Johannes Kepler Essays - Copernican Revolution, Astrological Aspects

Johannes Kepler Johannes Kepler was born on December 27, 1571 in Weil der Stadt, Germany. Kepler's grandfather was supposedly from a noble background, and once Mayor of Weil. However, Kepler's father became a mercenary who narrowly avoided the gallows. Kepler's mother, Katherine, was raised by an aunt who was eventually burned as a witch. In later years, Katherine herself was accused of Devil worship, and barely escaped from being burned at the stake. Kepler had six brothers and sisters, three of which, died in infancy. In his youth, Johannes was described as: ...a sickly child, with thin limbs and a large, pasty face surrounded by dark curly hair. He was born with defective eyesight-myopia plus anocular polyopy (multiple vision). His stomach and gall bladder gave constant trouble; he suffered from boils, rashes, and possibly from piles, for he tells us that he could never sit still for any length of time... (Koestler, p 24)From this inauspicious start, Johannes Kepler began his fascinating journey as a pioneer in astronomy. Johannes Kepler graduated from the Faculty of Arts at the University of Tuebingen at the age of twenty, intending to matriculate into the Theological Faculty. It was here that Kepler learned and became an adherent of the heliocentric theory of planetary motion, first developed by the Dutch astronomer Nicolaus Copernicus. In 1594, Kepler left Tuebingen for the University of Graz to become a professor of astronomy. It was here that Kepler realized that figures of the type shown here determine a definite fixed ratio between the sizes of the two circles, provided the triangle has all sides equal, and a different ratio of sizes will occur for a square between the two circles, another for a regular pentagon, and so on. Kepler believed that this could be used to determine the orbits of planets in the solar system. Unfortunately, Kepler proceeded from a false assumption: namely, that the orbits of the planet were circular. Despite the fact that his calculations did not match known planetary data, Kepler presumed that Copernicus's data was in error, and produced this diagram of orbits, where the outer ring represents the orbit of Saturn. Kepler stayed at the University of Graz until 1600, when he was pressured to leave due to his Lutheran faith. Kepler traveled to the observatory of the famed Danish Astronomer and Imperial Mathematician Tycho Brahe, where he became Brahe's assistant. By all accounts, the relationship between the two was strained. We have previously discussed Kepler's upbringing. In contrast, Brahe was from an aristocratic background who shared Kepler's less than scintillating personality. As a result, the two continuously quarreled, and usually failed to resolve their academic and personal differences. However, the two realized that they needed each other. As a result, both learned from each other's writings.Brahe died in 1601, and Kepler assumed his post as imperial mathematicus. In addition, Rudolph II requested his service as court astronomer, which Kepler preformed until Rudolph's death in 1612, During his tenure as court astronomer, Johannes Kepler labored over one of his most impressive works: Astronomia Nova. His primary motivation was to attempt to calculate the orbit of Mars. One offshot of this work was the formulation of the concepts that were eventually known as the first two of Keplers Laws. In 1612, Kepler became provincial mathematician to Linz, in upper Austria. Over the next fourteen years, Kepler published Harmonice Mundi, in which Kepler outlined his third law. Furthermore, he published the Epitome Astronomiae Copernicanae, which combined all of his discoveries together. However, Kepler's personal life was far less successful. His first wife, Barbara, and their two sons died from the fever and small pox in 1612. In 1615, Kepler was excommunicated from the church, and his mother was placed on trial for being a witch.. Despite these tribulations, Kepler completed the Tabulae Rudolfinae in 1625. These tables reduced the mean errors in tables of planetary motion significantly. However, political unrest led in the destruction of his home during a peasant revolt, leaving Kepler without a permanent residence. Johannes Kepler was named the private mathematicus in the newly acquired Duchy of Sagan in 1628. Unfortunately, neither this position nor his previous one was a lucrative profession due to the Thirty Years War. As such,

Shakespeares Play Reading Course Essay Example

