The Devastation of World War I - 1000 Words

World War One was the most devastating war in history. It was fought between two sides, the Allied Powers and the Central Powers. The Allied Powers consisted of 3 main countries, Great Britain, France, and Russia. Later on in the war, Italy joined the Allied Powers. The Central Powers consisted of 4 main countries, Germany, Austro-Hungary, Bulgaria, and Turkey. Later on Japan joined the Central Powers. The assassination of Archduke Francis Ferdinand, was emperor of Austria-Hungary, was the spark to start the war. Francis Ferdinand was going to Sarajevo, Bosnia for a parade. He had brushed off warnings about his presence not being welcomed, and went anyways. Six young men, members of the terrorist organization the Black Hand, were given a mission to to kill the Archduke. The assassination made Austrian officials believe that war was necessary to stop Serbias ambitions. Although most of Austrias closest allies felt that same way Austria did, some feared that the Austrian war against Serbia would set off an extremely deadly chain reaction. The war would pull in other nations, such as Serbias ally, Russia. Great Britain and France were the leading colonial powers, they ruled much of the world beyond Europes seas. The German Empire had become the most powerful nation on the continent of Europe, with its dynamic economy and industrial power. Germany wanted badly to be recognized as a world power and European power, so she wanted to extend her influence in the very littleShow MoreRelatedBlood Diamond - Film Essay924 Words   |  4 PagesI agree with this view because key ideas are an important part of a film to make it more interesting for the audience. In the film Blood Diamond directed by Edward Zwick some of the key ideas are: What is valuable and important, the devastation of war and exploitation of people and resources. 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Caloric Content of Food Free Essays

Ocean County College Department of Chemistry [Caloric Content of Food] Submitted by Jamie Kaiser Date Submitted:  Ã‚  Ã‚  10/2/12 Date Performed:  Ã‚  10/2/12 Lab Section: Chem-180 Course Instructor:  Bassa Purpose The purpose of the experiment was to take foods and to find out the energy content of the foods that we are experimenting with. By hands on burning or the food and taking the date that we find and putting it into equations to find what is needed. Procedure After organizing all the equipment necessary to perform the lab correctly and safety, I placed the empty beaker on to the scale and recorded the weight. We will write a custom essay sample on Caloric Content of Food or any similar topic only for you Order Now Then I filled the beaker with 50 ml of water and measured it and recorded my results. I then place the beaker onto the burner stand. I took the temperature of the water before heating it up. I first started with the marshmallow. I put the marshmallow onto the fork and measured its weight. Then I lit the marshmallow on fire and place it under the beaker. After the flame was extinguished I measure the temperature of the water and recorded it. I then place the remains of the marshmallow and fork onto the scale and recorded my findings. I proceeded to do the same thing with a walnut and then with a potato trip and recording the results of each. Observations and Results Data Table 1: Food Item – Observations| Food Item Description:| Marshmallow| Walnut| Potato Chip| Mass of food amp; holder – initial| 40. 4g| 18. 3 g| 16g| Mass of food amp; holder – final| 38. 8g| 16. 3g| 13. 5g| Mass of food burnt| 1. 6g| 2g| 2. 5g| Mass of beaker| 66. 5g| 66. 4g| 66. 5g| Mass of beaker amp; water| 107. 2g| 108. 2g| 108. 2g| Mass of water| 40. 7g| 41. 8g| 41. 7g| Water temp. – initial| 23 degrees C| 22 degrees C| 22 degrees C| Water temp. – final| 31 degrees C| 72 degrees C| 32 degrees C| Delta T (oC change)| 8 degrees C| 50 degrees C| 10 degrees C| Conclusions From the hands on experience of doing this experiment, I have been able to better understand the formula to find the energy release per gram and to properly put the information into the equation. I now have a better understanding of calorimetry and how different products vary in caloric content. References 1. 1. Hands-On Labs, Inc. (2012). General College Chemistry : Physical and Chemical Properties. (Manual page 94-100) Questions A. Which of the foods tested contains the most energy per gram? The potato chip B. How do your experimental results compare to published values? Considering the only published value that I experimented with was the marshmallow, I would have to say my results were above average. C. What type of reaction is used in calorimetry? Combustion reaction D. What are the products of the reactions? Carbon dioxide and water E. Where did the products go? Into the air, a part of the atmosphere F. A student performing an experiment to determine the caloric content of a cashew nut collected the following data: ?Mass of cashew nut before burning: 0. 55 g ?After burning: 0. 05 g ?Temp. increase of 200 g of water: 7. 0 oC 1. Calculate the total energy released by the combustion of the cashew nut by using the water temp. increase, the mass of the water and specific heat capacity of water. 58576 Joules. Using the equation Q= delta t x m x cp 2. Calculate the energy released per gram of cashew nut consumed in the reaction. 58576 Joules/0. 55g = 106502/4. 184= 25455= 2. 5 Cal 3. Using the following standards (carbohydrates (4 Cal/g), protein (4 Cal/g), and fats 9 Cal/g), determine the caloric content of a bag of your favorite snack food. Special K cracker chips Carb = 92 Protein= 8 Fats = 22. 