the Chemical contamination of food

the Chemical contamination of food Food and beverages is a common term when it comes under hospitality industry. However, employees working under this sector of the hospitality industry tend to overlook a very important aspect in this industry, safety and hygiene as they continue to impress their superior or guests with their work efficiency. Safety and hygiene which both have often been neglected caused various problems and conflicts involving employers, employees and even the guests or customers of the industry. In some cases, the negligence of safety and hygiene had cause a loss in business, reputation and also legal implications to companies in this industry. Often there are cases whereby a highly reputable food and beverage outlet have lost their reputation and business due to negligence in their food preparation. Safety and hygiene is so vital that we cannot ignore the importance of it, especially in the food and beverage industry. Good and hygienic food attracts crowd. You will come across a scenario whereby people queue up just to be served in a food outlet compared to another outlet serving the same food a few doors away. The main reason behind this scene is that, the outlet serves quality and hygienic food. What draws the meaning of safety and hygienic food? It all comes about the implication of food contamination and the negligence in the preparation. Stale food cause by poor preservation and expired foodstuff are the examples which caused food contamination. Occasionally, we discover foreign objects in our food and this is due to negligence and carelessness in food preparation. Physical contamination of food Food contamination falls into three main classes of definition, and they are physical contamination, chemical contamination and also biological contamination of food. Physical contamination of food is defined as any foreign objects that falls into our food during the manufacturing or preparation process. During the manufacturing of food, carelessness plays a very important role in the contamination of food. Often we come across packed food with inedible foreign objects in it. This is caused by the carelessness and negligence of workers in the process of preparing the food. 1.1 The wear and tear of machinerys parts accidentally got mixed into the food. Lubricants that are used to grease food processing machineries are also one of the physical contaminants that got into food. There are some food processors that do not comply with FDA requirements to use only stainless steel in food preparation. 1.2 Human parts such as hair, fingernails, jewelries and clothing parts are some of the contaminants that fall into food. Employees working in the food preparation sector are not aware of the importance of proper dress code while preparing food. This negligence greatly affects the safety and hygiene of food preparation. 1.3 Storage of food is so important that many outlets do not pay much attention to it. Foods prepared are not immediately served to customers. This requires good handling such as covering of food to prevent moving objects from contaminating the food. Insects are prone to swarm around aromatic food and may cause food contamination. There are so many factors related to physical contamination of food that it is impossible to describe each and every detail herewith. Thus we will continue with some other factors such as chemical contamination of food. 2) Chemical contamination of food Chemical contamination of food is defined as food being contaminated by other chemicals accidentally. What are those hazardous chemicals? 2.1 One of the critical chemical that contaminates our food is pollution. Pollution can be classified in to the pollution of air, water and soil. 2.1.1 Pollution of air occurs when pesticide sprays are being used too near to foodstuff causing the air covering the food stuff to be full of hazardous pesticide sprays. In farms, pollution of air occurs when a large amount of pesticides spray are being used on to the plantations causing the food to be chemically contaminated 2.1.2 Pollution of water happens when untreated water is used in food preparation. Water which is not properly stored in containers might have been exposed to contaminants. Iron pipes which are used to deliver water might contain undesirable elements which might react with food which is hazardous to health. 2.1.3 Pollution of soil happens in plantations where our vegetables are being planted. Often farmers over-use animal drugs and agrochemicals which result in the contamination of soil. Soil may even consist of toxic metals from toxic waste being disposed at the area of plantation. These chemicals when consumed or ingested are extremely hazardous to health. 2.2 Food additives are often added to food to enhance the taste or to extend the shelf life of the food. However, these additives are subjected to defined exposure levels and international food safety standards. Food over exposed to food additives might result in a chemical change and will be hazardous to health. For instance, the World Health Organization (WHO) has recognized a few chemicals such as Bisphenol A, Melamine and Acrylamide to be a health issue when there are overly being added into food. 3) Biological contamination of food Biological contamination is defined as food containing natural occurring substances which are poisonous or hazardous when consumed. 3.1 Employees always neglect hygiene in food preparation. We have come across cases where employees work in food and beverage sector do not wash their hands after using the toilet. Employees should understand that millions of germs stick on to their hands after they use the toilet. Other than that, things that we touch everyday such as money, staircase railing or shopping carts are full of germs invisible to our naked eyes. 3.2 In food preparation industry, proper dress code should be implemented. This happens when workers tend to sneeze and cough when they are working. This causes a lot of bacteria or germs to land on the food, causing it to be biologically contaminated. 