Can Utopia be obtained in a Capitalist Society :: essays research papers

In an industrialist society can ideal world truly be gotten? I truly don’t think so; in such a case that ideal world is characterized as a position of perfect flawlessness particularly parents in law, government, and social conditions, at that point a spot where everything is ideal for everybody isn't likely. Flawlessness, I accept, can't be acquired in an industrialist society as a result of rivalry. Rivalry can help society in numerous territories, for example, improving innovation, compelling people to work more diligently, and getting more cash for the general economy. In any case, perfect flawlessness can’t be practical with rivalry.      Because of rivalry, as I would see it, flawlessness parents in law can't be achieved. One explanation I think this is genuine is a result of the numerous laws that administrations of an industrialist society has, for example, restraining infrastructure be banned. Laws are not perfect impeccable in light of the fact that they are a few people who might need to produce more cash and can’t due to some law that would forestall them to do as such. There may likewise be some moral issues between organizations that may prompt flaw. There may be some precedent-based law inside organizations that may be uncalled for different business that makes society blemished. Perfect flawlessness implies that all individuals in the general public are content with their financial status as well as have no compelling reason to enhance that, and when we have rivalry having a significant impact in our general public, there is no possibility of progress not occurring.      Government flawlessness is extremely difficult to achieved in light of the fact that it is uncommon when everybody concurs on something that the legislature gives. Government needs to keep up a decent monetary framework, yet in addition a steady society. In an in a perfect world ideal government there can't be any separation in charges, nor can there be such an incredible contrast between high society and lower class. In a free enterprise society there is separation in charges and a wide hole among upper and lower class earnings. A decent, fruitful government as I would like to think can't be in a perfect world great. I would feel that that could possibly occur on the off chance that the administration controls the individuals, similar to a socialist nation, yet then that in the society’s perspective isn’t flawless either.      Can social conditions truly be great, preferably great, for everybody? This is I accept the most grounded contention against achieving ideal world. What is impeccable social conditions, is it everybody having an occupation, family, and qualities. Is it following the financial framework and attempting to go after a definitive objective in an entrepreneur society, which is the primary concern.

Seamus Heaney :: Writers Poets Poetry Essays

Seamus Heaney Seamus Heaney was conceived in April 1939 in Northern Ireland. His dad possessed and worked fifty sections of land of farmland in County Derry in N.I. Patrick Heaney had consistently been focused on steers managing. Seamus’ guardians passed on very right off the bat in his life thus his uncle needed to fare thee well of him from that point on. Heaney grew up as a nation kid and went to the neighborhood elementary school. At the point when he was twelve he won a grant to St. Columb’s College, a catholic live-in school arranged in the city of Derry. Heaney moved to Belfast later in his life where he lived for fifteen years and afterward moved to the republic. Since 1982 he made yearly visits to America to educate and from that point forward he began composing his sonnets. Heaney’s first sonnet was called ‘Digging’. The points of this exposition are to think about two of Seamus Heaneys’s sonnets which manage the topic of youth. The two sonnets are called ‘The Early Purges’ and ‘Mid-Term Break’. The importance of the title ‘The Early Purges’ is that it educates us about what occurs during the sonnet and it mentions to us what the subject of the sonnet is. The sonnet goes straight into what it is about and it is put together the passing of animals with respect to a ranch and is exposed to two people’s feelings over the slaughtering of the creatures. The sonnet is extremely vague furthermore, unexpected with a shocking tone to it in view of its top to bottom portrayal of the demise. The sonnet has seven three line refrains called tercets, and each line holds five to ten words keeping the sonnet simple to peruse all through. Heaney has decided to utilize this verse structure and line length in light of the fact that it develops strain and keeps you in tension. It is additionally simpler to digest in little verses and I think he has done this for us to get the full impact of the sonnet. There is a rhyme plot in the sonnet yet is split into para-rhymes since it gives a stream to the sonnet and handles the perusers consideration right through. Seamus Heaney utilizes loads of symbolism in this sonnet to get the peruser to truly envision how the animals were treated on the ranch. Heaney makes reference to a line that Dan Taggart had said on the ranch. â€Å"Like wet Gloves† Dan had thought they appeared as though wet gloves when they were being suffocated. Additionally while Heaney had watched the cats suffocate, he said that he had watched them â€Å"Turn coarse and fresh as old summer dung†. As should be obvious, again how Heaney overstates on the slaughtering of

Unit Of Work( Professional Practice For Teachers Of English As A

