Hunger Among Children In United States Of America . Nowadays,

Hunger among Children in United States of America Nowadays, hunger is not only linked with food it is also related to the family income level, also, it represents the feeling of starving to the time that it is disturbing or even frustrating. Oxford dictionary define hunger as â€Å"A feeling of discomfort or weakness caused by lack of food, coupled with the desire to eat.† Indeed, most people would admit that when someone is starving, they are not performing to their absolute potential. This sense of resentment and anger when one is craving for food is prompted by a decline in the body’s blood- glucose level. In this case if the level declines, the human brain will recognize it as a threatening situation. The leading cause of hunger among†¦show more content†¦In addition to this, the determined youth poverty is an issue too. It is believed that Many children are under the national poverty range for at least half of their childhood (Wehler and Weinreb). Childre n who have been living under poverty household will have issues in the future, statistics confirm the claim that children who have a hard, resolute history of existing in poverty will usually be disadvantaged in the future life, both educationally and with the professional career. Some scholars believe that the negative impact poverty has on health of children is the reason for, continuing physical pressure and persistent childhood hunger can a result for a child to have a challenge in education and eventually lead a child to be less successful in the school. A 2016 research presented the idea that the childhood poverty reduces one’s life outlook within adulthood. Definitely, in most cases, it happened even without the family’s living situation or income. While related to their financially- stable equals, poor children in the United States of America are more suitable to present diminished well -being as well as numerous development issue (Arrighi and Maume 138). 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How Cybercrime Is A Crime - 1016 Words

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Marketing Creating and Capturing Customer Value Free Essays

Chapter 1 Marketing: creating and capturing customer value 4. Name and describe the five different marketing management orientations. Which orientation do you believe your school follows when marketing its undergraduate program? The five marketing management orientations are production concept, product concept, selling concept, marketing concept and societal marketing concept. We will write a custom essay sample on Marketing: Creating and Capturing Customer Value or any similar topic only for you Order Now Production concept is the idea that consumers will favor products that are available and highly affordable and that the organization should therefore focus on improving production and distribution efficiency. Product concept is the idea that consumers will favor products that offer the most quality, performance, and features and that the organization should therefore devote its energy to making continuous product improvements. Selling concept is the idea that consumers will not buy enough of the firm’s products unless it undertakes a large-scale selling and promotion effort. Marketing concept is the marketing management philosophy that holds that achieving organizational goals depends on knowing the needs and wants of target markets and delivering the desired satisfactions better than competitors do. Societal marketing concept is the idea that a company’s marketing decisions should consider consumers’ wants, the company’s requirements, consumers’ long-run interest, and society’s long-run interests. In my opinion, I believe my school should follows the product concept when marketing its undergraduate program. First, for senior high graduates, entering universities is one way to enlarge their knowledge and broaden their horizons. Students would like to enter universities which are the best ones they could apply. The quality of the faculty and facilities, the environment and atmosphere of the campus and many other things matter. So, in order to have better undergraduate students, universities should follow the product concept and pursue high performance, quality and features. For example, universities could hire better faculties, invest more up-to-date facilities and establish new teaching strategies to improve their quality of education. 