Photographing architecture Essay Example for Free

Photographing architecture Essay Introduction: Words are like bricks. If the bricks are of even size, arranged properly, the structure will be fine and sturdy. If the bricks are weak, broken and arranged by an imperfect mason, the results are obvious. So is the case with literature. Appropriate words needs to be used at the appropriate place; the outcome will be pleasant reading, soul-satisfying! A good author can chisel perfect statue out of the strength of words. The essential ingredients of a novel are plot, characterization and imagery and the force of the words. Poets say a beautiful girl looks more beautiful, when she is calm and polite. Likewise, a good book turns out better to read by appropriately-applied flowery vocabulary. Calvino’s book under review, â€Å"Photographing Architecture,† is the perfect example of this category, though it doesn’t have the plot as such. Calvino makes many things visible†¦. The book is about photographing architecture, through the charming, magical words-the magnetic literary skill. This book is the perfect example, to know and understand how to write about the cities. Again, the intelligent application of the words is the hallmark of the book. From the practical viewpoint, the book is easy to carry; it is small in size. The prose is breathtakingly elegant. Marco Polo describes to Kublai Khan, how each city is interestingly different, though full of contradictions. The book, therefore, becomes the tourist guide of the cities as for the architecture of the era. Marco Polo involves himself so much about the description of the cities, he is so touchy about their decline, and he says candidly to Kublai Khan about the city of his birth, Venice, â€Å"Perhaps I am afraid of losing Venice all at once, if I speak of it. Or perhaps, speaking of other cities, I have already lost it, little by little. (Calvino, 1978, p.87) Every perception of the city is taken care of, each city gets a new type of description, and how one arrives at the city, which part is toured initially, whether one resides in the city or only travels through it. Some of the descriptions look like real-life shopping—a jewelry box, a phantasmagoria etc. In the architecture school, in a part of the syllabus, the student needs to draw these cities from the descriptions provided by Calvino. Such was his perfect and realistic assessment of the architecture! The cities belong to the great Mongol Empire. Each city bears a woman’s name and yet from the description of the cities, full justice seems to have not been made to the female gender. Did Marco Polo follow the conditions of women, then prevailing? Women find little mention; their presence tends to be half-sequestered, peeping from windows and verandas, not a single positive role, while men are brave and adventurous explorers. Macro Polo seems to be the guide and philosopher of Kublai Khan. He listened to him with kindled curiosity, about the city and architecture of his own Empire, so big, that the King would not be able to travel through the cities in his lifetime. But the conversations are supposed to imaginary. The imagination of Marco Polo is so fertile, it borders reality, if not beats it in many areas. He mentally constructs the cities to perfection. â€Å"Invisible Cities† is presented as a dialogue between explorer Marco Polo and the great Kublai Khan, in which the former is describing cities he has visited in the Khans empire. In his story telling, Marco Polo describes these cities in every way possible: ‘by their inner structures, their denizens, from above, below, within, through their mirror images, and even utilizing modern day urban settings.’ Some of the cities about which Marco Polo talks about to Kublai Khan are, Armilla-unfinished or demolished, Zobeide, a white city, well-exposed to the moon, Moriana, with alabaster gates transparent in the sunlight, Ersilia, the city of labyrinth of taut strings and poles, Thekla, the city under construction, Argia, the city that has earth instead of air and Olinda, the city that grows in concentric circles. Conclusion: Books written in poetic style, with emotional contents, appeal to the heart. Marc Polo, the author-architect, makes that happen. It is the reader’s heart, and Marco Polo controls its beats not only for the duration of the reading, but even longer. References: Calvino, Italo: Book: Invisible Cities Paperback: 165 pages Publisher: Harvest Books; 1st Harvest/HBJ Ed edition (May 3, 1978) Language: English ISBN-10: 0156453800 ISBN-13: 978-0156453806

Vitamin C Effect on Apple Browning | Experiment

