Genetic Engineering Essays (2864 words) - Molecular Biology

Genetic engineering Science is a creature that continues to evolve at a much higher rate than the beings thatgave it birth. The transformation time from tree-shrew, to ape, to human far exceeds the timefrom analytical engine, to calculator, to computer. But science, in the past, has always remaineddistant. It has allowed for advances in production, transportation, and even entertainment, butnever in history will science be able to so deeply affect our lives as genetic engineering willundoubtedly do. With the birth of this new technology, scientific extremists and anti-technologists have risen in arms to block its budding future. Spreading fear by misinterpretationof facts, they promote their hidden agendas in the halls of the United States congress. Geneticengineering is a safe and powerful tool that will yield unprecedented results, specifically in thefield of medicine. It will usher in a world where gene defects, bacterial disease, and even agingare a thing of the past. By understanding genetic engine ering and its history, discovering itspossibilities, and answering the moral and safety questions it brings forth, the blanket of fearcovering this remarkable technical miracle can be lifted. The first step to understanding genetic engineering, and embracing its possibilities forsociety, is to obtain a rough knowledge base of its history and method. The basis for altering theevolutionary process is dependant on the understanding of how individuals pass oncharacteristics to their offspring. Genetics achieved its first foothold on the secrets of nature'sevolutionary process when an Austrian monk named Gregor Mendel developed the first "laws ofheredity." Using these laws, scientists studied the characteristics of organisms for most of the next one hundred years following Mendel's discovery. These early studies concluded that eachorganism has two sets of character determinants, or genes (Stableford 16). For instance, inregards to eye color, a child could receive one set of genes from hi s father that were encoded oneblue, and the other brown. The same child could also receive two brown genes from his mother. The conclusion for this inheritance would be the child has a three in four chance of havingbrown eyes, and a one in three chance of having blue eyes (Stableford 16). Genes are transmitted through chromosomes which reside in the nucleus of every livingorganism's cells. Each chromosome is made up of fine strands of deoxyribonucleic acids, orDNA. The information carried on the DNA determines the cells function within the organism. Sex cells are the only cells that contain a complete DNA map of the organism, therefore, "thestructure of a DNA molecule or combination of DNA molecules determines the shape, form, and function of the [organism's] offspring " (Lewin 1). DNA discovery is attributed to the researchof three scientists, Francis Crick, Maurice Wilkins, and James Dewey Watson in 1951. Theywere all later accredited with the Nobel Price in physiology and medicin e in 1962 (Lewin 1). "The new science of genetic engineering aims to take a dramatic short cut in the slow process of evolution" (Stableford 25). In essence, scientists aim to remove one gene from anorganism's DNA, and place it into the DNA of another organism. This would create a new DNAstrand, full of new encoded instructions; a strand that would have taken Mother Nature millionsof years of natural selection to develop. Isolating and removing a desired gene from a DNAstrand involves many different tools. DNA can be broken up by exposing it to ultra-high-frequency sound waves, but this is an extremely inaccurate way of isolating a desirable DNA section (Stableford 26). A more accurate way of DNA splicing is the use of "restrictionenzymes, which are produced by various species of bacteria" (Clarke 1). The restrictionenzymes cut the DNA strand at a particular location called a nucleotide base, which makes up aDNA molecule. Now that the desired portion of the DNA is cut out, it can be joined to another strand of DNA by using enzymes called ligases. The final important step in the creation of anew DNA strand is giving it the ability to self-replicate. This can be accomplished by usingspecial pieces of DNA, called vectors, that permit the generation of multiple copies of a totalDNA strand and fusing it to the newly created DNA structure. Another newly developed method, called polymerase chain reaction, allows for faster replication of DNA strands and doesnot

