FUNIME in Anime: Fandom and Content for creative Event Construction A Research Report Submitted to the College of Fine Arts and Design University of Santo Tomas In Partial Fulfillment of the Requirements for the Course ADPRAC 4 (Concept Development) Maria Ana Carmela G. Arcillo Randell Ray Denoso Michelle Ann L.Edu Al Densel Manapat Rex Medina Charmaine Noreen L. Reyes Vien Paulo Visitacion September 2012 Table of Contents EXECUTIVE SUMMARY3 CHAPTER 1: PRESENTATION
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Abstract The proposed study will examine respondents’ opinions about online courses in higher education. This study will also examine some of the fundamental questions about the nature and extent of online education. These questions are as followed: Has the growth of online enrollments begun to plateau? Who is learning online? What types of institutions have online offerings? Have perceptions of quality changed for online offerings? What are the barriers to widespread adoption of online education
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Fighting Junk Food Marketing to Kids: a toolkit for advocates Fighting Junk Food Marketing to Kids: a toolkit for advocates Berkeley Media Studies Group Contents 1 Introduction Why we developed this toolkit‚ how you can use it 2 Food and Beverage Marketing: Targeting our kids Unhealthy foods are hurting our kids Kids’ purchasing power Food ads target kids Most food ads are for unhealthy foods Ethnic target marketing: it’s worse for communities of color 3 Marketing: More than just advertising
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INTRODUCTION The use of food additives is an emotional topic which continues to provoke consumer concern. Despite modern-day associations food additives have been used for centuries. Food preservation began when man first learned to safeguard food from one harvest to the next and by the salting and smoking of meat and fish. The Egyptians used colors and flavorings‚ and the Romans used saltpeter (potassium nitrate)‚ spices and colors for preservation and to improve the appearance of foods. Cooks regularly
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CONTENTS * SIGNATURE PAGE 1 * CERTIFICATE 2 * ACKNOWLEDGMENT 3 * DECLARATION 4 * INTRODUCTION 6 * THEORY 1. What is food adulteration? 7 2. Ugly face of adulteration 8 3. Why food adulteration? 8 4. How prevalent is food adulteration? 9 5. Food standards 11 6. How to prevent food adulteration? 12 * LAB REPORT 1. Experiment 14 2
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Sustainability and Food Table of Contents Page No 1. Introduction 2 2. Objectives 2 3. Ecological balance 3 4.1 Animal welfare 3 4.2 Vegetarianism 4 4.3 Over-fishing 5 4. Food miles 5 4.1 Carbon label 6 5. Future research 7 6. Conclusion 8 7. References 8 Sustainability and Food 1. Introduction The global food crisis is looming large and food situation
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Lab 5 The Diffraction Grating Chinua McDonald Objective: To measure the wavelength of light with a diffraction grating. Theory: The two types of diffraction gratings are the transmission and reflection gratings. They are made by ruling on a piece of glass or metal a number of evenly spaced lines with a fine diamond point. Diffraction phenomena can be analyzed in terms of Huygens’ principle‚ according to which every point on the wave front of a wave should be considered as a source
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Experiment: Observations of Chemical and Physical Changes Derrick Davis Lab partner: None Location: My house Date Performed 25 Feb 15; 1600 CHE111-CO2 Photo 1 (Photo of me properly wearing safety goggles holding the student information card) Abstract: In chemistry it is important to understand the difference between physical and chemical changes. The objective of this experiment was to perform tests using heat or chemical mediators and observe the results for any physical or chemical changes
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Case Study 8: Tourism Holdings Limited (THL) 1. This case implies that the frequent acquisition and disposition of tourism brands poses problems for information systems. The information systems could be a type of pre-internet‚ e-commerce‚ web 2.0 and enterprise 2.0 which are inter-organizational information systems. The information technologies that the THL use include SharePoint‚ Microsoft Office SharpPoint Sevices‚ Microsoft Report Server‚ OLAP and data mining. The technologies create an excessive
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CASESTUDY IMPACT OF JUNK FOOD ON TODAYS SOCIETY INDEX Sr.No. CONTENT Page No. 1 INTRODUCTION HISTORY OF JUNK FOOD 4-6 6-8 2 WHAT ARE THE HEALTH EFFECTS OF FAST FOOD? -TOP 10 DANGEROUS DISEASES 9-15 13-15 3 HOW MUCH IS EATEN BY INDIANS? 16-21
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