilis) is a species of flowering tree in the mulberry family, Moraceae, growing throughout Southeast Asia and most Pacific Ocean islands. It is also grown in the Leeward Islands and Windward Islands of the Caribbean. Its name is derived from the texture of the cooked fruit, which has a potato-like flavor, similar to freshly baked bread. Fermentation is a metabolic process in which an organism converts a carbohydrate, such as starch or a sugar, into an alcohol or an acid. For example, yeast performs fermentation to obtain energy by converting sugar into alcohol. Bacteria perform fermentation, converting carbohydrates into lactic acid. Homogenization is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout. This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid. A typical example is the homogenization of milk, where the milk fat globules are reduced in size and dispersed uniformly through the rest of the milk. Inoculation is the placement of something that will grow or reproduce, and is most commonly used in respect of the introduction of a serum, vaccine, or antigenic substance into the body of a human or animal, especially to produce or boost immunity to a specific disease. Lactic acid bacteria (LAB) comprise a clad of Gram-positive, low-GC, acid-tolerant, generally non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and lactic products, produce lactic acid as the major metabolic end-product of carbohydrate fermentation. Liquidized / thin puree It is a type of puree which is mainly used to the product which has high starches or fibrous matters which requiring more liquid and cook for long time until extremely soft and mushy (Ilhanto, 2012). Probiotic are micro-organisms that have claimed health benefits when consumed. Lactic acid bacteria (LAB) and bifid bacteria are the most common types of microbes used as probiotics, but certain yeasts and bacilli may also be used. Probiotics are commonly consumed as part of fermented foods with specially added active live cultures, such as in yogurt, soy yogurt, or as dietary supplements. Storage maintenance of the commodities either fresh or processed foods, under controlled conditions for extended durations while maintaining quality. Syneresis – contraction of a substance, usually a gel that when allowed to stand, and the resulting exudation of liquid from the milk. Syneresis depends on a combination of specific and non specific interactions at the protein level, many of which occurred during curd formation. REVIEW OF LITERATURE Breadfruit Breadfruit are what are known as compound fruit, with several distinct fruit or ovaries smashed together, similar to pineapples that have many eyes and are in fact many individual fruits pushed together. Breadfruits are also related to jackfruit. Breadfruits get its name from its extremely high starch content. It is an important staple food in the Pacific region, parts of the Caribbean and other tropical regions where it is mainly grown as a subsistence crop in home gardens or small farms. It is an excellent dietary staple and compares favorably with other starchy staple crops commonly eaten in the tropics, such as taro, plantain, cassava, sweet potato and white rice. Carbohydrates are the main source of energy with low levels of protein and fat and a moderate glycemic index. It is a good source of dietary fiber, potassium, calcium, and magnesium with small amounts of thiamin, riboflavin, niacin and iron. Breadfruit season coincides with other tropical abundances like durian, mango, jackfruit, etc. , from May until September. Some of its varieties can be available year-round. In general well-mature but short of ripeness fruits are harvested by hand from the tree. The fruit continues to be ripe even after harvest. In the local markets, the fruit is available in different sizes, shapes, color, and either seedless or seed varieties. Mature fruit is rather preferred as vegetable and used in dumpling recipes. Ripe fruit imparts fragrant-rich freshly baked sourdough bread flavor and has sour-sweet custard apple taste. Ripening process converts starch to sugar when it possesses rich sweet taste and more intensified fruity smell. Table. 1: Nutritional content of breadfruit Nutritional value per 100 g (3. 5 oz) Nutritional value per 100 g (3. 5 oz) Energy 431 kJ (103 kcal) Carbohydrates -Sugar -Dietary Fiber 27. 12 g 11 4. 9g Fat 11 Protein 4. 9 g Water 0. 23 g Maturity indices of breadfruit Breadfruit is usually ready for harvest about 3 months after flowering. The proper stage for harvesting breadfruit depends on the intended use. The principal internal indices of breadfruit maturity are flesh color and sugar composition. The flesh of mature but unripe breadfruit starchy and somewhat fibrous. Fully ripe breadfruit is somewhat soft and fragrant. The principal external methods of determining harvest maturity are skin color, texture and appearance of the fruit surface and firmness. The texture and appearance of the fruit surface shows harvest maturity. The surface of breadfruit is patterned with irregular polygon shaped sections that flatten and enlarge when mature. Harvest maturity can be judged by the occurrence of latex stains on the surface of the fruit and a lack of shine. In terms of color, unripe fruit have green peel to light green which flesh is creamy white to white and it is widely consumed as vegetable. Semi ripe fruit can also be consumed as vegetable and it is usually have light green to green peel with pale yellow to light yellow flesh. The fully ripe fruits have yellowish skin with bright yellow creamy flesh which is soft and sweet and can be eaten raw or uncooked. The overripe fruits are very soft, creamier and stickier with yellow brown to brown peel and yellow to dark yellow flesh (National Agricultural Research Institute (NARI). Liquidized / thin puree It is a type of puree whose characteristics are : cant be eaten with a fork, it does not hold shape on plate or when scooped, it spread out if spilled, it cant be pipe, layered or molded, its texture was too thin and it can be eaten with wide bore straw. It is mainly used to the product which has high starches or fibrous matters which requiring more liquid and cook for long time until extremely soft and mushy (Ilhanto, 2012). Lactobacillus Casei L. casei is considered beneficial for the digestive process for a number of