One Direction Where We Are Tour Review free essay sample

Throughout my high school experience, One Direction has always been present in my life.I’m embarrassed to say that I know way too much about those five british boys. About five years ago, Harry Styles, Niall Horan, Zayn Malik, Louis Tomlinson, and Liam Payne all auditioned for the TV show â€Å"The X Factor† as solo artists until Simon Cowell decided their careers would skyrocket much faster if they were put together as a boyband. Since then, One Direction have come out with three albums, sold millions of records, and gone on three sold out tours. I have been to at least one show of each of their tours and I believe it’s safe to say that the most recent one they have been on, the Where We Are tour, has definitely been the best. Three weeks ago, I attended my fourth One Direction concert. Although I wouldn’t characterize myself as much of a fan anymore, I still had a fantastic time. We will write a custom essay sample on One Direction Where We Are Tour Review or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page The concert took place at the Rose Bowl in pasadena which could not have been more convenient considering the Rose Bowl is a five minute drive from my house. The first opening act was a solo singer named Jamie Scott who I had never heard of until then. He was an adorable british indie singer who did a great job of blowing me away. All he did was sit on a stool but his pure talent made it quite the performance. I knew right about then that the night would be great. Next up on stage was an Australian pop-punk band called 5 Seconds of Summer. I have known and loved them for a bit over a year now because they toured with One Direction on their last tour. I knew about half of the songs they performed so the excitement really pumped me up for One Direction to come on. The set lasted about an hour but it seemed so much shorter because of the pure ecstasy they filled the crowds hearts with. Being a One Direction fan and being a 5 Seconds of Summer fan kind of goes hand in hand in the world of boybands. After those Australian cuties got off the stage, the night was really about to begin. The stadium was being filled with anticipation and excitement as the wait for One Direction started to come to a close. The ten second countdown stretched on for what seemed like an eternity. Finally, the boys took the stage. The screams from tens of thousands of girls resulted in the first song, â€Å"Midnight Memories,† barely being heard. Considering everyone knew all of the words anyway, that hardly mattered. Being in row 21, seat 9, really made the experience that much more unreal. Around ten feet to my left, there was a long runway that connected to the stage to allow the boys to get closer to the crowd. I was within throwing distance of the biggest current boy band in the world and I could not have had a better time. As the night went on, the show only got better. Those five twenty-something year olds each have a unique and beautiful voice. They found the perfect balance of slow songs and fast songs which gave everybody in the crowd something they enjoyed listening to. Each concert I have gone to, they have played different songs which only adds to the excitement. Before the concert, I was wondering which songs were going to be sung and I was extremely satisfied with the ones I heard. All of my expectations had been fulfilled and they truly outdid themselves. The main album featured in this tour is called Midnight Memories although they also featured songs from Take Me Home and Up All Night. In my opinion, the bests of the night were â€Å"Little Black Dress,† â€Å"Better Than Words,† â€Å"Kiss You,† and the closing song, â€Å"Best Song Ever.† Those select songs were filled with energy and pure joy from all five band mates and it was thrilling to see how much fun t hey were having up there on stage. Out of all the boy bands in todays era, I would say confidently that One Direction is my favorite. They seem to have so much personality and quirkiness to them compared to other similar bands. They will always have a special place in my heart for One Direction even if I’m not a diehard fan anymore. Every rose has its thorn, and this concert definitely did have some drawbacks. Parking for the event was highly expensive and it took around an hour to leave the parking lot at the end of the night. The last thing I wanted to do at 11 o’clock on a Thursday night was wait in traffic so that aspect of the show was definitely not the best. I definitely still did enjoy the show but on top of everything, having a sinus infection really did not help either. I tried to forget how stuffed up I was and enjoy the whole night but it resulted in me coughing and sneezing everywhere. In my opinion, it was all worth it because when I think back on it, I don’t think about how sick I was or how incredibly annoying parking was, I think about how much fun I had when the music was playing. If I had to rate the concert from 1-10, I would definitely give it a 9. The drawbacks really did not have a strong impact on how great that night was. It may not be something you think would appeal to you, but you would be surprised by the amount of fun you might have. This band appeals mostly to teenage girls but I think that if anyone would really give them a chance, they might just find themselves dancing and singing along when they are driving alone in their car. It was event not to be missed and I cannot wait for my next opportunity to see One Direction live.

