Animal Farm as a Fable Essay -- Animal Farm

Animal Farm as a Fable   Customary tales are good stories that typically include creatures. Aesop's Fables, which are presumably the most notable, educate stories concerning creatures that have obviously human attributes, similar to the smooth operator, the patient crow and the narrow minded canine. Since Aesop's accounts have been told for more than 2,500 years, they are plainly a structure appropriate to telling a well known fact in a manner that is open to youngsters and critical for grown-ups. Recorded as a hard copy Animal Farm, Orwell needed to communicate a specific arrangement of thoughts regarding upsets - thoughts that he thought were pretty much all inclusive. The achievement of the book since its distribution would appear to show that he had the correct thought.   The plot of Animal Farm is unmistakably founded on the occasions of the Russian Revolution. Old Major's thoughts regarding animalism compare to those of Karl Marx, and the manner by which they are made up and placed into move speaks to the exercises of Leon Trotsky (Snowball) and a blend of Lenin and Stalin (Napoleon). The heedless idea of the defiance intently matches the astute reaction to occasions that acquired the Bolsheviks to control 1917, and the historical backdrop of the ranch generally follows occasions in European history up to the Second World War. The way that we are as yet perusing Animal Farm long after these occasions have gone into history again recommends something of Orwell's accomplishment.   The tale group permitted Orwell to diminish entangled occasions to a level that nearly anybody could comprehend - the operations of the Russian Politburo or of the NKVD (the mystery police) are perplexing issues yet the tale of Squealer and Napoleon's prepared mutts is significantly more open. Also, the lives an... ...for example, when he discusses Squealer, who had untouchably been missing during the battling. Again, youthful perusers are probably going to appreciate this sort of proclamation where the genuine significance is just somewhat underneath the surface.   Tales are intended to have a good, and the lesson of Animal Farm is that all unrests bomb at long last. Orwell could have composed a long paper communicating such thoughts yet it is dubious that numerous individuals would now understand it. The achievement of Animal Farm is that it tells the dismal story of a gathering of animals we care about, and how their deepest desires were run. Past the surface story, nonetheless, is the message that for normal individuals upheavals essentially transform one lot of rulers for another. It is a discouraging message yet individuals are set up to hear it out in light of the fact that it is told in a straightforward and engaging manner like all the best tales.

The Global Economy Essay Example | Topics and Well Written Essays - 1250 words

The Global Economy - Essay Example As indicated by McTaggart total gracefully is characterized as the complete flexibly of merchandise and enterprises by a national economy in a specific figure of the time. Then again, total interest is the complete interest of national economy for a specific timeframe. Fundamental Economics recommends that the expansion in cost will legitimately influence flexibly and unfavorably influence request. Along these lines, in the AD and AS graph, AD follows a negative extension and AS represents a positive slant. Every single financial movement influence both AS and AD. This the truth is critical to comprehend before assessing the impacts of every single financial situation in different perspectives. For the legislature, having low joblessness rate is an essential objective. Unquestionably, it is significant for all people to have quality business and for those not in the work power to have plentiful chances to be utilized. As the joblessness diminishes, it is normal that most families have salary. This outcomes to greater levels of popularity and will in the long run increment AD. The expansion in AD for the most part improves the Gross Domestic Product since family unit utilization will likewise increment. Likewise, the salary of the legislature is helped on the grounds that charges in pay will increment in a similar way as the assessments forced on products and ventures. Conversely, it has been noticed that the abatement in the joblessness rate will affect swelling. Swelling is characterized as the expansion all in all costs as estimated with the pattern of buying power. For the most part, expansion is brought about by the flexibly of cash and the interest intensity of shoppers.

