Analysis The Five Eighty Eight And Stone Mattress

When I first started thinking about my research paper I planned on using both short stories from my Compare/Contrast essay that focused on abused women who seek their revenge on their abusers. As someone who knows women who have been abused by men and one even sexually assaulted, I feel very passionately about this topic. I wanted to write about the physiological and emotional changes women faced as a result of their abuse. In my first Compare/Contrast essay I talked about boys growing up and going against authority figures. After I read more short stories and considered my other options, I decided to write about abused women for my second Compare/Contrast essay. I used John Cheever’s â€Å"The Five-Forty-Eight† and Margaret Atwood’s â€Å"Stone Mattress† to show how female characters were exploited and abused by men and exact their revenge on them. I planned on using Zora Neale Hurston’s â€Å"Sweat† in my Research Paper because I like how the author characterized Delia Jones and the bread winner of the house and supported the unfaithful, cruel, and childish husband. I wanted to talk about how Delia’s husband’s abuse affected Delia’s personality. I also planned on using F. Scott Fitzgerald’s The Great Gatsby to show how Tom’s emotional abuse toward Daisy had effects on her. Patrick 2 After struggling to find literary criticism that helped me show how women’s personalities were affected by abuse, I decided to change my paper’s focus on the role of women inShow MoreRelatedAutobilography of Zlatan Ibrahimovic116934 Words   |  468 Pageswonderful fat idiot I should add if anyone would misunderstand me - froze like a dog in his summer shoes and light jacket and convinced me to take the Audi. It almost ended in disaster. On a downhill street we lost control of the car and smashed into a stone wall. The whole right side of the car was demolished. Many had crashed during the bad weather, but no one as badly as me. I won the crash contest too, and we laughed a lot about that. And I was actually feeling like myself sometimes. I felt ok. ButRead MoreMarketing Management130471 Words   |  522 Pagesmixer of ingredients. The ingredients in Borden s marketing mix included product planning, pricing, branding, distribution channels, personal selling, advertising, promotions, packaging, display, servicing, physical handling, and fact finding and analysis. E. Jerome McCarthy later grouped these ingredients into the four categories that today are known as the 4 P s of marketing, depicted below: Marketing decisions generally fall into the following four controllable categories: †¢ Product †¢ †¢ †¢

The Evolution of Advertising and its Impact in the Modern Day

Advertising has been an essential facet of marketing for as long as there have been human civilization and interaction. It is human nature to â€Å"advertise† oneself or to expose certain aspects of ones life that create an image or facade of how that person would prefer to be perceived by their community and peers. Advertising generally involves the promotion – and many times an exaggeration – of the positive aspects and the cloaking of negative attributes related to the particular item in question. The very first form of advertising that took place in humans was the propaganda, otherwise known as intentionally skewed or misleading advertisements to fit an agenda or dogma, that rulers used to promote their image. Rulers, whether it be the†¦show more content†¦The purpose of advertisements are to persuade the recipient of the ideas embodied by the author of said advertisement. This can be accomplished by one of three rhetorical devices or a combination thereof, either Logos, Pathos or Ethos. Each of these devices is used to appeal to logic, emotion, or credibility respectively. In a widely consumerist culture, the tool wielded in the creation of advertisements is predominately Pathos. Consumerist culture implies over consumption and, as such, an accumulation of things that are simply unnecessary. In order to persuade an individual to continue to consume unnecessarily, their emotions must be targeted because logically it doesnt make sense and the only ones that may be c onsidered credible on the subject of consumerism are in positions to benefit from additional consumption. Utilizing Pathos in this sense could mean selling â€Å"status† or â€Å"comfort† or â€Å"love† or any other of the myriad of human emotions. Status could mean a new car when you already have two in the driveway. 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Lab Results Fermenter Free Essays

