Pornography and human sexual variation Essay Example | Topics and Well Written Essays - 2000 words

Pornography and human sexual variation - Essay Example The philosophers behind the theories have also asked questions how, race social status, background and age affects the women in regards to their sexuality. Some of the books that try to explore this theory say that they can never be the female Viagra. This is because females have testosterone† (Ogas and Gaddam, 2011). The philosophy has four key points that it focuses on in trying to explain the difference between men and women in the society. These are gender difference, gender inequality, gender oppression and structural oppression (Crossman, 2013). Discussion In most cases when we hear of human sexual variation we only think of the two gender male and female. There is more to this variation ranging from interest to emotions. In addition to these, two other aspects like biological and spiritual aspects. The biological is obviously associated with the human reproductive system. For the woman stimulation of the body does not fire up the desire to have sex. The woman responds mo re to physical touch thus making her psychologically aroused (Ogas and Gaddam, 2011). The emotional and physical aspects are the main drive in determining how one sexual desire can be handled. It brings in other forces of attraction between male and female, which is considered normal. However when the interest focuses on same sex attraction hiccups begin. Experiments to explain social psychology started long time ago (Ogas and Gaddam, 2011). Internet porn has been comically quoted as bringing people together. This is because it does not matter what kind of dirty sexual thought you have. On the web, there will be someone to share with you (Ogas and Gaddam, 2011). Rule 34 exists secretly in Social media. Social... In most cases when we hear of human sexual variation we only think of the two gender male and female. There is more to this variation ranging from interest to emotions. In addition to these, two other aspects like biological and spiritual aspects. The biological is obviously associated with the human reproductive system. For the woman stimulation of the body does not fire up the desire to have sex. The woman responds more to physical touch thus making her psychologically aroused (Ogas and Gaddam, 2011). The emotional and physical aspects are the main drive in determining how one sexual desire can be handled. It brings in other forces of attraction between male and female, which is considered normal. However when the interest focuses on same sex attraction hiccups begin. Experiments to explain social psychology started long time ago (Ogas and Gaddam, 2011). Internet porn has been comically quoted as bringing people together. This is because it does not matter what kind of dirty sexual thought you have. On the web, there will be someone to share with you (Ogas and Gaddam, 2011). Rule 34 exists secretly in Social media. Social behavior when it comes to pornography has taken the greatest responsibility. From religious upbringing, human exposure at whatever degree is strongly bared (Ogas and Gaddam, 2011). The society does not condemn the relation between married couples because it is normal. However how they relate sexually it should not be made public. Currently these precautions are not highly considered.

Wine - Yeast Essay Example for Free

Wine Yeast Essay I. Introduction Wines have been one of the favorite beverages in the world. Many Europeans nowadays prefer wine to water as a daily beverage like their ancestors many centuries ago, despite of its bad effects in the health when consumed excessively. Different varieties of the grapes and strains of yeast produce different type of wine. Wines are alcoholic beverage that is usually made from grapes and other fermented juice like apples and berries. The fermentation takes place in the district origin, according to local tradition and practice. Only a relatively small area of the world is â€Å"wine producing. † This is because the grapes will only provide juice of the quality necessary for conversion into a drinkable wine where there must be enough sun to ripen the grape and the winter must be moderate, yet sufficient cool. Wines, which are widely known to be a delicious beverage, are also known for its significant uses. II. Body A. Definition of Wine Wine is an alcoholic beverage made from the fermentation of grape juice and other fruits, such as apples and berries. The English word â€Å"wine† comes from the Proto-Germanic â€Å"*winam,† an early borrowing from the Latin vinum, â€Å"wine† or â€Å"grapewine,† itself derived from the Proto-Indo-European stem *win-o. Although other fruits can be fermented, the resultant â€Å"wines† are normally named after the fruits from it produce, like apple wine or elderberry wine, and are generically known as fruit or country wine. Others are made from starch-based materials and resemble beer more than wine, such as barley wine and rice wine, while ginger wine is fortified with brandy. In these cases, the use of the term â€Å"wine† is a reference to the higher alcohol content, rather than production process. The commercial use of the English word â€Å"wine,† and its equivalent in other language, is protected by the law in many jurisdictions. B. History of Wines Archeological evidences suggest that the earliest known production of wine took place from sites in Georgia and Armenia from as early as 8000 – 6000 BC. These locations are all within the natural area of the European grape Vitis vinifera. Dr. Patrick McGovern and his colleagues analyzed the heritage of more than 110 modern grape cultivars through an extensive gene-mapping project in 2006, and narrowed their origin to a region in Georgina, where also wine residues were discovered on the inner surfaces of 8000-year-old-ramic storage jars in Shulavari, Georgina. In his book â€Å"Ancient wine: the search for the origins of viniculture,† McGovern proposes modern-day Georgia and Armenia as the likely sites of the domestication of the Eurasian wine grape some 8000 years ago. Winemaking spread south out there with wines being produced in northwest Iran and Haiji Firuz Tepe by 5400 BC. A little more than 4,000 years later, Near Eastern wine culture had evolved to the point where amphoras found in the palace of Amenhotep III in western Thebes noted vintage, quality, appellation, and even the purpose or occasion for the blend. The very oldest known evidence suggesting wine production in Europe and second oldest in the world comes from archeological sites in Greece also contain remnants of the world’s earliest evidence of crushed grapes. In medieval Europe, the Roman Catholic Church was a staunch supporter of wine which they required it for the Mass. In places like Germany, beer was banned and considered pagan and barbaric while wine consumption was viewed as civilized and a sign of conversion. Monks in France made wine for years, aging it in caves. And old English recipe that survived in various forms until the 19th century calls for refining while from bastard – bad or tainted bastardo wine. Viticulture foundation the Romans