Research paper Essay Example | Topics and Well Written Essays - 750 words - 3

Research paper - Essay Example As such, relationship building, intimacy, and the cost benefit theory of a relationship will be analyzed through the lens of how these aspects are presented within the film in question. These three have been selected due to the fact that this analyst believes they are the strongest determinants of the plot and action that takes place within the film in question. Firstly, with regards to relationship building, the text refers to this is a multipart process result in the strengthening of the relationship or can ultimately result in its undoing. As with so many films that are concentric upon relationship and the means by which individuals fall in and out of love, â€Å"Hitch† follows a somewhat predictable line in that it presents the case of two individuals who initiate, experiment, intensify, integrate and bond throughout the course of the film. Naturally, this process is not painless or carried out in one seamless action. Rather the inverse of these is also represented to the fact that during the latter half of the film, the couple experiences a degree of differentiation, circumscribing, stagnation, avoidance, and termination. Naturally, as is the case with many films, the ability of the filmmakers to encapsulate all of these actions and emotions within a brief one hour and 20 minutes is necessarily limited. However, each of these determinants is presented in a verifiable way so that it can be ascertained that this process is indeed taking place; howbeit in fast-forward. Similarly, although intimacy is oftentimes misunderstood to merely equate to a type of physical intimacy, involving sexual relations, this is not only what was presented within the movie in question. For instance, the scene regarding Ellis Island creates a moment of intense spiritual and psychological intimacy that sees both characters share from their past and bond rapidly over these realities. Although the film has previously been described within this analysis as something of each rig ht Hollywood production, this depth in helping to describe and elaborate upon human emotion is useful and relevant with regards to seeking to understand this film within the context of sociological and interpersonal development. This alternative definition of C is a welcome refreshment from the one-sided definition of intimacy is oftentimes presented to the viewer. Although it is true that neither physical nor emotional intimacy can be categorized as having a more powerful effect, seeking to exhibit both within a film is more effective means of presenting the level of closeness that would necessarily exist between characters that share such a bond. Similarly, as it is realized that there is tension between the two characters and a series of conflicts arise, it can be noted that the female character, played by Eva Mendes, begins to engage in what can be termed as a cost-benefit analysis of the relationship (Hitch 2005). Ultimately, as a result of the seeming deception that she has wi tnessed throughout the course of her relationship, she becomes highly self doubtful with regards to whether there remains any future between the two. However, as time goes on, it is clearly seen that a level of regret is exhibited on the part of both characters and they ultimately seek to reconcile these differences new the conclusion of the film.

Literature & Community Essay Example for Free

Literature Community Essay Literature can reflect the lives of individual characters and more importantly it can allow the reader to put the character or conflict in context by revealing the community through the eyes of the individual. In the instances of William Faulkner’s â€Å"A Rose for Emily† and John Updike’s â€Å"AP,† the community plays a central role for the narrator. The community and people are filtered through the lens of   Sammy the checkout boy and the unknown narrator. Both belong as part of the larger community but their observations allow the reader to glean a closer, though biased look of the other characters such as Emily and the girls roaming through the AP. Their narrations reveal the closed sensibilities of two communities separated by decades and the leaps of