Tuesday, August 6, 2019
The Reel And Real Orange City Essay Example for Free
The Reel And Real Orange City Essay Orange County in Southern California is one of the most popular counties in the United States. This is because of its economic development in the past fifty years. The county’s popularity can also be attributed to its representation in popular culture, especially the hit television drama, The O.C. In this light, this essay describes the â€Å"real†Orange County (its history, demographics, economy, and history) and the â€Å"reel†one, focusing on how it represents and stereotypes the people and values of Orange County. The objective of the essay is to answer whether the representation matched the reality. The pilot episode of the drama’s first season is considered in this essay.            Orange County was first known in the name of Vallejo de Santa, following the 1769 expedition of Gaspar de Portolà . In 1776, Mission San Juan Capistrano became the first permanent European settlement in the area. In the 1860s, a severe drought devastated cattle ranching, the area’s prevailing industry. People began to migrate to Orange County in the 1880s, after the discovery of silver in the mountains of Santa Ana. Because of this development, on March 11, 1889, the California legislature divided Los Angeles County and created Orange County as a separate political entity. Orange County takes its name from the orange orchards that used to cover its 782 squares miles, running from the Santa Ana Mountains in the east, to the Pacific coastline in the west. Oil extraction, avocados, and other citrus crops were also important to the early economy of Orange County.            The recent history of Orange County typifies the post-war boom of Southern California. Fifty years ago, the county was devoted largely to citrus groves, bean fields, and oil wells. A growing number of outsiders, however, began to discover the clean air and pastoral landscape. Aerospace and defense contractorsSouthern Californias biggest manufacturing sector before 1989brought well-paid, well-educated young professionals in search of high-quality suburban housing. In more recent years, the countys growth industries have been computer-related businesses and biotechnology.            Orange County residents, many of them newcomers to Southern California, sparked a conservative revival that espoused a strong defense, a weak federal government, virulent anti-Communism, staunch nationalism, and unabashed celebration of laissez-faire capitalism. Conservative churches such as the Central Baptist Church, right-wing organizations such as the John Birch Society, and local newspapers such as the Orange County Register offered a forum where such values were codified into political action. These and other institutions that highlighted Orange Countys cultural landscape, including Disneyland, reflected and reinforced a burgeoning middle-class revolt that crystallized in the suburban spaces of Southern California.            Orange County is one of the most populous counties in the United States, with the 2005 Census Bureau estimating the population at more than 3 million. In 2000, there were 2.8 million people, 935 thousand households, and 668 thousand families residing in Orange County, making it the second most populous county in California. The county’s population density was estimated at 1,392/km ² or 3,606/mi ². In 2005, it was estimated that 48% of the total population were non-Latino white, the Latino population was about 32.5%, the Asian population comprised 15.9%, and African Americans constituted 1.9% of the population. In addition, 58.6% of the population spoke English, 25.3% spoke Spanish, 4.7% spoke Vietnamese, 1.9% were Korean, 1.5% were Chinese or Mandarin and 1.2% spoke Tagalog as their first language. There is also a diverse population in terms of age. Thirty-three percent of are within the age 25 and 44; 27% of the population are under the age of 18, 21% are aged 45 to 64, 9.9% are 65 years of age or older, and 9% of the population are aged 18 to 24. The median age is 33 years.            There were approximately 969,500 housing units at an average density of 474/km ² or 1,228/mi ². The county is also home of a population with a diverse racial makeup. Most of the households in Orange County are composed of married couples who live together. A significant number of households had children under the age of 18 living with them. According to the Census, 10.7% of the households in the county had a female householder with no husband present, and 28.6% were non-families.            Orange County is one of the wealthiest counties in the United States. It has become a symbol of affluence around the country and around the globe. The median income for a household in the county is $61,899; the median income for a family is $75,700. By community, the median income for a household in Anaheim Hills is $120,852, Villa Park has $116,203, Tustin Foothills has $96,230, Irvine has $85,624, Newport Beach has $83,455. On the other extreme, the median income for a household in Santa Ana is $43,412, Seal Beach has $42,049, Stanton has $39,127, and Laguna Woods has $30,493. The per capita income for the county is $25,826. Approximately 10.3% of the Orange County population are below the poverty line.            Thus, given the widespread popularity of The O.C., it is interesting to look at how the above descriptions of Orange County are represented in the drama. The pilot episode of the first season begins with a dirty and unattractive Chino. Ryan is arrested for car theft and is set free because he is under 18. He is thrown out by his mother and is taken in by Sandy, a public defender to his comfortable home in Newport Beach. Here, Ryan is rescued from his â€Å"unacceptable life†in Chino and is taken to Orange County. Here, the differences between Chino and Orange County are highlighted. The color tone in the former is dark, suggesting the low socioeconomic status of the people living there; whereas Orange County is always sunny, implying the almost perfect condition of everyone.            The Orange County portrayed in the drama series is a sun-kissed paradise, where the teenage girls are slim and cellulite-free and the boys are toned and literally spotless. Even their parents have perfect white smiles set off against bronzed skin devoid of wrinkles. In fact, adolescent heartache and the odd family squabble aside, everything in Orange County is perfect. It is the sunshine Shangri-la where everyone is wealthy, the surf is always up, the sand stays pristine and the sea is nothing but deep blue.            So, one may ask: How real is The O.C.? Does it accurately or inaccurately represent Orange County? Does the representation match the reality? Well, in terms of the weather and climate, the drama accurately represents the Orange County. The local tourist board claims that it is sunny in Orange County more than 80% of the year. In addition, in terms of the representation of clothing, The O.C. matches the reality as shorts and revealing outfits are always in season.            Looking deeper, however, one can say that the reel Orange County is far from the real Orange County.            The drama really does not reflect anything about the Orange County. For many residents of the county, the show does not tell them anything valuable about where they are from. For them, it is just rich white people with pathetic problems, and that the bronzed, beauty-packed paradise depicted on the series is nothing more than a glamorous lie.            Moreover, it seems that Newport Beach, the setting for the series, is an isolated city. It is only about 15 minutes away from Santa, yet it appears in The O.C. that the two cities exist a continent away. Although the drama accurately depicts Newport Beach as a place of wealthy, conservative whites, it never ventures from this coastal community. With a population of only about 80 thousand, Newport Beach constitutes only three percent of Orange Countys population of three million. Although other Orange County neighborhoods (such as Anaheim Hills, Villa Park, Tustin Foothills, and Irvine) match Newport Beach for extravagant excess, a far more accurate representation of the county is within Santa Anas borders. When characters in The O.C. mention other county cities, they do so in disapproving tones. For example, one character cannot believe that a friend attended a rock concert in Anaheim.            The US Census has just determined that the county is now officially a majority-minority region, that is, the white population now constitute less than 50% of the total population. However, none of this diversity is reflected on The O.C. While many minorities in Orange County are struggling to make their voices heard, it seems that, sadly, some people want to make minorities in the county invisible. While the minority population in the county have been steadily increasing the past few years, no one ever talks about them. One hears Mexican music playing when he or she goes to a nice restaurant in Newport Beach. But this is not heard in The O.C. Instead, typical American songs are heard in the background. It creates an impression that people in Orange County just do not want to think about minorities operating in the community.            The drama series is a fictional entity that is being made real in Orange County through various media manipulations and societal expectations. However, whether or not this commercial reflection of the life in the county is truly authentic does not seem to tamper with the show’s popularity. After all, it is this TV program where Orange County residents can find harmony in the world’s discrepancies: it is where the troubled teen gets a perfect family and it is where the geek guy gets the girl.