Angelas Ashes Manhood essays

Angela's Ashes Manhood essays In the memoir, Angelas Ashes by Frank McCourt, there are many different ways that he learns how to be a man. Many people in his life influenced him how to be a man, emotionally, spiritually and physically. Some of the ways that they influenced him was good, and others werent so good but it helped shape him into the man he is today. With his loving mom and dad, his Catholic religion, and his friends, he stepped into manhood with dignity and grace. When Frank was growing up, he saw his parents struggle with poverty. Malachy was an alcoholic and Frank saw him drinking away all their survival money. He watched with his innocent eyes of a child when his mom was begged for food, money, and clothing because they were so poor. His mother always wanted him to succeed and put him first before herself because she loved him so much. An example is when he gets the door slammed in his face by the church and she tells him you are never to let anybody slam the door in your face again, do you hear me?(McCourt, pg 290) Angela wanted her son to have the best of the best even though it was more then she could give him so she let him go to America. It must have hurt her greatly watching her eldest son leave her but she knew it was for the best because he would have had a better future there then if he had stayed in Ireland. The Catholic Church influenced Frank because his parents were both very religious and being a Catholic, he had very strict rules to follow or hell end up in hell. When he did something bad, he had to go to Confession and he didnt really like going. It prevented him from doing a lot of sinful actions that he would have done if he didnt know that he would burn in hell whenever he did something bad. Im worn out from being the worst sinner in Limerick. I want to get rid of this sin and have rashers and eggs and no guilt, no torment . . . The priests tell us all the time that Go...

Ethical Theory of Karl Marx Term Paper Example | Topics and Well Written Essays - 2000 words

Ethical Theory of Karl Marx - Term Paper Example A significant portion of the great ethical theories developed by Karl Marx, were the reflection of the social environment, and were directly related to the manner in which the society functioned during those times (Truitt, 2005). The views of Marx with regard to ethics and morality have been an issue of debate among researchers and scholars alike, since a considerable period of time. Various researchers have debated Marx's preference for ethics, and have rejected the claims suggesting that he had no ethics or morality. In fact, he is known to have developed a scientific approach, which seeks to achieve the desired objectives in a morally neutral manner. However according to some others, he pioneered and conceived the idea of ethics based on his observations in the society. The same can be documented with the help of the following: "The ideas of the ruling class are in every epoch the ruling ideas: i.e., the class, which is the ruling material force of society, is, at the same time, i ts ruling intellectual force. The class that has the means of material production at its disposal has control at the same time over the means of mental production so that, thereby, generally speaking, the ideas of those who lack the means of material production are subject to it. The ruling ideas are nothing more than the ideal expression of the dominant material relationships grasped as ideas". (Truitt, 2005, Pp. 42) According to some authors, Marxism is starkly different as compared to other socialist systems, which is highly synonymous with its anti-ethical approach. They believe that there is no mention or presence of ethics in his ideologies, and hence no form of ethical judgment (Tucker, 1971). The ethical ideology as proposed by Karl Marx has become obsolete today, due to the application of historical materialism in a socialist society. The laws governed by morality and ethics were introduced to resolve issues related to social antagonism, but at the same time retaining the b asic objectives through moral intimidation. The demands related to ethical doctrines, symbolizes the acknowledgment that the said perspectives do not lead to / encourage social antagonisms. Marx’s revolutionary ideologies with regard to philosophy overtly rejected the conventional normative philosophical ethics and at the same time, asserted the legacy of a constructive science (Hodges, 1962). Thus on the basis of the facts presented by several authors, it was claimed by many that Marx did not endorse ethics in his theories, as the basic element of ethics was missing in most of his works. Moreover, according to them the theories put forward by Marx, hardly reflected his preference to and attitude towards ethics and morality. This perspective was also challenged by several authors. They believed that the instances quoted by other authors to reject Marx’s attitude towards ethics and morality, and dismiss the same on those grounds, reflected a highly empiricist notion of science. However, it is highly doubtful to assume that Marx indeed in fact, endorse such a notion of science. In order to better understand the claims made by Marx, they could be studied in the light of those made by Hegel, with regard to science, since his views were largely influenced by those of the latter. Also, it was argued that Marx was not a scientist but a philosopher, and hence expecting him to be impartial and unflustered in his writings and observations would be a far-fetched idea. This claim could be

The quality of risk management in the Civil Engineering Assignment - 1

