Different Types of Soils in India Essay

1. Black soils The principal region of black soils is the Deccan plateau and its periphery extending from 8 °45’to 26o north latitude and 68o to 83o45†² east longitude. They are formed from Deccan basalt trap rocks and occur in areas under the monsoon climate, mostly of semi-arid and sub-humid types. The overall climate of black soil region may be described as hot and dry summer, 40-100 cm rainfall per annum, mild to moderate winters and annual temperature ranges from 24-30o centigrade, mean maximum temperature during April-May ranges from 36~42 °C arid mean minimum temperature during winter ranges from 15-24 ° centigrade. Semi-arid to sub-humid, tropical to sub-tropical monsoon type climate with alternate dry and wet periods and calcification (formation of calcium carbonate) are favourable to the formation of black soils. The soils are characterised by dark grey to black colour with 35-60% clay, neutral to slightly alkaline reaction, high swelling and shrinkage, plasticity, deep cracks during summer and poor status of organic matter, nitrogen and phosphorus. Impeded drainage and low permeability are the major problems. Black soils. are divided into shallow black soil of a depth of 30-50 cms, medium black soils of 50-120 cm and deep black soils of more than 120 centimeters. The natural vegetation comprises dry deciduous species, viz palas (Butes frondoss), sisam (Dalbergia sisu), neem (Azadirachta indica) and teak (Tectona grandis). Cotton, sugarcane, groundnut, millets, maize, pulses, safflower are the common crops grown on these soils. Because of their inherent drainage problem, they are prone to salinity and sodicity under irrigated conditions unless proper drainage is ensured. Because of its high water retaining capacity, rainfed crops like minor millets, pulses like horse gram are vegetables of different types and citrus fruits can also be grown. These soils are also known as regurs, nullah regadi (a telugu word meaning black clay) and black cotton soils as cotton was the major crop grown in these soils. 2. Red soils These soils are derived from granite, gneiss and other metamorphic rocks. These soils are formed under well drained condition. The climate is semi-arid tropical with mean annual temperature of 25 °C and mean annual rainfall from 75-100 cm. The soils are higher textured, friable structure and contains low soluble salts. They are slightly acidic to slightly alkaline, well drained with moderate permeability. They are generally poor in nitrogen, phosphorus, lime, humus etc. In this soil, lime concretions and free carbonates are absent. The red colour is due to the higher degree of hydration of the fericoxide in the soils. On uplands, they are gravelly sandy or stony and porous and light coloured on which food crops like bajra can be grown. On the lower plains and valleys, they are dark, coloured fertile loams, irrigated crops like maize, wheat, pulses, potatoes, fruits, millets etc can be grown. These soils have also been found under forest vegetation. Sometimes they found along with black soils (side by side) and also yellow soils (red and yellow soils). Excessive gravelliness, surface crust formation and susceptibility to erosion due to high slopes are some of the problems in these soils which can be overcome by adopting suitable measures. Morphologically the red soils can be divided into red loams which have a cloddy structure and argillaceous soil and red earths with loose friable top soil rich in sesquioxide type of minerals. 3. Laterites and lateritic soils Laterite is a geological term and means literally a rock. The laterites and lateritic soils have been loosely used in the same sense. The lateritic soils are enriched with oxides of iron and aluminium, under the conditions of high rainfall with alternate dry and wet periods. During rainfall silica is leached downwards and iron and aluminium oxides remains in the top layers. Laterites are usually shallow and gravelly at higher lands, but are very deep loam to clay soils in the valleys where good paddy crops are produced. Higher landy soils are poor in nutrient status where as lower level soils are dark and richer in nutrients and organic matter. All lateritic soils are poor in calcium, magnesium, nitrogen, phosphorus and potash. They are generally well drained and porous. The soil reaction is more on the acidic side. On laterites, as already mentioned, rice is grown at lower elevations and at higher elevations, tea, coffee, cinchona, rubber and cashewnut can be grown under good soil management conditions. On the whole, laterites are poor in fertility and readily respond to manuring and good cultivation. Based on the climate lateritic soils are grouped into high rainfall areas with strongly and weakly expressed dry season and humid zones with pronounced dry & wet periods. 4. Alluvial soils Alluvial soils, cover the largest area in India (approximately 7 lakh km2) and these are the most important soils from agricultural point of view. The main features of alluvial soils have been derived as silt deposition laid down by the Indian river systems like the Indus, the Ganges, the Brahmaputra and the rivers like Narmada, Tapti: Mahanadi, Godavari, Krishna and Cauvery. These rivers carry the products of weathering of rocks constituting the mountains and deposit them along their path as they flow down the plain land towards the sea. Geologically, the alluvium is divided into recent alluvium which is known as Khadar and old alluvium, as bhangar. The newer alluvium is sandy and light coloured whereas older alluvium is more clayey, dark coloured and contains lime concretions. The soils have a wide range in soil characteristics viz. acid to alkaline sandy to clay, normal to saline, sodic and calcareous, shallow to very deep. The climate ranges from arid to humid s ub-tropical. The following groupings of alluvial soils may be recognised: alluvial soils (Khadar, bhangar and highly calcareous), deltaic alluvium, coastal alluvium, coastal sands, calcareous sierocomic and grey-brown soils. a. Alluvial soils The alluvial soils occuring in the Indo-Gangetic plains and the Brahmaputra valley cover a large area. The soils are transported and deposited by the rivers from the parent material. The rivers are the Ganga, Jamuna, Brahmaputra and their tributaries. The soils are deep and hard pans in the subsoil are calcareous (made of calcium carbonate) and acidic. These are deficient in nitrogen, phosphorous and humus, but not in potash and lime. These soils are fertile amongst all the soils of India. They produce a wide variety of crops like rice, wheat, sugarcane, jute and potato. They are distributed mainly in the northern, north-western and north-eastern parts of our country. b. Deltaic alluvial soils They are formed from sediments carried by rivers and deposited in the mouths of rivers joining the sea. The deltas of the Ganga, Brahmaputra, Mahanadi, Godavari, Krishna and Cauvery are the most important ones. In Gujarat, the deltaic alluvial soils which are sandy loam to clay loam are locally called Goradu soils. The Godavari and Krishna rivers pass through basaltic region having black soils and these soils are dark and fine textured. The Cauvery delta soils are significantly clayey and Ganga delta soils show high accumulation of organic matter, as in the Sunderbans of West Bengal, due to swampy vegetation. These soils are fertile and grow a wide variety of crops suited to climatic conditions. c. Coastal alluvium Soils developed on coastal alluvium are found along, the sea coasts. Soils are dark coloured, coarse textured and poor in fertility. Some soils are saline due to the inundation of sea water. Such soils in the Konkan coast of Maharashtra are called Khar soils. d. Coastal sands Sandy soils occur prominently in the coastal area of Tanjavur district of Tamil Nadu, along the Kerala coast, Bapatla in Guntur distrjct of Andhra Pradesh and Puri district in Orissa. If sandy soils are not saline, plantation crops like coconut, cashew and casuarina can be taken up for cultivation. Other soils under alluvium are calcareous sierozomes and grey brown soils. Calcareous sierozomes can be seen in the desertic region of Haryana and Punjab. The word ‘sierozem† denotes a group of soils having a brownish-grey surface horizon with a sub-layer of carbonates which is developed under mixed shrub vegetation in a-temperate to cool, arid climate. Grey-brown soils as the name itself indicates its nature, can be found in, desert soils of Rajasthan. 5. Desert soils In the north-western part of India, desert soils occur over an area of 0.29 million hecta,res, which includes a major part of Rajasthan, south of Haryana and Punjab and northern part of Gujarat. Rainfall ranges from less than 10 cms to 50 cms, mostly contributed during monsoon season. The region consists of sand dunes and undulating sandy plains. The temperature regime is very high throughout the year and a maximum of 50-60 °C is recorded during summer. Due to high temperature organic-matter built up is very low. The soils in the plains are mostly derived from alluvium and are pale brown to brown to yellow brown and fine sandy to loamy fine sand and are structureless. The clay contents low and presence of alkaline earth carbonates is an important feature. The nitrate nitrogen and phosphorus makes the desert soils fertile and productive under proper moisture supply. By increasing the water holding capacity, the productivity of the soils can be increased which involve s addition of organic matter and clay. 6. Tarai soils The word â€Å"tarai† is a hindi word, which means moist. Thus, i is a wet regime having high water table. Tarai soils are foot hii soils and extend in strips of varying widths at the foot of Himalayas in Jammu and Kashmir, Uttar-Pradesh, Bihar and West-Bengal. Soils under the natural conditions are thickly vegetated and swampy. Several types of grasses and trees from the native vegetation on removal of which the soils become highly productive. The soils are formed from the materials that are washed down by the erosion of mountains. They are alluvial origin. High soil moisture content all through the year results in luxuriant vegetation dominated by tall grasses. They are neutral to slightly alkaline with significant amounts of organic matter. The texture varies from sandy loam to silty loam. Generally, these soils are fertile and by providing proper drainage, the productivity can be increased.

