Implementing Integrated Health Promotion And The National...

Introduction According to Victorian Health Department and Human Services, Integrated Health Promotion is â€Å"a funding source available to community and women’s health services across Victoria to support local delivery of evidence-based prevention and health promotion initiatives†. And more than 130 health services such as community health, rural health, women’s heath services, and others are funded to bring integrated health promotion to citizens (Department of Health and Human Services, n.d). Healthy Together Victoria (HTV) Healthy Together Victoria (HTV) is a project that is funded by the State Government of Victoria and the Australian Government via the National Partnership Agreement on Preventive Health (NPAPH). This project aims to improve Victorian’s health by applying integrated health promotion approach. This program is a complex systems approach to help to reduce the risk factors of chronic disease such as obesity and diabetes-type 2 among Victorian people. This approach focuses on addressing health risk factors that impact on people’s health and wellbeing, families and communities. The purpose of HTV is to create the health promoting environments in the place where Victorian spend almost their time such as school, workplace, shops, child care centers, food court, and sporting clubs. These are places where Victorian study, live, work and play (Healthy Together Victoria (HTV), n.d). HTV include policies and strategies to assist wellbeing across Victoria for allShow MoreRelatedNanotech 1AC Essay13565 Words   |  55 PagesRegulation of Nanotechnology,† 03/12/2012, http://www.tierramerica.info/nota.php?lang=engidnews=3920olt=568, AC) MEXICO CITY, Mar 12 (Tierramà ©rica).- Nanotechnology, which is currently unregulated in Mexico, could pose serious threats to human health and the environment, cautions a new study. 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Uses and Abuses of Internet - 1705 Words

The Uses Abuses Of Internet The Internet started out as a small military experiment some 35 yearsago, the Internet is quickly becoming one of the most popular forms of communication. There is a present population of about 40 million usersworld wide, and it seems to have a very promising future. The Internetis uncensored and almost impossible to monitor, it is a breeding groundfor all sorts of offensive and derogatory information. On the other hand,it is probably the biggest single source of data in the world broughthome into your personal computer. Will this form of communicationsurvive in the future, or will it simply die out as many others have in thepast? The RAND CORPORATION built the first nodes of the Internet36 years ago, and†¦show more content†¦Thisis going to be a debate for the future, one that could determine if theInternet has a future. While just like everything has its advantages andflaws the same way Internet has created advantages problems for theusers. Internet has shrunk the vast so cieties into a global village. Peoplearound the world interact with one another through various chatrooms, people from various countries interact with one another to knowabout their societies, gain information, their lifestyle, their culturalnorms, day-to-day updates about whets happening in the world.Internet is the main of information people can gain information rangingfrom big issues to minor day-to-day information. People can log on tothe Internet to seek out information about religion. Housewife canbrowse to download recipes; people read the latest news on Internet canget information about the best institutes in a country. Internet users canshare their views and expression by joining chat rooms through whichthey can give info regarding a problem can debt about the globaleconomy and the latest crisis. Internet has solved the problem of the distance gap, which used to use to hinder the problem of timely deliveryof documents or information. 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Personal Scarlet Letter Free Essays

La Seanda Hendrick AP English Ms. Avallone Period 2 October 10, 2012 PERSONAL SCARLET LETTER ESSAY Insecurity, a word we’re all familiar with. A person’s insecurity is a reflection of one’s self-esteem and pride within their self. We will write a custom essay sample on Personal Scarlet Letter or any similar topic only for you Order Now There are many things I am insecure about: my face, my weight, my body, the list goes on. These are all things that I believe are flaws about myself. I tend to think that everyone is against me. As if I am everyone’s enemy. That no one is as genuine to me as I am to them. My flaw is overthinking. Always over analyzing someone’s words or actions into what I assume they are meant to be. This major flaw of mine I believe is the cause of my insecurities. Over thinking has caused me to stress myself out over minor situations that could have easily been avoided. I developed early, very early, as early as 7 years old. In my young mind, I thought I was just like everyone else. That was until someone finally spotted it out, making me aware of my abnormality. This then made me feel self-conscious about my physical appearance. For years to pass, I continued to believe that my abnormality was wrong. As if I was supposed to look like one thing but did not. I hit puberty before anyone of my age. I was the tallest amongst my friends and classmates and the most developed. Boys at my age did not look at girls that were â€Å"bigger† than them, or looked older than them. They were interested in girls that looked their age, which was only about 9 and 10. I did not take this as â€Å"I’m too good for them† or â€Å"They’re not on my level yet. † I took this as â€Å"boys don’t want me because I am ugly. † I would think that people only wanted to befriend me just to have a reason to laugh at me, or make me cry – considering I was a huge cry baby – I would think no one genuinely wanted to be my friend. We are all taught to watch our surroundings and who we allow in our lives. After all, you are a reflection of those that you surround yourself with. As I’ve grown up and have matured, a lot, I am still very self-conscious, but I choose not to let people know. All the hurt and agony I feel, I hide and keep to myself. It can hurt to hear the truth, the desire to know the truth but afraid of what the answer may be. This is where the overthinking plays in. The simplest thought, I over analyze and interpret in my own way and this can most likely cause me to come up with conclusions that were never discussed. These thoughts that I come u with tend to bring me down, making me feel worse than before. My mind is consistently in motion, I am always processing something. Without the peace of mind I desperately want, I will always scrutinize everything. This is a truly personal flaw that no one could ever point out, much more complex than any physical â€Å"flaw†. I have grown to not care what people have to say about what may seem as a flaw to them but I still undergo a personal struggle of attempting not to over analyze situations and allowing them to solve itself instead of making up a solution in my conflicted mind. How to cite Personal Scarlet Letter, Papers