The quality of risk management in the Civil Engineering - Assignment Example Since the international contractors operate outside their normal business jurisdiction, there are numerous uncertainties. Civil engineers working outside their resident jurisdiction face such difficulties as different management approaches, foreign technology, legal requirements, and uncommon construction practices and systems. The understanding and appreciation of the risks associated with these international projects can be instrumental to the success of these projects. International projects failing to meet the schedule, scope and budget allocated more often have to encounter a horde of impacts some of which bear serious political, social and economic ramifications. U.S. engineering firms have a history of significant involvement in most global markets. These firms continue to aggressively pursue international projects and opportunities. In as much as international projects appear like they are lucrative investments, such projects attract a heightened level of risk. Most participa nts and stake holders such as investors agree that the successful delivery of such projects has in many occasions proven to be quite difficult. In this light, organizations that possess a broad understanding of the political, operations, commercial and construction risk factors have higher chances of successful planning, execution and delivery of international projects. Currency exchange rates, social and political instability are other critical factors that compound the complexities of international engagements. It is however rather complex to identify and make an assessment of the risks linked to capital facilities and there exists limited management techniques or tools that can identify, analyze and deal with the risk. 2. Broadly identify the main aim/s, associated objectives and scientific hypotheses (if applicable); The principal purpose of this research will be to better appreciate and to develop risk identification and assessment methods for projects that are of an internatio nal capital facility project nature. The study’s objective will include but may be necessarily limited to 1. Formulate an inclusive international capital project process or an approach. 2. Device tools that will aid in the identification and assessment of the different risk levels. 3. Structure an internationally accepted project performance appraisal metric. 4. Generate the documents that will help the project teams when tackling such issues and this should also include methods of mitigating the risk. The plan is to conduct sixteen structured interviews with project leaders and civil engineering executives with multinational experience. There are two key purposes that will drive the structured interviews. Firstly, the researcher hopes to gather industry perspective on the attitude toward risk assessment, the hindrances and general trends when involved in international engineering project assignments. This will necessitate the researcher to develop a well structured questionn aire that will not only be used to obtain the attitudes towards risk assessment and resultant concerns but will be extended to contain the rationale and value of international project risk assessment performance, background information characteristic of international projects, procedures and practices of risk management. Secondly, the

Operation Management Essay Example | Topics and Well Written Essays - 2250 words

Operation Management - Essay Example The utilization of capacity management ideology in running a restaurant enables managers to make accurate decisions regarding staffing and procedures to enhance profit gaining and improve the guest experience in the restaurant or hotel. The paper aims to espouse on the overall concept of operation management and describes the operational management activities utilized to realize success, in terms of capacity management in hospitality in this particular hotel. The paper extensively tackles the general aspect of the operation management in conjunction with the tactics and application requirements needed in the establishment of an affiliation on the grounds of adept hospitality and capacity management. Operation Management Operation Management is a tremendously important facet in the business world today (Greasley 2008). All organizations in the world, regardless of their types produce an assortment of products and services. All corporations depend on operation management, as it is an i mportant asset in improving the efficacy of the affiliation and delivery of quality customer service. An influential business skill determines business changes like in customer preferences, internet technology-based supply networks and details of work. In order for all the other branches of a company to work hand in hand, operation managers should unite and toil together. A more accurate definition of operation management perhaps is that, it is part of businesses and companies, which deals with organizing and controlling the company’s assets to guarantee victorious delivery of the products and services. ... In this case study, we look into the strategies and tactics used to manage capacity in a hospitality operation of Hotel du Vin Birmingham UK. The main purpose of operations management is to alter the inputs of a corporation into the services or products that are saleable. Inputs are such things as employees or workforce of the company, the amenities and practices, including the information, technology and materials. At a manufacturing plant, the conversion process is the process of physically converting unprocessed materials into ready to use merchandise, for instance, changing skin and rubber into sneakers, or plastic into toys. With airlines, the procedure is utterly different. It is, in this case, the successful relocation of people from a certain position to another. At a hotel, it is the housekeeping and offering of specialized service in rooms, with new linen, excellent cuisine and the output is happy customers who then pay up (Bettley, Mayle and Tantoush 2005). At a hospital, the efforts and outputs are also different. The input could be doctors getting organized, medical attention, and offering of drugs to convert the patients into strong individuals. Hotels select a dissimilar approach in their pursuit for affluence. They use a control tool known as, yield management (Karlsson 2008). Organizations majorly employ this technique to effectively exploit the utilization of the accessible capacity and seek monetary affluence. Yield management is not a new conception. Other corporations like airlines employed this notion before its implementation by hotels (Wild 2002). Most hotels carry out different forms of yield management, for instance, they could

Marula Wine Making Process Environmental Sciences Essay