Definition of Tag Question and Its Use in Spanish

Definition of Tag Question and Its Use in Spanish A tag question is a brief question that follows a statement in which the person asking is seeking confirmation or denial of the statement. In both English and Spanish, it is common to use tag questions when the person making the statement expects the listener to be in agreement. In both English and Spanish, a tag question following a negative statement is usually in the affirmative, while a tag question following a positive statement is usually in the negative. The most common Spanish tag questions are  ¿no? and  ¿verdad?, with some usage of  ¿no es verdad?. English question tags usually take the form exemplified by are they?, arent they?, is it?, and isnt it?In both English and Spanish, a negative tag question is answered in the affirmative (such as yes or sà ­) if the responder is in agreement. This is in contrast with German or French, which have special words (doch and si, respectively) for giving an affirmative answer to a question that is negative in form. Also Known As Question tag in English, coletilla interrogativa in Spanish (although the term is seldom used). Examples of Question Tags Tag questions are in boldface: El presidente es loco  ¿no? (The president is crazy, isnt he?)No eres guatemalteca  ¿verdad? (Youre not Guatemalan, are you?)Este ordenador es nuevo  ¿no?  (This computer is new, isnt it?)No quieres comer  Ã‚ ¿verdad? (You dont want to eat, do you?)

Health Education Plan Assignment Example | Topics and Well Written Essays - 1000 words

Health Education Plan - Assignment Example Particularly, in Los Angeles, more than one in five students in Grades 5th, 7th and 9th were found to be obese (ibid.). This truth puts the youth at risk of obesity. This paper addresses the present problem by proposing a community health education plan for parents of at-risk and obese youth in Los Angeles. First, the paper tackles the present problem based on recent statistics and community health analysis. Second, it proposes a comprehensive education plan aimed at parents to guide them in child weight management. Third, it suggests relevant research to control the obesity situation in the Los Angeles community. The health education program shall run for six months, and a monthly assessment should be done to note down the improvements not only in the weight of the population but likewise in their eating habits and view of nutrition. The program shall include nutritional information, cooking sessions, exercise drills, activity planning, school and house-to-house visits, and follow u p sessions. The objectives of the program are as follows: To provide information on obesity, its causes and effects, and other related information To improve the eating and cooking habits of families by conducting cooking sessions, information campaign, and school/home visits To increase the physical activity and exercise habits of the community by conducting physical exercise, teaching them how to plan and monitor their children’s physical activities, and providing means for physical activity among the youth To inculcate the value of health and good nutrition among the youth by holding poster-making contests, rhythmic gymnastics, and other forms of exercise. The participants shall be composed of parents and children. Mothers and fathers are both welcome to attend the activities, which shall be held for two hours every Saturday morning and may extend in the afternoon, to give way for other activities such as contests, exercise, and other physical activities for children. The success of implementing a health education program depends on proper planning and assessment. Thus, in order to achieve success, an analysis of the target population and Los Angeles county based on Windshield Survey must be conducted first. A Windshield Survey of Los Angeles primarily shows that it is a well-populated county. It is home to different ethnicities including African-Americans, Latinos, Whites, and Asians. In a research conducted in 2001 (cited in County of Los Angeles Department of Health and Services, 2003), it was found out that 55 percent of the county’s population is either overweight or obese, and many others are at risk for becoming overweight. Similarly, more than 15 percent of the adolescent population is overweight. African-Americans were found to have the highest incidence of obesity, and the problem is mostly related to low economic status (OHAE, 2007). Thus, the highest prevalence of obesity was noted among families with the lowest incomes. The relati on between poverty and obesity suggests the poor nutrition that families can afford. Families with low income usually feed their children with starch and carbohydrates, which is opposite the daily nutritional recommendation of five servings of fruits and vegetables and little fat. In this regard, it is important to include in the health education seminar the proper nutrition or recommended foods that parents should provide their children. This topic should be included in Day 1. The first session should

Mixed Communities in Planning Coursework Example | Topics and Well Written Essays - 2500 words