laid in the land that today are world renowned wine regions is one of the lasting legacies of the ancient Roman Empire. Areas with Roman garrison towns, like Bordeaux, Trier, and Colchester, the Romans planted vineyards to supply local needs and limit the cost of long distance trading. In India, viticulture has a long history dating back to the time of the Indus valley civilization where grapevines are believed to have been introduced to Persia sometime in the 5000 BC. The first known mentioning of grape-based wines in the late 4th century BC is the writings of Chanakya who was the chief minister of Emperor Chandragupta Maurya. In his writings, Chanakya condems the use of alcohol while chronicling the emperor and his courts frequent indulgence of a style of grape wine known as Madhu. Wine became a part of recorded history in Egypt, which plays an important role in ancient ceremonial life. Traces of wine were also found in China, dating back from the second and first millennium. A 2003 report by archeologists indicates a possibility that grapes were mixes with rice to produce mixed fermented beverages in China in the early years of the seventh millennium BC. Pottery jars from the Neolothic sites in Jianhu, Henan contained traces of tartaric acid and other organic compounds commonly found in wine. However, other fruits indigenous to the regions, such as hawthorn, can not be ruled out. If these beverages, which seem to be precursors of rice wine, included grapes rather than other fruits, these grapes were of any of the several dozen indigenous wild species of grapes in China, rather from vitis vinifera, which were introduced into China some 6000 years later. C. Processes in Winemaking. Winemaking or vinification, is the production of wine, starting with selection of the grapes or other produce and ending with bottling the finished wine. Although most wine is made from grapes, it may also be made from other fruit or non-toxic plant material. Enology is the science of wine and winemaking and the oldest known winemaking operation was discovered in a cave in Armenia, estimated to be 6,100 years old. There are two general categories in winemaking: still wine production (without carbonation) and sparkling wine production (with carbonation). Wine grapes grow almost exclusively between thirty and fifty degrees north or south of the equator. The world’s southernmost vineyards are in the Central Otago region of New Zealand’s South Island near the 45th parallel south, and the northernmost are in Flen, Sweden, hust north of the 50th parallel north. 1. Choosing and harvesting the grapes Grapes grow on vines. There are many different types of grapes, but the best wine grape is the European vitis vinifera. It is considered optimal because it has the right balance of sugar and acid to create a good fermented wine without the addition of sugar or water. Vitis vinifera includes all varieties of European origin. Weather is a major factor in determining whether a year is going to be a â€Å"good vintage† (or â€Å"year†). In northern hemisphere, grapes are harvested from early September to early November while mid February to early March in the southern hemisphere. In some cool areas in the southern hemisphere, like Tasmania, harvesting extends to May. Grapes are harvested during the cool morning. The wine grape grower plays a game of chance to winemakers yearly. They must decide when exactly they must harvest to be able to produce fine wines. Simplistically, if they knew it wasn’t going to rain, they would test the Brix (level of sugar) until it was just right, then harvest. If they harvest too soon, they may probably end up getting a wine too low in alcohol content which there won’t have enough sugar to convert to alcohol. These wines will be â€Å"thin. † And if they delay the harvesting, there may be too sugar which leads to too low acid content. This also affects the taste and the aging possibilities of the wine. Harvesting grapes are done through mechanical or manual. The winemakers typically made the decision to harvest grapes and informed by the Brix, acid (Titratable Acidity as expressed by tartaric acid equivalents) and pH of the grapes. Other considerations include phonological ripeness, berry flavor, tannin development (seed color and taste). Overall disposition of the grapevine and weather forecast are taken into account. 2. Initial processes After the grapes have been picked and transported to the winery, certain preparatory steps must be taken before the actual winemaking can begun. Cleanliness and sanitation are essential for good winemaking, as troublesome bacteria can cause disastrous result. Upon arriving at the winery, grapes are treated with 50-70 ppm of free sulfur dioxide. This process is called sulfating, and inhibits the unwanted and wild yeast species on the grapes. Grapes are crushed to get the juice through Pigeage (stomping on it with feet in a big vat). But the easier and more practical way is to use machine which does the crushing and at the same time, removes the stems. Some grapes may bypass the stemmer/crusher and go directly to the process for whole berry pressing. However, the decision about destemming is different for red and white winemaking. Generally, when making white wine, the fruit is only crushed, the stems are then placed in the press with the berries. The presence of stems in the mix facilities pressing allow the juice to flow past flattened skins. These accumulate at the edge of the press. For red winemaking, stems of the grapes are usually removed before fermentation since the stem has relatively high tannin content; in addition to tannin they can also give the wine a vegetal aroma (due to extraction of 2-methoxyl-3-isopropylpyrazine which has an aroma reminiscent of green bell peppers). On occasion, the winemakers may decide to leave them in if the grapes themselves contain less tannin than desired. This is more acceptable if the stem have ripened and started to turn brown. If increase skin extract is desired, a winemaker might choose to crush the grapes after destemming. Removal of stems first means no stem tannin can be extracted in these cases the grapes pass between two rollers which squeeze the grapes enough to separate the skin and pulp, but not so much as to cause excessive shearing or tearing of the skin tissues. In some cases, notably with â€Å"dalicated† red varietals, all or plant of the grapes might be left uncrushed (called â€Å"whole berry†) to encourage the retention of fruity aromas through partial carbonic maceration. 