A burn injuries
A burn injuries Interpretation Exercise Burn injuries are most often caused when the skin comes in direct contact with a naked flame or a hot surface. Scalding can occur when there is contact with a hot liquid. There are several other types of burns such as chemical, caused by strong acids or bases, and radiation, the most commonly known example being sunburn from UV light. Burns are classified by degree, where severity increases with a higher degree. A newer classification system separates burns into three categories: superficial, partial thickness and full thickness burns. The patient in the scenario has a full thickness third degree burn. This usually results in loss of the outer skin layer (epidermis) causing the patients skin to be numb and feel hard and leathery to the touch. This degree of burn requires immediate medical attention as they do not heal on their own. Proteins at the site of injury denature and cells eventually die, marked by the formation of black eschar at the centre of the wound. Once the skin barrier has been broken, the homeostatic functions of the skin are lost. There is rapid loss of body fluid and blood plasma which can sometimes cause visible swelling. As the skin is the bodys first line of defence, burn wound infections correlate with the size of the burn injury. The epidermis constantly sheds off and takes harmful bacteria with it. Furthermore, the acidic nature of the skin prevents the entry of microorganisms that generally prefer neutral conditions. Burns are also associated with a depressed immune response. Given this information, it is no surprise that infection is the principal cause of death in burn victims. As it is a third degree burn, the patient will have spent some time in hospital where there is a greater risk of infection. Patient to patient contact via hospital equipment and staff allows rapid transmission of pathogenic bacteria. The burn wound is a favourable site for opportunistic colonization by pathogens because the eschar provides a moist, protein rich environment which encourages bacterial growth. The excess of necrotic tissue provides a rich growth medium for the microorganism. In the clinical presentation, the patient complained of fever, chills and an unpleasant smelling discharge from the burn wound. These are all signs of infection so the doctor was correct to prescribe the patient an antibiotic. However, on the basis of the array of microbiology data collected in the laboratory, the doctors choice of antibiotic was incorrect. A two week course of flucloxacillin 500mg was prescribed to the patient to be taken orally 4 times daily. Flucloxacillin is an antibiotic belonging to the penicillin group. It is used to treat infections caused by gram-positive bacteria, most commonly Staphylococcus aureus. In the laboratory, the microscopic slide was examined under a microscope using the oil immersion lens. Rod shaped microorganisms were observed and they were stained a pink/red colour. This indicates the bacteria present in the pus samples is gram negative. Therefore, flucloxacillin would have no therapeutic effect to the patient as it is only bactericidal again st gram-positive cells. The three agar plates were examined and observations on the colour, shape, size and smell of the colonies was noted. There was no visible growth on the Mannitol salt agar (MSA) plate. This type of selective agar is used to isolate Staphylococcus aureus as it inhibits most other bacteria due to its high sodium chloride concentration (7.5 %w/v). The absence of growth on the MSA plate provides further evidence that there is no Staphylococcus aureus colonisation in the patient. The colonies on the cetrimide agar were a pale, cloudy brown colour and gave off the smell of rotting fruit. The use of cetrimide agar as a selective and differential agar allows for the isolation of Pseudomonas aeruginosa, a gram-negative microorganism. Cetrimide is an ammonia compound which inhibits most bacteria, including some Pseudomonas species (but not P. aeruginosa). It also enhances production of the pigment pyocyanin which results in bright green colonies. However, some strains of P. aeruginosa do not produce the pigment. The growth on this plate confirmed the pathogen present in the patient is Pseudomonas aeruginosa and the colourless colonies indicate it is a non-pigment producing strain. There was also growth on the MacConkey agar where the colonies were somewhat colourless but had an orange tinge. MacConkey agar is a selective differential medium used to identify gram-negative bacteria and determine whether they are lactose fermenters. Fermenters appear as bright red colonies whilst non-fermenters are relatively colourless. As there was growth on this plate, the microorganism is definitely gram-negative but not a fermenter due to the absence of red colonies. P. aeruginosa does not ferment lactose which explains the colour of the colonies. An oxidase test was carried out which gave a positive result, indicated by a deep blue colour at the end of the test stick. An oxidase positive microbe possesses the enzyme required in the final stage of respiration to form metabolic water. Only aerobic or facultatively anaerobic microorganisms give a positive result. This biochemical test presents further evidence that P. aeruginosa is the infection causing bacteria because it is an obligate aerobe and therefore possess the cytochrome oxidase enzyme. Broth bottles containing growth medium, a bacterial culture and an antibiotic at five different concentrations (all in  µg/ml) were observed. Cloudy broth dilutions indicated the bacteria was resistant and was able to grow. Clear broth dilutions showed the bacteria was sensitive to the antibiotic and its growth was inhibited. The bacteria was resistant to erythromycin at all concentrations used (1.25-20 µg/ml). Erythromycin is a macrolide antibiotic related to penicillin. The results indicate it would have no therapeutic effect if prescribed to the patient. Amoxicillin showed antimicrobial activity against the microorganism at concentrations of 20 µg/ml and 40 µg/ml. However, at concentrations above 12 µg/ml, the bacterium is considered resistant to amoxicillin so it has no therapeutic effect to the patient. Penicillins do not seem to have significant antimicrobial effects for this pathogen which shows the doctor was incorrect in his prescription of flucloxacillin as it is too a member of the penicillin group. The dose of 500mg will unlikely be high enough to be beneficial and any therapeutic doses would be at too high a concentration and therefore impractical. Cefuroxime, a second generation cephalosporin, was effective at concentrations of 16 µg/ml and 32 µg/ml. Again, this was above the intermediate concentration range so does not benefit the patient. A newer generation cephalosporin may need to be used as they provide coverage against a broader spectrum of bacteria. The broth dilution containing ticarcillin was clear at concentrations of 8 µg/ml and 16 µg/ml. The intermediate concentration range for this drug is 10-20 µg/ml so the minimum inhibitory concentration is 8 µg/ml. This drug is a carboxypenicillin a sub group of the penicillin family. The bacteria showed moderate sensitivity to the drug but only at fairly high concentrations. Amikacin was also effective below its intermediate range (6-10 µg/ml) and inhibited bacterial growth at concentrations of 4 µg/ml, 6 µg/ml and 8 µg/ml. Amikacin is an aminoglycoside and is a suitable antibiotic to use against this pathogen as it showed high sensitivity to the drug. The doctors choice of antimicrobial therapy will not be beneficial to the patient as flucloxacillin is effective against gram-positive bacteria only and the patient is infected with gram-negative P. aeruginosa. Unnecessary use of this antibiotic could cause bacterial resistance. P. aeruginosa is naturally resistant to a wide range of antibiotics and thus infections where it is the causative