Mixed Communities in Planning - Coursework Example When planning for a mixed community, it is always important to note that whatever plans are made must be with consideration to the various preferences and financial ability status in the society. In a society that is exclusively for rich and financially capable people, financially incapable people will find it hard settling in because prices of housing will be unfavorable to them. The same applies to a society whichexclusively target poor people. In such an environment the rich and affluent will never get the type of dwellings and neighborhoods that they would prefer living in. Other factors such as age, race, and nature of dwelling usage can also be other factors that might be limiting to communal inclusion. Other considerations include difference in cultures, age, health state, and lifestyles. This is the only way through which mixed communities can be attained. A perfect mixed society is one which can be able to accommodate all people regardless of their ages. Many cities have over the past years registered an increase in the population of the elderly. It is important for them to be able to find a way of accommodating them. In Michigan continuing care retirement communities have proved to be an effective ways of keeping elderly people within the society. These are communities that offer a continuum of care ranging from residential care, assisted living, and skilled nursing services on a single campus. Continuing care retirement communities allow people to live in the same retirement community because they avail all the amenities that associate to retirement living. According to statistics more about 18% of elderly people within Michigan are taken care of by continuing care retirement communities. Mixed communities could lead to mixed services which could be good in some cases or groups such as the immigrants who have always found it hard to access social facilities and services because they are never considered to be a

Human Resources Case Study Example | Topics and Well Written Essays - 1000 words - 1

Human Resources - Case Study Example Managers can use this form to review the performance level of accountants in creating a trust work environment. Cipolla (102) reveals that feedback can be demoralizing in case they are negative. Therefore, when completing the evaluation, human resource managers should create an employee development plan that will lead employees towards achieving developmental goals. Organization leaders in the company can use the 360-degree management tool in determining the behavior of accountants and their competency skills, work requirements and performance objectives. These among the essential issues addressed in a company because they are beneficial issues in the performance evaluation process. Organization management would use the 360-degree tool in evaluating the way accountants perceive their engineering work. They can also examine the competency skills such as project planning, object settings, and effective teamwork or leadership. This is crucial because it will enable the HR managers to im plement effective strategies for improving the overall performance level.