Hospitality and Gastronomy Social - Private and Commercial

Question: Discuss about the Hospitality and Gastronomy for Social, Private and Commercial. Answer: Introduction Hospitality is a personal, social, and commercial (hotels and tourism) performance that involved the generousness, kindness and functional services required to meet the basic needs of a specific person of concern whether it is a guest or relative or stranger. The most basic requirements addressed in hospitality are food, drink and accommodation. The general meaning of hospitality is similar for all countries, languages, cultures and societies at the global context (Dredge, Airey Gross, 2014). Now, in contemporary society, hospitality is more of a science and management process for its commercial utilisation in the hotel, tourism, healthcare, and co-operate socialisation industries (Chen, Sloan Legrand, 2010). Another most important science that runs parallel with hospitality is gastronomy. These are two different disciplines but are linked in a manner that there is no hospitality without gastronomy or no gastronomy without hospitality (Croce Perri, 2010). According to Hemmington (2007), gastronomy can be considered as a part of hospitality that deals with food science, nutrition, safety and satisfaction whereas hospitality senses the structure of gastronomy describing the manner in which food is served, enjoyed and loved by people. The Gastronomy from traditional times is described as the art and science of good eating. The word gastronomy is the collaboration of Greek words gastro meaning stomach and nomos meaning law that is considered as food and culture in the contemporary hospitality industry (Dredge, Airey Gross, 2014). Hence, gastronomy and hospitality are two different sciences that run in a parallel manner initiated from education to practical implementation. Both are considere d as science of pleasure and internal satisfaction that work in a collaborative manner at personal, social, as well as commercial level (Chen, Sloan Legrand, 2010). According to Hemmington (2007), the general understanding about gastronomy and hospitality remains same at the global level but the techniques and processes applied in both field are different from region to region or culture to culture. The African gastronomy and hospitality techniques are surely different from that of Japanese or visa versa. Therefore, gastronomy and hospitality studies also show variations in different locations, but the basics of both remain similar irrespective of culture and locations. Introduction to research essay This research essay is the application of learners research skills, knowledge and practice to demonstrate a clear understanding on the basics of gastronomy and hospitality from traditional to contemporary society. The research essay focuses on explaining the history, concepts and theories related to both sciences with the help of available literature sources. Further, understanding the concepts and acceptance of Korean food in terms of gastronomy and hospitality. The research includes a critical analysis of alternative hospitality paradigms and their impact on the future practices and development of Korean food. Significance of research essay This research essay is significant for understanding the basis behind gastronomy and hospitality as a science of pleasure and spiritual satisfaction. By researching on history, concepts, issues and theories a clear viewpoint about both gastronomy and hospitality is generated to further understand their relationship with each other. The critical analysis performed on the aspects of alternative hospitality paradigms helps to understand their approaches to eliminate the issues in hospitality and gastronomy as well as their future importance with reference to specific Korean food. Aim The research essay aims to understand the concepts of hospitality and gastronomy from traditional to contemporary society. Further, analysing the impact of alternative hospitality paradigms on future of Korean Food practices and development Objectives To understand the concepts, theories and issues related to hospitality and gastronomy To understand the relationship between two interdisciplinary sciences of gastronomy and hospitality To understand the basic concepts of Korean gastronomy and hospitality To critically analyse the alternative hospitality paradigms and its impact on the future of Korean food To conclude about the impact of alternative hospitality paradigms on the future of hospitality practices and development in Korea Literature review Hospitality (History, concepts and theories) Hospitality is a phenomenon that exists as social behaviour since the civilisation dwelled in mankind. In traditional scenario hospitality was considered as means of socialisation derived from Latin word hospes that means guest or host. Bob Luitweiler provided the first noticeable hospitality service in 1949 in the form of Servas Open Doors, a non-profit organisation helping in International peace development. Further, John Wilcock made travel directory in 1965 describing the desire of his friends while travelling to host each other (Dredge, Airey Gross, 2014). According to Lashley (2015), since ancient times, global concepts of hospitality vary from region to region. In Indian culture hospitality means to address guest as God, in Greece hospitality is considered as the spiritual practice, in Judaism hospitality is serving guest whereas in Pashtun culture hospitality means respecting guest without hope of any return or favour. However, hospitality in Korean culture means serving gue st means serving humanity in best possible manner. Mand, Cilliers (2013) indicated that previously hospitality was a service related to personal and social interest. But, in contemporary society hospitality has adopted a commercial structure of hotel and tourism industry. The collaboration of hospitality management, gastronomy, food services safety, tourism management, hospitality and tourism marketing together forms the contemporary hospitality. Figure 1: Collaborative presentation of hospitality and tourism industry (Source: Dredge, Airey Gross, 2014, p.45) In traditional concepts studied by Muller (2010) hospitality was considered as experience and behaviour, which leads to the development of characteristics like kindness, generosity, friendship and relationship. The psychological theory of social exchange and cognitive development theory explains this traditional concept of hospitality. As per social exchange theory, hospitality is a manner to establish social relationships between guest and host that help in the positive social development in cognitive behaviour. Further, cognitive theory indicates that hospitality flourishes generosity, kindness, and patients in the behaviour of a human being. According to Symons (2013), hospitality adopts the concept of equity, where all the guests are treated with equality to meet the principles of hospitality. Further, Lashley (2015) indicated that concept of hospitality in various regions is strangers security where hospitality is a sanctuary. But, the commercial hospitality industry involves the collaboration of all basic concepts of traditional hospitality with Maslows Hierarchy Theory of needs. The pyramid of Maslows theory indicates that if hospitality services do not meet the need of people than it is difficult to reach the upper level of the pyramid. The basic needs covered in Maslows pyramid involves all needs like food, drink, shelter, security, sleep etc. Figure 2: Maslows Hierarchy of Needs in the Hospitality Industry (Source: Lashley, 2015, p. 370) Gastronomy (History, concepts and theories) Sloan, Legrand Simons-Kaufmann (2014) indicated that food depends on the art and creativity of cooking that is one of the most important aspects of human survival and existence. Any kind of wrong cooking can lead to extinction; therefore, gastronomy is a science that works for providing food, art, hygiene, safety and nutrition with an experimental and innovative approach. Sarioglan Cevizkaya (2015) studied that identification of gastronomy concept was first observed in Greek culture where daily meals had their own specific importance. Further, Normans in England reintroduced the cookery art with innovation. Firstly in Paris, the sea and freshwater fishes were introduced followed by discovering of different spices in the thirteenth century. Further, Richards (2014) studied that fifteenth century was the time of crockery invention where wooden, gold, silver and copper instruments were replaced by glasses. In the eighteenth century, George IV introduced the pleasures and problems of dining methodology. Gastronomy emerged as a science around the end of the eighteenth century with the effect of all previously done research in food science. Figure 3: Visual representation of gastronomy as food science (Source: Sarioglan Cevizkaya, 2015, p.100) Hjalager (2010) opine that decades ago tourism, hospitality and gastronomy were considered as different functioning industries. But, the concept of gastronomic tourism and industry modified the meaning of hospitality by adding gastronomy as one most important part. According to Mulcahy (2015), the foodscapes concept is the collaboration of creativity, local cultures and food that is widely accepted in hospitality. The gastronomy of any particular location describes its culture in tourism industry because every culture possesses a special kind of food pleasure. Richards (2014) studied the city food system concept where a specific location carries a specific food governance system that includes food safety, environment, economic development, health and culture. Further, Robinson, Breakey, Craig-Smith (2010) studied the concept of molecular gastronomy that represents the gastronomy of contemporary society. Molecular gastronomy deals with food science at the molecular and atomic level to improve the food pleasures with experimental approaches. Hospitality industry provides a huge support to molecular gastronomy that works to enhance the profitable industrial aspects. Molecular gastronomy is above the cultural aspects of traditional gastronomy. Mulcahy (2015) indicated that gastronomy and hospitality industry shares a parallel relationship where both work together parallel and closely related to each other but never mix or collaborate. Both are always the different form of science and studies. General issues related to gastronomy and hospitality in contemporary society The most general issues in the establishment of effective gastronomy and hospitality as per studies of Muller (2010) include food safety, food access, food waste, hygiene, go green food, and unhealthy consumptions. These issues are minor but still require proper resolution techniques. Mand, Cilliers (2013) indicated that hospitality is speedily moving towards technical implementation and Internet based functionality this creates the issue in the cultural aspects of gastronomy. The traditional gastronomic techniques generally dont work as per use of new technologies. According to Mak et al. (2012), food safety is another major concern that leads to customer dissatisfaction in this industry. Some of the theoretical and conceptual issues of the hospitality industry are management systems, tourist motivation, stakeholder functionality, cultural competency, strategic management, information technology and relationship disciplines like location, marketing, public, culture, urban planning etc. Introduction and characteristics of Korean food Figure 4: Korean serving and dining food (Source: Heitmann, Robinson Povey (2011, p. 45) Heitmann, Robinson Povey (2011) studied a detailed description on Korean cuisine indicating that within the complexity of different cultural environment and trends the Korean cuisine remained under the state of evolution for centuries. Korean food and culture are highly influenced by its neighbouring cultures of Japan and China. Kim, Kim Goh (2011) studied that Korean food persists a stand-alone identity for its seafood. The Korean food is exotic, special and specific due to its different climatic conditions. The most individual feature of Korean food is its spiciness because different spices coming from food of other culture highly modified the Korean food. Further, Lee Lee (2011) indicated that Korean cuisine has a special feature of various side dishes. The Korean royal court cuisine is a very famous cuisine bought for a royal family highly represent Korean cultural propriety. Kim, Wang Ahn (2013) studies that grains, legumes, meat, beef, pork, chicken, seafood and vegetables are main components of Korean food. The Korean diet is full of proteins and fibres with low fat and moderate calories providing a healthy balanced diet. Further, Long (2010) indicated that no Korean food is prepared without the involvement of fermentation. The fermentation process was discovered as a spiritual practice by ancient Korean to get benefits from food. Therefore, highly processed fermentation is another major characteristic of the Korean meal. Richards (2012) indicated that Korean food is gaining huge popularity to control the obesity condition in the population of United States. Further, Heitmann, Robinson Povey (2011) studied that as per Korean traditional culture dog meat and ginseng chicken soups are considered as medical food. Korean table setting is another important characteristic of Korean gastronomy that includes 3-chop, 5-cho, 7-chop, 9-chop and 12-chop settings that are named as per the number of side dishes served in cuisine. Kim, Wang Ahn (2013) indicated that Korean food is highly stuck with its cultural specification where seafood, seasoning, spices, grains etc. still represents the Korean cultural gastronomy. Basic concepts and acceptance of traditional Korean hospitality and food The basic concept of hospitality and gastronomy in Korea is committed for following its traditional and cultural values. Generally, people from other cultures visit Korea only to adore its tradition, dance, songs and food (Sarioglan, 2014). However, there are changes in lifestyle and eating habits at Korea after the emergence of European trade in the country. Kimchi is National dish of Korea paired with steamed rice bowl and vegetable delights. Kimchi is a culture in Korea and it is still a basic part of Korean hospitality. However, Lee Lee (2011) stated that Western populations sometimes consider the Korean ways of hospitality harsh and disrespectful, they precept Korean hospitality as aggressive as a business making context. Further, Sarioglan (2014) indicated that Korean follow their traditional rules and regulations in terms of dining, meal serving, sleep timing and eating habits with kindness and generosity. This makes Korean hospitality satisfactory by more than 90% of visitor s and tourist. Limitations and gaps in literature The literature related to hospitality and gastronomy lacks information about their theoretical aspects. There are no theories that directly describe the aspects of hospitality and gastronomy. Further, there is a lack of literature sources that describe the Korean hospitality. There is no detailed information about modifications in Korean hospitality as per emerging changes in the hospitality industry. This makes it difficult to critically analyse the impact of emerging hospitality and gastronomy trends on Korean foods and culture. Critical Analysis Analysing the alternative hospitality paradigms and its impact on the future of Korean food Linking the characteristics of Korean food and the culture with its tourism Food considered as the core of cultural presentation is helpful for developing a National Brand Image in tourism and