THe Role of Women in the World Essay Example for Free

THe Role of Women in the World Essay The development of a country is very dependent on the roles and freedom that women receive. The gender role do vary geographically between More Developed countries (MDCs) and less developed countries(LDC’s). In less developed countries women take on lower roles, and lower stand in the social class. But geographically, in MDCs women have power and can have higher jobs. This gap is the piece that need to be studied to fully comprehend the changing of the role between the men and the women. One way the role of women is changing through the world is the women are gaining empowerment. Because of this, they are starting to hold high respectable jobs. This empowerment is a huge change because instead of women doing minuscule jobs as done before, the women are in office and leading countries. This is change because originally the men held these jobs. Because countries are developing and as countries developed thee status of women increases, the change can over all be described as countries becoming more developed. Over all in the world, the trend is found when countries allow the women rights, there country develops. Another way how the role of women is changing is women are now starting to become more educated. Read more:Â  Women Role in Modern Society This is a big role change because women have always had very few people of their gender in school. This is primarily because of their role has been to work at home and take care of all the minuscule jobs around the house. As their country develops, the role has changed and now they can obtain an education and have more freedom. One example of a less developed countries stats of men to women in school is In Arab states, they have 73 males but only 51 females. This shows that as countries develop they will have more equality between men and women in schools. There role of women has changed dramatically. The world trend for the development of a country is characterized by how women are treated and their roles in society. Gender related Development index is another tool used to explain that the roles are changing. This index compiles of economic indications of gender differences, social indications of gender difference, and demography indication of genetic differences, This index shows how the role has changed because this directly corresponds to woman empowerment. This empowerment allows women to get educated rather than do mine minuscular jobs, and to take office or to undertake the jobs that men once only had.

HACCP Plan For Fresh Canned Mushrooms

HACCP Plan For Fresh Canned Mushrooms This project is based on the development of a generic model of a HACCP plan for fresh canned mushrooms by the usage of Canadian Food Inspection Agencys Food Safety Enhancement Program. The goal of this program is to indicate bare minimum requirements for an effective food safety management system. It is based on the principles of the Hazard Analysis and Critical Control Point (HACCP) system developed by the Codex Alimentarius Commission. FSEP has created 10 specific forms that can be used for the documentation of a HACCP plan. The 10 FSEP-HACCP Plan forms are: HACCP is an acronym for the Hazard Analysis Critical Control Point system, which is identical with food safety management. Basically it is a system which identifies, evaluates, and controls hazards which are significant for food safety. It gives confidence that food safety is being administered efficiently. The method looks for hazards, or anything that could go wrong regarding product safety, and implements controls subsequently to ensure that the product will not cause harm to the consumer. HACCP was developed originally as a microbiological safety system in the early days (1960s) of the US manned space programme, as it was vital to ensure the safety of food for astronauts. The Pillsbury Company working alongside the National Aeronautics and Space Administration (NASA) of the United States and the US Army Laboratories developed the original system (International trade centre December, 2002). PRINCIPLES OF HACCP:- There are seven discrete activities that are necessary to establish, implement and maintain a HACCP plan, and these are referred to as the seven principles in the Codex Guideline (1997). The seven principles are: Principle 1:- Conduct a hazard analysis. Identify hazards and assess the risks associated with them at each step in the commodity system. Describe possible control measures. Principle 2:- Determine the Critical Control Points (CCPs) A critical control point is a step at which control can be applied and is essential to prevent or eliminate a food safety hazard, or reduce it to an acceptable level. The determination of a CCP can be facilitated by the application of a decision tree, such as the one given in Appendix IV. Principle 3:- Establish critical limits. Each control measure associated with a CCP must have an associated critical limit which separates the acceptable from the unacceptable control parameter. Principle 4:- Establish a monitoring system Monitoring is the scheduled measurement or observation at a CCP to assess whether the step is under control, i.e. within the critical limit(s) specified in Principle 3. Principle 5:- Establish a procedure for corrective action, when monitoring at a CCP indicates a deviation from an established critical limit. Principle 6:- Establish procedures for verification to confirm the effectiveness of the HACCP plan. Such procedures include auditing of the HACCP plan to review deviations and product dispositions, and random sampling and checking to validate the whole plan. Principle 7:- Establish documentation concerning all procedures and records appropriate to these principles and their application (Food and Agricuture Organization 2003) BASIC TERMINOLOGY INVOLVED IN HACCP:- Corrective Action: Detection and eradication of the causes of a problem, thus preventing their recurrence. Critical Control Point: A point, step, or procedure at which control can be applied and as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels. Critical Limits:- The maximum or minimum value to which a physical biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food safety hazard. Deviation: Failure to meet a critical limit. HACCP Plan: The written document that is based upon the principles of HACCP and delineates the procedures to be followed to ensure the control of a specific process or procedure. HACCP System: The HACCP plan in operation, including the HACCP plans itself. Hazard: Any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Hazard Analysis:- The identification of any hazardous biological, chemical, or physical properties in raw materials and processing steps, and an assessment of their likely occurrence and potential to cause food to be unsafe for consumption. Preventive Measure: Physical, chemical, or other means that can be used to control an identified food health hazard. Process:- A method consisting of any number of separate, distinct, and ordered operations that are directly under control of the establishment employed in the manufacture of a specific product, or a group of two or more products wherein all CCPs, such as packaging, may be applied to one or more of those products within the group. DEVELOPMENT OF PLANT SPECIFIC HACCP PLAN:- Some preliminary steps are required before development of a plant specific HACCP plan. These