Analyse Different Chilli Peppers Biology Essay

Analyse Different Chilli Peppers Biology EssayThe purpose of this project was to analyse different chili stream peppers and hot sauces for their Capsaicin and Dihydrocapsaicin content but concent symmetryn was foc utilize more on the compend of different jalapenoes than sauces. Samples of cayenne pepperes were ebbed victimization grain alcohol as an lineage issue and sauces were untrasonicated employ M neutral spirits. The extracts were filtered and analysed via Reverse frame HPLC-UV Vis technique. A number of experiments were performed to optimise the constitution that has been previously use for analysis of chilli peppers. The first experiment conducted was to optimise the duration of reflux metre required to sustain a ingenuous issue of Capsaicin. Results showed that 1hr is sufficient for the extraction of Capsaicin. A variety of chilli peppers and sauces were analysed so as to ascertain the hot analyze pepper. In general exclusively standards had good detection. Different separate of chillies were in like manner examined to establish which part contains the highest concentration of Capsaicin and Endocarp was erect to be the hottest part. The reproducibility of the method was also investigated and the sample showed to open a wretched RSD value.1. IntroductionNext to Jazz music, theres nothing that lifts the spirit and strengthensthe soul more than a good bowl of chillies. get to James (Late Ameri faecal matter musician)Loved by millions for their hot and sizzling flavours, the chilli peppers have become re exclusivelyy popular everywhere the period of sequence and argon being grown in al closedown in all parts of the world, with Asia being the biggest producer of chillies followed by Mexico and the U.S.In traditional Indian medical system, chilli is use as way of stimulating the digestion and is also believed to be a natural pain killer.The red chilli peppers are also a base of potassium, magnesium and iron and vitamin C.1.1 Why Are They So Hot?The heat principal in chillies is cause by a class of chemicals, called the Capsaicinoids. These compounds are found in members of the capsicum family of plants. Capsaicinoids themselves belong to a group called vanguardilloids i.e. containing the Vanillyl group 3dchem.com count 1.1 en.wikipedia.orgAll Capsaicinoids have same functional groups and differ only in length of hydrocarbon chain. The most common of Capsaicinoids compounds is Capsaicin which is the major constituent of chilli peppers and also responsible for their pungent taste. 3d chem.1.2 Structure of CapsaicinsCapsaicin human bodyure 1.2.1Dihydrocapsaicin figure 1.2.2Nordihydrocapsaicin figure 1.2.3Homocapsaicin figure 1.2.4Homodihydrocapsaicin figure 1.2.5Out of all the Capsaicins, the capsaicin and dihydrocapsaicin are the major constituents of Capsaicinoids (make up 80-90% of capsaicinoids).1.3 Cis-trans isomerism in Capsaicin 3dchemCapsaicin can exhibit cis-trans isomerism due to the presence of C=C bond. The double bond prevents the molecule to rotate freely internally, therefore, giving rise to stereo isomers.Cis isomer of the capsaicin is less stable and has higher energy due to steric hindrance. As the methyl groups are in close proximity to individually other it causes repulsion between them and hence making it a less stable ar racement due to this added strain.Trans isomer on the contrary has methyl groups further obscure and doesnt have any steric hindrance, making it a more stable/low energy arrangement. Therefore, the Capsaicin is always found in the Trans isomer.Figure 1.3.1 http//www.homesteadcollective.org/mpg/science/majorcrap5.shtml1.4 Scoville ScaleThe scurf for measuring the design of heat in chillies was first invented by an American Chemist Wilbur Lincoln Scoville in 1912. The test he devised is known as the Scoville Organoleptic test in which he had a group of volunteers to taste the chillies on their own and later diluted them with sugar and water until they didnt have any burning sensation left. The resulting dilution instrument was called the Scoville heat value of the sample and a number was then assigned to each sample of chilli i.e. Scoville unit, to ascertain the amount of dilution a chilli needs before its hot flavour dies away. 3d.chemTable 1.4.1 Scoville heat determine for Capsaicinoids g6csy.netMoleculeStrength /Scoville unitsCapsaicin16.1 millionDihydrocapsaicin16.1 millionNordihydrocapsaicin9.3 millionHomocapsaicin6.9 millionHomodihydrocapsaicin8.1 millionThe hottest capsaicin found is in the chilli known as Naga Jolokia, grown in India and has Scoville strength of 855,000-105, 0000 units. The Habanero (Mexican chilli) are the runners-up with Scoville rating range of 200,000-300, 0000. g6csy.netAs mentioned earlier, in addition to Capsaicins being used as food additives, they have important medicinal benefits and are known as Phytochemicals.3dchem.com Due to having pharmaceutical and antioxidant properties, its widel y used in anti-flammatory creams and ointments and also used as a counter irritant in surgical dressings and medicines. Moreover, they are also being used in nutritional supplements for pain relief and Arthritis. cals.ncsu.edu1.5. inception Methods for CapsaicinDifferent methods have been devised as a way of extracting capsaicin from chilies and sauces. The simplest technique is to dissolve chilies in a polar solvent and placing the mixture on hot plates for fractional an hour and then filtering the extract via simple/vacuum filtration and making up with Methanol (100 ml).The other techniques more economic for extraction are as follows1.5.1 inviolable Phase Extraction or SPEThis technique is particularly useful in extracting capsaicin as it requires pre-treating the sample prior to analysis. This reduces the amount of unwanted components that may interfere with the analysis.The extraction is completed in 4 stepsConditioning the getaway This involves activating the magazine pub lisher by passing the sample through it to achieve same conditions with in the cartridge (e.g. to achieve same pH, composition etc as the sample).Retention The sample is applied to the cartridge and either contaminants are retained and analyte is flushed through the cartridge. new(prenominal) way used is holding the analyte with in the tower and the unwanted components are passed through the column.Rinsing The cartridge is then rinsed with distilled water to wash off the impurities.Elution The come through step is to elute the sample with appropriate solvent and the extract can then be used for analysis.1.5.2 ebbAs demonstrated in this project, this method involves refluxing the chilies in methanol for appropriate duration. The reflux magazine required can be optimized by refluxing samples for different durations to establish the optimum time required by the capsaicin to leach.1.5.3 UltrasonicationThis method can be used for extracting the capsaicin from sauces or capsaicin based creams in short time. The samples are soaked in Ethanol and placed in the ultrasonic bath for half an hour at high temperature. The ultrasonic vibrations release the capsaicin from the samples.1.5.4 passingcritical fluid extraction or SCFEIn this method, the extraction solvent used is a super critical fluid. A super critical fluid (SCF) is a compound above its critical temperature and pressure. Therefore, an SCF is neither a liquid nor a gas. Hence, a super critical fluid has properties similar to liquids i.e. dissolving compounds and also gas like properties e.g. transportation. SCFE also minimizes the matrix components. Due to these capabilities, this method is more efficient and quicker than the other extraction methods. Carbon dioxide and water are the most commonly used SCF. This technique has a variety of applications in food, petrol, and pharmaceutical industries.1.6. former research on CapsaicinCapsaicin has been widely studied and researched by various organisations and institutions but insufficient literature has been published with respect to the analysis of chilli peppers and sauces. In this section, third articles exit be discussed as all three papers deal with the analysis of chillies and sauces relevant to this project.The first literature investigated the concentration of Capsaicin and Dihydrocapsaicin in the Habanero peppers victimisation Super Critical Fluid Extraction method (SCFE). In addition to the analysis of Habanero whole peppers, different parts of chilli were also examined for their Capsaicin content. The Habanero peppers were obtained from two different locations Cunningham inquiry station and Bailey Farm (located in North Carolina, US).The peppers were cut into seeds and shells and prior to extraction, the samples from Bailey farms were prepared fresh, oven alter and freeze dried and samples from Cunningham station were prepared in oven and freeze dried states. The whole peppers and seeds/shells samples were extracted vic timisation three polar solvents i.e. Methanol, Acetone and Acetonitrile. The Method for SCFE is as follows as stated in the literature Fresh, oven and freeze dried preparednesss (0.5g dry weight) were extracted using a biomass solvent loading of 15% (w/v) based on the initial moisture of the pepper samples/parts. Sample and solvent mixtures were homogenised in 