agent can be difficult to treat. Broad-spectrum agents are required as they are the only drugs which provide coverage against the bacteria. The patient could be treated with an aminoglycoside such as amikacin. Gentamicin could also be used but the experimental data shows the pathogen is definitely sensitive to amikacin and studies have found that P. aeruginosa is more likely to develop resistance to gentamicin than amikacin. Aminoglycosides are bactericidal and act by interfering with the bacterial ribosome, leading to incorrect reading of messenger RNA. This would be used along with a third gener ation cephalosporin such as ceftazidime. Carboxypenicillins could also be used (e.g. ticarcillin) but they have only moderate activity against Pseudomonas species and research has shown that bacteria quickly develop resistance to them. Third generation cephalosporins provide coverage against P. aeruginosa, unlike 1st and 2nd generation which have a more limited spectrum of activity. They are also bactericidal and exert their effect by interfering with cell wall synthesis. Although there is no significant evidence of the benefits to using the two drugs in combination, it is rational to do so as it prevents the emergence of mutant genes resistant to one of the agents. Both drugs are also thought to have a synergistic effect when used together. Neither of these drugs are absorbed via the gastrointestinal tract so must be administered via the parenteral route. Amikacin is given via intramuscular injection at a dose of 15mg/kg daily in two divided doses. The dose must be decided carefull y as high levels of amikacin in the blood stream can cause damage to the ear (ototoxicity). Ceftazidime is given by intravenous infusion at a dose of approximately 2g every 12 hours, depending on the severity of the infection. In summary, the available microbiology data indicates that the doctors presumptive diagnosis was incorrect and that the patient has a burns infection caused by Pseudomonas aeruginosa. The absence of growth on the MSA plate disproved the idea of a staph aureus related infection. Gram-negative rods observed on the slide and growth on the MacConkey agar clarified that the microorganism was gram-negative. Growth on the cetrimide agar plate confirmed the presence of Pseudomonas aeruginosa in the patients pus sample. Examination of the broth dilutions helped determine a suitable combination of antibiotics for the patient to take. These would be need therapeutic and possess antimicrobial activity against the pathogen, unlike the doctors prescription of flucloxacillin. Use of a third generation cephalosporin with an aminoglycoside should effectively clear up the infection in the patient following completion of the course of antibiotics.
Monday, August 5, 2019
Effect of Roasting Coffee on Caffeine Conten
Effect of Roasting Coffee on Caffeine Conten Introduction: Coffee has been a popular drink since 20th century, not only because of its different colors and flavors due to different degrees of roasting, but also the effect on which it can keep you to stay awake and to finish your job. It is commonly known that the reason for coffee to possess this effect is because of the caffeine inside the coffee beans. In general, there are four main types of roasting methods in the industry, namely, Light Roast, Medium Roast, Full Roast and Double Roast. There are a variety of uses on caffeine nowadays. By interfering with adenosine in brain and body, it moderates new transmission of signals in CNS, Central Nervous System, and therefore keeps people awake[1]. Due to its short half-life in human body, around 4-10 hours on average[2], it can be used to increase the effect of analgesic for pain control[3] Also it has effect on delaying the muscle fatigue. However, caffeine can cause negative effect on human body, for example, increase the heart rate, breathing rate and makes people feel more alert and energetic, which is also the reason why International Olympic Committee forbid high caffeine consumption. Moreover, it is a mildly addictive drug, so some people cannot control the consumption of caffeine under overdose, which could lead to caffeinism.[4] Also, according to the a study held by Montreal University, if pregnant woman consume more than 1.5 cup of coffee, the chance of miscarriage is doubled; if consume more than four, the cha nce of miscarriage is tripled.[5] Therefore, the choice of caffeine consumption from coffee becomes critical due to its harmful effect on human body. It is advised that, if necessary, 100-300 mg per day of caffeine consumption is acceptable. However, people are usually lack of knowledge about the caffeine content in the coffee and have no idea what amount exactly is in the coffee they are drinking. Thus, they often use their senses to identify the caffeine content in coffee relative to each other. However, there are a lot of myths about this method. For example, those darker coffee has more caffeine than lighter coffee due to its darkness or that the caffeine is destroyed during roasting in higher temperature, so the caffeine content in lighter coffee is higher than that of darker coffee. To prevent over-dosing of caffeine from coffee, it is vital for people to have the general idea of comparing the caffeine content in different coffee when buying a them. In this essay, the caffeine contents in coffee beans roasted in different degrees are examined by experiment through the extraction of caffeine by chemical means. The result would be interpreted by focusing on the roasting process, as coffee beans experience greatest change in physical or chemical change during roasting. Although there are a lot of sub-degrees of the main four roasting degrees, only one sub-degree from each degree would be selected as representative. Research Question: Does different roasting degree affect the caffeine content in coffee beans? Background Information: Original Coffee beans: The original coffee beans are green in color. They contain non-volatile alkaloids, proteins and amino acid, carbohydrates, lipids, non-volatile chlorogenic acid, and volatile[6] compounds. Among the non-volatile alkaloids, caffeine is the most abundant. It contains 1-2.5% w/w [7] of green coffee been. Caffeine: Caffeine is a white, crystalline odorless and bitter tasting solid.[8] It exists in the plant of coffee beans as a natural pesticide. Its formal name is trimethylxanthine, or in systematic naming 1,3,7-trimethylxanthine or 3,7-dihydro-1,3,7-trimethyl-1H-purine-2,6-dione.[9] The chemical formula of caffeine is C8H10N4O2. It is a polar[10] organic compound that contains carbon, nitrogen, hydrogen and oxygen. Its density in solid form is 1.23 g/cm3. Due to the presence of nitrogen in the compound, caffeine is base in nature. Since it is a polar molecule, it is soluble to water, especially in hot water. The solubility of caffeine in water is 22 at 25, 180 at 80, and 670 at 100.