3.3 Food also can be contaminated biologically when raw food is being processed on contaminated surfaces. There are cases where financially poor countries attempting to make bigger profit by neglecting safety and hygiene. Raw food which is processed on surfaces contaminated with virus, bacteria, germs dirt and dust, will be extremely dangerous to health when consumed. This concludes the three contaminants that affect the safety and hygiene of food. Question 1 (b): What is the definition of portable water, explain its uses. Introduction Water is the most vital resource to life on earth. Water covers 70.9 percent of the earths surface and even 60 percent of our human body consists of water. Without food, human can live up to 49 days, however without water human being can only live up to 7 days. Clean water is extremely essential to human and other life forms. 1.1 Portable water is defined as water with total dissolved solid contents at about 150ppm which is suitable for drinking and sanitary purposes. 1.2The earth we are staying in is full of water sources. However, not all of this water is fit for consumption and sanitary purposes. In order to produce portable water, different water from different sources is treated with different ways and methods in order to produce portable water. 1.2.1Sea water undergoes desalination process by distillation. Then the water will be treated with flash ejectors. The desalinated water will then be remineralised to achieve the desired solid content level. 1.2.2Water which has been used for sanitary purposes can also be treated in order to obtain portable water. The sanitary water will undergo aerobic decomposition to remove all unwanted residues to obtain clear water. Then this water will be treated with coagulators and chlorine dosing. 1.2.3 Water from river or lakes can also be treated to obtain portable water which is fit for consumption and sanitary purposes. River or lake water will be treated with coagulator and later on chlorine dosed to obtain portable water. 1.3 Nowadays, portable water is used widely in all fields of food and beverage industry. Portable is used to ensure the safety and hygiene of the water used. We might not know the quality of water flowing from our tap but we do see packed portable water as an assurance of safety and hygiene. 1.3.1 Portable water is developed to prevent any unwanted pathogens, diseases vectors or waterborne diseases that are commonly found in water. It also prevents consumption of contaminants found to exist in popes delivering water source. 1.3.2In food and beverage industry, portable water is used widely as drinking water or in food preparation. Portable water is specially treated in order for it to be fit for consumption. Portable water may not be of only packed mineral water or drinking water. Portable water may also be referred to as filtered water by aftermarket filters attached to our water pipes. These stand alone water filters filter water to a desirable solid content and cleanliness level so that it is fit for consumption. 1.3.3Portable water is also used for sanitary purposes. As said earlier, water may contain of waterborne diseases and pathogens may be harmful to humans. Portable water is used in bathing or cleaning process so as to avoid any diseases or sickness to human being. Conclusion In conclusion, safety and hygiene is a very important aspect not only in hospitality industry but also our everyday life. Good safety and hygiene must always be practiced so in order to achieve better living. Good safety and hygiene must not only be practiced in food preparation, but also the food we eat. Always use portable water which is free of all waterborne diseases, pathogens and virus vectors for consumption and sanitary purposes. In food preparation, always practice good safety and hygiene so as to avoid any contaminants from contaminating the food in any of the means. Question 2 (a). What should the manager do about and employee who reports to work with the following symptoms: fever, coughing and a sore throat? Introduction Hospitality industry is an industry which consists of food and beverage, tourism and lodging establishment. Most of the time, employees of the hospitality industry have to service and serve guests or customers. That is why employees have to practice good safety and hygiene at all times. Food preparation is one of the fields in hospitality industry. This field requires very good practice of safety and hygiene. Employees must be in proper dress code all the time and must disinfect their hands to avoid any germs on their hands before preparing food for customers. This is very important as customers might be infected if germs appear on food-stuff. In hotels and lodging establishments, front office personnel have to face a lot of customers daily. Employees have to practice good safety and hygiene to their own grooming in order to leave a good impression to customers as the front office gives customers an impression of the whole lodging establishment. 2a. 1 If an employee reports to work with symptoms of fever, coughing and a sore throat, the manager should attend to this employee immediately. The manager must identify the seriousness of the employees illness. If the employee have serious signs of sickness and may be contagious, the employee should be stopped from work immediately. 2a.1.1 Worker with contagious sickness should not be allowed to work, especially in the hospitality industry as the hospitality industry. This is because workers often have to be in contact with customers. If employees are down with contagious sickness, customers will also be infected. 2a.2 The respective worker should be immediately stopped from work. No matter how serious the sickness symptoms are, employees shouldnt be allowed to be in contact with guests or customers. If guests are infected by employees or workers, the restaurant or hotel will lose their reputation. In some cases, restaurants even got involved in legal implications just because of customers who are infected with sickness because of employees. 2a.3 The worker or employee that reported to work with sickness symptoms like fever, coughing and sore throat should be quarantined from other workers. As said earlier, these symptoms are contagious. We certainly do not hope that because of one black sheep, all the workers and employees are being infected of any sickness. 2a.4 The manager in charge should immediately send the respective worker to the panel doctor. The employee should be given medication to suppress his or her sickness. 2a.4.1 The worker should then be given medical-leave which respect to the seriousness of his or her illness. The worker should be advised not to come back to work unless that he or she does not have anymore of sickness symptoms. 