Marula Wine Making Process Environmental Sciences Essay The name chosen for the marula wine produced in this activity is a combination of the first names of both manufacturers. It sounds exotic and thus makes the wine more attractive to potential drinkers. The Chemical Process of Fermentation Fermentation is an enzyme-catalyzed chemical process in cells whereby large organic molecules, such as glucose, are decomposed anaerobically. Simpler molecules are produced and energy is yielded (Fermentation, 2010). In the context of industrial fermentation, suitable microorganisms and specified conditions are necessary to begin reactions that produce products such as alcohol and glycerol. During alcoholic fermentation, enzymes from yeasts added to fruits are used to convert sugars and starches into alcohol. Carbon dioxide and energy are also yielded from the reaction (Fermentation, 2008). At the end of the process, yeast or other microorganisms no longer convert sugars in the solution into alcohol. Dead yeast cells will then remain suspended in the wine, which should be removed. During the manufacture of wine and beer, fermentation is evident in the production of foam, which is the carbon dioxide that is yielded from the reaction. In order to manage the reaction effectively for the best possible outcome, various factors should be carefully controlled. If the temperature of the surroundings is too high or too low, this will kill the yeast. The temperature needs to be approximately between 20 and 25 degrees Celsius for the yeast to thrive (The Fermentation Process, 2007). If too much sugar is added, a stuck fermentation will occur soon after the process starts, due to the inhibition of the yeast (The Fermentation Process, 2007). It will then only be able to tolerate a low concentration of alcohol. The solution should be diluted in order to reduce the sugar concentration and reactivate the yeast. The fermentation may not start if the solution is too acidic, or if there is not sufficient acid. If the fruit solution is too acidic, the wine will taste bitter and should then be neutralized using a potassium carbonate solution. If the wine lacks bouquet and tastes insipid, there is too little acid. Two teaspoons of citric acid should be added per 4, 5 litres of wine (The Fermentation Process, 2007) to improve the taste of the wine. The taste and bouquet of the wine can negatively be affected by certain elements during the wine-making process. A bacterial infection can easily occur if the mixture has not been properly sealed, or if the wine-making equipment has not been adequately sterilized. The wine will easily acetify and form vinegar as a result of bacterial spoilage. The addition of a small amount of sodium metabisulfite in the early stages of fermentation is necessary to kill all bacteria and thus prevent oxidation and the resulting expiration of the wine. However, the mixture may smell like rotten eggs if too much sodium metabisulfite has been added. It will react with the yeast and cause an excess of sulfites to be released (The Fermentation Process, 2007). The clarity of the wine will be reduced if the yeast remains suspended in the solution (The Fermentation Process, 2007). The wine should then be moved to a cooler area and potassium sorbate should be added to stabilize the mixture by killing the yeast. A pectin haze may also often occur due to the remaining cellulose from the fruit (How to make homemade wine step by step, 2009). A very small amount of pectin enzyme should be added in due time to decompose the pectin. The wine will then clear after a few weeks. If it lacks colour, there is not a high enough concentration of fruit. Tannin or acid needs to be added and the wine must then be left to mature further. If the wine is too bitter, there is excess tannin due to the high concentration of fruit in the mixture (The Fermentation Process, 2007). Importantly, carbon dioxide gas should be removed during the fermentation process so that the taste of the wine is not adversely affected by the production of any bacteria. However, if there is too little carbon dioxide, the taste of the wine could also be negatively affected. If the fermentation is still in process when the wine is sealed in a bottle, high levels of carbon dioxide may be dangerous. This may cause the bottle to burst or the cork or seal to be pushed off with great force due to the high pressure created inside the container. It is thus essential to make sure that fermentation has stopped before the wine is bottled. The process should either be allowed to run to completion (no more foam is present), or 1 gram of potassium sorbate should be added to every 4, 5 litres of wine. This inhibits the growth of yeast or other microorganisms that cause fermentation in the solution (The Fermentation Process, 2007). Procedural design Aim To produce 750ml of high quality wine by the controlled fermentation of the fruits of the Marula (Schleracarya birrea) tree. Hypothesis High quality wine will be produced by the controlled fermentation of ripe fruits of the Mpumalanga Marula tree. Abstract It was decided that a combination of recipes would be used in order to maximize efficiency for the purpose of making Marula wine. No specific recipes for Marula wine were found, but most instructions specified that any fruit from a certain category could be used in the recipe. 4 separate batches of marula wine were made. Each batch was tightly sealed in an opaque container. It was sealed in order to prevent more air and bacteria from entering. In this manner, aerobic bacteria would not survive in the container due to the low amount of oxygen available. The stimulation of bacterial growth by sunlight would also be prevented by the opaqueness of the container. A small quantity of sodium metabisulfite (Campden powder) was added to each of the wine mixtures in order to kill bacteria and preserve the wine (How to make homemade wine step by step, 2009). This was necessary in order to prevent acetefication due to bacterial infection of the solutions. A hole was made in the lids of each container so that a flexible plastic pipe could be inserted. The end of the pipe was placed in a container filled with water to allow for carbon dioxide gas to escape from the fermenting solution. No other gases were allowed to enter due to the placement of the pipe in the water. This should have further prevented bacteria from growing in the solutions. The wines were made, sealed and left to ferment on the 31st January 2010. Approximately a month was allowed for the fermentation of each of the wines. The best wine was then selected according to its bouquet, taste, clarity and colour. The very first batch was chosen. A very small quantity of pectic enzyme was added to the chosen batch after a month at the end of the fermentation process in order to decompose the pectin sediments that remained suspended in the solution. This should have improved clarity, taste and bouquet (Callec, C., 