Outline of the Rwandan Genocide Essay Example

Outline of the Rwandan Genocide Essay Example Outline of the Rwandan Genocide Paper Outline of the Rwandan Genocide Paper Outline of the Rwandan Genocide: Draft Introduction Rwanda is a small land-locked nation, about 26,338 square kilometres in size, bordered by Burundi, Democratic Republic of Congo, Uganda and Tanzania. Though mainly flat, the country has a large mountain range on its northwest coast – the Virunga Mountains – that are home to the famous Rwandan Mountain Gorillas. In 1994, this seemingly insignificant country put itself on the world map, but for all the wrong reasons. Over a period of just one hundred days, over 800,000 Rwandans were killed in one of the worst genocides of the 20th Century. Tutsis and their Hutu supporters (the two ethnic groups in Rwanda) were massacred by Hutu militias, who encouraged ordinary citizens to kill their Tutsi neighbours. Between April and July 1994, while Europe and America looked on, this African nation was plunged into a state of severe panic and fear. Ethnic Tension: Tutsis and Hutus Though considered two different ethnic groups, the Tutsis and Hutus speak the same language, inhabit the same regions, have the same customs and traditions, and have intermarried for generations. In fact, there are very little physical differences between the two groups at all. In 1916 when Belgian colonists arrived in Rwanda, they distinguished between the two groups and consequently began to treat them differently. They believed that the minority Tutsis were superior and offered them better jobs and education, leading to ethnic tension. It is believed by some historians that the two were never defined by ethnicity, but by class or caste. Traditionally, the Hutu herded cattle and grew crops, whereas the Tutsi herdsmen became the landowners, a leading position that may have led to the belief held by the Belgians. Ethnic tension grew, culminating with the loss of over 100,000 Tutsis during a Hutu rebellion from 1956 to 1959. During the early sixties, after independence was achieved in 1962, hundreds of thousands of Tutsis fled to neighbouring countries and were refused return by the Hutu governments. The desire to return to their homeland led to the formation of the Rwandan Patriotic Front (RPF) by Tutsi exiles in Uganda. Build Up to Genocide In 1973, Major General Juvenal Habyarimana, a northern Hutu, seized power in Rwanda. He attempted to overcome ethnic divisions, but failed due to the introduction of several anti-Tutsi measures such as their exclusion from secondary schools and universities. Discontent increased among the Rwandan people as many became impatient with the governments corrupt favouritism to northern Hutus. The post-1987 collapse of international coffee prices led to a severe economic decline in Rwanda, as coffee was their main exporter. These factors led to the 1990 Civil War, when the RPF invaded and fought against Habyarimana’s regime. In March 1992, a Transitional Coalition Government was formed, a cease-fire declared, a peace accord signed by Habyarimana and the RPF invasion halted with the assistance of the French military. Rwanda’s problems were not over however, and on April 6th 1994 a plane flying over Kigali (the nation’s capital), carrying Habyarimana and the president of Burundi, Cyprien Ntaryamira (also a Hutu), was shot down. Both men were killed. The Genocide Almost immediately political opponents of Habyarimana were murdered and the Akuza (Presidential Guard) launched a campaign of mass slaughter. Military officials, businessmen and politicians began organizing massacres. The Radio Television Libre des Mille Collines (a private radio station) called publicly for Tutsis to be killed wherever possible. Most killings were carried out by two unofficial all-Hutu militia groups – the Interahamwe (National Revolutionary Movement for Development) and the Impuzamugambi (Coalition for the Defense of Freedom). At its peak, the Interahamwe had 30,000 members united by a commitment to wiping out the Tutsis. As well as Tutsis of all ages and backgrounds, Hutus who supported ethnic reconciliation were also targeted. Public massacres (in churches, for example) were common and carried out almost entirely by hand, using clubs, machetes, sticks, axes and spears. Ordinary Hutu citizens were forced to kill their Tutsi neighbours – often people whom they had lived beside for many years and befriended. In the country, Hutu chiefs prepared â€Å"death lists† of local Tutsis, rounded up victims and made suitable sites available for massacres. Reaction: The Rwandan Patriotic Front In defense to this ruthless killing, the 14,000-man Tutsi-dominated RPF launched an offensive against the killers. Finally, in mid-July, they defeated the 35,000-man army and the militias, drove the remnants of the army and government into Zaire (now the Democratic Republic of Congo), and took control of the capital Kigali, declaring a ceasefire. United Nations aid workers and troops arrived to maintain order and bring back basic services. A multi-ethnic government took power, led by Hutu President Pasteur Bizimunga, Hutu Prime Minister Faustin Twagiramunga, and Tutsi Vice President/Minister of Defense Major General Paul Kagame, commander of the RPF. Most other cabinet posts were given to members of the RPF. After the Genocide: Refugees and International Support Following the end of the genocide in July and August 1994, two million Hutu civilians fled, joining one million already in exile. In Zaire, the destination of most refugees, sick and starving Hutu exiles were dying at an appalling rate of 2000 per day. The government encouraged them to return to the food, water and relative safety waiting for them in Rwanda, but fears spread by former government troops that Hutus would be prosecuted on return prevent many from going home. Genocide Trials did not start until the end of 1996 when many had eventually returned, but are still expected to take years to complete. In 1999, more than 120,000 citizen accused of involvement in the genocide were packed into overcrowded jails. Rwanda is still suffering because of the genocide fourteen years ago. Genocide trials are still under way and the government is gradually trying to improve living standards in their country. Families are still struggling with the loss of so many friends and relatives; one tenth of Rwanda’s population (800. 000 out of 8,000,000) was killed in just those one hundred days. One of the main issues still in debate today is the lack of action of the international community. Over 2500 UNAMIR (United Nations Assistance Mission to Rwanda) agents had been stationed in the country since 1993, but all but 270 were withdrawn shortly after the start of the genocide. The UN refused to call the events â€Å"genocide†, as that would have obliged the UN and USA to send officials to stop the massacres. French, Belgian and Americans citizens were speedily removed from Rwanda, but claims that they were forbidden to intervene caused no assistance to be given to locals. In 1998, US president Bill Clinton issued an apology on behalf of the international community that not enough was done, and not quickly enough, to help the Rwandan people and to stop the genocide, which was what it should have been called from the start. Timeline: Important Events in the Genocide 6 April 1994: President Habyarimana and Burundian President Cyprien Ntaryamira are killed the plane they are in is shot down above Kigali. Hutu extremists opposed to their President signing the Arusha Peace Accords are believed to be behind the attack. April: The Rwandan armed forces and Interahamwe militia begin the systematic killing of Tutsis and moderate Hutus. UN forces stationed in Rwanda find themselves unable to intervene due to a â€Å"monitoring† mandate. 