Explore the Role of Religion in Dystopian Fiction with...

â€Å"Religion plays a key role in dystopian fiction.† With reference to The Children of Men and Brave New World, how far do you agree with this statement? Sixty years separate the publication of the dystopias The Children of Men and Brave New World, but both authors express their depictions of a future world in which religion is drastically changed, and not for the better. Religion and spirituality serve a number of purposes in the two novels, most notably to illustrate the difference between our society and their dystopian society, and also to show the importance of faith in overcoming the difficulties which human beings face. The plot of The Children of Men centres around the struggle of a dissident group to help one of their number give†¦show more content†¦Given that the aim of a dystopia is to provide a nightmare scenario for the readers, religion is one of the aspects which a civilized society holds most dear and is therefore an aspect that the authors would obviously choose to corrupt in order to create a more shocking presentation. Religion also plays an important function in allowing the authors to comment on society and faith’s role in it. For example, both authors seem to be suggesting that our religion is only compatible in society as we know it, that is to say that it is not compatible with other situations. In The Children of Men a major disruption to the working of society, mass infertility, has led to a total destruction of the Christian faith. In Brave New World, an unstoppable surge of machinery and technology has led to the disregard of religious moral and the introduction of a new set of hedonist attitudes, both scenarios being deplored by the reader. This could also be seen as the authors’ asserting that a civilized society desperately needs stable religion and morals, given that the utter breakdown in The Children of Men is arguably as shocking as the superficial worship of machinery and pleasure in Brave New World. Both novels contain very subtle religious references too, including two figures that could be compared to Christ-like characters. This is more obvious in The Children of Men

Trends of Social Networking - 1362 Words

The growth of social networking is one of the fastest growing digital trends to exist. Many social networking sites boast with millions if not billions of members. Prominent examples of these social sites are Facebook, Twitter, and LinkedIn. Members of these networks use them daily to communicate, share various types of information or to collaborate with other members. Mark Zuckerberg founded Facebook in 2004 and its sole purpose is to give people the power to share and connect with the world. With 1.23 billion monthly active members, Facebook has certainly surpassed all other social sites. To put it in perspective that is roughly one-sixth of the entire world’s population. According to his book, Introduction to Digital Literacy Mark D.†¦show more content†¦Social networking is a phenomenon that makes retrieving information faster and connecting to so much more. According to Cheryl L. Coyle Heather Vaughn (2008) in their article Social networking: Communication revol ution or evolution? suggests that social networking is scrutinized as a â€Å"configuration† of people connecting with one another based upon â€Å"interpersonal† factors. These sites exist due to people needing to be social butterflies and that the human race is dependent on interactions with others to survive. Furthermore, a researcher discusses that â€Å"technology-mediated communication fosters connected presence† and is a direct link to the failing face-to-face connection with peers (pg. 1). My analysis of Social networking: Communication revolution or evolution? by Cheryl L. Coyle Heather Vaughn (2008) while I must agree that we as humans need some sort of interaction with one another, I would not take it to the extreme of suggesting that survivability depends on it unless of course you are an attention seeker. Some might suggest and only making an assumption older generations might state that technology is playing a major role in the declining face-to-face social interaction. However, I will admit that social networking sites can be a form of entertainment for others where on the contrary it is a trueShow MoreRelatedCausal Essay Trends of Social Networking1301 Words   |  6 PagesThe Trends of Social Networking Social communication has always been a vital need to humanity. At its core, social communication did not change. People still exchange thoughts, feelings and news; however, the ways they socially communicate have radically changed. Online social networking is a recent form of social communication conducted over the internet. It witnessed a huge growth since 1997 with the first social networking website SixDegrees.com (â€Å"Boyd†). Social networking websites provideRead MoreThe Impact Of Privacy On Usage Trends For Social Networking Sites1209 Words   |  5 PagesThe rise of social media networks and web applications has amounted to a large amount of multimedia data being produced and communicated across the world. Although user awareness for risks associated with using these websites and applications is at an abysmally low levels as measured by an independent survey. The risks and challenges such as identity theft and disclosure of sensitive information should be properly ad dressed towards customers to avoid any potential loss of their private and personalRead MoreSolutions For The Over Use Of Social Networks For Youths1505 Words   |  7 PagesYiming Wang Morgan Chalfant English 102: J 29 October 2015 Solutions for the Over Use of Social Networks for Youths In modern times, technology is the most important object in people’s daily life. Social networks is experiencing explosive development. 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Cookery Food Safety Audit