2006) Wine 1 (Chosen Batch) Apparatus  ±2kg ripened Marula fruit 4, 5 litres warm water 500ml refined white cane sugar crystals  ± 30ml Lemon juice 2 x ripe bananas, peeled and cut up  ¼ teaspoon sodium metabisulfite (Crushed and powdered Campden tablets) Pectic enzyme Large metal pot Sharp knife Chopping board Digital scale Large airtight, opaque container with small hole for pipe Dropper Flexible plastic pipe Nylon mesh straining bag Cooking oil filter Paper 2 x Jugs Sterilized, transparent wine bottle with lid Stirring spoon Funnel Method Collect ripened (yellow) marula fruit from across the Nelspruit region. Discard rotten marulas. Rinse marulas with skins on. Boil  ± 4, 5l water on stove in large metal pot. Add sugar and stir until solvent dissolves. Allow water and sugar solution to cool whilst peeling marula fruits. Cut cross in marula skins with sharp knife and peel. Discard rotten fruit and skins. Measure mass to obtain approximately 2kg peeled marula fruits. Add peeled marula fruit and warm sugar solution to large, airtight, opaque container. Add chopped bananas, lemon juice and sodium metabisulfite to solution. Stir mixture and make hole in lid. Seal lid on top of mixture. Place pipe into container through small hole in lid. Place the end of pipe into the water container. Place in a moderately warm, dry and dark room. Allow to ferment for 1 week. Remove marula pips and fruit sediment from mixture. Ferment for a further 3 weeks, checking every few days for bacterial infections and to make sure that fermentation is progressing properly. Use dropper to add 1 drop of pectic enzyme to mixture. Fermentation must be complete. Leave mixture for a further 2 days. Filter mixture twice using cooking oil filter paper, nylon staining mesh and jugs. Cover and place wine in fridge to cool. Leave for 1 day. Filter wine once more and use funnel to transfer the wine to sterilized wine bottle. Seal and keep cool in fridge. Presentation: The presentation was carefully planned according to appropriate wine-tasting etiquette. A plain white tablecloth and neutral tones were chosen in order to bring focus to the actual colour and clarity of the wine (Callec, C., 2006). Proper, clear wine glasses were used to present the wine. A single white candle was lit so that the clarity could be properly examined. Salticracks and assorted wine cheeses accompanied the wine as a palette-cleanser for the tasters. Tasteful, but simple cheeses were chosen so that the taste of the wine would not be overpowered. A spitting bucket was provided. Quality Marula Wine Wine batches 2 4 Wine 2 500g peeled marula fruit  ¼ teaspoon sodium metabisulfite Airtight container Wine 3 500g peeled marula fruit 500ml white sugar 2 litres warm water Airtight container  ¼ teaspoon sodium metabisulfite Pipe Medium plastic container Wine 4 1000g unpeeled marula fruit 4 litres water  ¼ teaspoon sodium metabisulfite Airtight container Pipe Analysis of results A large panel of wine-tasters judged Dalroch at a wine-tasting ceremony held at Penryn College on 25 February. The wines were judged according to bouquet, taste, clarity, colour and presentation. Various scientific explanations can be given for the overall results. Dalroch was lightly tinted in colour. The level achieved for this result was 3/7. This can be attributed to the fact that the concentration of fruit in the wine was too low. The solution was too dilute and the fermentation process did not occur efficiently enough to yield a wine with an intense, attractive colour. No wine yeast was added to the mixture, which would most certainly have had a detrimental effect on the fermentation procedure. The reaction would thus have been very slow or even stunted due to the lack of microorganisms to decompose the Marula fruit. Some fermentation may have occurred as a result of decomposition organisms in the Marulas, but not efficiently enough to yield an intensely attractive colour in the wine. Due to the preservation of the solution by sodium metabisulfite, the initial light, white colour that the marulas produced would have been maintained. The result obtained for the clarity of the wine was 5/7. There was no sediment in the wine, as pectic enzyme was added 3 days prior to the wine tasting. But the cloudy colour can be attributed to the fact that the pectic enzyme was added too late for proper decomposition of the pectin sediment to occur. The cloudy wine was also most likely as a result of bacteria spoilage. The equipment used may not have been sterilized properly, resulting in bacterial infections of the wine (The Fermentation Process, 2007). The solution was most probably oxidized because the container was not properly sealed to prevent air from entering. The container was opened too often, allowing bacteria to enter and reproduce in the wine mixture. The cloudy haze of the wine could also be attributed to the fact that fermentation did not occur properly, due to the omission of yeast in the mixture. The fruit would therefore not have reacted sufficiently with microorganisms to produce alcohol, leaving more sediment in the wine (The Fermentation Process, 2007). The slight cloudiness of the wine could not have been caused because the solution was not filtered properly. It was filtered enough times using proper filter paper and a nylon mesh bag. The result received for the bouquet of Dalroch was 4/7. The smell of the wine was slightly unattractive. Bacterial infection of the wine would have caused it to acetify, giving it an unpleasant smell akin to that of vinegar (The Fermentation Process, 2007). The wine tasted slightly like vinegar. Bacterial infections caused by improper sterilization of equipment and oxidation of the wine after exposure to air would have caused the wine to have a slightly sharp, unpleasant taste. The sodium metabisulfite that was added at the beginning of the procedure would have prevented the wine from acetifying further by killing most bacterias. More sodium metabisulfite could later have been added to help preserve the wine and prevent further acetefication (Callec, C., 2006). The sharp taste can also be attributed to the poor fermentation of the fruit. Insufficient microorganisms for reaction with the fruit sediment to produce alcohol would have resulted in insufficient and stunted fermentation. The prevalence of pectin sediment would have given the wine a very astringent taste due to the acidity of the tannin in the cells of Marulas. This problem could have been resolved by