Social Construction of Childhood Essay - 1286 Words

1. Introduction Social constructionism gives meaning to phenomenon in social context and connections between culture and society build up realities in their circumstances. The studies of this idea have been conducted more than thirty years by a number of North American, British and continental writers (Burr, 1995). However, in childhood studies this notion appears later on. It is mostly held universally, childhood is a stage that biologically existing in human life in early years. It should be considered this childhood is constructed in the society. As a social being, it brings into the mind the relationship between society and child, inevitably. However, the dominant understanding of childhood attributes biological and social†¦show more content†¦This paper aims to suggest social construction is an important approach when it comes to explain childhood phenomenon, but it must be considerate biological components. Background theories of Social constructionism Starting with an overview of social constructionism in very general terms leads to build more explicit an understanding of child and childhood in a social world. The notion of social constructionism is defined in diverse disciplines and instead of generating a single description there are a number of thoughts. â€Å"It is sometimes called a movement, at other times a position, a theory, a theoretical orientation, an approach; psychologists remain unsure of its status† (Stam 2001, p. 294)†. Vivien (1995, p. 10) points out that the origin of social constructionism stems from two to three hundred years ago in the period of enlightenment, modernism and postmodernism. Berger and Luckmann’ (1966) book The Social Construction of Reality as the first book to have the title of â€Å"social construction†, has made an influential contribution in recent studies (Hacking, 1999). In this book, questioning everyday life realities and giving examples from it, shows the imp ortance of social relations and the language that we used. Hacking’s (1999) The Social Construction of What? offers up-to-date and logical instances which enable us to comprehend these aspects. He lists a number of things that can beShow MoreRelatedSocial Construction Of Childhood Essay770 Words   |  4 Pagesmeaning of social construction of childhood. I am very familiar with the history of psychology and children’s literature. My grandmother used to live with us when I was a young, and she told me many stories of the past. For this reason, I am able to link the materials I study to the real world. The social construction of childhood is somehow new to me. Especially the way Postman (1999) expresses social construction of childhood. For example, he stated, â€Å"In the twentieth century, childhood began toRead MoreChildhood Is The Social Construction Of Children1606 Words   |  7 PagesChildhood is the social construction of children, where they develop and under stand different relationships and cultures in their society. Children grow up during their childhood, when they realise their â€Å"sense of meaning in their lives† (Layard and Dunn 2009, p.9), by socializing and personal development. Childhood starts with a family, which is the beginning of life. Family is where children first learn about the world. In children’s perspective, as long as family members love each other, it isRead MoreChildhood And The Family A Social Construction1497 Words   |  6 Pagesdirectly influences the childhood and family relationship, something I aim to explore in this assignment. Is childhood and the family a social construction? Childhood according to Aries (1960) in his book ‘Centuries of Childhood’ is that childhood is not seen as a natural occurrence but a concept created by society. This has been argued and furthermore been researched by Cunningham (2006) in his book the ‘Invention of Childhood’, where he highlights the historical features of childhood in the Middle AgesRead MoreThe Social Construction of Childhood Essay2194 Words   |  9 Pagesand across cultures. â€Å"The essence of childhood studies is that childhood is a social and cultural phenomenon† (James, 1998). Evident that there are in fact multiple childhoods, a unifying theme of childhood studies is that childhood is a social construction and aims to explore the major implications on future outcomes and adulthood. Recognizing childhood as a social construction guides exploration through themes to a better understanding of multiple childhoods, particularl y differences influencingRead MoreEssay on Social Construction of Child and Childhood1406 Words   |  6 PagesSocial construction of child and childhood To start with an overview of social constructionism in very general terms leads to build understandings of child and childhood in a social world more explicitly. Notion of social construction is defined in diverse disciplines and instead of generating a description there are a number of thoughts. â€Å"It is sometimes called a movement, at other times a position, a theory, a theoretical orientation, an approach; psychologists remain unsure of its status (StamRead MoreAssess the Sociological Explanation That Childhood Is a Social Construction.1499 Words   |  6 Pagesexplanation that childhood is a social construction. Childhood is the time of a person’s life when they are a child. Childhood is said to be socially constructed, meaning that it has not been influenced by nature but has been shaped by the quality of family life and the culture within society. The social construction of childhood points out that childhood is dependent on a number of social factors rather than a biological stage. Sociologists argue about what the term ‘childhood’ actually means. TheyRead MoreTo What Extent Can Childhood Be Considered a Social Construction?1489 Words   |  6 Pageswhat extent can childhood be considered a social construction? This essay will analyse the major experiences by which childhood is constructed: one determined by the society and the other examined personally. Following this approach will be explained socially constructed childhood that asserts children’s attitudes, expectations and understandings that are defined by a certain society or culture. Furthermore various aspects of childhoods will be taken into account in relation to social, economic, historicalRead MoreExamine How Social, Historical and Spatial Constructions of Childhood and or Youth Inform the Design, Practices and Values of a Selected Institution of Childhood or Young People.733 Words   |  3 PagesExamine how social, historical and spatial constructions of childhood and or youth inform the design, practices and values of a selected institution of childhood or young people. Childhood is not a biological state, unlike infancy (Postman) it is a construction placed upon a group of humans by society (James and Prout). Differing societies have different views of what a child is and should be. The ideas surrounding children and childhood not only differ within different societies there are alsoRead MoreCo Constructive Environments Create Learning Opportunities For Children927 Words   |  4 Pages Co-constructive environments create learning opportunities for children. The learning strategy of co-construction is an extension of the philosophy of constructivism that maintains interpretation is required to â€Å"make meaning† of the world (Schwandt, as cited in MacNaughton Williams, 2009). The early childhood setting often bases their program on the developmental play curriculum as this relates to Piaget’s theory of children’s cognition. This approach is about the child constructing their ownRead MoreHow Childhood Has Changed over the Centuries1220 Words   |  5 Pagesideas about childhood over the centuries, there are several points of discussion that arise. Many ideas surrounding the change and evolved over the centuries, ideas such as the views towards education and the impact of the industrial revolution on westerns societies views towards childhood, due to the limited space, this essay will focus on two underlying issues which have contributed greatl y to the changing ideas about childhood over the centuries, which are; the recognition of childhood and innocence

America s Minimum Wage At Arizona s Current $ 8.05 Per...

â€Å"A yes vote on Proposition 206, also called the Healthy Working Families Initiative, would increase the minimum wage from Arizona’s current $8.05 per hour to $10 per hour by 2017 and eventually to $12 per hour by 2020† (Rau). While the first part of Prop. 206 seems to be getting more attention in the media and form the business community, the second part will trigger the most disruptive changes for Arizona employers, especially small employers. Recent polling indicates that nearly 60 percent of likely voters will vote â€Å"yes† on Prop 206 (â€Å"Arizona†). With those odds, Arizona employers need to become familiar with these changes and prepare accordingly. In November, Arizona voters approved Proposition 206, which increase Arizona’s minimum wage to $10 per hour. The new Proposition 206, requires employers to offer paid sick time. Arizona, adjusts the minimum wage annually based on inflation. Meaning, the employees can set their own paid-sic k-leave policy. Non-Discrimination and Non-Retaliation, proposition 206 prohibits employers from discriminating or retaliation against employees who exercise their rights under Arizona’s wage laws (â€Å"Publications†). Labor supply and the effects of rising unemployment are considered when establishing minimum wage. Arizona, is southwestern U.S. state, is known for the Grand Canyon. In Arizona, the minimum wage changes every January 1st it is based on the Consumer Price Index. Consumer Price Index is a variation in prices paid by consumers forShow MoreRelatedMinimum Wage Should Be Legal1307 Words   |  6 Pagesconcept of minimum wage has been a huge issue among Americans and has really become a large discussion point among a lot of the political debates as well as the Internet recently. According to the United States Department of Labor, â€Å"The federal minimum wage is $7.25 per hour effective July 24, 2009. Many states also have minimum wage laws. Some state laws provide greater employee protections; employers must comply with both†. Regardless of the constant debates that occur on whether or not minimum wageRead MoreSouthwest Airline Strategic Audit11701 Words   |  47 PagesAudit Prepared By : Hesham Gamal El Din El Desouky Mohamed Dandash Wael Youssef Professor : Dr. Saneya El Galaly Group : 21-A Table Of Contents I. Executive Summary 5 II. SouthWest Airlines History 6 III. Current Situation 8 III.1. Current Performance 8 III.2. Strategic Posture 13 III.2.1. Mission Vision 13 III.2.2. Objectives 14 III.2.3. Strategies 15 IV. Corporate governance 19 IV.1. Board of Directors 19 IV.2. Top Management 21 IV.3. Corporate GovernanceRead MoreSouthwest Airline Strategic Audit11690 Words   |  47 PagesAirline Strategic Audit Prepared By : Hesham Gamal El Din El Desouky Mohamed Dandash Wael Youssef Professor : Dr. Saneya El Galaly Group : 21-A Table Of Contents I. Executive Summary 5 II. SouthWest Airlines History 6 III. Current Situation 8 III.1. Current Performance 8 III.2. Strategic Posture 13 III.2.1. Mission Vision 13 III.2.2. Objectives 14 III.2.3. Strategies 15 IV. Corporate governance 19 IV.1. Board of Directors 19 IV.2. Top Management 21 IV.3. Corporate Governance GuidelinesRead MoreQuality Improvement328284 Words   |  1314 PagesI Sixth Edition ntroduction to Statistical Quality Control DOUGLAS C. MONTGOMERY Arizona State University John Wiley Sons, Inc. Executive Publisher: Don Fowley Associate Publisher: Daniel Sayer Acquisitions Editor: Jennifer Welter Marketing Manager: Christopher Ruel Production Manager: Dorothy Sinclair Production Editor: Sandra Dumas Senior Designer: Kevin Murphy New Media Editor: Lauren Sapira Editorial Assistant: Mark Owens Production Management Services: Elm Street PublishingRead More_x000C_Introduction to Statistics and Data Analysis355457 Words   |  1422 Pagespermission to use material from this text or product, submit a request online at http://www.thomsonrights.com. Any additional questions about permissions can be submitted by e-mail to thomsonrights@thomson.com. Printed in the United States of America 1 2 3 4 5 6 7 11 10 09 08 07 ExamView  ® and ExamView Pro  ® are registered trademarks of FSCreations, Inc. Windows is a registered trademark of the Microsoft Corporation used herein under license. Macintosh and Power Macintosh are registered trademarks