3. Fermentation Through the process of fermentation, the grape juice is turned into alcohol. Grapes on the vine are covered with yeast, molds and bacteria. By putting grape juice into a container at the right temperature, yeast will turn the sugar in the juice into alcohol and carbon dioxide. The grape juice will have fermented. Fermentation is carried out in stainless steel vessels. Yeast also gives flavor to the wine. But the yeast that is on the grape skin when it is harvested may not have the desire flavor. Other things on the outside of a grape are not good for the wine like the acetic bacteria on the grapes which can cause the wine to turn into vinegar. The winemaker can eliminate unwanted yeast’s molds and bacteria, most commonly by using the â€Å"universal disinfectant,† sulfur dioxide. Unfortunately, the sulfites which remain in the wine may cause a lot of discomfort to some wine drinkers. Some winemakers prefer not to do this, and purposely create wines that are subject to the vagaries and different flavors of the yeast that pre-exist on the grapes. The winemakers have many different yeast strains to choose from (and can use strains at the different times during the process for better control fermentation). Saccharomyces is the most common wine yeast. This is a good point to stop and mention â€Å"Brett,† also known as the Brettanomyces strain of yeast (which can be added or come from wild yeast fermentation). As yeast works, it causes grape juice or â€Å"must† to get hot. But if theres too much heat, the yeast wont work. Cooling coils are necessary to maintain a temperature below 30 degrees Celsius. Placing in small oak barrels is still widely used in fermenting wine, even if it is less modern. â€Å"Barrel fermentation is usually done at a lower temperature in temperature controlled rooms and takes longer, perhaps around 6 weeks. The longer fermentation and use of wood contributes to the flavor (and usually expense) of the wine. The skins and pulp which remain in a red wine vat will rise to and float on top of the juice. This causes problems, so the winemaker will push this cap back down into the juice, usually at least twice a day. If it dries out, it’s a perfect breeding ground for injurious bacteria. In large vats, pushing the skin and pulp back down into the juice is accomplished by pumping juice from the bottom of the vat over the top of the cap. Eventually the yeast is no longer changing sugar to alcohol though different strains of yeast, which can survive in higher and higher levels of alcohol, can take over and contribute their own flavor to the wine as well as converting a bit more sugar to alcohol. After all this is completed what you have left are the wine, dead yeast cells, known as lees and various other substances. The winemakers may choose to allow a white wine to undergo a second fermentation which occurs due to malic in the grape juice. When malic acid which is due to bacteria in the wine, it is known as â€Å"malo-lactic fermentation,† which imparts additional flavor to the wine. A buttery flavor in some whites is due to this process. This process is used for sparkling wines. 4. First racking When the fermentation is completed naturally or stopped by the addition of distilled spirit, first racking is carried out. This involves the wine to stand still until most yeast cells and fine suspended material settle out. Then without disturbing the sediments or the yeast, the wine is filtered. 5. Aging The winery may then keep the wine so that there can be additional clarification and, in some wines, to give it a more complex flavors. Flavor can come from the chemicals that make up the wood and are taken up into the wine. The wine is aged in stainless steel tanks. In some instances, the wine is put into oak barrels where it will continue its development until bottling. It may be barrel aged for several months to several years where no air is allowed to enter the barrels during those periods. Ignoring any additional processing that might be used, winemakers could empty the barrels into bottles and sell the wine. However, during the winery aging, the smaller containers may develop differences and the winemaker will probably blend wine from different barrels to achieve a uniform result. The winemaker may also blend together different grape varieties to achieve desired characteristics. 6. Filtration Filtration in winemaking is used to accomplish two objectives: clarification and microbial stabilization. In clarification, large particles that affect the visual appearance of the wine are removed. In microbial stabilization, organisms that affect the stability of the wine are removed therefore reducing the likelihood of re-fermentation or spoilage. Stabilization with respect to tartarates may involve chilling of wine than can be crystallized tartarates and these crystals can be removed by filtration. 7. Pasteurization It may be heat pasteurized or cold pasteurized if the wine has an alcoholic content of less than 14% through microporous filters just before bottling. 8. Bottling Different shaped bottles are often use by the winemakers to denote different types of wine. Colored bottles help to reduce damage by light because light assists in oxidation and breakdown of the wine into chemicals, such as mercaptan, which are undesirable. Bottle sizes can also vary. A final dose of sulfite is added to help preserve the wine and prevent unwanted fermentation in the bottle. The wine bottles then are traditionally sealed with a cork, although alternative wine closures such as synthetic corks and screwcaps, which are less subject to cork taint, are becoming increasingly popular. The final step is adding a capsule to the top of the bottle which is then heated for a tight seal. 9. Storing Wine cellars, or wine rooms if they are above-ground, are places designed specifically for the storage and aging of wines. In an active wine cellar, temperature and humidity are maintained by a climate control system. Passive wine cellars are not climate-controlled and so much be carefully located. Wines can maintain their quality and in some cases improve aroma, flavor, and complexity as they age when properly stored. Some wine experts contend that the optimal temperature for aging wine is 55  °F (13  °C), others 59  °F (15  °C). Wine refrigerators offer an alternative to wine cellars. They are available in capacities ranging from small 16-bottle units to furniture pieces that can contain 400 bottles. Wine refrigerators are not ideal for aging, but rather serve to chill wine to the perfect temperature for drinking. These refrigerators keep the humidity low, usually under 50%, which is below the optimal humidity of 50% to 70%. Lower humidity levels can dry corks out over time, allowing oxygen to enter the bottle and reduce the wines quality. D. Classifications of Wines 1. Table wines Table wines, also called still or natural wines, are consumed mostly with food, they tend to compliment the meal. It is the largest category. The alcoholic strength may be between 9% and 15%, by volume. The wines may be: †¢Red: being fermented in contact with grape skins from which the wine gets it color. Normally dry wines. †¢White: usually produced from white grapes, but the grape juice is usually fermented away from the skins. Normally dry to very sweet. †¢Rose: made in three ways – from black grapes fermented on the skins for up to 48 hours; by mixing red and white wines together; or by pressing grapes so that some color is extracted. It may be dry or semi-sweet. These are called blush wines in the USA when made wholly from grapes. 2. Sparkling wines These are wines that have undergone a second fermentation and thus become effervescent. Semi-sparkling wines are known by the term â€Å"petillant. † Sparkling wines have varying degrees of dryness and flavor and contain 10 to 14 percent alcohol. It includes: champagne, sparkling Burgundy, and sparkling Moselle and are available from France, Spain, Italy, and many other country. 