Unit Of Work( Professional Practice For Teachers Of English As A Unit Of Work( Professional Practice For Teachers Of English As A Foreign Language) â€" Assignment Example > IntroductionFinding communicative contexts that reflect real life situations can be challenging when teaching a foreign language. When that language is English, teaching it at any level requires that the classroom be a place where English is not only taught, but used meaningfully. This means that the language is not taught in isolated portions or by delving into the grammar or semantics of the language. Rather, the language is utilised in real world situations using subject matter content that is relevant according to the age of the students and their aims for learning the English language. One type of content-based instruction includes theme based language instruction and it is beneficial for differing age groups and levels of proficiency. This approach is supported by Brinton (2003) when the aim of the students is to acquire language. The topic that will be covered in this report is models in L2 learning with the specific theme being conversation lessons. The reason for the choi ce of this topic is that the ability to converse in real life situations is one of the most important aims of language and in order to manoeuvre successfully in the environment in which the student expects to use the English language, they must be able to understand and communicate with the actual environment in which they find themselves. Without this ability, having knowledge of the English language is not really useful on a daily basis. In order to learn a language successfully it is important for the learner to be motivated, cooperative and have empathy. This naturally leads to a stress on development of the learner. This involves several stages of development in the student process. The principle process entails increasing language awareness which involves contribution of the learner to their own learning process; dynamic learning strategies such as self-monitoring or responding to peers; and lastly, the assumption of accountability for their own education. This last process means that some of the roles traditionally carried out by teachers should be transferred to learners which foster their independence (Kavaliauskiene, 2002). The lessons are aimed at post-elementary level, sixteen-year-old migrant students from Russia, learning English as a second language. The objectives of the exercise are to develop autonomy in the language development, learner cooperation and interaction, vocabulary, peer and self-assessment and interaction. The target language will cover vocabulary and grammar review using such materials as role-play and homework carried out individually outside classroom situations. The procedure involves the interaction of the entire class with a time limit of ten minutes per activity. This is an effective way to transfer roles from the teacher to the students, while encouraging interaction and cooperation as well as giving opportunity for evaluation and revision of material earlier learned. This is useful as a warm up exercise at the start o f a class or as revision at the end of it. To initiate the activity, a student is requested to appoint a spokesperson who will answer the first query. Should they get the answer correct, they pass the baton to the next student to answer the following question. This sequence is continuous unless a question is answered wrong, giving the students an opportunity to step into the teacher’s role by providing the correct answer. This exercise is even more effective when the class is subdivided into groups of 3-5 members. The group members select a group name and initiate the above activity but without the teacher’s role being included. Instead, the different groups are in charge of checking answers in turns which makes it more interesting for the students. This activity gives every student the opportunity to articulate themselves and discourse upon their point of view. The teacher’s role is almost redundant apart from monitoring and evaluating the performance of students. The teach er only intercedes when students are unable to come up with answers to the questions.

Statement of Purpose to Major in International Business

During the last few years and from the Saudi perspective, the world has become a relatively small village; Saudi Arabia has joined the WTO and international interest to invest in the Kingdom has grown significantly. Consequently, such an approach has been supported and welcomed by the Saudi government. As a high school senior, I was not oblivious to such a reality, and so upon researching various disciplines to specialize in as an undergraduate and a future professional, I found myself interested in International Business. Moreover, I became to believe, and I still do, in the importance of the field to an emerging country with a booming economy along the multiple career opportunities it presents. Therefore, upon graduating from high school, I opted to major in the field of International Business. As a student of a highly competitive program, I was a hardworking and determined student and so I attended my courses focused and prepared, and I conducted my assignments attentively. In addition to my work in the classroom, I was an active member of campus. I have joined several student organizations since senior high school, in which I acquired a unique blend of experiences. Perhaps the most memorable and valuable of all was my participation as an undergraduate in the activity section of the Department of Mathematics’ Student Association. As a member of the Association, I organized the Department’s large-scale end-of-year party through planning details of the event with myShow MoreRelatedEssay Marriot vs Hyatt1744 Words   |  7 PagesMarriott and Hyatt Lori Scholl University of Maryland, University College Business Management 364, Section 4015 May 24, 2012 I. Mission and Vision Statements Mission Statement Organizing the direction of a business or corporation is essential because it can increase profitability and provide broad guidelines for how to accomplish the organization goals. This is where a mission statement becomes useful. 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A combination of standards set forth by policy boards and the commonly accepted ways of recording financial information, GAAP is deemed necassary or companies to generate investor confidence. Any fundamental investor looking at a company for long term prospects looks for consistency in the financial health. By insisting that companies adopt GAAP, the government is able to provide Financial statements with a minimal level of consistency to potentialRead MoreInternational Human Resource Management Essay1485 Words   |  6 Pagesprovided by the academia education web portal, human resource management has replaced personnel management over the time period and it consist of various strategies, policies and processes. International Human Resource Management (IHRM) is a â€Å"Process of employing, developing and rewarding people in international or global organizations†. 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Article Review on Air Quality

