Free Essays on The Media and Society

The Media and Society Throughout time, newspapers and television have had a large effect on society. In the 1940s, German newspapers turned the Germans into Nazis and made them kill six million Jews. This would never have happened without the media. Likewise, television shows like America’s Most Wanted have changed society. More criminals are now caught because of this show, which is watched by almost everyone. So we have to ask: Is the media helpful to society, or isn’t it? Hitler was evil. He was also smart, unfortunately. He made the Germans hate Jews by writing â€Å"Mine Kampf† and other newspaper articles. People read more back then, and almost everyone read the papers. So Hitler was able to brainwash the entire nation in about three years. In addition to six million Jews, many regular Germans died because of Hitler too. Since Hitler started World War II, you could say he caused the deaths of four million more people – the soldiers who died in the fighting. That doesn’t even include Hiroshima, which would add to the total. This is a strong case against the media. Here is something similar. Although not as violent as Hitler, Jennifer Lopez has a bad effect on society. The media constantly shows her in tight outfits, with tight shirts highlighting her breasts and small waist. Her perfect body has turned young girls into anorexics overnight. If they stopped showing her, as well as Brittany Spears, people wouldn’t be as self-conscious and there would be far less eating disorders. â€Å"America’s Most Wanted† is a popular television show. People like to solve crimes, so there are lots of viewers every episode. Last week, the show featured a gruesome killer named Karl Krickstein who strangled his victims with their own shoe laces before cutting off their arms and legs. People like this should be behind bars, and that’s what this show tries to do. This is an example of the media being helpful... Free Essays on The Media and Society Free Essays on The Media and Society The Media and Society Throughout time, newspapers and television have had a large effect on society. In the 1940s, German newspapers turned the Germans into Nazis and made them kill six million Jews. This would never have happened without the media. Likewise, television shows like America’s Most Wanted have changed society. More criminals are now caught because of this show, which is watched by almost everyone. So we have to ask: Is the media helpful to society, or isn’t it? Hitler was evil. He was also smart, unfortunately. He made the Germans hate Jews by writing â€Å"Mine Kampf† and other newspaper articles. People read more back then, and almost everyone read the papers. So Hitler was able to brainwash the entire nation in about three years. In addition to six million Jews, many regular Germans died because of Hitler too. Since Hitler started World War II, you could say he caused the deaths of four million more people – the soldiers who died in the fighting. That doesn’t even include Hiroshima, which would add to the total. This is a strong case against the media. Here is something similar. Although not as violent as Hitler, Jennifer Lopez has a bad effect on society. The media constantly shows her in tight outfits, with tight shirts highlighting her breasts and small waist. Her perfect body has turned young girls into anorexics overnight. If they stopped showing her, as well as Brittany Spears, people wouldn’t be as self-conscious and there would be far less eating disorders. â€Å"America’s Most Wanted† is a popular television show. People like to solve crimes, so there are lots of viewers every episode. Last week, the show featured a gruesome killer named Karl Krickstein who strangled his victims with their own shoe laces before cutting off their arms and legs. People like this should be behind bars, and that’s what this show tries to do. This is an example of the media being helpful...

Procedural programming languages and object oriented programming Essay - 1

Procedural programming languages and object oriented programming language - Essay Example Procedural programming languages are those that follow the procedural paradigm for programming as is evident. The procedural approach basically guides to transform processes into procedure. First the processes are identified, and then they are broken down into smaller processes which finally shape into procedures. There are several limitations in the procedural approach like extension and re-usability of code is quite limited because of its nature as compared to the object oriented approach, where objects can be reused, updated and redesigned without having adverse effects on overall system functionality. Furthermore, code management also becomes challenging because of its sequential nature. Several object oriented languages offer program solutions based on the object oriented paradigm like Java, C++, .Net, Ada, SmallTalk etc. One of the most important aspects of OOP languages is dynamic binding or late binding. OOP offers a rather different approach than procedural approach. The process of abstraction is managed by objects. Every process will be broken into inter object interactions. OOP languages supports objects, classes, instances, method, message, inheritance, subtype principle etc (Aaby Pg. 968). Class inheritance allows the member attributes and functions of one class to be used as if they were members of a second class. Inheritance is one of the primary characteristics of OO programing (Lippman, Pg. 391). In OOP methodology a system basically consists on interactions of objects and each object has to perform its own responsibility after that the responsibility is delegated to other objects. This delegation of responsibility is through the messages. In OOP methodology the system analysis and design consists of the following steps: Object definition or classes basically describe the objects. The class or object definition consist of properties/ attributes

Alexander Graham Bell 1847-1922 Essay Example | Topics and Well Written Essays - 2500 words - 1

Alexander Graham Bell 1847-1922 - Essay Example The purpose of this essay is to discuss the Graham Bell’s life and his contribution in the different fields. Alexander Graham Bell was an American scientist, who belonged to Scotland and born on 3rd March, 1847. He was the second son of Melville Bell, whose life was dedicated for the benefit of mankind. He worked as a teacher, scientist, inventor and a gentleman who is known throughout the world for his pioneering work for the invention of the telephone (Dunn, 1990). Graham Bell received his initial education at home and then took admission in the Royal High School. He got musical talent from his mother. He took early lessons from her and became a family’s pianist. He left the school at the age of 15 (Osborne, 1943). He migrated to London then, as his grandfather was living there at the time when he left the school. As his grandfather and father were the famous professors and deliver lectures on elocution. So, from his childhood, he was keen to learn about speech and sound. With encouragement of his father, he was able to construct a speaking machine that could articulate a few words. He also got the position as a â€Å"pupil-teacher† for elocution and music in a school (A&E Television Networks, LLC, 2014). During 1868-1870, Bell studied the vocal anatomy at the University of London. In 1870, he had to migrate to Canada along with his family. From Canada, Bell moved to the United States and became a teacher there. He mastered a system called Visible Speech, which was originally developed by his father himself to teach the deaf children. In 1872, he created a school in Boston. Its sole purpose was to educate the teachers who teach the deaf. Then soon, it attained the status of being a part of the Boston University. His mother was also deaf, so like some other influential people, he believed that deafness was something that should be eliminated. He was of the view that the deaf

Western expansion and development Essay Example | Topics and Well Written Essays - 1000 words

