Critique of Artificial Intelligence Essay Example for Free

Critique of Artificial Intelligence EssayJournalist stool Markoff wrote the article Computer Wins On Jeopardy Trivial, Its Not. He discusses how the super calculating machine Watson defeated the all measure champion of Jeopardy Ken Jennings. The author, end-to-end the article, agrees that the supercomputer Watson was a fair taking into custody against Ken Jennings. I disagree with Markoff for multiple reasons. This was in no way a fair match because the computer had a remarkable ability to answer questions at super speeds. Also, the computer has access to all available questions and the ability to answer them. This was in no way a fair battle between the computer and Ken Jennings.The authors main idea of this article is mainly to say how the supercomputer was a fair match between the two. The computer has ways to answer questions that humans have no way of doing. The computer can answer questions within seconds and even milliseconds when the question is asked. It has a sup er speed ability to answer these questions, which gives no time for the competitor to even have a chance to answer the questions given. So, when the competitor has no time to even have an attempt to answer the question, there is no way to win. Watson is so smart that al close every question that is asked, he answers correctly.Since I applyt agree with Markoffs statement about Watson, I dont think his argument is valid. The reason I dont weigh his argument and points are valid is that a computer that has remarkable and inhuman-like abilities is obviously going to win in a competition of speed and knowledge. Ken Jennings had no chance against this computer. So, if a human has no chance against a machine, how can anyone call this a fair fight? Now, Markoff did define his terms clearly and specifically describe his reasons for why he thinks what he thinks, so I do give him credit for that. Still, I disagree with his argument.I disagree with most of Markoffs view about the competition between the computer and Jennings. His main point of the fair competition is totally undebatable. Watson, on the other hand, does not anticipate the light, still has a weighted scheme that allows it, when it is highly confident, to hitthe buzzer in as little as 10 milliseconds, making it hard for humans to drum (Markoff 212). This statement made by Markoff proves that this was in no way possible for Jennings to beat the super computer. The computer can buzz in at astonishing speeds as little as 10 milliseconds, which is way faster than any other human could possibly buzz in.Plus, the computer is programmed with so much information, that it would most likely be able to defeat Jennings, just because of the intelligence of this machine that the creators programmed into it. Overall, I do not believe that this piece published by John Markoff is in anyway valid. Markoff does however succeed in persuading people his ideas and describing his ideas and arguments very specifically. He does a good job with his argument and stating what he thinks. I do not agree with his argument though. My reaction to this piece is actually astonished because I am not sure how anyone could think that a computer competing against a very intelligent human was fair at all.The weakness of this passage is probably how it can be hard for someone to understand how a computer can manage to accomplish all this, but the strengths are good description and expression of the passage. Although he argues very well of his points, I in no way agree with his argument that the battle between Watson and Ken Jennings was fair.

Descartes Meditation Essay Example for Free

Descartes Meditation Essay1. If Descartess aim is to find certainty, why does he proceed by doubting as many things as he can? He feels that as long as he goes on believing his old beliefs, indolence and habit will block him from receiving any truths. He feels that if he regards his beliefs in the same way as he does any falsehoods he can wait unbiased when judging information and only then will he receive real truths. 2. What reason does he give for doubting that the senses give companionship?That a man asleep can have a realistic dream that he is having the same experiences as a man thats awake. 3. What does the experience of dreams rise us concerning the senses? He talks about how real dreams appear even though they are proven to be deceiving. And if one can be deceived in a dream by all of their senses can they not also be deceived in reality by some supernatural demon. He says hypothetically that God may not have created earth, shapes, etc. and everything that we sense could be a form of deception. 4. Why can he doubt even that 2=3 = 5.He talks about the fact that he sometimes doubt others who claim to have the most perfect knowledge. And if that can be the field for them cant it also be possible for him to be wrong about obvious truths. Also, if one may feel that if Gods goodness would stop him from being deceived somewhat of the time, wouldnt it stop him from being deceived ALL of the time since he is clearly deceived some of the time. Basically he is acknowledging the fact that he could be wrong.

Why STIs are called silent infections

Why STIs argon called silent transmission systemsIn the following paragraphs I will be discussing wherefore hinge uponually he releaseitary diseases ar called silent infections. I will overly be discussing the topic of urinalysis and its components and how these components whitethorn reveal if the luggage compartment is functioning normally or abnormally. . The information pertaining to these subjects relates to the have it offledge I have gained through my readings of The Hu human race Body in Health Disease, as healthful as personal knowledge and opinion.Explain why sexually transmitted diseases are often called silent infections, and discuss why this is particularly true for women.The reason sexually transmitted diseases are called silent infections is that m whatsoever an early(a)(prenominal) of them are symptomless infections which produce no visible or fast physical symptoms, thus an individual whitethorn be infected with an STD and not know it for days or week s, even up to years be gravel in that respect are no symptoms present. The bacterium called Chlamydia trachoma, which produces the disease Chlamydia, can be asymptomatic for months and up to years. When symptoms supervene they whitethorn be rattling minor at first in women, such as vaginal discharge, frequent urination that may be pangful, pain during sex, vaginal itching and burning. Since a yeast infection (candida albicans) can produce these equal symptoms in a woman they may fairish treat it as a yeast infection and not see a doctor till the symptoms progress or are not relieved by period treatment for some time. This may not be the incase with men, since the most everyday symptoms of a yeast infection in men are complete itching of the penis glands and red sores on the penis, but they may alike experience burning while urinating and uncommonly have discharge from the penis. With Chlamydia, a man that shows symptoms will most likely also have burning while urinating and penis discharge. Yeast infections in men are not as common and these kinds of symptoms usually causes a man to go straight to the doctor instead of the drug store. The disease Chlamydia is very common, and if diagnosed early it can be treated very effectively, but left wing untreated it can cause a number of health issues such as conjunctivitis, which is an eye infection or pinkeye urogenital infections such as yeast infections systematic infections which are infections that are spread through step forward the carcass, and also progress to pelvic inflammatory disease (PID), which causes infertility and sterility, and if untreated may cause death through septic shock. The bacterium syphilis (treponema pallidum) is an different steady-going example of a STD that takes a number of months to cause any visible or physical symptoms and has three stages that it may progress through if left undiagnosed and untreated. The first stage, primary syphilis is highly contagious and produces chancre sores on the outside and inside of the vagina, the penis and scrotum and also the mouth. This stage can be treated with antibiotics, and if left untreated it may resolve itself within a month or so, but if this disease is not treated in the first stage it is possible that it will recur later as the southward stage. The second stage, is secondary syphilis, is also highly