Vitamin C Effect on Apple Browning | Experiment This experiment was designed to investigate the effect of Vitamin C concentration on the enzymatic browning of apples. Apple slices were dipped into Vitamin C solution of different concentration ranging from 0 mg to 100 mg. They were left under room temperature and conditions for 24 hours before the browning index was measured. There was a general decrease in browning index as Vitamin C concentration increased with 80 mg showing the lowest browning index. Pearsons product-moment correlation coefficient established a strong negative correlation between the two variables investigated with a 5% confidence level. The results supported the experimental hypothesis. Research and Rationale The browning of certain fruits such as apples, pears, peaches and bananas is caused by an oxidation process known as enzymatic browning which requires three factors: substrate, which consists of polyphenolic compounds; a polyphenol oxidase (PPO), an enzyme that can catalyze the first step in the reaction; and oxygen, a reactant.[1,3] Enzymatic browning is mostly undesirable but is inevitable when these fruits are subjected to mechanical injuries or processing. When fruits are sliced or the skin of the fruit is pierced open, the enzyme PPO which exists in the cells are released and exposed to the surrounding air. Upon contact with oxygen in the atmosphere, PPO reacts with oxygen and starts catalyzing the conversion of polyphenolic compounds into quinones. Quinones are not dark in color but are readily polymerized to form complex brown polymers. [12] 369words Prevention of undesirable enzymatic browning is of utmost importance to the food processing industries because browning of fruits will cause deterioration of quality, alteration of flavor and color of fruit products, causing industries to incur losses and wastage of food. Preventive steps include inactivation of enzyme by heat denaturation, the use of acid to inhibit enzyme activity and the use of bisulfites to interfere with browning.[1] In this practical, I am looking at the function of Vitamin C in preventing enzymatic browning. The function of Vitamin C as a natural antioxidant to the browning of sliced apples was first discovered by Dr. Szent Gyorgi, a Nobel Prize Winner. Vitamin C, a strong reducing agent and reactive species, prevents enzymatic browning by reacting with oxygen, inhibiting the PPO enzyme and disallowing oxygen to react with the phenolic compounds. Borenstein (1965), Sapers and Dougles (1987) and Sapers and Ziolkowski (1987) stated that ascorbic acid is a more effective inhibitor of enzymic browning than are sulfites or erythorbic acid. Besides that, Taeufel and Voigt (1964) stated that ascorbic acid is the most significant inhibitor of PPO because it has no detectable flavour at the concentration used which would interfere with the acceptability of the final processed product. Also it has no corrosive action upon metals, in addition to its vitamin value. The biggest advantage of using Vitamin C as a browning inhibitor is it is natural and healthy. [6] Vitamin C is the most widely used as a food additives in inhibiting discoloration due to enzymatic browning because Vitamin C has quite powerful reducing properties together with its obvious physiological acceptance and safety. Moreover, Vitamin C becomes a very common food additive due to its worldwide legislative acceptance and many of its technical uses. The availability of crystalline Vitamin C to a very high standard of purity in industrial quantities has undoubtedly been of assistance in the growth of the market. [2] Apples are chosen as a material in this experiment because apple is a very common fruit used in the food industry and is always included in our daily diet for its high nutritional value. Moreover, apples brown rapidly after being bruised due to their high polyphenolic compound contents. The pale coloration of apples gives an easily observable and clear indication of the amount of browning. Vitamin C is applied on the surface of cut apples to slow down the oxidation process. In the experiment, the amount of browning was indicated by the browning index of the apples. The higher the browning index, more enzymatic browning that took place. According to Eskin et al. (1971)[6] reported that food material must be treated with an adequate amount of Vitamin C to totally halt the browning process, otherwise browning is only slightly delayed, up to the point at which all the Vitamin C is oxidized. Therefore, the aim of experiment is to investigate the relationship between Vitamin C concentration and enzymatic browning of apples, determining the ideal concentration which inhibits enzymatic browning most effectively. Experimental hypothesis The higher the concentration of Vitamin C, the slower is the enzymatic browning of apples. Null hypothesis There is no significant correlation between the concentrations of Vitamin C and the enzymatic browning of apples. Planning A trial experiment was conducted to help me choose the most suitable methods to conduct the experiment, the best 2 quantification methods and the range of concentration of Vitamin C to be used in the real experiment. Methods involved Preparing Vitamin C of different concentration A standard Vitamin C solution of concentration 4mg/ml was prepared by dissolving two 500mg Vitamin C tablets in 250ml of distilled water and homogenised in a volumetric flask. Six different concentrations of Vitamin C solutions of 20, 40, 60, 80 and 100mg with the same total volume of 25 ml were prepared by serial dilution method. To make Vitamin C solution of 20mg, 5ml of the stock solution was mixed with 20ml of distilled water. To make 40mg, 10ml of stock solution was mixed with 15ml of distilled water and so on. 5ml of buffer at pH6.5 was added into each solution. A control solution of only distilled water was also prepared. Preparing the apple cubes A total of 30 freshly cut apple cubes of dimension 2.0-2.0 cm were prepared. Each five apple cubes were dipped into one of the solutions prepared. The apple cubes were then placed on separate Petri dishes and left at room temperature and conditions for 24 hours. Collecting data The apple cubes were examined with 3 different methods. Firstly, the intensity of the colour of the browned apple cubes was examined using a colour scale from 1 to 9. The percentage coverage of browned parts of the apple cubes was also examined using a 2-2cm quadrat. Lastly, the apple cubes are homogenised in a blender for 2 minutes, followed by centrifuging at 10000 rpm. After filtering the solution, the browning index of the clear fruit juice obtained was determined by measuring the absorbance at 420nm using a spectrophotometer.