Western expansion and development - Essay Example The immigrants from China faced a lot of discrimination upon arriving in the United States which was evident in the manner of treatment that they received in the mines. In 1850s, the U.S government limited the right of naturalization to the white immigrants only which made it difficult for Chinese immigrants to pursue independent livelihoods. The Missouri Compromise allowed for slavery to continue in the newly acquired states which meant that immigrants of African descent were to be treated as slaves and not as people who came in search for greener pastures. The Mexican War saw the expansion of the United States to parts of territories that initially belonged to Mexico. This made it easy for immigrants from Mexico to move to the country with most of them settling in the states of Texas and Oregon regions. The United States played a critical role in ending the Second World War. The nation initially tried to avoid entering the war even as pressure from the Britain mounted. They finally agreed to take part in it as it was seen as a threat to its security. During the Holocaust, the United States did not lower its tight stance on immigration and it is believed many Jews would have been saved if the laws were lessened to allow Jews immigrants into the country. The American Jewish community had undermined the impact of the Holocaust and they failed to consider advocating for the uplifting of more Jews from the affected areas. During the World War II period the American Jewish community was bitterly and deeply divided, and was unable to form a common front. Proponents of a Jewish state and Jewish army agitated, but many leaders were so fearful of an anti-Semitic backlash inside the U.S. that they demanded that all Jews keep a low public profile. The Bracero Program which was formed in the year 1942 saw the increase of immigrants from Mexico who mainly came into the United States to offer cheap labor. At the onset of World War II, the

A group II metal hydroxide Essay Example for Free

A group II metal hydroxide Essay To find the identity of X(OH)2 (a group II metal hydroxide) by determining its solubility from a titration with 0.05 mol dm-3 HCL Theory:1. Titrations are the reaction between an acid solution with an alkali. In this reaction (called neutralization), the acid donates a proton (H+) to the alkali (base). When the two solutions are combined, the products made are salt and water. For example: 2HCl(aq) + X(OH)2 (aq) XCl2 (aq) + 2H2O (l) This shows the one of the products i. e. salt being XCl2 and water. So titration therefore helps to find the concentration for a solution of unknown concentration. This involves the controlled addition of a standard solution of known. Indicators are used to determine, at what stage has the solution reached the equivalence point'(inflextion point). This means at which, does the number of moles base added equals the number of moles of acid present. i.e. pH 7 Titration of a strong Acid with a Strong Base: As shown in the graph, the pH goes up slowly from the start of the tiration to near the equivalence point. i.e (the beginning of the graph). At the equivalence point moles of acid equal mole of base, and the solution contains only water and salt from the cation of the base and the anion of the acid. i.e. the vertical part of the curve in the graph. At that point, a tiny amount of alkali casuses a sudden, big change in pH. i.e. neutralised. Also shown in the graph are methyl orange and phenolpthalein. These two are both indicators that are often used for acid-base titrations. They each change colour at different pH ranges. For a strong acid to strong alkali titration, either one of those indicators can be used. However for a strong acid/weak alkali only methyl orange will be used due to pH changing rapidly across the range for methyl orange. That is from low to high pH i.e. red to yellow respectively pH (3.3 to 4.4), but not for phenolpthalein. Weak acid/strong alkali, phenolpthalein is used, the pH changes rapidly in an alkali range. From high to low pH, that is from pink to colourless pH(10-8.3) respectively but not for methyl orange. However for a weak acid/ weak alkali titrations theres no sharp pH change, so neither can work. Therefore in this investigation, the titration will be between a 0.05 mol dm-3 of HCl with X(OH)2, using phenolphthalein. Dependant Variable: Is the volume of HCl to achieve a colour change that is from pink to colourless. The Controlled variables : 1. the same source of HCl 2. same concentration of HCl 3. Same source of X(OH)2 4. Same volume of X(OH)2 5. Same equipment, method, room temperature Controlled Variables How to control How to monitor 1. Same source of HCl Using the same batch of HCl or from the same brand will control this. If the concentration was not to be same throughout, then this will cause different ratios of the components of the solution, that might cause different volume of HCl to be obtained for the neutralization to occur. 2. Same concentration of HCl This will be controlled by using the same batch of HCl and from the same source i.e. the same brand. By using the same batch ensures that the reactant concentration is the same. If another batch were to be used causes the concentration to differ. This causes the HCl obtained to be different. 3.Same source of X(OH)2 Using the same batch of X(OH)2 or from the same brand will control this. If the concentration was not to be same throughout, then this will cause different ratios of the components of the solution that might cause different volume of HCl to be obtained for the neutralization to occur. 4. Same volume of X(OH)2 This will be controlled by using the same batch of X(OH)2 and from the same source i.e. the same brand. By using the same batch ensures that the reactant concentration is the same. If another batch were to be used causes the concentration to differ. This causes the HCl obtained to be different. 5. Same equipment, method, room temperature The method would be kept the same and the same set of equipment and brand will need to be used throughout. The room temperature will be kept throughout at 180C by using a water bath. If different equipment or brands were used then there would be a lot of anomalies in the experiment causing a huge amount of inaccuracy of measurement particularly. Results: Raw data results were collected by using 25.00 cm3 of X(OH)2 with phenolphthalein and the volume of HCl was obtained by the solution going from pink to colourless. The volume of HCl found in 50.0cm3 burette à ¯Ã‚ ¿Ã‚ ½ 0.05 cm3 Trial 1 Trial 2 Trial 3 Trial 4 Average 19.600 19.800 19.600 19.700 19.675 Qualitative results that occurred during the experiment: * Conical flask swirling not even between the trials * Difficult to judge colourless solution change subjective end point * Ability to measure 25cm3 * Filling of burette accurately with HCl 0 point in right spot * Residual distilled water or solutions remain in conical flask i.e. diluted/interfered with subsequent solutions of X(OH)2 Average = trials (1+2+3+4)/4 Therefore: (19.6 + 19.8 + 19.6 + 19.7)/4 = 98.5/4 = 19.675 Due to the equation being 2HCl(aq) + X(OH)2 (aq) XCl2 (aq) + 2H2O (l) Therefore the ratio is 2:1 of 2 HCl : 1 X(OH)2 So using the equations mentioned above: Moles of acid is the number of moles= concentration X volume i.e. the volume will be used from the average Therefore: =0.05mol/dm3 x 19.675 cm3 =19.6 cm3 / 1000 = 0.0196 dm3 =0.05mol/dm3x0.0196 dm3 = 0.00098 moles So Moles of alkali in 25.000 cm3 Moles of HCl / 25.000 cm3 due to the ratio being 2:1, therefore 0.00098/2= 0.00049 moles of HCl So now the ratio is 1:1 so 0.00049 moles of X(OH)2 Moles of alkali in 100 cm3 It is assumed that there are four lots of 25 cm3 = 4 x 0.00049 = 0.00196 moles The next series of results will be used to calculate solubility of each compound by their mass in 100 cm3 The total Mr has been calculated in the table below for each compound. This was done by : Mr of X + ((O + H) X 2). Each element Mr for the following elements (OH)2 Total Mr Be 9.010 (16.00 +1.01) X 2 = 34.020 43.030 Mg 24.310 (16.00 +1.01) X 2 = 34.020 58.330 Ca 40.080 (16.00 +1.01) X 2 = 34.020 74.100 Sr 87.620 (16.00 +1.01) X 2 = 34.020 121.640 Ba 137.340 (16.00 +1.01) X 2 = 34.020 171.360 To obtain the solubilitys of metal II hydroxides is moles X Mr of the compound Therefore this table shows the calculation for the solubilitys for each of the different compounds Each element Total Mr Moles of X(OH)2 Solubiltity given as g/100 cm3 Literature values of the compounds given as g/100 cm3 Be(OH)2 43.03 0.00196 0.0843 0.000 Mg(OH)2 58.33 0.00196 0.114 0.001 Ca(OH)2 74.10 0.00196 0.0145 0.170 Sr(OH)2 121.64 0.00196 0.0238 0.770 Ba(OH)2 171.36 0.00196 0.335 3.700 Uncertainties: The uncertainty in measurement: Uncertainty due to pipette of 25.000 cm3 : Volume of X(OH)2 = à ¯Ã‚ ¿Ã‚ ½ 0.100 cm3 Percentage uncertainty = (0.1/25) X 100 = 0.400% Uncertainty due to Burrette of 50.000 cm3: Assumed