neutralizing the acidity with a potassium carbonate solution (The Fermentatio n Process, 2007). Because the presentation was properly planned according to the rules of wine-tasting etiquette, good results were received. However, it may have been improved by using music and a slide-show to create more ambiance. Failed wines: Neither of batches 2-4 was successful. Each had a notably bitter taste and an unattractive smell. Batch 4 was the least attractive. This can easily be attributed to the addition of skins to the mixture and bacterial spoilage. The levels of pectin and tannin were very high and the astringent solution was also very hazy. The heavy bitterness was thus as a result of acetefication and high acidity in the mixture. The clarity could have been improved with the addition of pectic enzyme to decompose the pectin sediment. Potassium sorbate could have been added to stunt fermentation and prevent too much alcohol from forming. No sugar was added to the second or forth batches. It can be deduced that insufficient nutrients were thus available to the microorganisms in these mixtures. Fermentation would not have occurred properly, even though some sugars from the fruits were available for the reaction. The very unpleasant tastes could have also been attributed to bacteria spoilage in the wine (The Fermentation Process, 2007). Evaluation of Process A more successful result could have been obtained if the wine-making process was planned more carefully prior to the making of the wine. The equipment could be sterilized properly in future to prevent initial bacterial infection and acetefication of the wine. A proper airlock could be used to prevent the entering of air into the fermenting solution. Bacteria would thus be prevented from reproducing and oxidation of the wine would not occur. Wine yeast should have been added so that the fermentation process would have been carried through properly, producing enough alcohol at a fast enough rate (The Fermentation Process, 2007). The pectic enzyme should be added a few weeks prior to the completion of the wine so that the pectin sediment could have been decomposed properly. The clarity of the wine would thus improve. Sodium metabisulfite could be added every two to three weeks to kill all bacteria and inhibit acetefication of the wine. Small amounts would be used to prevent the wine fro m smelling too sulfurous. At the end of the procedure, one gram of potassium sorbate would be added to the wine to stunt further fermentation and production of carbon dioxide. By doing this, the bottle would be in no danger of bursting (The Fermentation Process, 2007). Conclusions The quality of the wine produced by fermentation of Marula fruits was average. Fermentation was not controlled properly, resulting in bacteria spoilage and the consequential acetefication of some of the solution. Due to the omission of yeast and inadequate preservation of the solution, a stunted fermentation resulted early in the production process. It can therefore be concluded that the attempted control of fermentation of Marulas fruits was not effective, resulting in a wine of mediocre quality. The fermentation process should be controlled better in future to produce a higher quality wine. Uses of alcohol in our multicultural society Alcohol is a drug that affects the central nervous system. It belongs in a class with the barbiturates, minor tranquilizers, and general anesthetics, and it is commonly classified as a depressant. (Alcohol consumption, 2010). Alcoholic beverages are consumed in our multicultural society largely for their effects on the mind and body. Alcohol is often utilized within certain social contexts and even as a part of some religious practices (Alcohol consumption, 2010), as it is closely associated with enjoyment and as having symbolic value in celebrations. The effects of alcohol on the brain and body may vary greatly. For some, the substance may serve as an excitant. Under other conditions it can act as a sedative. When consumed as a beverage in high concentrations, alcohol becomes a depressant. This most often leads to a stupor and in more severe situations, coma (Alcohol consumption, 2010). As a food, alcohol effectively has very little nutritional value beyond its caloric content. However, people in general society drink alcohol to reduce feelings of tension and anxiety and often to experience exhilaration. Many discover that drinking can help to suppress overwhelming inhibitions and tensions that interfere with the need to function effectively in social or economic situations. The anxiety-suppressing action of alcohol is largely due to a function of muscle relaxation and the removal of social inhibitions. Alcoholic beverages are used to cause a loss of socially expected restraints. The shy become outgoing or bold. Well-behaved people become disorderly and fearful people may become brave. In most modern societies today, the capacity of alcohol to serve as a social aid is valued greatly. (Alcohol consumption, 2010).   Alcohol is important in pharmacology for use as a solvent for some active, more non-polar medicines (Alcohol consumption, 2010). Such medicines are not very soluble in water, which is comprised of polar molecules. These substances would more readily dissolve in alcohols, which are comprised of polar and non-polar parts. Alcohols with larger alkyl groups would be most preferable for non-polar medicines, as these are more non-polar than alcohols with smaller alkyl groups. It has been scientifically proven that alcohol can act as a mild anticoagulant and reduce the risk of strokes and heart attacks, when just 15ml is consumed per day. The substance is also used for the prevention of what is known as delirium tremens (symptoms due to alcohol withdrawal) in alcoholics (Alcohol consumption, 2010). In some cultures, whiskey is used to treat colds and snakebites. Brandy is used to treat faintness. Spirits can be used as a tonic, beer for lactation and any other alcoholic beverage for the treatment of tiredness or overexcitement. However, these uses depend largely upon popular belief and not on sound medical fact. Physicians may prescribe an alcoholic drink to stimulate a sluggish appetite, to act as a vasodilator and to relieve premenstrual stress in women. Alcoholic beverages can be used to relieve aches and pains in elderly people (Alcohol consumption, 2010). However, these effects are once again more psychological than medically effective. Alcoholic beverages most