Foreign Policy Toward Iraqi Refugees Essay Example for Free

Foreign Policy Toward Iraqi Refugees Essay In 2003, the US war in Iraq finally toppled Saddam Hussein’s dictatorial regime and freed the Iraqi people from the bondage of tyranny. However, the re-establishment of democratic processes and the road to achieving peace have led to perdition, as Islamist fundamentalism prevailed during the cultural-religious bestowal even at the time prior to Saddam’s reign of power. The victory of democracy in the installation of a new Iraqi government instilled the shadow of political unrest and extreme economic recession, in which the fall of Baghdad may have been buried in a deep grave. At present, the violence in Iraq is showing no sign of slowing down and majority of the Iraqi people continue to suffer tremendously as documented on this account : the UN estimates that 2. 6 million Iraqis have fled since 2003 ranging from 40,000 to 50,000 Iraqis leaves their homes every month; two million flees to nearby countries and about 1. 8 million of the civilian populace seek refuge in safer areas within Iraq, in which Syria and Jordan are among the countries directly helping the refugees for the past three years, and some have fled to Egypt, Lebanon, Yemen, Iran and Turkey. Meanwhile, almost daily the media reports on the desolation of Iraqi. The Refugee International has accounted for series and continuing street crimes, the prevalence of business closures, human trafficking, and kidnap-for-ransom cases. In addition, the media said that the documentation of casualties and victims of similar crimes has to be reconciled with at large proportion due inability to locate substantial witnesses and the family of the victims. Goal Positioning The goal of this paper generally seeks to discuss and examine the continuing struggle for survival in Iraq. The product of examination shall be presented through a course of study pertaining to foreign policy toward Iraqi refugees. In particular, a holistic approach will be undertaken, to: (1) identify the extent and magnitude of mass evacuation of refugees, and (2) examine the availability of foreign policies that concern Iraqi refugees. In addition, the objective of the study is to address the long debatable issue on host country refugee adoption and to answer the question â€Å"why and how Iraqi refugees could be hosted by countries like the United States of America but neither by other European countries or in Asia? † This question plainly posits the feasible means of a foreign policy that could be adopted [if there once that exists,] in which this compendium could ventilate the avenues of legislation and to the meanest effort of influencing the public interest for policy initiatives. Background of Study The background of the study focuses on the sub-human conditions of the Iraqi people and their desire to flee from their homeland in exile as refugees. The background [based on the plight of the Iraqi refugees] will also discuss derivatives of study on foreign policies that evolve the goals of this paper. The additional consideration on the need for enabling a foreign policy for Iraqi refugees could indicate and can be comparatively analyzed with the proportion of violence that links the overall unaccounted number of Iraqi casualties. Thus, the initial indicator is based on the documented report that follows: (1) US military killed in Iraq is estimated at 3,973; (2) number of US troops wounded in combat since the war began is 29,203; (3) Iraqi Security Force deaths is 7,924; (4) Iraqi civilians killed is estimated at a range from 81,632 to 1,120,000; (5) internally displaced refugees in Iraq is estimated at 3. 4 million. On the other hand, as part of the documented report , the cost of war has accounted to; $526 billion to date, with a cost per day of $275 million and being estimated at a long- term bill of $3 trillion. In addition, Iraqi unemployment has grown from 25 to 40 percent. Literature Review A brief review of similar literatures will be discussed in this section in order to: (1) present the collection of initiatives and collaboration of international entities and governments for refugees, and (2) link the relevance to the process of this paper. Canada was tasked to assume the role of â€Å"gavel-holder† of the newly established Refugee Working Group (RWG) in January of 1992 as part of the design of the general Middle East peace process (MEPP) that created the Expert and Advisory Services Fund (EASF) as a Canadian involvement to the Middle East Multilateral Peace Process . The EASF is administered by Canadian International Development Research Centre (IDRC) with funding from the Canadian International Development Agency (CIDA) in partnership with the Department of Foreign Affairs and International Trade (DFAIT). The implementation of EASF for the period of March 2002-2008 works within key policy issues on refugees, in which EASF (Phase 3 IDRC) programs embark on the â€Å"compensation to Palestinian refugees as part of a comprehensive solution, challenges of repatriation and absorption, and gauging and engaging public opinion† . In a related finding, the Georgetown University’s School of Foreign Service through its Center for International and Regional Studies (CIRS) located in Qatar and the Institute for the Study of International Migration (ISIM) in Washington jointly conducted a study in 2007 regarding this for . The study showed that Iraqis in Jordan and Syria are beneficiaries of two opposing foreign policies, one is the tradition of Arab brotherhood which comprises a political and moral responsibility in providing refuge while the other is an option of Jordan and Syria not to integrate the Iraqis’ permanency . However, the United Nations High Commissioner for Refugees (UNHCR) considers the Iraqis as â€Å"prima facie refugees† (being registered refugees) who were issued with â€Å"asylum seeker cards† in Jordan and refugee cards in Syria. The UN agencies and NGOs have provided immediate support to lessen the misery. Furthermore, the study team stated that â€Å"the war in Iraq is not limited to Iraq since it has intensely affected the Middle East region . However, according to a statement of a UK-based NGO, many refugees are denied asylum status, being degraded and are even called as â€Å"welfare scroungers† or â€Å"fake refugees† when they come to the UK . It is obvious that the US and UK’s War on Terror is marginalizing refugees still further as numerous legitimate political movements are labeled terrorist . In addition, based on the statement, the UK has curved entire migrant communities as terrorist suspects [in which the anti-terrorism laws have widened the classification of terrorism] encompassed with political activities even on those who are against oppressive regimes overseas . Moreover, the US government has recently released a press statement disclosing that about 12,000 Iraqi refugees will be admitted to US before the end of 2008. According to State Department’s Senior Adviser James Foley, the Deputy Assistant Secretary of State for Consular Affairs’ Tony Edison and the Department of Homeland Security (DHS) Senior Adviser on Iraqi Refugee Issues’ Lori Scialabba, Iraqis were identified as potential candidates for emigration to the United States. After a year of redoubled efforts, all of the organizations involved in the process are working together to build a more effective refugee screening program . The three US officials further stated that the US has poured in $171 million in humanitarian assistance to displaced Iraqis both in and outside the country in 2007. However, the UN has appealed for $123 million in 2007 to $261 million for 2008 . Scope and Limitation The scope of work will be composed of a 2-prong method which are: (1) on-field and out- field