...is qualitative? Qualitative is represented as judgment quality of something for example colour and appearance. When checking the quality of something you don’t need to measure and weight of it, so numbers are not required to identify the substances. What is quantitative? Quantitative is checking the quantity of something such as the weight, mass and area to ensure to ensure accuracy of that specific substance. By doing this you would know the exact amount/ weight of the substance or equipment that you are using. Titration: The titration that we carried out was both qualitative and quantitative. For example when we made the standard solution for the titration we used the exact quantity of the substance and we mixed it with the exact amount of deionised water (250ml) and when we were doing the calculation to get the concentration of the standard solution we made sure to use weight of the equipment that we used. When we were caring out the titration we added indicator in the base so that the solution would turn into different colour and when we add the acid into it we would be able to tell when the end point comes because the colour will change. Qualitative and quantitative comparison: I think that quantitative technique is more important than qualitative for titration because if the measurements for titration and standard solution are not accurate and precise then then it can affect all of our result and conclusion can be completely different than the one expected. Qualitative...
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...Role of the senses in a human dining experience Food in recent times has evolved beyond just the taste buds. Eye appeal, smell and textures have now become involved in a complete dining experience. Today it is not just about how good the food on your plate tastes, but also about where you eat it, how it looks on your plate, how you eat it, the sounds, if any emitting from it and how it smells. In short it involves all senses in the human body. Where you dine is an important aspect in what you take out of a meal. If you have the same food at a roadside dhaba and at a Michelin star restaurant, it will still feel and taste different because of the different dining environments. Ambience is an important aspect of the dining experience. This is the reason why restaurants spend a pretty penny on getting the look of the dining area just right in order to give their customers a unique meal. In ethnic or specialty restaurants, the entire focus is on recreating the atmosphere, which is why you have traditional art work on walls, mirrors and staff wearing traditional clothes as a fixture in Indian specialty restaurants or pictures from 50’s America along with car seat type seating in an American themed diner. Customers also get unconsciously perceived signals from the restaurant décor. Bright lights and loud colours, as found in most fast food joints gets them to hurry up and complete their food whereas subdued colours and dim lighting in upscale restaurants gets them to relax, linger...
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...PROC 6131 FOOD PROCESSING II Lab #3 SPRAY DRYING Date of Experiment Performed: 01/30/2013 Date of Submission: 02/11/2013 Instructor: Iraj Mehrnia Submitted By: RAMYASHREE. J (100508620) Lab Partners: Ashok Bikku UMA Naren Anil Vishwa Anuj Kunal ABSTRACT: The main Objective of this experiment is (1) To become familiar with a spray-drying operation (2) To observe the overall efficiency of a spray dryer (3) To measure the moisture content of the final product at several air outlet temperatures (4) To observe differences in the final product using different total solids (TS) in the feed (5) To observe how the quality of the final powder is affected by the temperature of the air, feed, and outlet; solids in the feed; and degree of optimization We worked on spray dryer by using milk as sample and the final product was milk powder. The moisture content of the initial and final product was test and the product was found to have more moisture content than the specified. The procedure and the technique of the experiment was correct and accurately carried out but the instrument was not properly working. The texture and the colour of the product were similar to the commercial milk powder. The texture was very fine and the colour of the milk powder was pale...
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...How does a physical or chemical change affect the mass of a substance within a closed system? Our hypothesis to this question was, if a chemical change affects the mass, then the mass will change. Our second hypothesis was, if a physical change occurs, then the mass would stay the same. Changes in matter happen all around us everyday. When we use a coloured pencil, they change in the size of how hard you are pushing on the coloured pencil which dulls it out. When you chew food it, changes its size so we as humans can swallow. Matter is anything that has mass and volume, that can go through chemical and physical changes. When physical change happens, no new substance is created because the molecules of the substance remain the same. As for when...
