Role of Parents in Childhood Obesity in the United Kingdom (C3 & C4) Literature review

Role of Parents in Childhood Obesity in the United Kingdom (C3 & C4) - Literature review Example Data was collected from six online databases using the Boolean approach to extract a total of 25 articles relevant to address the research objectives in keeping with the study topic of childhood obesity. Findings of the study revealed that food and poor eating habit increases childhood obesity and lack of parental concern aggravates the impacts childhood obesity in the UK. In addition, the findings ascertained that family lifestyle and socio-economic status influence the occurrence of childhood obesity. With these in mind, the study recommended that the prevention and management of childhood obesity should be centred on parental modelling and health seeking behaviour. Obesity is the foremost contributor to deaths associated with CHDs in both adults and children (Adler & Stewart 2009). While the condition is perfectly preventable, the trend of childhood obesity is increasingly becoming a major health concern in most developed countries. It is vital to note that more than 75% of incidences occur without significant concern from parents (Canoy & Buchan 2007; Falaschetti et al. 2010). Thus, the thesis statement for this study is to examine the role of parents in childhood obesity in the UK. The prevalence of childhood obesity in the UK has been on the rise since 1995 and the trend seems to worsen by day (Reilly & Dorosty 1999; Kellow 2012). According to the BHF (2012), at least 33% of girls and 25% of boys aged 2-19 years in the UK are obese. That notwithstanding, it is projected that the prevalence of childhood obesity will be around 10.7% or higher by the years 2015 (BHF 2012). In a study conducted by the National Child Measurement Programme in 2012, it was ascertained that an estimated 33.9% of all children between 10 and 11 years of age in England are overweight (BHF 2012). When parents find it less important to define what their children should eat or what they should not, it becomes a

Drama Comparison Essay Example for Free

Drama Comparison Essay I am going to compare the scenes in which we have studied for She Stoops to Conquer and Guys and Dolls, I am going to discuss the similarities and differences between the two chosen sections. The sections that I am going to discuss are Act 1 scene 2 in Guys and Dolls, and In She Stoops to Conquer the section between Marlow and Miss Hardcastle as a maid. The time period that Guys and Dolls by Damon Runyon is set is in the 1950s, New York, this is shown through the accents of the characters on stage and also through costumes. In this scene Sky would be wearing a full suit and Sarah would be wearing an old Salvation Army suit. This is vastly different then She Stoops to conquer by Oliver Goldsmith, which is set in the 18th century, in the English countryside. The period is conveyed through costume, Marlow would be wearing breeches, and a cravat, a short jacket with a tail underneath wearing a colourful waistcoat the men would have long hair tied back with a ribbon. Miss Hardcastle would be wearing a maids outfit in this section; this would be a long brown dress with long sleeves and a square neck front and would also be wearing a white apron. They also convey this through language, which is Shakespearian. Another difference between them is that Guys and Dolls is a Musical and She Stoops to conquer is a restoration comedy. There are some major similarities between these two sections one of these is that its between a guy and a girl, and in both the guys are going for the girls. Even though this is a major similarity the woman react in different ways. In She Stoops to conquer Miss Hardcastle is playing hard to get so actually does like Marlow but does not want him to take her to bed, whereas Sarah just does not like Sky and does not want to talk to him. Both of the girls reactions are similar in the way that they are both rude and talk back to the men, both woman are supposed to come through as being innocent. Another similarity is that it is both dramatic irony this is because in She Stoops everyone knows that the maid is actually Miss Hardcastle, and in Guys and Dolls everyone in the audience knows that Sarah and Sky are going to fall in love. The guys in both performances are bold, Sky asks Sarah to go to Havana with him and Marlow implies to Miss Hardcastle that he wants to go to bed with her. Both plays are also deceiving this is because Miss Hardcastle is pretending to be a maid to Marlow, and in Guys and Dolls Sky is only talking to Sarah because he has bet that he can take her to Havana. A difference between them is movement, in She Stoops to conquer the movements are very over exaggerated this is because at the time it was the fashion in theatre to do this, the audience would find these movements amusing and made the story easier to follow. In Guys and Dolls the movements are much more naturalistic in this scene and this also helps to convey the period. An example of over exaggerating in She Stoops is that when she meets Marlow for the first time she would do a big curtsy, but over the top this would be amusing for the audience because they would be able to see that she was trying too hard to act like a maid. A similarity between them too is that they both use the whole stage this is because in She Stoops the large movements make the actors use more space and in Guys and Dolls the actors use a lot of space because Sarah is almost trying to get away from Sky. The status of the characters is different, in She Stoops Marlow thinks that he has the higher status but Miss Hardcastle actually does I would show this by Marlow sitting down for quite a lot of it, showing he has a lower level. In Guys and Dolls the status changes at the start Sarah has the highest status but when she says Isaiah the status changes and Sky then has the higher status. The set is different in both sections because of the different periods and the contexts. In She Stoops I would set it out as in a small area I would use a similar idea as what I saw in the production Othello were the walls fluctuated according to the mood of the play. I think that this should be a very small space this would show intimacy towards the two characters. The furniture should be set out as rich 18th century home e.g. a chez lounge chair in deep red and oak tables. In Guys and Dolls I would have this in a big space this would show the emptiness of the room and also reflect how far Sky and Sarah were away from each other in class. The design of the room would be that with 10 rows of chairs and 5 seats horizontally across the front. The use of Lighting would be very different this is because in She Stoops it is older so the light would be in sepia, or the light dimmed like it was candlelight, this would convey the period and show that it was old. In Guys and Dolls the lights would be bright at colourful to show that it was exciting and have a happy mood. The Music in Guys and Dolls is similar in the way that it tells a part of the story, in She Stoops when we acted out when the music came on we would do movement to what would be happening next. The emotional impact of She Stoops is that the audience find it very amusing and there is tension because the audience do not know weather Miss Hardcastle will pull it off. In Guys and Dolls the audience find it funny because Sky is so persistent and will not take no for an answer this is similar because for both the audiences reaction should be to find it funny. In Conclusion I think that they are very similar and different in lots of ways they both have similar ideas about a boy trying to get a girl, but the way in which the girls react is different. The way in which I would set out each of the sections would be completely different because of the time period and the intensity of the characters. Overall they both use different techniques to show that they are different e.g. making gestures big.