2a.5 The manager and supervisor in charge should then check all the pieces of work that the sick employees have been in contact with. The pieces of work that the employee has been in contact with should be disinfected immediately to avoid any germs from infecting other workers. 2a.5.1 The manager should also check all other workers and employees who have been in close contact with the sick workers. They should all be sent to the panel doctor for diagnostic. If they are found to be sick, they should be given medical-leave as well. 2a.6 Managers and supervisors hold a very important responsibility in monitoring employees and workers. They should be aware of the conditions of workers and employees at all times. Workers and employees have to be dismissed from work if they are found to be sick or having any discomfort. 2a.7 Finally, the manager in charge should advise and warn all workers and employees to not report to work when they are having sickness symptoms. This takes into account of the safety and hygiene of the hospitality industry where employees and workers have to be in contact with customers directly or indirectly. Conclusion Sickness symptoms like fever, coughing and sore throat are signs that lead to other contagious diseases. The fatal H1N1 and SARS are examples of contagious sickness or diseases that originates from fever, coughing and sore throat symptoms. Managers and supervisor must be alert and aware of the employees condition at all times to avoid any untoward happenings. Question 2(b) Why is hand washing so important? Introduction Safety and hygiene as one of the most important aspect in hospitality industry and must be practiced at all times. In hospitality industry, employees are required to have close contact regardless of direct or indirect with customers. That is why, safety and hygiene is very vital in this field. In hospitality industry, we always want the best for customers, the safest and even the cleanest. In food preparation segment of hospitality industry, employees must bear in minds that although they might look clean but they are not free from all sorts of germs and microorganism. Employees must at all times disinfect or clean their hand before proceeding in food preparation process. In many other segments of the hospitality industry, most of the employees have to deal with customers. Most of the time, employees have to shake hands with customers as a sign of a deal or a sign of friendship. However, not all of the employees are aware of how much transfer germs or microorganisms are involved in this hand shake. In order to practice good safety and hygiene at all times, all employees of the hospitality industry must be advised of the importance of washing their hands. 2b.1 Washing hand is define as the act of cleansing ones hands with or without the use of water or other forms of liquids, at times with the use of soap. Since we know what is washing hands but why is it so important? Why must employees of the hospitality industry wash their every now and then? 2b.2 Washing hand disinfects our hands. Washing hand is actually the best defense against all diseases. Our hands contact hundreds of foreign objects daily. All these objects contain millions of pathogens and most of them are harmful to health. These germs stick to our hands like gums to the bottom of your shoes. Since food preparation is one of the field in the hospitality industry, what happens when these pathogen are being transferred from employees hands to the food they are preparing? 2b.3 Our hands are capable of carrying millions if germs causing illness like colds, flu and diarrhea. We have come across cases where we claim that we have consumed unclean food. However most if the time, these unclean food that we are referring to, are contaminated food by germs transferred from employees hands. At times, we even do not wash hands before consuming food claiming that we did not touch anything dirty. We must be aware that no matter what we touch, we are prone to being infected by germs. 2b.4 Employees of the hospitality industry must also be enlightened of the importance of drying their hand after washing hands. It is proven that damp hands spread 1000 times more germs than dry hands. Employers play a very important role in preparing the appropriate sanitizers and hand dryers for employees use. 2b.5 Washing hand also prevents Staph infection. Staph is MRSA (Methycillin-resistant Staphylococcus Aureu), a kind of flesh eating bacteria lurking in sweaty areas. As we all might have known, kitchen is a very hot place. Kitchen attendants must beware of the infection of these bacteria. These bacteria are known to lurk around areas where there is sweat. Kitchen attendant work long hours in the kitchen causes them to sweat a lot. However, washing hands with proper soap or sanitizer totally removes these bacteria. 2b.6 Research shows that there are millions of germs hiding under our watches, bracelets and rings. Employees of the hospitality industry must be aware of this. Whenever employees wash their hands, they must also clean of disinfect these jewelries. However, in some field of hospitality industry, employees are not allowed to wear any piece of jewelries in order to prevent their hand from infected by germs and transferred to customers. 2b.7 Employees must also remember to wash their hands after using the toilet. The toilet is one of the spots with the highest number of bacteria and germs lurking around. Statistics shows that the number of germs on our hand doubles after we use the toilet. This is extremely dangerous as we may bring germs of various diseases with us on our hands and may be transferred or infected to customers at any time. Conclusion Washing hands is the most basic step in safety and hygiene in hospitality industry. Employers play an important role in ensuring the employees to wash their hands whenever necessary. The importance of washing hand does not apply only to employees of the hospitality industry but also to all of us. As said earlier, washing hands is the best defenses against all kinds of diseases as our hands are use for a lot of purposes including food consumption. In order for a disease free healthy living, always bear in mind the importance of hand washing and always practice good safety and hygiene starting from hand washing.