2. In a small group, develop an after-school child care service targeted toward working mothers. How will you enable them to get the best value? Define what you mean by value and develop the value proposition of your offering for this target market. First, understand the marketplace and customer needs and wants. Working mothers especially single working mothers is a large market. They work hard to support the family and don’t have enough time to look after their children after-school. After-school child care service is definitely what they need. Second, design a customer-driven marketing strategy. The service is aimed to working mothers especially single working mothers. The service will provide services more suitable for working mothers. Third, construct an integrated marketing program that delivers superior value. The service will recruit professional and experienced teachers, assistants and other staff. We’ll pick up every child in our care center from himher school and make sure that they’re safe. We’ll also provide some project such as singing, dancing, drawing classes and help them develop some hobbies. Teachers and assistants will also help the kids with their homework. What’s more, food will be provided and there is the chance for the kids to cook their own meal, of course with adult’s assistance. In one word, the care center will make sure that the kids are safe and provide them the most comfortable and joyful environment. We’ll charge due to the age of children and the time they plan to spend at the care center. The care center is located near the school. Last, build profitable relationships and create customer delight. We’ll give some discount for children who will stay in the center for more than one year. During festivals, there will be special meals and activities for free. Meanwhile, we may contact some nearby universities to have some undergraduate students to support the education here and give children a more diverse environment to grow. How to cite Marketing: Creating and Capturing Customer Value, Papers

Detection Of Carbohydrates Essay Example For Students

Detection Of Carbohydrates Essay INTRODUCTIONform orstructure of a molecule plays a significant role in the function of thatmolecule. Since weare interested in the function of molecules. it helps to study theirstructure. One of themajor classes of organic compounds found in cells are carbohydrates. Thesecarbohydrateare made of carbon, hydrogen, and oxygen in a ratio of 1:2:1 respectivelywith a generalformula of X(CH2O)n. When the carbohydrates consists of one unit of sugar,X=1, it iscalled monosaccharide. If it consists of 2 units, X=2, the carbohydrate iscalleddisaccharide. Carbohydrates made up of more than two units, X2, are calledpolysaccharides. Carbohydrates can also be branched or unbranched dependingon thetype of linkage. Those with alpha 1:4 linkages are linear or unbranched,while those withalpha 1:6 linkages are branched. Carbohydrates are necessary biomoleculesbecause theyplay a role in energy metabolism as a source of potential chemical energy,also they areimportant building blocks for other biomolecules . The word carbohydrate is very general, so in order to understand thesemoleculesmore precisely, we need to be able to identify more specificclassifications. Ourexperiments try to accomplish this using three common bioassay tests. Thefirst, theBenedict test, will test various compound for reducing sugars. Allsix-carbon hexosesugars are reducing carbohydrates, as are most disaccharide. Sucrose is theexception. Most polsaccharides are not reducing. Secondly, we have the Barfoed testwhich isdesigned to test for monosaccharides. The third and final Iodine test isusedto test forpolysaccharides that are either branched or unbranched. By combining thesetests wewere able to make accurate predictions about the carbohydrate contents of agiven sample. Now, lets take a closer look at how these bioassays do work. The Benedictandthe Barfoed tests are based on the reaction of cupric ions with aldehyde orketone groups. In the presence of a reactive group, the blue cupric ions are reduced toredcuprous ions. The Benedict test is a basic solution and upon heating turns green, yellow,orange or brickred which indicates a positive reaction. The final color is dependent onthenumber ofreactive sites available; green indicates few sites, yellow more, and reddenotes many sites. The Barfoed solution is acidic and only free aldehyde or ketone groups ofmonosaccharides can reduce the blue ions to red ions. The color change tored will occurimmediately. The lack of a change indicates only that the solution is not amonosaccharide. The iodine test is used for polysaccharides. Iodinecombines with anyexisting alpha helices. The more coiled the sample the darker the iodinewill turn. Thecolor change can range from deep black-blue with a sample of many coils toarust redviolet with fewer coils and more branchings. When there are no coils, thereis no colorchange. Mono and disaccharides give negative results. In summary, this lab attempts to investigate several different samples bymeans ofseries of tests, and based on the combined results of all three tests wecanattempt tounderstand the carbohydrate composition of unknown samples. We hope to beable topredict the results of three bioassays for an unknown solution if given itssaccharide typeand reducing property. We should also be able to predict the saccharidetypeand reducingcapability of an unknown solution if given the results of the threebioassays. MATERIALS AND METHODS*Like any other experiment, this experiment needs some specific materialsincluding, beaker, graduated cylinder, hot plate, 11 test tubes, test tubeholder, wax pencil,liquid soap, and test tube brush. Also, we used the Barfoed reagent,Benedict reagent,and iodine