Causes of current recession Essay Example for Free

Causes of current recession Essay The America’s economy has been booming, all along before the recession, many questioned has been raised by the experts some even suggesting that, free marketplace as well as free ventures might take the effects wherever the law had unfavourable implications. The recession was first visualized when, the sub-leading mortgagees went ahead to evade on their payments since either they had no enough cash most likely for the reason that the interest rates went up or else they were at a risk of begin given a loan to start business with otherwise they choose a appalling loan whose rate was not fixed (Rigby 3). Each economist suppose that recessions are economic issues that cannot be evaded, they can only be managed to control there level of occurrences (Baveja et al 1). This is because, there are periods of high growth in a healthy economy as well as slow growth and some times no growth. The truth is that, some contracting and expanding has to occur for the economy to be healthy. However, for an economy to be considered in a recession the period for contracting is required to last for at least for two quarters consecutively in a year or a half a year. It is difficult for many people to predict the possibility of occurrence of the next recession. The exact causes of economic recession tend to be a mystery to many people but there are a number of mysteries that give information concerning the causes of economic recession. Some people tend to think that recession is brought by events that are deemed to have a great economic impact in the economy. Some of these events would involve the increase in interest rates or a decline in the confidence of a consumer.   Generally, recession is primarily seen to occur due to the actions that are taken when controlling the supply of money in the economy (Stephen et al 3). The above believe comes with different views from different people, for example, many economists in the United States have believed that economic recession is caused by Federal Reserve. This is because; it is the responsibility of the Federal Reserve to take charge in maintaining an ideal balance between money supply, interest rates and inflation in the United States. Rigby (3) advocates that failure of the Federal Reserve to maintain balance in the above areas it will result to the economy losing control. This is a case that has happened recently in the year 2007. During this year, the Federal Reserve Monetary policy that was used to bring in large amounts of money supply into the market, kept the interest rates below the expected rates but the rising of inflation continued to rise drastically. This problem came together with easy methods of borrowing money that could lead to the crisis of the economy until last year. Most of the economists have believed that America is already in recession and others that the country is heading towards a recession. However, people believe that each recession has its own cause while others believe that recession has only based on one ground. For example, bad investments by business are a single cause of recession in the country. In addition, recessions and depressions such as that of the great Depression are said to be caused by stock market crashes. A sharp increase in oil prices or even going to war are factors that inhibit short term growth in the economy (Harmesh et al 16). It is evident that globalization has changed the nature of business cycle. However, regardless of which theory one would believe in there is no definite answers to the causes of a recession. There is little evidence that recession is brought up by a number of factors. This means that there are many events that take place that result to recession. An example for numerous factor theories is the recession that had taken place after the prices of oil increased dramatically in the 1970’s (Stephen et al 3). This helps in setting off a recession since the prices set off a big economy decline in oil demand. This was because real income had been reduced due to higher costs of the imports of oil. In addition, there was more tight monetary policy that dampened the inflationary pressures which came after the increase of prices. These factors brought down the overall demand that in turn led to a recession. Currently, in America, banks are scared of giving loans to customers. The reason for this is that, the banks are terrified that giving out loans will lead to loosing the money and defaulting if loans. There is the existence of credit crunch that has caused money to be real tight and this is making many banks such as the Lehman brothers to go bankrupt. Another bank known as Fannie Mae and Freddie Mac were bailout for the purpose of keeping it from standing bottom. This has led to the current loss of money by the stock market because of the major credit crunch that is making investors nervous that a major recession is on the way. A recession is considered to be the goods and services that are down from the previous two quarters or more (Baveja et al 1). The recession being experienced in America has to the number of taxpayers buying out all the dead mortgages to approximate 700 billion. This is a sign that the banks will start once more lending money freely to people. However, currently loans are still given out although at a much higher rate. According to Rigby (6) in order to make more money available and flow freely, central banks across the whole world are cutting the rates if giving loans. To add on this, the effect of crisis in many industries is great due to the consideration of banks as the major capitalist society. This leads to difficult to loan money since it becomes increasingly tight in the borrowing market. Hence less homes are bought as well as cars and even small businesses are affected in the sense that they cannot do payroll. Small businesses spend a lot of time in taking temporary small loans until they are paid for the product or service. In early 2000, there existed a deregulation that caught up greedy banks and the ways in which they were handling out credit and loans to people who cannot afford them hence leading to financial meltdown. The rise of inflation rates that creped very fast led to difficulties for people in paying back loans and credit hence creating a slow meltdown effect. America is considered to be the largest world’s economy and its economy has been seen to be weak and it’s drifting as a result of a collapse of the housing market. There is also the problem of sub prime mortgage turmoil, a severe credit crunch, high oil prices and the deep devaluation of the dollar (Baveja et al 1). Possible solutions in eradicating economic recession People can be disappointed in the fact that there is no cure for economic recession. However, some people argue that fiscal and monetary stimulus should shorten the downturn but patience is needed for it to happen. There is need for changing the legal framework governing the various aspects of economy. It is important for people in the country to be well versed with corporation and banking as well as economics to enhance education among people affected by the results of recession. Learning on the above areas makes people more educated, smart and qualified to deal with economic recession (Stephen et al 3). Recently during the Obama week, there was the introduction of the rescue gains team. In this team there are seven people known as the fixers who are in charge of rescuing the economy. In order to rescue, the teams takes into consideration various issues. During the tenth week of Obama administration, the treasury secretary Tim Geithner unveiled the next phase of the bank bailout (Baveja et al 1). A plan for overhauling regulation of the financial system was outlined by the government. The administration effort is determined to produce economic conditions that are stable. This has helped in improving the sentiment on Wall Street where stocks posted gains for the week. In Capitol Hill, the committees involved in the house and the senate largely supported the Obama plan for 2010 with positive caution. It has been a long debate in the American country to take issues concerning the solution to economic recession. The administration is also concerned with the prevention of future meltdowns through increasing the supervision of the financial markets and prevention of companies from growing too big posing the possibility of failing. The need for investing highly in health care, education and energy was also one of the long term agendas mentioned by the president for the purpose of fighting economic recession in the country The issue of drawing a budget proposal that cannot be separated from the broader themes of economic recovery and future growth was addressed. This budget is referred as laying foundation for a secure and lasting prosperity for economy. My opinion on the best way of dealing with economic recession There is need for changing the legal framework governing the various aspects of economy. It is important for people in the country to be well versed with corporation and banking as well as economics to enhance education among people affected by the results of recession. Learning on the above areas makes people more educated, smart and qualified to deal with economic recession (Harmesh et al 16). Work cited. Baveja Sign Sarabijr, Ellis Steve, Rigby K. Darrell, â€Å"Taking advantage in a down turn,† 2002, 1. â€Å"Havard management update,† leadership managing, 2001, 8-12. Hamermesh G. Richard, Dann B. Jeremy, â€Å"STT Aerospace,† 1998, 10-20. Stephen C. Michael, Pearce A. John, â€Å"strategies to prevent economic recessions from causing business failure†, 2006, 1-9. Rigby K. Darrell, â€Å"Moving upward in a down turn,† strategy and execution, 2001, 1-8.