50ml conical film over tubes and placed in a shaking water bath (50C). The extracts (2ml each) were then filtered and stored at -20C until the analysis.The preliminary work suggested that 1hr is sufficient to get good yield of capsaicin. The extracts were then analysed using Reverse- anatomyd HPLC with UV VIS detector. The HPLC was equilibrated with capsaicin standards (10, 30,50ppm). The winding variety composition was isocratic at 6040 (Acetonitrile Water with acetic acid (pH 3)).The researchers of this project compared the capsaicin and Dihydrocapsaicin concentrations from twain locations. The results showed that the C unningham move peppers had higher concentration of capsaicin in comparison with the Bailey farms chillies but the Bailey Farms pepper had higher amount of Dihydrocapsaicin than the Cunninghams. The results suggested that samples that were oven dried and extracted with Acetone gave maximum yields of the Capsaicinoids. This literature also suggested that regardless of the solvent type and preparation state used, seed has the highest amount of capsaicin.The researchers suggested the reason for differences in capsaicin concentration was due to different environments the fruits are cultivated e.g. chemicals used, weather conditions etc.The blink of an eye literature deals with the analysis of three Capsaicinoids i.e. levels of capsaicin, dihydrocapsaicin and nordihydrocapsaicin in different chillies, sauces and arthritis creams via reverse bodd HPLC. This research employed a solvent extraction technique which involved addition of ethanol (extraction solvent) to the samples of ground c hillies, sauces and creams and placing the samples on hot plates for 30mins. After cooling and filtration, the extracts were transferred into flasks (100ml) and made up to the mark with Ethanol. 5ml was withdrawn from this sample and filtered again into a syringe filter cartridge (0.45m pore size). This aliquot was then used for the analysis. A 1000ppm standard stock solution was used to make standard capsaicin solutions ranging from 1-50ppm and ran through HPLC. The lively phase in this research was made up of ACN, water and phosphoric acid (0.1%).The UV detector was nail down at 280nm and 205nm to determine samples responses at different wavelengths. In addition, Isocratic and Gradient elution were used.The findings from this journal suggested that Capsaicinoids take in very little concentrations (e.g. 0.5ppm) were detected better at 205nm wavelength using gradient elution rather than Isocratic method. However, results also indicated that for analysis of Capsaicinoids present i n greater concentrations, Isocratic elution and UV wavelength at 280nm. The concentrations of the Capsaicinoids were expressed in terms of the Scoville units and the value calculated for the Habanero peppers (150,000) in this experiment was different to the literature value range (200,000-300,000). The researchers attributed this fact to variations in the environment e.g. weather etc.The third literature determined the capsaicin and dihydrocapsaicin content in chilli peppers. The chillies were grounded for 10mins and Acetonitrile (30ml) was added to the crushed peppers and again grounded for 20mins. The solid residual was filtered and an aliquot (1ml) was made up to the mark with Acetonitrile. (in 10 ml flask).The extraction method used in this work was Solid Phase Extraction (SPE) An SPE cartridge was conditioned with Acetonitrile, methanol and water and the capsaicin extract (10ml) was then applied to the cartridge and the analyte was eluted with methanol (4ml) and then again wit h 1 ml of methanol (containing 1% acetic acid).The analytes were then run through reverse phase HPLC using UV-VIS detector (at 281nm) smooth phase consisted of 7733 (Methanol Water). The HPLC was eluted first with the standards so as to obtain the calibration graphs. The Capsaicinoids concentration of different chillies was expressed in Scoville heat units (similar to literature 2). The results showed that Habanero is the hottest amongst all peppers that were analysed i.e. Scoville heat value of 276,000 which corresponded to the literature value range. The least hot pepper was Jalapeno (41,000 Scoville heat units).1.6.1 Comparison of three papersThe researches have used different techniques to extract the Capsaicinoids i.e. SCFE and SPE. However, the extraction technique used in this project was Reflux (for chillies) and Ultrasonication (for sauces). The extractions were successful and all samples in general were detected which indicates that more than one method can be employed as a way of extracting the Capsaicinoids from chillies and sauces. assorted parameters were manipulated as part of method development in literature 2 e.g. Isocratic/gradient elution and different wavelengths. Similarly in Literature 1 three preparation states and three solvents were used to determine what state/solvent gives maximum yield of Capsaicinoids. Literature 1 also suggested that the hottest part with in the chilli is the seeds, however, the findings of this project have shown that the Endocarp contains the highest amount of capsaicin and dihydrocapsaicin. This is indicative of the fact that the amount of Capsaicinoids can vary even with in different parts of chilli. However, all researches discussed as well as this project has used polar solvents to extract the analytes and the analytical technique used was reverse phase HPLC which indicates its usefulness in the capsaicin analysis in particular.Once an analyte of cheer has been extracted, it can be analysed by a process c alled Chromatography.1.7 ChromatographyThe word Chromatography originates from Greek Chroma means colour and graphein implies to write. Skoog West Analytical Chem 7th Edition summon 646The history of this separative technique dates back to early twentieth century when it was developed by a Russian Botanist Mikhail Tswett in 1903D kealy Instant notes. He used this method for insularism of various plant pigments and samples were passed through a calcium carbonate column. The separated analytes were identified as they left coloured bands on the column. Skoog West Ana Chem 7th Page 646. Since its invention by the Russian Scientist, this method has been modified and developed in many forms to give quantitative (amount of the analyte present) and qualitative analysis (identification of the unknowns) of complex mixtures. d.Kealey instant notes page 119.Separation in Chromatography is achieved by passing the sample mixture through the stationary phase by continuous commingle of a mobile phase. This process is known as Elution. Hence, the chromatographic withdrawal depends on the differences in the distribution ratios of the sample components between the stationary and mobile phase. Therefore, this ability of an analyte to migrate at different rates in both phases gives separation over a period of time and distance travelled. D Kealey page 120Kx= Cs/Cm, where kx is the residuum partition coefficient and Cs and Cm are molar concentrations of analyte in mobile and stationary phase.There are two types of Chromatography techniques Year 2 notes page 25-261.7.1 planar ChromatographyIn this method, the stationary phase is composed of a flat bed of clobber which is made up of an adsorbed layer distributed evenly over a saddlery of glass, plastic or Aluminum (known as Thin Layer Chromatography or TLC)Paper Chromatography is also another type of Planar Chromatography in which the stationary phase is a sheet of cellulose material.1.7.2 Column ChromatographyIn this metho d, the stationary phase is a glass or metal column on to which the stationary phase is tightly packed onto a column where separation takes place. Examples of Column chromatography are Gas Chromatography, High Performance Liquid Chromatography etc.1.7.3 ChromatogramThe plot of detector response Vs elution time is known as the Chromatogram. Year 2 notes page 25.Figure 1.7.3.1 http//www.clu-in.org/characterization/technologies/images/property.gif1.7.4 Retention timeIn the above figure is a typical chromatogram and term tr is the time taken by the analyte to elute the column, known as Retention time. year 2 notes page 281.7.4 Dead time d Kealey page 121Indicated as tm in the fig is referred to the dead time this is defined as the retention time required by the non retained species (i.e. mobile phase molecule) to pass through the column.A good Chromatogram should have well defined extreme points having correct shape and symmetry (i.e. Gaussian shape), eluted in reasonable retention time (tr not too long or too short) and should be separated from the extraneous peaks. Year 2 notes page 291.8 Describing a ChromatogramThere are four parameters used in chromatography that evaluate the quality of a chromatogram. These are1.8.1 The Capacity Factor, KIt is the amount of mobile phase required to elute a particular peak. The K is calculated for the first and the last peak. This factor is particularly useful when establishing the best mobile phase composition in the HPLC.K can be calculated as followingK= (tr-tm)/tm wheretr is the retention time and tm is the dead time.A Chromatogram having well separated peaks in good retention time will have K values between 2-8.1.8.2 The Selectivity Factor, This is the ability of a system