Assessment of the Environmental Impact of Electric Vehicles Coursework

Assessment of the Environmental Impact of Electric Vehicles - Coursework Example Conclusion 18 References 1. Introduction Electric vehicles have become a strong trend in the global market. The benefits of electric vehicles, as analyzed above, compared to the conventional vehicles are often used as a justification for promoting the use of these vehicles worldwide. In this context, the following problem appears: which would be the impact of replacing a conventional internal combustion engine vehicle with an electric vehicle capable of similar duty? The above issue is explored in this paper. The following condition is set† the platform of the vehicle remain the same. For the needs of this paper, an electric car has been chosen as the mode of the vehicle, the use of which will be modified. While exploring this issue it has been necessary to cover a series of other topics, such as the characteristics and the differences of electric vehicles compared to the conventional vehicles. ... In any case, conventional vehicles are more likely to cause severe environmental damages, even if the last years their environmental impact has been effectively controlled (Larminie and Lowry 2003, p.258), a fact that can be used for confronting the negative criticism against the conventional vehicles. It should be noted that the replacement of a conventional vehicle with an electric vehicle is not always unavoidable, since conventional vehicles can also promote sustainability, even at lower levels than the electric vehicles. However, if other benefits are targeted, then such replacement should be based on the rules and the processes presented below. 2. The Impact of Replacing a Conventional Internal Combustion Engine Vehicle with an Electric Vehicle Capable of Similar Duty 2.1 Electric vehicles – Description and Characteristics Electric vehicles are those vehicles that are ‘propelled by one or more electric motors rather by an internal – combustion engine’ (Faiz, Weaver and Walsh 1996, p.227). This is the key difference between the electric vehicles and the conventional vehicles, which are based on an internal combustion engine (Faiz, Weaver and Walsh 1996). The range of electric vehicles can be high; there are electric autos, motorcycles, trains and so on (Faiz, Weaver and Walsh 1996). In fact, any conventional vehicle can become electric under the terms that it is appropriately transformed following a particular process (Faiz, Weaver and Walsh 1996). In practice, there are three different types of electric vehicles: a) the electric vehicles that rely on an external generation system, i.e. a generation system which is not incorporated

Raising the minimum age for a driver's license from 16 to 17 in all Essay - 1

Raising the minimum age for a driver's license from 16 to 17 in all states - Essay Example There is a great need of the proper solutions to counter this major problem suffered by almost all nations worldwide. Government should take necessary steps to halt the accidents, either by raising the age requirement to get the driving license or by making institute graduating license a mandatory thing, as teenagers and young children are not experienced enough to take the high level responsibility of being a driver. In most of the countries, parents give permission to their young children to drive and get the driving license at a very early age, despite of having no prior experience or maturity to handle the tough circumstances in case of an accident. This scenario is not suitable as suggested by National Highway Traffic Safety Administration. According to the research conducted by the administration, the highest percentage of car accidents occurs at the age of 16 due to the high speed driving. In the same age group, individual car accidents occur mostly and due to the driving failures. Teenagers aging 16 like to take risk in their life and therefore, use of safety belts is something they don’t give due importance when compared with experienced and old drivers. Many researchers are of the belief that it is because of the immature age, instant results, and lack of patience, improper training and low experience in the driving field that contribute to the road accidents and considered to be as the major factors that require changes. It is essential to help young teenagers from becoming the victim of their own lacking. The death toll of 16 year old drivers as studied during 1975 till 1996 was very high and shifting towards upward direction. In 1996, this death rate of young drivers accelerated up to 35% from 19%, found in both men and women drivers. According to Allen Williams, there was a 50% increase in the rate of teenage deaths from improper driving during 1975 and 1996; however, there was a sharp fall in the death rate of individuals ranging

Chemical Engineering Innovation in Food Production

