Governance Role of Audit Committees

Question: Talk about the Governance Role of Audit Committees. Answer: Presentation: In the current case, as Katrina Ng is supervisor just as individual from Board of Directors of not revenue driven element. There has been no infringement of the Accountant code of morals on the off chance that she is just executive and not free chief. In the event that she is an autonomous chief that she has abused the head of Objectivity, despite the fact that the position is privileged and doesn't include her to act in the executives limit of the association. It may be conceivable that the choices taken by Katrina Ng in her administrative limit in the impact of senior administration may likewise influence choices when taken as an executive. An open bookkeeper can give duty and the executives administrations and furthermore direct review yet can't give accounting administrations to a similar customer. As review includes efficient assessment and testing of money related records of an organization, henceforth it isn't feasible for one to pass judgment on books of records which are set up by him just (Nicol?escu, 2013). A similar will abuse head of trustworthiness and objectivity. In present case chances are plausible that Peter Beattie may be one-sided while giving a conclusion on the books of records arranged by him. The examiner ought to give Unqualified Opinion. According to Miller and Skinner (2015), unfit assessment is communicated by an examiner in the event that where no booking with respect to the fiscal summaries is watched while reviewing. It is otherwise called clean supposition which alludes that fiscal reports give valid and reasonable view. In the current case as the evaluator can't get affirmation in regards to the equalizations from the three customers who were significant clients. As the examiner can fulfill himself utilizing different systems in regards to the legitimacy of their parity; he ought to give inadequate feeling. No specific strategy is essential for surveying the legitimacy of technique; it is vital that inspector must be certain that the records are introduced in reasonable way. Disclaimer Opinion ought to be communicated by the reviewer for this situation as the customer has held the inspector to not watching the record of plant, property and hardware. The degree of materiality which existed in this record was 20%. As indicated by Ghafran and O'Sullivan (2013), disclaimer conclusion is given by the evaluator in situations where the reviewer is confined to analyze a few or different records which are material and the examiner can't communicate supposition. In situations where the inspector can't discover fitting confirmations which may help them is communicating that whether the announcements are as per the money related bookkeeping gauges. Subsequently, the inspector can't set out an assessment with respect to the fiscal summaries of the organization inferable from the impediment of limitation put by the customer. A disclaimer supposition remains in actuality till the customer doesnt give fitting confirmations to the examiner to pull back such an assessment (CPAs versus NON-CPAs. John W. Day. 2016). References Ghafran, C. what's more, O'Sullivan, N. 2013. The administration job of review boards of trustees: investigating a time of evidence.International Journal of Management Reviews.15(4). Pp381-407. Mill operator, G. S. what's more, Skinner, D. J. 2015. The advancing divulgence scene: How changes in innovation, the media, and capital markets are influencing disclosure.Journal of Accounting Research.53(2). Pp221-239. Nicol?escu, E. 2013. Advancements in corporate administration and administrative enthusiasm for ensuring review quality.Economics, Management, and Financial Markets. (2). Pp198-203. CPAs versus NON-CPAs. John W. Day. 2016. [Online]. Accessible through www.reallifeaccounting.com [Accessed on 29th January 2017].

Epidemiology World Health Organization

Question: Examine about theEpidemiology for World Health Organization. Answer: Presentation The structure utilized in the examination is food recurrence poll which is ordinarily alluded to as FFQ plan. The principle favorable position of this structure is that the strategy is reasonable in the estimation of long haul dietary admission as it depends on normal admissions of food over some undefined time frame. Another bit of leeway of this plan is that the structure is pre-corded and along these lines its information planning doesn't require a nourishing master. The model is likewise exceptionally proficient and its expense of organization is extremely low .the structure can likewise be regulated in one visit (Friis, 2010). During the subsequent time of five years, 1879 instances of the sort two diabetes mellitus were identified from the companion study. At the point when both the quintiles were gathered and looked at, the vitality and age adjusted relative dangers were as per the following; entire grain=0.62 (95% [CI] 0.53, 0.71, P tendency .0001). Refined grain=1.31 (95% CI=1.12, 1.53, P pattern = .0003. Proportions of cleaned to entire grain admission =1.57 (95% CI=1.36, 1.82, P pattern .0001. RR=1.26, 95% Confidence interval= 1.08, 1.46, P=.01 for inclination when the extraordinary quintiles were looked at. From the table, we can without much of a stretch see that the complete grain utilization is straightforwardly identified with a decrease in the degree of danger of contracting diabetes mellitus 2.there is a reverse connection between the utilization of entire grains and the danger of experiencing diabetes type 2.The entire grain is related to the admission of oat fiber. Grain fiber admission diminishes the danger of experiencing diabetes mellitus 2. From the examination, the exploration shows that absolute grain utilization is contrarily related with the chance of experiencing diabetes mellitus II. Lower admission of entire grain was profoundly related to an improve in the probability of experiencing diabetes mellitus II. The entire grains are wealthy in oat fiber which are profoundly connected with avoidance against diabetes mellitus 2.Dietary fiber admission is one supplement that can significantly help in insurance against the diabetes malady. The fundamental explanation behind alterations of examination was on the grounds that cigarette smoking, liquor utilization and family ancestry gave off an impression of being a main consideration influencing the weight record (BMI).The above additionally indicated a solid quadratic relationship causing underweight hazard particularly in ladies. Liquor utilization, smoking, age and the geological region are viewed as potential jumbling factors that necessary changes in order to decrease predisposition in the examination since diabetes mellitus 2 dangers is decidedly related to them. The utilization of food recurrence poll in the investigation will in general overestimate the vitality and complete grain utilization however it doesn't represent protein and fat admission (Coulston, Boushey, Ferruzzi, 2013). Approval and adjustment examines are significant in food recurrence survey in nourishment the study of disease transmission for the reason for deciphering the discoveries and different components that influence approval. These variables may incorporate memory and the supplements information. Table of relationship between dietary fat admission and skin malignant growth. Malignant growth patient= CP Melanoma (high)= H Melanoma (low)=L All out CP CPH=150 CPL=80 CP=230 Control=C CH=130 CL=100 C=230 Non control=NC NCH=280 CN=40 CN=40 All out CH=300 CL=200 500 RR= [{am/(am+bn)}/{cm/(cm+dn)}] = [{a (d+bq)/b(c+aq)}/{b(c+aq)}] = [ad {1+ (b/d)}/bc {1+ (a/c)}] High versus low fat admission [50{1+ (80/500)}/25{1+ (250/500)] =68/37.5 OR 1.813. Medium versus high fat admission. = [25{1+ (40/500)}/50{1+ (80/500)}] =27/68 or 0.397 This is on the grounds that the danger of experiencing melanoma lessens with the decrease of low dietary fat. Populace ascribed to danger of melanoma because of low fat admission; =25% of 500= 125 individuals. Twenty five percent of the examination associate who devoured low dietary fat despite everything confronted the danger of experiencing melanoma. This can be ascribed to different factors, for example, liquor utilization and smoking. By utilizing a similar instrument in a dietary based investigation, it is noticeable that there is no solid proof that bolsters the connection between high fat admission and expanded danger of experiencing melanoma. Or maybe, the examination demonstrates the probability of the above occurring. Exceptional, there is no examination that has researched the relationship between dietary fat admission and the danger of basal cell carcinoma, the danger of CMM and squamous cell