The Effect of Temperature and Concentration on the Rate

Evaluation Like any experiment, there were a number of potential errors during the procedure of the experiment. Errors could have arisen as a result of the uncertainties associated with the instruments I used to take measurements, and also as a result of errors associated with the actual method. Of course, due to the limitations of the procedure, they could not be eliminated completely, so I will explain what I did to reduce them to an acceptable level and how I could have improved my method to reduce them even further. Equipment justificationThe following table shows the reasons for my choice of equipment in carrying out my method. Equipment| Justification| 100 cm3 burette| I needed to accurately measure out large quantities of hydrogen peroxide (90 cm3 and 150 cm3). The 100 cm3 burette is a precise instrument and would allow me to measure out the hydrogen peroxide by filling it fewer times than I would need to with 50 cm3 burette. | 50 cm3 burette| I needed to repeatedly measure ou t small volumes of solutions A–I. The burette made the task convenient, and it is a precise instrument. 250 cm3 volumetric flask| I needed to make up a specific volume of a standard solution. The volumetric flask has a low error. | 100 cm3 volumetric flask| I needed to make up a specific volume of a standard solution. The volumetric flask has a low error. | Top pan balance| I needed to accurately weigh out small amounts of solid when making up my solutions. | 25 cm3 Mohr pipette| I used the pipette to accurately transfer sulfuric acid when making up solutions. I could not do this with a volumetric pipette, as the volume I transferred was 20 cm3. Distilled water| I used the distilled water to wash out any glassware and storage jars before using them to avoid contamination. | Crushed ice| I used the ice to cool my reactants down to 10  °C. | Water bath| I used the water bath to heat my reactants up to 30  °C, 40  °C and 50  °C. It kept the temperature constant—it does not cool down like hot water in a beaker. | Thermometer| I needed to measure the temperature of the reactants before pouring them into the beaker and stirring them. | Magnetic stirrer| I used the stirrer to ensure the reaction mixture was uniformly mixed.This was necessary to produce sharp colour changes. | Stopwatch| I used the stopwatch to record the times of the colour changes. These are the values I needed to investigate the effect of temperature and concentration on rate. | Measurement errors These are the errors associated with the equipment I used when weighing out solids, measuring volumes of liquid, recording the temperature of my reactants, and recording the times of the colour changes. Equipment| Error| 100 cm3 burette|  ±0. 2 cm3| 50 cm3 burette|  ±0. 1 cm3| 250 cm3 volumetric flask|  ±0. 3 cm3| 00 cm3 volumetric flask|  ±0. 2 cm3| 25 cm3 Mohr pipette|  ±0. 1 cm3| Top pan balance|  ±0. 005 g| Thermometer|  ±0. 5  °C| Stopwatch|  ±0. 005 s (for ins trument),  ±0. 5 s (for measurements),  ±0. 05 s (for measurements at 50  °C)| The stopwatch could record to 2 d. p. but the times I recorded were affected by my reaction time. Recording to 2 d. p. would be pointless, as I could not record that precisely. I decided to record the times to the nearest second, except for my results at 50  °C, where I recorded them to 1 d. p. because of the short duration of time between the colour changes.Percentage uncertainties Using the measurement errors, I can work out the percentage uncertainties for my measurements. I can do this using the formula: percentage uncertainty = error / value of measurement x 100% I made multiple measurements with many of the instruments I used. For these measurements, I will find the uncertainties for three of the values (the highest, the lowest and one close to the average) to give an indication of how the uncertainty changed across the range of measurements I made. Equipment| Error| Measurement| Percentage uncertainty / %| 100 cm3 burette|  ±0. cm3| 150 cm3| (I used the burette twice, so 0. 4 / 150 =) 0. 27| | | 90 cm3| 0. 22| 50 cm3 burette|  ±0. 1 cm3| 10. 00 cm3| 1. 0| | | 5. 00 cm3| 2. 0| | | 1. 00 cm3| 10| 250 cm3 volumetric flask|  ±0. 3 cm3| 250 cm3| 0. 12| 100 cm3 volumetric flask|  ±0. 2 cm3| 100 cm3| 0. 20| 25 cm3 Mohr pipette|  ±0. 1 cm3| 20 cm3| 0. 50| Top pan balance|  ±0. 005 g| 26. 75 g| 0. 02| | | 10. 7 g| 0. 05| | | 0. 85 g| 0. 59| Thermometer|  ±0. 5  °C| 50  °C| 1. 0| | | 30  °C| 1. 7| | | 10  °C| 5. 0| Stopwatch|  ±0. 5 s| 437 s| 0. 11| | | 95 s| 0. 