American Dream by Definintion an American Social Ideal Essay

American dream, by definintion an American social ideal that stresses egalitarianism and especialty material prosperity. Back when this country was first founded, the American dream was all about a better opportunity with chances to move up in life and live better. Back then they also stressed family values and having a close family. Now a days the American dream has changed to more materialistic stuff and bigger houses and faster cars. Does many bring happiness or does it bring destruction? When this county was founded, it was founded for opportunities to better hardworkers. It also allowed some people of different backgrounds to unite and become one country. However their was a civil war and people didnt always believe on the†¦show more content†¦It seems peopel will do whatever it take to get a head and make a few extra bucks. Some people wouldnt think twice for taking a penny from the take a penny, leave a penny. Money seems to mean everything now a days, more mo ney means more opportunities but at the same time values get tossed out the window. It isnt this way with everybody but it sure seems like a lot of people in the U.S. feel this way. What does the American dream mean? Over the past hundred years the American dream has transformed gradually from working as a team trying to better yourself and your family, to only working for yourself and stomping on people to get what you want, not need. It seems that it has completely changed since we first founded this country. Which brings me back to does money bring happiness or does it bring destruction? I believe both, you can be happy with a little bit of money but once you start living large their isnt an option to go back to being broke. The American dream has seemed to go to the wasteside, family values have been lost throughout the years and the more money means more cool things. If people would just step back and look at what their doing, maybe things would go back to how it use to be, with the knowledge we have now. More family values, people working together, no one trying to get that extra edge. Maybe, all for one,one for

Prevention And Treatment Of Injuries - 1228 Words

Prevention and Treatment of Injuries in Basketball Brian Burnett Jacksonville University Kinesiology 257 Abstract This paper focuses on the prevention and treatment of injuries in basketball. This paper explores the basic concepts of preventing injuries and the different methods to treat injuries that occur as a result of playing basketball. There are a variety of preventive measures to limit injuries at recreational, collegiate and professional levels of playing basketball. This paper will elaborate on specific approaches to injury prevention for each circumstance. Depending on the duration and intensity of play many contributing factors play a role in the prescribed treatment of basketball injuries. This paper will examine the different types of treatment available and the major factors that are considered based on case by case basis. Basketball is an enjoyable sport with the risk of minor and major injury. This paper will give insight into those injuries and remedies to treat and prevent them. Prevention and Treatment of Injuries in Basketball There are various categories of injuries associated with sports. Participating in basketball involves the use of various muscles, joints, ligaments and bones. Injuries to these areas can be mild, moderate, serious, severe and sometimes debilitating. They can also be generally defined as acute, traumatic or overused. There are some injuries commonly associated with basketball.Show MoreRelatedPrevention And Treatment Of Athletic Injuries1825 Words   |  8 PagesPrevention and Treatment of Athletic Injuries Participation in sports can be beneficial for people, they build self-esteem and peer relationships. When students get involved in sports their grades and attitudes improve for the better, but sports also have one very negative effect, injuries (TrueSport). 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I really enjoy playing ball and want to be more educated about the facts about injuries in baseballRead MoreThe Condition Of Sp orts Related Concussion871 Words   |  4 Pagescondition of sports related concussion, also known as a mild traumatic brain injury (mTBI), and the prevalence of sports related concussions in Australia as well as the United States of America. Finally, this paper will look at preventative strategies and treatment/management methods for concussions. 2.0 Health Condition Health professionals will often interchange between the two terms, concussion and mild traumatic brain injury (mTBI), when discussing this health condition (Halstead, Walter, Council

A Impact of Delivery Service on Restaurant - MyAssignmenthelp.com

Question: Discuss about the A Impact of Delivery Service on Restaurant. Answer: Introduction It is universally acknowledged that in the present market, it is really difficult to start a business with the high level of competition present. In such scenario, the companies try to develop their competitive advantage and always try to be ahead in the competition. As discussed by Chien Lin (2015), restaurant is a highly competitive business and it is important to deliver high quality services to retain the customers. In the present, the technology has intervened the operations of the restaurant and they are using it for multiple purposes ranging for marketing, sales and other operational areas. In the restaurant business, online ordering systems are becoming quite popular. In the present times, every person is squeezed in for time and most of the people are finicky while placing an online order. According to Oliveira, Schneider, de Souza Rodrigues, (2015), the