Good Manufacturing Practices - Free Essay Example

GOOD MANUFACTURING PRACTICES CHAPTER III GOOD MANUFACTURING PRACTICES (GMP) 3.1. Introduction GMP the building blocks for HACCP. In several years, producer, retailer and industrialist use Good Manufacturing Practices (GMP) as appropriate method in order to produce good quality of food. Food producers keep on developing GMP regulations. Now, it uses as prerequisite program on HACCP system or food safety system. Good Manufacturing Practices should be selected and adopted before HACCP is implemented. Without the application of CGMP principles, an effective HACCP program cannot be conducted. Furthermore, GMP must be applied to the development of sanitation standard operating procedures (SSOP). Compliance with specific GMP should be included as part of HACCP. The areas that should be addressed through CGMPs are personal hygiene and other practices, buildings and facilities, equipment and utensils, and production and process controls. CGMPs should be broad in nature (Marriot, 2007). There can hardly be HACCP without Good Manufacturing or Management Practices (GMP). Briefly, GMP is a description of all the steps (which should represent good practice) in a processing facility, while HACCP is a documentation that the steps important to consumer health are under control (Arvanitoyannis and Theodoros, 2009) GMP application is also a basic part of Total Quality Management Program (TQMP). GMP application should be explain in briefly and clearly about problems and procedures on every stage on food processing. 3.2. Definition GMP and SSOP are interrelated and an important part of process control. CGMP are the minimum sanitary and processing requirements necessary to ensure the production of wholesome meat. GMP is one of supporting program for implementation of HACCP system. GMP make food product have a good quality and safety; it is also make product widely acceptable for consumers in domestic and international market. Based on Ministry of Marine Affair and Fisheries Regulation (2007), GMP is the guideline on good prerequisite and production procedures on fish processing unit. GMP is a combination of the production and quality control, to ensure that food manufacturers or processing are following the right step of its production line consistenly and spesifically. GMP refers to the regulation that firstly declared by the US Food Drug Administration (FDA) after being revised in 1986. GMP regulation is aimed to protect the consumer to avoid purchasing any dangerous or contaminated products. Its require a good quality approach of manufacturing and processing product to eliminate errors and failure. Nowadays, the function of GMP is getting more important as pre-requisite program of HACCP; therefore it has to be implemented prior the HACCP system together with the application of SSOP. 3.3. Scope According to Darwanto and Murniyati (2003), on operational processing unit, company management should be check on processing activities for evaluating: a. suitability, quality, and all input factor such as fish, food additives, ingredients, packaging, labeling etc; b. control suitability and condition of manufacturing namely construction, maintenance, sanitation, operation, and equipments that are use on fish processing; c. fulfillment of end products requirements are quality, safety, healthy, and also composition and grade of quality on product; d. staff checking on their health, hygiene and qualification. 3.4. GMP components 3.4.1. Location and Building Requirement 3.4.1.1. Location Seafood plant is consider of a suitable location. Some factors should be considered namely physical, geographical and infrastructure available. A plant must be adequate on a plot of adequate size, easy access on transportation by road, rail or water. An adequate of water should be available throughout the year. Seafood plants contain significant amounts of organic matter which must be removed before waste water is discharge into river or the sea. It also solid waste handling needs careful or appropriate planning, appropriate space, must be available. The immediate physical surroundings of a seafood factory should be landscape and present on attractive view to the visitor. Shrubbery should be at least 10 meter away from factory building and a grass free strip covered with a layer of gravel should follow the outer wall of buildings (Huss, 1994). In addition, the factory location should be large enough for expansion and should be attractively landscaped with natural features such as tree retained wherever possible. Paved or asphalt area are needed in factory, car pack should be situated at a reasonable walking distance from the factories to reduce fumes and noise (Forsythe and Hayes, 1998). 3.4.1.2. Building There are several requirements for fish factories buildings. The materials that used on building materials should be have the specific characteristics. There are specific characteristics such as non-porous, non-toxic, easily cleaned, rodent proof, smooth flat, etc. According to Huss (1994), on food processing industries should have the particular characteristics on materials which are use on food industries. Food factories should be designed and built for particular purposes with materials capable of withstanding various physical conditions. The principal factors to consider are heat, cold, humidity, and vibration. On fish processing, interior surfaces should be smooth, non-porous, easily cleaned and not vulnerable to chemical attack by modern detergents and disinfectants, or able to sustain biological/microbiological growth. Good natural light and screened electric light must be provided. Paints and other surface coats should be non-toxic and not flake; those that contain mould inhibitors must not come into contact with foods. Pipe work, drainage ducts, conduits for power supply and other channels should be tightly sealed where they pass through walls, floors and ceilings to prevent entry of vermin and insects (Huss, 1994). Overhead pipe work sometimes passes directly over process lines and water condensed on the pipes can drip on the underlying food and equipment (Forsythe and Hayes, 1998). Ventilation on fish factory have to efficient and ceiling should be constructed of and finished with materials that obviate condensation, paint flatting, and mould growth. The panel construction being made of various PVC, reinforced resins, PVC-faced plasterboard, PVC-foil-faced foam board or plastic-coated steels (Forsythe and Hayes, 1998). Walls should be constructed with durable materials and in certain situation. All wall angles, corners and junctions of walls and floors must be imperiously sealed and be rounded for ease of cleaning. Coving of the wall/floor junction of walls to a height of. C. 15 cm. Modern materials that are used on wall include polypropylene and different PVCs. Suitable polymers and glass-reinforced PVC can be layered on a thin metallic surface with a cladding of suitable insulating materials (Forsythe and Hayes, 1998). Floor is that surface should be non-slip and easy to clean and disinfect. The quality of the floor surface can be improved by topping the concrete with appropriate materials. These include epoxy, polyester or acrylic resins, chlorinated and styrene butadiene rubbers and bituminous paints and mastics. The resins have a number of advantages such as durable, easy to clean, good non-slip surface, smooth but became saturated and absorb water under water condition. Tiles can provide a relatively long lasting and impervious surface. However, there are weaknesses since they crack, lift to be under run by water, and are difficult to replace satisfactory (Forsythe and Hayes, 1998). Ideally, building have to impose no constraints on any process or plant layout. However, production line are sited in unsuitable buildings as an economic necessity. Construction of building can be based on reinforce concrete or steel frame. In the framed structure the external walls are essentially a skin design to protect personnel and equipment inside. It means that the external walls can be constructed of relatively light material namely aluminum (Forsythe and Hayes, 1998). 3.4.1.3. Plant layout Layout of food industries be laid out with clear, preferably straight through lines of product flow. Final or intermediate processes must be separate to avoid cross-contamination by raw materials. According to Kotschevar and Terrell (1977) in Forsythe and Hayes, (1998), there are eight principle in efficiency flow of work in food service area are: 1. function should proceed in proper sequence directly, with a minimum of criss-crossing and backtracking; 2. smooth and rapid production; 3. delay and storage of materials in processing should be eliminated; 4. worker and materials should cover minimum distances; 5. materials and tools should receive minimum handling, and equipment minimum worker handling; 6. maximum utilization of space and equipment should be achieved; 7. quality control must be sought at all critical points; 8. minimum cost production should be sought. With eight principles, these layouts will minimize recontamination of fish process or raw materials. The preparation areas for all raw materials and all product should be physically separated by appropriate walls. The movement of operators between the separate processing areas should be use of allocated colored clothing and control by management. Facilities for washing hands with knee or foot operated hot water taps should be positioned at all pedestrian entrances in food factories as well as in the toilets. Suitable liquid unperfumed soaps, barrier creams and disposable towels must be provided at all times, with instruction given also their proper use. Floors should be durable, smooth, easily cleaned and carefully insulated; in addition, because of the problem of frost heave where the subsoil becomes frozen to a depth of 1-2 cm causing weakening of the foundations, a heating walls and ceiling should also be durable, smooth and easily cleaned; material such as galvanized steel is particularly recommended. Design layout of cold stores should aim at keeping the environment as constant a possible. Thus the entry of warm air should be minimized by providing properly insulated double doors with an air lock and, as with chill rooms, sitting should be some distance form warm processing areas. 