3. Fortified wines Fortified wines, such as Sherry, Vermouth, Port, and Madeira, are most commonly drunk before or after meals. It has been strengthened by the addition of alcohol, usually a grape spirit. Fortified wines are also frequently used in cooking. Fortified wines are known within the European Union as a liqueur wines or vins de liqueur. Their alcoholic strength may be between 15% and 22%, by volume. Flavored and fortified wines are called Aromatized wines. 4. Organic wines These wines are known as â€Å"green† or â€Å"environmentally friendly† wines, are made from grapes grown without the aid of artificial insecticides, pesticides or fertilizers. The wine itself will not be adulterated in any way, save for minimal amounts of the traditional preservatives, sulphur dioxide, which is controlled at source. 5. Alcohol-free, de-alcoholized and low alcohol wines These wines are made in the normal way and the alcohol is removed by hot treatment – distillation – which unfortunately removes most of the flavor as well, or, more satisfactory, by a cold filtration process, also known as reverse osmosis. This removes the alcohol by mechanically separating or filtering out the molecules of alcohol through membranes made of cellulose or acetate. To do this, at a later stage, water and a little must are added, thus attempting to preserve much of the flavor of the original wine. The alcohol-free has the maximum content of 0. 05%, de-alcoholized has the maximum of 0. 05%, and the low alcohol has the maximum of 1. 25% alcohol. 6. Vins doux naturales These are sweet wines that have had their fermentation muted by the addition of alcohol in order to retain their natural sweetness. Muting takes place when the alcohol level reaches between 5% and 8%, by volume. They have a final alcohol strength of about 17%, by volume. E. Tasting of Wines Wine tasting is the sensory examination and evaluation of wine. Wines are made up chemical compounds similar or identical to those in fruits, vegetables, and spices. The sweetness of wine is determined by the amount of residual sugar present in the wine. Dry wine, for example, has only a small amount of residual sugar. The sommelier, as well as having an extensive knowledge of the wine list, should have a good knowledge of the characteristics of the different wines offered. To ensure this, the sommelier must know the correct approach to tasting wine. Experienced tasters can distinguish between flavors characteristic of a specific grape and flavors that can result from other factors in winemaking. Individual flavors may also be detected, due to the complex mix of organic molecules such as estors and terpenes that a grape juice and wine can contain. Typical international flavor elements in wine are those imparted by aging in oak casks; chocolate, vanilla, or coffee almost always come from the oak and hot the grape itself. Tasting may be said to be an analysis of wine by senses. It is the appreciation by the senses of the qualities of a wine: †¢Sight: indicating the clarity and color of the wine. †¢Smell: determines the banquet of a wine by means of a vigorous swirling in the glass. †¢Taste: allows detection of the aroma in the mouth. Banana flavors (isoamyl acetate) are the product of yeast metabolism, as the spoilage aromas such as sweaty, barnyard, band and rotten egg. Some varietals can also have a mineral flavor due to the presence of water0soluble salts (like limestones). Wine aromas come from volatile compound in the wine that is released into the air. Vaporization of these compounds can be sped up by twirling the wine glass of serving the wine at room temperature. For red wines that are already highly aromatic, like Chinon and Beaujolais, many people prefer them chilled. The taste-character of wine is detected in different parts of the mouth but especially by the tongue: sweetness at the tip, acidity on the upper edges, saltiness at the sides, and bitterness at the back. Dryness and sweetness are immediately obvious, as is acidity, which generally provides liveliness and crispness. Astringency or tannin content, associated with some red wines, will give a dry coating effect especially on the teeth and gums. The combination of smell and taste gives what is often termed â€Å"flavor. † This might be for example, the amount of tannin content in the wine, its degrees. of dryness or sweetness, whether it is a light or heavy bodied wine, etc. To appreciate the tasting of wine to the full, the taster must work in the correct environment. That is: †¢No noise to distract the taster †¢Good ventilation to eliminate odor †¢Sufficient light, not artificial, but daylight if possible †¢Temperature of the room at about 20 °C (68 °F) The glass, that must be the correct shape, is the tool of the taster. A wine glass with a stem and of sufficient capacity should be fairly wide but narrowing at the top. This allows the â€Å"elements† making up the bouquet to become concentrated and thus better assessed. The wine glass should never be filled to more than one-third capacity to allow the taster to swirl the wine around the glass more easily. It goes without saying that the tasting glass should be spotlessly clean. F. Uses of Wines 1. In dishes Wines are popular and important beverage that accompanies and enhances a wide range of European and Mediterranean-style cuisines, for the simple and traditional to the most sophisticated and complex. Wine is important in cuisines not just for its value as a beverage, but as a flavor agent, primarily in stocks and braising, since its acidity lends balance to rich savory or sweet dishes. Red, white, and sparkling wines are the most popular, and are known as light wines because they are only 14-20% alcohol content, by volume. Aperitif and dessert wines contain 14-20% alcohol, and sometimes fortified to make them richer and sweeter. And fortified wines are frequently used in cooking. 2. In traditions and religions Wines are also used in religious ceremonies in many cultures and wine trade is of historical importance for many regions. Libations often included wine, and the religious mysteries of Dionysus are usually thought to have uses wine as an entheogen. Wines play an integral part of Jewish laws and traditions. The Kiddush, a blessing said before starting the first and second Shabbat or festival meals and Havdallah, a blessing said after the Shabbat or festival are required to say over wine if available. On Pesach (Passover) during the Seder, it is also required to drink four cups of wine. In the Tabernacle and in the Temple of Jerusalem, the libation of wine was part of the sacrificial service. It is not mean that wine is a symbol of blood, a common misconception which contributes to the myth of the blood libel. A blessing over wine said before indulging in the drink is: â€Å"Baruch atah Hashem elokeinu melech haolam, boray p’rec hagafen† (Praised be the Eternal, Ruler of the Universe, who makes the fruit of the vine). In Christianity, wine or grape juice is used in a sacred