English - Argumentative Essay Example | Topics and Well Written Essays - 1250 words

Arguments in Favor of the Death Penalty - Essay Example This paper tells that criminals who have no regard to other people’s personhood must face this definitive penalty in order to maintain the community whose footing is in sheer violation, especially if they deliberately do this in distressing persistence thereby making it a routine. Some of the offenses that should be punished through death include repeated crimes, espionage, murder, rape and other sexual crimes, and treason. The death penalty should also be performed as part of martial justice. Any offender convicted of any of the above crimes should face execution executed as punishment over the offense. This is because as the criminal provisions deem them, such since he/she is a repugnant threat to the society. A key reason for supporting capital punishment rests of the morality of execution – once a human being applies force against an innocent person, in reality, he/she has affirmed the fact that that he/she does not conform to the principle of individual rights. It is a sign that he/she wants to live as a predator, to the disadvantage and obliteration of all the people around him/her – he/she is not prepared to live as a logical individual among other people. Rights stem from man’s nature as a logical being, and if a person decides on living irrationally, he/she has does not have rights. Executing such a harmful being is sensible. It is only just for the society if that individual is treated in line with his/her actions. Just as the reward should match the action, the punishment should also fit the crime. This concept is referred to as proportionality and it states that reaction should fit the action. As proportionality holds, the premeditated murder of a guiltless individual justifies a premeditated death penalty of the criminal by the state. The absence of justice would make people take justice in their own hands (Landauer & Rowlands, 2&3). Secondly, the capital sentence leads to deterrence. Deterrence refers to the notion that the state can mete out fear to potential and existing criminals by punishing criminals. An offender will dread being involved in a crime that is punishable by death (Robinson, 3). Without a doubt, the threat that a criminal will face execution prevents him/her from engaging in capital crimes and this works more effectively compared to imprisonment. Given that the society has the greatest interest in the prevention of such capital crimes as murder; it should make use of the death penalty, the strongest form of punishment, to dissuade criminals from engaging in such crimes. According to Tremoglie, in Britain, ever since the abolition of execution in the year 1964, cases of homicide have mounted from 0.68 for every 100,000 to 1 .42 for every 100,000 of the population. Reports from the Home Office indicate that there was an alarming rise in illegitimate killings from 300 to 565 and 833 in 1964, 1994 and 2004 in that order. As opposed to homicide and other illegal killings, the number o f criminals convicted for actual murder crime has as well been increasing rapidly. Tremoglie further notes that in 1965, the first year of death penalty abolition in Britain, fifty-seven and one hundred and seven cases were registered in ten years’ time. He confidently considers capital sentence as a definite deterrent to crime, seeing that criminals who were serving life sentences and later discharged from prisons committed seventy-one murders from 1965-1998. Another point in favor of the death penalty is the fact that it incapacitates the criminal – it takes his/her freedom away in such a way that he/she is not in a position to commit another crime.  

Street Racing Essay Example for Free

Street Racing Essay Now lets talk about a 15-17 year old kid who does not have the best judgment and make a traffic mistake, or a 17-25 year old who also makes a mistake, but should those traffic mistakes make him or her a convicted felon. Street racing goes on all over the U. S. and is so underground right now that you would not know it is even going on. We raced on the NEWS one mile from the police station. The news reporters had been at that same police station the night before interviewing the cops and the cops said they did not have a street race problem in their town, or one that they knew off. San Diego has even told the mayor it worked for them with Qualcomm Race Legal Program, but the mayor already knows that caused it worked here first with T. I. They put all these new laws into effect and this months street racing incidents have gone up with deadly results. The laws were ineffective. The Harbor Commission is all about the money, they got billions from China to land fill the area and increase the Harbor to make more land but failed to include a spot for the track, but on the other side of the harbor there is 2 vacant lots that has been sitting