contagious and at this point the disease has spread throughout the body and its organ systems. In this stage the symptoms may embroil sore throat, fever, headaches and a skin rash on the men and feet. Also, the individual may develop wart-like sores on the penis or vagina areas. Besides the wart-like sores, all other symptoms may not be recognized as caused by a possible STD since these symptoms are similar to the common cold and allergic rash. So formerly again, the disease may be silent in it diagnosis and goes untreated so it can progress to the next stage, as well as most likely infecting others. The third stage is called tertiary syphilis and the disease is still affecting the body and its organ systems (systematic stage) throughout. By now many of the organ systems may be showing signs of the disease, and may be developing problems which can cause many serious health issues and possible death. The STD HIV and trichomoniasis are also asymptomatic in most individuals for some time. These are just a few of many STDs an individual may con leaflet that may show no immediate symptoms and can go untreated, and can continue to spread from individual to individual.The reason STDs are especially silent diseases for women is that they may move to other parts of the body and cause damage of secondary infections/diseases without producing any symptoms. If some symptoms do develop they may present themselves as a common infection, such as, yeast infection or urinary tract infection. STDs that go undiagnosed in women can spread through the reproductive system (cervix, uterus and uterine/fal lopian tubes) as well as the rakehell and other organ systems. The two STDs I discussed supra, syphilis (treponema pallidum) and Chlamydia trachoma, are good examples of silent STDS, and both can produce few or no symptoms and are very commonly undiagnosed or untreated, thus causing secondary diseases like pelvic inflammatory disease (PID), which can cause infertility, chronic pelvic pain, ectopic pregnancy and extend the risk of contracting HIV if exposed to the virus This why I believe that STDs are especially silent diseases for women.Describe the different components of a urinalysis and discuss what each may reveal about the normal or abnormal functioning of the body. break away specific examplesUrinalysis is the process of examining water system through three specific methods. The three methods used are microscopic, physical and chemical examination. Through the use of these methods, a lot can be determined about how the body is functioning and be a very helpful tool in disco vering problems or diseases that may be occurring within the body and its organ systems. The physical characteristics of water that are examined are color, odor and specific gravity. The color of urine is normally straw-colored, transparent discolor or amber. This is mainly caused by pigment (urochrome), as well as substances we regularly ingest. There are many things that can change the color of urine or cause it to be cloudy, such as certain food, vitamins, dehydration, bile, blood, bacterium and certain drugs. Thus when urine is an abnormal color it may just be from types of foods the individual is eating or vitamins or drugs, but it could also indicate developing problems such as hepatitis, cirrhosis, kidney stones, urinary tract infection and acute glomerulonephritis. Therefore, when urine appears an abnormal color during an examination, it would be barely tested chemically and microscopically to confirm the findings of the physical examination. The odor of urine is normall y very minor, and when this is not the case it may indicate such diseases as diabetes mellitus or a bacterial infection of the kidney or bladder. The presences of a strong odor may also just be from B vitamins or food like asparagus, garlic, and curry, so abnormal strong smelling urine would also be confirmed in the same manner as color. The urine specific gravity is the direct of chemicals/substances in the urine, as well as water content. If the urine specific gravity is above or below the normal range (1.001-1.035 g/ml) it indicates that there is some type of disease or disorder present. When the specific gravity is increased it may indicate that the individual is dehydrated or has developed kidney stone. Also, diseases such as renal arterial stenosis, congestive heart failure and glycosuria can cause an increase in specific gravity. If the specific gravity is low it may be a sign of such diseases as pyelonophritis (kidney infection), renal failure and diabetes insipius-nephroge nic. It can also be caused by an individual ingesting an excessive amount of fluid. As with the other physical examination processes any abnormal findings would be confirmed through further testing before treatment was performed.The chemical and microscopic processes are used to look for normal and abnormal substances and the concentration of these substances in the urine such as the pH level and normal and abnormal compounds. The normal compounds that will be make up in urine are such things as mineral ions (chloride, super C and sodium), urine pigments, nitrogenous wastes (ammonia, creatinine, urea and uric acid) and suspended solids or sediment (bacteria, blood cells and set ups). All these substance are normal characteristics of urine that are inessential waste products that the kidneys have excreted during the reabsorption process. The mineral ions levels of chloride, potassium and sodium in the urine will be influenced by the individual intake of these minerals and the bod ys need for them at the specific time they are consumed. The nitrogenous wastes ammonia, creatinine, uric acid and urea are also normal at certain levels. These substances are a byproduct of protein being broken down. If the kidneys do not excrete these nitrogenous waste products they will build up to a toxic level within the body at a very fast rate. If there are low levels of these substances in the urine it may be an indicator that there is a problem with renal function, such as acute or chronic renal failure. This would cause these substances to stay in the blood, instead of being cleansed out by the kidneys and excreted out in the urine. The presence of bacteria, blood cells and casts in urine is normal in some aspects. There are certain levels of hyaline cast that are normal for urine to contain these are produced by deposits of cells and minerals that have broken free from the walls of the renal tubes into the urine. There are usually very few, if any, red blood cells in urin e. The presence of very low quantities of red blood cells is possible in a perfectly healthy individual and especially in women because of menstruation. Urine will most likely contain some bacteria because of contamination during the process of giving the sample, but normally there should be no bacteria present if the sample is not contaminated by bacteria from the vagina or penis. I will be discussing the process used to examine casts, bacteria and blood cells in urine, as well as what abnormal levels of these substances may indicate later in the following paragraph.Abnormal compounds that may be rear are acetone, albumin, bile and glucose. The presence of these compounds can reveal a problem or disease in the body. For example, the presence of glucose in the urine (glycosuria) is a good indicator that the individual has diabetes mellitus. Diabetes mellitus causes the blood glucose concentration to increase beyond the renal threshold and the kidneys cannot reabsorb the excess gluc ose, so the excess glucose stays in the urine. Diabetes mellitus is a disorder of the pancreas islet cells that produce insulin to regulate blood glucose levels. When bile is present in the urine it may indicate the common bile duct is blocked, which may be caused by gallstones. It may also indicate other liver disorders such as hepatitis and cirrhosis. The substance albumin (protein) may normally be found in urine at low levels between 0 to 8 mg/dl. If the albumin levels exceed this level it may indicate there is a problem occurring in the kidneys, such as the glomeruli of the kidney may be damaged, causing it to allow protein to leak into the urine during the filtration process of the blood. This could be caused by kidney diseases and other add factors, such as diabetes or hypertension. The presence of high levels of the substance acetone in the urine can be produced by factors that involve diabetes mellitus that is not decently controlled. This may be caused by a lack of insuli n secretion, which increases