Shakespeares Play Reading Course Essay Example Shakespeares Play Reading Course Essay Shakespeares Play Reading Course Essay If by your art, my dearest father, you have(1) Put the wild waters in this roar, allay them.(2) The sky, it seems, would pour down stinking pitch,(3) But that the sea, mounting to the welkins cheek,(4) Dashes the fire out. O, I have suffered(5) With those that I saw suffer: a brave vessel,(6) Who had, no doubt, some noble creature in her,(7) Dashd all to pieces. O, the cry did knock (8) Against my very heart. Poor souls, they perishd.(9) Had I been any god of power, I would(10) Have sunk the sea within the earth or ere(11) It should the good ship so have swallowd and(12) The fraughting souls within her.(13) This is from Act 1, Scene 2 in Shakespeares comedy The Tempest that is set in the island before Prosperos cell. It is the first time two of the main characters in this play, Prospero and Miranda, are introduced to the audience. In this speech by Miranda, she expresses her strong piteous concern for the people suffered from the sea storm created by her father and her affliction caused by this, which gives us a general idea of this girls personality. Meanwhile, it indirectly puts forward the information that the storm is terribly shocking. As the first speech of this scene, besides expressing the speakers feelings, it also acts as a connecting link between the preceding and the following. There are totally 13 lines in this speech. Seven lines, line 3, 6, 7, 8, 9, 11, and 12, are iambic pentameter, while the rest are not. In one way, it implies though Miranda lives in the island for 12 years, she is still well-educated and entertains the ability to speak properly and nobly. On the other hand, the irregular lines suggests that Miranda is not collected at this moment, worrying and depressed about the direful spectacle of the wreck which touched her strong virtue of compassion inmost. The vehemence of care and sorrow for the wreck is not only expressed by the different length of lines, but also by the punctuations which break the original rhythm of the lines, especially in line 5, 8, and 9 in which a new thought begins in the middle of each line after the full stop, not to mention the higher frequency of the use of comma and colon. It is easy to see that the speaker is not playing with words to show her social status but is in a very situation where language is needed as a mean to interact with her father about one serious issue in relation to several peoples lives. The first imperative sentence is a request to her father for allaying the terrible storm. We are informed that the tempest which gives rise to the crisis in the first scene is not a natural disaster but created by some person who has great power to command the element around him, who can put the wild water in the roar, and also allay them. Meanwhile, the female speaker, the daughter of this mysterious person, disapproves this strongly which is shown by the jussive mood she uses in this sentence. The second sentence gives the audience the descriptions of the scenery in the storm, which has been witnessed by Miranda. Personification is used to help represent the horror of the tempest and make audience feel like they are personally on the scene. The sky could, pour down pitch and have cheeks, the sea is mounting and could dash out the fire. These descriptions vividly show audience the awful scene in the tempest, which deepen the image of the storm that the audience has already gotten from the first scene directly by the reaction of the passenger in the ship. It makes the audience possible imagine a scene in their mind: the sky is dark, the sea is roaring, the ship is cracking in the harsh storm Then Shakespeare used the following two sentences that both begin with the exclamation O to express Mirandas great commiserative concerns and internal grief for the ship and the people in it who are suffering from the storm although Miranda does not know who the people are or why her dearest father tries to destroy the ship. This apparently suggests Mirandas kindness and innocence and gives us a general outline of this only female person character in this play. Miranda also personifies the ship in this speech. It is a brave vessel, has some noble creature in her, it is also a good ship. These words accurately represent the hardship of tempest and express the commiserative feelings of the speaker. Miranda is worrying about the lives of the people in the ship and cannot accept the destruction ordered by her dearest father. The last sentence is a long one consisted of four lines. Miranda hopes she was some god of power and then she can Have sunk the sea within the earth or ere and save the ship and people in the sea storm. The wish sounds childish but heartfelt, shows her strong disagreement with her father and by comparison slightly and indirectly blames her father for being so cruel to those people. The first speech given by Miranda clearly indicates that she is a kind and innocent character. From the following passages we can get the consistent information about her. Miranda has been in this island since she was three. Just as she says: I do not know/one of my sex; no womens face remember/Save, from my glass; my own; nor have I seen/more than that I may call man than you, good friend,/And my dear father: how features are abroad,/I am skilless of she know little about the world outside, the evil in the world or even her own familys story. She is noble mistress, the top of the admiration, So perfect and so peerless, are