Brief Overview The Environmental Health Perspectives is an article by Marshall, Brauer, and Frank that was published in 2009. The main focus of the paper was on the interrelations that exist between air pollution, and physical activity, and the relation of these two factors to the design of a neighborhood or community. According to the article, the modified environment poses numerous impacts on public health, depending on the relationships among such fundamental factors as design of the neighborhood, physical activity, patterns of design, water and air pollution, in addition to safety, in transportation. The authors, therefore, conducted a study to investigate the interplay of two of the most critical factors of the above; air pollution exposure and walkability. The authors defined walkability as the measure of the conduciveness of an environment to walking. According to the study, outdoor air pollution and physical inactivity were the leading causes of impairments in health (Marshall, Brauer Fran k, 2009). Introduction The quality of air in the environment, inside homes, schools, and other essential areas is essential not only to ensure the comfort of individuals but also the health of its inhalants. Despite great advances in technology, air quality controls, and consumer awareness, the issue of air quality and pollution has remained to be a particular area of concern. Air pollution from internal combustion engines, acid depositions and indoor air pollution have, for example, furthered the decrease in air quality in numerous communities. Such increase has numerous crucial implications to the professionals in the environment, with the bottom line being to try harder in their bid to reduce air pollutants in order to ensure air that is of high quality (Davis, 2003). This paper will, therefore, review an article related to the issue of air quality and commend on its implication on environmental professionals. The article in this case is Environmental Health Perspectives. The article makes several key points on the issue. For example, the authors argued that the ozone, vehicle exhaust, and other air pollutants found within many cities were the key causes of many health outcomes in individuals living in such environments. Such health outcomes included cardiopulmonary mortality, impaired development in lungs, atherosclerosis, and asthma, reduced lung activity, several cancers, diabetes, and reduced weight in babies. The article also argues that air pollution can be blamed for obesity and overweight because it reduces the motivation of individuals to participate in outdoor physical activities. The authors also indicate that air pollution and poor air quality reduces walkability, or the rate at which individuals walk around their neighborhoods. To stress their point, and come up with some evidence for their claims, the authors carried out a study to estimate of air pollution and come up a walkability score for a neighborhood in Vancouver. As it follows, t he claims the study makes can be believed as the researchers provide enough information and evidence as to why they make certain claims (Marshall, Brauer Frank, 2009). The studies concluded that all the three attributes measured in the study that is the ozone concentrations, NO concentrations, and walkability rates exhibited a gradient of urban to rural with low- ozone concentrations, high walkability levels, and NO concentrations. The study indicated that the richer neighborhoods exhibited lower concentrations of ozone, and NO, and the poorer neighborhoods exhibited higher concentrations of NO, and walkability, but, with low- ozone concentrations. The study also studied another area in the population, the ‘sweet- spot area’ which was indicated to have low- air pollution with high levels of walkability (Marshall, Brauer Frank, 2009). The conclusions of the study indicate that air pollution affects negatively the ability of individuals to participate in physical activity. Conclusion It is essential to realize that high levels of air pollution have detrimental effects on the health outcomes of individuals. As it follows, environmental professionals must come up with ways and methods of controlling air pollution and increasing air quality so as to safeguard the health of individuals. One of the ways they can accomplish this is by establishing policies that can control the rate at which the air is polluted. This would ensure that cities and urban areas are safer places to walk and live. References Davis, D. (2003). When smoke ran like water: tales of environmental deception and the battle   Ã‚  Ã‚   against pollution. New York: Basic Books. Marshall, J. D., Brauer, M. Frank, L. D. (2009). Healthy neighborhoods: walkability and air    pollution. Environmental Health Perspectives, 117(11):   1752-1759.

Importance Of Pragmatics In Communication Skills Education Essay Free Essays