there for 9 years+ that could hold a track. Willie has told the mayor he could be up and running in a matter of weeks, it was up to the mayor to give him the OK. So the mayor has assigned someone from his office to work with Willie and to go over the land site. As Willie said to the mayor, there is nothing to go over I am ready to get started. But it is still the mayors call so we wait and keep calling his office and asking when is Terminal Island going to open? A soon as Terminal Island closed, San Fernando Rd in the SFV got busy, Compton and Main got busy, Alameda and Del Amo in Carson got busy, 4 lanes in City of Industry got busy (1 mile from the police station) Santa Ana Rd in Ontario got busy, Sand Canyon Rd in Irvine got busy, Nabisco in Buena Park got busy, The Box Factory in Whittier got busy, Aviation Rd near LAX got busy, Edwards in Anaheim got busy, Dale Rd and Commonwealth behind Fullerton Airport got busy, 210 frwy in San Dimas got busy (before they finished it), Bolsa Chica and Westmister Bl in Seal Beach got busy. Bolsa Chica and Bolsa near Skylab Rd in Huntington Beach got busy (Yeah NASA and again a police station a couple miles away). And there is a lot I am sure I missed, and not to worry about rat-ing out these sites, major busts happen at most of these places, and others dont exist any more, but after T. I. shut down street racing exploded again, and is still going on. That is Terminal Islands track we are talking about, it was a street racers track, if you look at the cars in the staging lanes, the street cars out number the full race cars in the evening hours. During the day the race cars would use the track, during the night the street racers used the track. When T. I. (Terminal Island) was open, street racing in Los Angeles, San Fernando, Ontario, Riverside and Orange County areas were down to null. Its city politics that keep them from opening it back up, they would rather spend millions on a street racer task force then the track. Why? Well, the task force is paid by the federal government, so the extra cops dont show on the city budget and they use these cops for other things including drug busts. In drunk driving (as many people will know) the drunk usually goes home in cuffs with a few scratches while the other cars passengers families are notified by an officer in the middle of the night. Sources: www. madd. org and www. NHRA. com The street racers I know do not condone street racing, but they do street race. It is more orginized but still just as dangerous and illegal. The street racers that make the news are the ones getting killed/or killing someone racing from stop light to stop light. I think it is a normal reaction when you are young to answer the challenge even if you are not a street racer. We had a solution it was Terminal Island. Now San Deigo had took the same steps and started Quailcom. They gave an alternitive to street racing, a place to answer the challenge. Here is how the did it. With funding from the California Office of Traffic Safety, both RaceLegal. com and San Diego Police Departments Drag Net Unit were formed with the express intention of addressing San Diegos epidemic of illegal street racing activity. A grass root community based coalition entitled the Closing the Loop approach to intervention was also developed. The coalition involved city/county government, law enforcement, Bureau of Automotive Repair, Superior Court, City Attorney, District Attorney, county probation and the safer and sanctioned track alternative to street RaceLegal. com. The award-winning program to redirect would-be street racers into organized drag racing. RaceLegal has a grant of $350,000 from the California Office of Traffic Safety. With funding from the California Office of Traffic Safety, both RaceLegal. om and San Diego Police Departments Drag Net Unit were formed with the express intention of addressing San Diegos epidemic of illegal street racing activity. A grass root community based coalition entitled the Closing the Loop approach to intervention was also developed. The coalition involved city/county government, law enforcement, Bureau of Automotive Repair, Superior Court, City Attorney, District A ttorney, county probation and the safer and sanctioned track alternative to street. The highly successful RaceLegal program hosts Friday night runs at Qualcomm Stadium. Through the middle of 2003, RaceLegal was run out of a San Diego State University program founded by Dr. Stephen Bender. When Bender decided to retire, he also decided to shift the program from the control of San Diego State to the city of San Diegos Traffic Division. Our purpose in this paper is to inform people of what is going on in So Cal. Things start here, positive or negitive, and end up spreading like a cancer to other states. Dragracing claims to have started on the West Coast. So Cal had more Dragstrips than anywhere else, and then for a while there were none, all were closing. A