[11] Under pressure of standard ambient temperature and pressure[12], the melting point of caffeine is 238[13] and it can also sublime at 178in nearly vacuum[14], which will be explained by phase diagram next. Phase Diagram: Three general phases of matter are solid, liquid and gas. Change of phase does not only depend on the temperature, but also the surrounding pressure acting on the chemicals. For example, the boiling point of water is 100, under standard ambient temperature and pressure. However, if the is placed in a lower atmospheric pressure, the boiling point of water is decreased since the vapor pressure is already greater than the atmospheric pressure, so water molecules can escape from the water surface in a lower required energy. Therefore, each compound can undergo phase change to the three phases in different combination of temperature and pressure. Figure 2 is a phase diagram of . The lines dividing the diagram into sections represent that under certain temperature and pressure, would undergo change of phase, which is equilibrium between the two phases that the line is dividing. For example, the red line, if A < 1, then the corresponding melting point increases, while the corresponding boil ing point, A, decreases. Each element has their own phase diagram to illustrate the transition of phases under different combination of temperature and pressure. Figure 3 is a phase diagram illustrating the phase transitions of caffeine, which is different from . This is critical in later interpretation of the result in the experiment. It is because roasting process involves temperature and pressure change. Roasting process: The main purpose of roasting coffee beans is to remove toxins, enhance the taste and concentrate the odor wanted. Since green coffee beans are hard, little smell and contain a lot of compounds that are bitter in taste. Therefore, by roasting, it can result in both physical and chemical change in the green coffee beans. Since caffeine is the main factor that is concerned in this essay, other chemical change will not be discussed. Although there are a lot different roasting processes in the industry, such as fluidized bed roasting, fast roasting or horizontal rotating drum, the basic process of roasting is similar. During roasting, there are 10% to 20% lost in weight from the green coffee beans. Here is a summary of roasting process of coffee beans: Heating of Green Coffee Beans from 3-5 minutes (about 25 to 100) The green coffee beans are heated so that the water in the original coffee beans evaporates at a very fast rate. As this point, the green coffee beans turn from green to yellow due to caramelization of sugar in the coffee beans. Heating of Yellow Coffee Beans from 5th-9th minutes (about 170to 200) The yellow coffee beans are further heated and start to turn to brown in color as more sugar being caramelized. Carbon dioxide and water are forced to escape out of the coffee beans due to the high pressure inside, as the temperature is very high, which also causes the expansion in size of coffee beans. The aroma also starts to give out at this stage. First crack from 10th-11th minutes (about 210) A first sound of crack gives out as the coffee beans expand to almost double in size from green coffee beans in high temperature. Familiar aroma is given out and the coffee beans turn golden brown at this stage. After this stage, according to different degrees of roasting required, the coffee beans will undergo different temperatures and time periods for further heating. During the process, the sugar is caramelized further and coffee oil is released. Light roast: To acquire light roasted coffee beans, the beans from stage 3 are to be roasted about one more minute in about 215 before the second crack. Medium roast: For further half to one minute from light roasted in about 230, a second crack occurs and it means medium roast is finished. Full roast: If continued for half to one minute from medium roasted in about 240, full roasted coffee beans are collected. Double roast: This is the most common final step that coffee beans would be roasted, which is acquired from continuing the roasting from full roasted coffee beans for about half a minute more in about 245. The sugar in the coffee beans at this stage is started to burn and degraded. The above heating process can be achieved by either roasting the coffee beans on a hot plate, which is a traditional roasting method in industry or in home roasting, or passing the coffee beans by high temperature steam. Method: Variables: Independent: Degree of roasted coffee beans Dependent: Caffeine extracted from the coffee beans (g) Controlled: Mass of roasted coffee beans (g) Brand of coffee beans (Starbucks) Apparatus: The following apparatus are used in this experiment. Chemicals: The following chemicals are used in this experiment. Procedures: Extracting chemicals compounds out of coffee beans Measure 100mL of distilled water by graduated cylinder Pour the water into a 200mL beaker. Place the beaker on a hot plate and heat the hot plate to 100. Place a weighing boat on an electronic scale and tare it. Measure 3g of coffee beans, in form of powder, on the electronic scale and record it. Add the 3g of coffee powder into the boiling water. Use glass rod to stir the solution during heating. After the water boils, which means it reaches 100, set the temperature to 80 and allow the solution to stand for 20 minutes to extract as much caffeine as possible. Explanation of Stage 1 procedure: Since caffeine is a polar molecule, it dissolves in water, especially in hot water. It is because increase in temperature leads to increase in solubility of solids, as less energy is required directly from the molecule to break the water molecules apart from each other. Use of distilled water instead of tap water is to prevent any interruption from foreign ions exist, such as decreasing the solubility of caffeine. The water volume to coffee powder mass ratio has to be large to ensure that there is enough water to dissolve caffeine. Hotplate is preferred as it is easier to manipulate the temperature. The decrease in temperature from boiling point is to prevent any further evaporation of water, which may decrease the amount of caffeine extracted from coffee beans powder. Also, the coffee beans have to be in powder form in order to increase the surface area to dissolve completely in the solution. Assumption in Stage 1 procedure: The coffee beans are originated from the same coffee beans farm. No other procedure apart from roasting and grinding is done. The coffee beans are roasted in the same method. The degree of roasting is exactly same as listed on the package. Separate caffeine from other chemicals in the solution Use filter paper and filter funnel to filter out large remaining solids. After the solution in stage 1 is cooled down, measure 2g of sodium carbonate by electronic scale and add it to the solution. Use glass rod to stir the solution and allows sodium carbonate to dissolve in the solution. Use a pipette of 25 mL to transfer 25 mL of dichloromethane to the solution in order to obtain accurate measurement and stir it with a glass rod for a few minutes. Pour the solution into a separating funnel and cover it.[20] Use a stand to hold the separating funnel and allow the solution in it to separate into two immiscible layers. Precaution of Stage 2: Since dichloromethane is a volatile organic solvent, it is toxic when inhaled. Thus, starting from step 3 in Stage 2 and onward, all steps in the experiment have to be carried in the fume board. Make sure the opening of the separating funnel is closed before pouring the solution. Explanation of Stage 2 procedure: Apart from caffeine, the solution from stage 1 also contains different compounds extracted from the coffee beans, which are soluble in water too. The most abundant amount among the other compounds is tannin, which usually exists in plants products. Therefore, the addition of sodium carbonate is to remove those compounds other than caffeine by allowing those compounds to be more water-soluble and hence, allow them to dissolve in water instead of other solvents. The addition of dichloromethane is the most important procedure. It is a good organic solvent to dissolve caffeine. Although caffeine is a polar molecule and has dipole moment of 3.64D[22], it dissolves more readily in less polar dichloromethane, which has dipole moment[23] of 1.14D[24], while H2O 1.84D[25]. It is because caffeine is a large molecule, so small charges are distributed over a large distance, which makes the molecule less polar than water even though is has larger value of dipole moment than water. Therefore, it dissolves more readily in dichloromethane than in water. Since the polarity of dichloromethane is far less than water and is almost non-polar, it is not miscible with water, and due to its molar mass, 84.93g/mol, which is heavier than water molecule, 18.02g/mol, it sinks in the separating funnel. Assumptions in Stage 2 procedure: All caffeine in coffee beans dissolves in the boiling water from stage 1 All caffeine is dissolved in dichloromethane from water and no other compounds. Completion of caffeine extract (In fume board) Label a beaker for the number of trial of a particular kind of coffee beans. Weigh the mass of a beaker by electronic balance and record it. Place the measured beaker under the separating funnel and open the funnel to run the lower dichloromethane down to the beaker. Cover can be opened a little in order to add atmospheric pressure inside the funnel, so that solution can run down smoother. Close the cover of the funnel when reaching the separating line and allow the solution to run slowly. Close the funnel when the line of separation is reached at the tip of the funnel. Place the beaker with collected dichloromethane on a hot plate.