Organizational Behavior Impact On Corporate Culture

Question: Discuss about the Organizational Behavior Impact On Corporate Culture for Concepts Of Organizational Culture And Presumed Links Of Efficiency? Answer: Corporate culture- Corporate culture works a lot like this. Every corporation has its individual exclusive qualities, presently like citizens execute. The exclusive qualities of a corporation are referred to as its culture. In a group of community who work collectively, corporate culture is an indistinguishable, but influential power that influences the performance of the members of that group. Corporate culture is a structure of common statement, principles, and thinking, which governs how community perform in the organization. These common statements have a strong power of the public in the organization and state how they outfit, perform, and achieve their jobs. Each association develops and maintain an exclusive culture, which provides rules and limitations for the performance of the members of the association. Now look at what factor builds up a corporate culture. Corporate culture is composed of seven characteristics that choice in precedence from high to low. Each corporate has a different worth for all of these characteristics which, when collective defines the corporate exclusive culture. Component of corporate creates judgments on the worth their corporate places on these uniqueness, and after that change their performance to match this alleged set of values. Now, we are studying all of these seven characteristics. (Rouse ,2013)Some characteristics of corporate culture are- Innovation- Companies with cultures that situate an elevated worth on innovation support their workers to obtain risks and innovate in the presentation of their duties. Companies with cultures that situate a low down value on innovation suppose their workers to perform their jobs the correspondent mode that they have been skilled to act them, without looking for behavior to progress their presentation. Attention to detail- This characteristic of corporate culture dictates the level to which workers are likely to be perfect in their employment. Corporate culture that places an elevated value on awareness to specify expects their workers to do their job with accuracy. A culture that spaces a low value on this feature does not work. Emphasis on outcome- Companies that focus on outcome, but not on how the outcome is achieved, puts a higher weight on this value of corporate culture. A group that instructs its sales strength to do no matter what it takes to obtain sales guidelines having a culture that places a high worth on the importance on outcome feature.(Coleman ,2013) Emphasis on people- Companies that set a higher worth on this characteristic of corporate culture set a big agreement of value on how their decisions will change the people in their association. For these companies, it is essential to take care of their staff with admiration and pride. Teamwork (Collaboration Orientation)- Companies that manage job actions about teams as a substitute of this position is having a high importance on this characteristic of corporate culture. Workers who job for these types of companies be more likely to have a helpful correlation with their colleagues and managers. Aggressiveness (Competitive Orientation)- This characteristic of corporate culture dictates whether staff members are likely to be aggressive or tolerant when do business with companies they participate within the market. Companies with a destructive culture set a higher worth on competing and outperforming the struggle at every cost. Stability (Rule Orientation)- A company whose culture spaces a higher worth on strength are rule-oriented, conventional, and practical in personality. These types of companies usually offer reliable and expected levels of productivity and work great in non-changing advertise provision. (Mcgarvey ,1997) Types of corporate culture- Corporate culture includes the group position, thinking, and manners of activities that exist between the employees, from up to down, of every production. The culture is conducted through persons and their interaction with all other, and with the fundamental goals, point of reference and the environment of the company. While assets and skill create it accordingly that no business has a control on at all services, culture is the most essential aggressive fundamentals of every company. Here are various types of corporate culture that are- Traditional- Traditional approach is the outdated approach to the corporate background. A traditional corporate culture relies on happening visibly distinct roles and interaction among employees. Normally, there is an understandable series of control. Instructions are specified from the top and then implemented, lacking to a great extent space for variation or deviation. In these types of organizations, dealings are generally identified and severely compulsory. Whereas this kind of culture may possibly noise unfriendly or unfair, it does contain its position. For industries or companies that contain fixed, tried and proper system for conducting big business, a traditional culture might essentially exist the most valuable.(Ray ,2015) Highly skilled- The specified name highly skilled for a company culture is not to state that further types of corporate cultures do not contain highly skilled workers. In organizations through a highly skilled culture, occasionally mention to as a baseball group culture, whats valued and alert on is recruiting the high ability- community who can obtain an outcome that openly force the base column. This is generally in departments in which high-risk procedures are the custom for example- economic assumption. Generally, these companies are liable at all they being able to settle in front of the opposition, and element of this is demanding to draw large trade names of their businesses. The environment of this kind of corporate culture includes stable, rotating door-type transform and a high earnings rate. Innovative- An innovative business culture in several behaviors is the converse of a traditional one. In this condition, innovative plan also varies as of normal process is confidential between the employees. The expectation is that improved margin, and the authorization to obtain threat and to research, force outcome in innovative development on the element of the employees. This kind of environment is naturally uncertain of the reason that various conducting tests will certainly not succeed, and the nonappearance of usual process could end up wasting huge amounts of time and assets. Firms that effort this kind of culture should deal with the query of whether or not the threat gets rewarded for the irregular development.(Sponaugle ,2014) Social- A social corporate culture draws its power as of joint labours, collaboration, and well, innocent interaction between the employees. A social business culture frequently emphasizes taking concern of employees. This type of attitude holds that its valuable to give workers a small piece extra than normal, to identify and remuneration events, and to support involvement from every person. This type of business needs to raise and increase faithful and expert group member over time, relatively than booting everyone who appears under-qualified. Social businesses frequently hold collectively through the logic of sense, recognize and satisfy that workers receive from their tasks.(Paton ,2015) Key influences on the development of any corporate culture- Power of the organizer. The range and growth point of the company for example- establish, multisite, global. Control and supervision technique. Managerial formation, policies and practices. Member of staff and managing incentive structures e.g. Compensate, bonuses, entity team rewards. Marketplace/industries in which it executes. Operational background and environment of responsibilities for example- substantial, workplace, inaccessible work, bendable functioning. Exterior background, for example- official, financial, collective Approach of organization to exciting and modernism. Sector for example- service, manufacturing.(Bhattacharjee ,2013) Different ways in which corporate culture impacts organizations behavior- There are some different ways in which corporate culture impact organizational behavior Organizational clarity- The level to which the goals and strategy of the business are visibly superficial through its members rises in section for the staff reaction of participation and the way is additional important than presenting lists of objectives and complete strategy. To support managerial clarity, engage every member of the association in the goal-setting and scheduling process. Decision-making structure- We have a tendency to not remember that the major function of the organization is to help decision making, not to increase new managerial charts and outline of power. Various organizations, mainly high knowledge, uncertainty or carelessness of organization might be preferable. Make sure that there is an open stream of in order for decision making throughout the organization, and that the composition for disseminating that information permit hopeful result.(Denison ,1984) Relationship of management style to culture- They make use of a controlling method in an independent culture is terrible- conflict is usual. Likewise, autonomous organization in a controlling culture leads to the chickens-without-heads condition. Members who have worked in a controlling environment will have been depressed from using their personal scheme in doing their tasks. They have not felt free to query constraint, and have not sensed that high administration will maintain them if they have prepared bad decisions. They have not been permitted to expand industrial qualities that improve innovation and finally output. Make sure that the organization, style suits the culture. Compensation- The compensation structure must support a successful direction with no being moreover positive. If, moreover positive, workers arrive to be expecting growing rewards. If, moreover negative, workers might react through, for example, operational to regulation. Grow a structure of compensation to facilitate is reasonable, viable and interrelated to long- and short- term presentation.(Menon ,2014) Human resource development- Offer opportunities in the corporate for the public to increase to their complete potential. How does the business bond with obsolescence? Are older or unnecessary citizens fired? Does organization award credit to those departing people for their profession offerings? Or is the existing approach, what have you do for recently? How respectably the company acts in these situations force do a lot to resolve whether or not it has a culture of achievement.(Barney ,1991) Conclusion- Every individual person or worker in the association has personal different standards and attitude that he/she workings with them. When joining every group he/she permitted him to internalize primary with the corporate culture to identify whether he arrive up with them or not. Culture is an individual checking impacting variety of management development. Corporate culture has a bottomless impact on the presentation of workers that be able to basis to progress in the efficiency and improve the managerial presentation. On the source of this learning we can conclude that corporate culture has an affirmative impact on the workers employment concert. The study shows that all people in the association have dissimilar culture and he/she primary aim to change him with the standards and principles of the association. The implementation of culture of the corporation is supportive for the staff to complete their effort proficiently and effetely. It is viewed in this exacting learning that well- built corporate culture is extremely supportive for the new staff to accept the corporate culture and to obtain the aggressive benefit below the exacting environment.(Alvesson ,1989) Bibliography Alvesson, M 1989, 'Conclusion', Concepts Of Organizational Culture And Presumed Links Of Efficiency, pp. 323-33. Barney, J 1991, 'Different ways in which corporate culture impacts organizations behavior', Organizational behavior, pp. 99-120. Bhattacharjee, M 2013, 'Key influences on the development of any corporate culture ',Key factors that influence employee culture. Coleman, J 2013, 'Corporate culture',Six Components of a Great Corporate Culture. Denison, D 1984, 'Different ways in which corporate culture impacts organizations behavior',Bringing corporate culture to the bottom line, pp. 5-22. Mcgarvey, R 1997, ' Corporate culture ',Culture clash. Menon, S 2014, 'Different ways in which corporate culture impacts organizations behavior',Does organizational culture influence employee behavior at work?. Paton, C 2015, 'Types of corporate culture',5 Types of corporate culture. Ray, L 2015, ' Types of corporate culture',Types of corporate culture. Rouse, M 2013, 'Corporate culture',Definition of corporate culture. Sponaugle, B 2014, 'Types of corporate culture',Types of organizational culture.

Starbucks Corporation Case Study in Motivation and Teamwork Essay Example For Students