hospitality industry. Through food, dance, songs and ambience of any place, the visitors gain experience about their culture as per the tourism profile. Therefore, tourism of every country follows cultural gastronomy as per their geographical profile (land, climate, soil, weather, wind, rainfall, landscape). Lee Lee (2011) in their studies describe that Korean cuisine is considered to be unique and tasty when compared to other Asian cuisine culture in the tourism industry. This is because Korean food is still prepared using its traditional methods and cultural beliefs even in the tourism gastronomy. Horng Tsai (2012) indicated that in Korean serving culture all dishes are served at one time on dining which is different from Western and Chinese cuisine culture. But still, even in tourism, this cultural practice of serving is followed in Korea. However, this cultural practiced was not lied by western tourist who have a habit of 3 coarse or 5 coarse meal served one after another. Lee Lee (2011) studied a survey conducted by Korean Tourism Organisation (2010) where 300 Chinese tourists provided rating for Korean tourism. The survey results indicated only 76% tourist satisfactions where food satisfaction was only 68%. Therefore, Korean tourism field to satisfy Chinese tourist and the major complaint issues were related to unsatisfactory food lack of service and poor guides. According to Horng Tsai (2012), Korea is having 32nd position out of 139 tourism destinations globally indicating a lack of effective tourism. The reason for this low standardisation and developed tourism facil ities in Korea. The Korean gastronomy is also loosing its characteristics and identity due to influence from neighbouring regions. This makes Korean government realise the essentiality to encourage growth and development in tourism industry due to the high level of interest generated China, Japan and Taiwan in future Korean tourism. There are new hospitality services, festivals, regional growth, commercial techniques and gastronomy paradigm introduced in Country to encourage tourism (Richards, 2012). There are many strategies in gastronomy that are introduced to modify Korean tourism and hospitality. In this research, the impact of different strategies on Korean tourism is critically analysed by the learner. Korean hospitality and gastronomy Stringfellow et al. (2013) studied that Korea persists a strong cultural cuisine but lacks global recognition. However, the neighbouring regions of Korea that are China, Japan and Thailand have widely explored their cuisine and food at the global level. Therefore, potential tourism is attached towards these regions rather than Korea. This develops an effective need for Korean to focus on its tourism techniques especially exploring its food and cuisine industry. Hansik globalisation For developing effective tourism at the global level the government of Korea tries to implement different hospitality, tourism and gastronomy process basically to overcome the drawbacks of its tourism. One such innovative approach was Hansik (Korean cuisine) globalisation, as per studies of Heitmann, Robinson Povey (2011) the Korean government worked to globalise the Korean cuisine with this hospitality technique in 2012, but till the end of 2013, the technique failed to achieve its expectations. This Hansik program aimed to develop food culture industries, enhance the cultural content in gastronomy and develop the cultural image in tourism. However, this program bought a great media attention towards Korean cultural gastronomy, which is now considered as most health and best diet worldwide. Richards (2012) studied the reviews of the Health Magazine (U.S), which stated Korean National dish Kimchi as one of the top five healthiest diets worldwide. Further, New York Times reported Sundubu as best vegetarian food in Korea. But, the management and marginal issue are the reason for the struggling phase in Hansik globalisation. However, Hansik globalisation still persists a promising success of Korean cuisine. Culinary Tourism Harrington Ottenbacher (2010) studied that Culinary Tourism is another hospitality paradigm that is adopted in Korean tourism to attain globalisation in future. The Culinary tourism or gastronomy tourism of food tourism is related to food where it is considered that people travel a specific place to explore their cuisine and food. The basic principles of culinary tourism practice are linking culture and tourism, establishing meal experience, supporting local culture and preparing distinctive foods to attract tourist. The hospitality paradigm of culinary tourism provides an implementation of food experience to tourist needs, food globalisation, local and cultural development, product development, innovative gastronomy in future of hospitality (Long, 2010). Bottyan (2015) studied the Korean Food Tourism Festival of 2010, which was an effective program to promote culinary tourism in Korea. The five culinary tourism sense were implemented in this festival that involved smell, see, listen, taste and touch. Visitors enjoyed the Korean food with historical Korean music in this festival. Further, programs like Jeonju International Fermented Food, Musical B-bap, Rural cuisine concerts; Chunhyang and Suunjapbang (Korean cuisine books) were the successful implementation of culinary tourism in Korea. Therefore, this alternative hospitality strategy promises a successful future for gaining Korean cuisine popularity. Gastronomic branding Horng et al. (2012) study another hospitality or tourism technique known as Regional and Country branding which is a very popular technique of marketing food products and experiences. This technique is a gastronomic marketing technique to develop networks in tourism. Horng Tsai (2010) indicated that Korean government implements gastronomic marketing strategy by introducing traditional food on its tourism website, food events by celebrities, and TV shows introducing gastronomic cultures that promise to build an effectual Korean branding image in future. Korean food as medicine The one of the most important characteristics of Korean food is it potential as a medicine since ancient times. This potential of Korean gastronomy is used as a form of hospitality paradigm technique to gain tourist attention towards Korea tourism. People generally prefer Korea for their medical surveillance, peace of mind and harmony. The Korean gastronomic culture considered mind and body as one which is implemented in its food preparations strategies. This medicinal value of Korean gastronomy promises an effective wisdom of nutritional balance in Korean hospitality (Stringfellow et al. 2013). Emerging trends in hospitality and gastronomy with their impact on the future of Korean cuisine and tourism Korean cuisine and Molecular gastronomy Vartiainen, Aksela Hopia (2012) studied about Molecular gastronomy as a revolution or gastronomic movement in hospitality. This molecular gastronomy is a part of culinary changes in tourism where new concepts of food, dining, eating and satisfying are adopted to restructure the future of hospitality. Molecular gastronomy involves culinology and experimental cuisine at the molecular level. This gastronomic study involves experiments to modify food for developing potential health, taste, pleasure and satisfaction. Molecular gastronomy is considered as future of gastronomy in the hospitality industry to attain customer satisfaction being a part of the culinary movement. Sarioglan (2014) studied that molecular gastronomy was the part of Korean food culture where fermentation was practised to ferment various different types of foods. The traditional ways of cooking in Korea involved molecular gastronomy. The fermentation is a technique in molecular science used to develop effective materials of interest. From more than 100 years fermentation is practised in Korean gastronomy. Further, the Korean spices and seasoning were studied at the molecular level before implementing them in food. Therefore, the futuristic approach of molecular gastronomy is the part of Korean food culture that provided considerable importance to Korean food in hospitality future. Horng Tsai (2012) studied that Chef Jung Sik Yim, first time implemented Molecular gastronomy in Korean food in his restaurant naming it as new Korean cuisine. The traditional Korean ingredients were served in an ultra modern way at his restaurant. This was the first restaurant where molecular gastronom y was applied on Korean food. The anthropological perspective The anthropological perspective works as a pattern to modify the gastronomic and hospitality techniques in future. According to Son Xu (2013) anthropological perspective indicates that human eats what they are, table and dining manners are the universal personality of individual, conspicuous eating defines status, food is a fashion and seduction. These anthropological perspective forms the future of hospitality services where the strategies and technique are designed keeping this perspective under consideration. Williams, Williams Omar (2014) indicated that anthropological hospitality perspective promises a future that clearly defines the importance of food. However, Korean hospitality culture has not implemented anthropological perspective because their hospitality and gastronomy are still following traditional viewpoints. But, these anthropological perspectives are considered to be future of hospitality and tourism. Healthification of food paradigm in Korean gastronomy Richards (2012) studied that healthification of food is a new trend or philosophy or paradigm in hospitality and gastronomy that deals with manners to make food healthy. Healthification is a part of molecular gastronomy. This process is widely practised in Korean gastronomy since traditional times. Korean food already holds the identity as healthy and unique food globally. Therefore, the futuristic approach of food healthification provides a great importance to Korean food. Wan Chan (2013) indicated that Korean food is already gaining importance as a health diet in many regions like United States, Australia, and Asian countries. Root to stem dining in Korean hospitality The root to stem dining is another innovative approach to hospitality with the aim to technically minimise the wastage of food because future belongs to food scarcity and a control is needed towards this future. Therefore, root to stem dining applies to gastronomic techniques where manipulations are made to use the complete part of one vegetable as the food ingredient in the best possible manner (Long, 2010). According to Williams, Williams Omar (2014) root to stem dining is a part of environmental ethics in hospitality as an approach to minimise wastage of food. This technique can revert the assumed future of food scarcity. Shin (2010) indicated that Korean hospitality services honestly practice this dining strategy to minimise its food waste. This technique has reduced 20% hotel food waste in Korea. Although this technique is a small part of hospitality services yet establishes its own importance as innovative and effective approach to environmental hospitality service. Conclusion The research study performed aimed to understand the basics of hospitality and gastronomy from traditional as well as contemporary society perspectives. The critical analysis was performed to understand the impact of Korean food and culture on the hospitality and tourism of this country as well as impact of alternative hospitality paradigms on future of Korean hospitality and gastronomy. The research study was performed using literature sources like research journals, books, papers, magazines, articles, news and blogs. Initially, the basic concepts, theories and issues in hospitality and gastronomy were studied to understand their basic importance in the social, personal and commercial zone of performance. The basics of hospitality and gastronomy form the structure of contemporary tourism industry. However, issues in gastronomy and hospitality studied in research try to harm this basic structure indicating the importance of alternative hospitality paradigms in this industry. Further, literature involves a general introduction to basic characteristics of Korean food, culture, dining, concepts and their importance in Korean hospitality and tourism industry. This literature study helped to get the general idea about Korean gastronomy as well as their hospitality scenario to perform critical analysis in research. The critical analysis was performed to analyse the impact of alternative hospitality paradigms on Korean tourism. These alternative hospitality paradigms involved changes in gastronomy as one of the major components. The Hansik globalisation, culinary tourism, gastronomic branding, and medical approach to Korean food are some of the accepted hospitality paradigms that has attained success in manipulation the Korean tourism and hospitality providing successful future to this industry. Hansik globalisation have developed healthy eating practices, culinary tourism indicated that future of hospitality belongs to gastronomic approaches and gastronomic branding indicated that hospitality future depends on food and culture of any region. Korean food traditionally believed to be effective medicine provides a specific importance to Korean food as medical practice in future of hospitality. The emerging trends like molecular gastronomy; anthropological perspective, healthification and root to stem dining are some other alternative hospitality paradigm that works to positively enhance the future of hospitality and tourism industry. These paradigms are now practised in Korea as well to improve its future outcomes in tourism and hospitality industry. References Books Chen, J., Sloan, P., Legrand, W. (2010).Sustainability in the hospitality industry. Routledge. Croce, E., Perri, G. (2010).Food and wine tourism: Integrating food, travel and territory. Cabi. Dredge, D., Airey, D., Gross, M. J. (2014).The routledge handbook of tourism and hospitality education. Routledge Long, L. M. (Ed.). (2010).Culinary tourism. Lexington: University Press of Kentucky. Journals Bottyan, I. (2015). The Impact of Domestic Gastronomic Festivals on the Local Accomodations.Deturope,7(2), 188-205. Harrington, R. J., Ottenbacher, M. C. (2010). Culinary tourismA case study of the gastronomic capital.Journal of Culinary Science Technology,8(1), 14-32. Heitmann, S., Robinson, P., Povey, G. (2011). 9 Slow Food, Slow Cities and Slow Tourism.Research Themes f or Tourism, 114. Hemmington, N. (2007). 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Fusion cuisine education and its relation with molecular gastronomy education (comparative course content analysis).International Journal on New Trends in Education their Implications (IJONTE),5(3). 3-4 Sarioglan, M., Cevizkaya, G. (2015). Applicability of cooperative learning model in gastronomy education.Journal of Tourism Theory and Research,1(2), 98-103. Shin, Y. (2010). Residents' Perceptions of the Impact of Cultural Tourism on Urban Development: The Case of Gwangju, Korea.Asia Pacific Journal of Tourism Research,15(4), 405-416. Sloan, P., Legrand, W., Simons-Kaufmann, C. (2014). A survey of social entrepreneurial community-based hospitality and tourism initiatives in developing economies: a new business approach for industry.Worldwide Hospitality and Tourism Themes,6(1), 51-61. Son, A., Xu, H. (2013). Religious food as a tourism attraction: The roles of Buddhist temple food in Western tourist experience.Journal of Heritage Tourism,8(2-3), 248-258. 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Cognitive Dissonance Essays (2029 words) - Social Psychology