[26] Turn the temperature of hot plate to 100. Wait until all solutions are evaporated and the beaker is dried and white crystals remain. Allow the beaker to cool down then measure the mass again on the electronic scale and record it. The difference between the mass of beaker in step 1 and step 9 in Stage 3 is the mass of caffeine extracted from the coffee beans. Explanation for Stage 3 procedure: Each beaker has different mass, so every individual mass must be weighed before usage. Step 1 must be done if trials are being done simultaneously. If some extra solutions from the upper part of the separating funnel are obtained, the entire procedure has to be started again. Since the boiling point of dichloromethane is 40, 100can make sure that any water and dichloromethane are evaporated while 100is still far lower than the point of sublimation of caffeine in vacuum. Assumption in Stage 3 procedure: All dichloromethane is collected in the beaker. Only caffeine remains in the beaker after evaporation of other solution. Finally, repeat the entire procedure to obtain 5 trials result for each kind of roasted coffee beans. Therefore, there will be 20 results obtained. After all procedures are done, make sure all the apparatus which have contact with dichloromethane are placed inside the fume board and all solutions are poured into a big beaker. Label the beaker as toxic organic waste in order to allow the technician to dispose or treat them correctly. Raw data: Observation: White precipitates remained. The precipitates are odorless. White precipitates stick on the bottom of the beaker. Conclusion and Analysis: From the calculations and Diagram 1, it can be seen that the percentages of caffeine existing in each coffee beans roasted in different degree are very closed. Therefore, the answer to the research question based on the result should be: the caffeine content in a coffee bean is not affected during the roasting process. The result is reliable since all percentages lie between 3.2% and 4.0%, which are between the greatest value of lower limits and the lowest value in the upper limits of all percentages. Moreover, the trend shows neither increasing nor decreasing as the degree of roasting increases. Thus, there should not be any relationship between the degree of roasting and the caffeine content in the corresponding coffee beans. I will now interpret the results with regarding the background knowledge. Referring back to the roasting process, it is clear that no chemical is added during the roasting process. However, the roasting process involves high temperature on direct heating with metal pans or using high temperature steam as alternative. One myth about the roasting process is that people claim that some caffeine is destroyed or evaporated during roasting under high temperature, so lighter coffee beans contain more caffeine than darker coffee beans. However, most of the roasting temperatures are under the melting point of caffeine, which is, indeed, not enough energy to destroy intra-molecular bonds. Although the temperature used for double roasted coffee beans are a little higher than the melting point of caffeine, the temperature only stands for about half a minute, which is not enough for the internal part of coffee beans to rise to melting point of caffeine. Neither, therefore, destroy nor evaporation of caffeine is unlikely to occur during the roasting process. Moreover, some myths say that due to the fact that the point of sublimation of caffeine is 178 and the temperature for full roast and double roast is already beyond that temperature, which exceeds 200, thus, the caffeine content in darker coffee beans is again described as less caffeine content that lighter coffee beans. It seems to be reasonable at first, but apart from temperature, we also consider the pressure in roasting process, since phase change depends on temperature and pressure as mentioned before in this essay. Considering the method of heating green coffee beans directly, in order to keep the temperature over 200, it is necessary that the system of the roasting process is under a closed condition, so that less energy is lost to the surrounding. According to the Ideal Gas Law, PV = nRT, where P is the pressure, V is the volume, n is the number of moles of gas molecules, R is the gas constant and T is temperature. As the system is closed, the volume, amount of gas and R, in deed, are constant. Therefore, if the temperature increases, the pressure also increases in the system. Same condition is in the method of using high temperature steam. Although it is commonly known that gas is the highest phase and the temperature cannot increase anymore, it is possible to create a steam with higher temperature than its boiling point, which is in a closed system. So if 200 steam is to be used, the roasting system has to be closed. Applying the same principle as before, the pressure also increases with the increase in temperature. Refer to figure 3, the phase diagram of caffeine. As the pressure increases, the blue line, the melting point of caffeine increases, the red line. Since the atmospheric pressure is increased to against the vapor pressure of caffeine, so more energy needed to break the forces between caffeine molecules in solid, which is an exothermic reaction[27]. Also, from the diagram, the line representing the sublimation point, purple rectangle, is only under relatively low pressure and temperature, as 178under vacuum condition, which is not the case in roasting coffee beans. Thus, it is incorrect to say that caffeine sublimes during roasting process. To conclude, high temperature and pressure in roasting process are the reasons that the caffeine content is not affected regardless the degree of roasting that the coffee beans have achieved. Therefore, even different degree of roasted coffee beans is used to brew coffee, the caffeine consumption is the same no matter which type of coffee you prefer. Indeed, decaffeinated coffee is not taken into account. Limitations and Evaluations: Random errors: Random error arises since caffeine may not be all dissolved in dichloromethane since it still has a little solubility in room temperature water. Furthermore, the caffeine extracted by dichloromethane may contain impurities, which affect the mass of caffeine recorded. Also, the measurement using graduated cylinder causes uncertainties. Moreover, the use of other equipments such as electronic balance, which causes 0.01g on the mass measured. Systematic errors: The quantity of sample is too small, which causes unclear results obtained since large difference may be obtained if sample has larger quantity. If there is any difference of caffeine content, it would be more obvious if increase the amount of each coffee powder sample used. However, due to the fact that school laboratory do not have a large beaker at the time the experiment was performed, which required more than 200mL, only small amount of sample in each trial can be used in order to keep a large ratio between the volume of water and the mass of the coffee powder. Moreover, the major systematic error is the separation