L. Pisonis Nut Oil Extraction

L. Pisonis Nut Oil Extraction The search for new crops to provide vegetable oils for use in the industry and also for human consumption is growing increasingly over the past two decades. A rapid search on Web of Science„ ¢ platform present more than 19200 results related to nuts, more than 7600 documents are related to edible oils, and more than 22000 results associated with vegetable oil. Additionally, the published items regarding vegetable oil increased from 282 in 1996, to more than 1930 in 2016 proving the growing interest by the scientific community in such field of study [1]. Several Brazilian seeds/nuts species, especially from the Amazonian area have been studied during the last years and most of them were shown to present bioactive compounds and also potential as functional foods [2]-[7]. Nevertheless, some other species are not well-known or were not summited to any further study to elucidate other characteristics. Lecythis pisonis Camb., a Lecythydaceae tree that grows in Brazil, Colombia, Venezuela and in the Guyanas, commonly known as sapucaia provide nuts particularly similar with that of Brazil nut (Bertholletia excelsa). The delicious edible kernels of sapucaia present a characteristic sweet flavor, being considered more digestible than Brazil nut [8]. In addition to the economic and ecological importance of sapucaia, often used to shade cocoa plantations in Brazilian agroforestry systems [9], the nuts from L. pisonis are a valuable source of macro and micronutrients, essential amino acids, minerals such as P, K, S, Mg, Ca, Mn, Ba, Zn, Fe, Sr, Cu, B, Al, and Cl [3], [10], and also fibers [11]. Furthermore, the sapucaia nuts constitute a relevant source of lipids, about 51-64% [5], [8], [10], [11], in which there is a predominance of the linoleic acid (essential fatty acid). Although sapucaia can be considered a potential crop to provide raw material for the production of vegetable oil, the available papers that studied the nuts have mostly focused on the mineral and fatty acid profile [3], [5], [10], [12], [13], and the latest reports are limited to some agronomic, microbial and pharmacological aspects [9], [14]-[17]. Vegetable oils are widely utilized in many applications such as food, cosmetic, pharmaceutics, and biofuel industries. Consequently, stability tests, rheological essays, phase transitions and other properties of the oils should be well characterized to optimize processing conditions and energy inputs [18], [19]. No reference has been found regarding the total phenolic compounds, antioxidant activity, thermal and rheological characterization of sapucaia nut oil. Therefore, the aim of this work was to study the sapucaia nut oils extracted by Soxhlet and Bligh Dyer means and evaluated for their fatty acid composition, rheological behavior, and thermal properties by using DSC and TG/TGA analysis, total phenolic content, antioxidant properties and oxidative stability by Rancimat in addition to Attenuated Total Reflectance-Fourier transform infrared spectroscopy (ATR-FTIR). 2.1 Chemicals Other reagents used in the experiments were of analytical grade. The aqueous solutions were prepared using ultrapure water. 2.2 Samples Lecythis pisonis nuts were harvest from a crop area located in the city of Araguanà £, Maranhà £o State, Brazil. The nuts (Fig. 1) were dried in an air-circulating oven (Soc. Fabbe, Brazil) at 40  °C for 24 h. Nutshells were removed manually using a stainless steel knife and then submitted to freeze-drying (Liotop L101, Liobras, Brazil) to remove the residual moisture. Prior to the oil extraction, the nut samples were crushed for 30 s with the aid of a stainless steel knife grinder (MA630/1 Marconi Ltda., Brazil). 2.3 Extraction of nuts oils The oil content of L. pisonis nut samples was extracted by the Bligh Dyer method described in AOCS Ba 3-38 method, and also using n-hexane with Soxhlet apparatus (Vidrolabor ®, Labor Quimi, Brazil) according to American Oil and Chemical Society Official Method (1997). Oils were named LP1 and LP2, respectively. After the oil extraction, solvents were removed at 43  °C under reduced pressure using a rotary evaporator (Model 801, Fisatom Ltda., Brazil). Samples were dried at 45  °C in an air circulating oven (Solab, Brazil) and then flushed with gaseous N2 before storage. The oils were kept in an amber glass and stored at -10  °C until further analysis. 2.4 Analytical determinations 2.4.1 Water content and apparent pH Water content was measured by volumetric Karl Fischer titration using a titration system (V30 Mettler-Toledo, Switzerland) [21]. The determination of the pH was performed according to Pena Muniz et al. (2015), as recommended by the Brazilian National Agency for Sanitary Surveillance without previous dilution of the oil, with the aid of a digital pH meter (Model PG1800 Gehaka) at 25  ± 2  °C. The results represent the mean of three measurements. 2.4.2 Measurement of fatty acid composition Fatty acid composition of fresh L. pisonis oils was investigated according to AOCS Official Method Ce 1a-13 [20] by using a GC-MS system (GC-2010) coupled to a mass spectrometer (GCMS-TQ8030) and automatic injection system by headspace (Shimadzu, Japan). Oil samples solubilized with hexane were methylated as described by AOCS Ce 2-66 and then injected into a capillary HP88 column (60 m ÃÆ'- 0.250 mm i.d., 0.2 ÃŽÂ ¼m film thickness, Agilent Technologies) using helium as carrier gas (0.64 mL/min). Oven temperature was programmed to be 175  °C (isothermal) and the detector was held at 250  °C. An aliquot of 1 ÃŽÂ ¼L of the sample was injected using the split injection mode (1:100). Fatty acid composition was expressed as the percentage of the total peak area of all the fatty acids in the oil sample. 