Question: Discuss about theCookeryfor Food Safety Audit. Answer: Introduction Food safety audit has been one of the most vital concerns when it comes to the maintenance of food standards and certification as well. The subject has been argued as vital because of the transparency and safety assurance that it offers to consumers. A number of food companies and organizations across the globe usually undertake safety standards through food safety audits in order to assure the consumers or their clients of safety measures that are put in place (Dinham 2003). This has seen them grow in terms of business networking and increasing the consumption scale due to the built trust. This task will therefore discuss into finer details a food safety audit of an existing workplace in order to bring on board the necessities for a food safety program (Kvenberg and Schwalm 2010). It will also offer specific identification of any potential food safety hazards and also a sum of critical control concerns that may be in association with the hazards in question. The task will then end with an evaluation of the already existing practices so as to offer determination on any changes that may be necessary. Background The audit in context is based on a busy market environment where a number of food items are sold. This kind of environment will help in giving a wider view of the various food products as far as food safety is concerned. The nature of the environment in context will also assist in the identification of a number of food safety hazards. Determination of the Nature and Type of Workplace As mentioned in the background, the work place for food safety audit in context with regards to the development of the requirements of food safety program is based on a working environment that is busy and deals in a number of food products (Lees 2012). That working environment is a busy market place where people or consumers buys a number of products mainly for reasons that are consumption related. Identification of Potential Food Safety Hazards There are a number of food safety hazards that consumers are at risk to associate with if proper food safety audit is not undertaken. These hazards may be grouped in form of biological, physical and even chemical hazards. Biological hazards are those that may be caused by bacteria, viruses and even parasites that may find space into the food substances that are sold in the market (Mayes 2002). Physical hazards on the other hand, are those that may occur as foreign bodies that may come into contact with food. Examples of physical safety hazards include the following, metal, wood, soil, stone and dirt among others. All these have got a possibility of coming into contact with food substances and thereby making consumption difficult. The last potential hazard is that of chemical nature, a number of food specialists across the globe, have argued that, in most cases the hazard in question occur inform of cleaning chemical residues, factory contaminants and finally agricultural residues. Determination of the Specifics of the Organization Specific to Food Hazards There are a number of specifics of organizations that are specific to food hazards and most of them will be discussed in this section. Most organization specific to food hazards are usually of bigger sizes as they deal with critical matters globally. The bigger size also directly influences the clients that the organizations work with. It has been discussed that there are many clients who operate under the subject organizations for purposes of ensuring that the food product consumed is of higher quality (National Advisory Committee on Microbiological Criteria for Foods 2012). An example of organization that we can peg our discussion to, is that of Food and Agriculture Organization of the United Nations that work in close collaboration with the ministry of health in Australia to ensure that food safety audit is undertaken. The type of food that the organization in context deals with is those that are agricultural and in most cases are sold in market workplace. On the same note, the examination on the layout of agricultural product is usually based on the storage facilities, preparation, and display and customer service points. Most agricultural product usually assumes open layout that can allow sustenance of the products, considering the fact that the product dealt with is also perishable. The preparation of the product is also done in a manner to preserve its nature so as be offered to customers or consumers when in better state. Identification of any at Risk Clientele Being that the food in context is based on agricultural products, the client at risk may be on reasons that of chemical hazards and physical hazards association to food product. This is because; the preservation of the food products may be call for use of certain preservative chemicals that may not go well with the clients (Panisello and Quantick 2011). On the other hand, it is also important to note that the workplace for the products is an open market; physical hazards may equally find space. On a similar notice, it has also been argued that agricultural products specifications are those that goes with their vulnerability and thus affected by the hazards mentioned. The tackled brief point also goes hand in hand with the product supplies and the quality assurance details. The final key area in this topic will be on determination