Starbucks Corporation Case Study in Motivation and Teamwork Essay Motivation is a impulse to accomplish ends, the thrust to stand out. Motivation is a procedure that arouses, sustains and regulates behaviour towards a specific end. Many theoreticians attempt to explicate motive in different manner. Like harmonizing to Huzczynski and Buchanan, Motivation is a decision-making procedure through which the person choose desired results and sets in gesture the behavior appropriate to geting them. In other words motive is a sort of internal energy which drives a individual to make something in order to accomplish something. Motivation is influenced by, values, beliefs, attitudes, demands and ends. We will write a custom essay on Starbucks Corporation Case Study in Motivation and Teamwork specifically for you for only $16.38 $13.9/page Order now There are two types of motive. One is intrinsic motive and the other is extrinsic motive. Intrinsic motive are sort of motive that come of course or people do from their ain involvement without any external force per unit area. They are hence psychological instead than stuff and relate to the construct of occupation satisfaction. Intrinsic motive include the satisfaction that comes from finishing a piece of work, the position that certain occupations convey and the feeling of accomplishment that comes from making a hard occupation good. On the other manus, Extrinsic motive are sort of motive that comes outside of the person. Common extrinsic motives are reward like money and class, menaces of penalty etc. For illustration, heartening from crowd to a participant to win something is extrinsic motive. Outline1 Starbucks Corporation: Case Study in Motivation and Teamwork2 Background3 Equal intervention4 Listen to employees5 The schemes to maintain good relationship6 A end of public public assistance7 Decision:8 Maslow s hierarchy of demands:9 Maslow s hierarchy of demands theory have some major restriction:10 Herzberg s two-factor theory:11 Process theories of motive:12 Vroom s anticipation theory:13 McGregor: Theory X and Theory Y14 So, why motive is so of import?15 So, what motivate people or how can people be motivated? Starbucks Corporation: Case Study in Motivation and Teamwork Background Starbucks Corporation, the most celebrated concatenation of retail java stores in the universe, chiefly benefits from roasting, selling particular java beans and assorted sorts of java or tea drinks. Established in 1971, it owns about 4000 subdivisions in the whole universe. Furthermore, it has been one of the rapidest turning corporations in America every bit good. The grounds of why Starbucks is world-wide popular are non merely the quality of java, but besides its client service and cozy environment. Besides, it is besides noted for its satisfaction of employees. The turnover rate of employees at Starbucks was 65 % and the rate of directors was 25 % a twelvemonth. As a consequence, Starbucks would be one of the optimum concern theoretical accounts for the schemes of employee motive, client satisfaction and cooperation of teamwork. Equal intervention The directors in Starbucks dainty each workpeople every bit and all of the staffs are called partners , even the supervisors of each subdivision are called it every bit good. In order to contract the spread between directors and employees, they besides co-work with the basic degree staffs in the front line. Due to this, they can keep a good direction system and make a much closer and more familiar atmosphere than other topographic point, which makes non merely employees can bask their occupation but besides clients are affected by their enthusiasm. Listen to employees Starbucks has a well-organized communicating channel for employees. It places a great importance on labors. For illustration, directors plan the on the job hours per workers and arrange the agenda of clip off, harmonizing to their wants to run into their demands. The spouses have the right to calculate out what is the best policy for them, and the managers show a regard for each suggestion. Starbucks even wants every employee to fall in in doing and developing programs, so accomplishing their ends all together. For this ground, concern could better their schemes even innovate by different thoughts. The schemes to maintain good relationship the Numberss of employees in each subdivision of starbucks are normally from three to six. Such a little size of a retail store makes staffs acquaint with each other easy and profoundly. In the co-working period, this helps a squad to fit different personalities and big leagues rapidly to accomplish good public presentation A end of public public assistance Starbucks contributes portion of its net incomes to public service ; on the other manus, it besides set a end to better and donate to the society. As a effect, the purpose makes all staffs have an thought that what they do for Starbucks is for the society every bit good. It improves their morale. Decision: Starbucks changes the behavior and point of views of planetary consumers to coffee, and this successful illustration has caught planetary attending. Harmonizing to the instance of Starbucks, it shows that motive is the cardinal factor of a company policy and its success. Many theories try to explicate motive and why and how people can be motivated. These theories can be classified in two classs: 1. Contented theories and 2. Procedure theories. Contented theories is about what are the things that motivate people? ? . It suggests that the best manner to actuate an employee is to happen out what his/her demands are and offer him/her wagess that will fulfill those demands. Maslow s hierarchy of demands and Herzberg s two-factor theory are two of the most of import theories of these sorts. On the other manus, Process theories is about How can people be motivated . These theories explore the procedure through which outcomes become desirable and are pursued by persons. This attack assumes that people are able to choose their ends and take the waies towards them, by a witting or unconscious procedure of computation. Expectancy theory and McGregor s theory X and theory Y are these types of theory. .uacc819d5958d189af678b451449e33a0 , .uacc819d5958d189af678b451449e33a0 .postImageUrl , .uacc819d5958d189af678b451449e33a0 .centered-text-area { min-height: 80px; position: relative; } .uacc819d5958d189af678b451449e33a0 , .uacc819d5958d189af678b451449e33a0:hover , .uacc819d5958d189af678b451449e33a0:visited , .uacc819d5958d189af678b451449e33a0:active { border:0!important; } .uacc819d5958d189af678b451449e33a0 .clearfix:after { content: ""; display: table; clear: both; } .uacc819d5958d189af678b451449e33a0 { display: block; transition: background-color 250ms; webkit-transition: background-color 250ms; width: 100%; opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; background-color: #95A5A6; } .uacc819d5958d189af678b451449e33a0:active , .uacc819d5958d189af678b451449e33a0:hover { opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; background-color: #2C3E50; } .uacc819d5958d189af678b451449e33a0 .centered-text-area { width: 100%; position: relative ; } .uacc819d5958d189af678b451449e33a0 .ctaText { border-bottom: 0 solid #fff; color: #2980B9; font-size: 16px; font-weight: bold; margin: 0; padding: 0; text-decoration: underline; } .uacc819d5958d189af678b451449e33a0 .postTitle { color: #FFFFFF; font-size: 16px; font-weight: 600; margin: 0; padding: 0; width: 100%; } .uacc819d5958d189af678b451449e33a0 .ctaButton { background-color: #7F8C8D!important; color: #2980B9; border: none; border-radius: 3px; box-shadow: none; font-size: 14px; font-weight: bold; line-height: 26px; moz-border-radius: 3px; text-align: center; text-decoration: none; text-shadow: none; width: 80px; min-height: 80px; background: url(https://artscolumbia.org/wp-content/plugins/intelly-related-posts/assets/images/simple-arrow.png)no-repeat; position: absolute; right: 0; top: 0; } .uacc819d5958d189af678b451449e33a0:hover .ctaButton { background-color: #34495E!important; } .uacc819d5958d189af678b451449e33a0 .centered-text { display: table; height: 80px; padding-left : 18px; top: 0; } .uacc819d5958d189af678b451449e33a0 .uacc819d5958d189af678b451449e33a0-content { display: table-cell; margin: 0; padding: 0; padding-right: 108px; position: relative; vertical-align: middle; width: 100%; } .uacc819d5958d189af678b451449e33a0:after { content: ""; display: block; clear: both; } READ: Child abuse EssayMaslow s hierarchy of demands: Abraham Maslow described five unconditioned homo demands. And set frontward certain propositions about the actuating power of each demand. It can be summarized as follows: Human existences have wants and desires which influence their behavior. Merely unsated demands influence behavior, satisfied demands do nt. An Individual s demands can be arranged in hierarchy harmonizing to their importance from basic to complex. Each degree of demand is dominant until satisfied. The individual advances to the following degree of demands merely after the lower degree demand is satisfied. A demand which has been satisfied no longer motivates an person s behavior The demand for self-actualization can seldom be satisfied. Maslow s hierarchy of demands theory have some major restriction: An person s behavior may be in response to several demands, and the same demand may do different behaviors in different persons, so it is hard to utilize the theoretical account to explicate or predict single s behavior in response to wagess. The hierarchy ignores the construct of deferred satisfaction and selfless behavior ( by which people sacrifice their ain demands for others ) Empirical confirmation of the hierarchy is difficult to come by. Research has revealed that the hierarchy reflects UK and US cultural values, which may non reassign to other context. Herzberg s two-factor theory: Herzberg s identified two basic need systems: the demand to avoid unpleasantness and the demand for personal growing. He suggested factors which could be offered by organisations to fulfill both types of demand are hygiene and motivator factors. Harmonizing to this theory, the demand to avoid unpleasantness is satisfied through hygiene factors. Hygiene factors are to make with the environment and status of work including: company policy and disposal, salary, the quality of supervising, interpersonal relation, working status and occupation security. If unequal, hygiene factors cause dissatisfaction with work. The demand for personal growing is satisfied by incentive factors. These activities create occupation satisfaction and are effectual in actuating an person to superior public presentation and attempt. These factors are connected to the work itself, including: position, promotion, acknowledgment, duty, disputing work, a sense of accomplishment, growing in the occupation. A deficiency of incentive factors will promote employees to concentrate on the hygiene factors. Major restriction of this theory is it was based on inadequately little sample size and it has a limited cultural context. The application of these theories can be found in occupational field such as information systems and in surveies of user satisfaction. Process theories of motive: Vroom s anticipation theory: Expectancy theory fundamentally states that the strength of an person s motive to make something will depend on the extent which he expects the consequences of his attempts to lend to his personal demands or ends. For illustration, an employee may hold a high outlook that increased productiveness will ensue in publicity, but if he is negative towards the thought of publicity ( because he dislike duty ) he will non be motivated to increase his productiveness. Like in the same manner, if publicity is really of import to him- but he does non believe higher productiveness will acquire him promoted ( because he has been passed over earlier, possibly ) his motive will go low. That merely means that an person should be rewarded with what he or she perceives every bit of import instead than what the director s perceives. McGregor: Theory X and Theory Y Douglas McGregor suggested that directors tented to act as though they subscribed to one of two sets of premises about people at work: Theory X and Theory Y. Theory X suggests that most people dislike work and duty and will avoid both if possible. Because of this, most people must be coerced, controlled, directed and/or threatened with penalty to acquire them to adult male equal attempt. Theory Y suggests that physical and mental attempt in work is every bit natural as drama or remainder. People value work as a beginning of satisfaction and welcome duty. They can accomplish aims by exerting self way and ego control. So, why motive is so of import? One of the chief importance s of motive is to increase person s morale. For illustration, if a athleticss squad is invariably losing their lucifers so this will hold a negative consequence on the morale of the whole squad as no 1 likes to lose. Besides, this loss can impact the behavior of the person. Therefore, the director of the squad is responsible for actuating his participants to assist them remain focused on future lucifers. And need to develop their assurance. On this footing, motive is of import because it can assist a individual to bury about his yesteryear and aid him to travel on. Now in concern or in organisation motive is of import because, motivated employees help organisations survive. Motivated employees are more productive. If employees can be motivated they will work more expeditiously and productiveness will lift. Besides, motivated employee ever look for better ways to make a occupation, motivated employees are more choice oriented. Simply we can state that. Motivation is of import because, it Improves degree of efficiency of employees like, increase productiveness, cut downing cost of operation and bettering overall efficiency. Its helps organisation to accomplish its end, because it creates best possible use of resources, It besides builds friendly relationship which is really of import because it improves employee s satisfaction. Finally, motive leads to stableness of work force. This is really of import for the repute and good will of the company. The employees can stay loyal to the endeavor merely when they have a feeling of engagement in the determination devising. This will so bring forth a good public image in the market which will pull competent and qualified people into the company. On the footing of these, we can state that it s non possible to acquire excess degree of committedness and productiveness from your employee unless they are motivated and that s why it s so of import. .u25fc59c0c6660b8481cea446514c5a71 , .u25fc59c0c6660b8481cea446514c5a71 .postImageUrl , .u25fc59c0c6660b8481cea446514c5a71 .centered-text-area { min-height: 80px; position: relative; } .u25fc59c0c6660b8481cea446514c5a71 , .u25fc59c0c6660b8481cea446514c5a71:hover , .u25fc59c0c6660b8481cea446514c5a71:visited , .u25fc59c0c6660b8481cea446514c5a71:active { border:0!important; } .u25fc59c0c6660b8481cea446514c5a71 .clearfix:after { content: ""; display: table; clear: both; } .u25fc59c0c6660b8481cea446514c5a71 { display: block; transition: background-color 250ms; webkit-transition: background-color 250ms; width: 100%; opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; background-color: #95A5A6; } .u25fc59c0c6660b8481cea446514c5a71:active , .u25fc59c0c6660b8481cea446514c5a71:hover { opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; background-color: #2C3E50; } .u25fc59c0c6660b8481cea446514c5a71 .centered-text-area { width: 100%; position: relative ; } .u25fc59c0c6660b8481cea446514c5a71 .ctaText { border-bottom: 0 solid #fff; color: #2980B9; font-size: 16px; font-weight: bold; margin: 0; padding: 0; text-decoration: underline; } .u25fc59c0c6660b8481cea446514c5a71 .postTitle { color: #FFFFFF; font-size: 16px; font-weight: 600; margin: 0; padding: 0; width: 100%; } .u25fc59c0c6660b8481cea446514c5a71 .ctaButton { background-color: #7F8C8D!important; color: #2980B9; border: none; border-radius: 3px; box-shadow: none; font-size: 14px; font-weight: bold; line-height: 26px; moz-border-radius: 3px; text-align: center; text-decoration: none; text-shadow: none; width: 80px; min-height: 80px; background: url(https://artscolumbia.org/wp-content/plugins/intelly-related-posts/assets/images/simple-arrow.png)no-repeat; position: absolute; right: 0; top: 0; } .u25fc59c0c6660b8481cea446514c5a71:hover .ctaButton { background-color: #34495E!important; } .u25fc59c0c6660b8481cea446514c5a71 .centered-text { display: table; height: 80px; padding-left : 18px; top: 0; } .u25fc59c0c6660b8481cea446514c5a71 .u25fc59c0c6660b8481cea446514c5a71-content { display: table-cell; margin: 0; padding: 0; padding-right: 108px; position: relative; vertical-align: middle; width: 100%; } .u25fc59c0c6660b8481cea446514c5a71:after { content: ""; display: block; clear: both; } READ: Information Technology EssaySo, what motivate people or how can people be motivated? This is a common inquiry arise. Peoples can be motivated by many agencies, chiefly money such as salary, wages, inducements and non-monetary like menace, reorganization etc Although money is considered as a best incentive for, nevertheless, sometimes merely working for wage is non plenty for employee to remain at an organisation. Again, what actuate one individual may non actuate other Interestingly neither Herzberg nor Maslow cites money as a important incentive. Harmonizing to Maslow money is a lower degree inducement. It has the motivational impact on staffs which lasts for a short period. At a higher degree of hierarchy, congratulations, regard, reorganization, authorization and a sense of belonging are far more powerful incentive than money. Yet organisations persist utilizing fiscal inducements as their main motivational tools. Furthermore, research shows that manual workers are more likely to be motivated by money than are more professional or managerial groups. There is menace and chance in most of the mean work topographic point. Motivation by menace is non an effectual scheme, and of course staffs are more attracted to the chance side of motive than the menace side. Other theories which expended those of Maslow and Herzberg like vroom s anticipation theory express cultural differences and the fact that persons tend to be motivated by different factors at different clip. Harmonizing to the system of scientific direction developed by Fredric Winslow Taylor, a workers motive is wholly determined by wage, and hence direction do nt necessitate to see psychological or societal accepts of work. On the other manus, David McClelland believed that worker could non motivated merely by the demand for money, infect, extrinsic motive could extinguish intrinsic motive such as achievement motive. For McClelland, satisfaction sits in line with a individual s life with their cardinal motives. Another theoretician, Elton Mayo found that the societal contacts a worker has at workplace are really of import because ennui and repeat of undertakings could take to decreased motive. Mayo believed that, workers could be motivated by recognizing their societal demands and doing them experience of import. As a consequence, employees were given freedom to do determination on the occupation and greater attending was paid to informal work groups. In essentials of organisational behavior Robbins and justice examine acknowledgment plans as incentives and place the importance of single acknowledgment, engagement of employee, visibleness of the acknowledgment procedure as of import incentive in workplace. Apart from these, there are many things that could be worked as incentive. Such as: Job design: Simplification of the occupation, proper preparation, and flexibleness can actuate employee. Job enrichment: giving the employee determination devising undertaking, freedom to make up ones mind, promote into engagement in the planning procedure and giving regular feedback is besides actuating Job rotary motion. Avoiding repitivness in work put employees into different work with the clip make employee motivated and experience challenge. Otherwise, they become world-weary making same work over and over and thereby de-motivate as good Job optimization: Skill assortment, undertaking individuality, undertaking significance, liberty besides motivate people. In decision we can state that motive plays an of import function in our life. In this economic downswing, in-order to last, concern demands motivated people. Because motive helps employees to be more productive and productive employee make the company more profitable. But to actuate other we need to actuate ourselves. Without actuating ourselves we can non actuate others. Will you be motivated by the director who comes late every twenty-four hours? The company demand to put clear end, because it is impossible for any single, any squad or group of people, to be motivated without a clear and specific end. We besides need to acknowledge their accomplishment or in other words we need to give employee proper acknowledgment for their public presentation. Because, people like to see that their work is nt being ignored. We besides need to give people the trust and regard they deserve. We need to make chance, give people the chance to progress. Let them cognize that difficult work will pay of f. In companies like Sainsbury or Tesco, you can get down your bearer as a client helper, and so you can go the squad leader, floor supervisor, helper director and director every bit good. This chance of patterned advance like these, company must demo to the employee, which will automatically actuate them. The company need to give proper feedback and corrected them if they do anything incorrect. Finally, company demand to give employee their freedom of address, in other words need to give them the opportunity to take part and allow them believe that they are the portion of company and their advice counts. In companies like John Lewis, all employees are the stockholder of the company. This is really motivative. That s how we should actuate people and that s how motive as a construct can be established in our workplace.