2.4.3 Rheological studies Rheological measurements of oils were performed according to Teixeira et al. (2016), by using a Haake Mars II (Thermo Electron GmbH, Germany) rheometer connected to a thermostatic bath (Haake K15), a thermo-circulator water unit (Haake DC5B3) and a Peltier temperature control (Haake UTM Controller). A sensor cone-plate (C60/2  °Ti L) with a diameter of 60 mm and a cone angle of 2  ° was used. Samples remained in the rheometer for 5 min prior to analysis, and sampling was carried out in duplicate. The following measurements were performed: i) flow curve ( = 0.01-500 s-1, t = 300 s); ii) dynamic stress sweep (à Ã¢â‚¬Å¾ = 0.01-100 Pa, à Ã¢â‚¬ ° = 1 Hz) and subsequent dynamic frequency sweep (à Ã¢â‚¬ ° = 0.1-100 Hz, à Ã¢â‚¬Å¾ = 1.0 Pa); and iii) temperature sweep (T = 10-60  °C, t = 1440 s, 2  °C/min and 60-10  °C, t = 600 s, 5  °C/min; à Ã¢â‚¬ ° = 1 Hz, à Ã¢â‚¬Å¾ = 1.0 Pa). Temperature sweeps were performed at a constant tension of 0.5% in the Linear Viscoelastic Region (LVR). The samples were covered by using a sample hood in order to avoid interference of the ambient temperature. The coefficient of determination (R2) and chi-square (à Ã¢â‚¬ ¡2) were chosen to evaluate the fit of the Ostwald-de Waele (Eq. (1)) and Herschel-Bulkley (Eq. (2)) models to the experimentally obtained flow curves: Ostwald-de Waele (OW) (1) à Ã¢â‚¬Å¾ = + ()nH Herschel-Bulkley (HB) (2) where à Ã¢â‚¬Å¾ is the shear stress (Pa), is the shear rate (s-1), à Ã¢â‚¬Å¾0H is the HB yield stress (Pa), K and KH are the consistency index (Pa ·sn), and n and nH are the flow behavior indexes (dimensionless). The effect of the temperature on apparent viscosity was evaluated according to an Arrhenius type equation (Eq. (3)), using a shear rate of 53.4 s-1. (3) where is the apparent viscosity at a specific shear rate, is the preexponential factor, is the activation energy (J.mol-1), is the gas constant (8.31 J. K-1 . mol-1) and is the absolute temperature (K). 2.4.4 Oxidative Stability Index The oxidative stability index (OSI) was estimated in a Metrohm Rancimat model 743 (Herisau, Switzerland), following the American Oil Chemists Society Official Method Cd 12b-92 [20]. Briefly, increasing water conductivities were continually measured while air (20 L/h) was bubbled into the oil (3  ± 0.1 g) heated to 110  °C and their volatile compounds were collected in water. The time taken to reach the conductivity inflection time was recorded. IP was registered by Rancimat 743 PC Software 1.1. 2.4.5 Infrared spectroscopy Fourier transform infrared spectroscopy (FTIR) analyses were determined by using a Vertex-70 spectrometer (Bruker, USA) with an attenuated total reflectance (ATR) accessory, at 25  °C. The oil samples were placed uniformly in the ATR crystal (1.5 mm active area). The FTIR spectra were recorded in the wavenumber range of 4000 to 600 cmˆ’1 with a spectral resolution of 4 cmˆ’1 [23]. 2.4.6 TG-TGA Thermal decomposition TGA analyses were performed in TGA 4000 equipment (PerkinElmer Inc. Waltham, USA). Oil sample (~10 mg) was placed into the platinum pan and then placed in a furnace. The sample was heated from 30 to 750  °C (10  °C/min) in the air atmosphere (70 mL/min flow rate) or under a nitrogen atmosphere. Data on the weight changes of oil samples were obtained from the Pyris„ ¢ software. TG and derivative thermogravimetric (DTG) curves were further analyzed by using Origin 8.6 software (OriginLab, Massachusetts, USA). The thermal stability was measured from the extrapolated onset temperature of the first step of thermal decomposition from respective TG curves, by using the beginning and the peak temperature of the respective DTG peak, as the temperature limits of the data analysis software of the instrument. 2.4.7 DSC Analysis For DSC analysis, a DSC 8500 (PerkinElmer Inc. Waltham, USA) equipped with Pyris„ ¢ software was used. Nitrogen (99.99% purity, White Martins, Brazil) was the purge gas (20 mL/min). The DSC instrument was previously calibrated with Indium (m.p. 156.6  °C, ΆH = 28.45 J/g). The sample was weighed into an aluminum pan and sealed. An empty hermetically sealed aluminum sample pan was used as the reference. In order to reduce temperature gradients, the sample mass was kept small (~ 9.0 mg). The methodology applied was adapted from Zhang et al. (2013). For cooling and melting curves, the samples were first rapidly heated to 80  °C (30  °C/min) from room temperature and held for 10 min. Then, the samples were cooled to ˆ’80  °C (10  °C /min) and held for 10 min to make them fully crystallized, then heated to 80  °C (5  °C /min). To study the effect of the cooling rate on crystallization, samples were rapidly heated to 80  °C (30  °C/min) from room temperature to erase the crystallization memory, and held for 5 min, then the samples were cooled to ˆ’80  °C at the cooling rates of 2  °C/min, 5  °C/min and 10  °C/min, respectively. The cooling thermogram was recorded. For investigating melting profile of L. pisonis oils under isothermal crystallization, the samples were heated at 80  °C (30  °C/min) for 5 min and then cooled (100  °C/min) to a preset temperature (ˆ’10  °C, 0  °C, 10  °C, 20  °C), and hold at that temperature for 10 min for crystallization, then heated to 80  °C (5  °C/min). The melting thermogram was recorded. Pyris„ ¢ manager software was used to calculate the parameters of crystallization and melting, enthalpies, and the solid fat content (SFC) which was estimated based on the integrated area under the melting curve [25]. To measure the cloud point of the oils, the cooling curves at the rate of 2  °C/min were used. The cloud point was the onset temperature of the initial small exothermic peak on these cooling curves [26]. 