due to measured volume of 19.675 cm3 and the uncertainty due to the smallest unit of measurement being 0.1 cm3 Therefore 0.1/2= à ¯Ã‚ ¿Ã‚ ½ 0.050 cm3 Percentage uncertainty = (0.05 /19.675) X 100 = 0.254% Therefore total uncertainty = 0.400% + 0.254% = 0.654% Conclusion and Evaluation: X(OH)2 is most likely to be Ca(OH)2 as the calculated solubility is closest to the literature value given of Ca(OH)2. The solubility for Ca(OH)2 0.145 g/100 cm3 and the literature value is 0.170 g/100 cm3. This shows that the difference is only 0.025 cm3. However the comparison between Be(OH)2 of the calculated solubility is 0.0843 g/100 cm3 and of its literature value 0.000 g/100 cm3 . Shows that there is a greater difference. Showing that it cannot be X(OH)2 solution. This is also shown for Mg(OH)2 as the difference between the calculated solubility and the literature value is 0.113 g/100 cm3, showing that it still has a greater difference than Calcium hydroxide does. The difference between Sr(OH)2 and its literature value is 0.532g/100 cm3. However the difference between the calculated solubility of Barium hydroxide and the literature value is 3.365 g/100 cm3 showing there is a great difference so it cannot be Barium hydroxide. The percentage error of Ca(OH)2 = [(0.170 0.145)/0.170] X 100 = (0.025/0.170) X 100 = 14.705% Throughout the experiment there were systematic errors and random errors that were met. Uncertainties/limitations Error Type of error Quantity of error Explanation for error Improvements Measurement in burette Systematic error +/- 0.05cm3 Equipment limitation, this is because the line where each of the reading might not be precise. Different manufacturer should be used with multiple trials in order to increase the accuracy of the calculated value to the literature value. Measurement in pipette Systematic error +/-0.1cm3 Equipment limitation, this is because due to the pipette only holding 25 cm3 of volume. The line could have been where the actual reading might not be Causing the result to not be precise. Different manufacturer should be used with multiple trials in order to increase the accuracy of the calculated value to the literature value. Point of colour change Random error Not quantifiable Human observation subjective measurement. This is because even though a white tile is used, it is unclear as to what point has the solution gone colourless. Use alternative indicator for several different trials, use pH meter to assess neutralization point. Therefore there will be a more precise point as to when the solution becomes green. Temperature fluctuations Random error Not quantifiable There can be a change of measurements of equipment due to variation in expansion and contraction of materials. Due to the temperatures not being constant from the fan, windows or from the air conditioner. Controlled lab environment of the temperature by using a water bath at 180C with no air conditioner, fans working. To ensure no fluctuations occur. Fluctuations in humidity of room Random error Not quantifiable Change solution concentrations due to differences in evaporation rate in the surrounding air. Controlled lab environment Calibration error in burette Systematic error Not quantifiable 0 line incorrectly marked Divisions on burette inaccurate Use different manufacturers equipment for other trials Calibration error in pipette Systematic error Not quantifiable 25cm3 line incorrectly marked. Because it is unclear as to where the true meniscus lies. Causing the values measured out to be not precise. Also due to there being only one line causes a further decrease in the precision of the results. Use different manufacturers equipment for other trials to ensure that the accuracy increases. Another improvement that will be done, if the experiment were to be repeated is that due to the inaccuracy of the conical flask being swirled. If the conical flask is being swirled unevenly there is a chance of inaccurate results of when the colourless solution occurs. Therefore a stirring rod should be used to increase the accuracy of the swirls of the reaction in the conical flask. Another limitation that arouse in this experiment that would be improved if the experiment were to be done again is that after the neutralization reaction had occurred, there would still be some residue of the distilled water used to rinse out the equipment. This can be improved by increase the number of repeats of rinse. This would ensure that more of the diluted solution would have been removed. Also the trials can also increase, to 10 repeats so that there is more variance so that the accuracy increases. Another improvement might be, to use different indicator, for example methyl orange. Due to the colour change would be from red to yellow would make it easier for the pH 7 to be more easily recognized against a white tile then it was with phenolphthalein. Cited Sources: 1. http://www.vigoschools.org/~mmc3/c1%20lecture/Chemistry%201-2/Lecture%20Notes/Unit%205%20-%20Acids%20and%20Titration/L3%20-%20Acid-Base%20Reactions%20and%20Titration.pdf

Do Opinions on Immigration Change Over Time?

Do Opinions on Immigration Change Over Time? Samantha Clarke Table of Contents (Jump to) Abstract Introduction Hypotheses Null Hypothesis Aim Method Design Participants Apparatus Procedure Results Inferential Statistics/Treatment of Results Discussion Conclusion Appendix Appendix A – Sample Questions Appendix B – Sample Results Table Appendix C – Sample Questionnaire Completed Appendix D – Raw data from both conditions Appendix E Scatter graph Appendix F – Shows Increases and Decreases by Percentage Appendix F – Descriptive Statistics References Abstract The experiment set out to prove or disprove that over a set period of time, opinion regarding immigration changes significantly. Twenty participants took part in the experiment and were asked to complete a questionnaire, repeating the same questionnaire a week later. The questionnaire used the Likert attitude scale, offering responses from strongly agree to strongly disagree. Five positive and five negative questions were asked where the score was reversed. The results proved that over time opinion does alter. Introduction What impacts our social perspective, which is how we analysis and perceive, (individuals or groups) using varies methods of analysing body language, tone of voice, facial expression, behaviour and is how we makes sense of our surroundings. This is social cognition, the human brain’s ability process information associated with other humans, (http://www.wisegeek.com/what-is-social-perception.htm). How would an individual perceive actions of another, if they were to put them down all the time? What if then it’s established they are a couple. Perceptions are distorted or have a bias if there is a link, favouritism. This is called in-group bias. Trait concept is the social perception of how other traits can impact behaviour. If our surroundings or environment encourage and influence us to be of a certain social behaviour i.e. angry or helpful, then our tendency as humans is to mirror this expected behaviour. Attitudes can change by the need for humans to comply. Compliance is when behaviour changes to or appears to change based on the situation the individual is in, be it a group conversation or debate, the need or peer pressure to comply with others or to influence the outcome. Where compliance has been reverted to, it doesn’t mean that the individual has genuinely changes their opinion on the subject or changed their belief, but have complied with the environment they are in. This is evidenced in the Asch experiment. Attitudes can be influenced by targeting the individual’s emotion. An individual’s attitudes could have been influence in the last decade due to the 911 terrorist attacks, all the political campaigning and TV programmes about Eastern Europe. This can scare humans especially if they feel their own lives are threatened, as the news reports have suggested. The role which individuals play can impact attitude. We have seen with the Milgram experiment that someone seen to be in a position of authority can influence individuals and caused them to give a seemingly lethal electrical shock to another human being. The participants may be influence by what they believe is socially acceptable. Their opinion might be that they think immigration is bad for sociality, but because they believe this is not socially acceptable they might answer the questions differently and wish to be seen to be unprejudiced. The topic of immigration one that falls into