to separate two analytes (A and B) and is calculated by= trb tm/ tra- tm, wheretrb and tra are the retention times of analytes A and B.A system where peaks are clearly separated has a value of 11.8.3 The Resolution factor, RsThis determines the abili ty of a system to resolve two peaks that elute very close to each other. And can be calculated byRs = 2 (trb-tra)/Wa+ Wb wheretra and trb are retention times and Wa and Wb are the peak widths of analyte A and B.The value of Rs 1.5 for a good quality chromatogram.1.8.4 The Efficiency Factor D kealey page 126-127When separation takes place in a column, the chromatographic separation can be evaluated by the resolution factor, Rs or the efficiency factor. The efficiency is defined as the number of theoretical plates in a column. This factor evaluates the extent of band broadening of the analyte peaks. Increasing the number of plates and reducing their heights gives better efficiency and vice versa. The plate height can be calculated usingH= L/N whereL is the length of the column (in mm usually) and N is the number of plates.The efficiency factor N is calculated byN= 16 (tr/W) for a peak with a good baselineN= 5.54 (tr/W1/2) for a peak with a poor baseline and W1/2 is the width at half the maximum height of the peak. (year 2 notes 42-43)1.8.5 Band BroadeningAs an analyte passes down a column, the peaks become shorter and broader due to various factors that cause band broadening. The Van Deemter Equation explains the reason for the band broadeningH= A+ (B/u) + Cu where H is the plate height and u is the linear velocity of the mobile phase. other variables in the equation are explained belowA- Eddy Diffusion As the mobile phase carries the sample components through the stationary phase, some components pass through the column in a straight line whilst other may that are retained longer by the stationary phase may bend from the straight path and cause the peaks or bands to be broader. If evenly sized particles are used for packing the stationary phase, then the Eddy diffusion can be minimized.B- Longitudinal Diffusion If the mobile phase is travelling at low velocities, then the analyte will pass by more time in the column as analytes diffuse into the mobile phas e. This longitudinal diffusion contributes towards peak broadening and can be minimized by an increasing the flow rate of the mobile phase. The increased velocity will reduce the retention time resulting in decreased effects caused by this phenomenon. Veronica HPlc page 17-19C-Mass transfer As discussed earlier in this section, the separation depends on the ability of the analyte to distribute itself between the stationary and mobile phase. As the mobile phase is constantly flowing, the true equilibrium distribution of the analyte is never established. This leads to increased retention times and thus resulting in peak broadening. d kealey page 1245. High Performance Liquid Chromatography or HPLCHPLC is a form of liquid chromatography which provides both qualitative and quantitative information about complex mixture samples in short time. The stationary phase in this technique is made up of very small fine particles and the sample is forced through the column by mobile phase solvents under high pressure, hence also bearing the produce High Pressure Liquid Chromatography. page 1 Veronica HPLC.5.1 Mobile phase in HPLCThe main requirement for this technique is that the analyte must be soluble in the mobile phase as the mobile phase carries the sample mixture through the column where separation takes place. Therefore, if the analyte interacts with the mobile strongly, it will elute the column faster, conduct to shorter retention times. page 66 Chromatographic separations. The mobile phase can either be a single solvent or different solvents combinations may be used. After suitable mobile phase has been chosen, the system can be set at isocratic or gradient conditions. In Isocratic conditions, the chosen ratio of solvents stiff constant throughout the analysis e.g. in this project Isocratic mobile phase used for analysis. In contrast, the gradient mobile phase can be changed over the period of time. Year 2 notes .1.9 Stationary phase in HPLCThe stationary phase i n HPLC consists of a solid made out of micro porous material packed into the metal column. Silicas or modified Silicas with nonpolar organic groups attached are commonly used as column packing material. Out of all stationary phases used in HPLC, Octadecyl silica known as ODS or C18 is most extensively used due to its ability to separate the analyte components with high, intermediate and low polarities. Other stationary phases used in HPLC are Aminopropyl, Nitile, Sulphonic acid, quaternary Amines etc d. kealey 159-161Elution in HPLC is carried out by determining the extent of interactions of the analyte with the stationary and mobile phases. The degree of separation of the sample components depend on their migration rates and distribution ratios in both phases.1.9.1 Normal and Reverse phase HPLCIn normal phase HPLC (adsorption chromatography), the stationary phase is more polar than the mobile phase which is weakly polar. The separations are based on the relative polarities of the s ample components. For instance, if species A is more polar than the species B, A will have strong affinity for the stationary phase and will be held in the column longer. This will result in species A having long retention time compared to B. Thus, in normal phase HPLC, least polar analyte elutes first.In Reverse phase HPLC (bonded phase chromatography), the stationary phase in non polar and the mobile phase solvents used are polar. This phase is governed by the hydrophilic and hydrophobic properties of the analytes. most polar analyte elutes first and vice versa.As Capsaicinoids are relatively non polar, therefore, if the mobile phase polarity in reverse phase is increased then the analyte will have stronger affinity for the stationary phase and therefore will spend more time in the column, leading to long retention times.The mobile phase solvents used in Reverse phase HPLC are water or aqueous buffer with an organic solvent. The use of protons in mobile phase composition improves the peak shape and travels in column quickly.http//ionsource.com/tutorial/chromatography/rphplc.htmSolvents1.9.2 HPLC InstrumentationFigure 1.9.2.1 http//www.youtube.com/watch?v=I-CdTU5X4HAPump In HPLC solvent delivery system, the pump is used to deliver the mobile phase solvents to the column under high pressure. Most commonly used pumps are reciprocating pumps. The pumps used should be free of corrosion, must supply an accurate and controlled flow rate and should be pulse free.The HPLC solvents for mobile phase must be degassed to ensure they are pure and free of any contaminants. This is done by passing an inter gas through the solvent origin in vacuum degasser.Injector The sample is injected through syringe into the injector port. The injection system must not interrupt the flow of mobile phase and should deliver sample into the column in small volumes (5-500L).Column Most commonly used HPLC column is 25cm in length, internal diameter of 4-6mm and particle size of 5m.1.9.3 Dete ctors in HPLCWhen the sample components elute the column at different rates, they pass through the detector, and the information form the detector is then displayed in the form of a chromatogram.1.9.4 UV-Vis DetectorThe detector is set at a specific wavelength which will be absorbed by the analyte. The degree of absorbance of UV radiation by the analyte is proportional to its concentration. (Beer liter law)1.9.5 Diode array Detector or DADThe Diode Array detector is a type of UV Vis Detector D Kealey page 162. When the sample reaches the detector cells, UV radiation is shone on the analyte. The light source mostly used is a Deuterium lamp. After light passes through the cell, its dispersed onto the photosensitive diodes via diffraction render or quartz prism. Every diode in the array detects different wavelengths. The measure of differences in extent of absorbance at different wavelengths by the sample components results in their identification and also gives information about the concentration of the analytes. http//www.chromatography-online.org/topics/diode/array.htmlOther detectors used in HPLC are Fluorescence, refractive index, electrochemical detectors etc. d Kealey 163-165Figure 1.9.5.1 experimental MethodThis project was performed in four different experiments. In all experiments, the methods for extracting the capsaicin from chilli peppers and sauces were the same i.e. reflux and Ultrasonication. However, different masses of chilli peppers, their individual parts were used and solvent volumes were taken in these experiments. (see results)2.1.1 Preparation of chilli samples and extractionSeveral chillies were cut into small pieces and weighed into a 250 mL round bottom flasks. Ethanol (75 ml) was then added to chillies. A condenser (fitted with rubber tubing to the water tap) was fixed to the round bottom flask and solution was placed on isomantle (set at 80C) and refluxed in fume cupboard. After cooling off, extract was filtered into 100ml flask and made up to the mark with ethanol. A 5ml aliquot was withdrawn into 1.8ml sample vial using a 0.45m syringe filter. These