reasons. Firstly, it has a wide temperature and pH range meaning it can withstand the acidic environment of the gut. It also promotes L. acidophilus which produces the enzyme amylase. This enzyme assists your body in the digestion of carbohydrates, which can help prevent conditions such as constipation and irritable bowel syndrome. L. casei is most commonly used in the manufacture of dairy products. It is often used, for example, as lactic acid bacteria in the ripening of cheese such as cheddar and also in the fermentation of Sicilian olives. It is also found in naturally fermented soft cheeses and yogurt. Drinkable yogurt Drinkable yogurt, categorized as stirred yogurt with a low viscosity, is a growing area of interest based on its convenience, portability, and ability to deliver all of the health and nutritional benefits of stirred or set yogurt (Eder, 2003; Thompson et al. , 2007). The low viscosity is obtained through high agitation, which breaks the coagulum after the fermentation period, before the product is bottled and refrigerated (Tamime and Robinson, 1985). The Food and Drug Administration (FDA, 2008) standard of identity for yogurt drinks specifies 8. 25% milk solids-not-fat and fat levels to satisfy nonfat yogurt (3. 25%) before the addition of other ingredients (Chandan et al. , 2006). A typical low-fat yogurt drink available and it has 8. 0 to 9. 5% milk solids-not-fat and contains 5 to 12% added sugar. Yogurt drink pH varies from 4. 0 to 4. 5 (Tamime and Robinson, 1985; Chandan et al. , 2006). In regard to flavor, strawberry is the most popular yogurt flavor followed by other fruit flavors (Thompson et al. , 2007). Currently, only few unflavored yogurt drinks are available. Fermentation of Probiotic Strains The fermentation of milk to yoghurt drink takes a relatively short period of time, 3-4 hr, because it is done at a higher temperature, 37oC and also uses cultures that have fast growth rates. The major fermentation product is lactic acid, which is responsible for coagulation of the milk caseins. Other metabolites that are responsible for the yoghurt drink flavors are also produced during the fermentation and these include diacetyl, acetaldehyde and acetone. Fruits are added to the fermentation media to enhance organoleptic properties. In stirred yoghurt, fruits are added post fermentation and in set yoghurt, they are added prior to the fermentation. The viability of the probiotic strains in the yogurt drink matrix is another area of interest when investigating the quality of yogurt drinks with novel probiotics. The suitable level of viable probiotic cells remains obscure with no current regulatory requirements. Additionally, the minimum dose for a given health benefit likely varies for individual probiotics (Sanders et al. , 2007). Regardless, it has been suggested that foods with probiotic should contain from 106 to 107 cells/g and remain at this level for the duration of the product’s shelf life (Fonden et al. , 2000). To effectively deliver the optimal level of bacterial cells to the consumer, it is critical that viable cell counts are assessed and appropriate measures are taken to ensure the survival of the bacteria. Homogenization of fermented Milk Homogenization of the milk base is an important processing step for yogurts containing fat. Milk is typically homogenized using pressures of 10-20 and 5 MPa first and second stage pressures, respectively, and at a temperature range between 55 and 65 °C. Homogenization results in milk fat globules being disrupted into smaller fat globules and the surface area of homogenized fat globules greatly increases. The use of homogenization prevents fat separation (creaming) during fermentation or storage, reduces whey separation, increases whiteness, and enhances consistency of yogurts (Vedamuthu, 1991). Homogenization is a process by which a mixture of components is treated mechanically to give a uniform product that does not separate. In milk, the fat globules are broken up into a small particle that forms a stable emulsion in the milk which were the fat globules do not rise by a gravity to form a cream line. Most fluid milk should be homogenized to make a diameter of fat globules (1-15 µm in diameter) are reduced to 1-2 µm. The fat globules are broken up as results of a combination of factors namely shearing, impingement, distention and cavitations. When milk is homogenized, caseins and whey proteins form the new surface layer of fat globules, which increases the number of possible structure-building components in yogurt made from homogenized milk (Walstra, 1998). Homogenized milk fat globules act like protein particles due to the presence of protein on the fat surface. Recently, ultra-high pressure homogenization at 200 or 300 MPa was investigated for the production of yogurt. Compared with a conventional homogenization at 15 MPa, the use of ultrahigh pressure homogenization resulted in an increase in yogurt firmness and water-holding capacity (Serra et al. ,2008, 2009). Ultra-high pressure causes whey protein denaturation as well as partial disruption of the casein micelles. Heat treatment Heating of milk is an important processing variable for the preparation of yogurt since it greatly influences the physical properties and microstructure of yogurt (Lucey et al. , 1998a, b, c). In yogurt manufacture, milk is heated prior to culture addition. The temperature/time combinations for the batch heat treatments that are commonly used in the yogurt industry include 85 °C for 30 min or 90-95 °C for 5min (Tamime and Robinson, 1999). However, very high temperature short time (100 °C to 130 °C for 4 to 16 s) or ultra-heat temperature (UHT) (140 °C for 4 to 16 s) are also sometimes used (Sodini et al. , 2004). The heat treatment of milk is also used to destroy unwanted microorganisms, which provides less competition for the starter culture. Yogurt starter cultures are sensitive to oxygen so heat treatment helps to remove dissolved oxygen assisting starter growth. Fermentation process After heat treatment, the milk base is cooled to the incubation temperature used for growth of the starter culture. An optimum temperature of the thermophilic lactic acid bacteria, i. e. , Streptococcus subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, is around 40-45 °C. Bacterial fermentation converts lactose into lactic acid, which reduces the pH of milk. During acidification of milk, the pH decreases from 6. 