the category of being heavily affected by social desirability, (McLeod; S( 2009) in http://www.simplypsychology.org/saul-mcleod.html, http://www.simplypsychology.org/attitude-measurement.html). Perceptions, attitudes and stereotypes can developed from the individuals parents or guardians as these are the individuals who nature them in the early stages. If you have encountered an issue with a Eastern European person, it might be that you stereotype all Eastern European to be the same. For example, all Eastern Europeans are terrorists. Once the stereotype is believed by that individual, any further encounters with Eastern Europeans and them disconfirming the stereotype, the individual will categorise them as not being the typical Eastern Europe person. Perceptions are expectations the individual might have. For example, the expectation that an Eastern European person will conduct themselves in a certain way. This decision is made by recalling the stereotype and disregarding the Eastern European which didn’t fall into this category. This thought process take seconds and can be used to quickly identify how to behave, respond and predict what will happen next. Prejudice could be reduced if the group of individuals are on equal statuses, authority and interact on different social levels. Hypotheses Opinion towards immigration alters significantly when asked the same questions twice over a set time period of time. There will be significant different in the correlation between participants’ attitude in score 1 and 2. Null Hypothesis Opinion towards the topic of immigrations does not alter when the individual is asked the same questions twice over a set time period. Therefore no significant correlation between participants’ total attitude score 1 and total attitude score 2. Aim To evaluate how time influences opinion on the prejudicial topic of immigration. Method Design The chosen design method is observational method; this allows the study of the participant’s behaviour using a varied level of control. Repeated measures will be used, so the same participants take part in both conditions of the experiment. This reduces the number of participants as they same are used for both conditions, it is more convenient also and cost effective. Repeated measure designs disadvantage though is the participants know what they will be asked the second time round. Therefore their attitude might change to influence the results, consciously or unconsciously. They may be very driven the first time they answer the questions, then have lost interest the second time. Therefore their opinions might change towards the questions asked and might not be as strongly opinionated in the second round of questions. Time sampling will be the main independent variable in this study. Observing participant’s attitude towards immigration at two different points in time. Time sampling is where for a set period behaviour is observed, in this case the duration of the experiment time slots for the questionnaire. WE aren’t using event sampling in this instance as this is observing all the time, and noting when behaviour changes. The independent variable is what the experimenter has control over, in this instance it is time, which will provide the results or dependant variable and the questions being asked. The questions asked as the same in both conditions, are the same for all participants and comply with the Likert attitude scale to have five negative and five positive questions. Other variables in this experiment will not be controlled. For example, the exposure to information relating to the subject of immigration i.e. TV, news, discussions they might have after the experiment with others and therefore be influenced by other participants answers. The experiment must have considered the code of conduct outlined by the British Psychological Society. Ethical considerations to not cause offence with the questions asked, gain consent once the full experiment has been explained, outline the purpose and procedure. Participants will be offered a copy of the results and an option to be personally debriefed. If the participants start to converse with the experiment regarding their opinion on the subject of immigration, the experimenter must not personalise this in anyway, nor discuss their own opinion on the subject as this may influence the participants. Steps which will be taken: Discuss with the participants the purpose of the experiment, process, expected outcome and what will be done with the results. Explain that the condition will be repeated with a period of a week between tests. Explain that the participants have a choice not to participant. They can leave at any point and stop the experiment and can ask questions. Ethical considerations taken when planning the experiment. Gain written consent. Agree a date and time for both conditions. Conduct condition 1. Repeat a week later with condition 2. Gather and analysis results. Present results back to the participant if they wish to do so. Participants Participants are list below, recording their age, gender and nationality. The names, address and contact details are no recorded for confidentially. Apparatus The Likert scale will be used. Ten questions relating directly to the hypothesis above will be presented to each participant. Five positive and five negative questions. Each question with have a scale of five responses, ranges from strongly agrees right through to strongly disagree. The overall score, for the five positive questions the scoring system will provide a higher score the more the participant agrees. It is the reverse for the negative questions. The questionnaire will be completed by each participant one week, and then repeated the following week. The date and time will be agreed, and the set rest period between the conditions will be fixed. The overall scores from each will be compared to measure and provedisprove the hypothesis. Procedure The twenty participants will each completed the questionnaire and then repeat the same questionnaire the following week. Repeated measures will be used, so the same participants take part in both conditions of the experiment. Each participant will have the same information regarding the experiment, understanding of the purpose, the fact that they will be required to complete the questionnaire twice over a two week period, what the results will be used for and consent sourced before processing. They will be informed that they can stop the experiment at any given time. This will ensure the code of ethics is met and it is a fair and equal experiment. Each participant will be time boxed to complete the questionnaire within 30 minutes. Each participant will be given the same questionnaire shown in Appendix A – Sample Questions. Each participant will be thanked for their time and if they so wish can have a copy of the results. The results will be gathered over the two week period and recorded in a raw data table as shown in Appendix B – Sample Results Table. This data can be used to provedisprove the hypothesis. Results The results as explained below prove the hypothesis is correct. See Appendix D – Raw data from both conditions. This outlines each participants score for condition 1 and condition 2. All calcualtions shown in Appendix F – Descriptive Statistics highlight that condition 2 has higher scores or outputs that condition 1. The results are displayed in a scatter graph in Appendix E Scatter graph. This is a graphical view showing that the second condition in most cases gave a higher score. Data for the above pie chart can be found Appendix F – Shows Increases and Decreases by Percentage. Inferential Statistics/Treatment of Results In this experiment, parametric statistics are used. This is because parametric statistics facilitate the study of an interval scale rating like the Likert questionnaire. It allows the point scale to be used in this questionnaire, from strongly agreeing to strongly disagreeing to be scored and the results interrupted to give a mean or standard deviation as an example. Using a variety of information to correlate the results provides more accurate and more powerful display of the results. Discussion Opinion towards immigration alters significantly when asked the same questions twice over a set time period of time. There will be significant different in the correlation between participants’ attitude in score 1 and 2. The results shown in Results conclude that if asked the same set of questions twice leaving a week in-between, that opinion towards immigration changes. Therefore proving the hypothesis correct and the null hypothesis incorrect. 