William Shakespeares The Taming of the Shrew Essay -- Shakespeare Tam

William Shakespeare's The Taming of the Shrew In the beginning of â€Å"The Taming of the Shrew†, some say Shakespeare portrays Katherina as a very shrewish figure. Others may argue that she is not shrewish but just a very strong willed person. At the end of the play some people say she is transformed into a very kind and gentle person, while again others will argue that she is not â€Å"tamed† but just putting on an act to â€Å"show up† her younger sister Bianca, whom has always been more beautiful and charming. Kate is â€Å"like a wasp, like a foal, like foal that kicks from his halter; pert, quick and determined, but full of good heart.† 1. This statement made by one author, shows clearly that he does not see her as shrew-like, even at the beginning of the play. The same author states that at the end of the play she has not really transformed, rather she has just fallen in love with Petruchio, in essence she is free from torment because she is no longer seen as the shrew.   Ã‚  Ã‚  Ã‚  Ã‚  In the beginning of the play Kate is â€Å"consistently in opposition to everything around her†2, meanwhile â€Å"Bianca obeys so gently and with such sweet submission that it is obvious why she is Baptista’s favorite daughter†2. In the end of the play, the roles switch and Katherina is submissive to every word of Petruchio and Bianca resists the commands of her new husband.   Ã‚  Ã‚  Ã‚  Ã‚  Kate’s first reaction to Petruchio, her â€Å"mad wooer†, is self-pity, and even her father feels that his treatment of her would â€Å"vex a saint†. He takes her away from the home she is used to, with servants and maids to wait on her hand and foot, to the country. There she is away from the luxurious town life and is cold, hungry and tired. She somewhat learns to watch her temper and obey Petruchio so that he will feed her so she can survive peacefully rather than miserably. I believe that his method of taming her is not cruel yet very effective. He shows her that she can get much farther and live life a lot happier if she is nice and â€Å"entreats† him rather than fighting him.   Ã‚  Ã‚  Ã‚  Ã‚  One author (pattern in carpet) says that Shakespeare sees Katherine and Petruchio as in love at first sight. He says that their fights are partly like a game and partly a matter of egoism. He sees Katherine as â€Å"testing† Petruchio making sure he is â€Å"man† enough to put up with the worst of her and prove to be the husband she requires. Petruchio accept... ...y. She may be submissive to him, but at the same time, he is just as submissive to her. I think that he didn’t only tame her, but she tamed and controls him by craft and not violence. Katherina is not the only one in the play to undergo a transformation. Petruchio, in the beginning went to woo Katherina only for money. He was offered a dowry by Seignior Baptista to â€Å"get rid of† Kate so he could wed his younger daughter Bianca to one of her many suitors. By the end of the play, it is made clear that Petruchio too changed and had fallen in love with Kate. The relationship that they have at the end of the play is truly love. They both are willing to change to make each other happy and they both try in every way possible to make peace in their family. The ironic part of the play is that they both think that they have control over the other one.   Ã‚  Ã‚  Ã‚  Ã‚  All in all Katherina undergoes a complete metamorphosis from the beginning of the play to the end of the play. She starts out a girl, acting like foal trying to kick free from her harness and ends up a submissive, sweet, gentle and kind woman, whom is controlled yet, controls her husband Petruchio, whom she ends up loving dearly. William Shakespeare's The Taming of the Shrew Essay -- Shakespeare Tam William Shakespeare's The Taming of the Shrew In the beginning of â€Å"The Taming of the Shrew†, some say Shakespeare portrays Katherina as a very shrewish figure. Others may argue that she is not shrewish but just a very strong willed person. At the end of the play some people say she is transformed into a very kind and gentle person, while again others will argue that she is not â€Å"tamed† but just putting on an act to â€Å"show up† her younger sister Bianca, whom has always been more beautiful and charming. Kate is â€Å"like a wasp, like a foal, like foal that kicks from his halter; pert, quick and determined, but full of good heart.† 1. This statement made by one author, shows clearly that he does not see her as shrew-like, even at the beginning of the play. The same author states that at the end of the play she has not really transformed, rather she has just fallen in love with Petruchio, in essence she is free from torment because she is no longer seen as the shrew.   Ã‚  Ã‚  Ã‚  Ã‚  In the beginning of the play Kate is â€Å"consistently in opposition to everything around her†2, meanwhile â€Å"Bianca obeys so gently and with such sweet submission that it is obvious why she is Baptista’s favorite daughter†2. In the end of the play, the roles switch and Katherina is submissive to every word of Petruchio and Bianca resists the commands of her new husband.   Ã‚  Ã‚  Ã‚  Ã‚  Kate’s first reaction to Petruchio, her â€Å"mad wooer†, is self-pity, and even her father feels that his treatment of her would â€Å"vex a saint†. He takes her away from the home she is used to, with servants and maids to wait on her hand and foot, to the country. There she is away from the luxurious town life and is cold, hungry and tired. She somewhat learns to watch her temper and obey Petruchio so that he will feed her so she can survive peacefully rather than miserably. I believe that his method of taming her is not cruel yet very effective. He shows her that she can get much farther and live life a lot happier if she is nice and â€Å"entreats† him rather than fighting him.   