7 to ? 4. 6. Gelation occurs at pH 5. 2 to 5. 4 for milk that was given a high heat treatment. Viscosity and flow properties of stirred yogurt There have been many studies on the viscosity and flow properties of stirred yogurts (Skriver et al. , 1993; Skriver, 1995; van Marle et al. , 1999; Afonso and Maia, 2000; Haque et al. , 2001; Lee and Lucey, 2006). In most studies, stirred yogurts were tested on a viscometer or rheometer to determine the flow properties after the original set gels were empirically agitated using a spoon or a high-speed mixer (Skriver et al. , 1993; van Marle et al. , 1999). During the mixing or loading steps there are structural changes inyogurt, which affect the flow properties. For stirred yogurt products it should be recognized that steps, such as, mixing result in a reduction in viscosity that is only partially restored after shearing is stopped. Recovery of structure is called â€Å"rebodying† and is a time-dependent phenomenon. Structural recovery also affects the apparent viscosity of yogurts. Arshad et al. (1993) reported that glucono-? -lactone (GDL)-induced gels had only 30% recovery of the original value of the dynamic moduli even after allowing 20h for recovery after shearing. Lee and Lucey (2006) investigated the structural breakdown of the original (intact) yogurt gels that were prepared in situ in a rheometer, as well as, the rheological properties of stirred yogurts made from these gels. Lee and Lucey (2006) found that the rheological properties of stirred yogurts were greatly influenced by the physical properties of the original intact (set) yogurt gels. Rotational viscometers, such as the Brookfield viscometer, are often used to characterize the flow behavior of stirred yogurts. However, these methods have several drawbacks. For example, since stirred yogurts exhibit non-Newtonian behavior, viscosity is dependent on shear rate. The Brookfield viscometer only measures an â€Å"apparent† viscosity at one spindle speed that is empirically selected as â€Å"consistent† reading after some shearing period. Thus, only limited information on the fundamental flow properties of stirred yogurts can be obtained. Whey separation Whey separation (wheying-off) is defined as the expulsion of whey from the network which then becomes visible as surface whey. Wheying-off negatively affects consumer perception of yogurt as consumers think there is something microbiologically wrong with the product. Yogurt manufacturers use stabilizers, such as, pectin, gelatin and starch, to try to prevent wheying-off. Another approach is to increase the total solids content of yogurt milk, especially the protein content, to reduce wheying-off. Spontaneous syneresis, which is contraction of gel without the application of any external force (e. g. , centrifugation), is the usual cause of whey separation (Lucey et al. , 1998a). Spontaneous whey separation is related to an unstable network, which can be due to an increase in the rearrangements of the gel matrix or it can be induced by damage to the weak gel network (e. g. , by vibration or cutting) (Lucey et al. , 1998a). The extent of rearrangement that occurs is related to the dynamics (average life-time) and relaxation of the protein-protein bonds as expressed in terms of the LT and to the resistance to yielding of the casein strands (van Vliet et al. , 1997; Lucey, 2001). Mellema et al. (2002) classified the main types of rearrangements in rennet-induced gels: i) sub-particle or intra-particle rearrangements (size in casein gels

The Repulic by Plato Essay Example For Students

The Repulic by Plato Essay In the last book, Book X, Plato criticizes poetry and the fine arts. Plato feels that art is merely the imitation of the imitation of reality, and that poetry corrupts the soul. Socrates says that artists merely create things. As an example, if a painter draws a couch on his canvas, he is creating a couch. But the couch he creates is not the real couch, it is nothing but a copy of an ordinary, physical couch which was created by a craftsman. But the ordinary, physical couch is nothing more than an imperfect copy, or image of the Form of Couch. So, the couch on the canvas is nothing but a copy of a copy of the real couch and is therefore three times removed from reality. Socrates then goes on to explain that an artists knowledge is also third-rate. If an artist is painting a picture of a table, for example, he is copying a table that has been manufactured by a furniture-maker, and this furniture-maker has more knowledge of the table than the painter does. We will write a custom essay on The Repulic by Plato specifically for you for only $16.38 $13.9/page Order now But there is someone who has ever more knowledge about the table, the person who wants to have the table made. He is the one who gives the furniture-maker instructions to follow when making the table, according to its purpose for the buyer. So, the buyer of the table knows more about the table than the furniture-maker, and the furniture-maker knows more about the table than the painter. Socrates believes that only philosophers have the first-hand knowledge of things, since they believe in The Forms. Socrates also denounces Homer. Socrates feels that in his writing, Homer has pretended to be people he is not, such as a politician, general, businessman, teacher, and philosopher. Socrates feels this is wrong because Homer is claiming to be able to perform these functions that he has written about, but never really performed himself. He feels that Homer is abandoning reality. Plato feels that poetry has no place in his Ideal State, and should be banished until it can show itself to be a friend of philosophy. In conclusion, The Republic was Platos ways of expressing his Theory of Forms. The Forms played an important part in Platos Ideal State. However, Materialism does not believe in Platos Theory of Forms. A Materialist would disagree with many of the things that Plato talked of in The Republic. The main idea behind Plato Theory of Forms is that the Forms are not physical objects, but instead are only known through the mind (reason). The Forms are not known through the senses. They exist in a realm beyond physical reality. As in the example with beauty, it is ultimately an