Chemical Engineering Innovation in Food Production The inherent safety, convenience, availability, nutritional content, aesthetic appeal, and variety that characterize food supplies are a hallmark of modern life. Chemical engineering knowledge can be accredited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. Among those, membrane-based separation and other filtration techniques are most common. Chemical engineers have applied their expertise to chemically synthesize fertilizers, herbicides, and pesticides that promote crop growth and protect crops from weeds, insects, and other pests (AlChe, 2009). Its so easy to feel the contribution of chemical engineering in food sector if we observe the morning tea to late night beverage. All processed food stuffs around us is more or less subject to different types of filtration. One of the fastest growing parts of the whole sector is the mineral water and soft drinks sector, which has a sizeable requirement for fine filtration (Suther land, 2010). Modern techniques are used to improve the flavour, texture, nutritional value, safety, appearance and overall aesthetic appeal of various foods. Modern food processing can also improve the quality of life for people with food allergies and for diabetics. Foods processed using aseptic packaging retains their vitamins, minerals, and desired textures, colours, and flavours more effectively than those processed with traditional canning. Nestlà ©, Wal-Mart, Unilever, PepsiCo etc. are some world famous food companies without whom modern life cannot be imagined. Filtration in food processing Filtration is a process where solid particles present in a suspension are separated from liquid or gas employing a porous medium (Srikanth, 2012). Surface, depth and cake filtration are different types based on filtration mechanism. Two types of filtration theory are widely known which are gas filtration theory and liquid filtration theory. These theories have also some limitations. There are some criteria for choice of filter medium such as particle size that has to removed, permeability of clean medium, solid holding capacity of the medium, flow resistance of medium etc. Filter aid is a very important factor which forms a surface deposit to screen out the solids and it also prevents the plugging of the supporting filter medium (Srikanth, 2012). Chemical engineers have invented a variety of engineered processes that allow food processors to remove impure substances to improve food quality, safety, and aesthetics. Todays membrane-based separation is used widely to remove impurities during food processing by pressure to force unwanted substances in food ingredients to pass through a semi permeable membrane and it is also applied majorly in the dairy industry, mainly as a processing phase in production soft cheeses. Chemical engineers strive to maximize the available surface area in filter, reduce membrane pore size, minimize the pressure drop the fluid will experience when flowing through the unit and maximize cost-effectiveness (AIChe, 2009). For food industries, there are some specific requirements to choose filter media such as dissipation of electrostatic charges, high abrasion resistance, available clean-in-place system etc. In this dissertation, some food processing industries have been presented where different types of filtration are the key factor. Among those cane and beet sugar industry, starch and sugar industry, beverage industries like wine, beer etc. are notable. Filtration should be the most prior subject to enhance food safety management of an industry. It can help to remove physical, chemical and other microbiological contaminants with great efficiency. This also focuses on advantages of self-cleaning filters over manual and mechanical cleaning. Advances in filtration technology include the development of continuous processes to replace old batch process technology (Patel R. et al, 2010). FOOD PROCESSING INDUSTRIES Chemical engineering innovation in food production If the grass on the other side of the fence appears greener . . . it must be all the fertilizer they are using. Kevin Rodowicz. The food industry is a complex, global collective of diverse businesses that supply much of the food energy consumed by the world population. Before modern engineering advances were widely adopted by the food industry, the variety of foods available at stores were determined by what was produced locally, since transportation limitations predicted the distance that perishable foods could travel (AIChe, 2009). Chemical engineers routinely develop advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products (AIChe, 2009). Chemical engineering unit operations and procedures, established for other industrialized reasons, are used by the food industry like drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk -solids mixing, pneumatic conveying, and process mode ling, monitoring, and control. Among these, membrane-based separation and other filtration techniques are mostly common (AIChe, 2009). Technological milestones: Over the years, engineered solutions have increased the production of processed fruits and vegetables, dairy, meat and poultry, and seafood products, and have allowed more widespread distribution of such foods. The following are some of the most revolutionary improvements in food processing noted in the Milestones of the Twentieth Century by the Institute of Food Technologists (AIChe, 2009). 