Effective Teaching Essay -- Teaching Education Philosophy

Effective Teaching Many individuals believe that beingness a teacher is an easy task. Our society believes that any person can start out a teacher. But experience has shown that non everyone is capable of being a teacher. There are many personality traits that are required to be an in effect(p) teacher. The role that a teacher provides for the students is very important to the advancement of general knowledge and higher learning. An effective teacher has the power to shape and mold the lives of schoolgirlish children. They have knowledge of their subject are very organized and clear with their students and they show great warmth and enthusiasm. An effective teacher knows the subject and content they figure to teach. A teacher who knows more about their subject can make clearer presentations and recognize the students difficulty more readily. (Woolfolk, 2004) They are better vigilant to answer the students questions without having to be v ague with their answers. The less vague the teacher is the more the students learn. It is important for the teacher to know the students background as well. lettered the childs home life benefits the teacher by knowing how to punish or reward in order to keep the student from being punished even more at home. Effective teachers know how each student learns and what each student likes and dislikes. This enables the teacher to use the Premack principle. There are some(prenominal) strategies of teaching material to students, including cooperative learning, direct teaching, and mastery learning. The teacher determines which way the students learn best and applies the specific strategy. Knowing how to transform content knowledge into examples, explanations, illustrations... ...world. Without teachers individuals would not have the opportunity to get the required education they need for a career. I plan to be an effective teacher by being knowledgeable, organized, and enthusi astic.Sources CitedDodd, Anne Wescott and blue jean L. Konzal. (2002). How Communities Build Stronger Schools Stories, Strategies, and Promising Practices for Educating Every Child. (MN, RM 371.19 D661H 2002)Minor, Lynn C. et. al (2002). RELATIONSHIP BETWEEN TEACHER EFFICACY AND BELIEFS ABOUT EDUCATION AMONG PRESERVICE TEACHERS Valdosta State UniversityAvailable http//www.msstate.edu/org/msera/arc2002.htmWoolfolk, Anita. (2004). Educational psychology (9th ed.). Boston, MA Allyn & Bacon.Yost, D.S., & Mosca, F.J. (2002). Beyond behavior strategies Using reflection to successfully manage youth in crisis. The Clearing House, 75(5), 264-267.

Investigation of the Yom Kippur War 1973 Essay -- Papers History Yom K

Investigation of the Yom Kippur War 1973 In this investigation one will find the extensive term and short term causes of the Yom Kippur warfare. This was achieved by reading various sources about the war and the events that were prior to the war. Thus for this investigation the research question is c everyed what were the causes of the Yom Kippur war of 1973. By researching about the war one came across various sources some very true(p) and some not so dependable olibanum the evaluation of sources shows how reliable and valuable the investigations two main sources are. From severally source of the sources one took the liberty of extracting relevant information about the war thus all the events that were related to the war are shown in the summary of evidence section. Finally, the analysis and conclusion part of the investigation came about by taking all the evidence into account and analyzing each cause, and then making an everyplace all conclusion re lating to all the causes, analysis, and the whole investigation. SUMMARY OF EVIDENCE The causes of the Yom Kippur war one can date it back all the way to November 2 1917. This day was the day when the British assured the Jews that in Palestine they would gain a national home which they could call as their own. The British assured the Jews this by issuing the Balfour Declaration (www.mideastweb.org). However, the day Israel gained its own state on May 15 1948 the majority of the Arabs felt insecure and unjust. Thus, the Arabs on the aforementioned(prenominal) day declared war on the newly Jewish state of Israel, which in the end the Israelis managed to win one can say that this is another coherent term cause of the Yom Ki... ...e a state of their own which they could call home. This mainly due to prevent another holocaust from occurring again, thus the birth place of Judaism was minded(p) to the Jews as their own state, Israel was created. However, t he Palestinians and the Arab nations surrounding Israel obviously were not pleased with this, thus Nassers plans of putting aggression policies towards Israel were widely accepted in the region. Even though Nasser had failed over and over to achieve his aim of throwing out the Jewish state in an Arab ocean the Middle East. Thus after, Nasser had died his aggressive policies had given Israel a negative impression, thus when Sadat came to power his peaceful solutions were neglected, therefore Sadats impatience got the best of him and thus he declared war on Israel and started off the Yom Kippur war.

Write about the ways in which Charles Dickens presented the female :: Free Essay Writer

Write about the ways in which Charles Dickens presented the femalecharacters in Great ExpectationsCharles Dickens was born on the seventh February 1812. He is known as oneof the greatest writer of his time, creating classics that are stillappreciated to this day. Surprisingly he had very little education andtaught himself. At a young age Dickens was interested in becoming areporter and writing and as well as writing fiction, he edited aweekly journal for twenty years. Dickens died on 9th June 1870, at theage of 58.The sassy Great Expectations was first published in 1861. The novelwas first published in a weekly magazine in several different partsand when finally finished it was published as a book. As it wasserialised there were legion(predicate) cliff hangers leaving the reader wanting toread on. It is about Pip who is orphaned at birth, he lives with hisstrict child and her husband, a blacksmith. His fate takes a newcourse when he is summoned to meet Miss Havisham, a rich lady d rivento the edge of sanity later on being jilted at the altar. Pip slowlybecomes infatuated with Miss Havishams adopted daughter Estella andhis hopes of winning her are boosted when he learns that someone hasleft him a generous amount of money. The story takes some greattwists the three main female characters are Mrs Joe Gargery, MissHavisham, and Estella, all which are portrayed differently in thenovel. The Victorian period was extremely different the hierarchical systemwas much more important, and at the time the novel was written therewere many contentious political issues. At the time the novel waspublished rarely did women have an education or work. Charles Dickensdepicted men and women as existing deep down different social spaces.With the exception of Estella, who travels from Satis House to London,all of Dickenss female characters are contained within the home.Women were stereotyped as housewives, and did not have much controloer their own lives as women were seen to be o wned by their husbands.In Great Expectations we can see how the women who fit Dickens ideaswere rewarded with happy lives, usually in the form of marriage, homogeneousBiddy. On the other hand, the women who did not conform to these ideaswere punished in one way or another. Even though not all of Dickensattitudes reflected what was typical of the period, many did. GreatExpectations is a reflection of those attitudes that were most likelyencouraged by the women in his life.The female characters physical appearance plays a big part, as it

Electrolysis Investigation :: Papers

Electrolysis Investigation Aim To investigate how voltage affects the amount of a hair (Cu) deposited during electrolysis of copper color sulphate solution (CuSO4). Variables ========= TEMPERATURE - Approximately 20 centigrade.The higher the temperature, the faster the ions move through the solution. Thus, more copper is deposited in the disposed time period. ELECTROLYTE (CONCENTRATION) - 100g per litre. The denser the solution, the slower the reaction. The slower the reaction, the less copper is deposited in the given time period. VOLTAGE - (Input / Key Variable) 1-5 volts. The higher the voltage, the faster the ions move. The faster ions move, the more copper is deposited in the given time period. TIME - 1 minute. The longer the ions consent to move, the more copper is deposited. ELECTRODES (AREA) - 211.2cm. The larger the electrode, the more copper can be deposited on it and faster. ELECTRODES (DISTANCE APART) - 5cm. The further apart th e electrodes, the further the ions have to travel, and so it takes longer for the copper to be deposited and the less copper can be deposited in the given time period. Prediction I predict that the higher the voltage, the faster the ions in the copper sulphate solution leave behind move and so deposit more copper at the cathode in the given time period. If I decrease the voltage less copper will be deposited. Below is some scientific theory to back up my prediction. Scientific Theory Electrolysis is the process of decomposing compounds by galvanizing energy. An element is produced at each electrode. In my experiment the copper sulphate will start to decompose. At the cathode copper will be formed. Oxygen will be formed at the anode. This causes the anode to wear away while the cathode gains mass. According to Faradays second law of electrolysis, The quantity of a substance that is electrolysed is proportional to the quantity of the electricity used. It follows that the speed at which a substance is

John Steinbeck’s Of Mice and Men Essay -- Literary Criticism

Abstract When Of Mice and Men is read between the lines, it is easy to discover Steinbecks objective. Men are fate to be alone, disrespect their hardships, despite their connections. In order to establish these ideas Steinbeck develops his characters, the relationships they share, and their interactions. Of Mice and Men is considered a classic novel for a reason. Steinbeck does an excellent job of establishing powerful themes slice using unparalleled write techniques. Steinbeck was able to take his upbringing as the common man and turn it into inspiration for novels. At the mention of the name, John Steinbeck, many an(prenominal) associations can be made to the classic works produced by the man. However, he did not begin his life as a successful writer. Growing up in Salinas, California, Steinbeck lived the life of a common man, working to survive in the Land of Promise. He began to develop a taste for writing however, he analyse marine biology while he attended Stanford Univer sity. Without graduating with a degree, Steinbeck began working as a laborer and reporter for the American in New York City. subsequently realizing that he was not meeting his goals, or at least coming close to them, Steinbeck moved back to California where he continued to work in various odd jobs while he pursuing his career as a professional writer. In the early 1930s Steinbeck met Edwards Ricketts, a marine life scientist who later became a major influence on his works. Steinbeck enjoyed listening to Rickettss views on the interdependence of life. Steinbeck became intrigued by these concepts and began applying these themes to all of his developing works. His first two publications were unexploited and deemed failures, but with the production of Of Mice and Men, Steinbeck was introduced to the world of literary acceptance.Of Mice and Men is considered an American classic that is taught by al nigh every high school and featured on most must read booklists. The reason for such appr aise can be found in the themes lying within the book. Steinbeck establishes the concepts of mans destiny by developing his characters, the relationships they share, and their interactions and using them to reinforce underlying themes. The relationship between Lennie and George opens many types of interpretation for critics of the novel. Some wonder whether George cares for Lennie and a person, or maybe Geo... ...e alone, despite their hardships, despite their connections. In order to establish these ideas Steinbeck develops his characters, the relationships they share, and their interactions. Of Mice and Men is considered a classic novel for a reason. Steinbeck does an excellent job of establishing powerful themes while using unparalleled writing techniques. Steinbeck was able to take his upbringing as the common man and turn it into inspiration for novels.WORKS CITEDAttell, Kevin. Novels for Students Man and Animal. Stanford University Press Stanford California, 2004.Folsom, Jame s K.. Critical Survey of unretentive Fiction. Salem Press Englewood Cliffs, NJ, 1981.French, Warren. Reference Guide to American lit. Harmony Books New York, 1987Goldhurst, William. Of Mice and Men John Steinbecks Parable of the Curse of Cain. Western American Literature New York, 1971.Levant, Howard. The Novels of John Steinbeck A Critical Study. Columbia, Mo. University of Missouri Press, 1974.Lisca, Peter. John Steinbeck, Nature and Myth. New York Thomas Y. Crowell, 1978.Paul, Louis. Contemporary Literary Criticism. William Beneton Detroit, Michigan, 1982.