includes assembling of HACCP team, describing the food and its method of distribution, identifying the intended use and the consumers of the food, developing the flow diagram that describes the process and finally verifying the flow diagram. The following steps are all a part of developing your plant-specific plan. Description of the Product: The primary step in the development of the model for your process. To help you to progress through the remainder of your model development, it will assist you in describing your product. Process Flow Diagram: After completing product description, this form should be completed. This step consists of the course of the process as the product moves from receiving to finished products shipping. It is helpful to complete this portion of your plan while actually walking through your plant and following the production steps involved in the particular product or process. Hazard Analysis: This is a crucial step in the development of a plant specific HACCP plan. This portion must take into consideration the risk or likelihood of incident, and the rigorousness of each hazard. In order to be considered, an identified hazard must be of such a nature that its prevention, elimination, or reduction to an acceptable level is essential to the production of a safe food. Hazards that are not significant or not likely to occur will not require further consideration. According to its frequency, risk, and severity, the potential significance of each hazard should be assessed. Risk is an estimate of the likely occurrence of a hazard. The estimate of risk is usually based on a combination of experience, epidemiological data, and information in the technical literature. Pathogenic microorganisms of public health significance should be identified as a biological hazard with preventive measures to preclude their growth and propagation. In your hazard analysis there are three categories of hazards to considered: chemical, biological, and physical. Each process step will be evaluated to determine if significant hazards from one or more of these categories are present. The hazards will be listed at each process step along with the specific preventive measures that can control the hazard. Identify the processing steps that present significant hazards and any preventive measures on the Hazard Analysis/Preventive Measures Form. These will be derived from the process steps on your flow diagram. Critical Control Point (CCP) Determination: Detection and explanation of the CCP for each identified hazard is the next step in plan development. For the completion of this form we need the CCP determination and the information and data you recorded on the Hazard Analysis/Preventive Measures form. HACCP Plan Development: To ensure that your process is under control and adequate to produce a safe product, this portion of the plan development will be used to delegate the specific activities, frequencies, critical limits, and corrective actions. In addition, the HACCP plan will include specification of critical limits. These limits will be specified after the identification of the CCPs for the process and will be listed in the HACCP Plan. The critical limit must, at a minimum, meet the regulatory requirement for that specific process step if one exists. An equivalent limit based on a process or technology proven to render the product unadulterated may also be used. The following will be identified or described in the HACCP plan: the establishment monitoring procedure or device to be used; the corrective action to be taken if the limit is exceeded; the individual responsible for taking corrective action; the records that will be generated and maintained for each CCP; and the estab lishment verification activities and the frequency at which they will be conducted. (United States Department of Agriculture April, 1997) MODEL PLAN FOR FRESH CANNED MUSHROOMS:- Hazard Analysis: The foremost critical step in the effective development and implementation of the plant specific HACCP plan is conducting an analysis of the physical, chemical, and biological hazards associated with a process. The information gathered for the biological, chemical, or physical hazard will aid in determining where a hazard might happen in the process, what may possibly cause the hazard, how it can be prevented, and actions to be taken if conditions which could result in a hazard occur. Information on physical hazards may be more general and may consist simply of items found in foods that are injurious to human health such as glass, metal, broken needles, etc. The evaluation of physical hazards should include the suppliers utilized and their ability to provide products, ingredients, or materials that meet the food safety requirements of the plant. Past incidents of physical contamination occurring in the plant should also be a consideration when determining the significance of a hazard and the likely occurrence of a similar or related deviation. If specific chemical hazards exist that are associated with the process, these should also be considered at this point. Contamination from chemicals used for cleaning, equipment maintenance or upkeep is also of concern (United States Department of Agriculture April, 1997). Critical Control Point Decision Tree:- (http://www.fda.gov/ucm/groups/fdagov-public/documents/image/ucm054476.gif). PREPARING YOUR HACCP PLAN:- Assemble the HACCP team: Your HACCP team should be composed of a HACCP trained individual and/or other member(s) who are familiar with the product and the process as it is conducted in your plant. There is no set number of participants. This will be determined by each individual establishment. All team members should receive at least a basic introduction to HACCP. Training can be formal classroom training, correspondence, on-the-job training, information from college courses, and/or books or manuals. Product Description Form:- Form 1 Product Name(s) Canned mushrooms Important Product Characteristics (aw, pH, Salt, Preservatives,) pH 4.6 to 6.5 (low-acid) aw >0.85 (high moisture) How it is to be used Normally heated before serving or sometimes served unheated (salads, appetizers, etc) and can also be used for dressing Pizza etc. Packaging Hermetically sealed metal container Shelf Life Exactly Two years plus from the date of purchase, at normal retail shelf temperatures Where it will be sold Retail outlets, institutions, food service, and general public Labeling Instructions As per the ingredients added. Special Distribution Control No physical damage, excess humidity or temperature extremes Date: Approved by: (Canadian Food Inspection Agency 2009) List of Product Ingredient and Incoming Material:- This form is only needed if there is more than one ingredient. Form 2 Raw Material Mushrooms Packaging Materials Cans Ends Dry Ingredients Salt Ascorbic acid Citric acid Other Water Date: Approved by: (Canadian Food Inspection Agency 2009) Process Flow Diagram:- Plant Schematic:- A plant schematic should be prepared for the products or process groups covered by the HACCP plan. Plant schematic provides a basis for calculating prospective regions of cross-contamination. Plant schematic shall be clear, accurate and sufficiently detailed. Plant schematic shall at least include: the flow of raw products, ingredients and finished products, flow of packaging materials, employee traffic pattern throughout the establishment including change rooms, washrooms and