research; within the scope of finding available and adequate materials as derivatives in the conduct of evaluation and the actual field validation of data and (2) study review in areas of fitting in the study parameters in view of legislative policy agenda for refugees in order to re-examine the gaps and further conduct of study. Considerably, the aspect of out-filed research may be limited only to accessing the available data sources, such as on-site interviews to various individuals or personalities and gathering of other data materials that are readily available. Perspectives It has been a glaring and presently debatable issue that Iraqi refugees pose a challenge to global governments and communities of progressive people. The parameters of the study believe that Iraq has not yet overcome the war. While it is true that Iraq was once a captive of political and religious dogmas, the country must still be retained to its sovereign people. The Iraqi refugees is a shame to the least part of developed and even underdeveloped world from Africa to Asian continents because in that part of Middle East lies a bleeding country characterized by the plagues of war. It is in this regard, the study envisions a perspective that would create and supplant the bondage and stigma of war from the life of the Iraqi people. The study also aims to map out the road to recovery, and through that, a foreign policy for Iraqi refugees may guide the ascendancy of moral values and responsibility in order to achieve peace in Middle East and the rest of the world. Conclusion It is clear the Iraqi people continue to walk on the road to perdition due to their long struggle of tyranny. It could be described that the misery after the fall of Baghdad has a continuum in despicable plight. The global partnership in restoring and retaining the democratic processes in Iraq may be a long process and difficult due to the intensely adverse cultural-religious entanglement. Nevertheless, it is necessary to first restore the people’s lives, specifically women, and children. Once this is achieved, it will be no longer hard to once again see the flourishing city of Baghdad where people co-exist in abundant life amidst the barren lands. Bibliography America. Gov, â€Å"United States to Welcome 12,000 More Iraqi Refugees in 2008† (February 06, 2008) [http://www. america. gov/st/peacesec- english/2008/February/20080206160027idybeekcm0. 824032. html] Erik Leaver and Jenny Shin, â€Å"The Iraq Quagmire†, Foreign Policy in Focus, Institute of Foreign Policy, Washington DC 20036. (March 4, 2008). [http://www. fpif. org/fpiftxt/5036] International Development Research Centre (IDRC), â€Å"Middle East Expert and Advisory Services Fund†, Department of Foreign Affairs and International Trade Canada (2008). [ http://www. idrc. ca/uploads/user-S/12060300201Microsoft_Word_- _EASF_Program_Profile__3__final. pdf] Kristele Younes, â€Å"The Iraqi Refugee Crisis†, Foreign Policy in Focus, Institute of Foreign Policy, Washington DC 20036 (March 14, 07). [http://www. fpif. org/fpiftxt/4059] Patricia Weiss Fagen, Iraqi Refugees: â€Å"Seeking Stability in Syria and Jordan†, Georgetown University Institute for the Study of International Migration (2007). [http://www12. georgetown. edu/sfs/isim/Publications/PatPubs/Iraqi%20Refugees. pdf] The Refugee Project, 44 Ainger Road, London, NW3 3AT (2008). [http://www. therefugeeproject. org/]

Chemical Tests for Biomolecules

Chemical Tests for Biomolecules Kaneshanathan Kumaraguru Contents (jump to) Introduction Objective Materials Methodology Results Discussion Conclusion References Introduction A macromolecule is â€Å"a molecule of high relative molecular mass, the structure of which essentially comprises the multiple repetitions of units derived, actually or conceptually, from molecules of low relative molecular mass† (Jenkins et al., 1996, p.2289). Carbohydrates are made of monosaccharides, which typically consist 5 or 6 carbon straight saturated chain (Bochkov, Zaikov and Afanasiev, 1991, p.2). Proteins are made up of one or more polypeptides which consist of chains of amino acids connected by peptide bonds (Walsh, 2004, p.2). Objective To identify the macromolecules (carbohydrates and proteins) by using various chemical assays. Materials Samples – Glucose, lactose, fructose, starch, sucrose, tyrosin, tryptophan and egg albumin. Reagents – Molish’s reagent, iodine solution, benedict’s solution, barfoed’s reagent, seliwanoff’s reagent, ninhydrin solution and millon’s reagent. Other chemicals – Concentrated H ­2SO4, AgNO3, dilute NaOH, dilute NH4OH, concentrated HNO3, NaNO2/dilute HCl and sulpanilic acid. Equipments – Bunsen burner, pipett, beakers and test tubes. Methodology Tests for carbohydrates (glucose, fructose, lactose, sucrose and starch). Molisch’s test Using a transfer pipette, 1ml of each carbohydrate solution was poured into five test tubes. Then few drops of Molisch’s reagent was added into each test tube using a transfer pipette and mixed well. Then 2ml of concentrated H2SO4 was added down the sides of the test tubes. Iodine test Using a transfer pipette, 1ml of each carbohydrate solution was poured into five test tubes. Then 3 drops of diluted I2 was added into each test tube using a transfer pipette. Benadict’s test Using a transfer pipette, 5ml of Benadict’s solution was poured into five test tubes. Then 1ml of each carbohydrate solution was added into each test tube using a transfer pipette and was mixed well. Test tubes were then heated in a water bath for 3 minutes. Barfoerd’s test Using a transfer pipette, 1ml of each carbohydrate solution was poured into five test tubes. Then 5ml of Barfoerd’s solution was added into each test tube using a transfer pipette and was mixed well. Test tubes were then heated in a water bath for 3-4 minutes. Seliwanoff’s test Using a transfer pipette, 5ml of Seliwanoff’s reagent was poured into five test tubes. Then 5-6 drops of each carbohydrate solution was added into each test tube using a transfer pipette and was mixed. Test tubes were then heated in a water bath for exactly 30 seconds. Tollen’s test Using a transfer pipette, 1ml of AgNO3 was poured into five test tubes. Then using a transfer pipette, dilute NaOH was added until a slight precipitate was formed. Then dilute NH4OH was added until the precipitate just dissolved. 1ml of each carbohydrate solution was then added into each test tube using a transfer pipette. Test tubes were then heated in a water bath for 5 minutes. Tests for amino acids (tyrosine and tryptophan) and protein (egg albumin). Ninhydrin test Using a transfer pipette, 0.5ml of 0.02% amino acid solutions and protein was poured into three test tubes. Then 1ml of Ninhydrin solution was added into each test tube using a transfer pipette and was heated in a water bath for 3-4 minutes. Xanthoproteic test Using a transfer pipette, 2ml of 0.02% amino acid solutions and protein was poured into three test tubes. Then 2ml of concentrated HNO3 was added into each test tube using a transfer pipette and was heated in a water bath for 1-2 minutes. Millon’s test Using a transfer pipette, 2ml of 0.02% amino acid solutions and protein was poured into three test tubes. Then 3-4 drops of millon’s reagent was added into each test tube using a transfer pipette and was heated in a water bath for 3-4 minutes. Pauly’s test Using a transfer pipette, 1ml of 0.02% amino acid solutions and protein was poured into three test tubes. Then 1ml of sulphanilic acid was added into each test tube using a transfer pipette. 