Discuss the role of dreams in Of Mice and Men and their impact upon some of the novels main characters Essay

â€Å"Of Mice And Men† written by John Steinbeck was set in 1930’s in America, in a time which came to be known as ‘The Depression’. It was a time of severe financial hardship, which caused thousands of people to lose their jobs and homes. Families were often broke up as men were forced to become migrant workers in order to survive. Also, the cultural climate was different. Minority groups, such as black people, women, or people with learning difficulties would be subjected to prejudice as a matter of course. During the 1930s, life was difficult, many people kept their lives going with dreams, this depressing period was gave rise to what became known as ‘The American Dream’. The American Dream was the idea of escaping that time of loneliness and depression by getting your own home that you and your family would never have to leave. The novel’s most important characters, George and Lennie, share a dream for one day to own their own ranch and â€Å"live off the fatta the lan†. They want to become the boss of their own ranch also their own boss and have a dream house. In the novel, George and Lennie’s dream was the closest to ‘The American Dream’ than anyone else in Of Mice and Men. It was very important to both of them. Lennie normally remembers nothing through his life except for this, this meant that it was very important to him-his and Lennie’s ‘American Dream’. â€Å"Lennie broke in. ‘But not us! An’ why? Because..because I got you to look after me and you got me to look after you and that’s why.’ He laughed delightedly, ‘Go on now George! You got it by heart you can do it yourself!† George and Lennie use the story as a way to help them get by at times to help both of them get through tough times. â€Å"George’s voice became deeper. He repeated his words rhythmically as though he had said them many times before. ‘Guys like us, that work on ranches, are the loneliest guys in the world. They got no family. They don’t belong in no place. They come to a ranch an’ work up a stake and then they go into a town and blow their stake, and the first thing you know, they’re poundin’ their tails on some other ranch. They ain’t got nothing to look ahead to.† â€Å"Some day,-we’re gonna get the jack together and we’re gonna have a little house and a couple of acres an’ a cow and some pigs.† In Chapter three, George and Lennie allow Candy to join in their dream. Candy wants to join them because he knows that he is useless, he has nothing in life to live for and he is also too old. But he is afraid that if he is useless and everyone else knows it, the others will kick him out of the ranch and he does not want that to happen so he tries to join in with George and Lennie’s dream. â€Å"Tell you what†¦Ã¢â‚¬â„¢S’pose I went in with you guys. That’s three hundred an’ fifty bucks I’d put in. I ain’t much good, but I could cook and tend the chickens and hoe the garden some. How’d that be?† â€Å"When they can me here, I wisht somebody’d shoot me. But they won’t do nothing like that. I won’t have no place to go, an I can’t get no more jobs.† While the ranch-hands never openly discuss their loneliness, Curley’s wife spends most of her time in the novel searching for company. She always looks for Curley around the ranch when she already knows he’s not there. â€Å"I’m tryin’ to find Curley, Slim’ ‘Well, you ain’t tryin very hard. I seen him goin’ in your house.† She is the only female there; therefore she has no one to talk to and not much company so she flirts with the other men to help her communicate with them which is the only thing she wants, someone to talk to and listen to her. Curley’s wife thought that she would have everything to live for, after marrying Curley but which it turned out wrong, horribly wrong, she’s with a man who doesn’t even love her and spends a lot of his time without her, especially that all she needs is attention. â€Å"Curley’s wife lay with a half-covering of yellow hay. And the meanness and the planning and the discontent and the ache for attention were all gone from her face.† Crooks, the negro stable buck, is an obviously lonely character, he does not interact with any other people because of the colour of his skin and he knows everyone will treat him badly because of it. So he is forced to be alone. Even when Lennie tries to make friends with him, Crooks argues right back at him because of the way he was treated as nothing. â€Å"Lennie smile helplessly in an attempt to make friends. Crooks said sharply ‘You got no right to come in my room. This here’s my room. Nobody got any right in here but me.† When Crooks was at his childhood, he actually played and was mainly around other white children until their parents told them about the issue and not to mix in with other black children, that is what Crooks wants now, to be accepted. The impact of the dreams: None of the characters in the novel actually achieve their dreams, despite coming very close on occasions. George and Lennie try to fulfil ‘The American Dream’ but Lennie soon dies, so George cannot accomplish his dream without Lennie especially as the dream is most important to Lennie, despite these characters coming very close to the dream. When Lennie died, George made sure he died happily with their dream in memory. â€Å"We’ll have a cow,’ said George, ‘An we’ll have maybe a pig an’ chickens†¦ an’ down the flat we’ll have a†¦. little piece alfafa†¦Ã¢â‚¬  This is where we see them discussing the dream one last time. â€Å"Lennie begged, ‘Le’s do it now. Le’s get the place now.’ ‘Sure, right now. I gotta, We gotta.’ And George raised the gun and steadied it, and he brought the muzzle of it close to the back of Lennie’s head.† Curley’s Wife also wanted to be famous, glamorous and to be wanted but she gets accidentally killed by Lennie so she also cannot achieve her dream, but in other words, she is also escaping from a miserable life with Curley. Candy is also in on the dream with George and Lennie, but when Lennie dies, Curley knows the dream is no more without him. â€Å"Now Candy spoke his greatest fear. ‘You an’ me can get the little place can’t we, George? You an’ me can go there an’ live nice, can’t we, George, can’t we?’ Before George answered, Candy dropped his head and looked down at the hay. He knew.† John Steinbeck chose to have all the main characters’ dreams come to nothing because that is what life is, especially the serious issues, such as: Women, Black people and People with learning difficulties. He wanted his book to be historically accurate, as well as an accurate portrayal of life itself. The story was mainly based on the name of the novel from ‘To a mouse’ by Robert Burns, the original lines of ‘The best laid plans of mice and men gang aft agley.’

Introduction to Forensic Pathology

FORENSIC PATHOLOGY OFFICER TRAINING COURSE DEPARTMENT OF HEALTH – SOUTHERN DISTRICT Introduction The purpose of the course is to teach the basics of forensic medicine to mortuary technicians with no previous knowledge of the subject. The main emphasis will be on mortuary technique, but related aspects of forensic science will be taught.The course addresses the aspects of forensic medicine that are most frequently encountered in practice, including those that may become the subject of testimony in court. THE AUTOPSY The word autopsy means, â€Å"to look at oneself†. Many other terms are used such as necropsy (to look at the dead) and postmortem (after-death). They all mean the same thing. Autopsies have been performed for a long time, and over the years the value of the autopsy has been proven.It is of use in: Assistance to family – inherited diseases, understanding the death of a loved one, peace of mind Medical Staff – hospitals and doctors can learn abou t diseases, diagnosis and also treatment Justice and Safety and Security – important information for prosecution of cases Social – insurance claims, paternity, maternity, compensation Public Health – infections such as meningitis, tuberculosis Notes: _______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ ___________________________________________________________________________________________________________________________________________________________________________________________________________________________ Acts Regulating the Performance of Post-Mortem Examinations ACT | AIMS OF ACT | |Health Act 63 of 1977 |Postmortem in cases of contagious and infectious diseases | | |Consent of family not needed | | |Body must be exhumed if buried | | |Deals with transplantation of organs | | |Deals with removal of tissue from deceased | |Inquest Act 58 of 1959 |Procedures to be followed in unnatural deaths | | |Consent of family not needed | | |Report for inquest or criminal case | | |Removal of tissue allowed for investigation purposes | |Births and Deaths Registration Act 51 0f 1992 |Defines births and stillbirths and procedures to be followed | | |Defines conditions where a death certificate may not be issued | |Correctional Services Act 111 of 1998 |Provides for the reporting of prisoners dying of unnatural | | |causes | |Health Professions Act 56 of 1974 |Defines anaesthetic deaths | |Occupational Diseases in Mines and Works Act 78 of 1973 |Provides for patients who worked in mines – heart and lungs to | | |be sent for further testing | | |Permission from family is needed in natural deaths | | |If postmortem being done under another Act (e. g. Inquest Act), | | |then organs may be removed and sent away without consent | Notes: ___________________________________________________________________________________________________________________________________________________________________________________________________________________________ _______________________________________________________ ____________________________________________________________________________________________________________________________________________________________________________________________________________________________ Types of Autopsies The above Acts of law dictate which type of postmortem should be performed. A. The Clinical or Academic autopsy. Performed in terms of the Health Act. Usually performed by histopathologists attached to hospitals. The main indications are: a.Determining cause of death b. Providing correl ation between medical management and symptoms c. Determining the effectiveness of therapy d. Educating students and other health care workers e. Studying disease processes B. The Forensic Autopsy. Performed in terms of the Inquests Act. The objective is to apply medical knowledge to legal questions in the pursuit of justice. Usually performed by forensic pathologists or trained medical officers. a. Determination of cause of death b. Determining the time of death c. Recovering and identifying evidence d. Providing interpretation of findings e. Providing reports for law enforcement and justice Notes: _______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________ What is Pathology? Just as there are different types of autopsies, there are different types of pathologists. Pathology means the study of disease. Disease is defined as abnormalities in the functioning and structure of the parts of the body.Pathology can also mean the scientific study of the causes and effects of disease. Pathology may be divided into: Histopathology or Anatomical Pathology – this branch of pathology deals with autopsies and examination of changes in tissues using a microscope and other techniques. E. g. If you have a lump under your skin, the doctor can take a small piece of tissue from the lump and send it to the histopathologist who will examine it under the microscope and make a diagnosis and recommend treatment. Chemical Pathology – diseases produce changes in the fluids of the body e. g urine, blood, spinal fluid. These body fluids can be exam ined and diagnoses of disease can be made from the results. E. g.When you are sent for a blood test, the chemistry of your blood is examined by a Chemical Pathologist who may then make a diagnosis. Microbiology – The study of how bacteria and viruses cause disease by examination of body tissues and fluids and isolation of organisms. E. g. pus swabs will be sent to a microbiologist to identify the bacteria causing the disease. The microbiologist will then recommend the appropriate treatment. Forensic pathology – Forensic pathology is a branch of histopathology where a trained pathologist will examine the body and it’s tissues and offer opinions on how trauma has caused disease or disturbance in the body. Forensic pathologists have knowledge of all branches of pathology as applied to death, dying and disease. Notes: ______________________________________________________________________________________________________________________________________________________ __________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ Health and Safety in the Mortuary The mortuary can be a dangerous place. Most dangerous in this environment is the individual who is ignorant of or who ignores the potential hazards at postmortem. Such people are a danger to themselves and others. A. Risks and Hazards a. Tuberculosis Caused by inhaling the agent through the air.It is rare to contract TB through the skin. With the current HIV epidemic, strains of the TB-bacterium that are very resistant to treatment are occurring. This makes contracting the disease a greater risk than before. It has been shown that corpses are more infectious than living patients. b. HIV Although there is fear of acquiring HIV through postmortems, the risk of getting HIV in this way is very low. There is currently only 1 recorded case of occupational-acquired HIV infection in a pathologist. The overall risk of getting HIV after accidental exposure by needlestick is only 0-0. 42%. Splashes of fluids into eyes/mouth carry an infection rate of 0. 04-0. 63%.Aerosol risk (breathing infected air) has not been reported. HIV can be isolated from the cranial bones, brain and spinal fluid up to 5 days after death. No HIV could be isolated from bone dust. HIV is weak once outside the body, and is easily inactivated by a solution of bleach (Jik/Domestos), formalin, alcohol, peroxide or phenol (Jeyes Fluid). c. Hepatitis B and C The way you can acquire Hepatitis B or C is similar to HIV, that is by risky sexual behaviour, intravenous drug use or through accidental occupational exposure. Hepatitis B is very infectious and staff who have not been vaccinated against Hepatitis B should not perform postmortems.Hepatitis C is less infectious, but there is no vaccination against it. The risk of transmission is 3-10%. d. Other diseases Certain viruses and bacteria can cause considerable discomfort for the autopsy technician, but are treatable. Postmortems on patients with haemorrhagic fevers are prohibited unless they are performed in specialised mortuaries. How do you reduce risk? A. Immunisation – all staff involved in autopsies or who come in contact with material from autopsies should be vaccinated against tetanus, poliomyelitis, tuberculosis and hepatitis B. B. Pre-autopsy testing – where there is reason to believe that a corpse is infected with a highly infectious organism, testing should be done before autopsy.HIV-testing in hospital autopsies is appropriate and consent is not needed. C. Clothing – the following should be worn at all times: cap, eye protection, face mask, surgical gowns and clothes, boots, apron and at least one pair of gloves. Wearing too many layers of clothes is dangerous because it makes the technician clumsy and uncomfortable. D. Reduce aerosol f ormation – care should be used when using power saws to open the skull. Intestines should only be opened under water. High pressure water hoses should not be used. Avoid splashing when handling organs. E. Equipment – equipment should be kept to a minimum and should be kept in clear view at all times. Scalpels