rite called Eucharist, Lord’s Supper, or Communion, which originates in Gospel accounts of the Last Supper when Jesus shared bread and wine with his disciples and commanded his followers to â€Å"do this in remembrance of me. † Beliefs about the nature of the Eucharist vary among denominations, which Roman Catholic believing that the bread and the wine are changed into real body and blood of Christ. Wines were used in the rite by all Protestants groups until an alternative arose in 1869. Methodist minister-turned-dentist Thomas Bramwell Welch applied new pasteurization techniques to stop the natural fermentation process of the grape juice. The substitution of grape juice for wine spread quickly over much of the United States in Protestant rites, although the beverage is usually called wine in accordance with scriptural references. Some Christians who were part of the growing temperance movement pressed for a switch from wine to grape juice. There remains an ongoing debate between some American Protestant denominations as to whether wine can or should be used in moderation for the Eucharist or as a regular beverage. The use of wine is forbidden under Islam. Iran used to have a thriving wine industry that disappeared after the Islamic revolution. G. Health Effects of Wines The health effects of wine (and alcohol in general) are the subject of considerable ongoing study. In the USA, a boom in red wine consumption was initiated in the 1990s by 60 Minutes, and other news reports on the French paradox. The French paradox refers to the lower incidence of coronary heart disease in France than in the USA despite high levels of saturated fat in the traditional French diet. Epidemiologists suspect that this difference is attributed to the high consumption of wines by the French; however this suspicion is based on limited scientific evidence. Population studies have observed a J curve association between wine consumption and the risk of heart disease. This means that abstainers and heavy drinkers have an elevated risk, whilst moderate drinkers have a lower risk. Population studies have also found that moderate consumption of other alcoholic beverages may be cardioprotective, though the association is considerably stronger for wine. These studies have found a protective effect from both red wine as well as white wine, though evidence from laboratory studies suggests that red wine may possess superior health benefits including prevention of cancer due to the fact red wine contains more polyphenols than white wine due to the production process. A chemical called resveratrol is thought to be at least partly responsible for red wines health benefits, as it has been shown to exert a range of both cardioprotective as well as chemoprotective mechanisms in animal studies Resveratrol is produced naturally by grape skins in response to fungal infection, which includes exposure to yeast during fermentation. As white wine has minimal contact with grape skins during this process, it generally contains lower levels of resveratrol. Other beneficial compounds in wine include other polyphenols, antioxidants, and flavonoids. Red wines from South of France and Sardinia Italy have been found to have the highest levels of procyanidins — the compounds in grape seeds responsible for making red wine good for the heart. Wines from France and Sardinia have between two and four times as much procyanidins as other red wines. Procyanidins suppress the synthesis of a peptide called endothelin-1 that constricts blood vessels. A 2007 study found that both red and white wines are effective anti-bacterial agents against strains of Streptococcus. Interestingly, wine has traditionally been used to treat wounds in some parts of the world. While evidence from both laboratory studies as well as epidemiological (observational) studies suggest wines cardioprotective effect, no evidence from controlled experiments — of which long-term studies are still ongoing — currently exists to determine the specific effect of wine or other alcohol on the risk of developing heart disease or stroke. Moreover, excessive consumption of alcohol including wine can cause some diseases including cirrhosis of the liver and alcoholism. Sulphites in wine are not a problem for most people, although some people, particularly people with asthma, can experience adverse reactions to them. Although G. M. Pasinetti, S. S. Percival, et al discovered that cabernet sauvignon red wine reduces the risk of Alzheimers Disease, the researchers at Germanys Gottingen University found that wine damages hippocampus more than other alcohols among diagnosed alcoholics. III. Conclusion Wine is defined to be an alcoholic beverage that is made from the fermentation of grape juice or â€Å"must† and other fruits like berries and apples. The word comes from the Proto-Germanic â€Å"winam. † The term â€Å"wine† is a reference to the higher alcohol content and the commercial use of it and its equivalent in other language is protected by the law in many jurisdictions. Wines have a rich history, dating back around 8000 BC and are thought to have originated in the areas now within the borders of Armenia, Georgia, and Iran. Wine first appeared in Europe at about 4500 BC in Balkans, and was common in Ancient Greece, Thrace, and Rome. Wine had been also in the recorded history of India, Egypt, and China and had been one of the lasting legacies of the ancient Roman Empire. In winemaking or vinification, wines are produced starting with choosing and harvesting of the grapes where the grapes are selected and harvested through machines or hands, to the initial processes of the grapes and fermentation of wines were the grape juice are turned into alcohol, to the first racking where the wines are allowed to stand still, then the wines will aged in stainless tanks or oak barrels and filtration to accomplish clarification and microbial stabilization. Pasteurization will be followed where wines can be heat or cold pasteurized, then bottling and lastly, wines are stored in wine cellars or wine rooms. Wines are classified as the following: Table wines, Sparkling wines, Fortified wines, Organic wines, Alcohol-free, de-alcoholized and low alcohol wines, and Vins doux naturales. Wines are classified through the way they are fermented, their alcohol content, and their uses. Wine tasting is the examination and evaluation of wines through the senses of sight, smell, and taste. Wine tasting should be done in a room that is silent, well-ventilated, well-lighted, and that has a temperature of about 20 °C or 68 °F. Wines are used in dishes especially in European and Mediterranean-style cuisines, and it is not only used as a beverage but also a flavor agent and a cooking tool. Also, wines are used in religions and traditions; it is used in Christian Eucharist ceremonies, the Jewish Kiddush, Islam, and Protestants. In health, wines causes coronary heart disease which abstainers and heavy drinkers have an elevated risk while moderate have a lower risk. It is also found that other alcoholic beverage may be cardioprotective through the association that is considerably stronger that wine. Red wine suggest through the evidence.