2.4.8 Total phenolic compounds Contents of the total phenolic compounds (TPC) were determined using the Folin-Ciocalteu reagent assay in methanolic extracts of vegetable oils [27]using microplates technique [28],with gallic acid as a standard for the calibration curve. The absorbance at 720 nm was measured using a spectrophotometer (Tecan Nanoquant Infinite ® M200, Tecan Trading AG, Switzerland) after reaction with the Folin-Ciocalteu reagent in the alkaline medium stand in the dark for 1 h. Contents of the TPC were expressed in mg of gallic acid equivalents (GAE)/100 g of oil. 2.4.9 Antioxidant essays of the oil extracts The free radical scavenging evaluated by the DPPH assay was determined in triplicate using the method proposed byBrand-Williams et al., (1995). The absorbance at a wavelength of 517 nm was measured using a spectrophotometer (Tecan Nanoquant Infinite ® M200, Tecan Trading AG, Switzerland). ABTS scavenging activity of oil extracts was determined in triplicate using the method described by Re et al., (1999). The absorbance at 734 nm was measured. The total antioxidant potential of the oil extracts was performed using the ferric reducing antioxidant power (FRAP) assay [31]. Measurements were performed using the spectrophotometer at 593 nm. The absorbance of the samples was compared to a standard curve (100-1000  µmol/L) and results expressed in mmoL Trolox equivalent per g of oil [mmol TE/g]. All the essays had minor changes as proposed by Zielinski et al., (2016). The determinations were performed in triplicate. 2.5 Data analysis Origin 8.6 software (OriginLab, Massachusetts, USA) was employed to data treatment and graphs. Statistica 10.0 (Statsoft, Brazil) was used for statistical analysis, including means and standard deviations (SD). The experiments were carried out in triplicate. 3.1 Water content and apparent pH As expected for this type of raw material, sapucaia (Lecythis pisonis) oil (SO) samples presented very low water content, to be specific 0.077  ± 0.006 %, and 0.097  ± 0.006 % for LP1 and LP2, respectively. Regarding the apparent pH of SO, LP1 presented 5.720  ± 0.036 and LP2 showed a pH value of 5.353  ± 0.040. 3.2 Phenolic compounds and antioxidant properties Concerning the content of phenolic compounds in SO, LP1 presented higher TPC content than LP2(Table 1). In this regard, SO present greater TPC content (1.418 mg GAE/100 g, average value) than almond oil (0.95 mg GAE/100 g), however, Brazil nut has twice the content of TPC (3.64 mg GAE/100 g) than sapucaia, and macadamia presents fifteen times more TPC (22.5 mg GAE/100 g) [33]. In general terms, the sample LP1 obtained by a cold extraction process showed better antioxidant characteristics than LP2. Natural antioxidants that might prevent biological systems from reactive oxygen species are generally present in vegetable oils as phenolic compounds, phytosterols, tocopherols (Vitamin E) and carotenoid compounds [34]. The results found by in vitro antioxidant assays present some variations that might be assigned to the different mechanisms in the analysis (Table 1). These assays are grouped in the electron-transfer category and there is some specificity among them. DPPH and ABTS radical cations have the same mechanism and present characteristic color which can be monitored by a spectrophotometer when the oil extract is mixed with a reactant solution and the reduced form of the radical shows a loss of color as a result of the donation of a hydrogen atom. Similarly, in the presence of antioxidants compounds, FRAP is characterized by electron transfer ability, tha t results in the reduction of iron ions [35] 3.3 Fatty acids profile Fourteen different fatty acids (FA) were identified in the studied SO (Table 2). The oils were composed predominantly of unsaturated fatty acids (UFA) (61-73%), in which 39.08-45.66% were monounsaturated (MUFA), and 21.95-27.63% were comprised of polyunsaturated (PUFA), such as linoleic and ÃŽÂ ±-linolenic acids, which have been proved to effectively reduce the risk of cancer, osteoporosis, cardiovascular diseases, and diabetes [36]. Such FA profile is rather common for Brazilian edible nuts [5], [37], which reinforces the idea of consuming more nuts rich in fatty acids beneficial to human health, since the main commercial source of PUFA, such as à Ã¢â‚¬ °-3 and à Ã¢â‚¬ °-6 has been fish and fish fat [36]. Among the MUFAs, oleic was the major FA found in SO, ranging from 35.54-44.28% for LP2, and LP1, respectively. Important to note that oleic acid is the primary à Ã¢â‚¬ °-9 FA in the human diet, and it is the predominant MUFA in many oil nuts, totalizing, for example 38.50% in Brazil nut (Bertholletia excelsa) [22], 65.59% in garampara (Dipteryx lacunifera) [5], 67.62% in tucumà £ (Astrocaryum vulgare Mart.) and 39.04% in cutia nut (Couepia edulis) [37]. Besides, the SO presented 21.65-27.19% of linoleic acid, an essential FA which presence in reasonable amounts is important for human health [38]. SO also contains two important cis-MUFA, the cis-Vaccenic and cis-11-Eicosenoic in amounts higher than 1.0%. With regard to the saturated fatty acids (SFA), it is noticed that they represented 25.01-37.25% of total FA, mainly palmitic (14.70-21.38%) and stearic (9.63-11.09%); likewise, other SFA such as myristic, heptadecanoic, and behenic were identified in smaller amounts. Arachidic acid, which is usually present in peanut oil was also found in SO in small quantities and the result is in agreement with Costa and Jorge (2012) who found about 0.22% C20:0 for L. pisonis oil. A similar pattern occurs for Brazil nut, which shows 0.36% arachidic acid, and 14.26% palmitic acid [22]. A good factor to evaluate the quality and digestibility of a vegetable oil can be obtained by the amount and composition of UFA and SFA. A high amount of linoleic acid in comparison to oleic acid (à Ã¢â‚¬ °-9) represents a better quality of the vegetable oil [5]. In this regard, the relationship between linoleic/oleic acids should be considered. The oils can present diverse values for this relationship depending on the extraction method. According to Table 3, the UFA/SFA ratio, as well as the linoleic/oleic ratio for sapucaia oils are lower to those found by [5] and [10], once their oils showed higher content of linoleic acid (Table 2). When compared to other Brazilian oleaginous nuts such as Brazil nut, garampara [5], and cutia nut [37] the unsaturation relationship values between linoleic and oleic acid were also quite different. 