customers of the present are attracted towards online ordering system as it has high visibility of the items offered, pr ice, and simplified navigation for the orders. The online ordering system can be used to create an interactive and up-to-date menu with all the available options which can be used for different purposes. However, the expansion in business with the online food ordering system can increase the wait in time and delay in food to the restaurant. In this regard, the present literature review will present the current knowledge about the impact of technology in increasing the wait-in time for the restaurants. It will also evaluate the impact of wait-in time in the customer satisfaction of the people. Online Ordering Services It is discussed by Kim, Miao, Magnini (2016) that the restaurants can offer online ordering services through variety of channels such as website, mobile application, through multi-restaurant app or through Facebook. The restaurants proactively registers on the online ordering applications as it is associated with increased revenue, enhancement in capacity management, improved productivity, transactional marketing and customer relationship management. It is an established fact that the restaurant experience an increased sales as a result of taking online orders. The customers are also attracted towards online ordering system as it gives them more control and convenience. The major hurdles in the acceptance of online order is that the desire for interaction through online mediums and technology anxiety. The users of online ordering system were generally younger in age, and patronized the restaurant due to several reasons. Another advantage of online ordering system is the accuracy in order taking and receiving. Other than that, convenience and ease of ordering is another feature of the online ordering system which makes it highly convenient for use. However, in the perception of Chou, Wu Huang (2014), the operators structure their online ordering system so that it aligns with the revenue, capacity management, productivity and customer satisfaction. The online ordering system has become popular in the recent years. Most of the restaurant owners use external vendors to design the mobile application. Other than that, an outside vendor is also used for the management of website. The online ordering system can be used by using cash and additional transaction fees or delivery charges. Most of the orders are managed through point-of-sale system, faxes, IP printer and emails. There are also different factors which impact the efficiency of the online ordering system. While developing an online ordering system, the organization must make efforts to reduce the number of employees required for online order taking. The restaurant owners are concerned about the potential impact of the staffing on other parts of the restaurants. The online or dering has a potential impact on the staffing requirements of the organization. The online order taking has little impact on staffing in the front or back of the house; however, it results in decrease in the staff who wait or the customers. It can be critiqued that online order taking result in decrease in the staff for order taking and an increase in the staff for delivery. According to Axelsson, Malmberg Zhang (2015), one of the major challenge in the online ordering is that it can overload the kitchen and increase the burden on the cooks. The online ordering overload the kitchen; however, a few restaurants state that they have a separate production line for the online orders. Another approach to manage the capacity of the kitchen is to use a metering system to manage the number of orders at a single time. The metering system can be used to notify the customers when their orders will be ready. In terms of revenue, it can be stated that online ordering can increase the revenue by increasing the frequency in the orders, and increasing the order volume for the organization. As discussed by Axelsson, Malmberg, Zhang (2015), increase in the online ordering not only increases the number of order, but also, the volume of orders. The restaurants which are using online ordering have identified that there is an increase in bulk orders due to the ease in placing the orders. The group and catering orders increases through online ordering as a large number of people can easily access the restaurant through online orders. As per the discussion of Heo (2016), there are also certain advantages of online ordering as the restaurant can obtain key information and market insights through online ordering. The online ordering can be used to attain key information about the local customers it can be used to develop marketing strategies, promotional campaigns and target promotions. It can be used to develop off-peak demands, identify customer segments and designing loyalty bonus and coupon strategies. Most of the restaurant owners develop online promotional campaigns. It is important to understand that the online promotions work better than traditional promotional campaigns. However, as discussed by Kim, Li Brymer, (2016) there is challenge that online ordering system can reduce the customer satisfaction with service. Online ordering is impersonal and it can overwhelm the employees of the kitchen. However, there are several benefits of online marketing which can increase the satisfaction of the customers with the services. The restaurant can obtain the orders accurately and can deliver it at the homes of customers. However, it is important to restaurants notify the time to the customers beforehand, so that there is no decline of the customer satisfaction through online services. The online ordering services is also important for the restaurants owners as the initial