Signs essays

Signs essays People have many different ideas of what makes a good movie. The latest Mel Gibson movie, Signs, with the combination of good writing, use of characters, and foreshadowing, is the definition of a good movie. M. Night Shyamalan, writer and director of Signs, did a very good job using primal fear. The scary parts in this movie were not horror-like scary. Shyamalan used a more subtle scary such as an alien standing on top of a barn with only the silhouette showing. He uses the fear that sends more chills up your spine rather than that kind that sends you jumping out of your seat. Also, he has a very good usage of comic relief. Merrill Hess (Joaquin Phoenix), Morgan Hess (Rory Culkin), and Bo Hess (Abigail Breslin) play a big part in the role of the comic relief and it always seems to come at the right time. As we all know characters play a big role in movies. There is a wide range of character types in this movie, which is another key for a great movie. From Father Graham Hess (Mel Gibson), the serious character, to Merrill Hess, the laid back character who doesnt worry about too much and is a kid at heart, this movie covers them all. Shyamalan uses the well-known art of foreshadowing very well in this movie. From the very beginning there are hints to clue you in to the ending of the movie. For example, the daughter, played by Abigail Breslin, leaves classes of water all over the house saying they are contaminated. This comes into play at the end of the movie when we find out that water is the only thing that can kill the aliens who are invading. Foreshadowing, use of characters, and writing are the three things that make up a good movie. If you are looking for a movie like this, Signs, written and directed by M. Night Shyamalan, is an excellent choice. It will keep you sitting on the edge of your seat with suspense for the whole 120 minutes. ...

Use of Transitive and Intransitive Verbs

Use of Transitive and Intransitive Verbs Transitive and intransitive verbs often cause confusion. Heres a guide to help you understand the differences.   Transitive Verbs Transitive Verbs take direct objects. The vast majority of verbs in English are transitive. Examples: I took my books to class.We played chess last night. Notice that transitive verbs always take objects. You will always be able to ask a question beginning with What or Whom. Examples: I paid the bill last week. - What did you pay?She studies Russian. - What does she study? Intransitive Verbs Intransitive verbs do not take direct objects. Examples: Peters situation improved.They slept peacefully. You can recognize that a verb is intransitive because it does not have a passive form. Examples: Jack sits in the corner when he reads. NOT The corner is sat when Jack reads.Peter arrived early. NOT Early was arrived Peter. Transitive AND Intransitive Some verbs with multiple meanings are transitive or intransitive depending on their usage. The verb run is a good example. When used in the sense of physical exercise, run is intransitive. Helen ran every weekend when she was at college. BUT Run used in the sense of managing a company is transitive. Jennifer runs TMX Inc.

Child Labour in Pakistan. Business Ethics Essay

Child Labour in Pakistan. Business Ethics - Essay Example Governments began to press parents to send their children to school instead of forcing them to work. Question1 What are the main ethical issues under examination? The progress made by national economies among Western nations in the 20th century facilitated the schooling of children as parents did not need them to labour for wages to meet family expenses. The parents also began to see the advantage in ensuring that their children attended schools. In many developing nations, though, this is not yet a reality (Dessy and Vencatachellum 2003). Nations with a large percentage of low income societal classes have to constantly grapple with the issue of child labour because they need all family members to work in order to meet the family expenses. There are many ethical issues involved in child labour. In many developing nations, which often have the largest numbers of working children, the conditions in which children are forced to work are often deplorable. Children do not ask for higher w ages, unlike adult workers. They can also be forced or intimidated to work for long hours in dangerous conditions (Parker and Harkin 2007). This is why many unscrupulous employers in both developed as well as developing nations would prefer to work with children rather than adults when they have monotonous and dangerous work to be done. For instance, there are many plantations of crops in developing nations where child workers will be given pesticides to spray on the crops without being given any overalls or protective gear to wear in order to protect their skin and eyes. Child labour in many developing nations also tends to be gender biased. Among poor families, when there is only enough money to send one or two children to school, it is the male children who will be selected. Female children are then expected to work in order to sustain their brothers in school as well as providing for the family. This issue does not only affect the companies functioning in developing nations. Wit h globalisation, many multinational corporations have benefitted from the chance to expand to overseas locations. This means that they have the opportunity to take advantage of cheaper production that results from the use of child labour (Parker and Harkin 2007). In some cases, the foreign partners with which multinational corporations work keep the reality of child labourers away from them. However, in many cases, the multinational corporations may be aware of the use of children and may choose to turn a blind eye so as to make handsome profits. In nations such as Pakistan, children are often compelled to work for a pittance in sweatshop conditions (Gifford 2009). In such places, the children work in dimly lit areas that have poor ventilation and no sanitation facilities. The children work for long hours without any breaks for rest and are often subjected to sexual, emotional, and physical abuse by their supervisors. In addition, children who work overnight in such facilities are o ften locked inside the facilities in which they are working so that they may not steal anything in the absence of a supervisor. In the past, this has resulted in the tragic loss of life when fires suddenly erupted in the production facilities due to electrical faults. Another reason why child labour is wrong is that it steals childhood from children and can result in mental problems later as they struggle to reconcile themselves with the fact

Campaign Finance Essay Example | Topics and Well Written Essays - 750 words - 1

Campaign Finance - Essay Example The Supreme Court Case Citizens United vs. Federal Election Commission did extend the free speech rights to the corporations. However, in the light of the doubts raised by the documentary Big Sky, Big Money and a thorough perusal of the views of Justice Anthony Kennedy and Justice John Paul Stevens in the given case, it would be pragmatic and fair to say that corporations should not have the free speech rights as the individual citizens and much more needs to be done to protect the American elections from the influence of â€Å"big money†. The big question is to decide as to what extent the personification of corporations should be allowed in a democratic society like the US? This question needs to be analyzed in the light of the assertion made by Justice Stevens that â€Å"†the special characteristics of the corporate structure require particularly careful regulation† in an electoral context (Stevens 301).† Thereby, the one salient characteristic of corpora tions is the kind of financial wherewithal they have at their disposal, to influence the outcomes of an election. This doubt needs to be approached in the context of the claim made by Professor David Parker of Montana State University in the documentary Big Sky, Big Money that in Montana elections, almost 68 % of the money being ascribed to the election campaigns could be traced to outside groups, who are taking the advantage of the Citizens United vs. ... It simply amounts to a base and shallow playing with the statutory rules to pump corporate money into the election campaigns of the select candidates, as Rodell Mollineou, the President of the research group American Bridge extending services to 501C4 groups like WTP blatantly asserts in the documentary that â€Å"I am playing by the rules given to me (Frontline 1).† Thereby, the Citizens United vs. Federal Election Commission in a way gave a free hand to the corporations to use the pecuniary power at their disposal, to extend the much needed financial brawn to the candidates whose views happen to be in tandem with their designs. Till today the biggest obstacle before the corporate interference in the American election system was the challenge as to â€Å"How to use money to effect elections without disclosing where money is coming from (Frontline 1).† The Supreme Court decision in one stroke ameliorated this impediment by declaring corporate financing of private issue advocacy groups like WTP to be legal. The other salient hassle before the corporate interference in the election process was the onus of endowing this criminal practice with a moral justification. However the premise lay down by the Supreme Court decision that the independent corporate election expenditure aided the cause of democracy by increasing â€Å"the number of issues discussed, the depth of their exploration, and the size of the audience reached (Kennedy 296)†, further facilitated the corporate electoral intentions. As was expected, this decision provided the much needed fuel to the corporate lobbyists like the campaign finance attorney James Bopp to accrue the much required

US Foreign Policy with Russia Essay Example for Free

US Foreign Policy with Russia Essay If the United States needed to get rid of Russia form inside out then it could have come up with a more strategic policy than the so called â€Å"strategic relationship/partnership† From several aggressive foreign policies to miss leaded advice and undemocratic pressure pending, the US government has brought in some fraction of the so called â€Å"cold war†. Restraint remains fundamental to the United States policy with Russia. For instance on the foreign policy with Russia, restraint Lite is comprised of three major efforts to cut off Russia from Europe, from it neighboring countries and most fundamental from the international community at large (MacLean, G. A. 2006). The geopolitical pluralism policy which came in with the Clinton’s administration was meant to reinforce Russia’s key neighbors i. e. Kazakhstan and Ukraine has lead to the loosening of the confederation of the post-Soviet states. So as to deepen the split which separates Russia from the rest of Europe and to enhance the creation of a new steel curtain down in the midst of Eurasia, the US is pushing ahead wildly the expansion of NATO (North Atlantic Treaty Organization) by not consulting Russia in several foreign policies e. g. the bombing of Iraq and the similar policy on Yugoslavia. Washington has tried to maneuver Moscow to a diplomatic backdrop through which it can only have a small influence globally. Part of the so called â€Å"soft† containment policy of United States is meant to get rid of Russia’s last state of superpower status and its nuclear weapon store without giving enough funding for mothballing the arms and also without matching the US stock supplies. By implementing the missile shield defense system, the US has jeopardize several arm treaties through opposing major sales of the Russian’s military technology, by arguing that the sale of these arms may lead to proliferation of arms while the US itself continues selling these arms thus applying double standards. Through a largest increase in the military budget since the ending of the cold war, the Clinton’s government started 1999 with a clear indication that Russians decline will have very little effects to the pentagon. While implementing Russian’s initial market reforms, Yeltsin foresaw that good times were coming, that was back in 1992. These good times that Yeltsin foresaw retreated more and more into the distance (mostly after the catastrophe of the August 1998 when the fragments went to free drop which led to Moscow defaulting on its capital debts (MacLean, G. A. 2006). Today, Russia’s GDP is half what it used to be a decade ago. The economy is suffocating with $150 billion in overseas debt. Employees are paid in-kind if they are paid at all, The degree of Poverty is rampant, Life expectancy is worsening, the population is diminishing, and Russia is sinking to a third world class (Hearst, D. 2008). Economic change in Russia has not only been unsuccessful, it has been extremely undemocratic. By collaborating almost entirely with Boris Yeltsin and his hand-picked strategists and circumventing Russia’s generally elected administration, the Duma the Clinton government placed expediency, transparency, over accountability and the checks and balances of a real democratic system. International community invested billions of dollars into Russia, funds that didn’t filter down but was instead sidetracked into the pockets of a few selected people. Under its cold war restraint policy, the United States relied on hostile rhetoric and military power to confront the influential Soviet Union. By dissimilarity, today’s restraint Lite takes advantage of Russia’s military and economic weakness, at first glimpse, has depended more on carrots than sticks. In actuality, however, the United States has wielded these carrots to a great extent like cudgels. Washington’s investments and aid expert advice, and high-profile seminars are designed to decrease the diplomatic and military reach of its former superpower opponent and to remake the Russian wealth in the neoliberal image in spite of of the social costs. prod by these carrots, Russia is stirring towards a path that has led to fiscal chaos and escalating hatred. The Clinton government was acutely aware of the danger of a Russian implosion. Yet the government came up with policies that are relentlessly leading to the realization of its own most horrible fears. The Roots of U. S. Policies In the 20th century, U. S. policy with Russia fluctuated between hostile confrontation and concise attempts at detente. During these particular eras, Reagan and Truman were twisted on containing Russia and, if possible, undulating its influence in the third world countries and Eastern Europe. President Nixon, without compromising his anticommunism, was able to ease the tension West and East in the 1970s with a combination of arms control procedures and modest openings in the East for Western trade. During the cold war period, confrontation and engagement frequently followed one another with little inhalation room, as in Kennedy’s near-apocalyptic face-off with Khrushchev over Cuba in 1962 which was followed by the negotiation of the first main arms control accord with the Soviet Union in 1963. Whether in altercation or detente mode, whichever, successive U. S. government sought (often unsuccessfully) to limit Soviet power in the world and blunt the impact of socialism/communism. Starting in 1985, when the Russia started a complex dance of reforms and decline, the Bush and Reagan governments did a little to encourage the former and much to make haste the latter. Washington gradually came around to supporting perestroika and glasnost rhetorically. But during this time, the U. S. largely suspended economic support for perestroika while at the same time continuing to maintain high levels of armed forces spending and provoking rhetoric. From the year 1989-1991(the Soviet’s terminal stage) Washington switched to break control mode in order to pressure the Soviet Union to support German, protect the newly independent states of Eastern Europe, unification, and prevent a clash from flaring up due to the secession of the Baltic States ( MacLean, G. A. 2006). In the year 1992, after the official crumple of the Soviet Union, the new Russian President Boris Yeltsin brought in a honeymoon time with the United States. Yeltsin and those in support of Western foreign minister, Andrei Kozyrev, went on to follow the U. S. economic reform, lead on arms control and universal politics. The other presidents of the Commonwealth of Independent States (CIS) such as Georgia’s Eduard Shevardnadze, Ukraine’s Leonid Kravchuk, and Kazakhstan’s Nursultan Nazarbaev—also followed suit, each contending for the favors and affections of the United States. In return, the U. S. promised to assist Russia and the other CIS states integrate into the international economy and later, through the joint venture for Peace, into European security status. The honeymoon period did not take long. Russia never acknowledged the Marshall Plan it had anticipated for. Nor did the U. S. administration make room at the world’s platform for the new Russian body. This resulted to the pro-Western division in the Russian foreign policy founding, lost influence and Russian national attention became the new organizing principle for the Yeltsin team. The devastating 1994 invasion of Chechnya, the refusal to sanction the latest strategic arms reduction agreement, and the enriching of relations with, Iran, Iraq and Serbia signified a change in Russian policy. For its part, the US government maintained support for Yeltsin personally, but slowly withdrew from close bilateral associations. Washington strengthened dealings with the other CIS nations to balance Russian power in the region and to cover its bets. As Sergei Rogov, who was the head of Moscow’s, Canada and U. S Institute, remarked that the U. S. administration’s rhetoric toward Russia has changed from intentional partnership to pragmatic partnership to rational partnership to just plain pragmatism aimed at minimizing the impact of Russia’s economic and military fallout on the world at large. The relationship is gone, and the change in rhetoric is reflected very concretely in a range of issues from security aspects to economics and to politics. There was a time when Russia was the worry of U. S. foreign policy intelligence agencies and analysts. Since the 1950s, the Soviet Union underwrote ant colonial revolts all over the third world and provided essential aid to countries such as Cuba, Angola, Syria and India. Today, Russia’s magnitude has dwindled significantly. It no longer plays a role in the third world countries. It has little influence in Eastern Europe. Closer to home, it has kept certain ambitions such as maintaining the integrity of its own region and to keep its influence in its neighboring countries such as, Ukraine, Belarus, Moldova and Georgia. Russia’s ambitions outstrip its ability, as seen in the losses in Chechnya and peacekeeping downfall in the neighboring countries. Sources have reveled that the Russian armed forces is in dire state the number of its soldiers has reduced by a quarter in 1998, its weapons systems are in a worsening condition, and few finances available to acquire new weapons. Research reveal that it was estimated that by the year 2005 only 5-7% of equipments used by Russians armed forces will be new and the US State Departments admit that the Russian military combat promptness is in bad shape. The drive of the army is even worse now than at the era of the Chechen campaign. As for Russia’s capability to project force past its borders, little Estonia in recent times declared that its Russian neighbor was no longer a military risk Even its nuclear weapon store, the single card that maintain Russia in the game, is weakening rapidly. The U. S. mainly through NATO expansion is making gains of this weakness. NATO was intended to deter the expansion of Soviet into Europe. The Soviet Union is no longer there, and Russia badly wants to join Europe and not invade it. Up till now even without an enemy in prospect, NATO is heading right up to Russia’s door. In April 1999, Czech Republic, Poland, and Hungary joined NATO and became NATO’s first new members ever since Spain in 1982. There are fifteen countries which now belong to the Partnership for Peace program, which is a halfway entry house for NATO aspirants who need help in modernizing their armed forces. Almost every country in the former Soviet Union bloc supports the expansion of NATO, partially because of NATO’s own hard line public relations campaign and partially as an initial step toward joining the EU (European Union). Throughout the ups and downs of Russian U. S. associations in the 1990s, Russia has measured NATO expansion as a purposeful provocation, particularly when extension has potentially included the Baltic States and the Ukraine. The responses that the U. S. gave Russia were of two initiatives. First, it extended relationship to Russia in the PFP program. Then, promising a unique relationship, NATO concluded an agreement with Moscow in May 1997 that recognized various mechanisms of talks. The agreement doesn’t give either party the right to sanction the actions of the other. But via the Permanent Joint Council, the two sides at least meet often. Another task to the future and current reductions in strategic arms is the US government’s desire to modify or even scuttle the Anti-Ballistic Missile (ABM) accord in order to give way to a new national missile security system. The US administration favors adjustment, but opponents such as influential US Senators have called for scrapping the accord. The Pentagon apparently offered Moscow a worrying quid pro quo on the ABM treaty: if the Russians look the other way as the U. S. develops a missile defense shield system, then Washington will permit Russia to deploy new deliberate missiles with three warheads. While at peace with each other, the two countries are ironically moving away from the control of arms and toward arms expansion. In the meantime, the lion’s share of the U. S. support to Russia is aimed towards the control and dismantling of its arms, much of it via the Cooperative Threat Reduction program. This means that a cash-strapped Russia must pay for its own humbling, and the disarmament process is regrettably slowed (Hearst, D. 2008). References Gorodetsky, G. (2003). Russia Between East and West. Moscow: Routledge. Hearst, D. (2008). US foreign policy on Russia has vacillated wildly, from indulgence to overt aggression. Will Obama get Russia right? Gurdian , 26-33. International, C. E. (2000).U. S. -Russian Relations at the Turn of the Century. Moscow: Carnegie Endowment. MacLean, G. A. (2006). Clintons Foreign Policy in Russia. Florida: Ashgate Publishing, Ltd. Marsden, L. (2005). Lessons from Russia. Michigan: Ashgate Publishing, Ltd. Russia and U. S. Foreign Policy, Available from http://tcarter. blogspot. com/2004/12/russia-and-us-foreign-policy. html (Retrieved 26th November 26, 2008) US Foreign Policy with Russia, Available from http://www. fpif. org/papers/russia/index. html (Retrieved 26th November 26, 2008)