modernity, but the New England town of Updike’s story is no less judgmental or structured than the Faulkner’s 19th century southern community. In â€Å"A Rose for Emily,† Faulkner shows Emily only through the eyes of the other community members. Haughty and self-contained, she is part of the community legend but not part of the reality of the town, described from the beginning as â€Å"a tradition, a duty, and a care; a sort of hereditary obligation upon the town†(Faulkner, W. 2001; p.79). Their day-to-day lives continue with or without the presence of Emily, her death excites only curiosity. She is a living eccentricity who in her secrecy has elicited the town’s curiosity. They feel â€Å"not pleased exactly but vindicated† (2001; p. 80)   in Emily’s inability to marry successfully and heartened by the pity they can feel for her financial straits. The individual woman has long fallen to the wayside as the legend of her odd nature is absorb as lore. Presented through the eyes of the narrator, the reader never really attains a complete understanding of Emily as an individual character. Instead, Faulkner presents both facts and suppositions to show the mixture of gossip and fact that had created the myth of Emily. Stripped of her individuality by her inability to be part of the community and the community’s inability to accept her, Emily becomes a two-dimensional caricature of a woman. The reality of her preceding years, shown in the long-dead corpse lying in the bridal chamber and the gray hair upon the pillow beside, will simply be added to this myth. The narrator makes no attempt to explain this strange image but implies in the form of the rest of the story that this will be added to the legend. Faulkner’s story shows how the community can change an individual into a story, through their perceptions and judgments. Updike’s â€Å"AP† shows a similar trend in how judgmental assumptions can replace the reality of an individual. The community in this case is the closed community of an afternoon supermarket crowd who represent the town at large. In much the way Faulkner’s narrator reflects the views of the town, Sammy expresses and relays the perceptions of the â€Å"few house-slaves in pin curlers† (Updike, J., 2001; p. 33) and the judgmental manager. His observations of the other people in the supermarket and their reactions to the girls, both verbal and non-verbal, show the communitys perception of the girls character based on shallow assumptions. Sammy also unwittingly reduces the girls to embodiments of his own sexual desires. While he is outraged at the treatment they receive, he seems more bothered by the way the opinions of the community alter his own vision of the â€Å"Queenie† (2001; p. 32) and her friends. Like Emily, the girls represent myths for Sammy individually and the community. For Sammy the myth is created from his own hormone fueled ideals that inspire him to the â€Å"heroic† gesture of quitting his job. But why did he not simply stand up for the girls? It is simple, he has created in his minda romantic myth where he is the hero, and they the damsels in distress. For the community, the girls represent a myth of the immorality and indecency of youth. Their exposed flesh merely highlights their growing maturity from the easy acceptance of little girls to questionable teenagers on the cusp of womanhood. Both stories show how the myths of individuals can be created by the perceptions and attitudes of their communities. These myths exist outside the closed ranks of the community because the the communitys inability to accept their difference. With Miss Emily the difference lies in her eccentricies. For the â€Å"Queenie† and her friends their difference lies in the communitys difficulties in reconciling these generational changes with the children they once were and the women they would become. Unable to accept these women as part of the communitys indentity, they are reduced to mere myths in the eyes of the community members. References Faulker, W. (2001). A Rose for Emily. In R. Diyanni (Ed.). Literature: Reading Fiction, Poetry and Drama. (5th ed.). New York: McGraw Hill. pp. 79. Updike, J. (2001). AP. In R. Diyanni (Ed.). Literature: Reading Fiction, Poetry and Drama. (5th ed.). New York: McGraw Hill. pp. 32.