3.4 Oxidative Stability Index The oxidative stability index (OSI) is considered an important step in evaluating oil quality. The OSI was evaluated during Rancimat analysis until the end point of stability for SO samples and was expressed in hours. Experimental results confirmed that Bligh Dyer (13.28  ± 0.22 h), which is a cold extraction process, is a technique that causes less damage to the oil in comparison to Soxhlet (7.18  ± 0.50 h) which provided almost one-half of the OSI. The high oleic acid content in SO tends to protect the oil against thermo-oxidation. Costa and Jorge (2012) found 24.89 h of OSI (evaluation at 100  °C) for L. pisonis oil extracted by cold pressing. At the same Rancimat conditions used in this study, similar results were found for Brazil nut oil (8.24 h), hazelnut (8.88 h) and macadamia (7.38 h) [33]. 3.5 Thermal decomposition Thermogravimetric curve (TG) shows the mass loss, and the derivative thermogravimetric curve (DTG) shows the rate of mass loss of SO during thermal decomposition from 30 to 750  °C by TGA (Fig. 2). The values of mass loss are indicated in Table 4. The TG curves indicated that SO were thermally stable up to 303  °C with a mass loss of ~5%. This can be explained by the loss of moisture and volatile compounds in the oils. The oxidative process in vegetable oils is characterized initially by the oxidation forming secondary products (peroxides). The following phase corresponds to the decomposition of MUFA, mainly oleic acid and the polymerization of the substances remaining from the previous phase [39]. Dynamic and inert atmospheres cause different pattern in the TG/DTG profiles. The decomposition and carbonization processes in the air atmosphere occurred in three phases of the curve starting at around 130  °C, achieving about 53-58% mass loss at 405-440  °C, and ending at a temperature range of 611-625  °C, while for nitrogen atmosphere, the process showed two steps, initiating at ~160  °C, reaching 62-75 % mass loss at 426-435  °C, and finishing at 500  °C. DTG curves (Fig. 2) shows more clearly the steps of thermal decomposition. At the higher above-mentioned temperatures, the mass loss reached 100% (no residue remaining). The high UFA content in SO, mainly oleic and linoleic acid are related to be responsible for the occurrence of oxidative degradation reactions [22]. The high values of Ti (onset temperature) showed that SO have high thermal stability, being that the higher is the Ti of decomposition of the oil, the higher is the thermal stability. The results are similar to that of Brazil nut, which is thermally stable up to 209-220  °C and reaches a maximum mass loss of 97% at 580-602  °C [22], [39]. Differences between the thermal behaviors of SO can be related to the FA compositional differences, and also because of the presence of natural antioxidants which tends to protect the oils against oxidation, thus retarding the degradation [40]. 3.6 Thermal behavior for crystallization and melting 3.6.1 Temperature for crystallization and the influence of scanning rate In order to investigate the melting profile of SO under isothermal crystallization, previous tests were done. In one hand, the melting thermogram (Fig. 3 a, b) revealed that when frozen at -10  °C the oil samples showed endothermic peaks at -6.81  °C (LP1) and at -6.16  °C (LP2), with a enthalpy of 9.28 J/g for LP1 and 7.26 for LP2. On the other hand, it was demonstrated that there was no event afterward 0  °C, revealing that no crystallization occurs after that temperature. Such a feature may confirm the liquid state of the SO at room temperature (25  °C). During cooling, the oils exhibited two transitions. The thermograms showed that the position of the exotherms is dependent on the cooling rate, while the amount of the exotherms is independent on the cooling rate. In addition, increasing the cooling rate causes the crystallization peak temperature to shift to lower temperatures, the peak height and area increase (Fig. 3 c, d). This behavior may correspond to the differential crystallization of higher melting triacylglycerols (TAGs) firstly and lower melting TAGs secondly. Similar results are described for palm oil fractions [24]. The scanning rate of 2  °C/min reduces the lag in output response from the DSC instrument as well as preserves the minor peaks and reduces the smoothing tendencies, which occurred at a higher scanning rate; however, the first peak is too small when compared to the rate of 5  °C/min, which provided better resolution for the peak analysis in the Pyris„ ¢ software. 3.6.2 Cooling curve During cooling (Fig. 4a), SO presented a similar pattern of crystallization showing two distinct peaks (exothermic) in the crystallization behavior, namely peak 1 (PC1) and peak 2 (PC2). PC1 which indicates the change from liquid to solid was found in the temperature of -11.56 (LP1) and -12.51 (LP2), while the PC2 was observed in the temperature range of -59.80 to -73.93  °C, both related to the crystallization of TAGs. The crystallization onset temperature occurs at around -8.0  °C and this process extends over a range of 15-23  °C. The sum of the crystallization enthalpy of the two peaks for the two oils were -22.17 and -32.56 J/g for LP1 and LP2, respectively (Table 5). Heat is released during the phase transition of oil from liquid form to solid form; for this reason, values for crystallization enthalpy were negative [41]. Different endothermic and exothermic peaks are exhibited according to different contents of saturated or unsaturated TAG and FA present in the oils [42]. Smaller or shoulder peak are also correlated to the differing type of TAG. In addition, an inseparable shoulder peak which melts at the same temperature range comes from the complex nature of the TAG [43]. 