John Steinbeck’s Of Mice and Men Essay -- Literary Criticism

Abstract When Of Mice and Men is read between the lines, it is easy to soften Steinbecks objective. Men are destined to be alone, despite their hardships, despite their connections. In order to establish these ideas Steinbeck develops his characters, the relationships they share, and their interactions. Of Mice and Men is considered a classic novel for a reason. Steinbeck does an excellent job of establishing in good order themes while using unpar all(prenominal)eled writing techniques. Steinbeck was able to take his upbringing as the common man and turn it into consumption for novels. At the mention of the name, John Steinbeck, many associations can be made to the classic works produced by the man. However, he did not begin his life as a successful writer. Growing up in Salinas, calcium, Steinbeck lived the life of a common man, working to survive in the Land of Promise. He began to develop a taste for writing however, he studied marine biology while he attended Stanford Universi ty. Without graduating with a degree, Steinbeck began working as a laborer and newsman for the American in New York City. After realizing that he was not meeting his goals, or at least coming close to them, Steinbeck moved back to California where he continued to work in various odd jobs while he pursuing his career as a professional writer. In the primal 1930s Steinbeck met Edwards Ricketts, a marine biologist who later became a major influence on his works. Steinbeck enjoyed listening to Rickettss views on the interdependence of life. Steinbeck became intrigued by these concepts and began applying these themes to all of his developing works. His first two publications were undeveloped and deemed failures, but with the production of Of Mice and Men, Steinbeck was introduced to the world of literary acceptance.Of Mice and Men is considered an American classic that is taught by almost every gamy school and featured on most must read booklists. The reason for such appraise can be f ound in the themes lying at bottom the book. Steinbeck establishes the concepts of mans destiny by developing his characters, the relationships they share, and their interactions and using them to reinforce underlying themes. The relationship between Lennie and George opens many types of interpretation for critics of the novel. Some wonder whether George cares for Lennie and a person, or maybe Geo... ...e alone, despite their hardships, despite their connections. In order to establish these ideas Steinbeck develops his characters, the relationships they share, and their interactions. Of Mice and Men is considered a classic novel for a reason. Steinbeck does an excellent job of establishing powerful themes while using unparalleled writing techniques. Steinbeck was able to take his upbringing as the common man and turn it into inspiration for novels.WORKS CITEDAttell, Kevin. Novels for Students Man and Animal. Stanford University count Stanford California, 2004.Folsom, James K.. Cr itical Survey of Short Fiction. Salem Press Englewood Cliffs, NJ, 1981.French, Warren. Reference Guide to American Literature. Harmony Books New York, 1987Goldhurst, William. Of Mice and Men John Steinbecks fabrication of the Curse of Cain. Western American Literature New York, 1971.Levant, Howard. The Novels of John Steinbeck A Critical Study. Columbia, Mo. University of Missouri Press, 1974.Lisca, Peter. John Steinbeck, Nature and Myth. New York Thomas Y. Crowell, 1978.Paul, Louis. Contemporary literary Criticism. William Beneton Detroit, Michigan, 1982.

Freewill and Predestination Essay

For years Christians have argued about what role divinity has in domain attaining buyback. The most popular belief in American culture is the concept of free will. Free will is the belief that coming to Christ and being relieve is a freewill choice of the person. Most churches believe this concept to be true at least to some degree. The other belief is the concept of necessity. Predestination is the belief that graven image chooses who to save and who to damn. The biggest denomination in the United States that believes this is the Calvinists or more commonly known as the Reformed denomination.The debate will likely continue for many years to come. By rakeing Romans 91-29 we can tell clearly which concept capital of Minnesota believes to be true. While I read Romans 91-29 I kept clearly in my mind the two beliefs of freewill and necessity. After reading it was apparent to me that Paul believes strongly in predestination. This, in my opinion, goes against human nature. I, at l east, find it very hard to believe that if God chooses not to extend grace to a person that person cannot attain salvation no matter what they believe or what they do.Paul uses an causa about Jacob and Esau. In Romans 9 10-13 Paul uses Malachi 12-3 that says that I have loved Jacob, precisely I have loved Jacob Paul then says that God had decided that before they were plain born so as it says in verse 11-12 that Gods purpose of election might continue, not by works, but by his call. If Paul is right about this and you interpret the Bible literally than predestination has to be true. It is completely possible that Paul is biased though when writing about predestination. Paul believes strongly in salvation by assurance not works.In Romans 3 27- 28 Paul says Where, then, is boasting? It is excluded. Because of what law? The law that requires works? No, because of the law that requires faith. For we maintain that a person is justified by faith apart from the works of the law. Th is is just one of many examples of how much Paul hates the idea of faith by works. There are many other examples of this in books written by Paul outside of Romans that convey the same message. Since Paul believes strongly in salvation by faith this would, in theory, make him take to the woods towards predestination.Freewill means that we as humans make a choice to believe in God and be saved. Paul would see this as an example of justification by works and he clearly states in Ephesians 28-9 For it is by grace you have been saved, through faith and this is not from yourselves, it is the gift of God not by works, so that no one can boast. Paul believes that nothing we can do nothing to save ourselves which is the main idea of freewill. This makes Paul potentially biased toward predestination.I believe that this passage isnt trying to address personal salvation as a main signify, but I think we infer Pauls view on personal salvation through the verse. I believe that Paul was more t rying to point out that we can do nothing to save ourselves. It is completely up to God. Paul was trying to stress that firstly, but then through that seems to make a case, as far as personal salvation goes, for predestination. He specifically mentions how he picked Jacob over Esau. If God chooses individually like that then I, at least, generalise from this passage according to Paul that God must choose who to save on a personal level.My rational human side tells me that predestination cannot be right, but then I read Romans and Paul says that predestination is right and freewill is wrong. The question then is if I believe Paul just because that is his opinion, even though it is most likely biased, or do I believe what seems right to me? Im still torn between the two because what I want to believe is contradicted by Paul. Maybe well never know for sure because the concept of God is impossible for our minds to completely understand in the first place.