idea, not an object. One must understand what true beauty is before they can judge a particular object to be beautiful or not. The Forms are different from physical objects in that they are eternal and universal. Even the atoms that Materialists believe make up objects are not eternal. Also, if the ideal objects are the objects of knowledge and intellect, then what do Materialists believe knowledge is based on? Obviously it would be something based on the physical world. According to philosophers, knowledge of The Forms is required to have true knowledge. Then philosophers must feel that Materialists do not have true knowledge. Materialists believe that reality only consists of matter, however, philosophers believe that these physical objects are only real in a secondary sense, and that these objects are only imperfect copies of The Forms. Materialists also do not believe in spirits, souls, and gods and therefore would not understand Platos belief that life was to involve a movement upward toward the Forms, as this was a movement of the Soul.

261 Langston Hughes Poems Professor Ramos Blog

261 Langston Hughes Poems Langston Hughes (1902 1967) Langston Hughes (1902 1967) Poems â€Å"Mother to Son† (1037) â€Å"I, to† (1038) â€Å"Theme for English B† (1043) American Identity Essay Rough Draft due Monday American Identity Essay

Punishment and Modern Society Essay Example | Topics and Well Written Essays - 2000 words

Punishment and Modern Society - Essay Example (David, 1990. pg: 1) Van den Haag in his article "Punishing Criminals" supported the implementation of "death penalty" and the punishments for long time duration e.g. keeping the culprits in "house arrest" or sending them in to "exile" to reduce crime rate. The punishment are never designed or renounced on the bases of "class and race". Many sociologist believe that the crime can only be prevented by increasing the intensity of commitment on conducting it. According to a report published in "Crime and Delinquency" suggests at least "3000 executions" yearly are necessary to make "death penalty" an reliable prevention of crime. This statement is actually the perception of modern "intellectuals" rather than old scholars. the report of the "National Assessment of Juvenile Corrections" suggested the proportion of prisoners in US jails have greatly amounted during end of 20th century; 500.000 people were "imprisoned" both in "adult jails and Detention centers". (Tony and Paul, pg: 2-3) Today, the United States is following a policy of strengthening harsh and strict punishments by implementing big punishments in its states, increasing the duration of "imprisonment" form many crimes, by legalizing many compulsory "sentences". (Tony and Paul, pg: 20) Ruche and Kirchheimmer in on of their study on punishment stated "the transformation in penal systems cannot be explained only from changing needs of the war against crime, although this struggle does play a part. Every system of production tends to discover punishments which correspond to its productive relationships." In other wards one can say that these two people actually meant "modern" punishments to be a crucial tool for the preparation of employees- personal- in the "capitalist" world. Under dictatorship punishment are marked to be more evil: death sentences and life long punishments are increasingly adjudicated as compare to simple punishments. (Kevin and Robert, 2001, pg: 159-162) "The judge is subjected to strong pressure from above to intensify punishments on the grounds that the authority of the state must be defended.... Increasing severity of punishment is in the first instance a change in criminal policy conditioned by economic crisis." (Jeffrey and Alvin, 2000, Pg: 19-26) The "penal policy" of the dictators of Germany excluded the probability of taking social intervention in the adjudication of punishments. Today most of the" criminologists" blame the working class and the middle class for any kind of crises or recession. There fore the development and implementation of new penal policies is greatly necessary, so that the crises can be resolved in a better term. (Jeffrey and Alvin, 2000, Pg: 19-26) Durkheim's in 1964 did a functional "analysis" of punishment. Marxist did a materialistic analysis of the "nature and functions" of punishment. He believed study of punishment to be evidence based, detailed and "theoretically flat" in application. Punishment has undergone many "social, political and cultural" changes since the "sociological turn" of twentieth century. There are two approaches toward the penology. (Sarah and Lesley, 2006, pg: 20-21) 1. study of punishment is based upon the "structural factors" on the basis of which governments form their

Responsibility of government for supporting the arts Essay

Responsibility of government for supporting the arts - Essay Example Classical example they can draw is governmental support of arts in the former Soviet Union. Soviet leaders have been carried out their control of arts in the Soviet Union, but they thought that there was necessity to control artists and for many internal ideological reasons. In spite of the control, Soviet government supported the arts through different state organizations and institutions, and many real masterpieces were created by the Soviet people in that period. Government must support arts, but not widely control it. There are some good examples of such supporting. The Illinois Arts Council (IAC) is a governmental organization the purpose of which is providing grants for different art organizations, institutions and festivals. "These grants generally are for the purpose of increasing their accessibility for people from other parts of the state or for people of lower income, but grants also may support special programs and exhibitions" (1). These programmes must be supported by government, because only state support can provide high level of arts development. Private organizations cannot always appropriate necessary funds for arts development.There are some more examples from the US history. "Government support was provided to artists during the Great Depression through the Works Project Administration (WPA). The purpose of this government largesse, however, seems to have been motivated primarily by the interest in providing work to the unemployed" (2). The governmental support of the