Florida evergldes Assignment Example | Topics and Well Written Essays - 250 words

Florida evergldes - Assignment Example In addition, this dangerous species also feed on the same frog for defensive mechanism since it digests the frog’s toxin into its blood. Hence, this reduces the number of frog species in the ecosystem as said by the commentator in the documentary video. The python snake also poses danger to human beings in the ecosystem. An example is a snake that tries to attack the hunter in the video who is later rescued by his colleague. This species can also endanger the lives of people around the forests. Its size enables it to attack a person because of its strength at the tail. This evasive species of the python as it moves it creates a path in the forest. This leads to destruction of small plants which breaks due to the force the species exerts as it crawls on the ground. This reduces the number of plant species available in the ecosystem. The ecosystem in this video includes vegetation, birds and human beings. The anthropogenic effects and impacts are clearly shown in the video. The kind of vegetation available here are papyrus reeds that grows in swampy areas. The trees here are tall acting as habitats for the wild birds. The anthropogenic activities here have a negative impact to the ecosystem such as fire, which destroys trees burning them down. The fire does not only burn trees but it also kills small birds in the ecosystem making the bird species to reduce. Other anthropogenic activity is the cutting down of trees whereby in the video houses are constructed using which is a product of the tree. This poses danger to the tree species as consistence cutting of it will reduce and eventually lead to exhaustion. Birds and other wild animals will migrate due to the interference with habitat. Canoes, which are the transport vessels for human beings on water, are made using timber from trees. As a result, it continues expose a threat to the tree species in the ecosystem. Generally, anthropogenic impact is negative

Endowed loyalty status Essay Example | Topics and Well Written Essays - 1000 words

Endowed loyalty status - Essay Example Atkinson (364) asserts that opinion on how successful these loyalty schemes are divided, but there is consensus on their advantages and disadvantages. The main advantage is that; as these customers feel rewarded they are motivated to purchase more; thus, increasing the company’s benefits. This will in the long term boost the sales of the business. However, the flipside of this argument is that if the status of customers is downgraded or remains the same, the customers feel unappreciated and may wholly cut their business links with the organization. Secondly, as a customer buys more and more their spending habits are noted and so more targeted products are put at their disposal. This makes the customer to be extremely satisfied since they get what they most require. The flipside of this argument is that the customer buys beyond their means and is likely to drastically change their spending habits when they are unsustainable. This is usually to the detriment of the business. There are several theories that explain customer behavior when rewarded as discussed above. The two notable ones though are equity theory and attribution theory. Atkinson (367) claims that equity theory seeks to study the relational satisfaction that is derived from rewards of different kinds. People evaluate the value of a relation based on the fairness or unfairness of distribution of rewards and costs. According to this theory, people feel indebted to fair treatment (Atkinson 368). On the other hand, limited reward or unfair treatment leads to dissatisfaction. It is also common for people getting the unfair treatment to feel underappreciated. Among the foundations of Equity theory is the assumption that people always seek to maximize their rewards, people get distressed in unequal relationships and then they try to restore parity in such unequal relationships. The other theory is the attribution theory. According to the theory, people analyze success or failure based

Class Responses Week 7 Essay Example | Topics and Well Written Essays - 250 words

Class Responses Week 7 - Essay Example This is usually because in-group usually has both personal and professional bondage with the leader. The leader is aware of the different ways to deal with the members in the in-group. Contract staff is more distant because they have little time to bond with the rest of the team. I believe that managers should be trained to deal with contract staff so that they feel part of the in-group. I agree with you. Your example shows that TMX centric approach is not effective all the time. It creates a divide in the team which is difficult to handle. The work is also unevenly distributed in this kind of approach. The out-group does not participate equally and this often creates issues in team which is difficult to handle. This approach does not discuss how to distribute work evenly. Also you have given a good suggestion on how to improve the approach by personally dealing with each member in order to include them in the group. I believe that your experience shows that TMX approach is not quite effective. Sometimes it blocks talent from emerging. Productivity really depends on how the subordinate connects with the leader. Sometimes the connection is slow to develop and this approach would impact how the subordinate works even later on. I agree with you that TMX can be effective in developing a sense of ownership among the employees with the organization. I think this approach is quite visible in the military. People in the military do tend to stick with groups and this brings out the problem with this

BUSINESS LAW Essay Example | Topics and Well Written Essays - 1250 words

BUSINESS LAW - Essay Example The Parliament of United Kingdom can make whatever laws it wishes. There are number of areas where the legal rules of the Parliament of United Kingdom are applied. Public Acts are made by the Parliament of United Kingdom, and they are related with the issues relating with the general public. On the other hand, Private Acts are those Acts that encompasses the legal structure for the private or particular institutions or individuals. Furthermore, the Acts of Parliament can be identified with the functions. For example, sometimes, the members of Parliament are required to discuss new rules, to change or amend or modify the existing legal provisions. Also, Consolidating Legislation is made to consolidate the provisions previously consisted of different Acts. It was the use of this Consolidation Legislation that created the Companies Act 2006. Case Law This type of law is created by the judges during the process of deciding cases. In the case law, there are two important doctrines. One is stare decisis or binding precedent and second is obiter dictum. Stare decisis or binding precedents are the previous decisions, which are those precedents that are needed to be followed by the courts, which are either equal or above them in the court hierarchy. The doctrine of binding precedents lies at the heart of the legal system of United Kingdom (Exam-kit, ACCA F4, 2007-08).And in the case of obiter dictum, the courts are not bound to follow them. In the legal matters, the case law are of great important and they provide sufficient amount of guidance to carry out the process of legal nature in case any legal problem is arrived. The European Union The United Kingdom is a part of the European Union. After joining the European Union, the citizens and the United Kingdom have obligation to follow the related rules of the European Union. The important areas where the rules of European Union are applied and which are relevant are: international agreements, internal treaties and inter nal protocols and the decision of the European Court of Justice. Custom Custom is a set of old laws. ‘Much of how Parliament does its business is not determined by rules but has become established through continued use over the centuries’- this is known as custom and practice (UK Parliament). These laws are followed for years. These are the local customs which have been in existence since time immemorial. There are many limitations in this source. As a result, there are less chances of this source to provide a reasonable current and future source of the contemporary law in United Kingdom. Effects of Legislation on business Legislation has some positive and some negative impacts on business. As we know there are two types of legislation- primary legislation and secondary legislation. Primary Legislation is carried out and done by the Parliament of United Kingdom. And, the Parliament has delegated the process of secondary legislation to some person or somebody, or a busin ess. Secondary legislation is also called as delegated legislation. The rules and laws made by with the help of secondary legislation have same legal force and have some legal effect as the Acts of Parliament. With the availability of delegated legislation, a business can make any rules and regulations that it finds reasonable and appropriate as long as they do not contradict with the rules and provisions of Acts of Parliament. If the rules passed with the help of

The brand strategies which Toyota May Adopt to improve tarnished brand Essay

The brand strategies which Toyota May Adopt to improve tarnished brand image - Essay Example There are several reasons behind this intensifying competition. Firstly, globalisation is one of the primary reasons for expansion of trade and business that lead to increase competition. Many business organisations have found greater opportunities in overseas market, and free trade policies and agreements between multiple countries facilitated their market expansion programs. The domestic markets have turned into global markets that heightened competition rivalry among existing domestic and new multinational enterprises. Since last two decades, the society has been experiencing a rapid technological improvement. The technological advancements have led to change the structure entire trade and business. The management tasks and operational process are now backed with technology like e-commerce and e-business. A better grip of technological advancement helps a business organisation to gain an upper hand position. ... In this process they aim to achieve strong competitive advantages and core competencies that enable them to gain upper hand position in the market. There are multiple ways to achieve competitive advantages; however, brand development is the most preferred way for creating high business value. The American Marketing Association (AMA) describes a brand as a "name, term, sign, symbol or design, or a combination of them intended to identify the goods and services of one seller or group of sellers and to differentiate them from those of other sellers. About.com Marketing Guide further explains that the objective of branding is not just to project yourself as being better than your competitors, but branding seeks to position your brand so uniquely in the minds of your consumers so that they perceive your product as the only possible solution to your problem or need. The objectives of good branding are as follows: Deliver message clearly Confirm credibility Connect target prospects emotiona lly Motivates buyers Concretes User Loyalty The increasing demands of brand development is due to two primary factors i.e. urge for acquiring higher market share and increasing concern towards consumer value. The modern management style and thought process of decision makers have transformed. The modern management concept more focuses on long term benefits by creative a sustainable businesses environment where stakeholders’ wealth and value creation is the first priority. When a company is able to meet these responsibilities towards stakeholders, society, community and environment, it is able to create a high brand image in the market. Managements in modern organisation culture follow management theories and models which are very

