American Music and Culture Jazz Dance free essay sample

Jazz Dance Jazz dance, is defined as any dance to jazz accompaniments, composed of a profusion of forms. Jazz dance paralleled the birth and spread of Jazz itself from roots in black American society and was popularized in ballrooms by the big bands of the swing era (1 sass and ass). It radically altered the style of American and European stage and social dance in the 20th century. The term is sometimes used more narrowly to describe popular stage dance (except tap dance) and Jazz-derived or Jazz-influenced forms of modern dance.It excludes social dances lacking Jazz accompaniment he rumba and other Latin-American dances. The original steps were exemplified out In the plantations, and Jazz dance itself came about as a crossbreed of American culture, European Gigs and the music and movement were tradition of the African slaves. Jazz music obviously inspired some of the first documented Jazz dance choreography, and this further adds to the rich and diverse history of Jazz dance. We will write a custom essay sample on American Music and Culture : Jazz Dance or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page Europe lent elegance to the technique; Africa gave it Its movement and rhythm, and America allowed it to have the exposure and growing popularity that has sustained it as a cherished dance style today. Jazz dance developed from both 19th- and 20th- century stage dance and traditional black social dances and their white ballroom offshoots. On the stage, minstrel show performers In the 19th century developed tap dancing from a combination of Irish jigging, English clog dancing, and African rhythmic stamping.Tap dance and such social dances as the cakewalk and shuffle became popular vaudeville acts and appeared in Broadway revues and musical comedies as these replaced vaudeville early In the 20th century. In addition, comedy, specialty, and character dances to Jazz rhythms became standard stage routines. By the sass elements of Jazz dance had appeared in modern dance and in motion picture choreography. The History of Jazz Dance During the early sasss we find more and more blacks performing outside of the narrow stereotype of the minstrel show. Again the traveling shows spread the music and dance culture of black people far and wide.In addition to the spreading of culture, there was another important aspect to the events taking place: it was the beginning of the musical theatre. The black musical revue offered comedians, singers and dancers an opportunity to perform without making fun of their race. Out of such performances, one became aware of new dance developments: cakewalks, grinds, comedy dance, etc. Another important factor in this discussion on the historical development of modern jazz dance is always the constant dance involvement and development in the everyday lives of black people.Dance has always been a part of the expression of black people in church, at social gatherings, etc. Probably the social or vernacular dance, as Stearns calls it, is more important than any one particular form that evolved out of it. So as the dance of the musical revue evolved, it was erectly associated with and tied to the everyday dance of the people. Prior to 1900 there were such black shows as The South Before the War, The Creole Show, Oriental America, etc. Many of the dance movements associated with jazz dance can be traced across the Atlantic.Once in the new country, the African slaves continued to use dance as a means of self-expression and an emotional outlet, despite being forbidden to dance by their owners. Until the mid sass, the term Jazz dance often referred to tap dance, because tap dancing (set to Jazz music) was the main performance dance of the era. During the later Jazz age, popular forms of Jazz dance were the Cakewalk, Black Bottom, Charleston, Jitterbug, Boogie Woozier, Swing dancing and the related Lindy Hop. Although the stage popularized certain social dances, many others were transmitted mainly in social gatherings. The dances that gave rise to social forms of Jazz dance developed from rural slave dances. In both early dances and 20th-century Jazz dances, there is a noticeable continuity of dance elements and motions. The eagle rock and the slow drag (late 19th century) as well as the Charleston and the Jitterbug have elements in common with certain Caribbean ND African dances.In addition, the slow drag contributed to the fish of the sass; the ring shout, which survived from the 18th into the 20th century. After the sass, pioneers such as Katherine Dunham took the essence of Caribbean traditional dance and made it into a performing art. With the growing domination of other forms of entertainment music, Jazz dance evolved on Broadway into the new, smooth style that is taught today and known as Modern Jazz, while tap dance branched off to follow its own, separate evolutionary path. The performance style of Jazz dance was popularized to a large extent by Bob Fosse work, which is exemplified by Broadway shows such as Chicago, Cabaret, Damn