The Turbidity Test for Pasteurized Milk

The Turbidity Test for Pasteurized Milk Milk and dairy products, such as cream and yoghurt, are an important food group in the food pyramid. This food group provides us with calcium, which is not only crucial in strengthening our bones, but also important in many biological processes, such as facilitating the release of neurotransmitters that transmit nerve impulses across a synapse. Since dairy products serve such importance in our diet, dairy products manufacturing industry takes extra precaution in ensuring that these products meet the guidelines set by statutory bodies, one of which is that the maximum lactic acid content allowed in milk is 0.15% w/w. Hence, the industry will employ various methods to determine the quality of milk. As such, in order to better understand these industrial methods, 2 groups of experiments relating to titratable acidity (TA) of selected foods and turbidity test for pasteurized, UHT and sterilized milk were carried out. The titratable acidity test allows us to determine the titratable acidi ty of a sample as lactic acid (for dairy products) or citric acid (for lemon curd) equivalent. Basically, TA, as an acid equivalent, of a food product measures the total amount of that particular reference acid in the selected food. This reference acid is the major acid component, amongst all types of acid present in the food, which we want to quantify. TA is different from pH as pH only measures the [H+] dissociated from the acid molecules. Hence, TA is a more accurate measure of the degree of spoilage of dairy products than pH. The turbidity test however, serves a different function in terms of quality control. It is usually used by the industry to test if sterilized milk products have been sufficiently sterilized. Titratable Acidity of Selected Foods Materials Phenolphthalein as indicator 50.00ml burette 10.0ml graduated pipette White porcelain basin Magnetic stirrer Experiment 1: Titratable Acidity of Milk Pasteurized milk (Farmhouse Fresh Milk), expires on 20/9/12 UHT milk (Marigold UHT Full Cream), expires on 15/6/13 0.01M sodium hydroxide (actual concentration is 0.0107M) Experiment 2: Titratable Acidity of Cream Sour cream (Bulla Sour Cream), expires on 14/9/12 Yoghurt (FN Alive Yoghurt), expires on 11/9/12 0.1M sodium hydroxide (actual concentration is 0.105M) pH meter Experiment 3: Titratable Acidity of Lemon Curd Lemon curd (Waitrose lemon curd), expired on Feb 12 0.1M sodium hydroxide (actual concentration is 0.105M) Methods Titration of selected food products against NaOH of known concentrations were carried out in order to determine the titratable acidity of these food products. The titratable acidity in lactic acid or citric acid equivalent was then determined by via stoichiometric ratio of the acid to the amount of NaOH, as seen in the stoichiometric calculations below. 3 sets of titrations for 3 different groups of food products, mainly pasteurized milk and UHT milk, sour cream and yoghurt, and lemon curd, were carried. Experiment 1: Titratable Acidity of Milk 10.0 ml of pasteurized milk was transferred to a white porcelain basin. 1.0 ml of phenolphthalein indicator was then added to this sample. The burette was filled up with 0.01M NaOH and then titrated against the pasteurized milk sample. End-point of titration was identified when a pale pink colouration persisted for at least 10 s. Initial and final burette readings were recorded in Table 1 below. The procedure was repeated thrice for both pasteurized and UHT milk. Experiment 2: Titratable Acidity of Cream 10.00 g of sour cream was transferred to a white porcelain basin. 10.0 ml of water was added to the sample and mixed and pH was then measured. 1.0 ml of phenolphthalein indicator was added to the diluted sample. The burette was filled up with 0.1M NaOH and then titrated against the sour cream sample. End-point of titration was identified when a pale pink colouration persisted for at least 10 s. Initial and final burette readings were recorded in Table 2 below. The procedure was repeated thrice for both sour cream and yoghurt. Experiment 3: Titratable Acidity of Lemon Curd 10.00 g of lemon curd was transferred to a white porcelain basin. 10.0 ml of water was added to the sample and mixed. 