[7,5] Trial results From the results obtained, I learnt that increasing Vitamin C concentration does have an effect on the browning of apples and the most preferable method of quantification was measuring the browning index. The results obtained from measuring the percentage coverage and colour intensity were less significant and these observations were very subjective. Besides that, I realised that the trial results were inconsistent and did not show significant difference in all the quantification methods used. This may be either caused by errors and limitations occurred during the trial experiment or the concentration of Vitamin C used was not high enough. However, according to Linus Pauling Institute in Oregon State University, the recommended daily allowance of Vitamin C for normal healthy adult above age 19 is around 75 to 95mg.[4,9] Thus, increasing the Vitamin C concentration was not advisable. Therefore, subsequent experiments were carried out by using the same Vitamin C concentrations but steps were taken to ensure the errors and limitations were minimised. Vitamin C stock solution was heated to ensure complete dissolving but the temperature of heating cannot be too high to prevent breakdown of Vitamin C. Procedures were repeated once to get more reliable results and the number of apple cubes used were increased from 5 to 10. This could help eliminate any browning happening due to chance. Besides that, all the apparatus used for the cutting and handling of the apple cubes were cleaned thoroughly and free from rust as rust can accelerate the browning of apples. Apparatus Petri dishes, measuring cylinder, glass rod, beaker, boiling tubes, filter funnel, normal laboratory spectrophotometer, cuvette, pestle and mortar, water bath, knife, dropper, volumetric flask, blender, centrifuge, knife, marker pen Materials Distilled water, apples, Vitamin C tablets, label stickers, filter paper Variables Manipulated: Concentration of Vitamin C (mg) Serial dilution technique was used to make the same volume of lime juices containing different Vitamin C concentration. The Vitamin C concentrations used were 0, 20, 40, 60, 80 and 100mg. The control was distilled water to allow comparison to be made. Responding: Browning index (ABS) The browning index was determined by blending, centrifuging, filtering and measuring the percentage absorbance at 420nm of the oxidised apple cubes. Controlled: Types of apples, pH of Vitamin C solution, surrounding temperature All the apples used in the experiment were of the same type, same origin and were bought from the same supermarket at the same time. The pH of the solutions was kept constant using a buffer at pH6.5. The apple slices were placed in separate Petri dishes in the laboratory under normal room temperature. Real Experimental Procedure Six different concentrations of Vitamin C of 0, 20, 40, 60, 80 and 100mg were prepared. Sixty apple cubes were cut with 10 apple cubes dipped into each concentration. The apple cubes were placed in different Petri dish and left at room temperature and condition for 24 hours. The apple cubes were then homogenised in a normal blender for 2 minutes centrifuged at 10000rpm and filtered. The absorbance of the clear apple juice at 420nm was measured using a spectrophotometer and the reading of the spectrophotometer was recorded as the browning index. The experiment was repeated once. Safety Precautions Gloves were worn when dealing with Vitamin C tablets to prevent the tablet from being contaminated. Vitamin C solutions were prepared in situ and sealed after the preparation to prevent any loss of Vitamin C due to oxidation. Care was taken when cutting the apple into cubes with knife to avoid cutting the hand. Knife and all the apparatus involved in the handling of apple cubes were cleaned thoroughly before the experiment and were make sure to be free from rust as rust can accelerate enzymatic browning. Apples were made sure to be healthy and not bruised when they were purchased. All glassware and apparatus were clean and free from laboratory chemicals. Special glassware and equipment, stored away from all sources of laboratory chemical contamination, and reserved only for food experiments was used.