investment in the online services is low; however, the return on investment is comparatively higher. In the views of Chavan, Jadhav, Korade Teli (2015), there are also several other benefits of the online ordering system for the restaurant owners. In the absence of online platforms, the restaurant owners used the telephone for attaining online orders. It made it mandatory for the restaurant owners to tie a person with the online services. Therefore, the most important benefit of the online services is the labor saving as the restaurant owner does not have to keep a labor tied up on the phone. According to Namin (2017), he staff time is not being used to attend the customers, attending phone or maintaining the accounts at the cash register. As a result, the overall impact of the online ordering system is that it reduces the labor requirements in the organization. In addition to the labor saving, the restaurant owners can increase the efficiency of the online orders. It can increase the convenience of the guests, nurture the marketing efforts, eases the order processing of the organi zation and increases the average check-ins at the restaurant. However, there are also significant impacts of online ordering which can reduce the customer satisfaction with the services. The foremost issue are least guest interaction, technical issues and guest errors. Consumer Perception of Online Ordering Services In the views of Kim, Miao Magnini (2016) the consumer perception of online ordering system also impacts the efficiency and the acceptance of online ordering system. A well-designed computer ordering system can provide the customers substantial control over the type and pace of transaction. They can also control the extent of the personal interaction with the restaurant personnel. In most of the cases, an increased level of control can result in high customer satisfaction. It will increase the intent of the customers in using and recommending the services. However, it is important to understand that increase in control is not important for all the customers, especially for those customers who hope for personal contact through the ordering system. Therefore, while designing the application for the online orders, the designer must focus on the extent of control to the customers. Moreover, the customers will be using the application in the absence of an operator; therefore, it must be e asy to use and accessible. It can be discussed that Ramanathan, Di, Ramanathan (2016) another important factor which influence the consumer perception in the online ordering system is the perceived convenience of the consumers. The convenience of the system increases the adaptation rate as well as increase the satisfaction of the customers with the services. The online ordering system can be used to increase the convenience of the employees. Another challenge for the online ordering system is that it increases the technology anxiety and the human interaction of the people. However, Dharmawirya, Oktadiana, Adi (2012) have discussed that the most critical issue in the fast food and restaurant online food service is the problem of consumer waiting time. It is a significant issue and most of the restaurant owners consider the design and satisfaction of the customers. In the present fast lifestyle of the consumers, time has become more and more significant for the consumers. With the diversification of the service quality and consumers have started paying attention to the waiting time in each order. The long waiting time in the fulfillment of the orders can increase the dissatisfaction and complaining of the consumers. Therefore, it is important to minimize the waiting time in the restaurants in the present environment of intense competition. In the perception of Mittal (2016) with the advent of multi-restaurant app, the manner in which the companies communicate with the customers has changed. Different strategies are used to reduce the waiting time with the arrival of these apps. The companies can use app to understand the demand of the customers and the same apps are used to buy the products through online platforms. The mobile applications should be designed in such a manner that they demonstrates the accurate waiting time while receiving orders. The restaurants should manage its order in an efficient manner without the costly method of capacity expansion. In the traditional approach, the restaurant owner tries to reduce the waiting time with table management. It is the approach through which the host assign different tables to the restaurant visitors. It is apparent that the restaurant owner can increase the revenue and the financial outcome by determining the seats of the customers. Efficient table management can increase the revenue by increasing the overall turnover of the organization. Previously, the restaurant owners used to combine tables to increase the flexibility to match the party size and achieve high seating capacity. Efficiency in the table management can reduce the waiting time for the customers (Hwang, 2008). The present conceptual map discusses various factors which impacts the customer satisfaction in restaurants. There are several factors such as food quality, behavior of waiters, food taste and waiting time which impacts the customer satisfaction. The satisfaction of the customers depends on the overall waiting time for which the customers have to wait. With the advent of online order technology, the average waiting time of the customers has increased which has reduced the satisfaction of the customers. Independent variable: Waiting time: The waiting time of the customers have a severe impact on the satisfaction of the customers in a business organization. Dependent variable: Registration on Different websites: The registration