Contract law as practiced in Europe Case Study Example | Topics and Well Written Essays - 1500 words

Contract law as practiced in Europe - Case Study Example The aim of this letter is to examine whether your wife has a chance of getting a favourable settlement in court if she decides to take legal action against you after all. The issue here is whether Penny's case will succeed if brought to court. In other words, will the case find you, Max Power, liable of paying Penny the money that you owe her for support for the past six months This is given the fact that the two of you are still legally married under the Irish Family Law Act 1995 and you having promised to support your wife who is unable to work because of the work place accident that she had five years ago. These are the questions I, as your legal adviser, will be trying to answer in this letter. As to whether Penny's case will succeed if it comes before any Irish family court, I strongly believe that your wife stands a higher chance of convincing the judge to force you to clear the outstanding balance and to continue paying her the monthly allowances. This is if she accuses you on other grounds apart from the current grounds of ostensibly breaking a contract. However, since she has opted to sue you for breaking a contract, I believe that her case does not stand a chance in a court of law in England. This is because there is no legal document that exists showing that the two of you entered in any form of contract. ... 3 In June 2008, you left for Dubai and left your wife alone at home 4 You verbally agreed to pay Penny support allowances of $1500 verbally and you did so for six months 5 In January 2009, you met Stacey Floodgates and soon took her in as your partner 6 Since January 2009, you defaulted on paying Penny her monthly allowances 7 Five years ago, Penny had an accident which left her unable to work, and so she had been relying on her husband's support payments for upkeep 8 The reason why Penny is suing you is because she believes that the contract between the two of you, though verbal, was binding Rule Statement and Rule Synthesis For a contract to be binding under the European code of conduct, there are some requirements that it has to meet. These are generally referred to as "the three c's" (Gordley, 2008). The first is the cause, whereby a reason should have emerged that required for the drafting of the contract (Gordley, 2008). The second is consideration. This is whereby the two parties must have identified the form of contract that is best to enter into to given their circumstances. The third and most important aspect of a contract in our case here is the consent (Gordley, 2008). This is an indication that the parties went through the contract and agreed to abide by the terms provided for there. This consent is indicated in form of a signature that is appended by both parties in the contract. Without a signature, leave alone without the written document, the contract is null and void, and nobody can be accused of breaching it. The only exception whereby an actual signature is not needed on the document is when the contract is done online (Orlando, 2009). But even these form of contracts, under the Irish law that governs electronic contracts,

Profile of an Economist Research Paper Example | Topics and Well Written Essays - 1250 words

Profile of an Economist - Research Paper Example Friedman presented high expertise in the field of business that made him a renowned economist. In the year of 1951, he won the â€Å"John Bates Clark Medal,† an award that recognized economists under age of forty who presented commendable performance (Ruger 90). Furthermore, he received the Nobel Prize in 1976 for his contributions in the field of consumption examination, monetary history and concepts, as well as for his effort in describing the stabilization policy. The economist chaired the Chicago school of economics where he guided research plan of the economics profession. The scholar also worked as the chairperson of the American Economic Association in 1967 (Wahid 14). Furthermore, the scholar served as a senior research fellow at the Stanford University after retiring from the University of Chicago. Some surveys of economists have identified Friedman as a well-liked economist of the 20th century after John Keynes. Friedman explored various economics-related theories an d analytical procedures highlighting informative concepts. Nedomlelova (32) observes that Friedman was great scholar who had excellent knowledge of economics. The economist’s initial works include the 1945 publication titled the â€Å"Income from Independent professional Practice† that he coauthored with Simon Kuznets. This work was very relevant in the field of business and the report attracted a global attention. ... the need of adjusting such regulation in order to create constructive competition that would persuade delivery of quality services at sustainable fees. This provided strategists with effective managerial tools (Friedman et al. 32). Friedman’s effort in the development of the Theory of Consumption Function The scholar has substantially contributed in the development of the economic theories. His earliest prominent work includes the 1957 publication in which he described A Theory of the Consumption Function (Friedman & Ebenstein 19). The scholar developed the theory from the Keynesian perception that individuals and households have a tendency of adjusting their expenditures on consumption to align them with their income (Friedman & Ebenstein 26). The economist highlighted that individual’s yearly consumption reflects a function of their â€Å"permanent income.† He introduced this term as a measure of the aggregate income individuals expect over a few years. The the ory was an expression of the permanent income hypothesis, the concept that proposes that household’s consumption and investment decisions are mainly defined by changes in permanent income, but not temporary changes that household members experience within their activities. These ideas were essential because they provide bases for developing future business theories that has enriched the field (Brittan 2). Friedman challenged Keynes ideas claiming that the scholar based his consumption models on psychological assumptions. He emphasized the need of considering individuals as rational thinkers who make plans on how to spend their resources over their families. Friedman was not primarily objecting the Keynesian ideas because a reputable Keynesian economist Franco Modi-gliani also made the same observation.

Address and analyse an existing Food security intervention in Essay

Address and analyse an existing Food security intervention in preferably a developing country (poor African,Asian countries) - Essay Example Hence, the concept of food security has to be more inclusive in order to capture the dimensions of the issue. Availability of food to the needy people is considered to be food security. Normally, food energy intake at household level has been given priority in assessing food security. But in the case of Kerala state in India, it will be unrealistic to expect food self sufficiency. But through public intervention methods, importantly through Public Distribution System, Kerala has done considerable successful interventions in food security, though the problem has not been solved fully. The issue of food security in the form of non-availability of sufficient calorie intake exists only in exceptional marginalized pockets of the state (Ahluwalia, 1993 and Dre’ze and Sen, 1995). The problem of food insecurity persists in India, even though it is a food surplus and food grains exporting country. Massive scale of chronic hunger and malnutrition are the sides of this problem. The prevalence of malnutrition in India is higher than many of the very poor African countries. The percentage of under weight children below five, is 43 in India while it is 28 in Sub Saharan Africa and 42 in South Asia. Likewise, the number and proportion of people living in chronic hunger in India is far above than any other country in the world (UNICEF, 2010). But when the children below the age of three are considered, then the situation seems to be more severe with 45.9 percent of children as malnourished and the anemia prevalence of 56 percent women. Again, data from the NNMB reveal that nearly half of the adult population had a body mass index below the norm in 1993-94 (Datta, 1998; Suryanarayana, 1999 and Gulati etal,). It is to be noted that the rate of decline of the malnourish ed persons has been very slow. The situation has again been worsened during 2008-09 with rapid increase in prices of

Employment Law HRM Strategy Essay Example for Free

Employment Law HRM Strategy Essay Employment law is critical to an organization allowing it to fulfill needs and business ventures applicable to state and federal laws. In this paper we will be discussing the laws that allow and disallow seasonal employees from another country to be able to work in the state of Georgia. In the paragraphs below I will explain to you the reader the scenario listed above, I will set a plan in accordance to the HRM situation, justify my approach to HR management, state the competitive advantage, and describe the situation that may occur from not properly following the appropriate laws. Everyone has the right to work, and there are many opportunities in this country. In order to enjoy these liberties workers need to be documented in order to be legally able to work without consequence to them, and the company that they are occupying a position. Employment law consists in the body of laws and rules regulating civil rights and non-union related conduct in the workplace (Stewart, 2012). Civil rights include a workplace free from discrimination and harassment for people who fit into one of the legally protected class (Stewart, 2012). Conduct law refers to equal and fair pay immigrant and employment at will laws (Stewart, 2012). These laws are the laws that are pertaining to the laws that are corresponding with the situation of seasonal employees from another country. The Migrant and Seasonal Agricultural Worker Protection Act (MSPA) provides employment-related protections to migrant and seasonal agricultural workers and is administered and enforced by the Wage and Hour Division of the U. S. Department of Labor (DOL,2012). Within the confines of the law I came up with a plan for seasonal workers, first these are the parameters that we must follow. Every non-exempt farm labor contractor, agricultural employer, and agricultural association must: * Disclose the terms and conditions of employment to each migrant worker in writing at the time of recruitment and to each seasonal worker when employment is offered, in writing if requested; * Post information about orker protections at the worksite; * Pay each worker the wages owed when due and provide each with an itemized statement of earnings and deductions; * Ensure that housing, if provided, complies with substantive federal and state safety and health standards; * Ensure that each vehicle, if transportation is provided, meets applicable federal and state safety standards and insurance requirements and that each driver be properly licensed; * Comply with the terms of any working arrangement made with the workers; and * Make and keep payroll records for each employee for three years (DOL. 012) The plan that we will use to manage the situation will be by appointing two or three HR professionals, and a project manager to oversee the project. They will coordinate events as per the MSPA which regulates the seasonal workers. The MSPA requires farm labor contractors, agricultural employers, and agricultural associations, who recruit, solicit, hire, employ, furnish, transport, or house agricultural workers, as well as providers of migrant housing, to meet certain minimum requirements in their dealings with migrant and seasonal agricultural workers (DOL, 2012). Our plan resembles closely to what is already in state as per state, federal and local legislations. Human resource is the greatest asset that any organization possesses and it must ensure that this potential is harnessed to the maximum to contribute positively towards the growth of the organization (Amillionlives, 2010). Every non-exempt farm labor contractor, agricultural and seasonal agricultural association must; disclose the terms and conditions of employment to each migrant worker in writing at the time of recruitment and to each seasonal worker when employment is offered in writing (DOL, 2012). HR management would use this information to aide in writing the offers of employment for the migrant and farm workers. There are many competitive advantages of HRM practices meets the employment laws, typically business are more competitive with a structured HRM practice in place. Having an HRM in place makes it easier to organize employment according to the laws. An effective HRM in a competitive advantage will use information provided from the Department of Labor (DOL), one instance that would be useful in this situation is Employers must provide each migrant and seasonal day-haul worker with a written disclosure at the time of recruitment that describes the terms and conditions of his or her employment. When offering employment, the employer must provide such isclosure to all seasonal workers upon request. The disclosure must be written in the workers language. If the HRM is effective they will be able to utilize different commodities of the job in order to provide the service as per employment laws and contract obligations. If the situation of the need for seasonal employees who may be from another country were not to follow proper laws could result in major fines and penalties to the company. Ethics related problems are faced by the organizations whenever there is a practice of using favoritism rather than ability or job performance for managerial decisions regarding employment, promotion, pay and discipline. These problems can be reduced and eliminated by maintaining the highest standards of professional and personal conduct, encouraging employers to make fair and equitable treatment of all. Severe penalties may arise from the state and federal departments for not following proper protocol. Immigration may also be informed of the situation due to the fact that they are dealing with non-citizen workers. In the paragraphs above I have explained to you the reader the scenario of the seasonal workers, provided a plan, justified the approach of HR management, competitive advantage, and provided the consequences that may arise from not following proper laws and protocol.