arts also provides help for people who create masterpieces i n such trouble time as the Great Depression. Non-state organizations couldn't support artists in trouble time - only government can provide arts and artists with all means needed. Eloquent example of the necessity of governmental support of the arts is a copyright system which is established by the government. It allows "creators to retain the financial interests in their intellectual property, so the theory runs, they would be encouraged to create, which would be in the interests of the nation" (2). Government supports authors to gain material stimulus for their work and protects them from illegal use of their creations. Copyright system is widespread in all civilized countries that understand the necessity of the state support of the arts and artists who are always gold fund of any country and nation. Only government is able to support the arts and artists with the copyright system by all means of legislation.3. I have argued that government has a responsibility to support the arts, but if that support is going to produce anything of value, government must place no restrictions on the art that is produced. This view will become increasingly dominant in the coming century, because in our time it is especially important to provide high level support of arts. Many of these issues can never be resolved to everybody's satisfaction, but in the long run, promoting the idea that government is

Competitive Advantage through people Research Paper

Competitive Advantage through people - Research Paper Example 21). However, the company does not only boast a highly competitive pricing strategy, but also a premium people management approach that provided the company enduring success. Southwest’s most powerful organizational competency—the ‘secret ingredient’ that makes it so distinctive—is its ability to build and sustained high performance relationships among managers, employees, unions, and suppliers. These relationships are characterized by shared goals, shared knowledge, and mutual respect (Gittell, 2005, 52). To operate, airlines require physical resources, such as airplanes, airstrip, pilots, cabin crew, etc. These physical resources can be accessed by numerous companies in the marketplace; hence it is hard to develop them as a sustainable competitive advantage. Even availability of unprocessed or capital resources, before a great entry barrier, is more attainable due to the growth of international markets (Lovelock & Wright, 2002). However, it is the intangible assets that sustainable competitive advantage rests. Accrued experience or knowledge throughout the years, or referred to as corporate culture, is very hard to imitate (Parker, 2007). Companies like Apple, Coca-Cola, and General Electric rise from a venture of time and effort. These are springs of competitive advantage. The task is to determine the factors that strengthen this competitive advantage and the way toward sustainability (Parker, 2007). In fact, it is not the resources, regardless of how inimitable or intangible they are, that best generate competitive advantage; the solution toward sustainable competitive advantage is the way these resources are used (Gittell, 2005). Simply, the failure or success of a company relies on how the people within it utilize these resources. Basically, the competitive advantage of a company is its people. The quality of management, the manner in which

The McDonaldization of Society

The McDonaldization of Society According to Ritzer, the Mcdonaldization of society has standardized the consumer experience. Critically discuss. The McDonaldization of society was originally published in 1993 and has since been revised and republished several times. In this text Ritzer argues that a process of McDonaldization has taken place in which the principles of the fast food restaurant are coming to dominate more and more sectors of American society as well as the rest of the world (Ritzer, 2004, pg 1). This process has revolutionized the principles of business and transformed our experiences of production and consumption.   Ritzers concept is based on the work of Weber and his theory of rationalization (Weber, 1964). Weber argues that modernity is characterised by instrumental reason, with an increased emphasis on efficiency, control and the use of technology. This was initiated by a decline in traditional authority and the influence of charismatic leaders. The authority of rationality is based on rules and the application of science, logic and reason.   These rules are carried out by bureaucratic structures in wh ich groups of peoples are organised into hierarchies, each having individual responsibilities. They must follow the rules and regulations set by those who occupy a higher level in the hierarchy (Ritzer, 2004). Ritzer uses his McDonaldization model to demonstrate this rationalization process. The bureaucratic characteristics of the fast food restaurant include a complex division of labour in which food is prepared elsewhere and delivered frozen. A crew of labourers then perform a specific role repeatedly, such as cooking food and serving customers. For Ritzer, the fast food restaurant has come to represent the growth of rationalization in the twentieth century and its increasing influence on everyday human interaction and personal identities. Ritzer identifies four aspects of McDonaldization, one of which is predictability and relates most closely with this essay title. This aspect of McDonaldization implies that all products and services are standardized, that is they are identical at any time and in any place (Aldridge, 2003). To standardize means it is free from any irregularities, all the products are made to conform to one another. Shlosser (2001) refers to this characteristic as uniformity (pg. 5). This is the key to the success of any business franchise he argues. Customers are drawn to familiar brands by an instinct to avoid the unknown. A brand offers a feeling of reassurance when its products are always and everywhere the same (Schlosser, 2001, pg 5). Both Schlosser and Ritzer argue that the success of the fast food industry, through the production and consumption of standardized products, have encouraged other types of industry to adopt these methods of business.   