Natural Disasters And Natural Changes Economics Essay

Natural Disasters And Natural Changes Economics Essay Natural disasters are the effects which are caused by natural changes in the Earth resulting in greater loss or damage to the lives of people and environment. The impacts of natural disasters currently show that is the major hindering of the economic growth in the World. The process of reconstruction after the damage caused by the natural disaster is cost fully and sometime it is unrenewable, like death of people. Also people looking for survive and no more production in the affected area. These effects cause great impacts in the global economy on the World. 1.2. Aim The aim of this report is to evaluate the effect of natural disaster, such as Japan Earthquake and Sichuan Earthquake on global economy on the World. The disaster causes an economic growth to slow by destructing the major industries and productive areas in Japan and China. But, the report shows that, the Japans Earthquake causes largest economic impacts on the World scale than Sichuan Earthquake. 1.3. Scope This report focuses on global economic impacts on the World caused by these Earthquakes. The major areas affected are industries, export and import trading, oil sector and agriculture sector. 2.0. JAPAN EARTHQUAKE 2.1. Background The Japan Earthquake occurred on March 11, 2011. It measured 8.9 on the Richter scale, and it is the biggest country earthquake and seventh largest on record since began (smh.com.au, march 11, 2011).The major areas affected are Sendai, Ichihara, Fukushima, Onagawa, Ofunato, and Kesennuma.This phenomena causes negative impacts on global economy. Furthermore, it depresses the production from the factories and cause derails on global economy. 2.2. Global Economic Impacts 2.2.1. Death of people People are the main source of labour in the World. This research shows that, about 7,300 people are confirmed dead and nearly 11,000 missing (Sawer, P Cooper 2011). Labour force are important for increasing production in a country, Meanwhile; after this catastrophe, people looking for surviving and no more production of goods made in Industries, Therefore, causes the country to contribute less demand of product global and disrupt other Industries in the World which depend on importation of manufactured goods from Japan. For example Japan exports spare part of cars and semiconductor to USA (Beckman, K 2011). 2.2.2. Damage of Infrastructure Infrastructure is the important for the National development globally and domestically. The damage made on infrastructure is quite make difficulties on growth of economy. The time it takes for infrastructure to rebuild after the effect of earthquake take several days and needs more money. Although the area damaged covers small part in Northern Japan, but it is unavoidable disrupting the economy, because it cause some companies to suspend their services from northern and eastern part of Japan, like delivery company Boeings 787 Dreamliner (Xu, S 2011).This damage of Infrastructure causes the decrease of GDP and stopping or delaying in the contributing in the global development projects. 2.2.3. Damage on Nuclear Reactor Due to closing of the nuclear reactors, which is the main source of power, the economic effect due to this disaster is expected to be huge because many Industries are depending on it. After this disaster, Japan closes their steel mills Industries which are causes the increase of the price of steel in the World and reducing the consumption of iron ore in large amount (Oliver, S 2011). Japans strongest earthquake raises global demand for natural gas, coal and oil products in order to replace the power generated by the closed damaged nuclear reactors (Beckman 2011). Therefore, the disaster shocks the global market. 2.2.4. Export and Import Trade Import and export of goods from Japan and other countries are rarely decreased due to this disaster. China imports metal, and auto parts and electronics from Japan and exports crude oil, and coal to Japan. But due to disruption of economy caused by this earthquake, Japan reduced the order of commodities from other countries. This circumstance affects the International business on global market. 2.2.5. Fall in Gross Domestic Product (GDP) Japans earthquake steep declined Japans economy. The GDP fell by 8.6 per cent. This falling may cause greater negative impact on trade with other countries. Japan runs many projects worldwide to support other countries in development. For example; JICA money to support India-Project may be delayed due to fall in GDP (Panda, R 2011). Delaying on the completion of project on time gives back the growth of economy in the World. 2.2.6. Closing of Factories. The major factories which affected are Toyota Motor Corporation, Nissan Motor Co, Cosmo Oil Co (oil refinery), Fuji Heavy Industries Ltd (Maker of Subaru cars and aircraft), Mitsui Mining and Smelting Co (zinc smelter), Panasonic Corp (producing audio products and digital cameras), Tokyo Electric Power Co (nuclear plant automatically shut), and Tokyo Gas Co. These are the giant companies on the World for delivering output in the World. Example, Toyota produces 420,000 of small cars for export per annually. (Webb, T 2011). Therefore, the products in the global market were decreased and have been more affected by this earthquake. 3.0. SICHUAN EARTHQUAKE 3.1. Background This quake occurred on 12 May 2008. The main cities affected are Beichuan, Dujiangyan, Shifang, Mianzhu, Juyuan, Jiangyou, Miangyang, Chengdu, Qionglai and Deyang (Tu, J 2008). The earthquake measured 7.8 on the Richter scale and enclosed largely to the mountainous areas of Sichuan province, leaving the important area for industrial centers undamaged (Chan, J 2008). Sichuan province contributes about 4% of the total China Gross Domestic Product (GDP) and only contributes 2.5 % of Chinas manufacturing product. (Chan, J 2008).Therefore, the Sichuan earthquake contribute a small relative impacts on global economy on the World. 3.2. Global Economic Impacts 3.2.1 Industries Closed The number of Industries closed was about 14,207. This effect deteriorated production of the countrys economy. China is one of the major producers of agriculture equipment on the World. (Chan, J 2008). Thus, this earthquake disaster is lowering the global economy on agriculture sector from countries which import agriculture machine from China. 3.2.2 Hydropower The Sichuan is the common regions for hydropower generation in China (Chan, J 2008). The hydropower situated in Sichuan province were cut off to produce the power to the national grid, this causing some Industries to close its operation due to shorted of power and hence the GDP slow down. The exportation of commodities produced by these Industries was not sufficient to meet the demand of the world. 3.2.3 Industries Labour Sichuan province is a largest provider of the cheap labour force; it provides about 20 million migrant labours to the rest of the regions of China (Chan, J 2008). These numbers of migrant labours, if they turn back to their home in order to increase the effort in reconstruction of the area which was damaged by the earthquake, it will increase labours deficit in other parts in China. This situation, will increase the pressure for wage payment and retarding the China economy and the World economy in general. 3.2.4 Price of the Commodities The Sichuan disaster causes the rise of global prices of commodities. Crude oil prices in United States went beyond $130 per barrel after the effect of the earthquake, this is due to China is the second worlds largest consumer of oil, Japan is also affected by this earthquake; it imports 90% of metallic silicon, a material used to make semiconductors and solar cells. Most of the silicon comes from Sichuan province. The price rose from the pre-quake level of $US2,300 per ton to $2,500. And it is possible the price could rise to $3,000 due to shortages of commodity (Chan, J 2008). 3.2.5 Energy Infrastructure The Sichuan Province is reach in hydro power, coal and natural gases production, it produce 71.2% of hydropower, 27.3% of coal, and 1.5% of natural gases (Fogarty M, 2011). The damage of energy infrastructure during the earthquake is likely holding back the enthusiasm of energy production. Decrease in production of energy causes the industries to slow up the production of goods. This causes them to affect the global economy 4.0 CONCLUSION The Japan Earthquake causes greater global economic impacts compared to the Sichuan Earthquake. The Sichuan Earthquake contributes only 4.2 of the GDP of the China and causing the falling of 0.2 % of the economy growth in China. The Japan Earthquake hit the major area for industries; like Automakers Industries, Fuji heavy Industry, Sony, Nuclear reactors, which is the main source of power in many giant Industries, which result many industries to be closed, thus no production made. Also, this Earthquake causes a loss of $US 100 billion. This earthquake causes the oil price to fall by 3% because Japan stops importing oil from other countries and is the one of the Worlds largest importers of oil.Lastly, the earthquake decline in orders of coal, iron ore from Australia, which is the second largest trading partner. Therefore, Japan Earthquake has greater global economic effect than Sichuan Earthquake in China.

