Behavioral Psychology Assignment Essay Example | Topics and Well Written Essays - 750 words

Behavioral Psychology Assignment - Essay Example Eating a lot of food and healthy quantities of vitamin-enriched food can lead to quicker and more complete development in a baby. For example, eating foods that are high in fat increases the development of the myelin sheath in neurons, which prevents degenerative neurological conditions. The nicotine in cigarettes can cause birth defects as well as lead to a premature birth of an undeveloped baby. 3. Many childhood and developmental psychologists acknowledge that children are always learning through observation. Children see actions performed and then integrate them into their personality. This can be proved using the famous Bobo doll experiment conducted by Bandura, which showed that aggressive behavior can be learned through observation. 4. The first stage is trust vs. mistrust, which occurs during infancy. Here the biggest hurdle to overcome is establishing the trusting relationship with the caregivers. The second stage is Autonomy vs. Shame and Doubt. Here the main source of anxi ety is learning to become self-sufficient or being forced to rely on others. The third stage is Initiative vs. Guilt. This is when the initial development of a consciousness starts with the fundamental question of whether one is good or evil. The fourth stage is Industry vs. Inferiority. Here, one focuses on what can they do in order to be a successful member in society. The fifth stage is Identity vs. Role Confusion. This is where the main neuroticism of self starts in that a person must establish one’s identity. After overcoming this stage, they enter the sixth stage of Intimacy vs. Isolation in that they enter a stage dominated by the searching for acceptance and relationships. In the seventh stage, Generativity vs. Stagnation, one looks back and says what do I have to provide for something of value for society. The last stage is Ego Integrity vs. Despair. In this, the main question is based on looking back on one’s life and asking themselves if they accomplished wh at they wanted. 5. In college, a student must become more independent and aware of one’s own finances. Being considered an adult, they must learn how to function and prioritize the usage of funds. In terms of personal development and social development, they are both interconnected in that friends will form the primary network of support. Therefore, the development of the individual is based on a collective scale. 6. The first need is that of physiological needs. In domestic violence, this is maintaining oneself as far as keeping away from injury and promoting good health. The second need is safety and that the person must feel safe both in a physical sense and in a psychological sense. The third need is through love/belonging. Having a good social support and feeling loved is essential in maintaining psychological congruence. The fourth need is self-esteem in that the person must feel confident in himself or herself. The last level is self-actualization and requires the pers on to transcend the fact they have experienced domestic violence and gain new insight from the experience. 7. Industrial psychologists operate on operant conditioning, which comes from transactional leadership principles. The uses of reinforcements are used to increase a desired result and the uses of punishment in order to make sure things are done in a proper manner. 8. Syphillis is a bacterial infection that is a sexually transmitted disease, which spreads as a result of contact

Compare or Contrast Sonny's Blues & Essay Example | Topics and Well Written Essays - 750 words

Compare or Contrast Sonny's Blues & - Essay Example ers try to conceal their true identities but they do not understand that they cannot disconnect themselves from their history and that their identity remains intact with their history. Sonny’s Blues characterizes Sonny and his brother as two counterparts of African American race. Sonny wants freedom from suffering while his brother accepts everything and locks his true personality. Both of them try to get rid of Harlem as its environment was criminalizing its inhabitants. According to Baldwin, disaster waits for the dwellers of Harlem and â€Å"some escaped the trap, most didn’t†. Sonny’s brother shows submissiveness by accepting what comes his way while Sonny stands as a revolutionary. In Everyday Use, Walker portrays two sisters, both standing in contrast to one another. Maggie accepts her identity and is submissive while Dee rejects her identity and wants freedom and proves that she is different. She feels that she is oppressed by her past as after telling about her changed name she says, She feels herself oppressed being a part of her race and wants to get rid of her identity. However, she cannot break her linkage to her roots. Both the stories reveal that the African Americans even after gaining freedom go through a phase that is depressing and pressurizing for them as they still consider themselves subjugated or ignored by the society in which, they exist. Some characters try to break their links with the past but they cannot, however, some accept their status and own their history. Sonny and Maggie want to lead their lives by being attached to their heritage and fight with their own selves to know better about themselves. Sonny as an African American boy takes refuge in crime to some extent and later on in Jazz music while Maggie takes refuge in her home and accepts her status and feels herself connected to her history and is the righteous owner of her mother’s belongings for which, she is proud of. Jazz music stands as a source of connection for