The Types Of Pasta

The Types Of Pasta Delicious, healthy, quick to cook and, above all, economical pasta really is the ultimate convenience food. Whether simply tossed with a sauce, fresh vegetables or salad ingredients, or combined as a dish and baked in the oven, pasta can be used as the base of countless fabulous meals. And because there are so many different types of pasta fresh or dried, long or short, stuffed or flat and so many ways of combining them, from the ultra-simple to the impressively sophisticated, there really is a pasta dish for every occasion. Of the many, many different types of pasta available, they can be divided into four main categories: long, short, flat and stuffed. In turn, these many be fresh or dried, with wholemeal varieties available in some shapes, and made of durum wheat flour and water, or with additional egg. They may also be coloured and flavoured with spinach (green), tomato (red), beetroot (pink), saffron (yellow), squid ink (black) and herbs. Fresh pasta is delicious, although not necessarily better than dried pasta and many Italians will choose dried pasta over fresh for specific dishes. As a rule of thumb, buy the best pasta you can afford, as it will make all the difference to the final flavour and texture of the dish. LONG PASTA Most types of long pasta are sold dried, and some are also available fresh. They vary in length and may be sold in straight lengths, pressed into waves or coiled into nests. They are usually made from plain durum wheat. Those made with delicate egg pasta are usually sold coiled into nests. Most long pastas suit smooth, creamy and clinging sauces. Common varieties include: à ¢-  Bucatini Resembling thick spaghetti, each strand is hollow. There is a thicker version known as bucatoni. à ¢-  Capelli dangelo Also called angel hair pasta, this very long, thin pasta is like delicate vermicelli and is sold in nests. It is usually served with sauce, or in soup. Figure 2.2 Capelli dangelo à ¢-  Fettuccine Long, flat ribbons sold in nests. It may be plain, with egg or with spinach. It can be used interchangeably with tagliatelle. Figure 2.3 Fettuccine à ¢-  Linguine Resembling thin, flat spaghetti and used in the same way. Figure 2.4 Linguine à ¢-  Pappardelle Broad, flat noodles, often with a wavy edge. It often made with egg pasta and is tranditionally served with meat and game sauces. Figure 2.5 Pappardelle à ¢-  Spaghetti Probably the best known of all long pastas, these long, thin strings are good with ant sauce. Spaghettini has thinner strands. Figure 2.6 Spaghetti à ¢-  Tagliatelle Flat ribbon noodles sold in nests. It may be plain or with egg or spinach. Figure 2.7 Tagliatelle à ¢-  Vermicelli Fine pasta strands, sold coiled into nests. It may be plain or with egg and is good with light sauces. Figure 2.8 Vermicelli SHORT PASTA There are even more varieties of short pasta than there are long. They are widely available fresh and dried and may be plain, with egg, or flavorued and coloured. They are favoured by many for their versatility suiting most sauces and being great in salads and baked dishes. Common varieties include: à ¢-  Conchiglie Shell-shaped and available in many different sizes from large ones for stuffing, medium ones for tossing with sauce and tiny ones for soup. Figure 3.1 Conchiglie à ¢-  Farfalle Little pasta bows, plain or flavoured with spinach or tomato. Figure 3.2 Farfalle à ¢-  Fiorelli Pretty pasta tubes with a lacy edge. Figure 3.3 Fiorelli à ¢-  Fusilli Spirals resembling tight springs, formed by wrapping dough around a thin rod. Figure 3.4 Fusilli à ¢-  Macaroni Thick, slightly curved tubes of pasta. It is particularly popular served with thick, creamy sauces and in baked dishes. Figure 3.5 Macaroni à ¢-  Pastina Tiny pasta shapes for soup. They come in a fabulous array of shapes for soup. They come in a fabulous array of shapes including stars, letters, tubes, shells, bows, rings and squares. Larger ones are good for chunky soups such as minestrone, while the tiniest are ideal for light broths. Figure 3.6 Pastina à ¢-  Penne Tubular pasta shapes with angled ends, resembling a quill. Figure 3.7 Penne à ¢-  Rigatoni Ridged, chunky tubes used in the same way as macaroni. Figure 3.8 Rigatoni à ¢-  Rotelle Shaped like tiny cartwheels, these are very popular with children. Figure 3.9 Rotelle FLAT PASTA There are many flat pasta ribbons (see long pasta, above), but there is really only one type of flat pasta sheet. à ¢-  Lasagne Usually plain or flavoured with spinach, and available dried or fresh. The most commonly available varieties require no pre-cooking. The flat or ridged sheets may be layered with sauce and baked to make classic lasagna, or cooked then rolled around a filling and baked to make cannelloni. Figure 4 Lasagne STUFFED PASTA Usually available fresh, but also dried, stuffed pasta is good served simply, tossed with butter or oil, or with smooth sauces. Common varieties include: à ¢-  Cannelloni Dried pasta tubes for stuffing yourself, then covering in sauce and baking. Figure 5.1 Cannelloni à ¢-  Cappelletti Little hat-shaped pasta shapes made from a square of pasta dough that has been filled, folded into a triangle, and the ends wrapped round to make a brim. Traditionally eaten at Christmas in broth, but also good tossed with butter or sauce. Figure 5.2 Cappelletti à ¢-  Ravioli Usually square, these stuffed cushions of pasta may be large or small. Fillings may vary, to, with meat, fish, shellfish, cheese and vegetables all being popular. Figure 5.3 Ravioli à ¢-  Tortellini Similar to cappelletti in appearance, although larger and made with dough rounds rather than squares. Like ravioli, fillings are many and varied. Figure 5.4 Tortellini COOKING PASTA Pasta, whether fresh or dried, is incredibly simple to cook as long as you follow there simple rules. 1. Always use a big pan with plenty of water. The pasta needs enough room to cook without sticking together. Allow about 5 litres of water for every 500g of pasta. If youre cooking less pasta, you should still use at least 2.75 litres of water. 2. Add enough salt to the water: pasta cooked in unsalted water will give tasteless results. Allow 1 2 tablespoons of salt for every 500g of pasta. *Dont worry if this sounds like a lot of salt; most of it will be thrown away with the cooking water. 3. Add a little oil to the water to prevent the pasta sticking together. In the case of lasagna sheets, up to a tablespoonful of oil may be needed. Bring the cooking water to a fast rolling boil before adding the pasta otherwise the pasta can become stodgy. 4. Add the pasta in one go so that it all has the same cooking time. Long pasta such as spaghetti should be placed in the boiling water, then gently pressed into the water as it softens to ensure even cooking. 5. Give the pasta a quick stir to prevent it sticking together, then quickly return the water to a roiling boil. 6. Reduce the heat to medium-high so that the water remains at a brisk boil, stirring now and again to prevent the pasta sticking. 7. The pasta is ready when it is al dente that is tender, yet still with a bite when bitten. The easiest way to check this is to remove a piece of pasta from the pan and give it a bite. If you overcook pasta, you will get soft, stodgy results. 8. As soon as the pasta is al dente, drain it well, shaking the colander or sieve to remove any excess water. Reserve 2-3 tablespoons of cooking water in case you need to loosen the pasta sauce when you combine it with the pasta. *If the pasta is to be served cold, rinse it under cold water in the colander, then set aside. 9. Serve immediately with the sauce of your choice, or add ingredients ready for baking. HOW MUCH PASTA? The quantity of pasta required per person is a slightly moveable feast, depending on appetite, whether the sauce is light or substantial, and whether youre serving the dish as an appetizer or main course. However, you can use the following dry weight as a general guide: à ¢-  for an appetizer, allow 50g (2oz) per person à ¢-  for a main meal, allow 75-125g (3-4oz) per person COOKING TIMES Accurate timing is essential for perfect pasta, and cooking times can vary according to the variety, brand and type of pasta. Always check the packet for timing, or, if youre making your own, follow the timing given in the recipe. Start timing as soon as the water returns to the boil after adding the pasta. As a general guide, use the following times: à ¢-  thin, fresh noodles 1-2 minutes à ¢-  thicker fresh noodles and pasta shapes 2-3 minutes à ¢-  stuffed fresh pasta 3-4 minutes à ¢-  dried pasta 8-12 minutes (though wholemeal may take longer). WHICH PASTA? WHAT SAUCE? Another secret to success when serving pasta is pairing the right pasta with the right sauce -synchronizing your timing so that theyre both ready at the same time. *Most sauces can stand a little waiting while the pasta finishes cooking, but pasta is best served as soon as it is cooked, so try to make sure your sauce is ready in time. Although some sauces are traditionally served with specific pastas for example fettuccine all Alfredo, bucatini all Amatriciana, and penne all Arrabiata common sense usually prevails when pairing pasta and sauces. Heavy, chunky sauces are best served with short pasta shapes, such as penne, conchiglie and rigatoni, or wide noodles, such as pappardelle and tagliatelle. The sauce doesnt slide off these pastas in the way that it would a fine, delicate pasta such as capelli dangelo. Long, thin pastas, such as spaghetti and linguine, go better with smooth sauces that cling to their length, such as tomato or creamy sauces. And delicate pastas such as vermicelli go well with light sauces, such as seafood ones. There are also classic Italian regional pairings. For example, olive oil sauces made with tomatoes and seafood, which are popular in the south, are usually served with the plain durum wheat pasta, such as spaghetti and vermicelli, that is popular in the area. In the north, however, sauces are frequently made with butter and cream, and these go very well with the egg pasta that is made there. STORAGE Fresh pasta is best eaten on the day that it is made, although it can be refrigerated for 24 hours, or frozen for up to 3 months. Ready-made, vacuum-packed varieties may be stored in the refrigerator for slightly longer, so check the advice on the packet. Once opened, dried pasta should be stored in an airtight container and used within 9 months. Figure 6 Cooking pasta steps HISTORY OF PASTA Although pasta is associated with Italian food, but researchers claim pasta to be a Chinese invention that was brought by Venetian merchant Marco Polo to Italy after his famous trip to the Middle Kingdom in the 13th century.The idea that Marco Polo brought pasta from China to Italy is as similar to Italians as the idea that the hamburger came from Germany is to Americans. No one argue that the Chinese have made pasta, from many more kinds of flour than Europeans have, since at least 1100 B.C. Italians insist as a point of national pride that they invented pasta in their part of the world, despite considerable evidence that they did not. They cite as proof a set of reliefs on an Etruscan tomb dating from the fourth century BC, which carved a knife, a board with a raised edge that resembles a modern pasta board, a flour sack, and a pin that they say was made of iron and used for shaping tubular pasta. The Museum of the History of Spaghetti, owned by Agnesi (a pasta manufacturer near Tu rin) makes much of these reliefs, as do most histories of pasta-including the standard one, Anna del Contes Portrait of Pasta. The reliefs do not persuade the American historian Charles Perry, who has written several articles on the origins of pasta. There are plenty of things to do with a pin besides shape pasta, he says. In fact, Perry says, no sure Roman reference to a noodle of any kind, tubular or flat, has turned up, and that makes the Etruscan theory even more unlikely, given that the Romans dominated Italy soon after the Etruscans did. The first clear Western reference to boiled noodles, Perry says, is in the Jerusalem Talmud of the fifth century A.D., written in Aramaic. The authors debated whether or not noodles violated Jewish dietary laws. (Today only noodles made of matzoh meal are kosher for Passover.) They used the word itriyah, thought by some scholars to derive from the Greek itrion, which referred to a kind of flatbread used in religious ceremonies. By the tenth century, it appears, itriyah in many Arabic sources referred to dried noodles bought from a vendor, as opposed to fresh ones made at home. Other Arabic sources of the time refer to fresh noodles as lakhsha, a Persian word that was the basis for words in Russian, Hungarian, and Yiddish. (By comparison with these words, noodle, which dates from sixteenth-century German, originated yesterday.) In the twelfth century an Arab geographer, commissioned by the Norman king of Sicily to write a sort of travel book about the island, reported seeing pasta bei ng made. The geographer called it itriyah, from which seems to have come trii, which is still the word for spaghetti in some parts of Sicily and is also current in the name for a dish made all over Italy-ciceri e trii, pasta and chick-pea soup. The soup reflects the original use for pasta, which was as an extender in soups and sometimes desserts. Serving pasta as a dish in itself with a bit of sauce does seem to be an Italian rather than a Greek, Persian, or Arab invention. (Classic Cuisine of the Italian Jews, a wonderful book by EddaServiMachlin, has delicious pasta recipes that show some of the many influences that the Arab world had on Italian food.) The Marco Polo myth has refused to die. Italians accuse Americans of promulgating it, beginning with an influential article in a 1929 issue of Macaroni Journal (now Pasta Journal), an American trade magazine, which