Ã‚  Ã‚  Ã‚  Ã‚  One author (pattern in carpet) says that Shakespeare sees Katherine and Petruchio as in love at first sight. He says that their fights are partly like a game and partly a matter of egoism. He sees Katherine as â€Å"testing† Petruchio making sure he is â€Å"man† enough to put up with the worst of her and prove to be the husband she requires. Petruchio accept... ...y. She may be submissive to him, but at the same time, he is just as submissive to her. I think that he didn’t only tame her, but she tamed and controls him by craft and not violence. Katherina is not the only one in the play to undergo a transformation. Petruchio, in the beginning went to woo Katherina only for money. He was offered a dowry by Seignior Baptista to â€Å"get rid of† Kate so he could wed his younger daughter Bianca to one of her many suitors. By the end of the play, it is made clear that Petruchio too changed and had fallen in love with Kate. The relationship that they have at the end of the play is truly love. They both are willing to change to make each other happy and they both try in every way possible to make peace in their family. The ironic part of the play is that they both think that they have control over the other one.   Ã‚  Ã‚  Ã‚  Ã‚  All in all Katherina undergoes a complete metamorphosis from the beginning of the play to the end of the play. She starts out a girl, acting like foal trying to kick free from her harness and ends up a submissive, sweet, gentle and kind woman, whom is controlled yet, controls her husband Petruchio, whom she ends up loving dearly.

Food Microbiology

CHAPTER I INTRODUCTION 1. 1 Background Food is one of human sources of calorie, protein, fats, and nutrition. Yet, because of the highly nutritious content, food is susceptible to growth of microorganisms. By the presence of microorganisms in food, the food is more likely to have shorter shelf life. Thus, mostly it is resolved by the addition of antimicrobial substances to food, such as condiments and preservatives. Condiments and preservatives could inhibit the growth of microorganisms or even destroyed them, as they have antimicrobial agents.Some examples of condiments and preservatives are ginger, clove, sodium benzoate, garlic, and coriander. The factors contributing in the effectiveness of condiments and preservatives in inhibiting the growth of microorganisms are the concentration of the antimicrobial, temperature, characteristic of the microorganisms and food, storage time. As different types of microorganisms have different resistance toward the antimicrobial substance, it is important to understand the characteristic of the microorganisms towards the antimicrobial agent.There are two types of resistance: intrinsic resistance and acquired resistance. There are some methods of observing the capability of the condiments in inhibiting the growth of microorganisms. In the experiment, the method used is well diffusion method, which used different type of condiments and added into holes of agar, where by the inhibition zone by the condiments could be observed. The larger the inhibition zone, the more effective the condiment was in inhibiting the growth of microorganisms. 1. 2 Objectives By conducting the experiment, students are expected to learn and observe he effectiveness of antimicrobial substance consisted in condiments and potassium sorbate towards the growth of microorganisms. CHAPTER II LITERATURE REVIEW 2. 1 Antimicrobials Referring to Volk and Wheeler (1993), antimicrobials are the substances that are used to inhibit or kill pathogenic or non-pathog enic microbes. Antimicrobials are also often used as sanitizers and preservatives. Sanitizer is an agent to decrease the amount of microorganisms to the acceptable level. It is generally used in food processing equipments. Antimicrobials are grouped into natural antimicrobials and chemical antimicrobials.According to Fardiaz (1992), antimicrobials may be microstatic, which is inhibitory to the growth of microbes, and microcidal, which means able to kill microbes. Fruit extract is one most susceptible food materials and thus, is often added with preservatives, especially chemical preservatives, stored at low temperature, or pasteurized. Pasteurization is a heating process at 63? C for thirty minutes. This process is aimed to preserve the stability of the food materials (Buckle et al. , 1987). The growth of microbes can be controlled by using various methods, namely physical method, chemical method, and immunological method.The control of microorganism growth is performed to kill the microbes, to inhibit the microbes, and to destroy the microbes. Physical controls can be performed by sterilization with heating or radiation and filtering. Chemical controls can be carried out by using chemical antimicrobial compounds, such as disinfectants and preservatives. Whereas immunological controls can be performed by vaccination (Batzing, 2002). 2. 2 Active Antimicrobial Compounds in Spices 2. 2. 1 Garlic Garlic come from the onion family and are an erect biennial herb, which grow annually. It has irregular roots, condensed, flattened step and narrow and has lat leaves. Garlic’s bulb consists of 6 to 35 bulblets called cloves which enclosed in a thick whitish, glistening, and transparent covering (Anonym1, 2000). According to Ankri and Mirelman (1999), garlic or Allium sativum or lahsoon in Indian name is an edible plant, which has been generating a lot of interest as a medicinal panacea and a cure for a wide variety of different conditions since the human history h as begun. It is reported to have anticancer effects and to reduce blood lipids in human body. Figure 2. 1 shows the approximate composition of fresh garlic. Figure 2. The approximate composition of fresh garlic Source: Ahmad (1996) The active compound found in garlic cloves which have an unusual concentration of sulfur-containing compounds (1-3%) is called allicin. It is a volatile molecule, which is poorly miscible in aqueous solution, and has a strong typical odor of crushed garlic. Chemically, allicin can be synthesized by mild oxidation of diallyl disulfide as presented in Figure 2. 1. It is to be noticed in Figure 2. 2 that there is a compound called alliin which is a stable precusor, that later will be converted to allicin by enzyme called alliinase present in cloves too.Moreover, alliinase is surprisingly found in large amounts in cloves, which is about 10% of the total protein content. Practically, allicin is produced when garlic cloves are cut into or crushed (Ankri and Mir elman, 1999) Figure 2. 