Religions of the Caribbean and Latin America Essay

Religions of the Caribbean and Latin America - Essay Example This religion is seen not only in Haiti, where its origins lie, but also in Mexico and South America, and most famously in New Orleans, where its practitioners have included Dr John, the shaman Drummer, and Marie Laveau, the New Orleans healer. It is from the academic studies of this religion that we have received some of the most powerful images of modern mystery faiths. It is also known as Vodou, Vodun, and many other variations, depending upon the writer concerned. As at attempt at compromise, Voodoo will be used to discuss the Haitian religion as a cultural signifier, while Vodun (which means spirit or sacred) will be used to discuss the actual religion of the area. Vodun, moreover, is not the only religion in the area based upon the entwined influence of African Gods, Christian imagery, and native American shaman faiths. Other interesting religions of the area include Santeria, the faith of the Yoruba in Cuba and the Diaspora, Candomble, and Umbanda. These three religions are referred to under the umbrella term of ‘Macumba’.'Macumba'. While this essay will study the differences and similarities between the Vodun and Santeria, the other religions of this region are also worthy of mention, as they have produced transculturation in differing ways, especially Umbanda, which is unusual even for the area: Umbanda in perhaps the youngest of these forms only emerging in 1904 and strangely enough being a fusion not of Christian and African beliefs, but Hindu, Buddhist and African beliefs. (Patrice, 2003, page 7) Even such a well-known religion such as Jamaican Rastafarianism, which is fundamentally a Christian religion, combines elements of a pan-African religious perspective, including There would be a mystic return to the African homelandlinked to notions of cultural recovery through a spiritual connection to the African homeland. The belief in the soul's return to Africa after death was widespread in the Caribbean. (Olmos and Paravisini-Gebert. 2003, page 156-7) Rastafarianism is a connection between the deeply religious Christian community, and the equally religious Pan-African faiths of the Caribbean. Furthermore, the idea of a spiritual movement back to Africa after death ties it in strongly to the Vodun, Candomble, and even Espiritismo, which is the Creole interpretation of spiritualism in areas such as Cuba, Puerto Rico, and the Southern states of the United States. In all the religions of the Caribbean so far discussed, the importance of spiritual connection with the dead, with ancestors in Africa, and direct contact with the gods, or Lwa, who will be discussed later. Voodoo is seen by outsiders as a very 'dark' faith, one in which the priests and priestesses kill their enemies through magic, the famous 'voodoo' dolls, and rites which involve animal sacrifice (and human sacrifice too, it is alleged). Other myths of voodoo imagine the creation of many Zombies as workers, have become the staple of horror movies, and TV shows such as 'Hex'. Santeria, while associated with Vodun, concentrates much more upon the worship of Gods in the guises of Catholic Saints. The very name means 'Worship (or way) of the Saints", and so provides a perfect example of the mixing of Christian and African religions in this melting pot of faiths known as the Caribbean. This essay seeks to analyze the true religions of Vodun and Santeria, approaching the faiths through a history of the people, from a consideration of the cultural influences of both religions, to the nature of the worship before Slavery was abolished. The role of Voodoo in Haiti and New Orleans will be considered,