1900s: Vacuum packaging, which removes the oxygen from inside the food package, was invented to prolong the shelf life of foods, and the widespread practice of freezing foods began with fruit and fish. The first ready-to -eat cereals using many chemical engineering unit operations appeared as well (AIChe, 2009). 1920s: Fast-freezing practices for foods were first commercialized by Clarence Birdseye, whose name has become practically known with frozen foods. Birdseye found that by blanching vegetables (cooking them for a short time in boiling water) just before freezing, the process could deactivate certain enzymes that cause off-colours and off-flavours, thereby enhancing the quality of the thawed vegetables. The first commercial use of puffing to produce such cereals as Cheerios and puffed rice also began (AIChe, 2009). 1930s: Freeze-drying processes were pioneered in this decade, and frozen foods are dried after deep freezing, in which the entrained water is removed by a process known as sublimation by heating the frozen product in a vacuum chamber. Freeze-dried foods in turn become shelf-stored foods that quickly regain their original flavour, aroma, size, shape, and texture after rehydration. The removal of water slows spoilage, thus providing longer shelf life, and reducing the weight of the food, which makes it cheaper and easier to transport (AIChe, 2009). 1940s: The advent of automated processes to concentrate, freeze, and dehydrate foods enabled a greater variety of foods to be mass-produced and packaged for shipment overseas to military personnel during World War II. Disease-free packaging extremely improved food quality, safety, and nutrient retention (AIChe, 2009). 1950s: During this era, monitored-atmosphere packaging using plastic increased the shelf life of fresh foods. The process controls oxygen and carbon dioxide levels inside the packaging environment to reduce respiration by fruits and vegetables (similar to human breathing) and reduces the amount of off-gas ethylene produced, which delays maturing and damage (AIChe, 2009). 1960s: The first commercial-scale producing machine began producing cold-dried foods and coffee. Advances in aseptic processing allowed shorter heating times for sealed food containers (AIChe, 2009). 1970s: The period of the 1970s saw growing usage in the chemical process industries (paint, textile, oil recovery, pulp and paper). In this decade, the major effects of this technology is in the food and biotechnology processing industries, where ultrafiltration and cross-flow microfiltration are finding increasing uses as a gentle and efficient way of fractionating, concentrating and clarifying a variety of food from milk products, fruit juices and alcoholic beverages to fermentation broths, protein fractions and wastewaters (Cheryan M, 1986). 1980s: Advanced-atmosphere packaging began to be used widely during this era and It is a more progressive difference of controlled-atmosphere packing, in which the head space atmosphere within a food package or the transportation/ storage vessel is modified by flushing it with a blend of inert (nonreactive) gases (AIChe, 2009). 1990s: High-pressure processing was commercially applied first to fresh packaged foods to kill microorganisms that cause spoilage without altering flavours, texture, or appearance (AIChe, 2009). After 2000: Recent food trends are actually based on fat calculation but tasty, healthy and doctor-designed. Different types of cupcakes, cheese, pizza, fast foods etc. are peoples first choice. Also various types of grain made foods are getting popularity day by day (AIChe, 2009). Advances in chemical fertilizers, herbicides, and pesticides Early mankind experimented with human and animal wastes, seaweed, ashes and other substances to fertilize crops and increase productivity. Chemical engineers have applied their expertise to chemically synthesize fertilizers, herbicides, and pesticides that promote crop growth and protect crops from weeds, insects, and other pests. Today, the use of these products is more important than ever to meet the needs of an ever-expanding population (AIChe, 2009). Fertilizers Nitrogen is the most plentiful part of the air we breathe, present at 79% by volume and a prime nutrient (most often in the form of ammonia). Modern fertilizers stem from a chemical engineering breakthrough pioneered by Fritz Haber in 1908 that developed a process to synthesize ammonia by reacting hydrogen with nitrogen and in 1918, he was awarded the Nobel Prize in Chemistry for this discovery (AIChe, 2009). Working with industrialist Carl Bosch, Haber scaled up the successful Haber-Bosch process that allows ammonia to be produced cost-effectively in commercial quantities for use in nitrogen fertilizers. Habers original reaction was carried out under high pressures. The improved ammonia synthesis process carries out the reaction at lower pressures and temperatures, which helps save money by reducing the amount of energy required by the process (AIChe, 2009). Pesticides and herbicides Chemists and chemical engineers have also been helpful in the discovery, synthesis and commercial-scale manufacture of various chemical compounds that are used as pesticides (to kill insects) and herbicides (to