...Lab 6: How to Write a Lab Report (1) Atta, S., M. Ikbal, A. Kumar, and N. D. Pradeep Singh. 2012. Application of photoremovable protecting group for controlled release of plant growth regulators by sunlight. Journal of Photochemistry and Photobiology B: Biology 111:39-49. --This article shows that sunlight is the key requirement for plant growth. It explains how sunlight helps in releasing plant growth regulators in plants which enhances plant growth. This article is helpful for my lab report because we provided sunlight to our plants which makes their development faster. (2) Ikram-ul-Haq, Z. A., G. M. Taseer, M. U. D. Mukesh, and S. Ali. 2011. Effects of different fruit juices used as carbon source on cucumber seedling under in-virto cultures. African Journal of Biotechnology 10:7404-7408. --This article shows how fruit juices help plants to grow better because of the sugar that fruit juices contain. They used strawberry and apple juices, but they were not as good as orange and grape juices, regarding their effect on plant growth. This article is helpful for my lab report because we used orange juice to measure its effect on the growth of our plants. (3) Einset, J.W. 1978. Citrus tissue culture: stimulation of fruit explants cultures with orange juice. Plant Physiology 62:885-888. --This article shows the effect of orange juice on plant growth. It explains how using high concentrations of citric acid does not enhance the plant growth, but using...
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...Global Wine Wars 2009: New World versus Old World Executive Summary The concept of wine-making was originally an art dominated by several European countries, mainly amongst the noble class, competing against one another for the highest quality wines. Traditionally set in their ways, from their methods of planting, to harvesting, to marketing channels and their consumers, the “Old World” wine-makers were unprepared for what was ahead of them as the “New World” growers joined in the struggle to appeal to the tastes of their consumers. As the New World began gaining ground, a rivalry arose between the New and Old Worlds - the Old World set on its traditional ways which had been in practice for centuries, while the New World focused around maximization of crops and harvesting, as well as marketing to the changing consumer preferences - leaving the Old World in awe as the New World took over in sales and imports. With a shifting of palates and an economic recession which hit not only the consumers’ wallets, but also the growers’ vineyards, a continuous battle for leader in U.S. imports emerged as the preference for premium wines increased, leaving the U.S. out to dry with their high prices due to inherent domestic costs. Meanwhile, Australia and France were able to tap into the premium and super premium markets, respectively. Since Australia had already taken charge of U.S. imports in the middle segment with their Yellow Tail brand, their entrance into the premium market...
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...including alcoholic beverages) was valued at approximately $200 billion in the year 2007, according to a FICCI-Technopak study, and is expected to grow to $300 billion by 2015. Of course, not all of this produce goes in for processing, and the food processing industry is therefore estimated at a smaller $70 billion. Beverages, primarily packaged tea and coffee, milk-based packaged drinks, carbonated drinks and fruit-based drinks account for a small proportion of the industry, a little more than $6 billion. The food and beverage industry is considered a priority sector by the government, since it has potential for generating employment in both urban and rural areas. According to the India Brand Equity Foundation (IBEF), the industry already employs over 1.6 million workers directly, besides its impact on other sectors such as agriculture, logistics and retailing. The food and beverage industry covers many sectors, and the Ministry of Food Processing has broadly divided into the following areas: Dairy processing, Fruits & Vegetable processing, Grain processing, Fish, meat & poultry processing and lastly, Packaged goods such as beverages, snacks, bakery products, convenience/ready-to-cook foods. Currently, many units in the food processing industry work in the unorganised sector, but the share of organised industry is expected to grow, gradually. The packaged food, industry is expected to be a significant contributor to this growth. The per capita consumption of packaged foods...