3.6.3 Heating curve During melting, SO were found to be completely melted at 8.28  °C and 6.29  °C (LP1 and LP2, respectively) when heated at 5  °C/min (Fig. 4b). Moreover, LP1 showed a single major shoulder before the maximum melting peaks (PM) at -18.42  °C, while LP2 showed a major shoulder before PM (-21.47  °C) and an additional one, after the major peak at -6.61  °C. The melting curve of SO began at -25.77  °C (LP1), and -29.87  °C (LP2) and the major peak was observed in a temperature region varying between -7.99 to -10.13  °C, ending the events around -1.09 to -1.68  °C. The process comprises a melting range of 24-28  °C, with a melting enthalpy of 59.34 (LP1) and 64.76J/g (LP2) (Table 5). During heating treatment of oil, multiple endothermic regions are correlated to the separate melting events of the TAG. Furthermore, the composition and polymorphism of the oils can cause some overlapping effects, resulting in different shapes of the endothermic peaks [18]. The phase transitions are principally determined by the degree of heterogeneity in the composition of the oils, and include breaking/formation of hydrogen bonds, being a result of structural rearrangements in the chains of glycerides. [44]. 3.6.4 Cloud point The cloud point is referred as the temperature at which oil begins to cloud as a result as a result of the first stage of crystallization under controlled cooling, and it is related to the oils degree of unsaturation. The higher is the unsaturation of the oil, the lower the cloud point [26]. The cooling curves of sapucaia oils showed an initial small exothermic peak at -6.87  °C (LP1) and -7.00  °C (LP2). This peak corresponded to the first stage of crystallization and cloud point corresponded to the onset of crystallization. A second large exothermic peak at ˆ’49.95  °C (LP1) and -49.96  °C (LP2) with further cooling indicated the oil underwent an additional crystallization step. The same behavior was found for hazelnut oils, which presented the first small exothermic peak at -12.4  °C and a large one at -31.5  °C [26]. The lower cloud point of sapucaia oils was also a result of the lower content of SFA compared to the UFA. 3.6.5 Solid Fat Content The solid fat content (SFC) is considered an important physical property of lipids because it expresses their physical, sensorial, technological and protecting/release properties, and it affects physical properties such as consistency, spreadability, and stability [45]. According to the melting thermograms (Fig. 4b), SO presented no changes in SFC previously to -40  °C, so then the data analysis was performed in the range of -40 to 20  °C (melting peak region). The SFC showed less than 2.5% decrease between -40 to -30  °C for the two oils, and started to drop rapidly at around -20 up to 0  °C; then slowed down from 6 to 10  °C until there was no solid fat remaining (Fig. 5). The SFC is associated with the FA profile. Oils with higher content of UFA are easier to melt compared to ones with higher SFA [41], [45]. 3.7 Rheology properties 3.7.1 Steady state rheology The results for rheological behavior of SO shows that the apparent viscosity (ÃŽÂ ·) tends to decrease with increasing temperature (T) and also with increasing the shear rate (ÃŽÂ ³), indicating that the flow of the sapucaia oils is pseudoplastic (n > 1) (Table 6, 7 and Fig. 6). On the one hand, it is usual for oils to exhibit a dependency of T; on the other hand, a non-dependency of higher ÃŽÂ ³ is observed. At 50  °C, the ÃŽÂ · is almost constant throughout the entire range tested, with minimum influence of the ÃŽÂ ³. Furthermore, 2.0 s-1wasthe maximum value of ÃŽÂ ³ which induced major changes in ÃŽÂ · (see detail in Fig. 6, b and c). According to Gila et al. (2015), a greater amount of FAs such as C18:1 and C18:2 as the major components of the oils appear to make a great contribution to the flow behavior of oils. The experimental data fitted by Ostwald-de Waele (OW) and Herschel-Bulkley (HB) models (Fig. 6a, Table 6) showed a good fit (R2 > 0.999; à Ã¢â‚¬ ¡2 KH values decrease (Fig. 6e and Table 6). Similar observation for many edible oils such as coconut, sunflower, canola, corn [47] and olive oils [48] was reported. The OW model showed that the oils were non-Newtonian (n nH > 1) at 30 and 40  °C (Fig. 6f). The HB model is able to determine yield stress (à Ã¢â‚¬Å¾0H), at which a material begins to deform plastically without returning to its original shape when the applied stress is removed. SO have small values for à Ã¢â‚¬Å¾0H which also tends to decrease with the increase of T. Fig. 7 shows the non

the tucker automobile :: essays research papers

The 1948 Tucker was dreamt up by Preston Thomas Tucker and designed by Alex Tremulis. This was one of the last attempts made by a small enterprise to break into large volume car production. This car was said to be â€Å"The first new car in 50 years†. Many people felt that a car this great wasn’t possible. The many new innovations in the car were always surrounded by controversy. The car seemed to be doomed, and it was. Much of the appeal of the Tucker was the man behind it. Preston Thomas Tucker was always obsessed with cars, as long as anyone could remember. Tucker was born on September 21, 1903 in Capac, Michigan. He spent his childhood in car repair garages and used car lots. He worked as an office boy at Cadillac, a policeman in Lincoln, Illinois; he even worked at Ford motor company for a while. After he attended Cass Technical School in Detroit, Tucker became a salesman and went to work for Studebaker, then Stutz, Chrysler, and later became regional manager for Pierce-Arrow. During WWII the automotive industry was focused on the war effort. There were no new models of cars produced for over four years, and people needed a new car. Any new car. Tucker thought that the time was right to make his move. He formed the Tucker Corporation for the Production of Automobiles in 1946. Tucker wanted the old Dodge plant in Chicago. Its main building was the largest under one roof. During WWII B29 engines were built in the plant. The War Assets Administration leased him the plant under the understanding that he could have $15 million capital by March of the following year. Tucker moved into the plant in July and started work on his prototype immediately. The corporation needed money desperately and Tucker realized backing from businessmen would cause him to lose almost all control over his company. This was not an option for him so he started brainstorming for ideas, and got one. Franchising. He began selling dealership franchises, and quickly raised $6 million to be held in escrow until the car was delivered. The dealerships seemed suspicious to the SEC. This caused them to put Tucker under investigation. This was the first of many to span the next three years. The franchise agreements were rewritten to satisfy the SEC. Soon after that Tucker experienced his first serious obstacle, Wilson Wyatt. The head of the national housing agency who ordered the WAA to cancel Tucker’s lease and to turn the plant over to the Lustron corporation to build pre-fabricated houses.