kill weeds). For example, chemical engineers discovered that when glyphosate (the primary ingredient in Monsantos widely used herbicide Roundup) is applied to a crop, it inhibits a specific growth enzyme called the EPSP synthase. Glyphosate is rapidly metabolized by weeds, and unlike many other earlier herbicides, it binds tightly to soil so that it does not accumulate in runoff to contaminate surface waters or underground aquifers. According to its manufacturer, it eliminates more than 125 kinds of weeds, but does not affect mammals, birds, fish, or insects (AIChe, 2009). Advanced food processing techniques Today, imaginative and effective engineered approaches many drawn directly from the chemical engineers toolbox routinely add nutrients, improve aesthetic appeal (in terms of a foods flavours, texture, and appearance), enable longer distance transport (leading to multi-seasonal availability), extend shelf life, and remove microorganisms that contribute to spoilage and are responsible for food-borne illnesses. Modern food processing can also improve the quality of life for people with food allergies (by removing or neutralizing the proteins and other substances that create allergic reactions in certain people) and for diabetics (by reducing sugar content and providing sugar-free alternatives). The roasting of coffee beans requires exceptionally precise control of the chemical and physical reactions over time. Depending on the progressive bean temperature experienced during roasting, final flavours characteristics can vary widely. Chemical engineers have devised ways to make timely adjustments to the roaster to moderate airflow rates and manipulate bean temperatures without changing the flavours (AIChe, 2009). Sterilizing and packaging perishable foods Sterilization is a key aspect of any food -packaging operation. The ability to sterilize foods to protect them against spoilage by oxidation, bacteria, and moulds has always presented an important engineering challenge. Throughout history, people have experimented with the use of dehydration, smoking, salting, pickling, candying and the use of certain spices. They include high-temperature pasteurization and canning, refrigeration and freezing, chemical preservatives (using such compounds as sulphite, sodium nitrite, ethyl formate, propionic acid, sorbic acid, and benzoic acid), and irradiation (AIChe, 2009). Pasteurization In the early years, no one knew how Nicolas Apperts process preserved foods successfully, but the ability to can foods meant that Napoleons army fighting a long way from home could be fed properly and safely and that British sailors could maintain a healthier diet by feasting on fruits, vegetables, and meats while on long voyages overseas. More than 50 years later, Louis Pasteur (1822-1895) explained the mystery by proving that the growth of microorganisms is the primary cause of food spoilage and food -borne illnesses and that a high percentage of them could be killed by heating liquids to about 130 °F (55 °C) or higher, for relatively short periods, without altering the chemical makeup of the food. This simple process became known as pasteurization and was quickly and widely adopted (AIChe, 2009). Aseptic packaging First introduced in the U.S. in the early 1960s, it provides major advantages over traditional canning. It allows many products once considered perishables such as milk and juice to be packaged, distributed, and stored for months or longer without the need for refrigeration, irradiation, or chemical preservatives. In general, during aseptic packaging, both the food and packaging are sterilized at high temperatures for very short periods (AIChe, 2009). The original technology superheated steam to sterilize cans. Pressurized heat exchangers and holding tubes allows the foods and beverages to be sterilized at around 300 °F. Foods processed using aseptic packaging retains their vitamins, minerals, and desired textures, colours, and flavours more effectively than those processed with traditional canning. In 1989, aseptic-packaging technology was voted the food industrys top innovation of the last 50 years by the Institute of Food Technologists (AIChe, 2009). Some world famous food companies In terms of corporate size, food manufacture has no companies to match the giants of other sectors (Sutherland, 2010). Although still by far the largest of the food producers, Nestlà ©, with annual sales in 2009 of about $95 billion (well down on 2008), is only a quarter of the size of the largest petroleum companies such as Exxon or Shell (Sutherland, 2010). (There are, of course, food retailers much larger than Nestlà ©, especially Wal-Mart whose 2009 sales of $400 billion made it the third largest company in the world in terms of turnover, with Carrefour a long way behind at second in the list of retailers, at $130 billion (Sutherland, 2010). The next largest company classified as a food producer is Unilever, with total 2009 sales of $53 billion (although the Unilever picture is complicated by its extensive range of non-food household goods businesses) (Sutherland, 2010). Unilever is closely followed by Cargill, the largest private company in the USA, and by