Ohmic Heating in Food Preservation

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

sanctification :: essays research papers

SANCTIFICATION Introduction -  Ã‚  Ã‚  Ã‚  Ã‚  sanctification means to make holy, purify or consecrate; to set apart, to separate -  Ã‚  Ã‚  Ã‚  Ã‚  The process of being made holy resulting in a changed life-style for the believer. -  Ã‚  Ã‚  Ã‚  Ã‚  examples from the Old Testament: o  Ã‚  Ã‚  Ã‚  Ã‚  Certain times are sanctified in that they are set apart especially to the Lord: the sabbath, the various festivals, the year of Jubilee. o  Ã‚  Ã‚  Ã‚  Ã‚  The land of Canaan, as well as Jerusalem, was holy to the Lord and was not to be polluted by sinful conduct. o  Ã‚  Ã‚  Ã‚  Ã‚  The tabernacle/Temple and all the objects related to it were holy. o  Ã‚  Ã‚  Ã‚  Ã‚  The priests and Levites who functioned in the sanctuary, beginning with Aaron, were sanctified to the Lord by the anointing of oil. Illustration -  Ã‚  Ã‚  Ã‚  Ã‚  A coal miner was walking home one day from working all day in the dirty coal mine. A young girl gave him a beautiful flower. He was happy and took the flower home. He put it in a vase on the table, and started to admire the flower. Then he realised that the vase was dirty. And so he cleaned the vase. As he sat admiring the flower, he saw that the table was dirty. So he cleaned the table. As he sat admiring the flower again, he saw that the floor was dirty. So he cleaned the floor too. Finally, he ended up cleaning the whole house. This is what  ¡Ã‚ ¥sanctification ¡Ã‚ ¦ means. After we have received Jesus into our life, He will begin to clean us up from within. Message -  Ã‚  Ã‚  Ã‚  Ã‚  Sanctification is God ¡Ã‚ ¦s will for us  ¡V 1 Thes 4:3 -  Ã‚  Ã‚  Ã‚  Ã‚  Sanctification involves the sanctification of body, soul and spirit  ¡V 1 Thes 5:23 -  Ã‚  Ã‚  Ã‚  Ã‚  Sanctification involves both God and us o  Ã‚  Ã‚  Ã‚  Ã‚  Jesus is our Sanctifier  ¡V Heb 2:11; God our Father is our Sanctifier too  ¡V Jude 1:1 o  Ã‚  Ã‚  Ã‚  Ã‚  Our part  ¡V purging ourselves  ¡V 2 Tim 2:21 „X  Ã‚  Ã‚  Ã‚  Ã‚  Be a vessel unto honour and sanctification for the Master ¡Ã‚ ¦s use sanctification :: essays research papers SANCTIFICATION Introduction -  Ã‚  Ã‚  Ã‚  Ã‚  sanctification means to make holy, purify or consecrate; to set apart, to separate -  Ã‚  Ã‚  Ã‚  Ã‚  The process of being made holy resulting in a changed life-style for the believer. -  Ã‚  Ã‚  Ã‚  Ã‚  examples from the Old Testament: o  Ã‚  Ã‚  Ã‚  Ã‚  Certain times are sanctified in that they are set apart especially to the Lord: the sabbath, the various festivals, the year of Jubilee. o  Ã‚  Ã‚  Ã‚  Ã‚  The land of Canaan, as well as Jerusalem, was holy to the Lord and was not to be polluted by sinful conduct. o  Ã‚  Ã‚  Ã‚  Ã‚  The tabernacle/Temple and all the objects related to it were holy. o  Ã‚  Ã‚  Ã‚  Ã‚  The priests and Levites who functioned in the sanctuary, beginning with Aaron, were sanctified to the Lord by the anointing of oil. Illustration -  Ã‚  Ã‚  Ã‚  Ã‚  A coal miner was walking home one day from working all day in the dirty coal mine. A young girl gave him a beautiful flower. He was happy and took the flower home. He put it in a vase on the table, and started to admire the flower. Then he realised that the vase was dirty. And so he cleaned the vase. As he sat admiring the flower, he saw that the table was dirty. So he cleaned the table. As he sat admiring the flower again, he saw that the floor was dirty. So he cleaned the floor too. Finally, he ended up cleaning the whole house. This is what  ¡Ã‚ ¥sanctification ¡Ã‚ ¦ means. After we have received Jesus into our life, He will begin to clean us up from within. Message -  Ã‚  Ã‚  Ã‚  Ã‚  Sanctification is God ¡Ã‚ ¦s will for us  ¡V 1 Thes 4:3 -  Ã‚  Ã‚  Ã‚  Ã‚  Sanctification involves the sanctification of body, soul and spirit  ¡V 1 Thes 5:23 -  Ã‚  Ã‚  Ã‚  Ã‚  Sanctification involves both God and us o  Ã‚  Ã‚  Ã‚  Ã‚  Jesus is our Sanctifier  ¡V Heb 2:11; God our Father is our Sanctifier too  ¡V Jude 1:1 o  Ã‚  Ã‚  Ã‚  Ã‚  Our part  ¡V purging ourselves  ¡V 2 Tim 2:21 „X  Ã‚  Ã‚  Ã‚  Ã‚  Be a vessel unto honour and sanctification for the Master ¡Ã‚ ¦s use