created of every creatures best! it is natural for such a good girl to feel sorry for the people who are suffering and disagree with her father without knowing the reason that he does so to the people in the wreck. As the connection between the preceding and following, on one hand, this passage echoes with the first scene and gives the audience further descriptions of the tempest; on the other hand, it raises some important questions which are very pivotal to the development of the play, such as what kind of people the speakers father is, how they both got to this island, why her father create the tempest, what kind of relationship the people in the ship and them are and so on. These problems arouse the curiosity of audience and make the plot more compact and gripping. In a word, undoubtedly Shakespeare is a great play writer and a master of language, even though this is a ordinary passage in his play, not as famous as TO BE OR NOT TO BE or other classical pieces in his play, from it, we can still be amazed and gasped in admiration by his ability of making good use of every kind of language skills and excellence in putting a wonderful play on stage.

Betters and Bettors

Betters and Bettors Betters and Bettors Betters and Bettors By Mark Nichol Is there a connection between better, which is sometimes employed as a noun, among other parts of speech, and the noun bettor? This post explains their etymological origins and lists and defines related words. Better is primarily an adjective, from Old English bettra (and, previously, betera), meaning â€Å"superior.† It can also mean â€Å"more advantageous or favorable,† â€Å"improved,† or â€Å"greater than half† (as in â€Å"the better part of an hour†). The adjective better pertains to doing something to a greater degree or with higher quality or can replace more (â€Å"She was doing better than twenty miles per hour†) or preferably (â€Å"It’s better left where it is†). As a verb, better means â€Å"make more acceptable or complete† or â€Å"improve on† (as in â€Å"The runner will try to better his personal record in the event†). It also serves as an auxiliary verb, one that supports another verb, as in â€Å"You had better get going,† sometimes with the first verb elided. The noun better means â€Å"advantage† (â€Å"Don’t let him get the better of you†), â€Å"something superior† (â€Å"We expected better of her†), or â€Å"someone of higher rank or status† (â€Å"I was told to respect my betters†). Better is also a variant of bettor, meaning â€Å"someone who makes bets.† The origin of bet, meaning â€Å"wager† (as a noun) or â€Å"wage† (as a verb), is uncertain, but it could be from abet, meaning â€Å"incite† or â€Å"urge on.† More likely, however, it is from the obsolete English word beet, meaning â€Å"make good† and related to better. Either way, it began as criminal slang; the affirming phrase â€Å"You bet† (even more informally, â€Å"You betcha†) is also slang, though not of unsavory origins. Two additional words based on better are betterment, meaning â€Å"an act of becoming or making better† or referring to an instance of property improvement, and the adjective bettermost, meaning â€Å"superior.† Better, however, generally suffices as a comparative that stands between good (which supplanted the Old English word bot, meaning â€Å"advantage†) and the superlative best. (Bot does survive in the phrase â€Å"to boot,† meaning â€Å"in addition.†) Want to improve your English in five minutes a day? Get a subscription and start receiving our writing tips and exercises daily! Keep learning! Browse the Vocabulary category, check our popular posts, or choose a related post below:Masters Degree or Master's Degree?50 Synonyms for â€Å"Idea†5 Tips to Understand Hyphenated Words

OSHA Standards Essay Example | Topics and Well Written Essays - 250 words

OSHA Standards - Essay Example In addition to this the training should be safe for all parties involved and others. Training is supposed to be both theoretical and practical with evaluation of performance. The standard goes ahead to outline the various topics to be covered by operators some being operating instructions, differences between trucks and automobiles, steering and manoeuvring, stability and capacity among others (OSHA, 2011). Operators are also required to undergo refresher training in stances where they are found to perform unsafe operations, near-miss accident situations, a different truck is to be operated, changes in workplace conditions and many others (OSHA, 2011). General evaluation of operators is to be conducted after every three years. Approval should go with certification showing that the operator has undergone training and evaluation. This standard is good in ensuring that accidents and injuries related to powered industrial trucks are minimised. However, it is not an adequate standard basi ng this on certain aspects; refresher training seems to be only necessary in case an operator portrays some level of notable incompetence. It further stipulates that refresher training should be conducted after every three years.