Issues Regarding the Global Environmental Ethics and Green Spiritualit Essay

Issues Regarding the Global Environmental Ethics and Green Spirituality - Essay Example In the individualist deontologist approach, the adult mammals are thought to have more value than other species. As per ( Palmer,2011,pg.20)â€Å"These environmental ethicists consider that individual organisms have value in themselves, the value that is not necessarily linked with experience, nor to do with states of affairs within the organism. In the holistic approach, the whole of the living beings and the ecosystem is considered as an aesthetical unit.T he most appealing approach is the holistic approach because it considers all living being and ecosystems important. The relationship among living being and nature is given a spiritual meaning. In that sense, we have the obligation to protect nature as our home and Mother. Nature is our home and we need to see the environment as ourselves because of its destruction we destroy ourselves. We need to amend environment policy to reduce air and water pollution, global warming and animal extinction. The author Patrick Dobel in his essay greening of spirituality attempts to bring forth the idea of how religious values the environment and living beings. He has written about the traditional Christian and Jewish view on the environment by giving reference to the Biblical text. The Judeo – Christian view on environmental ethics is presented by the author. He writes that Christianity is an environmentally friendly religion which is peace-loving and tolerant. He argues against people who think Christianity manipulate the environment. He believes that Christianity supports caretaking of environment and sharing benefits equally among all. Patrick Dobel states that the stewardship imperative supposes that the ethical, as well as ecological restrictions, are endowed, adding the mandate to disburse the gains fairly (28-32) The author claims that both Islam, Native American tribal religions have exploited nature. The author does believe that the environmental crisis has its roots in the western world. Industrialization occurred first in West and hence they used natural resource excessively which accounted for environmental exploitation.  

Two Thumbs Up for Phantom of the Opera Musical Essay Example for Free

Two Thumbs Up for Phantom of the Opera Musical Essay The musical play Phantom of the Opera is really extraordinary. The Angel of Music is really a catchy song that put viewer’s attention on stage. The actors and actresses managed to do their performances with majestic skills and enthusiasm. The presentation of design and visual arts added an overall impact on the play. Various points that were highlighted in the play were props, musical score, voicing, choreography, the story and the turn of events. Being able to see the musical is a once in a lifetime experience. The major characters are well selected and they are credible enough in playing their roles. Most song performances are acted out with richness and smoothness of their voices as they sing and act in the entire stage. The songs were also well selected and no doubt that it captures the mind and soul of viewers. It feels like they were also in the stage acting out and singing all throughout the show. There are parts of the introductory scenes that were too fast phased. There are some parts where could have been prolonged to provide a clear and deep meaning of what is intended for the whole story. One thing that is notable is the scene of Mega and Christine as they sing the song â€Å"Angel of Music†. The song has both clarity and ambiguity in a sense. The message of Christine while singing the song exhibited clarity. For once, she was able to show that there is an â€Å"unseen stranger† and this is the angel of music who has been teaching her and helping her excel in singing for the people. This made the audience more endowed to the scene and carefully watches the progress of Christine’s story. The characters of Phantom and Christine are really amiable. Though Phantom’s character is monstrous, it still catches sympathy from the audience because of the way the actor played his part. Same with Christine’s character who is really well refined and her expressive eyes are really endearing. Her transition from a simple lady to a wonderful woman in the end proven that she is worthy of all happiness in the end. The antagonists in the play also did a fantastic performance on their part. Overall acting of the characters made viewers a clearer understanding of the whole story. They acted out with elegance and professionalism. The lightning and music sets the mood of the audience. Taking an eye off the stage means losing the chance of seeing more surprising moments for the piece. Costumes are designed with brilliance and freshness to make the audience up to date without loosing the era of British touch. The lights set the mood of the audience along with the music and sound effects to predict future scenes and make them more fasten into their seats. Facial expressions of the actors and actresses made the story more meaningful. It allows audiences to unite with their lamentations and triumphs in the whole musical. Phantom of the Opera has a dramatically and artistically focused story that hinges on a series of conflicts. Christine’s character is redefined by her surroundings as well as the other people around her. The musical theme, motifs and textures really depicted the development of the character, attitude and emotion of characters. The creativity and vividness of the musical made it really memorable. Audience will remain fastened into their seats from the start until the end. It showcased undying effort and enthusiasm of casts and crews. The entire musical was able to put the script into the big picture without sacrificing anything. It revealed the artistry of each person on and off stage. The Phantom of the Opera is truly great. The moving performances will never bore any single audience. It keeps the crowd alive and makes them feel like they belong on each and every scene. This musical is worthy of your time, money and effort. Given the chance to rate this piece, I will not hesitate in rising up two thumbs. The best words to describe it are perfect, brilliant and magnificent. A stage musical to die for.