Archer-Daniels-Midland, although both of these are large natural product commodity dealers as well. Then come ConAgra, Kraft Foods, Danone, Kellogg, General Mills, and H J Heinz (Sutherland, 2010). For some time, the leading beverage companies have been the soft drink makers Pepsico (2009 sales of $43 billion) and Coca Cola ($32 billion), some distance ahead of the brewers (Sutherland, 2010). This picture changed in 2008 with the purchase of Anheuser-Busch by InBev (itself the fairly recent merger of Interbrew and AmBev) to create a company larger than Coca Cola (although still behind Pepsi) and second in size of the brewers is now SABMiller (a 2002 creation), followed by Heineken and then Carlsberg (Sutherland, 2010). Further consolidation in the beverage sector is being driven by a search for markets, because beer drinking can be very regional. Thus, Heineken has acquired the beer business of Femsa in Mexico which holds 40% of its domestic market and nearly 10% of that in Brazil and one of the fastest growing parts of the whole sector is the mineral water and soft drinks sector, which has a sizeable requirement for fine filtration (Sutherland, 2010). FILTRATION Definition Filtration is a process whereby solid particles present in a suspension are separated from the liquid or gas using a porous medium, which retains the solid but, allows the fluid to pass through. It is a common operation used widely in sterile products, bulk drugs and in liquid oral formulation. The suspension to be filtered is called slurry. The porous medium used to retain the solids is known as filter medium and the accumulated solids on the filter are referred as filter cake and the clear liquid passing through the filter is filtrate (Srikanth, 2012). The pores of the filter medium are smaller than the size of particles to be separated. When feed is passed over the filter medium, the fluid flows through it by virtue of a pressure differential across the filter. Gravity is acting on the liquid column; the solids are trapped on the surface of the filter medium. After a particular point of time, the resistance offered by the filter cake is high that stops the filtration (Sambhamurthy , 2005). Types of filtration Based on the mechanism, there are 3 types of filtration which are surface filtration, depth filtration and cake filtration. Surface filtration It is a screening action by which pores or holes of the medium prevent the passage of solids. For this purpose, plates with holes or woven sieves are used (Matteson, 1987). An example is a cellulose membrane filter. Depth filtration This filtration mechanism retains particulate matter not only on the surface but also at the inside of the filter. It is extensively used for clarification. Ceramic filters and sintered filters are examples of depth filtration (Stephan, 2003). Case study of depth filtration (Carey, 2008): Several forces have driven changes in filtration technology during the last few decades, including environmental concerns, the health and safety of winery employees and wine quality. The major active component in traditional depth filtration is diatomaceous earth, which has several major problems. First, it is difficult to dispose because it does not decompose. Second, it can cause symptoms similar to coalminers black lung disease when inhaled over long periods of time. To overcome these drawbacks, cross flow filtration and ultra-filtration are being practiced in recent years. Cross flow filtration: It ranges between ultra-filtration and reverse osmosis and the nominal pore size of the membrane is typically below 1 nanometer (Wikipedia, 2012). Nano filtration membranes are still subject to scaling and fouling and often modifiers such as anti-scalants are required for use (Hillie, 2007). Ultra filtration: It is a pressure driven membrane transport process that has been applied on both the laboratory and industrial scale. It is becoming a powerful separation tool for the rapidly growing biotechnology industry (Goldsmith et al., 1974). Cake filtration By this mechanism, the cake accumulated on the surface of the filter is itself used as a filter. A filter consists of a coarse woven cloth through which a concentrated suspension of rigid particles is passed so that they bridge the holes and forma bed. Theory of filtration Depending on dispersing medium filtration theory is divided in two parts; Gas filtration Liquid filtration Gas filtration theory It mainly includes filtration of aerosols and lyosols. There are several mechanisms for this theory. They are as follows (Wilson Cavanagh, 1969). Diffusion deposition The trajectories of individual small particles do not coincide with the streamlines of the fluid because of Brownian motion. With decreasing particle size the intensity of Brownian motion increases and, as a consequence, so does the intensity of diffusion deposition. Direct interception This mechanism involves the finite size of particles. A particle is intercepted as it approaches the collection surface to a distance equal to its radius. Inertial deposition The presence of a body in the flowing fluid results in a curvature of the streamlines in the neighbourhood of the body. Because of their inertia, the