8 April: The Rwandan Patriotic Front (RPF) launches a major offensive to end the killings. 9-10 April: French, Belgian and American civilians are rescued by their governments, but no help is given to native Rwandans. 11 Apr il: The International Red Cross (IRC) estimate: tens of thousands dead. UN soldiers protecting 2,000 Tutsis at a school are ordered to withdraw to Kigali airport. Most Tutsis are killed after their departure. 14 April: Belgium withdraws its troops from the UN peacekeeping force in Rwanda due to the death of 10 troops in the previous week. 15 April: Slaughter of thousands of Tutsis gathered at Nyarubuye Church seeking protection. 21 April: The UN cuts the level of its forces in Rwanda from 2500 to just 270 troops. IRC estimate: over 100,000 dead. 30 April: The UN condemns the killing but omits the word genocide so that emergency genocide assistance doesn’t need to be given. Tens of thousands of refugees flee into neighbouring Burundi, Tanzania and Zaire. Mid-May: IRC estimate: 500,000 dead. 17 May: The UN Security Council says that acts of genocide may have been committed. It agrees to send 5,500 troops with to defend civilians, however deployment is delayed by disagreements between the US and UN over the financing of the operation. Trivial arguments include what colour to paint vehicles. 22 June: With arguments over the deployment still continuing, the UN authorises an emergency force of 2,500 French troops under Operation Turquoise to create a safe area in the government-controlled south-west part of Rwanda. The killing of Tutsis continues in the safe area despite the presence of the French. 4 July: The RPF takes control of Kigali and the southern town of Butare. 13-14 July: Refugees fleeing the RPF flood into Zaire. Approximately 10,000-12,000 refugees per hour cross the border into the town of Goma. There is a severe lack of food, water and shelter in refugee camps. 18 July: The RPF announces that the war is over, declares a cease-fire and names Pastor Bizimungu as president with Faustin Twagiramungu as prime minister and Paul Kagame (commander of the RPF) as Vice President/Minister of Defence. August: It is reported that approximately 2000 Hutu refugees in Zaire are dying every day due to inadequate living conditions. The newly instated Rwandan government is pleading for their return to food, water and relative safety in Rwanda. However, former government troops involved in genocide organisation convince innocent Hutu refugees that the Tutsis will arrest them on return to Rwanda. November: International Criminal Tribunal for Rwanda is established by the UN Security Council to try those convicted of genocide involvement. Timeline adapted from: BBC6/04/04, â€Å"Timeline: 100 days of genocide† , 29/08/08, http://news. bc. co. uk/1/hi/world/africa/3580247. stm BIBLIOGRAPHY BBC, 1/04/04, â€Å"Rwanda: How the genocide happened†, 16/08/08, http://news. bbc. co. uk/2/hi/africa/1288230. stm BBC, 30/03/04, â€Å"When good men do nothing†, 16/08/08, http://news. bbc. co. uk/2/hi/programmes/panorama/3577575. stm WGBH Educational Foundation, 2008, â€Å"100 Days of Slaughter – A Chronology of U. S. /U. N. Actions†, 16/08/08, pbs. org/wgbh/pages/frontline/shows/evil/etc/slaughter. html Ramsey, J. , â€Å"Global Studies: Africa†, Dushkin/McGraw Hill, Connecticut Peace Pledge Union, N/D, â€Å"Rwanda 1994†, 20/08/08, ppu. org. k/genocide/g_rwanda. html Cable News Network, Inc. , 1998, â€Å"Rwanda plumbs unanswered questions of 1994 genocide†, 25/08/08, http://edition. cnn. com/WORLD/africa/9804/07/rwanda/index. html Nouvel Observateur, 2006, â€Å"BBCs Stephen Sackur talks to Rwandas president, Paul Kagame on 7 December 2006†, 25/08/08, olny. nl/RWANDA/Lu_Pour_Vous/Dossier_Special_Habyarimana/Interview_Kagame_BBC_Hard_Talk_07_12_2006_FR. html Covert Action, N/D, â€Å"Genocide in Rwanda†, 25/08/08, http://mediafilter. org/caq/caq52rwanda. html Stanton, G. , 1998, â€Å"The 8 Stages of Genocide†, 27/08/08, genocidewatch. rg/8stages. htm United Human Rights Council, N/D, â€Å"Genocid e in Rwanda†, 28/08/08, unitedhumanrights. org/Genocide/genocide_in_rwanda. htm Gendercide Watch, 2002, â€Å"Case Study: Genocide in Rwanda, 1994†, 28/08/08, gendercide. org/favicon. ico CATO Institute, 27/03/07, â€Å"REAL ID, the race card†, 31/08/08, cato-at-liberty. org/2007/03/27/real-id-the-race-card/ Johnson, J. , 30/04/07, â€Å"Politics, Theory and Photography†, 31/08/08, http://politicstheoryphotography. blogspot. com/2007_04_01_archive. html BBC, 4/04/04, Massacre at Nyarubuye Church†, 31/08/08, http://news. bc. co. uk/2/hi/programmes/panorama/rwanda/default. stm Rotburg, I. , 2005, â€Å"Rwanda†, Mason Crest Publishers, Jordan Keane, F. , 1996, â€Å"Season of Blood†, Penguin Books, England Melvern, L. , 2004, â€Å"Conspiracy to Murder†, Verso, London Washington College of Law, N/D, â€Å"Group One: The Hutus and Tutsis†, 1/09/08, wcl. american. edu/humright/center/rwanda/jigsaw1. pdf? rd=1 Dallaire, R. , 2004, â€Å"Shake Hands With the Devil†, Arrow Books, London Allen, T. , Winter 2002, â€Å"General Romeo Dallaire – United Nations/Canada†, 4/09/08, thirdworldtraveler. com/Heroes/Gen_Romeo_Dallaire. html

Kano Model Assignment Example | Topics and Well Written Essays - 1000 words

Kano Model - Assignment Example According to the article, the main purpose of the Kano Model is increasing the customer’s happiness by improving the quality of the product or service provided. Every business organization has to out into consideration the features of any product before releasing it to the market. For successful implementation of the Kano model, a number of steps have to be completed. Fitting in all the features and attributes of a product is the first step. Then the organization should classify the features as either threshold, performance and excitement attributes. The article argues that all the attributes of the product must be fully satisfied to ensure employee satisfaction. Further, the article argues that for successful implementation of the model, the organization has to desist from focusing on the performance of the organization to major on the product attributes. The Kano model is very significant as it helps an organization in identifying customer needs, defining purposes that have necessities as well as carrying out an analysis of the competitive products in the market. Essential tools for the success of the Kano of the technique include customer involvement, value analysis, prioritizing matrices and ensuring the quality of the products. IV. KEY LEARNING