This has meant that identical copies of vari ous stores are now spread across the world, leaving smaller businesses unable to compete (Schlosser, 2001 and Ritzer, 2004). For example, Subway now has 27,000 outlets in 85 countries and Starbucks opens an average of 6 new coffee shops per day (Ritzer, 2004). Standardization has made its roads in areas like education, healthcare, shopping, leisure and sport. It is worth concluding my introduction by outlining the other three characteristics of Ritzers McDonaldization theory. Then I will proceed to discuss the question of whether the McDonaldization of society has standardized the consumer experience. The first dimension is efficiency the optimum method for getting from one point to another (Ritzer, 2004, pg 13). By following predetermined steps, businesses can function efficiently as every stage is carried out quickly and easily. This idea of efficiency is promoted by businesses as beneficial to consumers, but in reality serves their business interests as customers are increasingly providing their own labour while paying additional charges for the privilege. Ritzer offers many examples, such as salad bars, ATM machines and drive throughs.   A few years ago, the fast food chain McDonalds came up with the slogan We do it all for you. In reality, at McDonalds, we do it all for them. We stand in line, take the food to the table, dispose of the waste, and stack our trays. As labour costs rise and technology develops, the consumer often does more and more of the work (Ide and Cordell cited in Ritzer, 2004, pg 61).   The second aspect is calculability, Ritzer argues that McDonaldization involves calculating, quantifying. Quality tends to become a surrogate for quality (Ritzer, 2004, pg 66). Mcdonaldized products and services are quantified, tasks are done within a certain time and products are a specific size, numerical standards are applied to almost everything. The size of a Big Mac never changes (Aldridge, 2003). Microwaves in the home mean that meals can now be prepared in minutes, saving time for other activities. News broadcasts are condensed into minute snippets of information so we are not bogged down with detail and useless information. Ritzer argues that although an emphasis on calculability means that we can pay very little for large sizes, the quality of these goods are becoming ever more substandard. The final dimension of the McDonaldization paradigm is control. This involves the use of nonhuman technology to remove the uncertainties caused by human agency and to ensure that both employees and customers are pliant participants in the McDonaldizing process (Ritzer, 2004, pg 132).   Employees are not required to think for themselves or apply human logic to their work. They must follow instructions, push buttons on tills and scan barcodes. The skill and potential of human actors has become insignificant in a McDonaldizing world. Our everyday interactions are now based on the use of machines. Ritzers critique of these four dimensions is discussed in his chapter on the irrationality of rationality where he acknowledges the benefits of the McDonaldization of society, such as increased variety, the availability of 24 hour shopping and increased speed of service.   But despite the obvious benefits he argues that rationalization produces unreasonable systems in which human reason is und ermined. His arguments mirror those of Marx and his discussion of alienation (1844). Ritzers analysis of McDonaldiztion can be extended to many fields of consumption which have become increasingly standardized. For example, many argue that higher education has become McDonaldized. Previously, academics who teach in higher education were able to control their methods of teaching and dictate the nature of its content. This diversity in teaching styles and approaches has been reduced to a homogenized, product orientated system in which the student is now thought of as a customer. The quality of education is now highly controlled and regulated, teaching and research is bureaucratic and rationalized to serve economic interests.   Evidence of this can be found in the emphasis on skills and employability placed on students as well as the use of postgraduate students and other low wage teaching assistants to lead classes. Higher education institutions are forced to compete with one another for funding and rank positions for the quality of teaching and research. Students op inions are now recorded by way of course evaluations which amount to surveys on customer satisfaction (Poynter, 2002).   Lecturers and tutors are often required to develop and update new skills in technology in their teaching, this includes the use of power point and blackboard. Students also use technology in their studies in order to prepare them for their careers and the world of business. Although there is no national curriculum in place for higher education, this may change in the future and a national standard may be put in place (Hartley, 1993). This mass production of education is likely to cause a decline in its quality. Ritzer argues that we have seen the ultimate step in the dehumanization of education, the elimination of a human teacher and of human interaction between teacher and student (Ritzer, 2004, pg 155). It is interesting that Ritzer suggests not only that university education has become McDonaldized, but that   the subject of sociology has too.   He discus ses the McDonaldization of sociology textbooks and sociological theory or standardized theory (Ritzer, 1998, pg 37) but does not consider his own contribution to this phenomenon in writing the McDonaldization thesis. Many argue that his books have made social theory more palatable for students (Smart, 2006). There are many other examples of standardized consumer experiences. Ritzer identifies fie aspects of this standardization or predictability. Each can be related to specific areas of consumption. Hotel chains are   a perfect example of predictable settings the growth of these chains has changed the way we experience hotel stays, while previously they were very diverse and owned by individuals who ran them in different ways and offered varying services and amenities. Now customers know what to expect from well known chains as each establishment is identical to the next (Ritzer, 2004,). The existence of individually run guesthouses and bed and breakfast is not a thing of the past as Ritzer seems to imply. These types of hotels are still hugely popular by consumers who wish for a more traditional, less standardized experience. The use of scripted interaction has created a more routinized experience for the consumer, we encounter this form of pseudo-interaction on almost a daily basis in fast food restaurants and   supermarkets as well as other places. Many supermarkets require their staff to follow a number of compulsory steps when serving customers, such as great the customer, offer to pack, promote certain products, say goodbye etc.   