new interest in dragracing has developed today and more tracks are starting to open up again. One track in particular is Terminal Islands Brotherhood Raceway, whose purpose was to get street racers off the street, and did it effectively for many years. City ** politics closed it down 11 times, and it is on its 12th time of reopening again, after 13 years of being closed. There are many naysayers out there, but if this track serves as an example as how not to give up, and a track in another part of the country opens up, well, that would make it worth while to post it. Sorry there is a lot of rhetoric, but many are posts from other forums and re-posted threads that may not make as much sense if edited. Many members of the Brotherhood of Street racers from as far back as the 70s have moved all over the country. They were a part of history and like to have the heads up on current activity with the Brotherhood. This is just some history of what has been going on and how many people have helped from the Los Angeles Sheriffs Department, Los Angeles Police Department, Los Angeles city coincil members, to the Mayor of Los Angeles to name a few. We are even getting a little help from Teamsters and residents of the various streets that are being used as race tracks. I wish I was a writer and could make it more clear, but Im not, and it its very raw but very real. All constuctive criticisim is welcomed. I have reuinited with many street racers through many forums, cause car guys are car guys, even if they are into different cars, different types of racing, or just into cruising. At Brotherhood Raceway all were welcome and all got along. It was a place were the head of the notorious Crips gang got along with a head engineer from Genral Motors. Jim Wagner, head advertising from Pontiac fequented the track to name a few. ) Stop the violence, increase the peace. -Big Willie Robinson. In the Los Angeles area we have experienced many street racing deaths since a certain track that was located in the Habor of Los Angeles was closed. For ten years now, Big Willie has been fighting to get this historic track reopened. It has closed dow n 11 times in 30 years and now, today it looks like it will reopen before summer or even before next month. The reason this track is different is that it opens on Friday evening and does not close till Monday morning. Many street racers have trouble getting to the track after work and then being frustrated with only getting only one or two runs before the track closes. 2nd many street race cars do not pass NHRA tech. So they go and race on the street. This track is a street racer track. Nobody is turn away, but NHRA rules are suggested and in the long run most racers start to value their lives and start adding the safety equipment. On the street no matter how mush saftey equipment you have, it is no match for a telephone pole. Trying to get this track open is a lot of work from a lot of people, I, myself, have been to many meetings on the streets with different groups, and am attending Nieghborhood Watch meetings plus working a job, so sometimes I dont have the time to post an original post, so I post what has been posted on other boards to try to inform people on what is currentlly going on with the openinng of Terminal Islands Brotherhoood Raceway.

Manufacturing and storage of Khoa

Manufacturing and storage of Khoa ABSTRACT Khoa is a traditional dairy product which is produced in India by both organized and unorganized sector. It is the base for various traditional sweets manufactured in India. Apart from the traditional method of manufacturing khoa many methods were developed recently for the manufacture and storage of it. In the present essay I had mentioned about various technologies available for manufacture and storage of khoa. INTRODUCTION According to the National Dairy Development Board, India the annual production of milk during the year 2007-2008 is 104.8 million tonnes. India has two types of sectors for the marketing of milk and its products, one is organized sector and another is unorganized sector. The unorganized sector accounts for 88% of total milk production in India and it includes marketing of raw milk and traditional products such as locally manufactured ghee, fresh cheese, and sweets. The organized sector accounts for 10-12% of total milk production in India and it includes the dairy cooperatives and organized private dairies which produces Western-style dairy processed products based on pasteurization. The share of organized sector in the total milk production handling is increasing by the years (FAO, 2002).In India out of all dairy products consumed traditional products account for over 90 percent. In order to protect the surplus milk from spoilage simple processes were developed to produce products like curds (yoghurt-like fermented product), Makkhan (butter), Khoa (desiccated milk product), Chhana and Paneer (soft cottage cheese-like cultured