2 Generation of allicin in a garlic clove Source: Ankri and Mirelman (1999) According to Ankri and Mirelman (1999), there are several biological activities in allicin such as its activity as an antioxidant and its ability to attack the sulphur (SH) groups in enzymes and proteins while modifying their activities as well.Furthermore, allicin can rapidly penetrate into cells through the cell membranes. In its pure form, allicin has been reputed to exhibit antibacterial activity against a wide range of Gram-negative and Gram-positive bacteria, for instance Escherichia coli that is known to be a multidrug-resistant enterotoxicogenic strains, Salmonella, Staphylococcus, Streptococcus, Klebsiella, Proteus, Bacillus, and Clostridium. It also has antifungal activity that prevents the formation of mycotoxins such as the aflatoxin of Aspergillus parasiticus.Allicin has shown the anticandida activity towards and is effective against the group species of Candida, Cryptococ cus, Trichophyton, Epidermophyton, and Microsporum at only low concentration since it inhibits both the germination of spores and the formation of hyphae. Referring to Dobre et al. (2011), allicin can also attack Aspergillus, Fusarium, and Penecillium species, which are responsible for food poisoning and food decay.The main mechanism of the antimicrobial activity in allicin is the inhibition of certain thiol-containing enzymes in the microorganisms by the super fast reaction of thiosulfinates with thiol groups, such as alcohol dehydrogenase, thioredoxin reductase, and RNA polymerase that later will affect the essential metabolism of cysteine proteinase activity. The reason why microbial cells are highly sensitive to allicin is probably because the lack of glutathione (thiol molecules such as trypanothione) which results of lack of the ability to reactivate the pivotal SH-enzymes that are thiolated by allicin (Ankri and Mirelman, 1999). . 2. 2 Coriander Coriander or Coriandrum sativu m L. is originated from the Mediterranean region and has the appearance of flat shape in the one side while slightly pointed shape is found in the other side. Coriander seed has various lengths between 3 to 5 mm with brown color in ripe state (Sarkar, 2012). Accodring to Rattanachaikunsopon and Phumkhachorn (2010), it has been traditionally used as an analgesic, aphrodisiac, antirheumatic, anti-inflammatory, diuretic, antispasmodic, circulatory stimulant, and antidiabetic. Beside that, coriander is known to have effect in lowering cholesterol. Table 2. shows the composition of coriander seed. Table 2. 3 The coriander seed composition in 1 tsp Total Fat 0. 9g 1% Saturated Fat 0. 00g 0% Monounsaturated Fat 0. 7g Polyunsaturated Fat 0. 1g Cholesterol 0mg 0% Sodium 2mg 0% Total Carbohydrates 2. 7g 1% Dietary Fiber 2. 1 g 8% Protein 0. 6g Vitamin A 0% Vitamin C 2% Calcium 4% Iron 5% Source: Sarkar (2012) The precise volatile compounds acting as antimicrobial compounds have not been exami ned clearly till now, although there are some volatile compounds suggested to be the antimicrobial compound inside coriander which are (2E) – hexenal and (3E) – hexenal (Kubo et al. , 2004).They are reported to have antimicrobial activity against Gram-negative and Gram-positive bacteria such as Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus, which are foodborne pathogenic bacteria. It also exhibits bactericidal activity and is reported to have an effective antibacterial. The mechanism of the activity of coriander is membrane damage causing cell death to the bacteria (Silva et al. , 2011). However, according to Uma et al. (2009), coriander seems to not having an effective antifungal activity and its activity toward yeast have not yet been examined further. 2. 2. 3 Black PepperBlack pepper (Pipper nigrum) is a condiment that has been used since ancient times and is native to India. Black pepper is useful for treatment of various sicknesses su ch as vertigo, asthma, fever and also cholera. The volatile oil of black pepper has been shown to have antimicrobial activity as well (Karsha and Lakshmi, 2009). The major antimicrobial compund found in black pepper are monoterpenes and sesquiterpenes (Davidson et al. , 2005). According to Karsha and Lakshmi (2009), black pepper shows strong antimicrobial activity against gram-positive bacteria such as Staphylococcus aureus, Bacillus cereus and Streptococcus faecalis.Gram-negative bacteria such as Pseudomonas aeruginosa, Salmonella typhi and Escherichia coli are affected as well, although the effect on gram-positive bacteria is better. The mechanism of the antimicrobial activity appears to be loss of control over cell membrane permeability. According to Singh et al. (2004), black pepper has antifungal activity as well as it is effective in stopping the growth of molds such as Fusarium graminearum. Black pepper is also shown to be able to inhibit the growth of yeast such as Candida a lbicans (Joe et al. , 2009). 2. 2. 4 Potassium SorbatePotassium sorbate are currently one of the most widely used preservative and can be used to preserve foods, animal feeds, pharmaceuticals, and cosmetics. Potassium sorbate may be manufactured as a powder or granules and has an antimicrobial potency of 74% compared to sorbic acid. The molecular weight of potassium sorbate is 150. 22 and is the most soluble form of sorbate compared to the others, such as calcium sorbate and sodium sorbate. Besides good solubility, potassium sorbate is also has good stability and easy to manufacture, making it the most used form of sorbate in food industry.Sorbate is very effective when used against bacteria, molds, and yeasts. Yeasts inhibited by sorbate are Brettanomyces, Candida, Cryptococccus, Debaryomyces, Endomycopsis, Hansenula, Kloeckera, Pichia, Rhodotorula, Saccharomyces, Sporobolomyces, Torulaspora, Torulopsis, and Zygosaccharomyces. Molds species inhibited by sorbate are Alternaria, Asco chyta, Ascosphaera, Aspergillus, Botrytis, Cephalosporium, Chaetomium, Cladosporium, Colletotrichum, Cunninghamella, Curvularia, Fusarium, Geotrichum, Gliocladium, Helminthosporium,Heterosporium, Humicola, Monilia, Mucor, Penicillium, Phoma, Pepularia, Pestalotiopsis, Pullularia, Rhizoctonia, Rhizopus, Rosellinia, Sporotrichum, Trichoderma, Truncatella, Ulocladium, and others. While for bacteria, the species inhibited are Acetobacter, Achromobacter, Acinetobacter, Enterobacter, Aeromonas, Alcaligenes, Alteromonas, Arthrobacter, Bacillus, Campylobacter, Clostridium, Escherichia, Klebsiella, Lactobacillus, Micrococcus, Moraxella, Mycobacterium, Pediococcus, Proteus, Pseudomonas, Salmonella, Serratia, Staphylococcus, Vibrio, Yersinia, and others (Davidson et al. , 2005). 