Ritzer argues that consumers are subjected to inauthentic, insincere, treatment. I would argue however that although workers are required to ask certain questions, it is not as scripted as Ritzer claims, many businesses encourage their staff to engage in natural conversation with them. Ritzer highlights that employee behaviour has become set to a specific standard. Workers must dress and act in a certain way. Detailed employee manuals are often distributed containing the dos and donts of the job. Disney is a   good illustration of this, Bryman (2004) discusses the emotional labour of employees working in Disney theme parks in which they must act as characters when delivering service, they are required to present the idea that they are taking part in the fun and not simply working. They internalise the culture of Disney by using a specific vocabulary and adopting a Disneyized persona in their work. The standardized nature of products, as well as the processes involved in their production, is another aspect of Ritzers predictability theory. In McDonalds, the food is easy to prepare and pre-cut to look identical to one another. The methods of preparation are the same in every restaurant, as is the packaging in which it is served. Ritzer argues that simple menus ensure predictability and uncomfortable seating (which is often in short supply) ensures that customers eat and leave quickly. It is important to note however, that McDonalds restaurant has changed in recent times, the menu has grown and now includes more healthy options and alternatives to the classic items like hamburgers and milkshakes. The decor and seating have also changed and is now much more vibrant, creating a dining experience in which customers are not forced to leave quickly but relax and take their time. This is something Ritzer may have to factor into the next edition of his book. He also argues that regional and ethnic distinctions are disappearing from American cooking (Ritzer, 2004, pg 99). The predictability of food in a McDonaldized society means that the food consumed in one city, is the same as any other. The standardized nature of the food served in fast food restaurants means that we can purchase the very same product in most parts of the world he argues. This can be disputed in that there are always cultural variations in the food served in different countries, such as the meat used and sauces supplied the restaurant. Religious and cultural beliefs have an impact on the type of food on offer.   The menus are certainly not as standardized and uniform as Ritzer claims. Turner (2006) identifies this as a major criticism of Ritzer and argues that the extent and uniformity of McDonalds is not an illustration of cultural standardization (pg 82). He goes on to cite ethnographic studies which prove that McDonaldization is not a straight forward process. Standardized consumer experiences also involve keenness by businesses to minimize danger and unpleasantness (pg 102). Again, Disney theme parks are   a useful illustration   of this as they are extremely controlled environments free from crime and disorder. Shopping malls are another good example as they protect the shopper from the dangers of the outside world and provide a relaxed, upbeat environment. Ritzer discusses and documents an extensive number of areas of consumption which are characteristically rationalized and standardized. At this point, the argument that McDonaldization of society has standardized the consumer experience is quite convincing. However, many writers have criticised Ritzers McDonaldization thesis and I would like now to outline a few of the critiques that have been put forward, some have already been mentioned. I will then summarise and conclude the essay. Kellner (1999) points out firstly that Ritzer manages to cover a diverse number of areas simply because his thesis is so broad as to conceptually grasp and interpret a wealth of data (pg. 186). Kellner argues that Ritzers theory relies too heavily on Webers work on rationalization. This generates a one-sided and limited optic that needs to be expanded by further critical perspectives (pg. 187). Ritzers methods of research are also quite limiting and can be described simply as journalistic, he uses every day, observable illustrations which are easy to relate to and discuss. Therefore he is heavily reliant on media articles to exemplify his arguments. Absent from his theory is a consideration of the subjective aspects of McDonaldization and the role of human agents. How do we as individuals view the McDonaldization process and how does it serve our interests? There seems to be too much focus on production, with a disregard for the diverse experiences and practices of consumption. Kell ner suggests that cultural studies be included in the McDonaldiztion thesis. The McDonalds experience today for example, has arguably entered the post-modern realm, where McDonalds advertising has come to represent a quasi- mythical, hyper real world of Americana, family fun and good times (Kellner, 1999, pg 191). Kellner proposes that a multiperspective approach would be more valuable and the incorporation of the work of theorists such as Marx and Baudrillard would be useful. ONeill (1999) is also extremely critical of Ritzer and questions whether McDonaldization is a sufficient theory to explain the changes to our experiences of consumption in recent times. He describes Ritzers books as theory burgers   only suitable for the lay population (ONeill, 1999, pg 53).he concludes his chapter with the statement only you can stop teaching/reading Ritzer! (pg. 55). To conclude, Ritzer has claimed that the fast food restaurant has standardized everything related to the production and consumption of goods. From