individual particles do not follow the curved streamlines but are projected against the body and may deposit there. It is obvious that the intensity of this mechanism increases with increasing particle size and velocity of flow. Gravitational deposition Every particle has a definite sedimentation speed due to gravity. As a consequence, the particles deviate from the streamlines of the fluid and owing to this deviation; the particles may touch a fibre. Electrostatic deposition Both the particles and the fibres in the filter may carry electric charges. Deposition of particles on the fibres may take place because of forces acting between charges or induced forces. Liquid filtration theory The term solid-liquid filtration covers all processes in which a liquid containing suspended solid is freed of some or the entire solid when the suspension is drawn through a porous medium (Melia Weber, 1972). Kozeny Carman equation = . (1) Here, A = filter area V = total volume of filtrate delivered t = filtration time à ¢Ã‹â€ Ã¢â‚¬  P = pressure drop across cake and medium r = specific cake resistance  µ = filtrate viscosity l = cake thickness L = thickness of cake equivalent to medium resistance (Skilling, 2001). Limitations: This equation does not take into account of the fact that depth of the granular bed is lesser than the actual path traversed by the fluid. The actual path is not straight throughout the bed, but it is sinuous (Chowdiah et al., 1981). Poiseulles law This Law considered that filtration is similar to the streamline flow of a liquid under pressure through capillaries. = . (2) Cake resistance, RM = . (3) Specific cake resistance, ÃŽÂ ± = ÃŽÂ ±Ãƒâ€" ³Ãƒ ¢Ã‹â€ Ã¢â‚¬  P. (4) The filter resistance is much less than the cake resistance (RC Filter media The filter medium acts as a mechanical support for the filter cake and it is responsible for the collection of solids (Srikanth, 2012). Minimum cake thickness of discharge for different types of filter is presented in Table 1 (Subramanyam et al., 2005). Table 1: Minimum cake thickness for discharge (Andrew et al., 2002) Filter type Minimum design thickness Belt 3.0-5.0 Roll discharge 1.0 Standard scraper 6.5 Coil 3.0-5.0 String discharge 6.5 Horizontal belt 3.0-5.0 Horizontal table 19.0 Materials used as filter media (Rushton, 2008) Different types of materials used as filter media for various applications industrially and domestically are presented in Table 2. Table 2: Type of filter media, features and their application (Patel R. et al, 2010). Type of filter media Features Application

Othello: the Feminine Perspective Essay -- Othello essays

  Ã‚  Ã‚   Othello, Shakespeare’s tragic drama, has much to say about women and the attitudes of social groups and individuals towards them. Let’s examine, from the top down, from the general to the lower ranks, these outlooks on women and other feminine considerations. Kenneth Muir, in the Introduction to William Shakespeare: Othello, explains the Moor’s blind ignorance of his won wife: Iago begins his temptation on the following morning, and he is able to exploit Othello’s comparative ignorance of his wife. This ignorance is only partly due to the fact that they have had no opportunity of living together. It is due to a number of other factors. Othello comes of royal birth but he has won for himself a place of distinction in the service of the Venetian state by his military prowess. He confesses the one-sidedness of his experience (I.3.86-7):    little of this great world can I speak More than pertains to feats of broil and battle. . . . (32)    The violence against women in this drama is unpalatable for much of the audience. A.C. Bradley, in his book of literary criticism, Shakespearean Tragedy, describes the violence against the heroine as a â€Å"sin against the canons of art†:    To some readers, again, parts of Othello appear shocking or even horrible. They think – if I may formulate their objection – that in these parts Shakespeare has sinned against the canons of art, by representing on the stage a violence or brutality the effect of which is unnecessarily painful and rather sensational than tragic. The passages which thus give offence are probably those already referred to – that where Othello strikes Desdemona (IV.i.251), that where he affects to treat her as an inmate of a house of ill-fame (IV.i... ...ies. Ed. Clarice Swisher. San Diego: Greenhaven Press, 1996. Reprint from Literature. N. p.: Random House, 1986.    Gardner, Helen. â€Å"Othello: A Tragedy of Beauty and Fortune.† Readings on The Tragedies. Ed. Clarice Swisher. San Diego: Greenhaven Press, 1996. Reprint from â€Å"The Noble Moor.† British Academy Lectures, no. 9, 1955.    Heilman, Robert B. â€Å"Wit and Witchcraft: an Approach to Othello.† Shakespeare: Modern Essays in Criticism. Ed. Leonard F. Dean. Rev. Ed. Rpt. from The Sewanee Review, LXIV, 1 (Winter 1956), 1-4, 8-10; and Arizona Quarterly (Spring 1956), pp.5-16.    Muir, Kenneth. Introduction. William Shakespeare: Othello. New York: Penguin Books, 1968.    Shakespeare, William. Othello. In The Electric Shakespeare. Princeton University. 1996. http://www.eiu.edu/~multilit/studyabroad/othello/othello_all.html No line nos.      