3.3. The examples of processing layout A = administration, EA = employee amenities, FPS = final products storage, L = laboratory, P = production area, RMS = raw materials storage (Forsythe and Hayes, 1998 re-draw by the authors) 3.4.1.4. Equipments There are seven basic principles for hygienic design agreed by the Working Party appointed by the Joint Technical Committee of the Food Manufacturers Federation (FMF) and the Food Machinery Association (FMA) in Forshyte and Hayes, (1998). The principle are: 1. all surface in contact with food must be inert to the food under the condition of use and must not migrate; 2. all surfaces in contact with food must be smooth and non-porous so that tiny particles are not caught in microscopic surface crevices and become difficult to dislodge; 3. all surfaces in contact with food must be visible for inspection; 4. all surfaces in contact with food must be readily accessible for manual cleaning; 5. all surfaces in contact with food must be arranged that the equipment is self-emptying or self-draining; 6. equipment must be design as to protect from external contamination; 7. the exterior or non-product contact surfaces should be arranged to prevent harboring of soils, bacteria, or pest in and on the equipment itself as well as in its contact with other equipment, floors, walls or hanging support. With the above principle, materials are commonly used in food processing are Stainless steel, iron and mild steel, copper and its alloys, miscellaneous metal, plastics, rubber, glass and wood, and antimicrobial work surfaces (Forsythe and Hayes, 1998). Manufacturing equipment should be designed to prevent the entry of foreign materials, and the development of out-of-sight dead spots, especially within the operation chamber and associated pipe work. Bolts and clips should be attached externally to maintain all internal product contact surfaces smooth and easily cleaned. For operator safety, all equipment should be made safe by electrical isolation during dismantling and cleaning. Table 3.1. Applications of materials-handling equipments Conveyors Elevators Cranes and hoists Trucks Pneumatic equipments Water flumes Direction Vertical up * * * Vertical down * * * Incline up * * * Incline down * * * * Horizontal * * * Frequency Continuous * * * * Intermittent * * Location served Point * * * * Path * * * Limited area Unlimited area * * Height Overhead * * * * Working height * * * * Floor level * * * * Underfloor * * * Materials Packed * * * * Bulk * * * * * * Solid * * * * * * Liquid * * Service Permanent * * * * * Temporary * * From Brenan et al (1976) in Fellow, P.J. (1990) 3.4.2. Operational Requirements 3.4.2.1. Receiving Raw Material Receiving raw materials should be consider some requirements such as the origin of raw materials, species and size based on product, quality of raw material and end-product. a. Indicators of Fish Freshness On the receiving materials area, sensory analysis is the main method of evaluating fish freshness. It enables differences in texture, flavor, and taste to be determined, and subsequently the usefulness of the raw material. Sensory properties change during storage from the desired very high standard, through neutral or average, and finally to undesirable or disgusting. It is generally assumed that prior to disappearance of desirable features the fish is considered to be fresh, while the appearance of undesirable or disgusting features disqualifies the raw material. The most difficult step is to determine an intermediate state in which the fish is not entirely fresh. Sensory analysis is thus carried out on raw fish and cooked fish. Flavor, appearance and state of abdominal cavity (for not eviscerated fish) are the main indicators of quality in the case of raw fish. For cooked fish, smell is the most important indicator (Hall, 1997). In addition, microbiological test on raw material is important parameter. In raw materials not only use sensory test but also use microbiological test. Particularly, on freshness test of tuna for sashimi, commonly use K value methods. K value is one of chemical methods based on ATP degradation. This method is commonly use on Japan to measure fish freshness. According to Anonymous (2002), checking the following at receipt will confirm seafood safety and freshness: product temperature (chilled seafood should be below 5oC but ideally between -1.5o and 2oC; frozen seafood should be below -18oC), package condition and use-by-date of pre-packaged seafood, hygiene and cleanliness of the transport vehicle, a record of the species, harvest date and location, and suppliers name, and visual quality criteria. Even if quickly frozen after catching, frozen seafood will not keep indefinitely. Bacterial activity ceases below about -10oC, but chemical and biochemical changes (enzymes, oil oxidation, and dehydration) will still occur. These changes may bring about slow irreversible changes in odor, flavor, and appearance. For long term freezer storage, it is recommended that a temperature of -30oC is maintained (this may only be achieved by commercial freezers). Seafood stored at -15oC (domestic freezers) will have a much-reduced shelf life. 3.4.2.2. Handling and Processing Fish and shellfish are considered to be among the most perishable foodstuff. To keep fish cool, packing in ice is used; this methods is avoids the possibility of the temperature dropping to low with the concomitant freezing of the flesh of the fish. During fish handling and processing in fisheries processing, it will retard the fish deterioration. Keeping fish I the cool thus extends the high-quality life (HQL) of the fish. Good chilling practices on board the fishing vessels and on shore result in better quality fish which, on landing (Garthwaite, 1997). Chilling delays and minimizes spoilage and the ideal chilling system cools fish rapidly to wet ice temperatures. It is essential to minimize bacterial contamination of the fish during all stages of handling. Dirt should be washed off the fish as landed and the surfaces with which the fish come in contact be maintained in a clean condition. Care must also be taken to wash the fish after gutting it, and to use clean ice. Fish properly iced will cool rapidly and will retain quality for 1 to 2 weeks, depending on the species. Ease handling, reduction of weight loses, and elimination of bruising are advantages to be considered in short-term storage in refrigerated seawater (Shapton and Shapton, 1991). Since shrimp live only a few minutes after removal from their natural habitat, microbial spoilage starts immediately through marine bacteria on the surface and in the digestive system, and through microorganisms which happen to contaminate the shrimp on the ships deck, in handling, and from iced used during their storage. The prevention of deterioration in the quality of fresh and iced-stored shrimp involves not only maintaining low microbial count but also prevention of oxidation (Shapton and Shapton, 1991). Temperature and time conditions at all steps from catching or harvesting to distribution is important to prevent growth of pathogenic bacteria, histamine producing bacteria and spoilage bacteria. Temperature and time also are important in preventing oxidation and chemical spoilage (Huss, 1994). 3.4.2.3. Additives and chemical materials Additives and chemical material commonly use on fish processing. It usually used on fish value added product. 1. Additives Additives can be divided into six major categories: preservatives, nutritional additives, flavoring agents, coloring agents, texturizing agents, and miscellaneous additives (Branen and Bragerty, 2002). a. Preservatives There are basically three types of preservatives used in foods: antimicrobials, antioxidants, and anti-browning agents. The antimicrobials are used to check or prevent the growth of microorganisms. The antioxidants are used to prevent lipid and/or vitamin oxidation in food products. They vary from natural substances such as vitamins C and E to synthetic chemicals such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). The antioxidants are especially useful in preserving dry and frozen foods for an extended period (Branen and Bragerty, 2002). Anti-browning agents are chemicals used to prevent both enzymatic and non-enzymatic browning in food products, especially dried fruits or vegetables. Vitamin C (E300), citric acid (E330), and sodium sulte (E221) are the most commonly used additives in this category (Branen and Bragerty, 2002). b. Chemical preservatives The action of maximum and minimum limit of chemical curing and preservative agents should be safe usage known (Betty and Diane, 1987). Propionic acid, sorbic acid, benzoic acid and shulphur dioxide are effective as a preservative. Propionic acid and its salts are mould inhibitors. Sorbic acid is useful fungistatic agent for use in flour confectionery, marzipan and cheese. Benzoic acid occurs naturally in cranberries and is added to many other foods. It is more effective against moulds and yeast than bacteria. These compound are most effective at the lowest pH values of food and ineffective at neutral pH. In addition, sulphur dioxide is being effective in inhibiting microbial growth, also helps to maintain the color of vegetable that are going to be processed (Betty and Diane, 1987). Nitrates and nitrites are used as a curing for meats. Due to toxicological concerns there has been a tendency to reduce the concentrations used in recent years. This imparts a red coloration to the meat similar to fresh meat (Betty and Diane, 1987). c. Nutritional Additives Nutritional additives have increased in use in recent years as consumers have become more concerned about and interested in nutrition. Vitamins, which as indicated above are also used in some cases as preservatives, are commonly added to cereals and cereal products to restore nutrients lost in processing or to enhance the overall nutritive value of the food. The addition of vitamin