Yankees, and The Pajama Game. Modern Jazz dance continues to be an essential element of musical theatre, and it can often be seen in music videos and competitive dance. Jazz Dance Techniques Throughout its history, Jazz dance has developed in parallel to popular music. This pattern of development has resulted in a few elements of movement key to the dance style, the most important being that Jazz is they physical embodiment of the popular music of a given time.An example of this is that during a down time of Jazz dancing from 1945-1954, when big bands and dance halls were declining, the vernacular of the dance followed less Jazz music and leaned more toward rock and roll, creating moves like The Monkey and The Jerk Syncopated rhythm is a common characteristic in Jazz music that was adapted to Jazz dance in the early twentieth c entury and has remained a significant characteristic Isolations are a quality of movement that were introduced to Jazz dance by Katherine Dunham.Improvisation was an important element in early forms of Jazz dance, as it is an important element of Jazz music. A low center of gravity and high level of energy are other important identifying characteristics of Jazz dance. Jazz, tap and musical theatrical dance are cousins. These forms of dance are tied to everyday music, songs and rhythms. Jazz dance involves a range of lively, often sensuous body movement and percussion techniques, with a mix of tap steps, social dances and ballet. New forms of Jazz dance developed with new music, such as the Charleston, swing, rock and roll, and the Caribbean reggae.Other elements of Jazz dance are less moon and are the stabilization of their respective choreographers one such example are the inverted limbs and hunched-over posture of Bob Fosse. Fosse was an American actor, dancer, musical theater choreographer, director, screen- choreography, as well as one for direction. He was nominated for an Academy Award four times, winning for his direction of Cabaret (beating Francis Ford Copula for The Godfather). His third wife, Broadway legend Gwen Verdure, helped to define and perfect his unique and distinct style simply referred to today as Fosse. . Jazz Dance Pioneers and African Americans Katherine Dunham was an anthropologist fascinated by dances of the Caribbean. She researched them and then devised her own style of dance and teaching methods. She went on to dance on Broadway and to form her own school. Her school in New York was very influential in the sass and her technique of pelvic and spine isolations is now a part of almost every Jazz class. Jerome Robbins was the greatest Broadway Jazz choreographer of our time. He dealt with action, humor and adolescent themes in his Broadway musicals and films.He choreographed Fancy Free and Wisest Story among others. His choreography was powerful and appealed to huge audiences. His influence on Broadway is still felt today. Gus Giordano has received many awards for his outstanding lifetime contribution to Jazz dance. He has been involved in all facets of dance: dancer, teacher, choreographer, author, and founder of Gus Giordano Jazz Dance Center in Chicago. Giordano book, Anthology of American Jazz Dance , was the first book of its kind and was instrumental in helping turn the study of Jazz dance into a respectable and important American dance form. Gus has been involved in dance for T. V. , film, stage and commercials. His companys current goals are to seek out talented new choreographers and dancers and highlight their work. Also to educate, as well as create, an awareness of Jazz dance as a true artistic expression of American life, both nationally and internationally. Major Events of Jazz Dance and Jazz Dance Today In 1931, when the New Negro Art Theatre presented a recital which included a suite of interpretive dances based on Southern spirituals, old limitations were defied and a precedent was established. A pioneer black dancer in the interpretive field, Himself Winfield, was the moving spirit behind the program. The suite dealt with an area of black life which had never before been presented through dance on the stage. The subject matter and approach of the dance went beyond the scope of the black dance tradition and in doing so the suite set a precedent for future interpretive presentations of black music and dance. Vaudeville, or the variety show, was initially a European tradition of traveling performers moving from town to town with their skits, songs and dances.In America, this provided opportunity for a range of popular entertainers to thrive, such as Bill Bespangles Robinson a black tap dancer. Show angers Fred Astaire and Ginger Rogers blended flowing ballet movements with more abrupt rhythmic movements of Jazz. Concert Jazz dance developed as a revue or series of separate Jazz dance productions. Musical comedy/theatre evolved from variety shows. Themes, story lines and chorus work developed into the musical theatre we know today. Agnes De Mille, who choreographed Oklahoma, elevated the Today, Jazz dance is present in many different forms and venues.