lunchrooms, flow of the waste, inedible products and other non-food products that could cause cross-contamination and finally the hand/boot washing and sanitizing installations. The overall evaluation of potential areas of cross-contamination at the establishment should include any other plant schematic from other HACCP plans. The HACCP team shall verify the accuracy and completeness of the plant schematic by on-site checking. (Canadian Food Inspection Agency 2009). Biological Hazard Identification:- Form 5 Biological Hazards List all Biological Hazards related to Ingredients, Incoming Material, Processing, Product Flow, etc. Identified Biological Hazards (Bacteria, Parasites, Viruses) Incoming Materials Mushrooms: Could contain C. botulinum or other pathogenic bacteria, yeasts and moulds Could contain heat-stable staphylococcal enterotoxin from improper grower handling Empty cans/ends Cans could arrive with serious double seam, side seam, metal plate defects or physical damage which could result in leakage causing post-process contamination Ends could arrive with compound skips, metal plate defects, or damage, which could result in leakage causing post-process contamination Dry ingredients Could contain bacterial spores Could contain filth from insects, animals or the environment Water Could contain pathogens Process Steps Receiving Empty cans/ends received from suppliers without valid contract specifications could have serious defects or damage Dry ingredients received from suppliers without valid contract specifications could be contaminated with bacterial spores or filth from insects, animals or the environment Mushrooms (Raw) Storing Improper storage temperature humidity could result in an increased bacterial load Could be contaminated with filth from insects, animals or the environment Empty Cans/Ends Storing Physical damage could cause the formation of poor double seams, which could result in post process contamination with pathogenic bacteria Could be contaminated with filth from insects, animals or the environment Dry Ingredients Storing Could be contaminated with filth from insects, animals or the environment Depalletizing Using incorrect cans or damaged cans could result in leakage and subsequent post-process contamination with pathogenic bacteria Blanching Improper cleaning of blancher could result in the growth of thermophilic bacteria in mushroom accumulations Inadequate removal of gases could cause stressed double seams and leakage, which could result in post-process contamination with pathogenic bacteria Can conveying Physical damage could cause the formation of poor double seams, which could result in post process contamination with pathogenic bacteria Slicing/Dicing (If required) Slice thickness/clumping and percent fines could affect the heat penetration, which could result in underprocessing Filling Mushroom compaction during filling may result in underprocessing Weighing Cans not properly rejected for overweight could result in overfilled cans being underprocessed Water Filling Inadequate temperature could result in low initial temperature (IT) End Feeding/Closing/Inspecting Ends with damaged curls, compound skips or other serious defects could result in leakage and contamination with pathogenic bacteria Improperly formed double seams could result in leakage and contamination with pathogenic bacteria Thermal Processing (Still Steam Retorts) Non-validated process or vent schedule could result in underprocessing and survival of pathogenic bacteria Improper product flow procedures in retort area could result in retort baskets missing the retort allowing the survival and growth of pathogenic bacteria Excessive time lapse between closing and retorting could result in excessive build up of bacteria, some of which could survive the thermal process Lack of adherence to time, temperature and other critical factors of the scheduled process or vent schedule could result in inadequate heat treatment allowing the survival of pathogenic bacteria Cooling Insufficient bactericide in cooling water could result in contamination of product during vacuum creation in cans Excess bactericide in cooling water could eventually result in corrosion and subsequent leakage and contamination of product Insufficient contact time between the bactericide and water could result in contamination of product during vacuum creation in cans Insufficient cooling could result in thermophilic spoilage Excessive cooling could result in post-process contamination due to leakage of corroded cans Conveying/Drying Contaminated water from wet unclean post-process can handling equipment and general handling could contaminate product Container Integrity Evaluating/Labelling Failure to statistically sample and/or dud detect lots and reject and evaluate containers with no/low vacuum or serious defects could result in defective product going to market Physical damage to cans could result in leakage and contamination of product Storing Physical damage to cans could result in leakage and contamination of product High temperatures could result in growth of thermophilic bacteria Shipping Physical damage to cans could result in leakage and contamination of product Date: Approved by: (Canadian Food Inspection Agency 2009) Chemical Hazard Identification:- Form 6 Chemical Hazards List all Chemical Hazards Related to Ingredients, Incoming Material, Processing, Product Flow, etc. Identified Chemical Hazards Incoming Materials Mushrooms Could contain agricultural chemicals residues Empty cans/ends Could be contaminated with cleaning chemicals and lubricants Water Could be contaminated with dissolved heavy metals or toxic organic chemicals Process Steps Receiving Empty cans/ends received from suppliers without valid contract specifications could contain cleaning chemical residues and/or lubricants Empty Cans/Ends Storing Improper storage of cleaning compounds and other chemicals could lead to empty can/end contamination Dry Ingredients Storing Improper storage of cleaning compounds and other chemicals could lead to dry ingredient contamination Blanching Excessive cleaning chemical residues and/or lubricants could cause product contamination Mushroom Conveying/Inspecting Excessive cleaning chemical residues and/or lubricants could cause product contamination Slicing/Dicing (If required) Excessive cleaning chemical residues and/or lubricants could cause product contamination Filling Excessive cleaning chemical residues and/or lubricants could cause product contamination End Feeding/Closing/Inspecting Excessive cleaning chemical residues and/or lubricants could cause product contamination Date: Approved by: (Canadian Food Inspection Agency 2009) Physical Hazard Identification- Form 7 Physical Hazards with Controls List all Physical Hazards Related to Ingredients, Incoming Material, Processing, Product Flow, etc. Identified Physical Hazards Incoming Materials Mushrooms Could be contaminated with hazardous extraneous material, eg. glass, metal, plastic, stones and wood (slivers and fragments) Empty cans/ends Could contain hazardous extraneous material Dry ingredients Could be contaminated with hazardous extraneous material Process Steps Receiving Cans received from suppliers without valid contract specifications could contain hazardous extraneous material Dry ingredients received from suppliers without valid contract specifications could contain hazardous extraneous material Raw Mushroom Storing