[8] Data Collection in Main Study Statistical Analysis There is a quite clear negative correlation between Vitamin c concentration and the browning index. This relationship was further proven by using Pearson product-moment correlation coefficient[10,11] to test the linear dependence between the two variables being investigated. The correlation coefficient, r ranges from -1 to 1. A value of 1 implies that a linear equation describes the relationship between X and Y perfectly, where as Y increases, X increases. A value of -1 implies that when Y decreases, X increases. A value of 0 implies that there is no linear correlation between the two variables. The negative value of r indicates a negative correlation between the two variables investigated. The critical value for 5% confidence level = 0.811, which is smaller than the value of r calculated from the data of the real experiment. Therefore, the PMCC analysis showed that there is a statistically significant negative correlation between the concentration of Vitamin C and the browning index. The null hypothesis can be rejected. Data Analysis The graph showed that the increasing Vitamin C concentration brings about an overall decrease in the browning index of the apple cubes by 69 %. From 0 mg to 80 mg of Vitamin C concentration, the browning index decreases almost linearly. Although there was a slight increase in browning index from 80 mg to 100 mg, the value of Pearson product-moment correlation coefficient, r = 0.942 re-affirmed that there is a strong negative correlation between Vitamin C concentration and browning index. The browning index is an indication of the proportion of oxidised phenols[7] during apple storage of 24 hours in the experiment. A lower browning index indicates a lower proportion of reacted phenolic compounds. In other words, the lower the browning index, the lesser the enzymatic browning taking place in the apple cubes. When the apples were cut into cubes, they were exposed to oxygen and enzymatic browning was initiated. By coating the apple cubes with a layer of Vitamin C, also known as ascorbic acid (AA) which is a very strong reducing agent, the process of enzymatic browning was inhibited as AA prevented O-quinone from being converted to its colored end product. Besides, AA competed with polyphenol oxidase (PPO) to react with oxygen. AA also formed a barrier to prevent oxygen from reacting with the substrate of the enzymatic browning process. The mode of AA action upon phenols can be summarized as follow: [6] O -diphenol +  ½ O2 O quinone + H2O O -Quinone + AA O- diphenol + dehydro AA A A +  ½ O2 dehydro AA + H2O With increasing Vitamin C concentration, more Vitamin C was made available to prevent the oxidation of phenols, thus the amount of oxidised phenols which contributed to the absorption at 420 nm was reduced and the browning index decrease. From the graph, the Vitamin C concentration that gave the lowest browning index was 80 mg. The browning index at this concentration was 86% lower than that of 0 mg. This showed that 80 mg was the ideal concentration which inhibits enzymatic browning happening in the apple cubes most effectively. Vitamin C concentration of 0 mg was used as a control in this experiment to show that Vitamin C did play a role in inhibiting enzymatic browning. The browning index at 100 mg was higher than that at 80 mg when it was expected to be lower. This may be due to another type of browning, known as non-enzymatic browning taking place in the apple cubes in which ascorbic acid was found out to play a role in some non-enzymatic browning. The non-enzymatic browning may have produced end products which also caused absorption at 420nm. As ascorbic acid affects non-enzymatic browning, the higher ascorbic acid concentration at 100 mg contributes to more non-enzymatic browning than that at 80 mg, contributing to a slightly higher browning index. [1] Evaluation In food processing industries, the average effective level of Vitamin C used for apple halves is 660mg/kg[2], which is also equivalent to 0.66mg/g. The total mass of all the apple cubes used in the experiment for each concentration was 45 g, so the ideal concentration of Vitamin C should be 29.7mg which almost three times lower than the ideal concentration obtained in the experiment. This may be due to errors and limitations which had arisen during the experiment. Apples are very porous and thus very difficult to treat. It is difficult to get ascorbic acid solution into sufficiently intimate contact with the fruit, which is important to maintain the quality of the fruit.[2] In this experiment, the apple cubes were only dipped into the Vitamin C solution and the solution did not have time to diffuse completely and reach every cell in the apple cubes. Besides that, this experiment was carried out under normal room temperature in which enzymatic browning occurs at a faster rate. The apple cubes were left at normal room conditions and constantly exposed to air, thus more ascorbic acid was needed to inhibit enzymatic browning as compared to vacuum packed processed apples. Moreover, a delay in adding ascorbic acid after the cutting of apples will cause permanent browning as the enzyme was not inactivated rapidly enough to prevent any appreciable oxidation to occur before ascorbic acid was added. [2] 3074 words The apples may be subjected to mechanical injuries during handling which may contribute to browning of the apples. Therefore, the apple cubes were handled as carefully as possible. A stainless steel knife was used to make sure there was no rust which could accelerate browning of the apple cubes. Different types of apples have different amount and types of phenolic compounds, substrates of enzymatic browning, which would affect the rate and amount of browning happening.