of product safety requirement. Product safety requirement specific to the above workplace The first requirement is that the agricultural produce should be cleaned on any hazard They should be handled with care and concern to avoid contamination The workplace should be clean to offer a clean environment for business Critical Assessment of Food Handling Procedure The food handling procedure should always take into consideration the following concerns, food handling hazards, the hazards that are related to food heating, those that deals with food display, any other chemical or microbiological hazards and even concerns that are related to food susceptibility (Ropkins and Beck 2000). The handling of agricultural food products is an important aspect that must be done in a better procedure. The main hazard that is associated with the handling of the food in context is that of physical hazard, though chemical hazards may also find space. List of Critical Control Points that are Involved in Food Preparation where the Mentioned Hazard can be Controlled There are a number of control points that are associated with the hazards in question. The hazards in context are both physical and chemical. Most of the agricultural foods as mentioned in previous paragraphs are mainly in line with physical hazards because of close association of the two in context. The first control point with respect to the subject is that on key concerns to be undertaken during preparation (Sperber 2008). During food preparation, it is important that a number of concerns are considered, most of these concerns must be those that affirms or assures of food safety. The other critical control measure that should be looked upon should be that of ensuring protective handling measures are put in place. This is because physical hazards are mainly associated with problems that come out due to matters of poor handling of food. There are high chances that the food substance in context can have safety issues in relation to the handling procedures. On the same light, another vital critical control point is on display matters as covered previously. This is where chemical hazards are brought on board. Display matters are associated with preservative control related concerns. This is also in consideration that most of agricultural foods are perishable and therefore preservative measures must be given keen consideration but due to their chemical alignment, there may result chemical hazards (Trienekens and Zuurbier 2008). Evaluation of Existing Food Safety Procedures The subject evaluation is based on the already covered critical control points, matters of monitoring practices, record keeping, control of pest and finally cleaning and sanitation. It has been noted by a number of food safety experts across the globe that exist a number of food safety procedures in relation to the food in context. Some of the existing food safety procedures are based on matters of sanitation and handling procedures. This is majorly in consideration of hazards that have always been in existence. In this particular context, the hazards to be put in consideration includes biological, chemical and also physical. Matters of sanitation to food ensure that the environment in which food is kept is clean and does not offer any risk to the clients or the consumers of the product. The other evaluation that has been in existence is on matters that deal with food handling measures (Walker, Pritchard and Forsythe 2013). This is a procedure that is not only limited to food organization across the globe but also considered by clients in greater view. This is because of the risks that are associated with poor handling procedures. Conclusion In conclusion, the food safety audit in context has been tackled in line with the question and details rubric for the task and therefore offers a number of details that can be used in developing food safety program as per the requirement. The task is therefore with no doubt takes care on matters that relates with food safety procedures as provided in the details above. References Dinham, B., 2003. The pesticide hazard: a global health and environmental audit. Zed Books. Kvenberg, J.E. and Schwalm, D.J., 2010. Use of microbial data for hazard analysis and critical control point verificationFood and drug administration perspective. Journal of Food Protection, 63(6), pp.810-814. Lees, F., 2012. Lees' Loss prevention in the process industries: Hazard identification, assessment and control. Butterworth-Heinemann. Mayes, T., 2002. Simple users' guide to the hazard analysis critical control point concept for the control of food microbiological safety. Food Control, 3(1), pp.14-19. National Advisory Committee on Microbiological Criteria for Foods, 2012. Hazard analysis and critical control point system. International Journal of Food Microbiology, 16(1), pp.1-23. Panisello, P.J. and Quantick, P.C., 2011. Technical barriers to hazard analysis critical control point (HACCP). Food control, 12(3), pp.165-173. Ropkins, K. and Beck, A.J., 2000. Evaluation of worldwide approaches to the use of HACCP to control food safety. Trends in Food Science Technology, 11(1), pp.10-21. Sperber, W.H., 2008. Auditing and verification of food safety and HACCP. Food Control, 9(2), pp.157-162. Trienekens, J. and Zuurbier, P., 2008. Quality and safety standards in the food industry, developments and challenges. International Journal of Production Economics, 113(1), pp.107-122. Walker, E., Pritchard, C. and Forsythe, S., 2013. Hazard analysis critical control point and prerequisite programme implementation in small and medium size food businesses. Food Control, 14(3), pp.169-174.