Cognitive Dissonance How do human beings make decisions? What triggers a person to take action at any given point? These are allquestions that I will attempt to answer with my theoretical research into Leon Festinger's theory of cognitive dissonance, as well as many of the other related theories. We often do not realize the psychological events that take place in our everyday lives. It is important to take notice of theories, such as the balance theory, the congruency theory and the cognitive dissonance theory so that one's self-persuasion occurs knowingly. As psychologist and theorist gain a better understanding of Festinger's cognitive dissonance theory manipulation could occur more easily than it already does in today's society. Leon Festinger's cognitive dissonance theory is very closely related to many of the consistency theories. The first of the major consistency theories, the balance theory, was proposed by Fritz Heider (1946, 1958) and was later revised by Theodore Newcomb (1953) (Larson, 1995). Heider and Newcomb's theory was mostly looking at the interaction between two people (interpersonally) and the conflicts that arose between them. When two people have conflicting opinions or tension is felt between another person, it is more likely persuasion will occur. Because if no tension was felt between the two parties, or there were no conflicting opinions there would be no need to persuade each other. If you think about it persuasion occurs only because there is tension between two facts, ideas or people. Charles Larson writes in his book, Persuasion, Reception and Responsibility, "another approach to the consistency theory is congruency theory, by Charles Osgood and Percy Tennenbaum (1955)" (p.82). This theory suggest that we want to have balance in our lives and there is a systematic way to numerically figure it out. When two attitudes collide we must strive to strike a balance between the two attitudes. The balance varies depending on the intensity we feel about each attitude and our pre-disposed positions concerning the attitude. We either have a favorable , neutral or unfavorable opinion concerning ideas. When two attitudes collide we will attempt to downgrade the favorable position and upgrade the unfavorable position so that we feel a balance. For example, suppose someone thought of Mel Gibson as a good role model. Later on they come to find out Mel Gibson does not like football. If the person was to like both football and Mel Gibson one of three things would happen: 1) The individual would downgrade their opinion of Mel Gibson, or 2)downgrade football, or 3) downgrade both. The action taken would create psychological consistency in one's mind. These theories are very interesting and have been quite researched, but none more so than Leon Festinger's theory of cognitivedissonance. Leon Festinger's theory, unlike the others I have described, deal with quantitative aspects, as well as qualitative. That's what is so different and revolutionary about Festinger's theory. Robert Wicklund and Jack Brehm (1976), in their book Perspectives on Cognitive Dissonance, write," Most notably, the original statement of dissonance theory include: propositions about the resistance-to-change of cognitions and about the proportion of cognitions that are dissonant, both of which allowed powerful and innovative analyses of psychological situations (p.1). The term "dissonance" refers to the relation between two elements. When two elements do not fit together they are considered dissonant. Cognitive dissonance can be broken down into a number of elements. As Brehm and Cohen (1962) write, "A dissonant relationship exist between two cognitive elements when a person possesses one which follows the obverse of another that he possesses. A person experiences dissonance, that is, a motivational tension, when he (or she) has cognitions among which there are one or more dissonant relationships" (p.4).Cognitive dissonance can occur intrapersonally as well as betweentwo or more people. With individual cognitive dissonance the individual longs for consistency within their own mind. Second, there exist dissonance between two or more people. This occurs when two people have differing opinions about a particular issue.This phenomenon may have something to do with varying degrees of knowledge about the issue or different belief systems being enacted. An example of this can be seen by taking a look at the cultures of the West versus cultures of the East. Cultures of the East value loyalty and honor. Cultures of the West have different value systems that often collide with those of the East. Between two parties, dissonance may arise from: (1) logical inconsistency; (2) because of cultural mores: (3) because of a specific opinion; and (4) because of past experience. To reduce cognitive dissonance a person can either reduce the dissonant cognition, or its relative importance