carcinoma in an equivalent companion and keeping in mind that utilizing a similar plan of fat admission. There is no significant relationship among presentation and the partner experiencing the malady. At the point when the companion is uncovered and when not uncovered, the probability of experiencing the malady is consistent. The spread of the infection can be ascribed to other factor separated from introduction. Presentation to the UV radiation is the single main consideration that is profoundly credited to skin malignancy (Rom, Markowitz, 2007). Additionally, the variety of frequencies, for example, the coetaneous dangerous melanoma in an accomplice living in a comparable elevation has recommended that fat dietary admission may have a job in a partner experiencing melanoma. Relative danger of introduction causing infection in youthful grown-ups. RR= [{am/(am+bn)}/{cm/(cm+dn)}] = [{a (d+bq)/b(c+aq)}/{b(c+aq)}] = [ad {1+ (b/d)}/bc {1+ (a/c)}] = [30{1+970/120)}/80{1+ (50/120)}] =47.50/113333 =0.419 Relative danger of introduction causing sickness more established grown-ups. RR= [ad {1+ (b/d)}/bc {1+ (a/c)}] [40{1+ (70/120)}/90{1+ (50/120)}] =63.333/127.5 =0.4967 The relative presentation to hazard in more established grown-ups is higher contrasted with that of more youthful grown-ups. Introduction expands the likelihood of a more established grown-up experiencing the malady however it doesn't influence the more youthful grown-ups. This is opposite when there is no presentation. Progressively youthful grown-ups are at a danger of becoming ill when there is no introduction than the - more seasoned grown-ups. A case of a regular inclination in a partner study is the subject choice predisposition. It is least expected that the variables that may influence enlistment of subjects into a likely companion study can present inclination. To make this predisposition, the determination of the subject must be identified with both the result and introduction (Lachin, 2014). Zone being talked about is generally enlisted into a gathering of study before they have the outcome and the experience of concern. This demonstrates how effectively an enrolment might be identified with presentation. This sort of accomplice study predisposition is probably going to be increasingly regular in a companion study that is review particularly if the partner being examined is required to give educated agree to support (Gordis, 2014). This happens in light of the fact that a review partner concentrate for the most part begins after all the instances of an infection have happened and the subjects might know about both th e presentation they are in and the results. Model; Consider an examination that is speculative of a word related introduction that was led 15-20 years prior in an industrial facility. Throughout the years, there rose some doubt that working in the production line was incredibly connected with some unfriendly wellbeing impacts (Savitz Wellenius, 2016). At last, a review associate examination was done as shown in the possibility table underneath; Unprejudiced information wiped out Non-sick generally speaking introduction 1000 9000 10000 Not uncovered 500 9500 10000 The above information is fair and its RR would be as follow; RR unbiased= [(1000/10000)/(500/10000)} =2.0 Notwithstanding, in situations where huge numbers of the old information records were lost yet was given the doubt of estimation and guess, the records of the representatives who were dissolvable yet later had medical issues are probably going to be 99% retained(Wang, 2011). This would result to the information appeared in the table beneath; One-sided result debilitated Non-infected in general introduction 990 7200 8190 Not uncovered 400 7600 8000 The one-sided RR would be ;={( 990/8190)/(400/6000)} =0.1209/0.05 or 2.42 From the abovementioned, we can certainly say that misfortune record results in over estimation and determination predisposition for a situation study. Truly. Loss of information and records brings about overestimation and choice inclination relying upon the situation of the associate examination. This kind of predisposition mostly emerges from review companion study. It may happen because of maintenance or loss of the investigation subject as these are identified with both the result status and the presentation determination inclination is probably going to happen if the decision or choice of the uncovered or the unexposed subject in a review associate examination is in a route identified with the result of the premium. We can relate this to address 4.The table given shows the relative hazard when loss of information. From the abovementioned, the loss of record brought about an over estimation and determination predisposition. Reference Bonita, R., Beaglehole, R., KjellstroãÅ"ë†m, T., World Health Organization. (2006). Essential the study of disease transmission. Geneva: World Health Organization. Chan, S. G. (2008). Advancement of food recurrence survey and database for evaluating soy isoflavone admission in the Chinese populace. Coulston, A. M., Boushey, C., Ferruzzi, M. (2013). Nourishment in the avoidance and treatment of malady. Dietary reference admissions for vitality, starch, fiber, fat, unsaturated fats, cholesterol, protein, and amino acids. (2006). Washington, D.C: National Academy Press. Friis, R. H. (2010). The study of disease transmission 101. Sudbury, Mass: Jones and Bartlett Publishers. Gordis, L. (2014). The study of disease transmission. Lachin, J. M. (2014). Biostatistical Methods: The Assessment of Relative Risks. New York, NY: John Wiley Sons. Rom, W. N., Markowitz, S. (2007). Natural and word related medication. Philadelphia: Wolters Kluwer/Lippincott Williams Wilkins. Savitz, D. A., Wellenius, G. A. (2016). Deciphering epidemiologic proof: Connecting rese

Biography of Edward C. Tolman

Biography of Edward C. Tolman More in Psychology History and Biographies Psychotherapy Basics Student Resources Theories Phobias Emotions Sleep and Dreaming Edward C. Tolman is best-known for cognitive behaviorism, his research on cognitive maps, the theory of latent learning and the concept of an intervening variable. Tolman was born on  April 14, 1886, and died on  November 19, 1959. What Is Cognitive Behaviorism? Cognitive behavioral therapy (CBT) is a common type of talk therapy (psychotherapy). You work with a mental health counselor (psychotherapist or therapist) in a structured way, attending a limited number of sessions. CBT helps you become aware of inaccurate or negative thinking so you can view challenging situations more clearly and respond to them in a more effective way. CBT can be a very helpful tool in treating mental health disorders, such as depression, post-traumatic stress disorder (PTSD) or an eating disorder. But not everyone who benefits from CBT has a mental health condition. It can be an effective tool to help anyone learn how to better manage stressful life situations. Early Life of Edward C. Tolman Tolman originally started his academic life studying physics, mathematics, and chemistry at the Massachusetts Institute of Technology (MIT). After reading William James Principles of Psychology, he decided to shift his focus to the study of psychology. He enrolled at Harvard where he worked in Hugo Munsterbergs lab. In addition to being influenced by James, he also later said that his work was heavily influenced by Kurt Koffka and Kurt Lewin. He graduated with a Ph.D. in 1915. Tolmans Career and Contributions to Psychology Tolman is perhaps best-known for his work with rats and mazes. Tolmans work challenged the behaviorist notion that all behavior and learning is a result of the basic stimulus-response pattern. In a classic experiment, rats practiced a maze for several days. Then, the familiar path they normally took was blocked. According to the behaviorist view, the rats had simply formed associations about which behaviors were reinforced and which were not. Instead, Tolman discovered that the rats had formed a mental map of the maze, allowing them to choose a novel path to lead them to the reward. His theory of latent learning suggests that learning occurs even if no reinforcement is offered. Latent learning is not necessarily apparent at the time, but that appears later in situations where it is needed. Tolmans concepts of latent learning and cognitive maps helped pave the way for the rise of cognitive psychology. Tolmans Awards and Distinctions In 1937, Tolman was named President of the American Psychological Association.In 1940, he became the chairman of the Lewins Society for the Psychological Study of Social Issues.In 1949, he was named a Fellow of the American Academy of Arts and Sciences.In 1957, he received a special award from the APA for his contributions to science.