Sewage Systems, Oil Spills, and Oil Fires in Iraq Essay -- Iraq Baghda

Baghdad, Iraq is located on the continent of Asia at a latitude of thirty-three degrees north and longitude of forty-four degrees east near the doldrums. The air in Iraq is typically warm and dry because it is located where air diverges between the Hadley and Ferrel cells. The climate in Iraq consists of hot and long summers that last from May to October. During the summer, temperatures regularly exceed one hundred and twenty degrees Fahrenheit. There is no rainfall and the humidity is low. The temperature begins to cool down in October. December, January, and February are the coldest months. There are occasional frosts during these months. There is also rainfall. Winters in Iraq are customarily cool and moist in comparison to the warm, dry summers.1 The rain that occurs in the winter is unpredictable and cannot be depended upon to irrigate crops. The main natural disaster in the area is flooding. The Tigris and Euphrates rivers flood unpredictably at harvest time, or ri ght before the harvest time.2 This flooding ensures a continually unstable environment with fertile areas near the rivers and sub-desert areas away from the rivers. The flooding and receding rivers have changed the position of the gulf shoreline along with the fluctuation in sea level. 4 The Tigris and Euphrates rivers have a lot to do with the well being of the region in which Iraq is located. Today the Tigris River is severely polluted. Raw sewage runs throughout this river. The fertile marshlands that once existed have either been destroyed or have dried up due to human interaction. The air in Iraq is polluted due to oil fires resulting from broken oil wells. Iraq, which was famous for its state of the art medical care is now in disarray. The po... ...ulf War. London, U.K.: Greenpeace, 1991. Committee of Officials. Kingdom of Iraq: An Introduction to the Past and Present. Baltimore, MD, USA: The Lord Baltimore Press, 1964. Green, Matthew. â€Å"Languid Tigris Waters Mask Iraq ’s Pollution Menace.† Planet Ark. 13 July 2004. 10 November 2004. http://www.planetark.com/dailynewsstory.cfm/newsid/25984/story.htm. Helms, Christine Moss. Iraq: Eastern Flank of the Arab World. Washington, D.C.: The Brookings Institute, 1984. Pollack, Susan. Ancient Mesopotamia: The Eden That Never Was. New York: The Press Syndicate of the University of Cambridge, 1999. Recknagel, Charles. â€Å" Iraq Wetlands Disappearing.† Green Nature. 15 June 2001. 10 November 2004. http://www.greennature.com/article498.html. The Iraq Water Project. The Iraq Water Project. 1999. 10 November 2004. http://www.iraqwaterproject.com/intro.htm.