Culture

This paper will discourse research about civilization and multicultural instruction. Let us foremost define civilization. Culture is the entirety of socially transmitted behaviour forms, humanistic disciplines, beliefs, establishments, and all other merchandises of human work and idea. It is besides those forms, traits, and merchandises considered as the look of a peculiar period, category, community, or population. It is besides those forms, traits, and merchandises considered with regard to a peculiar class, such as a field, capable, or manner of look. Finally, it is the ruling attitudes and behaviour that characterize the operation of a group or organisation. Now let us specify multicultural instruction. Multicultural instruction is a set of schemes and stuffs in U.S. instruction that were developed to help instructors to advance democracy while reacting to the many issues created by quickly altering demographics of their pupils. Now that we have defined both civilization and mult icultural instruction we will look at and explicate how multicultural instruction can turn to cultural differences and cultural prejudice in our educational system. The followers are some ways that multicultural instruction can turn to cultural differences and cultural prejudice in schools. Every pupil must hold equal chance to accomplish to their full potency. An illustration would be engineering. Some pupils have entree to computing machines at place but others may non. If the instructor assigns a undertaking that requires computing machine usage so the instructor needs to do clip in the schoolroom to let the pupils to utilize the computing machine. This allows each pupil to hold the same chance to win in this assigned undertaking. Every pupil must be prepared to take part in a multicultural schoolroom. Communication barriers can do this a hard undertaking for both the instructor and pupil. A manner to assist cover with this issue is to hold an interrupter in the category for those pupils who can non yet pass on in English. Teachers must be prepared to learn every single pupil, no affair how culturally similar or different they are. The instru ctor can make this by leting the pupils to convey in their ain experiences into schoolroom activities. Schools must be active participants in stoping bias of all types, foremost by stoping it in the school and so by bring forthing socially and critically active and cognizant pupils. This is done foremost by disposal taking the clip to learn the instructors about cultural tolerance and so by the instructors taking that cognition and learning their pupils cultural tolerance. Education must go pupil centered and inclusive of the voices and experiences of the pupils. Every pupil has experiences in their life that they need to be allowed to convey into the schoolroom and portion with their equals and instructors. This allows others to larn about another civilization and will assist pupils to be tolerant with each other. Educators, militants, and others must take a more active function in reviewing all educational patterns and how they affect the acquisition of all pupils which include: p roving methods, learning attacks, rating and appraisal, school psychological science and guidance, educational stuffs and text editions. It is critical that proving methods be done in a manner that makes all pupils equal. If that means a non-English speech production pupil takes a trial in their ain linguistic communication so that is what needs to be done. Appraisal should besides be done in a mode that is just for every pupil. Some pupils do good on standard type trials but others do non so their demands to be other signifiers of appraisal that shows the true cognition of what the pupil has achieved such as a portfolio or a group undertaking. These things are merely the tip of what can and should be implemented in a schoolroom to do it a successful multicultural acquisition environment. Thingss that instructors and pupils in a educational scene demand to watch out for are as follows. Teachers and pupils need to larn from generalisations about other civilizations, but non to utilize those generalisations to pigeonhole, compose off or oversimplify your thoughts about others. The best usage of a generalisation is to add it to your cognition so that you can break understand and appreciate other civilizations. The following thing is to pattern communicating. That ‘s the first regulation, because it ‘s in the making that we really acquire better at cross-cultural communicating. Besides, do non presume that there is one right manner to pass on. Different civilizations communicate in different ways and it is of import to larn how a civilization different from yours communicates. Keep oppugning your premises about the right manner to pass on. For illustration, think about your organic structure linguistic communication because positions that indicate receptivity in one civilization might bespeak aggressiveness in another. Make non presume that dislocations in communicating occur because other people are on the incorrect path. Search for ways to do the communicating work, instead than seeking for who should have the incrimination for the