often become central in important personal and social ceremonies. These include rites of passage in most religions and all African cultures, medicine, birth ceremonies, initiations, weddings, feasts, conclaves, crownings, magic rites, worship rituals, hospitality, war declaration, peace declaration and funerals (Alcohol consumption, 2010). In the earliest agriculturally dependant civilizations, alcoholic beverages had many uses. Firstly, they had nutritional value. Secondly, they were the most efficient kind of medication available to treat certain illnesses and particularly for relieving pain. It would have had the capacity to help the shaman or priest and other participants to reach a desired state of ecstasy or frenzy to be able to communicate with supernatural spirits or gods. The substances powers were attributed to the supernatural. Alcohol is still used in magic ceremonies in African cultures today due to the continuation of such beliefs. As in modern society, alcohol was used in keystone ceremonies and allowed for more enjoyable festivities. Ancient uses of alcohol have influenced its role in society today. A drink is still used symbolically to announce friendship, peace, agreement and used in business of political relations. In Judaism, consumption of alcohol is important in the celebration of circumcision of 8-year-old boys to celebrating weddings, toasting to the departed in funerals and on every Sabbath day. In these kinds of ceremonies, alcohol became synonymous with a strict attitude of respect for the importance of such occasions. Drinking too much is consequentially inappropriate. Becoming drunk in any social situation has thus become a rejected and negative practice (Alcohol consumption, 2010). In many other religions, red wine is used religiously to symbolize the blood of life and, in Christianity, to symbolize the blood of Jesus Christ (Alcohol consumption, 2010). In Islam, the Koran condemns the drinking of wine. Consequentially, devout followers of Mohammed all over the world have strictly prohibited the use of any kind of alcoholic beverage at all. Similarly, some Christian denominations have also attested to the prohibition of alcohol consumption due to the detrimental effects it can have on behavior and the body. It is believed that loss of inhibition caused by drinking is disrespectful to the body and to the God in question (Alcohol consumption, 2010). In South Africa and on the rest of the continent, maize, sorghum, bananas, honey, certain tree saps and many fruits have been fermented to produce a variety of exotic beers and wines. In the Zulu culture, for example, beer is made by the female and used to celebrate successful hunting trips or won battles by the males. It is also used by the Shaman and its consumption is not strictly controlled in these cultures (Alcohol consumption, 2010).   The South African government has shown recognition of the potential of newer, science-orientated approaches to alcohol use. Research, education and therapeutic activities are supported, often through special institutions. This is done to maximize control of alcohol use in our society today. (Alcohol consumption, 2010). Conclusively, the reasons for alcohol use can be summarized by its function as a facilitator of mood change in any desired direction. Abuses of alcohol in society Alcohol is commonly discussed in terms of its detrimental effects. The most serious and negative effect of alcohol on humans is alcoholism. The next most serious problems that may be caused are alcoholic diseases. Physical and mental problems arise directly or indirectly as a result of alcoholism or heavy drinking. Due to the negative effects that alcohol can have on the body and because of how it influences behavior when consumed in copious amounts, governments regulate its use by enforcing laws (Alcohol consumption, 2010). In South Africa and the rest of the world, there has been a steady increase in the amount of alcohol consumed over the last century. This has resulted from an increased availability and accessibility of commercial alcohols. Advertising has played a large role in the higher consumption and consequential abuse of alcohol in our society today (Parry, C.D.H.; Pluddemann, A., 1998). In modern society, social pressure can often cause people to abuse alcohol in order to fit in and become socially acceptable to their peers. This is considered highly problematic due to the severe and varying consequences that alcohol has on the mind and body, particularly when it is consumed in large quantities. The most common problems that arise are hangover effects, which include headaches, nausea, dizziness, gastritis and dehydration. Physical and mental incompetence may last as long as 24 hours after the alcohol consumed has been metabolized. Frequent or heavy intoxication of the body by alcohol can caus e severe disturbances to ones health. These disturbances may include cardiac arrhythmias, acute hepatitis, loss of memory, fainting, cancer of the esophagus, stomach and other organs, and other mental impairments which arise in the long-term due to the eventual shrinking of the brain (Alcohol consumption, 2010). Living in our society today comes with the heavy, unavoidable burdens of stress that are brought about by fast-paced, busy and unhealthy lifestyles. It has been scientifically proven that the rate of depression across the globe has increased very significantly as a result (Alcohol consumption, 2010). Many people choose to consume alcohol in order to escape from the reality of their social pressures. This often leads to abuse of the substance. Some drinkers who feel more socially acceptable when drinking are willing to suffer mild and even the severe aftereffects of drunkenness for the sake of temporary euphoria and loss of inhibition. Frequent intoxication, even of a moderate degree, has a severe and burdening effect on the drinker. It can cause severe liver damage and atrophy of the cerebral cortex in more vulnerable people (Alcohol consumption, 2010). It is often seen that the alcoholic experiences more social problems than the expected relief for which they drink. Due to the mental and physical impairment that alcohol causes when consumed in heavy amounts, alcoholics cannot function properly in the simplest of daily activities. For this reason, many alcoholics experience job loss and social rejection. The abuse of alcohol can cause serious aggression and result in verbal, physical and sexual abuse of others. The