2. 3Mechanism of Antimicrobials There exist some mechanisms of antimicrobial activity in inhibiting the growth of microbes. The antimicrobials are classified into: cell wall destructor, cell wall permeability intervent ion, destructor of proteins, nucleic acids, and enzymes, antimetabolites, inhibitors of nucleic acid synthesis, and cell plasmolysis (Fardiaz and Betty, 1989). Referring to Fardiaz and Betty (1989), the broken cell wall of microorganisms will cause the cell content to depart from the cell and thus, inhibit the cell metabolisms. Severe destructions on the cell may cause the death of the cell.Lysozyme is one of the enzymes that are able to destruct the cell wall of Gram-positive bacteria. An enzyme produced by a bacterium might be able to inhibit the growth of other microbes. There is also a type of antimicrobials that is able to inhibit the formation of cell wall materials. These cells that do not have cell wall are called protoplast. Protoplast is very easily broken, except when placed in isotonic medium. Penicillin and cycloserin are examples of compounds that retard the formation of peptidoglycan in developing cell. Gram-positive bacteria are susceptible to penicillin as they have lots of peptidoglycans.The breaking of plasma membrane and leakage of cell content will inhibit the microorganism growth or even kill the microorganisms. The implication if the cell destruction is the enzymes will not be able to function properly in the cell metabolism. However, antimicrobials that intervene the cell wall permeability are rarely used in food industries (Fardiaz and Betty, 1989). Compounds destructing the protein and nucleic acid are able to destroy cells. This type of destruction is unfixable. For instance, certain amount of alcohol and sodium chloride are able to denaturate the proteins.Those two compounds are often used in food industries (Fardiaz and Betty, 1989). Antimetabolites are the compounds that are similar to natural metabolites. These antimetabolites will interrupt the metabolisms in the cell. The interruption of the metabolisms might retard the cell growth or even kill the cell. Furthermore, the synthesis of DNA and RNA may be inhibited by some antimic robial compounds, namely the compounds that are able to retard the formation of nucleic acid arrangement and compounds that inhibit the nucleic acid polymerization (Fardiaz and Betty, 1989).Plasmolysis or the breakage of a cell is caused by the high plasmolysis pressure. Materials that are often used in food to promote the cell plasmolysis are salt and sugar. Salt and sugar are considered to be able to increase the osmotic pressure in food materials therefore plasmolysis takes place (Fardiaz and Betty, 1989). 2. 4 Antimicrobial Sensitivity towards Microbial Defense Microorganisms have the ability to resist some types of antimicrobial substances. There are two types of resistance in microorganisms toward antimicrobial agents, such as intrinsic or natural resistance and acquired resistance.The antimicrobial agents in intrinsic resistance could not affect the microorganisms, as they have no target sites, which are the microorganisms, to affect. In contrary, in microorganisms that donâ €™t have the intrinsic resistance, the antimicrobial substance could gradually enter the microbial cell and affecting the activity of the microorganisms, as the microorganisms’ cell membrane have lower permeability to antimicrobial substance (Sosa et al. , 2010). Furthermore, in acquired resistance, the microorganisms are naturally vulnerable, as they need specific ways for preventing to be affected by the antimicrobial substances.Some examples of the specific ways are the presence of enzyme that has the ability to inactivate the antimicrobial agent, or alternative enzyme that has the ability to inhibit the activity of antimicrobial agent. Then, it also happens when there is mutation and post-transcriptional and posttranslational in the microorganisms that are the target of the antimicrobial agent. Thus, these will reduce the binding of the antimicrobial agent (Sosa et al. , 2010). Every microorganism has different sensitivity towards different type antimicrobial agents. Coriander (Coriandrum sativum L. is mostly used as seasoning condiment. According to Kubo et al. (2004), in the leaves of coriander, there are volatile oils that are suggested to have antimicrobial properties against food born pathogen, such as Salmonella species, which are gram-negative bacteria. Black pepper (Piper nigrum L. ) is used mostly in food as seasoning condiments. The aqueous and ethanolic extract of black pepper is very effective for inhibiting antibacterial activity agains penicillin G resistant strain of Staphylococcus aureus, Bacillus cereus and Bacillus subtilis (Chaudhry and Tariq, 2006).According to Karsha and Lakshmi (2010) experiment, gram-positive bacteria were more susceptible towards antimicrobial in black pepper than gramnegative bacteria. In gram-positive bacteria, the most susceptible towards antimicrobial in black pepper is Staphylococcus and followed by Bacillus and Streptococcus. Furthermore, among gram-negative bacteria, the most susceptible towards an timicrobial in black pepper is Pseudomonas, followed by E. coli, Klebsiella and Salmonella. Garlic (Allium sativum) is commonly used for antifungal, antiviral, antibacterial, antihelmantic, antiseptic and anti-infamatory.Garlic extract is effevtive in inhibiting the microbial activity of both gram-positive and gramnegative bacteria. Several examples of the gram-negative bacteria are E. coli, Salmonella species and Citrobacter Enterobacter, Pseudomon, Kilabsella) and the gram-positive bacteria are Pseudomonas aeruginosa, Salmonella typhi, Proteus, spp. , Staphylococcus aureus, S. pneumonia Group A streptococcus and Bacillus anthrax (Daka, 2011; Durairaj, 2009). Potassium sorbate is used as preservative in food as the sorbic acid is more effective than benzoic acid in preserving food. The preservation process occurs in higher pH.It is effective to inhibit the microbial activity of Pseudomonas species, which are categorized as gram-positive bacteria (Beuchat, 1980). Mostly, gram-positi ve bacteria are more sensitive towards antimicrobial agent than gram-negative bacteria (Torrence and Isaacson, 2003). 