product) and Ghee (clarified butter) (FAO, 2001). And nearly 7% of milk produced in India is converted to khoa (ICMR, 2000). KHOA MANUFACTURING PROCESS In India khoa is traditionally manufactured by continuous boiling of milk in a shallow iron or stainless steel vessel to remove moisture and the process continues till the total solid level is attained in the range of 65 to 72% (Pal and Raju, 2006). As per the Prevention of Food Adulteration (PFA), India (1955) rules, khoa sold by whatever variety or name such as Pindi, Danedar, Dhap, Mawa, or Kava which is obtained from cow or buffalo (or goat or sheep) milk or milk solids or a combination there of by rapid desiccation and having not less than 30 per cent milk fat on dry weight basis. The Bureau of Indian Standards has given the requirements for three types of khoa, viz. Pindi, Danedar and Dhap in terms of total solids, fat, ash, acidity, coliforms and yeast and mold counts (Indian Standard (IS): 4883, 1980). A minimum fat level of 5.5 in buffalo milk is required to achieve the PFA standard. Khoa has been categorized into three major groups i.e. Pindi (for Burfi, Peda), Dhap (Gulabj amun) and Danedar (Kalakand) on the basis of composition, texture and end use. KHOA MANUFACTURING PROCESS CHEMICAL ASPECTS Khoa contain 75-80% moisture, 25-37% fat, 17 -20% protein, 22-25% lactose, and 3.6-3.8% ash (Aneja et al. 2002).The milk is subjected to high heat temperature during the manufacture of khoa which initiates number of physico-chemical changes resulting in characteristics sensory, textural and structural properties in khoa. The continuous heating will reduce water activity, inactivates various milk enzymes and destroy pathogenic and spoilage microorganisms apart from development of desirable flavors and texture. The heating process promotes the denaturation and coagulation of milk proteins and the process is more rapid due to frothing and incorporation of air by continuous stirring (Sindhu et al. 2000). The disruption of fat globule membrane and subsequent release of free fat that account for 44.8-62.8 percent of total fat in khoa occurs due to vigorous agitation during heating process of milk (Mann and Gupta, 2006). Adhikari et al. (1994) has studied the interaction between milk macrom olecules during heating of buffalo milk using Transmission Electron Microscopy (TEM) and observed casein-casein, casein-whey protein and casein-lactose interaction with gradual heating of milk. The khoa made with buffalo milk and milk of high total solid will have more brown colour in the end product and this is due to browning reactions (Gothwal and Bhavdasan1992). Patil et al. (1992) has investigated khoa microstructure using scanning electron microscope (SEM) and revealed that khoa consists of larger protein granules made up of partially fused casein micelles and non-micellar proteins. They also observed reduction in the size of protein granules and inter-granular space during working or agitation of khoa manufacture process and it also resulted in large amount of fat globules membrane fractions. FACTORS AFFECTING KHOA QUALITY Type of milk: Buffalo milk is generally used instead of cow milk for the manufacture of khoa due to its higher yield, softer body and smooth texture. The khoa manufactured from cow milk have dry surface, yellow colour, sticky and sandy texture (Pal and Gupta, 1985). Amount of free fat: An optimum amount of free fat is necessary for desirable body and textural properties of khoa(Boghra and Rajorhia ,1982). Total solid level: There is significant positive correlation between total solid level milk and instrumental hardness, gumminess and chewiness of khoa (Gupta et al., 1990). Working of Khoa: The formation of large lactose crystals can be reduced through working of khoa when compared to un-worked khoa and working results in no perceived sandiness upon storage. EQUIPMENTS USED IN KHOA MANUFACTURING PROCESS   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Khoa is generally manufactured by halwais in jacketed kettles, which has several disadvantages like poor and inconsistent quality and limited shelf life of about 5 days at 30 °C (International Conference on Traditional Dairy Foods, 2007).Most attempts made for up-gradation of the technology of khoa are directed towards mechanization of the process and developing continuous khoa making plants (Aneja et al., 2002). Agrawala et al. (1987) has developed mechanized conical process vat for preparation of khoa. It consists of a stainless steel conical vat with a cone angle of 60 ° and steam-jacket partitioned into 4-segments for efficient use of thermal energy and less heat loss.