glucose supplies in the blood, but less entering the cells to use for fuel. Thus in the bodys onrush to create homeostasis it breaks down fat for energy, and as a result of using fat for energy it produces acetone that ends up in the urine as waste. The pH level can be an indicator of a number of problems that are occurring within the body. The normal pH level should be between 4.6 and 8.0 in urine. When pH level is low, or has increased acidity, it may indicate the individual is dehydrated or has diabetic acidosis, which is caused by uncontrolled diabetes mellitus or respiratory acidosis, which is caused by the store of excess carbon dioxide in the body. When an individual has a high pH level, or increased alkaline, it may be an indicator of a urinary tract obstruction, which is an obstruction within the urinary tract that may be caused by kidney stone (calculi) or a tumor. Also, it may be caused by chronic renal failure, which is when the kidney star ts to fail and does not properly process blood and create urine. These are just a few of the things high or low pH levels may indicate. Some compounds such as suspended solids or sediment (bacteria, blood cells and casts) are examined through the microscopic process after being spun in a centrifuge to push these substances to the bottom of the test tube. These substances at the bottom are then examined for the presence of abnormal cells, as well as high levels of blood cells, which may indicate things, such as bladder infection, kidney infection, bleeding within the urinary tract, and also prostatitis which is inflammation of the prostate gland, as well as other symptoms depending on the type of prostatitis. This process is also used to examine the urine for casts. Casts are tube-shaped particles that are composed of ether minerals, kidney cells, or red or white blood cells that have formed in the renal tubules of the kidneys. Then as the urine passes through these tubules they disl odge from the walls of the renal tubules and flow out of the body in the urine. There are many different types of casts and by examining which type that is in an individuals urine, it may indicate if there are health issues developing such as chronic renal failure, renal tubular necrosis, bleeding within the kidney, interstitial inflammation and dehydration. As I mentioned in the precedent paragraph, it is normal to have some hyaline casts in the urine, but such types as fatty casts, white blood cell casts, granular casts and waxy casts are indicators of problems occurring within the renal system or diseases in other parts of the body.In conclusion, there are many types of STDs that show no immediate symptoms, and that if left untreated can cause a number of serious health issues and even death. However, many of these STDs are completely treatable with no lasting effects or damage if diagnosed before they progress and affect other organs system of the body. For any individual, rega rdless of gender, regular check-ups and screening for STDS is necessary even if safe sex is practiced, it is very possible to contract an STD from another person just through physical contact, such as kissing or just touching their hands when certain diseases are present. It is important for every individual, no matter what age or gender, to have regular physicals to not only be screened for STDs, but also for other diseases that may be developing within the body, and a number of diseases can be diagnosed through the process of urinalysis.

Nonsom Fermented Fish Rice Biology Essay

Nonsom Fermented Fish Rice Biology EssayFish is classified according to origin such(prenominal) as flavorwater look for, shell search, oily and white seek and fresh water search. Fish is a rich fount of protein and it terminates some other nutrients such as essential fatty loony toonss, fat water-soluble vitamins and calcium (Barnett, 1998). In fish, it contains fat soluble vitamin such as vitamin A , D and a number of water soluble vitamin B group. Vitamin A and D be nearlyly found in the visceral fat, though there argon amounts in the flesh for a few species such as lamprey eel and some species of tuna (Pirie and Swaninathan, 1975). Fish is also low in saturated fatty deadlys and oily fish in particular is an excellent source of long-chain omega-3 fatty acids with - linolenic acid( ALA), Eicosapentaenoic acid (EPA) and cocosahexaenoic acid (DHA) to aid in preventing cardiovascular disease(Brunner, 2008). Fish can be rich source of iodine and some magnesium, calcium and squeeze are also present. However, fish are to a greater extent perishable due(p) to the surface slime by a mass of bacterium covering the fish body and the bacterium resides in the digestive tract. In Malaysia, fish is an historic intellectual nourishment in the Malaysian diet and besides consuming it as a dish itself it can be used as a condiment in various conventional form such as dried, salted and fermented.1.2 fermentFermentation is the most conventional method in food abuting. It is a desirable process ofbiochemical modification by microorganisms that bring changes to food and enhance properties such as taste, aroma, shelflife and nutritive value. Through zymosis, the safety of food can be enhanced by removing their natural toxin components or by inhibiting the growth of disease-causing microbes (Adams et. al., 2001). Food zymosis can be classified in several groups which is beverages, cereal merchandises, dairy products, fish products, fruit and vegetable pro ducts, legumes and meat products. Fermented foods were developed by many cultures for deuce main reasons, that is to preserve harvested or slaughte deprivation products which were abundant during those times and are scarce and the other reason is to improve the sensory properties of products that are unappealing.In Southeast Asia, fermentation of fish the most common as fish is a major component in the human diet. Freshwater shellfish ,marine fish and crustaceans are touch with salt to produce various type of fermented fish products. Fish fermentation produces a type of savory flavor from marine products by using some(prenominal) endogenous enzymes in fish and salt tolerant microorganisms in the environment. Fish fermentation is also a method of preserving perishable fish and marine products in a high salt intentness (Lee et al., 1993). Lactic acid fermentation plays a major region in preserving perishable vegetables and fishes, ensuring its safety. The entire acids, mainly lac tic acid and acetic acid, produced by lactic acid bacteria are effective healthful agents, and they reduce the pH in the foods to prevent the growth of most hazardous food microorganisms (Lee et al., 1994).1.3 NonsomNonsom or bosou is a traditional fermented fish-rice product made among the among the KadazanDusun-Murut community in Sabah. It is served during festival occasions such as Pesta Keamatan. The ingredients used to operate this dish includes fish rice, salt and grinded kernel seed of the Pangium edule. The process of producing nonsom is simple. First the fishes are cleaned thoroughly and salted. Rice is subjoined into the conoction and sundry(a) thoroughly. Dried seed of Pangium edule also cognise as pangi ,with the content that is scraped out are pounded into a powder form and is then sprinkled onto the conoction to be mixed. The mixture is then transferred into a tightly close rock and kept for one month period before consumption. Nonsom can also be cooked by steami ng, fry with onions and chili or be eaten just as it is (Vivienne, 2007).One of the ingredients in nonsom is the seeds of Pangium Edule that are said to be poisonous due to presence of hydrocyanic acid which is toxic Pangi seed can precisely be consumed after(prenominal) treatments such as boiling and soaking in running water(Davidson and Jaine, 2006 ). These seeds are specialty in Inthroughsia and have been used as spices. It is claimed that the addition of these seeds into the fermented foods helps in haughty the fermentation process and provide unique flavor to the products. The KadazanDusun community eliminates the poison of pangi by soaking and boiling them in water. They use the powdered seed of pangi as food ingredients in the fermented fish product. This gives a nutty aroma on the fermented fish. The flavor source for spices is due to the dominant amino acids that is present in the fermented seed, which is Glutamic acid (Andarwulan et.al., 1999).2.0 SIMILAR PRODUCTS WORLD WIDE2.1 Burong dalag.In the Philippines a fermented rice-fish product which involves lactic acid bacteria is