1ml of dilute HCl was then added into three separate test tubes. All six test tubes were kept in ice bath for 3 minutes. Then the amino acids / protein solutions were mixed with 1ml of dilute HCl in the test tubes and were kept in the ice bath again. Few drops of NaOH were then added to the test tubes in the ice bath. Results For carbohydrates Test Compounds Observation Inference Molisch’s test Starch Presence of purple colour ring The compound is a carbohydrate Glucose Presence of purple colour ring The compound is a carbohydrate Fructose Presence of purple colour ring The compound is a carbohydrate Lactose Presence of purple colour ring The compound is a carbohydrate Sucrose Presence of purple colour ring The compound is a carbohydrate Iodine test Starch Presence of blue-black complex The compound is a polysaccharide Glucose Absence of blue-black complex The compound is not a polysaccharide Fructose Absence of blue-black complex The compound is not a polysaccharide Lactose Absence of blue-black complex The compound is not a polysaccharide Sucrose Absence of blue-black complex The compound is not a polysaccharide Benadict’s test Starch Absence of brick-red colour precipitate The compound is a non- reducing sugar Glucose Presence of brick-red colour precipitate The compound is a reducing sugar Fructose Presence of brick-red colour precipitate The compound is a reducing sugar Lactose Presence of brick-red colour precipitate The compound is a reducing sugar Sucrose Absence of brick-red colour precipitate The compound is a non- reducing sugar Barfoerd’s test Starch Absence of red colour precipitate The compound is not a monosaccharide Glucose Presence of red colour precipitate The compound is a monosaccharide Fructose Presence of red colour precipitate The compound is a monosaccharide Lactose Absence of red colour precipitate The compound is not a monosaccharide Sucrose Absence of red colour precipitate The compound is not a monosaccharide Seliwanoff’s test Starch Absence of red colour complex The compound contains an aldehyde group Glucose Absence of red colour complex The compound contains an aldehyde group Fructose Presence of red colour complex The compound contains a ketone group Lactose Absence of red colour complex The compound contains an aldehyde group Sucrose Presence of red colour complex The compound contains a ketone group Tollen’s test Starch Absence of silver mirror The compound is a non- reducing sugar Glucose Presence of silver mirror The compound is a reducing sugar Fructose Presence of silver mirror The compound is a non- reducing sugar Lactose Presence of silver mirror The compound is a reducing sugar Sucrose Absence of silver mirror The compound is a non- reducing sugar For amino acids and protein Test Compounds Observation Inference Ninhydrin test Egg albumin Absence of purple colour complex The compound is not an amino acid Tryptophan Presence of purple colour complex The compound is an amino acid Tyrosin Presence of purple colour complex The compound is an amino acid Xanthoproteic test Egg albumin Absence of yellow colour complex The compound is a protein Tryptophan Presence of bright yellow colour complex The compound is an amino acid Tyrosin Presence of pale yellow colour complex The compound is an amino acid Millon’s test Egg albumin Absence of pink colour precipitate Tryptophan Absence of pink colour precipitate Presence of tyrosin Tyrosin Presence of pink colour precipitate Pauly’s test Egg albumin Absence of red azo dye Tryptophan Presence of red azo dye Presence of tryptophan/ tyrosin/ histodine Tyrosin Presence of red azo dye Figure 1: Molisch’s test: Figure 2: Iodine test: Figure 3: Iodine test: Presence of purple colour ring Presence of blue-black complex Absence of blue-black complex Figure 4: Benedict’s test: Figure 5: Benedict’s test: Figure 6: Barfoerd’s test: Absence of brick red ppt. Presence of brick red ppt. Absence of red ppt. Figure 7: Barfoerd’s test: Figure 8: Seliwanoff’s test: Figure 9: Tollen’s test   Presence of red ppt. Presence of red colour complex Presence of silver mirror Figure 10: Ninhydrin test: Figure 11: Xanthoproteic test: Figure 12: Millon’s test: Presence of purple colour complex Presence of yellow colour complex Presence of pink colour ppt. Figure 13: Pauly’s test: Presence of red azo dye Discussion The principles of each test: In molisch’s test, concentrated sulfuric acid is used to dehydrate the carbohydrates to form 5-hydroxymethylfurfural, which reacts with the ÃŽ ±Ã¢â‚¬â€œnaphthol to give a purple result (Pavia, 2005, p.446). In iodine test, a blue colour is formed when the iodine is absorbed into the open spaces of amylose molecules in starch (Pavia, 2005. p.451). In benedict’s test, the sugar (reducing sugar) gets oxidized and reduces Cu2+ present in the reagent (Raymond, 2010, p.344). Barfoerd’s test is a test unique for monosaccharide, where cupric hydroxide is reduced in acidic medium to give red colour cuprous oxide (Nigam and Ayyagari, 2008, p.25). In seliwanoff’s test, the ketoses are dehydrated to form furfural derivatives which then condense with resorcinol to give a red colour complex (Nigam and Ayyagari, 2008, p.27). In tollen’s test, silver ammonium salt oxidizes the aldehyde to give glucuronide ammonium salt and metallic silver, which gives the silver mirror effect (Brito-Arias, 2007, p.5). In Ninhydrin test, free ÃŽ ±Ã¢â‚¬â€œamino acid radical reacts with ninhydrin to give a blue-violet complex (Malhotra, 2003, p.23). In xanthoproteic test, benzene ring is nitrated with nitric acid which produces a yellow compound (Sim et al., 2008, p.611). In Millon’s test, hydroxybenzene radical of phenolic amino acids (tyrosine) react with millon’s reagent to form a red colour complex (Nigam and Ayyagari, 2008, p.41). In pauly’s test, sulfanilic acid in the reagent gives a diazonium compound in the presence of nitrous acid and hydrochloric acid, which combines with amines and phenols to form coloured azo-compounds (Nigam and Ayyagari, 2008, p.41). Conclusion Macro molecules presence in the given samples was successfully identified by using the given chemical assays. References Bochkov, A.F., Zaikov, G.E. and Afanasiev, V.A (1991) Carbohydrates. Google Books [Online]. Available at: https://books.google.lk/books?id=BmPTDAnsUb0Cprintsec=frontcoverdq=carbohydrateshl=ensa=Xei=bXlKVavSGImTuAS7jYG4CQsqi=2ved=0CCMQuwUwAQ#v=onepageq=carbohydratesf=false (Accessed: 7 May 2015). Brito-Arias, M. (2007) Synthesis and Characterization of Glycosides. Google Books [Online]. Available at: https://books.google.lk/books?id=X9ZTg47alJkCpg=PA5dq=Tollens+testhl=ensa=Xei=2GhKVY3HOI2QuATD1YF4ved=0CDEQuwUwAw#v=onepageq=Tollens%20testf=false (Accessed: 7 May 2015). Jenkins, A.D, Kratochvil, P., Stepto, R.F.T. and Suter, U.W. (1996) `Glossary of basic terms in polymer science`, Pure and Applied Chemistry, 68(12), pp. 2287–2311, ISSN [Online]. Available at: http://www.degruyter.com/view/j/pac.1996.68.issue-12/pac199668122287/pac199668122287.xml (Accessed: 6 May 2015). Malhotra, V.K. (2003) Practical Biochemistry for Students. Google Books [Online]. Available at: https://books.google.lk/books?id=LHa1G131MuYCpg=PA23dq=Ninhydrin+testhl=ensa=Xei=GGxKVavVMMSSuATEsYDADwved=0CB4QuwUwAA#v=onepageq=Ninhydrin%20testf=false (Accessed: 7 May 2015). Nigam, A. and Ayyagari, A. (2008) Lab Manual in Biochemistry: Immunology and Biotechnology. Google Books [Online]. Available at: https://books.google.lk/books?id=Ws570Ql8krACpg=PA25dq=Barfoed%E2%80%99s+testhl=ensa=Xei=i19KVbD7EJWmuQT5joHADAved=0CCEQuwUwAA#v=onepageq=Barfoed%E2%80%99s%20testf=false (Accessed: 7 May 2015). Nigam and Ayyagari (2008) Lab Manual in Biochemistry: Immunology and Biotechnology. Google Books [Online]. Available at: https://books.google.lk/books?id=Ws570Ql8krACpg=PA27dq=Seliwanoff%E2%80%99s+testhl=ensa=Xei=pWhKVcjcDoyouwSMj4HYCAved=0CB4QuwUwAA#v=onepageq=Seliwanoff%E2%80%99s%20testf=false (Accessed: 7 May 2015). Nigam, A. and Ayyagari, A. (2008) Lab Manual in Biochemistry: Immunology and Biotechnology. Google Books [Online]. Available at: https://books.google.lk/books?id=Ws570Ql8krACpg=PA41dq=Millon%E2%80%99s+testhl=ensa=Xei=ymxKVeXJH9GKuATY6IGwDQved=0CCoQuwUwAg#v=onepageq=Millon%E2%80%99s%20testf=false (Accessed: 7 May 2015). Pavia, D.L. (2005) Introduction to organic laboratory techniques: A small scale approach. Google Books [Online]. Available at: https://books.google.lk/books?id=ega5c11VHvkCpg=PA446dq=Molisch%E2%80%99s+testhl=ensa=Xei=rF5KVa39HtHguQSrvIGwCQved=0CCUQuwUwAQ#v=onepageq=Molisch%E2%80%99s%20testf=false (Accessed: 7 May 2015). Pavia, D.L. (2005) Introduction to organic laboratory techniques: A small scale approach. Google Books [Online]. Available at: https://books.google.lk/books?id=ega5c11VHvkCpg=PA451dq=Iodine+testhl=ensa=Xei=Dl9KVfTcHMuxuAT-roCIDgved=0CB4QuwUwAA#v=onepageq=Iodine%20testf=false (Accessed: 7 May 2015). Raymond, K.W. (2010) General Organic and Biological Chemistry. Google Books [Online]. Available at: https://books.google.lk/books?id=iIltMoHUtJUCpg=RA1-PA344dq=Benedict%E2%80%99s+testhl=ensa=Xei=NF9KVcvTOMmxuASL9YH4Cwved=0CCcQuwUwAQ#v=onepageq=Benedict%E2%80%99s%20testf=false (Accessed: 7 May 2015). Sim, K.S., Chin, F.S., Tso, C.P. and Thong, L.W (2008) `Protein identification in latex gloves for bio-compatibility using maximum minimal variation test`, in Osman, N.A.A., Ibrahim, F., Abas, W.A.B.W., Rahman, H.S.A. and Ting, H.N. (ed.) 4th Kuala Lumpur International Conference on Biomedical Engineering 2008. Google Books [Online]. Available at: https://books.google.lk/books?id=sdG-1hN_4TYCpg=PA611dq=Xanthoproteic+testhl=ensa=Xei=gGxKVY3yA9CbuQSa74CwAwved=0CCMQuwUwAQ#v=onepageq=Xanthoproteic%20testf=false (Accessed: 7 May 2015). Walsh, G. (2004) Proteins: Biochemistry and Biotechnology. Google Books [Online]. Available at: https://books.google.lk/books?id=EXTEjL2wTnYCprintsec=frontcoverdq=proteinshl=ensa=Xei=M3pKVdGXJIfGuATTgoCQAQved=0CB4QuwUwAA#v=onepageq=proteinsf=false (Accessed: 7 May 2015). 1 | Page Chemical Tests for Biomolecules Chemical Tests for Biomolecules INTRODUCTION Biomolecules are complex organic molecules. Carbon, hydrogen, oxygen, nitrogen and phosphorus are the atoms that make up most of the biomolecules. These molecules form the basic structure of a living cell. The compounds such as amino acids, nucleotides and monosaccharide’s serve as the building blocks of complex biomolecules. The important biomolecules are proteins, carbohydrates, fats, hormones and nucleic acids (Kimball, 2012). Carbohydrates Carbohydrates are substances which containing the elements carbon hydrogen and oxygen and they have the general formula of Cx (H2O) y. Simple carbohydrates or the entire carbohydrate family may also be called saccharides .They are the most abundant biomolecules belonging to class of organic compounds found in living organisms. The major source of metabolic energy for both animals and plants are carbohydrates (Churms, 1982). Carbohydrates link to with proteins forming glycoproteins and with lipids forming glycolipids. Moreover they are present in DNA and RNA, which are essentially polymers. More than 75% of the dry weight of the plant world is carbohydrate in nature mainly cellulose, hemicelluloses and lignin (Reed, 2005). Carbohydrates are classified on the basis of their behavior on hydrolysis. They have been broadly divided into following three groups: Monosaccharide’s, Disaccharides, Oligosaccharides, and Polysaccharides. Monosaccharide A carbohydrate that cannot be hydrolyzed further to give simpler unit of polyhydroxy aldehyde or ketone is called a monosaccharide. Monosaccharides are single sugars units and there general formula is (CH20) n. Moreover they are colorless, crystalline solids that are freely soluble in water but insoluble in nonpolar solvents. The backbone of monosaccharide is an unbranched carbon chain in which all the carbon atoms are linked by single bonds (GyoÃÅ'ˆrgydeaÃÅ' k and PelyvaÃÅ' s, 1998). One of the carbon atoms is double-bonded to an oxygen atom to form a carbonyl group each of the other carbon atoms has a hydroxyl group. If the carbonyl group is at an end of the carbon chain, the monosaccharide is an aldehyde and is called an aldose, furthermore if the carbonyl group is at any other position the monosaccharide is a ketone and is called ketoses. Glucose, fructose, galactose, and ribose are some examples of monosaccharide. The building blocks of disaccharides like sucrose an d polysaccharides such as cellulose and starch and hemicelluloses are monosaccharide (Ferrier, 1999). Figure 1.1.1 ring structure of monosaccharide molecules. https://www.google.lk/search Figure 1.1.2 monosaccharide molecule showing the aldehyde and ketone group http://academic.brooklyn.cuny.edu/biology/bio4fv/page/monosacchrides.html Disaccharides A Disaccharide is two monosaccharide units linked by an oxide linkage formed by the loss of a water molecule. Such a linkage between two monosaccharide units through oxygen atom is called glycoside linkage. Three most abundant disaccharides are sucrose, lactose, and maltose. In Maltose ÃŽ ± (1→4) glycosidic linkage joins two glucose units, this occurs mainly as a breakdown product during digestion of starch by enzymes called amylases (Owusu-Apenten, 2005). Sucrose is the most abundant disaccharide in nature and it’s mostly found in plants which acts a good transport sugar since it is very soluble and can move in very high concentration. In Sucrose the anomeric carbon atoms of a glucose unit and fructose unit are joined. Moreover lactose the disaccharide of milk consists of galactose joined to glucose by ÃŽ ² (1→4) glycosidic linkage (Denniston, Topping and Caret, 2004). In additionally Sucrose and lactose are heterosaccharides and maltose is homosaccharides as we ll as maltose and lactose are reducing sugars. Sucrose is the only common non reducing sugar. Figure 1.3.1 disaccharides are formed by condensation of two monosaccharide. https://www.google.lk/search?q=disaccharideses_sm=122source Polysaccharides Polysaccharides are complex carbohydrates made up of many monosaccharide joined together by glycosidic bond. They are large, often branched, macromolecules. Their large sizes make them more or less insoluble in water and have no sweet taste (Aspinall, 1982). When all the monosaccharide in a polysaccharide is of the same type, the polysaccharide is called a homopolysaccharide and when more than one type of monosaccharide is present, they are called heteropolysaccharides. Polysaccharides have a general formula Cn (H2O) n-1 where n can be any number between 200 and 2500. Starch glycogen and cellulose are the examples of polysaccharides (Tombs and Harding, 1998). Figure 1.4.1 ring structure of polysaccharides molecules. https://www.google.lk/search?q=polysaccahrideses_sm=122source=lnmstbm=ischsa Proteins Cells are made of protein. Proteins are the most versatile class of molecules in living organisms. All proteins contain C, H, N, O some S, P, Fe, Zn, Cu. Proteins contains 20 different amino acids which are encoded by the genetic code and which constitute the building blocks of the proteins in all living organisms (Walsh, 2002). Each protein species contains one or several polypeptide chains of defined amino acid sequence. Their functions are catalysis, transport, hormones and structure. Amino acids are molecules containing an amine group carboxylic acid group and a side chain. Simple proteins contain only polypeptide chains Proteins can be soluble (globular proteins) and insoluble (myosin, fibrinogen) (Whitford, 2005). Figure 1.5.1 classification of proteins and there structures. https://www.google.lk/search?q=protein structurerevid=120848340tbm OBJECTIVES To distinguish between monosaccharide’s and disaccharides. To differentiate between different types of amino acids. To identify an unknown sample of carbohydrate and amino