aliquots were then analysed through HPLC.2.1.2 Preparation of chilli sauces and extractionThe hot sauces were prepared by dilution of sauce (2g) with ethanol (15ml) in beakers and solutions were places in ultrasonic bath (set at 60C) for 30 minutes. The extracts were filtered in the same way as chillies i.e. using 0.45l syringe and transferred to 20ml volumetric flasks and bringing up to the mark with methanol.The equipment used was white tiles, knife, weighing boat and weighing scale.2.1.3 Preparation of glasswareIn analytical experiments, its of prime importance to ensure the glassware used is clean. Therefore, the glassware used in this project was washed first with deionised water and then with the solvents used.2.1.4 Preparation of standards for CalibrationThe standard solutions were prepared from 200ppm stock solution instantly into sample vials. Eppendorf pipette was used for accuracy and 0, 20, 40, 60, 80, 100 ppm standards were made with HPLC standard Methanol.Concentration/ppmVolume of 200ppmCapsaicin/ LVolume of methanol/L001000201009004020080060300700804006001005005002.2 HPLCThe HPLC used in the lab was Agilent 1100 SeriesColumn- ODS hypersilUV VIS Detector- G1315B Diode array detector (set at 280nm)Flow rate- 1.3 ml/minWindows XP CPUMobile phase- Isocratic at 6535 Acetonitrile (2% acetic acid) waterParticle size- 5m, Column dimension- 250mm x 4.6mm2.3 Determining max for UV- Vis detectorThe max for the detector was determined by placing methanol blank in UV spectrometer (Perkin Elmer with lambda 40) to calibrate it. After calibration, a 100ppm capsaicin standard was placed in the spectrometer and a graph was obtained with the optimum wavelength (see Appendix 1). This was 280.40nm and the HPLC detector was set at this wavelength.2.4 Determining optimum mobile phase composition (see Appendix 2)The mobile phase was altered to di fferent ratios to establish what ratio gives the best separation and reasonable retention times (less than 7 minutes). The 8020 ratio (MeCn water) gave shorter retention time but the peaks were eluted closer to each other. The 7030 ratio showed good retention time but peaks were still closer to each other. 5050 ratio gave long retention time and 6040 ratio gave good separation but retention time was longer. Therefore ratio of 6535 was used as this gave the best retention time and separati

The strategies of McDonalds expanding internationally three MacDonald

The st assessgies of McDonalds expanding internationally three MacDonald9.3.1 IntroductionThe biggest challenge for an multinational is to honor its orbiculate strategy in the stint of diversity as they hit un worry foreign lands. The very(prenominal) was the biggest challenge for McDonalds when they launched into India. They faced severe everyday relation crisis and it was a very difficult to do up with a solution in such a country. Some of the key variables in this relation were the suppliers, customers, g all overnment and the Global firebrand image of the guild itself.McDonald Corporation was created in the social class 1955, when dick Kroc opened his starting line restaurant in Des Plaines, Illinois. He soon realized this success could be duplicated across the United States and beyond, if consistency and prime(a) could be kept up(p). In 1957, the compevery adopted Quality, Service, Cleanliness and Value as its motto. Over the decades, McDonalds corporation has grown to a $ 25 billion confederacy and is the worlds leading pabulum swear out(p) retailer with more(prenominal) than 30,000 restaurants in 119 countries serving 27 million customers each day. With such high customer base and the industry they cater too, it becomes very contend to maintain the Public Relation houseards as per each country norms. This industry strives on the type of public relation one creates with the customers and various stakeholders.The globalization, WTO, the facilitates that many governments offered for foreign faces to enter to its markets, the availability of many suppliers worldwide for many level-headeds and services, all these factors and other factors in john encouraged many agreement to expand globally, this wide proceeding out made the responsibilities of the mental process management more comprehensive and complicated, operation management means design, execution and control the organization operation by dint of convert the resources into in demand(p) goods or services with aim to implement it found on the business strategy (Business Dictionary).9.3.2 BackgroundWhen McDonalds started their operations in 1948 the menu consisted of cheese burgers and hamburgers, pie, potato chips and beverages give care milk, soft crispens, coffee. The cost of hamburger at that time was mere 15 cents. Now it is the largest food chain all over the world. By 1965 McDonalds had 700 restaurants. McDonalds all over the worlds ar aligned by Global strategy of plan to win. This strategy focuses on determine, people, customer experience, promotion and place.It is a publicly traded company and around 80% of the McDonalds restaurants all over the world are operating on franchisee basis. It competitors consist of Sub Way, burger king, Wendys and YUM which run some of the very famous brands like KFC, AW, Pizza chanty and Taco Bell. McDonalds is the industry leader in terms of sales, market cap, employees, gross and net margins. The main cite d earth of McDonalds success is the quality standards they deport been able to maintain all over the world despite having location constraints at some of the places. They have consistently developed bleak menu items thereby always coaxing saucily sets of customer and giving rich reasons to old customer to be attached. With this challenging cut throat competition, public relations are becoming very particular for quick restaurant industry. A psychological competition right now in US is the criticism these industry is facing from large obese population. This is specially true for the concept of value meals which forget extra large portion of unhealthy foods. The nutritional value of the quick restaurant segment has sparked many a campaigns and few legal actions. According to New York City department of Health a law was passed in 2008 making it mandatory for quick restaurant to smirch all the calorie related information against the food item on the menu boards. One of the big gest outcries has been the promotion of this food habits among the socio scotch classes and the direct correlation of the obesity among the people. In response McDonalds introduced new and healthier item in the menu and shifted its marketing. With this plump forground McDonalds entered into Singapore as a very famous brand to cater.9.3.3 McDonald inditeThe roots of McDonalds go back to the early 1940s when the McDonald brothers Dick and Mac opened their scratch restaurant in San Bernardino, California. Ray Kroc, a salesman with a wizard for marketing, was so impressed by the speed at which they served people that he became their national franchise agent.McDonald Corporation was created in the year 1955, when Ray Kroc opened his first restaurant in Des Plaines, Illinois. He soon realized this success could be duplicated across the United States and beyond, if consistency and quality could be maintained. In 1957, the company adopted Quality, Service, Cleanliness and Value as its motto. Over the decades, McDonalds corporation has grown to a $ 25 billion company and is the worlds leading food service retailer with more than 30,000 restaurants in 119 countries serving 27 million customers each day.In January 2003, McDonalds announced its first ever-quarterly loss of $343.8 million since it became a public company in 1965. This take McDonalds to embark upon on a new strategic course, reflecting upon a fundamental change in its approach to growing business. While it initially aimed at adding new restaurants, it now shifted its emphasis to building sales at populateing restaurants. In February 2004, McDonalds Corporation announced that System wide sales for McDonalds restaurants had increased by 22.6%, or 14.8% as compared to the previous year. Comparable sales for McDonalds restaurants worldwide had increased by 13.9%.Macdonald is known as fast food company worldwide, it has over 32,000 restaurants worldwide, approximately 75% of MacDonalds restaurants operate d via franchise, therefore the nature of MacDonald business guided its performance to cook up attention to the quality objective with aim to reduce the be, as long as it exist in several countries and each country different from each other in terms of taxes row materials, suppliers etc, pay attentions to the speed objective which is the core of its business, pay attention to the flexibility objective, the exist in different nations strongly required to able to change and flexible based on the force country cultivation and custom.9.3.4 Strategic ObjectivesQuality is the mirror of any organization, customers could judge about the organization based on the level of the organization quality, therefore the first step to attract customers is through quality objective which is in somehow is to guarantee that customers will return back again, in this part MacDonald provided high quality products and services though standardize all its branches, and therefore