Causes of the Russian Revolution essays

Causes of the Russian Revolution essays The Russian revolution was caused by the continual breakdown of the governments in Russia and the incompetency and authoritarian views of it's czars. Their failures as leaders included policies that neither pleased nor benefitted the people. By the end of the nineteenth century, Russia's economy, government, military, and social organization was at an extreme decline. Russia had become the least advanced of the major European nations in terms of political and social development. There was no parliament, and no middle class. The Church, officers, and other important people and institutions were firmly against social progress. The disastrous defeat of Russia in the Crimean War in 1855 and 1856 exposed weaknesses of Russia's various For the first few decades of the 1800's, Russia's outlook was brighter under Alexander I, who was relatively liberal. He became more reactionary however, and following his death, a group of young army officers tried to overturn the Czardom. This was called the Decembrist Revolt. The next czar, Nicholas, was a die hard authoritarian. The Administrative system continued to decay regardless of his iron fisted rule. The gap between the rich and the poorer continued to widen. Over five hundred peasant revolts took place during his reign. Alexander II, who took the throne in 1855 tried to avert revolt by attempting reform. In 1861 he freed the serfs and gave them expectations of free land allotments. But to their surprise, and anger, they were only given the opportunity to share it as members of a village commune(mir). In addition, the mir had to pay back the government for the land over a period of 49 years with interest. Alexander also formed a series of elected local councils that gave districts restricted jurisdiction of certain aspects of life. He too ...

'The normal course of COPD is punctuated by increasing frequency and Essay

'The normal course of COPD is punctuated by increasing frequency and severity of exacerbations - Essay Example Exacerbation is a serious health condition that could lead to the loss of lung normal functions. (Prince et al., 2004) For this reason, patients that are experiencing exacerbations may be hospitalized and need to go through a long period of recovery. For the purpose of this study, the researcher will determine and discuss the significance of exacerbations of COPD in terms of its effect on the patients and the health care service providers. With regards to the proper management of exacerbations, the researcher will highlight the available pharmacological and non-pharmacological options for exacerbations. Exacerbations in patients with COPD are usually associated with a major decline in the long-term quality of the patients’ life and their lung functioning. (Donaldson et al., 2002; Seemungal et al., 1998) Although the etiology and mechanisms behind a severe COPD exacerbations are not clear, several studies have shown that infections caused by bacteria (White, Gompertz, Stockley, 2003; Sethi and Murphy, 2001) and virus (Rohde et al., 2003; Seemungal and Wedzicha, 2003) are present during an increase frequency of exacerbations. Exacerbations related to COPD are often associated with the increase in airway inflammation related to eosinophilia (Fujimoto et al., 2005; Zhu et al., 2001), neutrophilic (Aaron et al., 2001; Stockley et al., 2000; Sethi et al., 2000), and neutrophils in bronchial biopsies (Qiu et al., 2003). These factors may contribute to the patient’s dyspnea or difficulty in breathing. In line with this matter, it has been reported that roughly 25% of COPD patients have reported having experienced a profound total body pain. (Lynn et al., 2000) Due to the fact that most of patients with severe COPD may experience exacerbations, some patients may experience anxiety due to their functional limitations and hunger for air. Some

Contemporary Management Issues Essay Example | Topics and Well Written Essays - 2500 words - 1