D to milk and of B vitamins to bread has been associated with the prevention of major nutritional deficiencies. Vitamin A, from liver cod, is essential for normal vision, growth, cellular differentiation, reproduction, and integrity of the immune system (Branen and Bragerty, 2002). In addition, Carotenoid on food can be functioned as function not only as color and nutrient compounds but also as antioxidants (Branen and Bragerty, 2002). Carotenoid can help to minimize oxidative damage and reduce the risk for age-related disorders by preventing the accumulation of free radicals (Rosalee and Michael, 2008). In addition carotenoid also found on brown algae (Miyashita and Masashi, 2008) Minerals such as iron and iodine have also been of extreme value in preventing nutritional deficiencies. Proteins or proteinaceous materials such as soya protein also are sometimes used as nutritional additives, although they are most commonly used as texturizing agents. Fiber additives have seen increased popularity in recent years with the increase in consumer interest in dietary fiber. Various cellulose, pectin, and starch derivatives have been used for this purpose. d. Coloring Agents Most coloring agents are used to improve the overall attractiveness of the food. A number of natural and synthetic additives are used to color foods. In addition, sodium nitrite is used not only as an antimicrobial, but also to fix the color of meat by interaction with meat pigments (Branen and Bragerty, 2002). There are two kinds of coloring agents natural coloring and synthetic coloring. Natural coloring made from plants and animals (Table 3.4.). Synthetic coloring made from chemical substances (Table 3.5.). e. Flavoring Agents Flavoring agents comprise the greatest number of additives used in foods. There are three major types of flavoring additives: sweeteners, natural and synthetic flavors, and flavor enhancers (Branen and Bragerty, 2002). Table 3.2. Chemical preservatives and their dose that are allowed for using in food processing (Indonesian Ministry of Health Regulation No. 722/Menkes/Per/IX/88) No Chemical Preservatives Kinds of Food Maximum dose 1 Sulphur dioxide Marmalade Tomato paste Sugar Powder Powder dextrose Sugar Vinegar Syrup Wine Grape Sausage Dried coffee extract Gelatin 100 mg/kg 350 mg/kg 20 mg/kg 70 mg/kg 70 mg/kg 70 mg/kg 70 mg/kg 200 mg/kg 450 mg/kg 150 mg/kg 1 g/kg 500 mg/kg 2 Potassium Bisulphate French fries Frozen shrimp Pineapple essence extract 50 mg/kg 10 mg/kg (raw); 30 mg/kg (cooked) 50 mg/kg 3 Potassium Metabisulphate French fries Frozen shrimp 50 mg/kg 100 mg/kg 4 Potassium nitrate Meat Cheese 500 mg/kg 50 mg/kg 5 Potassium nitrite Meat Corned 125 mg/kg 50 mg/kg 6 Potassium sulphate French fries Frozen shrimp Pineapple essence extract 50 mg/kg 100 mg/kg 500 mg/kg 7 Natrium Bisulphate French fries Frozen shrimp Pineapple essence extract 50 mg/kg 100 mg/kg 500 mg/kg 8 Na-metabisulphate French fries Frozen shrimp 50 mg/kg 100 mg/kg 9 Natrium nitrate Meat Cheese 500 mg/kg 50 mg/kg 10 Natrium nitrite Meat Corned 125 mg/kg 50 mg/kg 11 Natrium sulphate French fries Frozen shrimp Pineapple essence extract 50 mg/kg 100 mg/kg 500 mg/kg (Cahyadi, 2006) The most commonly used sweeteners are sucrose, glucose, fructose, and lactose, with sucrose being the most popular. The most common additives used as sweeteners are low-calorie or non-caloric sweeteners such as saccharin and aspartame. In most cases, flavoring agents are the same chemical mixtures that would naturally provide the flavor (Branen and Bragerty, 2002). f. Texturizing Agents These agents are used to add to or modify the overall texture or mouth feel of food products. Phosphates and dough conditioners are other chemicals that play a major role in modifying food texture. Lecithin and mono- and diglycerides as well as several synthetic derivatives. The primary role of these agents is to allow flavors and oils to be dispersed throughout a food product (Branen and Bragerty, 2002). Stabilizers include several natural gums such as carrageenan as well as natural and modified starches. These additives have been used for several years to provide the desired texture in products such as ice cream and are now also finding use in both dry and liquid products. Carrageenan found in red algae (Yuan, 2008). Phosphates are often used to modify the texture of foods containing protein or starch. These chemicals are especially useful in stabilizing various dairy and meat products. The phosphates apparently react with protein and/or starch and modify the water-holding capacity of these natural food components (Branen and Bragerty, 2002). Benefits of Additives There are obviously many recognized benefits to be derived from additives. Some of the major benefits are a safer and more nutritious food supply, a greater choice of food products, and a lower-priced food supply (Branen and Bragerty, 2002). Risks of Additives The indirect risks that have been described for additives are the converse of some of the benefits attributed to their use. Additives have also resulted in the increased availability of food products with a low density of nutrients. Of greater concern than the indirect risks are the potential direct toxicological effects of additives. Cancer and reproductive problems are of primary concern, although there is no direct evidence linking additive consumption with their occurrence in humans. 2. Chemical Substances Some chemical substances use in fish/food processing. They used on processing area and products. These substance have used based on government regulation. If they not used based on it the product will be danger to consumers. Several chemical substances are used on fish processing: Table 3.3. Organic preservatives and their dose that are allowed for using by Indonesian Government (Indonesian Ministry of Health Regulation No. 722/Menkes/Per/IX/88) No Organic Preservatives Kinds of Food Maximum dose 1 Benzoic acid Soy sauce Soft drink Cucumber pickle Margarine Pineapple essence extract Other foods 600 mg/kg 600 mg/kg 1 g/kg 1 g/kg 1 g/kg 1 g/kg 2 Propionic acid Cheese Bread 3 g/kg 2 g/kg 3 Sorbic acid Cheese 3 g/kg 4 Benzoic Potassium Margarine Pineapple essence extract Dried apricot Jam and jelly Syrup, tomato sauce Grape Other food except meat, fish, fowl 1 g/kg 1 g/kg 500 mg/kg 1 g/kg 1 g/kg 200 mg/kg 1 g/kg 5 Propionic potassium Cheese 3 g/kg 6 Sorbic potassium Cheese Raw cheese Margarine Dried apricot Cucumber pickle Jam and jelly Marmalade Pineapple essence extract 3 g/kg 1 g/kg 1 g/kg 500 mg/kg 1 g/kg 1 g/kg 500 mg/kg 1 g/kg 7 Benzoate Potassium Pineapple essence extract 1 g/kg 8 Methyl-p-hydroxyl benzoic Cucumber pickle Liquid coffee extract Tomato paste, essence Other food except meat, fish, fowl 250 mg/kg 450 mg/kg 1 g/kg 1 g/kg 9 Natrium benzoate Jam and jelly Soy sauce Soft drink Other foods 1 g/kg 600 mg/kg 600 mg/kg 1 g/kg 10 Natrium propionic Look at on propionic acid Look at on propionic acid 11 Nisin Cheese 12.5 mg/kg 12 Propil-p-hydroxyl benzoic Look metal-p-hydroxyl benzoic Look metal-p-hydroxyl benzoic Source: Cahyadi, (2006) Table 3. 4. Natural coloring agents characteristic Group Color Sources Solubility Stability Caramel Brown Cooked sugar Water Stable Anthosianine Orange, Red Blue Plants Water Sensitive to heat and pH Flavonoid Without yellow Plants Water Stable to heat Leucoanthocianine Colorless Plants Water Stable to heat Tannin Colorless Plants Water Stable to heat Bataline Yellow, red Plants Water Sensitive to heat Quinon Yellow-black Lichen Water Stable to heat Xanthon Yellow Plants Water Stable to heat Carotenoid Without yellow and red Plants Water Stable to heat Chlorophyll Green, brown Plants Lipid and Water Sensitive to heat Heme Red, brown Animals Water Sensitive to heat Source: Cahyadi (2006) Table 3.5. Synthetic coloring agent that allowed by Indonesia Government Coloring agent Color Index number Maximum dose Amaranth Amaranth: Cl Food re 9 16185 Sufficient Brilliant blue Brilliant blue FCF:Cl 42090 Sufficient Erythrosine Food red 2 Erithrosine: Cl 45430 Sufficient Green FCF Food red 14 fast green FCF:Cl 42053 Sufficient Green S. Food green 3 green S : Cl. Food 44090 Sufficient Indigotin Green 4 Indigotin : Cl. Food 73015 Sufficient Ponceau 4R Blue I Ponceau 4R : Cl 16255 Sufficient Yellow Food red 7 74005 Sufficient Quineline Quineline yellow Cl. Food Yellow 13 15980 Sufficient FCF Yellow Sunset yellow FCF Cl. Food yellow 3 Sufficient Riboflavina Tartrazine Riboflavina Tartrazine 19140 Sufficient Source: Cahyadi (2006) A. Alkyl Polyglycosides According to Schmid and Holger (2002), Alkyl polyglycosides with an alkyl chain length of C12/14 is preferred for manual dishwashing detergents (MDD). For the product developer, alkyl polyglycosides have some properties: Synergistic performance interactions with anionic surfactants Good foaming behavior Low skin irritation potential Excellent ecological and toxicological properties Completely derived from renewable resources Alkyl polyglycoside-containing products are found both in all-purpose cleaners and in special cleaners, such as bathroom cleaners, toilet cleaners, window cleaners, kitchen cleaners, and oor care products: * Good cleaning efficiency * Low environmental stress cracking potential (ESC) for plastics * Transparent residues * Good solubility * Good solubilization * Stability against acids and alkalis * Improvement of low temperature properties of surfactant combinations * Low skin irritation * Excellent ecological and toxicological properties B. Ethoxylated Amines According to (Arif and Floyd, 2002), Fatty amine ethoxylates have some advantages namely: * Cold-water detergency * Stain removal * Provision of alkalinity * Antiredeposition of soil * Corrosion inhibition * No gelling * Low freeze point C. Ethoxylated Amides The two most common types of alkanolamides, diethanolamides and monoethanolamides, are made by reacting a fatty acid or ester with diethanolamine (DEA) or monoethanolamine (MEA), respectively ( 6) [11]. They are used in shampoos, dishwashing and laundry liquids, car wash, and other detergents as viscosity builders, foam boosters, and foam stabilizers (Arif and Floyd, 2002). D. Amphoterics and Betaines Amphoteric/betaine surfactants have been used in a wide variety of products including household, II, and personal-care detergen. In addition, can also be used in dishwash formulas for their mildness and detergent properties (Arif and Floyd, 2002). 