MacDonald obtained customers satisfaction supernumerary to made the operation more easy for the faculty, for role model MacDonald deal with over 20 bakeries to standardize the products in all the united states in terms of color, flavor etc (Gale/Online), the target of standardization is not only to aim to standardize the food in all restaurants further similarly to reduce the possibility of mistakes and therefore reduce costs too, another part of the quality objective that MacDonald provided which consider as rare in preliminary of many restaurants is providing customers with nutrition information, thus customers can select the meal that applicable to their health (POM Report Macdonald/Online). Speed is the core of MacDonald objectives, to achieve speed objective MacDonald provide set of order channels such as drive-thru, home delivery etc, according to MacDonald CEO McDonalds that put the fast in fast food, and its speed continues to be a major factor in the iconic restaurant chains profits ( eating hou se news/Online). Flexibility which consider the secret of MacDonald Success in await of its traditional competitors, MacDonald almost managed to be flexible in all the markets its entered, the flexibility of MacDonald made kind of loyalty among customers and MacDonald due to the changes that MacDonald made it based on the customers cultures and taste, additional to the flexibility to supply from local suppliers of the host country, for example MacDonald added corn soup to the food menu in China, adopted slaughter by Islamic manner in GCC countries etc, flexibility to reflect positively inside the operation through the readiness to response to any increase in the demands.Macdonald is one of the rare organization that succeed to balance between its operation strategic and customer demands, MacDonald combined order-winning and qualifying factors, in terms of order-winning which refer to the customer as key reason of purchasing the product or service (S leave out, Chambers Johnston, pp 69), MacDonald as we clarified previously its ability to be flexible for any changes based on the host county culture, in terms of the qualifying factors which refer to that operation performance has to be above a particular level just to be consider by the customer (Slack, Chambers Johnston, pp 69), MacDonald paid attention to the quality aspect, and strive to make all its brunches standardized, therefore MacDonald built hamburger university to teach the franchisers how to be on the standard. then MacDonald operation process aligned with the strategic objectives successfully.9.3.5 Operation ProcessDue to the importance of the quality, speed, and cost MacDonald adopted decentralization methodology in its supply network, for example MacDonald in China deal with over 50 suppliers which covers 95% of the raw materials, another example show the (Chain Daily/Online) methodology of MacDonald supply network is MacDonald in United Kingdom, where MacDonald rely on the local market for its supply for almost 60% of the raw materials (Benfield /Online). Although MacDonald rely on outsource for most of its supplies but it maintained the quality part with aim to standardize the meal in all its branch locally and globally, thus MacDonald spent millions to found hamburger university, additional to the last training to the franchisers (AMI info/Online) with aim to ensure that its franchisers will provide the oriented level of quality additional to the reasonly monitoring and supervision (Slide share/Online). In terms of location of capacity MacDonald deal with Egypt bakeshop Stores to supply part of African countries additional to Saudi market, Egypt Bakery Stores has selected by MacDonald due to the strong capacity, Egypt Bakery Stores has over 180 stores regionally (Egypt Bakery Stores/Online), in terms of MacDonald in China, MacDonald selected to start its business in China market specially in Shenzhen the stinting zone of China due to the facilitates that Shenzhe n offered to the foreign firms such as cheap power, freedom to hire and fire, cheap manpower, low taxes etc (Paul, pp 478). In terms of the layout MacDonald aimed to have layout that collect its competitive inevitably, additional to utilize the space as possible as it can in professional and safety way (Operation management/Online).9.3.6 Utilizing TechnologyAs we mentioned previously how MacDonald paid high attention to the standard and quality parts in several Dimensions, for example in Australia in terms of the documentation work such as issuing and archiving documents, every branch of MacDonald required in quarterly basis to do archive for high volume of documents such as architects, surveyors, interior decorators and designers, and these documents include restaurant layouts, design guidelines, operating procedures, style guides for internal imagery, high resolution photographs and graphics libraries, to store all these documents MacDonald used to save it in CDs, MacDonald obse rved that this method in somehow expensive and difficult to control, therefore MacDonald deal with Aconex, Aconex offer high technology which allow all MacDonald branch to transfer all the documents in one resource (website), thus with this technology MacDonald succeed to reduce costs and time, additional to facilitate a way to find the any documents easily. (Aconex/Online)9.3.7 Launch in Asia (Test Market-India)The biggest problem McDonald faced was during the launch of its product in India was the public image it was carrying as an International food chain and not interconnected Indian standards. There were concerns raised about how the burgers are made in McDonalds.Offering the cheapest burger in the world was not easy 11. In India, McDonalds chose to offer a menu that had no beef or pork items and special product formulations to accommodate the Indian culture and palate. This included developing special sauces with the use of local spices, which once again, contained no beef o r pork or any of their derivatives or flavorings. Furthermore, all the vegetarian products, including the mayonnaise in vegetable burgers, were egg-less and 100% vegetarian.Additions to the menu have been a regular feature of McDonalds in India. The product development team works on innovations in products. These are based on consumer insights and feedback obtained through prolonged research. McDonalds in India conducts regular qualitative and quantitative studies, tracking the target consumer lifestyle across India, a practice that is followed internationally as well. All the new products are test-launched and undermentioned customer approval and feedback, the product is taken forward after making the necessary changes. The number of changes in the product offering is the greatest in India. To date, McDonalds has introduced 12 products to suit the Indian tastes.When you perceive the product range as Nothing but the best, providing quality to the customer requires extensive and me ticulous quality control. This is a particularly difficult task in a land where a substantial amount of food produce is wasted every year due to lack of proper stem and storage facilities. It was under these circumstances that McDonalds India went about creating the cold-blooded chain infrastructure for its restaurants in the country. As McDonalds considers the quality of its products to be of absolute importance, it sets standards for suppliers that are amongst the highest in the food industry. World over, McDonalds believes in developing close relationships with suppliers and this is precisely what it has make in India.9.3.8 VariablesCommitment Provided by McDonalds in India-building Suppliers within IndiaIn property with payload of sourcing almost all the products from local country suppliers, McDonalds tried to identify Indian business which shared the level of commitment and dedication in supplying its customers with the highest quality products. In the process, McDonalds actually encouraged entrepreneurship, by introducing the local suppliers to its global suppliers. This association involved transferring in latest food affect technology, thereby leading to an improvement in quality standards and helping create world class manufacturing facilities in India. This was the first step towards creating the unique cold chain.McDonalds suppliers of cheese, Dynamix Dairy, too, recognizing the needs of quality milk for making quality cheese, did set up a quality program for in house milk procurement. McDonalds local supply networks through Radhakrishna Foodland (P) Ltd, which operates distribution centers (DC) for McDonalds restaurants in Delhi Mumbai. The increase in the number of restaurants, investments in multi temperature trucks and systems, which enable the tracking of demand and supply, have helped control inventories. On its part, McDonalds constantly pushes its suppliers and DCs to bring costs down. Suppliers have to hence, necessarily find ways o f improving efficiencies, reducing time and cutting costs.The Indian Value PropositionBusiness decisions in the company are based on emerging trends in the informal eating out industry as well as the marketplace dynamics. In the present economic environment, reviewing the external environment, macro economic factors and consumer-spending patterns is