Contemporary Management Issues - Essay Example The company’ s business is a large-scale business accounting almost all of the country’s natural gas supply and for more than 70% of its crude oil productions (Petroleum Development Oman, 2014). In order to perform its operational activity at more than 5,000 producing wells the company employs about 6  000 people and works with more than 35, 000 contractors (Petroleum Development Oman, 2014). Taking into consideration this type of business and the number of people involved, the company has extremely huge social and environmental responsibility for its activity. There are two key objectives of the assignment. The first one is to provide an overview of the theories of business ethics to stakeholders and critical analysis of how Petroleum Development Oman Llc develops and sustains business ethics and how the company conducts business ethics to its stakeholders (including shareholders, employees, customers, suppliers, and government). The second objective is to review different elements of corporate social responsibility (CSR) and to provide critical evaluation of the rewards/benefits of CSR obtains the Petroleum Development Oman Llc while implementing CSR. There are many various definitions and interpretations of the term â€Å"business ethics†. One of the most common interpretations is that business ethics or values set the definitions of good and bad, right or wrong in business environment (Payne, & Landry 2006). Further, these definitions become generally accepted standards in the business context (Gavai 2010). Thomas Garrett explains that business ethics is â€Å"concerned primarily with the relationship of business goals and techniques to specific human needs† (cited by Gavai 2010, 4). There are recognized two traditional theories of business ethics: Raiborn and Payne principles and the Kantian analysis (Payne, & Landry 2006). The idea of the

Transformational and Transactional Leadership Essay

Transformational and Transactional Leadership - Essay Example In other words a contingency model is a near approximation of an otherwise intractable continuum which lacks definable contours and a logical conceptual framework of reference. (Antonakis, Cianciolo and Sternberg, 2004).While theoretical constructs underlying the two leadership styles have been presented as a comparative analysis there is very little attention being focused on the qualitative paradigm shift caused by the a priori and a posteriori catalytic changes. Thus the comparative/contrast study is essentially based on these outcomes and the latest calibrations and/or benchmarks enunciated by researchers to establish a conceptual framework for analysis. According to Burns (1978) and Bass (1985) transformational leadership has a set of category constructs such as values, morals, farsightedness, long term goals, principles, acute awareness about the dividing line between causes and symptoms, mission statements, strategic perspectives and human resources. Similarly they identify a set of category constructs in the transactional leadership also. ... Analysis Business organizations operate in their respective environments as determined by organizational structure, culture, leadership, strategic competitive environment and a host of other internal and external influences such as the regulatory framework, PESTEL and SWOT environments. (Gill, 2006). Given the degree of influence under these circumstances, each organization adopts its own leadership style with a view to achieving these organizational goals such as profits, market share growth, higher share prices, quality improvements, brand loyalty, sustainability, benchmarks and so on. These organizational goals can be divided into short term goals and long term goals.Transformational leadership is primarily and immediately concerned with winning the support of those subordinates to achieve predefined organizational goals. (Jones, 2003) While many such objectives are not realized in the short run due to a variety of reasons such as inadequate planning and wrong forecasts about cash flow, s ales revenue and profits, there can be some recovery in the long term. Transformational leader seeks with fervent hope to inculcate a sense of responsibility and pride in achievements among the subordinates while on the other hand transactional leader seeks to inculcate a sense of reciprocity among his subordinates based on realizing mutually beneficial goals such as productivity, performance and target outputs. In return the transaction leader rewards the subordinate with pay, recognition and praise. A critical theoretical perspective that has been developed on this particular aspect looks at the transformational leader's attitude towards hisher subordinates as power-sharing partners whose contribution to the productive process is rewarded with

Milk Adulteration and Its Toxicological Effects