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...offerings than through the use of photography? EXCEPTIONAL FOOD PHOTOGRAPHY Both in print and online is an important aspect of a restaurant’s branding and marketing yet may restaurants overlook this. Either they use stock photography that doesn’t represent their menu or they use poorly lit photos by an amateur. It’s important to remember that we eat with our eyes first. Having appetizing, food photos is a sure-fire way to grab someone’s attention when they’re checking you out online and to draw your customer’s attention when they’re in your restaurant. But take heed, many restaurants have amazing food photography, but the final product is nothing like what it looks like. This doesn’t mean that you have to plate exactly as the photo, but it does mean you’ve got to deliver on taste IMPORTANCE OF FOOD PHOTOGRAPHY IN MARKETING YOUR FOOD BUSINESS! Great pictures of food can make our mouths water and our stomachs ache for a particular product. This simple fact yields results that would normally only happen via live sampling and literally can save you thousands of dollars introducing a new product to consumers via distribution of photographs on websites, packaging, coupons, ads, and flyers. THE AESTHETIC AND CULTURAL SIGNIFICANCE OF FOOD PHOTOGRAPHY When food first became a subject in photography, images imitated still life paintings and were classed as a form of social documentary, whereby the food was viewed as a cultural item. A collection of this documentary...
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...In the article White Privilege: Unpacking the Invisible Back Pack, Peggy McIntosh explains how white people have an unearned advantage in society solely due to the colour of their skin. The first important aspect of the article is that McIntosh argues that white people gain this privilege from the prejudice we attribute to people of colour. These ideas people have, put people of colour at a disadvantage in comparison to white people. The preconceived ideas people have about others affects their opinions causing them to undervalue people belonging to particular racial groups. Examples of these ideas are: that a certain race is uneducated, that a certain race is incapable performing certain tasks, or that one race is superior to another, also known as ethnocentrism. Since being white is an asset, it opens many doors for white people to rise to the top (McIntosh 8), while the undervalued people of colour are being held back. The fact that this happens and while people remain oblivious to white privilege, allows the current “taxonomy of privilege,” (McIntosh 9) to remain. Another important aspect of the article is that McIntosh acknowledges that all white people are not racist, but they “are carefully taught not to recognize white privilege,” (McIntosh 3). If they do not see white privilege as being real, they will be less inclined to agree that other races are not treated as fairly and they will also not attempt to do anything to help the under privileged groups. In society today...
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...the Philippines POLYTECHNIC UNIVERSITY OF THE PHILIPPINES Don Fabian St., Barangay Commonwealth, Quezon City Campus _________________________________________ “How Color Psychology affects Consumer Behavior” Term Paper in General Psychology _________________________________________ Submitted to Prof. Artemus Cruz _________________________________________ Submitted by Michelle P. Garcia BSBA MM 3-1 _________________________________________ March 26, 2013 I. Introduction Colors play an important role in our lives. It gives meaning to everything we see. As Human our color vision influences everything from our art and poetry to the colors we paint our homes and the clothing we choose to buy. Colors distinguish a thing from the other. Colors determine our emotions. Pablo Picasso once quoted, “Colors like features follow the changes of the emotions”. Do you feel happy in a yellow room? Does the color blue make you feel calm and relaxed? Artist and interior designers have already proven how color can dramatically affect moods, feelings and emotions. Color is a powerful tool when it comes to communication and can be used to signal action, influence mood and cause physiological reactions. How color affects the effectiveness of the business? Marketing is a science of satisfying human wants and needs. When this filed acquires the principles of color psychology, it would be a great...
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...External environments are surrounding the company received from outside factors such as the economy, technology, social, political and legal. These environments affect the company or organizations in many ways as they influence the success of the company. A lot of consideration needs to be taken by the organization in handling these external environments. For the company we interviewed, which is a consultancy company, these environments also affected them. Understanding these factors allows organizations to have proper currency-hedging plans and strategies in place. The economy inside and outside the country may affect any kind of business because financial is one of the most important part to be manage in a company or organization. So, if the economy is not doing well, the company also may be affected, which may lead to failure. So does the company we interviewed,...