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...alcohol-based Simple Green, or similar products, instead of the more powerful chlorine dioxide could be a legal problem due to the to the lack of disinfecting properties required by insurance and governing policies. School buses play a major role in the intermodal world we live in. The public transportation network moves millions of people around the world in vehicles that are prime targets for the growth of microbials such as viruses, bacteria and fungi. About Microbes within Athletic Facilities Microbial populations of viruses, bacteria, and fungi are among the oldest living things on earth. They require very little to grow--moisture, specific temperature, and a food or energy source are all it takes to get them going. For some microbes, their food source can be anything from which they derive energy. Some get it from minerals in the earth and can grow on bare rock, while others get energy from any organic material living or dead When colonies of...
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...EXTERNAL ANALYSIS of the PHILIPPINES Filipinos are food lover. Filipinos do not consider it a meal if rice is not served. Plain steamed rice is the basis of the diet. Three crops a year are harvested to provide enough rice for the population, and the government keeps surpluses stored for times of drought. Salt water and freshwater of fish and shellfish are eaten daily, served either fresh or salted. Fish, chicken and pork are usually fried, although people are becoming more health-conscious and often choose alternative methods of cooking. Garlic is added to food because it is considered healthful. Filipino food is not spicy. All food is cooked on gas burners or wood or charcoal fires and is allowed to get cold before it is eaten. Rice is cooked first, since it takes longer. When it is ready, rice will be placed on the table while the next items of the meal are prepared and served. Table knives are not used. Forks and spoons are used for dining. The food is eaten from a spoon. The traditional method of placing food on a banana leaf and eating with one's hands is also used throughout the country. It is acceptable to eat food with one's hands at restaurants as well as in the home. Breakfast is served at 6 A.M. and consists of food left over from the night before. It is not reheated. Eggs and sausage are served on special occasions. Small buns called pan de sol may be purchased from vendors early in the morning. At midmorning and in the afternoon, people eat merienda. Since Filipinos...
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...Lab Manual Introductory Biology (Version 1.4) © 2013 eScience Labs, LLC All rights reserved www.esciencelabs.com • 888.375.5487 2 Table of Contents: Introduc on: Lab 1: Lab 2: Lab 3: Lab 4: The Scien fic Method Wri ng a Lab Report Data Measurement Introduc on to the Microscope Biological Processes: Lab 5: Lab 6: Lab 7: Lab 8: Lab 9: The Chemistry of Life Diffusion Osmosis Respira on Enzymes The Cell: Lab 10: Lab 11: Lab 12: Lab 13: Lab 14: Lab 15: Cell Structure & Func on Mitosis Meiosis DNA & RNA Mendelian Gene cs Popula on Gene cs 3 4 Lab Safety Always follow the instruc ons in your laboratory manual and these general rules: eScience Labs, LLC. designs every kit with safety as our top priority. Nonetheless, these are science kits and contain items which must be handled with care. Safety in the laboratory always comes first! Lab Prepara on • • Please thoroughly read the lab exercise before star ng! If you have any doubt as to what you are supposed to be doing and how to do it safely, please STOP and then: Double-check the manual instruc ons. Check www.esciencelabs.com for updates and ps. Contact us for technical support by phone at 1-888-ESL-Kits (1-888-375-5487) or by email at Help@esciencelabs.com. • Read and understand all labels on chemicals. If you have any ques ons or concerns, refer to the Material Safely Data Sheets (MSDS) available at www.esciencelabs.com. The MSDS lists the dangers, storage requirements, exposure treatment...
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...The Diversityof Life Lab Manual Stephen W. Ziser Department of Biology Pinnacle Campus for BIOL 1409 General Biology: The Diversity of Life Lab Activities, Homework & Lab Assignments 2013.8 Biol 1409: Diversity of Life – Lab Manual, Ziser, 2013.8 1 Biol 1409: Diversity of Life Ziser - Lab Manual Table of Contents 1. Overview of Semester Lab Activities Laboratory Activities . . . . . . . . . 2. Introduction to the Lab & Safety Information . . . . . 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 15 30 39 46 54 68 81 104 147 3. Laboratory Exercises Microscopy . . . . . . Taxonomy and Classification . Cells – The Basic Units of Life . Asexual & Sexual Reproduction Development & Life Cycles . . Ecosystems of Texas . . . . The Bacterial Kingdoms . . . The Protists . . . . . . The Fungi . . . . . . . The Plant Kingdom . . . . The Animal Kingdom . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 13 17 22 26 29 . 32 . 42 . 50 . 59 . 89 4. Lab Reports (to be turned in - deadline dates as announced) Taxonomy...