Milk Adulteration and Its Toxicological Effects Introduction Despite the governing the control of quality and sale of milk existing for decades, adulteration of milk could not be checked. With the increase demand of milk, the adulteration of this commodity is on increasing day by day. The problem of adulteration is more during summer and rainy seasons, when milk production in comparatively much less than the winter season. Adulteration of a food article may be defined as making the article impure by the addition of some of the legally prohibited substances into a more valuable product or the subtraction into a more valuable component a product to devalue the latter or the combination of both, with a view to increase the bulk or quality and to increase unlawful, excessive profit through sale of such a food. Ever since the system of organized milk collection was introduced in this country, the quality of milk received by our dairy industry has not been improved. The adulteration is carried out through a number of fraudulent practices, which not only lower down the nutritional value but makes it unfit for human consumption with toxic effects. The adulterated milk also leads to the production of standard dairy products resulting in economic losses. The practice of adulteration has become extensive due to existing conditions of production and handling of milk. Various no. of tests determine the nature and extent of adulteration of milk and even adulterants. The purchasing power of many consumers in our country is very low. Consequently such consumers often go for the lower price of milk, even knowing about the poorer quality of the same. Such attitude of the consumers makes adulteration of milk possible to a greater extent. [1] Types of adulteration The commonly used adulterants are Addition of water. Addition of separated milk. Addition of thickening agents when milk id watered it becomes deficient in density and also viscosity which may be restored by addition of substances like gelatin, cane sugar, starch, glucose. Partial skimming. Addition of coloring matter to restore color lost by skimming or diluting or to make naturally poor looking to appear rich. Unusual adulterants-of late, due to more wide spread use of fertilizers by farmers in India, who are also the primary milk producers, a few new types of adulterants like urea, ammonium sulphate etc. have come up. [2] MILK ITS COMPOSITION Milk is an emulsion or colloid of butterfat globules with in a water based fluid that contains dissolved carbohydrates and protein aggregates with minerals. Milk is the secretion, practically free from colostrum, obtained by the milking of healthy udder.it represents one of the sources of essential amino acids for human nutrition. These nutritional attributes of milk have long made it a mainstay particularly in the diet of growing children. There are estimated to be the 8 to 10 thousand milk products made of milk available in world thus making it exceptionally versatile raw product. Milk is composed of water, fat, protein, lactose, and minerals. The concentration of these products varies between cows and breeds. Total milk solid refers specifically to fat, protein, lactose and minerals. This is to be differentiated from SNF (solid not fat), a frequently used term which describes the total solid contents minus fat. The nutritional as well as economic value depends upon its solid contents. The higher the solid content the greater the milk product yields. Cheese yield are directly relayed to milk casein content. Milk contains dozens of other types of proteins beside the caseins including enzymes. These other proteins are more water-soluble than the caseins and do not form larger structures. Because the proteins remain suspended in the whey left behind when the caseins coagulate into curds, they are collectively known as whey proteins. Calcium, phosphate, magnesium, sodium, potassium, citrate, and chlorine are all included as minerals and they typically occur at concentration of 5–40 mm. [3] Composition off milk Water 84-90% Fat 2-6% Protein 3-4% Lactose 4-5% Ash .1% NEED FOR PROCESSING OF MILK A multitude of events takes place in the process of delivering milk from the farm to the dinner table and all are designed to provide the consumer with wholesome, nutritious and safe products. The production of quality milk and milk products are begins in the farms and continuous through further handling, processing and distribution. Milk processing has two primary objectives: Destruction of human pathogens through pasteurization. Keeping the quality and shelf life of the products