53| | | 1 s| 50| |  ±0. 05 s (at 50  °C)| 31. 8 s| 0. 57| | | 12. 9 s| 0. 388| | | 1. 5 s| 3. 3| The percentage uncertainties varied wildly depending on the error of the instrument and the value of the measurement. The largest uncertainty (50%) came from the stopwatch when I used it to record a time of 1 s. However, this would not have affected my calculations to a great extent, as I only use d the time to calculate the blue cycle for the first oscillation. It would not have affected the value I calculated for the average oscillation period by a significant amount, and would not have noticeably affected the trends in my graphs.This applies to all uncertainties from the stopwatch. I could have recorded all my times to 1 d. p. to improve the accuracy of my calculations and draw graphs that showed a trend closer to the true one. The second most significant uncertainty (10%) was for the burette when I used it to add 1 cm3 of solution to different test tubes in order to test the effect of changing the concentration of propanedioic acid, manganese(II) sulfate(VI) and sulfuric acid. This is a very significant error that could have definitely weakened the accuracy of my results.It might explain, for instance, the wildly varying number of oscillations I observed for tests at 0. 01 M manganese(II) sulfate(VI), as well as the increased appearance of anomalous results at lower conce ntrations. Even the uncertainty for a measurement of 10 cm3 using the burette was 1%, which is significant. In order to reduce the instrumental error, I could have used a 1 cm3 pipette or syringe to measure very small volumes of solution. I could not have done much more to conveniently transfer larger volumes of solution (i. e. p to 10 cm3) while reducing the error, as even a 10 cm3 pipette has the same error as a 50 cm3 burette, and it would have been extremely time-consuming to transfer my solutions to test tubes using a 1 cm3 pipette. Still, a 1% uncertainty would not have dramatically affected my results. Another source of significant percentage uncertainties was the thermometer—at every temperature the uncertainty was above 1%. At 10  °C, it was 5%, which is particularly significant. This means that I could have started stirring the reactants at a temperature between 9. 5  °C and 10. 5  °C.However, there were no thermometers more precise than  ±0. 5  °C, so the re is not much I could have done to reduce this error. Anyway, looking back at my raw results, the times I recorded for tests at 10  °C were not particularly discordant in comparison with the results I obtained for the other temperatures. All other errors were below 1%, so were insignificant. I used the volumetric flasks correctly, using a Pasteur pipette to add the distilled water for the last centimetre below the graduation mark, checking the mark at eye level in order to make sure I stopped at the correct point.I took readings from the bottom of the meniscus at eye level when using the Mohr pipette and burettes to reduce parallax error. I had to round up the mass of manganese(II) sulfate(VI)-1-water I weighed on the top pan balance from 0. 845 g to 0. 85, so an 4 d. p. analytical balance would have been better for this, but I did not have access to one. Procedural errors These are the errors that could have arisen from the method and improper technique. When making up solutions , it is important to rinse out the glassware and other equipment with distilled water before use.This was particularly vital for the BR reaction, due to its high sensitivity to chloride ions. As mentioned in my method, I did wash out all equipment with some distilled water before putting them in contact with any reactants to minimise the risk of contamination. It would have been impossible to prevent a small amount of solution from being lost when transferring them. When transferring from a beaker through a funnel to volumetric flask, the small amount left would have led to a lower final concentration then planned. I minimised this error by washing out the beaker with distilled water three times.When pouring solution from the test tubes into the reaction beaker, a small amount is also lost. However, the amount left would have little effect on the results because it is a systematic error, i. e. it is repeated every time the solution is poured. I always inverted the volumetric flasks when making up solutions in order to ensure homogeneity. Before pouring them into the burettes, I gave the storage bottles a swirl in case the uniformity of the solution had been affected during storage. This would prevent