E-commerce Essay Example | Topics and Well Written Essays - 2000 words - 3

E-commerce - Essay Example When utilized properly, it allows companies and organizations to enhance their profitability, move into new markets and also provide the consumers with better services and products. It is due to the advantages of the practice that several enterprises, both small and large, continue to incorporate it into their operations and procedures. By 2005, the e-business revenue exceeded $2 trillion (Laudon & Guercio 2014). This is a strong signal that additional businesses are becoming aware of the opportunities that are available and exploiting them for their own benefits and that of the customers. Some of the brick and motor enterprises which had only physical presence have decided to embrace it to realize the benefits of the innovation (Chaudhury & Kuilboer 2002). It is, however, important to remember that for a brick and motor business to embrace and benefit from e-commerce, it must be ready to counter some of the challenges inherent in the practice. With the right approach, positive outco mes will be realized both in the short term and long term. E-commerce can be defined as a business that is transacted electronically. In most instances, the internet is used (Frieden & Roche 2006). Majority of people take e-commerce to be only about buying commodities over the web. However, it is much more than this. The practice includes purchasing various items from online sellers, online banking services and paying for travel services and accommodation. The basic idea is that there is minimal or no physical contact between the seller and the buyer of the commodity (Graham 2008). This is unlike the brick and motor business model, which requires the buyer to come to the physical location of the commodities and products and buy them or pay for them. Brick and motor businesses rely on traditional selling platforms (Humeau & Jung 2013). This is the same model that Coventry Books has been using. For a customer to transact any business with Coventry

Manufacturing and storage of Khoa

Manufacturing and storage of Khoa ABSTRACT Khoa is a traditional dairy product which is produced in India by both organized and unorganized sector. It is the base for various traditional sweets manufactured in India. Apart from the traditional method of manufacturing khoa many methods were developed recently for the manufacture and storage of it. In the present essay I had mentioned about various technologies available for manufacture and storage of khoa. INTRODUCTION According to the National Dairy Development Board, India the annual production of milk during the year 2007-2008 is 104.8 million tonnes. India has two types of sectors for the marketing of milk and its products, one is organized sector and another is unorganized sector. The unorganized sector accounts for 88% of total milk production in India and it includes marketing of raw milk and traditional products such as locally manufactured ghee, fresh cheese, and sweets. The organized sector accounts for 10-12% of total milk production in India and it includes the dairy cooperatives and organized private dairies which produces Western-style dairy processed products based on pasteurization. The share of organized sector in the total milk production handling is increasing by the years (FAO, 2002).In India out of all dairy products consumed traditional products account for over 90 percent. In order to protect the surplus milk from spoilage simple processes were developed to produce products like curds (yoghurt-like fermented product), Makkhan (butter), Khoa (desiccated milk product), Chhana and Paneer (soft cottage cheese-like cultured product) and Ghee (clarified butter) (FAO, 2001). And nearly 7% of milk produced in India is converted to khoa (ICMR, 2000). KHOA MANUFACTURING PROCESS In India khoa is traditionally manufactured by continuous boiling of milk in a shallow iron or stainless steel vessel to remove moisture and the process continues till the total solid level is attained in the range of 65 to 72% (Pal and Raju, 2006). As