3.4.2.4. Packaging The role of packaging Packaging should protect the product from contamination and prevent it from spoilage, and at the same time, it should: extends shelf life of a product facilitates distribution and display gives the product greater consumer appeal facilitates the display of information on the product Packaging materials According to Coles et al. (2003), there are several packaging materials namely: a. Metal cans Metal packages for food products must perform the following basic functions if the contents are to be delivered to the ultimate consumer in a safe and wholesome manner: preserve and protect the product resist chemical actions of product withstand the handling and processing conditions withstand the external environment conditions have the correct dimensions and the ability to be practically interchange- able with similar products from other supply sources (when necessary) have the required shelf display properties at the point of sale give easy opening and simple/safe product removal be constructed from recyclable raw materials. For food cans, this will normally provide a shelf life of up to 2-3 years or more. The heat process cycles used to achieve this are particularly severe and the containers must be specifically designed to withstand these conditions of temperature and pressure cycles in a steam/water atmosphere (Page et al., 2003). Steel Steel is used in the form of a low-carbon steel which is initially produced as black-plate. This is then converted into tinplate or tin-free steel (TFS) for container and closure manufacture. Tin is suitable for direct contact with many products including specific foodstuffs such as white fruits (e.g. peaches, apricots, pineapple and pears) and certain tomato-based products (e.g. tomatoes in brine and beans in tomato sauce) (Page et al., 2003). Aluminum Aluminum for light metal packaging is used in a relatively pure form. The internal surfaces of aluminum containers are always coated with an organic lacquer because of the products normally packed (Page et al., 2003). Interactions between the can and its contents All foods interact with the internal surface of the can in which they are packed. The most common form of this interaction is corrosion. In plain tinplate containers, this takes the form of etching or pitting corrosion, and staining of the surface may also occur. This also allows the use of other forms of metal container (e.g. tin-free steel or aluminum) which would otherwise be corroded very quickly (Page et al., 2003). Only tinplate has any corrosion resistance to the acids found in foods; all the other metals must be lacquered. Even tinplate must be lacquered where particularly aggressive products are packed, such as tomato pure, or where there is a danger of pitting corrosion or surface staining (for example, in meat products) (Page et al., 2003). Tin toxicity High concentrations of tin in food irritate the gastrointestinal tract and may cause stomach upsets in some individuals, with symptoms which include nausea, vomiting, diarrhea, abdominal cramps, abdominal bloating, fever and headache. These effects may occur in some individuals at tin concentrations above 200 mg kg1 (the legal limit) with an increased risk of effects at concentrations above 250 mg kg1 (Page et al., 2003). b. glass Glass as an inorganic product of fusion which has cooled to a rigid state without crystallizing (ASTM, 1965 in Girling, 2003). Attributes of food packaged in glass containers The glass package has a modern profile with distinct advantages, including: Quality image consumer research by brand owners has consistently indicated that consumers attach a high quality perception to glass packaged products and they are prepared to pay a premium for them. Transparency it is a distinct advantage for the purchaser to be able to see the product in many cases, e.g. processed fruit and vegetables. Surface texture -most glass is produced with a smooth surface, other possibilities also exist, for example, for an overall roughened ice-like effect or specific surface designs on the surface, such as text or coats of arms. Color as indicated, a range of colors are possible based on choice of raw materials. Facilities exist for producing smaller quantities of non-mainstream colors, e.g. Stolzles feeder color system (Ayshford, 2002 in Girling, 2003). Decorative possibilities, including ceramic printing, powder coating, colored and plain printed plastic sleeving and a range of labelling. Impermeability for all practical purposes in connection with the packaging of food, glass is impermeable. Chemical integrity glass is chemically resistant to all food products, both liquid and solid. It is odorless. Design potential distinctive shapes are often used to enhance product and brand recognition. Heat processable glass is thermally stable, which makes it suitable for the hot-filling and the in-container heat sterilization and pasteurization of food products. Microwaveable glass is open to microwave penetration and food can be reheated in the container. Tamper evident glass is resistant to penetration by syringes. Glass can quite readily accept preformed metal and roll-on metal closures, which also provide enhanced tamper evidence. Ease of opening the rigidity of the container offers improved ease of opening and reduces the risk of closure misalignment compared with plastic containers. UV protection amber glass offers UV protection to the product and, in some cases, green glass can offer partial UV protection. Strength although glass is a brittle material glass containers have high top load strength making them easy to handle during filling and distribution. Hygiene glass surfaces are easily wetted and dried during washing and cleaning prior to filling. Environmental benefits glass containers are returnable, reusable and recyclable. Environmental profile Reuse Glass containers can be reused for food use. In the licensed trade, and in most places where drinks are served to customers, the drinks manufacturers operate returnable systems (Girling, 2003). Recycling Glass is one of the easiest materials to be recycled because it can be crushed, melted and reformed an infinite number of times with no deterioration of structure. Using recycled glass (cullet), in place of virgin raw materials (Girling, 2003). 3.8. Packaging material made from (a) glass; (b) plastic; (c) paper bag; (d) MAP packaging that is used on fish product ( www. ninecooks.typepad.com; www.seafoodfromvietnam.com; www.foodmag.com.au). c. Plastics Plastics are used in the packaging of food because they offer a wide range of appearance and performance properties which are derived from the inherent features of the individual plastic material and how it is processed and used (Kirwan and John, 2003). Use of plastics in food packaging Plastics are used as containers, container components and flexible packaging. In usage, by weight, they are the second most widely used type of packaging and first in terms of value (Kirwan and John, 2003). Examples are as follows: * rigid plastic containers such as bottles, jars, pots, tubs and trays; * flexible plastic films in the form of bags, sachets, pouches and heat-sealable flexible lidding materials; * plastics combined with paperboard in liquid packaging cartons; * expanded or foamed plastic for uses where some form of insulation, rigidity and the ability to withstand compression is required; * plastic lids and caps and the wadding used in such closures; * diaphragms on plastic and glass jars to provide product protection and tamper evidence; * plastic bands to provide external tamper evidence; * pouring and dispensing devices; * to collate and group individual packs in multipacks, e.g. Hi-cone rings for cans of beer, trays for jars of sugar preserves etc.; * plastic films used in cling, stretch and shrink wrapping; * films used as labels for bottles and jars, as flat glued labels or heat-shrinkable sleeves; and * Components of coatings, adhesives, and inks. Types of plastics used in food packaging According to Kirwan and John (2003), there are a number of plastics types that used in food-packaging: polyethylene (PE); polypropylene (PP); polyesters (PET, PEN, PC) (note: PET is referred to as PETE in some markets) ionomers; ethylene vinyl acetate (EVA); polyamides (PA); polyvinyl chloride (PVC); polyvinylidene chloride (PVdC); polystyrene (PS); styrene butadiene (SB); acrylonitrile butadiene styrene (ABS); ethylene vinyl alcohol (EVOH); polymethyl pentene (TPX); high nitrile polymers (HNP); fluoropolymers (PCTFE/PTFE); cellulose-based materials; and polyvinyl acetate (PVA). How to choose The key to successful food packaging is to identify the packaging needs of the product. The choice should take account of environmental and waste management issues. Ensuring food safety with respect to biological risks and needs relating to flavor, color, and texture is essential. The following tables 3.6. to 3.8. give some guidance in terms of ranking for moisture vapor permeability, d. Paper and paperboard packaging Paper and paperboard are printable and have physical properties which enable them to be made into flexible and rigid packaging by cutting, creasing, folding, forming, gluing etc (Kirwan, 2003). There are many different types of paper and paperboard. Table 3.6. Ranking of various films with respect to specified properties Polymer Water vapour transmission rate (WVTR) Gas permeability Optics Machine performance Sealing LDE 3 4 4 4 1 Cast PP 3 4 2 4 2 OPP 2 2 2 2 2 OPP coated 1 1 1 2 1 PET 2 2 1 1 4 PVC 3 2 2 4 2 1 Excellent, 2 Very Good, 3 Good, 4 Poor. Source: Girling (2003) Papers and paperboards used for packaging range from thin tissues to thick boards. The main examples of paper and paperboard based packaging are: paper bags, wrapping, packaging papers and infusible tissues, e.g. tea and coffee bags, sachets, pouches, overwrapping paper, sugar and flour