Good medicine essays

Good medicine essays Some time ago, I read an authoritative WHO publication with a guide to the Five-Star Doctor ...improves quality of care by responding to the patients total health needs with integrated preventive, curative and rehabilitative services while considering the patient as an integral part of a family and community..(Boelen, 1992). That paragraph lodged itself firmly in my mind though I did not totally comprehend it. To me, physical ailments had merely physiological origins, and good medicine or doctoring simply meant tending to them, thus caring for society. By the start of Society and Health, I had come to realise that there is widespread acknowledgement that medical practice is currently undergoing substantial upheaval. The lustre of the medical edifice and the esteem of its practitioners seem to be dulling in an anti-scientific environment. Too often doctors are seen as supercilious and lacking a human touch. Advent of technology and globalisation has allowed the dissemination of information with astounding ease and rapidity. Doctors are hard-pressed to communicate better with a more educated and discerning population that demands the best and latest, and are only too keen to complain or sue for perceived deficiencies or malpractice. Starting this course, I was bombarded by a host of outlooks I previously gave little consideration, becoming conscious of the fact that people are often aided in their recovery or empowered to cope with illness by the manner in which they are treated. Too mired in the mindset that attaining knowledge and skill were all that mattered, it had not formerly registered that other factors - life events, communication, environment and the interaction of the person with all these aspects - play a role in the vulnerability of the person and hence a part in good medicine. Ability to recognize factors influencing health and disease: Videos ...

The Teaching of Amos Essay Example | Topics and Well Written Essays - 1500 words

The Teaching of Amos - Essay Example Nipping fig trees hasten the ripening and improve the size and sweetness of the fruit that the poor can afford. With the nature of his work, he became aware of the political, social and religious conditions of the society surrounding him. Amos is considered to be one of the so-called 12 Minor Prophets and his book, Amos, is third among the 12. His mission is to prophesy to the northern kingdom of Israel in the days of King Uzziah of Judah (792-740 B.C.E.), while Jeroboam II the son of Joash, was king of Israel, two years before the great earthquake occurred (Amos 1:1). Amos carried messages loaded with affliction to Israel (Amos 2:6-16) and Judah (Amos 2:4-5). Many of Israel's neighbors would also suffer, such as Damascus (Amos 1:3-5), Gaza (Amos 1:6-8), Tyre (Amos 1:9-10), Edom (Amos 1:11-12), Ammon(Amos 1:13-15), and Moab (Amos 2:1-3). God had originally favored the Israelites. He even made a covenant with them. He was especially saddened with Israel that he needed send a prophet to prophesy their impending doom. There was every reason for pronouncing misery in Israel. Prosperity, lavish living, and extravagance were the order of the day. There was a decline in moral standards. Their celebrated peace and prosperity blinded them of the sacred things. They were likened to an overripe fruit that is in the process of decay leading to destruction. Furthermore, they were performing rites that were not commanded of them to do. These are ceremonies with pagan origins. Some turned to some local gods such as Baal in seeking for blessing and fertility, an act that is extremely detestable to their God. They have totally forgotten the Law of Yahweh. The Political Condition Politically, the kingdom was secure. Samaria, its capital and primary center of urban power, was considered unconquerable. About the time of Amos prophesying act, the Northern Kingdom of Israel had been triumphant out of war, and had reached its peak of wealth and power, with overflowing luxury and excess. It enjoyed remarkable cultural, social and economic revival. It reached the culmination of prosperity made distinct by artistic and commercial development. The Kingdom enjoyed a substantial period of peace and security under the leadership of King Jeroboam II. During this reign, Israel reached the largest geographical size. The king has restored Israel's traditional borders, ending almost a century of sporadic seesaw conflict between Israel itself and Damascus. Soon after Israel had triumphed, she began to gloat over her newfound power. Because she was relieved of foreign pressures-relief that had come in accordance with encouraging words from the prophets Elisha and Jonah-she felt jealously complacent about her favored status with God. The hopes and expectations of the people were lifted to the highest heights. They looked forward with great anticipation to even greater success and declared a great "Day of the Lord" when God Himself would take the battlefield against their enemies. And the king kept conquering nations even extending its territory into modern day Syria. He took advantage of the Syria's weakness after a recent defeat from the Assyrians. Assyria is the major threat to Israel's power. However, the Assyrians had withdrawn itself temporarily due to internal strife. There was an inside rebell ion that they needed to manage. This allows Israel to flourish