5 How to cite Caloric Content of Food, Papers Caloric Content of Food Free Essays Department of Chemistry Caloric Content of Food Date Submitted: April 1, 2012 Date Performed: April 1, 2012 Lab Section: Chem-180-DL1 Purpose: The purpose of this lab was to measure the energy content of three different food items using the change in water temperatures from the heat of the food. Another purpose was to take the information acquired and become familiar with energy units used in food such as calories and joules. Procedure: The first step in this experiment was to weigh and record an empty 100mL beaker. We will write a custom essay sample on Caloric Content of Food or any similar topic only for you Order Now Then fill the beaker approximately halfway, weigh it and record the weight. Record the weight of the water in the beaker. Place a piece of aluminum foil on a table top. Place a wire burner stand with the beaker full of water in the center of the aluminum foil and place a candle next to the rack. Measure the weight of one marshmallow and the weight of one fork. Record both measurements. Then place the marshmallow on the fork measure and record the weight of the marshmallow and fork together. That weight should equal the measurements of the fork and marshmallow combined in the previous measurement. Measure and record the temperature of the water in Celsius and record it. Light a candle. Put the fork with the marshmallow over the candle flame. Remove the marshmallow from the flame right after it sets on fire and place it under the beaker of water. Hold it under the water until it is completely done burning. Make sure to stir the water frequently with the thermometer. When the marshmallow has burned down as much as possible, remove from under water and record the temp of the water. Then record the weight of the fork with leftover marshmallow on it. Subtract that measurement from the previous measurement of the fork with pre-burned marshmallow. Record the measurement of the marshmallow residue. Clean out the beaker of water and repeat experiment with two other foods. Pick the appropriate tools to hold the food over an open flame. Make sure to clean out beaker and reweigh before each experiment. Experimental Results Discussion of Observations Table 1 Food ItemMarshmallowPeanutPotato chip Initial Mass of food holder43g27. 5g27. 9g Final Mass of food and holder41g26. 5g26. 8g Mass of food burnt1. 0g0. 0g0. 3g Mass of beaker51. 5g51. 5g51. 5g Mass of beaker and water102. 3g95. 7g94. 5g Mass of water50. g44. 2g43. 0g Initial water temperature250C190C190C Final water temperature350C470C360C Delta T (0C change)100C280C170C Marshmallow 1063J/g = 254 calories = . 254 Cal/g Peanut 5178J/g = 1238 calories = 1. 2 Cal/g Potato chip 2040J/g = 488 calories = . 49 Cal/g Additional Questions 1. Read p. 244 or section 8. 3 of your textbook, then explain the type of reaction must have taken place in your calorimeter. A combustion reaction m ust have happened. The food turned into a gas and reacted to oxygen. 2. What were the reactants of this reaction? What were the products? The reactants were the cooked foods and the products were the energy and heat. 3. Where did the products go? The products or food mixed into the air and created a smoke and odor that was released. 4. Where are the potential areas for error in this experiment? This question is referring to errors inherent to the experiment, not the experimenter’s mistakes or lack of skills. Errors could be different products used, time to bring the products to a flame and put under the beaker which would cause a different temperature change in beaker from initial to final. How to cite Caloric Content of Food, Essay examples

Risk Analysis in Engineering and Economics †MyAssignmenthelp.com

Question: Discuss about the Risk Analysis in Engineering and Economics. Answer: Introduction: All over the world, accounting is considered as one of the major professions. Accounting is a type of profession where a person performs different kinds of accounting functions in the business organizations like the preparation and analysis of financial statements, performing the audit operations and others (Hoyle, Schaefer and Doupnik 2015). Thus, it can be said that the accountants are majorly responsible for all the accounting related works in the companies. On the other hand, it needs to be mentioned that risk and return are two of the major factors in the accounting activities of the companies. Risks refer to the particular chance that an investor takes to gain a certain amount of return (Baron et al. 2016). In order to take high return, an investor has to take high risks and vice versa. Thus, it can be observed that there is a positive relation between the risk and return. In this case, I would like to mention that I am planning to be an accountant in the future. The above disc ussion denotes the fact that risk and return are important factors in the profession of accounting. The reason is that the accountants have the responsibility to take effective measures and to provide risk and return related information for the effective management of organizational risks and returns (Penman and Zhu 2014). Hence, it can be said that there are some major reasons behind learning about the concepts of risk and return. All these major issues are discusses below. As per the earlier discussion, it can be seen that risk and return are two of the major factors in accounting. In order to establish the connection among risk, return and accounting, the concept of scenario analysis needs to be analyzed. The concept of scenario analysis involves the development of descriptive