1.0 ml of phenolphthalein indicator was added to the diluted sample. The burette was filled up with 0.1M NaOH and then titrated against the lemon curd sample. End-point of titration was identified when a pale pink colouration persisted for at least 10 s. Initial and final burette readings were recorded in Table 3 below. The procedure was repeated two more times. Results Experiment 1: Titratable Acidity of Milk Table 1: Titration of pasteurized and UHT milk against 0.01M NaOH Milk sample vol. of milk measured (ml) average vol. of milk (ml) initial burette reading (ml) final burette reading (ml) vol. of NaOH used (ml) average vol. of NaOH used* (ml) ÂÂ  Pasteurized Milk 10.0 10.0 50.00 37.65 12.35 12.35 10.0 37.65 25.15 12.50 10.0 25.15 12.80 12.35 ÂÂ  UHT Milk 10.0 10.0 50.00 37.70 12.30 12.30 10.0 37.70 25.30 12.40 10.0 25.30 13.00 12.30 Pasteurized Milk CH 3 CH OH C O- Na+ O CH 3 CH OH C OH O + NaOH Ã   + H2O (1) Amount of NaOH used = (Average vol. of NaOH used) x [NaOH] = (12.35/1000)(0.0107) = 1.32 x 10-4 mol From (1), lactic acid : NaOH is 1:1 amount of lactic acid in 10.0ml of pasteurized milk = 1.32 x 10-4 mol Concentration of lactic acid (in mol/100mL) equivalent in pasteurized milk = (1.32 x 10-4) / (10/100) = 1.32 x 10-3 mol/100mL Concentration of lactic acid equivalent in g/100mL in pasteurized milk = (molar concentration (in mol/100mL) of lactic acid equivalent) x (molar mass of lactic acid) = (1.32 x 10-3)(90.08) = 0.119 g/100mL UHT Milk Amount of NaOH used = (Average vol. of NaOH used) x [NaOH] = (12.30/1000)(0.0107) = 1.31 x 10-4 mol From (1), lactic acid : NaOH is 1:1 amount of lactic acid in 10.0ml of UHT milk = 1.31 x 10-4 mol Concentration of lactic acid (in mol/100mL) equivalent in UHT milk = (1.31 x 10-4) / (10/100) = 1.31 x 10-3 mol/100mL Concentration of lactic acid equivalent in g/100mL in UHT milk = (molar concentration (in mol/100mL) of lactic acid equivalent) x (molar mass of lactic acid) = (1.31 x 10-3)(90.08) = 0.118 g/100mL From the calculations, it can be seen that both the titratable acidities of pasteurized milk and UHT milk in lactic acid equivalent are below 0.15%, the maximum allowed titratable acidity of milk in lactic acid equivalent. As such, both samples are deemed safe for consumption. The titratable acidity of pasteurized milk is also observed to be slightly above that of UHT milk by a very minute concentration of 0.001 g/100mL. This suggests that pasteurized milk contains slightly more microbes than UHT milk, which goes in tandem with the properties of pasteurized milk. This is because pasteurized milk is heated to about 65oC for at least 30 minutes in order to preserve the flavor of milk, while UHT milk is heated at 135oC for about 2 seconds6. Hence, fewer microbes are killed in pasteurized milk than UHT milk. As such, pasteurized milk will have slightly higher lactic acid concentration which is produced from the fermentation of lactose by microbes. However, the magnitude of difference of 0.001 g/100mL obtained from the titration results is too small to make the above conclusive deduction. The average vol. of NaOH used is almost identical for both milk samples as there is only a difference of 0.05 ml, making the titration results somewhat anomalous. The main reason for this anomaly is the subjectivity of the end-point of titration. The colour change of phenolphthalein from colourless to pale pink is very difficult to ascertain by naked eye for the inexperienced, unlike workers in this industry who carry out large volumes of titrations every day. As such, the faint pink that I observed in pasteurized milk is most probably not the true end-point of titration or it could be that the faint pink I observed in UHT milk is over the end-point of titration for UHT milk. Experiment 2: Titratable Acidity of Cream Table 2: Titration of sour cream and yoghurt against 0.1M NaOH Cream sample pH of sample average pH mass of sample (g) average mass of sample (g) initial burette reading (ml) final burette reading (ml) vol. of NaOH used (ml) average vol. of NaOH used* (ml) ÂÂ  Sour Cream 4.48 4.49 10.00 10.00 50.00 44.60 5.40 5.40 4.50 10.01 44.60 39.20 5.40 4.50 9.99 39.20 33.80 5.40 ÂÂ  Yoghurt 4.43 4.38 10.01 9.99 50.00 37.90 12.10 12.30 4.34 10.00 37.90 25.60 12.30 4.38 9.98 25.60 13.30 12.30 Sour Cream Amount of NaOH used = (Average vol. of NaOH used) x [NaOH] = (5.40/1000)(0.105) = 5.67 x 10-4 mol From (1), lactic acid : NaOH is 1:1 amount of lactic acid in 10.00g of sour cream = 5.67 x 10-4 mol Mass of lactic acid in 10.00g of sour cream = (amount of lactic acid) x (molar mass of lactic acid) = (5.67 x 10-4)(90.08) = 0.0511g Concentration of lactic acid equivalent (in %w/w) in sour cream = (mass