Inadequate protection against hazardous extraneous material could result in contamination of raw mushrooms Dry Ingredients Storing Inadequate protection against hazardous extraneous material could result in contamination of the food ingredients Can Conveying Inappropriate design and protection against hazardous extraneous material could result in contamination of the final food product Mushroom Conveying/Inspecting Inappropriate design and protection against hazardous extraneous material could result in contamination of the mushrooms Slicing/Dicing (If required) Product could become contaminated with metal fragments from plant equipment Foreign-Object Removing Inadequate monitoring and cleaning of foreign object remover could allow foreign objects to contaminate the product Filling Cans of filled mushrooms could become contaminated with metal fragments from filling equipment End Feeding/Closing/Inspecting Cans of filled mushrooms could become contaminated with metal fragments from closing machine during and after jam ups Date: Approved by: (Canadian Food Inspection Agency 2009) Critical Control Point Determination:- Form 8 Category and Identified Hazard Determine if fully controlled by Prerequisite Program(s) If YES, indicate Prerequisite Program and proceed to next identified hazard. If NO, proceed to question 1 (Q1) Q1. Could a control measure(s) be used by the operator at any process step? If NO = not a CCP + identification on how this hazard will be controlled before and after the process + proceed to the next identified hazard If YES = description + next question (Q2) Q2. Is it likely that contamination with the identified hazard could occur in excess of the acceptable level or could increase to an unacceptable level? If NO = not a CCP + proceed to the next identified hazard If YES = next question (Q3) Q3. Is this process step specifically designed to eliminate/reduce the likely occurrence of the identified hazard to an acceptable level? If NO = next question (Q4) If YES = CCP + go to last column Q4. Will a subsequent step eliminate the identified hazard or reduce likely occurrence to an acceptable level? If NO = CCP + go to last column If YES = not a CCP + identify subsequent step + proceed to the next identified hazard CCP Number + proceed to next identified hazard Process Step/Incoming Material: Mushrooms as delivered Biological Pathogens Yes Heat treatment Yes N/A Yes Thermal Processing Biological Heat stable toxins No Upstream programs (farms) Chemical Agricultural chemicals No Upstream programs (farms) Physical Hazardous extraneous material Yes Visual inspection Plant equipment No Process Step/Incoming Material: Empty cans/ends as delivered Biological Post process contamination from serious can defects and damage Yes Contract specifications Visual and can tear-down inspection Yes N/A Yes Receiving Biological Post process contamination from compound skips, plate defects and end damage Yes Contract specifications Visual end inspection Yes N/A Yes Receiving Chemical Cleaning chemical contaminants and lubricants Yes Contract specifications Yes N/A Yes Receiving Physical Hazardous extraneous material Yes Contract specifications Yes N/A Yes Receiving Process Step/Incoming Material: Dry ingredients as delivered Biological Bacterial spores Yes Contract specifications Yes N/A Yes Receiving Biological Filth Yes Contract specifications Yes N/A Yes Receiving Physical Hazardous extraneous material Yes Contract specifications Yes N/A Yes Receiving Process Step/Incoming Material: Water at intake Biological Pathogens Prerequisite programs Chemical Heavy metals other toxic chemicals Prerequisite programs Process Step Process Step/Incoming Material: Receiving Biological Empty cans/ends received from suppliers without contract specifications may contain serious defects, or damage Yes Contract specifications Yes Yes CCP-1 Biological Dry ingredients received from suppliers without contract specifications may contain bacterial spores or filth Yes Contract specifications Yes Yes CCP-1 Chemical Empty cans/ends received from suppliers without contract specifications may contain chemical residues or lubricants Yes Contract specifications Yes Yes CCP-1 Physical Empty cans/ends and dry ingredients received from suppliers without contract specifications may contain hazardous extraneous material Yes Contract specifications Yes Yes CCP-1 Process Step/Incoming Material: Mushrooms Refrigerated storing Biological Increased bacterial load Prerequisite programs Biological Filth Prerequisite Program Physical Hazardous extraneous material Prerequisite programs Process Step/Incoming Material: Cans/Ends Storing Biological Post process contamination due to cans/ends damaged during storage Prerequisite programs Biological Filth Prerequisite programs Chemical Cleaning chemical contamination Prerequisite programs Process Step/Incoming Material: Dry Ingredients Storing Biological Filth Prerequisite programs Chemical Cleaning chemical contamination Prerequisite programs Physical Hazardous extraneous material from storeroom Prerequisite programs Process Step/Incoming Material: Can Depalletizing Biological Post-process contamination due to incorrect or damaged cans Prerequisite programs Process Step/Incoming Material: Blanching Biological Growth of thermophiles Prerequisite programs Biological Inadequate removal of gases Prerequisite programs Chemical Cleaning chemical residues and/or lubricants Prerequisite programs Process Step/Incoming Material: Can Conveying Biological Post-process contamination due to damaged cans Prerequisite programs Physical Hazardous extraneous material from plant environment Prerequisite programs Process Step/Incoming Material: Mushroom / Conveying / Inspecting Chemical Cleaning chemical residues and/or lubricants Prerequisite programs Physical Hazardous extraneous material Prerequisite programs Process Step/Incoming Material: Slicing/Dicing (If required) Biological Improper slice thickness / clumping, and percent fines could result in under-processing Prerequisite programs Chemical Cleaning chemical residues and/or lubricants Prerequisite programs Physical Metal fragments from equipment Prerequisite programs Process Step/Incoming Material: Foreign Object Removing Physical Failure to remove foreign objects Prerequisite programs Process Step/Incoming Material: Filling Biological Mushroom compaction during filling resulting in under processing Prerequisite programs Chemical Cleaning chemical residues and/or lubricants Prerequisite programs Physical Metal fragments from equipment Prerequisite programs Process Step/Incoming Material: Weighing Biological Product heavier than maximum fill weight in scheduled process could result in under-processing Yes Weighing Yes Yes CCP-2 Process Step/Incoming Material: Water filling Biological Inadequate temperature resulting in low it Yes Take it just prior to thermal process Yes No Yes Thermal Processing Process Step/Incoming Material: End Feeding/Closing/ Inspecting Biological Post-process contamination due to damaged ends, compound ski

Child Labour in Malawi