[1,2] Apples of the same origin and type were bought at the same time at the supermarket to minimise this limitation. Further enzymatic browning may occur during the blending of apple cubes which may affect the final browning index. To prevent this, during blending, 50cm ³ of Vitamin C solution of that particular concentration which the apple cubes where dipped into was added. The quantification method used in this experiment has been simplified as the materials and apparatus available in my college laboratory was limited. The experiment can be improved using a more accurate and advanced method, polyphenol oxidase (PPO) assays [6,7] which measures the effect of Vitamin C on the activity of PPO directly so that the results obtained would be more reliable. Other improvements of this experiment include soaking the apple cubes longer in the Vitamin C solution and cutting the apples into smaller pieces to increase their total surface area to volume ratio for rapid diffusion of Vitamin C solution into the apples. Further studies on the type of food additives that affect the enzymatic browning of apples could have been investigated and their effectiveness compared. [6] Conclusion There is a negative correlation between Vitamin C concentration and enzymatic browning with 80 mg as the ideal concentration of Vitamin C which significantly reduced enzymatic browning by 86%. This was determined by the decreasing browning index as the Vitamin C concentration increases. Sources Evaluation Sources 1 to 4 are published books by food experts and also accredited universities. Moreover, books which are published are usually reviewed by other experts from that particular field prior to publication. Therefore, the information from these sources is reliable and factual. Sources 5 to 7 are online journals about Vitamin C and its effect on enzymatic browning, the quantification method of browning and the factors affecting enzymatic browning. These journals are peer-reviewed and so should contain sound scientific information. Furthermore, the information in these journals has been found to correlate each other, implying that they are highly regarded as reliable sources. Cumulative word count: 3349 words Sources 8 to 12 are websites which are well established and have many viewers. Therefore, the information they provide must have been screened and reviewed by experts to ensure they are sound and correct.

Reflective Essay on Reality Shows

Reflective Essay on Reality Shows Reality Shows should be Banned The main essence of reality shows is to put ordinary people in a social confined setting with extraordinary environment and activities with the aim of entertaining audiences with the illusion that what is going on is not scripted nor rehearsed. Most reality shows attempt to convince the audience that the participants of the show are being pushed to their physical, emotional or physiological limits in order to complete a specific task or attain a certain goal of which audience cheer on their favorite participant. With the change in times and technology most reality shows have gone over board and have forgotten the basic concept of reality shows and are now focusing more on entertainment than reality that has lead to increase in sexual exposure, humiliation and immorality. Reality shows have lost their way from original series like survivor to the new mediocre series of two celebrities living in a farm yard for a week. Reality TV has joined the ranks of day time entertainment and has l ost the spark of spontaneous originality from other forms of scripted entertainment. Additionally, the most famous reality shows worldwide are big brother and Idols; these two are examples of scripted and well rehearsed reality shows. In the just concluded episode of idols a judge was dared to sing out of the blue and it so happened just by â€Å"coincidence† that the band started playing a song which the judge joined in emphatically without hesitation. The crowed cheered and applauded for the â€Å"unexpected† performance by the judge. Such reality T.V. shows give viewers and more so children false hope of a â€Å"happily ever after† reality were heroes and heroines live thus insulting the intelligence of the viewers. In the case of big brother viewers are subjected to sex as a form of entertainment. Relationships formed in the big brother house give the participant a better chance of winning the competition and increase his/her ratings thus the audience spends time and money voting for the participant so they can enjoy seeing the participants relationship grow. And due to the full disclosure nature of the show all activities are broadcasted and shown live on our T.V. sets exposing and encouraging our youths, young adults and children to sex, immorality and promiscuous behaviors. Furthermore, the common comic saying â€Å"its funny until someone gets hurt, then its hilarious† comes to life in most reality shows. Producers of reality shows capitalize on the demise and misfortunes of participants. When a contestant falls down or gets hurt in anyway it is taken as a form of entertainment or comedy not knowing the humiliation and psychological trauma they instill in the participant. Examples of such shows are â€Å"show me the funny† â€Å"Real T.V.