Organizational structure paper

Tyson Foods, Inc. Organizational Structure Paper Gloria Sample MGT 230 1 1/07/2013 Dr. William Manduca This organizational structure paper for Tyson Foods, Inc. will show how Tyson Foods Company Is structures and organized. It will also show the comparison and contrast within its work place and company as a whole. It will focus somewhat on how marketing, finance, human resources, and operation department influence and determine the organizational structure for the company.Lastly, it will talk about how the organization design; such as products and customer base and services help etermine the company's needs across the globe and in other countries that are located In the world. Tyson Food Company challenges Its business, allowing It to have the advantage of becoming a multi business like none other. Tyson Food Company controls the market price for chicken and the overall integrated production. The production of chicken for Tyson Food accounts for 35% of all their production segments. Tyson Foods accounts for 20 % of all chicken production in the United States.Because chicken is the most efficient feed animal in conversion to meat protein, It Is dominating as the primary meat protein source. Tyson Food utilizes full, vertical integration through an entire seven stage of production, from inception to slaughter, and operates feed mills to produce the chicken ration. Tyson Food has an advantage of operating in vertically Integrated business, dominating the regional area of the united States. Having the opportunity of working with Tyson Foods for eighteen years, gave me the opportunity to see firsthand how the company operated on a daily bases from the corporate offce down.Tyson Foods had a way of doing thing by the book and at the same time showing love and respect in every aspect of he company whether it is management or floor employees. Tyson Foods had rules and regulation that everyone had to follow and abide by. The organizational structure there was followed th rough on a daily basis. If you had a problem with something, you did not go over someone's head and get the problem fixed, you followed chain of command. If you could not get the problem solved through chain of command, then you take the next step. I liked working at Tyson Foods because they were all about the business and getting the Job done.At the same time they cared about the employees as a whole. Everyone there worked with a spirit of excellent and enthusiasm. It was so well organized. People did not have a problem getting off work or taking leave if they had accumulated it. Going to the doctor was never a problem for the employees If It was legit. Vacation was never a problem either If you had the leave. We Just had to make sure that someone was covering our position facility. This was a plus for the many employees that the employed. Tyson Food is on the Fortune 500 as the second largest food manufacturing corporation.Tyson Foods Company produces and packages a large selectio n of beef, poultry, and pork roducts that provide convenience to their customers. These products are then sold to food retailers throughout the Unites States and 90 countries around the world. While Tyson Foods produce and package food that ties into making a profit, they also take large strides to insure nit customers of its quality of the products the sale. Tyson Foods has a program called the Food Wise Program that educates its customers on how to prepare their food properly, and establishes labeling and tracking systems.Tyson Foods extends itself through humanitarian efforts to help with hunger and disaster relief. I can remember when Hurricane Katrina came through; everyone was in a panic and uproar. The management teams of Tyson Foods quickly put their heads together and began to execute the disaster program design to help people in need. There was no electricity and no-one knew when the power was going to be restored. Tyson management team called different departments in to h elp with the disaster relief, whether it was giving out bags of ice or fixing plates for the hungry. Everyone worked together as a whole and the Job was a success.Tyson Foods wants to develop a more strategic overall approach to hunger relief that would engage takeholders and people that have stocks on a more meaningful level including the team members, community leaders and elected officials, retail and food service customers, and a large number of organizations and individuals involved in hunger reliefs nationwide. Together they created three primary goals focusing on approach, communication, and involvement towards hunger relief. Tyson Foods did a survey tracking and analyzing media coverage and exposure, assessing team member involvement, and by comparing actual results with initial goals.Tyson Foods has onated over 50 million pounds of products to help those in need around the world. Tyson promotes environmental stewardship by implementing an environmental system to all of its domestic processing plants, encouraging natural farming techniques. Tyson's customers are the lifeblood of their organization and their success. Customer satisfaction is its primary goal and profits are the secondary goal. Tyson Foods aim to deliver great value in their products and services to maintain a competitive position. Tyson Foods found this to be the most important factor contributing to their customers' overall satisfaction.Tyson Foods implementation of structure and organization is very important to the company's development and success. It takes a company that operates responsibly and operates according to core values and cultures to take the company to the next level. Tyson Foods dwells daily on their core values and morals. Tyson has a lot of resources to broaden a production footprint and continues to be on top at all times. One of the quickest ways Tyson was transformed into the mega company that it is that the managers simplified the strategy kept a simple organized structure. Tyson sticks by the old saying, â€Å"communication is the key.