Child Labour in Malawi Theories of child labour rely on the universal concept of a child and a set age limit of responsibility and working life, however in many developing countries this concept does not exist or cannot exist because of poverty and lack of education.. Work can also not be limited to paid employment, as many children often help out in domestic work at home, a phenomenon not limited to the developing world, as it can be seen in the responsibilities of children who are carers in the UK. So with the differences in the social aspects between the countries in the developed and developing worlds, can we apply the theories of development, modernisation and dependency to the concept of child labour in the Malawi province when it is a largely western construct- this paper will discuss child labour in relation to these theories and attempt to draw conclusions on the notion of child labour in a developing countries. A child according to UNCIEF is a person under the age of 18 years and the convention states that international law that state parties must maintain that all children benefit from special protection measures and assistance (www.unicief.org). It goes on to state that a child must have access to education and health care and must be knowledgeable about and contribute to the process of attaining their rights. Conversely, the notion of a child is a challenging one according to James et al, in their book Constructing and Reconstruction Childhood, the writers go on to state how childhood is a social construction, and has different forms in different societies. (Prout et al, 1967). This view is in contrast to that of the western notion of child that appears to adopt the blanket view of the child and one size fits all. Children globally should be protected and remain in the family unit until they reach the age of 18years. It does not however allow for different cultural approach, or whether a child contributes to the household due to poverty, or indeed the child needs to fund their education (Leonard, 2009). To define a child is a difficult and emotive issue, and definitions and norms surrounding childhood vary over time and place, and within developing societies the move from childhood to adulthood may not be based on age (Johnson, 2012). According to the University of Malawi Centre for Social Research child labour has existed in Malawi for a long time. It goes on to state that it part of the Malawian culture to have children assist their parents in the home, and it was not until the late 1890s that child labour formalised (University of Malawi). In developing countries such as Malawi children are integrated into the household economy at an early age, where according to the International Labour Orginastition where 93.7% of girls and 90% of boys between the ages of 5-14 are unpaid family workers. Paid labour is 3.8% for girls and 4.7% for boys, self-employed is 2.6% for girls and 5.3% for boys (www.ilo.org). In to Whites consortium the writer argues that cultural doctrine in relation to child work appears to be a more general issue when it is raised on the international level of debate. White goes on to say that ethical issues are raised, and he raises the question as to whether the rights of different cultures should be recognised when debating child labour (white, 1999). The discussion continues in Whites paper where globalisation is concerned and takes the form of international debates regarding taking the child labour subject across borders, cultures and political worlds (Kent, 1995: 80). This according to White results in a debate that will never be resolved (Alston, 1994: 16). White believes that with regard to universalism of which he states there are three; cultural relativism that cultures cannot be compared, resulting in according to White cultures that can only be understood in their own terms. The second is cultural relativism as an ethical and political belief, in that culture is immune from critism from outsiders. Whites third cultural relativism pertains to developed worlds view of developing world and how we need to learn and observe and not change (White, Ben. 1999). This would tie in with the notion that west is not always best where the majority countries are concerned. The western notion could be misunderstood an issue raised by Leonard when she notes that children work in many types of work in developing or majority world countries and its the minority that work in the production of goods for the global market (Leonard, 2009). The estimate of child work involved in family based work is 70% (ODonnell et al. 2002). Leonard also argues that targeting child labour will categorises all child work and has a negative effect on the economics of the child and their nation state (Leonard, 2009). This further the debate on Whites third cultural relativism and the need to learn and respect for different cultures and to understand what other cultures define as child work as opposed to child labour and how western notions are not the best way to future development (White, 1999). In the now developed countries of the world millions of children once worked in mines, mills agriculture and on the streets, often in similar conditions to that of todays developing world, but yet the developed countries took several generations to address the issue of child labour according to Hindman. (Hindmand, 2009). It is this western notion of childhood that is imposed on the now developing countries that are sometimes viewed as deviant or backward when they dont adapt the west is best approach to childhood. It is this western notion of development that Frank argues developing countries could never adopt as developed countries have never experienced colonialism. He goes on to argue that many countries such as China and India were quite advanced before they were colonised in the eighteenth century how a peripheral account of development for developing countries would be that the deviancy of developing countries cannot be explained feudalism of traditionalism ( Frank, 1967:1969). It is according to Frank past experience of colonialism and domination that have reversed the development of what he term advanced developing countries and forced them to become economically regressive, and he terms this the development of underdevelopment this he writes signifies as unnatural and was created by historical colonialism (Frank, 1967: 1969). Defining development according to storey, 2009 was for many years straightforward and was seen as equivalent to economic growth of which Gross National Product (GNP) was used as the main indicator and is used in determining the individual total or per capita. This equation is used to determine the development or under development of a country (Storey, 2009). Social scientists Walt Rostow developed the idea that growth consists of five stages in which developing countries moved from traditional society to an age of high mass consumption. But the concept of growth without development came into question in the 1960s and 1970s (Storey, 2009). It was not until 1990 that Human Development Index (HDI) was introduced to accurately measure whether people were better off in terms of health, freedom, education and other aspects of life that were not measured by Gross National Product (GDP). Human Development Index was an alternative to Gross National Product; it does not however include the cultural features that make up a society (Lopez, 2009). There have been critism of HDI no more so than Storey when he states how the Human Development Index is extremely motivated by Western notions (Sen. 1981). Developing countries according to Frank 1990 became a urbanised western areas that are drained of their natural resources. This was prevalent as a result of colonialism and according to Baran 1957 India was at the fore of