Bless Me Ultima :: essays research papers

â€Å"Bless Me Ultima† In the book â€Å"Bless Me Ultima†, by Rudolpho Anaya, there were two families represented, the Marez family and the Lunas family. These two families were very different, but were brought together by the marriage of Gabriel Marez and Maria Lunas. Through the eyes of their son Antonio one may see the comparison of the two. The differentiation of these two families is very clearly noticeable, such as in their personalities, the expression of their religion, and their everyday ways of life. One can easily see the difference in their personality even down to the most basic things. The Marez’s are very free spirited, they do not like to have to worry about things. They can be seen mainly riding their horses around the llano. An example of this is shown in the book where Gabriel Marez speaks of his move to Guadeloupe at the birth of his son, Antonio. In this he says, "The move lowered my father in esteem of his compadres, the other vaqueros who clung tenaciously to their way of life and freedom." On the other hand the Lunas are more down to earth. They are farmers, so they stay in one place to grow their crops, and are very land oriented. They concentrate more on work and less on the free will that can be seen in the Marez family. As far as religion goes the Lunas are far more religious than the Marez family. Religion plays a very important part in the life of the Lunas. They believe highly in God and everything else that is involved in the Roman Catholic religion. Maria Lunas is shown to be praying to the Virgin Mary on many different occasions in the book. The Lunas family has been encouraging Antonio to become a priest throughout his life, to the point that he believes he is obligated too. This is clearly shown in the book where Antonio states, â€Å"My mother was a devout Catholic, and so she saw the salvation of the soul rooted in the Holy Mother Church, and she said the world would be saved if the people turned to the earth.† On the other hand the Marez family is not very religious at all. They don’t believe that God plays a very important part in their lives. One can even see the differences through there everyday lives. The Marez family are very restless people.

Development of a Sustainable Democracy in East Germany and Poland :: Political Politics

Development of a Sustainable Democracy in East Germany and Poland Linz and Stepan list and describe a set of five elements that determine a consolidated democracy. Civil society, political society, rule of law, usable state of bureaucracy, and an institution of economic society all interact in complex ways to bring about democratic consolidation in countries. This paper focuses and emphasizes the interactions between the ^development of a free and lively civil society . . . [and] an institutionalized economic society . . . [which] must be present, or be crafted, in order for a democracy to be consolidated^ (Linz and Stepan pg. 17). Two former communist countries, East Germany and Poland, will be analyzed and critiqued about the prospects for sustainable democracy. Specifically, an analysis of the civil societies in the countries and how they react to their current economic situations will be used as a determinant for their chances of sustaining democracy. Both East Germany and Poland are considered success stories. Both countries have undergone free elections that have brought about new leaders in the country that have represented the citizens needs and wants, but the transition for these countries hasn^t been easy. Many citizens in both of the former Soviet bloc countries feel that their votes aren^t changing the social and economic conditions, and are rejecting the system with this ^learned helplessness^. An increasing number of citizens in both countries are turning to right wing policies as a result of the new and challenging social and economic order. Where before workers were guaranteed jobs, allowances, and other provisions from the state, now they face the cutthroat competition that defines capitalism. The economic societies in the countries have been approached from very different angles. Whereas East Germany was immediately incorporated into the strong economic and social conditions of West Germany, Poland was forced to handle the transition alone. While in East Germany labor and initiative collapsed and flowed West, Poland had no where to go, and the capitalist West flowed into their economy in the form of investments. The result has been very positive for Poland, which is now one of the fastest growing economies in Europe, but very negative for East Germany which is dawdling in high unemployment and low foreign investment. In societies where the party aspired to control all aspects of life, including persecution for unauthorized association, social life was very weak. Martial law and danger of persecution for unauthorized activities encouraged citizens in both countries to restrict their social ties to kin and very close friends. The result of this phenomenon has had a profound effect on the quality of civil

The Stoic Tradition Essay -- Philosophy Religion Essays

The Stoic Tradition In the approximate year of 320 B.C., one could be walking down the street with a high probability of passing a house where several men would be gathered out on the porch. It is likely that this was a gathering of individuals discussing philosophy. The gatherings became a more common occurrence, and since they would take place out on the porches, the school of philosophy derived from them takes its name from the Greek stoa, or porch. The ideology of that movement is henceforth known as Stoicism. Also, the Stoics have come to use the statement made by Socrates as the cornerstone of their judgments, being that "no harm can come to a good man." However, this concept is taken a bit further by the Stoics, as they deduce it to symbolize the eventually complete rejection of worldly things. These things they also deem "things which cannot be controlled." The current inquiry considers some of the chief notions of the Stoics, but more specifically it focuses upon one important question: what does it mean to follow nature for the Stoics? To answer this question, the testimonies of several of the Stoics are pooled and examined together in the end. Not only does this inquisition illustrate chief attributes of Stoicism, but those attributes are eventually evaluated in light of their coherence as well. One of the main ideas which form part of the answer as to what it means to follow nature for the Stoics is the following of an intended trajectory. As the oak tree strives to achieve its natural form of the best oak tree that it can become, it is upon its natural trajectory of reaching its potential. So too, borrowing from Aristotle, humans have the potential of becoming excellent in their own right through... ...become cattle. This position forms a contradiction between the endeavor to attain human excellence, become a noble being, and the want to give back. This position is, once again, not human. For one cannot become the best possible oak tree and at the same time reach the highest possible potential of a human being. One is either human, or a plant. Works Cited Aurelius, Marcus. "Meditations." Ancient Philosophy. 3rd Ed. Philosophic Classics, vols. 1. Baird, Forrest E., and Walter Kaufman. Upper Saddle River: Prentice Hall, 2000. Epictetus. "Encheiridion." Ancient Philosophy. 31 Ed. Philosophic Classics, vols. 1. Baird, Forrest E., and Walter Kaufman. Upper Saddle River: Prentice Hall, 2000. Plato. "Apology." Ancient Philosophy. 3rd Ed. Philosophic Classics, vols. 1. Baird, Forrest E., and Walter Kaufman. Upper Saddle River: Prentice Hall, 2000. 82-100.