Learning and Development Practice Essay

1. Directive: Is where the coach offers the coachee solutions, tools and techniques for moving forward. The coachee may like to be offered solutions however the danger is that the solution may not be appropriate for the coachee’s situation and consequently may not feel fully committed to the solution provided. 2. Non-Directive: Is coaching in the true sense of the word where the coach simply asks the coachee questions to allow the coachee to find your own solutions. A non-directive coach will not offer the coachee advice and rarely even give the coachee suggestions, although through skilful questioning they will help the coachee to see their situation from a different perspective, gain clarity, uncover options, challenge inconsistencies and hold the coachee accountable to their actions. ‘Directiveness’ Scale Directive ———————————————————————— Non-Directive – I know how – You know how – I tell you – You tell me – You follow instruction- You decide Starr, J. 2008. The Coaching Manual. Person Education LTD. Pg20. Although I have given an idea of what directive and non-directive coaching styles are. These styles can be seen on a sliding scale. A tool for the coach to use, dependent on the situation and where the questioning leads. The coach my not always use one style over another but can slide up and down the scale to enhance the coachee’s answer and gain clarity where needed, or dependent on the experience of the coachee. With the ultimate aim that the coachee leaves empowered to move forward with action points to achieve goals. 1.2 How coaching differs from other L&D methods Counselling Counselling a therapeutic intervention usually around a personal deep rooted issue from a person’s past that is affecting a person in the present. Counselling provides intervention strategy’s to cope with the personal issue by delving into the persons past. Coaching although can bring out emotions from the coachee, tends to be forward looking and is based around  performance related issues and not personal. (Beevers, 2010). 1.3 How coaching can meet organisational objectives Coaching can meet organisational objectives by  Staff engage and have a greater awareness of organisations objectives. Implemented agreed actions during coaching process show recorded outcomes which means the organisation has measurable results of learning within staff PDP’s. Shows an organisation has a learning culture – investing in their people. If coach is line manager they will enhance management capabilities within the organisation. 1.4 Coaching roles The Coaches role Establishes the boundaries, e.g. Frequency and length of sessions as well as the session structure. Explains what coaching is and is not, and asks permission to explain when issues go beyond what is permissible in coaching. Helps the coachee set goals through questions. Showing interest, activity listening, being non-judgmental. Shows confidence in coachee to find own solutions. Helps coachee gain insight through questioning, listening and challenging them. Encourages forward movement and thinking. Helps coachee set SMART goals and feedback on those goals. Holds coachee accountable for his/her own progress and does not own the actions. The Coachee role Commits to the coaching process and be an active part. Takes ownership of their progress. Is honest, open and shares information with the coach. Willing to discover more self awareness. Takes ownership and willingness to move forward with agreed actions to achieve goals. Understands that the coach is only human and that mistakes from both the coachee and the coach may be made along the journey. 1.5 The benefits of coaching Individual Increased Confidence and self awareness from developing own solutions and goals (ILM,2007). Dedicated time to discuss own performance and ownership on how to improve it. Better understanding of their contribution within their role related to the organisations objectives. Organisation Motivated staff leading to better staff retention throughout the organisation. Improved communication and relationships between management and staff. Improve business knowledge and skills in specific areas related to the organisation (ILM, 2007). 1.6 How to implement a coaching culture within an organisation Bringing in external coaches would be dependent on cost– External coaches are costly, although may be more dependent and more reliant to complete agreed actions, but are more likely to be used short term and small scale (Beevers, 2010). External coaches are more likely to be brought to coach executive level management (Beevers, 2010), or to train up in-house coaches who can then coach at lower levels of management and/or line managed staff within the organisation as part of the development process (Harrison, 2009). 1.7 Developing in-house coaching Advantages Coach will have existing knowledge of the organisation and understands the organisations objectives. Can be more cost effective when coaching a large workforce in comparison to bring in an external coach. As a manager/coach – can offer immediate coaching to team members when issues arise. Disadvantages Coachee may not be willing to open up to coach about issues, especially is coach is their line manager due to lack of trust of confidentiality. Conflict of interest if coach is a manager – They have their own targets to achieve which might affect the aims or outcome of the coaching session. Costs of training, supervising and time from normal workload to coach if internal employees are trained to become coaches (Harrison 2009). References Beevers, K and Andrew, R., 2010. Learning and Development Practice. CPID. Harrison, R. 2009., Learning and development. 5th edition. CIPD. ILM. May 2011., Creating a coaching culture. ILM. Starr, J. 2008., The Coaching Manual. Person Education Ltd. Advantages and disadvantages of different types of coaching relationship [Online] Available at [Accessed 31/09/13].