per the Prevention of Food Adulteration (PFA), India (1955) rules, khoa sold by whatever variety or name such as Pindi, Danedar, Dhap, Mawa, or Kava which is obtained from cow or buffalo (or goat or sheep) milk or milk solids or a combination there of by rapid desiccation and having not less than 30 per cent milk fat on dry weight basis. The Bureau of Indian Standards has given the requirements for three types of khoa, viz. Pindi, Danedar and Dhap in terms of total solids, fat, ash, acidity, coliforms and yeast and mold counts (Indian Standard (IS): 4883, 1980). A minimum fat level of 5.5 in buffalo milk is required to achieve the PFA standard. Khoa has been categorized into three major groups i.e. Pindi (for Burfi, Peda), Dhap (Gulabj amun) and Danedar (Kalakand) on the basis of composition, texture and end use. KHOA MANUFACTURING PROCESS CHEMICAL ASPECTS Khoa contain 75-80% moisture, 25-37% fat, 17 -20% protein, 22-25% lactose, and 3.6-3.8% ash (Aneja et al. 2002).The milk is subjected to high heat temperature during the manufacture of khoa which initiates number of physico-chemical changes resulting in characteristics sensory, textural and structural properties in khoa. The continuous heating will reduce water activity, inactivates various milk enzymes and destroy pathogenic and spoilage microorganisms apart from development of desirable flavors and texture. The heating process promotes the denaturation and coagulation of milk proteins and the process is more rapid due to frothing and incorporation of air by continuous stirring (Sindhu et al. 2000). The disruption of fat globule membrane and subsequent release of free fat that account for 44.8-62.8 percent of total fat in khoa occurs due to vigorous agitation during heating process of milk (Mann and Gupta, 2006). Adhikari et al. (1994) has studied the interaction between milk macrom olecules during heating of buffalo milk using Transmission Electron Microscopy (TEM) and observed casein-casein, casein-whey protein and casein-lactose interaction with gradual heating of milk. The khoa made with buffalo milk and milk of high total solid will have more brown colour in the end product and this is due to browning reactions (Gothwal and Bhavdasan1992). Patil et al. (1992) has investigated khoa microstructure using scanning electron microscope (SEM) and revealed that khoa consists of larger protein granules made up of partially fused casein micelles and non-micellar proteins. They also observed reduction in the size of protein granules and inter-granular space during working or agitation of khoa manufacture process and it also resulted in large amount of fat globules membrane fractions. FACTORS AFFECTING KHOA QUALITY Type of milk: Buffalo milk is generally used instead of cow milk for the manufacture of khoa due to its higher yield, softer body and smooth texture. The khoa manufactured from cow milk have dry surface, yellow colour, sticky and sandy texture (Pal and Gupta, 1985). Amount of free fat: An optimum amount of free fat is necessary for desirable body and textural properties of khoa(Boghra and Rajorhia ,1982). Total solid level: There is significant positive correlation between total solid level milk and instrumental hardness, gumminess and chewiness of khoa (Gupta et al., 1990). Working of Khoa: The formation of large lactose crystals can be reduced through working of khoa when compared to un-worked khoa and working results in no perceived sandiness upon storage. EQUIPMENTS USED IN KHOA MANUFACTURING PROCESS   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Khoa is generally manufactured by halwais in jacketed kettles, which has several disadvantages like poor and inconsistent quality and limited shelf life of about 5 days at 30 °C (International Conference on Traditional Dairy Foods, 2007).Most attempts made for up-gradation of the technology of khoa are directed towards mechanization of the process and developing continuous khoa making plants (Aneja et al., 2002). Agrawala et al. (1987) has developed mechanized conical process vat for preparation of khoa. It consists of a stainless steel conical vat with a cone angle of 60 ° and steam-jacket partitioned into 4-segments for efficient use of thermal energy and less heat loss.