dislocation. Another thing to be careful to make is to listen actively and sympathetically. Try to set yourself in the others places, particularly when others perceptual experiences or thoughts are really different from your ain, you might necessitate to run at the border of your ain comfort zone. Besides, Respect others ‘ picks about whether to prosecute in communicating with you. Honor their sentiments about what is traveling on. When a struggle arises you need to halt, suspend judgement, and seek to look at the state of affairs as an foreigner. Besides, be prepared for a treatment of the yesteryear. Use this as an chance to develop an apprehension from the other ‘s point of position, instead t han acquiring defensive or impatient. Acknowledge historical events that have taken topographic point. Be unfastened to larning more about them. Honest recognition of the mistreatment and subjugation that have taken topographic point on the footing of cultural difference is critical for effectual communicating. Have an consciousness of current power instabilities and openness to hearing each other ‘s perceptual experiences of those instabilities is besides necessary for understanding each other and working together. Remember that cultural norms may non use to the behaviour of any peculiar person. We are all shaped by many factors such as our cultural background, our household, our instruction, and our personalities and we are more complicated than any cultural norm could propose. To recap what has been discussed in this paper we have learned the working definitions for both civilization and multicultural instruction. Then we discussed how multicultural instruction can turn to cultural differences and prejudice in an educational scene. We have besides learned what things should non be done in the schoolroom, because they would impede a successful multicultural instruction within the schoolroom scene.MentionsAvruch, Kevin and Peter Black. ( 1993 ) . Conflict Resolution in Intercultural Settings: Problems and Prospects, in Conflict Resolution Theory and Practice: Integration and Application. New York: St. Martin ‘s Press. Nichols, Edwin J. ( November 10, 1976 ) . A presentation made to the World Psychiatric Association and Association of Psychiatrists in Nigeria.

Becton Dickerson

In your judgment, did Becton Dickinson have an obligation to provide the safety syringe in all its sizes in 1991? Explain your position, using the materials from this chapter and the principles of utilitarianism, rights, justice, and caring Becton Dickerson is one of the largest manufacturers of medical supplies,dominates the market in disposable syringes and needles. In 1986, BectonDickinson had acquired exclusive rights to a patent for a new syringe invented byCharles B. Mothball that had a moveable protective sleeve around it. The plastictube around the syringe could slide  down to rarely cover the needle. 992, a nurse, Maryann Rockwood, used a Becton Dickinson 5 cc syringeand needle to drew blood from a patient know to be infected with AIDS. Ms. Rockwood Worked in a clinic that served AIDS patients, and she drew blood from their patients several times a day. After drawing the blood on this particular day,she transferred the AIDS contaminated blood to a retile test tube called a restrainertube by sticking the needle through the rubber stopper of the lest tube, which shewas bolding with her other hand. She accidentally pricked her finger with thecontaminated needle. She is now HIV positive.For removing this problem, on December 23. 1996, the U. S patent officeissued patent number 4,631,05y to Charles B Mitchell for a syringe with a tubesurrounding the body of the syringe that  could be pulled down to cover and  protectthe needle on the syringe. As Mitchell noted in  his patent application, those devicesall suffered from serious drawbacks. One of them would not lock the protectivecover over the exposed needle, one was extremely complex, another much longerthan a standard syringe and  difficult to use, and a fourth was designed primarily foruse on animals.So, it can be said that Becton Dickinson has not an obligation to provide thesafety syringe in all its sizes. The company decided to market only a 3 cc versionof the protective sleeve. For 5 years, B ecton Dickinson manufactured only 3 ccsafety syringes. Utilitarianism, rights, Justice and caring: The principle of Latinityrequires that wherever we have a choice between a  native actions or social policies,we must choose the one that has the best overall consequence for everyoneconcerned. Denton Dickinson had at least four other patents for needle-shieldingdevices.There included ICC, 3 cc, 5cc, and to cc syringe. However, the companydecided to market only a 3 cc version of the protective sleeve. The a cc syringes account for about help of all syringe used, although the larger size 5 cc and 10 ccstringer-are preferred by nurse when  drawing blood. Should manufacturers be held liable for failing to market all the products for which they hold exclusive patents when someone’s injury would have been avoided if they had marketed those products? Explain your answer. Yes, they should be. It is their legal and moral obligation to do so.