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Due its batch type of operation, it is suitable only for making limited quantities of the product. National Dairy Development Board (NDDB) which is situated at Anand (Gujarat), India has developed an Inclined Scraped Surface Heat Exchanger (ISSHE) for continuous manufacture of khoa (Punjrath et al., 1990). Concentrated milk of 42 to 45% total solids is used as feed in this machine and its inclination permits the formation of a pool of boiling milk critical to formation of khoa. Thin Film Scraped Surface Heat Exchanger (TSSHE) system has developed by Dodeja et al. (1992) at NDRI for the continuous manufacture of khoa and it consists of two Scraped Surface Heat Exchangers (SSHE) which are arranged in a cascade fashion. In this machine milk is concentrated in first SSHE to about 40-45% Total Solids and finally to khoa in the second SSHE. But feed for this unit is buffalo milk and thus rendering it suitable for organized small and large dairies and entrepr eneurs which is not in the case of Inclined Scraped Surface Heat Exchanger.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  The capacity of both TSSHE and SSHE is about 50 kg khoa per hour and many organized dairies have adopted these continuous khoa making machines. Three-stage continuous khoa manufacture unit has been developed by Christie and Shah (1992). It has three jacketed cylinders placed in a cascade arrangement which helps in easy transfer of milk from one cylinder in to other and it works as heat exchanger. The heat exchangers are installed with a mechanism of providing inclination and the slope allows the movement of the contents in longitudinal direction. The unit has a variable pulley drive which helps in speed adjustment and it is highly bulky requiring too much flooring area. (Pal and Cheryan, 1987) and (Kumar and Pal, 1994) have implemented Reverse osmosis (RO) technique for the manufacture of khoa from cow milk and buffalo milk respectively. This process comprises pre-concentration of milk (2.5-fold for cow milk and 1.5-fold for buffalo milk) using RO proc ess followed by desiccation in a steam-jacketed open pan for the manufacture of khoa.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  The final product obtained by this membrane process was found to be identical to the conventionally prepared product. This process saves energy during the initial concentration of milk. In order to make this process continuous jacketed pan should be replace with SSHE. Different workers incorporated whey solids in the form of whey protein concentrate (WPC) in the milk and reported that increased addition of WPC in the milk resulted in large granulation in khoa and increased yield (Dewani and Jayaprakasha, 2002). FOOD SAFETY AND QUALITY MANAGEMENT ISSUES DURING KHOA STORAGE   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Due to higher nutrients and high water activity (.96),Khoa is easily Susceptible to growth of bacteria. Staphylococcus aureus and Bacillus cereus are the main contaminating micro organisms in khoa and they cause many food-borne diseases. To prevent and reduce microbiological hazard from khoa HACCP should be applied. The microbial quality of Khoa is initially good during production time and it will gradually deteriorate during storage and marketing. The main Critical Control Point for the deterioration was identified as airtight packaging. This problem can be solved through changing the packaging material to muslin cloth which allows free air flow, reduced the microbial proliferation (ICMR, 2000). METHODS TO INCREASE STORAGE LIFE OF KHOA   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  The storage life of khoa is only two to three days, under ambient conditions, and 15-20 days under refrigerated conditions (Ramzan and Rahman, 1973). Rancidity is one of the reason which deteriorates quality of khoa and it adversely a?ects storage life of khoa (Bashir et al., 2003).Addition of potassium sorbate e?ectively improves the storage life of khoa at higher temperatures. Jha and Verma(1988) have observed increased storage stability of khoa for 40 days by addition of potassium sorbate. Other workers also stated that the storage life of khoa can be enhanced by using di?erent types of food preservatives and antimicrobial agents (Wadhawa et al., 1993). At elevated temperatures the storage stability of freshly prepared khoa can be adversely a?ected. By measuring free fatty acids, peroxide value and iodine value we can determine storage stability of khoa. The free fatty acid, peroxide and iodine values for freshly prepared khoa were 0.025%, 0.38 meq/ kg and 80, respectively. The increase in free fatty acid and peroxide value and decrease in iodine value are the indicators of development of rancidity in khoa during three months of storage at elevated temperature. By adding BHA and BHT we can retard the development of rancidity in khoa on storage. But, BHT will act comparitively better than BHA. Therefore, we can increase the storage stability of khoa by adding synthetic antioxidants like BHA and BHT at elevated temperatures (Rehman and Salariya, 2005). CONCLUSION   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Although so many technologies are developed for the production