development in the world in the eighteen century. Their economy was seen as comparatively progressive and their production was the best in the world (Baran, 1957). The policies forced onto India were to result in India becoming dutiful to Britain and resulting in India becoming dependant on Britain and moving backwards from a moderately progressive industrial nation to a regressive agricultural nation (Baran, 1957) According to Frank this was a dependency theory with regard to international capitalism, and resulted in the division of labour that was responsible for the underdevelopment of many countries. The division of labour is the reason for poverty and capitalism regards the division of labour as essential when it comes to the distribution of resources (Frank, 1967). In 1963 an agreement was reached between European Community and its former colonies to address the underdevelopment of the former colonies and to contribute to a equally useful trading scheme with a range of trading measures. But in 1986 the European Union repositioned itself with regard to global economic position. This was followed by the Maastricht Treaty (1992) saw policy changes to include the smooth and slow incorporation of developing countries world into the world economy, this saw the change in the method in which governments approached support and trading treaties, this according to Mc Cann lead to a more globalising focus on the type of help that developing countries would receive. Mc Cann believes that the EU has the capacity and the financial means to give more help to developing countries. But he notes that after 50 years after the first help from the EU under the Treaty of Rome, developing countries continue to experience social and economic marginalisation, and these further impacts on the poorest and most helpless in developing countries (Mc Cann, 2009). The overseas Development Institute briefing paper for 1973 state that the International Munirity Fund (IMF) has become more interested a better balance between supply-side and demand-management, and the progress of economic growth within the said nation. It goes on to say how the IMF insist on reforming info-structure to encourage growth in the economy and this results in cuts to education and hospital which impact directly on children who may as a result of these measures need to work to help their family or themselves (www.odi.org.uk). In an International Monetary Fund (IMF) working paper by de Carvalho Filho 2008, on Household Income Determinant on Income on Child Labour and School Enrolment. The discussion focuses on household income as a problem where child labour and school enrolment is concerned. This plays back to the need for children to work as opposed attending school. It goes on to note the importance of policies that will improve the human capital of poor children and cut inequality in developing countries (www.imf.org/external/pubs/ft/wp/2008/wp08241.pdf). The paper does not however focus on the determination of the IMF to ensure that the country seeking aid is required to restructure and to cut spending in order to get financial help from IMF in the first instance. According to Aide Internationale Pour Lenfance a nongovernmental organisation, the IMF contribute to child labour when they insist that countries severely indebted to them reduce their spending on education and healthcare increasing poverty and child labour www.aipe-cci.org/en/en-index.html . World Bank Global Child Labour Program was established in 2003 to research child poverty, and to actively address child labour within its lending and non-lending procedures. Another topic within this programme is for the World Bank Organisation to enable greater support between multilateral agencies (www.worldbank.org). In Malawi according to the World Bank Oginasation has a poverty level of 67.34% the WBO plans to transform Malawi form being an importing and consuming economy to a mainly manufacturing and exporting one (www.worldbank.org). Malawi gained its independence from colomlism in 1962, with a history of corruption and high interest loans it is according to an article in the economy watch dated 9th April 2010,one of the poorest countries in the world. It relays mainly on agriculture and its main crop it tobacco that employs a high percentage of children, and has been criticised by the International Labour Organisation for its use of child labour with some children as young as 11 years working sorting tobacco leave ( www.economywatch). . Tabaco growers are worried as the World Health Organisation Agreement on tobacco that will see governments move their economies away from tobacco growing, leaving the poorest vauranable and unsure of what crop they can grow to sell on the world market (www.bbcnew.co). Malawi gets significant financial aid from the International Monetary Fund (IMF), and World Bank. The drive to reduce loans has led to server economic policies being implanted by the current government that has imposed severe hardship on the poorest of Malawi

A Tale of Two Cities Essays: The French Revolution :: Tale Two Cities Essays

France and England in A Tale of Two Cities - The French Revolution   Introduction   In the eighteen-fifties, Charles Dickens was concerned that social problems in England, particularly those relating to the condition of the poor, might provoke a mass reaction on the scale of the French Revolution.   In a letter written in 1855, for example, he refers to the unrest of the time as follows:   I believe the discontent to be so much the worse for smouldering, instead of blazing openly, that it is extremely like the general mind of France before the breaking out of the first Revolution, and is in danger of being turned †¦ into such a devil of a conflagration as never has been beheld since. (qtd. in I. Collins 42)   At the beginning of A Tale of Two Cities (1859), Dickens once again expresses his concern. The novel opens in 1775, with a comparison of England and pre-revolutionary France. While drawing parallels between the two countries, Dickens also alludes to his own time: "the period was so far like the present period, that some of its noisiest authorities insisted on its being received, for good or for evil, in the superlative degree of comparison only" (1; bk. 1, ch. 1). The rest of the chapter shows that Dickens regarded the condition to be an 'evil' one, since he depicts both countries as rife with poverty, injustice, and violence due to the irresponsibility of the ruling elite (1-3; bk. 1, ch. 1). As the novel unfolds, however, England becomes a safe haven for those escaping the violence perpetrated by the French Revolution. In this paper, I shall argue that A Tale of Two Cities reflects the popular confidence in the stability of England in the eighteen-fifties, despite Dic kens's suggestions at the beginning. A Tale of Two Cities thus becomes a novel about the England and the English of Dickens's time. And yet, many people today would believe that the novel is essentially about the French Revolution, which brings me to my second point. If in the nineteenth century the novel served to affirm the stability of Britain, in this century it has been greatly influential in the formation of the popular image of the French Revolution, mainly thanks to film and television adaptations. The purpose of this paper is to look at the popular reception of the novel from the time of its first publication in 1859 to the nineteen-nineties.