acid. MATERIALS Albumin solution Arginine solution Barfoed reagent Beakers Benedict’s solution Bunsen burner Burner stand Concentrated sulphuric acid Concentrated nitric acid Copper sulphate Fructose solution Glucose solution Glysin solution Iodine solution Lactose solution Molisch’s reagent Ninhydrin solution Pipettes Seliwanoff’s reagent Sodium hydroxide Starch Sucrose solution Test tubes Tyrosine solution Unknown solutions Water bath TEST FOR CARBOHYDRATES METHODOLOGY Molisch’s Test Five test tubes were taken with 1ml of carbohydrate solutions. Few drops of Molisch’s reagent were added to the testubes following with concen.sulphuric acid down the slide of the test tube. The colour change was observed. Iodine test Three drops of Iodine solution was added to each test tube with 1ml of each of the carbohydrate solutions. The colour change was observed. Benedict’s test 1ml of each carbohydrate solutions was taken in five test tubes.5ml of Benedict’s reagent was added to all three test tubes. All five test tubes were placed in a water bath and heated for two minutes. The colour change was observed. Barfoed test 5ml of Barfoed reagent was added with 1 ml of carbohydrate solutions. Test tubes were placed in water bath and heated for five minutes. The colour change was observed. Seliwanoff test 1ml of each carbohydrate solution was added to the test tubes following with 4ml of Seliwanoff reagent. The test tubes were placed in the water bath and heated to two to three minutes. The colour change was observed. Two unknown samples were taken in a test tubes and labeled A and B. Sample A was added to two test tubes. To the sample A the Iodine reagent was added and the colour change was observed. The Benedict’s reagent was added to the sample A of another test tube and was heated in general flame for two minutes and the colour change was observed. The sample B was added to four test tubes. One drop of Iodine reagent was added to the sample B test tube and colour change was observed following with Benedict’s reagent, Barfoed reagent and the Seliwanoff reagent were added to the remaining test tubes with sample B and was heated in the water bath for three minutes and the colour change was observed. TEST FOR AMINO ACID METHODOLOGY Ninhydrin test 1ml of Ninhydrin solution was added into 0.5 ml of 0.02 % amino acid solution in four test tubes. The test tubes were placed in water bath and heated for three to four minutes. The colour change was observed. Xanthoproteic Test 2ml of conc. Nitric acid was added to 2ml of 0.02% amino acid solution in four test tubes. The test tubes were placed in water bath for two minutes and the colour change was observed. Millon’s Test Four drops of Millon’s reagent was added into 2ml of 0.02% of amino acid solution in four test tubes. The test tubes were placed in water bath for four minutes and the colour change was observed. Biurete Test 3ml of 10% of sodium hydroxide was added drop wise to 1% of copper sulphate. The colour change was observed. Two unknown samples were taken in test tubes and labeled C and D. Sample C was added into two test tubes. To the sample C the Biurete reagent was added and the colour change was observed. The Millon’s reagent was added to the sample C of another test tube and was heated in general flame for two minutes and the colour change was observed. The sample D was also added into two test tubes. Biurete reagent was added to the sample B test tube and colour change was observed. Besides Millon’s reagent were added to the remaining test tube with sample B and was heated in the water bath for three minutes and the colour change was observed. RESULTS Test for carbohydrates Test for amino acids DISCUSSION In Molisch’s test all the carbohydrate solution gave a positive result, so as it’s a general test to confirm the molecule is carbohydrate. Iodine test is performed to separate the polysaccharide from monosaccharide and disaccharide as a result in this test only starch gave a positive result since its unbranched molecule. Glucose has a free aldehyde group and fructose has a free ketone group. Thus they react with Benedicts reagent and reduce it to form a reddish orange colour, which is a positive indication of Benedicts reaction .The copper (II) ions in the Benedicts solution are reduced to Copper (I) ions, which causes the colour change. Complex carbohydrates such as starches do not react positive with the Benedicts test. Buiret solution is a blue liquid that changes to purple when proteins are present and to pink in the presence of short chains of polypeptides. The cause of this colour change is because of the copper atom of the Biuret solution reacts with the peptide bonds. Avoid spilling Ninhydrin solutions on your skin, as the resulting stains are difficult to remove. When handling with Concentrated Sulphuric acid wear safety garments to avoid Sulphuric acid getting on self. Do not over heat the amino solutions in water bath since all the proteins may denature moreover colour change cannot be observed. CONCLUSION The unknown solution A is sucrose and it’s a non reducing sugar since in Iodine and Benedict’s test it showed a negative result where there was no colour change in addition to unknown solution B is glucose which is a reducing sugar because in Iodine and Seliwanoff test it gave a negative result remaining colourless and in Benedict’s and Barfoed test it gave a positive result changing its colour from green precipitate to reddish colour solution concluding solution B is glucose. The unknown solution C is protein since positive result was obtained and the solution turned pink in Biurete and Millon’s reagent along with the solution D is an amino acid because it remained colourless in Millon’s test and turned light blue in Biurete test resulting both in negative. References Aspinall, G. (1982). The Polysaccharides. 1st ed. New York: Academic Press. Google books [Online books] Available at: http://books.google.lk (Accessed: 3rd July 2014). Churms, S. (1982). Carbohydrates. 1st ed. Boca Raton, Fla.: CRC Press. Google books [Online books] Available at: http://books.google.lk (Accessed: 3rd July 2014). Denniston, K., Topping, J. and Caret, R. (2004). General, organic, and biochemistry. 1st ed. Boston: McGraw-Hill Higher Education. Google books [Online books] Available at: http://books.google.lk (Accessed: 3rd July 2014). Ferrier, R. (1999). Carbohydrate chemistry. 1st ed. Google books [Online books] Available at: http://books.google.lk (Accessed: 3rd July 2014). GyoÃÅ'ˆrgydeaÃÅ' k, Z. and PelyvaÃÅ' s, I. (1998). Monosaccharide sugars. 1st ed. San Diego: Academic Press. Google books [Online books] Available at: http://books.google.lk (Accessed: 3rd July 2014). Kimball, L. (2012). Biomolecules. 1st ed. Delhi: Research World. Google books [Online books] Available at: http://books.google.lk (Accessed: 3rd July 2014). Owusu-Apenten, R. (2005). Introduction to food chemistry. 1st ed. Boca Raton, Fla.: CRC Press. Google books [Online books] Available at: http://books.google.lk (Accessed: 4th July 2014). Reed, D. (2005). Biomolecular archaeology. 1st ed. Carbondale: Center for Archaeological Investigations, Southern Illinois University, Carbondale. Google books [Online books] Available at: http://books.google.lk (Accessed: 3rd July 2014). Tombs, M. and Harding, S. (1998). An introduction to polysaccharide biotechnology. 1st ed. London: Taylor Francis. Google books [Online books] Available at: http://books.google.lk (Accessed: 4th july2014). Walsh, G. (2002). Proteins. 1st ed. Chichester: J. Wiley. Google books [Online books] Available at: http://books.google.lk (Accessed: 6th July 2014). Whitford, D. (2005). Proteins. 1st ed. Hoboken, NJ: J. Wiley Sons. Google books [Online books] Available at: http://books.google.lk (Accessed: 6th July 2014).