2. 5 Factors Affecting Microorganism Strength towards Antimicrobial Compounds The resistance of microbes towards particular antimicrobial compound is dependent on several factors that contained in that particular microbe such as the cell wall, protein content, nucleic acid, and membrane cell (Lay, 2002).There are several types of microbes that have cell walls, and an antimicrobial compound that can affect the mechanism of the cell wall that influence the microbial resistance. Anti-microbial compounds may interfere with the work of the cell wall as well as peptidoglycan biosynthesis, which is the process in prokaryotic cell wall structure construction. Disruption of peptidoglycan may affect the resistance and sensitivity of microbes to changes in osmotic perspective (Lay, 2002). Microbes also contain nucleic acids.The nucleic acid can be affected by antimicrobial comp unds where the enzymes that are going to be used for the synthesis of nucleic acid are inhibited. The example is rifampin where it binds the enzyme RNA polymerase, quinolone as well as binding enzyme DNA gyrase (Lay, 2002). The resistance of microbes can be affected by the metabolism of the microbes. Enzyme that catalyzes the synthesis of essential molecules can be inhibited by antimetabolite. Antimetabolite is the antimicrobial that is used for inhibiting the growth of microbes. An example of antimetabolite is the sulfinylamide (Lay, 2002).In general, most living cells including microorganisms has the ability to control what is going in and out of the membrane. If there is a rupture in the membrane, it will cause the spillage of the essential inorganic ions. Thus, rupture in the cell membrane can affect the growth and death of the microbes (Lay, 2002). 2. 6 Methods of Microbial Defense towards Antimicrobial Activity 2. 6. 1 Well Diffusion Method Well diffusion method is done by pou ring the microbial suspension that is going to be tested into a sterile Petri dish continued by pouring the media agar into the dish. Then, the Petri dishes are mixed by the eight movement ethod to allow even mixing. The media is then allowed to be solidified and cynlidrical holes are made. The holes are then filled with antimicrobial agents to be tested. The cup was incubated at 37Â °C for two days and then observed on the antimicrobial activity of the tested microbial suspension. Antimicrobial ingredients poured into the well are able to spread evenly as it can diffuse in all directions around the microbial suspension. Once incubated, usually will form a clean circular zone of microbes. This method can be used to test several different types of antimicrobial agents. (Smith, 2005) 2. 6. Kirby Bauer Disc Method One of the easy methods to test the vulnerability of organisms towards the antimicrobial agents is by inoculating the agar with culture and allowing the antimicrobes to diff use to the media agar. The discs that contain antimicrobial agents are placed on the surface of the plate that has the organisms that are going to be tested. At particular distance on respective discs, the antimicrobes will diffuse to a point where the antimicrobes are unable to inhibit the microbial growth. Antimicrobial effectiveness is shown by the inhibition zones. Inhibition zone appears as clean areas that surround the disc.The diameter zone can be measured by using ruler and the result of the experiment considered to be one antibiogram. (Smith, 2005) 2. 6. 3 MIC and MBC The antimicrobial activity can be observed by knowing the concentration of the antimicrobial agents that are going to be used by reducing the total critical number of bacteria that caused their death. MIC (minimum inhibitor concentration) from an antimicrobes can be known by providing the antimicrobial agents into two serial dilutions in series tubes or can be done by well method in a media that has been inocu lated with bacteria.Series tubes that have been filled with antimicrobial agents are incubated to see the growth of the bacteria and the turbidity is observed. The increment in turbidity indicates the growth of the microbes. MIC is the lowest concentration of an antimicrobial agent where the grwoth can be inhibited completely. (Smith, 2005) MBC (minimum bactericidal concentration) is the total number of antimicrobial agents that is required to kill organisms.MBC is done by taking a part from each serial tubes from the MIC that does not show any growth of the bacteria that has been incubated, The samples is taken from respective tubes that has been incubated in pour plate media. MBC is the lowest concentration of antimicrobial agents that are able to kill at least 99. 9% of the inoculums that has been incubated (Smith, 2005). 2. 7 Food Preservatives Preservatives are commonly used to prevent destruction of physical, chemical and microbiological food. Use of antimicrobial preservative s combined with other preservatives so that the preservation of the food will be maximized.According Fellows (2000), the criteria for antimicrobial preservative in food are the usage and is more efficient which when dissolved in water, stable in storage, non-toxic, low antimicrobial concentrations but has a wide range, optimum efficiency at room temperature, non-corrosive, odorless, and its high penetrative ability to the food. Based on its mechanism, the antimicrobial agent acts as the rupture of the cell wall When there is a rupture on the cell wall, the cell contents will spill out thus inhibiting the metabolism of cells. The destruction of the cell wall can result in cell death.Lysozyme can damage the cell walls of Gram-positive bacteria. Penicillin and sikloserin inhibit the growth of peptidoglycan in the cell develops. Gram-positive bacteria is sensitive towards penicillin as the high level of peptidoglycan content. Damage to the cell wall would also cause damage to the plasma membrane (Fellows, 2000). NaCl and alcohol is often used to preserve food because it can cause denaturation of proteins and nucleic acids that can destroy the cell and cannot be repaired. While H2O2 is an antimicrobial that can destroy the enzyme activity of microbes.Compounds inhibiting the formation of nucleic acids and nucleic acid polymerization inhibitor compounds can inhibit the synthesis of both DNA and RNA. The use of salt and sugar can cause plasmolysis the microbial cell. Since the osmotic pressure on microbial too high, so that the cells undergo plasmolisis and can inhibit the growth of microbes (Fellows, 2000). Ascorbic acid can inhibit the growth of bacteria and molds in a way to inactivate the enzyme fatty acid dehydrogenase. Ascorbic acid can work optimally at a pH above 6. 