The Importance of EDI :: GCSE Business Marketing Coursework

The Importance of EDI To stay competitive in today's global economy, businesses are being forced to re-evaluate the way they do business with their customers and their vendors. We cannot afford to close our eyes to advances in technology in the way many businesses have done in the past and continue to do even now. It is a question of do it or die in the competitive world of products and services where the well informed and the technologically equipped will reap the rewards of success. Our company is already behind others in technology and efficiency by not having EDI. Without EDI, our internal processes have poor response times, excessive paperwork floating around and potential errors that should not be necessary as well as wasting personnel time doing a work that could be automated. When business begins to trade or share core information, the return of technological investment is clear and then we realize the true value of EDI. We should not stay behind our competitors and should start now a process of implementing EDI in our company, improving our efficiency and productivity, and reach higher levels of customer satisfaction. When EDI is used as a tool to enable process change and help achieve business goals, significant benefits can be reached. EDI enhances all parts of the business process, and we would expect some impacts, such as: Â · Reduced Process-Time: the need to send and receive information is crucial in today’s business world. With EDI, data can be sent and received in seconds and 24 hours a day and 7 days a week, thus allowing business to continue outside the normal business day, and the turnaround time for a business transaction can be reduced from days to hours and, in some instances, to minutes or even seconds. Â · Increased Efficiency: the major part of data entry tasks is generated from a computer. When companies develop compatible electronic documents, data is never copied, re-keyed, or manually filed, freeing employees for more important activities, eliminating tedious work and reducing the risk of human error. Â · Optimized Inventory: managing inventory is a critical issue for any business. EDI can provide faster and more accurate information about production, buying and delivery needs. It is a link between customer, seller and vendor thus leading to improved inventory management and reduction in inventory levels. For initial EDI projects, limited objectives with perceivable benefits should be our first step.

Africana Womanism: An Historical, Global Prespective for Women of African Descent :: essays research papers

â€Å"Africana Womanism: An Historical, Global Prespective for Women of African Descent† â€Å"Africana Womanism: An Historical, Global Perspective for Women of African Descent† is an essay based on Africana Womanism and how it compares to white feminism. The essay was written by Clenora Hudson-Weems, an African American writer and literary critic. She was born in Oxford, Mississippi and she was raised in Memphis, Tennessee. I will compare Africana Womanism and Feminism and discuss the definition of the two the topics. Also I will discuss the important historical figures that are womanists. I think the issue is important because the common misconception is that a womanist and a feminist are the same thing but they are totally different. A womanist is more family oriented and feminists are dealing with the empowerment of themselves. Clenora Hudson-Weems wrote â€Å"Africana Womanism: An Historical, Global Perspective for Women of African Descent† and it was about womanism. Another word for womanism is feminism, and feminism is defined as the empowerment of woman. In the era of women’s rights, women were not treated as equals, especially black women. Colored women could not get any equality or any empowerment unless they live in a community which they can establish their own racial and cultural integrity. White women and Africana both have the same amount of rights but white women had better accommodations as far as restrooms, water fountains, swimming pools, and everything else that is segregated. I think that Africana women were oppressed more than white women. I believe that black women should be treated just as equally as white women. Africana women are fighting for civil rights and women’s rights. Africana women have been more concerned for the whole Africana community. Their main priori ty is â€Å"†¦race empowerment, with class and gender following†¦Ã¢â‚¬ (Weems, 80). Womanism was important in the Africana community because the Africana women was trying empower not just themselves but empower the whole Africana community. For example, Harriet Tubman (Underground Railroad conductor), â€Å"risked her life time and again in freeing Africana men, women, and children in slavery, thereby establishing her commitment to racial parity†(Weems, 80). The crucial role of an Africana woman is that many Africana academicians accepted the idea of female empowerment so that the level of struggle or concerns of Africana women are noticeable. Many people think because a woman is a feminist, that she is oppressed with gender issues, but an Africana woman are traditionally family centered.