of lactic acid in 10.00g of sour cream) / (average mass of sour cream) x 100% = (0.0511) / (10.00) x 100% = 0.511% (w/w) Yoghurt Amount of NaOH used = (Average vol. of NaOH used) x [NaOH] = (12.30/1000)(0.105) = 1.29 x 10-3 mol From (1), lactic acid : NaOH is 1:1 amount of lactic acid in 9.99g of yoghurt = 1.29 x 10-3 mol Mass of lactic acid in 9.99g of yoghurt = (amount of lactic acid) x (molar mass of lactic acid) = (1.29 x 10-3)(90.08) = 0.116 g Concentration of lactic acid equivalent (in %w/w) in yoghurt = (mass of lactic acid in 9.99g of yoghurt) / (average mass of yoghurt) x 100% = (0.116) / (9.99) x 100% = 1.16% (w/w) From the results of this experiment in Table 2, we can see that titratable acidity is not equal to pH, and it shares an inverse relationship with pH, where pH = -lg[H+]. This is because lactic acid is an organic acid and hence it is a weak acid. As such, lactic acid only partially dissociates, giving a [H+] that is lower than the total lactic acid concentration. This is due to the low acid dissociation constant, Ka, of lactic acid. However, by proportionality, it is observed that higher concentrations of lactic acid molecules will give a higher deprotonated [H+]. This is observed in Table 2 where the lower pH of yoghurt corresponds to a higher average volume of NaOH required to neutralize the lactic acid present. In addition, another observation is that yoghurt requires more than twice the volume of 0.1M NaOH to neutralize the lactic acid present as compared to sour cream even though yoghurt is lower in pH by 0.11. This is mainly attributed to the presence of probiotics added into yoghurt. As such, this means that more lactose in yoghurt is converted into lactic acid, resulting in the marked difference in average vol. of NaOH required for neutralization. This second observation also proves that pH is not a true measure of total lactic acid content in dairy products as this small difference in pH is accompanied by a larger than proportionate difference in volume of NaOH required for neutralization. Experiment 3: Titratable Acidity of Lemon Curd Table 3: Titration of lemon curd against 0.105M NaOH Sample mass of sample (g) average mass of sample (g) initial burette reading (ml) final burette reading (ml) vol. of NaOH used (ml) average vol. of NaOH used* (ml) Lemon Curd 10.00 10.00 50.00 29.20 20.80 20.35 10.00 29.20 8.90 20.30 10.00 50.00 29.60 20.40 *As 3 sets of titration were conducted for each sample in order to improve the precision and reproducibility of the titration results, the average volume of NaOH was taken as the average of the 2 closest values of vol. of NaOH used in titration so as to be more precise. C Na+O- O CH 2 C OH C O- Na+ O CH 2 C O- Na+ O C HO O CH 2 C OH C OH O CH 2 C OH O + 3NaOH Ã   + 3H2O (2) Amount of NaOH used = (Average vol. of NaOH used) x [NaOH] = (20.35/1000)(0.105) = 2.14 x 10-3 mol From (2), citric acid : NaOH is 1:3 amount of citric acid in 10.00g of lemon curd = (amount of NaOH used) / 3 = 7.13 x 10-4 mol Molar mass of citric acid = 6(12) + 8(1) + 7(16) = 192 g mol-1 mass of citric acid in 10.00g of lemon curd = (amount of citric acid) x (molar mass of citric acid) = (7.13 x 10-4)(192) = 0.137 g Concentration of citric acid equivalent (in % w/w) in lemon curd = (mass of citric acid in 10.00g of lemon curd) / (average mass of lemon curd) x 100% = (0.137) / (10.00) x 100% = 1.37% (w/w) As calculated above, the concentration of citric acid equivalent in lemon curd is 1.37% (w/w), which is well above the minimum standard of 0.33% (w/w) set by legislation in some parts of the world. Hence, it can be deduced that this sample of lemon curd has passed the quality control measure. Citric acid is used as the reference for quality control of lemon curd mainly because citric acid is present in the largest quantity in lemons. Hence, measuring citric acid concentration present will be a good measure of the quality of the lemon curd. As such, this is a quality lemon curd sample. Even though this lemon curd product expired on February 2012, the citric acid content should not be significantly affected by microbial decomposition mainly because the acidic environment due to citric acid is not suitable for most bacteria to thrive. Discussion There are a few experimental procedures which can be improved on. Firstly, as mentioned in the results of experiment 1, the faint pink observed to mark the end-point of titration is subject to a large margin of human error. As such, a better method