on different online websites can increase the traffic on the consumer website. Online Orders: The inflow of online orders can increase the workload on the kitchen of the organization. High table strength: If there is high flow of customers, then the restaurant kitchen will be overloaded. Summary In the present times, the online mediums are commonly used by restaurants to increase their efficiency in different operations. It is commonly used in marketing efforts, service delivery and daily operations of the organization. With the advent of technology, several restaurants develop their own website, mobile application and register on multi-restaurant websites to drive their sales. However, with the increase in the customer demand, the overload on the kitchen also increase. Traditionally, the restaurants used different techniques such as table management to reduce the overhead of the restaurant. It is the best manner to control the overhead on the organization. In the present, the companies can use metering technique to reduce the customer satisfaction with the organization. References Axelsson, L., Malmberg, B., Zhang, Q. (2015). On waiting, work-time and imagined futures: Theorising temporal precariousness among Chinese chefs in Swedens restaurant industry.Geoforum. Axelsson, L., Malmberg, B., Zhang, Q. (2015). On waiting, work-time and imagined futures: Theorising temporal precariousness among Chinese chefs in Swedens restaurant industry.Geoforum. Chavan, V., Jadhav, P., Korade, S., Teli, P. (2015). Implementing Customizable Online Food Ordering System Using Web Based Application.International Journal of Innovative Science, Engineering Technology,2(4). Chien, S. Y., Lin, Y. T. (2015). The effects of the service environment on perceived waiting time and emotions.Human Factors and Ergonomics in Manufacturing Service Industries,25(3), 319-328. Chou, C. K., Wu, P. H., Huang, C. Y. (2014). Service climate, service convenience, service quality and behavioral intentions in chain store restaurants.International Journal of Organizational Innovation (Online),7(1), 161. Dharmawirya, M., Oktadiana, H., Adi, E. (2012). Analysis of expected and actual waiting time in fast food restaurants. Heo, C. Y. (2016). Exploring group-buying platforms for restaurant revenue management.International Journal of Hospitality Management,52, 154-159. Hwang, J (2008). Restaurant Table Management to Reduce Customer Waiting Times. Journal of Foodservice Business Research, 11(4). Kim, S., Miao, L., Magnini, V. P. (2016). Consumers emotional responses and emotion regulation strategies during multistage waiting in restaurants.Journal of Hospitality Tourism Research,40(3), 291-318. Kim, S., Miao, L., Magnini, V. P. (2016). Consumers emotional responses and emotion regulation strategies during multistage waiting in restaurants.Journal of Hospitality Tourism Research,40(3), 291-318. Kim, W. G., Li, J. J., Brymer, R. A. (2016). The impact of social media reviews on restaurant performance: The moderating role of excellence certificate.International Journal of Hospitality Management,55, 41-51. Lee, T. R., Hsu, Y. H., Chain-Yao, C., Hilletofth, P. (2014). Managing the customer waiting problem in fast food restaurants in Taiwan through reengineering of the app ordering process. InTechnology Innovation and Industrial Management (TIIM)(pp. 40-48). Mittal, A. (2016). The Influence Of Waiting Time Satisfaction On Customer Loyalty Towards Multi-Stage Services: Evidence From India.STRATEGII MANAGERIALE, 14. Namin, A. (2017). Revisiting customers' perception of service quality in fast food restaurants.Journal of Retailing and Consumer Services,34, 70-81. Namin, A. (2017). Revisiting customers' perception of service quality in fast food restaurants.Journal of Retailing and Consumer Services,34, 70-81. Oliveira, L. F., Schneider, D., de Souza, J. M., Rodrigues, S. A. (2015, May). Leveraging the crowd collaboration to monitor the waiting time of day-to-day services. InComputer Supported Cooperative Work in Design (CSCWD), 2015 IEEE 19th International Conference on(pp. 109-114). IEEE. Ramanathan, R., Di, Y., Ramanathan, U. (2016). Moderating roles of customer characteristics on the link between service factors and satisfaction in a buffet restaurant.Benchmarking: An International Journal,23(2), 469-486.

Sympathy For Gulliver Essay Research Paper In free essay sample

Sympathy For Gulliver Essay, Research Paper In the novel, Gulliver # 8217 ; s Travels by Jonathan Swift, the chief character, Gulliver, is in fact sympathetic. Gulliver is a really typical European adult male. He is middle-aged, good educated, and reasonable. He takes four separate ocean trips to four fantastical societies. He can sort of be seen as a Goldilocks figure. He tries out a scope of utmost societies. One excessively little, one excessively big, one excessively theoretical, and one excessively simple. He is attracted to the simpleness of the last society but is non allowed to remain. Of all the characters in the book, Gulliver is portrayed as the sympathetic character. His first escapade, in a state called Lilliput, the reader begins to sympathise with Gulliver. Everyone is no larger than six inches tall in this state. When he foremost arrives at that place, he is tied down but is subsequently treated slightly kindly. He admires the Lilliputians courage, since they climb onto his organic structure despite his great size. He finally learns the linguistic communication of the people and is allowed his freedom. Gulliver is seen as an tremendously powerful force in Lilliput, and yet he is besides viewed as simply another topic of the Emperor. Gulliver allows this intervention, even though it is obvious that he could kill the Lilliputians easy. His desire to be accepted into Lilliputian society