Food Packaging

Food packaging draws on disciplines like chemistry, microbiology, food science and engineering. About 25% of the ex-factory cost is for packaging and thus provides the challenge for food packaging technologists to design and develop functional packages at low cost. Today packaging is pervasive and essential. It surrounds, enhances and protects the goods from processing and manufacturing through handing and storage to final consumption without packing, materials would be messy and modern consumer marketing would not be possible.The inter disciplinary nature of food packaging needs to be understood for some it is best but for most it is waste of resources and environmental menace. Packaging is an industrial and marketing technique for airing, protecting, identifying and facilitating the sale and distribution of agricultural, industrial and consumer products. The Packaging Institute International defines packaging as the enclosure of products items or packages in a wrapped pouch, big-bo x, cup, tray, can, tube, bottle or other container to protect & preserve.UK Institute of packaging defines packaging as 1. A coordinated system of preparing foods for transport, distribution, storage, retailing and end use. 2. A means of ensuring safe delivery to the ultimate consumer in sound condition at minimum cost. 3. A techno-economic function aimed at minimizing costs of delivery while maximinsing sales (and hence profits) Primary packaging is one which is in direct contact with contained product. It provides the initial and usually the major protective barrier e. g. metal cans, plastic pouches, glass bottles. Secondary contains a no. f primary packages e. g. a corrugated case. It is the physical distribution carrier. Terliary package is made up of number of secondary packages, e. g. stretch wrapped pallet. Change of food packaging materials: Food packaging materials play a primary role in protecting the contents from ultra violet rays, germs in air, shocks during transportat ion etc. while they turn into waste after consumption of non-industrial waste which comprises primilary of household garbage, waste packaging materials account for 60% of total volume and 20 – 30 % of total weight.They need to be collected and treated separately as they are usually made of several materials, a factor that makes the recycling of packaging material rather difficult. Companies for this reason changed the packaging materials for frozen foods in 2002, composite materials (nylon or aluminized polypropylene) to polypropylene. New packaging materials, when incinerated produce less CO2 and hazardous gases. Food companies provide products which are eco-friendly. Recycle plaza JB (located in Japan) treats 64 tonnes of used container a day.Paying attention to the environment as critical theme that should be addressed to not only by the companies but also each individual. Everyday our lives are touched by plastic packaging products. PET (Polyethylene Terphthalate) Used in beverage containers, food containers, boil in food pouches processed meat packages etc. It is popular for making bottles for cokes & fizzy drinks as PET is more impermeable than other low cost plastics. HDPE (High density polyethylene) HDPE (High density polyethylene) is used in milk bottles, cereal box liners, detergent bottles, oil bottles, margarine tubs, toys, plastic bags etc.PVC (Polyvinyl Chloride) used in food wrap, vegetable oil bottles and blister packaging. LDPE (Low density polyethylene) used in shrink wrap, plastic bags, garment bags, dry cleaning bags and squeezable food bottles. PP (Polypropylene) used in margarine and yogurt containers, cops for containers, wrapping to replace cellophone, medicine bottles etc. PS (Polystrene) used in egg, fast food trays disposable plastic silver ware, cups, compact disc jackets. Plastics in the Environment:There is a growing awareness of the health and environmental consequences of food packaging, especially plastic packaging made from petroleum products. Reduction of the use of packaged and throw away items seems the right course. Consumers have to take responsibility for their own personal choices, by choosing more sustain products, and by choosing to use fewer packaged products. Polyvinyl Chloride: PVC is the toxic plastic and poses risk to both Human Health and environment. PVC is least recyclable plastic. 1. Vinyl chloride workers have alleviated risk of liver cancer. 2. V. C. auses water and air pollution. 3. PVC needs additives which contribute to pollution and human exposure. FOOD TECHNOLOGY Food Technology, or food tech in short is the application of food science to selection, preservation, processing, packaging, distribution and use of safe nutritious and wholesome food. Food scientists and Food technologists study the physical (1), microbiological and chemical makeup of food. Depending on their area of specialization, food scientists may develop ways to process, preserve, package or store food, acc ording to industry and government specifications and regulations.Consumers seldom think of the vast array of foods and the research and development that has resulted in the means to deliver tasty, nutritious, safe and convenient foods. In some schools, food technology is part of the curriculum and teaches, alongside cooking, nutrition and the food and also educate them about manufacturing process. EARLY HISTORY OF FOOD TECHNOLOGY Research in the field now known as food technology has been conducted for decades. Nicolas Appert's development in 1810 of the canning process was as decisive event.The process wasn't called canning then and Appert did not really know the principle on which his process worked but -canning has had a major impact on food preservation techniques. Louis Pasteur’s research on the spoilage of wine and his description of how to avoid spoilage in 1864 was an early attempt to put food technology on a scientific basis. Besides research into wine spoilage, Past eur did research on the production of alcohol, vinegar Wines and beer, and the souring of milk. He developed pasteurization- the process of heating milk and milk products to destroy food spoilage and disease-producing organisms.In his research into food technology Pasteur became the pioneer into bacteriology and of modern preventive medicine. DEVELOPMENTS IN FOOD TECHNOLOGY Some of the developments that have contributed greatly to the food supply are: ­ Instantized milk powder- D. D. peebles developed the first instant milk powder which has become the basis for q variety of new products that are rehydratable in cold water or milk. This process increases the surface area pf the powdered, product by partially rehydrating spray-dried milk powder.Freeze drying- the first application of freeze drying was most likely in the pharmaceutical industry; however a successful large- scale industrial application of the process was the development of continuous freeze drying of coffee. High temp erature Short Time Processing- These processes for the most part are characterized by rapid heating and cooling, holding for a short time at a relatively high temperature and filling aseptically into sterile containers. Decaffeination of coffee and tea was first developed on a â€Å"commercial basis in Europe around 1900.The process is described in U. S. patent 897, 763. Green coffee beans are treated with steam or water to around 20% moisture. The added water and heat separate the caffeine from the bean to its surface. Solvents are then used to remove the caffeine from the beans. Process Optimization- Food Technology now allows production of foods to be more efficient, oil saving technologies are now available on different forms. Production methods and methodology have also become increasingly sophisticated. Iqra Ahad. B. Sc. II. Year FOOD PRESERVATIONFood preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e. g. , cheese, wine). While maintaining or creating nutritional value, texture and flavour is important in preserving its value as food. This is culturally dependent, as what qualifies food fit for humans in one culture may not qualify in another culture.Preservation usually involves preventing the growth of bacteria, fungi, and other micro-organisms, as well as retarding the oxidation of fats which cause rancidity. It also includes processes to inhibit natural ageing and discolouration that can occur during food preparation such as the enzymatic browning reaction in apples which causes browning when apples are cut. Some preservation methods require the food to be sealed after treatment to prevent recontamination with microbes; others, such as drying, allow food to be stored without any special containment for long p eriods.Common methods of applying these processes include drying, spray drying, freeze drying, freezing, vacuum-packing, canning, preserving in syrup, sugar crystallisation, food irradiation, and adding preservatives or inert gases such as carbon -dioxide. Other methods that not only help to preserve food, but also add flavour, include pickling, salting, smoking, preserving in syrup or alcohol, sugar crystallisation and curing. Preservation Processes MethodEffect on microbial growth or survivalRefrigerationLow temperature to retard growth FreezingLow temperature and reduction of water activity to prevent microbial growth, slowing of oxidation reactions Drying, curing and conservingReduction in water activity sufficient to delay or prevent microbial growth Vacuum and oxygen free modified atmosphere packagingLow oxygen tension inhibits strict aerobes and delays growth of facultative anaerobes Carbon dioxide enriched modified atmosphere packagingSpecific inhibition of some micro ­org anisms Addition of weak acids; e. g. odium lactateReduction of the intracellular pH of, micro-organisms Lactic fermentationReduction of pH value in situ by microbial action and sometimes additional inhibition by the lactic and acetic acids formed and by other microbial products. (e. g. ethanol, bacteriocins) Sugar preservationCooking in high sucrose concentration creating too high osmotic pressure for most microbial survival Ethanol preservationSteeping or cooking in Ethanol produces toxic inhibition of microbes. Can be combined with sugar preservation Carbon dioxide enriched modified atmosphere packagingLow temperature to retard growth EmulsificationCompartmentalization and utrient limitation within the aqueous droplets in Water-in-oil emulsion foods Addition of preservatives such as nitrite or sulphite ionsInhibition of specific groups of micro- organisms Pasteurization and appertizationDelivery of heat sufficient to inactivate target micro ­organisms to the desired extent Food irradiation (Radurization, rededication and radappertization)Delivery of ionizing radiation to disrupt cellular RNA Application of high hydrostatic pressure (Pascalization)Pressure-inactivation of vegetative bacteria, yeasts and moulds Pulsed electric field processing(PEF treatment)Short bursts of electricity for microbial inactivation Preservation processes include: †¢Heating to kill or denature organisms (e,g. boiling) †¢Oxidation (e. g. use of sulphur dioxide) †¢Toxic inhibition (e. g. smoking, use of carbon dioxide, vinegar, alcohol etc) †¢Dehydration (drying) †¢Osmotic inhibition ( e. g. use of syrups) †¢Low temperature inactivation (e. g. freezing) †¢Ultra high water pressure (e. g. fresherized, a kind of â€Å"cold† pasteurization, the pressure kills naturally occurring pathogens, which cause food deterioration and affect food safety. †¢Many combinations of these methods †¢Chelation Drying One of the oldest methods of food p reservation is by drying, which reduces water activity sufficiently to prevent or delay bacterial growth. Drying also reduces weight, making food more portable. Most types of meat can be dried; a good example is beef jerky. Many fruits can also be dried; for example, the process is often applied to apples, pears, bananas, mangoes, papaya, apricot, and coconut. Zante currants, sultanas and raisins are all forms of dried grapes. Drying is also the normal means of preservation for cereal grains such as wheat, maize, oats, barley, rice, millet and rye. FreezingFreezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. For example, potato waffles are stored in the freezer, but potatoes themselves require only a cool dark place to ensure many months' storage. Cold stores provide large volume, long-term storage for strategic f ood stocks held in case of national emergency in many countries. Vacuum packing Vacuum-packing stores food in a vacuum environment, usually in an air-tight bag or bottle. The vacuum environment strips bacteria of oxygen needed for survival, slowing spoiling.Vacuum-packing is commonly used for storing nuts to reduce loss of flavor from oxidation. Salting Salting or curing draws moisture from the meat through a process of osmosis. Meat is cured with salt or sugar, or a combination of the two. Nitrates and nitrites are also often used to cure meat and contribute the characteristic pink color, as well as inhibition of Clostridium botulinum. Smoking Meat, fish and some other foods may be both preserved and flavored through the use of smoke, typically in a smokehouse. The combination of heat to dry the food without cooking it, and the addition of the aromatic (phenolic )hydrocarbons from the smoke preserves the food. SugarSugar is used to preserve fruits, either in syrup with fruit such a s apples, pears, peaches, apricots, plums or in crystallized form where the preserved material is cooked in sugar to the point of crystallisation and the resultant product is then stored dry. This method is used for the skins of citrus fruit (qandied peel), angelica and ginger. A modification of this process produces glace fruit such as glace cherries where the fruit is preserved in sugar but is then extracted from the syrup and sold, the preservation being maintained by the sugar content of the fruit and the superficial coating of syrup. The use of sugar is often combined with alcohol for preservation of luxury products such as fruit in brandy or other spirits.These should not be confused with fruit flavored spirits such as cherry brandy or Sloe gin. Pickling Pickling is a method of preserving food in an edible anti-microbial liquid. Pickling can be broadly categorized -as chemical pickling (for example, brining) and fermentation pickling (for example, making sauerkraut). In chemic al pickling, the food is placed in an edible liquid that inhibits or kills bacteria and other micro-organisms. Typical pickling agents include brine (high in salt), vinegar, alcohol, and vegetable oil, especially olive oil but also many other oils. Many chemical pickling processes also involve heating or boiling so that the food being preserved becomes saturated with the pickling agent.Common chemically pickled foods include cucumbers, peppers, corned beef, herring, and eggs, as well mixed vegetables such as piccalilli, chow-chow, giardiniera, and achar. In fermentation pickling, the food itself produces the preservation agent, typically by a process that produces lactic acid. Fermented pickles include sauerkraut, nukazuke, kimchi, surstromming, and curtido. Some chemically pickled cucumbers are also fermented. In commercialpickles, a preservative like sodium benzoate or EDT A may also be added to enhance shelf life. Lye Sodium hydroxide (lye) makes food too alkaline for bacterial g rowth. Lye will saponify fats in the food, which ‘will change its flavor and texture. Lutefisk uses lye in its preparation, as do some olive recipes. Modem recipes for century eggs also call for lye.Masa harina and hominy use lye in their preparation, but not for preservation. Canning and bottling Canning involves cooking food, sealing it in sterile cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization. Various foods have varying degrees of natural protection against spoilage and may require that the final step occur in a pressure cooker. High-acid fruits like strawberries require no preservatives to can and only a short boiling cycle, whereas marginal fruits such as tomato esrequire longer boiling and addition of other acidic elements. Low acid foods, such as vegetables and meats require pressure canning.Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened. Lack of quality control in the canning process may allow ingress of water or micro-organisms. Most such failures are rapidly detected as decomposition within the can causes gas production and the can will swell or burst. However, there have been examples of poor manufacture (under processing)and poor hygiene allowing contamination of canned food by the obligate anaerobe, Clostridium botulinum which produces an acute toxin within the food, leading to severe illness or death. This organism produces no gas or obvious taste and remains undetected by taste or smell.Its toxin is denatured by cooking, though. Cooked mushrooms, handled poorly and then canned, can support the growth of Staphylococcus aureus, which produces a toxin that is not destroyed by canning or subsequent reheating. Jellying Food may be preserved by cooking in a material that solidifies to form a gel. Such materials include gelatine, agar, maize flour and arrowroot flour. Some foods naturally form a protein gel when cooked such as eels and elvers, and sipunculid worms which are a delicacy in the town of Xiamen in Fujian province of the People's Republic of China. Jellied eels are a delicacy in the East Ene.! of London where they are eaten ‘with mashed potatoes.Potted meats in aspic, (a gel made from gelatine and clarified meat broth) were a common way of serving meat off-cuts in the UK until the 1950s. Many jugged meats are also jellied. Fruit preserved by jellying is known as jelly, marmalade, or fruit preserves. In this case, the jellying agent is usually pectin, either added during cooking or arising naturally from the fruit. Most preserved fruit is also sugared in jars. Heating, packaging and acid and sugar provide the preservation. Potting A traditional British way of preserving meat (particularly shrimp) is by setting it in a pot and sealing it with a layer of fat. Also common is potted chicken liver; compare pate.Jugging Meat can be preserved by jugging, the process of stewing the meat (commo nly game or fish) in a covered earthenware jug or casserole. The animal to be jugged is usually cut into pieces, placed into a tightly-sealed jug with brine or gravy, and stewed. Red wine and/or the animal's own blood is sometimes added to the cooking liquid. Jugging was a popular method of preserving meat up until the middle of the 20th century. Irradiation Irradiation of food is the . exposure of food to ionizing radiation; either high energy electrons or X -rays from accelerators, or by gamma rays (emitted from radioactive sources as Cobalt-60 or Caesium-13 7).The treatment has a range of effects, including killing bacteria, molds and insect pests, reducing the ripening and spoiling of fruits, and at higher doses inducing sterility. The technology may be compared to pasteurization; it is sometimes called ‘cold pasteurization', as the product is not heated. Irradiation is not effective against viruses or prions, it cannot eliminate toxins already formed by microorganisms, an d is only useful for food of high initial quality. The radiation process is unrelated to nuclear energy, but it may use the radiation emitted from radioactive nuclides produced in nuclear reactors. Ionizing radiation is hazardous to life; for this reason irradiation facilities have a heavily shielded irradiation room where the process takes place.Radiation safety procedures ensure that neither the workers in such facility nor the environment receive any radiation dose from the facility. Irradiated food does not become radioactive, and national and international expert bodies have declared food irradiation as wholesome. However, the wholesomeness of consuming such food is disputed by opponents[2] and consumer organizations. [3] National and international expert bodies have declared food irradiation as ‘wholesome'; UN-organizations as VHO and F AO are endorsing to use food irradiation. International legislation on whether food may be irradiated or not varies worldwide from no re gulation to full banning. It is estimated that about 500,000 tons of food items are irradiated per year worldwide in over 40 countries.These are mainly spices and condiments with an increasing segment of fresh fruit irradiated for fruit fly quarantine. Modified atmosphere Is a way to preserve food by operating on the atmosphere around it. Salad crops which are notoriously difficult to preserve are now being packaged in sealed bags with an atmosphere modified to reduce the oxygen (C02) concentration and increase' the carbon dioxide (CO2) concentration. There is concern that although salad vegetables retain their appearance and texture in such conditions, this method of preservation may not retain nutrients, especially vitamins. Grains may be preserved using carbon dioxide. A block f dry ice is placed in the bottom and the can is filled with grain. The can is then â€Å"burped† of excess gas. The carbon dioxide from the sublimation of the dry ice prevents insects, mold and oxid ation from damaging the grain. Grain stored in this way can remain edible for five years. – Nitrogen gas (N2) at concentrations of 98% or higher is also used effectively to kill insects in grain through hypoxia. However, carbon dioxide has an advantage in this respect as it kills organisms through both hypoxia and hypercarbia, requiring concentrations of only 80%, or so. This makes carbon dioxide preferable for fumigation in situations where an hermetic seal cannot be maintained. Burial in the groundBurial of food can preserve it due to a variety of factors: lack of light, lack of oxygen, cool temperatures, pH level, or desiccants in the soil. Burial may be combined with other methods such as salting or fermentation. Many root vegetables are very resistant to spoilage and require no other preservation other than storage in cool dark conditions, for example by burial in the ground, such as in a storage clamp. Century eggs are created by placing eggs in alkaline mud (or other a lkaline substance) resulting in their â€Å"inorganic† fermentation through raised pH instead of spoiling. The fermentation preserves them and breaks down some of the complex, less flavorful proteins and fats into simpler more flavorful ones.Most foods can be preserved in soil that is very dry and salty (thus a desiccant), or soil that is frozen. Cabbage was traditionally buried in the fall in northern farms in the USA for preservation. Some methods keep it crispy while other methods produce sauerkraut A similar process is used in the traditional production ofkimchi. Sometimes meat is buried under conditions which cause preservation. If buried on hot coals or ashes, the heat can kill pathogens, the dry ash can desiccate, and the earth can block oxygen and further contamination. If buried where the earth is very cold, the earth acts like a refrigerator. Controlled use of micro-organismSome foods, such as many cheeses, wines, and beers will keep for a long time because their pr oduction uses specific micro-organisms that combat spoilage from other less benign organisms. These micro-organisms keep pathogens in check by creating an environment toxic for themselves and other micro-organisms by producing acid or alcohol. Starter micro-organisms, salt, hops, controlled (usually cool) temperatures, controlled (usually low) levels of oxygen and/or other methods are used to create the specific controlled conditions that will support the desirable organisms that produce food fit for human consumption. High pressure food preservation High pressure food preservation refers to high pressure used for food preservation. Pressed inside a vessel exerting 70,000 pounds per square inch or more, food can be processed so that it retains its fresh appearance, flavour, texture and nutrients while disabling harmful microorganisms and slowing spoilage. † By 2001, adequate commercial equipment was developed so that by 2005 the process was being used for products ranging from orange juice to guacamole to deli meats and widely sold. MEAT PRESERVATION Meat is generally animal muscle, which is mostly water, protein and fat. Even after cooking, most meat products are about 50% moisture so it is a great growing media for micro-organisms. So the main problem with meat, poultry and fish is how to preserve it from microbial spoilage. Ideally, we could just slaughter the animals on need basis. It is rare, however, to eat a whole carcass so soon after slaughter to avoid having to preserve it.Since some of the methods used to preserve meat by removing or limiting the water availability, this post counts as part of my series on water. The water limiting methods are drying, salting, and smoking. Other methods include pickling, jellying, lye, freezing, canning, refrigeration, vacuum-packing, and modified atmosphere packing. Drying is probably the oldest method used for preserving anything. It works by removing water and, therefore, preventing microbes from growing. F or meat, it is important to have water moving from inside the muscles to the outer surface where it evaporates, without a crust forming on the surface. If a crust forms, the internal tissues stay moist allowing anaerobic bacteria growth, which in turn causes spoilage.This can be prevented by reducing the thickness of the pieces of meat being dried so that there is a high surface area to volume ratio. The final moisture content should be around 3 -10%. The loss of water causes muscle to shrink and become firmer. There are changes to the flavor and taste as fat is oxidized. If too much oxidation takes place, the fat will go rancid causing off-flavors. Jerky is the commonest form of dried meat which is not the most pleasant way to consume anything, especially meat. Dried meat is also used in soup powders. Dried meat products can also be rehydrated. Curing is at least two processes in one, salting and smoking. Meat is salted by either dry or wet curing.Dry curing is when salt is rubbed onto the surface of the meat and wet curing is when the meat is left soaking in a 15-20% brine. Sugar and spices can also be added to affect the color and flavor. The meat is preserved in sugar or salt and nitrates or nitrites. As well as reducing microbial growth through osmotic effects, the sugar, salt and nitrate/nitrite are antimicrobial agents. According to Berlitz et ai, low salt concentrations (less than 5%) cause meat to swell and higher concentrations induce shrinkage. Meat retains its natural color because the loss of water actually concentrates the myoglobin, which causes the color. Nitrites and nitrates preserve the color.Smoking is usually associated with salting – uncured meat is rarely smoked. Smoking causes the moisture content to drop up to 40% and compounds in the smoke have antimicrobial effects. Some compounds in smoke are antioxidants, so smoking protects the fat as well as preventing microbial damage. Smoking has to be carried out at temperatures high en ough to prevent microbes from growing but lower enough to prevent the meat from cooking and becoming tough or burnt. There are many different techniques, but typically these are divided into: 1. Hot smoking (50-85 ° C) for less than an hour to several hours; 2. Warm smoking (25 – 50 ° C) for several days; 3.Cold smoking (12 -250 C) for up to several weeks. Smoked foods include kippers, smoked salmon (lox), ham and bacon, and sausages. Smoking can be added as a flavoring, but then it does not preserve the meat. Just for information on the other preservation techniques: Pickling typically reduces the pH by cooking the meat in vinegar. It is the original way that corned beef was prepared – now it is also canned after preservation keeping it even longer. Using lye is how Lutefisk is made and preserves the food by increasing the pH. Jellying or aspic is converting the connective tissues to gelatin by cooking for a long time and then using the resulting jelly to preserve the meat.PRESERVATION OF MILK Gail Borden tried his hand at various professions including land surveying and publishing before he became an inventor. His first invention was a ‘meat biscuit' that did not catch on. Then he turned his attention to the preservation of milk. Some say he decided to find a way to preserve milk for long periods when he found there was no milk on board the ship he was traveling while returning from a trip to England. Many people had tried to find a way to preserve milk, but without success. The only method available was heating the milk every few hours. Prolonged boiling or constant heating scorched the milk. Borden found a way out.He used a copper kettle, otherwise known as a vacuum pan. Inside his vacuum pan a heating coil warmed the milk slowly and evenly, allowing gradual evaporation. After the water had vaporized, what was left was concentrated milk or condensed milk. In a vacuum, milk evaporates at a lower temperature, so it does not get scorch ed even if boiled for long periods. Borden received a patent for the invention in 1856. For the first time milk could be stored for days or weeks at a stretch without recourse to boiling. For the first time, too, it could be distributed over great distances. Borden opened a milk-condensing factory in New York, and began peddling condensed milk door-to-door.He enforced strict hygiene on farmers who wanted to sell him milk- he insisted they wash udders thoroughly before milking; sweep barns clean and keep manure away from milking stalls. The technology pioneered by Borden was carried further when scientists found a way to remove the moisture from condensed milk to make powdered milk, which can last even longer. The famous copper kettle of Borden still sits in a corner of the Agricultural Hall at the Smithsonian's National Museum of American History. CONDENSED MILK What is condensed milk? Condensed milk is milk from which a portion of water has been removed. Who was the first to make c ondensed milk? The American entrepreneur, Gail Borden. When? He set up the first factory to make condensed milk in Connecticut, USA, in 1856. Was it an instant success? No.Borden had to close down the factory. He tried again in 1857 ; failed again. In 1858 he made a third attempt – and this time he succeeded. Condensed milk began to sell in a big way and Borden made a fortune. Was Borden the only one making condensed milk in the nineteenth century? No. In Europe a factory to make condensed milk came up in Switzerland around 186O. In 1867 the famous Milkmaid brand of condensed milk was introduced to the world. FOOD STORAGE FOR FOOD SAFETY The method and techniques used to clean, prepare and store food not only affects the taste texture and nutritional values, but also plays a vital role in preventing food spoilage and food born illnesses.Using the right and proper techniques to prepare and store food can go along way in keeping the food healthy and in maintaining their nutriti ve quality, it also preserve the taste, texture and appearance and also help to u e the food economically exposure to heat, light, moisture and air can cause food spoilage and increase the risk of food poisoning. Improper handling and storage cause loss of nutrients and affect the color, texture and flavor ‘of food. Heat and humidity increases the risk of food spoilage. Therefore foods should not be stored near warm place, e. g. stores or refrigerator. All perishable foods such as meat, fish, poultry eggs milk and other dairy products should be refrigerated or frozen immediately after purchase or cooking.In case of canned food; care should be taken to use the oldest can first. Canned foods should be stored away from moisture in (IOC- 21C) temperature range. Labels should always be read carefully as they contain important information regarding storage. Dry foods should be kept in a cool, dark and dry place and should be utilized before the date of expiry. Meat, poultry and fish should be stored in the coldest part of the refrigerator. Meat should be wrapped in the freezer paper and should not be frozen for more that 3-4 days as it affects the flavor and appearance of the product. Meat should not be defrosted at room temperature instead it should be defrosted on the bottom shelf of the refrigerator.If meat is defrosted in micro wave oven it should be immediately cooked. Fish can't be kept for more that few hours at refrigerator temperature. Fresh milk and cream should be tightly sealed or covered to prevent tainting by odors from other foods. Non fat powdered milk can be stored at room temperature in closed containers; butter is best refrigerated in its original wrapper. Soft cheese can be stored in closed containers in refrigerator and hard cheese can best be stored in a cool dark cupboard. Grains, flours, nuts and other foods can be stored in plastic, metal or glass container with tight fitted lids. Cereals and crackers are normally best kept in closed c ontainers at room temperatures.Unshelled nuts can be kept at room temperature for 3-6 months, shelled nuts may become rancid unless refrigerated or frozen. Raw fruits and vegetables often slowly lose their vitamins when kept at room temperature. Most fruits and vegetables are best stored at 10C; if refrigerated they should be put in crisper section. Fruits and vegetables should not be stored for long period in sealed plastic bags as they cit off the air supply causing the product to rot. Paper and cellophane are better storage material because they are permeable. Peas and beans should be refrigerated in their pods. The green top should be cut off from the root vegetables as they continue to draw nourishment for the roots.Potatoes are covered with mesh which protects them from light while still allow ail to circulate. Freezing raw fruits and vegetables cause the water they contain to form ice crystals that break down cell membranes and walls resulting in mushy texture and loss of nut rients. Enzymatic activity also spoils fruits and vegetables; blanching prevents this problem. Vegetables should be emerged for a second in rapidly boiling water to deactivate their enzymes, and then plunge them into the cold water to stop the cooking process. Most fruits . are not suitable for blanching; browning and deterioration can be prevented by packing them in a solution of sugar other with or without ascorbic acid. Prof.Pinoo Andrabi Senior lecturer FOOD TECHNOLOGY Waste NotWant Not In the last few decades India has made great strides in fruit and vegetable production. Recent food production statistics indicate that India is the second largest production of fruits in the world after Brazil. Major Indian fruit include banana, citrus fruits mango, guava, apple, pineapple and grapes. These are canned or processed into fruit juices, fruit concentrates, dehydrated fruit, jams and jellies However, it is estimated that 20 to 30 percent of the fruits produced in the country arc not