An experiment to determine the enthalpy changes using Hesss law Essay Example

An experiment to determine the enthalpy changes using Hesss law Essay The main idea behind this experiment is to find out the temperature difference between the room temperature and the final temperature. Sodium carbonate, sodium hydrogencarbonate and hydrochloric acid were used in this experiment. Sodium carbonate, also known as soda ash is got from the reaction of carbonic acid and sodium hydroxide while sodium hydrogencarbonate (baking soda) is a salt formed by the partial replacement of hydrogen by sodium.Data Collection1) Temperature change by using 3.3g of sodium hydrogencarbonateMass of the container on which the sample was weighed = 11.48gMass of the container and the crystals = 14.98gMass of the container after the crystals were added = 11.70gMass of the crystals that did not react = 00.20gMass of the crystals that reacted = 03.30gTime (s)Temperature ( à ¯Ã‚ ¿Ã‚ ½ C)023.03023.06023.09018.012015.015015.018015.021015.024015.527016.030016.02) Temperature change by using 1.88g of sodium carbonateMass of the container on which the sample was weigh ed = 11.48gMass of the container and the crystals = 13.48gMass of the container after the crystals were added = 13.60gMass of the crystals that did not react = 00.12gMass of the crystals that reacted = 01.88gTime (s)Temperature ( à ¯Ã‚ ¿Ã‚ ½ C)023.03023.06023.09029.012030.015030.018030.021030.024029.527029.030029.03) Temperature change by using 5.66g of sodium hydrogencarbonateMass of the container on which the sample was weighed = 11.48gMass of the container and the crystals = 18.48gMass of the container after the crystals were added = 12.82gMass of the crystals that did not react = 01.34gMass of the crystals that reacted = 05.66gTime (s)Temperature ( à ¯Ã‚ ¿Ã‚ ½ C)023.03023.06023.09021.012021.015021.018021.021021.024022.527022.030022.04) Temperature change by using 3.85g of sodium carbonateMass of the container on which the sample was weighed = 11.48gMass of the container and the crystals = 15.48gMass of the container after the crystals were added = 11.63gMass of the crystals th at did not react = 00.15gMass of the crystals that reacted = 03.85gTime (s)Temperature ( à ¯Ã‚ ¿Ã‚ ½ C)023.03023.06023.09028.512028.515028.518028.521028.524028.027028.030028.0UNCERTAINITIES+/- 0.01g : Digital weighing scale+/- 0.01s : Stop watch+/- 0.05cm3 : Measuring cylinder+/- 0.05à ¯Ã‚ ¿Ã‚ ½C : ThermometerOBSERVATIONS- When hydrochloric acid is added to sodium carbonate, some effervescence (bubbles appear) is observed because of the liberation of carbon dioxide gas. It is completely soluble and in the process it starts getting warmer.