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...INTRODUCTION Genetically modified organisms (GMOs) are a fact of modern agriculture, and are here to stay. GMOs are also a fact of public preoccupation and opinion, which politicians must takeinto account. FAO recognizes the great potential and the complications of these new technologies. We need to move carefully, with a full understanding of all the factors involved.In particular, we need to assess GMOs is terms of their impact on food security, poverty,biosafety, and the sustainability of agriculture. Will GMOs increase the amount of food in theworld, and make more food accessible to the hungry? Clearly, GMOs should be seen not inisolation as technical achievements. Hence, I will discuss not the specifics of GMOtechnology, but the context in which they are developed and deployed, and about how public opinion and government policy on GMOs are formed. The public in many countries distrusts GMOs. They are often seen in the context of globalization and of privatization and even as “antidemocratic” or “meddling with evolution”. There are as yet few perceived advantages for the public, because GMO applications to date have concentrated on reducing costs for producers without direct consumer benefits. In particular, it has been a tactical error of the industry to concentrate on pesticide-resistance as one of the earliest applications, as this has stimulated environmental concerns. The public often confuses the industry with the science. And consumers worry about risk, not about...
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...demand driven; • Value Chain approach considered; • Significant Budgetary allocation; • 100% FDI allowed except alcohol & beverage sector & items reserved for SSI; • Emphasis n food safety, hygiene and regulations; Effective Government schemes are in place ……. Focus INFRASTRUCTURE DEVELOPMENT Schemes Mega Food Park Cold Chain infrastructure Modernization of Abattoirs TECHNOLOGY UPGRADATION & MODERNIZATION QUALITY ASSURANCE, CODEX STANDARDS, R&D Schemes for existing FPI UNITS R&D Setting up/ up-gradation of Quality Control/ Food Testing Laboratories HACCP, ISO 14000, ISO 22000, GHP, GMP Quality, Safety Management HUMAN RESOURCE DEVELOPMENT INSTITUTIONAL STRENGTHENING Skill Development Program Creation of State Nodal Agencies National Grape Processing Board National Meat & Poultry Processing...
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...Dear nutrition student, Thank you for inquiring about my RD/DTR study guide. And yes, there is no catch, the study guide is COMPLETELY FREE! All I ask for is some feedback. So feel free to shoot me any questions/comments! A little background: This study guide is the culmination of years of my own research. And after careful thought, I put into the study guide what I feel are the most important concepts you need to know for the RD/DTR exam. If you notice, I spent much time teaching you in detail the concepts you need to know, not just “spitting” you questions with little or no explanation. I believe this is important. I know you might be thinking “oh, how am I going to absorb and learn all this material?” I say, just read and answer the questions at your own pace. Simply test yourself and of course take some breaks along the way. Just take it one concept at a time. After you have mastered one concept, then move on to the next. I know if you study whole-heartedly what I have outlined in this study guide, you are sure to pass! GOOD LUCK! YOU CAN DO IT! ϑ Your nutrition friend, -Jonathan Brown, B.S, DTR THE “NO FLUFF” RD/DTR STUDY GUIDE *Updated as of July 2011 The “NO FLUFF” RD/DTR STUDY GUIDE Tips for taking the RD/DTR exam 1. PERIODICALLY CHECK THE CLOCK TO MAKE SURE YOU’RE GOOD ON TIME! If you wish, get a basic digital watch with a timer for...