The Background Of Food Tourism Tourism Essay

The Background Of Food Tourism Tourism Essay This chapter will explain the background of food tourism. The researcher will explain why food tourism is a niche activity and what the benefits of niche tourism are. This chapter will also outline the interaction between food and tourism. Furthermore, the researcher will describe the trends shaping the tourists interest in food. This chapter will then analyse the recognition of food tourism internationally, most notably within countries such as Canada and Whales. Finally, the researcher will investigate the food tourism industry in Ireland and examine how Ireland measures up as a food destination when compared to international standards. Food tourism, which can also be referred to as gastronomy or culinary tourism is increasing as an area of research among tourism scholars (Hall, Sharples and Mitchell 2003; Smith and Xiao 2008). In 1998, folklorist Lucy Long first defined the relatively new term food tourism as intentional, exploratory participation in the foodways of another participation including the consumption, preparation and presentation of a food item, cuisine, meal system, or eating style considered to belong to a culinary system not ones own (Chrzan 2006; International Culinary Tourism Association 2010; Long 2004). This definition indicates travelling with the intention of experiencing other cultures through their food (Chrzan 2006). However, Smith et al (2008) argue that Long`s definition is exclusive and narrow, limiting food tourism to food experiences belonging to another culture. In contrast to Long`s definition, the International Culinary Tourism Association (ICTA) (2010) define food tourism as the p ursuit of unique and memorable culinary experiences of all kinds, often while travelling, but one can also be a culinary tourist at home. This definition explains food tourism in its broadest sense and includes all culinary experiences from Michelin star restaurants to local bakeries or cookery schools (Chrzan 2006; ICTA 2010). Furthermore, the ICTA (2010) explain that local residents can be culinary tourists in their own town simply by breaking their routine and trying out new restaurants. Erik Wolf, President and Chief Executive Officer (CEO) of the ICTA explains that true culinary tourists are perfectly happy at a roadside cafà © in the middle of nowhere, as long as there is something positively memorable about their dining experience (Wolf 2006, p.2). 2.3 Food Tourism as a Niche Activity According to Novelli (2005) niche tourism or special interest tourism is one of the fastest growing areas within the tourism sector. Douglas, Douglas and Derrett (2001) concur and believe that the growth of niche tourism is seen as a reflection of the increasing diversity of leisure interests among the twenty-first century tourist. The traditional two week sunbathing holiday abroad has given way to niche tours catering for peoples special interests (Collins 1999). The term niche tourism is largely borrowed from the term niche marketing. In marketing terms, niche refers to two inter-related ideas. First that there is a place in the market for a product, and second, that there is an audience for this product (Novelli 2005, p.4). Therefore, the clear premise of a niche market is a more narrowly defined group, whereby the individuals in the group are identifiable by the same specialised needs or interests, and are defined as having a strong desire for the products on offer (Novelli 2005) . This can be customised to refer to a specific destination tailored to meet the needs of a particular market segment, for example, a wine growing region can position itself as a niche destination offering tours of its specific wines. The size of a niche market can vary considerably, however it allows the market to be broken into relatively large market sectors macro-niches; for example cultural, rural or sport tourism which can then be divided into precise market segments micro-niches, for example geo, food or cycling tourism (Deuschl 2006; Novelli 2005). Niche tourism has been frequently referred to in tourism policy and strategy documents in recent years in opposition to mass tourism (Hall et al 2003; Novelli 2005). The connotations of a more tailored and individualised service carries its own cachet relating to features like the small scale of operations, implied care and selectivity regarding discerning markets, and a suggested sensitivity of tourists (Novelli 2005, p.6). Such features provide a more suitable fit with planning and development policies relating to environmentally sustainable and socially caring tourism. For these reasons, organisations such as the World Tourism Organisation (UNWTO) and the World Travel and Tourism Council (WTTC) view niche tourism consumption as more of a benefit to the host communities when compared to the more traditional forms of mass tourism (Hall et al 2003; Novelli 2005). Furthermore, niche tourism is also seen as a mechanism for attracting high spending tourists. Take for example the concept of cookery school holidays, a market which is expanding year by year (Sharples 2003). Google Insights (2010) show a consistent web search interest in cookery holidays over the years 2004 to 2010, with particular interest from the United Kingdom (UK) and the United States (US). Ballymaloe Cookery School, located in one of the most scenic areas of Ireland, East Cork is one of Europes foremost cookery schools. The school which is run by well known cooks Darina and Tim Allen has attracted people of all ages and abilities, from all over the world since its opened in 1983. The courses range from simple one (average price à ¢Ã¢â‚¬Å¡Ã‚ ¬125) to two day courses (average price à ¢Ã¢â‚¬Å¡Ã‚ ¬575), based on a certain theme, such as baking, finger food, salads or pasta dishes, to more lengthy week long courses (at an average price of à ¢Ã¢â‚¬Å¡Ã‚ ¬895). An analysis of their website showed that some cookery courses are booked out with an option to join a waiting list (Ballymaloe Cookery School 2010; Sharples 2003). 2.4 The Interaction between Food and Tourism Although it is agreed that food tourism is a niche activity, Novelli (2005) categorises food tourism as a subset of rural tourism due to its roots in agriculture. Wolf (2006, p.6) contradicts and illustrates food tourism as a subset of cultural tourism because cuisine is a manifestation of culture. Everett (2008, p.337) agrees with Wolf and suggests that food tourism provides a conceptual vehicle for pursuing a more culturally aware tourism agenda. It can be assumed that food is representative of a culture, take for instance Italy, a country which is known throughout the world for its pizza and pasta dishes. Nevertheless, food tourism is a newly defined niche that intersects and impacts on the long entwined travel and food industries (Wolf 2006). Food is a vital component of the tourism experience. Selwood (2003) suggests that food is one of the most important attractions sought out by tourists in their craving for new and unforgettable experiences. A growing body of literature sugge sts that food can play an important role in the destination choice of tourists, and more significantly, in visitor satisfaction (McKercher, Okumus and Okumus 2008). The food consumed by tourists in a place is part of the tourists memory of their visit to that particular holiday destination (Failte Ireland 2009a; Fitzgibbon 2007). Henderson (2009) explains that food and tourism have a very close relationship as food is a critical tourism resource. Food is vital for physical sustenance and all tourists have to eat when travelling. However, both Henderson (2009) and McKercher et al (2008) declare that the desire to try different foods may act as a primary motivator for some, or part of the bundle of secondary motivators for others. Culinary tourists are drawn by the opportunity to consume, and dining out is a growing form of leisure where meals are consumed not out of necessity but for pleasure (Smith et al 2008). Much of the literature on food tourism refers to the concept of visualis m as epitomised by Urrys tourist gaze (Urry (1990) as cited in Everett 2008, p.340). Everett (2008) discovered that viewing windows are being built in food tourism sites in an effort to meet an increasing demand for a more embodied, immersive and authentic food tourism experience. Theses viewing windows bring the producer closer to the consumer and allow the tourist to gaze into the backstage of food production activity (Everett 2008, p. 340). As previously mentioned, all tourists have to eat when travelling. Therefore, from an economic point of view, 100% of tourists spend money on food at their destination (Wolf 2006). Yet, data on food tourism appears scarce. Selwood (2003, p.178) explains that food is a very much overlooked and unsung component of tourism literature. Hall et al (2003, p.1) agree and cite food, just like tourism, was for many years a fringe academic discipline, and was frowned upon as an area of research by students. Typically, food is placed together with accomm odation in collections of tourism statistics, partly because it is almost always part of another attraction, and also because of it being a necessary element of survival no matter where a person is located (McKercher et al 2008; Selwood 2003). As the ICTA (2010) point out, the more that food is accepted as a main stream attraction by destination marketers, the more research that will be done to further develop and justify this niche activity (ICTA 2010; Wolf 2006). Hashimoto and Telfer (2006) refer to the Canadian Tourism Commission (CTC) who has recognised the growing interest in cuisine and have begun to promote Canada as a food tourism destination. The CTC (2010) highlight local Canadian cuisine as one of the top five unique selling points on offer in the country. Furthermore, dining out is one of the most popular activities undertaken by Canadian tourists (Selwood 2003). Hashimoto et al (2006) cite that Canada has approximately 63,500 restaurants and Canadians themselves spend CAN$39 billion annually in restaurants, eating out on average 4.7 times a week. The contribution of food