of two layers in separating funnel. Since the running of dichloromethane into a beaker is manipulated by hands and through the observation. To ensure that all dichloromethane is collected, the closure of the separating funnel is a little delayed due to the bubbles in the separating line, which blurred the exact separating level. Therefore, a little solution of the upper part, which contains the impurities from coffee beans, is added into the dichloromethane in the beaker. After the evaporation, since sodium carbonate is added before and it has high boiling point due to its ionic structure, its mass contributes to the mass weighed on the electronic balance. Methods to resolve the major systematic error- Sublimation of caffeine: In order to resolve the major systematic error, a further step can be done if equipment is allowed in school laboratory. Since caffeine sublimes well under vacuum at 178, as no air molecules against the vapor pressure of caffeine, the collected caffeine can be placed into a flask connecting to a aspirator, which keeps the condition in vacuum, and have a cold finger above it and a heat source below the flask. Caffeine can then sublime and precipitate on the cold finger. Thus, pure caffeine can be collected and weighed. Further unresolved question and suggested investigation: Although the caffeine content is not affected by roasting, a step backward can result in an unresolved question, which is whether green coffee beans grown from different places contain different level of caffeine inside? A suggested way to do so is that; buy different coffee beans of same roasted level from different locations around the world. This can be done by using internet shopping. After, extract caffeine from each example and compare the caffeine content in each coffee bean from different location. Since there are more and more methods of roasting in the industry, such as fluidized bed roasting and fast roasting[29], it would be interesting to investigate whether these new methods of roasting can affect the caffeine content in the coffee beans even they are claimed to be same degree of roasting after all. Bibliography: A, Nehlig; JL, Daval; G, Debry (1992). Caffeine and the central nervous system: Mechanisms of action, biochemical, metabolic, and psychostimulant effects. Brain Res Rev FP, Meyer; E, Canzler; H,Giers; H. Walther (1991). Time course of inhibition of caffeine elimination in response to the oral depot contraceptive agent Deposiston. Hormonal contraceptives and caffeine elimination. Zentralbl Gynakol Oxford A-Z of Medicinal Drugs Oxford Press. Kent, Michael (1997). Oxford Food Fitness (A Dictionary of diet and exercise) Oxford University Press. Anderson, Jean; Deslein, Barbara. The Nutrition Bible William Marrow and Company, Inc. LEUNG, T. M.; LEE, C. C. Inorganic Chemistry and Chemistry in Action Fillans. Library for Science. . About.com Drug bank Purdue University Online Writing Lab Look for chemicals Carleton College » University of British Columbia Coffee-Makers-Cafà © Coffee-Tea Sweet Marias Sonora Environmental Research Institute, Inc. The Scripps Research Institute City Collegiate New Mexico Tech  «Ezine Article » Beverage.cc PubMed database Appendix Chemicals in green coffee beans Non-volatile alkaloids: Caffeine, theophylline, theobromine, paraxanthine, liberine, and methylliberine are present, while caffeine is the most abundant non-volatile alkaloid, which is about 1-2.5% w/w of a green coffee bean. Also, caffeine acts as a natural insecticide for the plant. Moreover, caffeines half life is 5.7 hours in a normal adult body.[31] Proteins and amino acids Proteins and amino acids make up 8-12% w/w of a green coffee bean. Carbohydrates Carbohydrates account for 50% w/w of a green coffee bean, mostly polysaccharides. Lipids Lipids, ester, long chained unsaturated fatty acids and amides are found in green coffee beans. The fatty acid is saturated during roasting process, which accounts for the coffee oil. Non-volatine chlorogenic acids Chlorogenic acids are antioxidant. They are good for health, but 70% of them are destroyed during roasting process. Volatile compounds Volatile compounds are found in green coffee beans as aldehydes, short-chained fatty acids and nitrogen containing aromatic molecules. However, the aromatic molecules in green coffee beans are unpleasant, which is the reason that coffee beans are roasted in order to form pleasant odor of aromatic molecules. Degree of roasting It can be seen that although dipole moment of caffeine is very large, larger than water, the size of the molecule is very large compared to water and dichloromethane. Therefore, charges are spread widely, which makes the polarity of caffeine molecule less polar. Thus, caffeine dissolves more readily in dichloromethane than in water or sodium carbonate, which is ionic compound. Sodium carbonate is used to react and make some compound other than caffeine to be more soluble to water, such as tannin.[34] Nehlig, A, Daval JL, Debry G (1992). Caffeine and the central nervous system: Mechanisms of action, biochemical, metabolic, and psychostimulant effects. Brain Res Rev Meyer, FP, Canzler E, Giers H, Walther H. (1991). Time course of inhibition of caffeine elimination in response to the oral depot contraceptive agent Deposiston. Hormonal contraceptives and caffeine elimination. Zentralbl Gynakol Oxford A-Z of Medicinal Drugs, Oxford Press. Michael Kent (1997). Oxford Food Fitness (A Dictionary of diet and exercise). Oxford University Press. Jean Anderson, Barbara Deslein. The Nutrition Bible. William Marrow and Company, Inc. Volatile means tendency of vaporization. w/w = weight/volume percentage solution Library for Science: http://www.chromatography-online.org/directory/analt-235/page.html About.com: http://chemistry.about.com/od/moleculescompounds/a/caffeine.htm Drug bank: http://www.drugbank.ca/cgi-bin/getCard.cgi?CARD=DB00201 Electrons are unevenly distributed. Purdue University Online Writing Lab: http://employees.oneonta.edu/knauerbr/chem226/226expts/226_expt06_pro.pdf 25and 1 atm T. M. LEUNG, C. C. LEE, Inorganic Chemistry and Chemistry in Action, Fillans. Look for chemicals: http://www.lookchem.com/Caffeine/ Original from Carleton College: http://serc.carleton.edu/research_education/equilibria/other_diagrams.html Red line added as example. Original from University of British Columbia: http://www.chem.ubc.ca/courseware/123/tutorials/exp10A/sublimation/ Coffee-Makers-Cafe: http://www.coffee-makers-cafe.com/coffee-roasting.html#roastHomeCoffee-Tea: http://www.coffee-tea.co.uk/commercial-roasting.php Sweet Marias: http://www.sweetmarias.com/roasting-VisualGuideV2.php The method of extracting caffeine from coffee is improved by myself from originally design from Sonora Environmental Research Institute, Inc.: www.seriaz.org/downloads/4-caffiene.pdf All coffee beans are from same brand- Starbucks. Using separating funnel is more accurate than pouring the solution in another beaker by hand and using filter paper to remove the remaining unwanted solution from the original design. Fig. 4 separating funnels diagram is from Jindal Medical Scientific Instrument D = Debye = unit of dipole moment. Look for chemical: http://www.lookchem.com/Caffeine/ Dipole moment is the vector sum of polarity. The Scripps Research Institute: http://www.scripps.edu/chem/finn/Scipdfiles/dipolemoments.pdf City Collegiate: http://www.citycollegiate.com/dipolemoment.htm Calcium sulphate is not used as mentioned in the original procedure, since it cannot be removed after wards, which could affect the mass of caffeine collected. Exothermic reaction means there is a net energy given out as heat. New Mexico Tech: http://infohost.nmt.edu/~jaltig/Chem333LCaffeine.pdf Ezine Articles: http://ezinearticles.com/?A-Look-at-the-Coffee-Roasting-Processid=1802022 Beverage.cc PubMed database Sweet Marias Rare case that the coffee beans are totally blackened. Sonora Environmental Research Institute, Inc.
