CAS Essay Format for the Class of 2007 Congratulations‚ you have now reached the final task to complete your IST and IB CAS requirements. The CAS Essay is the most formal CAS assignment to go in your records. It needs to be an honest reflection of your past two years of CAS experience. It must be completed to a high acceptable standard and will be sent with your final transcripts to universities. Please spell-check it carefully and have it proofread by a friend‚ parent or teacher. A copy
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Fast food and obesity Americans are heavier than ever before and‚ according to the CDC (Center for Disease Control and Prevention) approximately 127 million adults in the U.S. are overweight‚ 60 million adults are obese‚ and 9 million adults are morbidly obese. Obesity is a medical condition in which excess body fat has accumulated to the extent that may have an adverse effect on health‚ leading to reduced life expectancy and/or increased health problems. Obesity increases the likelihood of various
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Source oriented medical record (SOR)‚ is a traditional patient record format that organizes information about a patient’s care according to the "source" of documentation within the record. Patient records are filed under their specific sectionalized areas in chronological order. Many medical facilities use this format. One of the advantages is that it is easy to locate documents. For example‚ if a physician needs to reference a recent lab report‚ it can easily be found in the laboratory section
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Giovannoni‚ Poole‚ Seymour and Tucker (2013). The Molecular Biology and Biochemistry of Fruit Ripening. New Jersey‚ U.S.A.: Wiley-Blackwell Taiz & Zeiger (2006) Links Jason Horn (2006) http://www.chow.com/food-news/53635/why-does-fruit-ripen-faster-in-a-paper-bag Date posted: November 15‚ 2006 Date accessed: December 15‚ 2013 Shirley Corriher http://www.finecooking.com/articles/choosing-ripe-fruit.aspx Date accessed: March 16‚ 2014 Sylvia Blankenship (2010). Ethylene: The Ripening Hormone. http://postharvest
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Name: _____________________________________________________________________________________ Student Number: ____________________________________________________________________________ APA Documentation Assignment (5%) Date: Tuesday‚ September 23‚ 2014 Instructions: This assignment contains two parts (A and B). Part A requires you to create in-text citations within an essay. Part B requires you to create reference entries for the sources used within the essay. Follow the instructions below
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Audio Format Wars By: Sheldon Khan Before buying a new car‚ getting married‚ or adopting a new audio format it is wise to ask a few questions‚ peer under the hood‚ and ask the advice of someone you trust. Will the new format satisfy your needs not only now but‚ also in the future? Will it look (and sound) as good on all the mornings after you first met? The analogue cassette is an old and trusted versatile friend that went with you on those morning jogs and cruised in the car with you on
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FORMAT OF A BUSINESS LETTER Reporters: JADY CLAIRE J. LULLEGAO RUEL L. CARPON Bsed-2C BLOCK FORM All lines of the heading and inside address aer blocked All paragraphs begin flushed to the left margin of the page The complimentary close usually aligns with the date lines The signature is blocked with the complimentary close INDENTED OR TRADITIONAL FORM Each line of the heading and the inside address is uniformly indented by either three or five spaces
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SHORT CASE FORMAT: Title Page I. Time Context * An indication of the time or period when the decision-maker/s will start to plot the feasible solutions to the case (Provide justification) II. Viewpoint * Indicates the main decision-maker/s in the case * Indicates the main person-in-charge or accountable party in the solution and plan of action * (Provide justification) III. Problem Statement * Analysts to provide the main problem in the case * As a
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Agitation‚ stirring or beating supersaturated syrup incorporates air and promotes the formation and growth of sugar crystals due to the rapid movement of the molecules. If the solution is allowed to cool before it is beaten‚ only tiny crystals forms‚ which are not allowed to grow. This results in a creamy mass. So when making candy‚ like fudge‚ you should allow cooling the sugar syrup to 38°C before beating it‚ otherwise you will end up with crystals that are too large‚ resulting in a grainy texture
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P4- Analysis Results Nutrient | Total | Rec. | %Rec | Calories | 844.39 | 2200 | 38.38% | Pro (g) | 36.42 | 48 | 75.88% | Fat (g) | 45.91 | 73.33 | 62.61% | Carb (g) | 71.21 | | -- | Na (mg) | 1508.05 | 2400 | 62.84% | vitA (IU) | 2229.17 | 4000 | 55.73% | vitC (mg) | 7.21 | 75 | 9.61% | satF (g) | 20.59 | 24.44 | 84.25% | Chol (mg) | 215.88 | 300 | 71.96% | Nutrient | Total | Rec. | %Rec | Calories | 844.39 | 2200 | 38.38% | Pro (g) |
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