POINTS Definition of Kano model- it is a model designed to improve the happiness of an organization’s customers through decisions aimed at improving the quality of products and services. Importance of the Kano model- its main importance is providing high-quality products to the customers, which lead to high customer satisfaction. The Kano model also helps in identifying factors that lead to customer dissatisfaction. Categories of the Kano technique include threshold attributes, considered as the most important attributes, Excitement Attributes that necessarily catapults the customers’ level of satisfaction and Performance Attributes that aims at improving customer satisfaction. V. RELEVANT STATE MENTS TO THE SESSION The main advantage of the Kano model is that it opens and widens the reasoning of business organizations, putting more emphasis on the features of the product which improves customer satisfaction. Kano model stresses on customer judgment of a product or service in the market. The original developer of the model was Dr. Noriaki Kano in 1980s, where he raised claims that for a product to capture the customers it must have three attributes include threshold, performance and excitement attributes. Steps involved in successful implementation of the Kano technique include settling on the most important and essential features of a product or service that customers deem as important and crucial in satisfying their needs. The next step involves classifying the identified features as either threshold, performance and excitement attributes respectively. Other performances and non-relevant attributes require trimming in order to develop fully the threshold attributes. VI. C RITICAL ANALYSIS According to the article, the Kano theory aims at improving the customer’s level of satisfaction. As such, all business organizations aims at providing the best quality product or services to the people geared to winning their loyalty.  

Unemployment and Inflation Essay Example | Topics and Well Written Essays - 750 words

Unemployment and Inflation - Essay Example Other countries experience a large number of immigrants that other countries are hence causing this difference. Some countries have rigid protective labor legislation. This has made the employment rate to grow slowly in other industrial countries than other countries. Other countries have small or lack the land to do farming while other states do this business hence increasing the employment rate. The presence of different rules and regulation and different resource in this industrial countries contributes to the difference in the employment rates. 3.Inflation and interest rate Inflation causes the increase in the price of buying goods. Inflation is good for investment since it increases the price of the current investment hence making profits from it. Inflation is good for one who has invested and is selling it, but it is expensive for the buyer. The possibility of inflation rate typically increases the interest rate for borrowers the loans. The creditors are the ones who will get t he benefits of it since they will increase the interest rate hence getting more money that they can invest in the future. On the other hand, the borrowers will accept to take the loan with the high-interest rate simply because of the future inflation. The borrowers will be willing to pay a higher interest for them to invest and gain more when the inflation comes. At the end of it, the creditors will gain, the increased interest at that time will the borrowers will get more money in the future since the value of the investment will be higher.

A Fruit Smoothie Is A Drink Biology Essay

A Fruit Smoothie Is A Drink Biology Essay Fruit and vegetables are not consumed in the required quantities, throughout the world due to a variety of reasons e.g. availability, cost and/or convenience. Even though there importance is clearly defined by the World Health Organisation guidelines (Keenan et al. 2011a), in the developed world convenience is perceived as being the predominant cause for the demise of fruit and vegetable consumption. This has directly led to the development of a new product set that enables the consumer to achieve the recommended 5 portions a day, whilst maintaining their busy life styles. Smoothies have now entered into popular culture; the (Oxford English Dictionary, 2013) defines it as Noun a thick, smooth drink of fresh fruit purà ©ed with milk, yogurt, or ice cream A fruit Smoothie is a drink that blends fruit and fruit juice together to create a healthy snack. The Smoothie market to have reached $9.0 billion by 2015 (Global Industry Analysts, 2010) and that UK sales reached 34 million in 2006, which is 6.3 million up on 2001 according to Mintel who also expect Smoothie sales to treble by 2011 (BBC News, 2007). In the USA the sales reached $2 billion in 2012, which has grown 80% over the past 5 years (Smoothie Statistics, 2012). In the UK, the sales of smoothie increase to 80 million in 2007, but showed a reduction in sales gradually falling by 2009, however sales have increased again by 2011 to 55 million (British soft drinks, 2011). Mintel are a company that provide food and drink research to the UK. They have reported that many fruit Smoothies have been found to have a hidden sugar content to sweeten the Smoothie up; many of the fruit Smoothies were found to have hidden sugars comprising of fruit juice concentrates and high fructose syrup (Courier mail, 2013). Most Smoothies have apple and banana as core ingredients. Apples have a natural sweetness; this means not as much, if any additional sugar needs to be added to the drink, to sweeten the taste, banana is also added as it adds a natural thickness to the Smoothie, nothing artificial needs to be added to the Smoothie (Innocent drinks, 2013). One problem that is faced is the texture of the drink, it can be quite bitty or grainy, this is derived from tiny particles that some fruits contain, for example strawberries have small pips on the outside of the fruit, so blending the fruit alone will not get the particles to break up. However a way to change this has been found that passing ultrasound waves into the fruit during its preparation makes the particles smaller. Ultrasound wave technology has been available for many years, but in the last 10 years the food industry has developed a methodology to use the ultrasonic waves in food processing (Ultrasonic innovations, 2008). This paper presents an example of using ultrasound waves in the Fruit Smoothie product to reduce the particle size problem outlined earlier. There are a number of advantages for using ultrasonic waves, they have a more effective mixing and micro-mixing, faster energy and mass transfer, reduction in temperature the mixture can remain at the same temperatu re throughout the process. Ultrasound wave technology also increases the production volumes of the Smoothies (Chemat et al., 2011). 1.1 Aims To investigate and reduce the particle size within the Fruit Smoothie mixture using ultrasound waves. To test the treated Smoothie for its- viscosity, colour and centrifuge for the acceptability of the particle size. Testing the treated Smoothie on samplers for the acceptability of the particle size, the colour and the taste in the mouth. 