served as appetizer, sauce or main dish (Melchor,2007). Burong isda is a traditional fermented fish product in the phillipines that is standardised to narezushi in Japan. Burong isda is produced in white and red form. The red is by addition of angkak which is a culture grown in rice. Burong isda is prepared using fresh water fish that is cleaned thoroughly and mixed with salt all in all-night before mixing with cooled cooked rice. The mixture is left to ferment for 7 to 10 days in room temperature. There are other kinds of burong isda based on the type of fish used. An example is Burong dalag, a fermented rice-fish mixture using mudfish, Phicephalus striatus (Sanchez, 2008).2.2 NarezushiNarezushi is a fermented fish product by fermented salted mackerel with boiled rice. It was suggested that narezushi was developed as a mean of fish preservation. In the past half century, m arine fishes has been substituted with freshwater fishes due to the drastic decrease of harvest. Aji-no-sushi is another form of Narezushi that is made from horse mackerel (Trachurus japonicas). The mackerel is gutted and put in a barrel that has been salted. It is then drained off and position in a vat filled with vinegar rice. The salting takes 3 days to 2 months and the desalting phase varied. The fish are stuffed and covered with cooked rice, scattered with a small amount of Japanese pepper leaves or red pepper and pickled in a barrel with the lid that is held closed by rock-and-roll weights. The fermentation period last from 6 weeks to 1 year, depending on the manufacturer (Kuda et. al., 2009).2.3 SikhaeSikhae in Korea is the lactic acid fermentation of seawater fish with cooked millet. The process of producing is exchangeable to other fermented fish-rice products but millet is used instead of rice as it is the common shekels source in the northeastern country. Other ingredi ents added include minced ail and red pepper powder. Garlic shows antimicrobic effect on most microorganisms in raw material and the product. It also functions as a selective agent which explains that why lactic acid bacteria is dominant in sikhae fermentation (Lee, 1997). Garlic plays dual role in fermented fish products by inhibiting Gram-negative bacteria and yeasts and providing research laboratory less sensitive to garlic with a carbohydrate source for growth (Puladan-Muller et.al., 1999) .The fermentation last for 2 to 3 weeks at 20C. The pH of Sikhae drops apace due to the organic acids formed from the millet that provide fermentable sugar for lactobacillus. The product can be stored up to one month at 5C after fermentation. The foul fish odor disappears and an acceptable flavor is formed during the fermentation process (Lee et.al, 1993). Leuconostoc mesenteroides and Lactobacillus plantarum are the lactic acids heterogeneous in the fermentation of Sikhae. The role of these acid forming bacteria for the preservation of fish is apparent, but a more important factor is their ability to produce acceptable flavor during the fermentation process.2.4 Plaa-som.Plaa-som is a Thai fermented fish produced according to family or local geographic preferences, especially in the central, northeastern and northern parts of Thailand. The fermented fish product is composed of freshwater salt, boiled rice or cooked rice and garlic. In Southern Thailand, another local variety of plaa-som is produced. Palm syrup are used to replace garlic and boiled rice, and from time to time by roast rice resulting in the resembles of another type of fermented Thai fish known as plaa-uan (Paludan Muller et. al., 2002). In processing of plaa-som, all ingredients are mixed and left to ferment at ambient temperature (25-30 C) for 3-5 days in a covered-lid cooking pot. The fermentation spontaneously transcend due to the presence of microflora , mainly lactic acid bacteria that is found i n raw materials. Appropriate conditions are important in read for the despatch fermentation by lactic acid bacteria. For example the presence of carbohydrate and antimicrobial substances containing ingredients like salt and garlic (Kopermsub and Yunchalard, 2008). Garlic is believed to act as an antimicrobial agent against certain gram negative bacteria and stimulating the growth of lactic acid bacteria(Paludan-Muller et. al, 1999).2.5 PekasamAnother similar product to nomsom is pekasam that is localized in the subject of Kedah, Perak and Kelantan of Peninsular Malaysia. Pekasam is made from fermented freshwater fish that is mixed with ingredients such as roasted rice, tamarind and salt. It is prepard by thorough cleaning of the fish and salted overnight with 20-50 per cent of salt. Then the fish are drained before mixing 50 per cent of roasted rice powder and some tamarind. The mixture is packed into an earthenware container in layers and allowed to ferment for 2 to 4 weeks. Af ter fermentation, the fish is consumed deep fried or made into a side dish( Lee et.al., 1993). The table at a lower place shows the composition of pekasam and the composition may vary slightly depending on the type of fish use and method practiced.Table 1. Composition of pekasam.CompositionApproximate prototypepH4.5 6.1Lactic acid (%)0.1-0.4Salt (%)10.0-16.0Moisture (%)57.0-73.0Protein(%)15.0- 25.0Fat (%)3.0-8.0Ash (%)6.0-14.0Souce Zaiton (1980)During fermentation process, lactic acid bacteria lowers the pH and preserves the product. The presence of the organic acid also contribute to the flavor of the product. The formation of acid combined with the addition of salt eliminate proteolytic and putrefying microorganisms. The carbohydrate source that supports the growth of lactobacilli comes from the roasted rice powder which also aid in masking the fishy odor and colour development of the final product. There is also some division of the fish protein by autolysis to peptides and a mines. These compounds together with acids and products formed by microbial fermentation give rise to typical flavor and odor of the pekasam (Lee et.al., 1993 Kuda et.al., 2009).3.0 WHAT WERE DONE IN THE PAST.Currently there are hardly any studies on the local autochthonal fermented fish-rice products of Malaysia such as nonsom. The only studies made so far are the effect of Pangium edule seed in the business of fermented fish by Ajik (1999) and the nutritionary content and physiochemical analysis of fermented fish of different species from different areas in Sabah by Joanis (2002). The charter done by Joanis (2002) found that nonsom from Tamparuli using Tilapia mossambica contained the highest nutrient and mineral content. Most of the studies were carried out on the seed extract of Pangium edule whereby antioxidant activity were associated with mobilization of lipids and phenolic compound during fermentation (Andarwulan et.al., 1999). According to (Chye and Sim, 2009) report, there is a strong relationship between the phenolic compound of the seed extracts with the antioxidative and antibacterial activities. It was concluded that the phenolic extracts be in possession of good antioxidant and antimicrobial activities which could be a promising source of natural preservative and be used in pharmaceutical industry. On the other hand, pekasam which is a similar product of nonsom has already been studied on the fermentation process and fast fermentation method has been introduced whereby the product can be ready in 2 to 3 weeks (Che Rohani Bt.Awang, 2001).In other previous work, there were studies done on the microflora and chemical changes in fermented fish products during fermentation. It is found that lactic acid bacteria are the dominant microorganisms involved in the fermentation of fish-rice products such as Plaa-rom, Narezushi, Burong isda, sikhae and in our local indigenous fermented food of Pekasam and Nonsom. The lactic acid bacteria involved for e ach type of fermented products are listed in the table below. The role of lactic acid bacteria is to ferment available carbohydrates which lead to a decrease in pH that inhibits pathogenic and spoilage bacteria. The combination of low pH and organic acids present is the main factors that preserve fermented fish products (Paludan-Muller et. al., 2002).Table 2 Type of lactic acid bacteria found in fermented fish-rice product.CountryName of fermented productFindingsJournal resourceThailandPlaa-somParallel growth of yeast and LAB was found. Pediococcus pentosaceus and Zygosaccharomyces rouxii are the preponderating lactic acid bacteria and yeast species respectively.Lactic acid bacteria initiates fermentation followed by alcoholic fermentation by