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Due its batch type of operation, it is suitable only for making limited quantities of the product. National Dairy Development Board (NDDB) which is situated at Anand (Gujarat), India has developed an Inclined Scraped Surface Heat Exchanger (ISSHE) for continuous manufacture of khoa (Punjrath et al., 1990). Concentrated milk of 42 to 45% total solids is used as feed in this machine and its inclination permits the formation of a pool of boiling milk critical to formation of khoa. Thin Film Scraped Surface Heat Exchanger (TSSHE) system has developed by Dodeja et al. (1992) at NDRI for the continuous manufacture of khoa and it consists of two Scraped Surface Heat Exchangers (SSHE) which are arranged in a cascade fashion. In this machine milk is concentrated in first SSHE to about 40-45% Total Solids and finally to khoa in the second SSHE. But feed for this unit is buffalo milk and thus rendering it suitable for organized small and large dairies and entrepr eneurs which is not in the case of Inclined Scraped Surface Heat Exchanger.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  The capacity of both TSSHE and SSHE is about 50 kg khoa per hour and many organized dairies have adopted these continuous khoa making machines. Three-stage continuous khoa manufacture unit has been developed by Christie and Shah (1992). It has three jacketed cylinders placed in a cascade arrangement which helps in easy transfer of milk from one cylinder in to other and it works as heat exchanger. The heat exchangers are installed with a mechanism of providing inclination and the slope allows the movement of the contents in longitudinal direction. The unit has a variable pulley drive which helps in speed adjustment and it is highly bulky requiring too much flooring area. (Pal and Cheryan, 1987) and (Kumar and Pal, 1994) have implemented Reverse osmosis (RO) technique for the manufacture of khoa from cow milk and buffalo milk respectively. This process comprises pre-concentration of milk (2.5-fold for cow milk and 1.5-fold for buffalo milk) using RO proc ess followed by desiccation in a steam-jacketed open pan for the manufacture of khoa.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  The final product obtained by this membrane process was found to be identical to the conventionally prepared product. This process saves energy during the initial concentration of milk. In order to make this process continuous jacketed pan should be replace with SSHE. Different workers incorporated whey solids in the form of whey protein concentrate (WPC) in the milk and reported that increased addition of WPC in the milk resulted in large granulation in khoa and increased yield (Dewani and Jayaprakasha, 2002). FOOD SAFETY AND QUALITY MANAGEMENT ISSUES DURING KHOA STORAGE   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Due to higher nutrients and high water activity (.96),Khoa is easily Susceptible to growth of bacteria. Staphylococcus aureus and Bacillus cereus are the main contaminating micro organisms in khoa and they cause many food-borne diseases. To prevent and reduce microbiological hazard from khoa HACCP should be applied. The microbial quality of Khoa is initially good during production time and it will gradually deteriorate during storage and marketing. The main Critical Control Point for the deterioration was identified as airtight packaging. This problem can be solved through changing the packaging material to muslin cloth which allows free air flow, reduced the microbial proliferation (ICMR, 2000). METHODS TO INCREASE STORAGE LIFE OF KHOA   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  The storage life of khoa is only two to three days, under ambient conditions, and 15-20 days under refrigerated conditions (Ramzan and Rahman, 1973). Rancidity is one of the reason which deteriorates quality of khoa and it adversely a?ects storage life of khoa (Bashir et al., 2003).Addition