has inspired countless advertisements, restaurant placemats, cookbooks, and even movies. (From 1919 on, Macaroni Journal occasionally published articles purporting to give the history of pasta, usually-though not always-labeling the less plausible ones as lore. The 1929 story began, Legend has it . . .) In the 1938 film The Adventures of Marco Polo, Gary Cooper points to a bowl of noodles and asks a Chinese man what he calls them. In our language, the man replies, we call them spa get. In the centuries after Marco Polos voyage pasta continued to be a luxury in Italy. By 1400 it was being produced commercially, in shops that retained night watchmen to protect the goods. The vermicelli, as dried pasta was known, was kneaded by foot: men trod on dough to make it malleable enough to roll out. The treading could last for a day. The dough then had to be extruded through pierced dies under great pressure, a task accomplished by a large screw press powered by two men or one horse. This somewhat gamy procedure was not used for other kinds of dough, but commercial pasta dough has never been normal dough. The flour used to make it-semolina-is granular, like sugar, and has a warm golden color. Semolina makes a straw-colored dough that must be kneaded for a long time, which is why it has always been far more common in commercial than in homemade pasta. Semolina is milled from durum wheat (Triticum durum; durum means hard), a much harder grain than common wheat (Triticumvulgarum), which is used to make ordinary flour. (The harder the grain, the more energy required to mill it.) All durum makes firmer cooked pasta than common flour does, but not all durum is alike in hardness or quality. The kind of durum milled into semolina and how a manufacturer makes and dries the dough determine the firmness of the pasta when it is cooked. Durum wheat was suited to the soil and weather of Sicily and Campania, the region around Naples, and so the pasta industry developed there, in the eighteenth century, and led Italian production into this century. Naples had a perfect climate for drying pasta. The alternation of mild sea breezes and hot winds from Mount Vesuvius ensured that the pasta would not dry too slowly, and thus become moldy, or too fast, and thus crack or break. The number of pasta shops in Naples went from sixty to 280 between the years 1700 and 1785. Young English aristocrats making the grand tour in the eighteenth century were shown the city where pasta hung everywhere to dry-in the streets, on balconies, on roofs. Neapolitan street vendors sold cooked spaghetti from stalls with charcoal-fired stoves, working with bowls of grated Romano cheese beside them. Customers would follow the example of the barkers, who lifted the long strands high and dropped them into their mouths. The grand tourists assumed that t he fork hadnt yet caught on in Italy, whereas it was the Venetians who in the sixteenth century had introduced the fork to Europe. EVOLUTION OF PASTA As we look into the history of Italian pasta cooking, we will see that the food used as a basic type of food in the Italian diet has not always been so. While till the 1500s, macaroni (the term used for any dried pasta) was considered an exotic food, cooking pasta in an Italian household was considered very expensive chiefly due to the high costs and the time-intensive labor required for making pasta and was reserved only for the upper class. However, after the 17th century, the variation of the pasta industry saw a sea-change along with rapid industrialization and technological advances, finally making Italian pasta cooking a hot favorite among all classes. For this reason, Italians embraced pasta as an essential part of their daily diet. Eventually, the diversity, distinctive flavors and unique specialty dishes originating from Italian pasta made Italian cuisine a hot favorite among the whole of Europe and America. Italian pasta of course rules the roost, being the most important o f food culture throughout all of Italy. Through the course of time, the role of Italian pasta has changed greatly throughout Italys culinary history. Once enjoyed by Italys elite as a handmade specialty, today cooking pasta is made the foundation of Italian cuisine all over the globe. Today, a large amount of Italian pasta products available in the market consist of both fresh and dried pasta and range in size from tiny soup pasta to large sheets of lasagna noodles. Furthermore, there are shaped Italian pasta available in many different sizes and specific shapes. While the basic cooking method used for cooking pasta is boiling, a few other methods are also used to cook specific types of pasta, including baking, stir-frying, and deep-frying. Accomplished with a minimal amount of equipment like a large pot, a large spoon, and a colander, Italian pasta meals are known for their flavor and paired with healthy ingredients like tomato sauce, fresh vegetables, olive oil and fish. The meal is low in fat and contains nutrients and antioxidants to nurture body as your palate. Human diet on pasta PASTA IS A MEAL Generally, pasta is a simple dish, but comes in large varieties because it is a versatile food item. Some pasta dishes are served as an appertizer in Italy because the portion sizes are small and simple. The servings are usually accompanied by a side of meat. Pasta is also can be prepared as main course, such as salads or large portion sizes for dinner. HOW DO ITALIANS EAT PASTA? They serve pasta in warm, shallow and wide bowls instead of on dinner plates. In Italy, they call this a piatto fondo or deep dish. The rims of the bowl should be just enough to spin the fork against. They dont have to use the spoon. They put smaller portions of spaghetti on their fork before start to twirl. Then, twirl the pasta with a fork keeping the fork tip in contact with the plate. By doing so, they avoid the need to slurp and the need for a bib. DO ITALIANS EAT PASTA EVERYDAY? Yes, they eat pasta every day. In Italy, pasta is the most dishes that are dressed really simple and with few ingredients. They always use fresh and natural ingredients, dress lightly and most of all dont overcook. This is because overcooked pasta sends blood sugar higher than pasta cooked al dente. Italians believe that overcooked pasta is harder to digest and doesnt leave them feeling sluggish. When pasta is overcooked, it means it has absorbed its maximum amount of liquid. On the other hand, pasta cooked al dente can still absorb more during the digestive process and therefore digests more easily. PASTA SERVING SIZE Portion size of pasta is different depending on the ways that they eat pasta: Two to four ounces dry spaghetti as an appetizer Four to six ounces for a main course WHY EAT PASTA WITH SAUCE? Pasta sauces vary in taste, color and texture. Different types of pasta are served with different types of sauce according to the general rule that must be observed. For example, simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Thicker and chunkier sauces have the better ability to cling onto the holes and cuts of short, tubular, twisted pastas. Sauce should be served equally with its pasta. It is important that the sauce does not overflow the pasta. The extra sauce is left on the plate after all of the pasta is eaten. WHY PASTA POPULAR IN ITALY? Pasta is a traditional food in Italy and it is popular because it can be made into lots of shapes and pasta dishes. People can create lots of different dishes with it. It tastes delicious and its filling. Now, it became modern cooks because it is easy to prepare and convenient. Its also has a long shelf life Commercialization of Pasta Commercialization enables manufacturers to take the right product into the right place, at the right time, to satisfy end-consumers. In fact, the commercialization of pasta could only have developed in a strongly urbanized society. Due to its ease of preparation, low cost, versatility, palatability, long shelf life, and nutritional value, pasta is a popular commercial food product. Pasta products are commonly produced by extrusion, and their main ingredients are durum wheat semolina and water. Celiac disease is an immune-mediated disease triggered by the ingestion of the protein composite gluten. The only treatment for celiac disease is the permanent exclusion of sources of gluten (wheat, rye, and barley products) from the diet. It is important that high-quality cereal products made from alternative grains are available to this segment of the population. Recently, research on the improvement and development of gluten-free pasta has enahnced. Meanwhile, the number of gluten-free pasta products available on the market has increased dramatically. Preparation of Pasta BLT PASTA SALAD (BLT Bacon, Lettuce, Tomatoes) Ingredients 250gm any spiral/corkscrew pasta (Riccioli)  ½ cup milk 200gm bacon, sliced small 200gm cherry tomatoes, halved 1 clove garlic, finely minced 1 head of cos lettuce or 5 heads of baby romaine, torn to small pieces (basicallycos lettuce or romaine is the same thing) 100gm mayonnaise 70gm natural set plain yogurt 4 tbsp chopped spring onions salt black pepper Methods 1. Cook the pasta as per instructions on packaging until al dente. Drain and mix with milk. Set aside. (toss it from time to time to distribute the milk) 2. Fry bacon in pan (no oil) until crispy and the bacon oil oozes out. Tilt pan and let the oil drain off the bacon. Dish up bacon. Set aside. 3. Pour away most of the oil in pan, leaving behind about 2-3 tbsp of it. On medium heat, sautà © garlic until fragrant and pour in the halved cherry tomatoes. Just spread in pan but dont toss them. Let it cook until the garlic is golden. Tilt pan, push tomatoes to the higher side and let the oil collect at the lower side. Dish up tomatoes and as much garlic as you can. Set aside. (the tomatoes should not be mushy, but just cooked) 4. Prepare salad dressing, mix everything together and sprinkled the final 1 tbsp of spring onion as garnish. BAKED PASTA Ingredients 400gm pasta (shell pasta) 2 tbsp butter 2 tbsp oil 1 large onion, diced 3 cloves garlic, roughly chopped 400gm beef, minced 4 tbspchilli Paste 1 large carrot, diced 2 tomatoes, roughly chopped 1  ½ c peas 4 eggs, beaten 1 c cheddar, grated A handful of fried scallions A handful of parsley, chopped Salt sugar for seasoning Method 1. Cook pasta in a pot of boiling water until 2/3 cooked. Season with salt. Drain and set aside. 2. Then, heat wok with oil and butter. 3. Cook onion until soft and slightly caramelized. 4. Add in garlic. 5. Add the beef and cook until slightly brown. 6. Add chili paste and cook until the oil starts to bubble on the surface. 7. Add in carrot and stir well until slightly soft. 8. Add in tomatoes and let it cook until soft. Then mix in the pasta. 9. Switch the heat off, add parsley and season well with salt and sugar. 10. Make a well in the center of the wok and pour in beaten eggs. Let it scramble and stir to mix. 11. Combine the ingredients well. 12. Put the combined ingredients in a casserole dish. 13. Sprinkle the cheese and fried scallions evenly over the top of the mixture and bake at 150oC for 20-25 mins. GREEK MEAT PASTA Ingredients 1 package rotini pasta (16 ounce) 3 tbsp olive oil, divided 1 pound ground beef 6 tomatoes, grated 1 sweet yellow onion, grated  ½cup water 3 tbsp tomato paste 1 tbsp ground cinnamon  ½tsp white sugar  ½tsp cayenne pepper Salt ground black pepper to taste 4 cups shredded Mizithra cheese 1 cup shredded mozzarella cheese Method 1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl and toss with 2 tablespoons olive oil. 2. Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir ground beef until browned, about 10 minutes. Add tomatoes, onion, water, tomato paste, cinnamon, sugar, cayenne, salt, and pepper; stir to combine. Simmer meat sauce over medium-low heat until flavors combine, 20 minutes. 3. Preheat oven to 350 o F (175 oC). 4. Pour meat sauce over rotini; mix well. Pour half the pasta mixture into a casserole dish; sprinkle with half the Mizithra cheese and half the mozzarella cheese. Top with remaining pasta mixture; sprinkle remaining Mizithra cheese and mozzarella cheese. 5. Bake in the preheated oven until cheese is melted and bubbling, about 40 minutes. SEAFOOD PASTA Ingredients Spaghetti 10 medium-sized prawns, peeled and deveined 2 handful of clams 4 pcs of frozen fish cocktail 1 can of tomato pasta sauce 4 cloves of garlic, finely chopped 50ml water 3 tbsp olive oil Method 1. Bring a pot of water to a boil. Cook the spaghetti exactly according to the packet instruction. Drain and set aside. 2. Oven-baked the fish cocktail as per the packaging instruction. Cook and set aside. 3. Heat some olive oil in a sauce pan. Sautà © the garlic till fragrant. Add the clams and prawns to stir-fry for 1 minute. 4. Pour in the pasta sauce and water. Cook and stirring for 2 minutes. 5. Toss with spaghetti and serve with baked fish cocktails. MUSHROOM PASTA WITH TRUFFLE OIL (vegetarian) Ingredients 200g pasta (I prefer to use spaghetti or angel hair pasta) 100g grey oyster mushrooms, sliced thinly A handful of cep mushrooms, soaked and chopped roughly (optional) 2-3 tbsp extra virgin olive oil 3-4 cloves of garlic, finely chopped Salt and freshly ground pepper Fresh parsley, finely chopped Truffle oil Egg (optional) Method 1. Bring a pot of salted water to boil and cook pasta according to pack instructions (al dente should take about 8-10 minutes). Remove from heat and drain, run under cold water to stop from cooking further. 2. Heat olive oil in frying pan on medium high heat. Add garlic and cook for 2 minutes until golden brown, then add the mushrooms and fry for 1-2 minutes until cooked. 3. Finally add the pasta, parsley and mix thoroughly, and then season with salt and pepper. 4. Remove from heat and serve immediately. Add a dash of truffle oil to finish. Significance of Pasta