bags, carrier bags multiwall paper sacks folding cartons and rigid boxes corrugated and solid fiberboard boxes (shipping cases) paper based tubes, tubs and composite containers fiber drums liquid packaging molded pulp containers labels sealing tapes cushioning materials cap liners (sealing wads) and diaphragms (membranes). Table 3.7.General gas and moisture barrier properties Film (25 m thickness) Water vapor transmission rate (WVTR) Oxygen transmission rate LDPE 10 20 6500 8500 LDPE 7 10 7 10 1600 2000 OPP 5 7 2000 2500 CastPP 10 12 3500 4500 EVOH 1000 0.5 PVdC 0.5 1.0 2 4 PA 300 400 50 75 PS 70 150 4500 6000 PET 15 20 100 150 Aluminum 0 0 Units: WVTR in g m2/24 h at tropical conditions of 90% RH at 380C and gas permeability in cm3m2/24 hrs. Source: Girling (2003) Table 3.8. Examples of suitability of various films for packing the products named Product LDPE OPP OPP (metallised) OPP (coated) Laminated (no Al) Laminated (+ Al) Package types Fresh bread *** *** 0 0 0 0 HFF Long life bread 0 0 *0 *(MAP) **(MAP) **(MAP) HFF Snacks/crisps (chips) 0 * ** *** ** *** VFF Biscuits 0 0 ** *** ** *** HFF Nuts 0 0 ** (MAP) *(MAP) **(MAP) ***(MAP) VFF Cooked meat 0 0 * ** **(MAP) ***(MAP) Pouch Frozen food ** * * 0 *** *** Various 0 Not suitable, * short life, ** medium life, *** long life, MAP modified atmosphere pack. Source: Girling (2003) e. Active packaging Active packaging refers to the incorporation of certain additives into packaging film or within packaging containers with the aim of maintaining and extending product shelf life (Day, 1989 in Day, 2003). Active packaging includes additives or freshness enhancers that are capable of scavenging oxygen; adsorbing carbon dioxide, moisture, ethylene and/or flavor/odor taints; releasing ethanol, sorbates, antioxidants and/or other preservatives; and/or maintaining temperature control. Active packaging has been used with many food products and is being tested with numerous others. f. Modified atmosphere packaging Modified atmosphere packaging (MAP) is defined as the packaging of a perishable product in an atmosphere which has been modified so that its composition is other than that of air (Hintlian Hotchkiss, 1986 in Mullan and Derek, 2003). Packing foods in a modified atmosphere can offer extended shelf life and improved product presentation in a convenient container, making the product more attractive to the retail customer. However, MAP cannot improve the quality of a poor quality food product (Mullan and Derek, 2003). Gases used in MAP According to Mullan and Derek (2003), the three main gases used in MAP are O2, CO2 and N2. The choice of gas is totally dependent upon the food product being packed. Used singly or in combination, these gases are commonly used to balance safe shelf life extension with optimal organoleptic properties of the food. Experimental use of carbon monoxide (CO) and sulphur dioxide (SO2) has also been reported. Effect of the gaseous environment on the activity of bacteria, yeasts and moulds Foods can contain a wide range of microorganisms including bacteria and their spores, yeasts, moulds, protozoa and viruses. While the packaging technologist will generally be concerned with preventing the growth of bacteria, yeasts and moulds in foods, one should be aware that certain pathogenic microorganisms, while not growing in the food, may survive during the shelf life period and cause food poisoning or disease in consumers. Packaging materials According to Mullan, M. and Derek McDowell (2003), the commonly used plastics for MAP applications such as: * Ethylene vinyl alcohol (EVOH) * Polyethylenes (PE) * Polyamides (PA) * Polyethylene terephthalate (PET) * Polypropylene (PP) * Polystyrene (PS) * Polyvinyl chloride (PVC) * Polyvinylidene chloride (PVdC) 3.4.2.5. Storage During storage, the pleasant flavors of seafood are progressively lost as spoilage occurs, and stale unpleasant flavors develop. As these spoilage flavors increase, the seafood becomes less acceptable to the consumer. Table 3.9. Selected examples of active packaging systems Active packaging system Mechanisms Food applications Oxygen scavengers 1. iron based 2. metal/acid 3. metal (e.g. platinum) catalyst 4. ascorbate/metallic salts 5. enzyme based bread, cakes, cooked rice, biscuits, pizza, pasta, cheese, cured meats and fish, coffee, snack foods, dried foods and beverages Carbon dioxide scavengers/emitters 1. iron oxide/calcium hydroxide 2. ferrous carbonate/metal halide 3. calcium oxide/activated charcoal 4. ascorbate/sodium bicarbonate coffee, fresh meats and fish, nuts and other snack food products and sponge cakes Ethylene scavengers 1. potassium permanganate 2. activated carbon 3. activated clays/zeolites fruit, vegetables and other horticultural products Preservative releasers 1. organic acids 2. silver zeolite 3. spice and herb extracts 4. BHA/BHT antioxidants 5. vitamin E antioxidant 6. volatile chlorine dioxide/sulphur dioxide cereals, meats, fish, bread, cheese, snack foods, fruit and vegetables Ethanol emitters 1. alcohol spray 2. encapsulated ethanol pizza crusts, cakes, bread, biscuits, fish and bakery products Moisture absorbers 1. PVA blanket 2. activated clays and minerals 3. silica gel fish, meats, poultry, snack foods, cereals, dried foods, sandwiches, fruit and vegetables Flavor/odor absorbers 1. cellulose triacetate 2. acetylated paper 3. citric acid 4. ferrous salt/ascorbate 5. activated carbon/clays/zeolites fruit juices, fried snack foods, fish, cereals, poultry, dairy products and fruit Temperature control packaging 1. non-woven plastics 2. double walled containers 3. hydrofluorocarbon gas 4. Lime/water 5. ammonium nitrate/water ready meals, meats, fish, poultry and beverages Source: Mullan, M. and Derek McDowell (2003) To prevent seafood spoilage, three important factors must be controlled during storage: Product temperature, Storage time (stock rotation), and Protection from contamination. Fresh seafood must be stored between -1.5o and 5oC. Frozen seafood must be stored at -18oC or lower. Seafood should never be at room temperature. Storage temperatures closer to 0oC (between -1.5oC and 2oC) or lower than -18oC, will give a longer shelf life as they minimize the activity of enzymes and the growth of bacteria (Anonymous, 2002). Stock rotation during storage is important to maintain seafood safety and freshness. Never mix two deliveries and identify them by using different shelves and date codes. Rotate stock and prevent left over seafood coming in contact with fresh seafood. A stock rotation system should operate on the first in first out principle (Anonymous, 2002). Storage buildings for incoming raw materials should be sited so that an efficient flow of material to the processing areas is maintained. Storage space should be of a size that is sufficient to accommodate all raw materials even at peak periods; all too often inadequate storage space leads to an undesirable overflow of raw materials into production and other areas. The storage requirement for different categories of foods obviously vary but all storage areas should provide protection form dust, insect, rodents, and other pats. Food materials should not be placed directly on the floor but should be stored on pallets or racks. Stacks should be so arranged that inspection of the upper layers is facilitated. Storage zones should be clearly marked with traffic lanes of an adequate width interspacing them at regular intervals. Goods must not be stacked against walls and in larger storage areas there should be a gap between the wall and the stack that is sufficient for walking down for inspection purpose. Where shelving or racking is used for storage, ground, and will clearance should be at least 30 cm to promote air circulation and assist cleaning: where possible it is better for shelves to be accessible from both sides. Cold stores should be cuboids in shape to give the minimum surface area: volume ratio as by this mean maximum storage space is obtained for the minimum of insulation; a similar principle can be applied to chill rooms although here it is less critical. Insulating cold stores is expensive but is necessary to obtain a storage temperature which is as constant as possible. Fluctuating temperature reduce the shelf life of foods in terms of both quality and weight loss. To control weight losses high relative humilities are required although in this respect it should not be forgotten that air can only absorb low levels of moisture at these low storage temperatures. Finished product storage Thus the need for a clean and constant environment is of paramount interface. Sufficient space is also necessary so that inspection and cleaning can be facilitated; again, adequate traffic lanes must be provided. The cold store illustrated in 3.9 is an example of what can be achieved with finished product storage. 3.4.2.6. Distribution Seafood purchased by a retail store for on-selling to the consumer, must be safe and of sufficient quality to ensure it will not spoil during expected storage times. To minimize the potential risk to consumers, seafood retail outlets should be able to trace seafood back to the supplier. This information is necessary to allow for rapid notification and effective recall if seafood contamination is suspected. Transportation of seafood requires all the same controls to maintain safety and quality. Transport vehicles should be maintained in a clean and hygienic state, and transport methods (refrigerated or use of ice) should be capable of maintaining seafood at between 0 and 50C. 3.5. Summary Good Manufacturing Practices should be selected and adopted before HACCP is implemented. Without the application of CGMP principles, an effective HACCP program cannot be conducted. GMP are one of the HACCP prerequisite programs. GMP relate to all aspects food processing operations that prevent product contamination from direct or indirect sources. The strict implementation of quality assurance systems through GMP application by small and medium-sized enterprises (SME) engaged in processing of traditional fish and fishery products is a vital component in the production of quality products that are safe for human consumption.