Spies of the American Revolution - 1211 Words

1 Spies of The American Revolution Wendell P. Chase III Armstrong State University Political History of America / Georgia 18 September 2014 2 Spies of The American Revolution Contrary to popular belief, the art of intelligence and counterintelligence is not really all that new to the United States, but goes all the way back to the days of The American Revolution. Had it not been for the bravery of men and women alike, and the utter will to be free from the British rule, our military leaders would not have been so well prepared to engage the enemy and win in decisive battles. Long before the conception of organizations like the National Security Agency (NSA), Federal Bureau of†¦show more content†¦The Culper Spy Ring has also been credited with uncovering information involving the treasonous correspondence between Benedict Arnold and John Andre, chief intelligence officer under General Henry Clinton, commander of the British forces in New York, who were conspiring to give the British control over the army fort at West Point. Major Andre was captured and hung as a spy in October 1780, on Washington’s orders.With military communications coded by intelligence officer Alexander Hamilton. The Continental Congress established numerous secret intelligence committees, including the Secret Committee; which became the Committees of (Secret) Correspondence, chaired by Benjamin Franklin; and the Committee on Spies, charged with the task of purchasing weapons for the revolutionaries abroad. Members of these committees included the likes of John Jay, Th omas Jefferson, John Adams, and Robert Livingston. Initially, Congress directed foreign agents on operations abroad, though after the passing of the Constitution, President Washington took over such activities, using the Congressional exemption that allowed him to keep secret the spending of the president s Secret Service or 5 Spies of The American Revolution contingency fund. Congress had begun appropriating funds for the president s discretionary use in 1790, a tradition that has continued until the present. During the Revolution, Washington s spyShow MoreRelatedSpies Of The American Revolution3251 Words   |  14 PagesHistory Period 4 11/19/14 Spies of the American Revolution The American Revolution and the Revolutionary War was the starting point of America’s journey to become an independent country. The revolution was an aggressive movement to finally be free of Britain once and for all. 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Without him the Americans would have lost the battle of Yorktown which was an important victory for the Americans. In the textbook he only has three sentences on the sidebar (American Nation, p. 187). African-Americans are often overlooked in history due to the racism that has continued even today. James Armistead was a Patriot spy during the American Revolution. He would go on to earn theRead More Womens Roles During Times of War Essay1307 Words   |  6 Pagesschool students learn the names of heroes of various American wars: George Washington, Ulysses S. Grant, and Robert E. Lee; but rarely do they learn about the women who helped these heroes: Molly Pitcher, Belle Boyd, and Elizabeth van Lew. Women learned to sacrifice their husbands, sons, brothers, and fathers for the same causes for which these men sacrificed their lives. The first United States war in which women fought was the American Revolution: the war that allowed their country to be formedRead MoreThe Spies Of The Revolution1571 Words   |  7 Pages Spies of the Revolution The American’s and the British had many tactics to solving the enemy’s plans. One way of solving this was hiring Spies. Spies did everything from joining the enemy’s army, to volunteering to go behind enemy lines. Spies would risk anything to get the enemy’s plan. The Spies of the Revolution were very important because they helped figure out enemy plans, were willing to risk it all, and used secret coding to communicate. Spies were not only usedRead MoreHow Spies Affected The Outcome Of The American s And The British Had Many Tactics1694 Words   |  7 PagesPeriod 4 How Spies Affected the Outcome of the Revolution The American’s and the British had many tactics to solving the enemy’s plans. One way of solving this was hiring Spies. 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Without women helping inRead MoreBook Review over Washingtons Spies Essay1293 Words   |  6 PagesThe Truth About Washington’s Spies Madeline Carlson America’s first spy ring, better known as the Cupler ring, was Washington’s carefully thought out solution to gain intelligence on the overpowering British troops. The revolution was happening; there was no turning back and no denying that America was going to gain independence from Great Britain. Washington needed a plan, a way to foresee what the British planned to do next. Washington’s only solution was to resort to spying. WashingtonRead MoreThe Public Memory Of The American Revolution1367 Words   |  6 Pagesof the American Revolution is filled with men, and dates that have lived in our history since the establishment of the United States of America. Men such as George Washington whose image lives on our most used currency the one dollar bill and the quarter. Dates such as July 4th Independence Day which the country celebrates with massive festivals every year. How then do people like Crispus Attucks, Haym Salomon, Nathan Hale, and George Hewes become part of the public memory for the American RevolutionRead MoreWomen s Roles During The 19th Century1448 Words   |  6 Pagesaccountable for taking care of children, making dinner for her husband, and throwing lavish parties that others envied. When the American Revolution began in 1765, women s roles began to change drastically. Men had to fight against the British, so women left the safety and security of their traditional roles to serve their c ountry, and perform their usual duties. During the Revolution, women were given roles in the military as â€Å"camp followers†, snuck into the army disguised as a man, and some women established

Human Resource Management Summary Paper - 1632 Words

Human Resource Management Summary Paper Joshua L. Norman Southern Nazarene University OL 301 Mr. Brandon Bowen January 20, 2016 Introduction Human resource departments have many functions within a company. It is virtually impossible to develop a good team of individuals with no human resource department. Some of the more important functions of the human resource department are recruiting, training, performance evaluation, and employee motivation. In addition, the human resource department may provide services that improve an organizations communication and workplace safety. One of the largest roles of the HR department is personnel recruiting and training. The HR managers develop plans and strategies for finding and hiring the right people for the organization. These plans and strategies are developed based on the organizations overall mission. In addition, the HR managers develop training for the newly hired employees. This training enhances the new employees existing skills and develops skills dedicated to the position. Another function of human resource management is effective employee selection. This is an in-depth process that must be treated with attention to detail and care. In order to be successful in the selection of employees, the organization must have a thorough understanding of what characteristics are essential for the position to perform at a high level. This is where job analysis and design play a key role in the employee selectionShow MoreRelatedSylllabus Mgt/2301148 Words   |  5 PagesWeek One: Functions of Management Details Due Points Objectives 1.1 Define the four functions of management.1.2 Explain how internal and external factors affect the four functions of management.1.3 Identify the steps in the decision-making process. Readings Read Ch. 1–3 and Appendix A of Management: Leading Collaborating in a Competitive World.Read this week’s Electronic Reserve Readings. 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A Well Balanced Diet Health And Social Care Essay Free Essays