Lagrange Multipliers in Mathematics

Lagrange Multipliers in Mathematics Lagrange multipliers arise as a method for maximising (or minimising) a function that is subject to one or more constraints. It was invented by Lagrange as a method of solving problems, in particular a problem about the moons apparent motion relative to the earth. He wrote his work in a paper called Mechanique analitique (1788) (Bussotti, 2003) This appendix will only sketch the technique and is based upon information in an appendix of (Barnett, 2009). Suppose that we have a function which is constrained by . This problem could be solved by rearranging the function for x (or possibly y), and substituting this into . At which point we could then treat as a normal maximisation or minimisation problem to find the maxima and minima. One of the advantages of this method is that if there are several constraint functions we can deal with them all in the same manner rather than having to do lots or rearrangements. Considering only f as a function of two variables (and ignoring the constraints) we know that the points where the derivative vanish are: Now g can also be minimised and this will allow us to express the equation above in terms of the dxs Since these are linear functions we can add them to find another solution, and traditionally is used to get Which is 0 only when both We can generalise this easily to any number of variables and constraints as follows: We can then solve the various equations for the s. The process boils down to finding the extrema of this function:   Ã‚   As an example imagine that we have a fair 8 sided die. If the die were fair we would expect an average roll of . Let us imagine that in a large number of trials we keep getting an average of 6, we would start to suspect that the die was not fair. We can now estimate the relative probabilities of each outcome from the entropy since we know: We can use Lagranges method to solve this equation subject to the constraints that the total probability sums to one and the expected mean (in this case) is 6. The method tells us to minimise the function: Where the first part is the entropy and the other two parts are our constraints on the probability and the mean of the rolls. Differentiating this and setting it equal to 0 we get: Now if we do an integration we know that this value must be a constant function of since the derivative is 0, also since each of the terms in the summation is 0 we must also have a solution of the form: Or We know that the probabilities sum to 1 giving: Which can be put into (A2.1) to get Which doesnt look too much better (perhaps even worse!). We still have one final constraint to use which is the mean value: We can use (A2.2) and re-arrange this to find Which also doesnt seem to be an improvement until we realise this is just a polynomial in : If a root, exists we can then use it to find . I did not do it that way by hand, I used maple to find the solution   to the polynomial. (the script is below) I also calculated the probabilities for a fair dice as a comparison and test. fair dice mu = 4.5 unfair dice mu = 6 p1 0.125 p1 0.32364 p2 0.125 p2 0.04436 p3 0.125 p3 0.06079 p4 0.125 p4 0.08332 p5 0.125 p5 0.11419 p6 0.125 p6 0.15650 p7 0.125 p7 0.21450 p8 0.125 p8 0.29398 lambda = 0 lambda = -0.31521 Table A2. 1: comparison of probabilities for a fair and biased 8sided dice. The bias dice has a mean of 6. > > > > > > Equation also appears in the thermodynamics section. Because can be used to generate the probabilities of the source symbols I think that it would be possible to use this value to characterise the alphabet i.e. take a message from an unknown source and classify the language by finding the closest matching from a list (assuming that the alphabets are the same size). I havent done that but think that the same approach as the dice example above would work (the mean would be calculated from the message and we would need more sides!). When we have a totally random source, and in this case the probability of each character is the same. This is easily seen from (A2.2) as all the exponentials contribute a 1 and we are left with   Ã‚   Where m is the size of the alphabet all the symbols are equally probable in this case.