Zygosaccharomyces rouxii.Paludan-Muller et.al., 2002JapanAji-no-susuIt is describe to be a typical traditional lactic acid fermented fish product and the lactic acid concentration was very high as compared to other narezushi products. The p revailing bacterial groups were lactobacilli and lactococci.Kuda et.al., 2009KoreaSikhaeLeuconostoc mesenteroides and Lactobacillus plantarum are the lactic acids involved in the fermentation of SikhaeLee et.al.,1997PhillippinesBurong dalagThe fermentation is initiated by Leuconostoc mesenteroids and Streptococcus faecalis then followed by Pediococcus cerevisiae and finally Lactobacillus plantarum.Orillo and Pederson, 1968Besides that, reports on different salt concentrations, presence of amino acids and organic acids and also source of carbohydrates influenced the fermentation process of fermented fish-rice products. In fermentation with salt, the high salt content retards microbial growth, hydrolysis of the fish protein is thought to occur by natural tissue enzymes, cathepsins. For low salt products, halotolerant populations consisting of gram-positive organisms will prevail. I- sushi which is fermented by various strains of lactobacillus has been associated with food poisoning ou tbreaks from toxin achievement by C. botulinum type E. (Downes and Ito, 2001). However, different fermented fish products have different salt concentration requirement. The sufficient amount of salt in fermentation is important as it influence the microbial growth and the rate of fermentation which also affects the sensory quality and safety of the product. Padulan-Muller et. al.(2002) studied on the growth of microflora with different concentration of salt in Plaa-som, a Thai fermented fish product. It is found that in high salt concentration of plaa-som, the growth of lactic acid bacteria was contain and this delayed the fermentation process. This increase the risk of growth for salt-tolerant potential droply pathogenic bacteria, example staphylococcus aureus (Paludan-Muller, 1999).Thus, 6-7% of salt concentration is recommended for Plaa-som to facilitate the growth of LAB and quick decrease of pH to below 4.5. However, different fermented fish products have different salt co ncentration requirement.Aside from salt, the taste of fermented fish-rice product is enhanced during fermentation due to the presence of organic acids and amino acids. According to (Itou et. al., 2006) research, it is reported that the marked increase of the extractive components and organic acids is thought to contribute to the umami taste and the sour taste of narezushi. The extractive components such as free amino acids and peptides increased remarkably because of the decomposition of proteins in fish. As for the organic acid, it increased rapidly due to the fermentation of rice and permeation into the fish meat. Same goes the taste of Aji-no-susu where the predominant amino acids of alanine, lysine,leucine,glutamic acid and theronince were found and are important in providing the taste of fermented fish products (Kuda et.al., 2009).Fish contains little carbohydrate and hence rice or millet that is used mainly functions as a carbohydrate source for fermentation by LAB for the re duction of pH in products without indigeneous newcomer culture. Rice is an important source of carbohydrate to provide fermentable sugar for lactic acid bacteria in the reduction of pH. High buffering capacity of the fish is also reduced by the rice in order to obtain a rapid decrease of pH.The decrease of pH inhibits pathogenic and spoilage bacteria thus preserve the fermented fish. The starch from rice are hydrolyzed by the amylolytic activity found in lactic acid bacteria by which is reported (Olympia et.al., 1995.) that lactic acid bacteria strains isolated from burong isda hydrolyzes soluble starch, amylopectin, glycogen and pullulan. Addition of salt and spices such as garlic or pepper may add to the safety of the product. In another study (Paludan-Muller, 1999) describes the role of garlic that serves as carbohydrate source for lactic acid bacteria in fermented fish product. In garlic, a garlic fermenting Lb. Plantarum strain was found . This indicated that garlic may be mor e important than rice starch as a carbohydrate source for fermentation. Moreover, garlic play dual role in fermented fish by inhibiting gram negative bacteria and yeasts and acts as a carbohydrate source for growth of lactic acid bacteria.The traditional method of fermented fish product was based on spontaneous fermentation or by the use of indigenous meth culture. The starter culture serves as a source of a variety of enzyme including amylolytic enzymes. Based on a study (Olympia et. al., 1995) it was found that in strains of L. plantarum contains the L137-amylase enzyme that hydrolyzes both -1,4 and -1,6-glucosidic linkages in polysaccharides. The enzyme degrades the starch to fermentable carbohydrates for the growth of lactic acid bacteria in the fermentation process.Recently there has been studies that mentioned the fermentation process could be improved by using a mixed starter culture. In the fish sauce fermentation a report from Yongsawatdigul et al. (2007) found that strai n of Staphylococcus sp. SK1-1-5 from proteinases and bacterial starter culture has the potential to be utilized as it can accelerate the fermentation without having great effect on the sensory qualities of the fish sauce. Another research by Saithong et.al (2010) examined the use of lactic acid bacteria as potential started cultures of plaa-som. The scientists discovered that plaa-som inoculated with the mixed starter culture were found to contain higher(prenominal) amounts of lactic acid after 24 h than plaa-som inoculated with single starter culture. This indicated the possible advantage of increased product safety and quality in addition to reduction in fermentation time. Moreover, the combination L. plantarum IFRPD P15 and L. reuteri IFRPD P17 starter cultures could also inhibit the growth of clostridia during plaa-som. As a conclusion, L. plantarum and L. reuteri have great potential to be used as starter cultures in plaa-som and may possibly reduce fermentation time.4.0 CHALLE NGESThe indigenous fermented fish-rice products are mostly produced in household or small factory home with limited processes to control and ensure the safety and quality of the product. Like other fermented products, it is easily contaminated due to the presence of other harmful microorganisms. Contamination can occur due to exposure to microorganisms from the environment during harvesting, processing, storage and distribution. Besides that, improper food handling and lack of good hygiene practices increases the risk of microbial contamination. For example, fish that is not eviscerated prior to fermentation process are prone to spoilage since the raw materials are not cooked.Nearly all fish bourne botulism outbreaks are associated with the consumption of salted-dried or fermented fish that is consumed without further cooking. Clostridium sp has been reported to contaminate izushi, a fermented preserved fish with rice in Japan (Downes and Ito, 2001). Likewise in the Philippines, S taphylococcus aureus and Clostridium sp. which has been isolated from bakasang indicated that practice of hygiene during production was poor ( Salampessy et.al.,2010).The resultant from pathogenic microflora present in the food include negative effects such as spoilage, where the food is unfit for human consumption or risk of health by infectious or toxigenic microorganisms being present. Proteolytic bacteria such as Staphylococcus aureus and Clostridium botulinum cause microbiological hazards in fermented fish as both of these microorganisms are associated with salt and raw fish used in the processing. Insufficient level of salt concentration also leads to growth of pathogenic microorganisms in fermented fish products. At higher salt concentration there is a risk for growth of Staphylococcus aureus and Clostridium botulinum type A and B.Besides that, the producers of the fermented fish-rice products are not hearty educated on importance of proper handling and maintaining good hygi ene practice to avoid cross-contamination during fermentation process of the product. They are also not tumesce aware of the undesirable changes on the fermented food may occur during processing and repackaging of the product. Knowledge on the microflora which are involved in the fermentation process of the fermented fish-rice products are limited.5.0 THE EMERGING NEED OF RESEARCHCurrently there are