75% of scores changed over the two conditions either negatively or positively but change nun the less.  ¼ of the scores did not change. The results shown are a reflection of the general population that opinion changes over time. The fact that the high percentage means the participants opinions scored higher would mean the chosen approach to repeat the questionnaire using the same participants didn’t cause them to become bored or uninterested, but the opposite was in fact expressed in the results. This however may be the result of the participants wanting to influence the results and therefore provide evidence towards the hypothesis. The experiment could have more smoothly if there was an easier way to calculate the results. Reviewing and scoring each participant twice was very inefficient. If this experiment were to be done on a larger scale, this would need to be considered as an area to be improved. The participants varied in nationality, were a sample of the population. The experiment could have explored this area more. Nationality might have a big impact on the results. Were individuals are born or where they parents and grandparents originate from could have a big impact on their opinion to immigration. Further control over the variables, i.e. what they read, watched and discussed throughout the week could have been controlled to genuinely see if it was just time as the independent variable impacts the dependent variable. An idea to improve the experiment further is to increase the independent variable of one week between the conditions being repeated to several years. Opinion relating to the topic of immigration could change from 20 year old to 40 year old. Conclusion The experiment set out to confirm that individual’s opinion of immigration changes over time. This experiment had only a week between the two conditions and the results show that opinion (increase or decrease) significantly changes over time. With the increased score being the more dominant figure. Appendix Appendix A – Sample Questions Appendix B – Sample Results Table Appendix C – Sample Questionnaire Completed 5 immigration has negatively impacted the UK Strongly Agree Agree Neither Agree or Disagree Disagree somewhat European cuisines: UK and Spain European cuisines: UK and Spain Introduction This assignment will focus on the cuisine of Europe and more specifically on the cuisine of Spain and the cuisine of the British Isles The report will critically evaluate European cuisines using sufficient reliable sources together with evidence in the form of dishes recipes. I have produced in the college kitchen and in different kitchen I worked while on my kitchen industrial training. In addition to these dishes and my practical performance will be assessed and evaluated critically. An appropriate explanation and justification will be applied to each dish to explain to the reader in great deal the reasoning for the use of specific commodities methods and equipments used while preparing and cooking them. Cuisine It can be termed as a specific set of cooking tradition techniques, which are practice often associated with a specific culture. It can be termed after a region or a place where it is practiced over and over again and where its underlining culture is still present. The ingredients that are locally available or a mix of through trade primarily influences a cuisine. European cuisine The European cuisine as a whole is a mix of vivid, completed, compelling; challenging gives a lot of space for experimenting and playing with the different ingredients available all over the European continent. It provides a lot of scope of learning about a wide variety of countries, physical geography, religious and cultural practices, locally available ingredients, climate, demographic, political, economic, and geological influences. Before explaining about the European cuisine we have to know about the Europe and its characteristics that are very diverse. Europe on the whole is very much divided on the basis of its Diverse physical geography, Climatic changes ,Geology of the continent ,Varied bio- diversity And most important is the mix of its Demographic variances, political stability, economic conditions, industrial growth, the cold war era (1945-1990), rise of the E.U. (European union) 1991-07, current economic recession (2008-09). The above stated plays an important role in the common European persons life. All these are based on the late 18th, 19th, 20th century changes that took place in Europe due to the modern invention, wars, and immigration of people for better life. Source: (http://europa.eu/abc/european_countries/index_en.htm) All the above mentioned some where or the other influenced the eating habit of the persons thus improving and spreading and making the food cooking techniques and practices unique and others recognized them as a specific cuisine. Europe Division is based on the diversity of cuisine Eastern European cuisine Scandinavian cuisine Russian cuisine German cuisine Cuisine of British Isles Iberian cuisine (known as Spanish+ Portuguese cuisine) Greek cuisine Italian cuisine French cuisine Spain Spain is the third largest nation and occupies most of the Iberian Peninsula at the southwestern edge of the European continent. The basis of the history of Spanish food is very much influenced by its geographical situation. First of all Spain is located on the Iberian Peninsula and almost entirely surrounded by the waters. Due to its location seafood forms on of the main ingredients of the Spanish gastronomy and categories the country as having a Mediterranean diet. Apart from covered by the sea the rest of Spain is a diverse terrain made up of mountain ranges, lush pasture, fertile farm grounds and an extensive coastline, which contributes as a main source of providing quite a variety of fresh products. Regional and cultural division throughout the history of Spanish cuisine. There is a very interesting history of Spain as various people, including the Phoenician, the Romans and the moors, have invaded Spain over the centuries, Jews later integrated the elements of their own cooking into that of Spain. As there is a vast and complex ingredient available throughout Spain for cooking and as different methods are used to cook them there is one similarity in all the regional cuisine that is garlic and olive oil. The culinary regions of Spain The north of Spain This region is mainly considered for its specialties of sauces and seafood, such as regions of Galicia and Asturias. The eastern region The most famous delicacy known as paella valenciana comes from this region in this region the primary dishes are rice based The central Spain This includes the region of Castilla-Leà ³n. This region is famous for its roast meats and cocidos or stews. The Pyrenees This region is home of the chilindrones, sautà ©ed peppers, garlic, tomatoes and onion are the ingredients that accompanies primarily in all the regional dishes Cataluà ±a region This regional cuisine reflects a wide characteristic of land and people casserole or cazuelas makes the region famous and last but not the least cooking in the clay pots that gives the dishes a distinctive aroma. Andalusia It is the sub region classified, as the staple diet is fish and tapas is the other specialty no bar serve a drink without a tapas to munch on. Andalusia is one of the worlds major producers of olive oil. It has a long coastline full of seafood and a hot Mediterranean weather to compliment. The climatic and geographical characteristics have given the regional cuisine its primary features, the refreshing gazpachos, the fried fish, and the style of cookery generally easy to prepare and accompanied by richly flavored wines. Source:(Solomon H. Katz, encyclopedia of food and culture, New York: gale group ltd.) The Legacy Of The Moors The Moors were renowned for combining meat and fish with fruit and this practice is still common in parts of Andalusia today. The hot climate of the region is ideal for growing a large variety of fruit and vegetables. Spanish regional foodhas many local variations and Andalusia cuisine has a wide variety ofdishes, which have originated in specific areas. Being the last bastion of the Moors, Andalusia food has a strong Moorish influence, kebabs are very popular and the mixture of meat and fruit. The Mediterranean coast offers an abundance of seafood and there are lots of seafood restaurants up and down the Costa del Sol. Parillada is a mix of