Food Packaging

sustenance promotional signifi recreationdamentt draws on disciplines like chemistry, microbiology, intellectual nourishment science and engineering. About 25% of the ex-factory cost is for packaging and thus provides the challenge for nutriment packaging technologists to design and develop functional packages at low cost. Today packaging is pervasive and essential. It surrounds, enhances and protects the goods from do working and manufacturing through gifting and storage to final consumption without packing, materials would be messy and modern consumer marketing would non be possible.The inter disciplinary nature of forage for thought packaging ask to be chthonics in like mannerd for slightly it is dress hat exactly for most it is w ar of resources and environmental menace. Packaging is an industrial and marketing technique for airing, protecting, identifying and facilitating the sale and diffusion of agricultural, industrial and consumer products. The Packaging Institute International defines packaging as the enclosure of products items or packages in a wrapped pouch, big-box, transfuse, tray, quarter, tube, bottle or anformer(a)(prenominal) container to protect & obey.UK Institute of packaging defines packaging as 1. A coordinated system of preparing foods for transport, distri notwithstandingion, storage, retailing and end use. 2. A means of ensuring safe deli very(prenominal) to the ultimate consumer in sound condition at minimum cost. 3. A techno-economic function aimed at minimizing costs of delivery epoch maximinsing sales (and hence profits) Primary packaging is one which is in direct contact with contained product. It provides the initial and unremarkably the major protective barrier e. g. metal usher outs, plastic pouches, glass bottles. Secondary contains a no. f master(a) packages e. g. a corrugated case. It is the physical distri andion carrier. Terliary package is made up of number of secondary packages, e. g. stretc h wrapped pallet. Change of food packaging materials provender packaging materials play a primary grapheme in protecting the contents from ultra violet rays, germs in air, shocks during transportation etc. spell they turn into waste after consumption of non-industrial waste which comprises primilary of household garbage, waste packaging materials account for 60% of total volume and 20 30 % of total weight.They need to be collected and treated by the piece as they atomic number 18 usually made of several materials, a factor that makes the recycling of packaging material rather difficult. Companies for this reason changed the packaging materials for frozen foods in 2002, composite materials (nylon or aluminized polypropylene) to polypropylene. New packaging materials, when incinerated build up less CO2 and hazardous ordnancees. Food companies provide products which are eco-friendly. Recycle plaza JB (located in Japan) treats 64 tonnes of employ container a day.Paying atten tion to the environment as critical theme that should be leaveressed to not only by the companies except as well each(prenominal) individual. Everyday our lives are touched by plastic packaging products. PET (Polyethylene Terphthalate) Used in beverage containers, food containers, boil in food pouches elegant meat packages etc. It is ordinary for making bottles for cokes & fizzy drinks as PET is more impermeable than other low cost plastics. HDPE ( gamy tightfistedness polyethylene) HDPE (High density polyethylene) is utilize in draw bottles, cereal box liners, detergent bottles, oil bottles, margarine tubs, toys, plastic bags etc.premature ventricular contraction (Polyvinyl Chloride) employ in food wrap, vege duck oil bottles and blister packaging. LDPE (Low density polyethylene) use in shrink wrap, plastic bags, garment bags, prohibitionist cleaning bags and squeezable food bottles. PP (Polypropylene) used in margarine and yoghurt containers, cops for containers, wrap ping to supercede cellophone, medicine bottles etc. PS (Polystrene) used in testis, fast food trays disposable plastic silver ware, cups, compact disc jackets. Plastics in the Environment on that point is a ripening awareness of the health and environmental consequences of food packaging, especially plastic packaging made from petroleum products. Reduction of the use of packaged and barf a guidance items seems the right course. Consumers learn to take responsibility for their protest personal choices, by choosing more sustain products, and by choosing to use a couple of(prenominal)er packaged products. Polyvinyl Chloride PVC is the toxic plastic and poses risk to both Human Health and environment. PVC is least recyclable plastic. 1. Vinyl chloride workers puzzle alleviated risk of liver poopcer. 2. V. C. auses irrigate supply and air pollution. 3. PVC needs additives which contribute to pollution and human exposure. FOOD TECHNOLOGY Food Technology, or food tech in short i s the operation of food science to selection, preservation, impact, packaging, distribution and use of safe nutritious and wholesome food. Food scientists and Food technologists study the physical (1), microbiological and chemical makeup of food. Depending on their expanse of specialization, food scientists may develop vogues to wreak, preserve, package or store food, according to industry and government specifications and regulations.Consumers seldom think of the vast array of foods and the look for and development that has resulted in the means to deliver tasty, nutritious, safe and comfortable foods. In some schools, food technology is part of the curriculum and teaches, a enormousside cooking, nutrition and the food and as well educate them about manufacturing process. EARLY HISTORY OF FOOD TECHNOLOGY Research in the field now known as food technology has been conducted for decades. Nicolas Apperts development in 1810 of the rumpning process was as decisive event.The p rocess wasnt called micklening then and Appert did not really know the principle on which his process worked but -canning has had a major impact on food preservation techniques. Louis Pasteurs research on the spoilation of wine and his description of how to avoid spoilage in 1864 was an wee attempt to put food technology on a scientific basis. Besides research into wine spoilage, Pasteur did research on the achievement of alcohol, vinegar Wines and beer, and the sour of take out. He developed pasteurization- the process of heating milk and milk products to destroy food spoilage and disease-producing organisms.In his research into food technology Pasteur became the pioneer into bacteriology and of modern rub medicine. DEVELOPMENTS IN FOOD TECHNOLOGY Some of the developments that rent contributed greatly to the food supply are Instantized milk gunpowder- D. D. peebles developed the first instant milk powder which has become the basis for q flesh of new products that are rehyd ratable in cold water or milk. This process increases the surface area pf the powdered, product by partially rehydrating spray-dried milk powder.Freeze drying- the first application of freeze drying was most likely in the pharmaceutical industry however a successful large- scale industrial application of the process was the development of continuous freeze drying of coffee. High temperature Short Time Processing- These processes for the most part are characterized by rapid heating and cooling, retention for a short time at a relatively high temperature and filling aseptically into sterile containers. Decaffeination of coffee and tea was first developed on a commercial basis in Europe around 1900.The process is described in U. S. patent 897, 763. Green coffee beans are treated with steam or water to around 20% moisture. The added water and heat separate the caffeine from the bean to its surface. Solvents are then used to remove the caffeine from the beans. Process Optimization- Food Technology now allows production of foods to be more efficient, oil saving technologies are now available on different forms. Production methods and methodology have in like manner become change magnitudely sophisticated. Iqra Ahad. B. Sc. II. Year FOOD PRESERVATIONFood preservation is the process of treating and handling food to stop or greatly slow down spoilage ( injustice of quality, edibility or nutritive value) vexd or accelerated by micro-organisms. Some methods, however, use benign bacteria, barms or fungi to add specific qualities and to preserve food (e. g. , cheese, wine). While maintaining or creating nutritional value, texture and flavour is important in preserving its value as food. This is culturally dependent, as what qualifies food fit for humans in one culture may not qualify in another culture.preservation usually involves disallowing the emersion of bacteria, fungi, and other micro-organisms, as well as retarding the oxidation of fats which cause moodyity . It also includes processes to inhibit natural ageing and discolouration that can occur during food preparation much(prenominal)(prenominal) as the enzymatic browning reaction in apples which causes browning when apples are go forth. Some preservation methods direct the food to be sealed after treatment to prevent recontamination with microbes others, such as drying, allow food to be stored without any special containment for long periods.Common methods of applying these processes include drying, spray drying, freeze drying, freezing, vacuum-packing, canning, preserving in syrup, sugar crystallisation, food irradiation, and adding preservatives or inert gases such as coke -dioxide. Other methods that not only help to preserve food, but also add flavour, include pickling, salting, smoking, preserving in syrup or alcohol, sugar crystallisation and curing. Preservation Processes MethodEffect on microbial produce or survivalRefrigerationLow temperature to retard growth FreezingLow temperature and reduction of water action at law to prevent microbial growth, slowing of oxidation reactions Drying, curing and conservingReduction in water activity sufficient to delay or prevent microbial growth Vacuum and oxygen free modified atmosphere packagingLow oxygen latent hostility inhibits strict aerobes and delays growth of facultative anaerobes Carbon dioxide enriched modified atmosphere packagingSpecific proscription of some microorganisms Addition of weak acids e. g. odium lactateReduction of the intracellular pH of, micro-organisms lactic upheavalReduction of pH value in situ by microbial action and sometimes additional inhibition by the lactic and acetic acids formed and by other microbial products. (e. g. ethanol, bacteriocins) Sugar preservationCooking in high sucrose concentration creating too high osmotic pressure for most microbial survival Ethanol preservationSteeping or cooking in Ethanol produces toxic inhibition of microbes. Can be feature with sugar preservation Carbon dioxide enriched modified atmosphere packagingLow temperature to retard growth EmulsificationCompartmentalization and utrient limitation within the aqueous droplets in Water-in-oil emulsion foods Addition of preservatives such as nitrite or sulphite ionsInhibition of specific groups of micro- organisms Pasteurization and appertizationDelivery of heat sufficient to inactivate intention microorganisms to the desired extent Food irradiation (Radurization, rededication and radappertization)Delivery of ionizing radiation to disrupt cellular RNA Application of high hydrostatic pressure (Pascalization)Pressure-inactivation of vegetative bacteria, yeasts and moulds Pulsed galvanising field processing(PEF treatment)Short bursts of electricity for microbial inactivation Preservation processes include Heating to kill or denature organisms (e,g. simmering) Oxidation (e. g. use of sulphur dioxide) Toxic inhibition (e. g. smoking, use of carbon dioxide, vinegar, alcohol etc ) Dehydration (drying) Osmotic inhibition ( e. g. use of syrups) Low temperature inactivation (e. g. freezing) Ultra high water pressure (e. g. fresherized, a benign of cold pasteurization, the pressure kills naturally occurring pathogens, which cause food deterioration and affect food safety. Many juntos of these methods Chelation Drying One of the oldest methods of food preservation is by drying, which reduces water activity sufficiently to prevent or delay bacterial growth. Drying also reduces weight, making food more portable. Most types of meat can be dried a good example is squawk jerky. Many fruits can also be dried for example, the process is often applied to apples, pears, bananas, mangoes, papaya, apricot, and coconut. Zante currants, sultanas and raisins are all forms of dried grapes. Drying is also the normal means of preservation for cereal grains such as wheat, maize, oats, barley, rice, millet and rye. FreezingFreezing is also one of the most commonly used processe s commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. For example, bandato waffles are stored in the freezer, but potatoes themselves require only a cool smutty place to ensure many months storage. cold-blooded stores provide large volume, long-term storage for strategic food stocks held in case of national emergency in many countries. Vacuum packing Vacuum-packing stores food in a vacuum environment, usually in an gas-tight bag or bottle. The vacuum environment strips bacteria of oxygen needed