and storage of khoa, there is a still a need of investigation of chemical and physical aspects during manufacturing of khoa in order to understand factors responsible for quality. And all the known technologies of manufacturing of khoa should be transferred to small holder farmers who are the major contributors of milk production in India .So that they can increase their prices of products by producing products which will meet the modern quality standards. REFERENCES: Adhikari.A.K., Mathur.O.N. and Patil.G.R. (1994). Interrelationships among Instron textural parameters, composition and microstructure of khoa and gulabjamun made from buffalo milk, Journal of Food Science and Technology, 31 (4) .pp.279-284. Agrawala .S. P., Sawhney.I. K. and Bikram Kumar. (1987). Mechanized conical process vat. Patent No. 165440. Aneja.R. P.,Mathur.B. N., Chandan.R. C.,and Banerjee.A. K.(2002). Technology of Indian milk products, 1st Ed.,Dairy India Year Book, Delhi.pp.126-128. Bashir.N. Rehman. Z. U., Syed. Q. Kashmiri.M. A. (2003). Effect of potassium sorbate on the physicochemical characteristics of milk concentrate (khoa) during different storage conditions. Pakistan Journal of Scientific Research, 55.pp. 103-109. Boghra.V. R. and Rajorhia.G.S. (1982). Utilization of pre-concentrated milk for khoa making, Asian Journal of Dairy Research. 1.pp.6 -12. Christie. I. S. and Shah,.U. S. (1992). Development of a three stage khoa making machine. Indian Dairyman.44 (1).pp. 1 4. Dewani. P. P. and Jayaprakasha. H. M. (2002). Effect of addition of whey protein concentrate on physico-chemical and sensory characteristics of khoa and khoa based sweets, Journal of Food Science and Technology.39 (5).pp.502 506. Dodeja.A. K., Abichandani. H., Sarma.S. C. and Pal.D. (1992). Continuous khoa making system design, operation and performance, Indian Journal of Dairy Science. 45(12).pp. 671 674. FAO.(2001).Report on the FAO E-mail Conference on Small-scale Milk Collection and Processing in Developing Countries. Chapter 3, pp .15. FAO. (2003).A Review of Milk Production in India with Particular Emphasis on Small-Scale Producers,pp.6. FAO. (2002). Annex I: Critical issues for poor people in the Indian dairy sector on the thresold of a new era. Gothwal.P.P. and Bhavadasan.M. K. (1992). Studies on the browning characteristics in dairy products, Indian Journal of Dairy Science, 45 (3).pp. 146-151 Gupta. S.K., Patil.G.R., Patel. A.A., Garg.F.C. and Rajorhia.G.S. (1990). Instron texture profile parameters of khoa as influenced by composition, Journal of Food Science and Technology, 27 (4).pp. 209-213 http://nddb.org/statistics/milkproduction.html http://www.dairyforall.com/indian-khoa.php Indian Council of Medical Research (ICMR). (2000). Application of Hazard Analysis and Critical Control Point for improvement of quality of processed foods,Vol. 30, No. 5. International Conference on Traditional Dairy Foods. (2007). National Dairy Research Institute, Karnal (India), pp. 29. Jha.Y. K. Verma.N. S. (1988). Effect of potassium sorbate on the shelf life of khoa, Asian Journal of Dairy Research, 7.pp. 195-198. Kumar. S. and Pal.D. (1994) . Production of khoa from buffalo milk concentrated by reverse osmosis process, Indian Journal of Dairy Science. 47(3).pp.211 214. Mann.B. and Gupta.A.( 2006). Chemistry of milk in relation to manufacture of traditional dairy products,In compendium of Developments in traditional dairy products, Centre of Advanced Studies in Dairy technology, NDRI, Karnal. pp.12-17. Pal.D. and Cheryan.M. (1987). Application of reverse osmosis in the manufacture of khoa: Process optimization and product quality, Journal of Food Science and Technology, 24(5).pp. 233 238. Pal.D. and Gupta.S. K. (1985). Sensory evaluation of Indian milk products, Indian Dairyman, 37(10).pp. 465-474. Pal.D and Raju.P.N. (2006). Developments in the manufacture of heat desiccated traditional milk desserts,In compendium of Developments in traditional dairy products, Centre of Advanced Studies in Dairy technology, NDRI, Karnal. pp.18-25. Patil.G.R. Patel.A.A., Allan-Wojtas. P. and Rajorhia. G.S. (1992). Microstructure and texture of khoa, Food Structure, 11:155. Punjrath.J.S., Veeranjamlyala.B. Mathunni.M. I., Samal.S.K. and Aneja.R. P. (1990). Inclined scraped surface heat exchanger for continuous khoa making. Indian Journal of Dairy Science. 43(2).pp.225 230. Ramzan. M., and Rahman.R. U. (1973). E?ect of storage time and temperature on the quality of cow milk khoa, Pakistan Journal of Science, 25.pp. 149-154 Sindhu. J.S., Arora .S. and Nayak. S. K.( 2000). Physico-chemical aspects of indigenous dairy products, Indian Dairyman, 52 (10).pp. 51-64. Wadhawa. B. K., Gandhi. D. N., and Goyal.G. K. (1993). Enhancement in the shelf life of khoa,Indian Food Packer, 47.pp.5-53. Zia-ur Rehman and A.M. Salariya.(2005).E?ect of synthetic antioxidants on storage stability of Khoa a semi-solid concentrated milk product , Food Chemistry 96 (2006) .pp.122-125.