- The same thing happens when sodium hydrogencarbonate is added to hydrochloric acid except for the fact it cools down instead of getting warmer.CHEMICALS (QUALITATIVE DATA)1) Hydrochloric acid- It is colorless and odorless. It is a monoprotic acid, that is, it produces 1 hydrogen ion when completely dissolved in water. The molarity of hydrochloric acid used in this experiment is 2M.2) Sodium carbonate- Sodium Carbonate is a white, crystalline com pound soluble in water (absorbing moisture from the air) but insoluble in alcohol. It forms a strongly alkaline water solution. It is also known as soda ash3) Sodium hydrogencarbonate- sodium bicarbonate or sodium hydrogen carbonate, chemical compound, NaHCO3, a white crystalline or granular powder, commonly known as bicarbonate of soda or baking soda. It is soluble in water and very slightly soluble in alcohol.DATA PROCESSING AND PRESENTATIONFinding the enthalpy of reaction for the following equation:2NaHCO3 Na2CO3 + H2O +CO2a) Using 1.88g of sodium carbonate and 3.3g of sodium hydrogencarbonateEnthalpy cycle for the reaction?H12NaHCO3(s) + 2 HCl 2NaCl(aq) +2 CO2(g)+ 2 H2O(l)?H2 ?H3Na2CO3(s) + CO2(g) + H2O + 2 HCL(aq)Heat released during the reaction between HCl and NaHCO3 (Q1)= Mc?TSo, Q1 = 25g * 4.18 * (15-23)Q1 = 25* 4.18 * -8Therefore, Q1 = -836 J= -0.836KJCalculating the number of moles present in 3.3g of NaHCO3Number of moles = mass(g)/ molar massMass (g) = 3.3gMolar mass = 2 3 + 1 + 12 +(16*3)= 23 + 1 + 12 + 48= 84 g/molnumber of moles present in 3.3g of NaHCO3 = 3.3g/ (84g/mol)= 0.039 molesCalculating the amount of energy given out by 1 moleIf 0.039 moles of NaHCO3 give -0.836KJ of energy then1 mole would give out (-0.836/0.039 = -21.44KJ) of energyTherefore, ?H1 = -21.44 KJ/molCalculating ?H3 by the above method, that is, the reaction between Na2CO3 and HClQ2 = Mc?TSo, Q2 = 25 * 4.18 * (30-23)Q2 = 25 * 4.18 * 7Therefore, Q2 = 731.5J= 0.7315KJCalculating the number of moles present in 1.8g of Na2CO3Number of moles = mass (g)/ molar massMass (g) = 1.8gMolar mass = (23 * 2) + 12 +(16*3)= 46 +12 + 48= 106 g/molnumber of moles present in 1.8g of Na2CO3 = 1.8g/ (106g/mol)= 0.018 molesCalculating the amount of energy given out by 1 moleIf 0.018 moles of Na2CO3 give -0.731KJ of energy then1 mole would give out (-0.7315/0.018 = 40.64KJ) of energyTherefore, ?H3 = 40.64 KJ/molIn order to find the enthalpy of reaction for:2NaHCO3 Na2CO3 + H2O+ CO2; we use the Hes ss law which states that 2 ?H1 = ?H2 + ?H3?H2 = 2 ?H1 ?H3so, 2 ?H1 = 2 * -21.44 KJ/mol= -42.88KJ/mol?H3 = 40.64 KJ/molTherefore, ?H2 = -42.88 40.64= -83.52KJ/molb) Calculating the enthalpy change of reaction using 5.66g of sodium hydrogencarbonate, 3.85g of sodium carbonate and 50cmà ¯Ã‚ ¿Ã‚ ½ of HCl.Enthalpy cycle for the reaction?H12NaHCO3(s) + 2 HCl 2NaCl(aq) +2 CO2(g)+ 2 H2O(l)?H2 ?H3Na2CO3(s) + CO2(g) + H2O + 2 HCL(aq)Heat released during the reaction between HCl and NaHCO3 (Q1)= Mc?TSo, Q1 = 50g * 4.18 * (21.5-23.0)Q1 = 50* 4.18 * 1.5Therefore, Q1 = -331.50 J= -0.3135KJ `Calculating the number of moles present in 5.66g of NaHCO3Number of moles = mass (g)/ molar massMass (g) = 