grilled seafood with garlic, parsley and a few wedges of lemon. Fritura is an assortment of small fish, which have been coated in flour and fried in olive oil with garlic and parsley. Source: (http://www.apartrent.co.uk/REGIONS/ANDALUCIA/food.htm) Essential ingredients that make Spanish cuisine different from others are olive oil, garlic, fresh tomatoes, and variety of paprika powder as well as saffron. Rest of the ingredients differ from kitchen to kitchen operations and preparation of meats and availability of fish and seafood. Source:(Pepita, A (2004) Spanish food and cooking) Baking in salt is a popular method of cooking fish in Andalucia. The fish is encased in a salt mixture, which sets hard during baking. Special saltpans are available for this type of cooking. The salt case is broken away before serving. Far from being salty, the fish becomes moist and tender. Paella is the national dish and is traditionally eaten on Sunday lunchtime when all the family troop down to their local restaurant and spend most of the afternoon eating and drinking. Paella varies from region to region. Paella originated in Valencia and Valencian paella is still regarded as the authentic version. An unusual and tasty seafood dish from Andalucia is a combination of clams with white beans or Alubias blancas con almejas. Andalucian Ham Dried ham is one of Spains most famous specialty foods and can be found on the shelves of most supermarkets. A few areas are noted for the excellence of their hams, especially Extremadura and some of the mountainous regions of northern Spain. Another area producing the most sought after air-cured hams are the villages dotted around the slopes of the Sierra Nevada Mountains. The climate in this area is supposed to be the best for giving the ham unique flavours. The pigs special diet in the pasture and a unique curing process contribute to the fine flavours of these hams, which are classified as Serrano (plain cured) and bellota (acorn ham). The ham is dried in specially constructed sheds, which are a common site in the village. The hams are cured for a minimum of twelve months. Source: (http://www.apartrent.co.uk/REGIONS/ANDALUCIA/food.htm) Equipments and commodities used in set up of any Spanish kitchen Commodities Spanish cuisine Vegetables, wild food Variety of olives, tomatoes, fresh peppers, dried chilies, potato and squashes, beans, aubergine, garlic, wild variety of mushroom, dried beans, lentils, cabbage, turnips, cardoons, capers, dandelion, garbanzo, leafy green spinach, asparagus, honey. Herbs and flavourings Saffron, cumin, coriander seeds, black pepper, salt, paprika, bay leaves, fennel, lemon verbena, mint, oregano, parsley, rosemary, thyme, almonds, hazelnuts, pine nuts, sherry vinegar, aniseed Fruits Apricot, dates, plums, dark picot cherries, golden grapes, red fleshed figs, pomegranate, orange, variety of melons, strawberries, passion fruit, banana, pineapple. Fish, shellfish and Preserved fish Hake, cod (bacalao), Gallo, sea bass, turbot, monkfish, gilthead bream, swordfish, sea trout, salmon trout, carp, tench. Scallops, mussels, clams, cockles, prawns, shrimps, lobsters, crabs, squid, cuttlefish, octopus, crayfish. Preserved fish: blue fin tuna, sardines, anchovies, and variety of fish caviars (black herring roe, grey mullet Meat, poultry and game Pork, suckling pig, beef and veal, the fighting bull, lamb, Capons, guinea fowl, goose, duck, turkey, hare, rabbit, venison, quail, pigeon, woodcock, pheasant. Preserved meat Sausages(black, red, white), morcillas, chorizo, white botifarras (Blancas), embutidos. Lomo embuchado(cinta), jamon Serrano,cecina. Dairy products Milk, butter, Variety of cheese about 200. Cabrales, menorcan mahon, san milon, idiazabal, manchega. Bread and cakes Traditional breads-hogaza,pan de cebada. Cocas- hot from bread oven like pizza. Variety of cakes and buns- magdalenas(butter cakes), sobos pasiegas. Being so diverse with a wide range of ingredients available to prepare and cook a Spanish cooking does not need anything special, it requires a basic, well-equipped kitchen. Bottle opener- for wines and bottled vinegars Source:(http://images.google.com/images?) Tough bottle openers are used in the entire kitchen all over the world but it is necessity to have one because it comes very handy when using bottles of wine, vinegars and oil in Spanish cooking as it is needed so often. Ceramic or clay pot – Widely used for oven baked casserole dishes and for cocidos. It is used in different regions of Spain as they cook casserole dishes every single day. Ceramic or clay pots take time to cook the food as well as maintain its nutritional value and gives a distinctive flavours to the food. Espresso pot- for coffee After every meal Spanish people prefer to have a cup of coffee as it is widely used in every household as well as in any Spanish restaurant. Source:(http://images.google.com/) Garlic press- one designed to press cloves without having to peel them. Garlic is the main ingredient in the Spanish cuisine and cleaning a garlic pod is very tiring job when it has to be done in bulk. It is always good to have a garlic press in the kitchen. Source:(http://images.google.com/images?) Mortar and pestle-it is commonly used to grind herbs and spices and making fresh dipping for the various tapas dishes.It is also used to grind saffron and salt together to get a distinctive flavour in paella dishes. Source:(http://www.williams-sonoma.com/products/3983806/?cm_src=rel) Heavy Mason jar- It is used for storing leftover oil. Spanish cooking use the frying method either for fish or making garlic prawns. After preparation of every meal there is a leftover of oil that is always stored in the Heavy Mason jar for its reuse Source:(http://images.google.com/images?) Paella pan- for cooking paella Paella is best prepared over an open fire,gas operated or charcoal BBQ. Use a round kettle-style BBQ the reason for this is so that the heat is evenly distributed and because the heat should gradually decrease as you are cooking it. First, the fire must be very hot to brown the meat, and then it should be lower to simmer the rice Source: (http://spanishfood.about.com/od/maincourses/a/paella.htm) Source:(http://images.google.com/images?) Pressure cooker- It is interesting as now days to speed up cooking example- stews a lot of Spanish restaurants are using pressure cookers. Source:(http://images.google.com/images?) Roasting trays- for oven roasting Commonly used for cooking large joint of meats or simple fish and poultry. Ramekins-a large number of small baking equipments are used in order to make desserts ramekins are specially used in preparing flans. Source:(http://images.google.com/images?) Salt-pans – for cooking fish The fish is encased in a salt mixture, which sets hard during baking. Special saltpans are available for this type of cooking. The salt case is broken away before serving. Far from being salty, the fish becomes moist and tender. Source: (http://www.apartrent.co.uk/REGIONS/ANDALUCIA/food.htm) Source:(http://images.google.com/imgres?) British cuisine The cuisine of Britain, Ireland, Scotland and Wales combined together provide the basis for a cooing style that is known as British cuisine although this cuisine is widely influenced and diversified by the history of its colonization. Significant sub regions: Scotland England Ireland Wales Britain on a whole is blessed with a distinctive temperature, climatic conditions, fertile land a range of geographical diversity and a long coastline. Many streams of fresh water and river provide a variety of fresh ingredients to consume. British Cuisine is prà ©cised tradition of food followed from their ages and which are ultimately associated with the United Kingdom. British cuisine consists of dishes made from the ingredients and food products locally produced. British food is widely influenced by the people settled in Britain. As now Britain calls out â€Å"Chicken Tikka Masala† as their national dish. Source:(http://news.bbc.co.uk, http://www.channel4.com/food/on-tv/river-cottage/) Scottish cuisine: It has its own characteristic hat makes it different from rest of the cuisine and is immensely appreciated by people all over the world. A traditional Scottish cuisine features of an extensive use of freshly grown or produced ingredients in other terms locally available or local produce. The local produce includes oats, salted meats; oatcakes smoked fish are the standard items that are used in Scottish style of cooking. Someone talks about Scottish cuisine one should remember that on any good or bad occasion one cannot forget about the whisky as the Scottish whisky is worlds famous and they are the largest producers of finest spirits Haggis is considered to be the delicacy of the Scott Sheep offals is the chief ingredient in the preparation of Haggis. The Scottish nation food product is haggis was originated by carrying the low quality meat in pigs or sheeps stomach. The Norse invaders who would preserve their food during for the long journey from Scandinavian introduced this. Source: (Lawrence, S.