is likely a transfer from his wonts in Europe ; he is used to being the topic of a sovereign and to obeying orders, even when the individual giving them is little plenty to suit onto his thenar. He is subsequently supposed to be blinded by the Lilliputians, but escapes to Blefescu, who are the Lilliputians enemies. He has an easy clip converting both sides to allow him go forth to travel back to his civilisation. This is merely the first clip that Gulliver has such sick fortune. Gulliver shortly finds himself in a new escapade where fortune is non on his side. He becomes restless once more when he gets back to England so he sets sail to Madagascar, but neer makes it. He ends up in Brobdingnag. After sing his ain illustriousness in size during his visit to Lilliput, he is now subjected to the Lilliputians # 8217 ; state of affairs. The people of Brobdingnag are all giants and he is the undistinguished being. A husbandman, who finds Gulliver in a field, takes him in. He shortly finds that he is powerless against many things and has problem supporting himself from onslaughts by little animals such as rats. The husbandman finally puts Gulliver on show ten times a twenty-four hours as a wonder in the largest metropoliss of Brobdingnag. The lone individual at this point who shows Gulliver kindness is the husbandman # 8217 ; s girl whom he calls Glumdalclitch. She treats him like a toy and dresses him up in dolls # 8217 ; apparels. The Queen, holding heard of Gu lliver, shortly orders him to be brought to the palace. She is so delighted with him that she pays the husbandman a thousand gold pieces to have him. He has much misfortune while in the ownership of the Queen. He demonstrates his inability to protect himself and still relies on the Glumdalclitch, who is populating in the dramatis personae lupus erythematosus. He is injured by monkeys, midgets, hail, and by the court’s general mistreatment of him. His long treatment with the King about Europe and his civilization left him experiencing humiliated and undistinguished. The King told him that â€Å"the baulk of your indigens are the most baneful race of small abominable varmint that nature of all time suffered to creep upon the surface of the earth.† The King besides wants Gulliver to propagate so his progeny can be given as pets but he is afraid of reprobating his ain species to a life of bondage and insignificance. Everything Gulliver does in Brobdingnag is reduced to a degree of pettiness. He is nil more than a illumination plaything to the giants. Gulliver returns to his universe when an bird of Jove picks up a box he is in and drops it into the ocean where he is rescued. He is treated the worse in, by far, in Brobdingnag due to his undistinguished size and inability to protect himself. Once once more Gulliver sets out, is thrown away class, and ends up in Laputa, which is much more complex than Lilliput or Brobdingnag but where he is the same size as the indigens are. The authorities floats over the remainder of the state and their aristocracy and scientific minds are merely interested in their ain theories and reveries. He can non transport a normal conversation because all they think about is mathematics and music. He readily yearns for a ship so he can return to England and is eventually allowed to go forth because he refused employment. Gulliver ends up a few months subsequently on a new island that is inhabited by superior Equus caballuss, called Houyhnhnms, and their inferior human-like retainers, called Yokel. He is shortly is disgusted with his ain race because he realizes that they are really much similar to the Yahoos. He admires the Equus caballus # 8217 ; s simple ways and is drawn into their society and believes that his is deeply flawed. Gulliver fin ds himself desiring to remain with the Equus caballuss but is unluckily non allowed to. The Equus caballuss do non like the thought of a Yahoo remaining with a Houyhnhnms so he is asked to go forth. When he returns to Europe he ends up passing more clip with Equus caballuss than he does with his ain household. He can non stand the thought of populating with these crude, ugly, beast-like animals even though he is one of them. In the terminal, the reader can non assist but sympathise with Gulliver over all the convulsion he has been through. Gulliver is portrayed as the sympathetic character in the novel Gulliver # 8217 ; s Travels. Swift uses each society to knock the European ways of life and do the reader experience even more regretful for Gulliver. By the terminal of his last escapade the reader understands and sympathizes with Gulliver # 8217 ; s actions. The reader should besides understand why he wants to remain with the Equus caballuss and non desire to return to his place in England. He went through so much in all of his journeys. In the first three societies he is non accepted but when he eventually finds one where he is happy in, he is non allowed to remain. All Gulliver wants is to be happy where he lives and because of his experiences he will neer be.

Investigate the Energy Change during Neutralisation Reactions Essay Example