HUI 235 Essay Example | Topics and Well Written Essays - 500 words

HUI 235 - Essay Example cio’s tales illustrate what could happen in that strange medieval period in a society where power and morals were quite different to how we consider them today, and where fear was a very real emotion in women and those who occupied the lower strata. Political correctness and formal ethics had not been invented yet, and it was certainly not an egalitarian society. The first tale from Day Four, when Filostrato tells his story, shows exactly how unequally people dealt with each other. He recounts the plight of Ghismonda, the daughter of Tancrede the King of Salerne. Daughters were under their fathers’ power whether they were servants or kings. Women had very little say in the direction of their lives: the reason for Ghismonda’s tragic fate. Although she was already widowed after an arranged marriage, her father made all decisions about her life, choosing her husband: ‘Neverthelesse, at length, he matched her with the Sonne to the Duke of Capua.’ She could not simply fall in love with any man who came her way. When she did form a secret liaison with Guiscardo - who was not even a nobleman, and occupied a lower position in the palace - she was taking an enormous risk. Secrecy and lies, subterfuge and concealment were vital: a father was seen to be justified in killing his children if they went against his will or trespassed on some social more. There was no freedom and very little fairness. Tancrede blamed his daughter for his anger: ‘...thou hast meerly murthered the unfeigned affection I bare thee, as never any father could expresse more to his childe.’ Her tragedy came from social inequality and the perception - by all - that men were superior and fathers (especially if they were kings) almighty. In the fifth tale of the day, Philomena’s tale about Isabella (Lizabetta in some versions) and her herb pot, her brothers have power to do what they liked with her and anyone who got in their way. It was a world where people died like flies from the plague,

Financial system and interimediaries Coursework Example | Topics and Well Written Essays - 750 words

Financial system and interimediaries - Coursework Example Financial institutions act as intermediaries and they determine the flow of funds. Financial regulators monitor the participants in the financial system. Conditions. Banks will always want to know how the borrower intends to use the loan. They will also check on whether the economic conditions will enable the customers make enough income to comfortably repay the loan (Wells Fargo, 2015). Financial intermediary is a financial institution that connects individuals with surplus finances with individual with deficit finances. The individuals with excess finances are savers while those with deficit finances are borrowers. The savers give the money to a financial intermediary and the financial intermediary transfers the money to spenders through loans or mortgages. Examples of financial intermediaries include banks, private equity, venture capital funds, leasing companies, pension funds, insurance companies, financial advisers and brokers, collective investments schemes, building societies and micro-credit providers (Robert E.W et. al., 2012). A venture capital is a financial capital provider that provides financing to start-up businesses that have high chances to succeed. The venture capital makes money by owning equity in the financed business. A building society is a financial institution that is owned by members as a common organization. Building society of most banking services such as saving and loans especially on mortgages. The profits generated by the building society are distributed among members depending on their share ownership of the building society. A collective investment scheme is a professional arrangement that enables investors to collectively pool funds and have these monies managed by professionals. Collective investment schemes invest in a wide range of investment thus spreading their risks. They can invest in bonds and quoted equity, real estate and in transport and