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...Fooling the Bladder Cops: The Complete Drug Testing Guide Justin Gombos June 1, 1999 2 Contents 1 Introduction 2 Detection Times 2.1 Halflife of TetraHydraCannabinol . . . . . . . . . . . 2.2 Approximate Detection Times of Various Substances 2.2.1 Frequency of Intake . . . . . . . . . . . . . . . 2.2.2 Amount of Body Fat . . . . . . . . . . . . . . 2.2.3 Predicting Detection Period . . . . . . . . . . 2.3 Positive (defined) . . . . . . . . . . . . . . . . . . . . 2.3.1 Passive smoke and positives . . . . . . . . . . 2.4 Decreasing detection times . . . . . . . . . . . . . . . 2.4.1 Physical Activity . . . . . . . . . . . . . . . . 2.4.2 Diet . . . . . . . . . . . . . . . . . . . . . . . 2.4.3 Using Drugs to Reduce Detection Times . . . 3 Test Methods 3.1 Substances that are Detectable . . . . . . . . . . . 3.2 DrugAlert . . . . . . . . . . . . . . . . . . . . . . . 3.3 Gas Chromatography . . . . . . . . . . . . . . . . . 3.4 Gas Chromatography / Mass Spectrometry . . . . . 3.5 Hair testing . . . . . . . . . . . . . . . . . . . . . . 3.6 High Performance Liquid Chromatography . . . . . 3.7 ImmunoAssay . . . . . . . . . . . . . . . . . . . . . 3.7.1 Radio ImmunoAssay (aka AbuScreen) . . . 3.7.2 Enzyme Multiplied Immunoassay Technique 3.7.3 Fluorescence Polarization ImmunoAssay . . 3.8 PharmChek . . . . . . . . . . . . . . . . . . . . . . 3.9 TestCup . . . . . . . . . . . . . . . . . . . . . . . . 3 11 13 13 13 15 16 16 16 17 17 18 18 18 19 19 21 21 21 22 24 24 25 25 25 26...
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...in 2010 are well understood; W&S concerns have depressed the stock close to 20-year trough multiples and in the same range of smaller and more volatile hard luxury players and other peers; an opportunity in our view On top of LVMH's unrivaled industry position, markets seem to under-appreciate cost-saving opportunities, brand-portfolio rationalization, higher FCF from lower W&S inventory investment, above-average mega-brands' results or support from first-mover EM inroads In a medium-term growth environment, LVMH has the chance to be a key consolidator in the luxury goods industry: a mega-merger with CFR would be a strategic master stroke, placing it ahead of any M&A counter move by competitors SEE DISCLOSURE APPENDIX OF THIS REPORT FOR IMPORTANT DISCLOSURES AND ANALYST CERTIFICATIONS LVMH: KING OF THE LUXURY JUNGLE 1 Portfolio Manager's Summary We have few doubts about the opportunity of investing in LVMH for the medium to long term. We expect "winners will continue to win" in the luxury industry. LVMH with its material scale advantage, leading brand portfolio, balanced category and geographic exposure is set to dominate over competitors in the long term. LVMH's mega-brands and scale advantage is particularly relevant in fashion and leather goods. We expect this area to continue to provide material top-line and earnings growth. In fact: (1) mega-brands like Louis Vuitton secure...
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...Harvard Business School 9-795-191 Rev. February 14, 1997 The Ready-to-Eat Breakfast Cereal Industry in 1994 (A) All is not well in the land of Tony the Tiger.1 In early 1994, the ready-to-eat (RTE) breakfast cereal industry had reached a critical turning point in its evolution. In an industry historically characterized by stability and above average profitability, slowing demand growth and a surge in private label sales threatened to undermine the dominant positions of the Big Three: Kellogg, General Mills, and Philip Morris. The 1993 year-end statistics showed that industry sales growth had slowed to under 2%, while private labels had topped 5% market share by sales and 9% by volume for the first time. Price increases by the Big Three had widened the gap between branded and private label products. The competitors had traditionally avoided destructive head-to-head competition, but this mutual restraint appeared to be crumbling. Each of the firms faced major decisions going forward about whether to break with the industry’s lock-step moves and how to deal with the threat of private labels. History of the RTE Breakfast Cereal Industry2 The ready-to-eat breakfast cereal industry got its start in 1894, when Dr. John Kellogg and his brother W.K. Kellogg invented wheat cereal flakes in an attempt to make whole grains appealing to the vegetarian clients of the Seventh-Day Adventist sanitarium Dr. Kellogg ran in Battle Creek, Michigan. 3 W.K. went on to invent the corn flake...