Investigate the Energy Change during Neutralisation Reactions Essay * Calorimeter This polystyrene device will hold the acids in the neutralisation reaction. This has been used, as it is a very good insulator of heat so as little as possible will be lost.* Burette This glass device can hold 50 cm3 of liquid and will be used to pour the acid in 1cm3 amounts into the alkali. This device has been used, as it is very accurate and easy to use.* Thermometer This will be used to measure the temperature of the reaction after each 1cm3 of acid has been added.* Clamp Stand and Burette Holder These will be used to keep the burette in place so it does not fall over and break or spill acid.* Strong and Weak Acid Hydrochloric acid or sulphuric acid will be used for the strong acid and ethanoic acid will be used for the weak acid. 40 cm3 will be used to neutralise the alkali.* Strong and Weak Alkali: Sodium hydroxide will be used for the strong alkali and ammonia will be used for the weak. We will use 15cm3 of alkali at 1 mole per decimetre cube concentration. Preliminary WorkPreviously I performed a thermotitration with a strong acid and a strong alkali and I found that the following quantities would be suitable for my experiment: 15cm3 of alkali would neutralise well within 15% accuracy compared to the theoretical energy output. We also decided to use a 1-mole/dm3 concentration as we found 0.5 mole/dm3 was too little for a good result, and 2 moles/dm3 was too violent. The preliminary work also showed that it was necessary to use a good insulating material to house the reaction in and we also needed to use very accurate equipment.SafetyAs with any experiment there are safety issues that need to be followed. Many of the acids or alkalis used in this experiment are corrosives or irritants therefore safety goggles must be worn at all times. Also any spilt acids or alkalis need to be cleaned up immediately and any got onto skin or clothing needs to be washed up immediately. All equipment must be out of the way of walkways to avoid spillage a nd accidents. Smashed glass must be swept up immediately.Fair TestTo ensure this experiment is a fair test it is imperative that all tests are done in the same way. Any equipment to be used again after a test has been completed must be cleaned thoroughly to prevent any contamination in the next experiment that could affect the accuracy of the results.PlanWe will set up the equipment as shown below:As shown in the preliminary write up above I will be using 15cm3 of 1 mole/dm3 alkali and 40cm3 of acid at 1 mole/dm3. I will then use the burette to add 1cm3 at a time of acid to neutralise the strong alkali. After adding the strong acid I will then stir the solutions together to let them react and quickly take the temperature. I will then repeat this 40 times until all the acid has gone. I will then repeat this experiment for a strong acid against a strong alkali; a strong acid against a weak alkali; a weak acid against a weak alkali. Therefore I will be doing four experiments. To analys e the results I will be using the equation (mass x heat capacity of water (4.2) x change in temperature). This will give me the answer for the energy change in joules for however many moles there were in the concentration on acid. I will then need to find out the energy change for 1 mole so I will then work out the number of moles of acid there was using:Number of moles = volume (cm3) x concentration (mol/dm3)1000I will then divide the answer I got from the energy equation and divide this by the result of the above equation. Thus giving me the energy change for 1 mole of acid neutralising the alkali.PredictionFrom preliminary work and acid theory I can determine that in this experiment the reaction with the greatest energy change will be the strong acid reacting with the strong alkali. When an acid reacts with a base it dissociates to form ions. In the case of hydrochloric acid it will form H+ ions and Cl- ions. For this example almost all of the HCl will dissociate into ions howev er with a weak acid such as ethanoic acid only about 0.3% of the acid is dissociated into ions. The action of acids disassociating creates energy and therefore the stronger the acid the more energy. This rule also applies for the alkali bases. After doing some further preliminary work I found the theoretical values for energy produced in a neutralisation reaction. These values were as follows:Strength of acid/alkali (respectively)Energy (Joules per mole)Strong and StrongWeak and StrongStrong and WeakWeak and Weak-57,900-56,100-53,400-50,400As you can see this table proves my prediction to be right. I can use this table in my evaluation to see how accurate my experiment has been by working out the percentage error of my results.Prediction GraphsResultsSodium Hydroxide and Hydrochloric Acid (Strong and Strong) Start Temperature 19à ¯Ã‚ ¿Ã‚ ½CVolume of Acid (cm3)Temperature (à ¯Ã‚ ¿Ã‚ ½C)Cumulative Temperature Change (à ¯Ã‚ ¿Ã‚ ½C)1.020.01.00.920.51.51.221.52.51.222.03.01.022.53.51. 123.04.01.023.54.51.024.05.01.124.55.50.925.06.01.025.06.01.025.56.51.126.07.00.826.07.01.025.56.51.025.56.51.025.06.01.025.06.01.025.06.01.024.55.51.024.55.51.024.55.51.124.05.01.124.05.00.924.05.00.924.05.01.024.05.01.024.05.01.023.54.51.023.54.51.123.54.51.023.54.50.923.54.51.023.04.01.023.04.0Ammonia and Ethanoic Acid (weak and weak) Start Temperature 19.5à ¯Ã‚ ¿Ã‚ ½CVolume of Acid (cm3)Temperature (à ¯Ã‚ ¿Ã‚ ½C)Cumulative Temperature Change (à ¯Ã‚ ¿Ã‚ ½C)1.020.51.01.121.01.50.921.52.01.022.02.51.022.53.01.023.03.51.023.03.51.023.54.01.224.04.51.024.04.51.024.55.01.024.55.01.025.05.51.025.05.51.025.56.01.125.56.00.925.56.01.025.56.01.025.05.51.025.05.51.225.05.51.025.05.51.025.05.51.024.55.01.024.55.01.024.55.01.024.55.01.024.55.01.024.55.00.924.55.01.124.04.51.024.04.51.124.04.51.024.04.51.024.04.51.024.04.51.024.04.51.024.04.51.023.54.0Ethanoic Acid and Sodium Hydroxide (weak and strong) Start temperature 19.5à ¯Ã‚ ¿Ã‚ ½CVolume of Acid (cm3)Temperature (à ¯Ã‚ ¿Ã‚ ½C)Cumul ative Temperature Change (à ¯Ã‚ ¿Ã‚ ½C)1.019.50.01.019.50.00.919.50.01.020.00.50.920.00.51.220.51.01.020.51.00.921.01.50.921.52.01.022.02.51.222.02.50.822.53.01.023.03.51.023.54.01.124.04.51.224.04.50.724.55.01.025.05.51.025.05.51.025.05.51.025.05.50.925.56.01.125.56.01.025.56.01.026.06.51.126.06.50.926.06.51.026.06.51.325.56.00.625.56.00.825.56.01.025.56.01.425.05.51.025.05.51.025.05.51.025.05.51.125.05.50.925.05.51.025.05.51.025.05.5Hydrochloric