of potassium sorbate e?ectively improves the storage life of khoa at higher temperatures. Jha and Verma(1988) have observed increased storage stability of khoa for 40 days by addition of potassium sorbate. Other workers also stated that the storage life of khoa can be enhanced by using di?erent types of food preservatives and antimicrobial agents (Wadhawa et al., 1993). At elevated temperatures the storage stability of freshly prepared khoa can be adversely a?ected. By measuring free fatty acids, peroxide value and iodine value we can determine storage stability of khoa. The free fatty acid, peroxide and iodine values for freshly prepared khoa were 0.025%, 0.38 meq/ kg and 80, respectively. The increase in free fatty acid and peroxide value and decrease in iodine value are the indicators of development of rancidity in khoa during three months of storage at elevated temperature. By adding BHA and BHT we can retard the development of rancidity in khoa on storage. But, BHT will act comparitively better than BHA. Therefore, we can increase the storage stability of khoa by adding synthetic antioxidants like BHA and BHT at elevated temperatures (Rehman and Salariya, 2005). CONCLUSION   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Although so many technologies are developed for the production and storage of khoa, there is a still a need of investigation of chemical and physical aspects during manufacturing of khoa in order to understand factors responsible for quality. And all the known technologies of manufacturing of khoa should be transferred to small holder farmers who are the major contributors of milk production in India .So that they can increase their prices of products by producing products which will meet the modern quality standards. REFERENCES: Adhikari.A.K., Mathur.O.N. and Patil.G.R. (1994). Interrelationships among Instron textural parameters, composition and microstructure of khoa and gulabjamun made from buffalo milk, Journal of Food Science and Technology, 31 (4) .pp.279-284. Agrawala .S. P., Sawhney.I. K. and Bikram Kumar. (1987). Mechanized conical process vat. Patent No. 165440. Aneja.R. P.,Mathur.B. N., Chandan.R. C.,and Banerjee.A. K.(2002). Technology of Indian milk products, 1st Ed.,Dairy India Year Book, Delhi.pp.126-128. Bashir.N. Rehman. Z. U., Syed. Q. Kashmiri.M. A. (2003). Effect of potassium sorbate on the physicochemical characteristics of milk concentrate (khoa) during different storage conditions. Pakistan Journal of Scientific Research, 55.pp. 103-109. Boghra.V. R. and Rajorhia.G.S. (1982). Utilization of pre-concentrated milk for khoa making, Asian Journal of Dairy Research. 1.pp.6 -12. Christie. I. S. and Shah,.U. S. (1992). Development of a three stage khoa making machine. Indian Dairyman.44 (1).pp. 1 4. Dewani. P. P. and Jayaprakasha. H. M. (2002). Effect of addition of whey protein concentrate on physico-chemical and sensory characteristics of khoa and khoa based sweets, Journal of Food Science and Technology.39 (5).pp.502 506. Dodeja.A. K., Abichandani. H., Sarma.S. C. and Pal.D. (1992). Continuous khoa making system design, operation and performance, Indian Journal of Dairy Science. 45(12).pp. 671 674. FAO.(2001).Report on the FAO E-mail Conference on Small-scale Milk Collection and Processing in Developing Countries. Chapter 3, pp .15. FAO. (2003).A Review of Milk Production in India with Particular Emphasis on Small-Scale Producers,pp.6. FAO. (2002). Annex I: Critical issues for poor people in the Indian dairy sector on the thresold of a new era. Gothwal.P.P. and Bhavadasan.M. K. (1992). Studies on the browning characteristics in dairy products, Indian Journal of Dairy Science, 45 (3).pp. 146-151 Gupta. S.K., Patil.G.R., Patel. A.A., Garg.F.C. and Rajorhia.G.S. (1990). Instron texture profile parameters of khoa as influenced by composition, Journal of Food Science and Technology, 27 (4).pp. 209-213 http://nddb.org/statistics/milkproduction.html http://www.dairyforall.com/indian-khoa.php Indian Council of Medical Research (ICMR). (2000). Application of Hazard Analysis and Critical Control Point for improvement of quality of processed foods,Vol. 30, No. 5. International Conference on Traditional Dairy Foods. (2007). National Dairy Research Institute, Karnal (India), pp. 29. Jha.Y. K. Verma.N. S. (1988). Effect of potassium sorbate on the shelf life of khoa, Asian Journal of Dairy Research, 7.pp. 195-198. Kumar. S. and Pal.D. (1994) . Production of khoa from buffalo milk concentrated by reverse osmosis process, Indian Journal of Dairy Science. 