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...Marketing In The Service Sector FSSM 1001: Services Marketing 1 Nikolas Price 1691 words Table of Contents Introduction 3 PepsiCo International 3 Market segmentation 3 Niche Marketing 3 Bases Of segmentation 4 Target Market 4 Market Positioning 4 Analysis of the Macro and Micro Marketing Environments 5 Macro Marketing Environment (Refer To Appendix 1) 5 Micro Marketing Environment ( Refer to Appendix 2) 5 Conclusion 6 Appendix 1 7 PESTLE ANALYSIS 7 Political 7 Economic 7 Social 7 Technological 7 Legal 8 Environmental 8 Appendix 2 9 SWOT ANALYSIS 9 STRENGHTS 9 WEAKNESSES 10 OPPORTUNITIES 10 THREATS 11 References 13 Bibliography 13 Introduction This report provides an analysis and an evaluation on PepsiCo and how they apply the concepts of marketing and there customer segmentation models. This analysis includes Market segmentation, market targeting, Market positioning. PepsiCo International PepsiCo is a world leader in the convenient snacks, beverages and also the foods. The company has revenues of more than $39 billion and has over 185,000 employees. The company consists of PepsiCo Americas Foods, PepsiCo Americas Beverages, and PepsiCo International. Besides owning the Pepsi brands the company owns many brands such as Walkers Crisps, Tropicana, Gatorade, Mountain Dew and Quaker Oats. The company’s products are really highly recognised as well as recognised across the world. The company has attained a position of being...
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...TABLE OF CONTENTS Title page Approval page Dedication Acknowledgement Abstracts Table of contents CHAPTER ONE 1.1 INTRODUCTION 1.2 HISTORICAL REVIEW CHAPTER TWO 2.1 CONCEPT OF FOOD SPOILAGE 2.2 SPOILAGE MICRORGANISMS CHAPTER THREE 3.1 SPOILAGE MICRORGANISM IN FRESH WHOLE FRUITS 3.2 UNUSUAL CHARACTERISTICS OF SPOILAGE MICRORGANISMS 3.3 SOURCES OF MICROBIAL CONTAMINATION OF CITRUS FRUITS CHAPTER FOUR 4.1 MICROBIAL SPOILAGE OF FRESH CUT FRUITS 4.2 MICROBIOLOGICAL SPOILAGE DEFECTS OF FRESH-CUT CITRUSFRUITS 4.3 IMPACT OF MICROBIOLOGICAL SPOILAGE 4.4 INTRINSIC AND EXTRINSIC FACTORS OF SPOILAGE MICRORGANISM CHAPTER FIVE 5.1 PREVENTION AND CONTROL OF MICROBIAL SPOILAGE IN CITRUS FRUITS 5.2 SUMMARY AND CONCLUTION REFERENCES CHAPTER ONE 1.1 INTRODUCTION Consumption of citrus fruits and fruit juices has substantially risen over the last few years, mostly due to the increasing demand for low-caloric food products with fresh-like characteristics. In addition, there is scientific evidence that consumption of Citrus fruits and vegetables helps prevent many degenerative diseases such as cardiovascular problems and several cancers (Rico et al., 2007). Fresh fruits have a natural protective barrier that acts effectively against most plant spoilage and pathogenic microorganisms. However, as a consequence of inappropriate manipulation during the handling, cutting, shredding, and maintenance of the fruit at ambient temperature and storage conditions, both...
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