Malunggay Bark Extract As A Source Of Electricity

Malunggay Bark Extract As A Source Of Electricity The 21st century trend is an era in which technologies become part of human lives. In this age, efforts and time are exhausted by many individuals or groups in order to create technologies that can be utilized in any human endeavour. Conversely, for most of these innovations and inventions to function, electricity is required. In the Philippines, a country that is abreast with technologies, majority of the electricity requirement is derived from electric power plants that are run by fossil fuels such as petroleum and coal. Moreover, batteries which are portable source of the said energy are also in use. However, due to rapid increase in technologies that require electricity, some problems arise. At present, since there is a huge demand for electricity, fuel required to generate such energy becomes scarce. People have realized that most of processes and materials for electricity generation have negative effect on the environment and on health of human. Hence, researches are conducted to discover green (clean, natural, derive from biological source), low cost, and readily available alternative source of electricity. In line with this view, Filipinos actively participate to achieve this purpose by introducing malunggay (Moringa oleifera) as an important source of not only nutrition and medicine but of electricity as well. Malunggay is a tree that preferably grows in countries with tropical climate such as the Philippines. This tree can be easily propagated since malunggay can be grown from seeds or mature stem cuttings. In the country, this tree is commonly found in household backyard, aligned with perimeter fences, since the edible and nutritious flowers, fruits, and leaves of malunggay are part of the diet of Filipinos. Aside from the nutritional value of some parts of malunggay, all parts of this tree are used in herbal medicine to cure some diseases. Given that this tree can serve several purposes, malunggay becomes in demand. In light of the discussion of the environmental problems and characteristics of malunggay, a group of researchers conducted a study entitled MOB Electricity: Malunggay Bark Extract as Alternative Source of Electricity, to show that malunggay (Moringa oleifera) bark extract is a viable alternative source of electricity; consequently, providing an environment friendly, inexpensive and accessible source of electricity. At this point in time, since there is a strong desire to improve way of living, great attention is given to technologies. Due to this interest, innovations and inventions which require electricity are continuously developed. Thus, electricity must be continuously generated. On the contrary, most of the processes and materials for electricity generation pose hazards to the environment and human health. Therefore, a clean, low cost, and readily available source of electricity is needed, a reason that motivated the researchers to engage in this investigatory project. B. Statement of the Problem This study entitled MOB Electricity: Malunggay Bark Extract as Alternative Source of Electricity intends to investigate the feasibility of Malunggay (Moringa oleifera) bark extract as an alternative source of electricity. Specifically, this study sought to answer the following questions: 1. Is there a significant difference on the amount of voltage measured from liquid form of malunggay bark extract obtained through crude and ethanol extraction? 2. Is there a significant difference on the amount of voltage measured from jelly form of malunggay bark extract obtained through crude and ethanol extraction? 3. Is there a significant difference on the amount of voltage measured from liquid and jelly form of malunggay bark extract obtained through crude and ethanol extraction? 4. Is there a significant difference on the amount of voltage measured from varying amounts of malunggay bark extract? C. Hypotheses 1. Ho: There is no significant difference on the amount of voltage measured from liquid form of malunggay bark extract obtained through crude and ethanol extraction. Ha: There is a significant difference on the amount of voltage measured from liquid form of malunggay bark extract obtained through crude and ethanol extraction. 2. Ho: There is no significant difference on the amount of voltage measured from jelly form of malunggay bark extract obtained through crude and ethanol extraction. Ha: There is a significant difference on the amount of voltage measured from jelly form of malunggay bark extract obtained through crude and ethanol extraction. 3. Ho: There is no significant difference on the amount of voltage measured from liquid and jelly form of malunggay bark extract obtained through crude and ethanol extraction. Ha: There is a significant difference on the amount of voltage measured from liquid and jelly form of malunggay bark extract obtained through crude and ethanol extraction. 4. Ho: There is no significant difference on the amount of voltage measured from varying amounts of malunggay bark extract. Ha: There is a significant difference on the amount of voltage measured from varying amounts of malunggay bark extract. D. Significance of the Study This study will provide the energy sector in the country a green alternative source of electricity which will reduce the use of materials that have hazardous effects to human and environment. Hence, minimizing occurrences of diseases and slowing the rate of environment degradation. Furthermore, the positive result of this study could also assure people with inexpensive and accessible source of electricity. Moreover, this study introduces a new application of malunggay, thus, further increasing the demand for this tree. In this effect, farmers in the country could have extra income by providing the needed supply of malunggay. E. Scopes and Limitations The focal point of this study is the feasibility of malunggay (Moringa oleifera) as an alternative source of electricity. In order to assess the said feasibility, malunggay bark extract obtained through crude and ethanol extraction was utilized. Subsequently, voltage was measured for different set-ups and treatments. However, the researchers were unable to determine the component of the extract responsible for electricity generation since the material was not subjected to chemical analysis. This restriction might be an additional recommendation for future researches. The researchers conducted this study from January 9, 2012 to August 23, 2012. All experiments and observations were done at JICA laboratory of Sapang Palay National High School. F. Operational Definition of Terms Gelatin Powder used to create a firm form of extract. Carbon Rod -served as the positive electrode (anode) of the external circuit connected to malunggay bark exract. Zinc Plate served as the negative electrode (cathode) of the external circuit connected to malunggay bark extract. Multi-tester used to measure the amount of voltage from malunggay bark extract. CHAPTER II REVIEW OF RELATED LITERATURE I. Introduction In the onset of the 21st century, negative effects of environmental issues such as pollution, ozone depletion, and global warming become notable. Thus, these problems gained the attention of people around the world. Among these negative effects are development and widespread of diseases, development of skin cancer, increase in temperature, heavy rains, heavy floods, strong typhoons, and climate change. In response, organizations are created, and conventions and researches are conducted to deal with these issues. Today, as data are continuously gathered;various human activities that involve emission of gases, chemicals, and radiations are considered as one of the large contributor to environmental degradation. Such human activities include generation of electricity. However, since electricity is vital in operating technologies which advances human lives, search for clean alternative source of electricity should be conducted to prevent further degradation of the environment. II. Electricity Generation Electricity is the form of energy that has the highest demand at this point in time. This energy form is required to operate technologies that people created for life advancement. Thus, energy industries are in continuous search to supply the needed demand of electricity. Today, there are different sources from which this energy is derived. These sources include fossil fuels (petroleum and coal), nuclear energy, hydropower, solar energy, and wind energy. These sources are used to drive turbines in electric power plants which will generate electricity. Electricity generated from these sources is the one supplied in wall sockets of houses and buildings. Another source of electricity is battery, a source that is in portable form. (Bose, 2010) In the Philippines, a country that is abreast with technologies, majority of the required electricity is derived from electric power plants that are run by fossil fuels such as petroleum and coal. Moreover, batteries which are portable source of the said energy are also in use. However, emissions from such electric power plants are composed of gases which cause air pollution and contribute to global warming. Likewise, batteries have chemical components that can leak and pollute land, water and air. In addition to these negative effects to the environment, human can also acquire diseases due to said contamination. (Petrina, 2007) III. Green Electricity People are now aware of the harmful effects of conventional electricity generation to human health and environment. Consequently, efforts and time are spent in order to discover alternative green clean, natural, biological sources of electricity, an action that would minimize presence of harmful chemicals and gases in the environment. In connection to this notion, researchers have considered different plants, different parts of plants, and organisms as potential source of green electricity. (U.S Environmental Protection Agency, 2012) Basic example of green energy is electricity from fruits and vegetables. Many people, during childhood, have done classroom experiments to derive electricity from lemon and potato. Results of these experiments proved that these materials can generate electricity because juices of fruits and vegetables act as electrolytes which initiate reaction to free and move electrons. (Renico, 2012) On the other hand, another related research was conducted by scientists of Stanford University which harness electricity from algae. The concept behind this project is the process of photosynthesis involved in food production of plants. According to the scientists, in this process, electrons from water are given with high energy by sunlight. These electrons are the one the scientists captured using electrodes. (Stanford University, 2010) Lastly, researchers of Arizona State University study the possibility for bacteria to generate electricity through the use of a microbial fuel cell (MFC) which contains waste water and bacteria dwelling on the material. In this research, the persons involve relate electricity generation to metabolic activity of bacteria. (Arizona State University, 2008) IV. Malunggay Tree Malunggay (Moringa oleifera) tree, which commonly grows in tropical countries such as Philippines, is characterized by long, straight, white trunks; small, green, compound leaves; and seasonal white flowers that yields long pods. This tree propagates easily and does not require much attention. In fact, malunggay seeds or matured stem cuttings can be planted in any kind of soil and does not require regular maintenance. (Asia Green Group, 2012) In the Philippines, malunggay can be found in most household backyards because edible parts of this tree (flowers, pods, and leaves) are part of Filipino cooking. Moreover, these parts of malunggay tree provide people with vitamins and minerals needed by the body. Aside from providing nourishment, this tree also has medicinal value. Based on numerous studies, malunggay contains chemicals that have antibacterial, anticancer, and anti-inflammatory properties. (Fahey, 2005) CHAPTER III METHODOLOGY Gathering of Materials/Equipments Among the materials gathered by the researchers were malunggay (Moringa olifera) bark, gelatin powder, ethyl alcohol, filter paper, gloves, face mask, and old batteries. Equipment as well was borrowed from the school laboratory. These equipments include beakers, reagent bottles, funnel, stirring rod, thermometer, mortar and pestle, alcohol lamp, triple beam balance, strainer, tripod, and wire gauze. Collection of Zinc Plate and Carbon Rod Researchers collected old batteries. Subsequently, these batteries were uncovered and electrolyte inside was removed. Since electrolyte component of battery is composed of slightly toxic chemicals, researcher wore gloves and face mask. In this manner, zinc plates and carbon rods were obtained. Preparation of Malunggay Bark Extract A. Crude Extraction Malunggay barks were collected and cut into small pieces by the researchers. Afterwards, the barks were placed in a blender. Finally, in order to obtain pure extract, minced barks were placed in soft cloth and squeezed. B. Ethanol Extraction Malunggay barks were collected and cut into small pieces. Then, barks were placed in a blender to mince the material. Next, minced barks were oven-dried for 5 minutes and were pulverized with mortar and pestle. After this process, 100 grams of pulverized bark was placed in a reagent bottle in which 250 ml of ethyl alcohol was poured afterwards. Lastly, extract which was rested for 10 hours for purification purpose was filtered through a funnel with filter paper. Varying the Amount of Bark Extract Amount of bark extract obtained through crude and ethanol extraction was varied for each treatment. 5 ml of extract was allotted to Treatment I, 10 ml for Treatment II, and 15 ml for Treatment III. Preparation of Jelly Form of Malunggay Bark Extract In a beaker, constant volume (5 ml) of water was poured and heated to 70oC. When water reaches the specified temperature, constant amount (10 g) of gelatin powder was added into the water. Then, the solution was continuously stirred. Before the solution solidifies, the assigned amount of extract per treatment was poured without stopping the stirring process. Material was immediately removed from heat. Measuring Voltage Zinc plate and carbon rod were installed to each treatment. From these electrodes, multitester was connected to measure voltage. Measurement was done for five times. Subsequently, voltage measured from each treatment was recorded. METHODOLOGICAL FLOWCHART Gathering of Materials/Equipments Collection of Zinc Plate and Carbon Rod Preparation of Malunggay Bark Extract Set-up 1 Liquid Form of Extract Set-up 2 Jelly Form of Extract Crude Extraction Ethanol Extraction Crude Extraction Ethanol Extraction Treatment I: 5 ml Extract Treatment II: 10 ml Extract Treatment III: 15 ml Extract Treatment I: 5 ml Extract 5 ml Water 10 g Gelatin Powder Treatment II: 10 ml Extract 5 ml Water 10 g Gelatin Powder Treatment III: 15 ml Extract 5 ml Water 10 g Gelatin Powder Measuring Voltage per Treatment Data Gathering Tabulation and Statistical Analysis of Results CHAPTER IV RESULTS AND DISCUSSIONS The researchers conducted several experiments. Subsequently, data and results obtained from these experiments were recorded in tabulated from in this chapter. After each table of data, interpretations of these results were discussed. In the aid of these interpretations, the researchers could have initial assessment of the hypotheses presented in this paper. Table 1.0 Set-up 1 Crude vs. Ethanol Method of Extraction (Liquid Form of Extract) Treatment Amount of Extract Trial Crude Extraction Ethanol Extraction Voltage (V) Voltage (V) Liquid Form of Extract I 5 ml 1 1.0 1.2 2 1.6 1.8 3 1.6 1.8 4 1.6 1.2 5 1.6 1.2 II 10 ml 1 2.6 1.2 2 2.7 1.1 3 2.7 1.0 4 2.6 1.0 5 2.7 1.0 III 15 ml 1 2.7 1.0 2 2.7 1.0 3 2.7 1.0 4 2.7 1.0 5 2.7 1.0 Table 1.0 shows that liquid form of crude bark extract generated higher and more uniform amount of voltage than liquid form of ethanol bark extract. In addition, for crude bark extract, amount of voltage increases as amount of extract increases. Table 2.0 Set-up 2 Crude vs. Ethanol Method of Extraction (Jelly Form of Extract) Treatment Amount of Gelatin Powder (g) Volume of Water (ml) Volume of Extract (ml) Trial Crude Extraction Ethanol Extraction Voltage (V) Voltage (V) Jelly Form of Extract I 10 5 5 1 2.0 1.0 2 2.0 1.0 3 2.0 1.2 4 2.0 1.2 5 2.0 1.2 II 10 5 10 1 1.8 1.4 2 1.8 1.2 3 1.8 1.4 4 1.5 1.2 5 1.2 1.2 III 10 5 15 1 2.5 1.8 2 2.5 1.8 3 2.4 1.8 4 2.4 1.8 5 2.5 1.8 Table 2.0 shows that jelly form of extract from crude extraction yielded higher amount of voltage than jelly form of extract from ethanol extraction. However, more uniform voltage reading is obtained from jelly ethanol bark extract than jelly crude bark extract; as the amount of extract increases, amount of voltage reading increases. Table 3.0 Liquid vs. Jelly Form of Extract (Crude Method of Extraction) Treatment Amount of Extract Trial Liquid form of Extract Jelly Form of Extract Voltage (V) Voltage (V) Crude Method of Extraction I 5 ml 1 1.0 2.0 2 1.6 2.0 3 1.6 2.0 4 1.6 2.0 5 1.6 2.0 II 10 ml 1 2.6 1.8 2 2.7 1.8 3 2.7 1.8 4 2.6 1.5 5 2.7 1.2 III 15 ml 1 2.7 2.5 2 2.7 2.5 3 2.7 2.4 4 2.7 2.4 5 2.7 2.5 Table 3.0 shows that both form of crude bark extract generated relatively high amount of voltage. Even so, jelly crude bark extract yielded fluctuating amount of voltage as the amount of extract increases. Table 3.1 Liquid vs. Jelly Form of Extract (Ethanol Method of Extraction) Treatment Amount of Extract Trial Liquid form of Extract Jelly Form of Extract Voltage (V) Voltage (V) Ethanol Method of Extraction I 5 ml 1 1.2 1.0 2 1.8 1.0 3 1.8 1.2 4 1.2 1.2 5 1.2 1.2 II 10 ml 1 1.2 1.4 2 1.1 1.2 3 1.0 1.4 4 1.0 1.2 5 1.0 1.2 III 15 ml 1 1.0 1.8 2 1.0 1.8 3 1.0 1.8 4 1.0 1.8 5 1.0 1.8 Table 3.1 shows that as amount of liquid ethanol bark extract increases, amount of measured voltage decreases. For jelly form of bark extract from ethanol extraction, voltage reading increases, as the amount of said extract increases. CHAPTER V SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS Summary: This study entitled MOB Electricity: Malunggay Bark Extract as Alternative Source of Electricity aspires to prove if malunggay bark extract could be a possible source of electricity and to ascertain if there would be a significant difference when the method of extraction, form of extract, and amount of extract are varied. In order to test the feasibility of malunggay bark extract as alternative source of electricity, the researchers prepared two different set-ups and under each set-up there are three treatments. For the second set-up, amount of gelatin powder and amount of water used in each treatment were controlled. Then, voltage was measured in each treatment per set-up for five times using a multi-tester. The results obtained from different set-ups were analyzed using Two-Factor ANOVA with Replication. The results are summarized as follows: On the first set-up, statistical analysis showed that there is significant difference in the amount of voltage measured from liquid form of malunggay bark extract when method of extraction and amount of extract were varied. On the second set-up, statistical analysis showed that there is significant difference on the amount of voltage measured from jelly form of malunggay bark extract when obtained through different extraction method. Furthermore, statistically significant difference also exists on the amount of voltage reading when the amount of said form of extract was varied. Statistical analysis of Tables 3.0 and 3.1 indicate that there is significant difference on the amount of voltage measured when the form of extract and amount of extract were varied. Conclusion: Based on the results of statistical analysis and observations, the researchers conclude that malungggay bark extract could be a viable alternative source of electricity. Moreover, the people behind this study were able to discover that the 15 ml liquid form of extract obtained through crude extraction yielded the highest and most stable amount of voltage among all the treatments done. Recommendations: In this study the researchers encountered some hindrances which limited the scope of the investigation. Hence, only test for the feasibility of malunggay bark extract as an alternative source of electricity was conducted. Nonetheless, the study does not end with this objective. There are other factors related to electricity generation in malunggay bark extract that should be considered. Researchers would like to propose the following to other people who consider pursuing this project: Further increase volume of extract in order to obtain higher voltage reading. Convert the extract in a form that will facilitate easier and more stable voltage measurement. Subject the extract to chemical analysis to determine the component responsible for electricity generation. Develop a way to harness electricity from the extract.