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...individual’s cognitive and behavioural response to colour is immediate and is sometimes deemed to have power over our feelings and perspectives. It influences our emotions, mood, actions, and how we even retort to various people, things and ideas. There have been a number of studies and pieces of writings discussing an in-depth look on the meaning of colours and how they matter to people’s lives. In technical terms and definition, colour is characterised as a property possessed by any material that produces different sensations on the eye as a result of the way it produces reflections or light. Colours are also considered a form of non-verbal communications. From prehistoric to contemporary art, whatever message that an artist wants to convey is coursed through a plethora of colours in an art piece being at a loss for words. They feel that without a discriminate selection of colours it would be impossible for them to get their message across to people. It is an expression for them, an articulation of sometimes unfathomable feelings – whether they are joy, love, peace, patience, passion, goodness, sometimes faith, anger, and even pain. Colours are interpretation that passes understanding. Their impact on emotions is generally the same to each and every individual in the world. However, they may differ in distinct meanings and interpretations according to a set of culture or organised belief. Whichever way we put it though, colours equate to the essence of our existence just as...
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...MKTG1253 Buyer Behaviour Location & Campus (SGS or HN) RMIT Vietnam SGS Title of Assignment: Product Analysis Student name: Nguyen Thi Thuy Huong Ta Trung Kien Huynh Bich Tram Truong Bao Tram Le Nguyen Hong Van Student Number: S3311318 S3259028 S3298222 S3298834 s3210260 Learning Facilitator in charge: Mr Mattia Miani Assignment due date: 22nd August 2011 Date of Submission: 22nd August 2011 Page numbers including this one: 32 Word Count: 3,048 (Main Content) iii Marked by Mr Mattia Semester 2, 2011 iv v Executive Summary As being aimed to demonstrate better understanding of buyer behaviour concepts and improve critical thinking by examining a real case of business, this report is written regarding a new brand in food and beverage market in Vietnam: BreadTalk bakery from Singapore. Through a brief overview of the company and Vietnamese market’s dimensions, the variety of used stimulus is presented with captured screenshots and pictures from both the origin country and Vietnam’s BreadTalk bakeries. The report afterward discusses the internal influences and culture values that are imperative affections of consumer behaviour, before gives some recommendations at the end. In the introduction, BreadTalk’s company overview, main competitors in Vietnam market and the positioning map, in which BreadTalk is referred to have high service and one of the most favourite tastes, are provided as basic facts for further research and analysis. Besides, the target market’s...
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...26 strategic Communication case 3 steve greenland and Bernadette van lunenBurg Swinburne University of Technology It’s all in the design: How IKEA makes you buy with clever store design introduction This case study reflects on one of the most significant challenges facing modern-day retailers—online versus high street distribution and the viability of physical outlets. Here we examine the importance of ‘place’ in the marketing mix, covering aspects such as channel strategy, store design objectives, and the critical role that outlets play in communicating with customers. Shopping behaviour has undergone a dramatic evolution over the past decade with many retailers struggling to keep up with the rapidly evolving, contemporary consumer (IBM 2011). Future success will go to those best able to adapt their delivery modes and communication strategies to this modern shopper. The case study looks at the Swedish furniture giant IKEA, which is not only surviving difficult economic times but is rapidly expanding its retail presence in the Asia-Pacific (APAC) region. A cornerstone of IKEA’s success has been an innovative multichannel distribution and communication strategy. n 28 strategic Communication Trends in retail distribution and shopping habits A poor global economic climate has had a massive impact upon consumer spending, resulting in mounting retailer insolvency. Australia is no exception, with downward-spiralling consumer confidence being further eroded...
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...Introduction The Great Barrier Reef (GBR) in Australia and The Tubbataha Reef (TR) in the Philippines are two renowned reef systems in the world. These reefs are vital to both the environment and the people who live near it, either by providing a habitat for fish, food source for communities, or tourism and other income sources. However, both of these face a great threat to their survival, this threat is coral bleaching. Coral bleaching is a growing issue for most reefs around the world, this is when coral turn white, or bleach, as they either die or become dormant. To try and manage this, governments initiate laws and restrictions to save the reef, yet people still continue to damage it both intentionally and unintentionally. Issue to Reef’s coral bleaching is the issue The issue to reefs is the human induced climate change that causes the water temperature and ocean acidification to rise. These cause the coral to be unable to live so it releases a substance called zooxanthellae, the substance which gives the coral colour, leaving the coral with a ‘bleached’ look. Another factor for coral bleaching is ocean acidification, this is when the ocean absorbs carbon dioxide from the atmosphere. The ocean has already absorbed 1/3 of the carbon dioxide and ½ of the fossil fuels from factories and other human activities....