to solve the issue of colour subjectivity is to use a colorimeter to determine an intensity of pink as the end-point of titration, thus eliminating any inaccuracies that result from human error. Secondly, it was observed that the dilution of products of a more viscous consistency, such as sour cream and lemon curd, did not yield a homogenous consistency as compared with the milk samples and yoghurt. As such, the titrated NaOH may not have actually reacted with all the acid molecules as some acid molecules may be trapped inside the granular particles. This can be overcome by vortexing the cream and water mixture in a sealed round-bottom conical flask to ensure a homogenous solution is obtained, allowing us to obtain more accurate titration results. Thirdly, for runny liquid samples such as milk, there is a risk of spillage due to splashing when the magnetic stirrer operates probably due to the large exposed opening of the porcelain basin. Splashing can be overcome by using a conical flask to contain the samples and place a white tile under the conical flask so that the change in colour of milk can be made more obvious. This is because a conical flask has a much narrower neck and therefore a significantly narrower opening, thus minimizing spillage from splashing. In this way, more accurate titration results can be obtained. For lemon curd, simply measuring the citric acid concentration is insufficient to conclude a quality product. This is mainly due to the possibility of adulteration of lemon curd by adding more citric acid chemical, just like how milk was adulterated by the adding melamine. As such, additional qualitative methods can be employed, such as measuring the concentration of certain chemical substances more unique to lemon, such as limonene. Turbidity test for pasteurized, UHT and sterilized milk Materials Ammonium sulphate powder Pasteurized milk UHT milk Sterilized milk Method 4.0g of ammonium sulphate, (NH4)2SO4, was dissolved in 20.0 ml of pasteurized milk. The mixture was allowed to stand for at least 5 min and subsequently filtered. 5 ml of the filtrate was collected in a test-tube and then placed in boiling water bath for at least 5 min. The test-tube containing filtrate was then cooled in cold water and the contents were examined for presence of turbidity. Results Discussion Table 4: Turbidity test results Sample Observation Pasteurized milk A cloudy pale yellow solution with precipitation was observed. UHT milk A cloudy pale yellow solution was observed. Sterilized milk A clear pale yellow solution was observed. The turbidity test is useful in telling us if a sample of milk is sufficiently sterilized, whereby a clear solution will be observed. The turbidity test is first carried out by adding a denaturing agent, usually ammonium sulphate, (NH4)2SO4, to the milk sample. As NH4+ exhibits acidic properties, as shown in the following equation, NH4+ + H2O Ã   NH3 + H3O+ this addition of ammonium ions will bring about an increase in [H+], resulting in the disruption of casein micelle structure. This causes casein proteins to precipitate and coagulate as they interact with the ammonium and sulphate ions. For those casein and whey proteins that are already denatured by heat treatment during processing, ammonium and sulphate ions will form interactions with the charged R-groups of the acidic and basic amino acid residues, causing them to precipitate out of the solution. These precipitate are obtained as the residue from filtration. The filtrate obtained contains mostly undenatured whey proteins and probably some unprecipitated protein molecules encapsulated in the casein micelle structure amidst a solution of ammonium sulphate and other soluble milk products such as lactose. Upon heat treatment in a 100oC water bath, the milk proteins denature and are thus exposed to ammonium sulphate. They undergo the same mode of action with ammonium sulphate as described above, resulting in the observed precipitation. Referring to AVA regulations, pasteurised milk is defined to be milk that has been subjected to a single heat-treatment of 62.8 65.6oC for at least 30 min or 72 73.5oC for at least 15 s; UHT milk is defined as milk that has been heated at a temperature of at least 135oC for at least 2 s; sterilized milk is milk heated to 100oC long enough to sufficiently kill all microbes. As such, sterilized milk will have all the casein and whey proteins fully denatured and free in the milk due to prolonged heating. Whereas