alcoholic will consequentially alienate even the people that matter most to them. Alcohol may be seen as the single greatest cause of the breakdown of family life (Alcohol consumption, 2010). If the problem is not attended to, poverty and even eventual death may result. The social and economic costs of alcoholism and heavy drinking are heavy in societies all over the world. The annual costs of serviced provided due to these problems are measured in billions of dollars (Alcohol consumption, 2010). A large fraction of the work of police departments and the cost of local courts and jails is attributed to arrests and prosecutions for public intoxication and other incidents in which alcohol is involved. It has become very necessary for governments to intervene in order to maintain some control over the use of alcohol in society today (Alcohol consumption, 2010). The drinking age in South Africa is 18 years by law, and it is illegal for any establishment to sell or provide alcohol to a minor. The government regulates this law due to the higher abuse of alcohol by more irresponsible adolescents and because of how studies show that alcohol consumption and abuse is skewed towards younger populations. Alcohol intoxication is closely associated with mortality and morbidity that are caused mainly by accidents and violence. According to Mr Jacob Zuma, alcohol has been associated with unsafe sexual practices and an increased risk of contracting HIV (Parry, C.D.H.; Pluddemann, A., 1998). In developing countries all over Africa, infectious diseases remain very viable causes of alcohol misuse. Studies associate this with poor nutrition and it can therefore be deferred that the consequential weakening of the immune system by such practices further increase susceptibility to opportunistic diseases (Parry, C.D.H.; Pluddemann, A., 1998). One of the most serious abuses of alcohol is drunk driving. It is illegal in South Africa to drive whilst the concentration of alcohol in any sample of blood taken from the driver is more than 0, 05 grams per 100 millilitres (Alcohol and Legal Implications of Drunk Driving, 2007). Alcohol mentally and physically affects the driver by causing their reactions to become sluggish and judgment of other vehicles and objects on the road to become impaired. Due to high speeds and the much higher chances of causing a collision on the road, it is a very serious offense to drive drunk. The lives of the driver many innocent people on the roads are endangered due to drunken driving and negligence that is so common amongst people in society today. The Arrive Alive campaign on roads is one of the many examples of attempts by the South African government to reduce and effectively end the abuse of alcohol and the consequential increasing death toll on our roads (Alcohol and Legal Implications of Drun k Driving, 2007). There is evidence that an expectant mother can endanger the development of the fetus by drinking even the smallest quantities of alcohol. Fetal alcohol syndrome may result from a variety of birth defects that arise as a result. The problem arises when people do not take medical advice seriously. Some negligent mothers are abusive to the lives of their children by consuming alcohol during pregnancy. The defects include disorders of the central nervous system, slower development, mental impairment and abnormal physical features. Some babies are so severely affected that they may die soon after birth. No amount of alcohol consumption should thus be considered safe during pregnancy (Alcohol consumption, 2010). It can be concluded that the abuse of alcohol in our multicultural society today should be avoided due to the many serious and negative implications that are associated with its intoxication of the body. It is essential for the governments of all countries to strictly regulate consumption for a safer, more efficient and productive society.

Anabolic Steroids :: essays research papers

If someone guaranteed you amazing results in the weight room with minimal effort by just taking a pill would you take it? You probably would! But, if you knew that these pills could potentially knock 20 years off your life. Would you take it then? You would be suprised to find out how many people would answer yes to that question. In the past three decades, steroids have become a serious problem, more than ever in the athletic field. It is reported that over 3 million athletes and bodybuilders alone have used anabolic steroids . Steroids are a drug that include the male sex hormones, principally, testosterone and estrogen, the female sex hormone. To begin quite simply, it is apparent to most people that men tend to be larger than women. Indeed, a clear cut example of a difference between the sexes is the relative muscle mass. In men the most important growth builder is testosterone, which is made from the cells of the testes. Approximately 8 mg of testosterone is created daily, most of which is metabolized by the liver and excreted through the body in urine form. Testosterone is also present in the blood plasma of women, being derived from the ovaries and adrenal glands, in amounts roughly 30 times less than that found in men. Among the many effects of these androgens is the general growth on the body tissues and an increase in muscle strength. One of the main effects of anabolic steroids is to increase the number of red blood cells and muscle tissue without producing much of the androgenic effects of testosterone. Steroids have been around since the 1950`s and have been used by athletes as a means of improving appearance, muscle mass and strength. The first people to use anabolic steroids for athletic enhancement were the Russians who discovered the drug and had great success. Soon after scientists discovered how to make artificial testosterone and eliminate some of the dangerous side effects. This is when anabolic steroids were first born. Since then they have become very available in almost every country and local gym. Steroids were first developed for medical purposes. They're used in controlling inflammation, strengthening weakened hearts, preventing conception, and alleviating symptoms of arthritis and asthma. There are only three legal uses for steroids, treatment for certain forms of cancer, pituitary dwarfism, and serious hormone disturbances. Unfortunately research has shown that steroids have been abused in almost every kind of sport including professional football, power lifting and bodybuilding.