Acid and Sodium Hydroxide (strong and strong) Start Temperature 19.5à ¯Ã‚ ¿Ã‚ ½CVolume of Acid (cm3)Temperature (à ¯Ã‚ ¿Ã‚ ½C)Cumulative Temperature Change (à ¯Ã‚ ¿Ã‚ ½C)1.020.00.50.922.02.51.224.04.51.225.56.01.026.06.51.127.07.51.028.08.51.029.09.51.128.59.00.928.59.01.028.08.51.028.08.51.127.58.00.827.07.51.027.07.51.026.57.01.026.57.01.026.06.51.026.06.51.026.06.51.025.56.01.025.56.01.125.56.01.125.56.00.925.56.00.925.06.01.025.06.01.025.06.01.025.06.01.025.06.01.125.06.01.024.55.50.924.55.51.024.55.51.024.55.50.924.55.51.224.55.51 .024.55.51.024.05.0AnalysisFor the first test (sodium hydroxide and hydrochloric acid) I will analyse the results using the equation:- (mass x heat capacity of water (4.2) x change in temperature)Therefore the amount of energy produced is:- (15 + 11.2) x 4.2 x 6.7 = -737.3 joulesHowever the number of moles of alkali was only 0.015 moles worked out by the equation: Number of moles = volume (cm3) x concentration (mol/dm3)1000So the amount of energy produced for 1 mole is -737.30.015This equals -49153.3 joules of energy.For the second test (ammonia and ethanoic acid) the results are as follows:Mass (from graph) = 15.8Change in temperature = 5.9- (15 + 15.8) x 4.2 x 5.9 = -763.2 joulesThis answer, then divided by 0.015 to give the answer for 1 mole of alkali gives an answer of -50,880.0 joules of energyFor the Third test (ethanoic acid and sodium hydroxide) the results are as follows:Mass (from graph) = 22.8Change in temperature = 6.9- (15 + 22.8) x 4.2 x 6.9 = -1095.4 joulesThis answe r, then divided by 0.015 to give the answer for 1 mole of alkali gives an answer of -73,026.7 joules of energyThe fourth test is a repeat of the first test (hydrochloric acid and sodium hydroxide) the results are as follows:Mass (from graph) = 7.8Change in temperature = 9.2- (15 + 7.8) x 4.2 x 9.2 = -881.0 joulesThis answer, then divided by 0.015 to give the answer for 1 mole of alkali gives an answer of -58,733.0 joules of energyI would normally average the two results (for the first and last experiment) because they are repeats however the last result is very close to the theoretical value and if they were averaged this would not be the case so I will take the 1st result to be anomalous.For ease of reading and analysis I will put these results into a table and calculate the accuracy of my results from the theoretical results found in my preliminary workStrength of acid/alkali (respectively)Result from ExperimentTheoretical ResultPercentage Error:my answer true answertrue answerSt rong and StrongStrong and StrongWeak and StrongWeak and Weak-49153.3-58,733.0-73,026.7-50,880.0-57,900-57,900-56,100-50,40018%1%30%1%Average Error13%On the whole my results do support my prediction as for the reactions between both strong and both weak solutions the results only have a 1% error margin. Therefore my results show me that there is positive correlation between the strength of acid and the energy given off as heat in the neutralisation reaction.I believe this has happened because as stated in my prediction when an acid reacts with a base it dissociates to form ions. In the case of hydrochloric acid it will form H+ ions and Cl- ions. For this example almost all of the HCl will dissociate into ions however with a weak acid such as ethanoic acid only about 0.3% of the acid is dissociated into ions. The action of acids disassociating creates energy and therefore the stronger the acid the more energy.EvaluationIf it was possible for me to repeat this experiment again I would use a much more accurate measuring device. I would use a computer to measure the amount of acid added to the mixture so that the correct amount is used. I would also have the calorimeter on a machine that would constantly shake it so that when the acid is added it is thoroughly mixed with the alkali. For the temperature I would use a computer to continuously record the temperature so any change is noted and I would conduct the experiment in a temperature controlled environment so factors like wind or humidity could not affect the temperature. Because of the equipment available it was not possible to use a lid effectively so if the experiment was repeated I would also use one of these. To keep the insulation of the heat to a maximum I would use a more effective insulating material than the one the calorimeter was made of to make the results more accurate.The method I used did not include any repetition of experiments due to the time restrictions. To improve the accuracy I would do ea ch experiment 5 times then take an average leading to more accurate results.There were many problems encountered in this experiment and it is reflected in some of our results. One of our results had an error of 30%. This could be due to many reasons. On the graphs it shows the acid being added in 1cm3 amounts yet this was for ease of presentation. The amounts added were not always the specified amount and this resulted in the time for the acid to be added was increased or decreased. This could lead to the results being anomalous.Another reason for anomalous results occurring could be human error in the measurement of temperature or amounts of liquid. This could lead to the accuracy of results being affected. Due to the nature of the school laboratory it is possible for the solutions used to become contaminated and the pH to become changed. This could also have altered the results for my experiment. Apart from these possibilities I believe that the test I conducted was a fair one and complied with the statements I made in my plan.I believe that if I carried out the work stated above I would be more confidant of my conclusions. This is because the results ascertained from the above procedures would be a great deal more accurate than the method I used in my experiment.