models regarding the risk and return of the companies. Thus, it can be said that the concept of scenario analysis includes the concepts of risk and return of the business organizations (Kaplan and Mikes 2012). In the process of scenario analysis of risk and return, the organizational accountants play important role. In the process of managing the risk and return of the companies, the accountants play important role by providing high-quality information along with explicit understanding about the risk and return of the company. At the time of doing the jobs, organizational accountants have the access over important accounting as well as financial information. At the time of manag ing the risks and returns of the companies, this accounting and financial information helps in the prediction of future trends (Ayyub 2014). It needs to be mentioned that the effective management of risk and return helps in the optimal management of resources of the company. Hence, the above discussion shows that the process of risk and return management requires important accounting information and the accountants are the one who provide this accounting information. From this, I have come to know the fact that in order to assist in the risk and return management, it is needed for me to study the details about risk and return. In this regard, it needs to be mentioned that management of risk and return has connection with the internal control of the organizations. The reason is that effective internal control of the companies help to reduce the financial risk and helps to increase the amount of various financial returns (Vijayakumar and Nagaraja 2012). In this case, it needs to be mentioned that organizational accountants are responsible for the implementation of effective internal control of the companies. On a more precise note, it has been seen that lead accounting managers and accounting professionals play a vital part to design, plan, implement, executive and monitor the risk management activities and programs of the companies. Thus, accounting managers and professionals play important part in the management of risk and return of the companies. In addition, in the business organizations, it has been seen that it is the responsibility of the organizational accountants to arrange and conduct necessary tr aining programs for the employees in order to become familiar with various organizational risk factors in the companies (Skaife, Veenman and Wangerin 2013). On the other hand, it is responsibility of the lead accountants of the companies to take into consideration the major risk factors for the decision-making process. In this particular way, the accountants of the companies play an important part in the strategic management of the companies (Munsif, Raghunandan and Rama 2012). Thus, it can be seen that in order to take part in the above-mentioned organizational activities, the accounting professionals of the companies need to have sufficient knowledge about concepts of risk and return. From the above discussion, I have come to know that there is a crucial connection between risks and return management and accounting profession. The above discussion denotes the fact that the organizational accounts provide the risk and return management team with important and high-quality accounting and financial information so that they can be used for minimizing the risks. It needs to be mentioned that without the presence of enough knowledge about risk and return, the accountant will not be able to provide specific accounting information to them. Another major factor that can be seen from the above discussion that the accountants play an important part in the internal control of the companies and internal control helps to manage risks and returns. For this purpose also, without the knowledge of risk and return, the accountants will not be able to contribute towards the development of internal control of the companies. Thus, from the whole discussion, I have concluded that it is utterly important for the accountants to have enough knowledge about the concept of risk and return. With the help of this knowledge, the accountants become able to identify specific risk factors in the companies. After the identification of the specific risk factors, the organizational accounts become able to provide specific accounting information based on the requirements of specific situations. In addition, knowledge about risk and return factors makes the accountants able to better contribute towards the effectiveness of internal control. For all these reasons, it is important for me to learn about risk and returns. References Ayyub, B.M., 2014.Risk analysis in engineering and economics. CRC Press. Baron, M.D., Brogaard, J., Hagstrmer, B. and Kirilenko, A.A., 2016. Risk and return in high-frequency trading. Hoyle, J.B., Schaefer, T. and Doupnik, T., 2015.Advanced accounting. McGraw Hill. Kaplan, R.S. and Mikes, A., 2012. Managing risks: a new framework. Munsif, V., Raghunandan, K. and Rama, D.V., 2012. Internal control reporting and audit report lags: Further evidence.Auditing: A Journal of Practice Theory,31(3), pp.203-218. Penman, S.H. and Zhu, J.L., 2014. Accounting anomalies, risk, and return.The Accounting Review,89(5), pp.1835-1866. Skaife, H.A., Veenman, D. and Wangerin, D., 2013. Internal control over financial reporting and managerial rent extraction: Evidence from the profitability of insider trading.Journal of Accounting and Economics,55(1), pp.91-110. Vijayakumar, A.N. and Nagaraja, N., 2012. Internal Control Systems: Effectiveness of Internal Audit in Risk Management at Public Sector Enterprises.BVIMR Management Edge,5(1).