† and â€Å"Fear factor†. Show me the funny capitalizes on bloopers of home made videos which show family member having accidents such as hitting each other being bitten by a snake or having a ball hit them on their faces. Turning such perilous or even fatal accidents to o form of humor encourages children to view violence and accidents as vivacious events and not the precarious activities they are. Producers also capitalize on the eviction or the inability of a participant to complete a cer tain assignment. The humiliation and reaction of a participant being evicted or accepting defeat is a high point of most reality T.V. which is morally and ethically wrong. The failure of a fellow human being should be frowned upon and not celebrated. The planned scripting and acting that happens in reality T.V. shows insults the viewers intelligence. A good example of this is the most popular TV show on the planet, the WWE wrestling. Such shows give the viewers the misapprehensions that what is going on is ad hoc, spontaneous and impulsive and yet they are not. The physical abuse that is entailed in the WWE wrestling show is unfeasible, ridiculous and impracticable. No human being can with stand such maltreatment and continue to show aggression to his opponent with full body strength. Majority of the audience know that such reality shows are scripted and premeditated but to the young and young at heart, the level of belief and credence they have in reality shows is hazardous to their mental capability to distinguish authentic violence from fictional performances. Such reality shows affect the social interactions of youths. They encourage violence as a form of entertainment and not the atrocious, offensive conduct that it is. Suc h Reality shows have promoted violence in children which has consequently increased gang related bloodshed in America and violent behavior schools. Though most violent reality shows try and warn the audience against performing their impractical physical fetes and aptitude, audiences cannot help but to try out what they see on T.V. and in turn end up hurting themselves and others in the process. Contrarily the banning of reality shows would give us false hope of protecting our children from the bad aspect of â€Å"sex and violence† because it is not only in reality shows that our children are exposed to sex and violence, technology has made it possible for our children to access sexual contents and violent games and videos via the internet. Though banning reality shows would reduce the amount of sexual content they would be exposed to it would only pave way to new forms of sexual and violent entertainment which would conveniently reach our children. Reality TV shows are one but not the most sexually explicit forms of entertainment, so we should not elude our selves that banning reality television would solve the problem, it will only reduce it for a some time, until other forms of explicit entertainment come along. Banning reality TV will be breaking of international laws. It would be an infringement of basic rights, freedom of speech. Every and all human have the right to express themselves in a way they deem fit and so by banning reality TV show we would contravene with their democratic right to convey their grievances and views. With this in mind it would be erroneous to ban the shows since most of the producers know their rights and follow them to the latter, this will convey the violation of these rights and hence it will be impracticable. The viewers too have the absolute right to watch these shows and amuse themselves; banning these shows will create an international outcry from the viewers who derive pleasure from these shows, it will also be in breach of the viewers rights. We should also take heart in the fact that most people will se right through scripted reality shows. We live in an informed world where information is at our finger tips. The shallow scripts and predictability of mediocre reality TV are clichà ©s and with time audiences will distinguish between scripted premeditated and organized reality TV shows and the real thing. At the end of the day if a reality show does not appeal to your everyday life and situation then one should know that the show is scripted. More so with information and technology easy accessibility most viewers get to know the hollowness of reality TV shows and watch them primly for entertainment. This makes the banning of the shows irrelevant and unimportant because to the viewers they are more or less a form of amusement. Finally we need to accept that reality shows have fallen from grace and are not what they used to be. We need to ask ourselves who is to blame, the producers who make the reality TV shows or we the audience who give the producers reason to dramatize reality in a sexually immoral way that that affect the behavior and morals of our young. If the producers made real reality shows that speak to the day to day events of our lives would we watch them with the same interests we watch the current scripted shows? Would we still enjoy the true conflicts triumphs and struggles or are we already hooked to the soap opera type of reality TV that is being broadcasted through out the world/ are we our own worst victims, influencing the increase of sex violence and immorality that is reality TV shows? Or should we shift the blame to those who produce the shows? If we didnt create a market for low quality TV productions would our children be exposed to such appalling entertainment range? The question remains would it help if reality TV was banned? References Murray, S. Ouellete, L. (2008). Reality TV: Remaking Television Culture.(2nd Ed). New York, NYU Press.