I teach particular instruction and most of the pupils that I service are with me for reading and written look. I have several English linguistic communication scholars and many of them are at different degrees of linguistic communication acquisition. However, I have had some trouble distinguishing their direction to turn to their specific linguistic communication degrees until I took this class. We will write a custom essay sample on Importance Of Pragmatics In Communication Skills Education Essay or any similar topic only for you Order Now Bing a particular instruction instructor implies that I am inherently able to distinguish pupil direction. However, before taking these two categories, I lacked specific preparation in schemes for English linguistic communication scholars. These classs jogged my memory as to the huge facets of merely larning any linguistic communication. My particular instruction coursework included the reading, composing, hearing, and talking spheres of linguistic communication, but most of the particular instruction direction focused to a great extent on reading and composing direction, with less accent on speech production and hearing. First Idea The first thought that I found insightful was the importance of pragmatics in communicating accomplishments. I did non pass a batch of clip believing about the usage of linguistic communication in societal state of affairss and the specific map of how linguistic communication may be used. The critical facet of propinquity was enlightening. That instructors should be after activities to learn English scholars the appropriate distance for conversation with grownups was fresh to me, as I was non really cognizant that in the United States colloquial distance is one arm A ; acirc ; ˆâ„ ¢s length apart. Second Idea The 2nd thought that I gained from this class is the significance of semantics in linguistic communication and how that relates to English linguistic communication scholars understanding of specific words and their relationship in overall linguistic communication acquisition. In my schoolroom direction I have struggled with the indication and intension of words. I find that pupils frequently have trouble with words that have two or more significances and it is particularly hard for them to retrieve to utilize the word in the appropriate context when speech production or discoursing a narrative or specific subject. Third Idea The 3rd thought that I gleaned from this class was about specific schemes for English linguistic communication scholars to develop Tier III vocabulary. I knew small about blood relations and their usage in learning with shared Latin and Greek rooted vocabulary. I am already utilizing bilingual lexicons in my category, nevertheless the word-books are a scheme that I was unfamiliar with and have late implemented in my reading and composing direction. Fourth Idea Ideas sing idiomatic linguistic communication and the effectual schemes to learn parlances to English linguistic communication scholars were really helpful. The highlighting activity every bit good as the Loop games that allow English scholars to pattern appropriate parlance use are enlightening and I found both schemes resourceful. Fifth Idea The 5th thought I found important involved equality versus equity and the Supreme Court instance Lau vs. Nichols which refined the definition of just instruction for pupils specifically for English linguistic communication scholars. The picture explained the construct of equality as each pupil being given the same installations, course of study, text editions, and instructors does in no manner supply a meaningful instruction to English scholars. However, with the construct of equity, every pupil may non have the same thing, but alternatively their instruction is tailored to run into their specific demands. This tribunal instance appears to hold paved the manner for differentiated direction. Why Identified Ideas are Important to My Teaching Assignment All of the thoughts I identified are of import to being an effectual instructor. Lau vs. Nichols is basically important for non merely English linguistic communication scholars, but for pupils having particular instruction services. Equity is the foundation of differentiated direction, which I pattern daily as all of my pupils are at different instructional degrees and it is indispensable to develop effectual lessons that address academic shortages for each single pupil. Parlances are besides rather hard for pupils with larning disablements and by larning schemes and activities to heighten pupil apprehension of idiomatic linguistic communication will doubtless increase overall comprehension. English linguistic communication scholars with larning disablements will necessitate the necessary cognition to voyage and understand the huge sum of words or phrases that have multiple significances. Ultimately, my end as a particular instruction instructor is to assist pupils develop vocabulary and many of the Tier III vocabulary schemes and activities will help pupils with larning disablements learn new vocabulary in the same manner that English scholars will larn new words. How to Implement Three Ideas into Current Teaching Assignment Three thoughts I plan to ab initio implement are either separately or in a little group puting. First, during reading direction and composing direction it will non be hard to present the word books to heighten deeper vocabulary apprehension among my pupils with larning disablements that are besides English scholars. Several of my pupils enjoy pulling and art and by leting them to take ownership of their word books through the usage of illustrations, images and exposures, I think this can be a fun hands-on activity that will be ongoing throughout the remainder of the school twelvemonth. I am still learning at a twelvemonth unit of ammunition school and this is a good clip to implement non merely word books, but several other schemes that I learned in this class. Now that I have a deeper apprehension of pragmatics in linguistic communication acquisition, I plan to learn specific societal communicating accomplishments and propinquity through direct direction, mold, and role-playing assorted scenarios. Many of my pupils stand excessively near to their instructors, equals, and other staff members. I hope that by specifically doing it a point to learn appropriate propinquity to English linguistic communication scholars, they will be able to see immediate success. I have already begun learning idiomatic linguistic communication to several pupils by foregrounding phrases I have found in needed reading stuffs. Besides, the Loop games are planned for this hebdomad and I hope the games will heighten overall apprehension of several often used parlances. Expectations and Immediate Results of Implementation of Specified Ideas By implementing the aforesaid thoughts, I surely expect my pupils to increase Tier III vocabulary, idiomatic linguistic communication