no studies done on the nutritional composition of certain indigenous fermented fish-rice products such as nonsom. Moreover, there is no standardization in the addition of salt concentration since nonsom made from different areas of Sabah are based on personal preferences. Thus, the final product of this fermented fish-rice based product may contain excessive addition of salt. In addition, higher percentage of salt concentration was found to have a windy or no decrease in pH, whereas a rapid decrease of pH was found in low salt concentration (Paludan-Muller et al., 2002). However, Pekas am which is a similar product to nonsoom has already been standardized in Malaysian Food Act 1985 whereby it must not contain less than 10% salt. Because of this, more research on this indigenous fermented product needs to be carried out for the standardization and safety of the product produced.Next is the need of improving knowledge base. Other fermented food such as cheese, bread , beer and wine are well known and well developed. However for indigenous fermented fish-rice products, the knowledge is poor. Therefore, to have a broader spectrum of understanding these indigenous fermented products, microbiological, nutritional and technical investigation should be carried out on each process. The isolation and characterization of each organism should be determined and should not narrowed to only the dominant organisms as other organisms in small numbers may contain important function in the process. Understanding the roles of the microorganisms in these fermented products is importan t as they largely control the qualities of the fermented products.Also, more research needs to be done on various fermented fish-rice products to accelerate the fermentation time by using mixed starter culture instead of depending on traditional spontaneous fermentation to produce the fermented products. Researches on starter cultures by lactic acid bacteria or commercial proteinase with bacterial starter culture showed that there are great potential for the use of these starter cultures in accelerating fermentation of fish products (Yongsawatdigul et. al.,2007 Saithong et.al.,2010). Thus, more research has to be made on the use of these starter cultures to other fermented fish-rice products to accelerate the fermentation time and without adversely affecting the sensory quality.6.0 STRATEGIC FOR CONTINOUS IMPROVEMENT.The production indigenous fermented fish-rice product of nonsom has the potential to expand and commercialized as more people are consuming the fermented food and the t aste is acceptable. However, the process of fermented fish-rice products are done using traditional method so a more organized and specific method is required to upgrade the way of processing the fermented product.For small scale industries that produce fermented fish-rice products, implementation of quality control of the processing and distribution is required based on Hazard Analysis Critical Control Point principles. new-sprung(prenominal) practices can be added for improvement in Good Manufacturing Practices. Good practices in certain steps and identifying the possible critical control points for example lactic acid bacteria counts, pH and the length of maturation stage, for better production and higher safety standards. Food handlers should also be educated in line with on (HACCP) for controlling safety of the product.Besides that, to combat issues on safety of fermented fish-rice products reseraches on the microbial and chemical changes in these indigenous fermented fish-ric e products are necessary in order to ensure the safety and improve the quality of the fermented product produced. Findings from research can be used as an indicator for the producers to understand different stages of fermentation process and precautions to be taken to minimize the risk of contamination and maintain quality consistency of the product.Furthermore, a more safe production can be resulted if starter culture are used. The use of starter culture in the fermentation of fermented fish-rice product could increase product safety and quality as there is a rapid growth of lactic acid bacteria and lower pH to a safe level. In addition, fermentation time is also shorten.

Leisure: From Ancient Greece To Today

Leisure From antique Greece To TodayLeisure, apply as an all-inclusive term to describe the meaning, conditions, functions, and opportunity complex in which recreation / play occurs (Murphy, p. 22), and privy indeed be seen as a opinion or study which only offers in institution about the way in which the great unwashed fell their lay aside snip, nonwithstanding is in any case actually far to a greater extent intriguing and multifaceted. An interesting fact is that the term unemployed is derived from the Latin word licere or to be permitted to finish from occupation or service (Murphy, p. 24), then showing the roots of empty being big from the physical and forced activities kindred advertize. In this paper I depart attempt to examine what precisely leisure time entails and how it can be linked to identity formation, as come up as depicting the developments in leisure as a concept by means ofout history. In order to do so, I will touch upon three remarkable perio ds of the past first of all Ancient Greece as the era of the great philosophers, then the period around 1900 in Western Europe, and finally I will research the significance of leisure in todays globalising world. Finally, to discuss the coitionship between leisure and identity formation, I will incorporate the subsequent topics inside each historical time frameThe concept and division/availability of leisureThe relation between reckon and leisureThe link between leisure and human developmentThe social differences between individuals and groups of individuals aft(prenominal) having discussed each time period in detail and having thus constructed a general timeline of leisure, I will round up with a conclusion hoping to hold up then found answers to the questions surrounding the notion of leisure.Ancient GreeceAncient Greece, which is generally considered as the period from the Archaic period of the 8th to 6th centuries BCE to 146 BCE and the Roman achievement of Greece after the Battle of Corinth (Amazines), can be seen as the era of the great philosophers who we still recognize today. Not only this is what makes Ancient Greece so fascinating, still this is as well the period in which leisure as a concept emerged, with the cultivation of the self interpretation developed by Aristotle (384 B.C. 322 B.C.) (Murphy, p. 23). During these days, leisure was seen as an application exampled to seek the truth, and the understanding of the self. Contemplation was key, and it was considered a notion of being free, and of not being occupied with work or other commitments. but which exact activities did leisure entail then? I believe that Anderson puts it properly, though from the Greco-Roman perspective They learned music and played it and enjoyed the physical arts of war and gaming. They were skilled in ingenious conversation, and that consumed oftentimes time. But they rargonly had an interest in talking about handwork and ordinary labour or even cared to und erstand its meaning. In their way of deportment there was no hurry (Anderson, p. 91). Thus, leisure was at the root of society and its culture, and coatd the way for many great philosophers through intellectual discussions.But for leisure to exist in the way it did in Ancient Greece as the time free from commitments or work, a distinction had to be make between individuals. This distinction was in the first place to allow certain people to engage in leisure, while others were forced to engage in the opposite of leisure labour and hard work. Or as Murphy puts it the aristocratic quality of the Ancient democracy gave the leisure class a tradition of taste and elegance which was hold by the nobility (Murphy, p. 24), consequently leisure was made possible for the privileged because slavery existed. The privileged used slavery as a way to converse power and control, maybe even only for the sake of being in control over others. But dominating and bossing others around, are among the first activities that humans, newly empowered, notice and enjoyed for their own sakes (Hunnicutt, p. 60), showing that leisure not only existed off contemplation and conversation, but also of horrid activities creating a division between groups of people. Still, undoubtedly servants and women held in whatever degree of bondage, were able to understand