UHT milk will have a slight concentration of undenatured proteins present due to a short high heat treatment. For pasteurized milk however, it will contain the highest concentration of undenatured proteins due to lowest heat treatment temperature. Hence, the experimental observation in Table 4 clearly fits the hypothesis. On a side note, the yellow pale solution observed is most likely due to the Maillard reaction between lactose in and amino compounds in milk. Conclusion Titratable acidity and the turbidity test for milk is but only 2 out of the many methods that the milk processing industry employs to ensure that the heat treatments have produced milk that are safe for human consumption. The main disadvantage that lies with milk treated with higher heat processes is the loss of flavour. The nutrients that are lost during heat are usually replaced (e.g. enriched milk) and hence this is less of a concern for milk. As such, it is the companys decision on whether to process milk with an emphasis on taste or shelf-life. Nevertheless, it is of utmost importance that the milk products remain well within the margin of safety as stated by regulations. At the same time, regulatory bodies need to stay alert and play a part in ensuring that companies follow the safety guidelines, less an incident like the adulteration of dairy products through melamine addition may occur again.

How I Would Direct A View From The Bridge :: Drama

How I Would Direct 'A View From The Bridge' In this essay, I will explain how Arthur Miller creates tension and suspense in 'A View From The Bridge' by explaining the dramatic devices, props, characters etc. In 'A View From The Bridge', Arthur Miller employs various techniques to generate dramatic tension and to hold the audiences' interest. The playwright uses the setting, characters, stage directions, props, lighting, language, and setting as the main sources of drama. The characters are a vital element in the play, and are the basis of the drama. Eddie is portrayed as a well respected, hard working, ordinary man. He is dedicated to his family and is presented as an amiable character. "He was as good a man as he had to be in a life that was hard and even." Alfieri explains this at the beginning of the play, and this emphasises that Eddie is an honourable, decent person. However, as soon as a catalyst (in the form of the cousins) is introduced, another side to Eddie is revealed, and his true feelings for Catherine exposed. "What are the high heels for Garbo?" Eddie says this to Catherine, in front of the cousins, to deliberately humiliate her. Eddie sees Catherine's attentiveness towards Rodolfo and becomes jealous. This sexual jealousy grows throughout the play and the audience realize that what did seem like over-protectiveness is in fact romantic obsession and unlawful love for Catherine. This disgusts the audience and so they begin to turn against Eddie. Eddie's attachment to Catherine is his flaw. His demise is the consequence of this weakness. Eddie's fate becomes inevitable and predictable when his inability to compromise and the true extent of his fixation with Catherine becomes apparent. "His eyes were like tunnels." Alfieri says this to describe Eddie. It suggests that Eddie has tunnel vision, and can only focus on one thing - Catherine. This is evident when Eddie calls Immigration to 'snitch' on Marco and Rodolfo. It highlights Eddie's desperation and loss of rational thinking as he acts on the contrary of his own strong beliefs, which he outlined at the beginning of the play with the consequences of Vinnie Banzalo's betrayal. The characters are all involved in very tangled relationships. Beatrice is jealous of Eddie's love for Catherine. "When am I gonna be a wife again Eddie?" She is very frustrated with her husband, but he will not face the reality of the situation. Eddie expects Beatrice to support him, as wives were supposed at that time. So when Beatrice defends Catherine, Eddie cannot understand why his wife is deliberately defying him as he believes he is being perfectly reasonable. Eddie insinuates that Rodolfo is homosexual due to his apparent

What’s Stifling Creativity at Coolburst