activities and pragmatics affecting propinquity preparation. Additionally, by increasing my instructional focal point on supplying the English linguistic communication scholars diagnosed with larning disablements non merely talking and listening chances, but integrating new activities with authorship applications and written look from the really beginning of reading direction. Besides by previewing cardinal vocabulary before listening and prompting the pupils more pointedly on what to listen for during an audio-taped narrative or text, I expect a more favourable result necessary for them to larn non merely appropriate English communicating accomplishments, but furthermore a deeper apprehension of vocabulary word significance. Furthermore, since I have taken this class, I began holding my pupils maintain their ain personal word book with their pick of illustrations, exposures, and/or icons in concurrence with their ain short definitions to help them in remembering the significance of a word. By giving pupils extra authorship pattern with the word book, I hope to better their overall authorship ability. Recently, I began to reexamine the needed narratives from the course of study that my English linguistic communication scholars use and highlight any idiomatic phrases or looks that the pupils may be fighting with on the overhead projector in a little group puting where I can discourse and examine them for understanding. Long Term Results of Implementing Specified Ideas With the authorization of No Child Left Behind, schools are under utmost force per unit area to show that all pupils will do equal annual advancement toward prescribed educational ends. As a extremely qualified instructor, I am responsible for presenting meaningful direction that meets the demands of all pupils. By implementing specified thoughts, schemes, and activities the long term consequences will be that all pupils will hold a purposeful instruction taking them to a productive and comfortable life, every bit good as being able to pass on efficaciously across a assortment scenes. How to cite Importance Of Pragmatics In Communication Skills Education Essay, Essay examples

Formulation and evaluation of probiotic beverage free essay sample

INTRODUCTION Breadfruit (Artocarpus altilis) also known as rimas is a versatile crop which fruit can be eaten at all stages of maturity. It can be eaten ripe as a fruit and unripe as a vegetable. In the Bicol region, breadfruit was only utilized as a food for animals like pigs and birds because of not being popular. However, it shows high potential in terms of source of nutrient for many Filipinos especially in the incapacitated regions (DA- Bicol Integrated agricultural research center (BIARC)). Further research revealed that breadfruit can be an ingredient for pharmaceutical products and a raw material for industrial product (Marcelino, Luz (BIARC). It is also found out that breadfruit has a good quality flavor for ice cream because of its fine texture and it has good consistency with milk (BIARC) which is also preferred in producing a probiotic drink. Probiotic drink is a functional food product which is known to have billions of living microorganisms and is usually defined as a microbial supplement with beneficial effects on consumers. Most of the probiotics fall into the group of organisms known as the lactic acid bacteria (LAB) and are normally produce through fermentation process. These strains are also known for its therapeutic effects because they are the predominant indigenous microorganisms (Gregor Reid, 2007). According to the Food and Agricultural Organization (FAO), these living bacteria that when administered in adequate amount confer a health benefit on the host (FAO, 2001). Therefore, in the development of probiotic foods, researched is required to select the right vehicles for the delivery of the probiotic to ensure that this can be viable throughout its shelf life. Different types of products were proposed as the carrier for probiotic microorganisms by which consumers can take a large amount of probiotic cells. These strains provide dual function by acting as the agents for food fermentation and in addition, it potentially imparting health benefits. This study was conducted to promote the breadfruit as a base agent for probiotic beverage. This is supported by the different varieties of fresh or raw commodity that have been utilized like fruits and vegetables that basically adds flavor to a well define probiotic products. Objectives of the Study The general objective of this study is to develop breadfruit (Artocarpus Altilis) into a probiotic beverage. Specifically it aims to: 1. Utilize the ripe to fully ripe breadfruit for puree processing; 2. Optimize the level of breadfruit in the processing of liquidized puree as a based agent of probiotic beverage; 3. Establish formulation for probiotic breadfruit beverage (PBB); 4. Evaluate the physicochemical properties such as TSS, pH, %lactic acid, viscosity and degree of syneresis as well as sensory and enumeration of lactobacillus casei of the probiotic breadfruit beverage; and 5. Determine the storage stability of the most acceptable formulation. Significance of the study This study provides a development of a probiotic beverage using breadfruit (Artocarpus Altilis) which is underutilized crop in the Bicol region. The PBB is another functional food product that promotes the consumption of probiotic strain cells. Since breadfruit has a good combination and modification of both its taste and flavor to the milk, it can potentially give a good flavour to the probiotic product. A probiotic product is a dairy product derived by the bacterial fermentation of milk. Using of this following bacterial strains, it would be benefit individuals who suffer stomach disorders specially the lactose digestion (Lactose intolerance), improper vowel movement or even serious diseases like colon cancer. Through the consumption of bacterial culture containing enzymes which merely breakdown into the stomach’s intestine, the risk of stomach disability will be lessen. This study can also introduce the importance of breadfruit for subsistence as a base ingredient