1.2 Objectives Employ ultrasound waves at different power levels for the reduction of particle size and for two different lengths of time. To use the Brookfield viscosity to test the flow rate of the different samples. To use the Hunter LAB to analyse the intensity of the colour change and the centrifuge machine to test the separation for the different samples. Test the finalised product on random, untrained samplers to identify their thoughts about the product and compare the product to an untreated sample product. 1.3 Hypothesis This paper will be an experimental hypothesis. Using ultrasound waves will reduce the particle size in the Smoothie product and create a smoother taste. 2. Literature Review The literature review consists of what a Smoothie is, the types of products available, the role of ingredients, the manufacturing process and sensory attributes. 2.1 Smoothie Definition The word Smoothie comes from the English word smooth meaning tender and creamy. Smoothies are defined as a creamy cold drink which is made of blended fruit or berries together with some fruit juice, only natural ingredients are added to the product. The texture of a Smoothie is of a thick consistency unlike the slush drink and has a consistency more like a milkshake (Smith et al., 2013). 2.2 Types of Smoothies Available The main Smoothie manufacture that is available in the UK, is Innocent Smoothies, they have a wide range of Smoothies already available on the market, from Strawberry and Banana to Kiwis, Apples and Limes to Pomegranates, to Blueberries and Acai (Innocent Drinks, 2013). These Smoothies are available in four different sized bottles, they vary from handy grab and go bottles, to bottles that can be stored in the fridge and used many times over. Innocent dominate with 80% of the market in 2010 (Mintel, 2010). Figure 1: Innocent Smoothie Drinks (Innocent drinks, 2013) Innocent Smoothie also offers other products in this range, five kids Smoothies are available in handy lunch box sized cartons, useful for lunches. Figure 2: Kids smoothies (Innocent drinks, 2013) 2013) Happy monkey are another brand of Smoothie that are mainly branded for kids and their lunch boxes (Happy Monkey Smoothies, 2013). They come in two varieties orange mango and strawberry banana, and can be purchased in a variety of shops. Happy Monkey Smoothies offer less variety than Innocent Smoothie however they have similar products available. One close to the orange and mango is available in Innocents childrens range and the strawberry and banana is found in the main Smoothie range. Figure 3: Happy Monkey smoothie products (Happy Monkey Smoothies, 2013) Another place that Smoothies can be found is from Ellas kitchen, these again are more aimed at children to take to school and have as a healthy snack. They are comprised of five different flavours available in small handy sizes. Like Innocent and Happy Monkey, they have similar flavours with the same ingredients as the back bone to the Smoothie products. Figure 4: Ellas kitchen Fruit Smoothie products (Ellas Kitchen, 2012) The Naked Smoothie Company are aimed at producing Smoothies for adults on the go, that do not have time to eat fruit with their everyday life commitments. Naked advertise that they are a healthy alternative and contain antioxidants in them (Naked Juice, 2013). These advertisements are aimed at those wanting to try and stay healthier for longer by adding antioxidants into their bodies, to help fight free radicals. Naked have launched additional products that claim to increase energy levels throughout the day Figure 5: Naked Juice Smoothies (Naked Juice, 2013) These are the main Smoothie brands on the market in the UK today. Many companies target their brands towards childrens health, helping them get their 5 a day, thus making it easier for their parents by allowing them to have one of their products, the parent does not have to try and persuade the child to eat a piece of fruit. However some companies do promote their products to the older generation advertising that their Smoothie can help them to stay fit and healthy as well as their children. All these Companies claim that their products are 100% pure fruit without any added sweeteners or artificial flavourings. 2.3 Role of ingredients Fruit is the primary component in a Smoothie. Many producers of fruit Smoothies promote how they can help you achieve your five a day in a tasty quick convenient drink. Strawberry: Strawberries in this fruit Smoothie is one of the main ingredients and adds flavour to the drink. Strawberries have a natural sweetness that will sweeten up the product without the need to add any sweeteners to the mixture, thus making the smoothie healthier. Strawberries are a major contributor and they give the drink the pink colour. Strawberries have natural bits around them which give the texture in the smoothies the natural graininess; this is what the ultrasound waves will reduce in the smoothies. Banana: As well as bananas being one of the main ingredients in the smoothie, banana is also a natural thickener (Innocent Smoothie, 2013), this making the banana a vital ingredient in the fruit mixture, as without the banana the drink may become too runny. The banana also adds as a bulking ingredient as it increases the volume of the Smoothie. As banana is one of the main ingredients it adds to the flavour of the drink and produces the banana and strawberry flavoured Smoothie. Grape: Grape juice adds to the flavour, and helps break down the thickness of the banana and sweetens the banana taste. Grape is an acidity regulator and controls the acidity levels in the smoothie. Without the grape juice the acidity in the Smoothie may become too strong. Apple juice: Apple juice is used to add a natural sweetener to the Smoothie (Innocent Smoothie, 2013). By adding this it means no additional sugar is necessary resulting in a healthier drink. The apple juice as with grape helps to break down the banana thickness to create a smoother texture. Oats: Oats are added to the fruit Smoothie to add more fibre. They also change the thickness of the product. The oats added in to the mix changes the texture of the Smoothie. This again will be decreased by using ultrasound technology to reduce the particle size. 2.4 Manufacturing Process Ultrasound is a non-thermal technology utilising high power and high frequency that results in a longitude wave that creates a sudden implosion of bubbles. The implosion generates localised spots with a very high pressure that can disturb cellular structures; this means the particle size will reduce (Fellows, 2009). When ultrasonic waves hit the surface of a material they generate a force, this force is vertical to the surface and it results in a compression wave that moves through the food. If the force is parallel to the surface it produces a shearing wave. Both methods allow the food product to be sonicated (Fellows, 2009). In recent years using ultrasound waves in food processing has been investigated extensively (Rawson et al, 2011) concentrating on the effect