Case Study Analysis: Union Carbide Corporation And Bhopal Essay

The Political, Social, and Legal Environment of Business Case Study Analysis: Union Carbide Corporation and Bhopal A single slip in action may cause lasting sorrow. A slight mistake in operation at a Union Carbide pesticide plant in Bhopal of India causes a lot of deaths and injuries. What a tragedy it is. Undoubtedly, there must be something wrong with the management of the plant. In addition to the plant, the governments related in India that issued permits and provided incentives for the plant, Bhopal community officials who permitted slum dwellers to move near the plant in illegal settlements, Indian environmental and safety inspectors should also be responsible for this. The governments related in India issued permits because people need jobs, or people would starve to death. This was one reason in my opinion. Soft money from Union Carbide plant may be another reason for issuing permits. It was clearly that the governments in America would not issue a permit to Union Carbide plant under such circumstances, which lacked of severe environmental standards and permitted slum dwellers to live near the plant and so on. Such actions were the fuses leading to more deaths. Before the major gas leakage from the MCI unit on December 3, 1984, some people were killed because of phosgene gas leakage. However, no one took it seriously in spite of the report by media. One of the reasons that people ignore this was because people didn ¡Ã‚ ¦t know the potential danger of the chemical plant. The other reason was that there are not enough environmental inspectors to cover so many plants in India. Besides, those inspectors had a record of loose enforcement. Consequently, danger emerged just as the saying goes  ¡Ã‚ §Nothing comes of nothing. ¡Ã‚ ¨ As for the management of Union Carbide ¡Ã‚ ¦s Bhopal plant, some steps indeed needed to be improved. Let us take a look at the whole process of the gas leak and see what actions can be improved. The first mistake in my opinion was that R. Khan, an operator in the MIC complex, neglected to insert a slip blind above the point of water entry. This omission violated instructions in the MIC processing manual, the technical manual that set forth procedures established by the chemical engineers who set up the plant. Obviously, the plant failed to emphasize the importance of obeying the processing manual and the danger of disobeying ... ...nk he should be responsible for the whole case. In other words, he should resign for the whole incident. Generally speaking, the legal system didn ¡Ã‚ ¦t play a very active role in this case. First of all, the India government could do more on digging the truth of the gas leak out and set a more strict standard to regulate such dangerous plants in case that another crisis. Second, I didn ¡Ã‚ ¦t see any one who worked in the Union Carbide ¡Ã‚ ¦s Bhopal plant should be responsible for that tragedy. Does it mean that all that the India court wanted was money or it just wanted to reduce trial and subsequent appeals because it might have taken more than twenty years? To sum up, Union Carbide handled the crisis cleverly but not well enough because it knew what would the India government and court react to this incident. Union Carbide controlled the whole situation and took lead of the lawsuits itself. The India government and court didn ¡Ã‚ ¦t help those victims as much as they needed instead. The function of government, designed to protect its people, disappeared in this case. BIBLIOGRAPHY  ¡Ã‚ §Union Carbide Corporation And Bhopal, ¡Ã‚ ¨ in Steiner and Steiner, pp.147-161.