The Role of International Strategy and Organizational Design

The current trend of world economics business model lays on the world system division of labor between the core, the marginal, and the semi-marginal countries/states. The trading is not â€Å"isolated† or â€Å"internal† but rather it participates externally or in the global market and as such, this type of market is heavily affected by the dictates of the globalization trends. The system of economics and their flow and relations between these countries are â€Å"non-static† and â€Å"non-constant† over long and short periods of time due largely to political, environmental and cultural changes vis à ¡ vis the evolving idea of ‘consumerism’ in the global community. The traditional concept of consumerism and commoditization of goods is largely challenged, hence, the business sectors/producers should construct an effective strategy and an efficient organizational design to cope up with the world economic trend and at the same, fulfill the organization/companies objectives and visionary goals. The success, therefore, of an international company, lies on competitive action central to the combination of an effective strategic and traditional management.   We do not displace the idea of traditional management (e.g. budgeting and marketing) because its’ function is recognized as the core of business planning but rather, we aim to rectify/improve the company’s/organization’s business performance by target shooting the errors and analyzing it within the context of the global market system (or the business environment) and the capabilities (e.g. assets, facilities, resources) of the company system. Critical to strategic management is the anticipation of changes in the economic system, in the demands of the consumers, new business technologies, competition, and (global) economic policy developments. Co-integration of the two—traditional and strategic—would give a sense of direction to the company in the globally competitive market. What would be an apt strategic management in the non-static global economic system? The strategic management for this is a six level schema: (1) analysis of external factors (2) scrutinizing internal factors (3) stratagem (4) execution and (5) performance assessment/evaluation. Arguably, the logic in analyzing the external factors lies in the structural level of social formation, but, we dispense this, in favor of the transnational concept—an approach that capitalizes on the importance of transnational practices in three major sectors, political, economic, cultural with focus on transnational corporation influence and consumerism— that of which had been the latest trend in global capitalism. Also, the importance of technological improvements and their incorporation into the market is intangible in the analysis of external factors. The presence of competitors and economic policies should not be undermined; the parameters set by international laws may be restrictive but nevertheless, they are designed to facilitate a â€Å"fair† trading system; competitors for a particular commodity should also be accounted since globalization is heavily mandated by the transnational corps. It is on the basis of such external factors the company will seek to adjust to and construct the stratagem. The capacity of the organization, its’ parameters, its’ resources, its’ liabilities and its’ needs must be carefully examined. Financial status, the employed technology for the commodity, the operative management and the available facilities must be ‘apt’ and can be competitive with the international companies. Leadership within the system and good working force are important elements. The organization should seek to answer the following in response to its internal structure: is the product globally competitive? After assessing the internal and external factors, devising the stratagem is the next point of economic action. Goal identification and the feasibility of the plan being constructed is high on the agenda. Crucial to this is the statistics of materialization, the impact on the company/organization, and products development over a timeframe. Critical points should be well identified as well as mitigating errors, alternative plans, and analyzing and defining jobs and responsibilities per level of organization. The stratagem developed should have the following characteristics: (1) goal-oriented; (2) creative, by-product of external and internal analysis; and (3) strength-decisive/non-vulnerable in the market; (4) feasible. The execution of strategy requires organizational design, resource allocation, and strong motivation. Organizational design involves efficient distribution of work force, recognizing their potential, and creating effective relations between the working people. Performance assessment is the last step and is achieved by assessing the plan on its’ efficiency on its’ how’s and ends. Flow monitoring of the work and assessing statistical significance of produce as well as company growth are important evaluation points. The importance of such strategy is the actual/real test of the stratagem on the economic market. The strategic management places special attention to the environmental monitoring. Such activity is inherently important during forecasting or anticipation of future economic events and other related global aspects which may otherwise affect the position of organization and its products in the global economic scheme. Present and past trends and their change over time is prevalent in predicting scenarios that may be of value to the company. In strategic planning, ‘predictions’ are important in that the decisions are made to be flexible. In recognizing the role of international strategy and organizational design in the global market, the organization/company takes an initial step in ‘equipping’ itself against the highly volatile network of economic world systems and becomes, at the most, competitive. References Sklair, L. (1999). Competing Conceptions of Globalization. Journal of World-Systems Research, 5, 143-162. Aguilar, F. (1967). Scanning the business environment. NY: Macmillan, Inc.