without significant loss of flavor, appearance, physical and nutritive properties. Milk processing and plant procedure seeks to: Prevent further bacterial contamination of raw material. Reduce bacterial numbers in milk. Protect the finished products from recontamination through careful handling, proper packing and storage. Pasteurization is the means whereby raw milk is rendered safe for human consumption. It is the process of heating milk to a sufficient temperature for a sufficient length of time to make it free from pathogens, and spoilage bacteria. [4] TOXICOLOGICAL EFFECTS OF ADULTERANTS FORMALIN Formalin is added in milk to preserve it for longer period. Formalin is very toxic. Many cases of biological mutation and reproduction complication have been noted. On toxicity it causes tumors formalin causes CNS disorders and also irritates nose, throat and lungs. When taken in high dose it cause cancer and may lead to coma. UREA Urea is generally added in the preparation of synthetic milk to raise the SNF value. Potential symptoms are burning sensation in throat and chest; cough, dyspnea, exercise-induced asthma (one case); redness, in eyes and skin, headache; nausea, vomiting, lung damage-fibrosis, inflammation (HE11). Affected organs are respiratory system, skin, eyes, it has also used medically as an abortifacient and a skin moisturizer. AMMONIUM SULPHATE The presence of ammonium sulphate increases the lactometer reading. The product has low toxicity. However, the following points should be noted. On skin contact prolonged contact may cause some irritation. On eye contact it may cause irritation. On ingestion small quantities are unlikely to cause toxic effect and large quantities give rise to gastro-intestinal disorders. On inhalation high dust concentration of air-borne material may cause irritation of the nose and upper respiratory tract with symptoms such as sore throat and coughing. Inhalation of some decomposition gases may cause irritation and corrosive effects on the respiratory system. Some lungs effect may be delayed. HYDROGEN PEROXIDE Milk is treated with different concentrations of hydrogen peroxide (0.01, 0.02, 0.03, 0.04, 0.05 and 0.06 % of H2O2), along with control sample (untreated sample), for the purpose to activate Lacto peroxidase system, which destroy the bacterial population by its antibacterial effect. Lacto peroxidase (LP) system is naturally present in raw milk that prevents the bacterial multiplication due to its bacteriostatic effect. By activating the LP-system, shelf life of milk can be increased for 8 to 12 hours. Lacto peroxidase (LP) system consists of three components; LP, thiocyanate and hydrogen peroxide. And it is active only when all of three components are present. Lacto peroxidase catalyzes the oxidation of thiocyanate by hydrogen peroxides and generates an intermediate product with antibacterial properties. These products have a broad range of antimicrobial effects against bacteria, fungi and viruses. Objectives Raw milk preservation by use of H2O2 is done for many important purposes like; To enhance the shelf life of milk for consumption without microbial contamination. To minimize the processing cost by heating the milk. Side Effects of Hydrogen Peroxide Eye exposure to dilute hydrogen peroxide may cause extreme irritation and pain, but is unlikely to cause permanent damage. Enemas of dilute hydrogen peroxide have been reported to cause serious gastrointestinal side effects. Skin contact with concentrated hydrogen peroxide can cause severe burns and even gangrene. An overuse of H2O2 can cause damage to DNA cells, and prevent them from replicating, hence leading to premature aging. The use of hydrogen peroxide can cause your skin to dry out or rather drains away the moisture content in skin, which is required to keep your skin looking young and supple. Vitiligo is a disease that is marked by the loss of skin pigment, which affects a lot of people. Studies show that it is due to the high levels of hydrogen peroxide in the blood and epidermis. It can cause irritation in gums and teeth, since H2O2 is a highly reactive compound. Hydrogen peroxide being highly reactive can easily pass through your tooths enamel and react with the dentin and pulp part of your tooth. Throat soreness is another common side effect of hydrogen peroxide. [5] SUGAR The common sugar present in milk is lactose. The fat content of the milk is more compared to the protein content. Table sugar like sucrose is added to the milk to increase the