the trials from being tested at different concentrations, which would have compromised the accuracy of my results.In addition, I used a magnetic stirrer to make sure the consistency of the solution remained even within the reaction beaker. This also meant that the colour changes were sharper. It was especially important that the blue colour change was sharp, as this is the value I used to calculate the oscillation period, and therefore, rate of reaction. However, because human reaction time is not perfect, there was always some delay between the colour change and the pressing of the stopwatch. This is why I could not record times accurate to 2 d. p.At higher temperatures, i. e. 40  °C and 50  °C, the water from the solutions in the test tubes evaporated a lot faster than at room temperature while being heated in water bath, which would have increased the concentrations of the reactants and overstated the effect of the temperature increase. I minimised this error by removing the test tubes from the water bath as soon as possible after the temperature of the reactants reached the appropriate level. Next time, I would seal the test tubes using stoppers to prevent any water vapour from escaping.Unfortunately, the reactants could not remain at their starting temperature while being stirred, as they had to be poured into a beaker and set on a magnetic stirrer. This means that during tests at 30  °C, 40  °C and 50  °C, the reactants cooled down; at 10  °C, the reactants warmed up. This would have understated the effect of temperature on rate. There was a problem with the hydrogen peroxide in the burette. Because it was stored in the fridge, it was cold when I took it out. As it warmed up, there were noticeable increases in the level of solution in the burette.Trials that were run near the start of the session may have used colder, more concentrated hydrogen peroxide, which would have affected the rate of reaction. I only took the temperature of reactants when I tested the effect of temperature. In order to resolve this problem next time, I would take out the hydrogen peroxide at the very start of the lesson and wait for it to warm up while setting up the other burettes, magnetic stirrer etc. and also take the temperature of the reactants when testing concentration to see if it might have had a secondary effect on the rate.The potassium iodate(V) was not soluble enough to make Solution F (potassium iodate(V), 0. 5 M). Although I did manage to fully dissolve it with the aid of heat, a small amount crystallised out of solution after it cooled down, which would have decreased the solution’s concentration and affected the results I obtained for the tests where I changed the concentration of potassium iodate(V) a nd sulfuric acid. Next time, I would change the experiment and run the tests at lower concentrations. Reliability My results were quite reliable, as I ran the reaction three times at each temperature and concentration.The number of oscillations was usually the same at each temperature/concentration and the times were concordant to an acceptable degree. There were a few anomalous runs, which I mentioned in my analysis section, and gave a possible explanation for above. I could have repeated the experiment a further time when I got inconsistent results, e. g. 0. 01 M manganese(II) sulfate(VI), to increase reliability. Extending the investigation The observations I made about the colours during particular runs were solely qualitative.I could broaden the scope of my investigation by using colourimetry to obtain a quantitative measurement of the colour intensity when the reaction was especially faint or dark. I could then compare it to values from the standard reaction to reinforce my ob servations. I could also use the data logger to measure the times of the colour changes. I could then compare the results from this technique to those from the stopwatch and evaluate the advantages and disadvantages to both methods, and decide which one would be better at producing accurate results.Conclusion Overall, I am satisfied that I have made valid conclusions about the effect of temperature and concentration on the rate of the Briggs–Rauscher reaction. Although I did not fully meet my aim of finding the order of reaction for every reactant, I did discover that the reaction was not typical in this sense, and that the orders of reaction could not easily be found. I did manage to justify parts of the mechanism through the qualitative observations I made.

Modernism, Modernisation and Modernity in Australia, 1919...