The Impact of Pirates and of Piracy on the Spanish Empire Essay

The Impact of Pirates and of Piracy on the Spanish Empire When the word pirate is mentioned, many people think of ship carrying men across the seas as they pillage other ships. While this is true to some extent there was much more to the lives of the men that were known as pirates. Pirates were mostly men from French, English or Dutch heritage, and were privateers or merchants. Many of these men were sanctioned by their government. By the Spanish they were call piratas or unsanctioned sea-raiders, and would have a heavy influence of trade in the Caribbean and on the Spanish Empire. The first pirates were known as corsairs and appeared at the end of the 15th and into the beginning of the 16th century. It was at this time between 1530-60 when Spain began to transport the newly discovered riches in the New World. Large amounts of gold, sugar, tabacco and pearls were being sent back to Spain. In 1523 a French Corsair by the name of Jean Florin over took several weakly protected Spanish ships and captured a cargo that held 62,000 ducats in gold, 600 marks of pearls and several tons of sugar. This brought pirates into the Caribbean (Lane 16). Spain was forced to protect the cargo ships that transported the riches that they were obtaining in the New World and the cost was very great. Trade ships were required to travel in convoys and be armed. Also a Spanish fleet was formed that traveled the seas twice a year, patrolling the trade routes for pirates. There was great hesitation to form a navy that would patrol the Caribbean seas because of costs, but much would be lost because of this hesitation. Not only were merchant ships being pick off and there cargo taken, unprotected Caribbean towns were being raided and the colonists gains... ...story were used mainly for the raiding and capturing of Spanish colonies. These events would take place until the early 1670’s when governments attempted to phase out pirates. Laws were made in an attempt to make pirates give up the profession voluntarily (Lane 126). For the most part this worked, but there are many cases of raids and such after. The effect that piracy held on trade and the Spanish Empire was over after the sufficient damage that it caused. Damage that was highly influential in shaping the Caribbean and the Empires of Europe into what they are. Works Cited Kelsey, Harry. Sir Francis Drake The Queen’s Pirate. Yale University Press: New Haven. 1998. Lane, Kris E. Pillaging the Empire Piracy in the Americas. M.E. Sharpe: New York. 1998. Williams, Neville. The Sea Dogs Privateers, Plunders and Piracy in the Elizabethan Age. Macmillian: New York. 1975.

Meiji Restoration

It is a fact that the Meiji Restoration managed to accomplish a great many revolutionary changes, but without a revolutionary level of violence. How did this happen? To understand this, one must know what the Meiji Restoration was and when it took place. It was through the years from 1867 to 1868 that the Tokugawa Era under the great Tokugawa Liasu came to an end with the Meiji restoration, in which the Emperor Meiji moved from Kyoto to Tokyo where the new Imperial Capital was established. However, at the same time, the actual political power was effectively transferred from Tokugawa to a group of small time noblemen, and Japan was forced to enter into treaties with Westerners, in much the same way as any other subjugated Asian nation. (Meiji Period 2002) In short, it can be stated that this period in the history of Japan has been termed a ‘renewal’, in which Japan’s political and social structure became unalterably changed, and because of which Japan launched into its industrialization period. Intended as a strong measure to consolidate power against the shogunate, the samurai and the daimyo, all remnants of the Edo government, Tokugawa lands were seized and placed under the ‘imperial control.’ (Meiji Restoration 2008) The Samurai had to be destroyed, and most Samurai, although they resented the change bitterly, had to comply.   With the Meiji restoration came electricity and wheels in the form of the first ‘rickshaw’ ever. Trains followed soon, as did several other reforms and changes, the most important of which was a semblance of democracy. Education became more important than before, and the nation started progressing in leaps and bounds. People now felt that they too had a say in how the country was to be run, and everywhere, everyone appeared to be satisfied with the advances that their country was making in all fields. (The Meiji Restoration (n.d) The issue here is this, how much influence did western powers have over the Meiji restoration in Japan? Were the radical ideas more in keeping in accordance with the local tenor, or were they drastically different? Why then did the shogunate fall quickly, without really offering any resistance? One of the most important things to remember when studying Japanese history is the fact that one must never consider the class struggles that are generally applied for revolutions of all kinds; instead, one must note that the interests of merchants and the ruling classes became so closely inter connected that anything that hurt one would automatically hurt the other. For example, all big merchants depended upon the interest from loans given to the samurai to survive, and the samurai were customers of the chonin, who felt that their own prosperity was closely tied up with the warrior classes, and this meant that they would not think of attacking the existing feudal system, even if it was unfair to them. As the Meiji restoration progressed, the samurai and the aristocrats stood together, thereby showing the world that the revolution in itself was not at all about a rising class that