extremely important and this is reviewed along with qualitative studies. As providing value to the customer is the key, damage sensitivity studies are conducted before determining the pricing. The rate of inflation is excessively reviewed. A penetrative pricing strategy has been adopted for most of the products to sustain semipermanent growth.McDonalds definition of value was far broader than of most of the restaurants in its competition. With this objective, McDonalds India has launched a variety of options grouped under the umbrella of Value Meal. The a la carte items (Burgers, Wraps and McCurry Pan) can be purchased with either a sm all drink small fries to make up a small value meal or with a medium drink and medium fries for a medium value meal. For Rs. 10/- (net) more, the medium value meal can be upsized to a large Value Meal. This offers the customer a larger selection, and similarly provides value to the customers (up to Rs. 12/- on every Value Meal) with these combinations. The Happy Price Menu is a move to demonstrate to the customers that McDonalds is affordable. It aims to connect the customer with the branding, the proposition not with the price or the product alone. Under this offering, the McAloo Tikki, Chicken McGrill, Pizza McPuff and the Soft Serve Small Hot Fudge Strawberry are offered at Rs. 20. The Endeavour is to offer good food, more convenient hours, enhanced service and great value.With the new Happy Meal which has been recently launched, the company aims at addressing the issue of value, choice and flexibility. The starting price wind is Rs.55 net across the country and offers a wid e range of burgers to choose from, viz. in addition to McAloo Tikki, Chicken McGrill and Pizza McPuff earlier, now customers can also choose from McVeggie, McChicken and Filet-O-Fish as part of their Happy Meal. The customer is also given the option of substituting the aerated beverage for a small McShake for Rs.8.00 more.The heap and the Training-Critical to Public RelationsService is the key element of McDonalds operations. Every employee strived in providing 100 % customer satisfaction for every customer in every visit. This included couthie and attentive service, along with accuracy in order taking and anticipation of customers needs.When the Indian joint venture was formalized, the MTs were given extensive job training in Indonesia. MTs in human resources, real estate and buildings were hired and global directors worked with them to train them in the necessary areas. At McDonalds, training is combination of on-floor along with classroom training, provided by the Learning and Development department, with exposure in various aspects of business. The project sales of each restaurant determine its staffing requirements. On an average, every restaurant has a staff of 40-60 people, including managers. Induction training is conducted at the time of an employees joining the organization. This was done through interactions as well as through exposure with the customer through operation training within the restaurants for a fixed period of time. The organization also provides ample opportunities of overseas training to those displaying potential. Restaurant Managers are sent to the Restaurant Leadership Program held at the prestigious Hamburger University. Similarly, employees of other departments are sent abroad for various relevant training programs.The LocationBeing located in the right place is always critical in retail. McDonalds prefers to be located at a place convenient to the people. Various parameters termed as generators by the company are studied to g auge the kind of business that could be generated from the location. Some of the generators are residences, shopping areas, offices, entertainment, education institutions along with transit points like stations or bus depots.Feasibility studies are done and once the location is finalized, the premises may either be bought or taken on a long-term lease. The joint venture company makes a majority of the investments. An in-house team aided by architects, interior designers and legal agencies then work on creating the restaurant.The People and the TrainingWhen the Indian joint venture was formalized, the MTs were given extensive job training in Indonesia. MTs in human resources, real estate and buildings were hired and global directors worked with them to train them in the necessary areas. At McDonalds, training is combined with on-floor along with classroom training, provided by the Learning and Development department, along with the exposure towards various aspects of business. The pr ojected sales of each restaurant determine its staffing requirements. On an average, every restaurant has a staff of 40-60 people, including managers. Induction training is conducted at the time of an employees joining the organization. This was done through interactions as well as through exposure with the customer through operation training within the restaurants for a fixed period of time. The organization also provides ample opportunities of overseas training to those displaying potential.Developing the Supply ChainWhen you perceive the product range as Nothing but the best, providing quality to the customer requires extensive and meticulous quality control. This is a particularly difficult task in a land where a substantial amount of food produce is wasted every year due to lack of proper infrastructure and storage facilities. It was under these circumstances that McDonalds India went about creating the cold chain infrastructure for its restaurants in the country.McDonalds cons iders quality of its products of absolute importance it is known for setting standards for suppliers amongst the highest in food industry. World over, McDonalds believed in development of close relationships with suppliers and this is precisely what it has done in India.In the process, McDonalds actually encouraged entrepreneurship, by introducing the local suppliers to its global suppliers. This association involved transfer of state-of-the-art food processing technology, thereby leading to an improvement in quality standards and helping create world class manufacturing facilities in India. This was the first step towards creating the unique cold chain.Building the BrandOnce the infrastructure was ready, the build-up towards the opening of the first McDonalds restaurant in India began. A 3600 approach was taken, wherein the marketing, advertising and the public relations support were garnered before the launch.When McDonalds launched its first restaurants in India, the advertising done was largely local in nature. Teaser campaigns in local newspapers and extensive PR were used. Ronald McDonald parades also helped create excitement in the first few months of the launch. Mc Donalds had positioned its restaurant as a family restaurant and barred smoking and serving of alcohol on its premises.In the first two days of its launch in India, the advertising worked on increasing footfalls at its restaurants. Economy pricing of products like the ice cream cone at Rs. 7, bounce back coupons with every cone and Economeals at Rs. 29, 39 and 49 played a major role in getting customers into the restaurants. The results were apparent and resulted in a 48% increase in footfalls along with 30 % hike in the sales.From the onset, McDonalds had positioned itself as a family restaurant and barred smoking and serving of alcohol on its premises. From the year 2000, McDonalds focused on creating a distinct image of the brand in the mind of the consumer and launched its McDonalds mai n hai kuch baat campaign. It was the first Quick Service Restaurant QSR brand in the country to start advertising on television. The first commercial Stage fright brought out the emotional bond between a begetter and child.In the same year, the company aired its 1V commercial for the Rs. 7/- soft serve cone campaign, thereby establishing its value proposition. However, research also indicated that people were unaware of the food served by McDonalds. This led to the creation of an advertising campaign which focused on familiarizing customers with the food served at McDonalds. The film showed people dreaming of the food served at McDonalds, thus depiction the range of products it offered. Subsequently, in 2002, the company moved to a new tagline To Aaj McDonalds Ho Jaye, which indicated that now McDonalds is a part of your daily life.Consumer research also pointed out that a larger mix of offering was required in its vegetarian menu and McDonalds consciously addressed this need. The company also became aware that eating out, though gaining in frequency, was still largely a family affair. Hence, it was relegated mainly to evenings and the weekends. Another significant finding of the research was that the father, the decision-maker in the family, did not find the food served relevant to him. It wasnt filling enough or to his taste. Taking these nuggets of information, the company worked on extending its range of products and added the Wrap 2002 and the McCurry Pan 2003 to the menu, thereby providing choice and variety as well as addressing the willingness issue that the father faced.The Happy Price Menu came close on the heels of the marketing initiative im lovin it which was launched in