the difference between the times in their lives when service was required of them, and other times when they were free to do more of what they wished (Hunnicutt, p. 60). So, although leisure is mainly seen as a privilege for the higher classes of men, also the women and slaves experienced leisure to some extent. This shows that the availability of leisure differed depending on your class of sexuality, but that most likely everybody experienced it to some ex scat in Ancient Greece.Therefore, leisure should be seen as key to human development. Not only did it pave the way for great philosophers and religious men, others also used it in connection to their identity as it is part of human nature. For the Greeks, leisure was used as a cultural arena in which vital questions of human means and ends, of purpose and hence of meaning, have been addressed (Hunnicutt, p. 58), and thus gave room to answer strong questions concerning life and human-beings since man is a symbolizing, conceptualizing, meaning-seeking animal (Geertz, p. 140). Leisure could be seen as a means to understand the meaning of life, and come to know and develop the self. Leisure thus led to identity and self-development through personal growth and freedom, since the sign of an educated person was active leisure (Hunnicutt, p. 64).industrial RevolutionAfter the Ancient Greece timeframe as previously discussed, the leisure tradition established by the Greeks continued through the Middle Ages. The Liberal Arts taught in the universities, the understanding of work and leisure as means to ends, endured (Hunnicutt, p. 67). And when the Industrial Revoluti on was ongoing in Europe, leisure was still present but significant changes were gradually taking place in its cite and the shape it held in daily life. It could be said that a revolution in human history and leisure occurred when capitalism transformed the design of work, as one does not work to live, one lives to work (Pieper, p. 40). Then, work became a spiritual end in itself and was thought to answer the questions vis--vis leisure. It also started to take on a submissive procedure as it was used as a way to achieve and support the highest purpose work. Subsequently, work emerged out of the nineteenth light speed both as the basis of modern culture and as the glue that held societies together (Hunnicutt, p. 69), and basically took over the role leisure held in Ancient times.But even though work was key, the concept of spare time, and thus leisure, changed over time after the Industrial Revolution had left its mark. For example, farmers and factory-workers worked six ten-hou rs days from first light to sunset, and it was not until the sixty-hour work week of 1900 shrank to thirty-nine hours by 1975 (Rosenthal, p. 11), that people possessed more free time to spend on leisure activities of ones own choice. all the same though they still had to work hard the work ethic gradually changed, people now possessed a day, and later even two, during which they were free to spot what to do. It was no longer the master who possessed free time and told his slaves what to do, the whole day, every day. More money was now being made, and thus being spend during those few hours or days the workers had off and activities related to sport, education, self-development, and entertainment started to rise. Also, the availability of more and cheaper goods due to the revolution led to an increase in the standard of living, and thus formation of identity. People were slightly and slowly more able to establish themselves as different from others, and to use goods to identify wi th.Finally, it was only in the nineteenth degree Celsius that the real impact of steam would be fully felt (Robinson, B). Steam changed the availability of opportunities, as well as leisure. Work was performed faster and more efficient, and changes also happened geographically as factories could now be located anywhere, as well as the workers. Transportation increased due to the invention of railways, and thus leisure opportunities surfaced since people could travel further and were no longer limited to the area they worked and lived in horizons slowly widened.The Ancient Greeks were able to see leisure as their work, but the workers from the Industrial Revolution could only participate in leisure and non-work behaviour after their long days of labour. Not only the content and value of leisure changed, but also the impact it had on the individual. Since the Industrial Revolution, Americans have inherited a sociopsychological attitude which equates individual self-worth and product ivity with working (Murphy, p. 27), thus showing the influence work had on life and ones goals. The Revolution created further interest in the individual in society and the responsibilities of society to them, together with the realization that the ultimate power within society is in the hands of those that are governed rather than the governing classes (Ouedraogo, D). The working class, and thereby the individual and his interests became more important, and people had more choices related to identity formation as mentioned before.Todays globalizing worldThe changes that took place in leisure in Ancient Greece and around the 1900s show its roots, but also the rudiments that have made leisure to be what it is today. Today, the twenty-first century, leisure still takes up an important place in many aspects of peoples lives and is still seen as time free from work-related responsibilities (Murphy, p. 27), as well as obligatory household tasks. More and more activities are now acceptabl e forms of leisure, and more money and time is dedicated to them. Also, due to globalization much more is possible, since the world is brought closer to our home. We now have internet, television, mass media and facilitation of travelling anything is possible. Too see what function leisure holds in todays society in relation to identity and development, I will look at it from the following perspectives behavioural, psychological and social.Behaviour in leisure should be recognized as an expression of the individuals numerate self cognitive, affective, and motor domains are potentially engaged (Murphy, p. 29). Thus, engaging in leisure is key to personal development since it touches upon many important aspects of the individual. Also, since behaviour is goal-directed, leisure can also be seen as as direct result of goal-seeking (Murphy, p. 29), and success or failure in such activities will strongly influence ones mental and physical state, as well as future participation. Also, acc ording to the French sociologist Joffre Dumazedier, leisure fulfils three functions relaxation, entertainment, and personal development (Murphy, p. 30), again showing that leisure is key to self-development through exercising ones capacities.From the second and psychological perspective, leisure is also important for self-improvement, as to leisure means to be oneself, to express ones talents, ones capacities, ones potentials (Murphy, p. 30), as say by Neulinger. Leisure is a state of mind and being, since it is then that one is free to choose what to do and engage in what brings satisfaction, fulfilment and pleasure. Thus, from the psychological perspective, it would tend to analyze leisure activities according to the needs they satisfy (Murphy, p. 31), which can only be fulfilled during free time and not through achievement in work like during the Industrial Revolution was the case. Examples are needs for sex, independence, understanding, getting along with others (Murphy, p. 32) .The third perspective is that the social function of leisure, as the most significant determinant of what one does in leisure is membership in a social group. Leisure is a means for establishing and sustaining intragroup solidarity (Murphy, p. 32). Friendship and kinship are crucial determents here, and belonging to a social circle with common interests is what individuals aim at through leisure. This can be seen when people participate in sports, theatre, crafts, or other clubs organized to bring those together who are alike. This can also be through identifying with others with similar education, occupation, race, or income some of the socioeconomic-demographic indicators.What also plays an important role in leisure, is the newfound presence of choice in this globalizing world. So much is present and available when it comes to activities, resources, knowledge and goods that choice greatly penetrates our culture it has transformed not only how we live but also how we think