(2002) Sue Lawrences SCOTTISH KITCHEN, London: headline.) Influence on Scotland: There was French influence over the Scottish cuisine in late middle ages and early modern era this was because of the cultural exchange brought Mary, Queen of Scots when she returned to Scotland brought in back French chefs who brought in change in the Scottish unique food and also resulted for the change in terminology. Scottish traditional delicacies are Scotch broth, Colcannon, Scotch Pie, and Porridge. Apart from these dishes Kale, cabbage and many more root vegetables are widely used; Shellfish is very popular, Scottish salmon and world famous Scottish Angus beef. Special food for special occasion in Scotland Traditionally there are special food that are prepared and served in Scotland during the festivals they were specially prepared; they often had ingredients with a certain significance (such as flour from the last sheaf) or were made with certain ingredients that were expensive, difficult to obtain round the year, or not eaten at other times of the year. Source:(Solomon H. Katz, encyclopedia of food and culture, New York: gale group ltd.) Scottish area and their specialty of food and dishes. Area of Scotland Food and dishes Edinburgh and the Lothians Midlothian oatcakes Edinburgh rock (sugary confection) Angus and fife, Forfar Bridies (pastry filled with steak),Dundee marmalade, Dundee cake, arbroath smokies, pitcaithly bannock Glasgow, Clydeside. Ayrshire Borders Glasgow broth Cheese and ayrshire shortbread Selkirk bannock, Eye mouth fish pie Dumfries and Galloway North-east Galloway beef Butteries, finnan haddock, Aberdeen angus steak, skirlie Highlands and inner Hebrides Fried herring, game soup, tatties and crowdie (potatoes and soft cheese), highland oatcakes, atholl brose (whisky mixed with oatmeal). The outer Hebrides Whelk soup, barley bannocks, kale soup Orkney and sheftland Oatmeal soup, fried herring and onions, potatoes with milk, beremeal bannocks Method of cooking- Smoking: For fishes like Salmon, Haddock, Trout Boiling: vegetables Baking: Pies The specialty about the cuisine is that it consists of a full breakfast includes of eggs. Bacon, black pudding, porridge, fat sausage, Ayrshire bacon Lunch and evening meal consists of soup. Meat and at least to vegetables followed by a dessert. English/(Britain): English cuisine as a hole has a wider influence as their history goes. Their cuisine is influenced by the ever-changing settlements from different regions of Europe to this place. The so-called Celts, Romans, Danish and Norwegian Vikings, The arrival of Norman that provides French influence in the cuisine. By the late 16th Century till 18th century England explore and invade colonies that widely developed this cuisine as a whole. All together this factor primarily bought further new dimensions to the cuisine and has become an intrusive part of English cuisine. The English eating habit mainly includes breakfast, fried bacon, eggs, black pudding, sausages, baked beans, grilled kidney, kedgeree; bread followed by lunch and afternoon tea or so called high tea. Consists of cakes, savory, biscuits, scones, variety of sandwiches and tea follow by the main meal in the evening. The interesting thing about the British cuisine as a hole is that it has a large scope of experimentation as people here are very much keen to experiment on trying different food and adopt different food styles which includes Asian, Italian and they can be converted to the British palate. Thus there is no hard and fast rule whatsoever. Currently Britain is giving more importance towards the production of organic foods as people have become health conscious and have restricted their diet. The organic food are therefore easily made available in shopping malls, food courts, some restaurants are serving only organic food products. Also United Kingdom is been recorded for most advance ways of animal farming and welfare. Source:(http://www.channel4.com/food/on-tv/river-cottage/) The British cuisine traditionally in the modern era consists of the traditional Sunday roast that consists of meat; choice of fish or pork, chicken served with gravy Yorkshire pudding, potato mash or roast potato and minimum of to vegetables. The chips shop or the take always are also very popular making fish and chips their renowned specialty. The other important thing, which cant be missed in British cuisine, is the Anglo- Indian version of the Indian dishes. The Famous Food Culture of Britain: Traditional English breakfast Traditional Lunches English Traditional Favourite for Super or High Tea Traditional Fish and Chips: and Snacks Traditional Afternoon Tea Traditional Sunday Roast Source:(www.greatbritishkitchen.co.uk) Irish cuisine Geographically Ireland has very diverse climatic conditions in the Europe and thus shows the impact on its cuisine significantly. The Irish cuisine is very well known for its good wholesome food made up from locally grown/reared produce. Potato feature prominently in todays diet and old time delicacies like Irish stews and Dublin caddle. Northern Ireland is also renowned for apples. There are common crops grown all over Ireland, as the climate conditions are same all over Ireland. Irish is also famous for cheese farming as they have one secret ingredient for the exceptional quality of the milk. Traditional Irish cooking the most commonly used equipment was three legged iron pot, Griddle for cooking oat cakes, Iron pan for frying of pan cakes and bacon rashes also eggs and fish. They also made use of potherbs for boiling potatoes, meats and fish. Source: (Lennon, W.B (ETA), (2004) The Irish heritage cookbook, London) Irish people eat meat as well as they are fish and shellfish lovers. Fishes like Atlantic salmon, sea trout, mackerel, haddock, sea bass, monk fish, Dublin bay prawns, scampi, scallops and mussels, Irish Galway of oysters. Also were smoked and cured foods like smoked mackerel, salmon, eel and kippers. A full Irish breakfast consists of eggs, sausages, white pudding, black pudding, fresh fruits, toast and scones with butter or preserves. Lunch and evening meals consists of meat, vegetables and potato. The Irish are famous for their soda bread and Irish spirit and Guinness. Irish use spirits as well in their cuisine in order to produce good flavor and distinctive taste and aroma. Irish food is a complex as the many cultural, political and economic forces that have shaped Irelands existence Welsh cuisine Geographically welsh has a diverse terrain together with rivers and coastline abundance of seafood, welsh people always yield a bountiful of fresh foods in particular the wild animals and the variety of seafood. The cooking methods use in this cuisine is very interesting as these were used back in history. The tradition of the Wales was to survive into the 20thcentury in the rural parts. The- welsh cuisine traditionally was to satisfy the appetite of the hard working farmers, coal miners, quarry workers and fishermen. In 21st century Wales later gained international recognition for its fresh beef, lamb, fish and seafood. Cooking on the open hearth: this is carried from prehistoric times where the food is cooked on open fire in iron pots. Then there were griddles and bake stone introduced in 18th and 19th century and later came in the Dutch ovens. Wales is known for its extensive use of baked stones and griddles Wales has also ample amount of shellfish supply cockles, crabs, limpets, lobster, mussels, prawns, razor fish, scallops and winkles. Oysters were found first in plenty on the Grower Peninsular but now the supplies are spare and they have become expensive too. The seaweed-dried laver is used up to make the Welsh delicacy laver bread. Also known as ‘Welshmans Caviar this is seaweed boiled to make soft dark green mass seaweed is used in breakfast with oatmeal, and cooked in fat as little cakes. Source: (Yates, A(2007). Englands heritage food and cooking, London: anness publishing ltd.) Bake stone: it got its name as a stone was suppressed with metal