September 2003. It has been designed with the purpose of connecting McDonalds with its customers in highly relevant and culturally significant ways around the world. The communication about this new offering is funky and funny and tells you that McDonalds is a great place at a g reat price restricted not only to the product, but also extending to the experience. The new television commercials show that any excuse, however small, is a good enough reason to come to McDonalds. The marketing proposition, What your bahana is? speaks to the customer in his language, with research once again providing insights for the communication.In an effort to bring the Golden Arches closer to the consumer, The company plans a phased inventory out in the region once the operations are established. The key objective for starting deliveries is to increase convenience for the customers, so as to enable them to taste McDonalds products in the comfort of their homes. At the same time, it aims to make the service hassle-free and easy to use.The concept per se, is not new, as the delivery business has been running successfully in countries like Brazil, Egypt, Indonesia and Singapore. It is also in line with the international strategy of growing its customer base instead of increas ing the number of restaurants. Furthermore, the delivery model is based on the companys own international standards and is therefore, different in some ways than other local chains. McDonalds is the first in India to have a single toll-free number which customers call to place their order. The call centre determines as to which restaurant the order should be directed.According to Mr. Amit Jatia, Joint Venture Partner Managing Director, McDonalds Western India, Research conducted by McDonalds has shown that people were ready to try something new and convenient, which would also be value for money. This encouraged the company to launch kiosks in Mumbai in 2004.Kiosks are a point of sales with a limited menu and have been introduced to offer a convenient option for customers who wish to purchase only desserts. Currently, there are 7 kiosks which are operational. These kiosks offer a unique new range of desserts and cold beverages, which are 100% vegetarian. The menu comprises of aerat ed beverages, non-aerated beverages such as iced tea and cold coffee, soft serves and floats. The strategy is To build brand presence by increasing points of distribution and providing variety to the customers. These are cold kiosks and they serve frozen desserts only. The kiosks are in close proximity of the existing McDonalds outlets only.Serving the SocietyIn keeping with its international policy of serving the society, McDonalds India has also participated in and supported heath initiatives like the Pulse Polio Immunization program since 1998. In the same year, McDonalds also started Spotlight, an annual inter-school performing arts competition to provide the students with an atmosphere for healthy competition. Last year, more than 300 schools participated in the event.Other initiatives include its association with the Nehru Science sum total in the year 2000, to bring to the schools of Mumbai, a science quiz, and partnering with the Nalanda Foundation, in the year 2002, for it s dingy dot Education Initiative for the under-privileged girl-child.In the near future, the company aims to focus on core markets, get the scale there and then look at further expansion. It plans to add 10 -15 restaurants each year 2004 2005 and estimates a total revenue growth of 40-45% over 2003, of which deliveries will contribute 15-Serving the Society-AssuranceIn keeping with its international policy of serving the society, McDonalds India has also participated in and supported heath initiatives like the Pulse Polio Immunization programme since 1998. In the same year, McDonalds also started Spotlight, an annual inter-school performing arts competition to provide the students with an atmosphere for healthy competition. Last year, more than 300 schools participated in the event.Other initiatives include its association with the Nehru Science Centre in the year 2000, to bring to the schools of Mumbai, a science quiz, and partnering with the Nalanda Foundation, in the year 2002, for its Blue dot Education Initiative for the under-privileged girl-child.Relationship among VariablesThe key reason behind the success of McDonalds has been the integration of all key objectives and variables under one roof, and then aligning global strategy in the local format. They have used their extensive Public relations capability to build up a strong bonding among the variables. It has bought all the stakeholders at the same platform and assured success and proceeds for each one of them. This in turned assured that all of them strive to achieve what McDonalds was set out to achieve when it came to India.

Its Time to Lift the Embargo Against Cuba :: Argumentative Persuasive Essays

Its Time to Lift the Embargo Against Cuba I waited an hour and a half for my first camello. It was excessively hot at the bus stop to do anything but stand and stare at the corner where the camello-a semi carrying a small jail, as a friend described it-would turn onto 23rd. The line was long, maybe forty people. When the camello finally arrived, the line broke into a desperate mob. I let myself be pushed inside. A pregnant woman in front of me panicked and began swearing and throwing elbows. I caught one in the ribs and tried to make space for her. Inside I unploughed one hand on my bookbag, one hand on the rail. But there was no way I could have fallen we were like sardines in a can. They let in more people at the second stop. Now the camello was too full to close the doors. A man next to me joked, Qu subdesarrollo-What underdevelopment. Camellos were introduced in Havana to help solve the public transportation crisis in 1995. They are city buses, capacity of probably two hundred, pulled by flatbed trucks. Their two humps have got them the popular name camello, Spanish for camel. The running joke is that they are like the Saturday night movies and may contain sex, violence, and adult language. I used camellos to get nearly Havana in July because it was cheap-one cent per trip-and I had time. But also because it is what Cubans do. I invariably got off the camello drenched in sweat, clothes wrinkled from being jammed in, and not feeling well. I met Cubans who spend three hours taking camellos one way to work each day. Waiting in long lines is part of existing Cuban. There are other quirks that an economics professor might call inefficiencies endemic to socialism, or maybe just underdevelopment. To get things done requires a suffer and a special favor. For instance, to get a phone line out of the country I would ask my friend Mario to call his cousin who works at the phone company. Electricity blackouts and water shortages are comm on. Another friend has the money to buy a car-relatives in Tampa send money- but it will take him historic period to get through the paperwork.

Free Essays on A Midsummer Night’s Dream: The Comedy :: Midsummer Nights Dream

Comedy in A Midsummer Nights Dream why do they run away? This is a knavery of them to make me afeard.(3.1.99) This is a quote from the Shakespe arean play A Midsummer Nights Dream. In this quote, the speaker, Bottom, is wondering why everyone is afraid of him. He doesnt realize that as a practical joke, a trickster hockey puck, has put an ass head on his shoulders. This makes all of his companions afraid of him so that they run away. This is an example of the comedy convoluted in this play. This essay will show you that A Midsummer Nights Dream is a play that is mainly composed of comedy. The funniest part of this play fronts to be when Puck, the trickster, keeps meld up the people who he is assigned to put the fuck juice on. Even when he did put the love juice into the right peoples eyes, they still drop off in love with the wrong people sometimes. The first example of this mistake of Pucks is where he puts the love juice in Lysanders eyes, mistaking him for Demetrius. Oberon t ells Puck to put the love juice in the eyes of an Athenian man, Demetrius, and to make sure that the first thing he sees after this is the woman whom he hates, but who loves him so much, capital of Montana. Puck ends up finding Lysander and Hermia, lovers, sleeping on the forest floor. He puts the love juice in Lysanders eyes and leaves. Then along come Helena and Demetrius to this spot. They are still arguing and Demetrius leaves her with the sleeping Lysander and Hermia. Helena notices them there and tries to wake Lysander. Lysander wakes and the first thing he sees is Helena. And run through fire for thy sweat sake. Transparent Helena Nature shows art, That through thy bosom makes me see thy heart.(2.2.103). This is what Demetrius says to Helena when he sees her. He has fallen in love with her. This is where the comedy of this love mix up begins. immediately Helena is confused and thinks that Lysander is playing a trick on her so she runs away. This is a most particularly funny part of the play and these mix ups with whom loves who seem to be the funniest pieces of the play. Another funny section in this play is where Puck puts an ass head on the shoulders of Bottom.