Chapter 1 Introduction A well balanced diet is a cardinal component for healthier life. A sound wellness may merely be guaranteed when the diet consumed by human being would cover all the obligatory foods but in balanced measure ( Geil and Anderson, 1994 ; Bazzano et al. , 2001 ; Wahlqvist, 2001 ; Anderson and Major, 2002 ; Venn and Mann, 2004 ) . We will write a custom essay sample on A Well Balanced Diet Health And Social Care Essay or any similar topic only for you Order Now The human diet comprising of all indispensable foods like H2O, saccharides, proteins, fats, vitamins and minerals, is considered as balanced ( Potter and Hotchkiss, 1997 ) . Along with the other indispensable foods, protein is the critical particularly in instance of kids, for their proper growing and development. Proteins are indispensable for the endurance of life as it is imperative for the growing and fix of musculuss, castanetss, tegument, sinews, ligaments, hair, eyes and other tissues ( Lieberman et al. , 2009 ) . The benefits of protein enriched diet can ne’er be concealed. Taking such diet is of import to battle against infections and diseases as it facilitates to bring forth antibodies to trip our immune system ( Alexander et al. , 1998 ) . It is suggested to devour high protein diet for early recovery from hurts. Protein is besides helpful in blood curdling and fixs ( Friedman, 1996 ; Alexander et al. , 1998 ) . The mean day-to-day protein intake for a normal human person should be 56-80 g/ twenty-four hours ( 0.8 g/kg organic structure weight/day ) , while for babies it should be 2-3 g/kg organic structure weight and kids require excess 4-5 g proteins daily for their healthy growing and development ( Sun et al. , 1999 ; Awan, 2007 ) . Malnutrition due to protein lack is an approaching flagitious quandary for the multitudes whose basic diet is chiefly comprised of cereals and other starchy nutrients. Several studies on nutritionary appraisal every bit good as nutrient balanced sheets in Pakistan have pointed toward the happening of changing grade of protein lack in some open groups of the population, due to the consumption of low quality and measure of protein ( GOP, 2008 ) . The people devouring protein lacking diets can be suffered from many upsets like chest malignant neoplastic disease, colon malignant neoplastic disease, bosom disease and osteoporosis. Kwashiorkor and Marasmus are reported as the major diseases due to the protein lack and malnutrition in 3rd universe states. Marasmus causes loss of fats, muscular strength and every bit good as of digestion capacity ( Alam et al. , 2003 ) . On the other manus, Kwashiorkor normally manifests with hydrops, alterations in hair and clamber coloring material, anaemia, megalohepatia, lassitude, terrible immune lack and early decease ( Bhan et al. , 2003 ) . These diseases are largely found in babies holding diet deficient in protein or due to the consumption of lower quality of protein ( Barker, 2002 ) . Protein-energy malnutrition besides favors the pathogenesis during famishment ( Reilly, 2002 ) . Therefore detecting the benefits of protein in the diet, the ingestion of protein enriched nutrient is of current involvement of consumers to achieve quality nutrient. Good quality proteins have a important impact to run into nutritionary demands of the fast turning population in the development and under developed states including Pakistan. The scientists have made assorted efforts to better protein contents and quality of basic nutrient ( wheat for Pakistani public ) through different agencies. The increased costs and limited supplies of carnal proteins, have geared the contemporary research attempts towards the survey of nutrient belongingss and possible use of protein from locally available nutrient harvests, particularly from under-utilized or comparatively ignored high protein oil-rich seeds and leguminous plants ( Enujiugha and Ayodele-Oni, 2003 ) . Pakistani population utilizes wheat flour and its merchandises as their basic nutrient with an mean consumption of 318 g/person/day which contributes about 45 per centum of the entire energy consumption ( Akhatar et al. , 2009 ) . But wheat is unable to provide the balanced proteins as it is lacking with indispensable amino acids like lysine ( Rehman et al. , 2001 ) . On other manus leguminous plant grains and beans are rich in lysine and therefore the incorporation of these possible beginnings of balanced proteins into the wheat flour for the production of high protein merchandises like bars, biscuits and even chapatis can non merely promote the protein quality but besides heighten the mineral contents and their handiness ( Bressani, 1993 ) . Grain leguminous plants are renowned as of import beginnings of nutrient and provender proteins, besides called as ‘the hapless adult male ‘s meat ‘ . In many states, leguminous plant seeds are considered as the separating beginning of protein in the diet ( Marcello and Cristina, 1997 ) . Besides the leguminous plant proteins contain important sum of lysine which an indispensable amino acid, but on contrary, most of the cereals are missing with lysine ( Alobo, 2001 ) . In add-on to nutritionally of import, the leguminous plants are besides being recognized as holding curative and remedial belongingss such as hypoglycaemic and hypocholesterolemic properties ( Shahzadi et al. , 2007 ) . Nutritionists around the universe suggest that the pulsations ( grain legumes ) like garbanzo and beans should be incorporated in the day-to-day diet to take down down the glycaemic index and to accomplish a scope of other wellness benefits ( Muzquiz and Wood, 2007 ) . Gram, besides named as Chickpea ( Cicer arietinum L. ) , is one of the oldest and the widely consumed leguminous plants in the universe, peculiarly in tropical and semitropical countries ( Singh et al. , 1991 ) . The flour of decorticated gm seeds is used in several dishes and as a addendum in ablactating nutrient mixes, staff of life and biscuits ( Bau et al. , 1997 ) . Gram is rich in protein and low in fat which is largely of polyunsaturated nature ( Singh et al. , 1992 ) . Grams besides contain important sums of dietetic fibre and hence they prove as a healthy beginning of saccharides for individuals with insulin sensitiveness or diabetes. Chickpeas contain about 23 per centum protein, 64 per centum entire saccharides ( 47 per centum amylum, 6 per centum soluble sugar ) , 5 per centum fat, 6 per centum petroleum fibre, 3 per centum ash and high mineral content ( Champ, 2001 ; Boye et al. , 2009 ) . The incorporation of protein-rich leguminous plant flours such as gram flour in bakeshop merchandises like staff of life and biscuits can achieve the end of protein enrichment ( Patel and Rao, 1996 ; Singh et al. , 1996 ; Gandhi et al. , 2001 ; Sharma and Chauhan, 2002 ) . These composite flours have proven many practical utilizations and are being employed in different parts of the Earth to heighten the nutritionary and functional belongingss of flour ( Shahzadi et al. , 2005 ) . In modern states the composite flour engineering is extensively used to manufacture different types of adust and extruded merchandises. Among processed bakeshop merchandises, biscuits grasp big popularity in rural every bit good as in urban countries among all the age groups ( Agrawal, 1990 ) . The term biscuit was derived from the Latin word biscoctus, intending twice cooked ( Macrae et al. , 1993 ) . By and large the word biscuit is used in European states and the term cookies in the USA. Biscuits are popular grocery, consumed by a broad scope of populations, due to their pleasant gustatory sensation, prolonged shelf life and easy handiness at reasonably low cost ( Gandhi et al. , 2001 ) . Cookies are of import nutrient militias for people engaged in geographic expeditions and risky ocean trips, in war and other catastrophes ( Mlaik and Sheikh, 1976 ) . Because of the competition in the market and increased demand for healthy, recognized and well-designed merchandises, efforts are being made to progress the alimentary value and functionality of biscuits by seting their alimentary composing. Such properties can be achieved by increasing the ratios of wholegrain natural stuffs or different types of dietetic fibres, other than wheat, leguminous plants and pulsations, in the basic formulas of biscuits with the effort to raise protein quality and content, mineral content and their handiness ( Hooda and Jood, 2005 ; Tyagi et Al 2006 ) . Supplemented biscuits made from different low priced beginnings such as leguminous plants or pulsations flour along with wheat flour, are expected to battle with several lacks such as the hapless quality and lesser handiness of protein encountered in the natural wheat flour biscuits ( Akubor, 2003 ) . The high alimentary cookies can be prepared from composite flours such as wheat flour fortified with soy, cottonseed, pulsations, peanut, mustard or maize sources flour ( Tsen, 2006 ) . Protein giving ingredient for biscuits should hold pleasant spirit, low H2O soaking up capacity and high protein efficiency ratio ( PER ) . It should neither negatively affect the spread ratio and texture ( i.e. , brittleness ) nor cause any significant alteration in the dough consistence, snap and desirable baking reactions ( Lorenz, 1983 ) . The challenge of choosing the best suitable protein beginning has geared bakery industry to research such ingredients which impart desirable nutritionary and functional features to the baked merchandises ( Tyagi et al. , 2006 ) . Keeping in position the importance of protein enriched diet, present undertaking was designed to accomplish the undermentioned aims: To fix protein enriched cookies by utilizing gram flour To measure nutritionary and chemical belongingss of protein enriched cookies Chapter 2 REVIEW OF LITERATURE Every new research and scientific survey demands to take a expression into the old work done in the relevant field. So, the earlier surveies upon protein enriched bakeshop merchandises showed that the incorporation of flour obtained from grain leguminous plants and pulsations into the bakeshop points particularly in cookies, non merely better the protein contents but besides the overall acceptableness of the merchandise. The available literature related to current survey has been presented under the undermentioned header: Cookies and Biscuits at a Glance Enrichment of Protein in Cookies Significance of Gram and its flour Cookies Prepared by utilizing Gram flour Biological Evaluation of Cookies Assorted Cookies and Biscuits at a Glance Biscuits and cookies represent the taking class of snack points among adust nutrients all over the universe ( Pratima and Yadava, 2000 ) . They are normally thought as a beginning of pleasance and joy but non a important nutrient merchandise in footings of nutrition. The name cooky is originated from the Dutch word koekje, intending