and iron bake stone are still in use in many welsh kitchens. Stewing and boiling: A lot of welsh dishes are made up of stews meat, this cooking style gives rise to the recipe â€Å"cawl† it is also considered as welsh national dish. The cuisine of Wales always reflects the need of the substantial and filling food. Eating habit here is commonly three meals a day are traditional breakfast consist of bacon, pork sausage, eggs, fried laver bread or oats. Lunch and evening meals traditionally consist of meat or fish with the side vegetable followed by desserts. The British kitchen There is a range of ingredients produced in Britain is varied- from its lush green fields, orchards and hedgerows to its hillsides and lowland pastures; the seasonal and regional qualities of these ingredients to boost British growing economy and reputation for good food, and their diversity and it encourages the chefs to prepare delicious dishes, both traditional and modern. Equipments and commodities used in set up of any British kitchen Commodities BRITISH CUISINE Vegetables, herbs, wild food Carrots, parsnip, turnips, potato, swede, onions, leeks horseradish, Jerusalem artichoke, beetroot, celery, cauliflower, Brussels sprout, spinach, peas and beans, chard, watercress, tomato, lavender, chives, mint, parsley, elderflower, dill, sage, tarragon, chamomile, nettles, wild garlic, dandelions, wild fungi, chestnuts, honey, elderberries, kale, rose hips, hazelnuts. Fruits Apples, variety of berries, rhubarb, quince, meddler, variety of plums, pears Meat, poultry and game Variety of sausages,( Cumberland, black pudding, haggis). Pork, bacon, ham. Mutton, lamb, Beef. Goose, duck, turkey, pheasant, venison, pigeons, partridge, rabbit, hare. Fish, sea food and smoked fish Mackerel, herring, cod, haddock, salmon, white bait, turbot, hake, Pollack, pilchard. English mussels, oysters, crayfish, and brown shrimps. Smoked haddock, smoked salmon, smoked herrings. Smoked kippers. Milk is plentiful in all the regions, a variety of cheese (Cheshire, Lancashire, cheddar, double Gloucester, derby, Windsor red, Cornish- yarg, sage derby, stilton, dove dale, oxford blue) Methods of Cooking in Great Britain: Poaching Poaching of salmon is the traditional dish. This method uses water; milk, stock or wine is the cooking medium the food product is gently simmered in the liquid. This method of cooking dose not includes any fat. Roasting Traditional Sunday roast. Cooking pork belly, leg of lamb, black pudding stuffed turkey. Frying Mostly in Great Britain fish and chips are coked using this method this method also give a crispy and crunch crust to the product. Stewing The use of Lancashire hot pot is all over Great Britain. This pot consists of lamb or mutton, onions and potatoes it dose not matters if the trimmings are used of the above food products this all is left to bake in the oven in the heavy pot at a very low heat. This was originated in Lancashire in the north west of England. Grilling, Char Grilling, Barbeque/Grill Roasting, Grill Braising, Pan Grilling and Salamander Grill Very commonly used in all the modern as well as traditional rest. all over Britain for cooking different cuts of meats and vegetables. Braising This method is also referred as pot-roasting. Some of the food products cooked in this style are Braised ox cheek, braised pork spare ribs with preserved mustard greens and braised baby artichokes Baking Preparation of breads, cakes, pastries and pies, tarts, quiches and cookies. These all products are classified into bakery products. This cooking method is also used for baking potatoes, baked apples, baked beans Methods of Preservation prevail and practiced commonly in British Isles. Food while in seasons and stocking them for further use. Drying: The food may be sun dried or air dried smoking or wind drying. Mainly fishes like cod, kipplers are sundried Salting of foods Dry method of food preservation by addition of dry salt. . Examples are dried and salted cod salt cured meat. Smoking Food is cooked, flavored and preserved by smoking the food by burning some plants and woods. Smoking is done for many food products cheese, fish, meats and vegetables. The food is smoked in smoke rooms keepers, salmon and many other fishes are smoked Pickling Using preservative agent in this can be salt-water vinegar. Pickeled beetroot, salsify, fennel, preserved lemon are very common to the British cuisine Sugaring Making jams and marmalade, gooseberry, elderflower, apple, plums etc are preserved and used throughout the year Vacuum Packing This is very popular method, which is practiced in modern British pubs, and restaurants. Practicing methods of sous-vide For better quality of food, texture, taste. Source:(http://news.bbc.co.uk, http://www.channel4.com/food/on-tv/river-cottage/) Cuisine of British isles not only used the known methods of cooking that is baking, poaching, roasting or grilling they preserve a lot of food that is available in a specific season by using a various methods of preservation so that they can enjoy them later when it is not in season. Traditional Equipments used in British cuisine are: Traditional Ceramic; stoneware source:(http://www.museumoflondon.org.uk/English/Collections/) A traditional kiln for Smoked fish Source:(http://images.google.com/imgres?imgurl=http://www.fao.org/wairdocs) Casserole Pans A casserole dish usually a deep, round, container with handles and a tight-fitting lid can be glass, metal, ceramic or any other heatproof material. Use in making stews casseroles ingredients can include meat, vegetables, beans, rice and anything else the cook desires. Often a topping such as cheese or breadcrumbs is added for texture and flavor. Source:(http://images.google.com/imgres?imgurl=http://www.oldandinteresting.) Moulds for baking pies and tart This is and traditional utensils used for making beef pies this dish may be oval or

Green Roof Essays -- Environment, Plants, Structural Design

Green roofs, also known as living roofs, eco roofs, roof terraces or roof gardens, are a roof design of a building that is partly or entirely enclosed with vegetation and growing medium, therefore, the roof is planted over a waterproofing membrane and it has extra layers, for instance roof fence and drainage. He and Jim, (2010) states that green roof require the making of vegetated space on the top of artificial structures design. They can help to reduce the thermal properties of buildings to produce cooling energy conservation and increase social comforts. There are two main types of Green Roof-Intensive and Extensive. Castleton and Davison, (2010) explains that intensive green roofs have a shallow substrate layer that tolerate deeper rooting plants, so that the trees and shrubs can remain alive. They are usually accessible and need regular maintenance such as extensive irrigation and fertilising. This type of roofs is generally thicker and can support a wider selection of plants and generally they are heavier systems, but therefore it has the highest demand on building structures. Fioretti and Palla, (2010) suggest that Intensive roofs are considered to be expensive to maintain and to build. Nagase and Dunnett, (2010) debates that extensive roofs are not appropriate for plant growth, therefore it has inadequate water accessibility, extensive temperature variations, great exposure to wind and solar radiation that generates highly strained, and occasionally troubled environment. Due that reason, insignificant variety of plant types is generally used for extensive roofs. Sedum types are the most frequently used plant, Dunnett and Kingsbury, (2008) suggest that they are greatly adapted to dry environments. Extensive Green Roofs... ...was the hefty rainfall that happened in the earlier fortnight leaving the ground soaked without much of capacity to absorb additional rainfall. Biodiversity An important feature of green roofs is their potential to provide habitation for urban wildlife, therefore many animal species such as rats and ants would benefit from green roofs. Coffman and Waites, (2008) explains that the urban development practices recognised as roof greening offers habitat for wild species within the towns and it also helps rise the home-grown natural diversity. However, roof greening is not a method restoration ecology, but it is method of reconciliation ecology, where entirely new habitation is formed for non-human species. In addition Green roofs certainly delivers some form of habitat, it is also possible that the properties of the roof could harm the wildlife diversity.