Case Study Managing Stakeholder Engagement - 992 Words

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Persuasive Essay On Euthanasia - 1498 Words

Euthanasia is a dilemma which many people have the misfortune of addresing. Whether it be putting down a beloved family pet many years of friendship or administering a lethal dose of morphine to an elderly patient, euthanasia is no easy topic to discuss or decide upon. Euthanasia is the act of intentionally ending someones life to relieve their pain and suffering. Though euthanasia holds the purpose of killing to relieve pain, any people are uncomfortable with killing of any sorts, and hold the belief that euthanasia is immoral and should be illegal. Though killing of any kind is uncomfortable, after considering and responding to objections, it is clear that voluntary non voluntary euthanasia are morally permissible and should be legal.†¦show more content†¦In response to the latter two arguments of why killing is wrong, letting someone die also violates God’s will, and there are both legal and social consequences for not intervening and saving someone when it is no h arm to oneself. 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Philosophy Time Essay Example For Students

Philosophy: Time Essay Time is defined as a measured or measurable period, acontinuum that lacks spatial dimensions. This broaddefinition lacks the simple explanation that humans aresearching for. There are many scientists, philosophers, andthinkers who have tried to put time into understandingterms. The aspects of time that we can understand are onlybased on what we can perceive, observe, and calculate. Every day we look at our watches or clocks. We plan our dayaround different times of the day. Time tells us when toeat, when to sleep, and how long to do things for. If timewere based on these simple terms, then this mysteriousenigma would not be in debate. There are the issues ofspace and time; what is the relationship of the two? Istime relative, or absolute? What makes time seem to gofaster in some instances, and slower in others? Does thespeed of time change, or is it all in our heads? In thefollowing paper, I will discuss the meaning of timeperceived and theorized by two of the greatest minds ofhuman kind. Albert Einstein and Stephen Hawking haveexpanded the understanding of time to another level. Theirideas and opinions are what brought us to a higherunderstanding of the earth and the universe. In thefollowing paragraphs, this paper will encompass these ideas,and try to find a focus of understanding of this thing wecall time. First I will address the question, did time have abeginning? I dont think that anyone can explain thepostulate that time has always been in existence. Theproblem with this, is that we have no scientific evidence ortheories which can support this argument. Certainly, wecant just accept this spiritual idea. There had to havebeen a beginning of time. The most acceptable explanationof the beginning of time, is the relationship between spaceand time. When space and the universe began, the existenceof time also began. This theory is well-known as the BigBang Theory. About fifteen billion years ago, the universewas comprised of very hot compressed gas, as a fireball. This is contrary to the idea of the universe beginning as alump of matter somewhere in the void of space. Matter wascreated as a result of the Big Bang. Space and time wasalso created. So, with these ideas, time had a beginning. Looking at it a different way, in the early universe, thenormal concept of time is uncertain. Our ac ceptedperceptions, and calculations of time cant be explained allthe way back to the Big Bang. There is no way to definetime in that era. This is another way that time has abeginning; as far back as we can calculate. Space-timebegan at the same time. According to Hawking, you cantlook at the universe using general relativity withoutfinding a big bang or something similar to that at the verybeginning. So what does time mean to people now? Time isdifferent as you go through time zones. Everyone has theirown perception of time. Nobody is ever on the sameschedule, doing things exactly like another person. Even togo as far as other galaxies and planets, time cannot beexisting on the same terms. In short, time is not absolute. In the space-time continuum, space bends whenever there is amass. Its kind of like a bowling ball hitting atrampoline. When it hits, it makes a ?dent?. This is apart in the space-time continuum which is differenteverywhere you go. The universe is expanding. The univ ersecontinues to expand, and the galaxies have continued to moveaway from each other ever since. This is why time is not aconstant term. Nothing is the same, and there is noabsolutes. Quantum Physics even shows that time is not anabsolute. If you know where an electron is, you cant knowits speed. If you know what the speed of an electron is,then you cant know its position. If there are two chairs,and you see someone sitting in one, when you turn away, youcant be sure that he or she is still there. You also cantbe sure that they are not in two chairs at the same time, orwhat point in time they are in them. This all leads up toEinsteins theory that time is relative. .u95453b8dac5d8679f71f2b71162d8764 , .u95453b8dac5d8679f71f2b71162d8764 .postImageUrl , .u95453b8dac5d8679f71f2b71162d8764 .centered-text-area { min-height: 80px; position: relative; } .u95453b8dac5d8679f71f2b71162d8764 , .u95453b8dac5d8679f71f2b71162d8764:hover , .u95453b8dac5d8679f71f2b71162d8764:visited , .u95453b8dac5d8679f71f2b71162d8764:active { border:0!important; } .u95453b8dac5d8679f71f2b71162d8764 .clearfix:after { content: ""; display: table; clear: both; } .u95453b8dac5d8679f71f2b71162d8764 { display: block; transition: background-color 250ms; webkit-transition: background-color 250ms; width: 100%; opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; background-color: #95A5A6; } .u95453b8dac5d8679f71f2b71162d8764:active , .u95453b8dac5d8679f71f2b71162d8764:hover { opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; background-color: #2C3E50; } .u95453b8dac5d8679f71f2b71162d8764 .centered-text-area { width: 100%; position: relative ; } .u95453b8dac5d8679f71f2b71162d8764 .ctaText { border-bottom: 0 solid #fff; color: #2980B9; font-size: 16px; font-weight: bold; margin: 0; padding: 0; text-decoration: underline; } .u95453b8dac5d8679f71f2b71162d8764 .postTitle { color: #FFFFFF; font-size: 16px; font-weight: 600; margin: 0; padding: 0; width: 100%; } .u95453b8dac5d8679f71f2b71162d8764 .ctaButton { background-color: #7F8C8D!important; color: #2980B9; border: none; border-radius: 3px; box-shadow: none; font-size: 14px; font-weight: bold; line-height: 26px; moz-border-radius: 3px; text-align: center; text-decoration: none; text-shadow: none; width: 80px; min-height: 80px; background: url(https://artscolumbia.org/wp-content/plugins/intelly-related-posts/assets/images/simple-arrow.png)no-repeat; position: absolute; right: 0; top: 0; } .u95453b8dac5d8679f71f2b71162d8764:hover .ctaButton { background-color: #34495E!important; } .u95453b8dac5d8679f71f2b71162d8764 .centered-text { display: table; height: 80px; padding-left : 18px; top: 0; } .u95453b8dac5d8679f71f2b71162d8764 .u95453b8dac5d8679f71f2b71162d8764-content { display: table-cell; margin: 0; padding: 0; padding-right: 108px; position: relative; vertical-align: middle; width: 100%; } .u95453b8dac5d8679f71f2b71162d8764:after { content: ""; display: block; clear: both; } READ: DRUG ABUSE EssayA lot of Einsteins theories of time relate to thespeed of light. He says that time slows down, as youapproach the speed of light. An experiment to support thistheory was done with two clocks. Two extremely accurateatomic clocks were set to the same time. One was on theground as a constant, and the other was accelerated by beingflown in a plane. When the one in the plane came back, thetwo clocks were compared and the one that was acceleratedshowed to be a little behind. The difference in time wasnot a lot, but was significant enough to prove his theory. This can be explained in a couple ways. First of all, yourinitial reference point would be traveling at a lot slowerrate, so from an observers point of view, time would staythe same. But if one was traveling at the speed of light,then he or she would experience time slowing down, becausefrom their point of view, they would be younger compared toeveryone else. Time only exists as we perceive it to be. What is unknown, is why time is perceived differentlyfrom one person to the next. One might be sitting in aclassroom setting, when time seems to go by very slow, andseems like an eternity is passing. In other instances, timemay seem to go by very fast, usually when we are doingenjoyable activities. Every year of your life you may havenoticed the time going by faster. You may have at one timecaught yourself saying, ?Where has the time gone So maybetime is controlled by all of us on an individual basis. Time certainly is relative, and could be centered around anindividual. The ?watched pot never boils? metaphor could betrue, whereas an individual can make time slow down or speedup by themselves. Nobody really knows what time is, whereits been, or where its going. Black holes may be able to explain the question ofwhere time is going. Black holes are collapsed stars withextreme amounts of gravity, which light cannot even escape. These black holes may disrupt the space-time continuum,changing the properties of the universe. Most black holesorbit around stars due to the fact that they once were astar, and this may cause some problems for the neighboringstars. If a black hole gets powerful enough it may actuallypull a star into it and disrupt the orbit of many otherstars. The black hole could then grow even stronger (fromthe stars mass) as to possibly absorb another. When ablack hole absorbs a star, the star is first pulled into theErgosphere, which sweeps all the matter into the EventHorizon, named for its flat horizontal appearance andbecause this happens to be the place where mostly all theaction within the black hole occurs. When the star is passedon into the Event Horizon the light that the star endures isbent within the current and therefore cannot be seen inspace. At this exact point in time, high amounts ofradiation are given off, that with the proper equipment canbe detected and seen as an image of a black hole. The pointin explaining black holes, is that it might explain aboutthe shaping of the universe. Their existence can change thecomposition of the universe, which can in turn change spaceand time. Time is not easily explained or understood by anyone. Einstein and Hawking have expanded their minds by coming upwith possible theories for the unknown. We can only observeand postulate what we dont know. We can theorize, andcalculate all we want, but I think it will always be anunknown. The mysteries of the universe will in my opinionbe just that, a mystery. .ue6949ed14581fb67e8c6afb7818fa13f , .ue6949ed14581fb67e8c6afb7818fa13f .postImageUrl , .ue6949ed14581fb67e8c6afb7818fa13f .centered-text-area { min-height: 80px; position: relative; } .ue6949ed14581fb67e8c6afb7818fa13f , .ue6949ed14581fb67e8c6afb7818fa13f:hover , .ue6949ed14581fb67e8c6afb7818fa13f:visited , .ue6949ed14581fb67e8c6afb7818fa13f:active { border:0!important; } .ue6949ed14581fb67e8c6afb7818fa13f .clearfix:after { content: ""; display: table; clear: both; } .ue6949ed14581fb67e8c6afb7818fa13f { display: block; transition: background-color 250ms; webkit-transition: background-color 250ms; width: 100%; opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; background-color: #95A5A6; } .ue6949ed14581fb67e8c6afb7818fa13f:active , .ue6949ed14581fb67e8c6afb7818fa13f:hover { opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; background-color: #2C3E50; } .ue6949ed14581fb67e8c6afb7818fa13f .centered-text-area { width: 100%; position: relative ; } .ue6949ed14581fb67e8c6afb7818fa13f .ctaText { border-bottom: 0 solid #fff; color: #2980B9; font-size: 16px; font-weight: bold; margin: 0; padding: 0; text-decoration: underline; } .ue6949ed14581fb67e8c6afb7818fa13f .postTitle { color: #FFFFFF; font-size: 16px; font-weight: 600; margin: 0; padding: 0; width: 100%; } .ue6949ed14581fb67e8c6afb7818fa13f .ctaButton { background-color: #7F8C8D!important; color: #2980B9; border: none; border-radius: 3px; box-shadow: none; font-size: 14px; font-weight: bold; line-height: 26px; moz-border-radius: 3px; text-align: center; text-decoration: none; text-shadow: none; width: 80px; min-height: 80px; background: url(https://artscolumbia.org/wp-content/plugins/intelly-related-posts/assets/images/simple-arrow.png)no-repeat; position: absolute; right: 0; top: 0; } .ue6949ed14581fb67e8c6afb7818fa13f:hover .ctaButton { background-color: #34495E!important; } .ue6949ed14581fb67e8c6afb7818fa13f .centered-text { display: table; height: 80px; padding-left : 18px; top: 0; } .ue6949ed14581fb67e8c6afb7818fa13f .ue6949ed14581fb67e8c6afb7818fa13f-content { display: table-cell; margin: 0; padding: 0; padding-right: 108px; position: relative; vertical-align: middle; width: 100%; } .ue6949ed14581fb67e8c6afb7818fa13f:after { content: ""; display: block; clear: both; } READ: Mark Twain Essay ThesisPhilosophy