Shotput Essays - Throwing Sports, Ballistics, Individual Sports

Shotput Essays - Throwing Sports, Ballistics, Individual Sports Shotput Shot PutPhysics is everywhere in the world of sports. It can be found when a boxer punches a guy, or when a person is stabbing something. The shot put is an event which has many practical applications to physics. From the time the thrower begins moving, to the time the shot hits the ground, physics can be applied.The first track and field events began over two thousands years ago in Greece. People participated in sprints, endurance races, shot put, and discus. Track and Field events were held first in the Olympics in 776 B.C. They were held again every four years: however, under the Roman Empire, track and field started to die (McMane, 5). It didn't begin to flourish again until the middle of the eighteenth century. In 1896, the Olympics started again in Athens, Greece. Since then, they have been held every four years with few exception. The shot put event evolved with the maturing of Olympic Games. It advanced from a very basic understanding of the sport, to a precise approach to ea ch athlete's technique.It is important to understand the set of events that should be followed in each throw. The shot should be placed over the head balancing the shot on all four fingers. The left arm should then be raised above the head. Both hands are turned so that the palm of each hand are looking down at each ear. In that position the arms are lowered to rest on the shoulder. Then both hands are squeezed to the neck. The rhythm for shot placement is described as up, turn, down, squeeze(Naclerio 117). There are many different styles used in the shot. Parry O'Brien developed a 180 degree shot rather than the usual 90and found that the longer he pushed the faster the shot would travel. The most descriptive word for the action of the shot putter's arm is punch ( Naclerio, 116). The motion of the arms should be like punching towards a tall person. The legs of the putter should move in a violent manner and the right heel should get around the right knee. The throwing motion of the shot than begins. In the up position the athlete will then balance the shot on the base of the fingers. In the turn position, the athlete faces his or her palms to the ears, then lowers his arms to prepare for the squeeze. In the squeeze phase, the ball is nestled against the neck. The left arm is than relaxed to become an extension of the left shoulder.The physical properties of the shot may also be important. The shot is generally made of brass or iron (Matson 1). It is thrown from a circle of 2.135 meters in diameter into a sector about 65 degrees from the center of the circle. The circle has a board 10 centimeters high around the front.Tall heavy and strong athletes are suited to shot putting. The release velocity of the shot is very much dependent on the speed at which the thrower moves across the circle. Therefore, shot-putters are generally fast and powerful. Strength, power and flexibility form the foundation of shot putters. In order to avoid injuries in trial runs the subj ect should engage in arm, waist, hamstring, hip and quadriceps stretching. Also a light jog or brisk before stretching may be appropriate. Warming up each day will also be vital to results. If the same warm-up routine is used each day then the results will be more uniform because the subject will be similarly ready for each day of putting. Videotaping is used extensively in shot-putting. Video taping can be helpful because there is often a big gap between what one thinks he/she is doing between what he/she is actually doing. The techniques of athletes use in throwing the shot have changed dramatically over the past century. The first style was a crude approach to throwing the shot. An athlete simply threw from an upright stance perpendicular to the toe board (Judge, 30). In the 1950's, Parry O'Brian added momentum to his technique by introducing the back to the toe board stance. This involved sliding towards the toebaord to add speed and momentum behind the shot. And

Assignmnet on Accounting Budget Essay Example | Topics and Well Written Essays - 2000 words