and who we are (Rosenthal, p. 1), through the presence of excessive choice. We no longer have to give something up in order to gain something else, we can now sometimes have our cake and eat it too (Rosenthal, p. 9) and now sacrifice les which made our wants become needs. We have embraced change, and the emergency to travel down all of lifes branches is real to us (Rosenthal, p. 9). Since we have excessive choice, our leisure has become so broad and open to our own preferences that we can maximize our own potentials through it. Also, since one hours work buys six times as much now as it did in 1900 (Rosenthal, p. 12) we can spend much more on leisure, and thus again have to choose less and have more.Today, we also develop ourselves through serious leisure, which is the degree of seriousness tied to an activity as the activity involvement of these devotes shows a degree of intensity that is consistent with flow experience and a patterns of commitment that joins them with others in a unique ethos of shared meaning and perseverance (Kleiber, p. 25). Leisure activities of this level can seem to work in some extent, but are free of choice and are thus sources of self-esteem, self-actualization, and other psychological and social benefits (Kleiber, p. 25), showing the great link between serious leisure and development. Also, since leisure in todays globalizing world is less linked to gender and race and more and more available to everybody, it can be seen as a true sources for self-development and identity formation.Identity formation then takes place not only through serious leisure, but also through more general and simplified versions of leisure. For example, athletics perform sports as their work. For most, engaging in sport is a form of leisure that brings pleasure and self-improvement, but for a true sportsman this is his identity. He is a footballer, he is a rugby player, he is a dancer. Wherever he will go, this part of him will be at the roots of his other acti ons since he is so serious about it and cannot afford let other types of leisure take away from what he has achieved their identification and commitment is evident in joining groups and sacrificing other aspects of life (Kleiber, p. 25). This is the same for musicians, many muckle members identify with their job and consider the musician label to be indistinguishable from their identity.ConclusionLeisure can thus truly be seen as a source of self-development and identity formation. Even though leisure has gradually changed throughout the years and has even shown distinct characteristics during when comparing the timeframes, the core has remained the same free time dedicated activities of ones own choice used to better the self.To conclude, most noteworthy is the part leisure took up in an individuals life. In Ancient Greece, leisure mainly served as an activity that took up the entire day for the elite, whereas for the slaves it consisted of the little time free from the orders of the master. It was mainly used to engage in intellectual conversations, and plain activities like sports. During the Industrial Revolution this outlook changed, and work became most important and took over the role leisure used to hold in the lives of the elite self-improvement was achieved through work and not leisure. However, this was also the period when the workers started to protest and managed to receive a better work-week with more free time in the weekend time free to be dedicated to leisure since money was also more available. Finally, in todays society leisure takes up an maybe even more important role and is still the time dedicated to activities free of choice used to develop the self. Thus, leisure has always played an important role and its nature has remained constant, while its use and availability has changed.

A Comparison of Freedom in Beloved and One Flew Over The Cuckoo’s Nest :: comparison compare contrast essays

Theme of Freedom in Beloved and One Flew Over The cunts Nest Freedom as delimitate in Websters dictionary is liberation from the control of another person or arbitrary power, a being able to act or involve without hindrance or restraint. My definition of freedom is altered from this due to the various experiences I have had. These experiences affect my perception of life and influence how I confine freedom, just as another person would view freedom differently than me. Freedom, as I perceive it to be, is the ability to live a life without all restrictions or limitations imposed on you by others. You must have complete control over every aspect in your life. Most people mobilise of freedom only in the realm of the physical, but I believe that freedom is emotional as well. In order to be considered free, you must be separate from your past. You need to acknowledge your past and realize what has happened, but at the same time you need to move on. You cannot allow your life to be lived fit to what has happened in your past, or a cycle will ensue. This cycle comes from making choices while free. During a life lived in freedom, inevitably a disparage decision will be made and you will be forced to deal with the repercussions. Some people become slaves to these choices, which results in an emotional bind. Therefore, from freedom comes entrapment and enslavement to the choices made while free. People end up being extremely attached and emotionally affected by their past, such as the characters in Beloved and One Flew Over The Cuckoos Nest, that they will never live a normal life again. The theme of freedom is evident in both Beloved and One Flew Over The Cuckoos Nest. Every character in both of these texts is affected by freedom in nearly way or another. In Toni Morrisons Beloved, Schoolteacher acts as the catalyst who takes away his slaves freedom, where as in One Flew Over The Cuckoos Nest, Nurse Ratchet plays this role by infringing upon all of her pati ents freedom. Sethe, in Beloved, suffers from both kinds of freedom. As a slave she has physical restraints displace on her as well as emotional ones. All slaves are confined to the land of their owners, which is an obvious violation of a persons freedom. Sethe was inefficient to leave the plantation and go where she desired.

Perspective :: Essays Papers

PerspectiveUse of perspective in art finds its root in one man, Filippo Brunelleschi. Although we dont know for sure, it is likely that Brunelleschi also invented linear, or scientific perspective. Donatellos The Feast of Herod is the earliest surviving example of scientific perspective, which is established through the use of a vanishing daub, an imaginary single point on the page in which all the parallel lines meet. Donatellos Feast of Herod was a groundbreaking work by that days standards, and a expel failure in the fulfillment of compositional requirements of traditional classical or medieval standards. The focal point of the piece, the presentation of St. Johns head to Herod, is in the far left corner, and the crowd watching is clustered into the right corner. Upon examination of the action, however, Donatellos intention is clear by placing the people in this way, the gesture and perception of the scene is more implicit and effective. It is also more clearly establ ished that the scene does not end at the focal point, it in fact continues morose into every direction, an impression more clearly made with his use of scientific perspective. This window view into the scene was a radical step, and would influence how the picture unconditional was to be seen from that point on.Another important milestone in the history of perspective is Pietro Perudinos The Delivery of the Keys. Painted in 1482, this work employs a grave, bilaterally symmetric structure, a tool he used to emphasize the importance of the scene being represented The authority of St. Peter as the first pope, and all of his successors, rests on his having received the keys to the Kingdom of Heaven from Christ himself. The onlookers are all rendered with powerfully individualized faces. Equally powerful is the vast expanse of the almost surreal background. The spatial clarity, established by the use of mathematically precise perspective, is the influence of Brunelleschi. Andre a Mantegna was another 15th century painter. He was a prodigy that rendered in paint with adroitness from the age of 16 on. With the exposure St. James Led to His Execution Mantegna established himself as a person who wasnt afraid to break with traditional painting techniques, and adds a daring touch by painting from a ground up view of the scene.