that pulses have on the nutritional aspects of the food sample and the lengthening of the shelf life of products. Sonication has significantly improved the preservation role in foods (Rawson et al., 2010). The amount of bu bbles produced depends on the amount of frequency and amplitude of the ultrasound waves (Keenan et al., 2011b). This means the particles of the fruit Smoothie should be reduced when the ultrasound waves are at a higher frequency and higher amplitude. The longer the ultrasound waves are placed through the Smoothie the more this will have an affect the amount of particles broken up. 2.5 Quality attributes Fruit and vegetable beverages can have certain sensory barriers that can put off many people from drinking them. These barriers include a bitter taste and a grainy texture and in the most recent National Diet and Nutritional survey (NDNS) report, it highlights the difference in consumption of the 5 portions of fruit and vegetables per day between children and adults. It found that children are more prone to eating fruit and vegetables every day. Fruit juices continue to grow in popularity and are potentially driven by an increase public interest in preventative healthcare (Wootton-beard and Ryan, 2011). 2.6 Nutrition Due to marketing and advertisement of Smoothies there is a misconception that the drinks are as healthy for you as eating fruit by themselves. Labels claim that they are packed with vitamins, low in fat and bursting with goodness and the UK has spent over  £100 million a year on Smoothies, however many of them contain sugar, calories and acids as extra ingredients that have been added to sweeten them up and make them taste better (BBC News, 2008). This means that Smoothies are not as healthy as the packaging is advocating. Juicing fruit and storing it can make it quite acidic, and one being consumed can damage the persons teeth. Juicing takes away the fibre and removes many nutrients that are found in the whole fruit (Independent, 2006). Juice and Smoothies count as one portion of your 5 a Day when drunk in a 227g portion. It was found that pure fruit and vegetables can offer similar health benefits to whole fruit and vegetables. This is due to the antioxidant and polyphenol content that is found in fruit and vegetables, however it still remains a concern regarding the impact juices have on sugar consumption, fibre intakes, dental health and appetite control. It has been found that fruit contains a naturally high carbohydrate, sugar, starch and fibre content. Smoothies are not that different to a consumer choosing fruit like a banana than it would be if they chose it in the Smoothie form (Ruxton, 2008). The advice expressed by health professionals is that consumption of Smoothies should be discouraged due to the high carbohydrate and sugar content, as this would prevent the rise in sugar consumption that has been on the increase in recent years. However this is a mistaken belief in regards to Smoothies, for in a 250m l portion, 30g of sugar can be found, similar to a piece of fruit. Research has been undertaken to show that Smoothies may have more associated dental health problems than eating two portions of whole fruit and vegetables; this has not been proven with reliable evidence. When Fruit Smoothies were first introduced onto the market, it was thought that it would encourage those in the population who did not consume the minimum daily dietary requirements regarding fruit and vegetables. It was a concern that they may stop people from consuming the actual fruit and vegetable however, it was found that those who consumed higher levels of fruit and vegetables were more likely to consume both the whole fruit/vegetable and Smoothies/fruit juices. Smoothies were found to be higher in fibre, vitamin C and antioxidants compared to fruit juices alone (Ruxton, 2008). 2.7 Consumer acceptability/ Sensory To the consumer, the most important quality attributes are the five sensory characteristics Texture, Flavour, aroma, shape and colour (Keenan et al., 2011b). These attributes determine the individuals preference for specific products. These attributes help to define differences between certain brands and their differing tastes. In the case of this study, these attributes will help the panellists to taste the size of the particle in the sonicated Smoothies (Povey and Mason, 1998). 2.8 Taste and Flavour Taste and flavour is a major factor in consumer choice. There is a difference between taste and flavour, taste is the sweetness, sourness, saltiness, bitterness and umami. The taste buds on the tongue affect what the taster can detect, and some attributes can be detected at very low thresholds in certain food groups. Taste occurs on the tongue were 10,000 taste buds are located on the front, back, sides and the tip of the tongue. Each taste bud has clusters of 50-100 taste receptor cells. Flavour is the result of the interaction between the sense of smell that the person can detect from the sample, and the taste that the taste buds have given off which determines the flavours they can taste in the sample, however 80% of the perception is from the smell of the sample, the food is inhaled through the nostrils and from the back of the mouth as the food is chewed and swallowed. The flavour of foods is influenced by the flavour compounds which are released when chewed (Povey and Mason, 1998). 2.9 Texture The texture of food has a major influence on consumers perception of quality. Information is passed to the brain, about the texture of the food from the sensors in the mouth and from recalling these senses from memory it can build up an image of the texture properties of the food. This can be seen in three stages: 1. Initially the first stage is to assess the hardness, the ability to break the food and the consistency of the food product in the first bite 2. The second stage is the chewiness, adhesiveness and the gumminess during the chewing of the product. During this phase the moistness and the greasiness of the food is also detected. 3. The third stage is the perception of the rate at which the food will be broken down whilst chewing. The type of the pieces formed, then the release of moisture and finally any coating on the mouth or tongue with food (Povey and Mason, 1998). 2.10 Colour The colour of a Smoothie or any other product is one of the main aspects that a consumer is going to take into consideration when choosing a product they wish to purchase. If the colour is unusual or not natural to the eye, consumers may find it off putting, particularly in this market segment, as the Smoothie purports to be a replacement for natural products. So the products colour is very important The colour of a Smoothie is affected when the sonic processing is undertaken. Typically the more ultrasound power put into the Smoothies, the more particles are broken up, resulting in the colour of the Smoothie being affected by the particle degradation (Keenan et al., 2012a). 