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.

Lundie Conservation Area Analysis

Lundie Conservation Area Analysis Introduction The purpose of this document is to identify the character and appearance of the Lundie conservation area and also to define special qualities of architectural and historic interest. This document is seeking to find out if the area merits being considered as a Conservation Area and the protection it merits. This information will be used to manage change in the Conservation area to ensure its preservation or enhancement. The character analysis in this document, together with Angus Council’s Development Plan and Advice Notes that relate to development in conservation areas, will inform the assessments of development proposals and other changes against the impact on the character or appearance as stated in the Planning Act, 1997 under the Listed Buildings and Conservation Areas. There are major parts of the character and appearance of Lundie that cannot be overlooked that, they need to be stated as guidelines for designers and developers to conform to. Character appraisals provide the opportunity to inform residents about the special needs and characteristics of the area and help developers identify and formulate development proposals. 1.1 Purpose of the Guidance This appraisal will be a tool which be used to control and manage and also help to point out the special interest and also be abreast with the changes in the area. It serves as supplementary planning guidance to the Angus area council. The design guidance established will aid the assessment of development proposals. 1.2 Objectives of the Guidance The character appraisal will; Provide background information regarding the historical and architectural interest of Lundie, in particular the conservation area Review the existing conservation area Help local authorities to develop a management plan for the conservation area by analysing what is positive and negative, and identify opportunities for beneficial change or the need for additional protection and restraint. 1.3 Methodology Visual Analysis and Art-Historical Analysis was used in this document to appraise the character of Lundie conservation area. Aesthetic, Perceptive and Phenomenological Analysis was used as the basis for the general Visual analysis. It, thus, is an attempt to relate judgment from visual analysis through what was experienced with my eyes by moving through the conservation area, navigating my way from one place to another by identifying landmarks and also by looking at the emotional and conceptual connections co notated through the ‘meaning’ of the place and ‘structure’ of the place to the particular assessment criteria such as scenic beauty, what makes the place deserve the status of a conservational area, architectural interests, archaeological interests and community historic preference. The main purpose of this kind of study is to identify, measure, and evaluate the characteristics or qualities of Lundie Conservation area. Art-Historical Analysis was also u sed to analyse historical and monumental interests in the area by recording the historical, archaeological and architectural character. Existing literature on Lundie conservation area was also consulted. Though realising the fact that analysis by aesthetic qualities is very personal, depending highly on the individual’s taste and socializing experiences, using the other forms of analysis mentioned above which in is not subjective but to some extent objective, helped to achieve a balanced character appraisal. 1.4 Location and Setting Lundie is a parish and small hamlet in Angus, Scotland, 10 miles (16km) northwest of Dundee, situated at the head of the Dighty valley in the Sidlaws, off the A923 Dundee to Coupar Angus road. In 1882-4, Frances Groomes Ordnance Gazetteer of Scotland described Lundie like this, â€Å"Lundie, a village and a parish of SW Forfarshire. The village stands 3 miles WSW of Auchterhouse station, 6 ESE of Coupar-Angus, and 9 NW by W of Dundee, under which it has a post office. The parish is bounded N by Newtyle, E by Auchterhouse, S by Fowlis-Easter in Perthshire, and W by Kettins. Its utmost length, from W by N to E by S, is 4 miles; its utmost breadth is 3 miles; and its area is 4296  ¼ acres, of which 1075/6 are water†. 1.5 Reason for Designation This is an area of special architectural or historic interest, the character or appearance of which it is desirable to preserve or enhance. The Conservation Area will consist of the whole village of Lundie, including: — The Manse, Smithy Cottage, Gamekeepers Cottage, (The Edinburgh Gazette 27 September 1991). Lundie has significant architectural and historic interest as. The Lundie parish church which was dedicated to St Lawrence was once the property of the priory of St Andrews. Inside the church is a War memorial plaque commemorating parishioners who died in World War 1. Preserving and enhancing these key features led to the designation of the whole village of Lundie as a Conservation Area in 1991. 