Sunday, August 4, 2019
John Steinbecks East of Eden - Biblical Symbols and Symbolism Essay e
Biblical Symbolism in East of Eden  Throughout the novel East of Eden, Steinbeck uses many biblical references to illustrate clearly the conflict between the opposing forces of good and evil. Much of the plot of East of Eden is centered upon the two sets of brothers representing Cain and Abel. Both pairs are similar to Cain and Abel in the way they go about winning their fathers’ favors. All four give gifts to their fathers, and the fathers dismiss the gifts of Charles and Caleb, the Cain representations (Marks, Jay Lester. p.121). Caleb and Charles Trask are obviously the more malignant brothers. They are also the more loving towards their father. Steinbeck’s purpose in this is to illustrate the need of the Cain character in the story. Abel, Adam and Aron, is the opposite of his brother and naturally good and pure. The purpose of Adam and Aron in East of Eden is to clarify the belief that purity must know wickedness (Marks, Jay Lester. p.122). Steinbeck illustrates the nee d for both good and bad with the actions and beliefs of these supposed â€Å"good†characters. The representations of Abel, Adam and Aron are both described as unloving. Adam has not treated his children fairly and his treatment is caused by his innate goodness. Aron grows as an ignorant selfish person because he is naturally good (Fonterose, Joseph. p. 3382).  Steinbeck uses Cain to illustrate the choice man has. In the case of Charles, Cain dies an unhappy man who did not live a worthwhile life, Caleb on the other hand, chose to realize his dark past, but chose to continue living his life with hope (Marks, Jay Lester. p. 122-123).            In Steinbeck’s East of Eden he is constantly using single characters to illustrate many differen... .... Because of man’s evil heritage, being descendent of Cain, he is naturally forgiven for any breach in purity (Levant, Howard. p. 244).      Steinbeck’s references and allusions to the bible are very obvious. Although they are most apparent when taking the story of Genesis: 4 into consideration, the more subtle devices are equally as useful to Steinbeck to prove his point. His beliefs of the relationship between good and evil are easily understood with the allusions that are exercised. Works Cited Fontenrose, Joseph. John Steinbeck: An Introduction and Interpretation. New York: Barnes & Noble, 1963. Levant, Howard. The Novels of John Steinbeck: A Critical Study. Columbia: U of Missouri P, 1974. Marks, Lester Jay. Thematic Design in the Novels of John Steinbeck. The Hague: Mouton, 1969. Steinbeck, John. East of Eden. New York: Viking, 1952.
Saturday, August 3, 2019
Causes of the French Revolution Essay -- The French Revolution
â€Å"Liberty, equality, fraternity, or death; - the last, much the easiest to bestow, O Guillotine!†-- Charles Dickens, A Tale of Two Cities Reflect upon your lifetime. Was there ever a moment where you felt mistreated, or unequally represented? Maybe it’s that your boss listens to your other coworkers and not you. Or that you feel like the government is listening to corporative powers and not the people. Inequality fosters resentment. How would you feel if your voice wasn’t heard? The concept of inequality is not exclusive to the French Revolution. In fact, these variations are seen within our modern relationships, social structures, and political structuresâ€â€a few of which are outlined above. In regards to the French Revolution, the misrepresentation felt among the Third Estate at the end of the 18th century was a factor of the outbreak of the Revolution. However, this sentiment of unfairness alone was not the most influential in starting the Revolution, but rather it was the imbalances within the social population that had the greatest effect. While many historians focus on the discrimination of the Third Estateâ€â€frequently labeled as the commoners or peasantry of Franceâ€â€the social troubles within France were more extensive than those felt by the commoners. Although the Third Estate made up for over 2/3 of France’s population in the 1780s and focusing on the Third Estate shows how most of France’s population was reacting to pre-Revolution times, this perspective does not allow for a holistic perspective of social relations. Instead, by looking at the outbreak of the Revolution through a more wide-set scope, I believe that we can see that the French Revolution was a result of the under-represented population of the Third Estat... ...w York: H. Fertig, 1970. Print. Boutier, Jean. ‘Jacqueries en pays croquant, 1789-90’, Annales E.S.C., 34 (1979), pp. 774-5. Hodson, Christopher. "'In Praise Of The Third Estate': Religious And Social Imagery In The Early French Revolution." Eighteenth-Century Studies 34.3 (2001): 337. Academic Search Complete. Web. 14 Feb. 2015. Jones, Peter. "Rural France in the Eighteenth Century." The Peasantry in the French Revolution. Cambridge [Cambridgeshire: Cambridge UP, 1988. 1-29. Print. Lefebvre, Georges. The Coming of the French Revolution. Trans. R. R. Palmer. Princeton, NJ: Princeton UP, 1947. Print. "States-General." Columbia Electronic Encyclopedia, 6Th Edition (2011): 1. Academic Search Complete. Web. 19 Feb. 2015. "France : The Causes of the French Revolution." Encyclopedia Britannica Online. Encyclopedia Britannica, n.d. Web. 26 Feb. 2015.
Friday, August 2, 2019
lifes little traffic lights :: essays research papers
                    Life’s Little Traffic Lights I love it, life is so crazy. I’ve always said if it isn’t going to bother me in three to five years, then I’m not going to worry about it now, then I come across what I like to refer to as a â€Å"traffic light†you know, those little situations and encounters that make you stop and reminisce about a time and place that you left behind so long ago, deep in the folds of your memory, and the sudden slap of reality that makes you stop and look around and think what’s different?, what’s changed?, and what path has brought me here? You see a â€Å"traffic light is like a memory, better than a picture, it’s a feeling you get deep inside. A sudden sense of knowing exactly who you are and why, often times all in the depths of a single moment. Still confused? Here’s an example†¦ It’s a fairly brisk day in January of 2002, brisk enough to turn my flesh slightly purple in spots where I’m scarred or bruised, I walk into the dry cleaners after a short work day, to pick up the pants that have been sitting there for about three weeks (I seem to have the memory of a gold fish and the attention span of a fruit fly). Of course I’m in a big damn hurry even though I have no where in particular to be and nothing in my near future has been marked urgent (it’s just the sense of urgency that makes whatever it is that I’m doing seem so much more important than what it really is) I encounter a motherly looking middle-aged Native American woman, who in just a smile seems kind and warm enough to pull me from myself and set me back into the reality of my objective. She doesn’t know it but she’s about to take me for my last $15, but damn I really want to wear those pants tonight. She looks up as she hands me my receipt and very po litely asks me with a wonderful note of concern in her voice â€Å" your nose it looks bruised, did something happen to it?, having heard this question what seems like a thousand times during the winter months, I give her my standard answer, â€Å" oh, yes I broke it a couple of years ago, and the mark always shows when its cold outside†â€Å"won’t it ever go away?