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â€Å"The Holocaust is not a tragedy of the Jewish people, it is a failure of humanity as a whole†(Moshe Katsav). During the time of the Holocaust over six million people were killed, most people overlook the children’s fraction of those deaths. Over one million five thousand Jewish children, gypsy children, and handicapped children were killed. Only a small percent of children survived the holocaust. The children who survived the Holocaust had to experience life in hiding, life in concentration camps, and life in the ghettos. There were quite a few children that went into hiding during the holocaust.Some of the children hid by fleeing to another country or getting false identities. Some of the children that hid were searched for, and fairly often found others had a better chance of survival depending on the what they knew. If a child was too young to know when to be quiet then they had a greater chance of being found than older children who knew when to be quiet. Children who were hidden in rural areas were hidden in barns, chicken coops, and forest huts. Children who were hidden in suburb areas were hidden in attics, cellars, behind walls, and in or behind cabinets. Some had to sit/stand motionless for hours at a time (â€Å"Jewish Victims of the Holocaust†, â€Å"Hidden Children†). Too much noise would alert neighbors and cause suspicion. Another way of survival was fleeing to another country. Britain started relocating Jewish children under the age of seventeen, this was called the Kinde rtransport. This began in December 1938 and ended September 1, 1939, two days before Britain entered World War II (Fitzgerald, Stephanie). During this time over ten thousand children traveled of Germany, Austria, Poland and Czechoslovakia. Some children had ... ...d to catch the Nazi’s eyes. Nazis would go to these peoples houses and tell them that their family member was getting the latest treatment, or maybe even a cure. This was in fact not true, they were being sent to Auschwitz to be experimented on, most of these children never returned home (projetaladin.org). The Holocaust was a dreadful time in history. Over six million jews were murdered, over one and a half million being children. The children during this time had to experience life in hiding, life in concentration camps, or life in the ghetto. Some children had to experience all three. The Jews are an example to people all across the world today, since the Holocaust happened we know not to repeat it. â€Å"If we bear all this suffering and if there are still Jews left, when it is over, then jews, instead of being doomed, will be held up as an example† (Anne Frank).

Comparing Gilliams Brazil and Radfords Adaptation of 1984 :: comparison compare contrast essays

Comparing Gilliam's Brazil and. Radford's Adaptation of 1984  Ã‚     Ã‚   While researching for a book on the making of and feud over the American release of Terry Gilliam's Brazil, author Jack Mathews read virtually every review of the film printed in the United States and found that very few failed to refer to the film as "futuristic" or "Orwellian." "The comparisons are understandable, if inaccurate," says Mathews, "There isn't a futuristic element in Brazil. The story is Orwellian, in the sense that it is set in a totalitarian state where individuality is smothered by enforced conformity. But where George Orwell...was envisioning a future ruled by fascism and technology, Gilliam was satirizing the bureaucratic, largely dysfunctional industrial world that had been driving him crazy all his life"(Mathews). Terry Gilliam's Brazil, made in 1985, at first glance, seems much like Michael Radford's film version of George Orwell's 1984, made in 1984, in its setting and story. However, upon further examination of the two films, there are differences in style and tone that distance them from each other. 1984 is dark and gloomy from beginning to end while Brazil, though still dark, has a much lighter atmosphere. The love stories presented in both films are unmistakably similar and make the plots seem closer to each other, but this is the only strong link they share, for differences in tone distance the films from each other. Because of its dark humor, Brazil is a satire of the very society in which the story takes place, while 1984, though also a satire, lacks any humor whatsoever and is more of a horror story of a society that might await mankind. In the opening scene, Terry Gilliam's Brazil seems to be quite jovial. A shot in which the camera hovers through the sky, passing in and out of clouds, starts the film off while the song "Brazil," after which the movie was named, fills the soundtrack. Titles begin to appear over the soaring shot. The titles read, "Somewhere in the 20th Century," informing the audience of the time period, but confusing them as well. The world in which the movie's main character dwells is a dreary, dystopian, retro-futuristic metropolis, a far cry from anything that has been seen this century. In this world, nobody is protected from the government; individuals are executed as a result of administrative errors. The compensation for these wrongful deaths is a simple refund check.