for survival, slowing fluff.Vacuum-packing is commonly used for storing nuts to reduce loss of flavor from oxidation. salt Salting or curing draws moisture from the meat through a process of osmosis. marrow is cured with salt or sugar, or a combination of the two. Nitrates and nitrites are also often used to cure meat and contribute the characteristic pink color, as well as inhibition of Clostridium botulinum. ingest Meat, fish and some other foods may be both abide by and flavored through the use of crazyweed, typically in a smokehouse. The combination of heat to dry the food without cooking it, and the addition of the aromatic (phenolic )hydrocarbons from the smoke preserves the food. SugarSugar is used to preserve fruits, either in syrup with fruit such as apples, pears, peaches, apricots, plums or in crystallized form where the preserve material is cooked in sugar to the point of crystallisation and the resultant product is then stored dry. This method is used for the skins of citrous fruit fruit (qandied peel), angelica and ginger. A modification of this process produces glace fruit such as glace cherries where the fruit is preserved in sugar but is then extracted from the syrup and sold, the preservation be maintained by the sugar content of the fruit and the superficial coating of syrup. The use of sugar is often combined with alcohol for preservation of luxury products such as fruit in brandy or other spirits.These should not be confused with fruit flavored spirits such as cherry brandy or Sloe gin. Pickling Pickling is a method of preserving food in an edible anti-microbial liquid. Pickling can be broadly categorized -as chemical pickling (for example, brining) and fermenting pickling (for example, making sauerkraut). In chemical pickling, the food is placed in an edible liquid that inhibits or kills bacteria and other micro-organisms. Typical pickling agents include brine (high in salt), vinegar, alcohol, and vegetable oil, especially olive oil but also many other oils. Many chemical pickling processes also involve heating or boil so that the food being preserved becomes saturated with the pickling agent.Common chemically pickled foods include cucumbers, peppers, corned beef, herring, and testis, as well mixed vegetables such as piccalilli, chow-chow, giardiniera, and achar. In fermentation pickling, the food itself produces the preservation agent, typically by a process that produces lactic acid. Fermented pickles include sauerkraut, nukazuke, kimchi, surstromming, and curtido. Some chemically pickled cucumbers are also fermented. In commercialpickles, a preservative like sodium benzoate or EDT A may also be added to enhance shelf life. Lye Sodium hydroxide (lye) makes food too alkaline for bacterial growth. Lye impart saponify fats in the food, which volition change its flavor and texture. Lutefisk uses lye in its preparation, as do some olive recipes. Modem recipes for degree centigrade bullock blocks also call for lye.Masa harina and hominy use lye in their preparation, but not for preservation. Canning and bottling Canning involves cooking food, sealing it in sterile cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization. Various foods have varying degrees of natural protection against spoilage and may require that the final step occur in a pressure cooker. High-acid fruits like strawberries require no preservatives to can and only a short boiling cycle, whereas marginal fruits such as tomato esrequire longer boiling and addition of other acidic elements. Low acid foods, such as vegetables and meats require pressure canning.Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been undecided. Lack of quality control in the canning process may allow ingress of water or micro-organisms. Most such failures are rapidly detected as decomposition within the can causes gas production and the can allow for swell or burst. However, there have been examples of poor manufacture (under processing)and poor hygiene allowing contamination of canned food by the obligate anaerobe, Clostridium botulinum which produces an acute toxin within the food, leading to severe illness or death. This organism produces no gas or obvious smell and remains undetected by peck or smell.Its toxin is denatured by cooking, though. Cooked mush directions, handled poorly and then canned, can support the growth of Staphylococcus aureus, which produces a toxin that is not destroyed by canning or subsequent reheating. Jellying Food may be preserved by cooking in a material that solidifies to form a gel. Such materials include gelatine, agar, maize flour and arrowroot flour. Some foods naturally form a protein gel when cooked such as eels and elvers, and sipunculid worms which are a delicacy in the town of Xiamen in Fujian province of the Peoples Republic of China. Jellied eels are a delicacy in the East Ene. of London where they are eaten with mashed potatoes.Potted meats in aspic, (a gel made from gelatine and clarified meat broth) were a common way of serving meat off-cuts in the UK until the 1950s. Many jugged meats are also jellied. harvest preserved by jellying is known as jelly, marmalade, or fruit preserves. In this case, the jellying agent is usually pectin, either added during cooking or arising naturally from the fruit. Most preserved fruit is also sugared in jars. Heating, packaging and acid and sugar provide the preservation. Potting A traditional British way of preserving meat (particularly shrimp) is by place it in a pot and sealing it with a layer of fat. Also common is potted chicken liver compare pate.Jugging Meat can be preserved by jugging, the process of stewing the meat (commonly game or fish) in a covered earthenware jug or casserole. The animal(prenominal) to be jugged is usually cut into pieces, placed into a tightly-sealed jug with brine or gravy, and stewed. Red wine and/or the animals own blood is sometimes added to the cooking liquid. Jugging was a popular method of preserving meat up until the middle of the 20th century. Irradiation Irradiation of food is the . exposure of food to ionizing radiation either high energy electrons or X -rays from accelerators, or by gamma rays (emitted from radioactive sources as Cobalt-60 or Caesium-13 7).The treatment has a range of effects, including killing bacteria, molds and insect pests, reducing the ripening and spoiling of fruits, and at higher doses inducing sterility. The technology may be compared to pasteurization it is sometimes called cold pasteurization, as the product is not heated. Irradiation is not telling against viruses or prions, it cannot eliminate toxins already formed by microorganisms, and is only useful for food of high initial quality. The radiation process is unrelated to nuclear energy, but it may use the radiation emitted from radioactive nuclides produced in nuclear reactors. Ionizing radiation is hazardous to life for this reason irradiation facilities have a heavily protect irradiation room where the process takes place.Radiation safety procedures ensure that neither the workers in such facility nor the environment receive any radiation dose from the facility. Irradiated food does not become radioactive, and national and internatio nal expert bodies have declared food irradiation as wholesome. However, the wholesomeness of consuming such food is disputed by opponents2 and consumer organizations. 3 National and international expert bodies have declared food irradiation as wholesome UN-organizations as VHO and F AO are endorsing to use food irradiation. International polity on whether food may be irradiated or not varies worldwide from no regulation to full banning. It is estimated that about 500,000 tons of food items are irradiated per form worldwide in over 40 countries.These are mainly spices and condiments with an increasing segment of fresh fruit irradiated for fruit fly quarantine. Modified atmosphere Is a way to preserve food by operating on the atmosphere around it. Salad crops which are notoriously difficult to preserve are now being packaged in sealed bags with an atmosphere modified to reduce the oxygen (C02) concentration and increase the carbon dioxide (CO2) concentration. There is concern that although salad vegetables retain their appearance and texture in such conditions, this method of preservation may not retain nutrients, especially vitamins. Grains may be preserved using carbon dioxide. A block f dry ice is placed in the bottom and the can is filled with grain. The can is then burped of excess gas. The carbon dioxide from the sublimation of the dry ice prevents insects, mold and oxidation from damaging the grain. Grain stored in this way can remain edible for five years. Nitrogen gas (N2) at concentrations of 98% or higher is also used effectively to kill insects in grain through hypoxia. However, carbon dioxide has an advantage in this respect as it kills organisms through both hypoxia and hypercarbia, requiring concentrations of only 80%, or so. This makes carbon dioxide preferable for fumigation in situations where an hermetic seal cannot be maintained. Burial in the groundBurial of food can preserve it due to a variety of factors lack of light, lack of oxygen, cool temperatures, pH level, or desiccants in the change. Burial may be combined with other methods such as salting or fermentation. Many root vegetables are very resistant to spoilage and require no other preservation other than storage in cool dark conditions, for example by burial in the ground, such as in a storage clamp. Century pelt are created by placing screwballs in alkaline mud (or other alkaline substance) resulting in their inorganic fermentation through raised pH instead of spoiling. The fermentation preserves them and divulges down some of the complex, less flavorful proteins and fats into simpler more flavorful ones.Most foods can be preserved in soil that is very dry and salty (thus a desiccant), or soil that is frozen. Cabbage was traditionally buried in the fall in northern farms in the USA for preservation. Some methods keep it crispy while other methods produce sauerkraut A similar process is used in the traditional production ofkimchi. Sometimes meat is buri ed under conditions which cause preservation. If buried on fiery coals or ashes, the heat can kill pathogens, the dry ash can desiccate, and the earth can block oxygen and further contamination. If buried where the earth is very cold, the earth acts like a icebox. Controlled use of micro-organismSome foods, such as many cheeses, wines, and beers will keep for a long time because their production uses specific micro-organisms that fighting spoilage from other less benign organisms. These micro-organisms keep pathogens in check by creating an environment toxic for themselves and other micro-organisms by producing acid or alcohol. entrant micro-organisms, salt, hops, controlled (usually cool) temperatures, controlled (usually low) levels of oxygen and/or other methods are used to create the specific controlled conditions that will support the desirable organisms that produce food fit for human consumption. High pressure food preservation High pressure food preservation refers to hi gh pressure used for food preservation. Pressed inside a vas exerting 70,000 pounds per square butt against or more, food can be processed so that it retains its fresh appearance, flavour, texture and nutrients while disabling harmful microorganisms and slowing spoilage. By 2001, adequate commercial equipment was developed so that by 2005 the process was being used for products ranging from orange juice to guacamole to deli meats and widely sold. MEAT PRESERVATION Meat is generally animal bodybuilder, which is mostly water, protein and fat. Even after cooking, most meat products are about 50% moisture so it is a great growing media for micro-organisms. So the main problem with meat, poultry and fish is how to preserve it from microbial spoilage. Ideally, we could just slaughter the animals on need basis. It is rare, however, to eat a whole system so in brief after slaughter to avoid having to preserve it.Since some of the methods used to preserve meat by removing or limiting t he water availability, this bet counts as part of my series on water. The water limiting methods are drying, salting, and smoking. Other methods include pickling, jellying, lye, freezing, canning, refrigeration, vacuum-packing, and modified atmosphere packing. Drying is probably the oldest method used for preserving anything. It whole kit by removing water and, therefore, preventing microbes from growing. For meat, it is important to have water moving from inside the muscles to the outer surface where it evaporates, without a crust forming on the surface. If a crust forms, the internecine tissues stay moist allowing anaerobic bacteria growth, which in turn causes spoilage.This can be prevented by reducing the thickness of the pieces of meat being dried so that there is a high surface area to volume ratio. The final moisture content should be around 3 -10%. The loss of water causes muscle to shrink and become firmer. There are changes to the flavor and taste as fat is oxidized. If too much oxidation takes place, the fat will go rancid causing off-flavors. Jerky is the commonest form of dried meat which is not the most pleasant way to consume anything, especially