3. Method The methodology section consists of the following: Sample Preparation, Ultrasound Processing, Physical analysis, Brookfield Viscosity, Colour, Analysis, Centrifuge Analysis, Sensory Analysis, Ethical Issues, and Statistic Analysis. As similar work has been undertaken on the topic of using ultrasound waves in Smoothies, several methods were incorporated to expand on the work already developed to test four different methods (Keenan et al., 2010), (Keenan et al., 2011a), (Keenan et al., 2012b), (Keenan et al., 2012c). As this paper is concentrating more on the mouth feel of the Smoothie, than for example the shelf life changing due to the sound waves being passed through the product, the sensory aspect was a higher priority, so only following limited methods helps to get the full purpose of the study across. In this study, a Smoothie is the product of choice to test and investigate with the ultrasound waves process, because of the varying particle size that can be found in Smoothies. Reducing the particle size should have effective results. According to recent sales, Smoothies have become very popular in the UK, however many consumers find the graininess of some fruit puts many consumers of drinking Smoothies off putting. This study, investigates a way to reduce this, using a novel technology that has not been used extensively in food products. 3.1 Sample preparation The Smoothies prepared were based on the commercially available Smoothie Strawberry and banana by innocent Smoothies. 1400ml of Smoothies was made using 288g of banana, 284g of grapes (mixed), 520g strawberries were chopped, 700ml of apple juice from concentrate then added to a homogeniser (Keenan et al., 2010), (Keenan et al., 2011a) and (Keenan et al., 2011c) along with 50g of oats, and all food products were sourced from a local supermarket. Once the fruit, juice and oats are homogenised the Smoothie is split into seven 250ml samples and refrigerated to between 2-4oC, so all Smoothies are at the same temperature before ultra sound processing can take place. Each time the particles are tested the same amount of each fruit is the same, to make sure texture and colour is the same each time. The Smoothie composition was derived from the commercially available; innocent Smoothie product banana and strawberry. Place into blender with oats and apple juice for 1 minute Split mixture into seven samples Chop strawberries and bananas. Peel grapes Place 2 into ultrasound machine for 5 and 10 mins. on power 60 Place 2 into ultrasound machine for 5 and 10 mins. on power 100 Place 2 into ultrasound machine for 5 and 10 mins. on power 20 Test sonicated samples for separation of particles Test sonicated samples for colour Test sonicated samples for viscosity Figure 6: Summary Flow Chart of Smoothie Method of Sonication and Testing. 3.2 Ultrasound machine Once the Smoothie is split into portions the ultra sound treatment can be done, the Smoothies were tested using (Keenan et al., 2011a) method on how to test ultrasonic waves through fruit samples. Three treatments were used in this practical; the Smoothies were treated with three different power levels (20%, 60%, 100% on the 0.5 cycle) for two different lengths of time. Six of the Smoothie samples were processed on and one was kept as a control to compare the results to the original Smoothie. Figure 7: Ultrasound Machine C:UsersFionaPicturesIMG_0486.JPG 3.3 Physical Analysis Once each of the Smoothies has been treated, tests were done on the different samples for viscosity, colour and centrifuge. 3.4 Process Parameters Due to the ultrasound machine being placed in to the smoothie, it can change the temperature of the smoothie mixture. (Keenan et al., 2012a) study shows that the smoothie mixture inside the pressure chamber increased from 20 to 37oC during the high pressure processing. Power Level Time (Minutes) 20% 5 20% 10 60% 5 60% 10 100% 5 100% 10 Table 1: Processing power level and time it was sonicated A way to stop the temperature of the Smoothie being increased when ultrasound waves are being passed through it, is to decant the mixture into a beaker (which allows water to flow through) syphon off the warmer water so as to keep the Smoothie from increasing in temperature. 3.5 Brookfield Viscosity Viscosity is a measurement of the internal friction of a fluid, for example liquids and semi solids and Brookfield is the measurement of these. The viscosity measurements are made to test the quality and the efficiency of a product. A main way that that researchers test their work, is using a viscometer. It is one of the quickest, most reliable and accurate ways of analysing some of the most important factors affecting the product. (Brookfield engineering, 2013) The accuracy of the viscometer was checked with a standard solution of water to calibrate the viscometer. The seven samples were then tested the same way this was done by using the number four spindle at speed ten and placing the spindle into the Smoothie sample to get readings. A reading was taken on twelve occasions at ten second intervals to get an average. This was repeated on all seven samples. Figure 8: Brookfield viscometer meter C:UsersFionaPicturesIMG_0488.JPG 3.6 Colour Analysis The hunter lab model UltraScan PRO was used to test the changes in colour of the fruit Smoothies once the initial processing had taken place. The colour test was useful to see if the Smoothie had become lighter or darker in visual terms after the processing. Hunter Lab system is a popular and trouble free technique used in both quality control and research; it is able to test a wide spectrum of product colours from transparent films to clear liquids and/or opaque solids (hunter, 2008). In this case study it was used to test the difference in colour of the six processed samples, comparing them with the control sample. The colour was then tested by placing some of the Smoothie into a glass square tube with black foam to form a blackout around the outside to avoid any other light affecting the result. This was then placed on to the machine and the machine produced an L* a* b* reading of the colour. Each time a new sample was tested it was calibrated back to the original Smoothie. Each of the seven samples was tested three times to obtain an average. The 250ml Smoothies are then spilt in to 125ml samples. One 125ml sample is placed into the refrigerator and left for twenty four hours; the other 125ml placed into a water bath at 4oC for the same twenty four hours. Figure 9: Hunter Lab ColourC:UsersFionaPicturesIMG_0487.JPG 3.7 Centrifuge Analysis Centrifuge is driven by a motor and forces a sample to evenly separate the substance of greater and lower densities apart. A sample is placed in the machine and the motor is switch to a certain speed, the sample is then spun around a fixed axis. After the twenty four hours, 10ml of each is poured into a numbered tube and then placed into a centrifuge machine and spun at 4600rpm for ten minutes, this causes substances to separate and the bigger particles at the bottom with the smaller particles on top. The results are entered and analysed using SPSS. Figure 10: Centrifuge machine C:UsersFionaPicturesIMG_0489.JPG 3.8 Sensory Analysis Four samples of 1000ml were poured into four jugs consisting of Strawberries, banana, grapes, apple juice and oats. Three of the samples were treated with