utilized properly and processed fruits account for less than 3 percent of production.Nearly 30 percent of the fruits are lost due to spoilage during handling, transportation and lack of storage and processing facilities. The fruit and vegetable processing industry in India is highly decentralized. A large number of units are cottage / home scale ones. India incurs precious loss not only in terms of revenue, but also in terms of health. Efforts arc thus needed to Convert surplus production of fruits and vegetables to value added products. Food processing can be defined as treatments between harvest and consumption i. e. handling transportation, refrigeration, holding, washing, trimming, bleaching, freezing, Canning, drying, irradiation, chemical preservation, packaging, storage and lastly cooking.Due to the processes involved, large quantities of waste material are left over. Efficient disposal of these wastes in form of peelings, coring, seeds, stones, rinds, skin-trimmings and over ripe fruits minimizes pollution hazards. Utilization of Mango Waste Peel forms 12-16 percent of mango waste is a good source of nutrients such as sugar, pectin, proteins and fibers. Mango peel has been used for production of fungal protein, carboxymethy cellulose and polygalacturonase by fungi. The peel and pulp portion left after juice extraction can be utilized to manufacture of juice, nectar etc. by pectin enzyme treatment. The kernel is a good source of nutrients such as starch, fats and proteins.Kernel oil could be used as partial replacement for tallow and cocoa butter in the preparation of quality soaps and confectionary products. Kernel fat added at the rate of one percent in ghee prepared from buffalo milk can act as an antioxidant. Kernel oils or fats can be used for manufacturing soaps because of the high stearic acid content. Utilization of Citrus Waste Citrus represents the third most important fruit in India. A fair amount of citrus fruits are consumed by the consumer s and processing factories. Citrus waste constitutes peels from oranges and the rags, seeds and sludges obtained from lime. Citrus wastes are rich source essential oils, pectin’s, citric acid and a variety of by-products including cattle feed.Citrus peel can be processed into candies: It can be used for extraction of essential oils used in confectionery and perfumery traders. Mandarin essential oil is extracted in small quantity from citrus peel. The rag of galgal and orange can be utilized for the extraction of pectin. Utilization of Apple Waste Indian apple production is around 12 lakh tones. Apples are processed into various products such as juice, concentrate, vinegar, sauce, butter etc. Waste from the apple processing industry in the form of peel, core and pomace can be utilized for production of pectin and various edible products. Apple pomace is a good source of pectin, which can be extracted for use in production of jam, jellies etc.Citric acid can be prepared from ap ple pomace by growing Aspergillus niger on it under controlled conditions. It has been estimated that an apple processing factory generating 10,000 tones (fresh weight) of apple pomace per year could anticipate generating 3,30,000 cum. of biogas per year (55%) methane equivalent in calorific value to about 1,97,000 ltr of diesel or 1,22,700 kg of LPG or 1,73,000 ltr of kerosene oil. Utilization of Guava Waste The annual production of guava is around 6. 2 lakh tones. Guava is a good source of pectin and seed oil, which enhances its commercial value. Peeling, seeds and cores are the waste obtained from guava processing.Discarded guava seeds contain about 5-13 percent oil rich in essential fatty acids. Guava pomace can be used to fortify animal feed. Yasmeena Ali Roll no. 10 B. Sc. Home Science (Certificate Course) ALL ABOUT EGGS – BUYING, STORING, SEPARATING AND USING EGGS STORAGE: While eggs will keep in your refrigerator for several weeks, it’s important note that they can lose some quality. A little known fact about eggs is that they can absorb adour from your refrigerator if stored in an open container, although this shouldn’t be a major problem unless you are storing eggs along side opened containers of onions and garlic or other such strong smelly foods.DO YOU NEED ONLY EGG WHITES OR ONLY EGG YOLKS FOR A PARTICULARS RECIPE? Don’t know out the leftovers; find another recipe to cook which will use the other portion. Type in â€Å"egg yolk† or â€Å"egg whites† in our search engine to find recipes that use one or the other. Once out of the shell, you can keep eggs whites for about a week in the refrigerator and egg yolks will keep for two or three days, although be sure to cover them with water. HOW TO SEPARATE EGGS Cold eggs are easier to separate. Gently crack the egg open in the centre, either hitting it gently with a knife, or using a convenient counter edge. Hold the egg upright and gently pull off the top half o f the shell. You now have three optionsHold your hand over the egg white bowl, pour the egg into your hand and let the egg white ooze through your fingers while retaining the yolk hand – a very easy, albeit inelegant, way to separate eggs. Make sure to wash your hands first. Over the egg while bowl, gently pour your contents between the two shell halves, allowing the egg whites to pour out in the process, leaving just the yolk in other half shell. Be gentle, it’s possible to break the yolk if you are not careful. Buy a handy-dandy gadget called an Egg Separater, which looks like a small measuring cup. The egg yolk is retained in the cup while white are allowed to drip through. BEATING EGG WHITESEgg whites will not whip (they just won’t) if they come into contact with even the slightest trace of fats grease or egg yolk. This is why it’s a good idea when separating eggs to have three bowls: one for the yolks, one for the whites and one bowl to separate over so that you won’t have to throw out a whole batch if one yolk breaks while separating. It is also a good idea to wash your hands, beaters and bowl before beginning as well, to make sure that they are grease free. Egg whites that are at room temperature will whip easier and faster. You can add 1/4 teaspoon of cream of tartar to help the process along (although it is not necessary unless your recipe calls for it).Use mixer for best results, although you can use whisk if you want a good work out. HOW TO COOK EGGS: Eggs are quick, easy and nutritious comfort food in and of themselves. Here are some popular ways of preparing eggs. BOILED: Put your eggs in a pot (avoid aluminum as it will darken) and cover with cold water. Add a pinch of salt. Bring the pot to a boil over high or medium high hear, then lower the heat and simmer. Depending on the size of your egg, they will need to simmer for 2-3 minutes for soft boiled, about 4-5 minutes for medium and 15-20 minutes for hard boile d. Drain the eggs and immense them immediately in cold water to stop the cooking process. Refrigerator boiled eggs will keep for about a week.FREID: Add a small amount of butter or oil to your skillet (non-stick pans will need very little to none of this) and heat. When you can drop of water into the pan and hear it sizzle, it’s time to cook the eggs. Carefully crack the eggs into the pan. For sunny side up eggs, allow them to cook for about 3-4 minutes without turning tillthey are done to a consistency you like), before removing them from the pan. If you prefer your eggs turned over, firs cook the eggs for about 2 minutes before using your spatula to flip the eggs over. The amount of time the aimed eggs are cooked will depend on how you like to eat your eggs. SCRAMBLED : The cooking procedure for scrambled eggs is the same as the fried.First beat your eggs in a bowl (you can add table spoon or so of milk per egg as well as salt, pepper, seasoning etc. Pour into the skillet a nd cook while gently until the eggs reach the desired consistency. POACHED: Cover the bottom of a small pot or skillet with about two inches of water and bring to a simmer. Break an egg into a small bowl. Stir the water to create a small whirlpool effect and drop the egg from the centre. Cook for 3-5 minutes before removing the egg with a slotted spoon. FOOD TECHNOLOGY Fermenting is Fun: Fermenting your own foods can be a healthy, fun and nutritious hobby. Anything you can make at home is much better than commercialized foods. We have put a summary of fermented foods followed by a few recipies.About a thousand years ago, our ancestors began to experimenting with fermenting their own foods with beneficial strains to prevent spoilage, fight infections and increase absorption of nutrients. This action further allied our bodies with the microbial world. Benefits of Fermented Food: Nobel Prize winner Dr. Elie Metchnikoff was one of the first scientists to recognize the benefits of fermen ted foods. His research in the early 1900’s focused on the Bulgarians. He believed the daily ingestion of yogurt was a major contribution to their superior health and congitivity. Detoxify ; Pressure: If there’s anything that the microbial world does well, it is detoxifying things.Today Bacteriologists periodically visit old military facilities in search of new strains of bacteria living off contaminants in the soil. If you put it in the ground and give them enough time to mutate and evolve, these microbes will find a way to break down. Bulgarians perfected the art of detoxifying and preserving milk (removing the lactose and predigesting the proteins) and performing it into yogurt and cheese. The caucarians used Kefir grains for the same purpose – detoxify milk products to make Kefir, vegetables were also fermented to preserve them from spoilage. Most of the pickled products found on our grocery shelves were at one time a fermented product. Pickles, saurkruat an d even catsup (a Chinese word for pickled fish brine).However since fermentation isn’t always a uniform process, manufacturers found another way to make these products. Nutrition to Boot: Fermented products are a great source of amino acids, vitamins and minerals. The process of fermentation increases the amount of some vitamins. Fermented milk is great source of vitamin C. saverkrat often served as military ratios in ancient armies, most notably the Mongolians and was used to prevent scurvy. The process of fermentation also increases bio-availability of these foods. Harnessing the power of microbes: Pills versus food: We have already mentioned earlier that diary products fermented with lacto bacilli have been shown to kill pathogenic bacteria, such as H. Pylori, while the lactobacilli along did not.This means that some of the antibiotic properties of these good bacteria may be missing in the probiotic pills you seen on the shelves. Also, you have no way of verifying the pote ncy of vitality of these products. Bacteria are living organisms and must be alike when you eat them in order to reap their benefits. It does good to ingest dead, good bacteria. We can make all the saverkrat Kefir and yogurt we will need. Not only will you be getting the benefits of these beneficial bacteria, you will be making delicious and healthy meals as well. The only benefit store probiotics offer is convenience. However, once you get started, fermenting your own food is very easy. Please use caution: Before we get too far into fermenting your own oods, we want to emphasize the caveats of fermentation. The process of fermentation is only good for you if it occurs outside your body. What does this mean? It means that if you ingest foods that provide an abundance of sugar and growth media for bacteria, they will ferment those foods inside you. An over growth of fermentative bacteria in your body can cause all kinds of medical problems including Chron’s Disease, Ankylosing Spondylitis. Commercial Versus Homemade: In our opinion homemade products are better all around, for one you do not have to trust a manufacturer with your health. You can purchase the best milk and / or vegetables to use.Commercial products are usually geared for taste and not health. In the case of yogurt, this means that commercial yogurt usually has a high lactose content and is usually loaded with sugar. Homemade yogurt can be made to eliminate virtually all of the lactose and will be much fresher than anything you can buy in a store. If the taste is not to your liking, you can add in fresh fruit and / or honey to sweeten it up. Store brought Kefir has the same problems, you have no control over the lactose content in the end product. Another thing to consider is, real Kefir is difficult to find in the store. Quite often a manufacturer will label a product as Kefir when in fact it is not the real thing.In order for Kefir to be real, it needs to made from Kefir grains and not a powdered starter. As for fermented vegetables, such as saverkrat most commercial products have been pasteurization process not only kills the beneficial bacteria, but may also destroy many of the enzymes and nutrients. Commercial saverkrat may also contain a fair amount of unnatural preservatives. We know that you will find fermenting your own foods at home more rewarding, healthier, cheaper than probiotics and more enjoying than anything you could. To get started we have listed a few easy at home products you can make. 01. Yougurt: Making yogurt is very easy, especially if you own a yogurt maker.We recommend purchasing a yogurt met Multi they are cheap, easy to use and can make 2 quarts per batch. Once you have a started and yogurt maker, al you need is some milk (using half-n-half) and some patience. The directions that come with the maker provide a fermentation of 6 hrs. however, it is good to ferment your yogurt for 24 hrs to eliminate all lactose in the yogurt. Any residual lac tose could be used as food for bacteria already found in your GI-tract and result in fermentation in your intestines. Caution: Those of you following the SC Diet must ferment your yogurt for 24 hours in order to stay on the diet. 02. Kefir: Kefir is a fermented food (milk product) made from Kefir grains.Unlike yogurt, Kefir is made from Lactobacillus bacteria and several different yeast organisms and is fermented at room temp. The most difficult step in making Kefir is getting some one to sell/ give you some Kefir grains. It would be impossible for us to give Kefir any justice. 03. Saverkrat: Can be make in several different ways. The traditional recipie involves shredding and pounding fresh cabbage, adding salt and submerging it under water for several days. The natural bacteria in the cabbage, such as lactobacillus plantarum, will natural begin to ferment the cabbage while the salt inhibits other microbes. You can eliminate the use of salt altogether by inoculating the shredded ca bbage and water solution with yogurt starter or Kefir grains. Shagufta KhursheedCertificate Course of Food Technology HOW TO MAKE PICKLE Indian Pickle Recipie: Indian pickles recipie spicy pickles are very important item in Indian meal. Pickles enhances the taste of the meal and increases the satisfaction after every meal. Pickles are easy to prepare with right ingredients and can be preserved for months. Here we can find mouth watering homemade pickles recipies which have to be consumed with a few days and pickles that can be preserved for months. 01. Carrot Pickle Recipie: Ingredients: 3 cups water 230 gms carrots (scrapped and cut into 2† long sticks) 1 ? tb sp mustard seeds ? tsp chilli powder 1/8th tsp each ground mace, cloves and cardamom. 2 tsp salt /4th cup shredded jaggery (gur) 1/3rd cup mustard oil Preparation: Boil the water in 2 litre saucepan. Add carrots and blanch for a minute. Drain the water and then spread carrots on a clean cloth and sundry or spread them o n a towel lined cookie tray and air dry in an oven (200 degree Fahrenheit) of a hour. In a bowl mix the mace, cloves, cardamom, salt and jaggery. Add the carrots and toss to mix. Transfer to a sterilized glass jar pour the mustard oil into a small saucepan and place it over a moderate heat. As soon as oil begins to smoke remove it from the heat and cool it for 11 minutes, then pour it into the jar and cover it with a clean cloth.Set the jar in sunlight for 13-14 days bringing it in door every night. Shake the jar 2 or 3 times daily. 02. Dry Fruit Pickle: Redolent with saffron, a traditional pickle gets a new look. Make 1 ? look. Ingredients: 1 cup grated raw mangoes A pinch of turmeric power (Haldi) ? cup chopped day fruits – Cashew nuts (Kaju, almonds (badam) walnuts (akhroot, apricot (Zardalu). ? tsp saffron (Kesar) roasted for 5 sec. 1 ? cups sugar ? tsp saffron 2 one – inch pieces cardamom (dalchini) 1 tsp cardamom (elaichi) powder. 2 nos cloves (laung) Salt to tas te. Preparation: 1. Combine the grated mangoes, salt and turmeric powder and set aside for 15 minutes. 2.Start adding 2 table spoons of sugar at a time and stir continuously with a spoon whisk till al the sugar is nearly dissolved. The entire process will take about 30 to 35 minutes. 3. Add cinnamom, cardamom and cloves. 4. Heat a pan, add the mango and sugar mixture and continue stirring over a very slow flame till the sugar dissolves completely and small bubbles appear on the surface of the mixture (approx. 3 to 4 minutes). 5. Stir in chopped day fruit and saffron, remove from the flame and the mixture to cool completely. Store in a sterilized jar in a cool dry place for up to a year. Handy Tip: Use Ladwa, a round variety of raw mangoes available at some vegetable vendors or any other type of raw mangoes.