Koktavy: Article Analysis

People around the world consume numerous goods every day. There are several things that determine what quantities and how frequently they are consumed and those influences can either work in tandem or act individually to influence a person. It is these foundations that set an average for what consumers will purchase and the volume of goods to be created by agriculturalists and industrialists. This is known as economic consumption patterns, and these patterns are carefully studied by economists. With the data that they glean from this assessment economists can then use that information to provide the economy with data

In this article, J. Holt, R. Blevins and B. Kuhns used the rational choice perspective through the article to explain how johns/ offenders adapt to law enforcement pattern to avoid being detected of committing crimes. Even when law enforcement makes measures to prevent offenders from committing crime, that does not stop the offender, rather, it makes the offender(s) change the way they are going to commit the act in a way that they would not get caught. Offenders can continue to adapt to these law enforcement changes that are constantly being made which also include police patrols around the neighborhoods, and grow more aware when to do something and when not to do something. Prostitution is usually categorized as a low risk crime but lately

Contamination may happen at any stage of food production, from seed and soil to packaging and cooking. Meat may be contaminated by inadequate storage or poor hygiene. Cross contamination can happen through raw meat. Pathogens can still be present in food due to food that is insufficiently warm. Food should only be reheated once, and drinking water could also be contaminated, although there are hygiene controls to prevent

The article “The Case for Fitting In” compares to my idea of conformity because I think that it means how you change your opinion due to social pressure. My idea of conformity relates to the article because it was talking about how when people were in a group and someone said the wrong answer they usually went with it. “Each subject saw 18 sets of lines, and the group answer was wrong for 12 of them” this proves that most of the time people went with the group rather than going with their personal opinion. I think that the article really compares with my definition of conformity because I think that it causes you to change your opinion and sometimes causes you to choose wrong answers. I also strongly think that the article agrees with me because

The article by Erika Christakis, informs future teachers and parents how preschool today may not be benefiting their children as much as they thought. She talks about how preschool has changed drastically over the years as well as kindergarten. She states that “kindergarten may be the new first grade”. Her statement shows how children today are expected more then they were years ago in all grades, especially preschool and at such a young age. Many think this is helping our children or will benefit them in the future if they know more as a child but this may not be the case. The article talks about multiple studies done throughout America to children are learning and how school curriculum changing affects children. A studied showed that children

In this article, the author explains why it is difficult to find the idealist man in today’s society. This piece was written by Kay S. Hymowitz and published in the Wall Street Journal on February 2011. The purpose of this essay is to inform women about “where the good men have gone”, due to the fact they are all becoming “guys” instead of men. When Hymowitz states this, she is referring to a stage between a boy and a man. The author provides evidence telling how men in their twenties have decreased and the amount of “guys” have increased over a period of time. Also, this article could strike up conversation about how the economy has changed by the increase in female roles and decrease in male roles.

Management in healthcare institutions obtains presentations that pertain to workers’ injuries and illness costs. The figures acquire adequate support from the management provided that the data cites credible and the right references. However, researchers lack adequate hard data and research backing to defend direct and indirect cost ratios that they frequently utilize in relation to the safety-related literature.

The captions “Cormac McCarthy’s Ex-Wife Pulls Gun From Her Vagina, Threatens to Shoot Boyfriend”, and “Novelist's Ex In Bizarre Handgun Threat Arrest” are used to incite interest among readers regardless of the factuality of the above statements. To distinguish truth past what is provided requires an individual to delve deeper into the topic of conversation rather than absorb such at face value.