â€Å" little or small bar † while, the term Biscuit comes from the Latin word Bi coctum, significance, â€Å" twice baked † ( Macrae et al. , 1993 ) . Harmonizing to culinary historiographers, biscuits or cookies started out long ago, non as a dainty or a comfort nutrient, but as an oven temperature regulator. A little sum of bar hitter was baked to modulate the oven temperature termed as trial bar, subsequently on formed the base of modern cookies ( Davidson, 1999 ) . Commercially available simple cookies are made from white patent flour or heterosexual graded flour which is nutritionally inferior to whole wheat flour ( Elahi, 1997 ) . Simple wheat flour based biscuits contains 7 to 12 per centum proteins, 60 to 65 per centum saccharides, 22 to 26 per centum fat, 1 to 3 per centum petroleum fibre and 1.5 to 2.5 per centum minerals ( Hooda and Jood, 2005 ) . While in some other experiment seven different assortments of biscuits were analyzed for proximate analysis. It was shown that entire sugar varied from 17.26 to 40.42 per centum, protein contents were in the scope of 5.46 to 8.9 per centum, entire fats in biscuits were 24.6 to 28.9 per centum and minerals including Na, K, Fe and Ca ranged between 800-4950 mg/kg, 450-1720 mg/kg, 38-230 mg/kg and 120-1800 mg/kg, severally. However, Cu, manganese and Zn were calculated as 1-7 mg/kg, 3.5-10.4 mg/kg and 8.2-25.5 mg/kg severally ( Semwal et al. , 1996 ) . Fe and Mn contents in cookies were evaluated by Sebecic ( 2002 ) . Consequences of that survey showed that Fe contents in seven analyzed biscuits ranged from 9.32 to 24.80 mg/kg while Mn contents range from 3.76 to 16.37 mg/kg. On the other manus the vitamin contents in cooky flours were reported as 0.203 to 0.228 mg/100g for vitamin B1, 1.037 to 0.048 mg/100g for vitamin B2 and 1.17 to 1.42 mg/100g for nicotinic acid ( Keagy et al. , 1980 ) . In another experiment, it was concluded that the Zn and cuppa contents in wheat flour biscuits scopes from 5.89-17.64 mg/kg and 1.15-2.79 mg/kg, severally depending upon the type of wheat milling merchandises ( Sebecic and Dragojevic, 2004 ) . While textural surveies of different cookies showed that the cooky diameter is a map of spread rate and set clip. Cookies produced with soft wheat flour were significantly larger in diameter ( 184 millimeter ) than those made with difficult flour ( 161 millimeter ) . Similarly, cookies manufactured by soft wheat flour set subsequently ( 5.8 proceedingss ) during baking than those produced with difficult wheat flours. It was concluded that these differences in diameters and puting clip appeared to be affected by flour protein content ( Miller and Hoseney, 1997 ) . Enrichment of Protein in Cookies Cookies or biscuits are the important among the bakeshop points. These are liked by all the age groups as a beginning of pleasance and energy. However, these are most normally appreciated by the school traveling kids who need more energy and proteins per unit organic structure weight than an grownup ( Shahzad et al. , 2006 ) . Keeping in position their drawn-out life and handiness they can be enriched with protein, normally from pulsations flour and used for particular eating programmes ( Manley, 1998 ) . The construct of utilizing composite flour for the intent of protein enrichment is non new and has been the topic of legion surveies. An extended reappraisal reported that the bakeshop points can be manufactured with every bit much as 10 to 30 per centum rice flour, 5 to 20 per centum cereal grains and root flours, or with 3 to 15 per centum of other proteinaceous flours ( Fellers and Bean, 1988 ) . It was besides observed that the usage of composite flours is a much better tool to utilize in biscuits than in staff of lifes due to their ready to eat signifier, broad ingestion, longer shelf life and good feeding quality ( Tsen et al. , 2006 ) . Several efforts have been carried out to fix protein enriched cookies by utilizing different beginnings of protein. In an experiment, defatted wheat source ( DFWG ) flour was used for the readying of protein enriched cookies and it was estimated that the petroleum protein ( 28.9 per centum ) , rough fiber ( 5.35 per centum ) , ash ( 4.52 per centum ) and mineral content were higher in the cookies prepared from DFWG flour as compared to wheat flour cookies ( Arshad et al. , 2006 ) . Similarly the permutation of pigeon-pea flour up to the degree of 50 per centum in the preparation of biscuits significantly increased the protein and mineral contents ( Harinder et al. , 1999 ) . Due to the incorporation of mustard flour, the protein contents of biscuits were 2.5 times increased coupled with lessening in fat and an addition in fiber content ( Tyagi et al. , 2006 ) . Nutritional features of high protein cookies prepared from defatted soy flour ( 50 % , patent flour footing ) and insignificant butter ( 40 % , patent flour footing ) were examined by different research workers. It was highlighted that the protein and mineral contents were significantly improved in high protein cookies than those of control ( Ranhotra et al. , 1980 ) . Another effort was proved to be successful for the fabrication of protein enriched biscuits made from land linseed. It was observed that the protein contents increased from 6.50 per centum to 8.52 per centum, fat contents increased from 26.13 per centum to 31.45 per centum, fiber contents elevated from 0.15 per centum to 3.78 per centum and ash contents were besides increased from 0.26 per centum to 1.00 per centum ( Nisa, 2000 ) . Similarly, the public presentation of soya bean and maize flour blends with their functional properties, were evaluated for the production of high protein cookies. In that survey it was concluded that the degree of foods increased with the addition of soybean flour in the blends. The protein contents of the composite flour cookies increased from 10.2 per centum in the 100 per centum corn cookies to 28.3 per centum for the 60 per centum soya bean permutation ( Akubor and Onimawo, 2003 ) . Similarly the supplementation of soy and kinema flours into heterosexual graded flour was carried out for the production of cookies. It was described that the protein contents were more than 17 per centum than those of control ( Shrestha and Noomhorm, 2002 ) . Assorted research workers replaced wheat flour ( WHF ) with defatted fluted Cucurbita pepo ( Telfairia occidentalis Hook ) seed flour ( FPF ) at degrees of 0 to 25 per centum which significantly affected the chemical, physical, centripetal and nutritionary belongingss of cookies. There was an addition of 84.6 per centum in petroleum protein, 62.9 per centum in Ca, 131.0 per centum in K and 61.6 per centum in phosphorus contents of composite cookies ( Giami et al. , 2005 ) . When the cookies made from the blends incorporating different proportions ( 0 % , 5 % , 10 % , 15 % and 20 % ) of natural, besotted and germinated Greek clover seed flour were evaluated it was found that the add-on of natural, besotted and germinated Greek clover flour to wheat flour increased the contents of protein ( 10.5 % , 10.4 % and 11.0 % ) , lysine ( 2.15, 2.20 and 2.25 g/100 g protein ) , dietetic fiber ( 12.7 % , 11.3 % and 10.9 % ) , entire Ca ( 58.3, 57.1 and 57.7 mg/100 g ) and entire Fe ( 7.40, 7.26 and 7.36 mg/100 g ) at 10 percent degree of permutation ( Hooda and Jood, 2005 ) . Enrichment of protein in cookies can besides be done by utilizing stabilised rice bran up to 30 per centum degree of replacing. This pattern can besides heighten protein efficiency ratio. A consumer trial showed 100 per centum acceptableness of rice bran protein enriched cookies among the kids holding ages 4 to 7 old ages ( Sangronis and Sancio, 1990 ) . Similarly the high protein biscuits were prepared from rice bran and flours. Probe of that protein enriched cookies revealed that the protein contents were increased from 6 per centum to 9 per centum as compared to 100 per centum wheat flour cookies ( James et al. , 2007 ) . Significance of Gram and its flour Gram ( Cicer arietinum L. ) is one of the most of import leguminous plants, cultivated in Pakistan. It ranks foremost on the footing of whole grain production ( FAO, 2000 ) . Gram or garbanzo, as a whole grain, and its flour are considered as the basic nutrient over the big portion of the universe but still its possible wellness benefits are hidden and it is non every bit much utilized as it could be ( Amjad et al. , 2006 ; Catherine et al. , 2010 ) . Gram has been used for fixing a assortment of traditional and cultural nutrient points ( Geervani, 1991 ) , and besides as a important ingredient in bakeshop merchandises, imitation milk, infant nutrients preparations and meat merchandises ( Hung and Nithian-andan, 1993 ) . In the signifier of ‘dhal ‘ , gm is identified as a critical beginning of protein in Pakistan, India and Middle East. Gram flour is assorted with wheat flour to bake ‘basini roti ‘ that is unraised staff of life normally consumed by diabetic patients particularly in the rural countries of Sub continent Indo-Pak. An epidemiological study revealed that people of low socio-economic position using gm as a major ingredient of their diet, had comparatively low incidence of cardio-vascular diseases ( Raza, 2003 ) . Undoubtedly many surveies give us an thought about the nutritionary value of gm as it contains 17.1 per centum to 23.4 per centum protein, 4.2 per centum to 5.3 per centum fat, 2.0 per centum to 3.0 per centum minerals and besides 1507 kJ nutrient energy. The parallel values after gm are 20.8 per centum, 