ultrasound waves at three different power levels (20%, 60%, 100% on cycle 0.5) for 10 minutes and the fourth was kept as a fresh control sample. The samples that were being tested were treated at the three different power levels for 10 minutes and control sample that was left untreated. An untrained panel of 50 people with an age range of 19 to 57 were used. As the study was based on the overall mouth feel of the Smoothie no training was needed before the tasting took place. The sensory was carried out in individual sensory booths and had controlled lighting. The odour in the booths was controlled to avoid any misconception of the product and its taste. The panellists were presented with four samples of the different Smoothies and given a sample of 10ml in 25ml plastic cups. Each sample was given a randomised three digit code, this was to avoid the panellist from know which order they are sampling each (Keenan et al., 2011b). Each panellist received the samples in a different order. The untrained panellists were given a cup of water to cleanse the palate, so the mouth was free of flavour before the next sample is tasted. There were eight important attributes that were necessary to get a clear picture of whether the participants could tell the difference between the samples and if the particle size had been reduced. The sensory attributes being tested for were colour, smell, appearance, texture, mouth feel, viscosity, aftertaste, and over all acceptability. The rating scale used was a horizontal line scale. A vertical line is placed on the scale between 1 and 9 with the left to right on the intensity of liking the product, for example pale to dark. Appearance Like/ Dislike Texture Bits/ No Bits Colour Pale/ Dark Smell Like/ Dislike After taste Strong/ weak Viscosity Too thin/ Too thick Mouth Feel Creamy/ Watery Overall Acceptability Like/ Dislike Table 2: Sensory Attributes of Smoothies 3.9 Ethical Issues The only ethical part to this study that needs to be addressed is the sensory analysis. On taking part in the sensory analysis, the participants signed an agreement, that they understood the agreement, they understood the ingredients in the samples and made it known if any allergies or intolerances they had that would stop them from taking part in the study. All participants knew that they were free to stop taking part in the study at any point if they wished to so. 3.10 Data analysis All values were repeated twice to get an average number to compare. The comparison was tested using SPSS (ANOVA, TTest) and Microsoft Excel Software. The difference was considered significantly different with a p value of 4. Results The smoothies that had been processed with ultrasound waves were analysed and the results were measured and statistically analysed by using Microsoft Excel, and SPSS. 4.1 Hunter Colour LAB Analysis The colour of the six samples of smoothies that were processed at different power levels and the control sample were analysed to see the colour change. The average readings of the colour parameters (L, a, b, TCD and Chroma) of each of the samples was calculated and can be seen in table below. The analysis was repeated three times to get an average, and all the tests were completed twice to check the acceptability of the results.   Sample L A B TCD Chroma Control 27.46 8.16 7.09 3.23 9.56 5 minutes 20% Amplitude 11.59 6.14 6.43 2.14 7.08 10 minutes 20% Amplitude 11.85 6.14 6.58 2.09 7.13 5 minutes 60% Amplitude 10.91 5.80 6.34 1.68 7.02 10 minutes 60% Amplitude 54.47 10.85 8.31 1.63 13.69 5 minutes 100% Amplitude 55.93 11.33 9.13 0.13 14.57 10 minutes 100% Amplitude 55.64 11.63 9.09 0.04 14.78 Table 3: The average on Lab at the different power levels Figure 11: L values (a), a values (b), b values (c), TCD values, (d), and Chroma Values (e) of smoothie samples colour at the different level of processing. See figure 11a, b, c, d, and e sample key in appendix 1. Figure 11a, 11b, and 11c, has revealed that the more ultrasound waves that are placed through the smoothies, the more the colour of the smoothie changes. Figure 11d shows the total colour difference (TCD) in the Smoothie samples at different power levels.   L Values 1 2 3 4 5 6 7 1 -15.86* -15.61* -16.54* 27.01* 28.46* 28.17* 2 15.86* 0.25 -0.68 42.87* 44.33* 44.04* 3 15.61* -0.25 -0.93 42.62* 44.08* 43.79* 4 16.54* 0.68 0.93 43.55* 45.01* 44.72* 5 -27.00* -42.87* -42.62* -43.55* 1.45 1.16 6 -28.46* -44.33* -44.08* -45.01* -1.45 -0.29 7 -28.17* -44.04

Theft has Learned the Internet Essay -- Technology, Identity Theft

Identity theft is a major problem in the United States and is growing ever year. In 2003, identity theft cost business and consumers close to $53 billion and identities stolen from around 10 million Americans (Dinev 77). Identity theft is where someone can pretend to be someone else, and to make financial charges under the victim’s name, leaving all the troubles of fixing the victim’s financial troubles to the victim while the theft continues to steal until they either are caught or move on to another victim (Vacca 4). In 1998, identity theft became illegal even though this issue has been around for ages (Hoffman and McGinley 1). The traditional way of identity theft is â€Å"pinched wallet or pilfered mail† also is known as â€Å"dumpster diving† (Yount 71).Also, the Internet plays a big role in identity theft. In the Internet, a thief can hide from detection while stealing peoples’ identities from their homes, being able to steal peoples’ i nformation one by one â€Å"then disappearing into another identity,† (Vacca 60). Internet users must know about the risk of online identity theft, so that they can protect themselves from this threat. Most criminals are smart and clever; they are finding new ways to steal peoples’ personal information every day. For example, phishing is when someone receives an email saying that there is a problem that needs to be fix immediately; included was a hyperlink to the site, but the site the person is direct to is a brilliantly created fake that looks just like the original but instead steals the information that person provided (Sheetz 93). People blame themselves all the time if their identities are stolen because they think they were too careless with their information. However, phishing is hard not to fall... ...by itself, and online identity theft is like a very think branch off of identity theft. Since online identity theft has different ways of becoming a victim and protecting from being a victim. Criminals are constantly using the Internet to their advantage, so that they can make their lives better at the cost of others. There are many people who are hurt by identity theft who are not able to turn their lives around. Even though the Internet is growing every day, so do the different ways people can lose their identities. Ergo, the task of protecting people from online identity theft is also changing. This issue seems like one that will never go away, so people must fight back in order to protect themselves from this criminal act. The question remains: have you done any of these tasks to protect yourself and if not then how do you know if you still have your identity?