Controversies of Racism Essay

The subject of racism is a continual controversial issue within everyday society. It’s inevitable. Everywhere you go, you’ll come across some sort of discrimination or racism. It’s like we’re programmed to judge instantly, it’s in our human nature. Religion, age and racial discrimination literally surrounds us and we can’t do much to stop it until we change ourselves, and let’s face it that’s probably not going to happen. So the main questions I normally ask myself are: Why are we prejudiced? Is being different that bad? And are we really that different? Hitler definitely seemed to think that we were. So did America back in the 1600’s where the first of racism and black slavery began and half the world’s population in the 21st Century think so too. It was said for many years that Hitler was obsessed with racial â€Å"purity† and spread his beliefs in speeches and writings pronouncing that his race needs to remain pure in order to rule the world. What was his definition of pure? To have blue eyes, fair skin and blonde hair. Who is to say that makes you the perfect being? Absolutely no one. When Hitler and the Nazis came to power, these beliefs became the government motto and were spread publicly in posters, on the radio, in movies, in classrooms and in newspapers. After Hitler took power, Nazi teachers in school classrooms began to apply the principles of racial science. The teachers measured skull size and nose length and recorded the colour of the student’s hair and eyes to determine whether students belonged to the â€Å"true race†. This constant negative message that was being sent out influenced the younger students to continue with racism. The Nazis also began to put their ideology into practice with the support of German scientists who believed that the human race could be improved by limiting the reproduction of people considered â€Å"inferior† such as Jews, people with disabilities, gypsies, black people, and people with skin diseases, Jehovah’s Witnesses and any other flaws humans are born with. Hitler viewed the Jews not as a religious group, but as a poisonous, disgusting â€Å"race†, which â€Å"lived off† other races and weakened them. And so began the Holocaust. Hitler threw innocent Jewish people into concentration camps letting them starve to death, gassing them, burning them alive and countless other torturous acts because they weren’t what he saw to be the ‘’perfect being’’. That may have been around sixty years ago but why does genocide still happen? After the Jewish Genocide, the cold war genocide, Rwanda genocide and just recently the genocide in Darfur occurred. Slavery is a black eye on the soul of America’s history. There has never been an excuse for one human to own another. We humans as a species should always have been treated equally. Why should people own other people? Are human beings animals? How can you hate someone so much by the colour of their skin? There simply is no answer. Slavery began around the 1600’s when the first black man was used as a servant. The slavery continued on, all the way through to the 1900’s where the servants were used to clean, cook food, babysit and do the dirty work around the house while a racist extremist group called the Ku Klux Klan that believed in Hitler’s message abused them with hate crimes and acts of domestic terrorism. Black people were treated like they were the scum of the earth; they were abused, spit on, beaten and in worst case scenario, murdered. They weren’t allowed to go to the same stores, schools, diners, and churches as the white people in America which was a huge disadvantage to the African-American race. When the racial segregation happened, which was a big milestone in history, the African–Americans were allowed to have the same facilities as everyone else, much to Americas disdain. Their freedom was limited; the African-Americans resorted to sitting at the back of the bus, or were only allowed to go to certain public areas. So why it is that racism still exists? What will it take for mankind to realize that despite the colour of a person’s skin, we are all amazing, complex people, who have wonderful characteristics that should be admired and loved? But people also need to realize that some people that were born black didn’t CHOSE to be black. I mean, I’m a black girl but that doesn’t make me hate the whites and love the blacks. Both races are the same to me. I guess equality is such a new concept within everyday American society that many raw emotions still cloud their judgment. Now in the 21st Century, racism still exists and in varying forms. Not only is there racial discrimination, religion is discriminated against also. When you see a Muslim man walking down the street or a woman wearing a burka, do you cower in fear? There is this new phobia called Islamophobia where there is hatred, prejudice or fear of a Muslim person and this term came to use fter the September 11 terrorist attack. But why be scared of only Muslim’s? Everyone is capable of causing great harm to society and just recently the Norway attack occurred and this attack wasn’t done by a Muslim. It was by a Norwegian citizen that no one suspected. This man, Breivik planned the attack to annihilate multiculturalism in Norway and to preserve a Christian Europe. His political views were to conserve his culture and promote Islamoph obia, he also urged Europeans after this attack to restore the â€Å"historic crusades† against Islam as in the Middle Ages. You could say that Islamophobia is the new form of black racism as it is a practice of discriminating against Muslims by excluding them from the economic, social and public life of everyday society. The new law that was passed down in France of not being able to wear the burka is an example. French police arrested two veiled women just hours after the country’s new ban on wearing the burka in public came into force. This law is the first of its kind to be enforced in Europe, and the French police said they will be extremely cautious as there are fears of Muslim women provoking violence while the burka. The law should not push minorities around. I believe that people should be allowed to wear what they want, free of coercion. The burka is a Muslim practice and I do not see the big deal, it is not a security risk. It is believed that Islam has no values in the Western society and is an inferior and violent religious belief. On the contrary, the violent belief is this new phobia. What do you think? Far too many of us speak of equality and hope, yet secretly have hate. Most people will tell you, that they are not racist individuals. Many of these people though, are either fooling themselves, or just don’t want to make a bad reputation for themselves. Everyone is based on little more than stereotypes and stories of that what happened years ago with Hitler and the black slavery. So we need to put aside all the things that happened generations ago. It happened out of ignorance and right now what we need to be doing is unite as one race, stop the negative attitudes and beliefs that permeate around us and try to make the future brighter. Some people believe that racism is in our human nature. Do you think so?