to the Canadian tourism economy is of considerable importance and, because of their intensive use of labour, food preparation and food services also contribute very heavily to the tourism employment sector. In Canada, nearly a million people work in the foodservice industry and the promotion of local cuisine is therefore an effective way of supporting local economies along with agricultural production (Hashimoto 2006; Selwood 2003). The importance of food to the tourism industry has increased significantly within the last ten years, according to the Welsh Assembly Government (2009). They believe that the availability of high quality, local food has become a key driver for tourists when selecting a holiday destination. A Food Tourism Action Plan has been drawn up to promote W ales as a destination where high quality and distinctive food is widely available. Currently visitors on short breaks in Wales spend 18.7% of their holiday spend on food and drink whereas visitors on longer holidays spend 17.8% (Welsh Assembly Government 2009). Research carried out by the Travel Industry Association in conjunction with the Gourmet Tourism Association and the ICTA reported in March 2007 that over the previous three years 27 million travellers engaged in culinary or wine related activities, while travelling throughout the world. Therefore, the Welsh Government believe that there is a clear demand for culinary experiences, and outlets which promote and market high quality Welsh food and drink for consumption or purchase (Welsh Assembly Government 2009, p.3). 2.5 Travel Trends As previously mentioned, some tourism agencies such as the CTC have begun to recognise the growing interest in food and have embarked on the promotion of their destination as a food tourism location. However, the question arises as to the trends which are shaping the tourists interest in food. Nowadays, modern food tourists are better educated and have travelled more extensively, therefore they are culinary savvy and want to experience individualism as they search for local, fresh and good quality cuisine that reflects the authenticity of the destination (Chon, Pan, Song 2008; Yeoman 2008). Moreover, the influence of the media and the emergence of niche food programmes have influenced the tourism industry as celebrity chefs such as Gordon Ramsey and Jamie Oliver increase our interest in good quality food. Furthermore, the media is now full of magazines, such as Food Travel, Intermezzo, Cuisine, Gourmet Traveller, Australian Gourmet Traveller; radio shows and even entire lifestyle channels, such as Good Food or the Food Network which clearly connect food and tourism. In addition, the world is online. Whether through computers or mobile phones people can constantly read and talk about food, nowadays people blog about it, online restaurant reviews are instantly available and Tripadvisor now produce a list of the best places to eat in each country (Yeoman 2008). According to Chon, Pan, Song (2008) travel trends are becoming more activity-interest based rather than destination based. More and more travellers are deciding what activities they want to take part in first and then choosing the destination which offers them. Many of todays leading destinations offer superb accommodation and attractions, high quality service and facilities and every country claims unique culture and heritage. A s a result, the need for destinations to promote a differentiated product is more critical than ever in order to survive within a globally competitive marketplace (Morgan and Pritchard 2005). Food tourism shapes culinary destinations such as France, Italy and California whereas in emerging destinations such as Croatia, Vietnam and Mexico food plays an important part of the overall experience. Food is essential to the tourist experience, it can change the image of a destination, take for example the city of Las Vegas which was a renowned gambling destination where cuisine was barely an afterthought. This changed dramatically in 1992 when Wolfgang Puck became the first celebrity chef to come to Las Vegas when he opened Spago at the Caesars Palace Forum Shops.   He started a growing culinary revolution in Vegas which paved the way for fine dining restaurants.   At present, majority of the hotels and/or casinos in Vegas have celebrity chef restaurants attracting many tourists eager to sample the best cuisine money can buy (Wolfgang Puck 2010).   There are currently sixteen Michelin Star restaurants in Las Vegas, with Joel Robuchons Restaurant at the MGM Grand currently holding three Michelin stars (Quezada 2010). 2.6 Food Tourism in Ireland According to a Mintel report on Ireland, published in 2009, the food tourism market outperformed the overall tourism market between 2003 and 2007, however, neither has been immune to the effects of the global economic slowdown which has caused the value of the food tourism market to decline by 4% in 2008, and the value of the broader tourism market to decline by 3%. The market for food tourism in Ireland was worth à ¢Ã¢â‚¬Å¡Ã‚ ¬2.23 billion in 2008. Nonetheless, this figure was a decrease of 4% on 2007 figures and brought an end to a 26% increase between the years 2003 to 2007 (Mintel 2009; Fitzgibbon 2009). According to Tracey Coughlan (2009) from Failte Ireland, the most appealing activities for tourists in Ireland stand as heritage, natural amenities and sports. Sinead OLeary (2002) agrees and in her study of Qualitative and quantitative images of Ireland as a tourism destination in France, French visitors to Ireland were asked to describe their image of Ireland in terms of commo n attribute-based components and holistic aspects. Her findings show that the key images of Ireland remain the welcoming people, the beautiful scenery and the relaxed pace of life. Unfortunately, food did not get a mention, however, beer; most notably Guinness was cited by 37% of French Tourists as an image which is most readily associated with Ireland. This suggests that food has a lower priority when it comes to the primary purpose of visits and as Coughlan (2009) illustrates this is not just among French tourists. Nevertheless, as demonstrated above, the food tourism market is strong; therefore a gap exists in Ireland for a strategic approach to food tourism and the more demanding culinary tourist. As mentioned in the introduction Failte Ireland proposes to develop a Food Tourism Ireland strategy in the future. However, no report has of yet been published by Failte Ireland in relation to Irelands approach to the development of food tourism. Ireland has a wealth of natural opportunities at its doorstep, for example food festivals, fine artisan producers, food trails, high quality local farmers markets and world class cookery schools such as Ballymaloe Cookery School or Dunbrody Cookery School. It can be assumed that such images of Irish food festivals or Irish farmers markets would be beneficial from a food tourism perspective. Tracey Coughlan of Failte Ireland stated that The quality of our food ingredients is recognised worldwide as excellent in terms of both quality and authenticity. While Irish cuisine may not be as renowned as those of our neighbours on the continent, the strength of our basic ingredients beef, lamb, and dairy are a strong selling point. It is therefore suggested that in these challenging times, continuing to create demand for our tourism product is vital. Specialist areas like food and annual events like Harvest Feast are very important in this regard (Failte Ireland 2009). Furthermore, Mintel (2009) report that the quality of food coupled with the availability of local produce are the most influential factors for tourists w hen choosing somewhere to eat. Mintel (2009) also point out that online reviews and guides such as the Michelin guide, the Michelin Pub Guide, and the Bridgestone Guide can be exceptionally influential on tourists choices. However, it must be realised that Ireland face challenges in its task to stimulate further demand from a food tourism perspective. The perception that Irish food is expensive, service related issues (a consistent level of quality is required), Irish food cost issues and the lack of innovation to create new food experiences are of concern (Coughlan 2009). It is therefore suggested that Ireland must build on the success of its food export market and take advantage of its natural opportunities. All the relevant agencies and bodies in Ireland must work together in order to develop a food tourism Ireland strategy which will fully integrate into and support the broader national and regional tourism development objectives. 2.7 Summary According to the literature, food tourism is increasing as an area of research among tourism scholars. However, data on food tourism is scarce. Although primarily a niche activity with a defined and reachable market, food tourism can have an extensive impact on every holiday experience as all tourists have to eat. This creates a connection between the food source and the food destination, as the food consumed by tourists in a place is part of the tourists memory of their visit to that particular holiday destination. As explained, travel trends are becoming more activity-interest based rather than destination based. Furthermore, modern food tourists are better educated and have travelled more extensively. It is apparent from the research that the influence of the media has a major part to play in the recognition of food tourism. Online reviews and guidebooks can be exceptionally influential on tourists choices. As demonstrated above, the food tourism market in Ireland is strong, despi te the lack of a food tourism strategy. Although some issues arise, overall, Ireland has a wealth of natural opportunities available, all of which could be used for the promotion of food tourism. Some tourism agencies such as the CTC have begun to recognise the growing interest in food and have begun to promote Canada as a food tourism destination. It is evident that the interest in food tourism spans across all age groups and the size of the potential market is large. Further analysis of the culinary tourist will be examined in the next chapter.