the shape and size of fries to the scripting of human interaction. This revolutionary system is indicative of changes in other areas of social life today, and   marks the beginning of future changes to come. Ritzer convincingly backs up his claims with an analysis of other phenomena such as education and leisure. By utilizing Webers classic work on rationalization and the iron cage of bureaucracy (1964) Ritzer applies and extends it to present day experiences of production and consumption. It is probably reasonable to say that the McDonaldization of society has standardized the consumer experience. But with his overly pessimistic analysis, Ritzer fails to offer any insight into the deeper social and cultural reasons and ramifications for this process. His theory is overly descriptive and presents a simplistic view of contemporary consume r culture. What is needed is, as Kellner argues, a theory which offers more than a one dimensional perspective and takes into account the subjective experiences and symbolic value of our practices. Bibliography Aldridge, A (2003) Consumption. Cambridge: Polity Press. Bryman, A (2004) The Disneyization of society. London: Sage. Hartley, D (1995) The McDonaldization of higher education: Food for thought? Oxford review of education. Vol. 21. Pp. 409-423. Published by Taylor and Francis Ltd. Kellner, D (1999) Theorizing/resisting McDonaldization: A multiperspective approach. In Smart, B [ed] Resisting McDonaldization. London: Sage. Marx, K (1844) The economic and philosophical manuscripts. New York: International publishers. ONeill, J (1999) Have you had your theory today? In Smart, B [ed] Resisting McDonaldization. London: Sage. Poynter, G (2002) Modules and markets: education and work in the information age in Hayes, D and Wynyard, R [eds] The McDonaldization of higher education. USA: Greenwood press. Ritzer, G (1998) The Mcdonaldization of American sociology: A metasociological analysis. In Ritzer, G [ed] The McDonaldization thesis. London: Sage. Ritzer, G (2004) The McDonaldization of society: Revised new century edition. USA: Sage publications. Schlosser, E (2001) Fast food nation. London: Penguin. Smart, B (1999) Resisting McDonaldization: Theory, process and critique. In Smart, B [ed] Resisting McDonaldization. London: Sage. Taylor, S and Lyon, P (1995) Paradigm lost: the rise and fall of McDonaldization International journal of contemporary hospitality management. Vol. 7 No. 2/3.pp. 64-68. MCB University Press. Turner, B. S (2006) McDonaldization: the major criticisms in Ritzer [ed] McDonaldization: the reader. California: Pine forge press. Weber, M (1964) The theory of economic and social organizations. New York: The free press.

Kant: Metaphysical Exposition of Space Essay -- Space Kant Philosophy

Kant: Metaphysical Exposition of Space Explain and asses what you think to be the best argument Kant gives as his â€Å"Metaphysical Exposition of Space† (B37-40) that space cannot be either and actual entity (Newtonian concept) or any independent relation among real things (Leibnizian concepti be on). In other words, is he successful in arguing that space must be (at least) a form of intuition? Do any of his arguments further show that space must be ONLY a form of intuition and not ALSO something Newtonian or Leibnizian? In his Metaphysical Exposition of Space, Kant attempts to show that the experience of space is just a form of intuition. Kant defines space as that of which we sense out side of us, in comparison to our mind, which is our inner sense. This outer sense of space, he claims, is known only to us because we have a intuitive sense of there being space in the first place. Kant asserts this argument in direct response to two other claims about the nature of space. The Newtonian concept of space holds that space is an entity existing in its own right, with objects merely being in it. The Leibnizian concept of space however holds the opposite, space doesn’t really exist and is just a relation created between existing objects. Kant believes both concepts are wrong and claims that to first know about objects in space, we must have some deeper knowledge of space to put them in space. He further tries to claim that space is only a form of intuition and not just the foundation to support eit her of the other two concepts. Kant presents some strong points showing the faults in the other concepts and provides a reason alternative to what makes the nature of space. However his concept too, that space is known only through intuition, also isn’t as strong as it should be. It appears that space may be known through intuition from an individual perspective, but on closer investigation, taking in all forms of life and evolution, where did this pre wired intuition of space have its start? Kant’s concept of space seems to be well grounded in some areas and not in others. Kant’s definition of space helps him prove that the concept of space is a form of intuition. Space, he holds, is everything that is sensed outside of us. The mind is the inner sense and everything else is in space. We then represent objects in that space, where they are interpreted as having s... ... our senses where telling us by putting them into the concept of space, why would we evolve senses at all? Surely we wouldn’t have eyes and ears ect. If we evolved not needing or using them. So does every animal that has the same sensors as us have the same intuition of space as we do? This idea seems to be begging the question ‘what came first the intuition of space, or the senses and the ability to perceive it? For one seems to be seems to be surely useless with out the other. Kant’s concept seems to work if we just look at a snap shot of the world functioning today, however it does not satisfy how the world got to be the way it is. Perhaps this is not goal he was wanting to achieve, but for his concept to hold these questions of evolution need to be answered. Kant’s claims show the faults in past concepts, however his concepts is not total solid yet either. Kant resolves some issues, but then raises some more. It seems now that we can’t take for granted what we all assume that we learn about space through experience, and it seems too that space exists in its own right. Kant seems to make this clear, he does not however clearly prove that space is known by intuition alone.