Public Policy and Social Inequality

Introduction During the 20th century, the world experienced tremendous changes that changed the status of life of many individuals. Among the effects that came about as a result of this change is the decline in inequality among populations. In the United States for instance, inequality decline for the better part of the 20th century1.Advertising We will write a custom essay sample on Public Policy and Social Inequality specifically for you for only $16.05 $11/page Learn More However, in the last quarter of the 20th century, this trend changed and inequality within the population started to rise again. From the studies that have been conducted, it has been identified that the inequality changes that have been experienced in the different states of the world are not monotonic; other factors play a critical role in determining its trends. Some of the factors that have been identified include politics, public policies and the economic status of the world2. T he main aim of this essay therefore is to determine the impacts of public policies on social inequality. To achieve this, the essay shall focus on public policies that have been advanced in different nations and the effects that they have had on individuals of different social classes. Public Policy and Social Inequality During the 20th century, most states of the world set up millennium development goals. The aim of these goals was to ensure that they enjoy social, political and economic growth. This will ensure that the quality of life for each and every individual within the society had increased. To achieve these goals, different states of the world came up with a number of strategies and policies3. In developed nations, these policies and strategies became fruitful. As a result, tremendous growth and development were experienced in the most of the 20th century. Despite the great recession of the 1930s, most nations experienced a positive growth on the grounds of political, soci al and economic development. During the 1960s, it was projected that the people who were living in the United States at that time were living a better life that than those who were living 50 years prior4.Advertising Looking for essay on political sciences? Let's see if we can help you! Get your first paper with 15% OFF Learn More This was also the case in many other nations in the world. However, since the 1980s, the level of inequality has started to increase. This trend has been credited by a number of scholars to the public policies that many nations adopt. Most of these policies affect the provision of basic needs and services such as health, education, shelter, wages and taxes. Since the 20th century, education has been viewed as a basic necessity in ensuring that a positive growth and development of the community is achieved. Therefore, many nations such as USA have enacted policies that govern education. To ensure that education is available to all individual ir respective of their background, race or culture, USA for example, enacted the No Child Left Behind policy5. From its description, goals and objectives, this policy seems to be a good idea that will increase the enrolment of students into elementary and secondary schools. Indeed, after this policy was enacted, the number of new student registration increased. This in turn increased the number of student in public schools. Classes were filled to capacity thus giving teachers a hard time to carter for the needs of each and every student. For those students who came from the upper middle class families and first class families that could afford private education, most of them were transferred into these schools. However, the majority of the students who were enrolled into school after the policy was passed came from poor families. They therefore cannot afford to pay tuition fees of private schools. As a result, such students end up receiving a low quality education. This in turn minimiz es their chances of joining better institutions of higher learning and pursuing a career that will boost their lives and that of their dependants. This makes them to linger within the poverty paradox6. This scenario is even worse in developing countries especially in South America, Asia and Sub-Saharan Africa where the proportion of the individuals who live below the poverty line is more than 50% of the population. In such states, the government does not even have enough money to fund public education. Therefore, the individuals from first class families, who have access to quality education end up occupying better employment positions within the society.Advertising We will write a custom essay sample on Public Policy and Social Inequality specifically for you for only $16.05 $11/page Learn More Health is an essential aspect in life. It has always been states that a country is as healthy as its citizens are7. It is due to this fact that all the countrie s in the world have passed policies and legislations that aim at improving the quality and affordability of healthcare and facilities. However, these policies have led to a similar outcome as that which was experienced in the case of education. As one moves up the social ladder, the number of individuals who fall victims to parasites and diseases and cannot afford it declines8. In the United Kingdom for instance, the health of the state is under the National Health Service (NHS)9. Instituted in 1948, NHS is responsible for formulating policies and strategies that will ensure that the citizens of the United Kingdom live a healthy life. This will enable them to achieve their personal and societal goals and objectives. NHS has two principles; right to welfare and comprehensiveness10. According to the first principle, it is the right of every citizen to receive healthcare courtesy of the state. The comprehensiveness principle on the other hand states that it is the mandate of the NHS to cover all citizens of the nation in its plans and policies. These two principles have in turn increased the number of patients in public hospitals. Exhaustion of resources has always been reported. This, coupled with the rising costs of healthcare has reduced the quality of health that the poor people are enjoying in UK. From the statistics that have been collected in the UK, it has been identified that the individuals from poor families including their children stand high chances of becoming victims of diseases, parasites and violence11. In addition, the same statistics show that more adults from poor families are likely to succumb to diseases such as cancer, diabetes and HIV. Conclusion From the discussions that have been presented in this paper, it is evident that public policies are formulated to achieve socio-economic and political stability. However, through their implementation, inequality arises leading to some individuals within the society benefiting from the policy while other continues to suffer.Advertising Looking for essay on political sciences? Let's see if we can help you! Get your first paper with 15% OFF Learn More From the discussions that have been presented in this paper, it has been identified that it is the individuals from the lower class who suffer the most from the implementation of public policies. Therefore, it is essential for states to formulate public policies that are equal and fair in the short run and in the long run. This will guarantee that social, economic and political development is achieved. Works Cited Blumenfeld, S, Is Public Education Necessary? Arizona,Old Greenwich, 1985 Lee, D., ‘Wage Inequality in the United States During the 1980s: Rising Dispersion or Falling Minimum Wage’, Quarterly Journal of Economics, Vol. 114 No. 3, 2009, pp. 977-1023. McKee, M., ‘What can Health Services Contribute to the Reduction of Inequalities In Health?’, Scandinavian Journal of Public Health, Vol. 30 No. 30, 2010, pp. 54-58. McQuaig L. The Wealthy Banker’s Wife: The Assault on Equality in Canada. Toronto, Penguin, 1993. Reading, R., ‘Do Intervent ions that Improve Immunization Uptake also Reduce Social Inequalities in Uptake?’, British Medical Journal, Vol. 308, No. 2, 2004, pp. 1142-4. Schickler, E., ‘Institutional Change in the House of Representatives, 1867-1998: A Test of Partisan and Ideological Power Balance Models’, American Political Science Review, Vol. 94 No. 15, 2000, pp. 269-88. Sombart, W., Economic life in the modern age. New Brunswick, NJ, Transaction Publishers, 2011 Weingast; B., ‘The Political Economy of Benefits and Costs: A Neoclassical Approach to Distributive Politics’, The Journal of Political Economy, Vol. 89 No. 4, 2001, pp. 642-664. Footnotes 1 D, Lee, ‘Wage Inequality in the United States During the 1980s: Rising Dispersion or Falling Minimum Wage’, Quarterly Journal of Economics, Vol. 114 No. 3, 2009, pp. 977- 1023. 2 D, Lee, ‘Wage Inequality in the United States During the 1980s: Rising Dispersion or Falling Minimum Wage’, Quarterly Journ al of Economics, Vol. 114 No. 3, 2009, pp. 977- 1023 3Â  L, McQuaig, The Wealthy Banker’s Wife: The Assault on Equality in Canada, Toronto, Penguin, 1993, p. 126 4 E, Schickler, ‘Institutional Change in the House of Representatives, 1867-1998: A Test of Partisan and Ideological Power Balance Models’, American Political Science Review, Vol. 94 No. 15, 2000, pp. 269-88. 5Â  S, Blumenfeld, Is Public Education Necessary? Arizona, Old Greenwich, 1985, p. 41 6 W, Sombart, Economic life in the modern age. New Brunswick, NJ: Transaction Publishers, 2011, p. 12 7Â  W, Sombart, Economic life in the modern age. New Brunswick, NJ: Transaction Publishers, 2011, p. 12 8Â  M, McKee, ‘What can Health Services Contribute to the Reduction of Inequalities In Health?’, Scandinavian Journal of Public Health, Vol. 30 No. 30, 2010, pp. 54-58. 9 R, Reading, ‘Do Interventions that Improve Immunization Uptake also Reduce Social Inequalities in Uptake?’, Briti sh Medical Journal, Vol. 308, No. 2, 2004, pp. 1142-4. 10Â  R, Reading, ‘Do Interventions that Improve Immunization Uptake also Reduce Social Inequalities in Uptake?’, British Medical Journal, Vol. 308, No. 2, 2004, pp. 1142-4. 11Â  B, Weingast, ‘The Political Economy of Benefits and Costs: A Neoclassical Approach to Distributive Politics’, The Journal of Political Economy, Vol. 89 No. 4, 2001, pp. 642-664. This essay on Public Policy and Social Inequality was written and submitted by user Nathanael R. to help you with your own studies. You are free to use it for research and reference purposes in order to write your own paper; however, you must cite it accordingly. You can donate your paper here.

ESL Learners Test Preparation

ESL Learners Test Preparation Its important to prepare well for big tests - especially for exams like the TOEFL, IELTS or Cambridge First Certificate (FCE). This guide will help you take steps towards doing your very best on the big day. Know Your Test First things first: Find out about the test! Reading test-specific preparation materials will help you understand your strengths and weaknesses on specific topic areas covered in the test. Understanding which types of problems are easiest and which are most difficult will help you develop a study plan for the test. While developing your plan, take note of grammar, vocabulary, listening, speaking and writing expectations. Also, take note of specific exercise types on your exam. Preparing for the TOEFLPreparing for the First Certificate ExamPreparing for the IELTS Practice, Practice, Practice Once you have established a study plan, youll need to do lots of practice. Practice begins with understanding the subjects that will be included in reading, writing and listening. If youre not taking a course, using advanced level resources at this site can help you study up and practice grammar, build vocabulary, as well as improve writing techniques and listening skills. Advanced Grammar ResourcesAdvanced Writing ResourcesAdvanced Vocabulary Resources Practice Specific Types of Test Problems So youve studied up on your grammar, writing, and vocabulary, now youll need to apply these skills to specific types of exercises you will find on your exam. There are a number of free and paid resources available on the Internet. Cambridge Exams Practice Materials Take Practice Tests After you have become familiar with the types of exercises on your test, youll want to practice taking the test as often as possible. For this purpose, the best thing to do is purchase one of the many books that provide practice tests for the TOEFL, IELTS or Cambridge Exams. Top TOEFL Study MaterialsTop First Certificate Study Materials Prepare Yourself - Test Taking Strategy Shortly before the big day, youll also want to spend some time developing specific test taking skills. These skills include strategies on multiple choice questions, timing, and other issues. Effective Test Taking Strategies Prepare Yourself - Understand the Test Structure When you understand the general techniques required to do well on a test, youll also want to study specific exercise techniques to help you develop a strategy for each type of question. These links focus on specific exercises that youll find on the Cambridges First Certificate Exam. However, these types of exercises are found on most of the major exams in one form or another.

Ethics, Consumerism and Social Responsibility Essay

Ethics, Consumerism and Social Responsibility - Essay Example British petroleum is the largest oil company in the world on the basis of market capitalization and proven reserves. It was established in 1908 with oil found in the rugged Persian Gulf after a long and difficult such. Since then, it has transformed from a local oil company to a global energy group, which focuses on various forms of energy. Their businesses include exploration of oil, production, refinery and marketing chemicals. It is the largest energy producing companies in the world that provide fuel for transportation and manufacturing. It extends its services to marketing of petroleum chemicals with a growing presence in gas and solar energy. Due to the nature of its major product, oil, the company is mostly linked to ethical issues such as environmental challenges on a global scale. However, in recent years, the British petroleum company has embarked on reviewing its ethical issues both to its employees and the public. This move is aimed at improving public confidence and prof it maximization for the company. Ethical business practice This is the use of business policies properly in regard to controversial related issues like corporate governance, corporate social responsibility (CSR), bribery, insider training and discrimination (Terry 2011). It applies to all aspects of business conduct and is relevant to the conduct of a particular individual and the entire organization. The work of business ethics is to implicitly regulate areas and details of behavior that lie beyond government control. Therefore, business ethics ensures good moral business practices in the society hence creating conducive environment for competitors, consumers, suppliers, the government and all other stakeholders in the business. Ethical theories Business ethical theories and principles are the foundations of ethical analysis of the business because they are the viewpoints of the society to the business. Through this analysis, the guidance on the ethical performance of the business can be found. These theories include utilitarian approach, rights ethical approach, justice approach, the common good approach and the virtue approach (Leonard, 2011). Utilitarian approach This is the oldest business ethics theory propagated by philosophers like Jeremy, Bentham, James Mill and Mill’s son John Stuart Mill (John 2002). This approach focuses on using ethical actions that would promote values among the societies while limiting the amount of harm as possible. It therefore incorporates the maximum number of stakeholders for it to succeed. In the recent past, the British petroleum company has not been able to limit the amount of harm caused by the company’s operations. Accidents due to human error and mechanical failures have been blamed on various occasions. For example, explosions in Texas in 2005 that killed workers; also oil spill in Alaska in 2006, which over 250000 gallons of oil spilled through,