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...FACULTY OF MANAGEMENT AND ADMINISTRATION MBA FULL TIME Scenario - One Most people laughed when Jenny Nel explained her product idea – a solar-powered vacuum cleaner. But the concept was practical and the technology used in the vacuum was the same as that used in many children’s toys. After setting up a demonstration booth in the Greenacres shopping centre in Port Elizabeth, Jenny felt more assured than ever that her idea would be a hit. Consumers seemed receptive and offered helpful pieces of advice, such as how much they would pay for the vacuum, what colours they would prefer, and why they would not buy the vacuum. The vacuum itself was dome-shaped, something like a small saucer, with a filter bag on top and sensory nodes along the edges. After being charged in the sunlight, the vacuum could run for 10 hours, covering a floor area of 1 000 square metres. As the apparatus lightly bumped into table legs, chairs, and so on, the sensory nodes allowed the vacuum to move around the objects in various directions. This is the same type of technology used in the manufacture of children’s racing cars and walking dolls. Jenny knew that the solar-powered vacuum would be especially helpful to both elderly consumers, who may have a more difficult time with vacuuming, and on-the-go consumers who lead busy lives. The price would be above average but would likely reduce after Jenny recouped some of her costs. After a 500-unit production run and a substantial financial investment...
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... 150415 4. Sarah Atiqah bt Abdul Rahim 155656 Group Number: 09 Name of Lecturer: Asiah binti Mohd Shafiee Course: Allied Health Science Semester: 1 PROJECT PLANNING OBJECTIVES. 1. To analyze the function of every substance in the fireworks. 2. To study the properties of substance that cause damage towards health and environment. 3. To find the solution on how to reduce the damage of fireworks. 4. To investigate the rate of damage that cause by fireworks to health and environment. DIVISION OF WORKS. Name Tasks | Nur Izzati bt Abdul Latif. | Nurhalida bt Abdul Rashid | Aifa Syazwani bt Awang Damit | Sarah Atiqah bt Abdul Rahim. | Objectives | | | * | | Division of work | * | | | | Timeline | | * | | | Introduction | * | | | | Discussion of Issues | * * History of fireworks. * Development of fireworks. | * * Properties of fireworks. | * * The type of fireworks. | * * How do fireworks work. | Analysis of Issues | | * * Disadvantages of firework on environment. | | * * Disadvantages of firework on health. | Conclusion | | | * * Law regarding fireworks. | * * Safety to handle fireworks. | Islamisation | | * | | | Bibliography | * | | | | Appendix | * | | | | Abstract | | | * | * | TIMELINE Week | Task | 10th June 2015...
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...them food. Through the process of classical conditioning, soon the sight of the lab assistant alone was enough for the dogs to salivate. Pavlov believed that the dogs had learnt to expect food from the assistant by association; he then investigated his theory further by beginning to experiment with a neutral stimulus, in this case the sound of a bell. Pavlov sounded a bell as food was placed in front of the dogs, it did not take long for the dogs to produce saliva at the mere sound of the bell. The process of Classical Conditioning or Pavlovian conditioning as it is also known as works as follows: Stage 1 – Food in this experiment is the unconditioned stimulus (UCS). The UCS equals salivation which is the unconditioned response (UCR). Salivation is an involuntary automatic response to a certain stimulus. This is a reflex controlled by the lower part of the brain; no learning is required to produce this response. At this stage before learning has taken place, the sound of a bell will cause no response or an irrelevant response from the dogs. Stage 2 – Acquisition is the initial stage of learning, after repeatedly pairing food with the sound of a bell, the dogs will now begin learning to associate the two stimuli together, as soon as the dogs begin to salivate in response to the bell, we can say that the response has been acquired. The bell is a conditioned stimulus CS, as the response of salivation is only produced when in conjunction with the UCS, the food. Bell...
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