Jerry Springer Compared To Oprah Winfrey :: essays research papers fc

Springer vs. Winfrey   Ã‚  Ã‚  Ã‚  Ã‚  In the world of entertainment, TV talk shows have undoubtedly flooded every inch of space on daytime television. Many of us have seen and heard the often recycled topics found on such veteran shows as Geraldo and Sally Jesse Raphael. Anyone who watches talk shows on a regular basis knows that each one varies in style and format. One might enjoy watching the sometimes trashy subject matter found on Jenny Jones, while someone else might prefer the more serious and light-hearted feel of the Maury Povich show. But no two shows are more profoundly opposite in the content, while at the same time standing out above the rest, than the Jerry Springer and Oprah Winfrey shows.   Ã‚  Ã‚  Ã‚  Ã‚  Jerry Springer could easily be considered the king of â€Å"trash talk.† The topics on his show are as shocking as they come. For example, the show takes the ever common talk show themes of love, lust, sex, sexuality, adultery, cheating, guilt, hate, conflict and morality to a different level. In a vintage Springer show, one finds women who cheated on their boyfriends and are ready to confess. But the boyfriends are in for an even bigger surprise when they find out who their girlfriends have been cheating with. As the secret lovers are patiently waiting back stage, the girlfriends confess that they have been cheating on their men with other women. Another episode seemed reminiscent of the John and Lorenna Bobbitt case, only more twisted. A man cuts off his own genitals because he claimed that his homosexual neighbor was stalking him. Shocking, indeed, but the list of talk material goes on from dangerous love triangles, broken homes, pregnant strippers, teen age prostitutes, adult film stars, devil worshippers, and the always popular rates booster, the KKK. Clearly, the Jerry Springer Show is a display and exploitation of societies moral catastrophes; yet people are willing to eat up the intriguing mishaps of other people’s lives.   Ã‚  Ã‚  Ã‚  Ã‚  Oprah Winfrey was once a follower of the trash TV format, but her long running popular TV talk show has since been reformed. Like Jerry Springer, the Oprah Winfrey Show takes talk TV to its extreme, but Oprah goes in the opposite direction. Oprah’s show is probably the most immaculate talk show there is. It is unlikely that you will find guests on Oprah that have committed adultery, or have sold their souls to the devil. Instead, the show focuses on the improvement of society and an individual’s quality of life.

Defending our Nation Against Terrorism :: America Terrorism Argumentative Essays

Defending our Nation Against Terrorism As a member of the US Navy and a servant to the armed forces of the US, the past four or five months have been almost heartbreaking as I have watched the world take shots at the domination of US foreign policy. To think about the US Military as a potential or even acting terrorist makes me sick as I believe that I am serving to protect ideals such as freedom and democracy. However, there are many that look to the red, white and blue of the Americas as an aggressor against world peace and not as a linch-pin in the search for the global sustainment of order. This idea of aggression can be backed up by many examples, however, I would like to take this time to try and point out the good that comes from military intervention and disregard, just for a minute, the inability of the US to respect global sovereignty of various nations. It is through this explanation of service to the world in which I will defend myself as I try desperately to defend my nation. To begin with, a sense of duty was instilled in many Americans from the day they could first watch and hear the flag ceremonies held throughout the nation. A deep history of revolutionary blood and a restless search for inner-peace with our nation governed the formation of these 50 peaceful states. The emergence of the US as a dominant global power forced new responsibilities upon us as we entered the 20th century. It was the age of imperialism and the US jumped in headfirst in expanding her â€Å"empire without tears†, as William Cohen stated, into all parts of the global economy. This intrusion of US economic welfare and constraint angered many but it also helped many third world nations to regain their confidence in both their identity and in their people as a whole. It was from this period which we entered the World Wars and proved to many that we could be the guiding force in the spread of Democracy. The post War era saw the birth of the Marshall plan and one of the biggest restoration projects in the history of the world began in Western Europe as the US tried to right the wrongs that WWII ingrained in so many peoples heads.

Charles Perrault Bio Essay

Charles Perrault is a famous French poet and author recognized for writing the Mother Goose fairy tales. He was the seventh child from his father Pierre Perrault and mother Paquette Le Clerc, born on January 12 of 1628 in Paris, France and then died and indefinite death which means it is undefined that was on May 16, 1703. He was a Roman Catholic. He married Marie Guichon in 1672 when she was nineteen years old, with her he had three children and when delivering the third one Marie passed while giving birth in 1678, which left them to be married for only six years. After her death Perrault never remarried. Career wise Perrault didn’t start out as a poet; he was actually a lawyer who was in charge of royal buildings in 1660. Perrault also took a huge share in the making of the Academy of Sciences and the renewal of the Academy of Painting. But then later on he worked in the Academic Franà §aise where he played an important role of literacy disagreement as many know today had to do with the clash between the Ancients and the Moderns, to which Charles coincided with the Moderns. Perrault then decided he was going to spend the rest of his lifetime promoting the education of literature and the arts. Where then he started to become a well-known as a poet with stories such as â€Å"Red Riding Hood†, â€Å"Puss in Boots†, â€Å"Cinderella†, and â€Å"Donkeyskin†. â€Å"Donkeyskin† is a famous French literacy and was republished by Perrault in 1697 with a little help from Andrew Lang another popular poet. â€Å"Donkeyskin† was the French version of Cinderella. There are plenty of versions of â€Å"Donkeyskin† but Perrault’s is the most well-known and made him popular.

James Moloney Gracy

Gracey is the second in James Moloney’s contemporary trilogy that deals with a range of issues facing Aboriginal society. In this text, Gracey finds herself confused about her identity, caught between the worlds of her Aboriginal background and the Anglo-Saxon environment of her exclusive boarding school. Gracey’s family has recently relocated to the outback town of Cunningham, however she feels estranged from the community.Gracey’s school friend, Angela, has come to visit and seems intrigued by Cunningham, however Gracey is impatient and embarrassed by her home. Intolerant of younger brother Dougy and the prospect of becoming yet another single Aboriginal mother in Cunningham, she is eager to return to Brisbane. Gracey lives and acts ‘white’. Dougy meanwhile uncovers a mass grave of aboriginal bones in the small town, prompting an outrage by the local black community.They wish to reclaim the land and demand answers surrounding the death of these men . Gracey too becomes enthralled by the mystery, researching mass killings of Aborigines. She is shocked by her discoveries but becomes impassioned for the first time about her people and her heritage. When Gracey’s mother dies, she returns home to Cunningham and assumes the matriarchal role, taking care of her two brothers. Raymond, her older alcoholic brother, drinks all of his social security money, leaving the family penniless.He is aggressive and lost. Dougy has also become more apathetic, spending much of his time roaming the town foraging through rubbish. As a result of the discovery of the mass grave, the Aborigines in Cunningham participate in a protest march which results in Raymond and Dougy being thrown into the watch house overnight. This is Dougy’s first brush with the law, however Raymond has spent many nights in the town jail. Despondent and depressed about his future, Raymond hangs himself in his cell.