Assignmnet on Accounting Budget - Essay Example The institution has 92 branches and also has a representative office on Dubai. The bank was voted four times consecutively for being the best bank in Oman by The Banker and by both EuroMoney and Global Finance Inc. also five times consecutively. Through the strategic planning and budgeting process, Bank Muscat has taken aggressive steps for many years to reduce costs and create more effective and efficient ways of operating, while at the same time preserving and enhancing quality services to its clients. The Bank has specifically shifted resources from administrative functions to support research and service thereby moving the resources to the most promising and effective programs, and eliminating duplication in programs and services. The Bank's current strategic planning process integrates planning, budgeting, and continuous quality improvement and this ensures that the budget allocations will be based on sound and well-thought-out plans. (Lynn, 2004) The bank's objectives are not only to maximise profit but also to meet the needs and wants of the clients within a sustainable financial context. A risk adjusted return on capital growth rate is set by private financial institution sector. All resource allocations of the bank are integrated in the context of competing uses and available gross income. This shows clearly that the bank is projected to have enough potential income to increase reserve as it meet budgeted core commitment and expenses. The Bank's planning council is comprised of the Chief Executive Officer, Deputy Chief Executive Officer, Chief Operation Officer and all General Managers of various sections with the institution. They review the strategic plans of each financial year and consider requests for resources from the Board of Directors and later on recommend funding levels. The strategic plan starts from the bottom whereby each section within the institution develops its own strategic plans. They review their services taking into account clients' interest, societal and commonwealth needs, developments in the field of banking and the sections' expertise. Strong programs and services that are central to the bank's mission are recommended for enhancement. Unpopular services are identified to determine if they should be continued, merged with other services or eliminated. The goals of the Bank's-wide strategic plan is complemented and supported by each unit's strategic plan. There are usually annual updates that are prepared to measure the progress and refine goals. (Lerner and Cashin, 2001) Due to scarce resources, BankMuscat turned to internal budget reductions and allocations to fund strategic priorities and critical operating needs. A deliberate process of budget recycling and reallocation was incorporated into the strategic planning process. Since then, the Bank's budget priorities have been to reallocate funds from administrative and support core mission activities of delivering qualities and efficient services to their clients. 2 BankMuscat being a banking institution, its main objectives is to offer

Search warrents Research Paper Example | Topics and Well Written Essays - 750 words

Search warrents - Research Paper Example However, the warrant need not specify the manner in which the search shall be conducted. The law indicates vital processes and investigation methods which the officer must have at the back of his or her mind if a successful criminal investigation is needed. The officer must obtain clear definitional issues along with the identification and evaluation of the types and sources of information required in criminal investigations (Rotenberg, 2002). The criminal justice processes in the real sense do vary from state to state. However, the general rules and procedures for criminal justice develop in the following stages: Investigation: A person, for instance, who has seen contraband products ferried across the borders and kept in a specific building, may call law enforcement officers in order to report the crime. An investigation shall therefore be launched based on the witness’s complaint. Search warrant: If the investigating officers believe that there is evidence based on the witn ess’s claim, they may try to obtain a search warrant from the court allowing them to search the premises. The presiding judge shall review the information submitted by the police officer in the affidavit whether there is probable cause to support it (Rotenberg, 2002). ... If an officer has a probable cause to believe that the person in question has committed a crime, even if the crime was not committed in his or her presence, the officer may arrest the suspect. Indictment: Officers may decide to file criminal charges either before or immediately after arresting the suspect. In most cases, the criminal justice process will start by filling a complaint or information, and then followed by a rand jury proceedings resulting in an indictment or a preliminary hearing (Rotenberg, 2002). Arraignment: This is usually the presentation of the charges in an open court. This proceeding may be called preliminary hearing but depending on the state in question. During this time, the charges are read to the accused person by the judge and asked either to plead guilty or not guilty. Mostly, the accused lawyer may be present, or the lawyer appointed by the court to represent the defendant. The accused person often is asked to present a security called bail. Bail is put forth just to ensure that the accused person shows up for further criminal proceedings, which might include trial and sentence (Pitowsky, 2002). Mostly the bail is in the monetary nature, and can either be paid in cash, in the form of bail bond or as a pledge of property if at all the court allows this form of security. Requirement of a search warrant in United Kingdoms and USA Requirements of search warrant normally differ depending on the state. Take United Kingdom for example, search warrants are issued by the local magistrate and requires a constable to provide an evidence to support the warrant application. In many cases where the police officer has already held an accused in custody, searches of the premises can be made without warrant