Nationalism in All Quiet on The Western Front :: All Quiet on the Western Front Essays

Nationalism in All Quiet on The Western Front      Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Nationalism can be defined as having a sense of belonging and loyalty to ones country or nation state. Of all the European nations, France was the first to sport the idea of nationalism. Many countries became influenced by the French's ideas of nationali sm, As a result nationalism had spread throught out Europe by the nineteenth and twenteth century. One result that nationalisn had on Europe was, the wanting of unification. The people of nation states wanted their country to belong to. This wanting lea d to the unfying of Italy and Germany. Soon nationalism had increased the peoples confidedence., and a feeling of imperialism ran through the unified countries.   Unified countries such as France, Germany, Russia wanted to extend their empires.   But this Imperialism in Europe led to many conflicts between countries. All this Conflict eventually resulted in the begining of Worls War I.      Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   The causes of World War I were the intense nationalism that dominated Europe throughout the 19th and into the 20th century, and the establishment of large armies in Europe after 1871. Imperialism created a rivaly between nations and empires. The build up   of armies and navies created fear between nations. France feared Germany, Germany feared Russia, Austria-Hungary and Russia rivaled around Bulkans, Britain feared German's expanding navy, Slovakia wanted to free Slavian land from Astria-Hungary's apressi on. Italy was jealous of French and English colonies in Africa. Ottoman Empire struggled to survive in a hostile climate. Germany signed a secret alliance with Austria-Hungray and Italy, thus creating a Triple Alliance. France and Russia signed an Entente   agreement which was later signed by Britain, thus creating Triple Entante. Then Europe was divided into hostile camps. During this time nationalism had caused a golrified view of the war. Thise view showed how inexpirence the people of Europe were in war far. In Erich Maria Remarque's novel All Quiet on the Western Front, we can see that eventhough this gorious view contradicted the Germans soildiers expectations, they still stayed loyal.      Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   In the Begining of the novel we read that Paul Baumer and his class mates had volunteered to enlist in the war. But they were forced in to volunteering. Their school master Kantorek had filled their heads up with views of nationalism which glorified the war.

adversity :: essays research papers

Overcoming Adversity Questions 1.  Ã‚  Ã‚  Ã‚  Ã‚  He struggles with mental and social adversity Mental Adversity: Being misfortunately intellectually challenged. Social Adversity: Being misfortunately unable to communicate with people on the same level as us. 2.  Ã‚  Ã‚  Ã‚  Ã‚  Some of the difficulties that he faces in daily life with his schizophrenia are that after his hospitalization, when he is on the medication he can’t react to his wife, baby son, or anyone else. Other difficulties that he encounters is that he has 3 characters which he can only see with him all the time, which he learns to ignore so he can live his life off the medication, resulting in being able to communicate with others, and soon being able to teach again, being still unsure of who is real and who is imaginary. Before his schizophrenia is diagnosed he is stuttering because as he says to Charles â€Å"he doesn’t like people very much†. 3.  Ã‚  Ã‚  Ã‚  Ã‚  Charles- Charles’s role in John Nash’s life is to give him someone to talk to and to help Nash overcome the failure he encounters since he believes that it is improbable to fail, by doing this, he helps Nash find himself, and helps him come up with his economic equation that he later receives the Nobel prize for. William Parcher (Big Brother) - He helps John Nash find himself in the way that I believe he is helping his schizophrenia come out due to the missions which are given to him which involve cracking Russian codes. After Nash believes he was nearly shot at by Russian Spies, he becomes very scared of people in black and is always looking out the window for the Russian spies who he believes are going to kill him, and because of this his wife, Alicia calls a Marcy (Charles’ niece) - 4.  Ã‚  Ã‚  Ã‚  Ã‚  His hospitalization is prompted by him being scared of everything, since he believed he was shot at by Russian Spies. His wife is getting scared by him acting so crazy, and always peering out the window looking for Russian spies. 5.  Ã‚  Ã‚  Ã‚  Ã‚  The thing that prompts his second attempt at being hospitalized is when Agent Parcher points a gun at Alicia’s head, and because he believes that William Parcher is real, he pushes him but in the process also pushes Alicia, and scares her immensely. John’s reaction is upsetting as he dose not want to go there and wants to move on, without taking the pills and live a life where he can react to his wife and hold his son.

Jack Hayward High School Essay

Jack hayward is a very large school. The school is located in Pioneers loop. Jack Hayward is the largest government school in Grand Bahama. The color of the school is yellow. At the school we have about 60 classrooms in the entire school. In 2010 the school was divided into two divisions the junior high school which ran from grades 7-9 and the senior high school which were from grades 10-12. However, the government decided to rejoin the two school back together in 2012. On the school property we have our course area, an activity field where we do our outdoor activities. On the school campus we have a volley ball court, basketball court , soccer field and a gymnasium. The student body of Jack Hayward is avery different set of students. Each student has a different personality; some students are quiet while on the other hand the other students are very loud and boisterous. The students of Jack Hayward has grown to more than just a student body over the years, they have grown to be a family. And like every family we have our problems. Some students at Jack Hayward are very short and some are tall. The students of Jack Hayward are a set of well educated students. The teachers of Jack Hayward are highly educated, and they believe that no child should be left behind either work below their potential. Each teach wants to help their students and would do whatever it takes to get the child’s mind flowing. The teachers at the school makes sure that the student gets all of his/her work done. Some teachers take time out of their personal time to help a student with work. And that’s what it’s all about at our school.At Jack Hayward we have a large variety of extra curricular activities such as the Governor General Youth Award or better known as GGYA, Elite Girls Club, Junior Elite Girls Club, the karate club and so much more. We even offer after school classes for students that need extra practice with their school work.