5.6 per centum, 2.7 per centum and 1557 kJ, severally ( Hulse, 1991 ; Gopalan et al. , 1993 ) . Furthermore, the merchandises of gm contained 21.1 per centum protein, 3.1 per centum fat, 53.4 per centum saccharides, 11.1 per centum fibre and 5.9 per centum ash ( Khan et al. , 1995 ) . In another experiment, it was concluded that gm seed has 38-59 per centum saccharides, 3 per centum petroleum fibre, 4.8-5.5 per centum oil, 3 per centum ash, 0.2 per centum Ca and 0.3 per centum phosphoric. Digestibility of protein varied from 76-78 per centum and for saccharides from 57-60 per centum ( Huisman and Van der Poel, 1994 ) . Composite flour prepared by blending gram flour with wheat flour at 10, 15 and 20 per centum degree of replacing influenced the N keeping and digestibleness. Growth rate was besides increased with higher proportions of gram flour ( Kausar, 1976 ; Firdous et al. , 1977 ) Harmonizing to a scientific research, it is observed that garbanzo rich diet brings about many good alterations in nutrient picks and alimentary consumption. It was reported that the ingestion of 140 g/day cooked garbanzos and its flour based nutrients for six hebdomads resulted in a important addition in proteins degree and dietetic fibres consumption and besides lessening in concentrated fatty acids and cholesterin consumption in healthy middle-aged voluntaries ( Nestel et al. , 2006 ; Riccardi et al. , 2004 ; Yao and Roberts, 2001 ) . Cookies Prepared by utilizing Gram flour Grain leguminous plants and pulsations like gm contribute significantly towards nutritionary sweetening of nutrient merchandises and therefore carry throughing the balanced dietetic demands of people in developing and under developed states. Fortification of wheat flour with cheap basics, such as cereals and pulsations, helps in bettering the nutritionary quality of wheat merchandises ( Sharma et al. , 1999 ) . Gram flour is considered to be a good beginning of protein in the nutrient industry because of its big measure and high quality and easiness in treating to obtain protein enriched merchandises ( Rincon et al. , 1998 ) but the information on the munition of gram flour for cookies readying is instead bare. When the protein enriched biscuits were prepared from composite flours of wheat and different gm flours, it was noticed that the protein contents of biscuits were amplified as the degree of the gm flours increased ( Singh et al. , 1991 ) . Gram and mung bean flours are considered most advantageous for readying of protein fortified biscuits. These flours can be added in cooky preparation at different degrees of replacing. Supplement of garbanzos flour can increasingly increase the protein contents of biscuits. When the protein enriched biscuits were manufactured by utilizing chickpeas flours, the protein contents of biscuits were raised up to 21.83 g/100g as compared to wheat flour ( El-Nahas, 2008 ) . In a survey the physicochemical and centripetal belongingss of bastioned biscuits were evaluated and the biscuits were prepared by replacing wheat flour with specified concentrations ( 3 % , 6 % , 9 % , and 12 % ) of wide bean, gm and stray soy protein ( 3 % , 6 % , and 9 % ) . During proximate chemical analysis it was observed that munition increased protein contents from 16.57 per centum to 22.84 per centum. Acceptability survey showed that the supplementation of garbanzo and wide bean flour every bit good as isolated soy protein could be used in production of high-protein biscuits ( Rababah et al. , 2006 ) . Addition of 18 per centum gm flours to wheat flour biscuits increased the protein content from 10 per centum in market biscuits to 13 per centum in supplemented samples. Chickpea biscuits recorded best penchant among panellists and were significantly better than the other bastioned cookies ( El-Hag et al. , 2001 ) . In another experiment cookies were made by the replacing of wheat flour to 10, 20, 25 and 30 per centum by weight with gram/chick pea, mung bean or pigeon pea flours. Consequences of survey manifested that the best recognized cookies were those prepared from wheat flour incorporating 10 per centum of gram flour or 20 per centum of mung bean flour or 10 per centum of pigeon pea flour by weight, and protein content increased up to the degree of 7.45, 8.49 and 7.56 per centum on dry weight footing, severally ( Somchai et al. , 1998 ) . Biscuits supplemented with gram flour were prepared by blending gram flour at 5, 10 and 15 per centum degree of munition with wheat flour. It was reported that the nutritionary, rheological and centripetal properties of biscuits were improved at 10 percent degree of supplementation ( Nefisa et al. , 2006 ) . In another survey gram flour was assorted with wheat flour at a 15 to 25 per centum ( w/w ) replacing degree for doing supplemented cookies. From proximate analysis of cookies, it was concluded that gram flour was found suited for fixing dark-coloured cookies to enrich their protein and fibre contents ( Tsen et al. , 2006 ) . Biological Evaluation of Cookies Nutritional and biological analysis of protein enriched cookies are performed to prove out bioavailability of proteins, biological value, net protein use ( NPU ) and protein efficiency ratio ( PER ) . These parametric quantities are normally checked by giving prescribed diet to prove animate beings like rats, mice and hogs etc. High protein biscuits were biological assayed by different research workers and interpreted that the add-on of 20 per centum defatted soy flour into biscuits recipe increased the digestibleness values from 68 per centum to 84 per centum as compared to command wheat flour based biscuits. The PER of soy flour cookies ( 1.4 ) had besides elevated to great extent ( Singh et al. , 2000 ) . In another experiment, the alimentary bastioned cookies were prepared by utilizing green gm pigeon pea flour. By analysing protein digestiblenesss on rats, it was revealed that the bastioned cookies showed significantly higher values than control diets ( Devi et al. , 2000 ) . Consequence of combinations of leguminous plant and millet flours on net protein use, biological value and true digestibleness was evaluated by utilizing albino Sprague-Dawley rats. It was reported that sorghum and gm combination had higher digestibleness. It was besides noticed that the rats fed upon gram-sorghum biscuits gained more weight than the others and had significantly higher biological values ( Geervani et al. , 1996 ) . Assorted Gram flours are besides being used in the fabrication of bakeshop merchandises other than cookies for the intent of protein enrichment. During a recent survey the ability of garbanzo flour to enrich pasta merchandises ( e.g. lasagna ) was checked and found that the entire protein contents increased along with the degree of munition ( Sabanis et al. , 2006 ) . During surveies on the betterment of functional and baking belongingss of wheat-chickpea flour blends with add-on of gluten ( 1.5, 3.0, 4.5 and 6.0 per centum ) and sodium steroyl-lactylate ( SSL ) 0.5 per centum showed that garbanzo flour up to the degree of 10 per centum supplementation non merely better the functional and baking belongingss of dough but besides the over all protein contents of bakeshop merchandises increased ( Narpinder et al. , 2007 ) . In another experiment garbanzo flour ( CPF ) was used as addendum in the readying of bars. While detecting the quality attributes of bed and sponge bars, it was concluded that the add-on of garbanzo flour even at 100 percent degree of replacing with wheat flour for bar production is applicable. However, 20 to 50 per centum degree of CPF produces better consequences ( Gomez et al. , 2008 ) . Similarly staff of lifes were besides prepared from wheat flour supplemented with 0, 10, 20 and 30 per centum ungerminated or germinated gram flour to find different quality features of staff of life. It was examined the bastioned staff of lifes did non differ significantly, but the loaf fortified with 10 per centum germinated gram flour did non compare positively with the control ( Maria and Berry, 1989 ) . Gram flour is besides used for fabrication of extruded merchandises. Like in a survey, engineers successfully made usage of gm flour for the readying of nutritionally enhanced spaghetti. It was concluded that Gram flour-fortii ¬?ed spaghetti was extremely acceptable to consumers and had sensible pasta quality, lower cookery loss and less stickiness than the control spaghetti and besides retained better texture than hard wheat after infrigidation ( Wood, 2009 ) . It is apparent from old literature that the enrichment of protein in bakeshop merchandises has been a phenomenal exercising for research workers. Protein contents in cookies are being improved by using assorted works beginnings particularly grain leguminous plants and pulsations. Among these gms flour is proved more suited than other possible protein beginnings for replacing with wheat flour in bakeshop goods, due to its easy handiness, low cost, more good wellness chances and good pleasant gustatory sensation. Chapter 3 MATERIALS AND METHODS The proposed research was carried out at National Agricultural Research Centre ( NARC ) , Islamabad and in the Department of Food Technology, PMAS-Arid Agriculture University, Rawalpindi and partly at National Institute of Health ( N.I.H ) , Islamabad. PROCUREMENT OF RAW MATERIALS The natural stuff like consecutive grade flour, gram flour, hydrogenated vegetable fat and all the other ingredients for the readying of cookies were purchased from the local market. Preparation