Computer Outsourcing Security Risk :: Globalization Essays Papers

Computer Outsourcing Security RiskInherent security risks of outsourcing -- what the CIO should cheat who were previously competitors are partnering in order that they may share risk, preserve capital, and gain market share from other competitors. It seems as though some companies soon will have outsourced so much of their business they will be in danger of becoming a business in name or brand only. While there foundation be many business benefits to outsourcing business functions and partnering with vendors and others in your business, the downside is always that it brings much added risk to your supporting systems, networks, and business critical applications. The more your network is extended and the more nodes or hosts are added-then all the more intrusion vectors (new and vulnerable risk points) become available for possible try and resultant harm to your company. As you connect your networks with various outsourcers, partners, vendors, alliances, and even consortiums you m ay, and probably will, connect with whom they do. The above connection scenario changes the established trust model from explicit and still trust to one of transitive implicit trust. This is the I may trust you but I do non necessarily trust who you trust scenario. What can make the issue all the more complicated is that the company you outsource critical functions to may outsource some of its critical functions as well, and, you may not realize the potential impact to you until after long-term contracts are signed. Then it may be too late to amend contracts in order to shelter your company from potential loss and liability. More connections to your network will bring more intrusion vectors or risks. These risk points must be tightly controlled and monitored at all times. Some companies may have hundreds of network connections, using a mix of communication methods, e.g. Internet, frame relay, leased line, microwave, wireless, satellite, fiber, ad nauseum. With so much variety in your connection types how will you know if a breach (successful or unsuccessful) in your network has occurred? How can you know what is happening in your partners networks, or in the networks of those whom he is connected to? It may likely be through your friendly partner connections that you become open to intrusion, not from a more direct out of doors intrusion. Watch those trusted host relationships carefully. Are you ready to respond to a breach of your network? Usually, agreements are made and contracts are signed before a project team becomes involved in implementing a connection for a partner or an outsourcing contract.

Does Vision And Mission Emerge Essay -- essays research papers fc

Does vision and committee emerge from the let onicular culture of a firm or is it dictated by strategy?The culture of a firm and the formation of strategy are two veryimportant aspects of an organisation. The world contains many polar people all with different values, ideas and beliefs. These differences create a diverse range of cultures within organisations, some having bigger influences than others. Strategies within organisations are highly dynamic and complex, and can have positive and negative effects on an organisation. Vision and mission are concepts that many believe are vital for an organisation to operate effectively and to the best of its abilities. Andrew Campbell (1991) , a prominent writer on vision and mission, believes that both the culture and the strategy of a firm come together side by side to build an overall definition of mission for a firm. The paper will be based around Campbell&8217s perception and whether either culture or strategy has a greater part to play in an organisation&8217s mission.Culture and strategy will be examined in a context relevant to the title question. Hofstede (1993) defines culture as &8216the collective programming of the mind which distinguishes one group or category of people from another&8217. Hofstedes research of different organisations and countries allowed him to make predictions on the way different societies operate, including their management processes and the theories that would be used in management. Morgan (1996) refers to culture as &8216the pattern of development reflected in a society&8217s system of knowledge, ideology, values, laws, and day-to-day rite&8217. In subsequent writings he expands on organisational culture as &8216self-organising and is always evolving&8217 and also &8216 we are observing an evolved form of social practice that has been influenced by many complex interactions between people, events, situations, actions, and general circumstances&8217. These broad definitions of o rganisational culture are important bases and will be used throughout.Defining strategy is a difficult process because it is a complex concept that has many forms and is constantly changing. Andrews (1987) attempt is a comprehensive definition... ...(1980) Defining the Business &8211 The Starting Point of strategic Planning New Jersey, Prentice HallCollins, J.C. & Porras, J.I. (1996) Built to Last &8211 The Successful Habits of Visionary Companies Kent, Century Ltd.De Wit, B. & Meyer, R. (1998) Strategy &8211 Process, Content, Context London, International Thomson Business PressFawn, J. & Cox, B. (1985) merged Planning in Practice London, Kogan Page Ltd.Morgan, G. (1996) Images of Organizations London, Sage Publications Porter, M.E. (1985) Competitive Advantage New York, The Free PressJournalsBaetz, M.C. & Bart, C.K. (1996) Developing Mission Statements Which Work Long domain Planning 29 (4), pp.526-533Campbell, A. & Yeung, S (1991) Creating a Sense of Mission Long Range Planning August pp.10-20Campbell, A. (1997) Mission Statements Long Range Planning 30 (6), pp.931-932David, F.R. (1989) How Companies Define Their Mission Long Range Planning 22 (1),pp.90-97Piercy, N.F. (1994) Mission Analysis An operational approach Journal of General Management 19 (3), pp.1-19Hofstede, G (1993) Cultural Constraints in Management Theories Academy of Management Excutive 7 (1)

Vegetarian Diets Essay examples -- Healthy Lifestyle Essay

Growing up in India, I have heard often about vegan sustenances. Many people take on vegetarian diets due to religious beliefs, personal interest, ethical issues, and many other reasons. So what exactly is a vegetarian diet? Is it better for the body? Vegetarian diets can provide the necessary nutrients as well, as reduce the likelihood of chronic diseases caused by unhealthful diet however, if the food usance is not closely monitored it can lead to deficiencies. Then the question becomes, if vegetarian diets are better, then why exactly do we need meat products in our diet? In this research paper, I want explore the pro and cons of vegetarian diet and its implications. The vegetarian society defines a vegetarian as one who consumes predominantly fruits, vegetables, grains and plant products without eating wight products such as meat, fish, poultry (Vegetarian society). Although vegetarians are defined as those who do not consume animal products, there are different levels of vegetarianism semi-vegetarian, pescovegetarian, lacto-ovo-vegetarian, lacto vegetarian, ovovegetarian, harsh vegetarian, macrobiotic diet, and fruitarian. The level of strictness in food intake varies with each type of diet that it becomes harder for the person to acquire the daily requirements of nutrients. Semi-vegetarian is also known as Flexitarian. This type of vegetarian consumes a large amount of plant products, eggs, dairy items and from time to time eat red meat, poultry, at times even fish (Thompson, Manore, Vaughan, 2011 pg. 223). A flexitarian as the name sounds does not give up meat completely but they take on this diet because they have become more painstaking of their health and the ecology. Since they are not completely limiting an... ...Based on research, it seems that all vegetarian diets other than strict vegetarian, macrobiotic diets and fruitarian diet provide the body with essential proteins derived from animal products. In any type of diet, the individua l must follow the requirements in order for it to have good benefits to health. ReferencesBecoming a vegetarian. (2009). Harvard Womens Health Watch, 17(2), 4-6.Lacto Ovo Vegetarian Diets. Lacto Diets, Lacto-Ovo-Vegetarian Diet. Retrieved on adjoin 25, 2012. http//www.dentedafrique.org/diets_lacto.html.MacMunn, A., & OMalley, R. (2009). Eat right. Retrieved March 25, 2012 from http//www.eatright.org/Media/content.aspx?id=1233Thompson, Manore, Vaughan, 2011. The Science of Nutrition. Benjamin Cumming, San Francisco. Vegetarian society. (n.d.). Retrieved March 25, 2012 from http//www.vegsoc.org/page.aspx?pid=508