Health and Social Care P5 Essay

Multi agency working This is where professionals from multiple agencies meet together to work towards the best possible care of an individual. They will combine their skills and do a single assessment to assess needs of the client, as opposed to each professional doing an individual assessment. Working in partnerships with adults using services This is where encouragement for the use of services helps to gain trust between professionals and clients or their families. By ensuring of policies and working routines, then the cared for individual can feel more confident that they will be able to flag up any concerns, worries or comments. It promotes a better relationship between cared-for and care-giver. ISA This protects vulnerable adults from people who may want to abuse them, or have a history of abusing. Before a paid worker or voluntary worker can work with vunerable adults, they will have to be vetted and have a check for no prior history of abuse. If a person has a history of abusing, then they will be placed on a ‘barred’ list and will then be unable to work with vulnerable people. This means that employers will have to receive appropriate references, have a DBS check done and check the barred list, before they can employ a person to work with vulnerable adults. Criminal Records Bureau People who wish to work with vulnerable adults will have to undergo and in-depth DBS check before they are able to work with vulnerable people. This check looks at their criminal history. It will show any previous cautions or convictions. No Secrets This guideline means that any group, no matter how big or small, must have a set of policies and guidelines about what is expected of the people who work within the organisation. It shows staff members what is appropriate and inappropriate care. Codes of Practice This sets standards for all people working with vulnerable people, such as nurses and midwives. Usually these codes of practice are overseen by larger bodies that regulate the workers. People who do not follow the codes of practice may be unable to remain in their chosen profession. National Frame for Good Practice and Outcomes in Adult Protection This sets a group of national standards or service models to show how best to deliver a service. It promotes multi agency working to provide the best level of care for a service user. Dignity in Care initiative This is a campaign to stop lack of respect show to service users and to ensure that their dignity is maintained through good and positive service. It encourages challenging of poor service or lack of respect. Human Rights in Healthcare This is assists and promotes the use of human rights practice in work within delivery of care services, particularly within the NHS. It encourages fairness, respect, equality, dignity and autonomy. Closer working between professionals This means that records to care will be made and then logged so that the care can be noted and continued or altered. It means that concerns can be shared and can bring attention to alterations in behaviour towards particular members of staff or visitors. It can also log any illness. The communication means that care givers can work together to provide continuous care. Care Quality Commission This ensures that all organisations under their watch are working to a set of rules and regulations that apply to them. They regulate the care given and inspect institutions to ensure that optimal care that conforms to regulations is given to all of the people in its care. Organisational policies This teaches staff what is expected of them and what is inappropriate. It also means that a complaints procedure will exist, so that people who  believe there is a problem with care given can be challenged fairly, whilst people are protected from any possible ill-consequences of complaint. This also means that whenever a new policy is enacted, that appropriate staff training will be undertaken and explained. It ensures that staff are well aware of any consequences as a result of abusing. Decision making forums This ensures that the decision making process is kept clear and does not remain secretive. It gives individuals the chance to be an active member in the decisions that affect their care or their lives. They can be supported to make the best decision that will best affect them. It gives an opportunity for opinions and views on it to be explained, alongside with any procedures or guidelines that may be in effect as a part of the decision. Whistleblowing This is where a member of an organisation informs members an employer or a regulatory body of ill-practice within the organisation that they work in. They will be protected by the Public Interest Disclosure act, meaning that they will be appropriately protected from any suffering that may be caused by an individual raising awareness, such as dismissal or bullying. Effective relationship building This means that relationships between service users and professionals are kept appropriate and the duty of care remains the main responsibility. The worker must work to a set of guidelines or accepted values. The relationship between user and worker must remain professional and not overstep boundaries set by professional bodies. It means that whilst the wishes and dignity of the user will still be kept, the relationship will be equal yet maintain the importance of the status of carer and cared-for. Principles of care