to probiotic beverages. These can also increase the economical value of breadfruit and benefits the farmers who mainly cultivated breadfruit. The PBB are not merely concentrating to the benefits derived from the probiotic strains but at the same time, the important nutrients of breadfruit can also be consumed. Scope and limitations This study will only concentrate to the formulation and evaluation of probiotic breadfruit beverage. It uses the ripe to fully ripe breadfruit that will be analyzed using some physicochemical analysis. This also covers the processing of the liquidized breadfruit puree. Formulation will only include the different percentage of liquidized breadfruit puree such as the levels of total solid content and the ingredients used for the processing of probiotic beverage before the evaluation. The evaluation will only be limited on the different properties of the beverage that will be determined during and after fermentation. These properties are the physicochemical properties such as TSS, pH and TA. Rheological properties such as viscosity will also be determined as well as the degree of syneresis to determine the degree of coagulum in the probiotic product. Sensory properties of the beverage will be evaluated by ten panelist evaluating the color, aroma, flavor (Breadfruit), taste (sweetness and sourness) and general acceptability using consumer preference test and ranking test. The microbial load of each treatment will be conducted using MRS agar that only use to cultivate LAB species. Continues examination will be conducted to the most acceptable probiotic formulation and will be subjected to storage stability. The product will be stored at 4-50C and analyzing its physicochemical and enumeration of lactobacillus casei at every 4 days of storage. Definition of terms Beverage is a kind of liquid which is specifically prepared for human consumption. There are many types for drinks. They can be divided into various groups such as plain water, alcohol, non-alcoholic drinks, soft drinks (carbonated drinks), fruit or vegetable juices and hot drinks, such as hot chocolate. In addition to fulfilling a basic need, drinks form part of the culture of human society. Breadfruit (Artocarpus altilis) is a species of flowering tree in the mulberry family, Moraceae, growing throughout Southeast Asia and most Pacific Ocean islands. It is also grown in the Leeward Islands and Windward Islands of the Caribbean. Its name is derived from the texture of the cooked fruit, which has a potato-like flavor, similar to freshly baked bread. Fermentation is a metabolic process in which an organism converts a carbohydrate, such as starch or a sugar, into an alcohol or an acid. For example, yeast performs fermentation to obtain energy by converting sugar into alcohol. Bacteria perform fermentation, converting carbohydrates into lactic acid. Homogenization is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout. This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid. A typical example is the homogenization of milk, where the milk fat globules are reduced in size and dispersed uniformly through the rest of the milk. Inoculation is the placement of something that will grow or reproduce, and is most commonly used in respect of the introduction of a serum, vaccine, or antigenic substance into the body of a human or animal, especially to produce or boost immunity to a specific disease. Lactic acid bacteria (LAB) comprise a clad of Gram-positive, low-GC, acid-tolerant, generally non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and lactic products, produce lactic acid as the major metabolic end-product of carbohydrate fermentation. Liquidized / thin puree It is a type of puree which is mainly used to the product which has high starches or fibrous matters which requiring more liquid and cook for long time until extremely soft and mushy (Ilhanto, 2012). Probiotic are micro-organisms that have claimed health benefits when consumed. Lactic acid bacteria (LAB) and bifid bacteria are the most common types of microbes used as probiotics, but certain yeasts and bacilli may also be used. Probiotics are commonly consumed as part of fermented foods with specially added active live cultures, such as in yogurt, soy yogurt, or as dietary supplements. Storage maintenance of the commodities either fresh or processed foods, under controlled conditions for extended durations while maintaining quality. Syneresis – contraction of a substance, usually a gel that when allowed to stand, and the resulting exudation of liquid from the milk. Syneresis depends on a combination of specific and non specific interactions at the protein level, many of which occurred during curd formation. REVIEW OF LITERATURE Breadfruit Breadfruit are what are known as compound fruit, with several distinct fruit or ovaries smashed together, similar to pineapples that have many eyes and are in fact many individual fruits pushed together. Breadfruits are also related to jackfruit. Breadfruits get its name from its extremely high starch content. It is an important staple food in the Pacific region, parts of the Caribbean and other tropical regions where it is mainly grown as a subsistence crop in home gardens or small farms. It is an excellent dietary staple and compares favorably with other starchy staple crops commonly eaten in the tropics, such as taro, plantain, cassava, sweet potato and white rice. Carbohydrates are the main source of energy with low levels of protein and fat and a moderate glycemic index. It is a good source of dietary fiber, potassium, calcium, and magnesium with small amounts of thiamin, riboflavin, niacin and iron. Breadfruit season coincides with other tropical abundances like durian, mango, jackfruit, etc. , from May until September. Some of its varieties can be available year-round. In general well-mature but short of ripeness fruits are harvested by hand from the tree. The fruit continues to be ripe even after harvest. In the local markets, the fruit is available in different sizes, shapes, color, and either seedless or seed varieties. Mature fruit is rather preferred as vegetable and used in dumpling recipes. Ripe fruit imparts fragrant-rich freshly baked sourdough bread flavor and has sour-sweet custard apple taste. Ripening process converts starch to sugar when it possesses rich sweet taste and more intensified fruity smell. Table. 