reagent. .uc15bca1687054e43ece77f9b6e903ea5 , .uc15bca1687054e43ece77f9b6e903ea5 .postImageUrl , .uc15bca1687054e43ece77f9b6e903ea5 .centered-text-area { min-height: 80px; position: relative; } .uc15bca1687054e43ece77f9b6e903ea5 , .uc15bca1687054e43ece77f9b6e903ea5:hover , .uc15bca1687054e43ece77f9b6e903ea5:visited , .uc15bca1687054e43ece77f9b6e903ea5:active { border:0!important; } .uc15bca1687054e43ece77f9b6e903ea5 .clearfix:after { content: ""; display: table; clear: both; } .uc15bca1687054e43ece77f9b6e903ea5 { display: block; transition: background-color 250ms; webkit-transition: background-color 250ms; width: 100%; opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; background-color: #95A5A6; } .uc15bca1687054e43ece77f9b6e903ea5:active , .uc15bca1687054e43ece77f9b6e903ea5:hover { opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; background-color: #2C3E50; } .uc15bca1687054e43ece77f9b6e903ea5 .centered-text-area { width: 100%; position: relative ; } .uc15bca1687054e43ece77f9b6e903ea5 .ctaText { border-bottom: 0 solid #fff; color: #2980B9; font-size: 16px; font-weight: bold; margin: 0; padding: 0; text-decoration: underline; } .uc15bca1687054e43ece77f9b6e903ea5 .postTitle { color: #FFFFFF; font-size: 16px; font-weight: 600; margin: 0; padding: 0; width: 100%; } .uc15bca1687054e43ece77f9b6e903ea5 .ctaButton { background-color: #7F8C8D!important; color: #2980B9; border: none; border-radius: 3px; box-shadow: none; font-size: 14px; font-weight: bold; line-height: 26px; moz-border-radius: 3px; text-align: center; text-decoration: none; text-shadow: none; width: 80px; min-height: 80px; background: url(https://artscolumbia.org/wp-content/plugins/intelly-related-posts/assets/images/simple-arrow.png)no-repeat; position: absolute; right: 0; top: 0; } .uc15bca1687054e43ece77f9b6e903ea5:hover .ctaButton { background-color: #34495E!important; } .uc15bca1687054e43ece77f9b6e903ea5 .centered-text { display: table; height: 80px; padding-left : 18px; top: 0; } .uc15bca1687054e43ece77f9b6e903ea5 .uc15bca1687054e43ece77f9b6e903ea5-content { display: table-cell; margin: 0; padding: 0; padding-right: 108px; position: relative; vertical-align: middle; width: 100%; } .uc15bca1687054e43ece77f9b6e903ea5:after { content: ""; display: block; clear: both; } READ: Ultimate Recreational Vehicle EssayOur eleven samples were distilled water (control), glucose, fructose,maltose,lactose, sucrose, glycogen, starch, potato soup, and dilute honey. First, we marked our test tubes with the wax pencil to keep track on thesubtances,then we place the eleven samples in the corresponding tubes. The first testthat weperformed was Benedict, followed by Barfoed, ending with iodine test. Whenneeded thesamples were heated and our results were immediately recorded in thefollowing tables. Inall three cases distilled water was used as a control. *The details of the materials and the methods can be obtained from the labmanual:Experiments in Biology, From chemistry to sex by Linda Van Thiel, page 13. RESULTSThe actual results of the Benedict test are as follows: distilled waterremainedblue, glucose turned a dark green, fructose blue-green, galactose was red,maltose wasslightly red, lactose blue-green on the top of the test tube and red on thebottom, sucrose,glycogen, starch, and potato soup were all negative(blue). Finally, thedilute honey samplewas dark orange. The actual results of the Barfoed test are as follows: distilled waterformed noprecipitate, glucose, fructose and galactose did form red precipitate,maltose, lactose,sucrose, glycogen, starch, and potato soup did not form a precipitate,dilutehoney didform a precipitate. The actual results of the iodine test are as follows: distilled water,glucose,fructose, maltose, lactose, and sucrose all remained yellow or negative. Glycogen turneda rust color, starch was black-blue, potato soup was rust colored, andfinalsample dilutehoney remained yellow. DISCUSSIONCombining the three tests we have the over all results as follows: for ourcontroldistilled water we can conclude that it is non-reducing, non-monosaccharide,and non-polysaccharide; glucose, fructose, and galactose were all reducing,monosaccharides,non-polysaccharides. Maltose and lactose were both reducing,non-monosaccharides,non-polysaccharides. Sucrose was non-reducing, non-monosaccharide, non-polysaccharide. Glycogen was a non-reducing, non-monosaccharide, and abranchedpolysaccharide. Starch was a non-reducing, non-monosaccharide, and aunbranchedcoiled polysaccharide. Potato soup was non-reducing, non-monosaccharide,andabranched polysaccharide. Dilute honey was reducing, monosaccharide, and anon-polysaccharide. Lets continue the discussion of this lab with a closer look at ourmonosaccharides. Based on our results we can conclude that glucose, fructose, galactose anddilute honeyare the monosaccharides since they all formed a precipitate in the Barfoedtest. Thesample of dilute honey was of greatest interest to me since we did not knowprior to thetest whether it were a monosaccharide or not. I suspected that it wasreducing since thehoney was diluted. A non-reducing carbohydrate I do not believe we coulddilute since itwill not