Determining the Concentration of Calcium Carbonate in an Unknown Substance through the Methods of Titration Aim Essay

Determine the concentration of the unknown ethanoic acid solution by titrating with a known concentration of sodium hydroxide Equipment and Materials * Unknown ethanoic acid * 50cm3 burette * 250cm3 Erlenmeyer flask * 100cm3 beaker (for CH3COOH) * 200cm3 beaker (for NaOH) * 100cm3 beaker (for waste) * Standardized sodium hydroxide solution * Burette clamp * Retort stand * Phenolphthalein indicator * 50cm3 graduated cylinder * Distilled water (to rinse the flask) Procedure: To begin with, obtain approximately 200 cm3 of sodium hydroxide solution. Then, set up the retort stand and burette clamp as indicated in the diagram below. Using two 10 cm3 aliquots of the NaOH solution, rinse the burette twice. Next, fill to above the 0.00cm3 mark and drain down to below the 0.00cm3 mark in order to remove any air bubbles. After that, transfer 50 cm3 of the unknown acid into the 250cm3 flask. Into the same flask, place 2 drops of the phenolphthalein indicator. Finally, add sodium hydroxide from the burette until you reach the endpoint. Procedural Notes To accommodate for the sodium hydroxide that splashes to the sides of the flask, distilled water was used. Using the distilled water on the sides of the flask was rinsed down to bring the sodium hydroxide to the rest of the solution in the flask. Also, when dropping a half-drop into the flask, the following procedure was used: First, a half-drop was made at the tip of the burette. Then, using the flask, the half-drop was collected to the flask’s side. Finally, using the distilled water, the half-drop was rinsed down to the rest of the solution. To make it easier to recognize the endpoint of the reaction, a white paper was put under the flask. This way, it was easier to see when the solution changed color. Observation (Data Collection): Quantitative Data Measurements Recorded During the Experiment Trial 1 2 3* 4* Initial Burette Reading (ml?0.02ml) 0.20 0.42 0.10 0.23 Final Burette Reading (ml?0.02ml) 45.70 45.93 45.39 45.30 Volume of Ethanoic Acid Used (ml?0.04ml) 50.00 50.00 50.00 50.00 *To increase the results, trial 3 and 4 was taken from another group to get more data, thereby increasing the accuracy of the data. Qualitative Data Descriptions of the Substances Used and Produced Sodium Hydroxide Clear solution, low viscosity, slippery Ethanoic acid Clear solution, acidic, Phenolphthalein indicator Clear solution, comes in bottle, add as drops Solution Produced (NaCH3COO(aq) + H2O) Clear/pink throughout, trail 4 was the most successful as it was closest to clear than all other trails. Volume of trial 1 was greatest as a lot of water was used in order to wash down the sodium hydroxide stuck to the side of the flask. Data Analysis The neutralization reaction between sodium hydroxide and ethanoic acid is Sodium Hydroxide + Ethanoic acid –> Sodium Ehthanoate + Water Therefore, the molar ratio is 1 mole of sodium hydroxide to 1 mole of ethanoic acid. Sodium hydroxide is known to have a concentration of 1.003 mol dm-3à ¯Ã‚ ¿Ã‚ ½0.004 mol dm-3. Consequently, the following represents the calculations to determine the concentration of ethanoic acid in trial 1: Using similar calculations, the concentration of ethanoic acid for trials 2,3, and 4 were calculated as well. The following table represents the results. Results for the calculations of the concentration of ethanoic acid used in each trial Trial Concentration of CH3COOH / mol dm-3 CH3COOH Uncertainties / % 1 0.913 1.3 2 0.913 1.3 3 0.909 1.3 4 0.904 1.3 Average 0.910 1.3 Conclusion: In conclusion, the result of this lab indicates that the concentration of CH3COOH is 0.910 mol dm-3. Using this value, and the actual value of ethnoic acid, 0.9190 mol dm-3 à ¯Ã‚ ¿Ã‚ ½0.0004 mol dm-3, percent error was calculated as follows: With this, we see that the percent of uncertainties is greater than the percent error. The percent of uncertainties represents the random errors, in which the measured value can either be bigger or smaller than the accepted value, due to an imprecise measurement. To improve these random errors, it is necessary to use more precise equipment and/or repeat measurements. One example of this would be to use a pipette instead of a graduated cylinder, especially because ?0.4 cm3 is a relatively large uncertainty. Consequently, the use of such equipment led to the percent of uncertainties being greater than the percent error. This means that the random errors cover for the errors in this lab. However, there are a couple potential systematic errors that should be appointed in this lab. The biggest one would be that it is hard to get to the endpoint, where the solution is barely pink. In all trials, the solution became clear pink. However, it was only in trial 4 that the solution was truly ambiguous to whether it was slightly pink. The difficulty of getting to this ambiguous clear pink is definitely a systematic error as it always leads to a larger volume of sodium hydroxide used to react. One way to improve this may be to perform the lab in a longer time span. When I performed the lab, I felt pressured to get a sufficient amount of trials done within the class period. By stretching the time span of the lab, it may be possible to take more time and get better quality results. A more realistic improvement may be to record measurements more frequently when approaching the endpoint. This would give us two measurements that the endpoint lies within, helping us estimate where the endpoint actually is. However, improving this error would lead to a smaller volume of sodium hydroxide, a smaller value for the concentration of ethanoic acid, which would make the observed value further from the true value. Another systematic error in this lab is the sodium hydroxide splashing to the sides of the flask. Although using water to rinse the sodium hydroxide down was aimed to cover this, another way to improve this may be to use equipment with a wider mouth, such as a beaker, instead of a flask. Once again, improving this error would lead to a greater percent error for the same reasons as the difficulty of getting an ambiguous pink color. Next, although it most likely did not affect the results in this lab, there is a question to whether rinsing the burette two times is sufficient. To improve this, it may be suggested that rinsing the burette 4 times is more sensible, even though it is time consuming. A final systematic error comes when transferring the ethanoic acid from the graduated cylinder. When this happens, some of the ethanoic acid may be retained in the graduated cylinder. This is a systematic error as this always leads to a smaller volume of ethanoic acid than measured. To improve this error, one may pour a tiny bit more than 50 ml of ethanoic acid, and measure that as 50 ml of ethanoic acid. Improving this error leads to a larger volume of ethanoic acid, a lower concentration of ethanoic acid, and once again, an increase in percent error. All in all, it is very interesting how knowing the amount of one substance can help determine the amount of another substance, although it is a topic that appears frequently in chemistry. In this case, knowing the number of moles of sodium hydroxide enabled us to know the concentration of the ethanoic acid. Furthermore, this lab helps one enhance their knowledge on the difficulty of setting up a lab. By reviewing and understanding the errors to a lab, one can relate the improvements to future labs. In a nutshell, this lab exemplified the process of titration, and how useful it can be.