My chosen subgroup to be studied was UCSB students who identify as a pledge of a Greek lettered recognized sorority on campus. The methods I used to answer the overbearing question of: How do people experience and understand the rising cost of college? was through a series of semi-structured interviews and participant observation. After conducting my research I concluded that the main factor that influences one’s experience and understanding of the rising cost of college and influences their decision
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UNIVERSITY TUNKU ABDUL RAHMAN FACULTY OF SCIENCE BACHELOR OF SCIENCE(HONS)BIOCHEMISTRY YEAR 1 SEMESTER 1 UDEC1164 ORGANIC CHEMISTRY Name: Cheong Wai See Student ID: 1404057 Practical Group: 1 Title of Experiment: Name of Tutor: Dr. Mohammod Aminuzzaman Date: 24 February 2016 Tiltle: Nitration of Methyl Benzoate Objectives: -To prepare methyl-3-nitrobenzoate from nitration of methyl benzoate by electropilic aromatic substitution. -To calculate the percentage yield and get the melting point of methyl-3-nitrobenzoate
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The Chemistry of Cosmetics Cosmetics are an excellent example of how discoveries in chemistry are part of our day-to-day lives. In fact‚ just reading the composition of any common cosmetic can become a chemistry class: water‚ emulsifiers‚ preservatives‚ thickeners‚ pH stabilizers‚ dyes and fragrances‚ combined in different ratios‚ for different purposes. The use of cosmetics – that is‚ chemical compounds to improve our appearance – is not a recent phenomenon. It is said that the Egyptian queen Cleopatra
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I manage the largest production line ($200 million per year) by both volume and revenue in my department. Since I took responsibility for this production line‚ I have implemented inventory control strategies that reduce in process inventory by 20%. I have also implemented systems that reduce the potential for operational mistakes during product transitions. I worked as an engineer intern in five different roles at two Eastman manufacturing locations (Kingsport‚ TN and Longview‚ TX). I developed engineering
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Journal of Food Engineering 95 (2009) 240–253 Contents lists available at ScienceDirect Journal of Food Engineering journal homepage: www.elsevier.com/locate/jfoodeng Review Application of supercritical CO2 in lipid extraction – A review F. Sahena a‚ I.S.M. Zaidul a‚*‚ S. Jinap a‚ A.A. Karim b‚ K.A. Abbas a‚ N.A.N. Norulaini c‚ A.K.M. Omar b a b c Faculty of Food Science and Technology‚ Universiti Putra Malaysia‚ 43400 UPM Serdang‚ Selangor D.E.‚ Malaysia School of Industrial Technology‚ University
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into the vehicle. The attackers were never apprehended. The children‚ who were in first to third grade‚ were buried in a special plot in Safed. A monument commemorating the victims of the attack stands in the middle of the moshav. List of victims: Ester Avikezer‚ 23; Yehuda Ohayon‚ 10; Yafa Batito‚ 8; Mimon Biton‚ 7; Haviva Biton‚ 7; Chana Biton‚ 8; Shimon Biton‚ 9; Shulamit Biton‚ 9; Machluf Biton‚ 28; Aliza Peretz‚ 14; Rami Yarkoni‚ 29; Shimon Azran‚ 35. Israel retaliated for the massacre by shelling
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product 4-nitrophenol is yellow in colour after hydrolysis. Phosphatases are characterised by their ability to hydrolyse a phosphate group from the phosphate ester‚ producing an alcohol and phosphoric acid. The enzyme being studied is alkaline phosphatase; this is a widely distributed enzyme that can hydrolyse a variety of phosphate esters. There are many factors that can affect enzyme assay such as incubation period of the enzyme and substrate under appropriate conditions. Aims: To explain the
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from these plants is through both solvent extraction and pressing methods. The functional group that is mostly responsible for the characteristic odors and flavors of fruit and flowers is the ester. Although the ester composes most of the scents it is not totally responsible for all scents. Beside the ester functional group an essential oil can also possess complex mixtures of hydrocarbons‚ alcohols‚ and carbonyl groups. These compounds usually belong to one of two groups of natural products called
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Biochemistry: Biological Molecules Pg. 2 – 7 Carbohydrates Pg. 8 – 12 Proteins Pg. 13 – Lipids Carbohydrates. L.O. 1.1 and 1.2 Carbohydrates are sugars and they are the primary source of energy for our vital functions such as breathing and sleeping. There are two types of carbohydrates‚ simple and complicated. Monosaccharides‚ disaccharides and polysaccharides. L. O. 1.2 Carbohydrates are split into different classifications depending on how many molecules they have. Monosaccharide: one sugar
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Lubricant A lubricant is a substance introduced to reduce friction between moving surfaces. It may also have the function of transporting foreign particles. The property of reducing friction is known as lubricity. Lubricant is a material that reduces the friction arising due to the sliding / gliding / rolling / moving of two different components in a machinery. Friction is an undesirable process that results in (i) wear and tear of the surfaces of the moving parts (ii) loss of enormous energy as
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