1: Nutritional content of breadfruit Nutritional value per 100 g (3. 5 oz) Nutritional value per 100 g (3. 5 oz) Energy 431 kJ (103 kcal) Carbohydrates -Sugar -Dietary Fiber 27. 12 g 11 4. 9g Fat 11 Protein 4. 9 g Water 0. 23 g Maturity indices of breadfruit Breadfruit is usually ready for harvest about 3 months after flowering. The proper stage for harvesting breadfruit depends on the intended use. The principal internal indices of breadfruit maturity are flesh color and sugar composition. The flesh of mature but unripe breadfruit starchy and somewhat fibrous. Fully ripe breadfruit is somewhat soft and fragrant. The principal external methods of determining harvest maturity are skin color, texture and appearance of the fruit surface and firmness. The texture and appearance of the fruit surface shows harvest maturity. The surface of breadfruit is patterned with irregular polygon shaped sections that flatten and enlarge when mature. Harvest maturity can be judged by the occurrence of latex stains on the surface of the fruit and a lack of shine. In terms of color, unripe fruit have green peel to light green which flesh is creamy white to white and it is widely consumed as vegetable. Semi ripe fruit can also be consumed as vegetable and it is usually have light green to green peel with pale yellow to light yellow flesh. The fully ripe fruits have yellowish skin with bright yellow creamy flesh which is soft and sweet and can be eaten raw or uncooked. The overripe fruits are very soft, creamier and stickier with yellow brown to brown peel and yellow to dark yellow flesh (National Agricultural Research Institute (NARI). Liquidized / thin puree It is a type of puree whose characteristics are : cant be eaten with a fork, it does not hold shape on plate or when scooped, it spread out if spilled, it cant be pipe, layered or molded, its texture was too thin and it can be eaten with wide bore straw. It is mainly used to the product which has high starches or fibrous matters which requiring more liquid and cook for long time until extremely soft and mushy (Ilhanto, 2012). Lactobacillus Casei L. casei is considered beneficial for the digestive process for a number of reasons. Firstly, it has a wide temperature and pH range meaning it can withstand the acidic environment of the gut. It also promotes L. acidophilus which produces the enzyme amylase. This enzyme assists your body in the digestion of carbohydrates, which can help prevent conditions such as constipation and irritable bowel syndrome. L. casei is most commonly used in the manufacture of dairy products. It is often used, for example, as lactic acid bacteria in the ripening of cheese such as cheddar and also in the fermentation of Sicilian olives. It is also found in naturally fermented soft cheeses and yogurt. Drinkable yogurt Drinkable yogurt, categorized as stirred yogurt with a low viscosity, is a growing area of interest based on its convenience, portability, and ability to deliver all of the health and nutritional benefits of stirred or set yogurt (Eder, 2003; Thompson et al. , 2007). The low viscosity is obtained through high agitation, which breaks the coagulum after the fermentation period, before the product is bottled and refrigerated (Tamime and Robinson, 1985). The Food and Drug Administration (FDA, 2008) standard of identity for yogurt drinks specifies 8. 25% milk solids-not-fat and fat levels to satisfy nonfat yogurt (3. 25%) before the addition of other ingredients (Chandan et al. , 2006). A typical low-fat yogurt drink available and it has 8. 0 to 9. 5% milk solids-not-fat and contains 5 to 12% added sugar. Yogurt drink pH varies from 4. 0 to 4. 5 (Tamime and Robinson, 1985; Chandan et al. , 2006). In regard to flavor, strawberry is the most popular yogurt flavor followed by other fruit flavors (Thompson et al. , 2007). Currently, only few unflavored yogurt drinks are available. Fermentation of Probiotic Strains The fermentation of milk to yoghurt drink takes a relatively short period of time, 3-4 hr, because it is done at a higher temperature, 37oC and also uses cultures that have fast growth rates. The major fermentation product is lactic acid, which is responsible for coagulation of the milk caseins. Other metabolites that are responsible for the yoghurt drink flavors are also produced during the fermentation and these include diacetyl, acetaldehyde and acetone. Fruits are added to the fermentation media to enhance organoleptic properties. In stirred yoghurt, fruits are added post fermentation and in set yoghurt, they are added prior to the fermentation. The viability of the probiotic strains in the yogurt drink matrix is another area of interest when investigating the quality of yogurt drinks with novel probiotics. The suitable level of viable probiotic cells remains obscure with no current regulatory requirements. Additionally, the minimum dose for a given health benefit likely varies for individual probiotics (Sanders et al. , 2007). Regardless, it has been suggested that foods with probiotic should contain from 106 to 107 cells/g and remain at this level for the duration of the product’s shelf life (Fonden et al. , 2000). To effectively deliver the optimal level of bacterial cells to the consumer, it is critical that viable cell counts are assessed and appropriate measures are taken to ensure the survival of the bacteria. Homogenization of fermented Milk Homogenization of the milk base is an important processing step for yogurts containing fat. Milk is typically homogenized using pressures of 10-20 and 5 MPa first and second stage pressures, respectively, and at a temperature range between 55 and 65 °C. Homogenization results in milk fat globules being disrupted into smaller fat globules and the surface area of homogenized fat globules greatly increases. The use of homogenization prevents fat separation (creaming) during fermentation or storage, reduces whey separation, increases whiteness, and enhances consistency