Foodborne illness, or food poisoning, happens everyday in the U.S. and it is estimated that 48 million people are affected by it every year. Of these 48 million, 128,000 end up in the hospital and 3000 of them die from foodborne pathogens (Tucker, 2014). Foodborne illnesses can be caused by biological, chemical, or physical contaminants. The biological contaminants consist of bacteria, viruses, parasites, and fungi. Chemical contaminants are pesticides, cleaning supplies, and toxic chemicals. Physical contaminations are dirt, glass, wood, splinters, stones, hair, jewelry, and metal shavings (Tucker, 2014). Salmonella, a bacterium, has been the most common reported cause of food poisoning. Salmonella is most commonly exposed to humans through animal feces and it is usually from animals that give us beef, poultry, and dairy products. People who do not wash their hands after being around animals can also transmit salmonella into our food. The symptoms of Salmonella are abdominal cramps, diarrhea, nausea, vomiting, and fever (Tucker, 2014). The symptoms will usually resolve on their own in healthy people but may become life threatening in those with compromised immune systems. In order to prevent Salmonellosis, raw eggs should be avoided, as well as undercooked meat, shellfish, and unpasteurized milk and juice (Tucker, 2014). It is also important to always practice hand hygiene before handling any uncooked food products. Escherichia Coli, otherwise known as E. coli, is

Philip Oreopoulos and Uros Petronijevic article are an interesting, but also a crucial article. They are showing how prospective students are underestimating the investment of their college degree, and also how that can affect their lifetime earnings. It is obvious that not everyone will be able to afford a four-year college degree, but that’s why Philip Oreopoulos and Uros Petronijevic are talking about how important it is to choose the right institution and major, to be able to know if it is a possibility to get a degree, and not just a waste of time and money.

So why would these foods spoil if they weren’t refrigerated? Pathogenic bacteria grows rapidly in temperatures above 4.4°C (40°F). This type of bacteria does not affect the smell, taste, or appearance of the food, making it difficult to determine whether or not the pathogens are present. By refrigerating foods at the correct temperature, you are eliminating the chances of these harmful pathogens growing in your food and contaminating them. For example, if you accidentally left a jug of milk on the counter overnight it would become warm and develop a rancid odor. If you were to drink it, the chances of you getting a foodborne illness would be high considering that the harmful pathogens had time to grow. Spoilage bacteria can also grow at low temperatures, however they cause foods to develop disgusting odors and appearances. Most people would not choose to eat these foods, but if they did they would most likely not become ill. If I were

Many factors related to how the giblets were handled enhance their likelihood of being the etiologic agent for the fever and gastroenteritis seen in the 112 people. These factors include the following: the giblets were uncooked and added to the stock mixture (cooking the giblets would have decreased the amount of bacteria on the giblets), the gravy was not reboiled once the giblets were added (reboiling the gravy would have killed some bacteria due to the high heat), and lastly, the gravy was stored at room temperature throughout the day (storing it at room temperature provides an environment where some bacteria can thrive, so storing the gravy in a refrigerator would have been better to decrease the amount of potential bacteria growth). (Strelkauskas, Strelkauskas, & Moszyk-Strelkauskas, 2010) The illness of the 112 patients are commonly seen when food is not stored at proper temperatures or reheated (such as the gravy being stored at room temperature), or when meat or poultry is undercooked or uncooked (such as the giblets) (Eisner, Zieve, & Ogilvie,

I’m Ace, and I’m a journalist. I am addicted to writing, and it’s always fun to write about my opinions. My most recent article was about a man by the name of Kevin Brown. He was found guilty of rape, and rape is very special to me. My wife was a victim of rape, so I made the public completely hate him. The story I am about to tell will be my next article topic, and it’s about my daughter. Now everybody will hate the man who stole her from me.

Restaurants in particular, have to be very cautious to prevent their customers from being served contaminated food. Not properly handling meat or cross contaminating can cause food-borne illnesses or even death. A story reported in 2013 described an incident where 80 people became sick from improperly handled food (FoxNews, 2013). Their report demonstrates how easy it can be for people to get sick if food is not handled correctly. One of the most important parts to handling meat, is figuring out the safest way to thaw meat in order to prevent bacteria and disease from growing before cooking it. Although the bacteria is killed when heated above a certain temperature, it can still cause harm if not properly handled. This experiment will test the different possible methods of thawing meat to prevent disease and bacteria from spreading before

High-temperature boiling helps you kill all bacteria thereby making the meal safe for your entire family. Some bacteria in our food can survive in temperatures of as high as 165 degrees, so make sure you exceed that level in the first 30 minutes of the cooking process. The remaining time, you can switch the cooker to low heat.