I. OBJECTIVES: To determine the amount of anti-microbial peptide production by Staphylococcus warneri under various conditions when 2L and 10L Fermented. To Test the effects of one uncontrolled parameters sush as pH, Temperature or dissolved Oxygen and compare findings. We will write a custom essay sample on Lab Results Fermenter or any similar topic only for you Order Now To produce anti-microbial activity from Staphylococcus warneri. II. INTRODUCTION: Staphylococcus warneri is a member of bacterial genus Staphylococcus, consisting of Gram-positive bacteria with spherical cells appearing in clusters. Colonies of S. warneri are usually tan, yellow and about 2-4mm in diameter after 48 hours incubation at 35 °C. It is commonly found as part of the skin flora on humans and animals. S. warneri rarely causes disease, but may occasionally cause infection in patients whose immune system is compromised. S. warneri is known to produce antimicrobial peptide activity in the form of Nisin. The optimum conditions for this to occur are pH 7. Nisin is a polycylic antibacterial peptide with 34 amino acid residues used as a food preservative. It is produced by bacterium and which contains antimicrobial activity and which is known as a bacteriocin. Nisin has been found to have properties that can control spoilage caused by lactic acid bacteria. It is used in processed cheese, meats, beverages, etc. during production to extend shelf life by suppresing Gram-positive spoilage and pathogenic bacteria. In food it is common to use Nisin at levels depending on the food type regulatory approval. Nisin cannot be produced chemically therefore it has to be synthesised using fermentation. During fermentation various stages of growth occur and as a result different conditions can occur during this fermentation process, eg pH, most organisms produce acid as they grow and therefore in the Lag phase ( a period of adptation for the cells to their new environment, new enzymes are ynthesized) and in the lag phase can produce alkaline substances and therefore pH plays an important role in efficient fermentation. As acid is produced alkaline substance needs to be added to the process to maintain the optimum pH of 7 and likewise in the lag phase when alkaline substances are produced, acidic substance needs to be added to maintain the pH, tempera ture, and oxygen. III. MATERIALS AND METHODS:â€Å"As per manual. † IV. RESULTS: TABLE 1. 1 History Plot Vessel 1 – 2L NO Temperature control: TABLE 1. 2 History Plot Vessel 2 – 2L NO Air Flow: TABLE 1. History Plot Vessel 3 – 2L NO pH control: TABLE 1. 4 History Plot Vessel 4 – 2L Optimum conditions: TABLE 1. 5 History Plot Vessel 5 – 10L Optimum conditions: TABLE 1. 6 Fermentation conditions for each Vessels 1 – 5: Parameter Vessel Number Vessel 1 Vessel 2 Vessel 3 Vessel 4 Vessel 5 (10L) pH 7 7 No control 7 7 Agitation Speed (RPM) 150 150 150 150 150 Temp oC No Control 37 37 37 37 Airflow (L/min) 2 No air flow 2 2 2 TABLE 1. 7 Results for antimicrobial peptide activity in 2 L or 10 L fermenters: Time (post inoculation) Vessel 1 Vessel 2 Vessel 3 Vessel 4 Vessel 5 3:00 (4. 5 hours) No activity No activity Neat Neat Neat; 1:2 14:00 (5. 5 hours) No activity Neat; 1:2 Neat; 1:2 Neat; 1:2 No results 15:00 (6. 5 hours) No activity Neat; 1:2 Neat Neat; 1:2 Neat; 1:2; 1:4;1:8 16:00 (7. 5 hours) No activity Neat Neat;1:2;1:4 Neat; 1:2 Neat; 1:2; 1:4;1:8 9:00 (24. 5 hours) No activity Neat Neat;1:2;1:4 Neat;1:2;1:4;1:8 Neat; 1:2; 1:4;1:8 V. DISCUSSION: In this practical, Fermentation is used to scale testing in laboratory. The fermenters in the Laboratory are based on a batch system, with feeds to control the pH and Oxygen levels and Temperature. All parameters are controlled using sensor probes in the vessels connected to a data logging software system. The vessels 4 and 5 are controls where the optimum environmental growth parameters for the strain are kept. To determine the results obtained in each vessels are as follows: Vessel 1: No antimicrobial peptide activity seen at any of the time intervals. This indicates that when temperature is not controlled the temperature can increase significantly. As shows in TABLE 1. 1 History Plot Vessel 1 – 2L NO Temperature control. Vessel 2: No antimicrobial activity seen at 13:00. However antimicrobial activity seen in both neat and 1:2 sample at 14:00 and 15:00. Antimicrobial activity seen in neat sample at 16:00 and 09:00. When air flow is not controlled the reduced air content reduces the rate of fermentation, As Oxygen is required for cell growth and when air is in reduced quantity this slows down rate of cell reproduction as shows in TABLE 1. 2 History Plot Vessel 2 – 2L NO Air Flow. Vessel 3: Antimicrobial activity seen in neat sample at all time intervals. Antimicrobial activity seen in 1:2 sample at 14:00, 16:00 and 09:00. Activity seen in 1:4 for the first time at 16:00 and 09:00. There is greater anti-microbial peptide activity with temperature and air controls which shows that the pH does not have significant effects as the other two parameters. The fermentation was not affected to the same extent by pH as shown in TABLE 1. 3 History Plot Vessel 3 – 2L NO pH control. Vessel 4: Antimicrobial activity seen in neat sample at all time intervals. Activity seen in 1:2 sample at 14:00, 15:00, 16:00 and 09:00. For the first time see antimicrobial activity in 1:8 sample at 09:00. This shows the three uncontrolled vessels has greater anti-microbial peptide, where in fermentation took place on its fastest rate as all conditions are maintained at most favourable for the organism to grow and reproduced as shown in TABLE 1. 4 History Plot Vessel 4 – 2L Optimum conditions. Vessel 5: (In error no result recorded for 14:00 time interval) Antimicrobial activity seen in neat and 1:2 sample at all time intervals. Activity seen in 1:4 and 1:8 (for the first time) at 15:00, 16:00 and 09:00. The effects produce the highest level of anti-microbial peptide activity of all the system. The organism has greater supply of oxygen and nutrients and temperature and pH has a lesser effect due to the larger volume as shown in TABLE 1. 5 History Plot Vessel 5 – 10L Optimum conditions. VI. CONCLUSIONS: In this practical the results was successfully determined that Temperature is the most important parameter to control in relation to microbial growth. Therefore, if temperature was not controlled, NO amount of anti-microbial peptide activity produced by Staphylococcus warneri. While in Oxygen level and pH level if NOT controlled S. warneri will still grow and produced the anti-microbial peptide. How to cite Lab Results Fermenter, Papers