OF GRAM AND STRAIGHT GRADE FLOURS BLENDS Treatments under Study The gm flour was assorted with consecutive grade flour at different degrees, for the readying of cookies as given in table 3.1. Preparation OF COOKIES The cookies with 0, 10, 20, 30, 40 and 50 per centum supplementation degree of gram flour was prepared harmonizing to the AACC ( 2000 ) method No.10-50D with little alterations. The formula used for doing cookies is shown in table 3.2. Table 3.1: Percentage composing of Composite flours ( Straight rate flour + Gram flour ) Treatments Straight grade flour ( % ) Gram flour ( % ) T0 100 0 T1 90 10 T2 80 20 T3 70 30 T4 60 40 T5 50 50 Table 3.2 Recipe used for cookies readying Ingredients Weight Flour/ composite flour 100 g Sugar 45 g Hydrogenated vegetable ghee 50 g Dextrose solution 4.5 milliliter Beaten egg 12.5 milliliter Baking pulverization 1.0 g Chemical AND NUTRITIONAL ANALYSIS Proximate Analysis of Straight Grade Flour, Gram Flour, Composite Flours and Cookies Straight Grade Flour, Gram Flour and Composite Flours were analyzed for their proximate composing harmonizing to their several methods described in AACC ( 2000 ) . Gram flour supplemented cookies and wheat flour cookies were analyzed for wet content, petroleum protein, petroleum fat, petroleum fibre and mineral contents harmonizing to their several methods as described in AACC ( 2000 ) with little alterations where necessary. Moisture content The wet content of each sample was determined by drying 2 g sample in a hot air oven at a temperature of 130 A ± 2 A °C boulder clay to a changeless weight harmonizing to AACC ( 2000 ) Method No. 44-19. The wet was calculated by the undermentioned expression: Wt. of wet ( g ) Wt. of sample ( g ) Moisture ( % ) = — — — — – A-100 Crude protein The petroleum protein content was determined in each sample by Kjeldahl ‘s method as described in AACC ( 2000 ) Method No. 46-10. Sample ( 0.5 g ) was digested with concentrated H2SO4 in the presence of digestion mixture. ( K2SO4, CuSO4, and FeSO4 with 100:10:5 parts severally ) . The digested sample was so filtrated and volume was made to 250 milliliter. The 10 milliliter of diluted sample was distilled with 40 per centum NaOH into 4 per centum boric acid which was so titrated with 0.1 N H2SO4 to illume tap colour terminal point. Vol. of 0.1 N H2SO4 used x 0.0014 x 250 N ( % ) = x 100 Weight of sample x Vol. of diluted sample used Protein ( % ) = Nitrogen ( % ) X 6.25 Crude fat The fat per centum was determined by utilizing crude oil ether as dissolver in Soxhlet setup harmonizing to method described in AACC ( 2000 ) method No. 30-10. Following expression was used to cipher the fat % Wt. of fat ( g ) Wt. of sample ( g ) Fat ( % ) = — — — — – A-100 Crude fibre For finding of petroleum fibre content, the defatted and dried samples ( 2.0 g ) were digested with 1.25 % H2SO4 followed by 1.25 % NaOH solution and filtered as described in AACC ( 2000 ) method No. 32-10.01. The filtered samples were dried in hot air oven. Then dried samples were weighed and placed in muffle furnace at 550-600 A °C for 5-6 hours. The undermentioned expression was used to find the fibre content. Wt. of sample ( g ) Wt. loss on ignition ( g ) Crude Fiber ( % ) = — — — — – A-100 Ash Wt. of ash ( g ) The ash content of each sample was determined by incinerating the dry sample in Muffle furnace at 500-600 EsC for 5 to 6 hours as described in AACC ( 2000 ) method No. 08-01.The following expression was used to cipher the ash content. Wt. of sample ( g ) Ash ( % ) = — — — — – A-100 Nitrogen free infusion Nitrogen free infusion was determined by utilizing the undermentioned expression: NFE ( % ) = 100 – ( wet % + petroleum protein % + petroleum fat % + rough fibre % + ash % ) Mineral Estimation Minerals ( Fe, Ca, Mg, Mn and Zn ) in cookies were determined by AACC ( 2000 ) Method No. 40-70 by utilizing atomic soaking up spectrophotometer ( Model GBC 932 PLUS, UK ) . The samples were wet digested harmonizing to the method reported by Richard ( 1969 ) before running through Atomic Absorption Spectrophotometer. Physical Evaluation Physical features of cookies ( breadth, thickness and dispersed factor ) were determined harmonizing to AACC ( 2000 ) Method No. 10-53. FARINOGRAPHIC STUDIES The flour samples were through Brabender farinograph equipped with 50 g bowl capacity to asses the physical dough behaviour of different flour samples harmonizing to AACC ( 2000 ) . The undermentioned parametric quantities were derived from the farinograms: Water Absorption The H2O soaking up capacity of the flour was measured as the sum of H2O required to make the curve at the centre 500 Brabender units ( B.U. ) line of the farinogram. It was straight recorded from the H2O degree in the burette attached with the equipment and expressed as per centum. Dough Development Time It is observed as the clip taken by the curve to make the point of maximal dough consistence before the first indicant of weakening. Dough Stability Dough stableness was recorded from the farinogram as the difference in the clip between the point where the top of the curve foremost cross the 500 B.U. line, known as arrival clip and the point where the top of the curve departs from it which is called as going clip. Time to Breakdown It was noted as the clip from the add-on of H2O until top of the curve declined from the 500 B.U. line. Tolerance Index The tolerance index was calculated as the difference between the centres of the curve 5 proceedingss after the extremum. It was besides measured in B.U. Centripetal EVALUATION Centripetal rating ( coloring material, spirit, gustatory sensation, texture and overall acceptableness ) of cookies was determined harmonizing to the method of Larmond ( 1977 ) . Biological EVALUATION OF BISCUITS The biological rating of gm based protein enriched biscuits was done at National Institute of Health ( Veterinary Division ) , Islamabad by feeding different diets to immature albino rats ( Sprague-Dawley ) of unvarying age. The rats were purchased from N.I.H. ( Veterinary Division ) , Islamabad. The eating tests ( Table 3.3 ) were conducted harmonizing to the process adopted by Tetens et Al. ( 1995 ) with little accommodations as done by Awan et al. , ( 1995 ) . Experimental Procedure Thirty two immature albino rats were used for the nutritionary rating of the experimental diets. All the diets were kept isonitrogenous and isocaloric. The rats were fed on basal diet for a period of 1 hebdomad and so randomly divided into 8 groups consisting of 4 rats each. All the experimental diets ( Table 3.3 ) were indiscriminately allotted to each group. All the groups were fed ad-libitum for a period of 10 yearss. Composite weight of each group of rats was recorded daily with electronic top burden balance. The body waste of each group of rat were besides collected on the separate filter paper sheet. Fresh and clean H2O was provided all the times to each group in separate graduated glass bottles. At the terminal of 10 yearss, the fecal stuff was collected and dried at 105 A °C and stored in polythene bags for nitrogen appraisal. Then the rats were killed by trichloromethane anaesthesia. The organic structure and meat were dried at 105 A °C. After full drying all the stuff w as grinded through electric bomber and stored in polythene bags for nitrogen appraisal. The nutritionary parametric quantities like provender ingestion and organic structure weight, protein efficiency ratio, true digestibleness, net protein use and biological value were determined by following the method of Miller and Bender ( 1955 ) . Feed Consumption and Body Weight Feed ingestion of different groups of rats was measured on day-to-day footing. The weight of each group was besides recorded on day-to-day footing. The record of feed consumption and organic structure weight was maintained. Protein Efficiency Ratio ( P.E.R. ) PER of different experimental diets was determined from weight addition and protein consumption informations of rats as described below: Addition in weight Protein intakeP.E.R. = — — — – True Digestibility ( T.D. ) True Digestibility was determined as given below: Nitrogen intake – ( Faecal N-Metabolic N ) T.D. = — — — — — — — — — — — — — — — — — — — — — — — — — — — – ten 100 Nitrogen consumption Net Protein Utilization ( NPU ) The N content of diets, fecal matters and carcase of each group including protein free group were determined by micro kjeldahl ‘s method. The net protein use was determined by the method of Miller and Bender ( 1955 ) as shown below: B-Bk + Ik N.P.U. ( % ) = — — — — — — — — A- 100 I Where B = Body N of trial group Bk = Body N of protein free group I = N consumption of trial group Ik = N consumption of protein free group Biological Value It was calculated by using the undermentioned expression: Net protein use B.V. ( % ) = — — — — — — — — — — — — — — — — — x 100 True digestibleness Statistical Analysis The information obtained was analyzed by utilizing analysis of discrepancy technique harmonizing to the method of Steel et Al. ( 1997 ) . Table 3.3 Composition of assorted diets incorporating supplemented cookies Ingredients Diets T0 T1 T2 T3 T4 T5 Casein ( Tc ) Non-Protein ( Tnp ) Casein – – – – – – 6.0 – Cookies 87.6 78.0 73.8 66.7 59.9 54.9 – – Glucose 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 Vitamin premix 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Mineral premix 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 Corn oil 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 Corn amylum 1.4 11 15.2 22.3 29.1 34.1 83.0 89.0 Entire 100 100 100 100 100 100 100 100 T0 = Control ( consecutive rate flour cookies ) T1 = 10 % gram flour incorporating cookies T2 = 20 % gram flour incorporating cookies T3 = 30 % gram flour incorporating cookies T4 = 40 % gram flour incorporating cookies T5 = 50 % gram flour incorporating cookies Tc = Casein diet Tnp = Non-protein diet How to cite A Well Balanced Diet Health And Social Care Essay, Essay examples