of yogurts (Vedamuthu, 1991). Homogenization is a process by which a mixture of components is treated mechanically to give a uniform product that does not separate. In milk, the fat globules are broken up into a small particle that forms a stable emulsion in the milk which were the fat globules do not rise by a gravity to form a cream line. Most fluid milk should be homogenized to make a diameter of fat globules (1-15 µm in diameter) are reduced to 1-2 µm. The fat globules are broken up as results of a combination of factors namely shearing, impingement, distention and cavitations. When milk is homogenized, caseins and whey proteins form the new surface layer of fat globules, which increases the number of possible structure-building components in yogurt made from homogenized milk (Walstra, 1998). Homogenized milk fat globules act like protein particles due to the presence of protein on the fat surface. Recently, ultra-high pressure homogenization at 200 or 300 MPa was investigated for the production of yogurt. Compared with a conventional homogenization at 15 MPa, the use of ultrahigh pressure homogenization resulted in an increase in yogurt firmness and water-holding capacity (Serra et al. ,2008, 2009). Ultra-high pressure causes whey protein denaturation as well as partial disruption of the casein micelles. Heat treatment Heating of milk is an important processing variable for the preparation of yogurt since it greatly influences the physical properties and microstructure of yogurt (Lucey et al. , 1998a, b, c). In yogurt manufacture, milk is heated prior to culture addition. The temperature/time combinations for the batch heat treatments that are commonly used in the yogurt industry include 85 °C for 30 min or 90-95 °C for 5min (Tamime and Robinson, 1999). However, very high temperature short time (100 °C to 130 °C for 4 to 16 s) or ultra-heat temperature (UHT) (140 °C for 4 to 16 s) are also sometimes used (Sodini et al. , 2004). The heat treatment of milk is also used to destroy unwanted microorganisms, which provides less competition for the starter culture. Yogurt starter cultures are sensitive to oxygen so heat treatment helps to remove dissolved oxygen assisting starter growth. Fermentation process After heat treatment, the milk base is cooled to the incubation temperature used for growth of the starter culture. An optimum temperature of the thermophilic lactic acid bacteria, i. e. , Streptococcus subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, is around 40-45 °C. Bacterial fermentation converts lactose into lactic acid, which reduces the pH of milk. During acidification of milk, the pH decreases from 6. 7 to ? 4. 6. Gelation occurs at pH 5. 2 to 5. 4 for milk that was given a high heat treatment. Viscosity and flow properties of stirred yogurt There have been many studies on the viscosity and flow properties of stirred yogurts (Skriver et al. , 1993; Skriver, 1995; van Marle et al. , 1999; Afonso and Maia, 2000; Haque et al. , 2001; Lee and Lucey, 2006). In most studies, stirred yogurts were tested on a viscometer or rheometer to determine the flow properties after the original set gels were empirically agitated using a spoon or a high-speed mixer (Skriver et al. , 1993; van Marle et al. , 1999). During the mixing or loading steps there are structural changes inyogurt, which affect the flow properties. For stirred yogurt products it should be recognized that steps, such as, mixing result in a reduction in viscosity that is only partially restored after shearing is stopped. Recovery of structure is called â€Å"rebodying† and is a time-dependent phenomenon. Structural recovery also affects the apparent viscosity of yogurts. Arshad et al. (1993) reported that glucono-? -lactone (GDL)-induced gels had only 30% recovery of the original value of the dynamic moduli even after allowing 20h for recovery after shearing. Lee and Lucey (2006) investigated the structural breakdown of the original (intact) yogurt gels that were prepared in situ in a rheometer, as well as, the rheological properties of stirred yogurts made from these gels. Lee and Lucey (2006) found that the rheological properties of stirred yogurts were greatly influenced by the physical properties of the original intact (set) yogurt gels. Rotational viscometers, such as the Brookfield viscometer, are often used to characterize the flow behavior of stirred yogurts. However, these methods have several drawbacks. For example, since stirred yogurts exhibit non-Newtonian behavior, viscosity is dependent on shear rate. The Brookfield viscometer only measures an â€Å"apparent† viscosity at one spindle speed that is empirically selected as â€Å"consistent† reading after some shearing period. Thus, only limited information on the fundamental flow properties of stirred yogurts can be obtained. Whey separation Whey separation (wheying-off) is defined as the expulsion of whey from the network which then becomes visible as surface whey. Wheying-off negatively affects consumer perception of yogurt as consumers think there is something microbiologically wrong with the product. Yogurt manufacturers use stabilizers, such as, pectin, gelatin and starch, to try to prevent wheying-off. Another approach is to increase the total solids content of yogurt milk, especially the protein content, to reduce wheying-off. Spontaneous syneresis, which is contraction of gel without the application of any external force (e. g. , centrifugation), is the usual cause of whey separation (Lucey et al. , 1998a). Spontaneous whey separation is related to an unstable network, which can be due to an increase in the rearrangements of the gel matrix or it can be induced by damage to the weak gel network (e. g. , by vibration or cutting) (Lucey et al. , 1998a). The extent of rearrangement that occurs is related to the dynamics (average life-time) and relaxation of the protein-protein bonds as expressed in terms of the LT and to the resistance to yielding of the casein strands (van Vliet et al. , 1997; Lucey, 2001). Mellema et al. (2002) classified the main types of rearrangements in rennet-induced gels: i) sub-particle or intra-particle rearrangements (size in casein gels