When I first thought about the questions this week I had to step back and really think about what was being asked and why. The first question involves increasing U.S sports franchises popularity overseas and the cultural obstacles one must overcome. The next question deals with making products from these franchises appropriate for international market‚ and the last question brings in our government‚ would placing tariffs on imported products protect our industries. These three questions have multiple
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logic‚ arguments are never described as Student Answer: true. valid. inductive. sound. Instructor Explanation: The answer can be found in Chapter Three of An Introduction to Logic. Points Received: 0 of 1 Comments: Question 2. Question : Human reasoning tends to use a mixture of both Student Answer: oil and vinegar. induction and deduction. induction and reduction. reduction and deduction. Instructor Explanation: The answer can be found in Chapter Three of
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Jo Anne Lewis Axia College of University of Phoenix Final Project- Migration and Solution Due Date: August 31‚ 2008 Energy conservation is the elimination or reduction of energy we and waste every. Energy is a very important to our society. We use energy for everything transportation‚ cooking‚ heating and cooling‚ manufacturing‚ lighting‚ and entertainment. Energy is the vital force powering business‚ manufacturing‚ and the transportation of goods and services to serve the
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TUTOR’S NAME: Claudette Jessop TUTORIAL DAY AND TIME: Thursday 10-12noon COURSEWORK ASSIGNMENT: Expository method- Classification DATE OF SUBMISSION: Monday 28th 2010. Essay Topic: Methods of food preservation Thesis Statement: Methods of food preservation can be categorized as use of chemical preservatives‚ removal of moisture‚ irradiation and temperature control. |Sub-topics: |Topic sentences:
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identify all the energy streams in a facility. It quantifies energy usage according to its discrete functions. Industrial energy audit is an effective tool in defining and pursuing comprehensive energy management program. As per the Energy Conservation Act‚ 2001‚ Energy Audit is defined
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Question 1 2 out of 2 points "If a response is followed by a pleasurable consequence‚ it will tend to be repeated. If a response is followed by an unpleasant consequence‚ it will tend not to be repeated." This is a statement of ________________. Answer Selected Answer: Thorndike ’s Law of Effect Question 2 2 out of 2 points A Skinner box is most likely to be used in research on ______. Answer Selected Answer: operant conditioning Question 3 2 out of 2 points A child
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CamelBak name comes from a play on the myth that a camel stores water in its hump. Camels actually store fat in their hump. CamelBak Given Facts in the case: 1. In 1989‚ Michael Eidson‚ has invented CamelBak for overcoming dehydration. 2. The first version‚ which used medical tubing to flow water from an intravenous drip bag that was insulated by a sock and strapped to the back of his shirt‚ was born as most inventions are—out of necessity. 3. The packs gained fame during the 1991
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Major Concepts of Conservational model Goal of the model is to promote adaptation and maintain wholeness using the principles of conservation Model guides the nurse to focus on the influences and responses at the organismic level Nurse accomplishes the goal of model through the conservation of energy‚ structure and personal and social integrity Adaptation Every individual has a unique range of adaptive responses The responses will vary by heredity‚ age‚ gender or challenges
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information that is not generally known to the public. Ch. 5 8. a. Inv-Sale = Ave. Inventories (CGS / 365) ( (500k+400k)/2 ) / (900k/365) = 182.5 days b. Sales – Cash = Ave Receivables (Net Sales/365) =( (280k+200k)/2 ) / (1.5M/365) = 58.4 days C. Purchase-Pmt = Ave Payables + Ave Accrued Liabilities (COGS / 365) = (160k+130k)/2+(70k+50k)/2 / (900k/365) = 83.1 D. CCC= 182.5 + 58.4 – 83.14 = 157.8 9. a | 2009 | 2010 | Net Sales | $900‚000 | $1‚500‚000 | Net
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4/4/2013 Food Preservation Methods Food Preservation Using Chemicals SMY04032012 A naturally / synthetically produced substances that is added to food/beverages to prevent spoilage Preservatives: The good‚ bad and ugly! 1 4/4/2013 Sometimes‚ food may spoil because of the changes in the food itself. When food spoils‚ the following may change: • appearance • taste • texture • odour © Food – a fact of life 2007 Food may become unsafe to eat. Micro-organisms need certain
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