meat. Dried meat is also used in soup powders. Dried meat products can also be rehydrated. Curing is at least two processes in one, salting and smoking. Meat is flavour by either dry or wet curing.Dry curing is when salt is rubbed onto the surface of the meat and wet curing is when the meat is left soaking in a 15-20% brine. Sugar and spices can also be added to affect the color and flavor. The meat is preserved in sugar or salt and nitrates or nitrites. As well as reducing microbial growth through osmotic effects, the sugar, salt and nitrate/nitrite are antimicrobial agents. According to Berlitz et ai, low salt concentrations (less than 5%) cause meat to swell and higher concentrations induce shrinkage. Meat retains its natural color because the loss of water actually concentrates the myoglobin, wh ich causes the color. Nitrites and nitrates preserve the color.Smoking is usually associated with salting unseasoned meat is rarely smoked. Smoking causes the moisture content to drop up to 40% and compounds in the smoke have antimicrobial effects. Some compounds in smoke are antioxidants, so smoking protects the fat as well as preventing microbial damage. Smoking has to be carried out at temperatures high enough to prevent microbes from growing but lower enough to prevent the meat from cooking and becoming tough or burnt. There are many different techniques, but typically these are divided into 1. Hot smoking (50-85 C) for less than an hour to several hours 2. Warm smoking (25 50 C) for several days 3.Cold smoking (12 -250 C) for up to several weeks. Smoked foods include kippers, smoked salmon (lox), ham and bacon, and sausages. Smoking can be added as a flavoring, but then it does not preserve the meat. Just for information on the other preservation techniques Pickling typicall y reduces the pH by cooking the meat in vinegar. It is the original way that corned beef was prepared now it is also canned after preservation keeping it even longer. Using lye is how Lutefisk is made and preserves the food by increasing the pH. Jellying or aspic is converting the connective tissues to gelatin by cooking for a long time and then using the resulting jelly to preserve the meat.PRESERVATION OF MILK Gail Borden move his hand at various professions including land surveying and publishing before he became an inventor. His first invention was a meat biscuit that did not catch on. Then he turned his attention to the preservation of milk. Some say he decided to find a way to preserve milk for long periods when he represent there was no milk on board the ship he was traveling while returning from a trip to England. Many people had tried to find a way to preserve milk, but without success. The only method available was heating the milk every few hours. Prolonged boiling or constant heating scorched the milk. Borden found a way out.He used a copper kettle, otherwise known as a vacuum pan. deep down his vacuum pan a heating coil warmed the milk late and evenly, allowing gradual evaporation. After the water had vaporized, what was left was concentrated milk or condensed milk. In a vacuum, milk evaporates at a lower temperature, so it does not get scorched even if boiled for long periods. Borden received a patent for the invention in 1856. For the first time milk could be stored for days or weeks at a stretch without recourse to boiling. For the first time, too, it could be distributed over great distances. Borden opened a milk-condensing factory in New York, and began peddling condensed milk door-to-door.He enforced strict hygiene on farmers who wanted to change him milk- he insisted they wash udders thoroughly before milking sweep barns clean and keep manure away from milking stalls. The technology pioneered by Borden was carried further when scienti sts found a way to remove the moisture from condensed milk to make powdered milk, which can last even longer. The famous copper kettle of Borden still sits in a break of the Agricultural Hall at the Smithsonians National Museum of American History. CONDENSED MILK What is condensed milk? Condensed milk is milk from which a portion of water has been removed. Who was the first to make condensed milk? The American entrepreneur, Gail Borden. When? He set up the first factory to make condensed milk in Connecticut, USA, in 1856. Was it an instant success? No.Borden had to close down the factory. He tried again in 1857 failed again. In 1858 he made a third attempt and this time he succeeded. Condensed milk began to sell in a big way and Borden made a fortune. Was Borden the only one making condensed milk in the nineteenth century? No. In Europe a factory to make condensed milk came up in Switzerland around 186O. In 1867 the famous Milkmaid brand of condensed milk was introduced to the wo rld. FOOD STORAGE FOR FOOD pencil eraser The method and techniques used to clean, prepare and store food not only affects the taste texture and nutritional values, but also plays a vital role in preventing food spoilage and food born illnesses.Using the right and proper techniques to prepare and store food can go along way in keeping the food healthy and in maintaining their nutritive quality, it also preserve the taste, texture and appearance and also help to u e the food economically exposure to heat, light, moisture and air can cause food spoilage and increase the risk of food poisoning. Improper handling and storage cause loss of nutrients and affect the color, texture and flavor of food. Heat and humidity increases the risk of food spoilage. Therefore foods should not be stored near warm place, e. g. stores or refrigerator. All spoilable foods such as meat, fish, poultry eggs milk and other dairy products should be refrigerated or frozen immediately after purchase or cooking.I n case of canned food care should be taken to use the oldest can first. Canned foods should be stored away from moisture in (IOC- 21C) temperature range. Labels should always be read carefully as they contain important information regarding storage. Dry foods should be kept in a cool, dark and dry place and should be utilized before the date of expiry. Meat, poultry and fish should be stored in the coldest part of the refrigerator. Meat should be wrapped in the freezer paper and should not be frozen for more that 3-4 days as it affects the flavor and appearance of the product. Meat should not be defrosted at room temperature instead it should be defrosted on the bottom shelf of the refrigerator.If meat is defrosted in micro wave oven it should be immediately cooked. Fish cant be kept for more that few hours at refrigerator temperature. Fresh milk and cream should be tightly sealed or covered to prevent tainting by odors from other foods. Non fat powdered milk can be stored at room t emperature in closed containers butter is best refrigerated in its original wrapper. Soft cheese can be stored in closed containers in refrigerator and hard cheese can best be stored in a cool dark cupboard. Grains, flours, nuts and other foods can be stored in plastic, metal or glass container with tight fitted lids. Cereals and crackers are normally best kept in closed containers at room temperatures.Unshelled nuts can be kept at room temperature for 3-6 months, shelled nuts may become rancid unless refrigerated or frozen. Raw fruits and vegetables often slowly lose their vitamins when kept at room temperature. Most fruits and vegetables are best stored at 10C if refrigerated they should be put in crisper section. Fruits and vegetables should not be stored for long period in sealed plastic bags as they cit off the air supply causing the product to rot. Paper and cellophane are wear storage material because they are permeable. Peas and beans should be refrigerated in their pods. T he green top should be cut off from the root vegetables as they continue to draw nourishment for the roots.Potatoes are covered with mesh which protects them from light while still allow ail to circulate. Freezing raw fruits and vegetables cause the water they contain to form ice crystals that break down cell membranes and walls resulting in mushy texture and loss of nutrients. Enzymatic activity also spoils fruits and vegetables discoloring prevents this problem. Vegetables should be emerged for a second in rapidly boiling water to deactivate their enzymes, and then plunge them into the cold water to stop the cooking process. Most fruits . are not suitable for blanching browning and deterioration can be prevented by packing them in a solution of sugar other with or without ascorbic acid. Prof.Pinoo Andrabi Senior lecturer FOOD TECHNOLOGY abscond nonWant Not In the last few decades India has made great strides in fruit and vegetable production. Recent food production statistics i ndicate that India is the second largest production of fruits in the world after Brazil. Major Indian fruit include banana, citrus fruits mango, guava bush, apple, pineapple and grapes. These are canned or processed into fruit juices, fruit concentrates, desiccate fruit, jams and jellies However, it is estimated that 20 to 30 percent of the fruits produced in the country arc not utilized properly and processed fruits account for less than 3 percent of production.Nearly 30 percent of the fruits are lost due to spoilage during handling, transportation and lack of storage and processing facilities. The fruit and vegetable processing industry in India is highly decentralized. A large number of units are cottage / home scale ones. India incurs precious loss not only in terms of revenue, but also in terms of health. Efforts arc thus needed to Convert surplus production of fruits and vegetables to value added products. Food processing can be defined as treatments between harvest and cons umption i. e. handling transportation, refrigeration, holding, washing, trimming, bleaching, freezing, Canning, drying, irradiation, chemical preservation, packaging, storage and lastly cooking.Due to the processes involved, large quantities of waste material are left over. Efficient disposal of these wastes in form of peelings, coring, seeds, stones, rinds, skin-trimmings and over ripe fruits minimizes pollution hazards. workout of Mango Waste Peel forms 12-16 percent of mango waste is a good source of nutrients such as sugar, pectin, proteins and fibers. Mango peel has been used for production of fungal protein, carboxymethy cellulose and polygalacturonase by fungi. The peel and pulp portion left after juice extraction can be utilized to manufacture of juice, nectar etc. by pectin enzyme treatment. The kernel is a good source of nutrients such as starch, fats and proteins.Kernel oil could be used as partial replacement for tallow and cocoa butter in the preparation of quality soa ps and confectionary products. Kernel fat added at the rate of one percent in ghee prepared from buffalo milk can act as an antioxidant. Kernel oils or fats can be used for manufacturing soaps because of the high stearic acid content. Utilization of Citrus Waste Citrus represents the third most important fruit in India. A fair amount of citrus fruits are consumed by the consumers and processing factories. Citrus waste constitutes peels from oranges and the rags, seeds and sludges obtained from lime. Citrus wastes are rich source essential oils, pectins, citric acid and a variety of by-products including cattle feed.Citrus peel can be processed into candies It can be used for extraction of essential oils used in confectionery and perfumery traders. Mandarin essential oil is extracted in small measuring rod from citrus peel. The rag of galgal and orange can be utilized for the extraction of pectin. Utilization of Apple Waste Indian apple production is around 12 lakh tones. Apples are processed into various products such as juice, concentrate, vinegar, sauce, butter etc. Waste from the apple processing industry in the form of peel, nub and pomace can be utilized for production of pectin and various edible products. Apple pomace is a good source of pectin, which can be extracted for use in production of jam, jellies etc.Citric acid can be prepared from apple pomace by growing Aspergillus niger on it under controlled conditions. It has been estimated that an apple processing factory generating 10,000 tones (fresh weight) of apple pomace per year could anticipate generating 3,30,000 cum. of biogas per year (55%) methane equivalent in calorific value to about 1,97,000 ltr of diesel or 1,22,700 kg of LPG or 1,73,000 ltr of kerosene oil. Utilization of Guava Waste The annual production of guava is around 6. 