Request for Proposal (Rfp) Essay

Executive Summary The purpose of this report was to find information about RFP in order to successfully implement Supply Chain Management software. The main source for all this information was the internet. Each of the RFP sources have an assortment of advantages and disadvantages. However, after analyzing each of them carefully, I came to the conclusion that the first and second option together would be the best choice to use since we are doing this for the first time. This decision would initially be costly but would reduce the expenses in the future. It would also be efficient because it would allow us to eliminate inferior vendors, which in turn would facilitate us in implementing the appropriate SCM software. Additionally, it would reduce project costs and formalize our problems and opportunities. All in all, after extensive research and analysis, I would say that this is the best decision for us to undertake. Table of Contents 1.Executive Summary 2.Summary of Research 3.Review of the source 4.Recommendation 5.References Summary of Research Outline 1.Internet searching †¢Websites that provided information about Supply Chain Management (SCM) and Request For Proposal (RFP) 2.Analyzed and evaluated the information and source 3.Selected a few reliable sources 4.Read selected information 5.Chose three sources 6.Analyzed the sources 7.Summarized each of them Resources used The main resource used was the internet. The following resources were utilized: Priority Integrated Marketing, Technology Evaluation Centers website. Finding as much information about the subject as possible in order to read and compare was important. Comparison of the information allowed me to determine the description of RFP and decide which information could be useful. In order to confirm the resources were reliable, a criterion of whether the website belonged to a professional company had to be met. Additionally, most of the resources gave general descriptions, but only those that could be useful were selected. A thorough read of all the information provided in order to isolate the most important aspects had to be undertaken. Review of the source RFP # 1 Source: Priority Integrated Marketing Title: â€Å"How to Write a Request for Proposal (RFP)† ProsCons †¢Explained the purpose of RFP †¢Listed the common elements of RFP †¢Described type of writing (language) that should be used †¢Emphasized the most important element of RFP †¢Provided RFP template †¢Described RFP process steps †¢Elements description is too vague †¢Template is general †¢RFP real example not included RFP # 2 Source: Technology Evaluation Centers Title: â€Å"Supply Chain Management (SCM) RFP Template† ProsCons †¢RFP Template for concrete purpose such as SCM †¢Listed SCM functions †¢A free sample in Excel included †¢Possibility to order appropriate template †¢Ordered template developed by the professionals †¢Template delivered as Excel spreadsheet †¢Purpose of RFP is not explained †¢Described RFP generally †¢Free sample is for transportation service †¢Ordered template is not free RFP # 3 Source: Internet Title: â€Å"ABC of RFP: how to develop an effective request for hazardous waste management services† ProsCons †¢Describes the importance and purpose of RFP †¢Process divided in stages †¢Explanation of every stage †¢Summary of key consideration at the end of stage A and B †¢RFP for the waste service †¢Some points not relevant †¢RFP for longer term cooperation †¢Template is not included Recommendation As was mentioned in one of the sources, RFP is time consuming. However, a good RFP could be beneficial for the company especially if the correct SCM software had to be chosen. Since this is the first time we are using RFP, we should use a combination of both option 1 and option 2. The first option explained the purpose and intention of RFP. It explains all the elements that need to be included in RFP, with brief descriptions accompanying each of them, and emphasizes the most important element. Also, it describes all the steps that should be taken into consideration. In addition, the first one included a request for proposal template which would give us an idea of how it is supposed to look like. The second option is a typical Supply Chain Management (SCM) RFP template which could be useful in our current situation. It lists the features and functions, and serves as a knowledge foundation reference throughout the entire time of our SCM software project utilization. Furthermore, the se cond option provides a free sample in Excel that we can use in order to prepare our RFP. Moreover, it also gives the option for ordering the appropriate RFP for our current situation which we can take into consideration because it is our first time using RFP. Although, it could be costly, a good RFP would eliminate inferior vendors and help use implement correct SCM software, which would be beneficial towards, and reduce future expenses. References †¢ How to Write a Request for Proposal (RFP). (n.d.). Minneapolis Web Design. Retrieved September 20, 2012, from http://www.netdynasty.com/articles/how-to-write-a-request-for-proposal.asp †¢ Supply Chain Management (SCM) RFP Template. (n.d.). Free RFP Template Samples. Retrieved September 20, 2012, from http://rfp.technologyevaluation.com/store.asp?catid=5&productid=879

Mandatory Attendance at the University of West Georgia Essay

The issue at hand, at The University of West Georgia (UWG), is the government putting an attendance policy in place. Many people believe that if people do not show up to class, they will most likely fail the class anyway. With this theory, it would not matter if they came or did not come, they would not do good in the class unless they were extremely gifted. The other side of this debate is that there should be a policy set in place that enforces the attendance and fails the student after missing a set number of days for a semester. I believe that people in college are old enough to choose for themselves whether they want to go to class or choose to do otherwise. They have paid the money to attend, they have put themselves in the position†¦show more content†¦Either way, the school gets their money and eventually Financial Aid will get their money back. The student who does not go to class is only hurting themselves. In the long run if the student continues to skip class, th ey will fail and flunk out of the college. If they flunk out of college, the chances of them going back are slim. With no college degree, it is hard to get a decent job, in the economy we are in today. They will have to work twice as hard for less pay, and will regret not applying themselves in college. My mother dropped out of college after her first semester and has made it a point to tell me how hard it is to get a job that pays the bills and gives you money to play with. My brother recently graduated college, and is now making six figures yearly salary. He studied and applied himself to graduate which has helped him. He went to class and studied outside of class. He has no regrets of college. The person who does not do these things will regret everything without the governments help. There are two sides to all debates, and if you truly want to do well, you will attend class and better yourself for the future. 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