Sample of Essay - How to Get One

Sample of Essay - How to Get OneThe samples of essays, which are available, vary greatly in style and content. You can get the best option by seeking the guidance of an expert. In some cases, writing samples can be a great help to the students as they use them to supplement their knowledge. However, some samples of essay may contain content that is not very helpful or challenging for the students.A good idea is to write the essay on a topic that you have not tackled before. For instance, in college, you may take classes in philosophy or history. This would make it easy for you to write about these subjects in your sample of the essay. This may also help you improve your skill in writing about these subjects.If you feel that you are stuck on a particular topic, practice writing about this topic in other contexts. A good strategy would be to write about the subject repeatedly. This will allow you to absorb the subject better. You can also get better by writing essays in common situatio ns.You can also learn to do research and study with the help of the sample of the essay. The students who can easily learn to do this can also get a better chance of getting the credit. You need to make the essay as interesting as possible. It is important that the writing is in a form of 'normal'.Read the articles that you have written in your sample of essay and revise them carefully. It is important that you try to make the essay as exciting as possible. If you are able to do this, you are bound to get better results.It is important that you make the essay as simple as possible so that it can be understood easily. You should avoid using long sentences. Be aware that there are many features of essays thata student cannot grasp unless he/she has practiced a lot.You can get a sample of essay by browsing on the internet. These sample can be a great help to the students in preparation for exams. There are many websites that offer you a sample of the essay. A good idea would be to go t hrough the sample carefully and then write your own essay.Try your hand at writing samples. You may be surprised at how easy it is.

Comment, Suggestion, and Feedback

Comment, Suggestion, and Feedback Comment, Suggestion, and Feedback Comment, Suggestion, and Feedback By Maeve Maddox A reader asks about these three words: I was wondering about the differences between comment, suggestion, and feedback. They often seem to be used interchangeably. I would like to know how to use each word appropriately in different contexts.    Here are the relevant definitions of these words in the context of social media: comment noun: a remark or criticism on or upon anything. suggestion noun: an idea or thought suggested, a proposal. feedback noun: information about the result of a process, experiment, etc. The word comment has the broadest application because a comment can contain a suggestion or provide feedback. The comments that follow the posts on this site provide examples of all three terms. Comment Carnival – The word derives from a phrase meaning â€Å"the putting away of flesh†Ã¢â‚¬ ¦ as in the fasting from meat as Christians [according to traditional dogma] are supposed to do during Lent. It became an event of feasting and revelry because it’s the last chance for the next 6 weeks to indulge in that delicious pot roast, steak dinner, or other self-gratifications. The reader has added information relating to a post about words derived from a Latin word meaning flesh. This kind of comment enriches the site by expanding the post in a relevant manner. Suggestion Could you also clarify and explain the origins of â€Å"chalk it up†. I’ve also seen â€Å"chock it up† which I assume is an error.   I’ve also heard â€Å"chop it up† in the same context. This reader, in commenting on the post about chock-full, has made a suggestion for a future post. Such suggestions keep me supplied with topics. Feedback I think your spelling of cockeyeed is incorrect.  I think it is spelled cockeyed. (minus one e) Feedback can be positive or negative. Comments that express agreement or appreciation let writers know they’re on the right track with their intended audience. Comments that point out errors or ambiguity enable the writer to improve a published post. NOTE: I like to receive feedback that points out typographical errors by way of email, rather than in the open comments section- and not just to minimize my embarrassment. When the error has been corrected in the post, the comment remains as a distraction to future readers. The figurative use of feedback derives from a technical term relating to electronics: feedback noun: The return of a fraction of the output signal from one stage of a circuit, amplifier, etc., to the input of the same or a preceding stage, â€Å"positive feedback† tending to increase the amplification; â€Å"negative feedback† tending to decrease the amplification. Also, a signal so returned. I’ll take this opportunity to thank my readers for all three- comments, suggestions, and feedback. They are and have been of tremendous benefit to me, as a blogger and as a student of English. Related post: Comment Etiquette Want to improve your English in five minutes a day? Get a subscription and start receiving our writing tips and exercises daily! Keep learning! Browse the Vocabulary category, check our popular posts, or choose a related post below:Comma After i.e. and e.g.20 Words Meaning "Being or Existing in the Past"The 7 Types of Possessive Case