dissolve. Based on the precipitate formation of dilute honey intheBarfoed, it canbe concluded that it is comprised of monosaccharides. Looking at our results I can reasonably conclude that the disaccharidesamples aremaltose, lactose, and sucrose since they all were negative for both theBarfoed and iodinetests. If we also look at the probable disaccharides, we see that none ofour tests usedwere designed to specifically test positively for them. Since we know thatdisaccharidesare comprised of two monosaccharides by way of dehydration reaction, wecouldtest fordisaccharides by adding water to the possible disaccharide samples and maybeheat themso they will undergo a hydrolysis process, then run them through theBarfoedtest again. If the sample which before adding water was negative in the Barfoed test,butwas positiveafter adding water then we could conclude that the original sample was adisaccharide. Our tested samples that we believe to be polysaccharides are glycogen,starch, andpotato soup since they all had some color change in the presence of Lugolsiodine. .ud3305686345d0332c34336dfc0f76afd , .ud3305686345d0332c34336dfc0f76afd .postImageUrl , .ud3305686345d0332c34336dfc0f76afd .centered-text-area { min-height: 80px; position: relative; } .ud3305686345d0332c34336dfc0f76afd , .ud3305686345d0332c34336dfc0f76afd:hover , .ud3305686345d0332c34336dfc0f76afd:visited , .ud3305686345d0332c34336dfc0f76afd:active { border:0!important; } .ud3305686345d0332c34336dfc0f76afd .clearfix:after { content: ""; display: table; clear: both; } .ud3305686345d0332c34336dfc0f76afd { display: block; transition: background-color 250ms; webkit-transition: background-color 250ms; width: 100%; opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; background-color: #95A5A6; } .ud3305686345d0332c34336dfc0f76afd:active , .ud3305686345d0332c34336dfc0f76afd:hover { opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; background-color: #2C3E50; } .ud3305686345d0332c34336dfc0f76afd .centered-text-area { width: 100%; position: relative ; } .ud3305686345d0332c34336dfc0f76afd .ctaText { border-bottom: 0 solid #fff; color: #2980B9; font-size: 16px; font-weight: bold; margin: 0; padding: 0; text-decoration: underline; } .ud3305686345d0332c34336dfc0f76afd .postTitle { color: #FFFFFF; font-size: 16px; font-weight: 600; margin: 0; padding: 0; width: 100%; } .ud3305686345d0332c34336dfc0f76afd .ctaButton { background-color: #7F8C8D!important; color: #2980B9; border: none; border-radius: 3px; box-shadow: none; font-size: 14px; font-weight: bold; line-height: 26px; moz-border-radius: 3px; text-align: center; text-decoration: none; text-shadow: none; width: 80px; min-height: 80px; background: url(https://artscolumbia.org/wp-content/plugins/intelly-related-posts/assets/images/simple-arrow.png)no-repeat; position: absolute; right: 0; top: 0; } .ud3305686345d0332c34336dfc0f76afd:hover .ctaButton { background-color: #34495E!important; } .ud3305686345d0332c34336dfc0f76afd .centered-text { display: table; height: 80px; padding-left : 18px; top: 0; } .ud3305686345d0332c34336dfc0f76afd .ud3305686345d0332c34336dfc0f76afd-content { display: table-cell; margin: 0; padding: 0; padding-right: 108px; position: relative; vertical-align: middle; width: 100%; } .ud3305686345d0332c34336dfc0f76afd:after { content: ""; display: block; clear: both; } READ: Geology: A Science of Lies EssayPolysaccharides can be further classified by their overall structure, inparticular, whetherthey are highly branched, highly coiled and unbranched, or both slightlycoiled andbranched. We learned that the starches can be coiled profusely or coiledwith no branches. The iodine test will result in a different degree of color change based onthe amount ofcoiling present. Namely, a highly coiled carbohydrate will turn a darkblue-black color. The particular highly coiled polysaccharide that we discussed in the classisamylose whichis an unbranched storage starch found in plants. Since our starch sampleturned black, itmay be compromised of amylose starch. The potato soup sample did not turnasdark, acolor indicating to me that the starch in this sample probably consisted ofsmaller starchunits called dextrin. Dextrin have very short terminal ends that coil onlysightly so thecolor change would not be so dramatic as in the presence of highly coiledstarch likeamylose. The potato soup was made from dehydrated buds. This dehydrationprocess ofthe fresh potatoes does cause structural change in the starches. A freshpotato sample Ipredict to turn a dark black since its starches would be intact. Glycogenturned a rustcolor as we should expect since we know that glycogen is a slightly coiledpolysaccahride. I did predict prior to the experiment that the color change in the presenceof the iodinewould be different for starch and glycogen since they have differentcoilingcharacteristics. The data, in my opinion, did not conflict with our expected results. Thesetestswhen used together allow us to make predictions about unknown samples withconfidence. I believe that the data provide sufficient information tobetterunderstandcarbohydrates and how we can more precisely describe carbohydrates.