carbohydrate content of the milk and thus the density of milk will be increased. So the milk can now be adulterated with water and it will not be detected during the lactometer test. Ketose sugar will react with the resorcinol to give a red colored precipitate, indicating the presence of Table sugar in milk. SIDE EFFECTS OF SUGAR Sugar can suppress your immune system. Sugar eaten during pregnancy and lactation can influence muscle force production in offspring, which can affect an individual’s ability to exercise. Sugar can elevate glucose and insulin responses and return them to fasting levels slower in oral contraceptive users. Sugar can increase reactive oxygen species (ROS), which can damage cells and tissues. Sugar can cause hyperactivity, anxiety, inability to concentrate and crankiness in children. Sugar can produce a significant rise in triglycerides. Sugar causes a decline in tissue elasticity and function – the more sugar you eat, the more elasticity and function you lose. Sugar reduces high-density lipoproteins (HDL). Sugar can lead to ovarian cancer. Sugar can increase fasting levels of glucose. Sugar causes copper deficiency. Sugar can make tendons more brittle. Sugar can increase the levels of glucose in the blood much higher than complex carbohydrates in a glucose tolerance test can. Sugar can cause two blood proteins – albumin and lipoproteins – to function less effectively, which may reduce the body’s ability to handle fat and cholesterol. Sugar can contribute to Alzheimer’s disease. Sugar can cause platelet adhesiveness, which causes blood clots. Sugar can cause hormonal imbalance – some hormones become underactive and others become overactive. Sugar can cause free radicals and oxidative stress. Sugar increases the concentration of bile acids in stool and bacterial enzymes in the colon, which can modify bile to produce cancer-causing compounds and colon cancer. Sugar combines with and destroys phosphatase, a digestive enzyme, which makes digestion more difficult and can aggravate premenstrual syndrome (PMS).[6] Salt Addition of salt in milk is mainly restored with the aim of increasing the corrected lactometer reading. All four cationic electrolytes (sodium, potassium, magnesium, and calcium) are available in unrefined salt, as are other vital minerals needed for optimal bodily function. Too much or too little salt in the diet can lead to muscle cramps, dizziness, or even an electrolyte disturbance, which can cause neurological problems. Excess salt consumption has been linked to: Exercise – induced asthma. Heartburn. Osteoporosis. Gastric cancer is associated with high level of sodium. Hypertension. Left ventricular hypertrophy (cardiac enlargement). Duodenal ulcer. [7] Vegetable Fat Milk fat is the natural source of variable variety of fatty acids diversified in nature. It is separated to make the cream and sold at high prices. People separate the cream from the milk and add vegetable fat into the milk and then sell it after homogenization. Vegetable fat is unsaturated and it gets oxidized and becomes rancid when exposed to air so become hepato-toxic and may cause liver cirrhosis. Small milk globules become rancid when oil and vegetable fat is being added and interesting thing is that color and consistency of the milk remains normal. [8] Starch Milk contains relatively large amount of fat. Addition of carbohydrate to milk increases its solid content. There by reducing the amount of fat present in the milk. Starch is one such component that is added to adulterate milk. The test to detect starch in milk uses iodine solution, addition of which turns the milk solution to blue black color due to the formation of starch Iodo complex, in the presence of starch. Potential symptoms are irritation of eyes, skin, mucous, membranes, rhinorrhea, cough, chest pain, dermatitis. Soap Soap is added to milk to increase the foaming of milk and thus to have thick milk. Addition of such chemicals will cause health problem especially related to stomach and kidneys. Soap can be detected by adding phenolphthalein indicator to the adulterated milk. A pink color will be observed if soap is present as the alkali will be neutralized by the acidity of the milk when phenolphthalein indicator is added. [9] Neutralizers The new Neutralizers Test manufactured by Astori Tecnica allows the immediate colorimetric determination of the presence of added neutralizers (such as NaOH, KOH, carbonates, bicarbonates, ammonia, various alkalis, etc.) in milk or cream. These