5.Propionic acid is at its most effectiveness to inhibit molds and yeasts with maximal activity at pH above 5. Acetic acid as vinegar used to preserve bread in order to prevent mold contamination, but vinegar cannot inhibit the growth of yeasts. Acetic acid work optimally at low pH (acid). Ethylene oxide and propylene oxide can be used as a fumigant in spices and flour. Sodium or potassium nitrite and nitrate are commonly used for preservatives in meat products. Maximum working power of nitrite compounds is pH of about 57. Nitrite also serves to inhibit Clostridium botulinum, Acinetobacter, Moraxella, Flavobacterium,Pseudomonas, Enterobacter, Escherichia, and some micrococcus. Nitrites are heated simultaneously with foods will provide the growth inhibitory effect against microbes ten times greater than that of nitrite without heating (Fellows, 2000). CHAPTER III MATERIALS AND METHOD 3. 1 Materials and Equipments Equipments that are used in the experiment are balance, blender, grater, dilution bottle, autoclave, waterbath, refrigerator, vernier caliper, tip with the cuttop, sterile toothpicks, sterile petri dishes, micropipette, tip (10 ml and 100Â µl), and Bunsen’s b urner.Materials that are used are spices (black pepper, garlic, and coriander), potassium sorbate, alcohol, aquadest, bacteria culture (Bacillus subtilis), yeast culture (Candida tropicalis), mold culture (Aspergillus oryzae), PCA media, and NA media. 3. 2 Procedures 3. 2. 1 Extract Preparation 1. Spices were weighed up to 3 grams and reduced in size. 2. The spices were mixed with 10mL of ethanol into Erlenmeyer flasks. 3. 2. 2 Antimicrobial Assay 1. 1mL of culture is added into Petri plate 2. The matching medium is added into the Petri plates (NA for B. subtilis and PDA for A. ryzae and C. tropicalis) 3. The media were let to solidify. 4. Holes were made by using tips with cut-tops. 5. Mixtures of spices were added into the holes. 6. The plates were incubated were incubated for 48 hours in 37? C. CHAPTER IV RESULTS AND DISSCUSION 4. 1 Effect of Antimicrobial Compounds Towards Microbial Growth 4. 1. 1 Garlic Table 4. 1 Observation result of inhibitory activity by garlic From Table 4 . 1, it can be seen that the microorganism that was the most susceptible to allicin contained in garlic, judging by the largest area inhibition, was Bacillus subtilis.There were even no growths in some Petri dishes that meant that the effectiveness of allicin as the antimicrobial compound could be found most when it was applied for bacteria, which was Bacillus subtilis in particular. It matched with the previous literature discussed stating that allicin is an active compound in garlic that attacks the cell membrane in microorganism. However, there was an error found in the experiment from Group 4, which resulted in no inhibition found from Bacillus subtilis. This might happen due to the absence of the allicin itself or the ontamination happened which might result in the building of the resistance towards antimicrobial compound. Afterwards, it can be seen from the experiment that Candida tropicalis and Aspergillus oryzae shared almost the same result, which means that they were also susceptible to allicin. The uneven inhibition found in Candida tropicalis showing the largest inhibition (7. 23mm) beyond the inhibition done for Bacillus subtilis might happen because of the uneven diffusion of the active antimicrobial compound to the dishes. It still matched the theory since allicin has antibacteria and antifungal activity towards the species mentioned above.From the result, it can be concluded that garlic can be used as the antimicrobial compound in food to prevent foodborne disease and food poisoning. However, the concentration of garlic has to be concerned since it has strong odor and may be unpleasant to some people. 4. 1. 2 Coriander Table 4. 2 Observation result of inhibitory activity by coriander From Table 4. 2, it can be seen that coriander is found to be effective as an antimicrobial compound most in Bacillus subtilis, although some of the dishes showed no area of inhibitions.The disappearance of Bacillus subtilis in most of Petri dishes shown by no grow th sign indicated that coriander worked best to inhibit bacteria. This result matched with the previous literature stating that coriander inhibits food pathogenic bacteria, especially Gram-positive bacteria. However, coriander has the least inhibition activity towards Candida tropicalis and Aspergillus oryzae was found to be less susceptible to the volatile compound in coriander acting as antimicrobial compound. There were almost no area of inhibition found in every petri dish, proving that coriander did not affect mold and yeast.Since the literature stated that coriander has almost no antifungal activity and its activity toward yeast has not been examined, the result matched them. 4. 1. 3 Black Pepper Table 4. 3 Observation result of inhibitory activity by black pepper From the result of the experiment, it can be seen that black pepper is most effective when used against Bacillus subtilis, as many bacteria were inactivated, indicated by the area of clear zone, which in some plates, all of them doesn’t grow at all and so the area of clear zone can’t be measured.Aspergillus oryzae are quite susceptible as well to black pepper’s antimicrobial compound as the area of inhibition overall is large. While the most resistant microorganism from the experiment shown is Candida tropicalis, as the area of inhibition is relatively small. From the theory, black pepper shows antimicrobial activity against bacteria, molds, and yeasts, but the strongest towards bacteria, especially Grampositive bacteria. The result of the experiment matches the theory, as black pepper is very effective in stopping the growth of Bacillus subtilis, which is a Grampositive bacterium.It also inhibited the growth of Candida tropicalis and Aspergillus oryzae, so the result of the experiment matches the theory. 