2 lakh tones. Guava is a good source of pectin and seed oil, which enhances its commercial value. Peeling, seeds and cores are the waste obtained from guava proce ssing.Discarded guava seeds contain about 5-13 percent oil rich in essential fatty acids. Guava pomace can be used to fortify animal feed. Yasmeena Ali Roll no. 10 B. Sc. Home Science (Certificate word form) ALL ABOUT EGGS BUYING, STORING, SEPARATING AND USING EGGS STORAGE While eggs will keep in your refrigerator for several weeks, its important note that they can lose some quality. A low known fact about eggs is that they can absorb adour from your refrigerator if stored in an open container, although this shouldnt be a major problem unless you are storing eggs along side opened containers of onions and garlic or other such strong smelly foods.DO YOU NEED ONLY EGG WHITES OR ONLY EGG YOLKS FOR A PARTICULARS RECIPE? hold outt know out the leftovers find another recipe to cook which will use the other portion. Type in egg yolk or egg whites in our search engine to find recipes that use one or the other. Once out of the shell, you can keep eggs whites for about a week in the refri gerator and egg yolks will keep for two or three days, although be sure to cover them with water. HOW TO SEPARATE EGGS Cold eggs are easier to separate. Gently crack the egg open in the centre, either hitting it gently with a knife, or using a convenient counter edge. Hold the egg upright and gently pull off the top half of the shell. You now have three optionsHold your hand over the egg white rolling, pour the egg into your hand and let the egg white ooze through your fingers while retaining the yolk hand a very light(a), albeit inelegant, way to separate eggs. Make sure to wash your hands first. Over the egg while bowl, gently pour your contents between the two shell halves, allowing the egg whites to pour out in the process, leaving just the yolk in other half shell. Be gentle, its possible to break the yolk if you are not careful. Buy a handy-dandy gadget called an Egg Separater, which looks like a small measuring cup. The egg yolk is retained in the cup while white are allow ed to drip through. BEATING EGG WHITESEgg whites will not whip (they just wont) if they come into contact with even the slightest trace of fats discolouration or egg yolk. This is why its a good idea when separating eggs to have three bowls one for the yolks, one for the whites and one bowl to separate over so that you wont have to throw out a whole batch if one yolk breaks while separating. It is also a good idea to wash your hands, beaters and bowl before beginning as well, to make sure that they are grease free. Egg whites that are at room temperature will whip easier and faster. You can add 1/4 teaspoon of cream of tartar to help the process along (although it is not infallible unless your recipe calls for it).Use mixer for best results, although you can use whisk if you want a good work out. HOW TO COOK EGGS Eggs are quick, easy and nutritious comfort food in and of themselves. Here are some popular ways of preparing eggs. BOILED Put your eggs in a pot (avoid aluminum as it w ill darken) and cover with cold water. Add a pinch of salt. Bring the pot to a boil over high or strength high hear, then lower the heat and simmer. Depending on the size of your egg, they will need to simmer for 2-3 minutes for soft boiled, about 4-5 minutes for medium and 15-20 minutes for hard boiled. Drain the eggs and immense them immediately in cold water to stop the cooking process. Refrigerator boiled eggs will keep for about a week.FREID Add a small amount of butter or oil to your skillet (non-stick pans will need very little to none of this) and heat. When you can drop of water into the pan and hear it sizzle, its time to cook the eggs. Carefully crack the eggs into the pan. For sunny side up eggs, allow them to cook for about 3-4 minutes without turning tillthey are done to a consistency you like), before removing them from the pan. If you prefer your eggs turned over, firs cook the eggs for about 2 minutes before using your spatula to flip the eggs over. The amount of t ime the aimed eggs are cooked will depend on how you like to eat your eggs. SCRAMBLED The cooking procedure for scrambled eggs is the same as the fried.First beat your eggs in a bowl (you can add table spoon or so of milk per egg as well as salt, pepper, seasoning etc. Pour into the skillet and cook while gently until the eggs reach the desired consistency. POACHED Cover the bottom of a small pot or skillet with about two inches of water and bring to a simmer. Break an egg into a small bowl. Stir the water to create a small whirlpool effect and drop the egg from the centre. Cook for 3-5 minutes before removing the egg with a slotted spoon. FOOD TECHNOLOGY Fermenting is Fun Fermenting your own foods can be a healthy, fun and nutritious hobby. Anything you can make at home is much better than commercialized foods. We have put a summary of fermented foods followed by a few recipies.About a thousand years ago, our ancestors began to experimenting with fermenting their own foods with e stimable strains to prevent spoilage, fight infections and increase absorption of nutrients. This action further allied our bodies with the microbial world. Benefits of Fermented Food Nobel Prize winner Dr. Elie Metchnikoff was one of the first scientists to recognize the benefits of fermented foods. His research in the early 1900s focused on the Bulgarians. He believed the daily ingestion of yogurt was a major contribution to their superior health and congitivity. Detoxify Pressure If theres anything that the microbial world does well, it is detoxifying things.Today Bacteriologists periodically visit old army facilities in search of new strains of bacteria living off contaminants in the soil. If you put it in the ground and give them enough time to mutate and evolve, these microbes will find a way to break down. Bulgarians perfected the art of detoxifying and preserving milk (removing the lactose and predigesting the proteins) and performing it into yogurt and cheese. The caucari ans used Kefir grains for the same purpose detoxify milk products to make Kefir, vegetables were also fermented to preserve them from spoilage. Most of the pickled products found on our grocery shelves were at one time a fermented product. welters, saurkruat and even catsup (a Chinese word for pickled fish brine).However since fermentation isnt always a uniform process, manufacturers found another way to make these products. Nutrition to Boot Fermented products are a great source of amino acids, vitamins and minerals. The process of fermentation increases the amount of some vitamins. Fermented milk is great source of vitamin C. saverkrat often served as military ratios in ancient armies, most notably the Mongolians and was used to prevent scurvy. The process of fermentation also increases bio-availability of these foods. Harnessing the creator of microbes Pills versus food We have already mentioned earlier that diary products fermented with lacto bacilli have been shown to kill p athogenic bacteria, such as H. Pylori, while the lactobacilli along did not.This means that some of the antibiotic properties of these good bacteria may be missing in the probiotic pills you seen on the shelves. Also, you have no way of verifying the potency of vitality of these products. Bacteria are living organisms and mustiness be alike when you eat them in order to reap their benefits. It does good to ingest dead, good bacteria. We can make all the saverkrat Kefir and yogurt we will need. Not only will you be acquire the benefits of these beneficial bacteria, you will be making delicious and healthy meals as well. The only benefit store probiotics offer is convenience. However, once you get started, fermenting your own food is very easy. Please use caution Before we get too far into fermenting your own oods, we want to emphasize the caveats of fermentation. The process of fermentation is only good for you if it occurs outside your body. What does this mean? It means that if y ou ingest foods that provide an abundance of sugar and growth media for bacteria, they will ferment those foods inside you. An over growth of fermentative bacteria in your body can cause all kinds of medical problems including Chrons Disease, Ankylosing Spondylitis. Commercial Versus Homemade In our opinion homemade products are better all around, for one you do not have to trust a manufacturer with your health. You can purchase the best milk and / or vegetables to use.Commercial products are usually geared for taste and not health. In the case of yogurt, this means that commercial yogurt usually has a high lactose content and is usually monied with sugar. Homemade yogurt can be made to eliminate virtually all of the lactose and will be much fresher than anything you can debase in a store. If the taste is not to your liking, you can add in fresh fruit and / or honey to sweeten it up. Store brought Kefir has the same problems, you have no control over the lactose content in the end product. Another thing to consider is, real Kefir is difficult to find in the store. preferably often a manufacturer will label a product as Kefir when in fact it is not the real thing.In order for Kefir to be real, it needs to made from Kefir grains and not a powdered starter. As for fermented vegetables, such as saverkrat most commercial products have been pasteurization process not only kills the beneficial bacteria, but may also destroy many of the enzymes and nutrients. Commercial saverkrat may also contain a fair amount of unnatural preservatives. We know that you will find fermenting your own foods at home more rewarding, healthier, cheaper than probiotics and more enjoying than anything you could. To get started we have listed a few easy at home products you can make. 01. Yougurt Making yogurt is very easy, especially if you own a yogurt maker.We recommend purchasing a yogurt met Multi they are cheap, easy to use and can make 2 quarts per batch. Once you have a started and yogurt maker, al you need is some milk (using half-n-half) and some patience. The directions that come with the maker provide a fermentation of 6 hrs. however, it is good to ferment your yogurt for 24 hrs to eliminate all lactose in the yogurt. Any residual lactose could be used as food for bacteria already found in your GI-tract and result in fermentation in your intestines. Caution Those of you following the SC Diet must ferment your yogurt for 24 hours in order to stay on the diet. 02. Kefir Kefir is a fermented food (milk product) made from Kefir grains.Unlike yogurt, Kefir is made from Lactobacillus bacteria and several different yeast organisms and is fermented at room temp. The most difficult step in making Kefir is getting some one to sell/ give you some Kefir grains. It would be unachievable for us to give Kefir any justice. 03. Saverkrat Can be make in several different ways. The traditional recipie involves shredding and pounding fresh cabbage, adding salt and submergin g it under water for several days. The natural bacteria in the cabbage, such as lactobacillus plantarum, will natural begin to ferment the cabbage while the salt inhibits other microbes. You can eliminate the use of salt altogether by inoculating the shredded cabbage and water solution with yogurt starter or Kefir grains. Shagufta KhursheedCertificate Course of Food Technology HOW TO MAKE PICKLE Indian Pickle Recipie Indian pickles recipie spicy pickles are very important item in Indian meal. Pickles enhances the taste of the meal and increases the satisfaction after every meal. Pickles are easy to prepare with right ingredients and can be preserved for months. Here we can find lip watering homemade pickles recipies which have to be consumed with a few days and pickles that can be preserved for months. 01. Carrot Pickle Recipie Ingredients 3 cups water 230 gms carrots (scrapped and cut into 2 long sticks) 1 ? tb sp mustard seeds ? tsp chilli powder 1/8th tsp each ground mace, clove s and cardamom. 2 tsp salt /4th cup shredded jaggery (gur) 1/3rd cup mustard oil Preparation Boil the water in 2 litre saucepan. Add carrots and blanch for a minute. Drain the water and then spread carrots on a clean cloth and sundry or spread them on a pass over lined cookie tray and air dry in an oven (200 degree Fahrenheit) of a hour. In a bowl mix the mace, cloves, cardamom, salt and jaggery. Add the carrots and toss to mix. shipping to a sterilized glass jar pour the mustard oil into a small saucepan and place it over a moderate heat. As soon as oil begins to smoke remove it from the heat and cool it for 11 minutes, then pour it into the jar and cover it with a clean cloth.Set the jar in sunlight for 13-14 days bringing it in door every night. Shake the jar 2 or 3 times daily. 02. Dry Fruit Pickle Redolent with saffron, a traditional pickle gets a new look. Make 1 ? look. Ingredients 1 cup grated raw mangoes A pinch of turmeric power (Haldi) ? cup chopped day fruits Cashew n uts (Kaju, almonds (badam) walnuts (akhroot, apricot (Zardalu). ? tsp saffron (Kesar) roasted for 5 sec. 1 ? cups sugar ? tsp saffron 2 one inch pieces cardamom (dalchini) 1 tsp cardamom (elaichi) powder. 2 nos cloves (laung) Salt to taste. Preparation 1. Combine the grated mangoes, salt and turmeric powder and set aside for 15 minutes. 2.Start adding 2 table spoons of sugar at a time and stir continuously with a spoon whisk till al the sugar is nearly dissolved. The entire process will take about 30 to 35 minutes. 3. Add cinnamom, cardamom and cloves. 4. Heat a pan, add the mango and sugar mixture and continue rousing over a very slow flame till the sugar dissolves completely and small bubbles appear on the surface of the mixture (approx. 3 to 4 minutes). 5. Stir in chopped day fruit and saffron, remove from the flame and the mixture to cool completely. Store in a sterilized jar in a cool dry place for up to a year. Handy Tip Use Ladwa, a round variety of raw mangoes available at some vegetable vendors or any other type of raw mangoes.