Jack Kerouac’s On The Road - The Character of Dean Moriarty Essay

The Character of Dean Moriarty in On the Road  Ã‚   Part two of Jack Kerouac's novel, On the Road, gives the reader, for the first time, a close look at the character Dean Moriarty. This section of the novel begins when Dean, his ex-wife Marylou, and his friend Ed, meet up with his closer friend, Sal, at Sal's brother's house in Virginia. Sal had not seen Dean for over a year when they suddenly show up on the doorstep. Sal sums up their tale by saying, "So now Dean had come about four thousand miles from Frisco, via Arizona and up to Denver, inside four days, with innumerable adventures sandwiched in, and it was only the beginning" (117). Dean is an individual who has a very enthusiastic and optimistic outlook on life. But attached to his excitement for life is a kind of madness. He is constantly on the go; he is always mapping out his next adventure, so as to not miss out on any excitement. He seems to be obsessed with the idea of time: he fears wasting the little time he has in the world. The way in which the word "time" is emphasiz ed in this novel illustrates how Dean Moriarty is overwhelmed with the sense of living for the day. A thorough description of Dean is found in the first few pages. Sal describes Dean: He had become absolutely mad in his movements; he seemed to be doing everything at the same time. It was a shaking of the head, up and down, sideways; jerky, vigorous hands; quick walking, sitting, crossing the legs, uncrossing, getting up, rubbing the hands, rubbing his fly, hitching his pants, looking up and saying 'Am,' and sudden slitting of the eyes to see everywhere; and all the time he was grabbing me by the ribs and talking, talking. (114) Dean's actions seem to mirror one who is suffering from withd... ...t, time would be the last thing that that person would want to waste. Dean Moriarty is that person. He is thrilled about living through life's-endless adventures and experiences, and he works towards accomplishing various endeavors one after the next. If he is not on the move, he is planning his next one. If he is ever stagnant, trapped in one geographical area for too long, he becomes uncomfortable. It is almost as if a madness overtakes him. Dean was brought up in that particular environment, and he will never change.    Works Cited Kerouac, Jack. On the Road. 1957. New York: Penguin, 1991. Krupat, Arnold. â€Å"Dean Moriarty as Saintly Hero.† On the Road. Text and Criticism. Scott Donaldson, ed. New York: Viking, 1979. 397-410. Tytell, John. â€Å"The Joy of On the Road.† On the Road. Text and Criticism. Scott Donaldson, ed. New York: Viking, 1979. 419-430. Jack Kerouac’s On The Road - The Character of Dean Moriarty Essay The Character of Dean Moriarty in On the Road  Ã‚   Part two of Jack Kerouac's novel, On the Road, gives the reader, for the first time, a close look at the character Dean Moriarty. This section of the novel begins when Dean, his ex-wife Marylou, and his friend Ed, meet up with his closer friend, Sal, at Sal's brother's house in Virginia. Sal had not seen Dean for over a year when they suddenly show up on the doorstep. Sal sums up their tale by saying, "So now Dean had come about four thousand miles from Frisco, via Arizona and up to Denver, inside four days, with innumerable adventures sandwiched in, and it was only the beginning" (117). Dean is an individual who has a very enthusiastic and optimistic outlook on life. But attached to his excitement for life is a kind of madness. He is constantly on the go; he is always mapping out his next adventure, so as to not miss out on any excitement. He seems to be obsessed with the idea of time: he fears wasting the little time he has in the world. The way in which the word "time" is emphasiz ed in this novel illustrates how Dean Moriarty is overwhelmed with the sense of living for the day. A thorough description of Dean is found in the first few pages. Sal describes Dean: He had become absolutely mad in his movements; he seemed to be doing everything at the same time. It was a shaking of the head, up and down, sideways; jerky, vigorous hands; quick walking, sitting, crossing the legs, uncrossing, getting up, rubbing the hands, rubbing his fly, hitching his pants, looking up and saying 'Am,' and sudden slitting of the eyes to see everywhere; and all the time he was grabbing me by the ribs and talking, talking. (114) Dean's actions seem to mirror one who is suffering from withd... ...t, time would be the last thing that that person would want to waste. Dean Moriarty is that person. He is thrilled about living through life's-endless adventures and experiences, and he works towards accomplishing various endeavors one after the next. If he is not on the move, he is planning his next one. If he is ever stagnant, trapped in one geographical area for too long, he becomes uncomfortable. It is almost as if a madness overtakes him. Dean was brought up in that particular environment, and he will never change.    Works Cited Kerouac, Jack. On the Road. 1957. New York: Penguin, 1991. Krupat, Arnold. â€Å"Dean Moriarty as Saintly Hero.† On the Road. Text and Criticism. Scott Donaldson, ed. New York: Viking, 1979. 397-410. Tytell, John. â€Å"The Joy of On the Road.† On the Road. Text and Criticism. Scott Donaldson, ed. New York: Viking, 1979. 419-430.

Humanism :: essays research papers

Humanism The word â€Å"humanism† has a number of meanings, and because there are so many different meanings it can be quite confusing if you don't know what kind of humanism someone is talking about. Literary Humanism is a devotion to the humanities or literary culture. Renaissance Humanism is the spirit of learning that developed at the end of the middle ages with the revival of classical letters and a renewed confidence in the ability of human beings to determine for themselves truth and falsehood. Cultural Humanism is the rational and empirical tradition that originated largely in ancient Greece and Rome, evolved through out European history, and now constitutes a basic part of the Western approach to science, political theory, ethics, and law. Philosophical Humanism is any outlook or way of life centered on human need and interest. Sub categories of this type include the two following. Christian Humanism is defined by Webster's Third New International Dictionary as â€Å"a philosophy advocating the self fulfillment of man within the framework of Christian principles.† This more human oriented faith is largely a product of the Renaissance and is a part of what made up Renaissance humanism. Modern Humanism, also called Naturalistic Humanism, Scien- tific Humanism, Ethical Humanism and Democratic Humanism is defined by one of its leading proponents, Corollas Lamont, as â€Å"a naturalistic philosophy that rejects all supernaturalism and relies primarily upon reason and science, democracy and human compassion.† Modern Humanism has a dual origin, both secular and religious, and these constitute its sub categories. Secular Humanism is an outgrowth of 18th century enlightenment rationalism and 19th century freethought. Many secular groups, such as the Council for Democratic and Secular Humanism and the American Rationalist Federation, and many otherwise unaffiliated academic philosophers and scientists advocate this philosophy. Religious Humanism emerged out of Ethical Culture, Unitarianism, and Universalism. Today, many Unitarian- Universalist congregations and all Ethical Culture societies describe themselves as humanist in the modern sense. The most critical irony in dealing with Modern Humanism is the inability of its supporters to agree on whether or not this world veiw is religious. The Secular Humanists believe it is a philosophy, where the Religious Humanists obviously believe it is a religion. This has been going on since the early years of the century where the Secular and Religious traditions combined and made Modern Humanism. Secular and Religious Humanists both share the same world views as shown by the signing of the Humanist Manifestos I and II. The signers of the Manifestos were both Secular and Religious Humanists. To serve personal needs, Religious Humanism offers a basis for moral values, an inspiring set of ideals , methods for dealing with life's harsher realities, a

My Business Essay -- essays research papers

Personal Assessment: After doing comprehensive research I come to the conclusion, that by opening a Restaurant with Bosnian food would be very good business venture. By opening a restaurant with authentic Bosnian food within the Bosnian community of fifty thousand people would be very profitable. In a way risk free. My only concern is that this is my first time investing a large amount of money. Bosnian Food is very unique. Most Bosnian people have very busy schedules and they don’t have time to cook. My restaurant would feature traditional Bosnian food and atmosphere to make people feel as if they were in Bosnia. By opening this restaurant, families would be able to come to dine or to take food home that would make them feel at home and also employ many Bosnian people who can’t find jobs because of the language barrier. Uncontrollable variable in this case is that someone else may come up with the same idea shortly after I start my business. I want to start my own business for several reasons. My money, hard work, time, and effort would be invested in something that would, in the long run, benefit me, my family and also the Bosnian community. Research: Chicago is home to fifty thousand Bosnian people. Which makes it the largest Bosnian community in the United States. Bosnians started immigrating to United States in 1993Which means that this is a very young community with great potential. Memories of their homeland and home cooking are still very fresh in their minds and i...

Active Directory & DNS Servers

Scenario:I am working at two branch offices and have been tasked with where to place the Active- Directory Integrated DNS Servers and what type to use. One of the branch offices is very small and (5 users) and has a very slow network connectivity. Do I need a DNS Server and, if so, which type of zone should it hosts? The second branch office is much larger (about 30 users) and has better network connectivity. Does this office need a DNS Server and, if so what type of zone would you recommend?Response:Dear Junior Admin; I really appreciate the opportunity to assist you in regards to implementing Active Directory & DNS Servers in your â€Å"Windows† environment. Let me start by saying that without DNS your network will more than likely not function because clients will not be able to resolve names to (IP) addresses, also DNS enables network devices such as printers and computers to communicate on the internet or locate one another within the organizations local network. Based o n the given scenario, you have made an excellent choice of configuring the â€Å"Active Directory Integrated Zones† because Active Directory has the following benefits: Fault Tolerance – Redundant copy of DNS zone information can be stored on multiple servers. Security – DACL can be modified by specified user groups.Zones are Multimaster – zones can be updated in more than one location. Efficient Replication – Zone transfers are replaced by more efficient Active Directory replication. Maintain use of secondary zones – if needed.Note: Since Active Directory-Integrated Zones follow a multimaster update model which means all zones contain a read/write copy of the zone and can make changes to the zone information, â€Å"primary and secondary distinctions are not necessary.† The smaller Branch office with (5) users will require will house what would normally be your Secondary Server, utilizing the Active Directory with Integrated Zones wil l compensate for the slow network because it will avoid forcing queries across a slow wide area network link. The larger Branch office with (30) users certainly requires the utilization of DNS & Active Directory Integrated Zones† and will house what would  normally be known as your Primary Server and Primary Zone If you have any further questions, feel free to contact me at [email  protected]