Modernism, Modernisation and Modernity in Australia, 1919 –1939 Lighting the Way: New technologies, new materials, new cities. Modernism transformed life in Australia across five tumultuous decades from 1917 to 1967 , it spans all aspect of Australian culture including art, design, architecture, advertising, film, photography and fashion. The process of modernisation has had a profound affect, changing our perspectives and the course of our everyday living. Change is inevitable, man-made environments are changing all the time, people are getting higher, living in apartments and skyscrapers, human subconscious perspective is changing the world. Towards the end of the 19th century, newly creative forces were emerging, which looked†¦show more content†¦The decline in goldfields activity earlier in the century, which caused to an immigration boom, had now left many English immigrants unemployed. At the end of the century, despite rapid industrialisation the manufacturing sector was still dominated by many smaller factories. The older trades in small workshops, such as saddlemaking, coachbuilding and dressmaking still outnumbered the new engineering trades; however growing tram and railways industries would soon change that. By 1929, 440,000 people were employed in Australian manufacturing. The previously dominant clothing and textiles industry had steadily declined in employment, while the metals and machinery industry emerged as a major contributor to both employment and production. In particular, the new motor vehicle industry of the 1920s strengthened this sector. With Holden already well established, Ford soon followed with a large motor body assembly plant in Geelong, in response to the exponential growth in demand for motor cars. Melbourne and Sydney embraced the fact that the world was getting more technologically advanced, that new styles and movements were emerging and that experimentation was everywhere. Australia was not in a time lapse during this movement and followed closely behind American and Europe with use of technologies and trends. Australia being very rich in its minerals, allowed easy access to develop modernShow MoreRelatedImpact Of Technology And Design On Modernisation Of Melbourne During The Interwar Period Of 1919-19391617 Words   |  7 Pageseffects of technology and design on the modernisation of Melbourne during the interwar period of 1919-1939, you are able to capture a lot about how Australian design advanced largely through such a small time frame. â€Å"Modern is the aspect in which you take in the present time, to look forward into the future, and not look back† (2014, ilearn). It is where designers are able to explore new ideas rather than continuing on with the ones from the past. However modernism may have many meanings, but it largelyRead MoreModernism, Modernity and Modernisation: Urban Growth in Melbourne Between the Wars1533 Words   |  7 Pagespublications, Australia first came into contact with Modernism in the mid-1910s. The modernist movement in Australia was at it’s most influential for over five decades, including global wars, economic depression, technological advances and massive social change. (http://australia.gov.au/about-australia/australian-story/modernism) This article, however, will be focusing on Australia’s development of Modernity, Modernisation and Modernism between the inter-war period of 1919 to 1939. With an everRead MoreOrganisational Theory230255 Words   |  922 Pagessubject. This is not the case with the present book. This is a book that deserves to achieve a wide readership. Professor Stephen Ackroyd, Lancaster University, UK This new textbook usefully situates organization theory within the scholarly debates on modernism and postmodernism, and provides an advanced introduction to the heterogeneous study of organizations, including chapters on phenomenology, critical theory and psychoanalysis. Like all good textbooks, the book is accessible, well researched and readers

New Ideas And Inventions Of The World s Technology Essay

Introduction/Background/History As the world’s technology advances, things that seemed impossible decades ago are available at our disposal. New ideas and inventions are generated every day for people’s convenience, and nearly nothing seems impossible. One of the largest grossing markets today are physical appearance and health.Because of these technological advancements, people are able to essentially â€Å"Design a baby† by altering DNA and choosing which physical traits they want their children to have. This idea of genetic modification was introduced by the U.S. in 2000 when the first â€Å"designer baby† was born. The first Designer baby was Adam Nash, born August of 2000. Baby Nash was an experiment to help the client’s daughter, Molly, with a bone marrow transplant. She suffered from Fanconi Anemia which causes bone marrow deficiency(Background Info, n.d.). Shortly after, â€Å"the Human Fertilization and Embryology Authority allowed fertility clinics in Britain to create babies to help another person. The first UK designer baby was born in 2003 to provide stem cells for a sibling† (Background Info, n.d.). Content The initial purpose for a genetically modified baby was to assist people who suffer from disease and deficiencies, but people began to request more personal alterations to the baby than what was needed. The option of skin, eye, and hair color for the baby was so readily available for a price. This practice began raising some questions because it was becoming unethical.Show MoreRelatedWorld Civilization : A Thousand Year History Essay1579 Words   |  7 PagesPacey published Technology in World Civilization: A Thousand Year History in the year 1991. 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