1.6 Lundie Conservation Area and The Conservation Area Boundary Lundie Conservation Area was designated on 8th of July, 1991 (The Edinburgh Gazette 27 September 1991) and an Article 4 put in place on the 16th of September, 1992. (The Edinburgh Gazette 20 October 1992) Using the Church as the pivot, the conservation area encompasses the main Lundie village where most of the properties are. It starts from the Smitty Cottage on the north-western side, goes around the Sawmill Cottage on the north then down to Kirkton FarM Cottage. It continues down to the Old School all the way to Oaksydix building on the south-eastern side, then around the Lundie Mill and goes up along the road to Rowanholme building. It then goes down along the road on the left towards the Manse building to the south. It then goes up north to the Well and then extends to the right towards the Village Hall past the Pump to Smitty Cottage. 1.7 Conservation Areas More than 600 conservation areas are in Scotland and of this, 19 are under the Angus Council. Conservation areas can be said to be places within or the entire village, town or city which contain areas of special historic or architectural character which needs protection or enhancement. They are designated by planning authority as being areas of special architectural or historic interest, the character or appearance of which they have the desire to preserve or enhance. These interests create the character of an area and any new development should be carefully assessed to ensure that it if permitted, will blend into the character of the area and not cause a blight on the character of the area. Designating a conservation area should not be seen as prohibiting change but as a means to carefully manage change to ensure the character and appearance of these areas are safeguarded and enhanced for the enjoyment and benefit of future generations. The public are consulted on any proposals to d esignate conservation areas or change their boundaries. The management of conservation areas is under the management of the local authority it falls under. 1.8 The Legal and Policy Framework Conservation areas identification can be traced back to the coming into force of the Civic Amenities Act, 1967. The government BY then recognised how important it was to protect areas in totality as against individual buildings, from indiscriminate developments and wide scale demolition of buildings in areas selected for slum clearances. Therefore, while individual buildings of special or unique characteristics may be of important, what should be considered is the group value of the buildings in the area, the buildings orientation, street design, public space and greenery which all contribute to the character and identity of a place. Considering it carefully, these same factors make up or come together to form the character of a conservation area. This 1967 law is now one way or the other replicated in The Town and Country Planning Act, 1990 and The Planning (Listed Buildings and Conservation Areas) Act of 1990. The Planning Act of 1990 empowers local planning authorities to review a lready existing conservation areas within their jurisdiction, designating new areas and coming up with character appraisal or place analysis and management plan proposals for the protection, preservation and enhancement of these conservation areas. Consent is required from the appropriate authority for any activity that is going to change or in any way affect the character of the area. The character or appearance of a conservation area through the demolition of a building and/or the construction of a new building can be significantly altered and lose some of the justification for its designation. 1.9 Conservation Areas in Angus There are currently 19 Conservation Areas in Angus of which Lundie Conservation Area is part of and six of them including Lundie conservation area have Article 4 Directions on them. The Article 4 Directions are further ways of making sure that these conservation areas maintain their character and uniqueness. There are additional laws that control the way in which buildings can be altered and planning permission is needed if such alterations are deemed to affect the character of the conservation area and trees in conservation areas are no exception. Angus Council is committed to preparing character appraisals for all the conservation areas under it and in addition it also publishes guidance on matters affecting these conservation areas. A planning application which is seen to have the potential to disrupt the character of a Conservation Area must be published in the local press and a notice posted near the site. Angus Council must then give a 21 day period for objections and comments to be put across before considering the application.