5.66gMolar mass = 23 + 1 + 12 + (16*3)= 23 + 1 + 12 + 48= 84 g/molnumber of moles present in 5.66g of NaHCO3 = 5.66g/ (84g/mol)= 0.0674 molesCalculating the amount of energy given out by 1 moleIf 0.0674 moles of Na2CO3 give -0.3135KJ of energy then1 mole would give out (-0.3135/0.0674 = -4.65KJ) of en ergyTherefore, ?H1 = -4.65 KJ/molCalculating ?H3 by the above method, that is, the reaction between Na2CO3 and HClQ2 = Mc?TSo, Q2 = 50 * 4.18 * (28.5-23)Q2 = 50 * 4.18 * 5.5Therefore, Q2 = 1149.5J= 1.1495KJCalculating the number of moles present in 3.85g of Na2CO3Number of moles = mass (g)/ molar massMass (g) = 3.85gMolar mass = (23 * 2) + 12 + (16*3)= 46 +12 + 48= 106 g/molnumber of moles present in 1.8g of Na2CO3 = 3.85g/ (106g/mol)= 0.036 molesCalculating the amount of energy given out by 1 moleIf 0.036 moles of Na2CO3 give 1.1495KJ of energy then1 mole would give out (1.1495KJ/0.036 = 31.93KJ) of energyTherefore, ?H3 = 31.93KJ/molIn order to find the enthalpy of reaction for:2NaHCO3 Na2CO3 + H2O+ CO2; we use the Hesss law which states that 2 ?H1 = ?H2 + ?H3?H2 = 2 ?H1 ?H3so, 2 ?H1 = 2 * -4.65 KJ/mol= -9.3KJ/mol?H3 = 31.93KJ/molTherefore, ?H2 = -9.3KJ/mol 31.93KJ/mol= -41.23KJ/molc) Error analysisDigital weighing scale: 1) 0.01/3.3 * 100= à ¯Ã‚ ¿Ã‚ ½0.3%2) 0.01/5.66 * 100= à ¯Ã‚ ¿Ã‚ ½0.18%Stop watch : 0.01/300 * 100= à ¯Ã‚ ¿Ã‚ ½ 3.3*10^-3Measuring cylinder : 1) 0.05/25 * 100= à ¯Ã‚ ¿Ã‚ ½0.2%2) 0.05/50 * 100= à ¯Ã‚ ¿Ã‚ ½0.1%Thermometer : 0.05/23 * 100= à ¯Ã‚ ¿Ã‚ ½0.22%Total percentage error = 0.22%+ 0.1% + 3.3*10^-3 + 0.18%+ 0.3%= à ¯Ã‚ ¿Ã‚ ½0.8033%Accounting for the error ?H2 = à ¯Ã‚ ¿Ã‚ ½ -41.23KJ/mol= à ¯Ã‚ ¿Ã‚ ½ -83.52KJ/molConclusionThe reaction between sodium hydrogencarbonate and HCl is endothermic, that is, heat is being absorbed in the reaction and the reaction between sodium carbonate and HCl is exothermic because temperature is given out to the surroundings.Also, in the second part of the experiment when the volume of HCl is increased and also the masses of sodium hydrogencarbonate andsodium carbonate is increased, the temperature difference in the reaction is less than before when the mass were less. The enthalpy of reaction is also decreased in the second part.Evaluation:Reasons for shortcoming in the answers are as follows:1) While t ransferring the HCl from the measuring cylinder to beaker, there is a possibility of leaving out some amount of HCl in the beaker itself.2) An analogue thermometer was used so the temperature may not have been accurate.3) Some systematic errors in the equipment might have led to some slight changes in the readings.Solution to the above problems:1) The first problem stated above is a personal error; So it can only be overcome by practice and improving ones concentration while doing the experiment.2) The second problem could have been overcome by the use of digital thermometer which is more accurate than an analogue thermometer.