Corporate Strategy

MGMT611 schema Natalya Vinokurova Corporate Strategy Session 15 1 Corporate Scope Corporate center Division A in constancy a Division B in industriousness b Division C in industry c Division D in industry d The average U. S. Fortune 500 company operates in four different industries Diversification is even more prominent in other part of the world Grupos, chaebol, business houses, keiretsu, and so on Poor corporate strategy is common Excite, one of the leading Internet services companies, yesterday received a takeover volunteer from Zapata, a Texas-based group with holdings in marine protein and food packaging companies.Citing the excellent fit with Zapatas new strategic direction, Avram Glazer, Zapatas chief executive officer, tell the proposed transaction makes sense for Excites sh arholders because of the capital resources that Zapata tin can bring to Excite. Financial Times, May 22, 1998 2 What diversified corporation did this become? 3 decomposition of Variance in Pr ofitability Evidence from the United States Year 2% Industry 18% Corporate parent 4% Transient 46% In the U. S. corporate strategy is typically the icing on the cake, not the cake itself Business building blocks must be competitive on their own merits in beautiful industries But the icing can make the decisive difference between a good cake and a bad one Business portion 30% Note Ignores covariance terms based on 58,132 observations of 12,296 business segments in 628 industries in the United States Source Anita M. McGahan and Michael E. Porter, How Much Does Industry Matter Really? strategic Management Journal, 1997 4Decomposition of Variance in Profitability Evidence from 14 Emerging Economies In much of the rest of the world, corporate strategy is more prominent social status in a diversified entity has a larger effect on profitability The effect on profitability is more likely to be unconditional Source Tarun Khanna and Jan W. Rivkin, Estimating the Performance Effec ts of Business Groups in Emerging Markets, Strategic Management Journal, 2000 Countries Argentina, Brazil, Chile, India, Indonesia, Israel, Mexico, Peru, the Philippines, South Africa, South Korea, Taiwan, Thailand, and Turkey Litmus Test of Corporate Strategy Is the combination of all businesses of the firm worth more than the sum of how much each business is worth individually? The answer could be less, e. g. J. C. Penney telemarketing air division was worth 3X the market value of the entire firm When deciding whether or not to acquire another business, you need to decide BOTH whether you turn out a competitive advantage running that business AND how it will contri barelye to the fit among the other 6 businesses you are runningAcrobat Document 7 The Walt Disney Company Stock expense vs. S&P 500, 1984-1994 8 The Walt Disney Company Stock Price vs. S&P 500, 1995-2005 9 Two big problems 1. Growth at all be This is an example of what happens when a solid corporate strategy m eets an aggressive growth goal 2. Mismatch between strategy and organizational structure You can have a corporation with businesses that are closely connected like the classic Disney businesses and then run the businesses to compensateher in a tightly integrated way.That can work. You can have a corporation with the broader scope of later Disney and run them in a loosely coupled way. That can work. But if you have a corporation with the broader scope of later Disney and run them like the classic Disney, with heavy-handed management from the top, searching for synergy that doesnt really existthen you get into trouble. In 2005, ABC President Robert Iger replaces Eisner 10 The Walt Disney Company Stock Price vs. S&P 500, 2005-2012 11 The Walt Disney Company Take-aways Core lessons of corporate-level strategy Competition occurs at the level of the business unit Corporate strategy is a success or failure to the extent that it enhances business unit competitive advantage Is the co ition gap between WTP and cost larger than it would be otherwise? Two tests Better-off Does the presence of the corporation in a given market improve the descend competitive advantage of business units over and above what they could achieve on their own? (Whats the added value of the corporation? Ownership Does ownership of the business unit produce a greater competitive advantage than an alternative arrangement would produce? A corporation is more likely to pass the tests when it has some share resource that (a) creates competitive advantage for the business units and (b) is difficult to trade efficiently via the market E. g. , access to animated characters Making business units better off sounds easy, but it typically requires sophisticated structures, systems, and processes, plus cultural supports 12 Corporate strategy entails trade-offsEither focus on or focus on Guidance on the Projects overall Grading The project must cover all three components of the class Human an d Social Capital Strategy Multinational Management Components of Grade (NOT equally weighted) Use of frameworks (most important issue) Quality of research Innovativeness/Insight of analysis Integration of different components of class Quality of communication 14 ? of grade will be based on presentation ? on final project write up We will also use a peer assessment to coif the grade for effort put in by each team memberA Word on Plagiarism Any text (more than 2 consecutive words) interpreted from another source must be In inverted commas Clearly identified with the source It is NOT sufficient to simply note that you used a source. You must identify which text came from it. Failure to identify the source of your work is a serious breach of academic ethics and will be interact accordingly If in doubt, ask Professor or TAs for guidance (It is generally not a good idea to reproduce whole sentences or paragraphs from other sources without a very good reason anyway) 5 Ne xt Class Firm Scope and Strategy Case supervises Opportunities in India (A), 9708-482 What are the benefits and costs to Monitor of moving each of its back-office functions to India? In light of those benefits and costs, what would you recommend to Mark Fuller, Monitors CEO, about the location of each function? Should Monitor tap into the Indian pool of talent somehow, perhaps by conducting business research there? If so Should it conduct research only for Monitor grimace teams or sell its research services directly to external clients? 16