managed to destroy feudalism, nor was it a democratic revolt that offered greater power to representatives of the working classes of Japan. Researchers state confidently that the Meiji restoration would never have been possible but for interference that Japan received from Western powers, including British, American, French, German and Dutch. It is said that some small bits of advice were also obtained from the workers who had been engaged by the Japanese government in various positions such as pilots, engineers, financial advisers, and university and school teachers, among others. Historians believe that it was the presence of Westerners in Japan that undermined the Shogunate, and that this was one of the reasons why it fell so quickly without resistance. One must remember that the rapid economic growth in Japan during the 17th, 18th and 19th centuries had made sure that the country was in a position of being readily transformed into a new social order, and by this time, the ‘absurd’ policies of Tokugawa had become completely foolish and outdated, given the social and political conditions in the country at the time. Nationalism and patriotism and national consciousness had also pervaded the people of Japan, and with the arrival of the Perry expedition, at which point of time the arrival of foreigners was considered an attack on the basic traditional values of Japan, the collapse became imminent, and one can understand that Western powers had intentionally or unintentionally applied pressure on Japan and had paved the way for the reforms about to take place, and for the fall of the Shogunate to happen. At the same time, one must also remember that even without Western influence from the United States, Great Britain and Russia among others, the radical reforms of the Meiji restoration would have been inevitable, and although several of the ideas were indeed shaped by Western influences, local flavors too played a very important role in the Meiji restoration and in the fall of the Shogunate. Therefore, it must be stated that the Meiji restoration is in actuality the result of two important factors: the decay within Japan of her present feudal society, and the pressure applied by Western powers to bring an end to Tokugawa’s outdated regime. (Chung, TK 2007) Works cited Meiji Period (1868-1912) â€Å"History† Japanguide.com (2002) Retrieved on February 25, 2008 from â€Å"The Meiji Restoration† History Text (n.d) Retrieved on February 25, 2008 from â€Å"Meiji Restoration† Wikipedia (2008) Retrieved on February 25, 2008 from Chung, TK â€Å"The Meiji Restoration, Background† The corner of the world (2007) Retrieved on February 25, 2008 from         

Marketing strategies of the mass-market chocolate industry Essay

This report is an evaluation of the marketing strategies used in the mass-market chocolate confection industry in the United Kingdom (UK). The four brands this report studies in detail are Cadbury, Galaxy, Kit Kat, and Maltesers. The UK mass-marker chocolate confectionary market is the biggest in the European Union and sales are heavily reliant on a solid marketing strategy. Using the four brands mentioned above this report investigated the following, segmentation, targeting and positioning, consumer buyer behaviour, promotion, pricing, product, and placement, social media strategies, and communication strategy. Finally, this report gives critiques on the effectiveness of the marketing strategy for the four selected brands and recommendations on how they might improve. Of the four brands studied, only Galaxy uses demographic segmentation by focusing on women but all four use behavioural segmentation by focusing on benefits sought from eating chocolate. Cadbury targets creative individuals, galaxy targets the indulgent types, Kit Kat targets tired employees, and Maltesers targets those in search of guilt free chocolate. Cadbury positions itself as a creative brand, galaxy as a treat, Kit Kat as a break bar, and Maltesers as the lighter way to enjoy chocolate Chocolate is an impulse good and need recognition is usually stimulated upon seeing the packaging, where as information search is usually omitted or happens very quickly. When it comes to evaluating alternatives consumers, positioning and brand personality come into play. Finally, the choice to buy or not to buy happens very quickly. Cadbury was the only brand found stay in contact with consumers post-purchase by sharing recipes that one could make with Cadbury products. Each of the four brands use adverts, sales promotion, sponsorship, and social media to increase brand awareness. However, no promotional material gives information about pricing because retail outlets set their own prices. Most mass-market chocolate bars are around the same price and can be found near tills at retail supermarket outlets as well as off-license stores across the nation. All four brands are connected to their consumers via social networks, with the exception of Galaxy and Maltesers who do not have twitter accounts. Each brand uses social networks to reinforce their positioning strategy. Cadbury uses it to encourage creativity and audience participation, Galaxy uses it to remind women of the irresistibility of chocolate, Kit Kat uses it to remind its fans to take a break, and Maltesers uses it to celebrate is 75th birthday. This report concludes by recommending that Cadbury should identify a clear branding message because currently its adverts are always open to interpretation. Galaxy should stay in touch with customers post-purchase with recipes for irresistible chocolate desserts. Kit Kat should continue having a strong focus for all communication material and Maltesers should communicate its original message, a lighter way to enjoy chocolate, more explicitly.