prohibited substances may be added to fresh or badly preserved milk with the tricky purpose to correct its pH and acidity values to optimal ones, and so pretend the milk is freshly milked or perfectly preserved. [10] REFERENCES Research Can Lead To Longer Shelf Life For Dairy Products (http: //www.sciencedaily.com/releases /2002/12/021223084204.htm).Sciencedaily.com. 2002-12-23. Retrieved 2010-08-28. Detect Adulteration in Milk: Empowering Consumers to Test Themselves (http://cgsiindia.org/2013/05/detectadulteration-in-milk-empoweringconsumers-to-test-themselves/). Henriksen J, (2009) â€Å"Milk for Health and Wealth. (ftp: //ftp. fao. org/doc rep/fao/011/i 0521e/i 0521e00.pdf) FA O Di versification Booklet Series 6, Rome. Schultz, Madeline (April 2012) fluid milk profile (http: //www. agmrc.org/commodities products/lives tock/dairy/fluid-milk-profile/). Iowa State University. T. Matsuoka (2004). Detection of adulterants in milk using near infrared spectroscopy. J. Food Sci. Tech. 41(3): 313-316. Borin, A., M. F. Ferrao, C. Mello, D. A. Maretto and R. J. Poppi (2006). Least-squares support vector machines and near infrared spectroscopy for quantification of common adulterants in powdered milk. Analytica Chimica Acta. 579:25-32. Tipu, M. S., I. Altaf, M. Ashfaq, S. Siddique (2007). Monitoring of chemical adulterants and hygienic status of market milk. Handbook published by Quality Control Laboratory, Lahore, Pakistan. pp.: 7. Jha, S. N. And T. Matsuoka (2004). Detection of adulterants in milk using near infrared spectroscopy. J. Food Sci. Tech. 41(3): 313-316. Sengar, M. S. (2007). Milk adulteration on rise in Agra. Friday, November, 07, India. Accessed from www.google.com. Anonymous, (2012). Introduction to dairy science and technology: milk history, consumption, production, and composition. International Dairy Federation, Bulletin 423/2007. Accessed from: http://www.foodsci. cuoguelph. ca/dairyedu/intro.html.

Responces To Hunger :: essays research papers

Although hunger and starvation are prevalent in our nation, Americans have turned their backs to this problem. We have turned our backs because we have been conditioned and desensitized by the media, to the issue of hunger.   Ã‚  Ã‚  Ã‚  Ã‚  Classical conditioning is “the process by which a stimulus acquires the capacity to elicit a response through association with a stimulus that already elicits a similar or related response.'; Classical conditioning is like the famous case of Pavlov’s dogs that we learned about in Psychology 101: The dogs learn to associate the ringing of the bell with food, and, once conditioned, the dogs could not hear the bell without salivating.   Ã‚  Ã‚  Ã‚  Ã‚  The Japanese were masters at using classical conditioning with their solders. Early in World War II, Chinese prisoners were placed in a ditch on their knees with their hands bound behind them. And one by one, a select few Japanese soldiers would go into the ditch and bayonet “their'; prisoners to death. Up on the bank, countless other young soldiers would cheer them on in their violence. Comparatively few soldiers actually killed in these situations, but by making the others watch and cheer, the Japanese were able to use these kinds of atrocities to classically condition a very large audience to associate pleasure with human death and suffering. Immediately afterwards, the soldiers who had been spectators were treated to sake, the best meal they had in months, and so-called comfort girls. The result? They learned to associate committing violent acts with pleasure.   Ã‚  Ã‚  Ã‚  Ã‚  There are also some clear-cut examples of classical conditioning established by the media today. Our culture watches vivid pictures of human suffering and death, and we learn to associate it with our favorite soft drink and candy bar, or our girlfriend’s/boyfriend’s perfume/cologne. This occurs at the movies or even at home watching TV we laugh and cheer and keep right on eating popcorn and drinking pop while in front of us are images of death. We are in a generation where we have learned to associate the media with pleasure. So it is no surprise that when we view starving people in the world we are not startled, or very upset by the images displayed.   Ã‚  Ã‚  Ã‚  Ã‚  Operant conditioning is the process by which a response becomes more or less likely to occur, depending on its consequence. Children, of course cry for many valid reasons; pain, discomfort, fear, illness, fatigue and their cries deserve an adult’s sympathy and attention.