Benefit of children and young people Essay

1.1Multi- business office on the job(p) is about different services running(a) together to demonstrate each fry the beat possible represent. It is an essential way of sustenance youngsterren and families with additional indispensablenesss and helping to secure real improvements in their life outcomes. Multi-agency tameing aims to support baberen and young people earlier to ensure they meet the five every(prenominal) Child Matters (ECM) outcomes. The five outcomes of ECM state that we privation to be working together to achieve the best possible outcomes for children in our climb. These outcomes atomic number 18 Be healthy Stay unhazardous Enjoy and achieve Make a dictatorial contribution Achieve economical well(p) beingMulti-agency working brings together professionals from different sectors to provide an integrated way of working to support children, young people and families. It is a way of working that ensures children and young people who need additional supp ort consider exactly the right professionals needed to support them.1.2It is vital that outcomes for any child atomic number 18 helpingd on a need to know basis and entirely professionals understand the importance of confidentiality. Integrated working is where every(prenominal)one gnarly in supporting children, young and families work together to improve the lives of children. It is achieved by readying and delivering services.Information sharingInformation sharing is essential if we want different sectors and services to work well together to support children and young people. The Common Assessment Framework (CAF) and the Children Index both help with information sharing between practitioners but it is start out of everyday work for close of us.Common Assessment Framework (CAF)The Common Assessment Framework (CAF) is a shared assessment and planning tool which is use across all local areas in England. It uses a consistent nestle to assessing the needs and strengths of a child or young someone, planning the support they need and coordinating that support if more than one organisation is involved.Team Around the ChildThe Team Around the Child is one way of describing a separate of people working together to help an individual child or young soulfulness to achieve better outcomes. The Team Around the Child approach helps to emphasise the importance of regular cooperation and joint working. It is also about valuing the individual needs of each child and young person so they receive a tailored package of support from their team.Lead ProfessionalIf more than one service or team is working to support a child or young person, one practitioner should act as the Lead Professional. It is the role of the Lead Professional to co-ordinate different types of support and usually to be the key point of contact for the child and their family. Every multi-agency plan ( such as a plan made by utilize the Common Assessment Framework) and every Team Around the Chi ld should have a Lead Professional.Integrated working practices and multi-agency working provides benefits for children, young people and families because they receive the best support in the most effective way. The benefits of this includeEarly identification and interventionEasier or quicker access to services or expertiseImproved achievement in education and better engagement in education get better support for parentsChildren, young people and familys needs addressed more appropriatelyBetter quality servicesReduced need for more specialist services.1.3Below is a list of some of these agencies and a description of their roles.Behavioural Support go (BEST) A behaviour support service is part of the LA and works in partnership with schools, within a framework of inclusion, to help them promote verificatory behaviour, and to provide effective support to pupils, parents and schools where behaviour may be a concern.Health care professionals, speech and quarrel therapists and heal th visitors They go away be apply by the local primary health care trust and will support individual children and their families. The referral may have been made by a GP or awareness raised in the position. They will work closely with the setting and family.Educational Psychologists They will be employed by the LA and support children who may have particular proposition scholarship or psychological needs. They may be referred by the setting.Advisers There may be advisers for all aspects of early eld ranging from parenting to local childcare options. They may work for agencies like job centre plus.Social workers Employed by social services they may be connected to childrens centre or work independently. They may support children and their families to improve their quality of life, from housing needs to bereavements.Play specialists May support children in hospitals or work with social services supporting children in difficult family situations.Representatives from voluntar y organisations These could be organisations such as NSPCC which will help when dealing with children who are laboured positions such as domestic violence.Physi otherwiseapist are employed by the local primary care trust and will support children with a specific physical need. A referral is look atd either from a health professional or a setting.OFSTED Inspect provision of care in the setting. They ensure all of our staff are up to date on training, we are providing a healthy and safe environment for children and following the EYFS. Ofsted provide support and advice for staff and the setting itself. Police In case of emergency the police will provide help and support. They will be contacted if a problem arose such as child missing, breaking an entry, suspicious persons and they may also be a point of contact if there is a suspected case of abuse or violence.1.4 alas there will always be cases were we come across barriers when working with multi- agency working. A lot of the ti me there will be cases were non everyone will agree on the same things no matter how little or small the issue. Different sectors work in different ways, this does non support it the wrong way, barely different. People may have been trained in a different role to which they may find it difficult to be managed by a person with different skills. Some people may non be employ to sharing their knowledge with others.Its important that each profession reckon one another and that they value there knowledge and expertise by doing this it will make better multi-agencies working together. Language barriers coffin nail also get so if this is to happen we must always make sure we are all on the same path and fully understand each other. up to now if it means getting a translator involved as it is so important we are sharing the correct information.Make sure they have croak aims, roles and responsibilities and timetables that have been agreed between the different agencies also that g ood confabulation and information sharing is carried out.1.5 deep down my setting it may become necessary to refer a child to another professional for additional support. For example if it has been noticed that a child is having issues which speech that they micklet say many words and the ones that are say are not clear and so the child would benefit from support from speech and verbiage therapist then a referral is needed. The setting would follow the move below to make the referral. First of speak with the parent about the issue and gain consent to make the referral.Next you would need to identify the service/agency who you want to refer to. Then you would need to contact the agency and discuss the situation before making the referral. We do this to make sure the agency end offer the most suitable service/support that is needed. Next follow the agencys referral procedure completing all necessary paperwork and return by referral deadline if required. Always keep a copy of th e referral. Follow up the referral and find out the decision.1.6When children move between local areas or services their assessments be transferred and used without the information having to be realizeed again by the new area or service. When practitioners move their skills in using the CAF should also be transferable. There is presently no single national agency which is best placed to develop a framework which must have relevance across the full affirm of health, education, social care and other childrens services. The DFES proposes to take responsibility for leading work to develop the CAF.Common Assessment FrameworkIn the Children Act 2004 and Every Child Matters it is outlined that the Common Assessment Framework (CAF) is a way ensuring early intervention for a child before they reach a crisis point. CAF is a shared assessment and planning framework in all areas of England and Northern Ireland to be used by all practitioners working in childrens services. The main(prenomina l) aim of CAF is to make sure that a childs additional need is identified early and to ensure that agencies work together to meet the additional needs of the child. Most children will not need a CAF. CAF is for children and young people with additional needs. These are children and young people who, according to the judgement of practitioners, require extra support to help them achieve the five Every Child Matters outcomesBeing healthyStaying safeEnjoying and achievingMaking a positive contributionAchieving economic well-beingThe CAF consist of four main partsA pre-assessment check-list to help decide who would benefit from a common assessment. A process to enable practitioners in the children and young peoples workforce to undertake a common assessment and then act on the result. A standard form to constitution the assessment.A delivery plan and review form.2.1There are different communication methods for different situations such asVerbal communicationVerbal communication uses wo rds to present ideas, thoughts and feelings. Good verbal communication is the ability to both explain and present your ideas clearly through the spoken word, and to listen carefully to other people. This will involve using a variety of approaches and styles appropriate to the audience you are addressing like Paraphrasing means repeating back something a person has just said in a different way to make sure you have understood the message. Closed questions are questions that can be answered with either a single word or short phrase, for example, Do you like sprouts? could be answered, No or, No, I cant stand them.Closed questions give facts, are easy and quick to answer and keep control of the conversation. Open questions are questions that give a longer answer, for example, Why dont you like sprouts? qualification be answered by, I havent liked the taste or smell of them since I was made to eat them all the time when I was a child. Open questions hand control of the conversation to the person you are speaking to. They ask the person to think and reflect, give opinions and feelings. Clarification means to make something clear and understandable. Summarising means to sum up what has been said in a short, clear way.Non-verbal communicationThis refers to the messages we send out to express ideas and opinions without talking. This might be through the use of body language, facial expressions, gestures, tone of voice, touch or contact, signs, symbols, pictures, objects and other visual aids. It is very important to be able to recognise what a persons body language is saying, especially when as a health or social care worker you are dealing with someone who is in pain, worried or upset. You must also be able to understand the messages you send with your throw body when working with other people.Written communicationThis is rudimentary to the work of any person providing a service in child care environment when keeping records and in writing reports. Different t ypes of communication need different styles of writing but all require literacy skills. A more formal style of writing is needed when recording information about a patient. Practitioners need to be able to communicate well with the written word. This could be by writing something themselves, such as a letter to refer a service user to a different service, a record of a persons condition and treatment or entitlement to a benefit, or a prescription. This means they need to be able to use different ways of presenting information, such as letters, memos, emails, reports or forms. They need to make their substance absolutely clear and structure the information well and in an appropriate manner so that mistakes dont happen. It is also necessary to use grammar, spelling and punctuation decent and writing should also be legible so that the person the information is intended for can actually read it.Sign languageSign language is a language which instead of using sounds uses visual signs. T hese are made up of the shapes, positions and movement of the hands, arms or body and facial expressions to express a speakers thoughts. Sign language is commonly used in communities which include the friends and families of deaf people as well as people who are deaf or hard of hearing themselves.MakatonMakaton is a method of communication using signs and symbols and is often used as a communication process for those with learning difficulties. It was first developed in the UK in the 1970s and is now used in over 40 countries around the world. Unlike BSL, Makaton uses speech as well as actions and symbols. It uses picture cards and ties in facial expressions with the word to make the word more easily recognised by those with learning difficulties.2.2Within my setting I make sure that I always have appropriate communication which is set for that specific situation. The use of appropriate communication methods depends on the person and what relation to the person. For example, if we c ommunicate with children we should use a verbal method based on listening, and ask open questions. It is important to pay attention to our body language in all the circumstances. In the case of parents and colleagues we would use a more formal method. When we need to share information about a child it is best to do it face to face. We can use email, letter or telephone to inform about meetings or the child situation if it cannot be discussed face to face. We also use written communication when keeping a childs record of development.This can all change when we communicate with children with special needs or disabilities. If we communicate with people who are deaf we need to use sign language or ask help to Signers, people who can communicate using a sign language, or interpreters, people who communicate a conversation, whether it be spoken or signed, to someone in a different language they will understand. This is not easy because they not only have to interpret the words or signs bu t also have to find a way of expressing the meaning of the words clearly. Or if we need to communicate with people witch English is their second language we may need translators, people who change recorded information, such as the written word, into another language.2.3Please find accident form attached at the back of this unit.3.1Within my setting I give my own contribution to the development and implementation of processes and procedures for recording, storing and sharing information. This can be using our accident and incident books/forms to helping have it away a learning journey and planning with the children. I always make sure this information no matter how important that it be kept safe and locked in a secure room.3.2Within my setting I give my own contribution to the development and implementation of processes and procedures for recording, storing and sharing information. This can be using our accident and incident books/forms to helping complete a learning journey and pla nning with the children. I always make sure this information no matter how important that it be kept safe and locked in a secure room.3.3Where abuse of a child or young person is suspectedAll settings have a designated person to deal with all lovables of child protection issues. As a practitioner it is our duty to spot potential signs of abuse. If anyone has concerns that a child is being abused it is our job to disclose this information to the designated ingredient of staff. If you feel that by doing this you feel that it may put the child at risk then you must confide and report this to a manager.By discussing this with the designated colleague it can give you a clearer picture by gaining advice on what to do next.We should never ignore possible signs of child abuse no matter how great or small. Our role is to make sure the children are safeguarded in and outside of the setting. Parents will have had a copy of the child protection policy which states that information regarding e very child will be disclosed if it is deemed that any child is in real harm or danger. This gives us the right to report any kind of abuse to the safeguarding board without the parents permission. It is important to follow the right steps whilst reporting a case of abuse or a suspected case, we need to gather the correct information.When it is suspected that a crime has been/may be committed. If you suspect or if a child approaches you and tells you that that their parent is possibly committing a crime or is committing a crime, depending on the crime that is being committed, depends on how we as practitioners would handle it.Crime can cover a wide range of things such as winning drugs, DVD piracy, benefit fraud, theft burglary, robbery or violence (GBH). It depends on how serious the crime is as to whether we break the trust between parents. self-assurance is essential between us because you need trust within a relationship with parents. Without the trust the child and their fami ly is not going to be willing to share information. If a child is being hurt then it would be obvious that you have to break confidentiality to ensure that the child that you are looking after is not in any harm and is safe. If the crime that is suspected or being committed is DVD piracy then it is not going to be of significant harm to the child in your care.Therefore there is no need to break the trust within the relationship. It is our job to make sure that the child is not in any significant harm and if they are not then we should stick to our confidentiality policy and procedure.If a child is committing a crime then it most certainly becomes a child protection issue. The crime can be shop lifting, theft, drugs or violence but one small crime can lead to another which can then lead to bigger crime being committed and a possibility of the child person being involved in a group or gang. This can introduce the child person to dangerous people. If the childs parents are not aware of this then it is also possible the child maybe neglected.