4. 1. 4 Potassium Sorbate Table 4. 4 Observation result of inhibitory activity by potassium sorbate From the result of the experiment, it can be seen that potassium sorbat e is very effective in stopping the growth of Bacillus subtilis, as in some plates it inhibited the growth of all the bacteria and so the area of clear zone can’t be measured. Antimicrobial activity can be seen as well towards Candida tropicalis and Aspergillus oryzae.According to the theory, potassium sorbate is very effective when used to inhibit the growth of bacteria, molds, and yeasts. The result of the experiment matches the theory, as potassium sorbate in this experiment is able to stop the growth of Bacillus subtilis, Candida tropicalis, and Aspergillus Oryzae. 4. 2 Microbial Defense Towards Antimicrobial Compounds 4. 2. 1 Bacteria (Bacillus subtilis) Table 4. 4 Table of diameter of inhibition zone of Bacillus subtilis in some condiments From the table 4. 4, it is shown that the most effective condiment in affecting the microbial defense of the Bacillus subtilis for its growth is arlic. Also, the least effective condiment for inhibiting the growth of Bacillus subtilis is coriander. According to the theory, garlic is effective for both Gram-negative and Grampositive bacteria, thus the inhibition zone is larger. Also, coriander is effective in inhibiting Gram-negative bacteria, as in the experiment the bacteria used was Gram-positive bacteria, thus, coriander is not effective in inhibiting Bacillus subtilis. The experiment result has shown the same result as the theory given. 4. 2. 2 Yeast (Candida tropicalis) Table 4. 5Table of diameter of inhibition zone of Candida tropicalis in some condimentsIn the table 4. 5, it shown that the most effective condiment in affecting the microbial defense and microbial growth of Candida tropicalis is garlic and the least effective is coriander. According to the theory, garlic is used as antifungal and is the most effective one in inhibiting the growth of bacteria, molds and yeast. Thus, the inhibition zone of garlic is the largest. Also, as coriander is mostly effective in inhibiting Gram-negative bacteria, the rate of inhibition of yeast is lower, so the inhibition zone is smaller. The experiment result has shown the exact result as the theory given. 4. 2. Molds (Aspergillus oryzae) Table 4. 6 Table of diameter of inhibition zone of Aspergillus oryzae in some condiments The experiment result has shown that the most effective condiment towards the inhibition zone in Aspergillus oryzae media is garlic and the least effective condiment is coriander. Referring to the theory, garlic is mostly used as antifungal and the most effective condiment used in the experiment to inhibit the growth of bacteria, mold, and yeast. Also, coriander is least effective in inhibiting the growth of Aspergillus oryzae as coriander is most effective in inhibiting gramnegative bacteria.In conclusion, the result of the experiment shows the same result as the theory given. CHAPTER V CONCLUSION Spices have different antimicrobial compounds able to inhibit the growth of various types of microorganisms. Based on the expe riments, garlic, coriander, and black pepper have the most effective activity in inhibiting the growth of bacteria, or in this case Bacillus subtilis. However, coriander was proven to have no antifungal activity by the absence of inhibition zone on the Petri plates with yeast and molds, in this case Candida tropicalis and Aspergillus oryzae.In addition, potassium sorbate is effective to inhibit the growth of all types of micoorganisms in the experiment: bacteria, yeast, and molds. The Bacillus subtilis bacteria, Candida tropicalis yeast, and Aspergillus oryzae molds are most susceptible by the presence of garlic. This means that the garlic has the highest effectiveness in affecting the defense of bacteria, yeast, and molds. In contrast, the growth of bacteria, yeast, and molds is least affected by the presence of coriander.

An Analysis Of Edgar Allan Poe s The Raven - 1954 Words

The three authors, Edgar Allan Poe, Anne Bradstreet, and Emily Dickinson, had poems in which they explored the common theme of death. Their unique views on death, as reflected in their poems, tells us of the different ways people looked at death during their respective times. In this essay, I will explore and explain three poems of Edgar Allan Poe, and one from Anne Bradstreet and Emily Dickinson respectively, and then compare the differences between the three authors. In Edgar Allan Poe’s The Raven, he uses symbols to describe and allude to death. In the poem, he mourns the death of his young love, his wife, referred to here as Lenore. The most obvious symbol is the raven. The raven enters the room imperiously and holds dominion over†¦show more content†¦To him, the raven is a messenger from the devil, and so it also lives in the underworld. Pluto is the Roman god of the underworld, and Pluto’s shore would, naturally, be the underworld. Combined with the word â€Å"night†, a complete picture of of death and nothingness is drawn. The narrator wishes to see Lenore again in the afterlife, but the raven mocks him by saying â€Å"Nevermore†, telling him that he shall never see her again, in his life or the afterlife. The poem shows the absolute grief, despair, and devastation that Poe, or the narrator, feels over the death of their loved ones. In Poe’s other poem, Annabel Lee, Poe again explores the theme of death. The narrator is obsessed with how and why Annabel Lee died, and who he can blame for it. Both Annabel Lee and the narrator were children, but they â€Å"loved with a love that was more than love /†¦/ With a love that the winged seraphs of Heaven / Coveted her and me.† [2] The narrator believed that the angels envied them so much that they sent down a wind that chilled Annabel Lee and killed her. â€Å"The angels, not half so happy in Heaven, / Went envying her and me - / Yes! - that was the reason (as all men know, In this kingdom by the see) / That the wind came out of the cloud by night, / Chilling and killing my Annabel Lee.† [3] He is in grief and haunted by her death, and thinks that it was unjust that she should have been taken from him so abruptly, when they were still only children. Poe’s poem’s setting has