47(3).pp.211 214. Mann.B. and Gupta.A.( 2006). Chemistry of milk in relation to manufacture of traditional dairy products,In compendium of Developments in traditional dairy products, Centre of Advanced Studies in Dairy technology, NDRI, Karnal. pp.12-17. Pal.D. and Cheryan.M. (1987). Application of reverse osmosis in the manufacture of khoa: Process optimization and product quality, Journal of Food Science and Technology, 24(5).pp. 233 238. Pal.D. and Gupta.S. K. (1985). Sensory evaluation of Indian milk products, Indian Dairyman, 37(10).pp. 465-474. Pal.D and Raju.P.N. (2006). Developments in the manufacture of heat desiccated traditional milk desserts,In compendium of Developments in traditional dairy products, Centre of Advanced Studies in Dairy technology, NDRI, Karnal. pp.18-25. Patil.G.R. Patel.A.A., Allan-Wojtas. P. and Rajorhia. G.S. (1992). Microstructure and texture of khoa, Food Structure, 11:155. Punjrath.J.S., Veeranjamlyala.B. Mathunni.M. I., Samal.S.K. and Aneja.R. P. (1990). Inclined scraped surface heat exchanger for continuous khoa making. Indian Journal of Dairy Science. 43(2).pp.225 230. Ramzan. M., and Rahman.R. U. (1973). E?ect of storage time and temperature on the quality of cow milk khoa, Pakistan Journal of Science, 25.pp. 149-154 Sindhu. J.S., Arora .S. and Nayak. S. K.( 2000). Physico-chemical aspects of indigenous dairy products, Indian Dairyman, 52 (10).pp. 51-64. Wadhawa. B. K., Gandhi. D. N., and Goyal.G. K. (1993). Enhancement in the shelf life of khoa,Indian Food Packer, 47.pp.5-53. Zia-ur Rehman and A.M. Salariya.(2005).E?ect of synthetic antioxidants on storage stability of Khoa a semi-solid concentrated milk product , Food Chemistry 96 (2006) .pp.122-125.

My daughter smokes Essay

We often think that refering people to supporting groups is enough to quit smoking, however how about if instead we educate them so that they won’t even start smoking as walker mention â€Å"peace on earth begins at home†, meaning that we need to educate our children and surrounding about smoking and its concecuenses. Smoking not only causes health problems, it can also cause economic problems, and can harm those around you. Smoking can have many negative impacts regarding your health it can cause bronchitis, pneumonia, and emphysema. According to the center for disease control and prevention â€Å"smoking causes 1 in 5 strokes in the United States†, Menaning that a person that smokes has a higher risk of having a painful and agonizing death compare to a non-smoker person. Smoking can harm not only you but also those arounfd you. People who smoke in public make choicea for others. for example, when you smoke around a 5 year old tou are basically making a choice for them making them a second hand smoker. Also, when you start suffering smoking consequences you dont do it alone because you family will suffer along with you. In addition, smoking can not only cause health problems but economically as well. A packet of cigarettes cost o8.75 an avarage smoker smokes about 2 packets a day, which will make an average of 3200 to 6400 per year.this money can be used for food and or clothing. Also, because of the health problems that smoking will cause, smokers smokers will have to spend a alot of money on health care. In conclusion, we need to educate our familiar, and friends regarding smoking. Smoking its a very additive habit that will make you nicoti e dependent. Therefore when you try to quit it comes with withdrawal symptoms, to avoid withdrawal symtomps from smoking the best choice is to never start. Smoking will not only damege your health it will also damage you economically, and also thos around you.