Personality Type Assessment Essay Example

Personality Type Assessment Essay Personality Type Assessment (Week-2 Individual Assignment) CMGT/530 IT Organizational Behavior July 1, 2012 Personality Type Assessment The first section of this paper details the elements that a personality type assessment typically measures. The second section contains discussion on the personality type assessment of the author of this paper. In the third and last section, the author shares how his personal assessment outcomes could affect his work relationships with his colleagues. Elements of Personality Type Assessment A personality profile assessment is typically an objective test where an individual gives yes or no responses to a series of systematic and deeply constructed behavioral and situational questions. These objective questions at a fundamental level assesses the individuals cognitive mental process and orientations and based on the responses classifies the individual into one of the several personality types. Each of these personality types is associated with different sets of possible behaviors and tendencies that the individuals are most likely to exhibit. This classification of personality types is by a personality inventory framework called the Myers-Briggs Type Indicator (MBTI), created by Isabel Briggs Myers after extensive testing and research on the theory of psychological types introduced in the 1920s by Carl G. Jung. At the basic level, the MBTI differentiates peoples cognitive functions in four ways, as defined by four mutually exclusive pairs of the dominant or likely mental preferences, and the combinations of these four pairs lead to a set of 16 personality types (MBTItoday. rg, n. d. ). The first pair of preferences, extroversion (E) and introversion (I), is for mental energy orientation. The extroverted individuals are expressive, assertive, outgoing, sociable, and draw their mental energy from the interactions with the outside world. The introverted individuals are reflective, reserved, quiet, and draw their mental energy from the dwelling in the inner world of thoughts and ideas (Center for Applications of Psychological Type, 2012). We will write a custom essay sample on Personality Type Assessment specifically for you for only $16.38 $13.9/page Order now We will write a custom essay sample on Personality Type Assessment specifically for you FOR ONLY $16.38 $13.9/page Hire Writer We will write a custom essay sample on Personality Type Assessment specifically for you FOR ONLY $16.38 $13.9/page Hire Writer The second pair of preferences, sensing(S) and intuition (N), is for irrational mental cognitive process related to perception and receipt of information. The individuals with dominant sensing perception live in the present moment and are practical. They prefer simplicity, clarity, routine, and order in their daily lives. The individuals with dominant intuition perception are inspired by creativity and innovation, and imagine the possibilities for future. They are drawn to the big picture and abstract theoretical concepts (Center for Applications of Psychological Type, 2012). The third pair of preferences, thinking (T) and feeling (F), is for rational mental cognitive processes of forming judgments and making decisions. The individuals who primarily rely on their thinking for forming judgments are objective, analytical, and logical. They use logic, reason, and cause-effect analysis to handle any problems and tasks they face for achieving results. The individuals who primarily rely on their feelings for forming judgments rely on their personal emotions and value system. They are concerned about impact of their actions and decisions on other people (Center for Applications of Psychological Type, 2012). The fourth pair of preferences, judging (J) and perceiving (P), is for mental orientation while dealing with outside world. The individuals who prefer judging rely on the rational cognitive functions of thinking or feeling. They prefer the world around them to be structured, organized, and orderly. The individuals who prefer perceiving rely on the irrational cognitive functions of sensing and intuition. They typically are open, spontaneous, and flexible; and look forward to experiencing the world in its natural state (Center for Applications of Psychological Type, 2012). Personality Type Self-Assessment The writer used Jung typology test to complete the self assessment of his personal style and the results indicated that the writer belongs to personality type ISFP; that means the writer prefers introversion over extroversion, sensing over intuition, feeling over thinking, and perceiving over judging (HumanMetrics, 2012). The writer found himself taking the assessment test few more times to confirm the derived results. According to personality inventory of MBTI and the Myers and Briggs Foundation (n. d. ), the individuals with personality type of ISFP have tendency to seek a peaceful, easygoing life with a live and let live philosophy. They tend to enjoy life as it comes and define their own pace. They tend to be quiet, caring, considerate, and have a pleasant demeanor. They tend to be very devoted to their family and friends, and have a strong set of values that they cherish. They tend to dislike conflicts, disagreements, and imposing of their opinions on others (Myers and Briggs Foundation, n. d. a). After looking at the results, the writer understood some of his own tendencies and consoled himself that he did not have to good at everything. He opined that the knowledge of these personality types can help in developing a deeper understanding of people around him. Also while taking the assessment, for some of the questions the writer was forced to choose yes or no when he believed the answer was neither, and there were no in-between options to choose from. So the writer agrees with Robbins Judge (2011) that the problem with these assessment tests is that they force a person into one type or another. According to Mccaulley (1990) every person uses all eight processes (E, I, S, N, T, F, J, and P) but intrinsically prefers one of each opposite pair. In the normal course of life, people develop preferences by doing what comes most naturally. As they grow older and wiser, they develop as well as use more of the lesser preferred processes (Mccaulley, 1990). Reflecting back on his life, the writer agrees the personality type ISFP correctly indicates his default tendencies. Moreover, the writer also believes that over the years he has developed more shades to his personality and has become more balanced. Effect of Personal Assessment The assessment provided an opportunity for the writer to do some self-introspection and become more aware of self. Also the knowledge and understanding of 16 distinctive personality types helped the writer to appreciate others possessing different personality types. When employees can understand their type preferences, they can approach their work in a manner that best suits their style, including managing their time, problem solving, best approaches to decision making, and dealing with stress (Myers and Briggs Foundation, n. d. b) . The writer could analyze better the good and not-so-good relations he has experienced with his prior bosses and colleagues. The personality type assessment also helped the writer to reexamine his behavior with prior colleagues and identify the scope for improving relationships with his colleagues at the workplace. As a software development manager in a leading health care organization, the writer will make use of the new understanding of his own personality to improve upon his managerial functions and his handling of the different situations. These functions includes managing others, developing leadership skills, organizing tasks, creating teams, training for management as well as staff, conflict resolution, motivation, coaching, diversity, recognition as well as rewards, and change management (Myers and Briggs Foundation, n. d. b) . References Center for Applications of Psychological Type. 2012). Mbti overview. Retrieved from http://www. capt. org/mbti-assessment/mbti-overview. htm HumanMetrics. (2012). Jung typology test. Retrieved from http://www. humanmetrics. com/cgi-win/jtypes1. htm MBTItoday. org. (n. d. ). History of the myers briggs type indicator. Retrieved from http://mbtitoday. org/about-the-mbti-indicator/a-mini-history-of-the-myers-briggs-type-indicator/ Mccaulley, M. H. (1990). The myers-briggs type indicator: a measure for individuals.. Measurement Evaluation In Counseling Development (American Counseling Association), 22(4), 181. Retrieved from https://search. ebscohost. com/login. aspx? direct=truedb=f5hAN=9705111082site=eds-live Myers and Briggs Foundation. (n. d a). The 16 mbti types. Retrieved from http://www. myersbriggs. org/my-mbti-personality-type/mbti-basics/the-16-mbti-types. asp#ISFP Myers and Briggs Foundation. (n. d. b). Mbti type at work. Retrieved from http://www. myersbriggs. org/type-use-for-everyday-life/mbti-type-at-work/ Robbins, S. P. , Judge, T. A. (2011). Organization behavior (14th ed. ). New York, NY: Prentice Hall.