Everyday the world is changing around us. It is an essential part of growth, maturity and effectiveness. Everything from the change in weather, an age, government, or religion affect the way people view, think and perform in certain situations and as a whole in society. History has proven that creative minds can ultimately change an outcome for the better or even the worst. From telegraphs to cellular phones, McIntosh computers to IPODs and IPADs, it was the organizations of these products that took a major risk in investing into someone’s creative idea that affect our society as a whole. These companies have seen their fair share of profits lows and highs through the toughest economy eras, but they continued to persevere and prosper through such times by thinking out the realm of possibility and making their possibilities into reality. However, what happens when an organization suppresses the thought of reinventing themselves to adapt to changes in society and even the world? Coolburst is experiencing a major organizational struggle between what worked for them to get them where they are today and what it takes to continue to strive in the future. Coolburst is located in Miami, Florida. The drink products that they serve are sold in schools and restaurants. The traditional views of during business have forwarded them much success from their beginnings. They have experience great growth through the years, but recently, they profit margin has remained steadily with no boosting sales. Director of Marketing Sam Jenkins has challenged Coolburst’s view and management on changing their way of thinking and opening their mind to new ideas under former CEO Garth LaRoue. Jenkins’s new ideas of productivity and innovation were considered unorthodox within the organization. Ultimately, Jenkins left the Coolburst to go with a company that was very more innovated and creativity. Witnessing these differences of opinions between Coolburst and Jenkins is new CEO Luisa Roberado. Now, Roberado is facing one of biggest challenges yet for Coolburst, what changes can be made to make Coolburst more profitable and more creativity to keep up or even surpassed the demand of an ever changing society. Was Jenkins’s new idea that far fetched with the organization or was he on to something that can change the way Coolburst does business to compete with potential competitor? This case study will explore why Coolburst had a hard time accepting Jenkins’s idea on making Coolburst better in the future, what the organization can do to keep with social changes, and how Roberado can implement and even changed the current ideology of Coolburst and help the company tapped into their resources and flourish the company to the top in innovation, creativity, and in profit margins.

The Rights Revolution essays

The Rights Revolution essays The author has made a strong point of mentioning how Canada has been a prime example of the rights revolution. Throughout his lectures he discusses the importance of Canada and rights, and how other nations learn about rights by learning about Canada. Using the history of Canada in order to shows the struggle of two unique groups, aboriginals and French speaking. As well as the conflict between these group rights versus individual rights. Ignatieff argues that since the 1960's Canada's political history can be seen as the story of unwillingness of the majority to discard the connection between equality, individual rights, and group assimilation. He effectively explains how the aboriginals have been fighting for rights since before the construction of Canada, and it was not until 1969 that the aboriginals were accorded full citizenship rights as individuals. He argued that before this the aboriginals did not enjoy an equality of rights with other Canadians. As well the author makes a similar argument for the French Canadians, arguing that the French have also been fighting for rights since before Canada was formed. Similarly he argues that it was not until 1969 when " all Canadians were granted the right to bilingual services in French and English in all federal institutions". He effectively explains how these changes were expected to break down the barriers between English and French-speaking Canadians, to assi! milate them into a national community. He successfully seeks to explain that these groups seek political recognition, and that these are claims of nationhood, based on historical priority on the fact that they were present at the creation of the state. The author compares these rights to individual rights, which are based in entitlements to freedom of religion and assembly, and used by groups to maintain cultural heritage. Ignatieff argues that these political claims (group rights) pose enormous problems for the majority...