Thursday, August 1, 2019
Behavioral Management
Today most of the organizations are struggling to provide the employees a vivid and transparent way to achieve individual success, just because they avoid prospects to evaluate their behaviors. This situation raise different questions of what procedures to follow and what necessary measures have to be taken to be prominent and what parameters must be set to carry on with routine jobs in a smooth and efficient manner.For example, mutual discussions with the employees to find out their prospective and to know how they conceive given directions play key role to move ahead in any task professionally.In numerous organizations, employees face difficulty to make friendly relation with their superiors or managers. They could not explain their intentions, although most of them want to be an outstanding performer but either their job task does not match their capability or some times their performances can not be recognized by their bosses. Even though in some cases, if they would succeed to s how their performances and efficiency before their superiors, the management then, behaves like an ordinary manner, which causes depression among the workers eventually make them de-motivated.â€Å"It's easier to sell something to a group which has already invested in the product. Codes of conduct are an important first step to managing ethics in your workplace. †(Priest, 1999) Many employees even don’t have any knowledge about what management expects from them unless there are being told by their bosses to make them active and self-accountable. Most employees come to know about their performance appraisal with negative/worse seniors, when they are given a walking paper. Managers would move into fewer dilemmas, how to manage behaviors of their staff. Employee PerformanceConventional performance management approaches are followed by several organizations based on their nature of businesses and sizes. If employee X and employee Y do their jobs and both have different na ture and different ways in which they conceive their assignments. But management as a whole carries out similar rules and regulations for every employees and expects that every employee will behave monotonously. A little consideration of the issue enables us to get the conclusion that the execution is not preservative, and a amount of the factors that impress an individual’s behavior are not handled directly by case-by-case approach.We are commencing to comprehend that performance is appeared due to the result of work system, and all its components, not just every individual employee. Employees impress each other's capabilities to do their single job projects. One bad fish can spoil the environment of the whole pond; similarly a bad employee can actually affect on many others, whereas a nice employee may not only act his/her own work, but also make a helpful hand to the others. The success of work depends upon the attitude towards argument, disagreement or disliking regarding at one’s job premises or at home.When the rules of communication would be learnt that how should argue and fight fairly, the positive difference can be seen in the relationships and others recognize the same in a friendly manner. It is even more significant if there is an appropriate association between supervisor or manager and staff member to increase behavioral skills and develop teamwork. One way of imagining this is that as the staff member works for the boss, the boss also works for them.In realistic terms, that possibly mean creating and getting resources so the employee can be successful, driving out barriers, treating troubles directly handled by the boss but not influence-able by employee, etc. It is called bi-directional influence. Barriers In Behavioral Management There are some unintelligent things that Managers do and they often destroy individual-behavior-evaluation-system. Mostly they take help from Admin. or H. R. Department in preparing the appraisal of the employee, that situation destroys the worth of performance evaluation procedure. Some negative approach between management and employee as under: –Untrained Managers In The Course When a case for misbehavior or unethical attitude of employees is sent to the manager of concerned department, the concerned manager does not take such cases on a professional ground. Upon shouting of the evidences, the managers often take wrong decisions based on no deep research and just listening to other employees. â€Å"Although no â€Å"hard†data support allegations of malicious behavior by laid-off workers, we can speculate that having management personnel accompany laid-off workers to their workstations and then escort them off the premises may provide a certain degree of protection against reprisals.†(Lewis, 2004) This situation often creates an unhealthy behavioral environment and employees to not take assignments willingly. Managers require a thorough training about the a ppraisal and its importance within the organization. In absence of this awareness, one gets an empty paper pursue. â€Å"It seeks to guide managers as they try to behave ethically and socially responsibly, without jeopardizing their careers or companies. †(Schminke, 1998) Untrained Employees It is essential to train employees in their part of the assessment course because it only works when both employee and manager work jointly, in affiliation.Both employee and manager require grasping the same realizing bout the purpose of making appraisal, about its preparation and anticipations from them. â€Å"We have chosen to use face-to-face training because we can model behaviors and have our participants practice, review and practice again. †(Tyler, 2008) One cause managers delay in respect of preparation appraisals is that believe it as dissipate of time even don’t care to see the points, mentioned in the said forms. Unluckily, most organizations consider it’ s only an inquiry of dictating, screaming or supplicating managers to get them completed.If the managers sense the forms are beneficial, they must do them. There is only way to get them done is to make them beneficial. One-Sided approach Consider the problem for management if each and every manager employed a different form, or different procedure, how would it be kept on one track and organized the same. Problem is that the management anticipates managers to employ a single instrument for every one, frequently a rating form. This sort of rigidity deals with lodging problems. Unluckily, management gets trapped with the obligations of acquiring appraisals prepared by managers.Possibly it is not their liability but it is a firm sign that the prevailing system is unsuccessful. â€Å"Without a people-based information management system to acknowledge and support the interrelatedness of all areas of behavioral risk, the movement from internal to external models will continue. †(J ohnson, 2004) Every manager is evaluated on a number of things in an appropriately operating organism, one of that would be accomplishment of the functioning management and appraisal process. The obligation stands with the management.If the responsibility is not driven out by the manager, the concerned boss ought to be assessing the manager. Conclusion Whilst grading may appear to afford an accusative way of assessing, the grading themselves is only as better as the standards employed to enhance behaviors of employees. They could be misleading, seeming to appear that there is a purpose valid assessment process in progress, in real, it does not happen. The worth of an employee regarding equal standing with another in the group is immaterial to the progress of any organism.It doesn’t make any difference that whether a folk is the most excellent or the most horrible towards the job, the only matter is his/her complete involvement to the objectives of the organization. The gradin g system can ruin the morale and faith of an organization, with the reason it is too hard to grade objectively, and employees almost disagree with such kind of grading. The cause is that many of employees think that they are well above average in work efficiency. References Lewis, Gerald. (2004). A subtle form of workplace hostility. The Journal of Employee Assistance. April edition.Kalinoski, Glenn J. (2005). HR firm finds niche in leadership. Westchester County Business Journal. October edition. Johnson, Robert B. (2004). Behavioral risk: a systemic approach: The Journal of Employee Assistance. September edition. Priest, Jim T. (1999). Managing business ethics. The Journal Record. Oklahoma City. January 15th. Schminke, Marshall. (1998). Managerial Ethics: Moral Management of People and Processes. Mahwah, NJ: Lawrence Erlbaum Associates. Tyler, Kathryn. (2008). Generation gaps: millennials may be out of touch with the basics of workplace behavior. HR Magazine. January edition.
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